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Mish Kohn
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 f ... [...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] |
Hor-Aha
Hor-Aha (or Aha or Horus Aha) is considered the second pharaoh of the First Dynasty of Egypt by some Egyptologists, while others consider him the first one and corresponding to Menes. He lived around the 31st century BC and is thought to have had a long reign. Identity Name The commonly used name ''Hor-Aha'' is a rendering of the pharaoh's Horus-name, an element of the royal titulary associated with the god Horus, and is more fully given as ''Horus-Aha'' meaning ''Horus the Fighter''. Manetho's record ''Aegyptiaca'' (translating to History of Egypt) lists his Greek name as Athothis, or "Athotís". For the Early Dynastic Period, the archaeological record refers to the pharaohs by their Horus-names, while the historical record, as evidenced in the Turin and Abydos king lists, uses an alternative royal titulary, the ''nebty''-name. The different titular elements of a pharaoh's name were often used in isolation, for brevity's sake, although the choice varied according to c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saqqara
Saqqara ( ar, سقارة, ), also spelled Sakkara or Saccara in English , is an Egyptian village in Giza Governorate, that contains ancient burial grounds of Egyptian royalty, serving as the necropolis for the ancient Egyptian capital, Memphis. Saqqara contains numerous pyramids, including the Step pyramid of Djoser, sometimes referred to as the Step Tomb, and a number of mastaba tombs. Located some south of modern-day Cairo, Saqqara covers an area of around . Saqqara contains the oldest complete stone building complex known in history, the Pyramid of Djoser, built during the Third Dynasty. Another sixteen Egyptian kings built pyramids at Saqqara, which are now in various states of preservation. High officials added private funeral monuments to this necropolis during the entire Pharaonic period. It remained an important complex for non-royal burials and cult ceremonies for more than 3,000 years, well into Ptolemaic and Roman times. North of the area known as Saqqara lie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Domiati
Domiati cheese, also referred to as white cheese ( arz, جبنة بيضا ' ), is a soft white salty cheese made primarily in Egypt, but also in Sudan and other Middle Eastern countries. Typically made from buffalo milk, cow milk, or a mixture, it can also be made from other milks, such as sheep, goat or camel milk. It is the most common Egyptian cheese. Unlike feta and other white cheeses, salt is added directly to the milk, before rennet is added. It is named after the seaport city of Damietta (دمياط). See also * List of cheeses This is a list of cheeses by place of origin. Cheese is a milk-based food that is produced in wide-ranging flavors, textures, and forms. Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors depe ... References Arab cuisine Egyptian cheeses Sudanese cuisine South Sudanese cuisine Water buffalo's-milk cheeses Cow's-milk cheeses {{Egypt-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ras Cheese
Rumi cheese ( arz, جبنه رومى ' , also known as ' in Alexandria) is one of the main types of cheese in Egypt. It has a pungent smell, and different degrees of saltiness depending on the age. Description Rumi is thought to be derived from the Greek kefalotyri cheese. It is the main hard cheese in Egypt. It belongs to the same family as ''Pecorino Romano'' and ''Manchego''. Rumi cheese is made from cows' milk, or from a mixture of cow and buffalo milk. No starter culture is used. The milk is natural, with full cream. Peppercorns may be added. After 3–4 months the cheese develops an open texture and a sharp, pungent flavor. Rumi is available in disks or as slices with variable weight in vacuum packing. There are 100 calories in an ounce serving, with about 28% saturated fat. Related products The addition of low levels of PGE or lipases from ''R. miehei'' or ''R. pusillus'' has been reported to improve the flavor of ''Ras'' and ''Domiati'' cheeses. In 198 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Areesh Cheese
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 cuisine, Levantine, Mediterranean cuisine, Eastern Mediterranean, Middle Eastern cuisine, Middle Eastern, Central Asian cuisine, Central Asian and South Asian cuisine, South Asian cuisines, where it is often used in cooking, as it curdling, curdles less readily when cooked. It ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Capsicum Annuum
''Capsicum annuum'' is a species of the plant genus ''Capsicum'' native to southern North America, the Caribbean, and northern South America. This species is the most common and extensively cultivated of the five domesticated capsicums. The species encompasses a wide variety of shapes and sizes of peppers, including sweet bell peppers and some chili pepper varieties such as jalapeños, New Mexico chile, and cayenne peppers. Cultivars descended from the wild American bird pepper are still found in warmer regions of the Americas. In the past, some woody forms of this species have been called '' C. frutescens'', but the features that were used to distinguish those forms appear in many populations of ''C. annuum'' and are not consistently recognizable features in ''C. frutescens'' species. Characteristics Although the species name ''annuum'' means 'annual' (from the Latin ''annus'' "year"), the plant is not an annual but is frost tender. In the absence of winter frosts it can survive ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shanklish
Shanklish ( ''shanklīsh'' or شنغليش ''shanghlīsh''), also known as chancliche, shinklish, shankleesh, sorke, or sürke, is a type of cow's milk or sheep milk cheese in Levantine cuisine. Shanklish is made by curdling yoghurt, straining it, and fermenting it. It is typically formed into balls of approximately 6 cm diameter, often covered in za'atar and Aleppo pepper, and then aged and dried. The most common spice is |
List Of Cheeses
This is a list of cheeses by place of origin. Cheese is a milk-based food that is produced in wide-ranging flavors, textures, and forms. Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses, such as Red Leicester, is normally formed from adding annatto. While most current varieties of cheese may be traced to a particular locale, or culture, within a single country, some have a more diffuse origin, and cannot be considered to have originated in a particular place, but are associated with a whole region, such as queso blanco in Latin America. Cheese is an ancient food whose origins predate recorded history. There is no conclusive evidence indicating where che ... [...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] |
