Glossary S

The food glossary +++ Popular Articles: 'Sitaw', 'Sinigang', 'Short'

Sutlac / Sütlaç refers to Turkey's rice pudding. A variety of Sütlaç is Firin Sütlaç which is rice pudding which is baked. Sütlaç is often served as a dessert. Germany has also a rice pudding called Milchreis, rice cooked with milk and sometimes served and eaten with cinammon-flavored sugar (Zimtzucker). We really have a small world. We just call our food with different names, but we have the same ingredients.

Sole Dauphine refers to an elaborate preparation of deep-fried sole fillets garnished with mushrooms, crayfish, truffles and quenelles. Dauphine is pronounced "doh-feen".

Sabih refers to a Middle Eastern food which is also popular in Israel consisting of Pita stuffed or filled with fried eggplant and hard boiled eggs.

Saganaki refers to "fried cheese " in Greece. Saganaki is made of thick slices of different sorts of cheese, like Kasseri or Kefalotyri chesses, floured, deep fried and served with lemon wedges as an appetizer or Meze.

Sweetbread refers to the thymus gland of a calf of lamb.

Son-dubu is a Korean culinary term for homestyle tofu.

  1. Son-kalguksu
  2. Songijeon
  3. Soft Shell Crab
  4. Soemeori-Pyeonyuk