|
Harira
Harira ( ar, الحريرة ''al-ḥarīra'', shi, ⴰⵣⴽⴽⵉⴼ ''azkkif'' or ⴰⵙⴽⴽⵉⴼ ''askkif'') is a traditional North African soup prepared in Morocco and Algeria. Algerian harira differs from Moroccan harira in that Algerian harira does not contain lentils. It is popular as a starter but is also eaten on its own as a light snack. There are many variations and it is mostly served during Ramadan, although it can be made throughout the year. It is also part of the Maghrebi cuisine, where lemon juice and egg is added to brighten the flavors of the soup. Like Muslims, who traditionally have the filling soup for Iftar meals, Jews break their fast with it during Yom Kippur. Preparation Harira's base recipe is composed of the following ingredients, and may vary depending on regions: *''Tadouira'' - a thickening mixture made from flour and water and sometimes canned tomato paste, which is added at the end of the cooking process. *tomatoes and tomato concentrate *le ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Soups
This is a list of notable soups. Soups have been made since Ancient history, ancient times. Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth is a flavored liquid usually derived from boiling a type of meat with bone, a spice mix, or a vegetable mix for a period of time in a Stock (food), stock. A potage is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form a thick mush. Bisque (food), Bisques are heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood or other base ingredients. Cream soups are dairy based soups. Although they may be consumed on their own, or with a meal, the canned, condensed form of cream soup is sometimes used as a quick sauce in a variety of meat and pasta convenience food dishes, such as casseroles. Similar to bisques, chowders are thick soups usually containi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of African Dishes
There is a list of dishes found in African cuisine, a generalized term collectively referring to the cuisines of Africa. The continent of Africa is the second-largest landmass on Earth, and is home to hundreds of different cultural and Ethnic group, ethnic groups. This wikt:diversity, diversity is also reflected in the many local culinary traditions in choice of ingredients, style of preparation, and Cooking, cooking techniques. African dishes } ''salat turki''). , - , Matoke , , Uganda , A meal consisting of steamed green Plantain (cooking), banana (or Plantain (cooking), plantain) and is one of the national dishes of Uganda. , - , Mbongo Tchobi , , Cameroon , A black soup made from the burnt mbongo spice, usually cooked with meat or fish and served with steamed ripe plantains. , - , Méchoui , , North Africa, Cameroon , A whole sheep or a lamb spit roasted on a barbecue. It is popular in North Africa and among the Bamileke people of Cameroon. , - , Melktert , ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Moroccan Soups
Moroccan cuisine () is the cuisine of Morocco, fueled by interactions and exchanges with many cultures and nations over the centuries. Moroccan cuisine is usually a mix of Arab, Berber, Andalusi, and Mediterranean cuisines, with minimal European (French and Spanish) and sub-Saharan influences. Like the rest of the Maghrebi cuisine, Moroccan cuisine has more in common with Middle Eastern cuisine than with the rest of Africa. According to Moroccan chef and cuisine researcher Hossin Houari, the oldest traces of Moroccan cuisine that can still be observed today, go back to the 7th century BC. Ingredients Morocco produces a large range of Mediterranean fruits and vegetables, as well as tropical products like snails. Common meats include beef, goat, mutton and lamb, which, together with chicken and seafood, serve as a base for the cuisine. Characteristic flavorings include lemon pickle, argan oil, preserved butter ( smen), olive oil, and dried fruits. The staple grains today are ... [...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] |
Moroccan Cuisine
Moroccan cuisine () is the cuisine of Morocco, fueled by interactions and exchanges with many cultures and nations over the centuries. Moroccan cuisine is usually a mix of Arab, Berber, Andalusi, and Mediterranean cuisines, with minimal European (French and Spanish) and sub-Saharan influences. Like the rest of the Maghrebi cuisine, Moroccan cuisine has more in common with Middle Eastern cuisine than with the rest of Africa. According to Moroccan chef and cuisine researcher Hossin Houari, the oldest traces of Moroccan cuisine that can still be observed today, go back to the 7th century BC. Ingredients Morocco produces a large range of Mediterranean fruits and vegetables, as well as tropical products like snails. Common meats include beef, goat, mutton and lamb, which, together with chicken and seafood, serve as a base for the cuisine. Characteristic flavorings include lemon pickle, argan oil, preserved butter ( smen), olive oil, and dried fruits. The staple grains today ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soups
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews. In traditional French cuisine, soups are classified into two main groups: ''clear soups'' and ''thick soups''. The established French classifications of clear soups are ''bouillon'' and ''consommé''. Thick soups are classified depending upon the type of thickening agent used: ''purées'' are vegetable soups thickened with starch; '' bisques'' are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and '' veloutés'' are thickened with eggs, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Robert Carrier (chef)
Robert Carrier McMahon, OBE (November 10, 1923 – June 27, 2006), usually known as Robert Carrier, was an American chef, restaurateur and cookery writer. His success came in England, where he was based from 1953 to 1984, and then from 1994 until his death. Biography Robert Carrier McMahon was born in Tarrytown, New York, the third son of a wealthy property lawyer father of Irish descent; his mother was the Franco-German daughter of a millionaire. After his parents went bankrupt in the 1930s Great Depression, they maintained their lifestyle by firing their servants and preparing their own elaborate dinner parties. Educated in New York City, Robert took part-time art courses and trained to become an actor. He had a part in the Broadway revue ''New Faces,'' before touring Europe with a rep company, singing the juvenile lead in American musicals. After returning to America, Robert often stayed at weekends with his beloved French grandmother in upstate New York. She taught him to c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Algerian Cuisine
The cuisine of Algeria is influenced by Algeria's interactions and exchanges with other cultures and nations over the centuries. It is characterized by a wealth derived from both land and sea products. Conquests or demographic movement towards the Algerian territory were two of the main factors of exchanges between the different peoples and cultures (Berbers, Arabs, Turks, Andalusians, French, and Spaniards). This cuisine is a Mediterranean and North African cuisine with Berber roots. Algerian cuisine offers a variety of dishes depending on the region and the season, but vegetables and cereals remain at its core. Most of the Algerian dishes are centered around bread, meats (lamb, beef or poultry), olive oil, vegetables, and fresh herbs. Vegetables are often used for salads, soups, tajines, couscous, and sauce-based dishes. Of all the Algerian traditional dishes available, the most famous one is couscous, recognized as a national dish. Ingredients Algeria, like other Maghreb c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Figs
The fig is the edible fruit of ''Ficus carica'', a species of small tree in the flowering plant family Moraceae. Native to the Mediterranean and western Asia, it has been cultivated since ancient times and is now widely grown throughout the world, both for its fruit and as an ornamental plant.''The Fig: its History, Culture, and Curing'', Gustavus A. Eisen, Washington, Govt. print. off., 1901 ''Ficus carica'' is the type species of the genus ''Ficus'', containing over 800 tropical and subtropical plant species. A fig plant is a small deciduous tree or large shrub growing up to tall, with smooth white bark. Its large leaves have three to five deep lobes. Its fruit (referred to as syconium, a type of multiple fruit) is tear-shaped, long, with a green skin that may ripen toward purple or brown, and sweet soft reddish flesh containing numerous crunchy seeds. The milky sap of the green parts is an irritant to human skin. In the Northern Hemisphere, fresh figs are in season from l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Date Palm
''Phoenix dactylifera'', commonly known as date or date palm, is a flowering plant species in the palm family, Arecaceae, cultivated for its edible sweet fruit called dates. The species is widely cultivated across northern Africa, the Middle East, and South Asia, and is naturalized in many tropical and subtropical regions worldwide. ''P. dactylifera'' is the type species of genus ''Phoenix'', which contains 12–19 species of wild date palms. Date trees reach up to in height, growing singly or forming a clump with several stems from a single root system. Slow-growing, they can reach over 100 years of age when maintained properly. Date fruits (dates) are oval-cylindrical, long, and about in diameter, with colour ranging from dark brown to bright red or yellow, depending on variety. Containing 61–68 percent sugar by mass when dried, dates are very sweet and are enjoyed as desserts on their own or within confections. Dates have been cultivated in the Middle East and the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cumin
Cumin ( or , or Article title ) (''Cuminum cyminum'') is a in the , native to the . Its seeds – each one contained within a fruit, which is dried – are used in the |
Parsley
Parsley, or garden parsley (''Petroselinum crispum'') is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region (Sardinia, Lebanon, Israel, Cyprus, Turkey, southern Italy, Greece, Portugal, Spain, Malta, Morocco, Algeria, and Tunisia), but has been naturalized elsewhere in Europe, and is widely cultivated as a herb, and a vegetable. Parsley is widely used in European, Middle Eastern, and American cuisine. Curly leaf parsley is often used as a garnish. In central Europe, eastern Europe, and southern Europe, as well as in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top. Flat leaf parsley is similar, but it is easier to cultivate, some say it has a stronger flavor. Root parsley is very common in central, eastern, and southern European cuisines, where it is used as a snack or a vegetable in many soups, stews, and casseroles. It is believed to have been originally grown in Sardinia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
_-_Soup_(1865).jpg "Click for more on -> Soups")
