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Ful Medames
Ful medames ( ar, فول مدمس, ' ; other spellings include ''ful mudammas'' and '' foule mudammes''), or simply fūl, is a stew of cooked fava beans served with olive oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juice, chili pepper, and other vegetable, herb, and spice ingredients. Ful medames is traditionally made in and served out of a large metal jug. It is notably a staple food in Egypt and is considered a national dish, especially in the northern cities of Cairo and Gizah. Fava beans can sometimes be also found in other cuisines in the Middle East, and Africa, though cooked differently. History Some writers have suggested that ful medames dated all the way back to Ancient Egypt. Some evidence of the use of ful is a cache of 2,600 dried fava beans unearthed at a late Neolithic site on the outskirts of Nazareth. This dish is mentioned in the Jerusalem Talmud, indicating that it was used in Horn of African and Middle Eastern countries since the f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hummus
Hummus (, ; ar, حُمُّص, 'chickpeas'; full Arabic name: ''ḥummuṣ bi-ṭ-ṭaḥīna'' ar, حمص بالطحينة, 'chickpeas with tahini'), also spelled hommus or houmous, is a Middle Eastern dip, spread, or savory dish made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic. The standard garnish in the Middle East includes olive oil, a few whole chickpeas, parsley, and paprika. In Middle Eastern cuisine, it is usually eaten as a dip, with pita bread. In the West, it is now produced industrially, and is often served as a snack or appetizer with crackers. Etymology and spelling The word ''hummus'' comes from ar, حُمُّص, ḥummuṣ ' chickpeas'. The full name of the prepared spread in Arabic is 'chickpeas with tahini'. The colloquial Arabic word is a variant of the Arabic or which may be derived from the Aramaic language (), corresponding to the Syriac word for chickpeas: . The word entered the English language around the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine
A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs, and ingredients combine to enable dishes unique to a region. A cuisine is partly determined by ingredients that are available locally or through trade. Regional ingredients are developed and commonly contribute to a regional or national cuisine, such as Japanese rice in Japanese cuisine or New Mexico chile in New Mexican cuisine. Likewise, national dishes have variations, such as gyros in Greek cuisine and hamburger in American cuisine. Religious food laws can also exercise an influence on cuisine, such as Hinduism in Indian cuisine, Sikhism in Punjabi cuisine, Buddhism in East Asian cuisine, Christianity in European cuisine, Islam in Middle Eastern cuisine, and Judaism in Jewish and Israeli cuisine. Etymology Cuisine is borrowed from the French meaning co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ful Medames
Ful medames ( ar, فول مدمس, ' ; other spellings include ''ful mudammas'' and '' foule mudammes''), or simply fūl, is a stew of cooked fava beans served with olive oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juice, chili pepper, and other vegetable, herb, and spice ingredients. Ful medames is traditionally made in and served out of a large metal jug. It is notably a staple food in Egypt and is considered a national dish, especially in the northern cities of Cairo and Gizah. Fava beans can sometimes be also found in other cuisines in the Middle East, and Africa, though cooked differently. History Some writers have suggested that ful medames dated all the way back to Ancient Egypt. Some evidence of the use of ful is a cache of 2,600 dried fava beans unearthed at a late Neolithic site on the outskirts of Nazareth. This dish is mentioned in the Jerusalem Talmud, indicating that it was used in Horn of African and Middle Eastern countries since the f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mosque Of Sultan Al-Muayyad
The Mosque of Sultan al-Mu'ayyad ( ar, مسجد السلطان المؤيد) is a Mosque in Cairo, Egypt next to Bab Zuwayla built under the rule of sultan Al-Mu'ayyad Sayf ad-Din Shaykh from whom it takes its name, "''Al-Mu'ayyad''", meaning ''The Supporter'' in Arabic language. Construction began in 1415 and the mosque was completed in 1421. The complex included a Friday mosque and a madrasa for four madhhabs.Behrens-Abouseif, Doris. "Cairo of the Mamluks". Cairo:AUC Press, 2008. p 239 It replaced a prison which originally stood next to Bab Zuwayla. History Sultan al-Mu'ayyad In keeping with Mamluk custom, al-Mu’ayyad Shaykh was purchased by Sultan Al-Malik Az-Zahir Sayf ad-Din Barquq when he was ten or twelve years old. As an adult, he served for ten years as the governor of Tripoli under an appointment by Sultan An-Nasir Naseer ad-Din Faraj. The historian Al-Maqrizi relates the future Sultan al-Mu'ayyad was imprisoned in the same prison which the mosque replaced as w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Muhammad Ali Of Egypt
Muhammad Ali Pasha al-Mas'ud ibn Agha, also known as Muhammad Ali of Egypt and the Sudan ( sq, Mehmet Ali Pasha, ar, محمد علي باشا, ; ota, محمد علی پاشا المسعود بن آغا; ; 4 March 1769 – 2 August 1849), was the Albanian Ottoman governor and de facto ruler of Egypt from 1805 to 1848, considered the founder of modern Egypt. At the height of his rule, he controlled all of Egypt, Sudan, Hejaz and the Levant. He was a military commander in an Albanian Ottoman force sent to recover Egypt from a French occupation under Napoleon. Following Napoleon's withdrawal, Muhammad Ali rose to power through a series of political maneuvers, and in 1805 he was named '' Wāli'' (viceroy) of Egypt and gained the rank of Pasha. As '' Wāli'', Muhammad Ali attempted to modernize Egypt by instituting dramatic reforms in the military, economic and cultural spheres. He also initiated a violent purge of the Mamluks, consolidating his rule and permanently ending t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Public Bath
Public baths originated when most people in population centers did not have access to private bathing facilities. Though termed "public", they have often been restricted according to gender, religious affiliation, personal membership, and other criteria. In addition to their hygienic function, public baths have also been social meeting places. They have included saunas, massages, and other relaxation therapies, as are found in modern day spas. As the percentage of dwellings containing private bathrooms has increased in some societies, the need for public baths has diminished, and they are now almost exclusively used recreationally. History Public facilities for bathing were constructed, as excavations have provided evidence for, in the 3rd millennium BC, as with the Great Bath, Mohenjo-daro. Ancient Greece In Greece by the sixth century BC men and women washed in basins near places of physical and intellectual exercise. Later gymnasia had indoor basins set overhead, the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tahini
Tahini () or tahina (, ) is a Middle Eastern condiment made from toasted ground hulled sesame. It is served by itself (as a dip) or as a major ingredient in hummus, baba ghanoush, and halva. Tahini is used in the cuisines of the Levant and Eastern Mediterranean, the South Caucasus, as well as parts of North Africa. Sesame paste (though not called tahini) is also used in some East Asian cuisines. Etymology ''Tahini'' is of Arabic origin and comes from a colloquial Levantine Arabic pronunciation of (), or more accurately (), whence also English ''tahina'' and Hebrew ''t'china'' . It is derived from the root , which as a verb means "to grind", and also produces the word , "flour" in some dialects. The word ''tahini'' appeared in English by the late 1930s.Mariposa, ''Hollywood Glamour Cook Book'', 1940, p. 101. ''Tahini'' is a loanword from modern Greek ''tachíni'' () which was originally adopted from the Ottoman Turkish ''"tahin"'' . In Turkish and also in Ital ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garlic Sauce
Garlic sauce is a sauce prepared using garlic as a primary ingredient. It is typically a pungent sauce, with the depth of garlic flavor determined by the amount of garlic used. The garlic is typically crushed or finely diced. Simple garlic sauce is composed of garlic and another ingredient to suspend the bulb via emulsion, such as oil, butter or mayonnaise. Various additional ingredients can be used to prepare the sauce. Garlic sauce can be used to add flavor to many foods and dishes, such as steak, fish, seafood, mutton, chops, chicken, eggs and vegetables. It is also used as a condiment for Doner kebab. Types Agliata Agliata is a savory and pungent garlic sauce and condiment in Italian cuisine used to flavor and accompany broiled or boiled meats, fish and vegetables. It is first attested in Ancient Rome, and it remains part of the cuisine of Liguria. Porrata is a similar sauce prepared with leeks in place of garlic. Aioli Aioli is a Mediterranean sauce made of garlic an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tomato Sauce
Tomato sauce (also known as '' salsa roja'' in Spanish or ''salsa di pomodoro'' in Italian) can refer to many different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment. Tomato sauces are common for meat and vegetables, but they are perhaps best known as bases for sauces for Mexican salsas and Italian pasta dishes. Tomatoes have a rich flavor, high water content, soft flesh which breaks down easily, and the right composition to thicken into a sauce when stewed without the need of thickeners such as roux or masa. All of these qualities make them ideal for simple and appealing sauces. In countries such as the United Kingdom, India, Australia, New Zealand, and South Africa, the term ''tomato sauce'' is used to describe a condiment similar to what Americans call tomato ketchup. In some of these countries, both terms are used for the condiment. History The first European person to write about, what may have been, tomato ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastirma
Pastirma or basturma, also called pastarma, pastourma,, basdirma, or basterma, is a highly seasoned, air-dried cured beef that is found in the cuisines of Turkey, Armenia, Azerbaijan, Bulgaria, Egypt, and Greece, Iraq and North Macedonia. Etymology and history ''Pastırma'' is mentioned in Mahmud of Kashgars ''Diwan Lughat al-Turk'' and Evliya Çelebis '' Seyahatname''. According to Turkish scholar Biron Kiliç, the term ''pastirma'' is derived from the Turkic noun ''bastırma'', which means "pressing". Some say ''basturma'' originated in ancient Armenian cuisine, where it was known as ''aboukh. ''The Oxford Encyclopedia of Food and Drink'' writes that ''pastırma'' is the word the Ottomans used for a type of Byzantine cured beef that was called ''paston'' (παστόν). According to Johannes Koder, an expert in Byzantine studies, ''paston'' could mean either salted meat or salted fish, while ''akropaston'' (ἀκρόπαστον) means salted meat. Andrew Dalby gives the def ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Béchamel Sauce
Bechamel sauce ( ) is a sauce traditionally made from a white roux (butter and flour in a 1:1 mixture by weight) and milk. Bechamel may also be referred to as besciamella (Italy), besamel (Greece), or white sauce (U.S.). French, Italian and Greek bechamel sauce recipes include salt and nutmeg as a seasoning base. Bechamel sauce is one of the "mother sauces" of French cuisine. Origin The first recipe of a sauce similar to bechamel is in the book by François Pierre de La Varenne in 1651, made with a roux, as in modern recipes. The name of the sauce was given in honour of Louis de Béchameil, a financier who held the honorary post of chief steward to King Louis XIV of France in the 17th century. The first named béchamel sauce appears in ''The Modern Cook,'' written by Vincent La Chapelle and published in 1733, in which the following recipe for "Turbots (a la Bechameille)" appears: There are many legends regarding the origin of bechamel sauce. For example, it is said that ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
