| 词条 | Yahni |
| 释义 |
| name = Yahni | image = Greek foods.jpg | caption = Plate of Greek food - yahni at top center, with pork souvlaki immediately below, mousaka (bottom left) and rice pilaf (bottom right) | alternate_name = | country = | region = | creator = | course = | type = stock, broth, or soup | served = | main_ingredient = | variations = | calories = | other = }} Yahni, (Turkish[1]), yahniya ({{lang-bg|яхния}}), or yakhni ({{lang-ur|یخنی}}, {{lang-hi|यख़नी}}, Bengali: আখনী, {{lang-fa|یخنی }}[2]) is a class of foods found in many countries from the Balkans to South Asia. In Pakistan and India, yakhni is simply stock or broth. It is often the base for many foods including pilaf (pulao) and other chorbas or soups. In Arab, Greek (γιαχνί), Israeli, and Turkish cuisines, it is a stew of meat, fish, or vegetables in a browned-onion base with tomatoes and olive oil. In Bulgarian cuisine, sunflower oil is used instead of olive oil. In Romanian cuisine, the term iahnie de fasole refers to a style of baked beans, often cooked or served with smoked meat and sausages. References1. ^{{cite book|author=Alan Davidson|title=The Oxford Companion to Food|url=https://books.google.com/books?id=RL6LAwAAQBAJ&pg=PA117|date=11 August 2014|publisher=Oxford University Press|isbn=978-0-19-967733-7|pages=117–}} {{Cuisine of Turkey|dish}}{{cuisine-stub}}2. ^Λεξικό της κοινής Νεοελληνικής 5 : Ottoman cuisine|Iranian stews|South Asian cuisine|Central Asian cuisine|Bulgarian cuisine |
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