Terazta: Difference between revisions

Terazta (view source)

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 cheese is commonly consumed on a daily basis and Teŕatzan cuisine has many different kinds from Formachu, which is a soft and stinky cheese with a greenish grey rind. To Pernasa, which is is hard and has been left to dry and age in caves for years.
 '''vegetables:'''
+Teŕaztan Cuisine heavily uses vegetables in a variety of ways. Olives make the largest contribution to the Cuisine with multiple regions having special varieties and ways of preparation from Palmeri which fills their dark olives with the rind of oranges to Feŕona which makes extremely spicy olives.
+along with olives; pickles are eaten very often. Originally a form of long term storage for produce, pickles have become an integral part of the Cuisine. Favorite pickles include traditional dills, pickled radishes, caper berries and chilies.
+There is also a variety of sweet pickles which are often made of fruits and enjoyed as dessert.
+leafy greens and brassicas are also commonly eaten as salads or in stews and soups. Legumes have been a staple of the cuisine since the very beginning and people commonly eat Peas, Lentils and beas with Barley and garlic.