European cuisine is a prefabricated term denoting a set of traditional culinary principles characteristic of European countries.
Food designation of everything that can be eaten, that is, the term characterizes all products that are edible.
Yegee denotes one of the types of cottage cheese in Kazakh cuisine. Prepared from sour milk or from yogurt (kaz. – Katyk).
Elija Word, until the end of the 19th century, designated both the highest (Provencal) and the lower (wooden) varieties of olive oil.
Endova Ancient Russian item of kitchen utensils, resembling a low bucket in its appearance.
Erm name of the Uzbek dish – lamb soup with the addition of onions and wheat. Erma is very nutritious, has high taste qualities.
Erofeich General name of all alcohol -containing tinctures on herbs, as well as spices in which sugar is not added. The name comes from the name of the barber. With the help of such tinctures, Barber Erofeich cured Count Orlov from pain in the stomach.
Ruffs small river fish with high taste qualities. Traditionally used in the ear, as well as in a number of other dishes of Russian national cuisine.
ET – the word of the Turkic language, translates into Russian as “meat”. National Kazakh and Kyrgyz dish.