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Açorda De Bacalhau
Açorda is a typical Portuguese dish composed of thinly sliced bread with garlic, finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs. Throughout Portugal, Açordas have significant variations, most notably in the Alentejo, where an Açorda, also called Açorda Alentejana, can be considered a soup, whereas in other regions of Portugal it has a consistency similar to a bread paste. Other variations can have shrimps or codfish. The eggs are poached in salted water. Garlic, coriander and salt are "mashed" into a coarse paste, olive oil and vinegar are added in and then the mixture is poured over the bread. The eggs are then placed over the bread and the water used to poach them, with chicken stock, is poured over. The açorda is then left to steam for a few minutes. The final dish usually has a bright green flare. Etymology The etymology of the term “açorda” goes back to the Arabic language. The etymological root, ''tharada'', means "to br ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread Soup
Bread soup is a simple soup that mainly consists of stale bread. Variations exist in many countries, and it is often eaten during Lent. Both brown and white bread may be used. The basis for bread soup is traditionally either meat soup or vegetable broth. Less often it is made with fish broth. To prepare the dish, the bread is either cut into pieces and put directly into the broth, or it is cooked with onions and spices in a broth and then pureed. Some versions add bacon, egg and cream, others liver sausage or blood sausage. A common version of the dish is prepared from the broth remaining from the steeping of sausage during home butchering of pigs. The soup is then traditionally seasoned with marjoram. An Italian variation, ''millefanti'', also uses egg and Parmesan cheese. Some fine variations contain wine. Other, more rustic, versions contain malt or beer. Brewis Brewis is a type of bread soup associated with the cuisine of North England. Originally a term for bread soaked ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chicken Stock
Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period. Mirepoix or other aromatics may be added for more flavor. Preparation Traditionally, stock is made by simmering various ingredients in water. A newer approach is to use a pressure cooker. The ingredients may include some or all of the following: Bones: Beef and chicken bones are most commonly used; fish is also common. The flavor of the stock comes from the bone marrow, cartilage and other connective tissue. Connective tissue contains collagen, which is converted into gelatin that thickens the liquid. Stock made from bones needs to be simmered for long periods; pressure cooking methods shorten the time necessary to extract the flavor from the bones. Meat: Cooked meat still attached to bones is also used as an ingredi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
NOVA University Lisbon
NOVA University Lisbon ( pt, Universidade NOVA de Lisboa, ), or just NOVA, is a Portuguese public university whose rectorate is located in Campolide, Lisbon. Founded in 1973, it is the newest of the public universities in the Portuguese capital city, earning its name as the "New" (NOVA) University of Lisbon. The institution has more than 20,000 students, 1,800 professors and staff members distributed through five faculties, three institutes and one school, providing a variety of courses in several fields of knowledge. History NOVA University Lisbon was founded in 1973 and is the newest public university in the Lisbon metropolitan area, with teaching units in Lisbon, Almada, Oeiras, and Cascais. It was founded as a response to ever-increasing demand for higher education in Portugal and in Lisbon in particular. While its early years focused on graduate and specialist programs, NOVA started expanding its teaching and research from 1977 onwards. The structure of NOVA was organiz ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Iberian Peninsula
The Iberian Peninsula (), ** * Aragonese and Occitan: ''Peninsula Iberica'' ** ** * french: Péninsule Ibérique * mwl, Península Eibérica * eu, Iberiar penintsula also known as Iberia, is a peninsula in southwestern Europe, defining the westernmost edge of Eurasia. It is principally divided between Spain and Portugal, comprising most of their territory, as well as a small area of Southern France, Andorra, and Gibraltar. With an area of approximately , and a population of roughly 53 million, it is the second largest European peninsula by area, after the Scandinavian Peninsula. Name Greek name The word ''Iberia'' is a noun adapted from the Latin word "Hiberia" originating in the Ancient Greek word Ἰβηρία ('), used by Greek geographers under the rule of the Roman Empire to refer to what is known today in English as the Iberian Peninsula. At that time, the name did not describe a single geographical entity or a distinct population; the same name was us ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Breadcrumbs
Bread crumbs or breadcrumbs (regional variants including breading and crispies) consist of crumbled bread of various dryness, sometimes with seasonings added, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to soups, meatloaves and similar foods, and making a crisp and crunchy covering for fried foods, especially breaded cutlets like tonkatsu and schnitzel. The Japanese variety of bread crumbs is called ''panko''. Types Dry Dry breadcrumbs are made from dry breads which have been baked or toasted to remove most remaining moisture, and may have a sandy or even powdery texture. Bread crumbs are most easily produced by pulverizing slices of bread in a food processor, using a steel blade to make coarse crumbs, or a grating blade to make fine crumbs. A grater or similar tool will also do. Fresh The breads used to make soft or fresh bread crumbs are not quite as dry, so the crumbs are larger and produce a softer ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hashim Ibn Abd Manaf
Hāshim ibn ʿAbd Manāf ( ar, هاشم بن عبد مناف; ), born ʿAmr al-ʿUlā (), was the great-grandfather of the Islamic prophet Muhammad and the progenitor of the ruling Banu Hashim clan of the Quraysh tribe in Mecca. At some point in his life before his father's death, ‘Amr chose for himself the name ''Hāshim'', as it was the name God used for Abraham (‘Amr was a Hanif, follower of the "religion of Abraham"). The narrations from Islamic hagiographists to explain this name change are varied: A narration suggests that `Amr was called Hashim because Hashim translates as ''pulverizer'' in Arabic-- As a generous man, he initiated the practice of providing crumbled bread in broth that was later adapted for the pilgrims to the Ka'aba in Mecca. Another narration claims the name derives from the Arabic root ''Hashm'', ''to save the starving'', because he arranged for the feeding of the people of Mecca during a seasonal famine, and he thus came to be known as "the man who ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arab Cuisine
Arab cuisine ( ar, المطبخ العربي) is the cuisine of the Arabs, defined as the various regional cuisines spanning the Arab world, from the Maghreb to the Fertile Crescent and the Arabian Peninsula. These cuisines are centuries old and reflect the culture of trading in baharat (spices), herbs, and foods. The regions have many similarities, but also unique traditions. They have also been influenced by climate, cultivation, and mutual commerce. Medieval cuisine Breads The white bread was made with high-quality wheat flour, similar to bread but thicker, the fermented dough was leavened usually with yeast and "baker's borax" () and baked in a '' tandoor''. One poetic verse describing this bread: "In the farthest end of Karkh of Baghdad, a baker I saw offering bread, splendidly marvelous. From purest essence of wheat contrived. Radiant and absolute, you may see your image reflected, crystal clear. rounds glowing with lovely whiteness, more playful than gorgeous singin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pre-Islamic Arabia
Pre-Islamic Arabia ( ar, شبه الجزيرة العربية قبل الإسلام) refers to the Arabian Peninsula before the History of Islam, emergence of Islam in 610 CE. Some of the settled communities developed into distinctive civilizations. Information about these communities is limited and has been pieced together from archaeological evidence, accounts written outside of Arabia, and Arab oral traditions which were later recorded by List of Muslim historians, Islamic historians. Among the most prominent civilizations were the Thamud civilization, which arose around 3000 BCE and lasted to around 300 CE, and the earliest Semitic civilization in the eastern part was Dilmun, which arose around the end of the fourth millennium and lasted to around 600 CE. Additionally, from the second half of the second millennium BCE,Kenneth A. Kitchen The World of "Ancient Arabia" Series. Documentation for Ancient Arabia. Part I. Chronological Framework and Historical Sources p.110 Southern ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Andalusi Arabic
Andalusi Arabic (), also known as Andalusian Arabic, was a variety or varieties of Arabic spoken mainly from the 9th to the 17th century in Al-Andalus, the regions of the Iberian Peninsula (modern Spain and Portugal) once under Muslim rule. It became an extinct language in Iberia after the expulsion of the former Hispanic Muslims, which took place over a century after the Granada War by the Catholic Monarchs of Spain. Once widely spoken in Iberia, the expulsions and persecutions of Arabic speakers caused an abrupt end to the language's use on the peninsula. Its use continued to some degree in North Africa after the expulsion, although Andalusi speakers were rapidly assimilated by the Maghrebi communities to which they fled. Origin and history The Muslim forces that conquered Iberia in 711, about a century after the death of prophet Muhammad, were composed of a small group of Arabic speakers and a majority of Amazigh people, of whom many spoke little or no Arabic. According to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arabic Language
Arabic (, ' ; , ' or ) is a Semitic language spoken primarily across the Arab world.Semitic languages: an international handbook / edited by Stefan Weninger; in collaboration with Geoffrey Khan, Michael P. Streck, Janet C. E.Watson; Walter de Gruyter GmbH & Co. KG, Berlin/Boston, 2011. Having emerged in the 1st century, it is named after the Arab people; the term "Arab" was initially used to describe those living in the Arabian Peninsula, as perceived by geographers from ancient Greece. Since the 7th century, Arabic has been characterized by diglossia, with an opposition between a standard prestige language—i.e., Literary Arabic: Modern Standard Arabic (MSA) or Classical Arabic—and diverse vernacular varieties, which serve as mother tongues. Colloquial dialects vary significantly from MSA, impeding mutual intelligibility. MSA is only acquired through formal education and is not spoken natively. It is the language of literature, official documents, and formal written m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
A Orda De Marisco
A, or a, is the first letter and the first vowel of the Latin alphabet, used in the modern English alphabet, the alphabets of other western European languages and others worldwide. Its name in English is ''a'' (pronounced ), plural ''aes''. It is similar in shape to the Ancient Greek letter alpha, from which it derives. The uppercase version consists of the two slanting sides of a triangle, crossed in the middle by a horizontal bar. The lowercase version can be written in two forms: the double-storey a and single-storey ɑ. The latter is commonly used in handwriting and fonts based on it, especially fonts intended to be read by children, and is also found in italic type. In English grammar, " a", and its variant " an", are indefinite articles. History The earliest certain ancestor of "A" is aleph (also written 'aleph), the first letter of the Phoenician alphabet, which consisted entirely of consonants (for that reason, it is also called an abjad to distinguish it fro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Codfish
Cod is the common name for the demersal fish genus ''Gadus'', belonging to the family Gadidae. Cod is also used as part of the common name for a number of other fish species, and one species that belongs to genus ''Gadus'' is commonly not called cod (Alaska pollock, ''Gadus chalcogrammus''). The two most common species of cod are the Atlantic cod (''Gadus morhua''), which lives in the colder waters and deeper sea regions throughout the North Atlantic, and the Pacific cod (''Gadus macrocephalus''), found in both eastern and western regions of the northern Pacific. ''Gadus morhua'' was named by Linnaeus in 1758. (However, ''G. morhua callarias'', a low-salinity, nonmigratory race restricted to parts of the Baltic, was originally described as ''Gadus callarias'' by Linnaeus.) Cod is popular as a food with a mild flavour and a dense, flaky, white flesh. Cod livers are processed to make cod liver oil, a common source of vitamin A, vitamin D, vitamin E, and omega-3 fatty acids (EPA ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
