Ximenia A small plant found in hot climates that bears a fruit known as the mountain plum or wild lime.
Y
Yeast A live culture leavening agent used in doughs and batters. Usually available in a dry, bead-like form that can be compressed into cakes, although sometimes available in a fresh form. Requires activation within the range of 110 degrees Fahrenheit to 115 degrees Fahrenheit (the temperature of a comfortable bath). Lower temperatures do not activate it, higher ones kill it.
Yogurt cheese Yogurt that has been strained through cheesecloth to reduce water content, forming a soft cheese. Used as a low-fat alternative in baking or for cream cheese.
Yorkshire pudding A light brioche-like custard made of flour, eggs, salt, and milk that is baked with standing rib roast (prime rib).
Z
Zaatar A mixture of savory, thyme, sumac, and sesame seeds. Available prepared in most Middle-Eastern groceries. The quality of zaatar varies widely.
Zabaglione An Italian custard-like dessert made of egg yolks, sugar, and, traditionally. Marsala wine.
