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Masabcha
Msabbaha ( ar, مسبحة, musabbaḥa, also romanized musabbaha, literally "swimming" also known as mashausha or mashawsha ( ar, مشوشة) is a variation of hummus popular in the Levant. Ingredients The main difference between msabbaha and hummus is the texture. In contrast with hummus, the chickpeas here remain whole. It sometimes contains hard-boiled egg, and like hummus, it is typically eaten with fresh pita bread. The base of the dish is ''balila'': warm cooked chickpeas in their own soak-water with a little added cumin, chopped parsley and lemon or lime juice. Pine nuts fried in olive oil or ''samneh'' (clarified butter) are sometimes poured over the ''balila''. Other ingredients include tahini and minced garlic. A variation of ''msabbaha'' common in Damascus serves chickpeas and tahini with melted butter, pomegranate or lemon juice, and pistachios or pine nuts. In Lebanon, it is known as ''masabaha'' or ''mashawsha'', and may be served with a hot sauce condiment with ... [...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] |
Haaretz
''Haaretz'' ( , originally ''Ḥadshot Haaretz'' – , ) is an Israeli newspaper. It was founded in 1918, making it the longest running newspaper currently in print in Israel, and is now published in both Hebrew and English in the Berliner format. The English edition is published and sold together with the ''International New York Times''. Both Hebrew and English editions can be read on the internet. In North America, it is published as a weekly newspaper, combining articles from the Friday edition with a roundup from the rest of the week. It is considered Israel's newspaper of record. It is known for its left-wing and liberal stances on domestic and foreign issues. As of 2022, ''Haaretz'' has the third-largest circulation in Israel. It is widely read by international observers, especially in its English edition, and discussed in the international press. According to the Center for Research Libraries, among Israel's daily newspapers, "''Haaretz'' is considered the most infl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Levantine Cuisine
Levantine cuisine is the traditional cuisine of the Levant. Perhaps the most distinctive aspect of Levantine cuisine is ''meze'' including ''tabbouleh'', ''hummus'' and ''baba ghanoush''. Levantine dishes * Arabic coffee (قهوة عربية)—made from finely ground coffee beans with cardamom * ''Awameh'' (عوامة)—a fried-dough Levantine pastry similar to doughnut holes, made of deep-fried dough soaked in sugar syrup or honey and cinnamon, sometimes sprinkled with sesame seeds * ''Baba ghanoush'' (بابا غنوج)—a dip made from baked, mashed eggplant mixed with lemon, garlic, olive oil and various seasonings * ''Baklava'' (البقلاوة)—a dessert made of phyllo pastry filled with chopped nuts and soaked in syrup * ''Bamia'' (بامية)—a stew prepared with chunks of lamb meat with okra in a tomato-based sauce, served over rice * ''Basbousa'' (بسبوسة)—a Middle-Eastern small, sweet cake of cooked semolina soaked in rose water syrup, topped w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Israeli Cuisine
Israeli cuisine ( he, המטבח הישראלי ''ha-mitbaḥ ha-yisra’eli'') comprises both local dishes and dishes brought to Israel by Jews from the Diaspora. Since before the establishment of the State of Israel in 1948, and particularly since the late 1970s, an Israeli Jewish fusion cuisine has developed.Gold, Rozann''A Region's Tastes Commingle in Israel''(July 20, 1994) in ''The New York Times'' Retrieved 2010–02–14 Israeli cuisine has adopted, and continues to adapt, elements of various styles of Arab cuisine and diaspora Jewish cuisine, particularly the Mizrahi, Sephardic and Ashkenazi styles of cooking. It incorporates many foods traditionally included in other Middle Eastern and Mediterranean cuisines, so that spices like '' za'atar'' and foods such as ''falafel'', ''hummus'', ''msabbha'', ''shakshouka'' and '' couscous'' are now widely popular in Israel.Gur, ''The Book of New Israeli Food'', pg. 11 Other influences on the cuisine are the availability of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hummus
Hummus (, ; ar, حُمُّص, 'chickpeas'; full Arabic name: ''ḥummuṣ bi-ṭ-ṭaḥīna'' ar, حمص بالطحينة, 'chickpeas with tahini'), also spelled hommus or houmous, is a Middle Eastern dip, spread, or savory dish made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic. The standard garnish in the Middle East includes olive oil, a few whole chickpeas, parsley, and paprika. In Middle Eastern cuisine, it is usually eaten as a dip, with pita bread. In the West, it is now produced industrially, and is often served as a snack or appetizer with crackers. Etymology and spelling The word ''hummus'' comes from ar, حُمُّص, ḥummuṣ 'chickpeas'. The full name of the prepared spread in Arabic is 'chickpeas with tahini'. The colloquial Arabic word is a variant of the Arabic or which may be derived from the Aramaic language (), corresponding to the Syriac word for chickpeas: . The word entered the English language around the m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Syrian Cuisine
Syrian cuisine is a Middle Eastern cuisine that includes the cooking traditions and practices of modern Syria (as opposed to Greater Syria), merging the habits of people who settled in Syria throughout its history. Syrian cuisine mainly uses eggplant, zucchini, garlic, meat (mostly from lamb and sheep), sesame seeds, rice, chickpeas, fava beans, lentils, cabbage, cauliflower, vine leaves, pickled turnips, cucumbers, tomatoes, olive oil, lemon juice, mint, pistachios, honey and fruits. At the beginning of the 21st century, selections of appetizers known as ''mezze'' are customarily served along with Arabic bread before the Syrian meal's main course, which is followed by coffee, with sweet confections or fruits at will. Many recipes date from at least the 13th century.Eddé, Anne-Marie. (1999). ''La Principauté ayyoubide d'Alep (579/1183 – 658/1260)''. Foods ''Meze'' Stuffed vine leaves ''Kebab'' ''Kibbe'' A variety of Syrian dishes made from a fried, baked, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jordanian Cuisine
Jordanian cuisine is a Middle Eastern cuisine that has the traditional style of food preparation originating from, or commonly used in, Jordan that has developed through centuries of social and political change. There are a wide variety of techniques used in Jordanian cuisine ranging from baking, sautéeing and grilling to stuffing of vegetables (courgettes, capsicum, eggplants, etc.). Meat is an important component of Jordanian cuisine. The most common types of meat in Jordan are lamb, beef, chicken and sometimes goat and camel meat. Also common in Jordanian cuisine is roasting or preparing foods with special sauces. Rice plays an important role in Jordanian cuisine. It is commonly served as a side dish to main meals, but there are also plenty of one-pot rice dishes such as ''maqloubah''. As one of the largest producers of olives in the world, olive oil is the main cooking oil in Jordan. Herbs, garlic, onion, tomato sauce and lemon are typical flavors found in Jordan. The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Palestinian Cuisine
Palestinian cuisine consists of foods from or commonly eaten by Palestinians, whether in Palestine, Israel, Jordan, refugee camps in nearby countries, or by the Palestinian diaspora. The cuisine is a diffusion of the cultures of civilizations that settled in the region of Palestine, particularly during and after the Islamic era beginning with the Arab Ummayad conquest, then the eventual Persian-influenced Abbasids and ending with the strong influences of Turkish cuisine, resulting from the coming of the Ottoman Turks. It is similar to other Levantine cuisines, including Lebanese, Syrian and Jordanian. Cooking styles vary, and types of cooking style and ingredients used are generally based on the climate and location of the particular region and on traditions. Rice and variations of '' kibbee'' are common in the Galilee. The West Bank engages primarily in heavier meals involving the use of ''taboon'' bread, rice and meat, and coastal plain inhabitants frequent fish, other s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lebanese Cuisine
Lebanese cuisine is the culinary traditions and practices originating from Lebanon. It includes an abundance of whole grains, fruits, vegetables, fresh fish and seafood. Poultry is eaten more often than red meat, and when red meat is eaten, it is usually lamb and goat meat. Dishes include copious amounts of garlic and olive oil, and dishes are often seasoned with lemon juice. Chickpeas and parsley are also staples of the Lebanese diet. Well-known dishes include '' baba ghanouj'', '' tabbouleh'', '' sfeeha'', ''falafel'' and '' shawarma''. An important component of many Lebanese meals is ''hummus'', a chickpea puree dish, and many dishes are eaten with flatbread. Well-known desserts include ''baklawa'', '' sfouf'' and '' ka'ak''. Some desserts are specifically prepared on special occasions; for example, '' meghli'' (rice pudding dessert, spiced with anise, caraway, and cinnamon) is served to celebrate a newborn baby in the family. '' Arak'' is an anise-flavoured liquor, and ... [...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] |
Appetizers
An hors d'oeuvre ( ; french: hors-d'œuvre ), appetiser or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d'oeuvres were also served between courses.''Oxford English Dictionary'', First Edition, 189''s.v.''/ref> There are two types of hors d'oeuvre from service point of view: # General hors d'oeuvre # Classical hors d'oeuvre General hors d'oeuvres include cold preparations such as salad, cold meat, and fish. Classical hors d'oeuvres include fruit juice and soft drinks, grapefruit, shellfish cocktail, and so on. Typically smaller than a main dish, an hors d'oeuvre is often designed to be eaten by hand. Etymology in French literally means "outside the work"; that is, "not part of the ordinary set of courses in a meal". In practice, it is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Damascus
)), is an adjective which means "spacious". , motto = , image_flag = Flag of Damascus.svg , image_seal = Emblem of Damascus.svg , seal_type = Seal , map_caption = , pushpin_map = Syria#Mediterranean east#Arab world#Asia , pushpin_label_position = right , pushpin_mapsize = , pushpin_map_caption = Location of Damascus within Syria , pushpin_relief = 1 , coordinates = , subdivision_type = Country , subdivision_name = , subdivision_type1 = Governorate , subdivision_name1 = Damascus Governorate, Capital City , government_footnotes = , government_type = , leader_title = Governor , leader_name = Mohammad Tariq Kreishati , parts_type = Municipalities , parts = 16 , established_title = , established_date ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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