BaSeFood · BaSeFood Sustainable exploitation of bioactive components from the Black Sea Area traditional foods D 1.7. LanguaL indexing of Traditional foods

BaSeFood

Sustainable exploitation of bioactive components from the Black Sea Area traditional foods

D 1.7. LanguaL indexing of Traditional foods.

Jenny Plumb, Mark Roe, Paul Finglas (IFR)

Iordanka Alexieva, Miglena Genova, Hafize Husein (UFT) Mariam Jorjadze, EIene Shatberashvili, La Ebralidze (ELKANA) Carmen Costea, Alexandru Stroia, Adrian Vasile, Diana Tampu, Laura Libardea (ASE) Katerina Fedosova (ONAFT) Andriy Pauk, Larysa Buhyna (UZHNU) Oleg Suvorov, Dmitry Karpenko (MUSFP) Osman Hayran, Bike Kocaoglu (YEDITEPE)

Due date of deliverable [03/ 2012] Actual submission date (second draft) [03/2012] Final submission date April 12, 1012 Start of project 1April 2009 duration 43 Months Organisation name of lead contractor for this deliverable [IFR-P2] Dissemination level PU

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Contents 1. INTRODUCTION AND SUMMARY........................................................................................2 2. LANGUAL....................................................................................................................................3 3. RESULTS......................................................................................................................................4 4. PRIORITISED TRADITIONAL FOODS LIST .......................................................................5 5. INDIVIDUAL PARTNER INDEXING......................................................................................6 6. LANGUAL INDEXING EXAMPLES: PRIORITISED TRADITIONAL FOODS INDEXED BY YEDITEPE ..................................................................................................................7 7. ANNEXES.....................................................................................................................................8

ANNEX 1 UFT BULGARIAN FOODS (82 FOODS) .................................................................................8 ANNEX 2 ELKANA GEORGIA (37 FOODS) ........................................................................................9 ANNEX 3 ASE ROMANIA (30 FOODS) ..............................................................................................10 ANNEX 4 UZHNU UKRAINE (53 FOODS).........................................................................................12 ANNEX 5 MUSFP (37 FOODS) ..........................................................................................................14 ANNEX 6 YEDITEPE (15 FOODS) ...................................................................................................15 ANNEX 7 ONAFT (26 FOODS).........................................................................................................16 ANNEX 8 REPORT OF LANGUAL TRAINING WORKSHOP NOVEMBER 2009 .......................................18 ANNEX 9 FULL TRADITIONAL FOOD LIST WITH LANGUAL INDEX CODES ...........................................................33

1. Introduction and Summary This deliverable, D1.7, was produced as a product of BaSeFood sub task 1.3.2 food indexing

of traditional foods. The traditional foods with their main plant components and other plant

ingredients and cooking methods have been identified and documented elsewhere in the

project. The resulting collected recipes have been indexed according to the LanguaL

system. This food indexing has been applied to traditional foods in order for BSAC to have a

complete description of traditional foods that could be readily incorporated in National Food

Composition databases, e.g. Bulgaria (NCH) FCTBL_BG (food composition tables -

Bulgaria), Turkey (TUBITAK) developing a new Turkish food composition database system,

Georgia (National Association of Nutritionists) Food Composition Tables. 7 BaSeFood

Partners were required to carry out LanguaL indexing of their traditional foods. During this

task 280 foods have been indexed.

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2. LanguaL LanguaL is a Food Description Thesaurus, LanguaL™ stands for "Langua aLimentaria" or

"language of food". It is an automated method for describing, capturing and retrieving data

about food1.The thesaurus provides a standardised language for describing foods,

specifically for classifying food products for information retrieval. The basic concepts of

LanguaL are that

• Any food (or food product) can be systematically described by a combination of

characteristics

• These characteristics can be categorised into viewpoints and coded for computer

processing

• The resulting viewpoint/characteristic codes can be used to retrieve data about the

food from external databases

Each food is described by a set of standard, controlled terms chosen from facets

characteristic of the nutritional and/or hygienic quality of a food, as for example the biological

origin, the methods of cooking and conservation, and technological treatments.

Section 5 of this deliverable shows example of LanguaL coding of traditional foods.

Classification of the foods is split into 14 sections including product type, food source,

cooking method and geographical region, precise and narrower terms are then chosen to

systematically describe each characteristic.

A food indexing training course was held in Belgrade in November 2009 (M1.5) to train

partners in the use of LanguaL (details annexed in this deliverable, Annex 8). A further

course was held at IMR Belgrade in November 2010 to train participants from ASE in

Langual indexing techniques.

1 http//www.langual.org/

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3. Results

7 BaSeFood Partners, shown in table below, were required to carry out LanguaL coding of their traditional foods. 280 foods have been indexed. Where possible codes were checked by Mark Roe at IFR or Jayne Ireland DFI

Partner LanguaL Indexed foods

Total foods in BaSeFood documentation file

UFT Bulgaria

82 82 List Annex 1

ELKANA Georgia

37 37 List Annex 2

ASE Romania

30 30 List Annex 3

UZHNU Ukraine

53 53 List Annex 4

MUSFP Russia

37 37 List Annex 5

YEDITEPE Turkey

15 15 List Annex 6

ONAFT Ukraine

26 26 List Annex 7

Total indexed 280

Annex 9 in this deliverable contains the full list of traditional foods with their index codes

The Langual index codes of traditional foods have also been saved in a single excel workbook, this contains a summary sheet (included as Annex 9) and a sheet for each partner. Included in the individual partner worksheets are ingredients and recipes collected in D1.1. this is available in full on the BaSeFood website.

Basefood langual full indexed list complete 190312.xlsx

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4. Prioritised traditional foods list Priority for indexing was for the 33 selected traditional foods per-category, these are summarised in the table below, all foods have been Langual indexed

1. Cereal or cereal based foods 4. Oilseeds or oilseed products

Sour rye bread – Ukraine Roasted sunflower seeds – Ukraine

Buckwheat porridge crumby- Russian Federation Mustard oil - Russian Federation

Cornmeal mush (Mămăligă) – Romania Flax oil – Georgia

Tsiteli Doli Bread – Georgia Tahan Halva – Bulgaria

Baked layers of pastry stuffed with pumpkin (Tikvenik) – Bulgaria

Bulgur pilaf –Turkey 5. Herbs, spices and aromatic plants

Pomazanka – Ukraine

2. Vegetable or vegetable based foods Herbal dish – Romania

Ukrainian borsch – Ukraine (ONAFT) Wild plum sauce – Georgia

Transcarpathian green borsch - Ukraine (UZHNU)

Mursal tea- Bulgaria

Vegetable okroshka (soup) - Russian Federation Black tea –Turkey

Nettle sour soup (ciorba) – Romania

Nettle with walnut – Georgia 6. Low or non alcoholic fermented foods and beverages of plant origin

Rodopian dried beans – Bulgaria Sauerkraut – Ukraine

Kale soup –Turkey Kvass southern - Russian Federation

Elderberry soft drink (Socata) – Romania

3. Fruit or fruit based foods Millet ale (Boza) – Bulgaria

Uzvar (Compote) – Ukraine Sautéed pickled green beans –Turkey

Watermelon juice - Russian Federation

Plums jam (Magiun) – Romania

Churchkhela – Georgia

Rose jam – Bulgaria

Fruit of the evergreen cherry laurel –Turkey

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5. Individual partner indexing.

UFT Bulgaria

82 foods have been coded, checked by Mark Roe, list is Annex 1

ELKANA Georgia

37 traditional foods coded. List Annex 2

ASE Romania

30 foods indexed, checked by Jayne Ireland, list Annex 3

UZHNU Ukraine 53 foods indexed, checked by mark Roe. List Annex 4 MUSFP Russia

37 traditional foods coded, list annexed 5.

YEDITEPE Turkey

15 traditional foods coded, list annexed 6.

ONAFT Ukraine

26 traditional foods coded, prioritised foods checked by Mark Roe. List annexed 7.

6. LanguaL indexing examples: Prioritised traditional foods indexed by YEDITEPE Kale soup

A1231 B1281 C0150 E0110 F0014 G0026 H0226 J0003 K0003 M0003 N0003 P0024 R0498 Z0092

Brassica vegetables

Kale Whole plant or most parts used

Semi liquid with solid pieces

Fully heat treated

Cooked in small amount of fat or oil

Ingredient added

No preservation method used

No packing medium used

No container or wrapping used

No food contact surface present

Human food, no age specification

Humid subtropical climatic zone

Ripe or mature

Green Bean Dible

A1233 B1371 C0169 E0111 F0014 G0025 H0321 J0003 K0003 M0003 N0003 P0024 R0497 Z0092

Legume vegetables

Green bean

Pod containing small immature seed

Cut into short pieces

Fully heat‐treated

Cooked with added fat or oil

Rice added No preservation method used





Mediterranean climatic zone

Ripe or mature

Bulgar Pilaf

A0729 B3505 C0132 E0134 F0014 G0025 H0349 J0003 K0003 M0003 N0003 P0024 R0507 Z0092

Grains and grain products (Eurocode)

Emmer (wheat)

Seed, skin removed, germ present

Semisolid with solid pieces


Cooked with added fat or oil

Onion added






Highlands climatic zone

Ripe or mature

Cherry Laurel

A1226 B1306 C0139 E0150 F0003 G0003 H0003 J0003 K0003 M0003 N0003 P0024 R0507 Z0092

Berries and small fruit

Cherry Fruit, peel present, core, pit or seed removed

Whole, natural shape

Not heat‐treated

Cooking method not applicable

No treatment applied






Warm summer climatic zone

Ripe or mature

Black Tea

A1242 B1623 C0200 E0123 F0014 G0033 H0237 J0003 K0003 M0003 N0003 P0024 R0498 Z0091

Tea Tea Leaf Liquid, low viscosity, with no visible particles


Cooked in double boiler

Diluted to 50‐99% of single strength






Humid subtropical climatic zone

Beverage base liquid

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7. Annexes

Annex 1 UFT Bulgarian foods (82 Foods) Food name (English) Food name (national language) Cereal based beverage Alovina Okra with rice Bamja s oriz sweet baked layers of pastry/banitza saralia Banitsa saralia Spinach pastry Banitsa sys spanak baked layers of pastry/Banitza Banitza Millet ale Boza Savoury Chubritza Stuffed peppers with cheese and eggs Chushka burek Slightly fermented fruit juice drianovitza/trankovitza/krushenitza Vegetable hotchtpoch Gjuvech Semolina pastry/gris halva gris halva Slightly fermented grape juice Grozdenitza bread hliab Pumpkin stew Iahnia ot tikva Prune stew Iahnia sas sini slivi polenta Kachamak mush kasha pancake‐like/katmi Katmi Sorrel/sour dock meal Kiselets Kiselitca Kiselitca Sauerkraut meal Kiselo zele burania Fermented fruit juice Kokazi Pumpkin fruit dessert Kombus Nettle with walnuts Kopriva s orehi Nettles with rice Kopriva s oriz Nettle soup Koprivena supa bread like/kravai Kravai Lentil soup Leshta chorba Summer soup Liatna supa Pastry with onion/luchnik Luchnik Pepper relish Lyutenitca Tomato relish Lyutika Lyutika s domati Preast dry beans soup Manastirska bob chorba Apple jam Marmalad ot iyabulki Honey drink Medovina donut like product Mekitsi Hodge‐podge Mish‐mash mlin mlin Mursal tea Mursalski chai Walnuts with honey Orehovki s med Dried fruit compote/ Oshav Oshav

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Stuffed peppers with groats Palneni chushki s bulgur Patatnik Patatnik Baked apples/queens/pears/pumpkin Pecheni yabylki/djulia/krushi/tikva Treacle Petmez Green beans plakia Plakia zelen fasul Fruit juice Plodov sok round bread/pogacha Pogacha porridge popara Vegetables baked in an earthware pot Popska iahnia Leek with groats Praz s bulgur non fermented bread prosenik French toast,"fried bread slices" Purzheni filii Pumpkin treacle Rachel Sauerkraut salad Salata ot kiselo zele Salad of baked red peppers with garlic Salata ot piperki s chesun Stuffed cabbage/vine leaves Sarmi s kiselo zele/lozovi listi Coloured dried beans soup Sharen fasul chorba Dog rose fruit beverage Shipkvina Fruits of the forest jam Sladko gorski plodove Rose jam Sladko ot rozi Plum jam Sladko ot slivi Baked sunflower seeds Slanchogledovi semki Dock leaves soup Supa ot lapad Pumpkin soup Supa ot tikva Honey tahini Tahan s med Halva Tahan‐halva Tarator (cold soup) Tarator Baked pumpkin seeds Tikveni semki Baked layers of pastry staffed with pumpkin Tikvenik Pumpkin‐gueens puree Tikveno‐dulevo pure trahana/cereal based product trahana Thracian trahana/cereal based product Trakiiska trahana Pickled vegetables Turshia boiled grains Vareno jito salty baked layrs of pastry, arranged like a snail Vita Banitsa Stewed garden orache /goose‐food/ Zadushena loboda Vegetable soup Zelenchukova supa Cold sauerkraut brine soup Zeleva chorba Sauerkraut brine Zeleva chorba layered pastry with leek zelnik Beans with sauerkraut Zrjal gsul s kiselo zele

Annex 2 ELKANA Georgia (37 Foods) Food name (English) Food name (national language)

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Doli bread with Makhobeli Makhobeliani dolis puri Italian millet gruel Ghomisghomi Maize Cake Mchadi Millet Cake Phetvis Mchadi Millet cake (Chvishdari) or "Lukvne" Phetvis chvishdari anu "Lukvne" Wheat Gruel "Tsandili" Kolio‐Tsandili Thin Wheat Gruel Khalipapa Cake "Nazukhi" Nazukhi Khachapuri (Cheese cake) of yeast dough Khachapuri safuariani tsomit Khachapuri (Cheese cake) Adjarian Khachapuri (adjaruli) Lobiani (Bean cake) Lobiani "Achma" Achma Nettle with walnut Chinchris mkhali nigvzit Chickpea "Mukashari" Tsiteli mukhudos muqashari Grass Pea Meal Tsulispiras shechamandi Chickpea "Sisiri" (Gruel) Mukhudos sisiri Chickpea soup Tetri mukhudo tsvnit Mixed Kidney bean Amolesili lobio Green beans with walnut Mtsvane lobio nigvzit Lentil with red wine Ospi tsiteli gvinit Cowpea meal Dzadzas shechamandi Egg‐plant "Borani" Badrijnis borani Egg‐plant with walnut and vinegar Badrijani nigvzita da zmrit Spinach with oil Ispanakhi Zetit Spinach with walnut Ispanakhi Nigvzit Ekala (greenbrier) with wild plum souse Ekala Tkemlit Ekala with walnut Ekala nigvzit Danduri (Purslane dish) Danduri Broad‐leaved garlic Ghanzili Churchkhela Churchkhela "Gozinakhi" Gozinakhi Flax oil Selis zeti Wild plum sauce Tkhemlis satsebeli Walnut sause Baje "Ajika" Ajika Tarragon lemonade Tarkhunis limonati Black tea Shavi chai

Annex 3 ASE Romania (30 Foods) Food name (English) Food name (national language)

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Cornmeal Mush Mamaliga

Nettle Soup Ciorba de urzici

Herbal dish Mancarica de verdeturi

Elderberry soft drink Socata

Plum Jam Magiun de prune

Cabbage leaf rolls (sarma) with dehydrated plums and apples

Sarmalute de post cu prune si mere uscate

Fresh vegetables hotchpotch in monastic style Ghiveci calugaresc din legume proaspete

Bean ragout (iahnie) with garlic, tarragon and green parsley

Iahnie de fasole cu usturoi, tarhonul, patrunjel verde

Leek dish with olives Praz cu masline

Vegetables soup with Caraway and Semolina Supa de legume cu chimen si gris

Nettles with garlic Urzici cu usturoi

Spinach with dill and mint Spanac cu marar si menta

Patience dock dish Mancare de stevie

Leek with celery Praz cu telina

Onion stuffed with rice Ceapa umpluta cu orez

Green bean salad with garlic Salata de fasole pastai cu usturoi

Summer Squashes with Tomatoes Dovlecei cu rosii

Summer squashes stuffed with vegetables Dovlecei umpluti cu zarzavat

Celery meal with squashes Mancare de telina cu dovlecei

Eggplant salad Salata de vinete

Plum dumplings Galusti cu prune

Vegetables soup/cream Supa crema de legume

Green beans dish Mancare de fasole pastai

Squashes salad Salata de dovlecei

Celery dish Mancare de telina

Pumpkin pie Placinta cu dovleac

Onion pie Placinta cu ceapa

Rice pilaf with dehydrated plums Pilaf cu prune uscate

Gooseberry compote Compot de agrise

Nut horns Cornulete cu nuca

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Annex 4 UZHNU Ukraine (53 Foods)

Food name (English) Food name (national language) Corn Meal Porridge Banosh Lime flowers tea Chay z lypovym tsvitom Parsley tea Chay z petrushky Potato pancakes Deruny / Gugli Paska Bread Easter cake Wheat (flour) rolls Fanky Wine mix Fritch Transcarpathian dumplings with poppy Galushky z makom Stuffed cabbage rolls Golubci Cheese boiled bolls Gombovtsi Pumpkin porridge with mushrooms Harbuzova kasha z hrybamy Buckwheat porridge Hrechneva kasha Sauerkraut soup Kapustnyak Potatoes circlet Karichky Cherkaskiy cold soup Kholodnyk Cherkaskyy Jam rolls Kiphlyky Cumin tea Kmynovyy chay Wheat and Honey Kutya Simple Beet Kvass Kvas prostyy buryakovyy Beets and Bread Kvass Kvas z buryaka i khliba Red Currant Kvass Kvas z porichok Fruit sour soup Kyselytsya Stewed vegetables Lecho Raspberry compote Malynovyj kompot Drink with red currant Napij z porichok Black Elderberry drink Napiy z chornoyi buzyny Flax Drink Napiy z lyonu Drink with Chamomile and Melissa Napiy z romashky ta melisy Flax oil Oliya z lyonu Vegetable soup Ovochevyj sup Baked apples Pecheni yabluka Potato and sour cream soup Pidbyvana kartoplya / krumpli Bean and sour cream soup Pidbyvana kvasolya / pasolya Courgette and sour cream soup Pidbyvani cabachky Cottage cheese with dill and garlic Pomazanka Fruit jam Povydlo / Lekvar Radish with sunflower oil Red'ka z oliyeyu Cabbage salad Salat iz kapusty Red beet salad Salat z buryaka / cvikly Red beet and horse‐radish salad Salat z buryaka / cvikly / i khronu

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Tea with dogrose Shypshynovyj chaj Roast sunflower seeds Smazhene nasinnya / zernyata Sunflower‐seeds oil Sonyashnykova oliya The hominy Tokan Compote Uzvar Varenyky with cherry Varenyky z vyshnyamy Vegetable salad (mix) Vinegret Transcarpathian wine Drink. Vynnyj napiy Apple Kissel Yabluchnyj kysil' Transcarpathian Okroshka Zakarpats'ka okroshka Bean soup Zapravlyani lopatky Green nettle borsch Zelenyj Borsch z kropyvoyu Transcarpathian green borshch Zelenyj borshch Zakarpats'kyj

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Annex 5 MUSFP (37 foods) Food name (English) Food name (national language) Semolina porridge Kasha munnaja Buckwheat porridge crumbly Kasha grechnevaja russipchataja Millet porridge Kasha pshionnaja Barley porridge Kasha perlovaja Grechaniki Grechaniki Bread of buckwheat flour Grechnevay hleb Arnautes Arnautes Borodinsckiy bread Hleb borodinscki Cabbage soup Kapoostnjy sup Rassolnik Leningrad Russolnik leningradskij Vegetable okroshka (soup) Ovoshnaja okroshka Sunflowerseed oil Podsolnechnoe maslo Mustard oil Gorchichnoje maslo Pumpkin oil Tikvennoe maslo Linseed oil Lnaynoe maslo Halva Halva Compote from dogwood berries Kompot iz kizila Dogwood fruit‐drink Mors iz kizila Dogwood fruit juice Sok iz kizila Watermelon juice Arbooznij sok Melon juice Dinnij sok Nardek,bekmes Arbooznij mjod Kvass southern Kvass juzhniy Kvass "sauerkraut soup" Kvass kislyiye shyi Kvass russian Kvass russkyi Kvass of bread Kvass iz khleba Moscow kvass Kvass moskovskyi White kvass Belyui kvass Ancient kvass Starinnyui kvass Kvass of mulberry fruit Êvass iz plodov shelkovyuitzy Lemon kvass Êvass limonnyi Kvass of Stavropol Êvass stavropolskyui Fruit kvass Fruktovyui kvass Kvass of black currant Kvass iz chernoy smorodinyi Kvass of beet Svecolnyui kvass Cherry kvass Kvass vishnevyui Kvass Petrovski Kvass Petrovskyui

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Annex 6 YEDITEPE (15 foods) Langual Indexing of Turkish Traditional foods (YEDITEPE)

Food name (English) Food name (national language) Kale Soup Kara lahana corbasi Green Bean Dible Fasulye diblesi Bulgur Pilaf Bulgur pilavi Cherry Laurel Karayemiş Black Tea Çay Corn Bread Mısır ekmeği Cracked Corn Soup Mısır yarması çorbası Corn Meal Mash Kuymak Stuffed Kale Leaves Kara lahana dolması Kale Kaygana Kaygana Anchovy “pilaf” Hamsili pilav Spinach “gözleme” Ispanaklı gözleme Persimmon Trabzon hurması Sauteed Pickled Green Beans Fasulye turşusu kavurması Tarhana Tarhana

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Annex 7 ONAFT (26 foods) Langual Indexing of Ukraine Traditional foods (ONAFT)

Food name (English) Food name (national language) Sour rye bread Khlib zhytniy ̆

White Bread Khlib bilyy ̆

Baked buckwheat kasha Hrechana kasha

Baked millet kasha Pshonna kasha

Pumpkin kasha Harbuzova kasha

Hutsulian kulesha Hutsul�s�ka kulesha

Rassolnik (soup) Rozsol�nik

Maize bread Malay ̆

Ukrainian meatless borsch Borshch ukrai ̈ns�kyy̆ pisniy ̆

Green sorrel borsch Borshch zelenyy ̆

Dumplings with cabbage filling Varenyky z kapustoyu

Potato pancakes Deruny

Country kartoplyanyky Kartoplyanyky selyans�ki

Stewed cabbage Kapusta tushkovani

Sauerkraut Kapusta bilokachanna kvashena

White cabbage soup Kapusnyak (sup)

Cabbage rolls Holubtsi

Plain cakes with filling Mlyntsi (nalysnyky)

Chilled stuffed peppers Farshirovani pertsi 1

Stuffed peppers Farshirovani pertsi 2

Aubergine (eggplant) spread Baklazhanna Ikra

Uzvar Uzvar

Sunflower halva Khalva sonyashnykova

Vinaigrette salad Salat vinehret

Beet kvas Kvas buryakovyy̆

Home made rye kvas Kvas domashniy ̆ zhytniy ̆

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Annex 8 Report of Langual training workshop November 2009

BaSeFood Sustainable exploitation of bioactive

components from the Black Sea Area traditional foods

Report on BaSeFood Indexing Training Course

Hotel Palace Belgrade, Serbia

9-11th November 2009

EuroFIR European Food Information Resource Network of

Excellence

REPORT ON THE BASEFOOD

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FOOD INDEXING TRAINING COURSE

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Report prepared by

Jenny Plumb, IFR , Marija Ranic, IMR, Jayne Ireland, DFI, Anders Møller, DFI, Paul Finglas, IFR. Contents 1 BACKGROUND 2 AIM 3 AGENDA 4 PARTICIPANTS 5 MINUTES OF MEETING

5.1 FOOD NOMENCLATURE IN FOOD DATABASES (ANDERS MØLLER) 5.2 FOOD CLASSIFICATION AND IDENTIFICATION IN FOOD DATABASES (JAYNE IRELAND) 5.3 DESCRIBING A FOOD USING LANGUAL (JAYNE IRELAND, ANDERS MØLLER) 5.4 INTRODUCTION TO FOOD PRODUCT INDEXER SOFTWARE (JAYNE IRELAND) 5.5 1ST PRACTICAL EXERCISE – FOOD INDEXING (JAYNE IRELAND & ANDERS MØLLER) 5.6 PRACTICAL ONLINE GUIDE TO USING THE EUROFIR BASIS BIOACTIVE DASEBASE 5.7 DATA QUALITY EVALUATION OF PUBLISHED VALUES FOR NUTRIENTS AND BIOACTIVE COMPOUNDS FROM LITERATURE/EXISTING DATA (SIMONE BELL & PAUL FINGLAS) 5.8 INDEXING TRADITIONAL FOODS FOR BASEFOODS (HELENA COSTA, JAYNE IRELAND, ANDERS MØLLER) 5.9 2ND EXERCISE – INDEXING TRADITIONAL FOODS FOR BASEFOODS (HELENA COSTA, JAYNE IRELAND, ANDERS MØLLER) 5.10 A SHORT GUIDE TO RECIPE CALCULATIONS - THE EUROFIR APPROACH (SIMONE BELL) 5.11 EUROFIR ESEARCH FACILITY (ANDERS MØLLER) 5.12 CLOSING OF COURSE, EVALUATION AND AWARDING OF CERTIFICATES

6 LIST OF PARTICIPANTS

7 ADDITIONAL TRAINING FOR ASE NOV 2010

1 Background

The meeting was a multi-project workshop involving EuroFIR, BaSeFood, MoniQA, and the Central European network in capacity development and was carried out as part of Workpackage 3.1 in EuroFIR in co-operation with the Institute of Medical Research, Belgrade

The BaSeFood Project BaSeFood (Sustainable exploitation of bioactives from Black Sea area traditional foods) is a research project aimed at

a) producing ample documentation about traditional foods of the Black Sea region

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b) investigating the nutritional values of representative foods in specific categories, for each country, by means of chemical analyses and the uses of food databases

c) producing information about the relevant bioactives and their mechanisms of activity

d) produce data about bioactive retention, in relation to specific unit operations.

During the phases of BaSeFood concept building, it was clear that, besides the necessary flexibility for the investigation of traditional foods of a lesser explored area (at least from a Western perspective); a formal approach was needed in order to a) develop some parts of the research work; b) have a common framework for partners who never worked together before.

With this respect, EuroFIR represented the main comprehensive available framework. Therefore, the EuroFIR approaches and methodologies were adopted with special respect to a) Guidelines for traditional foods description; b) the use of bioactive database EuroFIR BASIS; c) EuroFIR recipe calculation d) Food indexing. A EuroFIR – BaSeFood communication channel, through the two projects' websites, has been achieved by allowing BaSeFood partners the access to some relevant parts of the EuroFIR members area.

An extended LanguaL food description training course was set up, To show the comprehensive way by which the EuroFIR approach should be used in BaSeFood, the course program was designed to include besides food indexing with LanguaL, and also on the use of food composition databases, quality evaluation of food composition data, recipe calculation, food indexing of traditional foods as well as a demonstration and hands on use of EuroFIR eBASIS and the EuroFIR eSearch Facility.

The arrangements for the workshop began summer of 2009, where venue, participants and course programme started to be discussed. It was suggested and finally decided that the course could be carried out in cooperation with the Institute of Medical Research, and be held in Belgrade in November 2009.

2 Aim

The meeting was a multi-project workshop involving EuroFIR, BaSeFood, MoniQA, and the Central European network in capacity development.

The aims of the workshop were to

a) Give an introduction to food nomenclature, classification systems and identification of foods in food databases, and show how LanguaL food indexing can enhance data quality and exchange between databases.

b) Give a practical guide to using LanguaL for indexing traditional foods to be collected in BaSeFood project and supporting more accurate recipe calculations.

c) Give a practical guide to using EuroFIR eBASIS bioactive databases and show how these can be used for investigating information on both the composition and biological effects of bioactive compounds in traditional foods.

d) Give a practical guide to using the EuroFIR recipe calculation approach and show the importance of LanguaL food indexing to ensure recipe calculations are correctly performed.

e) Introduce data quality assessment systems for assessing the quality of data on nutrients and bioactive compounds in traditional foods.

3 Agenda

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Sunday 8th November

Arrival and informal get together in evening (hosted by IMR)

Monday 9th November

0900-0945 Welcome by IMR and introductions to course participants and lecturers 0945-1000 Introduction to course and course structure [Anders Møller (DFI) & Paul

Finglas (IFR)]

1000-1100 Food nomenclature in food databases (Anders Møller)

1100-1130 Break

1130-1300 Food classification and identification in food databases (Jayne Ireland) - Describing a food using LanguaL, part 1 (Jayne Ireland and Anders Møller).

1300-1400 Lunch

1400-1500 Describing a food using LanguaL, part 2 (Jayne Ireland and Anders Møller)

1500-1515 Break

1515-1700 Introduction to Food Product Indexing software (Jayne Ireland)

1700-1800 1st Practical Exercise – Food Indexing (Jayne Ireland & Anders Møller)

1930 Workshop dinner

Tuesday 10th November

0900-1030 Practical online guide to using the EuroFIR BASIS bioactive database – selecting bioactive compounds for BaSeFood (Jenny Plumb and Paul Finglas)

1030-1100 Break

1100-1230 Data quality evaluation of published values for nutrients and bioactive compounds from literature/existing data (Simone Bell & Paul Finglas)

1230-1400 Lunch

1400-1415 Indexing traditional foods for BaSeFoods (Helena Costa)

1415-1630 2nd exercise – indexing traditional foods for BaSeFoods (Helena Costa, Jayne Ireland, Anders Møller, all)

1530-1545 Break

1630-1715 Report back from exercise (All)

1930 Workshop dinner

Wednesday 11th November

0900-1000 A short guide to recipe calculations (Simone Bell)

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1000-1045 3rd Exercise – recipe calculation (All)

1045-1115 Break

1115-1145 EuroFIR eSearch facility (Anders Møller)

1145-1230 Closing of course, evaluation and awarding of certificates

1230 Lunch & depart

4 Participants

Course Tutors were

Anders Møller & Jayne Ireland (DFI/EuroFIR) Helena Costa (INSA/EuroFIR) Simone Bell (ETH/EuroFIR) Paul Finglas, Jenny Plumb (IFR/EuroFIR)

A detailed list of participants of this course can be found in at end of document.

5 Minutes of Meeting

The meeting was a multi-project workshop involving EuroFIR, BaSeFood, MoniQA, and the Central European network in capacity development.

Anders Møller created a website (www.eurofir.org/basefood/) to contain all the lecturers’ presentations, other relevant documents and links to useful websites. Participants were then given a user name (basefoodpartner) and password (let me in) to access the website.

5.1 Food nomenclature in food databases (Anders Møller)

Paul Finglas (PF) introduced the topic by saying how vital food nomenclature and description are for the BaSeFood project. Anders Møller (AM) emphasized the importance of documentation in food databases. PF added that it was better to have 10 well-documented foods than to have 30 that are not well documented.

Scientific names are not static - they are changing. Updating scientific names of varieties (ex kale) makes the situation not very easy. AM gave access to and examples from authoritative sources, like ITIS (all kingdoms, authoritative for US, Canada & Mexico)2, GRIN (plant kingdom, USDA Germplasm Resources Information Network)3 and FishBase, the information system with key data on the biology of all fishes4.

After his presentation, AM gave the participants an exercise to find the scientific name for “kale” and to cite authoritative sources for food names.

A question arose as how to choose a best food name if several names are given in literature. Anders answered that they should preferably refer to national food lists (legislation, authoritative source) and cite the source with the food name.

AM mentioned the newest proposal, an agreement between a team of international scientists on a DNA 'barcode' for the identification of plant species (Proceedings of the National

2 http//www.itis.gov/ 3 http//www.ars-grin.gov/cgi-bin/npgs/html/queries.pl 4 http//www.fishbase.org/search.php

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Academy of Sciences), paving the way for the tracking and safeguarding of biodiversity in the developing world.

Some participants were worried about the project of creating a DNA “barcode” for species each individual is different from other, so each barcode would have to be unique. According to the current information, the researchers have compared the effectiveness of using seven genes to identify plants. They found that a combination of rbcL and matK could identify a species in 72 per cent of cases and determine the species group in the remaining samples.

If participants know of other authoritative sources, they should send these references to AM so he can include them on the website.

5.2 Food classification and identification in food databases (Jayne Ireland)

To be easily identified, foods must be unambiguously named and described. Jayne Ireland presented the situation in European food composition databases at the beginning of the EuroFIR project in 2005 with as many languages as there are countries and no common food classification or description system, communication and sharing was impossible.

JI briefly presented the most important international food classification systems (e.g., CIAA Food Categorisation System, Codex Classifications) and food description systems (INFOODS, LanguaL), and showed how systematic food description and controlled vocabulary can be used to identify foods.

The LanguaL Food Product Indexer software, which was made available to the EuroFIR compiler network in 2005, along with training in food indexing, has greatly facilitated food description and allowed all food composition databases in the EuroFIR network to be indexed.

5.3 Describing a food using LanguaL (Jayne Ireland, Anders Møller)

JI then presented the structure of the LanguaL thesaurus, its different facets characterising foods, their definitions and indexing rules. An example of a common food product (fruit yoghurt) was indexed as an example.

5.4 Introduction to Food Product Indexer software (Jayne Ireland)

The LanguaL Food Product Indexer software, developed by EuroFIR partners DFI and POLYTEC, facilitates food indexing by allowing the compiler to copy already-existing food descriptions to national foods.

All participants received USB memory sticks with the Food Product Indexer program and a selection of indexed food lists to help them index their national foods. The USB also contained a FPI tutorial and all of the 2008 LanguaL reports, as well as documents about the EuroFIR Network of Excellence and the new EuroFIR AISBL non-profit association.

5.5 1st Practical Exercise – Food Indexing (Jayne Ireland & Anders Møller)

As a practical exercise, participants indexed two simple traditional foods proposed by BaSeFood Dill herb (Ukrane) and Pumpkin seed oil (Russia).

Some participants had difficulties in following the exercises because of their level in English. However, often other participants could assist those who could not understand everything.

5.6 Practical online guide to using the EuroFIR BASIS bioactive dasebase

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Selecting bioactive compounds for BaSeFood (Jenny Plumb and Paul Finglas)

Jenny Plumb gave an online presentation of the EuroFIR BASIS bioactive database. EuroFIR BASIS is a unique database that contains critically evaluated published data on the content and biological effects of bioactive constituents in plant based foods and an up-to-date list of plant and plant part names in 15 EU languages.

BioActive Compounds are defined as inherent non-nutrient constituents of food plants and edible mushrooms with anticipated health promoting/beneficial and/or toxic effects when ingested.

The participants were provided with a worksheet with tasks to carry out using the EuroFIR BASIS database, working through set tasks searching and reporting of bioeffects and composition of bioactive compounds in food plants, whilst the tutors circulated among them and answered questions.

All participants have been given personal user access to EuroFIR BASIS.

5.7 Data quality evaluation of published values for nutrients and bioactive compounds from literature/existing data (Simone Bell & Paul Finglas)

Simone Bell (SB) presented the EuroFIR approach to evaluating scientific papers; EuroFIR guideline for quality index attribution to original data from scientific literature or reports.

The EuroFIR project will provide the first comprehensive pan-European food information resource, using state-of-the-art database linking. Confidence in the quality of food composition data and in the comparability of data across different databases is essential for data interchange. Quality indices are scores attributed by compilers to original data, based on assessment of the description of the data and aim to reflect the reliability of data as an estimation of the ‘true’ value in the food. The use of a common quality index attribution system, together with a common documentation system, is the key to ensuring data comparability.

Simone presented the approach developed by EuroFIR for defining guidelines for quality index attribution to original data from scientific literature or reports. A review of 5 existing quality index attribution systems was undertaken to identify similarities and discrepancies and provided the basis for a proposal for a EuroFIR quality index attribution system. 12 EuroFIR compilers round robin tested the system on 7 papers from peer reviewed journals and one product information sheet. Two main types of data quality systems were identified those applicable to a specific component or component group, and those valid for all components. All systems comprised categories (from 5 to 7) referring to different aspects of data quality and composed of criteria, i.e. questions to answer. Although the systems were different, the criteria assessed generally concerned the same major issues. The system developed by EuroFIR allows assessment of 7 aspects of data quality Food description, Component identification, Sampling plan, Number of analytical samples, Sample handling, Sample analysis and Analytical quality control. Round robin testing emphasized the difficulty for compilers to perform an assessment when descriptions of data are not explicit, especially concerning analytical method and sampling. The EuroFIR system was revised after the round robin testing to improve consistency of assessment between compilers.

5.8 Indexing traditional foods for BaSeFoods (Helena Costa, Jayne Ireland, Anders Møller)

Helena Costa (INSA) presented one of the recipes recorded in the EuroFIR work package on traditional foods Green kale soup (Portugal). HC showed how they had indexed this food using LanguaL and how decisions were made.

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5.9 2nd exercise – indexing traditional foods for BaSeFoods (Helena Costa, Jayne Ireland, Anders Møller)

Participants were then divided into 7 groups for the indexing exercise. Each group chose two traditional foods recipes from the EuroFIR work package on traditional foods

Austria Apple strudel Austria Cabbage noodles Austria Vegetable soup Bulgaria Nettles with rice Bulgaria Pepper relish Bulgaria Pumpkin pastry Bulgaria Tarator Greece Cherry tomato Greece Traditional chickpea soup Greece Traditional must-jelly Italy Castagnacio Lithuania Cheese Lithuania Cold fresh Beetroot Soup Spain Hot vegetable sauce Spain Soplillos

The participants worked on their chosen recipes, whilst the tutors circulated among them and answered questions. After the break, each group presented one of their recipes, and their indexing was discussed by the participants.

These discussions revealed points that need to be clarified in the thesaurus

Definition of sterilised Definition of dessert (EuroFIR) Definition of GMO

JI will correct indexing of EuroFIR traditional foods and send to BaSeFood workshop participants. HC will also send corrected indexing to EuroFIR WP 2.3.1 members.

A question was raised concerning the challenge of keeping the important ingredient information during LanguaL indexing. AM suggested that all ingredients should be indexed (full ingredient indexing) and gave a short presentation on how this could be done in the present Food Product Indexer System, which does not fully support full ingredient indexing (see proposal on training course website).

5.10 A short guide to recipe calculations - the EuroFIR Approach (Simone Bell)

Simone Bell (SB) gave an overview of the definitions in recipe calculations and stressed the importance of using harmonized procedures in recipe calculation as well as using standardized yield and retentions factors. SB explained how the proposed nutrient retention factors are linked to the ingredients’ LanguaL indexing for facet A (EuroFIR Food Classification), facet G (Cooking method), and in some cases also for facet B (Food Source).

SB presented the recipe calculation software to be included in the food composition data management system under development by Karl Presser, ETH Zürich. SB invited the participants to contact Karl Presser ([email protected]) for more information. A

mailto:[email protected]

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website for the FoodCase project5 is also available.

The use of “weight yield” (fat/water and alcohol) and “nutrient retention” factors is directly related with recipe calculation procedures for composite foods. This way, the nutrient content of prepared foods can be estimated from its individual ingredients for its publication in Food Composition Databases (FCDB), labels and special diets.

Missing values in analysed food items can be calculated via these factors as well. Furthermore, because most foods are consumed in a cooked or prepared form, the use of these factors is highly relevant for the assessment of the nutrient intake of the population in nutrition surveys. The EuroFIR Compiler Network has decided unanimously, that to reach the goal of harmonising the recipe calculation procedure, the use and selection of retention factors should follow consistent rules. This solution may sometimes be at the expense of the accuracy of the data, but comparability of the values obtained by a single calculation procedure is a compromise that all compilers have accepted, which is an important step towards the harmonisation of the European FCDB.

To date, the EuroFIR proposal for the harmonisation of recipe calculation procedures has been finalised, concluding the following Weight yields should be applied at recipe level. Nutrient retention factors should be applied at ingredient level.

Furthermore, due to the large variety of recipes available for each participating country, it has been suggested that each compiler uses its own weight yield factors. However, compilers are still committed to provide the values they have used together with some background information, in order to fulfil the EuroFIR value documentation requirements.

The presented work focused on the use of the nutrient retention factors, which should be on the line of the EuroFIR food classification and the cooking methods available in the LanguaL thesaurus (Facet G). Finally, examples on the use of the factors and special cases on the calculation of recipes were provided.

5.11 EuroFIR eSearch facility (Anders Møller)

On request, AM gave a short presentation of the EuroFIR model and web services, and explained the EuroFIR eSearch prototype and its facilities. EuroFIR eSearch is the most comprehensive food composition data system in the world, currently comprising 20 online food composition datasets. The system will be further extended during the coming months.

5.12 Closing of course, evaluation and awarding of certificates

During the closing of the training course, PF mentioned the importance of working systematically and according to clear and standardized procedures. Documentation is extremely important.

The participants completed a written evaluation of the course.

The participants were awarded a course certificate.

All presentations and related documents and links are available on the training course website, http//www.eurofir.org/basefood.

6 List of participants

REPRESENTING BaSeFoods Country Name/address

5 http//proto-foodcase.ethz.ch/index_EN

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1. Georgia Ms. EIene Shatberashvili Biological Farming Association Elkana Delisi Street 3rd Plot 16 Tbilisi 0177 Georgia Email [email protected]

2. Georgia Ms. Ia Ebralidze Biological Farming Association Elkana Delisi Street 3rd Plot 16 Tbilisi 0177 Georgia Email [email protected]

3. Greece Efie Vasilopoulou Hellenic Health Foundation Tetrapoleos 10-12 Athens 11527 Greece Email [email protected]

4. Italy Prof. Filippo D'Antuono Food Science University Campus - University of Bologna Piazza Goidanich 60 47521 Cesena FC Italy Email [email protected]

5. Italy Federica Pasini Food Science University Campus - University of Bologna Piazza Goidanich 60 47521 Cesena FC Italy Email [email protected]

6. Italy Francesca Danesi Food Science University Campus - University of Bologna Piazza Goidanich 60 47521 Cesena FC Italy Email [email protected]

7. Russia Prof. Galina Ermolaeva State Educational Institution of the Higher Professional Education Moscow State University of Food Productions Volokolamskoye SH 11 Moskva 125080 Russian Federation Email [email protected], [email protected]

8. Russia Dr Oleg Suvorov State Educational Institution of the Higher Professional Education Moscow State University of Food Productions Volokolamskoye SH 11 Moskva 125080 Russian Federation Email [email protected], [email protected]

9. Serbia Marija Djekic-Ivankovic Institute of Medical Research, University of Belgrade Tadeusa koscuskog 1 11 000 Belgrade e-mail [email protected]

10. Serbia Jasmina Debeljak Martacic












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Institute of Medical Research, University of Belgrade Tadeusa koscuskog 1 11 000 Belgrade Institute of Medical Research, University of Belgrade e-mail [email protected]

11. Turkey Prof.Dr. Osman Hayran Yeditepe University 26 Agustos Yerlegimi Kayisdagi Cad Istanbul 34755 Turkey Email [email protected]

12. Turkey Prof.Dr. Bike Kocaoglu Yeditepe University 26 Agustos Yerlegimi Kayisdagi Cad Istanbul 34755 Turkey Email [email protected]

13. Ukraine Larysa Buhyna Uzhhorod National University Pidgirna 46 Uzhhorod 88000 Ukraine Email [email protected]

14. Ukraine Andriy Pauk Uzhhorod National University Pidgirna 46 Uzhhorod 88000 Ukraine Email [email protected]

15. Bulgaria Miglena Genova University of food Technologies Plovdiv Bulgaria Email [email protected]

16. Bulgaria Hafize Husein University of food Technologies Plovdiv Bulgaria Email [email protected]

REPRESENTING EuroFIR / UNU CEE Country Name/address 17. Kazakhstan Ms Aigul Malayevna Syzdykova

Sponsored by Food Research Institute Priemyselna 4, 824 75 Bratislava Slovak Republic Email [email protected]









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18. Croatia Darko Mikec Croatian Food Agency Ivana Gundulića 36 b 31000 Osijek Email [email protected]

19. Estonia Ann Joeleht National Institute for Health Development Department of Monitoring and Assessment Hiiu 42, 11619 Tallinn Estonia Email [email protected]

20. Macedonia Igor Spiroski National Institute of Public Health 50 Divizija 6 1000 Skopje Email [email protected]

21. Slovenia Marinka Jan Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana Slovenia Email [email protected]

REPRESENTING MoniQA Country Name/address 22. Austria Karl Beler

University of Natural Resources and Applied Life Sciences, Vienna Gregor Mendel Straße 33 A-1180 Vienna Austria Email [email protected]

23. Austria Johanna Smolle University of Natural Resources and Applied Life Sciences, Vienna Gregor Mendel Straße 33 A-1180 Vienna Austria Email [email protected]

24. Italy Francesca Melini Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione Via Ardeatina 546 - 00178 Roma Email [email protected]

25. Turkey Senem Akkus

Tubitak Barış Mah. Dr. Zeki Acar Cad. No1 P.K. 21 41470 Gebze Kocaeli TÜRKİYE Email [email protected]

Tutors Country Name/address Denmark Anders Møller

Danish Food Information Borgediget 12, Roskilde, DK-4000 Denmark









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Email [email protected]

Jayne Ireland Danish Food Information Borgediget 12, Roskilde, DK-4000 Denmark Email [email protected]

Portugal Helena Costa Instituto Nacional de Saude Dr Ricardo Jorge Centrro de Seguranca Alimentar e Nutricao, Av Padre Cruz, 1649-016 Lisbon, Portugal Email [email protected]

Switzerland Simone Bell ETH Zurich Universitätsstrasse 2 CH-8092, Zurich Switzerland Email [email protected]

United Kingdom Paul Finglas Institute of Food Research Norwich Research Park Colney Lane Norwich NR4 7UA United Kingdom Email [email protected]

Jenny Plumb Institute of Food Research Norwich Research Park Colney Lane Norwich NR4 7UA United Kingdom Email [email protected]







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7 Additional training for ASE

In November 2010 partners from ASE who were not able to attend the original meeting were trained by Maria Glibetic and co-workers at IMR Belgrade in the systems required to carry out LanguaL indexing.

Partners who attended this meeting were:

Carmen Costea ASE Bucharest, 6, Piata Romana sector 1, 010374, Bucharest, Romania [email protected] Adrian Vasile Doctoral School ASE Bucharest 6, Piata Romana sector 1 010374 Bucharest Romania


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English Food Name Traditional Food Name BaSeFood Traditional Foods LanguaL indexed

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Annex 9 Full Traditional food list with LanguaL index codes

UFT BULGARIA mlin mlin A0695 A0729 A0813 A1240 B1312 C0134 E0119 F0014 G0046 H0148 H0186 H0271 H0367 J0120 K0003 M0003 N0041 P0024 R0157 Z0109 French toast,"fried bread slices" Purzheni filii A0729 A0820 B1312 C0134 E0105 F0014 G0035 H0143 H0184 H0186 H0347 J0001 K0003 M0003 N0041 P0024 R0157 Z0109 layered pastry with leek zelnik A0103 A0695 B1312 C0134 E0151 F0014 G0005 H0148 H0152 H0229 H0271 H0367 J0151 K0003 M0003 N0051 P0024 R0157 Z0109 non fermented bread prosenik A0819 B1312 C0134 E0151 F0022 G0014 G0046 H0148 H0367 J0151 K0003 M0003 N0051 P0024 R0157 Z0109 trahana/cereal based product trahana A0694 A0959 A1240 B1324 C0001 E0103 F0022 G0015 H0271 H0367 J0001 K0003 M0003 N0051 P0024 R0157 Z0109 Thracian trahana/cereal based product Trakiiska trahana A1204 A1240 B1312 C0001 E0151 F0018 G0014 H0148 H0212 H0367 H0753 J0145 K0004 M0413 N0051 P0024 R0157 Z0109 boiled grains Vareno jito A1240 B1324 C0001 E0150 F0014 G0014 H0136 H0148 H0177 H0184 J0001 K0003 M0003 N0051 P0024 R0157 Z0109 polenta Kachamak A0729 A0815 B1232 C0001 E0134 F0014 G0014 H0143 H0148 H0271 H0367 H0759 J0003 K0003 M0003 N0051 P0024 R0157 Z0109 pancake‐like/katmi Katmi A0194 A1240 B1312 C0001 E0151 F0014 G0046 H0148 H0185 H0271 H0753 J0003 K0003 M0003 N0001 P0024 R0157 Z0109 Z0120 bread like/kravai Kravai A0820 B1312 C0001 E0151 F0022 G0046 H0136 H0186 H0271 H0367 J0003 K0003 M0003 N0051 P0024 R0157 Z0109 Z0120 round bread/pogacha Pogacha A0818 B1312 C0001 E0151 F0022 G0046 H0136 H0148 H0184 H0271 H0367 H0753 J0003 K0003 M0003 N0051 P0024 R0157 Z0109 Z0112 donut like product Mekitsi A0816 B1312 C0001 E0151 F0014 G0005 H0148 H0186 H0297 H0347 H0367 H0753 J0003 K0003 M0003 N0051 P0024 R0157 Z0109 Z0120 sweet baked layers of pastry Banitsa saralia A0135 A0951 B1312 C0001 E0151 F0022 G0005 H0148 H0177 H0271 H0367 J0003 K0003 M0003 N0051 P0024 R0157 Z0109 salty baked layres of pastry, arranged like a snail Vita Banitsa A0729 A0821 B1312 C0001 E0151 F0022 G0005 H0109 H0143 H0186 H0271 H0297 H0367 J0003 K0003 M0113 N0051 P0024 R0157 Z0109 Z0120


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UFT BULGARIA continued baked layers of pastry/Banitza Banitza A0729 A0821 B1324 C0001 E0151 F0014 G0005 H0148 H0242 H0271 H0367 J0003 K0003 M0113 N0051 P0024 R0157 Z0109 Z0120 Baked layers of pastry staffed with pumpkin Tikvenik A0202 B1324 C0001 E0151 F0014 G0005 H0136 H0147 H0177 H0229 H0347 J0003 K0003 M0113 N0051 P0024 R0157 Z0109 Semolina pastry/gris halva gris halva A0698 A0838 B1324 C0001 E0119 F0014 G0014 H0117 H0136 H0177 H0347 J0003 M0003 N0051 P0024 R0157 Z0109 Spinach pastry Banitsa sys spanak A0695 A0729 A0821 B1324 C0001 E0151 F0014 G0005 H0117 H0143 H0186 H0212 H0271 H0297 H0347 H0367 J0003 K0003 M0113 N0051 P0024 R0157 Z0109 Z0120 Pastry with onion/luchnik Luchnik A0695 A0729 A0822 B1324 C0001 E0151 F0014 G0005 H0229 H0347 H0349 H0367 J0003 K0003 M0003 N0051 P0024 R0157 Z0109 bread hliab A0691 A0729 A0818 B1324 C0001 E0151 F0014 G0046 H0136 H0148 H0367 H0753 J0003 K0003 M0003 N0051 P0024 R0157 Z0109 Z0112 mush kasha A0641 A0729 B1324 C0001 E0110 F0014 G0014 G0035 H0143 H0271 H0297 H0367 J0003 K0003 M0003 N0051 P0024 R0157 Z0109 porridge popara A0729 A0820 B1324 C0001 E0110 F0022 G0014 H0143 H0148 H0271 J0003 K0003 M0003 N0051 P0024 R0157 Z0109 Pepper relish Lyutenitca A0225 A0858 B2630 C0229 E0119 F0014 G0014 H0138 H0229 H0347 H0350 H0367 J0110 K0003 M0215 N0040 P0024 R0157 Z0109 Z0112 Tarator cold soup Tarator A0198 A0463 B1201 C0235 E0138 F0003 G0003 H0101 H0148 H0151 H0212 H0347 H0367 H0757 J0001 K0003 M0003 N0042 P0024 R0157 Z0109 Z0110 Lentil soup Leshta chorba A0680 A0865 A1101 B1268 C0155 E0149 F0014 G0014 H0148 H0151 H0212 H0319 H0347 H0350 H0367 J0003 K0003 M0151 N0041 P0024 R0157 Z0109 Dock leaves soup Supa ot lapad A0198 A0678 A0865 B1566 C0200 E0149 F0014 G0020 H0148 H0184 H0186 H0212 H0229 H0271 H0319 H0321 H0349 H0350 H0367 J0151 K0003 M0151 N0041 P0024 R0157 Z0109 Stewed garden orache /goose‐food Zadushena loboda A0678 A0828 B1566 C0200 E0134 F0014 G0020 H0186 H0271 H0349 H0367 J0003 K0003 M0151 N0041 P0024 R0157 Z0109


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UFT BULGARIA Continued Sorrel/sour dock meal Kiselets A0678 A0828 B1641 C0200 E0134 F0018 G0020 H0143 H0212 H0347 H0349 H0367 J0003 K0003 M0001 N0051 P0024 R0157 Z0109 Nettles with rice Kopriva s oriz A0678 A0828 B1674 C0200 E0110 F0014 G0020 H0151 H0321 H0347 H0349 H0367 J0003 K0003 M0001 N0001 P0024 R0157 Z0109 Tomato relish Lyutika s domati A0225 A0858 B1276 C0138 E0134 F0018 G0005 H0151 H0212 H0348 H0367 J0003 K0003 M0003 N0051 P0024 R0157 Z0109 Vegetable hotchtpoch Gjuvech A0828 B1218 C0138 E0134 F0014 G0020 H0151 H0212 H0347 H0348 H0349 H0350 J0003 K0003 M0182 N0042 P0024 R0157 Z0109 Stuffed peppers with groats Palneni chushki s bulgur A0828 B2630 C0139 E0151 F0014 G0020 H0148 H0151 H0271 H0319 H0347 H0348 H0349 H0350 H0367 J0003 K0003 M0001 N0051 P0024 R0157 Z0109 Stuffed cabbage/vine leaves Sarmi s kiselo zele/lozovi listi A0675 A0828 B1566 C0200 E0151 F0014 G0020 H0148 H0151 H0212 H0321 H0347 H0348 H0349 H0367 J0003 K0003 M0001 N0051 P0024 R0157 Z0109 Summer soup Liatna supa A0865 B1218 C0138 E0138 F0014 G0020 H0166 H0184 H0186 H0212 H0271 H0319 H0347 H0348 H0349 H0350 H0367 J0001 K0003 M0151 N0041 P0024 R0157 Z0109 Coloured dried beans soup Sharen fasul chorba A0680 A0865 B1057 C0155 E0149 F0014 G0014 G0035 H0138 H0148 H0151 H0212 H0319 H0347 H0348 H0349 H0350 H0367 J0003 K0003 M0001 N0001 P0024 R0157 Z0109 Hodge‐podge Mish‐mash A0828 B2630 C0140 E0134 F0014 G0035 H0138 H0143 H0186 H0347 H0348 H0350 J0003 K0003 M0151 N0041 P0024 R0157 Z0109 Patatnik Patatnik A0681 A0828 B1218 C0138 E0134 F0014 G0005 H0143 H0151 H0186 H0271 H0348 H0367 J0003 K0003 M0001 N0001 P0024 R0157 Z0109 Preast dry beans soup Manastirska bob chorba A0680 A0828 B1057 C0155 E0149 F0014 G0014 H0138 H0148 H0151 H0212 H0347 H0348 H0349 H0350 H0367 J0003 K0003 M0001 N0001 P0024 R0157 Z0109 Vegetable soup Zelenchukova supa A0681 A0865 B1218 C0138 E0138 F0014 G0014 G0020 H0184 H0186 H0212 H0297 H0319 H0347 H0348 H0349 H0350 H0367 J0003 K0003 M0151 N0041 P0024 R0157 Z0109 Nettle soup Koprivena supa A0678 A0865 B1674 C0200 E0121 F0014 G0014 G0026 H0148 H0184 H0271 H0319 H0348 H0367 J0003 K0003 M0151 N0041 P0024 R0157 Z0109


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UFT BULGARIA Continued Vegetables baked in an earthware pot Popska iahnia A0681 A0828 B1218 C0138 E0110 F0014 G0020 H0148 H0160 H0166 H0212 H0321 H0347 H0348 H0349 H0350 H0367 J0003 K0003 M0001 N0001 P0024 R0157 Z0109 Stuffed peppers with cheese and eggs Chushka burek A0828 B2630 C0229 E0151 F0014 G0005 G0035 H0143 H0186 H0347 H0348 H0367 J0003 K0003 M0003 N0001 P0024 R0157 Z0109 Z0110 Z0112 Nettle with walnuts Kopriva s orehi A0678 A0828 B1674 C0200 E0151 F0003 G0003 H0347 H0362 H0367 H0757 J0003 K0003 M0001 N0051 P0024 R0157 Z0109 Green beans plakia Plakia zelen fasul A0682 A0828 B1057 C0262 E0134 F0014 G0005 G0020 H0148 H0212 H0319 H0347 H0348 H0349 H0350 H0367 J0003 K0003 M0151 N0041 P0024 R0157 Z0109 Sauerkraut salad Salata ot kiselo zele A0208 A0637 A0678 A0866 B1281 C0200 E0151 F0003 G0003 H0151 H0347 J0003 K0003 M0001 N0051 P0024 R0157 Z0109 Salad of baked red peppers with garlic Salata ot piperki s chesun A0208 A0866 B2630 C0229 E0151 F0018 G0005 H0151 H0212 H0347 H0348 H0367 J0003 K0003 M0001 N0051 P0026 R0157 Z0109 Kiselitca Kiselitca A0865 B2630 C0229 E0149 F0018 G0005 H0148 H0151 H0212 H0367 H0749 J0003 K0003 M0001 N0001 P0024 R0157 Z0109 Pumpkin soup Supa ot tikva A0865 B1456 C0213 E0149 F0014 G0014 G0020 H0148 H0184 H0271 H0367 H0757 J0003 K0003 M0151 N0041 P0024 R0157 Z0109 Pumpkin stew Iahnia ot tikva A0828 B1456 C0229 E0134 F0018 G0020 H0151 H0347 H0349 H0350 J0003 K0003 M0001 N0001 P0024 R0157 Z0109 Sauerkraut meal Kiselo zele burania A0678 A0828 B1566 C0200 E0119 F0014 G0020 H0321 H0347 H0349 J0003 K0003 M0182 N0042 P0024 R0157 Z0109 Beans with sauerkraut Zrjal gsul s kiselo zele A0678 A0828 B1566 C0200 E0134 F0014 G0014 H0151 H0152 H0347 J0003 K0003 M0001 N0051 P0024 R0157 Z0109 Leek with groats Praz s bulgur A0682 A0828 B1308 C0200 E0134 F0014 G0020 H0151 H0319 H0347 H0364 H0367 J0003 K0003 M0151 N0041 P0024 R0157 Z0109 Okra with rice Bamja s oriz A0682 A0828 B1241 C0262 E0110 F0014 G0014 H0138 H0148 H0151 H0212 H0321 H0347 H0349 H0367 J0003 K0003 M0151 N0041 P0024 R0157 Z0109 Cold sauerkraut brine soup Zeleva chorba A0678 A0865 B1566 C0200 E0149 F0003 G0003 H0151 H0212 J0003 K0003 M0001 N0051 P0024 R0157 Z0109


37

UFT BULGARIA Continued Baked apples/queens/pears/pumpkin Pecheni yabylki/djulia/krushi/tikva A0649 A0864 B1140 C0139 E0150 F0014 G0046 H0147 H0149 H0757 J0003 K0003 M0001 N0001 P0024 R0157 Z0109 Fruit juice Plodov sok A0732 A0766 A1267 B1140 C0229 E0123 F0003 G0003 H0149 H0158 J0003 K0003 M0001 N0051 P0024 R0157 Z0109 Z0112 Apple jam Marmalad ot iyabulki A0649 A0837 B1245 C0139 E0147 F0014 G0014 H0148 H0149 J0120 K0003 M0132 N0040 P0024 R0157 Z0109 Plum jam Sladko ot slivi A0649 A0837 B1206 C0139 E0110 F0014 G0014 G0046 H0151 H0158 J0151 K0023 M0215 N0040 P0024 R0157 Z0109 Rose jam Sladko ot rozi A0837 B1017 C0200 E0110 F0014 G0014 H0100 H0148 H0158 J0110 K0023 M0215 N0040 P0024 R0157 Z0109 Z0112 Dried fruit compote/ Oshav Oshav A0649 A0864 B1140 C0140 E0149 F0014 G0014 H0148 H0151 H0158 H0364 J0151 K0017 M0215 N0040 P0024 R0157 Z0109 Pumpkin‐gueens puree Tikveno‐dulevo pure A0649 A0864 B1298 C0229 E0135 F0014 G0014 H0158 H0212 J0003 K0003 M0001 N0001 P0024 R0157 Z0109 Treacle Petmez A0649 A0863 B1140 C0137 E0121 F0014 G0014 J0003 K0003 M0001 N0001 P0024 R0157 Z0109 Pumpkin treacle Rachel A0649 A0837 B1456 C0213 E0110 F0014 G0014 H0136 J0003 K0003 M0215 N0040 P0024 R0157 Z0109 Fruits of the forest jam Sladko gorski plodove A0671 A0837 B1231 C0167 E0134 F0014 G0014 H0136 J0001 K0003 M0215 N0040 P0024 R0157 Z0109 Prune stew Iahnia sas sini slivi A0670 A0828 B1662 C0140 E0134 F0014 G0014 H0149 H0319 H0347 H0349 H0367 J0003 K0003 M0151 N0041 P0024 R0157 Z0109 Pumpkin fruit dessert Kombus A0649 A0864 B1456 C0229 E0135 F0014 G0014 H0158 H0364 J0001 K0003 M0001 N0051 P0024 R0157 Z0109 Halva Tahan‐halva A0652 A0864 B1324 C0155 E0151 F0014 G0005 H0100 H0136 J0003 K0003 M0391 N0036 P0024 R0157 Z0112 Baked pumpkin seeds Tikveni semki A0652 A0824 B1456 C0155 E0151 F0014 G0005 H0319 H0367 J0003 K0003 M0151 N0041 P0024 R0157 Z0109 Z0112 Baked sunflower seeds Slanchogledovi semki A0652 A0824 B1547 C0227 E0151 F0014 G0005 H0319 H0367 J0003 K0003 M0151 N0041 P0024 R0157 Z0109 Z0112


38

UFT BULGARIA continued Honey tahini Tahan s med A0652 A0864 B1226 C0155 E0151 F0003 G0003 H0148 H0149 J0001 K0001 M0001 N0001 P0024 R0157 Z0109 Z0112 Walnuts with honey Orehovki s med A0936 B1290 C0295 E0151 F0014 G0014 H0148 H0149 H0158 H0367 J0001 K0003 M0001 N0001 P0024 R0157 Z0109 Z0112 Millet ale Boza A0734 A0846 A0890 B2505 C0155 E0139 F0014 G0005 G0014 H0148 H0158 H0753 J0001 K0003 M0214 N0036 P0024 R0157 Z0109 Z0112 Fermented fruit juice Kokazi A0766 A0840 B1231 C0167 E0123 F0003 G0003 H0148 H0333 J0001 K0003 M0001 N0051 P0024 R0157 Z0109 Honey drink Medovina A0462 A0709 A0734 A0836 E0123 F0022 G0014 H0147 H0148 H0151 J0104 K0003 M0001 N0001 P0024 R0157 Z0109 Cereal based beverage Alovina A0734 A0761 B1313 C0155 E0123 F0014 G0014 H0148 H0177 J0001 K0003 M0001 N0051 P0024 R0157 Z0109 Slightly fermented fruit juice drianovitza/trankovitza/krushenitza A0766 B1140 C0229 E0123 F0003 G0003 H0147 H0148 J0104 K0003 M0001 N0051 P0024 R0157 Z0109 Slightly fermented grape juice Grozdenitza A0766 B1329 C0167 E0123 F0003 G0003 H0333 H0362 J0104 K0003 M0001 N0001 P0024 R0157 Z0109 Sauerkraut brine Zeleva chorba A0734 A0827 B1281 C0200 E0123 F0003 G0003 H0148 H0367 J0104 K0022 M0172 N0036 P0024 R0157 Z0109 Dog rose fruit beverage Shipkvina A0843 B2961 C0167 E0123 F0003 G0003 H0148 H0158 J0104 K0003 M0001 N0001 P0024 R0157 Z0109 Pickled vegetables Turshia A0722 A0731 B1281 C0200 E0151 F0003 G0003 H0148 H0367 J0104 K0003 M0273 N0040 P0024 R0157 Z0109 Z0112 Mursal tea Mursalski chai A1242 B1179 C0200 E0123 F0014 G0014 H0148 H0149 J0003 K0003 M0003 N0003 P0024 R0157 Z0109 Savoury Chubritza A0689 B1179 C0200 E0150 F0003 G0003 H0003 J0003 K0003 M0003 N0003 P0024 R0157 Z0153 Z0154


39

ELKANA GEORGIA Doli bread with Makhobeli Makhobeliani dolis puri A0178 A0457 A0691 A0729 A0818 A1288 B1421 C0165 E0105 F0014 G0005 G0011 H0333 H0753 J0003 K0003 M0003 N0035 P0024 P0214 R0228 R0499 Z0109 Z0112 Italian millet gruel Ghomisghomi A0696 A0729 A0861 A1233 A1294 B2505 C0132 E0119 F0014 G0018 H0003 J0003 K0003 M0003 N0043 P0024 R0228 Z0109 Z0154 Maize Cake Mchadi A0729 A0814 A1233 A1288 B1577 C0119 E0151 F0014 G0005 H0148 J0003 K0003 M0003 N0038 N0043 P0024 R0228 Z0109 Z0110 Millet Cake Phetvis Mchadi A0729 A0812 A1233 A1294 B2505 C0155 E0151 F0014 G0005 H0148 H0319 H0367 H0752 J0003 K0003 M0003 N0044 P0024 R0228 Z0109 Millet cake Chvishdari or "Lukvne" Phetvis chvishdari anu "Lukvne" A0729 A0814 A1233 A1294 B2505 C0165 E0151 F0014 G0005 H0143 H0148 H0186 H0271 H0296 H0319 H0367 H0752 J0003 K0003 M0003 N0044 P0024 R0228 Z0109 Wheat Gruel "Tsandili" Kolio‐Tsandili A0729 A0864 A1294 B1079 C0155 E0110 F0022 G0018 H0148 H0149 H0177 H0364 H0749 J0003 K0003 M0003 N0035 N0043 P0024 R0228 Z0109 Thin Wheat Gruel Khalipapa A0735 A0812 A1294 B3507 C0227 E0134 F0022 G0018 H0148 H0271 H0367 J0003 K0003 M0003 N0044 P0024 R0228 Z0109 Z0154 Cake "Nazukhi" Nazukhi A0695 A0821 A1288 B1312 C0132 E0151 F0022 G0005 H0184 H0186 H0271 H0749 H0753 J0003 K0003 M0003 N0038 P0024 R0228 Z0109 Z0154 Z0216 Khachapuri Cheese cake of yeast dough Khachapuri safuariani tsomit A0695 A0729 A0852 A1288 B1312 C0174 E0151 F0022 G0005 H0143 H0148 H0184 H0186 H0271 H0753 J0003 K0003 M0003 N0038 N0041 P0024 R0228 Z0109 Z0110 Khachapuri Cheese cake Adjarian Khachapuri adjaruli A0695 A0735 A0852 A1294 B1312 C0174 E0151 F0022 G0005 H0143 H0148 H0186 H0271 H0367 J0003 K0003 M0003 N0041 P0024 R0228 Z0109 Z0110 Lobiani Bean cake Lobiani A0695 A0735 A0812 A1288 B1312 C0174 E0151 F0022 G0005 H0148 H0151 H0152 H0271 H0349 H0367 H0753 J0003 K0003 M0003 N0038 N0041 P0024 R0228 Z0109 Z0110 Z0120 “Achma" Achma A0695 A0735 A0812 A1294 B1312 C0174 E0151 F0022 G0005 H0143 H0148 H0186 H0271 J0003 K0003 M0003 N0040 N0041 P0024 R0228 Z0109 Z0110 Z0154


40

ELKANA GEORGIA Continued Nettle with walnut Chinchris mkhali nigvzit A0828 A1121 A1281 B1674 C0200 E0119 F0014 G0016 H0138 H0177 H0349 H0367 J0128 K0003 M0267 N0038 N0044 P0024 P0221 R0228 Z0081 Z0109 Chickpea "Mukashari" Tsiteli mukhudos muqashari A0852 A1233 A1294 B1172 C0174 E0134 F0022 G0025 H0148 H0343 H0349 H0367 H0757 J0003 K0003 M0003 N0043 P0188 R0228 Z0109 Grass Pea Meal Tsulispiras shechamandi A0861 A1233 A1294 B3356 C0133 E0134 F0022 G0013 H0148 H0151 H0343 H0349 H0367 H0757 J0003 K0003 M0003 N0043 P0024 R0228 Z0109 Chickpea "Sisiri" Gruel Mukhudos sisiri A0735 A1233 A1294 B1172 C0135 E0134 F0022 G0018 G0025 H0148 H0343 H0349 H0367 J0003 K0003 M0003 N0043 P0024 R0228 Z0109 Chickpea soup Tetri mukhudo tsvnit A0735 A0865 A1233 A1294 B1172 C0155 E0149 F0014 G0014 H0148 H0151 H0343 H0349 H0367 J0003 K0003 M0003 N0041 P0024 R0228 Z0109 Mixed Kidney bean Amolesili lobio A0735 A0852 A1233 A1286 B1567 C0174 E0119 F0022 G0014 G0024 H0147 H0148 H0151 H0343 H0348 H0349 H0367 J0003 K0003 M0003 N0038 N0041 P0024 R0228 Z0109 Z0110 Green beans with walnut Mtsvane lobio nigvzit A0735 A0828 A1233 A1281 B1371 C0174 E0134 F0022 G0014 G0024 H0148 H0151 H0347 H0349 H0367 H0757 J0003 K0003 M0003 N0035 N0038 N0041 P0024 R0228 Z0109 Z0110 Lentil with red wine Ospi tsiteli gvinit A0463 A0722 A0865 A1233 A1294 B1268 C0133 E0138 F0022 G0014 G0024 H0148 H0151 H0191 H0212 H0296 H0332 H0347 H0349 H0367 J0003 K0003 M0003 N0038 N0041 P0188 R0228 Z0109 Cowpea meal Dzadzas shechamandi A0696 A0735 A0852 A1233 A1294 B1200 C0133 E0134 F0022 G0016 G0026 H0148 H0151 H0229 H0347 H0349 H0367 J0003 K0003 M0003 N0038 N0041 P0024 R0228 Z0109 Egg‐plant "Borani" Badrijnis borani A0722 A0731 A0828 A1281 B1458 C0230 E0134 F0018 G0045 H0151 H0271 H0296 H0308 H0343 H0348 H0349 H0367 J0003 K0003 M0003 N0040 N0041 P0188 R0228 Z0109 Z0110 Egg‐plant with walnut and vinegar Badrijani nigvzita da zmrit A0722 A0731 A0828 A1294 B1458 C0140 E0152 F0018 G0024 G0045 H0151 H0207 H0343 H0348 H0349 H0356 H0367 H0757 J0003 K0003 M0003 N0041 P0188 R0228 Z0109 Z0110 Spinach with oil Ispanakhi Zetit A0722 A0731 A0828 A1281 B1420 C0200 E0151 F0023 G0020 G0027 H0151 H0343 H0348 H0349 H0367 J0003 K0003 M0003 N0041 P0024 R0228 Z0109


41

ELKANA GEORGIA Continued Spinach with walnut Ispanakhi Nigvzit A0722 A0731 A0828 B1420 C0200 E0151 F0018 G0014 G0015 H0138 H0148 H0151 H0348 H0349 H0367 H0757 J0003 K0003 M0003 N0041 P0024 R0228 Z0109 Z0110 Ekala greenbrier with wild plum souse Ekala Tkemlit A0722 A0731 A0828 A1281 B1005 C0186 E0151 F0018 G0014 H0138 H0147 H0148 H0151 H0367 J0003 K0003 M0003 N0040 N0041 P0024 R0228 Z0109 Z0110 Z0153 Ekala with walnut Ekala nigvzit A0705 A0735 A0828 A1294 B1005 C0186 E0151 F0018 G0014 H0138 H0148 H0151 H0349 H0367 H0757 J0003 K0003 M0003 N0040 N0041 P0024 R0228 Z0109 Z0110 Z0153 Danduri Purslane dish Danduri A0722 A0731 A0828 A1294 B3420 C0200 E0151 F0022 G0014 H0138 H0148 H0151 H0347 H0349 H0367 J0003 K0003 M0003 N0040 N0041 P0024 R0228 Z0109 Broad‐leaved garlic Ghanzili A0705 A0731 A0828 A1294 B1005 C0186 E0151 F0018 G0014 H0138 H0148 H0151 H0367 J0003 K0003 M0003 N0040 N0041 P0024 R0228 Z0109 Z0110 Z0153 Churchkhela Churchkhela A0143 A0834 A0997 A1289 B2121 C0300 E0105 F0014 G0014 H0319 H0757 J0003 K0003 M0154 N0039 P0024 R0228 Z0109 “Gozinakhi" Gozinakhi A0703 A0730 A0824 A0980 A1294 B1290 C0230 E0151 F0022 G0004 H0149 J0003 K0003 M0003 N0043 P0024 R0228 Z0109 Flax oil Selis zeti A0305 A0453 A0700 A0728 A0764 A0806 A1051 A1274 B1700 C0307 E0139 F0003 G0003 H0352 J0003 K0003 M0102 M0214 M0275 N0036 N0040 P0024 R0228 Z0081 Z0112 Wild plum sauce Tkhemlis satsebeli A0263 A0463 A0637 A0862 A1196 A1276 B2670 C0213 E0135 F0014 G0018 H0180 H0225 H0367 J0159 K0003 M0203 M0275 N0040 P0024 P0227 R0228 R0495 Z0081 Z0109 Z0112 Z0153 Walnut sause Baje A0722 A0730 A0862 A1196 A1294 B1290 C0138 E0139 F0003 G0003 H0148 H0151 H0263 H0367 J0003 K0003 M0003 N0036 N0041 P0024 R0228 Z0109 Z0110 Z0204 "Ajika" Ajika A0722 A0735 A0862 A1195 A1276 B1643 C0117 E0119 F0018 G0003 H0151 H0229 H0367 J0003 K0003 M0003 N0024 N0035 N0041 P0188 R0228 Z0109 Z0112 Z0154 Tarragon lemonade Tarkhunis limonati A0709 A0734 A0843 A0912 B1469 C0200 E0123 F0014 G0014 H0148 H0362 H0749 J0003 K0003 M0003 N0041 P0024 R0228 Z0109 Z0112


42

ASE ROMANIA Cornmeal Mush Mamaliga A0813 B1580 C0208 E0119 F0014 G0018 H0148 H0367 J0003 K0003 M0003 N0038 P0024 P0198 R0369 Z0109 Z0110 Nettle Soup Ciorba de urzici A0865 B1674 C0200 E0149 F0014 G0018 H0101 H0148 H0151 H0212 H0321 H0347 H0349 H0367 J0003 K0003 M0003 N0038 P0024 R0369 Z0109 Z0110 Herbal dish Mancarica de verdeturi A0828 B1277 C0200 E0138 F0014 G0018 G0020 H0148 H0151 H0348 H0349 H0350 H0367 J0003 K0003 M0003 N0038 P0024 R0369 Z0109 Z0110 Elderberry soft drink Socata A0843 B1403 C0237 E0123 F0003 G0003 H0148 H0238 H0256 H0362 H0749 J0172 K0003 M0130 N0040 P0024 R0369 Z0109 Plum Jam Magiun de prune A0837 B1206 C0139 E0134 F0014 G0020 H0148 J0135 K0003 M0130 M0246 N0040 N0057 P0024 R0369 Z0109 Z0112 Cabbage leaf rolls sarma with dehydrated plums and apples Sarmalute de post cu prune si mere uscate A0828 B2071 C0200 E0147 F0014 G0018 H0148 H0229 H0230 H0321 H0347 H0349 H0350 H0364 H0367 J0003 K0003 M0003 N0038 P0024 R0369 Z0109 Fresh vegetables hotchpotch in monastic style Ghiveci calugaresc din legume proaspete A0828 B1458 C0140 E0125 F0014 G0020 H0148 H0212 H0227 H0347 H0348 H0349 H0350 H0367 J0003 K0003 M0003 N0038 P0024 R0369 Z0109 Z0110 Bean ragout iahnie with garlic, tarragon and green parsley Iahnie de fasole cu usturoi, tarhonul, patrunjel verde A0828 B1567 C0133 E0134 F0014 G0015 H0138 H0148 H0212 H0227 H0349 H0367 J0003 K0003 M0003 N0038 P0024 R0369 Z0109 Z0110 Leek dish with olives Praz cu masline A0828 B1308 C0144 E0134 F0014 G0018 H0147 H0148 H0227 H0347 H0348 H0349 H0367 J0003 K0003 M0003 N0038 P0024 R0369 Z0109 Z0110 Vegetables soup with Caraway and Semolina Supa de legume cu chimen si gris A0865 B1227 C0240 E0149 F0014 G0018 H0148 H0212 H0227 H0347 H0348 H0349 H0367 J0003 K0003 M0003 N0038 P0024 R0369 Z0109 Z0110 Nettles with garlic Urzici cu usturoi A0828 B1674 C0200 E0119 F0014 G0015 H0138 H0148 H0212 H0227 H0347 H0367 J0003 K0003 M0003 N0038 P0024 R0369 Z0109 Spinach with dill and mint Spanac cu marar si menta A0828 B1420 C0200 E0134 F0014 G0015 H0138 H0147 H0148 H0227 H0347 H0348 H0349 H0367 J0003 K0003 M0003 N0038 P0024 R0369 Z0109 Patience dock dish Mancare de stevie A0828 B1566 C0200 E0134 F0014 G0015 H0138 H0147 H0148 H0212 H0227 H0347 H0348 H0367 J0003 K0003 M0003 N0038 P0024 R0369 Z0109 Leek with celery Praz cu telina A0828 B1308 C0144 E0134 F0014 G0018 H0147 H0148 H0212 H0227 H0347 H0349 H0367 J0003 K0003 M0003 N0038 P0024 R0369 Z0109


43

ASE ROMANIA Continued Onion stuffed with rice Ceapa umpluta cu orez A0828 B1300 C0290 E0151 F0014 G0018 G0020 H0148 H0227 H0321 H0347 H0349 H0350 H0367 J0003 K0003 M0003 N0038 P0024 R0369 Z0109 Green bean salad with garlic Salata de fasole pastai cu usturoi A0828 B1555 C0169 E0151 F0023 G0015 H0138 H0148 H0227 H0347 H0367 J0003 K0003 M0003 N0038 P0024 R0369 Z0109 Summer Squashes with Tomatoes Dovlecei cu rosii A0828 B1190 C0229 E0152 F0014 G0020 H0148 H0227 H0347 H0348 H0350 H0367 J0172 K0003 M0003 N0038 P0024 R0369 Z0109 Summer squashes stuffed with vegetables Dovlecei umpluti cu zarzavat A0828 B1190 C0229 E0116 F0014 G0015 H0138 H0148 H0212 H0227 H0347 H0348 H0350 H0367 J0172 K0003 M0003 N0038 P0024 R0369 Z0109 Celery meal with squashes Mancare de telina cu dovlecei A0828 B1282 C0240 E0152 F0014 G0018 G0020 H0148 H0212 H0227 H0347 H0349 H0350 H0367 J0172 K0003 M0003 N0038 P0024 R0369 Z0109 Eggplant salad Salata de vinete A0828 B1458 C0230 E0134 F0014 G0005 H0212 H0347 H0349 H0350 H0367 J0172 K0003 M0003 N0038 P0024 R0369 Z0109 Z0110 Plum dumplings Galusti cu prune A0828 B1218 C0308 E0147 F0014 G0015 H0147 H0227 H0347 H0749 J0003 K0003 M0003 N0038 P0024 R0369 Z0109 Z0110 Vegetables soup/cream Supa crema de legume A0865 B1218 C0308 E0102 F0014 G0018 H0148 H0212 H0227 H0347 H0348 H0349 H0367 J0003 K0003 M0003 N0038 P0024 R0369 Z0109 Z0110 Green beans dish Mancare de fasole pastai A0828 B1371 C0169 E0134 F0014 G0018 H0148 H0212 H0227 H0347 H0348 H0349 H0350 H0367 J0172 K0003 M0003 N0038 P0024 R0369 Z0109 Z0110 Squashes salad Salata de dovlecei A0828 B1208 C0140 E0152 F0023 G0015 H0138 H0148 H0212 H0227 H0347 H0348 H0367 J0003 K0003 M0003 N0038 P0024 R0369 Z0109 Celery dish Mancare de telina A0828 B1282 C0240 E0134 F0014 G0015 H0138 H0148 H0227 H0347 H0348 H0349 H0350 H0367 J0003 K0003 M0003 N0038 P0024 R0369 Z0109 Pumpkin pie Placinta cu dovleac A0813 B3507 C0208 E0105 F0014 G0005 H0148 H0212 H0347 H0749 J0172 K0003 M0003 N0036 N0038 N0039 P0024 R0369 Z0109 Z0119 Onion pie Placinta cu ceapa A0813 B3507 C0208 E0105 F0014 G0005 H0148 H0227 H0321 H0347 H0349 H0367 J0172 K0003 M0003 N0036 N0038 N0039 P0024 R0369 Z0109 Rice pilaf with dehydrated plums Pilaf cu prune uscate A0833 B1206 C0139 E0134 F0014 G0018 H0148 H0227 H0321 H0347 H0349 H0367 H0749 J0003 K0003 M0003 N0038 P0024 R0369 Z0109


44

ASE ROMANIA Continued Gooseberry compote Compot de agrise A0833 B1394 C0140 E0149 F0014 G0018 H0147 H0148 H0227 H0749 J0172 K0003 M0003 N0038 N0040 P0024 R0369 Z0109 Nut horns Cornulete cu nuca A0813 B3507 C0208 E0147 F0014 G0005 H0147 H0148 H0272 H0347 H0749 J0172 K0003 M0003 N0038 N0040 P0024 R0369 Z0109 Z0110

ONAFT UKRAINE Sour rye bread Khlib zhytniy̆ A0458 A0691 A0729 A0818 B1313 C0155 E0105 F0014 G0005 H0148 H0256 H0319 H0752 H0753 J0003 K0003 M0001 N0001 P0024 R0410 White Bread Khlib bilyy̆ 0178 A0458 A0632 A0662 A0691 A0729 A0B18 B1418 C0208 E0105 F0014 G0005 H0148 H0753 J0003 K0003 M0003 N0001 P0024 R0410 Baked buckwheat kasha Hrechana kasha A0457 A0631 A0812 B1405 C0165 E0110 F0014 G0014 H0148 H0186 H0262 J0003 K0003 M0116 N0001 P0024 R0410 Z0109 Baked millet kasha Pshonna kasha A0631 A0457 A0812 B2505 C0165 E0103 F0014 G0014 H0184 H0148 H0136 H0271 H0173 J0003 K0003 M0116 N0001 P0024 R0410 Z0109 Pumpkin kasha Harbuzova kasha A1117 A1227 B2091 B1456 B2505 C0150 E0110 F0014 G0014 H0166 H0749 H0148 H0347 H0173 J0003 K0003 M0116 N0001 P0024 R0410 Z0109 Hutsulian kulesha Hutsul�s�ka kulesha A0861 A0828 B1232 B1595 C0227 E0119 F0014 G0026 H0296 H0271 H0287 H0143 H0367 J0003 K0003 M0116 P0024 R0410 Z0109 Rassolnik (soup) Rozsol�nik A0861 A0828 A1101 A0865 B1404 B4242 B1218 B1227 B1277 B1191 B1282 C0150 E0149 F0014 G0014 H0148 H0191 H0271 H0348 H0287 H0349 H0262 H0367 J0003 K0003 M0116 P0024 R0410 Z0109 Maize bread Malay̆ A0178 A0691 A0731 A0S26 B1595 C0133 E0105 F0014 G0005 H0351 H0152 H0186 H0136 H0287 H0271 H0173 J0003 K0003 M0001 N0001 P0024 R0410 Z0109 Ukrainian meatless borsch Borshch ukrai ̈ns�kyy̆ pisniy̆ A0198 A0828 A0865 B1406 B2940 B1227 B1300 B1218 C0174 E0102 F0014 G0013 G0015 H0148 H0166 H0349 J0001 K0003 M0001 N0001 P0024 R0410 Green sorrel borsch Borshch zelenyy ̆


45

A0861 A0828 A1101 A0865 B1641 B1406 B1218 B1227 B1282 B1420 B1191 C0150 E0149 F0014 G0014 H0148 H0349 H0271 H0367 H0186 H0287 J0003 K0003 M0116 P0024 R0410 Z0109

ONAFT UKRAINE continued Dumplings with cabbage filling Varenyky z kapustoyu A0861 A1083 B1406 B1312 B1191 C0151 E0105 F0014 G0015 H0207 H0148 H0271 H0287 H0349 H0367 H0186 H0362 J0003 K0003 M0116 N0001 P0024 R0410 Z0109 Potato pancakes Deruny A0861 A0828 A0830 B1218 C0240 C0290 E0140 F0014 G0026 H0319 H0186 H0349 H0187 H0143 H0166 H0297 J0003 K0003 M0116 N0001 P0024 R0410 Z0109 Country kartoplyanyky Kartoplyanyky selyans�ki A0861 A0828 A0830 B1218 C0240 C0290 E0140 F0014 G0005 G0026 H0306 H0186 H0349 H0367 H0319 H0351 J0003 K0003 M0116 N0001 P0024 R0410 Z0109 Stewed cabbage Kapusta tushkovani A0861 A0828 B1406 B1227 B1191 B1207 C0151 E0134 F0014 G0020 G0026 H0347 H0136 H0349 H0367 J0003 K0003 M0116 N0001 P0024 R0410 Z0109 Sauerkraut Kapusta bilokachanna kvashena A0705 A0731 A0828 B1406 C0151 E0145 E0100 F0003 G0003 H0173 H0107 J0104 K0003 M0001 N0001 P0024 R0410 Z0109 White cabbage soup Kapusnyak (sup) A0861 A0828 A1101 A0865 B1406 B1218 B1227 B1277 B1191 C0150 E0149 F0014 G0014 H0148 H0191 H0166 H0319 H0348 H0287 H0349 H0350 H0262 H0367 J0003 K0003 M0116 P0024 R0410 Z0109 Cabbage rolls Holubtsi A0861 A0828 B1406 B1322 B1191 C0151 E0105 F0014 G0015 H0207 H0148 H0271 H0321 H0349 H0367 J0003 K0003 M0116 N0001 P0024 R0410 Z0109 Plain cakes with filling Mlyntsi (nalysnyky) A0861 A1083 B1312 B1406 B1191 C0151 E0105 F0014 G0026 H0207 H0187 H0271 H0148 H0349 H0367 H0186 J0003 K0003 M0116 N0001 P0024 R0410 Z0109 Chilled stuffed peppers Farshirovani pertsi 1 A0861 A0828 B2628 B1191 B1550 B1227 B1282 B1483 C0139 E0150 F0014 G0015 H0207 H0148 H0349 H0350 H0367 H0347 J0003 K0003 M0116 N0001 P0024 R0410 Z0109 Stuffed peppers Farshirovani pertsi 2 A0861 A0828 B2628 B1322 B1191 B1550 B1277 C0139 E0150 F0014 G0015 H0207 H0148 H0191 H0271 H0321 H0349 H0350 H0367 J0003 K0003 M0116 N0001 P0024 R0410 Z0109 Aubergine (eggplant) spread Baklazhanna Ikra A0731 A0152 A0455 A0629 A0705 A0826 B1458 B1550 B1191 B1275 C0140 E0152 F0014 G0004 H0306 H0350 H0349 H0347 H0173 J0003 K0003 M0116 N0001 P0024 R0410 Z0109 Uzvar Uzvar


46

A0732 A0757 A0834 B1140 B1245 B1539 B1052 B1206 C0167 C0188 E0110 F0014 G0003 H0148 H0364 H0149 J0143 J0170 K0003 M0001 N0001 P0024 R0410 Z0109

ONAFT UKRAINE continued Sunflower halva Khalva sonyashnykova A0824 B1047 B1547 C0307 C0134 E0151 F0014 G0005 H0136 H0347 H0138 J0003 K0003 M0159 N0001 P0024 R0410 Vinaigrette salad Salat vinehret A0866 A0208 A0706 B1218 B2940 B1227 B1550 B1282 B1191 B1275 B1277 C0148 E0111 E0108 G0015 H0349 H0190 H0347 J0003 K0003 M0116 N0001 P0024 R0410 Z0109 Beet kvas Kvas buryakovyy̆ A0843 B1313 B1370 C0174 E0109 F0018 G0013 H0148 H0256 H0230 H0119 J0172 K0003 M0130 N0001 P0024 R0410 Z0109 Home made rye kvas Kvas domashniy̆ zhytniy̆ A0843 B1047 B1313 C0155 E0123 F0022 G0013 H0753 H0148 H0136 J0172 K0003 M0130 N0001 P0024 R0410 Z0109

UZHNU UKRAINE Corn Meal Porridge Banosh A0961 B1232 C0227 E0119 F0014 G0013 H0173 H0296 J0003 K0003 M0003 N0041 P0024 R0410 Z0109 Lime flowers tea Chay z lypovym tsvitom A0843 B3359 C0237 E0109 F0014 G0014 H0148 H0749 J0003 K0003 M0003 N0041 P0024 R0410 Z0109 Parsley tea Chay z petrushky A0843 B1550 C0148 E0109 F0014 G0014 H0148 J0003 K0003 M0003 N0041 P0024 R0410 Z0109 Potato pancakes Deruny / Gugli A0830 B1218 C0290 E0131 F0014 G0025 H0173 H0186 H0227 H0347 H0349 J0003 K0003 M0003 N0044 P0024 R0410 Z0109 Paska Bread Easter cake A0928 B1312 C0132 E0146 F0014 G0005 H0148 H0173 H0184 H0186 H0271 H0272 H0749 H0753 J0003 K0003 M0003 N0041 P0024 R0410 Z0109 Wheat flour rolls Fanky A0691 A0729 A0820 B1312 C0132 E0105 F0014 G0030 H0173 H0184 H0186 H0272 H0296 H0749 H0753 J0003 K0003 M0003 N0041 P0024 R0410 Z0109 Wine mix Fritch A0849 A0877 B3324 C0228 E0109 F0003 G0003 H0148 J0003 K0003 M0003 N0041 P0024 R0410 Z0109 Transcarpathian dumplings with poppy Galushky z makom A0693 B1324 C0155 E0131 F0014 G0013 H0173 H0186 H0271 H0333 H0749 J0003 K0003 M0003 N0041 P0024 R0410 Z0109 Stuffed cabbage rolls Golubci


47

A0735 B2071 C0155 E0104 F0014 G0031 H0117 H0321 H0347 H0350 H0367 H0759 J0003 K0003 M0003 N0041 P0024 R0410 Z0109

UZHNU UKRAINE continued Cheese boiled bolls Gombovtsi A0147 A0784 B1297 C0113 E0131 F0014 G0013 G0014 H0186 H0271 H0296 H0320 H0356 H0749 J0003 K0003 M0003 N0038 N0041 P0024 R0410 Z0109 Pumpkin porridge with mushrooms Harbuzova kasha z hrybamy A0961 B1580 C0165 E0119 F0014 G0013 H0166 H0173 H0347 H0749 J0003 K0003 M0003 N0003 P0024 R0410 Z0109 Buckwheat porridge Hrechneva kasha A0961 B1405 C0155 E0150 F0014 G0013 H0173 H0271 J0003 K0003 M0003 N0041 P0024 R0410 Z0109 Sauerkraut soup Kapustnyak A0865 B1406 C0148 E0110 F0014 G0013 H0173 H0227 H0262 H0296 H0349 H0759 J0003 K0003 M0003 N0041 P0024 R0410 Z0109 Potatoes circlet Karichky A0830 B1218 C0290 E0151 F0014 G0025 H0173 H0262 J0003 K0003 M0003 N0044 P0024 R0410 Z0109 Cherkaskiy cold soup Kholodnyk Cherkaskyy A0865 B2940 C0148 E0134 F0014 G0013 H0173 H0186 H0227 H0296 H0347 H0348 H0349 J0003 K0003 M0003 N0041 P0024 R0410 Z0109 Jam rolls Kiphlyky A0203 B1312 C0139 E0131 F0014 G0005 H0173 H0272 H0296 H0749 J0003 K0003 M0003 N0041 P0024 R0410 Z0109 Cumin tea Kmynovyy chay A0843 B1274 C0155 E0109 F0014 G0013 H0148 J0003 K0003 M0003 N0041 P0024 R0410 Z0109 Wheat and Honey Christmas Dish Kutya A0961 B1312 C0227 E0108 F0023 G0013 G0015 H0149 H0177 H0364 H0749 J0003 K0003 M0003 N0038 N0041 P0024 R0410 Z0109 Simple Beet Kvass Kvas prostyy buryakovyy A0241 A0843 B2940 C0306 E0109 F0018 G0013 G0015 H0148 J0003 K0003 M0003 N0041 P0024 R0410 Z0109 Beets and Bread Kvass Kvas z buryaka i khliba A0818 B2940 C0306 E0109 F0018 G0013 H0148 H0753 J0003 K0003 M0003 N0041 P0024 R0410 Z0109 Red Currant Kvass Kvas z porichok A0843 B1055 C0167 E0109 F0018 G0013 G0015 H0148 H0749 H0753 J0003 K0003 M0003 N0041 P0024 R0410 Z0109 Fruit sour soup Kyselytsya A0865 B1140 C0167 E0103 F0014 G0013 H0147 H0184 H0296 H0749 J0003 K0003 M0003 N0041 P0024 R0410 Z0109 Stewed vegetables Lecho A0731 B1579 C0167 E0119 F0014 G0027 H0173 H0205 H0227 H0347 H0349 H0350 J0003 K0003 M0003 N0041 P0024 R0410 Z0109 Raspberry compote Malynovyj kompot


48

A0843 B1494 C0167 E0109 F0014 G0013 H0491 H0749 J0003 K0003 M0003 N0041 P0024 R0410 Z0109

UZHNU UKRAINE continued Drink with red currant Napij z porichok A0843 B1055 C0167 E0114 F0014 G0013 G0014 H0148 H0749 J0003 K0003 M0003 N0041 P0024 R0410 Z0109 Black Elderberry drink Napiy z chornoyi buzyny A0843 B1403 C0167 E0109 F0014 G0014 H0148 H0149 J0003 K0003 M0003 N0041 P0026 R0410 Z0109 Flax Drink Napiy z lyonu A0843 B1700 C0155 E0102 F0014 G0013 H0148 J0003 K0003 M0003 N0041 P0024 R0410 Z0109 Drink with Chamomile and Melissa Napiy z romashky ta melisy A0843 B2045 C0237 E0109 F0014 G0013 G0014 H0148 H0149 H0229 J0003 K0003 M0003 N0041 P0024 R0410 Z0109 Flax oil Oliya z lyonu A0453 A0728 B1700 C0307 E0102 F0003 G0001 H0003 J0003 K0001 M0172 N0036 N0041 P0026 R0410 Z0112 Vegetable soup Ovochevyj sup A0865 B1579 C0148 E0134 F0014 G0013 H0173 H0227 H0348 H0349 H0350 J0003 K0003 M0003 N0041 P0024 R0410 Z0109 Baked apples Pecheni yabluka A0732 B1245 C0140 E0131 F0014 G0005 H0149 H0749 J0003 K0003 M0003 N0041 P0024 R0410 Z0109 Potato and sour cream soup Pidbyvana kartoplya / krumpli A0830 B1218 C0290 E0110 F0014 G0013 H0173 H0227 H0262 H0296 H0349 J0003 K0003 M0003 N0041 P0024 R0410 Z0109 Bean and sour cream soup Pidbyvana kvasolya / pasolya A0865 B1567 C0262 E0149 F0014 G0016 H0227 H0296 H0347 J0003 K0003 M0003 N0041 P0024 R0410 Z0109 Courgette and sour cream soup Pidbyvani cabachky A0865 B1462 C0167 E0121 F0014 G0014 H0173 H0296 J0003 K0003 M0003 N0041 P0024 R0410 Z0109 Cottage cheese with dill and garlic Pomazanka A0228 B1277 C0245 E0001 F0003 G0003 H0173 H0227 H0271 J0003 K0003 M0003 N0024 P0024 R0410 Z0109 Fruit jam Povydlo / Lekvar A0837 B1245 C0167 E0135 F0014 G0013 H0749 J0003 K0003 M0003 N0041 P0024 R0410 Z0109

Radish with sunflower oil Red談a z oliyeyu A0866 B1315 C0306 E0108 F0003 G0026 H0173 H0347 J0003 K0003 M0003 N0038 P0024 R0410 Z0109 Cabbage salad Salat iz kapusty A0866 B1406 C0148 E0108 F0003 G0025 H0173 H0227 H0347 H0349 J0003 K0003 M0003 N0024 P0024 R0410 Z0109


49

Red beet salad Salat z buryaka / cvikly A0866 B1309 C0306 E0119 F0018 G0013 H0117 H0173 H0347 H0349 H0350 J0003 K0003 M0003 N0024 P0024 R0410 Z0109

UZHNU UKRAINE continued Red beet and horse‐radish salad Salat z buryaka / cvikly / i khronu A0866 B2940 C0306 E0119 F0018 G0015 H0117 H0173 H0200 H0227 H0749 J0003 K0003 M0003 N0038 N0041 P0024 R0410 Z0109 Tea with dogrose Shypshynovyj chaj A0843 A1242 B1140 C0167 E0123 F0014 G0014 H0148 H0149 H0749 J0003 K0003 M0003 N0041 P0024 R0410 Z0109 Roast sunflower seeds Smazhene nasinnya / zernyata A0305 A0686 A0824 A1238 B1547 C0249 E0131 F0014 G0005 H0173 J0003 K0003 M0172 N0036 N0041 P0026 R0410 Z0109 Z0112 Sunflower‐seeds oil Sonyashnykova oliya A0453 A0728 B1547 C0307 E0102 F0001 G0003 H0001 J0001 K0004 M0172 N0036 N0041 P0026 R0410 Z0112 The hominy Tokan A0961 B1580 C0155 E0119 F0014 G0013 H0143 H0173 H0262 J0003 K0003 M0003 N0041 P0024 R0410 Z0109 Compote Uzvar A0843 B1140 C0167 E0109 F0014 G0031 H0149 H0749 J0003 K0003 M0003 N0041 P0024 R0410 Z0109 Varenyky with cherry Varenyky z vyshnyamy A0693 B1324 C0132 E0150 F0014 G0013 G0015 H0147 H0149 H0173 H0186 J0003 K0003 M0003 N0041 P0024 R0410 Z0109 Vegetable salad mix Vinegret A0866 B2940 C0148 E0108 F0023 G0024 H0173 H0227 H0347 H0349 H0749 J0003 K0003 M0003 N0041 P0024 R0410 Z0109 Transcarpathian wine Drink. Vynnyj napiy A0849 A0877 B3324 C0228 E0109 F0018 G0014 H0227 H0749 J0003 K0003 M0003 N0041 P0024 R0410 Z0109 Apple Kissel Yabluchnyj kysil' A0732 A0843 B1245 C0167 E0135 F0014 G0014 H0146 H0148 H0227 H0749 J0003 K0003 M0003 N0041 P0024 R0410 Z0109 Transcarpathian Okroshka Zakarpats'ka okroshka A0865 B1218 C0174 E0110 F0023 G0013 H0148 H0173 H0186 H0212 H0227 H0296 H0349 J0003 K0003 M0003 N0041 P0024 R0410 Z0109 Bean soup Zapravlyani lopatky A0865 B1567 C0262 E0134 F0014 G0016 H0227 H0262 H0271 H0296 H0348 H0349 J0003 K0003 M0003 N0041 P0024 R0410 Z0109 Green nettle borsch Zelenyj Borsch z kropyvoyu A0865 B1674 C0200 E0134 F0014 G0013 H0173 H0186 H0227 H0296 H0347 H0348 H0349 J0003 K0003 M0003 N0041 P0024 R0410 Z0109 Transcarpathian green borshch Zelenyj borshch Zakarpats'kyj A0865 B1641 C0304 E0110 F0014 G0016 H0148 H0173 H0205 H0227 H0296 H0347 H0348 J0003 K0003 M0001 N0041 P0024 R0410 Z0109


50


51

MUSFP RUSSIA Semolina porridge Kasha munnaja A0812 B1312 C0165 E0103 F0014 G0014 H0136 H0148 H0173 H0271 J0003 K0003 M0116 N0038 P0024 R0370 Buckwheat porridge crumbly Kasha grechnevaja russipchataja A0812 B1405 C0165 E0110 F0014 G0014 H0148 H0173 J0003 K0003 M0116 N0038 P0024 R0370 Z0188 Millet porridge Kasha pshionnaja A0812 B2505 C0165 E0110 F0014 G0014 H0148 H0173 J0003 K0003 M0116 N0038 P0024 R0370 Barley porridge Kasha perlovaja A0812 B1230 C0165 E0110 F0014 G0014 H0148 H0173 J0003 K0003 M0116 N0038 P0024 R0370 Grechaniki Grechaniki A0812 B1405 C0165 E0104 F0014 G0005 H0148 H0173 H0263 H0753 J0003 K0003 M0116 N0038 P0024 R0370 R0410 Bread of buckwheat flour Grechnevay hleb A0820 B1405 C0165 E0151 F0014 G0005 H0136 H0148 H0173 H0177 H0753 H0755 J0003 K0003 M0177 N0035 P0024 R0370 Arnautes Arnautes A0820 B1312 C0165 E0151 F0014 G0005 H0136 H0148 H0173 H0753 J0003 K0003 M0177 N0035 P0024 R0370 Borodinsckiy bread Hleb borodinscki A0820 B1313 C0165 E0151 F0014 G0005 H0136 H0148 H0173 H0753 H0756 J0003 K0003 M0177 N0035 P0024 R0370 Cabbage soup Kapoostnjy sup A0828 B1406 C0150 E0149 F0014 G0014 H0148 H0348 H0349 H0350 H0367 J0003 K0003 M0116 N0038 P0024 R0370 Rassolnik Leningrad Russolnik leningradskij A0828 B1579 C0150 E0149 F0014 G0014 H0348 H0349 H0350 J0003 K0003 M0116 N0038 P0024 R0370 Vegetable okroshka soup Ovoshnaja okroshka A0828 B1579 C0150 E0110 F0018 G0003 H0186 H0349 J0003 K0003 M0116 N0038 P0024 R0370 Z0091 Z0169 Sunflowerseed oil Podsolnechnoe maslo A0806 B1047 C0307 E0139 F0018 G0003 H0003 J0121 K0004 M0214 N0036 N0040 P0024 R0357 Z0198 Mustard oil Gorchichnoje maslo A0806 B2069 C0307 E0139 F0003 G0003 H0003 J0121 K0004 M0214 N0036 N0040 P0024 R0357 Z0198 Pumpkin oil Tikvennoe maslo A0806 B1047 C0307 E0139 F0018 G0003 H0003 J0121 K0004 M0214 N0036 N0040 P0024 R0357 Z0198 Linseed oil Lnaynoe maslo


52

A0806 B1047 C0307 E0139 F0018 G0003 H0003 J0121 K0004 M0214 N0036 N0040 P0024 R0370 Z0198

MUSFP RUSSIA continued Halva Halva A0824 B1047 C0307 E0151 F0023 G0005 H0136 H0138 J0003 K0003 M0151 M0159 M0172 N0036 N0039 N0041 P0024 R0370 Compote from dogwood berries Kompot iz kizila A0842 B1140 C0150 E0109 F0014 G0014 H0136 H0148 J0120 K0003 M0130 M0214 N0040 N0041 P0024 R0370 R0410 Dogwood fruit‐drink Mors iz kizila A0842 B1140 C0150 E0109 F0014 G0014 H0136 H0148 J0120 K0003 M0130 M0214 N0040 N0041 P0024 R0370 R0410 Dogwood fruit juice Sok iz kizila A0842 B1140 C0150 E0109 F0022 G0003 H0136 H0362 J0120 K0003 M0130 M0214 N0040 N0041 P0024 R0370 R0410 Watermelon juice Arbooznij sok A0918 B1391 C0150 E0130 F0003 G0003 H0003 J0003 K0003 M0130 M0172 N0040 N0041 P0024 R0357 R0358 Z0052 Melon juice Dinnij sok A0918 B1283 C0150 E0130 F0003 G0003 H0003 J0003 K0003 M0130 M0172 N0040 N0041 P0024 R0357 R0358 Z0052 Nardek,bekmes Arbooznij mjod A0833 B1391 C0150 E0135 F0014 G0014 H0749 J0135 K0003 M0116 M0130 N0038 N0040 P0024 R0357 R0358 Z0052 Kvass southern Kvass juzhniy A0843 B1313 C0155 E0123 F0022 G0013 H0136 H0148 H0753 J0172 K0003 M0151 M0172 N0036 N0041 P0024 R0370 Z0169 Kvass "sauerkraut soup" Kvass kislyiye shyi A0843 B1047 C0155 E0109 F0022 G0013 H0148 H0753 H0754 J0172 K0003 M0151 M0172 N0036 N0041 P0024 R0370 Z0169 Kvass russian Kvass russkyi A0843 B1047 C0155 E0123 F0022 G0013 H0148 H0753 H0754 J0172 K0003 M0130 M0151 M0172 N0036 N0040 N0041 P0024 R0370 Z0169 Kvass of bread Kvass iz khleba A0843 B1047 C0155 E0123 F0022 G0013 H0136 H0148 H0753 J0172 K0003 M0130 M0151 M0172 N0036 N0040 N0041 P0024 R0370 Z0169 Moscow kvass Kvass moskovskyi A0843 B1047 C0155 E0109 F0022 G0013 H0148 H0753 H0754 J0172 K0003 M0151 M0172 N0036 N0041 P0024 R0370 Z0169 White kvass Belyui kvass A0843 B1047 C0155 E0109 F0018 G0013 H0148 H0753 H0754 J0172 K0003 M0151 M0172 N0036 N0041 P0024 R0370 Z0169 Ancient kvass Starinnyui kvass A0843 B1047 C0155 E0123 F0014 G0013 H0148 H0753 H0754 J0172 K0003 M0130 M0151 M0172 N0036 N0040 N0041 P0024 R0370 Z0169


53

MUSFP RUSSIA continued Kvass of mulberry fruit Êvass iz plodov shelkovyuitzy A0843 B1047 C0150 E0123 F0018 G0013 H0136 H0148 H0491 H0753 J0172 K0003 M0130 M0151 M0172 N0036 N0040 N0041 P0024 R0370 Z0169 Lemon kvass Êvass limonnyi A0843 B1275 C0167 E0123 F0018 G0013 H0148 H0149 H0753 J0172 K0003 M0130 M0151 M0172 N0036 N0040 N0041 P0024 R0370 Z0169 Kvass of Stavropol Êvass stavropolskyui A0843 B1364 C0174 E0109 F0018 G0013 H0136 H0148 H0753 J0172 K0003 M0130 M0151 M0172 N0036 N0040 N0041 P0024 R0370 Z0169 Fruit kvass Fruktovyui kvass A0843 B1528 C0174 E0109 F0014 G0013 H0136 H0148 H0753 J0172 K0003 M0130 M0151 M0172 N0036 N0040 N0041 P0024 R0370 Z0169 Kvass of black currant Kvass iz chernoy smorodinyi A0843 B1528 C0174 E0109 F0014 G0013 H0136 H0148 H0753 J0172 K0003 M0130 M0151 M0172 N0036 N0040 N0041 P0024 R0370 Z0169 Kvass of beet Svecolnyui kvass A0843 B1370 C0174 E0109 F0018 G0013 H0136 H0148 H0491 H0753 J0172 K0003 M0130 M0151 M0172 N0036 N0040 N0041 P0024 R0370 Z0169 Cherry kvass Kvass vishnevyui A0843 B1306 C0174 E0123 F0014 G0013 H0136 H0148 J0172 K0003 M0130 M0151 M0172 N0036 N0040 N0041 P0024 R0370 Z0169 Kvass Petrovski Kvass Petrovskyui A0843 B1047 C0155 E0123 F0018 G0013 H0136 H0148 H0753 J0172 K0003 M0130 M0151 M0172 N0036 N0040 N0041 P0024 R0370 Z0169


54

YEDITEPE TURKEY Kale Soup Kara lahana corbasi A1231 B1281 C0150 E0110 F0014 G0026 H0226 J0003 K0003 M0003 N0003 P0024 R0498 Z0092 Green Bean Dible Fasulye diblesi A1233 B1371 C0169 E0111 F0014 G0025 H0321 J0003 K0003 M0003 N0003 P0024 R0497 Z0092 Bulgur Pilaf Bulgur pilavi A0729 B3505 C0132 E0134 F0014 G0025 H0349 J0003 K0003 M0003 N0003 P0024 R0507 Z0092 Cherry Laurel Karayemiş A1226 B1306 C0139 E0150 F0003 G0003 H0003 J0003 K0003 M0003 N0003 P0024 R0507 Z0092 Black Tea Çay A1242 B1623 C0200 E0123 F0014 G0033 H0237 J0003 K0003 M0003 N0003 P0024 R0498 Z0091 Corn Bread Mısır ekmeği A1240 B1580 C0133 E0106 F0014 G0046 H0271 H0173 J0003 K0003 M0003 N0003 P0024 R0498 Z0108 Cracked Corn Soup Mısır yarması çorbası A1240 B1580 C0133 E0110 F0014 G0026 H0297 H0212 H0173 J0003 K0003 M0003 N0003 P0024 R0498 Z0109 Corn Meal Mash: Kuymak A1240 B1580 C0133 E0106 F0014 G0008 H0271 H0143 J0003 K0003 M0003 N0003 P0024 R0498 Z0109 Stuffed Kale Leaves: Kara lahana dolması A1231 B1281 C0200 E0150 F0014 G0025 H0207 H0229 H0320 H0191 H0349 J0003 K0003 M0003 N0003 P0024 R0498 Z0109 Kale Kaygana: Kaygana A1231 B1281 C0150 E0134 E0125 F0014 G0008 H0262 H0367 H0186 H0320 J0003 K0003 M0003 N0003 P0024 R0498 Z0109 Anchovy “pilaf” Hamsili pilav A1265 B1554 C0120 E0152 F0014 G0024 H0221 H0367 H0321 H0349 H0348 H0177 J0003 K0003 M0003 N0003 P0024 R0498 Spinach “gözleme”: Ispanaklı gözleme A1232 B1420 C0200 E0111 F0014 G0008 H0188 H0272 H0347 H0349 H0348 J0003 K0003 M0003 N0003 P0024 R0498 Z0109 Persimmon: Trabzon hurması A1267 B1447 C0229 E0150 F0003 G0003 H0003 J0003 K0003 M0003 N0003 P0024 R0498 Z0052 Sauteed Pickled Green Beans: Fasulye turşusu kavurması A1233 B1371 C0169 E0111 F0014 G0008 H0190 H0262 H0349 J0155 K0003 M0275 N0040 P0024 R0498 Z0109 Tarhana: Tarhana


55

A0729 B1312 C0134 E0110 F0014 G0025 H0261 H0151 H0297 H0350 J0003 K0003 M0003 N0003 P0024 R0498 Z0109

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