Glossary P

The food glossary +++ Popular Articles: 'Pinaltok', 'Pallang', 'Portable'

Pork spareribs refers to a variety or kind of dim sum of marinated spareribs cut into bite-size pieces which are either steamed (seejup pai gwut) or glazed and barbequed (siu pai gwut

Pierre Blot refers to a nineteenth century French chef who traveled to the United States and opened the first French cooking school in New York

Paklava refers to a very sweet Armenian dessert made of layers of flaky pastry filled with a mixture of ground nuts and sugar.

Piroshki refers to a small Russian meat pies, like empanadas which can be eaten for lunch or snacks.

Pasterma refers to Armenian beef jerky or dried spiced beef.

Plaki refers to Armenian term meaning cooked with olive oil and assorted vegetables.

  1. Pot-au-feu
  2. Parrozzo
  3. Peperoncino
  4. Pasanda kabab