Turkey as food
Turkey meat referred to as just turkey, is the meat from turkeys domesticated turkeys. It is a popular poultry product in North America, where it is traditionally consumed as part of culturally significant events such as Thanksgiving and Christmas, as well as in standard cuisine. Turkeys are sold sliced and ground, as well as "whole" in a manner similar to chicken with the head and feathers removed. Frozen whole turkeys remain popular. Sliced turkey is used as a sandwich meat or served as cold cuts. Ground turkey is sold, marketed as a healthy alternative to ground beef. Without careful preparation, cooked turkey is considered to end up less moist than other poultry meats such as chicken or duck. Wild turkeys, while technically the same species as domesticated turkeys, have a different taste from farm-raised turkeys. All of the meat is "dark" with a more intense flavor; the flavor can vary seasonally with changes in available forage leaving wild turkey meat with a gamier flavor in late summer, due to the greater number of insects in its diet over the preceding months.
Wild turkey that has fed predominantly on grass and grain has a milder flavor. Older heritage breeds differ in flavor. A large amount of turkey meat is processed, it can be smoked, as such, is sometimes sold as turkey ham or turkey bacon, considered to be far healthier than pork bacon. Twisted helices of deep-fried turkey meat, sold as "turkey twizzlers", came to prominence in the UK in 2004 when chef Jamie Oliver campaigned to have them and similar foods removed from school dinners. Unlike chicken eggs, turkey eggs are not sold as food due to the high demand for whole turkeys and lower output of eggs as compared with other fowl; the value of a single turkey egg is estimated to be about $3.50 on the open market more than an entire carton of one dozen chicken eggs. Turkeys are traditionally eaten as the main course of Thanksgiving dinner in the United States and Canada, at Christmas feasts in much of the rest of the world. Turkey meat has been eaten by indigenous peoples from Mexico, Central America, the southern tier of the United States since antiquity.
In the 15th century, Spanish ‘’conquistadores’’ took Aztec turkeys back to Europe. Turkey was eaten as such as early as the 16th century in England. Before the 20th century, pork ribs were the most common food for the North American holidays, as the animals were slaughtered in November. Turkeys were once so abundant in the wild that they were eaten throughout the year, the food considered commonplace, whereas pork ribs were available outside of the Thanksgiving-New Year season. While the tradition of turkey at Christmas spread throughout Britain in the 17th century, among the working classes, it became common to serve goose, which remained the predominant roast until the Victorian era. In the UK in 2009, 7,734,000 turkeys were consumed on Christmas Day. Turkey with mole sauce is regarded as Mexico's "national dish". Both fresh and frozen turkeys are used for cooking. Around holiday seasons, high demand for fresh turkeys makes them difficult to purchase without ordering in advance. For the frozen variety, the large size of the turkeys used for consumption makes defrosting them a major endeavor: a sized turkey will take several days to properly defrost.
Turkeys are baked or roasted in an oven for several hours while the cook prepares the remainder of the meal. Sometimes, a turkey is brined before roasting to enhance moisture content; this is done because the dark meat requires a higher temperature to denature all of the myoglobin pigment than the white meat, so that cooking the dark meat tends to dry out the breast. Brining makes it possible to cook the dark meat without drying the breast meat. Turkeys are sometimes decorated with turkey frills, paper frills or "booties" that are placed on the end of drumsticks or bones of other cutlets. In some areas the American South, they may be deep fried in hot oil for 30 to 45 minutes by using a turkey fryer. Deep frying turkey has become something of a fad, with hazardous consequences for those unprepared to safely handle the large quantities of hot oil required. Turkey contains more protein per ounce than other meats; the white meat of turkey is considered healthier than dark meat because of its lower saturated fat content, but the nutritional differences are small.
Turkey is reputed to cause sleepiness, but holiday dinners are large meals served with carbohydrates and alcohol in a relaxed atmosphere, all of which are bigger contributors to post-meal sleepiness than the tryptophan in turkey. After World War II, cheap imported turkey tail became popular in Samoa; because the cut is so fatty, it has been attributed to the rise in obesity rates in the Pacific. To combat obesity, turkey tails were banned from 2007 to 2013, only allowed back in Samoa to appease the demands of the World Trade Organization. For Thanksgiving in the United States, turkey is served stuffed or with dressing, with cranberry sauce and gravy. Common complementary dishes include mashed potatoes, corn on the cob, green beans and sweet potatoes. Pie is the usual dessert those made from pumpkins, apples, or pecans; when eaten at Christmas in the United Kingdom, turkey is traditionally served with winter vegetables, including roast potatoes, Brussels sprouts, p
Armagnac is a distinctive kind of brandy produced in the Armagnac region in Gascony, southwest France. It is distilled from wine made from a blend of grapes including Baco 22A, Folle blanche and Ugni blanc, traditionally using column stills rather than the pot stills used in the production of cognac; the resulting spirit is aged in oak barrels before release. Production is overseen by the Institut national de l'origine et de la qualité and the Bureau National Interprofessionel de l'Armagnac. Armagnac was one of the first areas in France to begin distilling spirits, but the overall volume of production is far smaller than Cognac production and therefore is less known outside Europe. In addition, it is for the most part made and sold by small producers, whereas Cognac production is dominated by big-name brands Courvoisier, Martell, Rémy Martin. Armagnac is the oldest brandy distilled in France. In the 14th century, Prior Vital Du Four, a cardinal, wrote that it had 40 virtues: It makes disappear redness and burning of the eyes, stops them from tearing.
It cures gout and fistula by ingestion. It enlivens the spirit, partaken in moderation, recalls the past to memory, renders men joyous, preserves youth and retards senility, and when retained in the mouth, it loosens the tongue and emboldens the wit, if someone timid from time to time himself permits. Between the 15th and 17th centuries, Armagnac was traded on the markets of Saint-Sever, Mont-de-Marsan, Aire-sur-l'Adour. Subsequently, Dutch merchants began promoting the trade more widely; the traditional French gourmet dish ortolan has traditionally been prepared by force-feeding an ortolan bunting before drowning it in Armagnac and roasting it. The dish is now prohibited due to laws protecting the bird; the Armagnac region lies between the Garonne rivers in the foothills of the Pyrenees. The region was granted AOC status in 1936; the official production area is divided into three districts that lie in the departements of Gers and Lot-et-Garonne. The region contains 15,000 hectares of grape-producing vines.
The Fallières Decree of 25 May 1909 describes the three districts: Bas-Armagnac Armagnac-Ténarèze Haut-ArmagnacEach of these areas is controlled by separate AOC regulations. The newer appellation Blanche d'Armagnac was established to allow the production and export of clear, white brandies that are unaged. Armagnac is traditionally distilled once; this results in a more fragrant and flavorful spirit than Cognac, where double distillation takes place. Long ageing in oak barrels softens the taste and causes the development of more complex flavours and a brown colour. Ageing in the barrel removes a part of the alcohol and water by evaporation and allows more complex aromatic compounds to appear by oxidation, which further modifies the flavour. Since alcohol evaporates faster than water, the alcohol degree is reduced by an average of 0.4% per year depending on the characteristics of the cellars. When the Armagnac is considered as matured, it is transferred to large glass bottles for storage; the main difference between Armagnac and other spirits is, that due to its low alcoholic content, it is not diluted with water.
Armagnac is sold under several classifications referring to the age of the constituent brandies. Armagnac is allowed to be sold under vintages; when Armagnacs of different ages have been blended, the age on the bottle refers to the youngest component. A three-star, or VS, Armagnac is a mix of several Armagnacs that have seen at least two years of ageing in wood. For VSOP, the ageing is at least three years, for XO, at least ten. Hors d'âge means. Older and better Armagnacs are sold as vintages, with the bottles containing Armagnac from a single year, the year being noted on the bottle. Ten different varieties of Armagnac grapes are authorised for use in the production of Armagnac. Of these, four are most common: Baco 22A Colombard Folle blanche Ugni blanc Cognac and Armagnac—The official website of France
Jewish cuisine is a diverse collection of cooking traditions of the Jewish people worldwide. It has evolved over many centuries, shaped by Jewish dietary laws, Jewish Festival and Shabbat traditions. Jewish cuisine is influenced by the economics and culinary traditions of the many countries where Jewish communities have settled and varies throughout the whole world; the distinctive styles in Jewish cuisine are Ashkenazi, Mizrahi, Yemenite and Latin-American. There are dishes from Jewish communities from Ethiopia to Central Asia. Since the establishment of the State of Israel in 1948 and since the late 1970s, a nascent Israeli "fusion cuisine" has developed. Jewish Israeli cuisine has adapted a multitude of elements, overlapping techniques and ingredients from many diaspora Jewish culinary traditions. Using agricultural products from dishes of one Jewish culinary tradition in the elaboration of dishes of other Jewish culinary traditions, as well as incorporating and adapting various other Middle Eastern dishes from the local non-Jewish population of the Land of Israel, Israeli Jewish cuisine is both authentically Jewish and distinctively local "Israeli", yet hybridised from its multicultural diasporas Jewish origins.
The laws of keeping kosher have influenced Jewish cooking by prescribing what foods are permitted and how food must be prepared. The word kosher is translated as "proper." Certain foods, notably pork and shellfish, are forbidden. Observant Jews will eat only meat or poultry, certified kosher; the meat must have been slaughtered by a shochet in accordance with Jewish law and is drained of blood. Before it is cooked, it is soaked in water for half an hour placed on a perforated board, sprinkled with coarse salt and left to sit for one hour. At the end of this time, the salt is washed off and the meat is ready for cooking. Today, kosher meats purchased from a butcher or supermarket are already koshered as described above and no additional soaking or salting is required. According to kashrut and poultry may not be combined with dairy products, nor may they touch plates or utensils that have been touched by dairy products. Therefore, Jews who observe kashrut divide their kitchens into different sections for meat and for dairy, with separate ovens and utensils.
As a result, butter and cream are not used in preparing dishes made with meat or intended to be served together with meat. Oil, pareve margarine, rendered chicken fat. Despite religious prohibitions, some foods not considered kosher have made their way into traditional Jewish cuisine; the hearty cuisine of Ashkenazi Jews was based on centuries of living in the cold climate of Central and Eastern Europe, whereas the lighter, "sunnier" cuisine of Sephardi Jews was affected by life in the Mediterranean region. Each Jewish community has its traditional dishes revolving around specialties from their home country. In Spain and Portugal, olives are a common ingredient and many foods are fried in oil; the idea of frying fish in the stereotypically British fish and chips, for example, was introduced to Britain by Sephardic Jewish immigrants. In Germany, stews were popular; the Jews of Netherlands specialized in pickles, butter cakes and bolas. In Poland, Jews made various kinds of stuffed and stewed fish along with matza ball soup or lokshen noodles.
In North Africa, Jews eat tagine. Thus, a traditional Shabbat meal for Ashkenazi Jews might include stuffed vine leaves, roast beef, pot roast, or chicken, carrots tzimmes and potatoes. A traditional Shabbat meal for Sephardi Jews would focus more on salads and other Middle Eastern specialties; the daily diet of the ordinary ancient Israelite was one of bread, cooked grains and legumes. Bread was eaten with every meal. Vegetables played a significant role in the diet; the Israelites drank goat and sheep’s milk when it was available in the spring and summer and ate butter and cheese. Figs and grapes were the fruits most eaten, while dates and other fruits and nuts were eaten more occasionally. Wine was the most popular beverage and sometimes other fermented beverages were produced. Olives were used for their oil. Meat goat and mutton, was eaten and reserved for special occasions, such as celebrations, festival meals, or sacrificial feasts. Game, birds and fish were eaten, depending on availability.
Most food was eaten fresh and in season. Fruits and vegetables had to be eaten before they spoiled. People had to contend with periodic episodes of famine. Producing enough food required hard and well-timed labor and the climatic conditions resulted in unpredictable harvests and the need to store as much food as possible. Thus, grapes were made into raisins and wine, olives were made into oil, figs and lentils were dried and grains were stored for use throughout the year; the cuisine maintained many consistent traits based on the main products available from the
Liverwurst, leberwurst, or liver sausage is a kind of sausage made from liver. It is eaten in many parts of Europe, including Austria, Croatia, the Czech Republic, Finland, Hungary, the Netherlands, Poland, Russia, Slovakia, Sweden, United Kingdom; some liverwurst varieties are spreadable. Liverwurst contains pigs' or calves' livers. Other ingredients are meat and spices including ground black pepper, allspice, ground mustard seed, or nutmeg. Many regions in Germany have distinct recipes for liverwurst. Adding ingredients like pieces of onion or bacon to the recipe make each variety of liverwurst important to cultural identity. For example, the Thüringer Leberwurst has a Protected Geographical Status throughout the EU. More exotic additions such as cowberries and mushrooms have gained popularity; the word "liverwurst" is a partial calque of German Leberwurst'liver sausage', "liver sausage" a full calque. In some parts of Germany, liverwurst is served sliced on a plate with mustard or pickled cucumber.
It is most eaten spread on bread, as it is soft. In the Netherlands, liverwurst is customarily served in slices with mustard. Groningen and The Hague are known for their own types of liverwurst: Groninger leverworst in Groningen and Haagse leverworst from The Hague. In Hungary, liverwurst is customarily served on open sandwiches, or with cheese as a filling for pancakes which are baked in the oven. In Romania liverwurst is called lebar, but unlike the German sausage leberwurst that uses beef, the lebar uses only pork. Lebar is eaten for the winter holidays, it tastes fragrant and sweet with liver pâté. It is used as Christmas Eve dinner, sliced on bread with mustard and murături. Liverwurst is eaten as is, served as traditional or as open-faced sandwiches, it is popular in North America with red mustard on rye or whole grain bread. In the Southern US, the Midwestern US, liverwurst is served with slices of sweet pickles. In the Northeast US, liverwurst is served with dill pickles. In the Midwestern United States, liverwurst is known as liver sausage or Braunschweiger.
Liverwurst is served on crackers or in sandwiches. It is sold pre-sliced. Pasztetowa is made using calf's liver, it is served on rye bread with horseradish-style mustard. Pasztetowa is popular throughout the year, but is most served at Christmas and Easter. Braunschweiger Pâté Chopped liver List of smoked foods Media related to Liverwurst at Wikimedia Commons The dictionary definition of liverwurst at Wiktionary
A pie is a baked dish, made of a pastry dough casing that covers or contains a filling of various sweet or savoury ingredients. Pies are defined by their crusts. A filled pie, has pastry lining the baking dish, the filling is placed on top of the pastry but left open. A top-crust pie has the filling in the bottom of the dish and is covered with a pastry or other covering before baking. A two-crust pie has the filling enclosed in the pastry shell. Shortcrust pastry is a typical kind of pastry used for pie crusts, but many things can be used, including baking powder biscuits, mashed potatoes, crumbs. Pies can be a variety of sizes, ranging from bite-size to ones designed for multiple servings; the need for nutritious, easy-to-store, easy-to-carry, long-lasting foods on long journeys, in particular at sea, was solved by taking live food along with a butcher or cook. However, this took up additional space on what were either horse-powered treks or small ships, reducing the time of travel before additional food was required.
This resulted in early armies adopting the style of hunter-foraging. The introduction of the baking of processed cereals including the creation of flour, provided a more reliable source of food. Egyptian sailors carried a flat brittle bread loaf of millet bread called dhourra cake, while the Romans had a biscuit called buccellum. During the Egyptian Neolithic period or New Stone Age period, the use of stone tools shaped by polishing or grinding, the domestication of plants and animals, the establishment of permanent villages, the practice of crafts such as pottery and weaving became common. Early pies were in the form of flat, round or freeform crusty cakes called galettes consisting of a crust of ground oats, rye, or barley containing honey inside; these galettes developed into a form of early sweet pastry or desserts, evidence of which can be found on the tomb walls of the Pharaoh Ramesses II, who ruled from 1304 to 1237 BC, located in the Valley of the Kings. Sometime before 2000 BC, a recipe for chicken pie was written on a tablet in Sumer.
Ancient Greeks are believed to have originated pie pastry. In the plays of Aristophanes, there are mentions of sweetmeats including small pastries filled with fruit. Nothing is known of the actual pastry used, but the Greeks recognized the trade of pastry-cook as distinct from that of baker; the Romans made a plain pastry of flour and water to cover meats and fowls which were baked, thus keeping in the juices. A richer pastry, intended to be eaten, was used to make small pasties containing eggs or little birds which were among the minor items served at banquets; the 1st-century Roman cookbook Apicius makes various mentions of recipes. By 160 BC, Roman statesman Marcus Porcius Cato, who wrote De Agri Cultura, notes the recipe for the most popular pie/cake called placenta. Called libum by the Romans, it was more like a modern-day cheesecake on a pastry base used as an offering to the gods. With the development of the Roman Empire and its efficient road transport, pie cooking spread throughout Europe.
Pies remained as a staple of traveling and working peoples in the colder northern European countries, with regional variations based on both the locally grown and available meats, as well as the locally farmed cereal crop. The Cornish pasty is an adaptation of the pie to a working man's daily food needs. Medieval cooks had restricted access to ovens due to their costs of construction and need for abundant supplies of fuel. Pies could be cooked over an open fire, while partnering with a baker allowed them to cook the filling inside their own locally defined casing; the earliest pie-like recipes refer with straight sealed sides and a top. The resulting hardened pastry was not eaten, its function being to contain the filling for cooking, to store it, though whether servants may have eaten it once their masters had eaten the filling is impossible to prove; this may be the reason why early recipes focus on the filling over the surrounding case, with the partnership development leading to the use of reusable earthenware pie cases which reduced the use of expensive flour.
The first reference to "pyes" as food items appeared in England as early as the 12th century, but no unequivocal reference to the item with which the article is concerned is attested until the 14th century. Song birds at the time were a delicacy and protected by Royal Law. At the coronation of eight-year-old English King Henry VI in 1429, "Partrich" and "Pecok enhakill" were served, alleged by some modern writers to consist of cooked peacock mounted in its skin on a peacock-filled pie. Cooked birds were placed by European royal cooks on top of a large pie to identify its contents, leading to its adaptation in pre-Victorian times as a porcelain ornament to release of steam and identify a good pie; the Pilgrim fathers and early settlers brought their pie recipes with them to America, adapting to the ingredients and techniques available to them in the New World. Their first pies were based on fruits pointed out to them by the Native North Americans. Pies allowed colonial cooks to stretch ingredients and used round shallow pans to "cut corners" and to create a regional variation of shallow pie.
Meat pies with fillings such as steak, cheese and kidney, minced beef, or chicken and mushroom are popular i
Ground meat, called mince or minced meat outside of North America, keema or qeema in the Indian subcontinent, is finely chopped by a meat grinder or a chopping knife. A common type of ground meat is ground beef, but many other types of meats are prepared in a similar fashion, including pork and poultry. In the Indian subcontinent, both mutton and goat meat are minced to produce keema. Ground meat is mixed with other ingredients, it may be formed into meatballs which are fried, steamed, or braised. They may be cooked on a skewer to produce dishes such as adana kebabı and ćevapi, it may be formed into patties which are grilled or fried and fried, or braised. It may be formed into baked, it may be used as a filling or stuffing for meat pies and böreks, as stuffing. It may be made into meat sauce such as ragù, which in turn is used in dishes like pastitsio and moussaka, or mixed with sauce and served on a bun as a sloppy joe sandwich, it may be cooked with beans, and/or spices to make chili con carne.
Keema or qeema is used in a variety of dishes such as a stewed or fried curry dish of minced beef, mutton, or other meats with green peas or potatoes. It includes ghee/butter, garlic, ginger and spices. Keema can be grilled on a skewer, called seekh kebab, or used as a filling for samosas or naan; the word comes from the Turkic word qıyma meaning'minced meat', is thus related to the Persian gheimeh, the Turkish kıyma, the Greek κιμάς. Ground meat has food safety concerns different from whole cuts of meat. If undercooked, it can lead to food poisoning. In a whole cut from an animal, the interior of the meat is sterile before cooking all bacterial contamination is on the outer surface of the meat. However, when meat is ground, bacterial contamination from the surface can be distributed throughout the meat. If ground beef is not well cooked all the way through, there is a significant chance that enough pathogenic bacteria will survive to cause illness. Moreover, the warming will speed the reproduction of bacteria.
Undercooked Jack in the Box hamburgers contaminated in this manner were responsible for four deaths and the illness of hundreds of people in 1993. To ensure the safety of ground meat is distributed through the National School Lunch Program, food banks, federal food and nutrition programs, the United States Department of Agriculture has established food safety and quality requirements for the ground beef purchased this way. A 2010 United States National Research Council report reviewed the scientific basis of the Department's ground beef safety standards, evaluated how the standards compare to those used by large retail and commercial food service purchasers of ground beef, looked at ways to establish periodic evaluations of the Federal Purchase Ground Beef Program; the report found that although the safety requirements could be strengthened using scientific concepts, the prevention of future outbreaks of food-borne disease will depend on eliminating contamination during production and ensuring meat is properly cooked before it is served.
Forcemeat Mincemeat Pink slime
Aspic is a dish in which ingredients are set into a gelatin made from a meat stock or consommé. Non-savory dishes made with commercial gelatin mixes without stock or consommé, are called jello salads in the United States or gelatin salads elsewhere; when cooled, stock, made from meat congeals because of the natural gelatin found in the meat. The stock can be clarified with egg whites, filled and flavored just before the aspic sets. Any type of food can be set into aspics. Most common are meat pieces, fruits, or vegetables. Aspics are served on cold plates so that the gel will not melt before being eaten. A meat jelly that includes cream is called a chaud-froid. Any meat, poultry, or fish can be used to make gelatin; the aspic may need additional gelatin. Veal stock provides a great deal of gelatin. Fish consommés have too little natural gelatin, so the fish stock may be double-cooked or supplemented. Since fish gelatin melts at a lower temperature than gelatins of other meats, fish aspic is more delicate and melts more in the mouth.
Vegetables and fish stocks need gelatin to maintain a molded shape. Meat aspics were made before fruit- and vegetable-flavored aspics or'jellies' and'gelatins'. By the Middle Ages at the latest, cooks had discovered that a thickened meat broth could be made into a jelly. A detailed recipe for aspic is found in Le Viandier, written in or around 1375. In the early 19th century, Marie-Antoine Carême created chaud froid in France. Chaud froid means "hot cold" in French, referring to foods that were served cold. Aspic was used as a chaud froid sauce in many cold poultry meals; the sauce added flavor to the food. Carême invented various types of aspic and ways of preparing it. Aspic, when used to hold meats, prevents them from becoming spoiled; the gelatin keeps out air and bacteria. Aspic came into prominence in America in the early 20th century. By the 1950s, meat aspic was a popular dinner staple throughout the United States as were other gelatin-based dishes such as tomato aspic. Cooks used to show off aesthetic skills by creating inventive aspics.
Aspic can be referred as aspic gelée or aspic jelly. Aspic jelly may contain various shades of amber. Aspic can be as a decoration. There are three types of aspic: delicate and inedible; the delicate aspic is soft. The sliceable aspic must be made in an aspic mold, it is firmer than the delicate aspic. The inedible aspic is never for consumption, it is for decoration. Aspic is used to glaze food pieces in food competitions to make the food glisten and make it more appealing to the eye. Foods dipped in aspic have a lacquered finish for a fancy presentation. Aspic can be used as a garnish for deli meats or pâtés. Pork jelly is an aspic made from low-grade cuts of pig meat, such as trotters, containing a significant proportion of connective tissue. Pork jelly is a popular appetizer and, nowadays, is sometimes prepared in a more modern version using lean meat, with or without pig leftovers which are substituted with store-bought gelatin, it is popular in Croatia, Poland, in Romania and Moldova, in Estonia, in Latvia, in Lithuania, in Slovakia, in Hungary, in Greece, in Ukraine хішкаi or studinats but since 1930's the russian word was forced to be used except in the worldwide diaspora community.
In Russia, Ukraine during Christmas or Easter, in Russia"kholodets" is a traditional winter and New Years dish, eaten with horseradish or mustard, in Vietnam during Lunar New Year. The meat in pork pies is preserved using pork jelly; the preparation of pork jelly includes placing lean pork meat, rind and snout in a pot of cold water, letting it cook over a slow fire for three hours. The broth is allowed to cool, while removing any undesirable fat. Subsequently, white vinegar and the juice of half an orange or lemon can be added to the meat so that it is covered; the entire mixture is allowed to cool and gel. Bay leaves or chili can be added to the broth for added taste. However, there are many alternate ways of preparing pork jelly, such as the usage of celery and pig bones. Poultry jellies are made the same way as making pork jelly, but less water is added to compensate for lower natural gelatin content. Pihtije, pivtija, pača, piftie or răcitură in Romanian is an aspic-like dish made from low-cost pork meat, such as the head, shank and/or hock made into a semi-consistent gelatinous cake-like form.
In some varieties, chicken is used instead of pork. Some recipes include smoked meat. Pihtije is just one component of the traditional meal, although it can be served as a main dish, it is accompanied by cold rakija and turšija (cold pickled vegetables horse-radish, bell peppers, hot peppers, green tomato