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Jordanian Cuisine
Jordanian cuisine is a Middle Eastern cuisine that has the traditional style of food preparation originating from, or commonly used in, Jordan that has developed through centuries of social and political change. There are a wide variety of techniques used in Jordanian cuisine ranging from baking, sautéeing and grilling to stuffing of vegetables (courgettes, capsicum, eggplants, etc.). Meat is an important component of Jordanian cuisine. The most common types of meat in Jordan are lamb, beef, chicken and sometimes goat and camel meat. Also common in Jordanian cuisine is roasting or preparing foods with special sauces. Rice plays an important role in Jordanian cuisine. It is commonly served as a side dish to main meals, but there are also plenty of one-pot rice dishes such as ''maqloubah''. As one of the largest producers of olives in the world, olive oil is the main cooking oil in Jordan. Herbs, garlic, onion, tomato sauce and lemon are typical flavors found in Jordan. The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ajlun Breakfast
Ajloun ( ar, عجلون, ''‘Ajlūn''), also spelled Ajlun, is the capital town of the Ajloun Governorate, a hilly town in the north of Jordan, located 76 kilometers (around 47 miles) north west of Amman. It is noted for its impressive ruins of the 12th-century Ajloun Castle. The Ajlun Governorate has a population of over 176,080 widespread in 27 villages and towns over an area of about 420 km². The population is mainly composed of the following Muslim tribes: Al-Gharaibeh, AlQudah, Al-Share, Al-Zghoul, Al-Momani, Al-Smadi, Al-Shwayyat, Al-Freihat, Al-Khatatbah, Alnawateer, Al-Karraz, and others. Muqattash, Haddad, Iwais, Eisouh and Rabadi are the main Christian tribes in Ajloun. Although Christians are a minority in the overall governorate, they form about more than half of the population in Ajloun city; most Christians reside in Ajloun city along with Muslims of the Al-Smadi tribe. Other tribes are distributed in the other districts of the governorate. Ajloun Governorate ha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Onion
An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion which was classified as a separate species until 2010. Its close relatives include garlic, scallion, leek, and chive. This genus also contains several other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion (''Allium fistulosum''), the tree onion (''A.'' × ''proliferum''), and the Canada onion (''Allium canadense''). The name ''wild onion'' is applied to a number of ''Allium'' species, but ''A. cepa'' is exclusively known from cultivation. Its ancestral wild original form is not known, although escapes from cultivation have become established in some regions. The onion is most frequently a biennial or a perennial plant, but is usually treated as an annual and harvested in its 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 m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Taboon
A tabun oven, or simply tabun (also transliterated taboon, from the ar, طابون), is a clay oven, shaped like a truncated cone, with an opening at the bottom from which to stoke the fire. Built and used in biblical times as the family, neighbourhood, or village oven, tabun ovens continue to be built and used in parts of the Middle East today.Negev and Gibson, 2005, pp. 91-92. Nowadays, some of the tabun ovens are also made out of metal. Usage The taboon oven has historically been used to bake flatbreads such as taboon bread and laffa, and has been in widespread use in the greater Middle East for centuries. Fuel Many types of fuel or a combination of fuels can be used to heat a Tabun. Dried animal dung, dried bird droppings, chopped and dried tree branches or tree trimmings, wood chips, charcoal, dried tree leaves, fabrics, and other materials are potential fuels. Firing The top opening is covered and a layer of fuel is spread on the outside of the shell and lid. Once the f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wadi Rum
Wadi Rum ( ar, وادي رم ''Wādī Ramm'', also ''Wādī al-Ramm''), known also as the Valley of the Moon ( ar, وادي القمر ''Wādī al-Qamar''), is a valley cut into the sandstone and granite rock in southern Jordan, about to the east of Aqaba. With an area of it is the largest wadi in Jordan. Name Wadi Rum or ''Wadi Ramm'' is believed to get its name from the early name of Iram of the Pillars ( also called "Irum ( ar, إرم)" ), a lost city mentioned in the Quran. History Wadi Rum has been inhabited by many human cultures since prehistoric times, with many cultures–including the Nabataeans–leaving their mark in the form of petroglyphs, inscriptions, and a temple. In the West, Wadi Rum may be best known for its connection with British officer T. E. Lawrence, who passed through several times during the Arab Revolt of 1917–18. In the 1980s one of the rock formations in Wadi Rum, originally known as "Jabal al-Mazmar" (''The Mountain of (the) Plague''), w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Petra
Petra ( ar, ٱلْبَتْرَاء, Al-Batrāʾ; grc, Πέτρα, "Rock", Nabataean Aramaic, Nabataean: ), originally known to its inhabitants as Raqmu or Raqēmō, is an historic and archaeological city in southern Jordan. It is adjacent to the mountain of Jebel al-Madhbah, Jabal Al-Madbah, in a Depression (geology), basin surrounded by mountains forming the eastern flank of the Arabah valley running from the Dead Sea to the Gulf of Aqaba. The area around Petra has been inhabited from as early as 7000 BC, and the Nabataeans might have settled in what would become the capital city of Nabataean Kingdom, their kingdom as early as the 4th century BC. Archaeological work has only discovered evidence of Nabataean presence dating back to the second century BC, by which time Petra had become their capital. The Nabataeans were nomadic Arabs who invested in Petra's proximity to the incense trade routes by establishing it as a major regional trading hub. The trading business gained ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bedouin
The Bedouin, Beduin, or Bedu (; , singular ) are nomadic Arab tribes who have historically inhabited the desert regions in the Arabian Peninsula, North Africa, the Levant, and Mesopotamia. The Bedouin originated in the Syrian Desert and Arabian Desert but spread across the rest of the Arab world in West Asia and North Africa after the spread of Islam. The English word ''bedouin'' comes from the Arabic ''badawī'', which means "desert dweller", and is traditionally contrasted with ''ḥāḍir'', the term for sedentary people. Bedouin territory stretches from the vast deserts of North Africa to the rocky sands of the Middle East. They are traditionally divided into tribes, or clans (known in Arabic as ''ʿašāʾir''; or ''qabāʾil'' ), and historically share a common culture of herding camels and goats. The vast majority of Bedouins adhere to Islam, although there are some fewer numbers of Christian Bedouins present in the Fertile Crescent. Bedouins have been referred ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Quzi
Quzi ( ar, قوزي), also spelled as qoozi or ghoozi, is a rice-based dish popular and is considered as one of Iraq's national dishes. It is served with very slowly cooked lamb, roasted nuts, and raisins served over rice. in Maryam's Culinary Wonders The dish was introduced into by Syrian immigrants. The dish can also be found in some Arab states of the Persian Gulf. Etymology The Arabic word quzi قوزي comes from kuzı قوزی meaning 'lamb'.[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mansaf
Mansaf ( ar, منسف) is a traditional Jordanian dish made of Lamb and mutton, lamb cooked in a sauce of fermented dried yogurt and served with rice or bulgur. It is a popular dish eaten throughout the Levant. It is considered the national dish of Jordan, and can also be found in Kuwait, Saudi Arabia and Syria. The name of the dish comes from the term "large tray" or "large dish".The dish evolved greatly between the 1940s and late 1980s, undergoing changes in the recipe as well as in the preparation process. History The original pastoralist Bedouin mansaf underwent significant changes in the 20th century. The dish is said to originally have been made with simply meat (camel or lamb), meat broth or ghee (clarified butter) and bread. Following the popularization of rice in northern Transjordan in the 1920s, rice gradually was introduced into the dish, at first mixed with bulgur, and later on its own, until the dish reached its modern incarnation of being based on white rice. Simil ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jameed
Jameed (Arabic: جميد, literally "hardened") is a Beduin- Jordanian food (mainly the Levant, Iraq, Arabia, Balochistan and Afghanistan) consisting of hard dry laban made from ewe or goat's milk. Milk is kept in a fine woven cheesecloth to make a thick yogurt. Salt is added daily to thicken the yogurt even more and the outside of the yogurt-filled cheesecloth is rinsed with water to allow any remaining whey to seep through. After a few days of salting the yogurt, it becomes very dense and can be removed from the cheesecloth and shaped into round balls. It is then set to dry for a few days. If it is dried in the sun it becomes yellow; if it is dried in the shade it remains white. It is important that the jameed is dry to the core because any dampness can spoil the preservation process. Jameed is the primary ingredient used to make mansaf, the national dish of Jordan. Origin It is a well-known way of preserving dairy amongst bedouins in Saudi Arabia, Jordan, southern Syria, south ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yogurt
Yogurt (; , from tr, yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial Fermentation (food), fermentation of milk. The bacteria used to make yogurt are known as ''yogurt cultures''. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture (food), texture and characteristic tart flavor. Cow's milk is the milk most commonly used to make yogurt. Milk from water buffalo, goats, sheep, ewes, mares, camels, and yaks are also used to produce yogurt. The milk used may be Milk#Creaming and homogenization, homogenized or not. It may be pasteurized or raw milk, raw. Each type of milk produces substantially different results. Yogurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus, ''Lactobacillus delbrueckii'' subsp. ''bulgaricus'' and ''Streptococcus thermophilus'' bacteria. In addition, other Lactobacillus, lactobacilli and Bifidobacterium, bifidobacteria a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sumac
Sumac ( or ), also spelled sumach, is any of about 35 species of flowering plants in the genus ''Rhus'' and related genera in the cashew family (Anacardiaceae). Sumacs grow in subtropical and temperate regions throughout the world, including East Asia, Africa, and North America. Sumac is used as a spice, as a dye, and in medicine. Description Sumacs are dioecious shrubs and small trees in the family Anacardiaceae that can reach a height of . The leaves are usually pinnately compound, though some species have trifoliate or simple leaves. The flowers are in dense panicles or spikes long, each flower very small, greenish, creamy white or red, with five petals. The fruits are reddish, thin-fleshed drupes covered in varying levels of hairs at maturity and form dense clusters at branch tips, sometimes called sumac bobs. Sumacs propagate both by seed (spread by birds and other animals through their droppings), and by new shoots from rhizomes, forming large clonal colonies. Taxonomy ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
