Photos by: itisclaudio2486 |
Yuxiang Qiezi
鱼香茄子
(Chinese) (Chinese-Sichuan) (0 )
Strips of eggplant fried and doused in Sichuan’s sweet-sour-spicy sauce. Literally translated, it means “fish-fragrance eggplant,” but there is no fish involved in physical or aromatic presence; the term comes in reference to the sauce, which is also used to prepare fish.
Uploaded: 11:23PM December 04, 2016. Photo likes: 0
Zaalouk
(Moroccan) (0 )
Zaalouk is a one of the most basic and traditional Moroccan salads. It is made of cooked aubergine (eggplant) and other fresh ingredients like tomatoes, garlic, olive oil and spices. It is served as a side dish to many meals and used as a dip …
Uploaded: 10:06AM July 08, 2020. Photo likes: 0
Zemiakové Placky
Bramborák, Bramboráky, Harul’a, Potato Pa…
(Slovak) (0 )
Zemiakové Placky can be translated to “potato pancakes” and is a staple food of the traditional Slovak diet. These are often given to schoolchildren as an after-school snack, but they are also served as a side dish or an accompaniment to soup. The best potato …
Uploaded: 12:37PM December 30, 2020. Photo likes: 0
Zilzil Tibs
(Ethiopian) (0 )
Zilzil tibs is an Ethiopian dish kind of a hybrid between a stir fry and a stew. Strips of tender beef sauteed in butter, herbs, spices and vegetables. It is meaty, rich and can be very spicy, traditionally served family-style on a bed of Injera.
Uploaded: 04:58PM April 06, 2020. Photo likes: 0
Zinfandel Wine
(0 )
Zinfandel wine is a bold, fruit-forward red wine that is loved for its jammy fruit and smoky, exotic spice notes. It’s also made into a sweet rosé called White Zinfandel.
Uploaded: 04:15PM December 28, 2020. Photo likes: 0
