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Glossary Selection
Zanahoria | |||
| Zanahoria is a carrot. | |||
Zeytinyagli Biber Dolmasi | |||
| Stuffed peppers with olive oil. | |||
Zucchini | |||
 | Zucchini (US, Australian, and Canadian English) or courgette (New Zealand and British English) is a small summer marrow or squash, also commonly called Italian squash. Its Latin name is Cucurbita pepo. It can either be yellow or green and generally has a similar shape to a ridged cucumber, though a few cultivars are available that produce round or bottle-shaped fruit. Unlike the cucumber it is usually served cooked, often steamed or grilled. Its flower can be eaten fried or stuffed. Zucchini is commonly thought of as a vegetable, and in layman's parlance, of course, this is more useful; however by strict definition the zucchini is a fruit, being the swollen ovary of the zucchini flower. Zucchini is one of the easiest vegetables to cultivate in a temperate climate. As such, zucchini has a reputation among home gardeners for overwhelming production, and a common type of joke among home growers revolves around creative ways of giving away unwanted zucchini to people who already have been given more than they can use. | ||
Zapote | |||
| Zapote is short for Black zapote. It is similar to the persimmon or plum. In the Philippines, the seeded pulp is served as dessert with a little milk or orange juice poured over it. The addition of lemon or lime juice makes the pulp desirable as a filling for pies and other pastry. It is also made into ice cream. In Mexico, the pulp may be mashed, beaten or passed through a colander and mixed with orange juice or brandy, and then served with or without whipped cream. Also, they sometimes mix the pulp with wine, cinnamon and sugar and serve as dessert. Some Floridians use an eggbeater to blend the pulp with milk and ground nutmeg. A foamy, delicious beverage is made by mixing the pulp with canned pineapple juice in an electric blender. In Central America, the fermented fruits are made into a liqueur somewhat like brandy. In Spanish, it is known variously as sapote, sapote negro, zapote, zapote negro, zapote prieto, zapote de mico, matasano (or matazano) de mico, or ebano. It has been called black persimmon in Hawaii. | |||
Zest | |||
 | Zest is the outer, colored shell of citrus fruit and is often used for baking. Zest has become a synonym for spice, strong flavor or interesting taste. During preparation, as much of the white membrane, which is bitter, should be removed with a vegetable peeler or zester tool. | ||
Zarzeula de Pescado | |||
| A stew meal in Spain. The stew contains fish, clams, shrimp, lobster, squid, and mussels | |||
Zingara | |||
| The French phrase for gypsy style. It is a dish of chopped ham, tongue, mushrooms and truffles, tomato sauce, tarragon and sometimes madeira. | |||
Ziti | |||
 | Long, thin tubes of macaroni. | ||
Zuppa | |||
| The Italian word for soup. | |||
Zungenwurst | |||
| A type of blood sausage that is German in origin. It is a large link sausage that is made of pig's blood, suet, bread crumbs, and oatmeal. The difference between Zungenwurst and traditional blood sausage is that pieces of pickled tongue are added to Zungenwurst. It is sold precooked and is almost black in color. | |||