|
Kibbeh
Kibbeh (, also kubba and other spellings; ar, كبة, kibba; tr, içli köfte) is a family of dishes based on spiced ground meat, onions, and grain, popular in Middle Eastern cuisine. In Levantine cuisine, kibbeh is usually made by pounding bulgur wheat together with meat into a fine paste and forming it into balls with toasted pine nuts and spices. It may also be layered and cooked on a tray, deep-fried, grilled, or served raw. In Mesopotamian cuisine, versions with rice or farina are found. Some recipes add semolina. Kibbeh is considered to be a national dish of Lebanon and Syria, and is a popular dish in the Levant. Versions are found in Cyprus, Egypt, Israel, Iraq, Iran, the Persian Gulf, Armenia, and Turkey, and among Assyrian people. It is also found throughout Latin American countries that received substantial numbers of immigrants from the Levant during the late 19th and early 20th centuries, as well as parts of North America. Etymology The words ''kibbeh'' and ''k ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kibbeh Nayyeh
Kibbeh (, also kubba and other spellings; ar, كبة, kibba; tr, içli köfte) is a family of dishes based on spiced ground meat, onions, and grain, popular in Middle Eastern cuisine. In Levantine cuisine, kibbeh is usually made by pounding bulgur wheat together with meat into a fine paste and forming it into balls with toasted pine nuts and spices. It may also be layered and cooked on a tray, deep-fried, grilled, or served raw. In Mesopotamian cuisine, versions with rice or farina are found. Some recipes add semolina. Kibbeh is considered to be a national dish of Lebanon and Syria, and is a popular dish in the Levant. Versions are found in Cyprus, Egypt, Israel, Iraq, Iran, the Persian Gulf, Armenia, and Turkey, and among Assyrian people. It is also found throughout Latin American countries that received substantial numbers of immigrants from the Levant during the late 19th and early 20th centuries, as well as parts of North America. Etymology The words ''kibbeh'' and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kibbeh Nayyeh
Kibbeh (, also kubba and other spellings; ar, كبة, kibba; tr, içli köfte) is a family of dishes based on spiced ground meat, onions, and grain, popular in Middle Eastern cuisine. In Levantine cuisine, kibbeh is usually made by pounding bulgur wheat together with meat into a fine paste and forming it into balls with toasted pine nuts and spices. It may also be layered and cooked on a tray, deep-fried, grilled, or served raw. In Mesopotamian cuisine, versions with rice or farina are found. Some recipes add semolina. Kibbeh is considered to be a national dish of Lebanon and Syria, and is a popular dish in the Levant. Versions are found in Cyprus, Egypt, Israel, Iraq, Iran, the Persian Gulf, Armenia, and Turkey, and among Assyrian people. It is also found throughout Latin American countries that received substantial numbers of immigrants from the Levant during the late 19th and early 20th centuries, as well as parts of North America. Etymology The words ''kibbeh'' and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kibbeh Nayyeh
Kibbeh (, also kubba and other spellings; ar, كبة, kibba; tr, içli köfte) is a family of dishes based on spiced ground meat, onions, and grain, popular in Middle Eastern cuisine. In Levantine cuisine, kibbeh is usually made by pounding bulgur wheat together with meat into a fine paste and forming it into balls with toasted pine nuts and spices. It may also be layered and cooked on a tray, deep-fried, grilled, or served raw. In Mesopotamian cuisine, versions with rice or farina are found. Some recipes add semolina. Kibbeh is considered to be a national dish of Lebanon and Syria, and is a popular dish in the Levant. Versions are found in Cyprus, Egypt, Israel, Iraq, Iran, the Persian Gulf, Armenia, and Turkey, and among Assyrian people. It is also found throughout Latin American countries that received substantial numbers of immigrants from the Levant during the late 19th and early 20th centuries, as well as parts of North America. Etymology The words ''kibbeh'' and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aleppo
)), is an adjective which means "white-colored mixed with black". , motto = , image_map = , mapsize = , map_caption = , image_map1 = , mapsize1 = , map_caption1 = , pushpin_map = Syria#Mediterranean east#Asia#Syria Aleppo , pushpin_label_position = left , pushpin_relief = yes , pushpin_mapsize = , pushpin_map_caption = Location of Aleppo in Syria , coordinates = , subdivision_type = Country , subdivision_name = , subdivision_type1 = Governorate , subdivision_type2 = District , subdivision_type3 = Subdistrict , subdivision_name1 = Aleppo Governorate , subdivision_name2 = Mount Simeon (Jabal Semaan) , subdivision_name3 = Mount Simeon ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Middle Eastern Cuisine
Middle Eastern cuisine or West Asian cuisine includes Arab, Armenian, Assyrian, Azerbaijani, Cypriot, Egyptian, Georgian, Iranian, Iraqi, Israeli, Kurdish, Lebanese, Palestinian and Turkish cuisines. Common ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint, rice and parsley, and popular dishes include ''kebabs'', '' dolmas'', ''falafel'', '' baklava'', yogurt, ''doner kebab'', ''shawarma'' and ''mulukhiyah''. Geography The exact countries considered to be part of the Middle East are difficult to determine as the definition has changed over time and from source to source. Currently the countries that are considered to comprise the Middle East are: Bahrain, Cyprus, Egypt, Iran, Iraq, Israel, Jordan, Kuwait, Palestine, Lebanon, Oman, Qatar, Saudi Arabia, Syria, Turkey, United Arab Emirates, and Yemen. However, Middle Eastern cuisine includes dishes from Arab, Armenian, Assyrian, Azerbaijani, Cypriot, Georgian, Iranian, Is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bulgur Wheat
Bulgur (from tr, bulgur, itself from fa, بلغور, bolġur (bolghur)/balġur (balghur), groats ), also riffoth (from biblical he, ריפות, riffoth) and burghul (from ar, برغل, burġul ), is a cracked wheat dish found in West Asian cuisine. Characteristics Bulgur is sometimes confused with cracked wheat, which is crushed wheat grain that, unlike bulgur, has not been parboiled. Bulgur is a common ingredient in cuisines of many countries of the West Asian cuisine and Mediterranean Basin. It has a light, nutty flavor. Bulgur is recognized as a whole grain by the United States Department of Agriculture. Composition and nutrition Cooked bulgur is 78% water, 19% carbohydrates, 3% protein, and contains negligible fat (table). A 100 gram (3.5 oz) reference serving supplies 83 calories, with no micronutrients in appreciable amounts of the Daily Value (table). Culinary uses Bulgur does not require cooking, although it can be included in cooked dishes; soak ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Syria
Syria ( ar, سُورِيَا or سُورِيَة, translit=Sūriyā), officially the Syrian Arab Republic ( ar, الجمهورية العربية السورية, al-Jumhūrīyah al-ʻArabīyah as-Sūrīyah), is a Western Asian country located in the Eastern Mediterranean and the Levant. It is a unitary republic that consists of 14 governorates (subdivisions), and is bordered by the Mediterranean Sea to the west, Turkey to the north, Iraq to the east and southeast, Jordan to the south, and Israel and Lebanon to the southwest. Cyprus lies to the west across the Mediterranean Sea. A country of fertile plains, high mountains, and deserts, Syria is home to diverse ethnic and religious groups, including the majority Syrian Arabs, Kurds, Turkmens, Assyrians, Armenians, Circassians, Albanians, and Greeks. Religious groups include Muslims, Christians, Alawites, Druze, and Yazidis. The capital and largest city of Syria is Damascus. Arabs are the largest ethnic group, and Mu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Steak Tartare
Steak tartare or tartar steak is a dish of raw food, raw ground meat, ground (minced) beef. It is usually served with onions, capers, edible mushroom, mushrooms, black pepper, pepper, Worcestershire sauce, and other seasonings, often presented separately, to be added to taste. It is often served on top with a raw egg yolk. It is similar to the Levantine cuisine, Levantine ''kibbeh nayyeh'', the Turkish cuisine, Turkish ''çiğ köfte'', the Korean cuisine, Korean ''yukhoe'' and the widely known Japanese cuisine, Japanese ''sashimi''. The name tartare is sometimes generalized to other raw meat or fish dishes. In France, a less-common variant called ''tartare aller-retour'' is a mound of mostly raw ground meat lightly seared on both sides. History The Tatars and raw meat A popular caricature of Mongols, Mongol warriors—called Tatars or Tartars—has them tenderizing meat under their saddles, then eating it raw. This story was popularized by the French chronicler Jean de Jo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yogurt
Yogurt (; , from tr, yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial Fermentation (food), fermentation of milk. The bacteria used to make yogurt are known as ''yogurt cultures''. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture (food), texture and characteristic tart flavor. Cow's milk is the milk most commonly used to make yogurt. Milk from water buffalo, goats, sheep, ewes, mares, camels, and yaks are also used to produce yogurt. The milk used may be Milk#Creaming and homogenization, homogenized or not. It may be pasteurized or raw milk, raw. Each type of milk produces substantially different results. Yogurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus, ''Lactobacillus delbrueckii'' subsp. ''bulgaricus'' and ''Streptococcus thermophilus'' bacteria. In addition, other Lactobacillus, lactobacilli and Bifidobacterium, bifidobacteria a ... [...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 loca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
National Dish
A national dish is a culinary dish that is strongly associated with a particular country. A dish can be considered a national dish for a variety of reasons: * It is a staple food, made from a selection of locally available foodstuffs that can be prepared in a distinctive way, such as ''fruits de mer'', served along the west coast of France. * It contains a particular ingredient that is produced locally, such as the South American paprika grown in the European Pyrenees. * It is served as a festive culinary tradition that forms part of a cultural heritage—for example, barbecues at summer camp or fondue at dinner parties—or as part of a religious practice, such as Korban Pesach or Iftar celebrations. * It has been promoted as a national dish, by the country itself, such as the promotion of fondue as a national dish of Switzerland by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s. National dishes are part of a nation's identity and self-image. During t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mesopotamian Cuisine
Iraqi cuisine (Arabic language, Arabic: المطبخ العراقي Kurdish languages, Kurdish: خواردنی عێراقی) or Mesopotamian cuisine is a Middle Eastern cuisine that has its origins from Sumerians, Akkadian Empire, Akkadians, Babylonians, Assyrians and the other groups of the region.http://www.thingsasian.com/stories-photos/3592 Foods of Iraq: Enshrined With A Long History. Habeeb Salloum. Clay tablet, Tablets found in ancient ruins in Iraq show recipes prepared in the temples during religious festivals—the first cookbooks in the world. Ancient Iraq, Ancient Mesopotamia was home to a sophisticated and highly advanced civilization, in all fields of knowledge, including the culinary arts. However, it was in the Islamic Golden Age when Baghdad was the capital of the Abbasid Caliphate (750–1258 AD) that the Iraqi kitchen reached its zenith. Throughout history, the cuisine of Iraq has made extensive contact with the cuisines of its neighbouring regions including Li ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
