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Bulgur
Bulgur (; ; ; ), or Borghol (), is a cracked wheat foodstuff found in Egyptian cuisine, South Asian cuisine and West Asian cuisine. Characteristics Bulgur is distinct from 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 (nutrient), protein, and contains negligible fat (table). A reference serving supplies of food energy. A study of uncooked samples from different sources found, with some variation between samples, about 9% protein, 11% moisture, 1% ash, 70% starch of which 2–2.8% beneficial resistant starch, 7% fibre, mostly beneficial insoluble fibre. Culinary uses Bulgur does not require cooking, although it can be includ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bulgur2
Bulgur (; ; ; ), or Borghol (), is a cracked wheat foodstuff found in Egyptian cuisine, South Asian cuisine and West Asian cuisine. Characteristics Bulgur is distinct from 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 reference serving supplies of food energy. A study of uncooked samples from different sources found, with some variation between samples, about 9% protein, 11% moisture, 1% ash, 70% starch of which 2–2.8% beneficial resistant starch, 7% fibre, mostly beneficial insoluble fibre. Culinary uses Bulgur does not require cooking, although it can be included in cooked ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tabbouleh
Tabbouleh (), also transcribed tabouleh, tabbouli, tabouli, or taboulah, is a Levantine salad of finely chopped parsley, soaked bulgur, tomatoes, mint, and onion, seasoned with olive oil, lemon juice, salt and sweet pepper. Some variations add lettuce, or use semolina instead of bulgur. Tabbouleh is traditionally served as part of a mezze in the Eastern Mediterranean and the Arab world. Like hummus, baba ghanoush, pita bread, and other elements of Arab cuisine, tabbouleh has become a popular food in the United States. Etymology The Levantine Arabic is derived from the Arabic word from the Aramaic root word or more literally "dip". Use of the word in English first appeared in the 1950s. History Originally from the mountains of Lebanon and Syria, tabbouleh has become one of the most popular salads in the Middle East. The wheat variety ''salamouni'' cultivated in the Beqaa Valley region in Lebanon, was considered (in the mid-19th century) as particularly well-suited fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kibbeh
Kibbeh (, also kubba and other spellings; ; ) is a popular dish in the Arab world and the Levant in particular based on spiced lean ground meat and bulgur wheat. Kibbeh is considered to be a national dish of Lebanon and Syria. In Levantine cuisine, kibbeh is made by pounding bulgur wheat together with meat into a fine paste and forming it into ovoid shapes, with toasted pine nuts and spices. It may also be layered and cooked on a tray, deep-fried, grilled, or served raw. The Syrian city of Aleppo can lay claim to at least 17 types of kibbeh. In Mesopotamian cuisine, versions with rice or farina are found. Outside of Syria, versions are found in Cyprus, Egypt, Israel, Palestine, 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 word kibbeh firs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kısır
Kısır is a bulgur based salad found in Turkish cuisine. The main ingredients are finely ground bulgur Bulgur (; ; ; ), or Borghol (), is a cracked wheat foodstuff found in Egyptian cuisine, South Asian cuisine and West Asian cuisine. Characteristics Bulgur is distinct from cracked wheat, which is crushed wheat grain that, unlike bulgur, has ..., parsley, and tomato paste. Common additional ingredients include onion, garlic (in some regions), sour pomegranate molasses, olive oil and lemon juice, cucumber, cornichons and spices. It can be served with lettuce leaves. It has a reddish color due to tomato paste admixture. It is served at room temperature as either a side-dish or meze appetizer. See also * List of salads * Eetch * Tabbouleh * Turkish cold bulgur soup * Mercimek köftesi References External links A recipe Turkish words and phrases Turkish salads Bulgur dishes {{Turkey-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pilav
Pilaf (), pilav or pilau () is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some technique for achieving cooked grains that do not adhere. At the time of the Abbasid Caliphate, such methods of cooking rice at first spread through a vast territory from South Asia to Spain, and eventually to a wider world. The Spanish ''paella'', and the South Asian ''pilau'' or ''pulao'', and '' biryani'', evolved from such dishes. Pilaf and similar dishes are common to Middle Eastern, West Asian, Balkan, Caribbean, South Caucasian, Central Asian, East African, Eastern European, Latin American, Maritime Southeast Asia, and South Asian cuisines; in these areas, they are regarded as staple dishes.Gil Marks. ''Encyclopedia of Jewish Food''. Houghton Mifflin Harcourt, 2010. Marshall Cavendish. ''World and Its Peoples''. Marshall Cavendish, 2006, p662 Br ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Couscous
Couscous () is a traditional North African dish a quote: “Couscous or seksu (Image 1) in Berber language or kuskus in Arabic is by origin a Numidian (the Berber population of Numidia) dish…” of small steamed granules of rolled semolina that is often served with a stew spooned on top. Pearl millet, sorghum, bulgur, and other cereals are sometimes cooked in a similar way in other regions, and the resulting dishes are also sometimes called couscous. Couscous is a staple food throughout the Maghrebi cuisines of Algeria, Tunisia, Mauritania, Morocco, and Libya. It was integrated into French and European cuisine at the beginning of the twentieth century, through the French colonial empire and the Pieds-Noirs of Algeria. In 2020, couscous was added to UNESCO's Intangible Cultural Heritage list. Etymology The word "couscous" (alternately ''cuscus'' or ''kuskus'') was first noted in early 17th century French, from Arabic kuskus, from kaskasa 'to pound', and is probably of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
West Asian Cuisine
Middle Eastern cuisine includes a number of cuisines from the Middle East. 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, including the various ethnic, cultural, religious and ethno-linguistic groups within these nations. Varieties * Arab cuisine * Assyrian cuisine * Bahraini cuisine * Balochi cuisine * Cypriot cuisine * Eastern Arabian cuisine * Egyptian cuisine * Emi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Whole Grain
A whole grain is a grain of any cereal and pseudocereal that contains the endosperm, germ, and bran, in contrast to refined grains, which retain only the endosperm. As part of a general healthy diet, consumption of whole grains is associated with lower risk of several diseases. Whole grains are a source of carbohydrates, multiple nutrients and dietary fiber. Varieties Whole grain sources include: Cereals * Wheat ( spelt, emmer, farro, einkorn, Kamut, durum) * Rice ( Black rice, brown, red, and other colored rice varieties) * Barley (hulled and dehulled but not pearl) * Maize or corn * Rye * Oats (including hull-less or naked oats) File:Reis - Sorte C roh.jpg, African rice in its inedible husk ''(seed rice, can sprout)'' File:Reis - Sorte C voll.jpg, The same rice, dehusked ( whole grain rice, colour varies by variety) File:Reis - Sorte C weiss.jpg, The same rice, with almost all bran and germ removed to make white rice Minor cereals * Millets * Sorghum * Te ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cracked Wheat
Wheat is a group of wild and domesticated grasses of the genus ''Triticum'' (). They are cultivated for their cereal grains, which are staple foods around the world. Well-known wheat species and hybrids include the most widely grown common wheat (''T. aestivum''), spelt, durum, emmer, einkorn, and Khorasan or Kamut. The archaeological record suggests that wheat was first cultivated in the regions of the Fertile Crescent around 9600 BC. Wheat is grown on a larger area of land than any other food crop ( in 2021). World trade in wheat is greater than that of all other crops combined. In 2021, world wheat production was , making it the second most-produced cereal after maize (known as corn in North America and Australia; wheat is often called corn in countries including Britain). Since 1960, world production of wheat and other grain crops has tripled and is expected to grow further through the middle of the 21st century. Global demand for wheat is increasing because of the use ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wheat
Wheat is a group of wild and crop domestication, domesticated Poaceae, grasses of the genus ''Triticum'' (). They are Agriculture, cultivated for their cereal grains, which are staple foods around the world. Well-known Taxonomy of wheat, wheat species and hybrids include the most widely grown common wheat (''T. aestivum''), spelt, durum, emmer, einkorn, and Khorasan wheat, Khorasan or Kamut. The archaeological record suggests that wheat was first cultivated in the regions of the Fertile Crescent around 9600 BC. Wheat is grown on a larger area of land than any other food crop ( in 2021). World trade in wheat is greater than that of all other crops combined. In 2021, world wheat production was , making it the second most-produced cereal after maize (known as corn in North America and Australia; wheat is often called corn in countries including Britain). Since 1960, world production of wheat and other grain crops has tripled and is expected to grow further through the middle of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Armenians
Armenians (, ) are an ethnic group indigenous to the Armenian highlands of West Asia.Robert Hewsen, Hewsen, Robert H. "The Geography of Armenia" in ''The Armenian People From Ancient to Modern Times Volume I: The Dynastic Periods: From Antiquity to the Fourteenth Century''. Richard G. Hovannisian (ed.) New York: St. Martin's Press, 1997, pp. 1–17 Armenians constitute the main demographic group in Armenia and constituted the main population of the breakaway Republic of Artsakh until their Flight of Nagorno-Karabakh Armenians, subsequent flight due to the 2023 Azerbaijani offensive in Nagorno-Karabakh, 2023 Azerbaijani offensive. There is a large Armenian diaspora, diaspora of around five million people of Armenian ancestry living outside the Republic of Armenia. The largest Armenian populations exist in Armenians in Russia, Russia, the Armenian Americans, United States, Armenians in France, France, Armenians in Georgia, Georgia, Iranian Armenians, Iran, Armenians in Germany, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
