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Tabouleh
Tabbouleh ( ar, تبولة, translit=tabbūla; also tabouleh, tabbouli, tabouli, or taboulah) is a Levantine salad made mostly of finely chopped parsley, with tomatoes, mint, onion, bulgur (soaked, not cooked), and seasoned with olive oil, lemon juice, salt and sweet pepper. Some variations add lettuce, or use semolina instead of bulgur. Tabbouleh is traditionally served as part of a mezze in the Eastern Mediterranean and the Arab world. Like hummus, baba ghanoush, pita bread, and other elements of Arab cuisine, tabbouleh has become a popular food in the United States.Zelinsky, 2001 p. 118. Etymology The Levantine Arabic ''tabbūle'' is derived from the Arabic word ''tābil'' from the Aramaic root word ''t-b-l'', meaning "seasoning" or more literally "dip". Use of the word in English first appeared in the 1950s. History Edible herbs known as ''qaḍb'' formed an essential part of the Arab diet in the Middle Ages. Dishes like tabbouleh attest to their continued popularity in Mi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lebanon
Lebanon ( , ar, لُبْنَان, translit=lubnān, ), officially the Republic of Lebanon () or the Lebanese Republic, is a country in Western Asia. It is located between Syria to the north and east and Israel to the south, while Cyprus lies to its west across the Mediterranean Sea; its location at the crossroads of the Mediterranean Basin and the Arabian hinterland has contributed to its rich history and shaped a cultural identity of religious diversity. It is part of the Levant region of the Middle East. Lebanon is home to roughly six million people and covers an area of , making it the second smallest country in continental Asia. The official language of the state is Arabic, while French is also formally recognized; the Lebanese dialect of Arabic is used alongside Modern Standard Arabic throughout the country. The earliest evidence of civilization in Lebanon dates back over 7000 years, predating recorded history. Modern-day Lebanon was home to the Phoenicians, a m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Edible Salt
Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quantities in seawater. The open ocean has about of solids per liter of sea water, a salinity of 3.5%. Salt is essential for life in general, and saltiness is one of the basic human tastes. Salt is one of the oldest and most ubiquitous food seasonings, and is known to uniformly improve the taste perception of food, including otherwise unpalatable food. Salting, brining, and pickling are also ancient and important methods of food preservation. Some of the earliest evidence of salt processing dates to around 6,000 BC, when people living in the area of present-day Romania boiled spring water to extract salts; a salt-works in China dates to approximately the same period. Salt was also prized by the ancient Hebrews, Greeks, Romans, Byzantines, H ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
United States
The United States of America (U.S.A. or USA), commonly known as the United States (U.S. or US) or America, is a country primarily located in North America. It consists of 50 states, a federal district, five major unincorporated territories, nine Minor Outlying Islands, and 326 Indian reservations. The United States is also in free association with three Pacific Island sovereign states: the Federated States of Micronesia, the Marshall Islands, and the Republic of Palau. It is the world's third-largest country by both land and total area. It shares land borders with Canada to its north and with Mexico to its south and has maritime borders with the Bahamas, Cuba, Russia, and other nations. With a population of over 333 million, it is the most populous country in the Americas and the third most populous in the world. The national capital of the United States is Washington, D.C. and its most populous city and principal financial center is New York City. Paleo-Americ ... [...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] |
Pita Bread
Pita ( or ) or pitta (British English), is a family of yeast-leavened round flatbreads baked from wheat flour, common in the Mediterranean, Middle East, and neighboring areas. It includes the widely known version with an interior pocket, also known as Arabic bread ( ar, خبز عربي; ''khubz ʿarabī''). In the United Kingdom, Greek bread is used for pocket versions such as the Greek pita, and are used for barbecues to a souvlaki wrap. The Western name ''pita'' may sometimes be used to refer to various other types of flatbreads that have different names in their local languages, such as numerous styles of Arab ''khubz'' (bread). History Pita has roots in the prehistoric flatbreads of the Middle East. There is evidence from about 14,500 years ago, during the Stone Age, that the Natufian people in what is now Jordan made a kind of flatbread from wild cereal grains. Ancient wheat and barley were among the earliest domesticated crops in the Neolithic period of about 10,000 yea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baba Ghanoush
Baba ghanoush (, ;"baba ghanouj" (US) and ), also spelled baba ganoush or baba ghanouj, is a Levantine appetizer consisting of finely chopped roasted , , , various |
Hummus
Hummus (, ; ar, حُمُّص, 'chickpeas'; full Arabic name: ''ḥummuṣ bi-ṭ-ṭaḥīna'' ar, حمص بالطحينة, 'chickpeas with tahini'), also spelled hommus or houmous, is a Middle Eastern dip, spread, or savory dish made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic. The standard garnish in the Middle East includes olive oil, a few whole chickpeas, parsley, and paprika. In Middle Eastern cuisine, it is usually eaten as a dip, with pita bread. In the West, it is now produced industrially, and is often served as a snack or appetizer with crackers. Etymology and spelling The word ''hummus'' comes from ar, حُمُّص, ḥummuṣ 'chickpeas'. The full name of the prepared spread in Arabic is 'chickpeas with tahini'. The colloquial Arabic word is a variant of the Arabic or which may be derived from the Aramaic language (), corresponding to the Syriac word for chickpeas: . The word entered the English language around the m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arab World
The Arab world ( ar, اَلْعَالَمُ الْعَرَبِيُّ '), formally the Arab homeland ( '), also known as the Arab nation ( '), the Arabsphere, or the Arab states, refers to a vast group of countries, mainly located in Western Asia and Northern Africa, that linguistically or culturally share an Arab identity. A majority of people in these countries are either ethnically Arab or are Arabized, speaking the Arabic language, which is used as the '' lingua franca'' throughout the Arab world. The Arab world is at its minimum defined as the 18 states where Arabic is natively spoken. At its maximum it consists of the 22 members of the Arab League, an international organization, which on top of the 18 states also includes the Comoros, Djibouti, Somalia and the partially recognized state of Palestine. The region stretches from the Atlantic Ocean in the west to the Arabian Sea in the east, and from the Mediterranean Sea in the north to the Indian Ocean in the sout ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mezze
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] |
Oxford Companion To Food
''The Oxford Companion to Food'' is an encyclopedia about food. It was edited by Alan Davidson and published by Oxford University Press in 1999. It was also issued in softcover under the name ''The Penguin Companion to Food''. The second and third editions were edited by Tom Jaine and published by Oxford in 2006 and 2014. The book, Davidson's ''magnum opus'' with "more than a million words, mostly his own", covers the nature and history of foodstuffs worldwide, starting from aardvark and ending with zuppa inglese. It is compiled with especially strong coverage of European and in particular British cookery and contains no recipes. It was an "outgrowth" of the annual Oxford Symposium on Food and Cookery. The entry for this work in WorldCat includes the following abstract: Major articles are signed and include bibliographic references, and there is a comprehensive overall bibliography. Some of the material in it was previously published in Davidson's ''Petits Propos Culinair ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anissa Helou
Anissa Helou (born 1 February 1952) is a London-based chef, teacher, and author. She specializes in cooking and writing recipes for Mediterranean, Middle Eastern and North African cuisines. Her cookbooks have won numerous awards. She currently lives in London and runs a cooking school, "Anissa's School." Biography The daughter of a Syrian father and a Lebanese mother, Helou left her home in Beirut, Lebanon at the age of 21 to study interior design in London. Following completion of the Sotheby's Works of Art course, Helou started working for the auction house, becoming their representative for the Middle East. At the age of 24, she opened an Antique shop in Paris. Shortly thereafter, she became a freelance art consultant based in London. Then, between 1978 and 1986, Helou lived in Kuwait acting as an advisor to members of the ruling family, before returning to London in 1986. Helou was inspired by the Lebanese Civil War and a friend in the publishing industry to write a cookbook ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Claudia Roden
Claudia Roden (née Douek; born 1936) is an Egyptian-born British cookbook writer and cultural anthropologist of Sephardi/Mizrahi descent. She is best known as the author of Middle Eastern cookbooks including ''A Book of Middle Eastern Food'', ''The New Book of Middle Eastern Food'' and ''Arabesque—Sumptuous Food from Morocco, Turkey and Lebanon''. Early life Roden was born in 1936 in Cairo, Kingdom of Egypt, the daughter of Cesar Elie Douek and his wife Nelly Sassoon. Her parents were from prominent Syrian-Jewish merchant families who migrated from Aleppo in the previous century; she grew up in Zamalek, Cairo, with two brothers, the surgeon Ellis Douek, and Zaki Douek. She was Egypt's national backstroke swimming champion at the age of 15. In 1951 Roden moved to Paris and went to boarding school for three years. In 1954 she moved to London where she studied painting at St. Martin's School of Art. She shared a flat with her brothers Ellis Douek and Zaki Douek. In th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
