All translations
Jump to navigation
Jump to search
Enter a message name below to show all available translations.
Found 2 translations.
| Name | Current message text |
|---|---|
| h English (en) | == Dishes == [[File:Kendall-Jackson May Farm-To-Table Dinner - Stierch 04.jpg|thumb|Lamb legs grilling over an open fire at [[Kendall-Jackson]] Wine Estate.]] [[File:Janjetina i odojak na ražnju u Novalji.2.jpg|thumb|Lamb (in front) being roasted on a roasting spit in [[Novalja]], island of Pag, [[Croatia]].]] Meat from sheep features prominently in the cuisines of several [[Mediterranean cuisine|Mediterranean]] cultures including [[Greek cuisine|Greece]], [[Croatian cuisine|Croatia]], [[Turkish cuisine|Turkey]], [[Cuisine of Africa#North Africa|North Africa]], [[Jordan]], and the [[Middle Eastern cuisine|Middle East]], as well as in the cuisines of [[Iran]] and [[Afghanistan]]. In Greece, for example, it is an integral component of many meals and of religious feasts such as Easter, like ''[[avgolemono]]'' and ''[[magiritsa]]''. It is also popular in the [[Basque cuisine|Basque]] culture, both in the Basque country of Europe and in shepherding parts of the Western United States (where [[Basque Americans#Migration and sheepherding|shepherds of Basque descent]] have been active since the 1850s). In the United States, the [[Navajo]] have incorporated mutton and lamb into their traditional cuisine since the introduction of sheep by Spanish explorers and settlers in the 17th century, replacing wild turkey and venison and creating a pastoral culture. In [[Northern Europe]], mutton and lamb feature in many traditional dishes, including those of [[Cuisine of Iceland|Iceland]], [[Norwegian cuisine|Norway]] and the [[British cuisine|United Kingdom]]. |
| h Japanese (ja) | == 料理 == [[File:Kendall-Jackson May Farm-To-Table Dinner - Stierch 04.jpg|thumb|[[Wikipedia:Kendall-Jackson|Kendall-Jackson]]ワインエステートで直火焼きされているラムの脚]] [[File:Janjetina i odojak na ražnju u Novalji.2.jpg|thumb|[[:en:Croatia|クロアチア]]・パグ島の[[:en:Novalja|ノヴァリャ]]で串焼きにされるラム（手前）]] ヒツジの肉は、[[Greek cuisine/ja|ギリシャ]]、[[Croatian cuisine/ja|クロアチア]]、[[Turkish cuisine/ja|トルコ]]、[[Cuisine of Africa/ja#North Africa|北アフリカ]]、[[:en:Jordan|ヨルダン]]、[[Middle Eastern cuisine/ja|中東]]を含むいくつかの[[Mediterranean cuisine/ja|地中海料理]]文化、さらに[[:en:Iran|イラン]]や[[:en:Afghanistan|アフガニスタン]]の料理において重要な位置を占めている。例えばギリシャでは、多くの食事や復活祭のような宗教的饗宴に欠かせない要素であり、''[[avgolemono/ja|アヴゴレモノ]]''や''[[magiritsa/ja|マギリッツァ]]''のような料理に使われている。[[Basque cuisine/ja|バスク]]文化でも人気があり、ヨーロッパのバスク地方だけでなく、アメリカ西部の牧羊地域でも（1850年代から活動している[[:en:Basque Americans#Migration and sheepherding|バスク系の牧羊者]]によって）広まっている。アメリカ合衆国では、[[:en:Navajo|ナバホ]]が17世紀にスペイン人探検家や入植者によって羊を導入されて以来、伝統料理にマトンやラムを取り入れており、野生のシチメンチョウやシカに代わって牧畜文化を形成した。[[:en:Northern Europe|北ヨーロッパ]]では、マトンやラムは多くの伝統料理に登場し、[[Cuisine of Iceland/ja|アイスランド]]、[[Norwegian cuisine/ja|ノルウェー]]、[[British cuisine/ja|イギリス]]の料理に含まれている。 |