Culinary Dictionary: Letter K
After J comes K. Yes I know my alphabet, my kefta and my kefir. I drank a whole bottle of strawberry-flavored kefir this afternoon. Not only does kefir taste great, it’s also an excellent probiotic and has many other health benefits.
Kamut: A variety of wheat that’s sweeter, nuttier, and higher in protein than common wheat. It is also bigger-about twice the size.
Kefir: Slightly sour fermented milk made with kefir grains. It has the texture of liquid yogurt. It is a great antioxidant and immune system booster. It is widely consumed in Turkey and other Eastern European countries.
Kefta: Arabic for any kind of ground meat.
Kibbeh: Middle Eastern fried or baked patties or croquettes of ground lamb and bulgur wheat.
Kipfel: Eastern European pastries shaped like a croissant and filled with ground nuts.
Knaidel/Knaidlach: Matzo balls.
Kugelhopf: Yeast cake usually baked with raisins and almonds in a kugelhopf mold. It originated in Austria but is also popular in the region of Alsace in France and in Germany.
The lucky winner of the beautiful towels is Esme. Congratulations!