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Bamia
Bamia is a Middle Eastern, Assyrian, Armenian, Afghan, Kurdish, and Anatolian stew prepared using lamb, okra and tomatoes as primary ingredients.Claudia Roden, ''A New Book of Middle Eastern Food'', p. 248 Additional ingredients used include tomato sauce, onion, garlic, cilantro (coriander), vegetable oil, cardamom, salt and pepper. The word "bamia" itself simply means "okra" and it is etymologically an Arabic word. Vegetarian bamia is very popular during fasting seasons such as Easter in Greece and Cyprus. Regional variations In Turkey, bamia (natively ''bamya'') is an Anatolian stew that has a sweet and sour flavor. It is prepared using okra, lemon juice, olive oil, sugar, salt and pepper. Turkish bamia is sometimes served as a palate cleanser between food courses at ceremonial feasts. In Egypt, sinew (tendons) of lamb are typically used, which can endure long cooking times. Ta'aleya, an Egyptian garlic sauce, is used as an ingredient to add flavor to bamia. In Iran an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tulumba
Tulumba or Bamiyeh ( Persian: بامیه) is a deep-fried dessert found in Turkey and the regional cuisines of the former Ottoman Empire. It is a fried batter soaked in syrup, similar to jalebis and churros. It is made from unleavened dough lump (about 3 cm long) given a small ovoid shape with ridges along it using a pastry bag or cookie press with a suitable end piece. It is first deep-fried to golden colour and then sugar-sweet syrup is poured over it when still hot. It is eaten cold. Name ''Tulumba'' literally means 'pump' in Turkish, deriving from the Italian . The dessert is called ''pomba'' in Cypriot Greek and ''bombacık'' in Cypriot Turkish. In Armenian cuisine it may be called either ''pomp'' or ''tulumba'' ( Armenian: թուլումբա). ''Tulumba'' features in Albanian, Serbian, Bosnian, Bulgarian, Macedonian, Greek ( gr, τουλούμπα), Azeri ( az, Ballıbadı) and Turkish cuisines. The sweet is also found in Persian cuisine as ''bamiyeh'' ( fa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Okra
Okra or Okro (, ), ''Abelmoschus esculentus'', known in many English-speaking countries as ladies' fingers or ochro, is a flowering plant in the mallow family. It has edible green seed pods. The geographical origin of okra is disputed, with supporters of West African, Ethiopian, Southeast Asian, and South Asian origins. Cultivated in tropical, subtropical, and warm temperate regions around the world, okra is used in the cuisines of many countries. Etymology ''Abelmoschus'' is New Latin from Arabic أَبُو المِسْك (ʾabū l-misk, “father of musk”), while ''esculentus'' is Latin for being fit for human consumption. The first use of the word ''okra'' (alternatively; ''okro'' or ''ochro'') appeared in 1679 in the Colony of Virginia, deriving from the Igbo word . The word ''gumbo'' was first used in American vernacular around 1805, deriving from Louisiana Creole, but originates from either the Umbundu word ''ochinggômbo'' or the Kimbundu word ''ki-ngombo.'' Despi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Palate Cleanser
A palate cleanser is a neutral-flavored food or drink that removes food residue from the tongue allowing one to more accurately assess a new flavor. Palate cleansers are often used between tasting wine or cheese or other strong flavors. Pickled ginger is used as a palate cleanser between sushi pieces. Traditional French palate cleansers include sorbet, bread, apple slices, parsley and mint. Bamia is a traditional Anatolian stew that is sometimes served as a palate cleanser between food courses at ceremonial feast A banquet (; ) is a formal large meal where a number of people consume food together. Banquets are traditionally held to enhance the prestige of a host, or reinforce social bonds among joint contributors. Modern examples of these purposes i ...s. References External links What Foods Cleanse the Palate Orange Sorbet - A Palate Cleanser {{ingredient-stub Taste modifiers ... [...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 veg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Afghanistan
Afghanistan, officially the Islamic Emirate of Afghanistan,; prs, امارت اسلامی افغانستان is a landlocked country located at the crossroads of Central Asia and South Asia. Referred to as the Heart of Asia, it is bordered by Pakistan to the east and south, Iran to the west, Turkmenistan to the northwest, Uzbekistan to the north, Tajikistan to the northeast, and China to the northeast and east. Occupying of land, the country is predominantly mountainous with plains in the north and the southwest, which are separated by the Hindu Kush mountain range. , its population is 40.2 million (officially estimated to be 32.9 million), composed mostly of ethnic Pashtuns, Tajiks, Hazaras, and Uzbeks. Kabul is the country's largest city and serves as its capital. Human habitation in Afghanistan dates back to the Middle Paleolithic era, and the country's strategic location along the historic Silk Road has led it to being described, picturesquely, as the ‘rounda ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine is sometimes added for flavour. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature ( simmered, not boiled), allowing flavours to mingle. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry. Stews are thickened by ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sinew
A tendon or sinew is a tough, high-tensile-strength band of dense fibrous connective tissue that connects muscle to bone. It is able to transmit the mechanical forces of muscle contraction to the skeletal system without sacrificing its ability to withstand significant amounts of tension. Tendons are similar to ligaments; both are made of collagen. Ligaments connect one bone to another, while tendons connect muscle to bone. Structure Histologically, tendons consist of dense regular connective tissue. The main cellular component of tendons are specialized fibroblasts called tendon cells (tenocytes). Tenocytes synthesize the extracellular matrix of tendons, abundant in densely packed collagen fibers. The collagen fibers are parallel to each other and organized into tendon fascicles. Individual fascicles are bound by the endotendineum, which is a delicate loose connective tissue containing thin collagen fibrils and elastic fibres. Groups of fascicles are bounded by the epiten ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Banquet
A banquet (; ) is a formal large meal where a number of people consume food together. Banquets are traditionally held to enhance the prestige of a host, or reinforce social bonds among joint contributors. Modern examples of these purposes include a charitable gathering, a ceremony, or a celebration. They often involve speeches in honor of the topic or guest of honour. The older English term for a lavish meal was a feast, and "banquet" originally meant a specific and different kind of meal, often following a feast, but in a different room or even building, which concentrated on sweet foods of various kinds. These became highly fashionable as sugar became much more common in Europe at the start of the 16th century. It was a grand form of the dessert course, and special banqueting houses, often on the roof or in the grounds of large houses, were built for them. Such meals are also called a "sugar collation". Social meanings Banquets feature luxury foods, often includi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Course (food)
In dining, a course is a specific set of food items that are served together during a meal, all at the same time. A course may include multiple dishes or only one, and often includes items with some variety of flavors. For instance, a hamburger served with French fries would be considered a single course, and most likely the entire meal. Likewise, an extended banquet might include many courses, such as a course where a soup is served by itself, a course where cordon bleu is served at the same time as its garnish and perhaps a side dish, and later a dessert such as a pumpkin pie. Courses may vary in size as well as number depending on the culture where the meal takes place. Meals are composed of one or more courses, which in turn are composed of one or more dishes. When dishes are served mostly in a single course, this is called service à la française; when dishes are served mostly in separate courses, this is called service à la russe. Etymology The word is derived fr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kenya
) , national_anthem = " Ee Mungu Nguvu Yetu"() , image_map = , map_caption = , image_map2 = , capital = Nairobi , coordinates = , largest_city = Nairobi , official_languages = Constitution (2009) Art. 7 ational, official and other languages"(1) The national language of the Republic is Swahili. (2) The official languages of the Republic are Swahili and English. (3) The State shall–-–- (a) promote and protect the diversity of language of the people of Kenya; and (b) promote the development and use of indigenous languages, Kenyan Sign language, Braille and other communication formats and technologies accessible to persons with disabilities." , languages_type = National language , languages = Swahili , ethnic_groups = , ethnic_groups_year = 2019 census , religion = , religion_year = 2019 census , demonym ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sweet And Sour
Sweet and sour is a generic term that encompasses many styles of sauce, cuisine and cooking methods. It is commonly used in East Asia and Southeast Asia, and has been used in England since the Middle Ages. Dickson Wright, Clarissa (2011) ''A History of English Food''. Random House. . Pages 52–53 Sweet and sour sauce remains popular in Asian and Western cuisines. By region East Asia Chinese cuisine Sweet and sour dishes, sauces, and cooking methods have a long history in China. One of the earliest recordings of sweet and sour comes from《燒尾宴食單》, a menu of the food served in Tang Dynasty (618-907) festivals written in 708. It included many sweet and sour dishes and recorded that they were invented by Chancellor Wei Juyuan under Emperor Zhongzong of Tang when he hosted the Emperor at his house; one of them is the iconic Chinese dish sweet and sour spare ribs. Some authors say that the original sweet and sour sauce () came from the Chinese province of Henan, but the sa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anatolia
Anatolia, tr, Anadolu Yarımadası), and the Anatolian plateau, also known as Asia Minor, is a large peninsula in Western Asia and the westernmost protrusion of the Asian continent. It constitutes the major part of modern-day Turkey. The region is bounded by the Turkish Straits to the northwest, the Black Sea to the north, the Armenian Highlands to the east, the Mediterranean Sea to the south, and the Aegean Sea to the west. The Sea of Marmara forms a connection between the Black and Aegean seas through the Bosporus and Dardanelles straits and separates Anatolia from Thrace on the Balkan peninsula of Southeast Europe. The eastern border of Anatolia has been held to be a line between the Gulf of Alexandretta and the Black Sea, bounded by the Armenian Highlands to the east and Mesopotamia to the southeast. By this definition Anatolia comprises approximately the western two-thirds of the Asian part of Turkey. Today, Anatolia is sometimes considered to be synonymous w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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