a dairy product, a soured cream containing 10-45% butterfat, with a pH of around 4.5. It is soured with a bacterial culture.

the peel, especially the thin outer peel, of a citrus fruit used for flavoring:

the hard, aromatic seed of the fruit of an East Indian tree, Myristica fragrans, used in grated form as a spice.

aluminum prepared in thin metal leaves with a thickness less than 0.2 mm

a sour soup popular in several Eastern European cuisines, including Ukrainian, Russian, Polish, Lithuanian, Belarusian, Romanian, Ashkenazi Jewish and Armenian cuisines. Main ingredient is Beetroot

ground meat made of beef that has been finely chopped with a large knife or a meat grinder. It is used in many recipes including hamburgers and spaghetti bolognese.

cut into small cubes

cut or torn off, especially in a narrow strip.

a cooking pan of medium depth, usually with a long handle.

a small ball of ground meat, esp. beef, often mixed with bread crumbs, seasonings, etc., before cooking.

to cook just below the boiling point

to send (a liquid, fluid, or anything in loose particles) flowing or falling, as from one container to another, or into, over, or on something:

capable of withstanding the heat of an oven;safe for use in cooking in an oven:an ovenproof dish.

small, roundish mark made with or as if with a pen

a long-handled utensil with a cup-shaped bowl at the end, used for dipping and pouring liquids.

a French dish of sliced potatoes baked in milk, from the Dauphiné region in south-east France.