A blend of seasonings that is very popular in Middle Eastern cuisine. It consists of thyme, sumac, and sesame seeds and is used to flavor various types of food including meats and vegetables. Zaatar is also spelled zahtar, zartar, and zaartar.
A dessert dish that originated in Italy, which is prepared with egg yolks, sugar, and marsala wine. The ingredients are beaten together over very low heat in a double boiler until the egg yolks are cooked and the mixture thickens. The egg yolks must not be overcooked or they may scramble. The completed dish is served immediately after it is cooked and is a cross between a custard and a thick sauce. It is often used as an accompaniment for cookies or fruit or served with berries and a whipped topping. It is also known as zabaione.
One of Italy’s great gifts to the rest of the world, zabaglione is an ethereal dessert made by whisking together egg yolks, wine (traditionally Marsala) and sugar. This beating is done over simmering water so that the egg yolks cook as they thicken into a light, foamy custard. Traditional zabaglione must be made just before serving. (There is also a frozen version.) The warm froth can be served either as a dessert by itself or as a sauce over cake, fruit, ice cream or pastry. In France it’s called sabayon or sabayon sauce.
Popular throughout Turkey and North Africa, zahtar is a spice blend comprised of sesame seeds mixed with powdered sumac and dried thyme. It’s sprinkled over meats and vegetables, or mixed with oil as a spread for bread. Zahtar can be found in Middle Eastern markets.
A Russian Hors D’oeuvre, which could include any of a variety of foods such as Anchovies, Blinis, Caviar, cheeses, fish, oysters and fish- or meat-filled pastries. A zakuska assortment is generally served with bottles of ice-cold vodka.
A hard textured sheep’s milk cheese that originated in the Castile-Leon region of Spain. It has a flavor something like caramel that is slightly burned in combination with a grassy taste. It is cured for up to 9 months in dark, humid places to promote the growth of a gray mold that forms a hard rind over the cheese. Zamorano is best used as an hors d’oeuvre or snack cheese.
An Italian pork sausage that has a creamy texture and a very spicy flavor. The sausage is usually made from minced pork shoulder, other pork meat and pork skin, and then is encased in the skin of a pig’s foot. When served, it may already be partially cooked and require only to be heated before eating. This sausage can be eaten as an appetizer or cut into round slices and served as a main ingredient to a meal.
Zanahoria is a carrot.
In the United States, where California is the major grower, this tiny (1/8 to 1/4 inch in diameter) purple grape is predominantly used to make the dried currant . The seedless, very sweet Zante grape also still flourishes in Greece, where it originated. Fresh Zantes can sometimes be found from late summer to late fall in specialty produce markets. Trendy restaurants often use tiny clusters of them as a garnish. They’re available year-round as dried currants.
Black zapote is a fragrant, juicy fruit native to the Yucatan. Plum-like with a round almost egg-shaped appearance. Its average size is 2-4 inches in diameter, the flesh of the fruit can vary from yellow to shades of brown. Usually contains 3-12 black, shiny seeds. Also referred to as sapodilla, zapotilla and chocolate pudding persimmon.
Zarzeula de Pescado
This spectacular stew overflows with fish, clams, shrimp, lobster, squid, and mussels. The fish and the shellfish (still in shells) are cooked separately in oil and combined in a casserole. Then the seafood is doused with brandy and tossed, first with a t
A soup that is Spanish in origin and is much like French bouillabaisse. It is usually prepared with several types of fish and shellfish along with onions, tomatoes, garlic, herbs, spices, wine, and stock. It is generally believed that the more types of seafood thrown into the pot, the better the result will be.
Blend of spices including thyme, marjoram, sumac and salt.
A type of fried doughnut or fritter that is Italian in origin and has a sweet flavor.
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