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Bulgur
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 dish ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bulgur
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 dish ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bulgur2
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 dish ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tabbouleh
Tabbouleh ( ar, تبولة, translit=tabbūla; also tabouleh, tabbouli, tabouli, or taboulah) is a Levantine salad made mostly of finely chopped parsley, with tomatoes, mint, onion, bulgur (soaked, not cooked), and 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.Zelinsky, 2001 p. 118. Etymology The Levantine Arabic ''tabbūle'' is derived from the Arabic word ''tābil'' from the Aramaic root word ''t-b-l'', meaning "seasoning" or more literally "dip". Use of the word in English first appeared in the 1950s. History Edible herbs known as ''qaḍb'' formed an essential part of the Arab diet in the Middle Ages. Dishes like tabbouleh attest to their continued popularity in M ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 ... [...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, 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 Tabbouleh ( ar, تبولة, translit=tabbūla; also tabouleh, tabbouli, tabouli, or taboulah) is a Levantine salad made mostly of finely chopped parsley, with tomatoes, mint, onion, bulgur (soaked, not cooked), and seasoned with olive oil, lemon ... * Turkish cold bulgur soup * Mercimek köftesi References External links A recipe Salads Turkish words and phrases Turkish cuisine Bulgur dishes {{Turkey-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pilav
Pilaf ( US spelling) or pilau ( UK spelling) 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 to each other. 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 Balkan, Caribbean, South Caucasian, Central Asian, East African, Eastern European, Latin American, Middle Eastern, and South Asian cuisines. It is a staple food and a popular dish in Afghanistan, Albania, Armenia, Azerbaijan, Bangladesh, Bulgaria, China (notably in Xinjiang), Cyprus, Georgia, Greece (notably in Crete), India, Iraq (notably in Kurdistan), Iran ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Freekeh
Freekeh (sometimes spelled frikeh) or farik ( ar, فريكة / ALA-LC: ''farīkah''; pronounced ''free-kah'' /ˈfɹiːkə/) is a cereal food made from green durum wheat (''Triticum turgidum'' var. durum) that is roasted and rubbed to create its flavour. It is an ancient dish derived from Levantine and North African cuisines, remaining popular in many countries of the eastern Mediterranean Basin, where durum wheat originated. The wheat is harvested while the grains are green and the seeds are still soft; it is then piled and sun-dried. The piles are carefully set on fire such that only the straw and chaff burn. Under these conditions, the high moisture content of the seeds prevents them from burning. The roasted wheat is then threshed and sun-dried to achieve a uniform flavour, texture, and colour. This threshing or rubbing process of the grains gives this food its name, ''farīk'' or "rubbed". Finally, the seeds are cracked into smaller pieces that resemble green bulgur. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Couscous
Couscous ( '; ber, ⵙⴽⵙⵓ, translit=Seksu) – sometimes called kusksi or kseksu – is a Maghrebi dish of small steamed granules of rolled durum wheat 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 Berber origin. The exact formation of the word presents some obscuri ... [...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, 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) Minor cereals * Millets * Sorghum * Teff * Triticale * Canary grass * Job's tears * Fonio, black fonio, Asian millet * Wild rice Pseudocereals * Amaranth * Buckwheat, Tartary buckwheat * Quinoa Health effects Nutrition Whole grains are a source of multiple nutrients and dietary fiber, recommended for children and adults in several d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
West Asian 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, Cyprio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Einkorn Wheat
Einkorn wheat (from German ''Einkorn'', literally "single grain") can refer either to a wild species of wheat (''Triticum'') or to its domesticated form. The wild form is '' T. boeoticum'' (syn. ''T. m.'' ssp. ''boeoticum''), the domesticated form is '' T. monococcum'' (syn. ''T. m.'' ssp. ''boeoticum''). Einkorn is a diploid species (2''n'' = 14 chromosomes) of hulled wheat, with tough glumes ('husks') that tightly enclose the grains. The cultivated form is similar to the wild, except that the ear stays intact when ripe and the seeds are larger. The domestic form is known as "petit épeautre" in French, "Einkorn" in German, "einkorn" or "littlespelt" in English, "piccolo farro" in Italian and "escanda menor" in Spanish. The name refers to the fact that each spikelet contains only one grain. Einkorn wheat was one of the first plants to be domesticated and cultivated. The earliest clear evidence of the domestication of einkorn dates from 10,600 to 9,900 years before present ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meze
Meze or mezza (, ) is a selection of small dishes served as appetizers in the Levant, Turkey, Greece, the Balkans, the Caucasus and Iran. It is similar to Spanish tapas and Italian antipasti. A mezze may be served as a part of a multi-course meal or form a meal in itself. Mezze are often served with alcoholic beverages such as arak. Etymology The word is found in all the cuisines of the former Ottoman Empire, and originated from the Turkish word meaning a snack or appetiser. This, in turn, originated from the Persian word "mazzeh" or "mazzah" () 'taste' or 'relish'. Common dishes In Turkey, meze often consist of '' beyaz peynir'' (literally "white cheese"), ''kavun'' (sliced ripe melon), ''acılı ezme'' (hot pepper paste often with walnuts), '' haydari'' (thick strained yogurt with herbs), ''patlıcan salatası'' (cold eggplant salad), ''beyin salatası'' (brain salad), ''kalamar tava'' (fried calamari or squid), midye dolma and ''midye tava'' (stuffed or fried m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
