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Rfissa
''Rfissa'' ( ar, رفيسة) is a Moroccan dish and is served during various traditional celebrations. It is traditionally served with chicken and lentils and fenugreek seeds (''tifiḍas'' in Amazigh, ''helba'' in Arabic), msemmen, meloui or day-old bread, and the blend of ras el hanout. It is traditional to serve ''rfissa'' to a woman who has just given birth, as fenugreek is purported to be beneficial for women that are recovering from child birth. ''Rfissa'' is derived from ''tharid'' (), a traditional Arab dish said to have been the Prophet Muhammad's favorite dish. This dish did not appear in Moroccan cookbooks until the 1990s. The cultural historian Anny Gaul suggests that this might be due to the fact that ''rfissa'' is related to rural culinary traditions, whereas the people writing cookbooks for a long time were mostly Fesi elites. See also * Couscous * Tajine A tajine or tagine ( ar, طاجين) is a North African dish, named after the earthenware pot in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fenugreek
Fenugreek (; ''Trigonella foenum-graecum'') is an annual plant in the family Fabaceae, with leaves consisting of three small obovate to oblong leaflets. It is cultivated worldwide as a semiarid crop. Its seeds and leaves are common ingredients in dishes from the Indian subcontinent, and have been used as a culinary ingredient since ancient times. Its use as a food ingredient in small quantities is safe. Although sold as a dietary supplement, there is no clinical evidence that fenugreek has therapeutic properties. Commonly used in traditional medicine, fenugreek can increase the risk of serious adverse effects, including allergic reactions. History Fenugreek is believed to have been brought into cultivation in the Near East. It is uncertain which wild strain of the genus ''Trigonella'' gave rise to domesticated fenugreek. Charred fenugreek seeds have been recovered from Tell Halal, Iraq (carbon dated to 4000 BC), and Bronze Age levels of Lachish and desiccated seeds from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tajine
A tajine or tagine ( ar, طاجين) is a North African dish, named after the earthenware pot in which it is cooked. It is also called or . Etymology The Arabic () is derived from the Berber 'shallow earthen pot', from Ancient Greek () 'frying-pan, saucepan'. Origin According to Rebecca Jones, in the 1990s, the late Dr Vivien Swan identified pottery from various sites on Scotland's Antonine Wall, built by the Numidian governor of Roman Britain, Quintus Lollius Urbicus, of a north African style, one being a casserole dish that may have been a precursor to the modern tajine. Fragments of tajines have also been identified among Numidian ceramics in modern-day Tunisia. According to some sources, the history of tagine dates back to the time of Harun al-Rashid, the fifth Abbasid Caliph. The concept of cooking in a tajine appears in the famous '' One Thousand and One Nights'', an Arabic-language story collection from the 9th century. Today, the cooking pot and its tradition ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Morocco
Morocco (),, ) officially the Kingdom of Morocco, is the westernmost country in the Maghreb region of North Africa. It overlooks the Mediterranean Sea to the north and the Atlantic Ocean to the west, and has land borders with Algeria to the east, and the disputed territory of Western Sahara to the south. Mauritania lies to the south of Western Sahara. Morocco also claims the Spanish exclaves of Ceuta, Melilla and Peñón de Vélez de la Gomera, and several small Spanish-controlled islands off its coast. It spans an area of or , with a population of roughly 37 million. Its official and predominant religion is Islam, and the official languages are Arabic and Berber; the Moroccan dialect of Arabic and French are also widely spoken. Moroccan identity and culture is a mix of Arab, Berber, and European cultures. Its capital is Rabat, while its largest city is Casablanca. In a region inhabited since the Paleolithic Era over 300,000 years ago, the first Moroccan s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tharid
Tharid ( ar, ثريد, also known as ''trid'', ''taghrib'', ''tashreeb'' or ''thareed'') is a bread soup from Arab cuisine found in many Arab countries. Like other bread soups, it a simple meal of broth and bread in this instance crumbled flatbread moistened with broth or stew. Historically, the flatbread used was probably stale and unleavened. As an Arab national dish it is considered strongly evocative of Arab identity during the lifetime of the Islamic prophet Muhammad. According to a widespread legend, this unremarkable and humble dish was the prophet's favorite food. It is especially consumed in the holy month of Ramadan. Origin The dish belongs to Arabian cultures. The dish is notable in that it was mentioned in a number of hadith attributed to the Islamic prophet Muhammad, in which he said that tharid was the best among all dishes, and that it was superior to other dishes in the way that Aishah was superior to other women. Spread Tharid is not only widespread in the Arab ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Msemmen
M'semen, msemmen ( ar, مسمن ''msamman'', ''musamman'') or rghaif, is a traditional flatbread originally from the Maghreb, commonly found in Algeria, Morocco, and Tunisia. It is usually served with honey or a cup of aromatic morning mint tea or coffee. M'semen can also be stuffed with meat (khlea) or onion and tomatoes. Varieties and similar foods There is a variety that is made from pulling the dough into strands and forming a disk that is also called ''malwi'' in Northwest Africa. It is also similar to the Somali '' sabaayah.'' Recipe M'semen dough is made of flour, durum wheat semolina, dry yeast, melted butter, salt, sugar and a bit of water. The dough is cut into several balls, which are then rolled out on an oiled surface and folded into square pancakes with multiple internal layers. Semolina is sprinkled on the layers to prevent sticking and to allow for the heat to separate the layers when cooked on a griddle. See also * List of breads * Berber cuisine The Am ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chicken
The chicken (''Gallus gallus domesticus'') is a domesticated junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster or cock is a term for an adult male bird, and a younger male may be called a cockerel. A male that has been castrated is a capon. An adult female bird is called a hen and a sexually immature female is called a pullet. Humans now keep chickens primarily as a source of food (consuming both their meat and eggs) and as pets. Traditionally they were also bred for cockfighting, which is still practiced in some places. Chickens are one of the most common and widespread domestic animals, with a total population of 23.7 billion , up from more than 19 billion in 2011. There are more chickens in the world than any other bird. There are numerous cultural references to chickens – in myth, folklore and religion, and in language and literature. Genetic studies have pointed to mult ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lentils
The lentil (''Lens culinaris'' or ''Lens esculenta'') is an edible legume. It is an annual plant known for its lens-shaped seeds. It is about tall, and the seeds grow in pods, usually with two seeds in each. As a food crop, the largest producer is Canada, producing 45% of the world’s total lentils. In cuisines of the Indian subcontinent, where lentils are a staple, split lentils (often with their hulls removed) known as dal are often cooked into a thick curry/gravy that is usually eaten with rice or ''rotis''. Botanical description Name Many different names in different parts of the world are used for the crop lentil. The first use of the word ''lens'' to designate a specific genus was in the 16th century by the botanist Tournefort. The word "lens" for the lentil is of classical Roman/Latin origin: McGee points out that a prominent Roman family took the name " Lentulus", just as the family name "Cicero" was derived from the chickpea, ''Cicer arietinum'', or " Fabi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ras El Hanout
''Ras el hanout'' or ''rass el hanout'' ( ar, رأس الحانوت , ) is a spice mix found in varying forms in Tunisia, Algeria, and Morocco. The name in Arabic means "head of the shop" and implies a mixture of the best spices the seller has to offer. at bbc.com (retrieved 3 August 2016) Ras el hanout is used in many savoury dishes, sometimes rubbed on meat or fish, or stirred into , or . No definitive composition of spice ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tamazight
The Berber languages, also known as the Amazigh languages or Tamazight,, ber, label=Tuareg Tifinagh, ⵜⵎⵣⵗⵜ, ) are a branch of the Afroasiatic language family. They comprise a group of closely related languages spoken by Berber communities, who are indigenous to North Africa.Hayward, Richard J., chapter ''Afroasiatic'' in Heine, Bernd & Nurse, Derek, editors, ''African Languages: An Introduction'' Cambridge 2000. . The languages were traditionally written with the ancient Libyco-Berber script, which now exists in the form of Tifinagh. Today, they may also be written in the Berber Latin alphabet or the Arabic script, with Latin being the most pervasive. Berber languages are spoken by large populations of Morocco, Algeria and Libya, by smaller populations of Tunisia, northern Mali, western and northern Niger, northern Burkina Faso and Mauritania and in the Siwa Oasis of Egypt. Large Berber-speaking migrant communities, today numbering about 4 million, have been living ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arabic
Arabic (, ' ; , ' or ) is a Semitic languages, Semitic language spoken primarily across the Arab world.Semitic languages: an international handbook / edited by Stefan Weninger; in collaboration with Geoffrey Khan, Michael P. Streck, Janet C. E.Watson; Walter de Gruyter GmbH & Co. KG, Berlin/Boston, 2011. Having emerged in the 1st century, it is named after the Arabs, Arab people; the term "Arab" was initially used to describe those living in the Arabian Peninsula, as perceived by geographers from ancient Greece. Since the 7th century, Arabic has been characterized by diglossia, with an opposition between a standard Prestige (sociolinguistics), prestige language—i.e., Literary Arabic: Modern Standard Arabic (MSA) or Classical Arabic—and diverse vernacular varieties, which serve as First language, mother tongues. Colloquial dialects vary significantly from MSA, impeding mutual intelligibility. MSA is only acquired through formal education and is not spoken natively. It is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread
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 c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tharid
Tharid ( ar, ثريد, also known as ''trid'', ''taghrib'', ''tashreeb'' or ''thareed'') is a bread soup from Arab cuisine found in many Arab countries. Like other bread soups, it a simple meal of broth and bread in this instance crumbled flatbread moistened with broth or stew. Historically, the flatbread used was probably stale and unleavened. As an Arab national dish it is considered strongly evocative of Arab identity during the lifetime of the Islamic prophet Muhammad. According to a widespread legend, this unremarkable and humble dish was the prophet's favorite food. It is especially consumed in the holy month of Ramadan. Origin The dish belongs to Arabian cultures. The dish is notable in that it was mentioned in a number of hadith attributed to the Islamic prophet Muhammad, in which he said that tharid was the best among all dishes, and that it was superior to other dishes in the way that Aishah was superior to other women. Spread Tharid is not only widespread in the Arab ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
