kapuska
Sign in to savethumb|Kapuska with veal Kapuska is a traditional Turkish cuisine and Balkan cuisine stew whose name is derived from the Slavic languages word for cabbage. Although the name is imported, the dish is a Turkish version of a cabbage stew common in Russia, Ukraine, Poland and other countries of Eastern Europe. Kapuska is widely known and consumed in the Thrace and Black Sea regions of Turkey.
In the Vinony graph
Within Vinony's link graph, kapuska is referenced by 433 other articles, and connects out to tzatziki, Turkish cuisine and kofta.
It is catalogued under topics including Albanian cuisine, Cabbage dishes and Turkish cuisine.
Its subject is documented across 11 Wikipedia language editions.
Wikidata facts
- Subclass of
- food
- Part of
- Turkish cuisine
- Country of origin
- Turkey
- Image
- Kapuska with veal.jpg
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- Commons category
- Kapuska
- native label
- Kapuska
Sources (1)
via Wikidata · CC0
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Encyclopedic overview
3 sectionsContents
- See also
- References
- Cooking instructions
thumb|Kapuska with veal Kapuska is a traditional Turkish cuisine and Balkan cuisine stew whose name is derived from the Slavic languages word for cabbage. Although the name is imported, the dish is a Turkish version of a cabbage stew common in Russia, Ukraine, Poland and other countries of Eastern Europe. Kapuska is widely known and consumed in the Thrace and Black Sea regions of Turkey.
Kapuska is cooked in different ways in Turkey: with garbanzo beans, bulgur, rice, ground meat, lamb, beef, or vegetarian.
Excerpted from Wikipedia’s “kapuska” article, available under the CC BY-SA 4.0 licence.