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Brik
Brik ( ; ) or ''burek'' is the north African version of borek, a stuffed filo pastry which is commonly deep fried. The best-known version is the egg brik, a whole egg in a triangular pastry pocket with chopped onion, tuna, harissa and parsley. With a slightly different shape, but with identical ingredients and method of preparation, the ''brik'' is known in Algeria and Libya as ''bourek'' (). Brik is also very popular in Israel, due to the large Tunisian Jewish population there. It is often filled with a raw egg and herbs or tuna, harissa and olives and is sometimes served in a pita. This is also known as a ''boreeka''. Brik pastry is made by slapping a sticky lump of dough onto a hot non-stick surface in overlapping circles to produce the desired size and cooked for a short amount of time. The brik dough sheets are called malsouka or warka. Typical fillings include tuna, ground meat, raw egg, chicken, or anchovies garnished with harissa, caper ''Capparis spinosa'', th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Börek
Börek or burek are a family of pastries or pies found in the Balkans, Middle East and Central Asia. The pastry is made of a thin flaky dough such as filo with a variety of fillings, such as meat, cheese, spinach or potatoes. Boreks are mainly associated with Anatolia, the Middle East, Armenia, and also with the former Ottoman Empire, including the Balkans and the South Caucasus, Eastern European and Central European countries, Northern Africa and Central Asia. A borek may be prepared in a large pan and cut into portions after baking, or as individual pastries. They are usually baked but some varieties can be fried. Borek is sometimes sprinkled with sesame or nigella seeds, and it can be served hot or cold. It is a custom of Sephardic Jews to have ''bourekas'' for their Shabbat breakfast meal on Saturday mornings. In Bosnia and Herzegovina it has become commonplace to have borek as a breakfast food with coffee. It is commonly served with afternoon tea in Bosnia and Herzegovina ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tunisian Cuisine
Tunisian cuisine, the cuisine of Tunisia, consists of the cooking traditions, ingredients, recipes and techniques developed in Tunisia since antiquity. It is mainly a blend of Mediterranean and native Punics-Berber cuisine. Historically, Tunisian cuisine witnessed influence and exchanges with many cultures and nations like Italians, Andalusians, French and Arabs. Like many countries in the Mediterranean basin, the Tunisian cuisine is heavily based on olive oil, spices, tomatoes, seafood and meat. Yet, it has a distinctive spiciness that differs it from surrounding cuisines. Origins Tunisian cuisine developed from Berbers, ancient Carthage, Rome, the Islamic conquest of the Maghreb, and the Ottoman Empire. The cuisine has been strongly influenced by French and Italian (especially Sicilian) cooking. During its era of French colonial rule Tunisia marketed its difference to metropolitan France meaning it played on French perceptions of "difference" (Orientalism) to sell the prod ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maghrebi Cuisine
Maghreb cuisine is the cooking of the Maghreb region, the northwesternmost part of Africa along the Mediterranean Sea, consisting of the countries of Algeria, Libya, Mauritania, Morocco, and Tunisia. Well-known dishes from the region include ''couscous'', ''pastilla'', and ''tajine'' stew. Origins The cuisine of the Maghreb, the western region of North Africa that includes Algeria, Morocco, Tunisia and Libya, as well as Mauritania, is by origin Berber. The cuisines of Algeria, Tunisia and Libya have also been influenced by French and Italian cuisine respectively. Cuisine In Maghrebi cuisine, the most common staple foods are wheat (for '' khobz'' bread and ''couscous''), fish, seafood, goat,"North African Cuisine." [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egg Dishes
This is a list of notable egg dishes and beverages. Eggs are laid by females of many different species, including birds, reptiles, amphibians, and fish, and have been eaten by humans for thousands of years.Kenneth F. Kiple, ''A Movable Feast: Ten Millennia of Food Globalization'' (2007), p. 22. Bird and reptile eggs consist of albumen ( egg white) and vitellus ( egg yolk), contained within many different thin membranes all surrounded by a protective eggshell. Popular choices for egg consumption are chicken, duck, quail, roe, caviar, and emu. The chicken egg is the egg most often consumed by humans. Egg dishes Egg drinks See also * Egg as food * List of egg topics * List of brunch foods * List of custard desserts This is a list of custard desserts, comprising prepared desserts that use custard as a primary ingredient. Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg or egg yolk. Custard desserts ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Middle Eastern Dishes
This is a list of dishes found in Middle Eastern cuisine, a generalized term collectively referring to the cuisines of the Middle East and the Maghreb region. The Middle East is home to numerous different cultural and ethnic groups. This diversity is also reflected in the many local culinary traditions in choice of ingredients, style of preparation, and cooking techniques. Middle Eastern dishes } ''salat turki''). , - , Méchoui , , North Africa, Cameroon , A whole sheep or a lamb spit roasted on a barbecue. It is popular in North Africa and among the Bamileke people of Cameroon. , - , Merguez , , North Africa , A very spicy, red sausage of mutton or beef. , - , Mesfouf , , Tunisia , Similar to couscous, with butter added. , - , Mrouzia , , Morocco , Sweet and salty tajine with honey, cinnamon and almonds. , - , Msemen , , Maghreb , Traditional pancakes in Maghreb. These pancakes are usually used as an accompaniment to a cup of aromatic morning min ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Filo
Filo or phyllo is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines. Filo-based pastries are made by layering many sheets of filo brushed with oil or butter; the pastry is then baked. Name and etymology The name ''filo'' (phonetic) or ''phyllo'' (transliteration) comes from Greek 'leaf'.Alan Davidson (2014). '' The Oxford Companion to Food'. Oxford: Oxford University Press. . p. 307. In Turkish, it is called ' 'thin', a word which is also used for a kind of thin unleavened bread. In Arabic, it is called ''reqaqot''; in Morocco, warqa ( ar, ورقة). The Albanian flia also may be named for ''fije''/''fli'' 'sheet, leaf'. History The origin of the practice of stretching raw dough into paper-thin sheets is unclear, with many cultures claiming credit.Mayer, Caroline E.Phyllo Facts. Washington Post. 1989Archived Some claim it may be derived from the Greeks; Homer's ''Odyssey'', written around 800 BC, ment ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egg (food)
Humans and human ancestors have scavenged and eaten animal eggs for millions of years. Humans in Southeast Asia had domesticated chickens and harvested their eggs for food by 1,500 BCE. The most widely consumed eggs are those of fowl, especially chickens. Eggs of other birds, including ostriches and other ratites, are eaten regularly but much less commonly than those of chickens. People may also eat the eggs of reptiles, amphibians, and fish. Fish eggs consumed as food are known as roe or caviar. Bird and reptile eggs consist of a protective eggshell, albumen ( egg white), and vitellus ( egg yolk), contained within various thin membranes. Egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in cookery. Due to their protein content, the United States Department of Agriculture formerly categorized eggs as ''Meats'' within the Food Guide Pyramid (now MyPlate). Despite the nutritional value of eggs, there are some potential healt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chicken
The chicken (''Gallus gallus domesticus'') is a domesticated junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster or cock is a term for an adult male bird, and a younger male may be called a cockerel. A male that has been castrated is a capon. An adult female bird is called a hen and a sexually immature female is called a pullet. Humans now keep chickens primarily as a source of food (consuming both their meat and eggs) and as pets. Traditionally they were also bred for cockfighting, which is still practiced in some places. Chickens are one of the most common and widespread domestic animals, with a total population of 23.7 billion , up from more than 19 billion in 2011. There are more chickens in the world than any other bird. There are numerous cultural references to chickens – in myth, folklore and religion, and in language and literature. Genetic studies have poi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Algerian Cuisine
The cuisine of Algeria is influenced by Algeria's interactions and exchanges with other cultures and nations over the centuries. It is characterized by a wealth derived from both land and sea products. Conquests or demographic movement towards the Algerian territory were two of the main factors of exchanges between the different peoples and cultures (Berbers, Arabs, Turks, Andalusians, French, and Spaniards). This cuisine is a Mediterranean and North African cuisine with Berber roots. Algerian cuisine offers a variety of dishes depending on the region and the season, but vegetables and cereals remain at its core. Most of the Algerian dishes are centered around bread, meats (lamb, beef or poultry), olive oil, vegetables, and fresh herbs. Vegetables are often used for salads, soups, tajines, couscous, and sauce-based dishes. Of all the Algerian traditional dishes available, the most famous one is couscous, recognized as a national dish. Ingredients Algeria, like other Maghre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fried Dough
Fried dough is a North American food associated with outdoor food stands in carnivals, amusement parks, fairs, rodeos, and seaside resorts. "Fried dough" is the specific name for a particular variety of fried bread made of a yeast dough; see the accompanying images for an example of use on carnival-booth signs. Fried dough is also known as fry dough, fry bread ( bannock), fried bread, doughboys, elephant ears, beaver tails, scones, pizza fritte, frying saucers, and '' buñuelos'' (in the case of smaller pieces). These foods are virtually identical to each other and some yeast dough versions of beignets, and recognizably different from other fried dough foods such as doughnuts or fritters. Regional variants In Canadian cuisine, pieces of fried dough are sometimes called beaver tails. According to Bill Castleman, a writer of books on Canadian word origins, the name referred to quick-baked dough "especially in early 19th-century places where people might camp for one night a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Middle Eastern Cuisine
Middle Eastern cuisine or West Asian cuisine includes Arab, Armenian, Assyrian, Azerbaijani, Cypriot, Egyptian, Georgian, Iranian, Iraqi, Israeli, Kurdish, Lebanese, Palestinian and Turkish cuisines. Common ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint, rice and parsley, and popular dishes include '' kebabs'', '' dolmas'', ''falafel'', '' baklava'', yogurt, '' doner kebab'', '' shawarma'' and '' mulukhiyah''. Geography The exact countries considered to be part of the Middle East are difficult to determine as the definition has changed over time and from source to source. Currently the countries that are considered to comprise the Middle East are: Bahrain, Cyprus, Egypt, Iran, Iraq, Israel, Jordan, Kuwait, Palestine, Lebanon, Oman, Qatar, Saudi Arabia, Syria, Turkey, United Arab Emirates, and Yemen. However, Middle Eastern cuisine includes dishes from Arab, Armenian, Assyrian, Azerbaijani, Cypriot, Georgi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
African Cuisine
African or Africans may refer to: * Anything from or pertaining to the continent of Africa: ** People who are native to Africa, descendants of natives of Africa, or individuals who trace their ancestry to indigenous inhabitants of Africa *** Ethnic groups of Africa *** Demographics of Africa *** African diaspora ** African, an adjective referring to something of, from, or related to the African Union ** Citizenship of the African Union ** Demographics of the African Union **Africanfuturism ** African art ** *** African jazz (other) ** African cuisine ** African culture ** African languages ** African music ** African Union ** African lion, a lion population in Africa Books and radio * ''The African'' (essay), a story by French author J. M. G. Le Clézio * ''The African'' (Conton novel), a novel by William Farquhar Conton * ''The African'' (Courlander novel), a novel by Harold Courlander * ''The Africans'' (radio program) Music * "African", a song by Peter Tosh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
