|
Laban Rayeb
''Laban rayeb'' is a type of curdled skim milk made in Lower Egypt. It may be drunk fresh or may be used to make '' areesh'' cheese, which in turn is used to make ''mish''. There is evidence that it was made by the ancient Egyptians. Preparation The traditional way to make ''laban rayeb'' starts with milking cows directly into partially sterilized shallow or deep earthenware pots. The inside of a newly made pot (''matared'') is soaked in oil or a mixture of egg white and oil and then baked in a kiln to close the pores. After each use the ''matared'' is washed and dried in a hot oven for two hours. The milk is left for one to four days, depending on the temperature, while the fat rises to the top and the milk below curdles. The milk is kept at 20-25 °C (68-77 °F) while the curd forms. The milk is not disturbed while its natural microflora ferment it. The fat is scooped out and used to make butter. The remaining curd is the ''laban rayab''. It smells similar to buttermilk, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egyptian Cheese
Egyptian cheese ( arz, جبنة ' ) has a long history, and continues to be an important part of the Egyptian diet. There is evidence of cheese-making over 5,000 years ago in the time of the First Dynasty of Egypt. In the Middle Ages the city of Damietta was famous for its soft, white cheese. Cheese was also imported, and the common hard yellow cheese, '' rumi,'' takes its name from the Arabic word for "Roman". Although many rural people still make their own cheese, notably the fermented ''mish'', mass-produced cheeses are becoming more common. Cheese is often served with breakfast, and is included in several traditional dishes, and even in some desserts. History Ancient Egypt The manufacture of cheese is depicted in murals in Egyptian tombs from 2,000 BC. Two alabaster jars found at Saqqara, dating from the First Dynasty of Egypt, contained cheese. These were placed in the tomb about 3,000 BC. They were likely fresh cheeses coagulated with acid or a combination of acid a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lower Egypt
Lower Egypt ( ar, مصر السفلى '; ) is the northernmost region of Egypt, which consists of the fertile Nile Delta between Upper Egypt and the Mediterranean Sea, from El Aiyat, south of modern-day Cairo, and Dahshur. Historically, the Nile River split into seven branches of the delta in Lower Egypt. Lower Egypt was divided into nomes and began to advance as a civilization after 3600 BC. Today, it contains two major channels that flow through the delta of the Nile River – Mahmoudiyah Canal (ancient Agathos Daimon) and Muways Canal (, "waterway of Moses"). Name In Ancient Egyptian, Lower Egypt was as ''mḥw'' and means ''"north"''. Later on, during Antiquity and the Middle Ages, Greeks and Romans called it ''Κάτω Αἴγυπτος'' or ''Aegyptus Inferior'' both meaning "Lower Egypt", but Copts carried on using the old name related to the north – ''Tsakhet'' () or ''Psanemhit'' () meaning the "Northern part". It was further divided into number of regio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Areesh
Strained yogurt, Greek yogurt, yogurt cheese, sack yogurt, or kerned yogurt is yogurt that has been strained to remove most of its whey, resulting in a thicker consistency than normal unstrained yogurt, while still preserving the distinctive sour taste of yogurt. Like many types, strained yogurt is often made from milk enriched by boiling off some water content, or by adding extra butterfat and powdered milk. In Europe and North America, it is often made from low-fat or fat-free cow's milk. In Iceland, a similar product named skyr is made. Strained yogurt is generally marketed in North America as "Greek yogurt" and in the UK as "Greek-style yogurt", though strained yogurt is also widely eaten in Levantine, Eastern Mediterranean, Middle Eastern, Central Asian and South Asian cuisines, where it is often used in cooking, as it curdles less readily when cooked. It is used in a variety of dishes, cooked or raw, savory or sweet. Straining makes even nonfat varieties thicker, richer, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mish
Mish ( arz, مش ) is a traditional Egyptian cheese that is made by fermenting salty cheese for several months or years. Mish may be similar to cheese that has been found in the tomb of the First Dynasty Pharaoh Hor-Aha at Saqqara, from 3200 BC. It is generally prepared at home, although some is sold in local markets. When ripe it is a yellowish-brown color, and tastes sharp, salty and pungent. Products similar to Mish are made commercially from different types of Egyptian cheese such as ''Domiati'' or ''Ras'', with different ages. Preparation Mish is usually made at home from Areesh cheese. The cheese is drained, rinsed and layered with salt in an earthenware jar. The jar is then filled with a pickling solution of buttermilk, sour skim milk, whey, red and green peppers. Some old mish is added to start the fermentation. The sealed container is then left for a year or more at ambient temperature. The container may be opened so that some can be removed for consumption, and fre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curd
Curd is obtained by coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking. The coagulation can be caused by adding rennet or any edible acidic substance such as lemon juice or vinegar, and then allowing it to coagulate. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or ''curds''. Milk that has been left to sour (raw milk alone or pasteurized milk with added lactic acid bacteria) will also naturally produce curds, and sour milk cheeses are produced this way. Producing cheese curds is one of the first steps in cheesemaking; the curds are pressed and drained to varying amounts for different styles of cheese and different secondary agents (molds for blue cheeses, etc.) are introduced before the desired aging finishes the cheese. The remaining liquid, which contains only whey proteins, is the whey. In cow's milk, 90 percent of the proteins are caseins. Curds can be used i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Buttermilk
Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream. As most modern butter in western countries is not made with cultured cream but uncultured sweet cream, most modern buttermilk in western countries is cultured separately. It is common in warm climates where unrefrigerated milk sours quickly. Buttermilk can be drunk straight, and it can also be used in cooking. In making soda bread, the acid in buttermilk reacts with the raising agent, sodium bicarbonate, to produce carbon dioxide which acts as the leavening agent. Buttermilk is also used in marination, especially of chicken and pork. Traditional buttermilk Originally, buttermilk referred to the liquid left over from churning butter from cultured or fermented cream. Traditionally, before the advent of homogenization, the milk was left to sit for a period of time to allow the cream and milk to separate. During this time, naturally occurring lact ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sudan
Sudan ( or ; ar, السودان, as-Sūdān, officially the Republic of the Sudan ( ar, جمهورية السودان, link=no, Jumhūriyyat as-Sūdān), is a country in Northeast Africa. It shares borders with the Central African Republic to the southwest, Chad to the west, Egypt to the north, Eritrea to the northeast, Ethiopia to the southeast, Libya to the northwest, South Sudan to the south and the Red Sea. It has a population of 45.70 million people as of 2022 and occupies 1,886,068 square kilometres (728,215 square miles), making it Africa's List of African countries by area, third-largest country by area, and the third-largest by area in the Arab League. It was the largest country by area in Africa and the Arab League until the 2011 South Sudanese independence referendum, secession of South Sudan in 2011, since which both titles have been held by Algeria. Its Capital city, capital is Khartoum and its most populated city is Omdurman (part of the metropolitan area of Khar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arab Cuisine
Arab cuisine ( ar, المطبخ العربي) is the cuisine of the Arabs, defined as the various regional cuisines spanning the Arab world, from the Maghreb to the Fertile Crescent and the Arabian Peninsula. These cuisines are centuries old and reflect the culture of trading in baharat (spices), herbs, and foods. The regions have many similarities, but also unique traditions. They have also been influenced by climate, cultivation, and mutual commerce. Medieval cuisine Breads The white bread was made with high-quality wheat flour, similar to bread but thicker, the fermented dough was leavened usually with yeast and "baker's borax" () and baked in a '' tandoor''. One poetic verse describing this bread: "In the farthest end of Karkh of Baghdad, a baker I saw offering bread, splendidly marvelous. From purest essence of wheat contrived. Radiant and absolute, you may see your image reflected, crystal clear. rounds glowing with lovely whiteness, more playful than gorgeous singin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
.jpg "Click for more on -> Curd")
