Խոշոր ավիավթար․ մահացել են․․

Խոշոր ավիավթար է տեղի ունեցել Ինդոնեզիայում։ Այս մասին տեղեկանում ենք Ria.ru կայքից։ Lion Air ինդոնեզական ավիաընկերության ինքնաթիռը օդ բարձրանալուց 10 րոպե անց կորել է ռադարներից և ընկել ծովը։ Ինքնաթիռում եղել է 185 ուղևոր։ Ինքնաթիռում եղած բոլոր ուղևորները մահացել են, այդ թվում՝ անձնակազմի 4 անդամները։ Ինդոնեզական լրատվամիջոցները նշում են, որ ուղևորների մեջ եղել են մեծ թվով երեխաներ։ Ընդգծենք, որ Boeing 737 ինքնաթիռը մեկնում էր Ինդոնեզիայի մայրաքաղաք Ջակարտայից։ Արդեն հիմա ինդոնեզական լրատվամիջոցները հրապարակել են մահացածների անունները։

Աղբյուր

 

 

 

 

 

 

 

 

 

 

 

Other Norwegian specialities include smalaføtter, which is a traditional dish similar to smalahove, but instead of a sheep’s head it is made of lamb’s feet. Syltelabb is boiled, salt-cured pig’s trotter, and is known as a Christmas delicacy for enthusiasts. Syltelabb is usually sold cooked and salted.

Liver pâté (leverpostei) and patéd lung (lungemos) are common dishes, as are head cheese (sylte) and blood pudding (blodklubb). Fish roe and liver are also central to several Norwegian dishes, such as mølje.

Denmark
See also: Cuisine of Denmark
In Denmark a version of liver pâté, known as «leverpostej» in Danish, used as a spread (often in an open sandwich on rye bread) is considered a popular dish. The most common main ingredients of leverpostej are pork liver, lard and anchovies, but numerous alternative recipes exist. The 5.5 million Danes consume roughly 14,000 tons of leverpostej per year, the most popular commercial brand being Stryhn’s.[5] Versions of brawn (often served on rye bread as an open sandwich with garnish of cucumber slices or dijon mustard and pickled beetroot) and blood sausage (served pan-fried with muscovado) are eaten mainly during wintertime, e.g. as part of the traditional Danish Christmas lunch or «julefrokost». Heart is commonly eaten, either calf, cow or pork. Grydestegte Hjerter is a sundae-dish of stuffed porkheart, served with carrots, brussels sprouts and mashed potatoes.

Iceland
See also: Icelandic cuisine

Svið served with mashed potatoes and mashed turnips at BSÍ in Reykjavík.
Iceland has its own version of both haggis and brawn. The Icelandic haggis called «slátur» (slaughter) is made in two versions: «Blóðmör» (bloodlard), a sheep’s stomach stuffed with a mixture of sheep’s blood, rolled oats and cut up bits of sheep’s fat, and «lifrarpylsa» (liver sausage), which consists of sheep stomach stuffed with a mixture of ground lamb’s liver, rolled oats and cut-up bits of mutton. The Icelandic brawn «svið» is made from singed sheep heads, and it is eaten either hot or cold off the bone or set in gelatin.

Sweden
See also: Swedish cuisine
Sweden has a version of the British black pudding called «blodpudding» (blood pudding). The Scottish haggis is called «pölsa» or «lungmos» (mashed lung). The Swedish «pölsa» is made of some offal like liver or heart, onions, rolled barley and spices and is served with boiled potatoes, fried eggs and sliced beetroot. «Blodpudding» is mostly served sliced and fried with lingonberry preserve, grated carrot or cabbage and fried bacon. Other popular offal dishes are «levergryta» (liver stew) «leverpastej» (liver pâté).

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