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Surke
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. Haaretz The most common spice is |
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 |
Aniseed
Anise (; '), also called aniseed or rarely anix is a flowering plant in the family Apiaceae native to Eurasia. The flavor and aroma of its seeds have similarities with some other spices and herbs, such as star anise, fennel, licorice, and tarragon. It is widely cultivated and used to flavor food, candy, and alcoholic drinks, especially around the Mediterranean. Description Anise is an herbaceous annual plant growing to or more. The leaves at the base of the plant are simple, long and shallowly lobed, while leaves higher on the stems are feathery pinnate, divided into numerous small leaflets. The flowers are either white or yellow, approximately in diameter, produced in dense umbels. The fruit is an oblong dry schizocarp, long, usually called "aniseed".Anise (''Pimpinella anisum'' L.) from Gernot ... [...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] |
Mentha
''Mentha'' (also known as mint, from Greek , Linear B ''mi-ta'') is a genus of plants in the family Lamiaceae (mint family). The exact distinction between species is unclear; it is estimated that 13 to 24 species exist. Hybridization occurs naturally where some species' ranges overlap. Many hybrids and cultivars are known. The genus has a subcosmopolitan distribution across Europe, Africa - (Southern Africa), Asia, Australia - Oceania, North America and South America. Its species can be found in many environments, but most grow best in wet environments and moist soils. Description Mints are aromatic, almost exclusively perennial herbs. They have wide-spreading underground and overground stolons and erect, square, branched stems. Mints will grow 10–120 cm (4–48 inches) tall and can spread over an indeterminate area. Due to their tendency to spread unchecked, some mints are considered invasive. The leaves are arranged in opposite pairs, from oblong to lanceolate ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cucumber
Cucumber (''Cucumis sativus'') is a widely-cultivated creeping vine plant in the Cucurbitaceae family that bears usually cylindrical fruits, which are used as culinary vegetables.Cucumber " ''''. 9982019. Considered an annual plant, there are three main varieties of cucumber—slicing, pickling, and seedless—within which several |
Eggs (food)
Humans and human ancestors have scavenged and eaten animal eggs for millions of years. Humans in Southeast Asia had domesticated chickens and harvested their eggs for food by 1,500 BCE. The most widely consumed eggs are those of fowl, especially chickens. Eggs of other birds, including ostriches and other ratites, are eaten regularly but much less commonly than those of chickens. People may also eat the eggs of reptiles, amphibians, and fish. Fish eggs consumed as food are known as roe or caviar. Bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (yolk, egg yolk), contained within various eggshell membrane, thin membranes. Egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in cookery. Due to their protein content, the United States Department of Agriculture formerly categorized eggs as ''Meats'' within the Food Guide Pyramid (now MyPlate). Despite the nutritional value of eggs, there are some pot ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meze
Meze or mezza (, ) is a selection of small dishes served as appetizers in the Levantine cuisine, Levant, Turkish cuisine, Turkey, Greek cuisine, Greece, the Balkan cuisine, Balkans, the Caucasian cuisine, Caucasus and Iranian cuisine, Iran. It is similar to Spanish cuisine, Spanish tapas and Italian cuisine, Italian Antipasto, antipasti. A mezze may be served as a part of a multi-course meal or form a meal in itself. Mezze are often served with alcoholic beverages such as Arak (drink), arak. Etymology The word is found in all the Ottoman cuisine, cuisines of the former Ottoman Empire, and originated from the Turkish language, Turkish word meaning a snack or appetiser. This, in turn, originated from the Persian language, Persian word "mazzeh" or "mazzah" () 'taste' or 'relish'. Common dishes In Turkey, meze often consist of ''beyaz peynir'' (literally "white cheese"), ''kavun'' (sliced ripe melon), ''acılı ezme'' (hot pepper paste often with walnuts), ''haydari'' (thick strai ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arak (liqueur)
Arak or araq ( ar, ﻋﺮﻕ) is a distilled Levantine spirit of the anise drinks family. It is translucent and unsweetened. History Arak evolved from the Arab invention of alembic distillation in the 12th century. As the vast majority of Arabs were Muslim at that time, the original usage of the distilled alcohol might have been for the production of perfumes and kohl, a cosmetic. However, the distribution of arak and its derivatives – ranging from rakija in the Balkans to arrack in Indonesia and Malaysia – closely follows the pattern of the Arab-Islamic conquests, and in each of these locales the distilled alcohol is used as a beverage. Traditional ingredients Arak is traditionally made of only two ingredients, grapes and aniseed. Aniseeds are the seeds of the anise plant, and when crushed, their oil provides arak with a slight licorice taste. Etymology The word ''arak'' comes from Arabic ' (, meaning 'perspiration'). Its pronunciation varies depending on l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shʿifurah
Shaʿifūra (شعيفورة) or jaʿifūra (جعيفورة) is a typical Syrian salad consisting of shanklīsh cheese with chopped tomato and onion and olive oil. Shanklīsh or ''sourkah'' is an intensely flavored ball-shape cheese that has been cured with thyme. Shaʿifūra salad has a popular origin, and in each home it is prepared in a different way. It may also include cucumber, green pepper, carrot, parsley or fresh mint, all finely chopped. It is served as a ''mezze'' for breakfast or dinner. In restaurants in Banyas, Tartous or Latakia and other villages of the coastal area of Syria, shaʿifūra is served to customers as an appetiser. In the last century, people from the coast repopulated central Syria ( Homs, Hama and Salamiya), bringing their taste for shanklīsh and shaʿifūra. It is also known as bāzarkān (بازركان), a name possibly of Turkish origin, and is sometimes called simply shanklish salad (سلطة شنكليش). It is the most common way to ser ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Olive Oil
Olive oil is a liquid fat obtained from olives (the fruit of ''Olea europaea''; family Oleaceae), a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. It is commonly used in cooking: for frying foods or as a salad dressing. It can be found in some cosmetics, pharmaceuticals, soaps, and fuels for traditional oil lamps. It also has additional uses in some religions. The olive is one of three core food plants in Mediterranean cuisine; the other two are wheat and grapes. Olive trees have been grown around the Mediterranean since the 8th millennium BC. In 2019–2020, world production of olive oil was . Spain was the largest producer followed by Italy, Tunisia, Greece, Turkey and Morocco. San Marino has by far the largest per capita consumption of olive oil worldwide. The composition of olive oil varies with the cultivar, altitude, time of harvest, and extraction process. It consists mainly of oleic acid (up to 83%), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Onion
An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion which was classified as a separate species until 2010. Its close relatives include garlic, scallion, leek, and chive. This genus also contains several other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion (''Allium fistulosum''), the tree onion (''A.'' × ''proliferum''), and the Canada onion (''Allium canadense''). The name '' wild onion'' is applied to a number of ''Allium'' species, but ''A. cepa'' is exclusively known from cultivation. Its ancestral wild original form is not known, although escapes from cultivation have become established in some regions. The onion is most frequently a biennial or a perennial plant, but is usually treated as an annual and harvested in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tomato
The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word , from which the English word ''tomato'' derived. Its domestication and use as a cultivated food may have originated with the indigenous peoples of Mexico. The Aztecs used tomatoes in their cooking at the time of the Spanish conquest of the Aztec Empire, and after the Spanish encountered the tomato for the first time after their contact with the Aztecs, they brought the plant to Europe, in a widespread transfer of plants known as the Columbian exchange. From there, the tomato was introduced to other parts of the European-colonized world during the 16th century. Tomatoes are a significant source of umami flavor. They are consumed in diverse ways: raw or cooked, and in many dishes, sauces, salads, and drinks. While tomatoes are fruits ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
