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Skhug
Zhug ( he, סְחוּג, s'ḥug), sahawiq (Yemeni Arabic: ) or bisbas ( Somali: ) is a hot sauce originating in Yemeni cuisine. In other countries of the Arabian Peninsula it is also called ma'booj ( ar, معبوج}). Etymology The word ''sahawiq'' comes from the Arabic root ( s-ḥ-q) which means to pestle or to crush. Varieties Varieties in Yemen include (green sahawiq), (red sahawiq), and (sahawiq with cheese, usually Yemeni cheese). ''Sahawiq'' is one of the main ingredients of ''saltah''. ''Wazif'' (traditional Yemeni dried baby sardines) is sometimes added to the ''sahawiqs ingredients and it is known as ''sahawiq wazif'' ( ar, سحاوق وزف, link=no). In Israel, one can find ("red zhug"), ("green zhug") and ("brown zhug"), which has added tomatoes. Red zhug is made with red peppers while green zhug is made with green peppers, or jalapeños. Zhug may be referred to by the generic term ( he, חריף, link=no; lit. "hot/spicy"). Also known as zhoug, it is ... [...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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yemen
Yemen (; ar, ٱلْيَمَن, al-Yaman), officially the Republic of Yemen,, ) is a country in Western Asia. It is situated on the southern end of the Arabian Peninsula, and borders Saudi Arabia to the Saudi Arabia–Yemen border, north and Oman to the Oman–Yemen border, northeast and shares maritime borders with Eritrea, Djibouti, and Somalia. Yemen is the second-largest Arabs, Arab sovereign state in the peninsula, occupying , with a coastline stretching about . Its constitutionally stated Capital city, capital, and largest city, is Sanaa. As of 2021, Yemen has an estimated population of some 30.4 million. In ancient times, Yemen was the home of the Sabaeans, a trading state that included parts of modern-day Ethiopia and Eritrea. Later in 275 AD, the Himyarite Kingdom was influenced by Judaism. Christianity arrived in the fourth century. Islam spread quickly in the seventh century and Yemenite troops were crucial in the early Islamic conquests. Several Dynasty, dynasties ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shawarma
Shawarma (; ar, شاورما) is a popular Middle Eastern dish that originated in the Ottoman Empire, consisting of meat cut into thin slices, stacked in a cone-like shape, and roasted on a slowly-turning vertical rotisserie or spit. Traditionally made with lamb or mutton, it may also be made with chicken, turkey, beef, or veal. Thin slices are shaved off the cooked surface as it continuously rotates. Shawarma is a popular street food in the greater Middle East, including Egypt, Iraq, and the Levant. Etymology ''Shawarma'' is an Arabic rendering of Turkish term ''çevirme'' (, "turning"), referring to the turning rotisserie. History Although the roasting of meat on horizontal spits has an ancient history, the shawarma technique—grilling a vertical stack of meat slices and cutting it off as it cooks—first appeared in the 19th-century Ottoman Empire, in what is now Turkey, in the form of doner kebab. Both the Greek gyros and shawarma are derived from this. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Muhammara
''Muhammara'' ( ar, محمرة "reddened") or mhammara is a spicy dip made of walnuts, red bell peppers, pomegranate molasses, and breadcrumbs. It is associated with Aleppo, but can also be found in Turkey, especially in southeastern regions, where Arab dishes are more common in the local cuisine because of the Syrian cultural influence, as well as in Western Armenian cuisine. In Turkey, muhammara is referred to as ''acuka'' and is served as part of the mezze platter appetizer course. Ingredients The principal ingredients are usually fresh or dried peppers, usually Aleppo pepper, ground walnuts, breadcrumbs, and olive oil. It may also contain garlic, salt, lemon juice, pomegranate molasses, and sometimes spices (''e.g.'' cumin). It may be garnished with mint leaves or parsley. Usage Muhammara is eaten as a dip with bread, as a spread for toast, and as a sauce for kebabs, grilled meats, and fish. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maghreb 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] |
Harissa
Harissa ( ar, هريسة ''harīsa'', from Maghrebi Arabic) is a hot chili pepper paste, native to the Maghreb. The main ingredients are roasted red peppers, Baklouti peppers (), spices and herbs such as garlic paste, caraway seeds, coriander seeds, cumin and olive oil to carry the oil-soluble flavors. Rose harissa, made with rose petals, is also made. Tunisia is the biggest exporter of prepared harissa and UNESCO lists it as part of Tunisia's Intangible Cultural Heritage. The origin of harissa goes back to the importation of chili peppers into Maghrebian cuisine by the Columbian exchange, presumably during the Spanish occupation of Ottoman Tunisia between 1535 and 1574. Etymology The word derives from the Arabic root 'harasa' () 'to pound, to break into pieces', referring to pounding chilis. Consumption and culinary traditions Algeria In Algeria, harissa is commonly added to soups, stews, and couscous. Harissa paste can also be used as a rub for meat or eggplants. A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caucasian Cuisine
The cuisine of the Caucasus refers to the cuisine of Armenia, Azerbaijan, Georgia and North Caucasus. Traditional dishes Plates Some popular cheeses from the Caucasus include: * Ashvlagwan ''(Ашвлагуан)'' — Abkhaz smoked cheese, similar to sulguni. * Chechil ''(Չեչիլ)'' — String (often smoked) cheese, made in Armenia. * Chechili ''(ჩეჩილი)'' — Cheese in shape of ropes, made in south Georgia. * Adyga kwae — ''(Адыгэ Къуае)'' - Mild cheese, made in Circassia. * Chkinti' ''(ჭყინტი)'' - Salty and "juicy" cheese made originally in Imereti. * Dambalkhacho ''(დამბალხაჭო)'' — "Rotten" cheese made in Pshavi and Mtiuleti. * Guda ''(გუდა)'' — Cheese made from sheep milk in Tusheti. Its preparation takes 20 days. * Iron tsykht ''(Ирон Цыхт)'' — Cheese made in Ossetia. * Qatik — Sour creamy cheese, made in Azerbaijan. * Sulguni ''(სულგუნი)'' — One of the most famous che ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ajika
Ajika or adjika (, ) is a Georgian- Abkhazian hot, spicy, but subtly flavored dip, often used to flavor food. In 2018, the technology of ajika was inscribed on the Intangible Cultural Heritage of Georgia list. The name derives from the Abkhaz word ''аџьыка'' "salt". The Abkhazian variant of ajika is based on a boiled preparation of hot red peppers, garlic, herbs, and spices such as coriander, dill, blue fenugreek (only found in mountain regions such as the Alps or the Caucasus), salt, and walnut. A dry form of ajika exists that looks like small red clumps mixed with a looser version of the spice mixture. Home-made ajika is available from many market stalls in the Caucasus and in the Krasnodar Krai of Russia. Tomatoes are not an ingredient of traditional ajika, though different versions of ajika, sometimes having tomatoes or tomato paste as an ingredient, are produced on a commercial scale and sold in supermarkets in Russia and Ukraine. Common varieties of ajika res ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pulicaria
''Pulicaria'' is a genus of flowering plant in the sunflower family, native to Europe, Asia, and Africa. In North America ''Pulicaria'' is known by the common name false fleabane. ''Pulicaria'' species accepted by the Plants of the World Online as of June 2022: *'' Pulicaria adenophora'' *'' Pulicaria albida'' *'' Pulicaria alveolosa'' *'' Pulicaria angustifolia'' *'' Pulicaria arabica'' *'' Pulicaria argyrophylla'' *'' Pulicaria armena'' *'' Pulicaria aromatica'' *'' Pulicaria attentuata'' *'' Pulicaria aualites'' *'' Pulicaria aucheri'' *'' Pulicaria auranitica'' *'' Pulicaria aylmeri'' *'' Pulicaria baluchistanica'' *'' Pulicaria boissieri'' *'' Pulicaria burchardii'' *'' Pulicaria canariensis'' *'' Pulicaria carnosa'' *'' Pulicaria chrysantha'' *'' Pulicaria clausonis'' *'' Pulicaria collenettei'' *''Pulicaria confusa'' *'' Pulicaria diffusa'' *'' Pulicaria dioscorides'' *'' Pulicaria discoidea'' *'' Pulicaria diversifolia'' *'' Pulicaria dumulosa' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mortar And Pestle
Mortar and pestle is a set of two simple tools used from the Stone Age to the present day to prepare ingredients or substances by crushing and grinding them into a fine paste or powder in the kitchen, laboratory, and pharmacy. The ''mortar'' () is characteristically a bowl, typically made of hard wood, metal, ceramic, or hard stone such as granite. The ''pestle'' (, also ) is a blunt, club-shaped object. The substance to be ground, which may be wet or dry, is placed in the mortar where the pestle is pounded, pressed, and rotated into the substance until the desired texture is achieved. Mortars and pestles have been used in cooking since prehistory; today they are typically associated with the profession of pharmacy due to their historical use in preparing medicines. They are used in chemistry settings for pulverizing small amounts of chemicals; in arts and cosmetics for pulverizing pigments, binders, and other substances; in ceramics for making grog; in masonry and in othe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Black Pepper
Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in diameter (fresh and fully mature), dark red, and contains a stone which encloses a single pepper seed. Peppercorns and the ground pepper derived from them may be described simply as ''pepper'', or more precisely as ''black pepper'' (cooked and dried unripe fruit), ''green pepper'' (dried unripe fruit), or ''white pepper'' (ripe fruit seeds). Black pepper is native to the Malabar Coast of India, and the Malabar pepper is extensively cultivated there and in other tropical regions. Ground, dried, and cooked peppercorns have been used since antiquity, both for flavour and as a traditional medicine. Black pepper is the world's most traded spice, and is one of the most common spices added to cuisines around the world. Its spiciness is due to t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cardamom
Cardamom (), sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genera ''Elettaria'' and ''Amomum'' in the family Zingiberaceae. Both genera are native to the Indian subcontinent and Indonesia. They are recognized by their small seed pods: triangular in cross-section and spindle-shaped, with a thin, papery outer shell and small, black seeds; ''Elettaria'' pods are light green and smaller, while ''Amomum'' pods are larger and dark brown. Species used for cardamom are native throughout tropical and subtropical Asia. The first references to cardamom are found in Sumer, and in the Ayurvedic literatures of India. Nowadays it is also cultivated in Guatemala, Malaysia, and Tanzania. The German coffee planter Oscar Majus Klöffer introduced Indian cardamom to cultivation in Guatemala before World War I; by 2000, that country had become the biggest producer and exporter of cardamom in the world, followed by India. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
