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Kisra Maker
''Kisra'' (also spelled kissra) is a popular thin fermented bread made in Chad, Sudan and South Sudan. It is made from durra or wheat. There are two different forms of ''kisra'': thin baked sheets, known as ''kisra rhaheeefa'', which is similar to injera; and a porridge known as ''kisra aseeda'' or ''aceda''. The latter is usually paired with a meat and vegetable stew, such as ''mullah''. As of 1995, the then-undivided country of Sudan ate an estimated of sorghum flour annually in ''kisra''. See also * List of breads * Sudanese cuisine * Lahoh Lahoh ( or , ar, لحوح, laḥūḥ, ) ), is a spongy, flat pancake-like bread that originated from Somalia.Mohamed Diriye Abdullahi, ''Culture and Customs of Somalis'', (Greenwood Press: 2001), p. 113. It is a type of flat bread eaten regu ... References Breads Staple foods Chadian cuisine Sudanese cuisine South Sudanese cuisine {{bread-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kisra Maker
''Kisra'' (also spelled kissra) is a popular thin fermented bread made in Chad, Sudan and South Sudan. It is made from durra or wheat. There are two different forms of ''kisra'': thin baked sheets, known as ''kisra rhaheeefa'', which is similar to injera; and a porridge known as ''kisra aseeda'' or ''aceda''. The latter is usually paired with a meat and vegetable stew, such as ''mullah''. As of 1995, the then-undivided country of Sudan ate an estimated of sorghum flour annually in ''kisra''. See also * List of breads * Sudanese cuisine * Lahoh Lahoh ( or , ar, لحوح, laḥūḥ, ) ), is a spongy, flat pancake-like bread that originated from Somalia.Mohamed Diriye Abdullahi, ''Culture and Customs of Somalis'', (Greenwood Press: 2001), p. 113. It is a type of flat bread eaten regu ... References Breads Staple foods Chadian cuisine Sudanese cuisine South Sudanese cuisine {{bread-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mullah (food)
Mullah (; ) is an honorific title for Shia and Sunni Muslim clergy or a Muslim mosque leader. The term is also sometimes used for a person who has higher education in Islamic theology and sharia law. The title has also been used in some Mizrahi and Sephardic Jewish communities to refer to the community's leadership, especially religious leadership. Etymology The word ''mullah'' is derived from the Arabic word ''mawlā'' ( ar, مَوْلَى), meaning "vicar", "master" and "guardian". Usage Historical usage The term has also been used among Persian Jews, Bukharan Jews, Afghan Jews, and other Central Asian Jews to refer to the community's religious and/or secular leadership. In Kaifeng, China, the historic Chinese Jews who managed the synagogue were called "mullahs". Modern usage It is the term commonly used for village or neighborhood mosque leaders, who may not have high levels of religious education, in large parts of the Muslim world, particularly Iran, Turkey, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Staple Foods
A staple food, food staple, or simply a staple, is a food that is eaten often and in such quantities that it constitutes a dominant portion of a standard diet for a given person or group of people, supplying a large fraction of energy needs and generally forming a significant proportion of the intake of other nutrients as well. A staple food of a specific society may be eaten as often as every day or every meal, and most people live on a diet based on just a small number of food staples. Specific staples vary from place to place, but typically are inexpensive or readily available foods that supply one or more of the macronutrients and micronutrients needed for survival and health: carbohydrates, proteins, fats, minerals, and vitamins. Typical examples include tubers and roots, grains, legumes, and seeds. Among them, cereals, legumes, tubers, and roots account for about 90% of the world's food calories intake. Early agricultural civilizations valued the foods that they establish ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Breads
Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture. Bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. In many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of production. History Bread is one of the oldest prepared foods. Evidence from 30,000 years ago in Europe and Australia revealed starch residue on rocks used for pounding plants. It is possible that during this time, starch extract from the roots of plants, such as catt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lahoh
Lahoh ( or , ar, لحوح, laḥūḥ, ) ), is a spongy, flat pancake-like bread that originated from Somalia.Mohamed Diriye Abdullahi, ''Culture and Customs of Somalis'', (Greenwood Press: 2001), p. 113. It is a type of flat bread eaten regularly in Somalia, Somaliland, Djibouti, Ethiopia and Yemen. Yemenite Jewish immigrants popularized the dish in Israel. It is called ''Laxoox''/''Lahoh'' or ''Canjeero/Canjeelo'' in Somaliland, Somalia and Djibouti, and called ''Lahoh''/''Lahuh'' in Yemen, respectively. Preparation Lahoh is traditionally and typically prepared from a thick batter of sorghum flour (preferred flour for making Laxoox), White cornmeal/cornflour, warm water, yeast, and a pinch of salt. The mixture is beaten by hand until soft and creamy. The batter is then left to ferment overnight to cook and then eat for breakfast. There is a sweet-tasting variety of the dish, one made with eggs, as well as another variety that is spiced and typically eaten in Somali househ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sudanese Cuisine
Sudanese cuisine is greatly affected by the historical cross-cultural influences of Arab, Nubian, Egyptian, Turkish, and Levantine cuisine in Sudan. Many Sudanese foods have been around for thousands of years. The most common meats eaten are lamb and chicken, in accordance with the Muslim halal laws. Most meals are communal and often shared with family, neighbors, and guests, as part of Sudanese hospitality. Breads such as (or ) and (or )—a thin pancake-like bread similar to a crêpe—are eaten with savory stews (), cheese (), fava beans, and falafel (). There is also (or ), a fermented bread similar to Ethiopian injera, but thinner and smaller. Influences Egyptian cuisine has greatly influenced Sudanese cuisine. Both share dishes such as falafel (), which is made with chickpeas in Sudan instead of fava beans as in Egypt; , the national dish of both Sudan and Egypt; , a thick soup made from boiled leaves; , a meat liver stew eaten in Sudan, Egypt and Tunisia; and dessert ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Breads
This is a list of notable baked or steamed bread varieties. This list does not include cakes, pastries, or fried dough foods, which are listed in separate Wikipedia articles. It also does not list foods in which bread is an ''ingredient'' which is processed further before serving. Breads * See also * List of American breads * List of baked goods * List of brand name breads * List of bread dishes * List of bread rolls * List of British breads * List of French breads * List of Indian breads * List of Pakistani breads * List of sourdough breads * List of buns * List of cakes * List of cookies * List of pancakes * List of pastries * List of pies, tarts and flans * List of puddings * List of quick breads * List of sandwiches * List of sweet breads * List of toast dishes Toast is sliced bread that has been browned by exposure to radiant heat. It appears as a main ingredient in many dishes, often as a base on which other food is served. Toast dishes * Avocado toast – m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sorghum Flour
''Sorghum'' () is a genus of about 25 species of flowering plants in the grass family (Poaceae). Some of these species are grown as cereals for human consumption and some in pastures for animals. One species is grown for grain, while many others are used as fodder plants, either cultivated in warm climates worldwide or naturalized in pasture lands. Taxonomy ''Sorghum'' is in the Poaceae (grass) subfamily Panicoideae and the tribe Andropogoneae (the same as maize, big bluestem and sugarcane). Species Accepted species recorded include: Distribution and habitat Seventeen of the 25 species are native to Australia, with the range of some extending to Africa, Asia, Mesoamerica, and certain islands in the Indian and Pacific Oceans. Toxicity In the early stages of the plants' growth, some species of sorghum can contain levels of hydrogen cyanide, hordenine, and nitrates, which are lethal to grazing animals. Plants stressed by drought or heat can also contain toxic levels of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Injera
Injera (, ; om, Biddeena; ) is a sour fermented pancake-like flatbread with a slightly spongy texture, traditionally made of teff flour. In Ethiopia, Eritrea, and some parts of Sudan, injera is the staple. Injera is central to the dining process, like bread or rice elsewhere. Ingredients Traditionally, injera is made with just two ingredients – teff flour and water. Teff flour is ground from the grains of ''Eragrostis tef'', also known as teff, an ancient cereal crop from the Ethiopian Highlands. Teff production is limited to certain middle elevations with adequate rainfall, and, as it is a low-yield crop, it is relatively expensive for the average farming household. As many farmers in the Ethiopian highlands grow their own subsistence grains, wheat, barley, corn, or rice flour are sometimes used to replace some or all of the teff content. Teff seeds are graded according to color, used to make different kinds of injera: ''nech'' (white), ''key'' or ''quey'' (red), and '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermentation In Food Processing
In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic (oxygen-free) conditions. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy. The term "fermentation" sometimes refers specifically to the chemical conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer, and cider. However, similar processes take place in the leavening of bread (CO2 produced by yeast activity), and in the preservation of sour foods with the production of lactic acid, such as in sauerkraut and yogurt. Other widely consumed fermented foods include vinegar, olives, and cheese. More localised foods prepared by fermentation may also be based on beans, grain, vegetables, fruit, honey, dairy products, and fish. History and prehistory Natural fermentation precedes human history. Since ancient times, h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wheat
Wheat is a grass widely cultivated for its seed, a cereal grain that is a worldwide staple food. The many species of wheat together make up the genus ''Triticum'' ; the most widely grown is common wheat (''T. aestivum''). The archaeological record suggests that wheat was first cultivated in the regions of the Fertile Crescent around 9600 BCE. Botanically, the wheat kernel is a type of fruit called a caryopsis. Wheat is grown on more land area than any other food crop (, 2014). World trade in wheat is greater than for all other crops combined. In 2020, world production of wheat was , making it the second most-produced cereal after maize. Since 1960, world production of wheat and other grain crops has tripled and is expected to grow further through the middle of the 21st century. Global demand for wheat is increasing due to the unique viscoelastic and adhesive properties of gluten proteins, which facilitate the production of processed foods, whose consumption is inc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Durra
''Sorghum bicolor'', commonly called sorghum () and also known as great millet, broomcorn, guinea corn, durra, imphee, jowar, or milo, is a grass species cultivated for its grain, which is used for food for humans, animal feed, and ethanol production. Sorghum originated in Africa, and is now cultivated widely in tropical and subtropical regions. Sorghum is the world's fifth-most important cereal crop after rice, wheat, maize, and barley, with 59.34 million metric tons of annual global production in 2018. ''S. bicolor'' is typically an annual, but some cultivars are perennial. It grows in clumps that may reach over 4 m high. The grain is small, ranging from 2 to 4 mm in diameter. Sweet sorghums are sorghum cultivars that are primarily grown for forage, syrup production, and ethanol; they are taller than those grown for grain. ''Sorghum bicolor'' is the cultivated species of sorghum; its wild relatives make up the botanical genus ''Sorghum''. History The first archaeological ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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