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Kusksu
Kusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads, and fresh Ä¡bejniet. Although similar in shape, the small pasta beads, known locally as kusksu, look like couscous, but this one tends to be lighter and fluffier in texture. In contrast, kusksu, which gives the soup its name, is "miniature pasta" which is thick and ideal for simmering. Once cooked, the short-cut pasta beads give the soup its distinctive creamy and warm texture, making it an ideal dish to serve during cold weather. Origin Given its close resemblance to couscous, it is likely that kusksu originated during Malta's Arab occupation. However, documentary evidence relating to this period is scarce. A reliable source dating back to the 18th century makes reference to peppercorn-like shaped pasta, suggesting that kusksu pasta was a staple in the Maltese diet. Ingredients The primary ingredient used in kusksu is the broad bean, known locally as ''ful''. Broad beans are we ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kusksu - The Main Ingredients
Kusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads, and fresh Ä¡bejniet. Although similar in shape, the small pasta beads, known locally as kusksu, look like couscous, but this one tends to be lighter and fluffier in texture. In contrast, kusksu, which gives the soup its name, is "miniature pasta" which is thick and ideal for simmering. Once cooked, the short-cut pasta beads give the soup its distinctive creamy and warm texture, making it an ideal dish to serve during cold weather. Origin Given its close resemblance to couscous, it is likely that kusksu originated during Malta's Arab occupation. However, documentary evidence relating to this period is scarce. A reliable source dating back to the 18th century makes reference to peppercorn-like shaped pasta, suggesting that kusksu pasta was a staple in the Maltese diet. Ingredients The primary ingredient used in kusksu is the broad bean, known locally as ''ful''. Broad beans are we ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kusksu - The Miniature Pasta
Kusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads, and fresh Ä¡bejniet. Although similar in shape, the small pasta beads, known locally as kusksu, look like couscous, but this one tends to be lighter and fluffier in texture. In contrast, kusksu, which gives the soup its name, is "miniature pasta" which is thick and ideal for simmering. Once cooked, the short-cut pasta beads give the soup its distinctive creamy and warm texture, making it an ideal dish to serve during cold weather. Origin Given its close resemblance to couscous, it is likely that kusksu originated during Malta's Arab occupation. However, documentary evidence relating to this period is scarce. A reliable source dating back to the 18th century makes reference to peppercorn-like shaped pasta, suggesting that kusksu pasta was a staple in the Maltese diet. Ingredients The primary ingredient used in kusksu is the broad bean, known locally as ''ful''. Broad beans are we ... [...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] |
Vicia Faba
''Vicia faba'', commonly known as the broad bean, fava bean, or faba bean, is a species of vetch, a flowering plant in the pea and bean family Fabaceae. It is widely cultivated as a crop for human consumption, and also as a cover crop. Varieties with smaller, harder seeds that are fed to horses or other animals are called field bean, tic bean or tick bean. Horse bean, ''Vicia faba'' var. ''equina'' Pers., is a variety recognized as an accepted name. This legume is very common in Southern European, Northern European, East Asian, Latin American and North African cuisines. Some people suffer from favism, a hemolytic response to the consumption of broad beans, a condition linked to a metabolism disorder known as G6PDD. Otherwise the beans, with the outer seed coat removed, can be eaten raw or cooked. In young plants, the outer seed coat can be eaten, and in very young plants, the seed pod can be eaten. Description ''Vicia faba'' is a stiffly erect, annual plant tall, with two ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maltese Cuisine
Maltese cuisine reflects Maltese history; it shows strong Italian influences as well as influences from Spanish, French, Provençal, and other Mediterranean cuisines, with some later British culinary influence. Having to import most of its foodstuffs, being positioned along important trade routes, and having to cater for the resident foreign powers who ruled the islands, opened Maltese cuisine to outside influences. The traditional Maltese stewed rabbit (''stuffat tal-fenek'') is often identified as the national dish. History Malta's history and geography had an important influence on its cuisine. Having to import most of its foodstuffs, being positioned along important trade routes, and having to cater for the resident foreign powers who ruled the islands, opened Maltese cuisine to outside influences from very early on. Foreign dishes and tastes were absorbed, transformed and adapted.Billiard, E. (2010), Searching for a National Cuisine', Journal of Maltese History, Vol. 2, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Maltese Dishes
The following is a list of dishes in Maltese cuisine: Appetizers * Å»ebbuÄ¡ Mimli (pitted green olives stuffed with tuna mixture) * Fażola bajda bit-tewm u t-tursin (White beans with parsley, garlic and olive oil) * Ful bit-tewm * Bigilla (mashed "Tic beans "known in Malta as "Ful Ta' Ä irba" (Djerba beans)) * Galletti (Maltese biscuit) * Bebbux (escargot) Soups * Brodu (beef or chicken broth) * Minestra (Maltese version of minestrone, a thick soup of Italian origin made with vegetables) * Kusksu (vegetable soup with small pasta beads called ''kusksu'' and fresh broad beans in season) * Soppa tal-armla Widow's Soup (vegetable soup with fresh cheeselets and beaten eggs) * Aljotta (fish soup with plenty of garlic, herbs, and tomatoes) * Kawlata (cabbage and pork soup) Pasta and rice * Imqarrun (macaroni, bolognese style meat sauce, and egg casserole) * Timpana (macaroni and tomato sauce casserole) * Ravjul (Ravioli and tomato sauxe) * Ross il-forn (baked rice) * GħaÄ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malta
Malta ( , , ), officially the Republic of Malta ( mt, Repubblika ta' Malta ), is an island country in the Mediterranean Sea. It consists of an archipelago, between Italy and Libya, and is often considered a part of Southern Europe. It lies south of Sicily (Italy), east of Tunisia, and north of Libya. The official languages are Maltese and English, and 66% of the current Maltese population is at least conversational in the Italian language. Malta has been inhabited since approximately 5900 BC. Its location in the centre of the Mediterranean has historically given it great strategic importance as a naval base, with a succession of powers having contested and ruled the islands, including the Phoenicians and Carthaginians, Romans, Greeks, Arabs, Normans, Aragonese, Knights of St. John, French, and British, amongst others. With a population of about 516,000 over an area of , Malta is the world's tenth-smallest country in area and fourth most densely populated sovereign cou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garnish (food)
A garnish is an item or substance used as a decoration or embellishment accompanying a prepared food dish or drink. In many cases, it may give added or contrasting flavor. Some garnishes are selected mainly to augment the visual impact of the plate, while others are selected specifically for the flavor they may impart. This is in contrast to a condiment, a prepared sauce added to another food item primarily for its flavor. A food item which is served with garnish may be described as being garni, the French term for "garnished." Many garnishes are not intended to be eaten, though for some it is fine to do so. Parsley is an example of a traditional garnish; this pungent green herb has small distinctly shaped leaves, firm stems, and is easy to trim into a garnish. Overview A garnish makes food or drink items more visually appealing. They may, for example, enhance their color, such as when paprika is sprinkled on a salmon salad. They may provide a color contrast, for example whe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Combinations
Food combining is a term for a nutritional pseudoscientific approach that advocates specific combinations (or advises against certain combinations) of foods. Some combinations are promoted as central to good health, improved digestion, and weight loss, despite no sufficient evidence for these claims. It proposes a list of rules that advocate for eating or not eating certain foods together, including to avoid eating starches and proteins together; always eat fruit before, and not after, a meal; avoid eating fruits and vegetables together in the same meal; and to not drink cold water during a meal. Food combining was originally promoted by Herbert M. Shelton in his book ''Food Combining Made Easy'' (1951), but the issue had been previously discussed by Edgar Cayce.Raso, Jack. (1993). ''Vitalistic Gurus and Their Legacies''. In Stephen Barrett. ''The Health Robbers: A Close Look at Quackery in America''. Prometheus Books. pp. 236-240. The best-known food-combining diet is the Hay ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vegetable Soups
Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, leaves, roots, and seeds. An alternative definition of the term is applied somewhat arbitrarily, often by culinary and cultural tradition. It may exclude foods derived from some plants that are fruits, flowers, nuts, and cereal grains, but include savoury fruits such as tomatoes and courgettes, flowers such as broccoli, and seeds such as pulses. Originally, vegetables were collected from the wild by hunter-gatherers and entered cultivation in several parts of the world, probably during the period 10,000 BC to 7,000 BC, when a new agricultural way of life developed. At first, plants which grew locally would have been cultivated, but as time went on, trade brought exotic crops from elsewhere to add to domestic types. Nowadays, m ... [...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] |
National Dishes
A national dish is a culinary Dish (food), 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 Festival, festive culinary tradition that forms part of a cultural heritage—for example, barbecues at summer camp or fondue at Party#Dinner party, dinner parties—or as part of a Religion, 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 par ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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