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Basbousa
Basbousa () is a sweet, syrup-soaked semolina cake that originated in Egypt. The semolina batter is baked in a sheet pan, then sweetened with orange flower water, rose water or simple syrup, and typically cut into diamond (lozenge) shapes or squares. The dish has also spread within most areas of the former Ottoman Empire, and is generally featured in Middle Eastern cuisines, Greek cuisine, Azerbaijani cuisine, Ethiopian cuisine, and many others. Names It is found in the cuisines of the Middle East, the Balkans and the North Africa under a variety of names. *Arabic: هريسة ''harīsa'' (meaning mashed or crushed), نمورة ''nammoura'', بسبوسة ''basbūsah'' * * *Greek: ραβανί (''ravani''), ρεβανί (''revani''), σάμαλι (''samali'') * * * Macedonian and * * * Basbousa is the most common name for this dessert in the Middle East but it may be named differently depending on the region; It is often called "hareesa" in the Levant. Note that "harissa" in No ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Basbousa2
Basbousa () is a sweet, syrup-soaked semolina cake that originated in Egypt. The semolina batter is baked in a sheet pan, then sweetened with orange flower water, rose water or simple syrup, and typically cut into diamond (lozenge) shapes or squares. The dish has also spread within most areas of the former Ottoman Empire, and is generally featured in Middle Eastern cuisines, Greek cuisine, Azerbaijani cuisine, Ethiopian cuisine, and many others. Names It is found in the cuisines of the Middle East, the Balkans and the North Africa under a variety of names. *Arabic: هريسة ''harīsa'' (meaning mashed or crushed), نمورة ''nammoura'', بسبوسة ''basbūsah'' * * *Greek: ραβανί (''ravani''), ρεβανί (''revani''), σάμαλι (''samali'') * * * Macedonian and * * * Basbousa is the most common name for this dessert in the Middle East but it may be named differently depending on the region; It is often called "hareesa" in the Levant. Note that "harissa" in No ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egyptian Cuisine
Egyptian cuisine makes heavy use of poultry, legumes, vegetables and fruit from Egypt's rich Nile Valley and Delta. Examples of Egyptian dishes include rice-stuffed vegetables and grape leaves, hummus, falafel, shawarma, kebab and kofta. ''ful medames'', mashed fava beans; ''kushari'', lentils and pasta; and '' molokhiya'', bush okra stew. A local type of pita bread known as (Egyptian Arabic: ) is a staple of Egyptian cuisine, and cheesemaking in Egypt dates back to the First Dynasty of Egypt, with Domiati being the most popular type of cheese consumed today. Egyptian cuisine relies heavily on vegetables and legumes, but can also feature meats, most commonly squab, chicken, and lamb. Lamb and beef are frequently used for grilling. Offal is a popular fast food in cities, and ''foie gras'' is a delicacy that has been prepared in the region since at least 2500 BCE. Fish and seafood are common in Egypt's coastal regions. A significant amount of Egyptian cuisine is vegetar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Semolina
Semolina is coarsely milled durum wheat mainly used in making couscous, and sweet puddings. The term semolina is also used to designate coarse millings of other varieties of wheat, and sometimes other grains (such as rice or corn) as well. Etymology Semolina is derived from the Italian word , 1790–1800; alteration of Italian ', equivalent to ''semol(a'') "bran" () + ''-ino'' diminutive suffix. In the Lithuanian language ' means something that is milled, ' means "flour" and ' means "to mill", while semolina in Lithuanian language is '. The words ''simila, semidalis, groat,'' and ''grain'' may all have similar proto-Indo-European origins as two Sanskrit terms for wheat, ''samita'' and ''godhuma'', or may be loan words from the Semitic root ''smd'' "to grind into groats" (''cf.'' ar, سميد '). Production Modern milling of wheat into flour is a process that employs grooved steel rollers. The rollers are adjusted so that the space between them is slightly narrower than the ... [...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] |
Semolina
Semolina is coarsely milled durum wheat mainly used in making couscous, and sweet puddings. The term semolina is also used to designate coarse millings of other varieties of wheat, and sometimes other grains (such as rice or corn) as well. Etymology Semolina is derived from the Italian word , 1790–1800; alteration of Italian ', equivalent to ''semol(a'') "bran" () + ''-ino'' diminutive suffix. In the Lithuanian language ' means something that is milled, ' means "flour" and ' means "to mill", while semolina in Lithuanian language is '. The words ''simila, semidalis, groat,'' and ''grain'' may all have similar proto-Indo-European origins as two Sanskrit terms for wheat, ''samita'' and ''godhuma'', or may be loan words from the Semitic root ''smd'' "to grind into groats" (''cf.'' ar, سميد '). Production Modern milling of wheat into flour is a process that employs grooved steel rollers. The rollers are adjusted so that the space between them is slightly narrower than the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Melomakarono
The melomakarono ( el, μελομακάρονο plural: μελομακάρονα, ''melomakarona'') is an egg-shaped Greek dessert made mainly from flour, olive oil, and honey. Along with the kourabies it is a traditional dessert prepared primarily during the Christmas holiday season. They are also known as finikia. Historically, melomakarona are thought to be derived from the ancient and medieval makaria, which were eaten during funerals. Gradual changes in the recipe and the addition of dipping them in honey led to melomakarona which etymologically is derived from the Greek word for honey "meli" and "makaria". Typical ingredients of the melomakarono are flour or semolina, sugar, orange zest and/or fresh juice, cognac (or similar beverage), cinnamon and olive oil. During rolling they are often filled with ground walnuts. Immediately after baking, they are immersed for a few seconds in cold syrup made of honey and sugar dissolved in water. Finally, they are decorated with groun ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cakes
Cake is a flour confection made from flour, sugar, and other ingredients, and is usually baked. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate, and which share features with desserts such as pastries, meringues, custards, and pies. The most common ingredients include flour, sugar, eggs, fat (such as butter, oil or margarine), a liquid, and a leavening agent, such as baking soda or baking powder. Common additional ingredients include dried, candied, or fresh fruit, nuts, cocoa, and extracts such as vanilla, with numerous substitutions for the primary ingredients. Cakes can also be filled with fruit preserves, nuts or dessert sauces (like custard, jelly, cooked fruit, whipped cream or syrups), iced with buttercream or other icings, and decorated with marzipan, piped borders, or candied fruit. Cake is often served as a celebratory dish on ceremonial occasions, such as weddin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kalburabastı
Kalburabastı (sometimes spelled ''kalbura bastı'') or kalburabasma (Turkish, also known as hurmašice or urmašice in Bosnia and Herzegovina, Serbia and all of former Yugoslavia), and sometimes also known under the name of hurma, are syrup-drenched pastries that have a riddled appearance. They are featured among the favorite specialities that are prepared during the Islamic holidays, including the three-day Eid al-Fitr (called ''Şeker Bayramı'' or "Candy Feast" in Turkish language) and Eid al-Adha. This Ottoman Turkish treat has a very similar variation of it ("hurmašice", "urmašice" or "hurme") which can be found in Bosnia and Herzegovina, Serbia and other parts of former Yugoslavia. See also *Melomakarono * Şekerpare *Revani *Baklava *Tulumba *Loukoumades * Phoenicia dessert * List of pastries This is a list of pastries, which are small buns made using a stiff dough enriched with fat. Some dishes, such as pies, are made of a pastry casing that covers or completely con ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Turkish Desserts ...
This is a list of desserts from Turkish cuisine. See also * List of desserts * * References {{Lists of prepared foods * Turkish desserts Desserts Dessert is a course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Greece and West Africa, and most parts of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Greek Language
Greek ( el, label=Modern Greek, Ελληνικά, Elliniká, ; grc, Ἑλληνική, Hellēnikḗ) is an independent branch of the Indo-European family of languages, native to Greece, Cyprus, southern Italy (Calabria and Salento), southern Albania, and other regions of the Balkans, the Black Sea coast, Asia Minor, and the Eastern Mediterranean. It has the longest documented history of any Indo-European language, spanning at least 3,400 years of written records. Its writing system is the Greek alphabet, which has been used for approximately 2,800 years; previously, Greek was recorded in writing systems such as Linear B and the Cypriot syllabary. The alphabet arose from the Phoenician script and was in turn the basis of the Latin, Cyrillic, Armenian, Coptic, Gothic, and many other writing systems. The Greek language holds a very important place in the history of the Western world. Beginning with the epics of Homer, ancient Greek literature includes many works of lasting impo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Levant
The Levant () is an approximate historical geographical term referring to a large area in the Eastern Mediterranean region of Western Asia. In its narrowest sense, which is in use today in archaeology and other cultural contexts, it is equivalent to a stretch of land bordering the Mediterranean in South-western Asia,Gasiorowski, Mark (2016). ''The Government and Politics of the Middle East and North Africa''. }, ), meaning "the eastern place, where the Sun rises". In the 13th and 14th centuries, the term ''levante'' was used for Italian maritime commerce in the Eastern Mediterranean, including Greece, Anatolia, Syria-Palestine, and Egypt, that is, the lands east of Venice. Eventually the term was restricted to the Muslim countries of Syria-Palestine and Egypt. In 1581, England set up the Levant Company to monopolize commerce with the Ottoman Empire. The name ''Levant States'' was used to refer to the French mandate over Syria and Lebanon after World War I. This is probab ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pistachio
The pistachio (, ''Pistacia vera''), a member of the cashew family, is a small tree originating from Central Asia and the Middle East. The tree produces seeds that are widely consumed as food. ''Pistacia vera'' is often confused with other species in the genus ''Pistacia'' that are also known as pistachio. These other species can be distinguished by their geographic distributions (in the wild) and their seeds which are much smaller and have a soft shell. Etymology Pistachio is from late Middle English ''pistace'', from Old French, superseded in the 16th century by forms from Italian ''pistacchio'', via Latin from Greek ''pistákion'', and from Middle Persian ''pistakē''. History The pistachio tree is native to regions of Central Asia, including present-day Iran and Afghanistan. Archaeology shows that pistachio seeds were a common food as early as 6750 BC. So far, the earliest evidence of pistachio consumption goes back to the Bronze Age Central Asia and comes from Djarkuta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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