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Kubbeh Matfuniyah
Kubbeh, also known as kubbe, is a family of dishes of Iraqi and Kurdish Jewish origin that are also popular in Syria, and consist of a filled dumpling soup, with a wide array of fillings and soup broths. Once almost exclusively made at home by members of the Iraqi and Kurdish Jewish community, since the early 20th century the popularity of the dish has expanded to Israelis of all backgrounds and is commonly served in restaurants across the nation, most notably in the Machane Yehuda market in Jerusalem. The term ''kubbeh'' is also used in some countries to refer to ''kibbeh'', a type of paste made of bulgur and meat that is used in a variety of regional dishes. Variations * ''Kubbeh adom'' ("red kubbeh" in Hebrew), semolina dumplings in a broth made with beets and tomato paste * ''Kubbeh hamusta'' ("sour kubbeh" in Kurdish), semolina dumplings in a tart broth made with lemon juice or citric acid * ''Kubbeh noo’ah'', sour kubbeh made with arum leaves * ''Kubbeh hamu'' ("yello ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baghdad
Baghdad (; ar, بَغْدَاد , ) is the capital of Iraq and the second-largest city in the Arab world after Cairo. It is located on the Tigris near the ruins of the ancient city of Babylon and the Sassanid Persian capital of Ctesiphon. In 762 CE, Baghdad was chosen as the capital of the Abbasid Caliphate, and became its most notable major development project. Within a short time, the city evolved into a significant cultural, commercial, and intellectual center of the Muslim world. This, in addition to housing several key academic institutions, including the House of Wisdom, as well as a multiethnic and multi-religious environment, garnered it a worldwide reputation as the "Center of Learning". Baghdad was the largest city in the world for much of the Abbasid era during the Islamic Golden Age, peaking at a population of more than a million. The city was largely destroyed at the hands of the Mongol Empire in 1258, resulting in a decline that would linger through many c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Machane Yehuda
Mahane Yehuda Market ( he, שוק מחנה יהודה, ''Shuk Mahane Yehuda''), often referred to as "The Shuk" ( he, השוק, HaShuq), is a marketplace (originally open-air, but now partially covered) in Jerusalem. Popular with locals and tourists alike, the market's more than 250 vendors sell fresh fruits and vegetables; baked goods; fish, meat and cheeses; nuts, seeds, and spices; wines and liquors; clothing and shoes; and housewares, textiles, and Judaica. In and around the market are falafel, shawarma, kibbeh, kebab, shashlik, kanafeh, baklava, halva, zalabiya and Jerusalem mixed grill stands, juice bars, cafes, and restaurants. The color and bustle of the marketplace is accentuated by vendors who call out their prices to passersby. On Thursdays and Fridays, the marketplace is filled with shoppers stocking up for Shabbat, until the Friday afternoon sounding of the bugle that signifies the market will close for the Sabbath. In recent years, the 'shuk' has emerged as another J ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Iraqi Cuisine
Iraqi cuisine (Arabic: المطبخ العراقي Kurdish: خواردنی عێراقی) or Mesopotamian cuisine is a Middle Eastern cuisine that has its origins from Sumerians, Akkadians, Babylonians, Assyrians and the other groups of the region.http://www.thingsasian.com/stories-photos/3592 Foods of Iraq: Enshrined With A Long History. Habeeb Salloum. Tablets found in ancient ruins in Iraq show recipes prepared in the temples during religious festivals—the first cookbooks in the world. Ancient Mesopotamia was home to a sophisticated and highly advanced civilization, in all fields of knowledge, including the culinary arts. However, it was in the Islamic Golden Age when Baghdad was the capital of the Abbasid Caliphate (750–1258 AD) that the Iraqi kitchen reached its zenith. Throughout history, the cuisine of Iraq has made extensive contact with the cuisines of its neighbouring regions including Caucasian cuisine, Greek cuisine, Kurdish cuisine, Persian cuisine, and Turkis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soups
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews. In traditional French cuisine, soups are classified into two main groups: ''clear soups'' and ''thick soups''. The established French classifications of clear soups are ''bouillon'' and ''consommé''. Thick soups are classified depending upon the type of thickening agent used: ''purées'' are vegetable soups thickened with starch; '' bisques'' are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and '' veloutés'' are thickened with eggs, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dumplings
Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), oftentimes wrapped around a filling. The dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fish, tofu, cheese, vegetables, fruits or sweets. Dumplings may be prepared using a variety of methods, including baking, boiling, frying, simmering or steaming and are found in many world cuisines. In the United States in May 2015 National Day Calendar listed National Dumpling Day as held on September 26, annually. African Banku and kenkey are defined as dumplings in that they are starchy balls of dough that are steamed. They are formed from fermented cornmeal. Banku is boiled and requires continuous kneading, while kenkey is partly boiled then finished by steaming in corn or banana leaves. Tihlo—prepared from roasted barley flour—originated in the Tigray region of Ethiopia and is now very popular in Amhara as well and spread ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jews And Judaism In Kurdistan
Jews ( he, יְהוּדִים, , ) or Jewish people are an ethnoreligious group and nation originating from the Israelites Israelite origins and kingdom: "The first act in the long drama of Jewish history is the age of the Israelites""The people of the Kingdom of Israel and the ethnic and religious group known as the Jewish people that descended from them have been subjected to a number of forced migrations in their history" and Hebrews of historical Israel and Judah. Jewish ethnicity, nationhood, and religion are strongly interrelated, "Historically, the religious and ethnic dimensions of Jewish identity have been closely interwoven. In fact, so closely bound are they, that the traditional Jewish lexicon hardly distinguishes between the two concepts. Jewish religious practice, by definition, was observed exclusively by the Jewish people, and notions of Jewish peoplehood, nation, and community were suffused with faith in the Jewish God, the practice of Jewish (religious) la ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Iraqi Jews
The history of the Jews in Iraq ( he, יְהוּדִים בָּבְלִים, ', ; ar, اليهود العراقيون, ) is documented from the time of the Babylonian captivity c. 586 BC. Iraqi Jews constitute one of the world's oldest and most historically significant Jewish communities. The Jewish community of what is termed in Jewish sources "Babylon" or "Babylonia" included Ezra the scribe, whose return to Judea in the late 6th century BCE is associated with significant changes in Jewish ritual observance and the rebuilding of the Temple in Jerusalem. The Babylonian Talmud was compiled in "Babylonia", identified with modern Iraq. From the biblical Babylonian period to the rise of the Islamic caliphate, the Jewish community of "Babylon" thrived as the center of Jewish learning. The Mongol invasion and Islamic discrimination in the Middle Ages led to its decline. Under the Ottoman Empire, the Jews of Iraq fared better. The community established modern schools in the second ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Israeli Cuisine
Israeli cuisine ( he, המטבח הישראלי ) comprises both local dishes and dishes brought to Israel by Jews from the Diaspora. Since before the establishment of the Israel, State of Israel in 1948, and particularly since the late 1970s, an Israeli Jewish fusion cuisine has developed.Gold, Rozann''A Region's Tastes Commingle in Israel'' (July 20, 1994) in ''The New York Times'' Retrieved 2010–02–14 Israeli cuisine has adopted, and continues to adapt, elements of various styles of Arab cuisine and diaspora Jewish cuisine, particularly the Cuisine of the Mizrahi Jews, Mizrahi, Cuisine of the Sephardic Jews, Sephardic and Ashkenazi_Jewish_cuisine, Ashkenazi styles of cooking. It incorporates many foods traditionally included in other Middle Eastern cuisine, Middle Eastern and Mediterranean cuisines, so that spices like ''za'atar'' and foods such as ''falafel'', ''hummus'', ''msabbha'', ''shakshouka'' and ''couscous'' are now widely popular in Israel.Gur, ''The Book of New ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kurdish Cuisine
Kurdish cuisine ( ku, or ''Xwarina Kurdî'') consists of a wide variety of foods prepared by the Kurdish people. There are cultural similarities of Kurds and their immediate neighbours in Iran, Turkey, Iraq, Syria, and Armenia. Kurdish food is typical of western Asian cuisine. Culinary customs The Kurdish diet includes a wide variety of fruits and vegetables. Lamb and chicken are the primary meats. Breakfast is typically flat bread, cheese, honey, sheep or cow yogurt, and a glass of black tea. For lunch, lamb and vegetables are simmered in a tomato sauce to make a stew usually served with rice and savory dishes are usually served with rice or flat bread (Naan). Kurdistan has a climate and soil suited to grapes, pomegranates, figs, and walnuts. Kurdish honey has a clear light taste and is often sold with the honeycomb. Kurdistan also produces dairy products from sheep and cow milk. Kurds make many types of kofta and kubba, dumplings filled with meat. Kurdish cuisine makes a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mizrahi Jewish Cuisine
Mizrahi Jewish cuisine is an assortment of cooking traditions that developed among the Jews of the Middle East, North Africa, Asia, and Arab countries. Mizrahi Jews have also been known as Oriental Jews (''Mizrahi'' is Hebrew: Eastern or Oriental). Jews of the Mizrahi communities cook foods that were and are popular in their home countries, while following the laws of '' kashrut''. The cuisine is based largely on fresh ingredients, as marketing was done in the local '' souq''. Meat is ritually slaughtered in the ''shechita'' process, and is soaked and salted. Meat dishes are a prominent feature of Shabbat, festival, and celebratory meals. Cooked, stuffed and baked vegetables are central to the cuisine, as are various kinds of beans, chickpeas, lentils and burghul (cracked wheat). Rice takes the place of potatoes. History Mizrahi Jews are the Jews of the Middle East, and points south and east, largely along the Mediterranean coastal areas and the Levant. In some countries ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jewish Cuisine
Jewish cuisine refers to the worldwide cooking traditions of the Jewish people. During its evolution over the course of many centuries, it has been shaped by Jewish dietary laws (''kashrut''), Jewish festivals and holidays, and traditions centred around Shabbat. Jewish cuisine is influenced by the economics, agriculture, and culinary traditions of the many countries where Jewish communities have settled and varies widely throughout the entire world. The history of Jewish cuisine begins with the cuisine of the ancient Israelites. As the Jewish diaspora grew, different styles of Jewish cooking developed. The distinctive styles in Jewish cuisine vary by each community across the Ashkenazi, Sephardi, and Mizrahi diaspora groupings; there are also notable dishes within the culinary traditions of the stand-alone significant Jewish diaspora communities from Greece, Iran, and Yemen. Since the establishment of the State of Israel in 1948, and particularly since the late 1970s, a nas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arum Maculatum
''Arum'' is a genus of flowering plants in the family Araceae, native to Europe, northern Africa, and western and central Asia, with the highest species diversity in the Mediterranean region. Frequently called arum lilies, they are not closely related to the true lilies ''Lilium''. Plants in closely related ''Zantedeschia'' are also called "arum lilies". They are rhizomatous, herbaceous perennial plants growing to 20–60 cm tall, with sagittate (arrowhead-shaped) leaves 10–55 cm long. The flowers are produced in a spadix, surrounded by a 10–40 cm long, distinctively coloured spathe, which may be white, yellow, brown, or purple. Some species are scented, others not. The fruit is a cluster of bright orange or red berries. All parts of the plants, including the berries, are poisonous, containing calcium oxalate as raphides. In spite of this, the plant has a history of culinary use among Arab peasants in Palestine who practised leaching the toxins from the plant bef ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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