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Sfiha
Sfiha or sfeeha () is a dish consisting of flatbread cooked with a minced meat topping, often lamb flavored with parsley, onion, tomato, pine nuts, and spices. It is traditionally found in the countries of the Levant, and is closely related to manakish and lahmacun. Sfiha has become popular in parts of South America, where it is known as esfiha or esfirra in Brazil or as empanada árabe (arab empanada), fatay or sfija in Argentina, after being introduced by Middle Eastern immigrants to the former and to the latter from Syria and Armenia. History Flatbreads have been present in the Fertile Crescent since prehistoric times. They have been cooked on hot surfaces such as stones, a metal sajj plate, taboon, or tandoor. In the medieval Arab world, with the development of the brick oven or ''furn'', a wide variety of flatbreads baked together with stuffings or toppings emerged, including sfiha, and spread across the Ottoman Empire. In Brazil, esfiha gained popularity in the la ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fatayer
Fatayer (; ; ) are meat pies that can alternatively be stuffed with spinach or cheese such as feta or akkawi. They are part of Arab and Levantine cuisine, eaten in Lebanon, Syria, Palestine, Jordan, Iraq, Egypt, Kuwait, Saudi Arabia, and Yemen. Fatayer are also popular in Argentina, where they are considered a variety of empanada under the name (sg. ), and in Brazil, where they are known as ("closed sfihas", sg. ). Some fatayer are commonly frozen and reheated prior to eating. Variations Different combinations of fillings and shapes are used for fatayer, common fillings include: * Cheese (such as Feta, Akkawi or Halloumi) with nigella seeds. * Spinach, commonly with sumac and onions, this variant is popular in the Levant and is known as ''Fatayer Sabanekh'' (). * Minced lamb meat and nuts. A variety of spices may also be used for each variant See also * Curry puff * Sfiha *Empanada *Samosa * Lahmacun * Uchpuchmak *Börek * Chebureki *Bougatsa *Pogača *Banitsa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lahmacun
Lahmacun ( ), lahmajun, or lahmajo () is a Middle Eastern flatbread topped with minced meat (most commonly beef or lamb), minced vegetables, and herbs including onions, garlic, tomatoes, red peppers, and parsley, flavored with spices such as chili pepper and paprika, then baked. Lahmacun is often wrapped around vegetables, including pickles, tomatoes, peppers, onions, lettuce, parsley, and roasted eggplant. Originating from the Levant, lahm bi ajeen or lahmacun is a popular dish in Lebanon and Syria. In the Levant it is part of a series of foods called, collectively, manakish—flatbreads with toppings. It is also sometimes referred to as "Lebanese pizza". It is also very popular in Armenia and Turkey. It is sometimes described as "Armenian pizza", or "Turkish pizza", or similar names due to its shape and superficial similarity. However, unlike pizza, lahmacun is not usually prepared with sauce or cheese and the crust is thinner. In Lebanon, Syria, and Palestine it is also know ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arab Brazilian
Arab Brazilians are Brazilian citizens of Arab ethnic, cultural, linguistic heritage and identity. The majority of Arab Brazilians trace their origin to the Levantine region of the Arab world, known in Arabic as ''Bilad al-Sham'', primarily from Lebanon and Syria, as well as Palestine. Christians are the majority of the Arab Brazilians. The first Syrians and Lebanese arrived in São Paulo around 1880. It is not known exactly when, although the Syrians and Lebanese say that in 1885 there was a small core of peddlers working in the market square. By 1920, the census listed 50,246 Syrians and Lebanese in Brazil, 38.4% (2/5) of these in the state of São Paulo. The 1940 census enumerated 48,614 Syrians, Lebanese and other related groups with a decrease of approximately 1647 people. As immigration almost ceased after 1929 and the colony aged, it is surprising that the decline was not even greater. The trend of the period between 1920 and 1940 was the continuous concentration of S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brazil
Brazil, officially the Federative Republic of Brazil, is the largest country in South America. It is the world's List of countries and dependencies by area, fifth-largest country by area and the List of countries and dependencies by population, seventh-largest by population, with over 212 million people. The country is a federation composed of 26 Federative units of Brazil, states and a Federal District (Brazil), Federal District, which hosts the capital, Brasília. List of cities in Brazil by population, Its most populous city is São Paulo, followed by Rio de Janeiro. Brazil has the most Portuguese-speaking countries, Portuguese speakers in the world and is the only country in the Americas where Portuguese language, Portuguese is an Portuguese-speaking world, official language. Bounded by the Atlantic Ocean on the east, Brazil has a Coastline of Brazil, coastline of . Covering roughly half of South America's land area, it Borders of Brazil, borders all other countries and ter ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Manakish
Manakish (), or in singular form man'ousheh (), or other spellings, is a popular Lebanese food consisting of dough topped with za'atar, cheese, or ground meat. It can be sliced or folded, and it can be served either for breakfast or lunch. Traditionally, women would bake dough in a communal oven in the morning, to provide their family with their daily bread needs, and would prepare smaller portions of dough with different toppings for breakfast at this time. Manakish are popular across the Levant, and can also be found in neighboring regions, and centers of Levantine emigration. In 2023, manakish was inscribed to the UNESCO Intangible Cultural Heritage Lists as an emblematic culinary practice in Lebanon. Etymology The word ''manaqish'' is the plural of the Arabic word ''manqūshah'' (from the root verb ''naqasha'' 'to sculpt, carve out' or engrave), meaning that after the dough has been rolled flat, it is pressed by the fingertips to create little dips for the topping to li ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Levant
The Levant ( ) is the subregion that borders the Eastern Mediterranean, Eastern Mediterranean sea to the west, and forms the core of West Asia and the political term, Middle East, ''Middle East''. In its narrowest sense, which is in use today in archaeology and other cultural contexts, it is equivalent to Cyprus and a stretch of land bordering the Mediterranean Sea in Western AsiaGasiorowski, Mark (2016). ''The Government and Politics of the Middle East and North Africa''. p. 5: "... today the term ''Levantine'' can describe shared cultural products, such as Levantine cuisine or Levantine archaeology". .Steiner & Killebrew, p9: "The general limits ..., as defined here, begin at the Plain of 'Amuq in the north and extend south until the Wâdī al-Arish, along the northern coast of Sinai. ... The western coastline and the eastern deserts set the boundaries for the Levant ... The Euphrates and the area around Jebel el-Bishrī mark the eastern boundary of the northern Levant, as d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ottoman Empire
The Ottoman Empire (), also called the Turkish Empire, was an empire, imperial realm that controlled much of Southeast Europe, West Asia, and North Africa from the 14th to early 20th centuries; it also controlled parts of southeastern Central Europe, between the early 16th and early 18th centuries. The empire emerged from a Anatolian beyliks, ''beylik'', or principality, founded in northwestern Anatolia in by the Turkoman (ethnonym), Turkoman tribal leader Osman I. His successors Ottoman wars in Europe, conquered much of Anatolia and expanded into the Balkans by the mid-14th century, transforming their petty kingdom into a transcontinental empire. The Ottomans ended the Byzantine Empire with the Fall of Constantinople, conquest of Constantinople in 1453 by Mehmed II. With its capital at History of Istanbul#Ottoman Empire, Constantinople (modern-day Istanbul) and control over a significant portion of the Mediterranean Basin, the Ottoman Empire was at the centre of interacti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tandoor
A tandoor ( or ) is a large vase-shaped oven, usually made of clay. Since antiquity, tandoors have been used to bake unleavened flatbreads, such as roti (as well as leavened ones, such as naan) and to roast meat. Tandoors are predominantly used in India, Pakistan, West Asia, Western Asia, Central Asia, and the Horn of Africa. The standard heating element of a tandoor is an internal charcoal or wood fire, which cooks food with direct heat and smoke. Tandoors can be fully above ground, or partially buried below ground, often reaching over a meter in height/depth. Temperatures in a tandoor can reach , and they are routinely kept lit for extended periods. Therefore, traditional tandoors are usually found in restaurant kitchens. Modern tandoors are often made of metal. Variations, such as tandoors with gas or electric heating elements, are more common for at-home use. Etymology The English word comes from the Hindustani language, Hindustani ''tandūr'', which came from Persian la ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brick Oven
A masonry oven, colloquially known as a brick oven or stone oven, is an oven consisting of a baking chamber made of fireproof brick, concrete, stone, clay (clay oven), or cob (cob oven). Though traditionally wood-fired, coal-fired ovens were common in the 19th century, and modern masonry ovens are often fired with natural gas or even electricity. Modern masonry ovens are closely associated with artisan bread and pizza, but in the past they were used for any cooking task involving baking. Origins and history Prehistory Humans constructed masonry ovens long before the advent of writing. The development of cooking technologies began when early humans started using fire to prepare food, initially through methods such as spit-roasting over open flames or embers. Starchy roots and other foods that required longer cooking times were often buried in hot ashes and sometimes covered with heated stones or more ash. For larger quantities, cooking was carried out in earth ovens, pits he ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pomegranate Molasses
Pomegranate molasses, also known as Dibs Ar-rumman (), robb-e anâr (), melása rodioú (, "pomegranate syrup"), nar ekshisi (, "pomegranate sour"), narsharab (; , "pomegranate wine"), and nuri matsuk (, "pomegranade syrup") is a Middle Eastern seasoning consisting of concentrated pomegranate juice. It is usually used in fish and meat dishes, and also as a dressing in salads. Etymology The word narsharab (''narşərab''), from , literally means pomegranate wine, although it contains no alcohol. It contains 10% citric acid sugar. Dishes get a light sour taste because of narsharab. Preparation Recipes for narsharab vary. Commonly, unpeeled pomegranates are squeezed and heated to evaporate the juice. It is cooked to half its original volume. After the juice is thickened, sugar, coriander, basil, and cinnamon, and sometimes black or red pepper, are added. See also * Nardenk * Turkish cuisine * Levantine cuisine * Arabic cuisine * Middle Eastern cuisine * Iranian cuisine * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sumac
Sumac or sumach ( , )—not to be confused with poison sumac—is any of the roughly 35 species of flowering plants in the genus ''Rhus'' (and related genera) of the cashew and mango tree family, Anacardiaceae. However, it is '' Rhus coriaria'' that is most commonly used for culinary purposes. Sumac is prized as a spice—especially in Kurdish, Arab, Lebanese, Turkish, Armenian, Iranian, and other Eastern cuisines —and used as a dye and holistic remedy. The plants grow in subtropical and temperate regions, on nearly every continent except Antarctica and South America. Description Sumacs are dioecious shrubs and small trees in the family Anacardiaceae that can reach a height of . The leaves are usually pinnately compound, though some species have trifoliate or simple leaves. The flowers are in dense panicles or spikes long, each flower very small, greenish, creamy white or red, with five petals. The fruits are reddish, thin-fleshed drupes covered in varying levels of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sajj
A ''tava(h)'' / ''tawa(h)'' (mainly on the Indian subcontinent), ''saj'' (in Arabic), ''sac'' (in Turkish), and other variations, is a metal cooking utensil. The tawa is round and is usually curved: the concave side is used as a wok or frying pan, the convex side for cooking flatbreads and pancakes. There are also flat tawas. The Indian tawa might have a handle or not, and it can be made of cast iron, aluminium, or carbon steel. It may be enameled or given a non-stick surface. The tawa and saj are used in the cuisines of South, Central, and West Asia, as well as of the Caucasus and the Balkans. The tawa is also used in Indo-Caribbean cuisine. Names by region Taaba, Tava, tawa In Iran, the Persian word ''tāve'' () is used which is derived from the Persian word taaba which means something that is curved or tempered. The root word ''taab'' in Persian is a verb which means to bend or temper or curve (but see here-below for the use of ''saj'' in Iran). It is cognate with ''tawaa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
