Glossary P
Potato Farl is another name for Ireland's traditional Potato Bread. Potato Farl is very much Northern Irish food.
Potato Farl is also known as Farl, Fadge or Potato Cake.
Pachamanca refer to meat and vegetables cooked in underground ovens. Pachamanca is Peruvian version of a barbecue get-together, which is basically cooking meat and vegetables over coals or hot stones in a hole in the ground. On weekends in the countryside, mostly in the mountains, families still gather around smoky subterranean grills, cooking up pork or beef and potatoes and vegetables. However, in the cities, Pachamanca-style dishes are still available in some traditional restaurants.
Pachamanca comes from the Quechua word "Pacha mama", which literally means "mother earth". Pachamanca is baking food underground, for a few hours, using fire heated stones and banana leaves between layers of food. Several types of meat are used, together with potatoes, chopped aji, herbs, cheeses and marmaquilla leaves which provide the flavor. For ancient civilizations that worshipped mother earth, the act of eating food directly from her entrails had particular significance. In this way they honored and gave thanks for the fertility of the earth. The people of Cerro de Pasco still ejnoy the Pachamanca.
Cerro de Pasco is a city in central Peru.
Pelmenis refer to one of Russia's most traditional dishes. They are also called Siberian dumplings with fillings usually pork. The filling is wrapped in unleavened dough made from flour, water and sometimes egg. Pelmeni is said to be originated from Tartastan in Siberia, but some people believe that they originated from China, hence the use of spices. The filling of Pelmenis is typically of the meatball-type mixture.
The Russian Palmenis are traditionally made of flour, milk, one egg, and salt. The dough is rolled out fairly thin, and cut in circles approximately two inches in diameter. The filling is usually a mixture of minced pork, onions, garlic, salt, and pepper. Pork is often preferred because it makes for a very tender and juicy Pelmeni, as they should never be dry.
Pelmenis are close relatives of "Pot tickers," "Pierogies," Dimsum (Chinese dumplings) and other similar dumplings found in many cultures.