Glossary S

The food glossary +++ Popular Articles: 'Sitaw', 'Standard', 'Siomai'

Sarmale is a spicy Romanian dish of cabbage leaves stuffed with meat. Sarmale is made from minced meat, rice, onions and spices which are mixed together and then rolled into grape or cabbage leaves and then cooked in hot water for a couple of hours.

San Juk Guen which is also known as Bean curd skin rolls are very thin wrapper made of dried bean curd, rolled around a meat filling into a cylindrical shape. The roll is deep-fried,

- Soguk / So?uk :

Soguk or So?uk is the Turkish word for "cold", referring to cold dishes, salads, beverages, etc., as in cold starters which is So?uk Meze and cold beverages which is So?uk Içecekler in Turkish.

Sprat refers to a small fatty European edible fish. It usually smoked and canned like sardines. Smoked sprat is available in Germany, packed in containers. It is very delicious and

Soubise is the French term which means "with pureed onions", pertaining to dishes with pureed onions.

Examples of French dishes with Soubise are: Côtelettes d'agneau Soubise, Alose à la Soubise among others.

Stachelbeeren is a German word for gooseberries.

  1. Semmelknödel
  2. Sorrel (Drink)
  3. Sinigang
  4. Saging