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Fattoush
Fattoush ( ar, فتوش; also fattush, fatush, fattoosh, and fattouche) is a Levantine salad made from toasted or fried pieces of khubz (Arabic flat bread) combined with mixed greens and other vegetables, such as radishes and tomatoes.Wright, 2003p. 241/ref> Fattoush is popular among all communities in the Levant. Etymology ''Fattūsh'' is derived from the Arabic ''fatt'' "crush" and the suffix of Turkic origin ''-ūsh''. Coining words this way was common in Levantine Arabic. Ingredients Fattoush belongs to the family of dishes known as ''fattat'' (plural of ''fatteh''), which use stale flatbread as a base.Claudia Roden, ''The New Book of Middle Eastern Food'', 2008, p. 74 Fattoush includes vegetables and herbs varying by season and taste. The vegetables are cut into relatively large pieces compared to tabbouleh which requires ingredients to be finely chopped. Sumac is usually used to give fattoush its sour taste, while some recipes also add pomegranate molasses along with th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Levantine Cuisine
Levantine cuisine is the traditional cuisine of the Levant. Perhaps the most distinctive aspect of Levantine cuisine is ''meze'' including ''tabbouleh'', ''hummus'' and ''baba ghanoush''. Levantine dishes * Arabic coffee (قهوة عربية)—made from finely ground coffee beans with cardamom * ''Awameh'' (عوامة)—a fried-dough Levantine pastry similar to doughnut holes, made of deep-fried dough soaked in sugar syrup or honey and cinnamon, sometimes sprinkled with sesame seeds * ''Baba ghanoush'' (بابا غنوج)—a dip made from baked, mashed eggplant mixed with lemon, garlic, olive oil and various seasonings * ''Baklava'' (البقلاوة)—a dessert made of phyllo pastry filled with chopped nuts and soaked in syrup * ''Bamia'' (بامية)—a stew prepared with chunks of lamb meat with okra in a tomato-based sauce, served over rice * ''Basbousa'' (بسبوسة)—a Middle-Eastern small, sweet cake of cooked semolina soaked in rose water syrup, topped w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lebanese Cuisine
Lebanese cuisine is the culinary traditions and practices originating from Lebanon. It includes an abundance of whole grains, fruits, vegetables, fresh fish and seafood. Poultry is eaten more often than red meat, and when red meat is eaten, it is usually lamb and goat meat. Dishes include copious amounts of garlic and olive oil, and dishes are often seasoned with lemon juice. Chickpeas and parsley are also staples of the Lebanese diet. Well-known dishes include '' baba ghanouj'', '' tabbouleh'', '' sfeeha'', ''falafel'' and '' shawarma''. An important component of many Lebanese meals is ''hummus'', a chickpea puree dish, and many dishes are eaten with flatbread. Well-known desserts include ''baklawa'', '' sfouf'' and '' ka'ak''. Some desserts are specifically prepared on special occasions; for example, '' meghli'' (rice pudding dessert, spiced with anise, caraway, and cinnamon) is served to celebrate a newborn baby in the family. '' Arak'' is an anise-flavoured liquor, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Salads
Salad is any of a wide variety of dishes including: green salads; vegetable salads; long beans; salads of pasta, legumes, or grains; mixed salads incorporating meat, poultry, or seafood; and fruit salads. They often include vegetables and fruits. Varieties of salad Unsorted * Bionico * Blunkett salad * Broccoli slaw * Buljol * Candle salad * Carrot salad * Dessert salad * Esgarrat * Esqueixada * Frogeye salad * Goma-ae * Hummus salad * Israeli eggplant salad * Kısır * Koi * Kuluban * Kung chae nampla * Malfouf salad * Maple slaw * Masmouta salad * Matbukha * Mechouia salad * Mizeria * Nam khao * Nam tok * Nan gyi thohk * Nộm * Nopalito * Olive salad * Pantesca salad * Rubiyan salad * Sabzi khordan * Salade cauchoise * Salată de boeuf * Salmagundi * Seafoam salad * Shalgam * Shʿifurah * Sicilian orange salad * Snow white salad * Sōmen salad * Spinach salad * Strawberry Delight – a dessert salad * Sweet potato salad * Taktouka * Ulam * Urnebes * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Hors D'oeuvre
This is a list of notable hors d'oeuvre, also referred to as appetisers or starters, which may be served either hot or cold. They are food items served before the main courses of a meal, and are also sometimes served at the dinner table as a part of a meal. Many cultures serve dips, such as baba ghanoush, chili con queso, hummus, and tzatziki with bread or vegetables as hors d'oeuvre. If the period between when guests arrive and when the meal is eaten (for example during a cocktail hour) is extended these might also serve the purpose of sustaining guests during the wait, in the same way that'' apéritifs'' are served as a drink before meals. Hors d'oeuvre are sometimes served with no meal afterward; this is the case with many reception and cocktail party events. __TOC__ Hors d'oeuvre See also * Amuse-bouche * Banchan Korean side dishes * Cicchetti * Dim sum * Finger food * Garnish * Gujeolpan * List of dips * List of pastries * Picada * Short Eats * Preprandial a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Bread Dishes
This is a list of bread dishes and foods, which use bread as a primary ingredient. Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history it has been popular around the world and is one of the oldest artificial foods, having been of importance since the dawn of agriculture. Bread dishes * * * * * * Bread bowl * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Bread salads * Cappon magro * Dakos * Fattoush * Panzanella Bread soups Bread soup is a simple soup that mainly consists of stale bread in a meat or vegetable broth. * * * * * * * * Jeon Jeon refers to many pancake-like dishes in Korean cuisine. * * * * * * * File:Korean pancake-Bindaetteok-04.jpg, Bindaetteok File:Korean pancake-Jindallae hwajeon-03.jpg, Hwajeon File:Korean pancake-Haemul pajeon-03.jpg, Pajeon Pancakes Paratha Paratha is a flatbread that originate ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Appetizers
An hors d'oeuvre ( ; french: hors-d'œuvre ), appetiser or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d'oeuvres were also served between courses.''Oxford English Dictionary'', First Edition, 189''s.v.''/ref> There are two types of hors d'oeuvre from service point of view: # General hors d'oeuvre # Classical hors d'oeuvre General hors d'oeuvres include cold preparations such as salad, cold meat, and fish. Classical hors d'oeuvres include fruit juice and soft drinks, grapefruit, shellfish cocktail, and so on. Typically smaller than a main dish, an hors d'oeuvre is often designed to be eaten by hand. Etymology in French literally means "outside the work"; that is, "not part of the ordinary set of courses in a meal". In practice, it is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Panzanella
Panzanella or panmolle is a Tuscan and Umbrian chopped salad of soaked stale bread, onions and tomatoes that is popular in the summer. It often includes cucumbers, sometimes basil and is dressed with olive oil and vinegar. It is also popular in other parts of central Italy. History The 16th-century artist and poet Bronzino sings the praises of onions with oil and vinegar served with toast and, a page later, speaks of a salad of onions, purslane, and cucumbers. This is often interpreted as a description of panzanella. The name is believed to be a portmanteau of "pane", Italian for bread, and "zanella", a deep plate in which it is served. Ingredients Panzanella was based on onions, not tomatoes, until the 20th century.The earliest mention of tomatoes in panzanella found in Google Books is in 1928, in ''Le vie d'Italia'' (Rivista mensile del Touring Club Italiano 75) Modern panzanella is generally made of stale bread soaked in water and squeezed dry, red onions, tomatoes, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tabbouleh
Tabbouleh ( ar, تبولة, translit=tabbūla; also tabouleh, tabbouli, tabouli, or taboulah) is a Levantine salad made mostly of finely chopped parsley, with tomatoes, mint, onion, bulgur (soaked, not cooked), and seasoned with olive oil, lemon juice, salt and sweet pepper. Some variations add lettuce, or use semolina instead of bulgur. Tabbouleh is traditionally served as part of a mezze in the Eastern Mediterranean and the Arab world. Like hummus, baba ghanoush, pita bread, and other elements of Arab cuisine, tabbouleh has become a popular food in the United States.Zelinsky, 2001 p. 118. Etymology The Levantine Arabic ''tabbūle'' is derived from the Arabic word ''tābil'' from the Aramaic root word ''t-b-l'', meaning "seasoning" or more literally "dip". Use of the word in English first appeared in the 1950s. History Edible herbs known as ''qaḍb'' formed an essential part of the Arab diet in the Middle Ages. Dishes like tabbouleh attest to their continued popularity in Mi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Radish
The radish (''Raphanus raphanistrum'' subsp. ''sativus'') is an Eating, edible root vegetable of the family Brassicaceae that was domesticated in Asia prior to Roman Empire, Roman times. Radishes are grown and consumed throughout the world, being mostly eaten raw as a crunchy salad vegetable with a pungency, pungent, slightly spicy flavor, varying in intensity depending on its growing environment. There are numerous variety (botany), varieties, varying in size, flavor, color, and length of time they take to mature. Radishes owe their sharp flavor to the various chemical compounds produced by the plants, including glucosinolate, myrosinase, and isothiocyanate. They are sometimes grown as companion plants and suffer from few pests and diseases. They germinate quickly and grow rapidly, common smaller varieties being ready for consumption within a month, while larger ''daikon'' varieties take several months. Being easy to grow and quick to harvest, radishes are often planted by novi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khubz
Khubz, alternatively transliterated as ''khoubz'', ''khobez'', ''khubez'', or ''khubooz'', ), date=February 2022, is the usual word for "bread" in Standard Arabic and in many of the vernaculars. Among the breads popular in Middle Eastern countries are "pocket" pita bread in the Levant and Egypt, and the flat ''tannur'' bread in Iraq. The oldest known find of bread, by archaeologists in Northern Jordan, dates back 14,000 years. It was a sort of unleavened flatbread made with several types of wild cereals. Tannur bread In Iraq, the most popular bread is the Tannur bread (, خبز التنور) which resembles other slightly leavened flatbreads such as Iranian '' nan-e barbari'', Central and South Asian flatbreads (such as ''naan''), and pizza base. (See also tandoor bread and taboon bread.) The word tannur comes from the Akkadian word (), which consists of the parts 'mud' and 'fire' and is mentioned as early as in the Akkadian Epic of Gilgamesh. Six recipes for bread ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lenten Foods
Lent ( la, Quadragesima, 'Fortieth') is a solemn religious observance in the liturgical calendar commemorating the 40 days Jesus spent fasting in the desert and enduring temptation by Satan, according to the Gospels of Matthew, Mark and Luke, before beginning his public ministry. Lent is observed in the Anglican, Eastern Orthodox, Lutheran, Methodist, Moravian, Oriental Orthodox, Persian, United Protestant and Roman Catholic traditions. Some Anabaptist, Baptist, Reformed (including certain Continental Reformed, Presbyterian and Congregationalist churches), and nondenominational Christian churches also observe Lent, although many churches in these traditions do not. Which days are enumerated as being part of Lent differs between denominations (see below), although in all of them Lent is described as lasting for a total duration of 40 days. In Lent-observing Western Churches, Lent begins on Ash Wednesday and ends approximately six weeks later; depending on the Christian denom ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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