|
Shakshuka
Shakshouka ( ar, شكشوكة : šakšūkah, also spelled ''shakshuka'' or ''chakchouka'') is a Maghrebi dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, commonly spiced with cumin, paprika and cayenne pepper. According to Joan Nathan, shakshouka originated in Ottoman North Africa in the mid-16th century after tomatoes were introduced to the region by Hernan Cortés as part of the Columbian exchange. Etymology The word ''shakshouka'' ( ar, شَكْشُوكَةٌ) is a Maghrebi Arabic term for "a mixture". The exact provenance of the word is often contested, but, like the names of many Maghrebi dishes and terms, is believed to come from the language of the Amazigh (or Berber) people indigenous to the region. In the western Maghreb, it is referred to as ''bīd wu matiša'' ( "egg and tomato"). History The origin of the dish remains a matter of some controversy with competing claims of Algerian, Libyan, Moroccan, Tunisian, Turkish and Yemeni or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Matbukha
Matbucha ( he, מטבוחה ''maṭbūkhah'') is a Moroccan Jewish condiment or cooked salad consisting of cooked tomatoes and roasted bell peppers seasoned with garlic and chili pepper, and slow-cooked for a number of hours. It is traditionally served on Shabbat with challah or "home bread" (a traditional Moroccan Jewish bread just for serving with matbucha), and is a condiment typically served as part of an appetizer, often as part of a salatim, or salad course. Matbucha is a very popular dish in Israel, where it was brought by Jewish immigrants from Morocco. It may be used as a base for shakshuka. Preparation Matbucha is prepared by cooking tomatoes, bell peppers, chilis and garlic over low heat for many hours until they cook down into a smooth, thick spread similar to jam in consistency. Commercial variants Commercially-produced matbucha has been commonly sold throughout Israel at most grocery stores for decades, and is available in both the refrigerated and shelf stabl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maghreb
The Maghreb (; ar, الْمَغْرِب, al-Maghrib, lit=the west), also known as the Arab Maghreb ( ar, المغرب العربي) and Northwest Africa, is the western part of North Africa and the Arab world. The region includes Algeria, Libya, Mauritania (also considered part of West Africa), Morocco, and Tunisia. The Maghreb also includes the disputed territory of Western Sahara (controlled mostly by Morocco and partly by the Sahrawi Arab Democratic Republic) and the Spanish cities Ceuta and Melilla.Article 143. As of 2018, the region had a population of over 100 million people. Through the 18th and 19th centuries, English sources often referred to the region as the Barbary Coast or the Barbary States, a term derived from the demonym of the Berbers. Sometimes, the region is referred to as the Land of the Atlas, referring to the Atlas Mountains, which are located within it. The Maghreb is usually defined as encompassing much of the northern part of Africa, including ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Merguez Shakshouka
Merguez () is a red, spicy mutton- or beef-based fresh sausage in Maghrebi cuisine. Since the late 20th century, it has been popular in France and Great Britain due to the large Algerian populations. Merguez is a sausage made with uncooked lamb, beef, or a mixture stuffed into a lamb-intestine casing. It is heavily spiced with cumin and chili pepper or harissa, which give it its characteristic piquancy and red color, as well as other spices such as sumac, fennel and garlic. Merguez is usually eaten grilled. While not in traditional maghrebi couscous, it is often used in Couscous royal in France. It is also eaten in sandwiches and with french fries. Etymology There are several spellings in Arabic ( ''mirkas'', pl. ''marākis''; ''mirkās'', ''markas'' and ''mirqāz''). The hesitation between ''k'' and ''q'' probably reflects the pronunciation , for which there is no standard Arabic spelling; further confusing matters is that in some maghrebi dialects, Arabic qāf is sometim ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spam (food)
Spam (stylized as SPAM) is a brand of canned cooked pork made by Hormel Foods Corporation. It was introduced by Hormel in 1937 and gained popularity worldwide after its use during World War II. By 2003, Spam was sold in 41 countries on six continents and trademarked in over 100 countries. Spam's basic ingredients are primarily pork shoulder and ham, with salt, water, modified potato starch (as a binder), sugar, and sodium nitrite (as a preservative). Natural gelatin is formed during cooking in its tins on the production line. Concerns about Spam's nutritional attributes have been raised, in large part due to its high content of fat, sodium, and preservatives. Spam has affected popular culture, including a Monty Python skit, which repeated the name many times, leading to its name being borrowed to describe unsolicited electronic messages, especially email. It is occasionally celebrated in festivals such as Austin's Spamarama. History Hormel introduced Spam on July 5, 1 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spam (food)
Spam (stylized as SPAM) is a brand of canned cooked pork made by Hormel Foods Corporation. It was introduced by Hormel in 1937 and gained popularity worldwide after its use during World War II. By 2003, Spam was sold in 41 countries on six continents and trademarked in over 100 countries. Spam's basic ingredients are primarily pork shoulder and ham, with salt, water, modified potato starch (as a binder), sugar, and sodium nitrite (as a preservative). Natural gelatin is formed during cooking in its tins on the production line. Concerns about Spam's nutritional attributes have been raised, in large part due to its high content of fat, sodium, and preservatives. Spam has affected popular culture, including a Monty Python skit, which repeated the name many times, leading to its name being borrowed to describe unsolicited electronic messages, especially email. It is occasionally celebrated in festivals such as Austin's Spamarama. History Hormel introduced Spam on July 5, 1 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kosher
(also or , ) is a set of dietary laws dealing with the foods that Jewish people are permitted to eat and how those foods must be prepared according to Jewish law. Food that may be consumed is deemed kosher ( in English, yi, כּשר), from the Ashkenazic pronunciation (KUHsher) of the Hebrew (), meaning "fit" (in this context: "fit for consumption"). Although the details of the laws of are numerous and complex, they rest on a few basic principles: * Only certain types of mammals, birds and fish meeting specific criteria are kosher; the consumption of the flesh of any animals that do not meet these criteria, such as pork, frogs, and shellfish, is forbidden. * Kosher mammals and birds must be slaughtered according to a process known as ; blood may never be consumed and must be removed from meat by a process of salting and soaking in water for the meat to be permissible for use. * Meat and meat derivatives may never be mixed with milk and milk derivatives: separate equip ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
North African Cuisine
Maghreb cuisine is the cooking of the Maghreb region, the northwesternmost part of Africa along the Mediterranean Sea, consisting of the countries of Algeria, Libya, Mauritania, Morocco, and Tunisia. Well-known dishes from the region include ''couscous'', ''pastilla'', and ''tajine'' stew. Origins The cuisine of the Maghreb, the western region of North Africa that includes Algeria, Morocco, Tunisia and Libya, as well as Mauritania, is by origin Berber. The cuisines of Algeria, Tunisia and Libya have also been influenced by French and Italian cuisine respectively. Cuisine In Maghrebi cuisine, the most common staple foods are wheat (for ''khobz'' bread and ''couscous''), fish, seafood, goat,"North African Cuisine." [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caraway
Caraway, also known as meridian fennel and Persian cumin (''Carum carvi''), is a biennial plant in the family Apiaceae, native to western Asia, Europe, and North Africa. Etymology The etymology of "caraway" is unclear. Caraway has been called by many names in different regions, with names deriving from the Latin ''cuminum'' ( cumin), the Greek ''karon'' (again, cumin), which was adapted into Latin as ''carum'' (now meaning caraway), and the Sanskrit ''karavi'', sometimes translated as "caraway", but other times understood to mean "fennel".Katzer's Spice PagesCaraway Caraway (''Carum carvi'' L.)/ref> English use of the term caraway dates to at least 1440, possibly having Arabic origin.Walter William Skeat, Principles of English Etymology, Volume 2, page 319. 189Words of Arabic Origin/ref> Description The plant is similar in appearance to other members of the carrot family, with finely divided, feathery leaves with thread-like divisions, growing on stems. The main flow ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coriander
Coriander (;coriander in the Cambridge English Pronouncing Dictionary ''Coriandrum sativum'') is an herb in the family . It is also known as Chinese parsley, dhania, or cilantro (). [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lamb Mince
Ground meat, called mince or minced meat outside North America, is meat finely chopped by a meat grinder or a chopping knife. A common type of ground meat is ground beef, but many other types of meats are prepared in a similar fashion, including pork, veal, lamb, goat meat, and poultry. Dishes Ground meat is used in a wide variety of dishes, by itself, or mixed with other ingredients. It may be formed into meatballs which are then fried, baked, steamed, or braised. They may be cooked on a skewer to produce dishes such as ''adana kebabı'' and ''ćevapi''. It may be formed into patties which are then grilled or fried (hamburger), breaded and fried (''menchi-katsu'', Pozharsky cutlet), or braised (Salisbury steak). It may be formed into meatloaves or pâtés and baked. It may also be used as a filling or stuffing for meat pies and ''böreks'', and also as stuffing. It may be made into meat sauce such as ragù, which in turn is used in dishes like pastitsio and moussaka, or mix ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Menemen (food)
Menemen is a popular traditional Turkish dish which includes eggs, tomato, green peppers, and spices such as ground black and red pepper cooked in olive oil. Menemen may be made with onions, but the addition of onions is often debated and is more common when menemen is eaten as a main dish, rather than at breakfast. The dish is similar to shakshouka. Menemen is commonly eaten for breakfast and served with bread. Its name originates from a small town in Izmir Province. Preparation The tomatoes are typically finely diced or may be grated. Grated and diced tomatoes can also be mixed together, depending on the cook's preferred texture. If onions are being used, they may be added to the pan with the green chili peppers and sautéed with heated butter or oil. Aleppo pepper may be added. The addition of onions is often debated and is more common when menemen is not eaten at breakfast but as a main dish. Some Turkish cooks like Saniye Anne insist that a proper menemen can not be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Merguez
Merguez () is a red, spicy mutton- or beef-based fresh sausage in Maghrebi cuisine. Since the late 20th century, it has been popular in France and Great Britain due to the large Algerian populations. Merguez is a sausage made with uncooked lamb, beef, or a mixture stuffed into a lamb-intestine casing. It is heavily spiced with cumin and chili pepper or harissa, which give it its characteristic piquancy and red color, as well as other spices such as sumac, fennel and garlic. Merguez is usually eaten grilled. While not in traditional maghrebi couscous, it is often used in Couscous royal in France. It is also eaten in sandwiches and with french fries. Etymology There are several spellings in Arabic ( ''mirkas'', pl. ''marākis''; ''mirkās'', ''markas'' and ''mirqāz''). The hesitation between ''k'' and ''q'' probably reflects the pronunciation , for which there is no standard Arabic spelling; further confusing matters is that in some maghrebi dialects, Arabic qāf is sometim ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
.svg "Click for more on -> Maghreb")
