Gathers the dips and spreads of Europe, including the Balkan pepper relish ajvar, the medieval Catalan almadroc, the Venetian salt cod spread baccala mantecato, the Roman herb cheese spread moretum, the German spundekas and the Greek tirokafteri. A dish belongs here when its own cited article places it in a European cuisine. Browsing this group lets a reader compare closely related dishes side by side, and each member is placed here only on the strength of the article cited for that member.
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European Dips and Spreads
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Sources
Ajvar (Wikipedia)
WikipediaHas Member: Ajvar, Lead paragraphQuote, Has Member: Ajvar, Lead paragraph
Ajvar is a condiment made principally from sweet bell peppers and eggplants.
Almadroc (Wikipedia)
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Almadroc is a garlic-cheese sauce from medieval Catalan cuisine from the Llibre de Sent Soví.
Baccalà mantecato (Wikipedia)
Has Member: Baccalà mantecato, Lead paragraphQuote, Has Member: Baccalà mantecato, Lead paragraph
Baccalà mantecato (also spelled bacalà mantecato), meaning 'whipped salt cod spread' or 'creamed cod', is a Venetian appetizer (antipasto) made with dried cod (stockfish).
Wikipedia, Moretum
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Moretum is an herb cheese spread that the Ancient Romans ate with bread.
Spundekäs (Wikipedia)
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Spundekäs [ˈʃpʊndəˌkɛːs] is a spiced cream cheese spread originating from the German region of Northern Rhenish Hesse.
Tirokafteri (Wikipedia)
Has Member: Tirokafteri, Lead paragraphQuote, Has Member: Tirokafteri, Lead paragraph
Tirokafteri (Greek: τυροκαυτερή, pronounced [tirokafteˈri]), also known as ktipiti or htipiti (Greek: χτυπητή, pronounced [xtipiˈti]) or kopanisti (not to be confused with the cheese of that name), is a cheese-based spread from Greece.
Mett (Wikipedia)
Has Member: Mett, Lead paragraphQuote, Has Member: Mett, Lead paragraph
Mett (German: [mɛt] ), also known as Hackepeter (Northern Germany, Eastern Germany and Berlin), is a preparation of minced raw pork seasoned with salt and black pepper that is popular in Germany.
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