WAIE (whatamieating.com)


This is the searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.

Just type in the word that you're looking for and press enter or click on search. There are other types of search; see search help for more information.

 

The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011.

She will be greatly missed.

Description: "Baker's oven." A stew from Alsace of beef, mutton and pork, marinated in local wine with potatoes and onions and cooked for up to four hours. This dish was so named because the dish was taken in pots to the baker (baeken) who placed it into the oven (ofen) after the required amount of bread was cooked. The baker sealed the pots with bread dough. This process is used in traditional Indian dishes called dumphuk. When I lived on a Greek island in the seventies, where gas rings were available in most homes, not ovens, this same process was embarked on for dishes such as moussaka or yemitsa.