|
Tajine
A tagine or tajine, also ''tajin'' or ''tagin'' () is a Maghrebi dish, and also the earthenware pot in which it is cooked. It is also called or . Etymology The Arabic () is derived from Ancient Greek () 'frying-pan, saucepan'. According to some sources, the origin of the word 'tagine' is Persian, pronounced "". Origin According to some sources, the history of tagine dates back to the time of Harun al-Rashid, the fifth Abbasid Caliph. The concept of cooking in a tajine appears in the famous ''One Thousand and One Nights'', an Arabic-language story collection from the 9th century. Today, the cooking pot and its traditional broth are primarily prepared in the Middle East and North Africa, although both are popular in many other countries. There are different ways to prepare the tagine. In the original ''qidra'' style, (clarified butter) is used to lubricate the surface and a puree of chopped onion is added for flavour and aroma. For -style cooking, the ingredients are pla ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tunisian Cuisine
Tunisian cuisine, the cuisine of Tunisia, consists of the cooking traditions, ingredients, recipes and techniques developed in Tunisia since antiquity. It is mainly a blend of Arab cuisine, Arab, Mediterranean cuisine, Mediterranean, Punic people, Punic, and Berber cuisine. Historically, Tunisian cuisine witnessed influence and exchanges with many cultures and nations like Italy, Italians, Andalusians, France, French and Arabs. Like many countries in the Mediterranean basin, the Tunisian cuisine is heavily based on olive oil, spices, tomatoes, seafood and meat. Yet, it has a distinctive spiciness that differs it from surrounding cuisines. Origins Tunisian cuisine developed from Berbers, ancient Carthage, Rome, the Islamic conquest of the Maghreb, and the Ottoman Empire. The Tunisian cuisine has also been strongly influenced by Italian (especially Sicilian cuisine, Sicilian). During its era of French protectorate of Tunisia, French colonial rule Tunisia marketed its difference ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Algerian Cuisine
Algerian cuisine includes multiple flavors and influences, reflecting the country's history and position at the crossroads of the Mediterranean. It is based on both land and sea products. Conquests and demographic movement towards the Algerian territory were two of the main bases of exchanges between the different peoples and cultures. For its location, the culinary traditions of Algeria Amazigh, Andalusian, Arab, Ottoman, Mediterranean. Algerian cuisine offers a variety of dishes depending on the region and the season, but vegetables and cereals remain at its core. Most Algerian dishes are centered around bread, meats (lamb, beef or poultry), olive oil, vegetables, and fresh herbs. Vegetables are often used for salads, soups, tajines, couscous, and sauce-based dishes. Of all the Algerian traditional dishes available, the most famous one is Algerian couscous, couscous, recognized as a national dish since the days of the Numidia, Numidian Kingdom. Ingredients Algeria, like other ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Moroccan Cuisine
Moroccan cuisine () is the cuisine of Morocco, fueled by interactions and exchanges with many cultures and nations over the centuries. Moroccan cuisine is usually a mix of Arab cuisine, Arab, Berber cuisine, Berber, Andalusian cuisine, Andalusi, Mediterranean cuisine, Mediterranean and African cuisine, African cuisines, with minimal European cuisine, European (French and Spanish). Like the rest of the Maghrebi cuisine, Moroccan cuisine has more in common with Middle Eastern cuisine than with the rest of African cuisine, Africa. According to Moroccan chef and cuisine researcher , the oldest traces of Moroccan cuisine that can still be observed today go back to the 7th century BC. Moroccan cuisine is known for its bold and diverse flavors, often achieved through the skillful use of spices such as cumin, cinnamon, turmeric, ginger, and saffron. The cuisine also reflects Morocco’s historical role as a crossroads of civilizations, with Jewish, Moors, Moorish, and Ottoman Empire, O ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Algeria
Algeria, officially the People's Democratic Republic of Algeria, is a country in the Maghreb region of North Africa. It is bordered to Algeria–Tunisia border, the northeast by Tunisia; to Algeria–Libya border, the east by Libya; to Algeria–Niger border, the southeast by Niger; to Algeria–Western Sahara border, the southwest by Mali, Mauritania, and Western Sahara; to Algeria–Morocco border, the west by Morocco; and to the north by the Mediterranean Sea. The capital and List of cities in Algeria, largest city is Algiers, located in the far north on the Mediterranean coast. Inhabited since prehistory, Algeria has been at the crossroads of numerous cultures and civilisations, including the Phoenicians, Numidians, Ancient Rome, Romans, Vandals, and Byzantine Greeks. Its modern identity is rooted in centuries of Arab migrations to the Maghreb, Arab Muslim migration waves since Muslim conquest of the Maghreb, the seventh century and the subsequent Arabization, Arabisation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Diffuser (heat)
A heat diffuser, flame tamer, or simmering plate (UK) is a cooking utensil that is placed on top of a burner on a cooktop to separate the cooking pot or pan from the direct source of heat, making the heat more gentle and even. See also * Brustolina References Food preparation utensils {{tool-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Condensation
Condensation is the change of the state of matter from the gas phase into the liquid phase, and is the reverse of vaporization. The word most often refers to the water cycle. It can also be defined as the change in the state of water vapor to liquid water when in contact with a liquid or solid surface or cloud condensation nuclei within the atmosphere. When the transition happens from the gaseous phase into the solid phase directly, the change is called deposition. Condensation is usually associated with water. Initiation Condensation is initiated by the formation of atomic/molecular clusters of that species within its gaseous volume—like rain drop or snow flake formation within clouds—or at the contact between such gaseous phase and a liquid or solid surface. In clouds, this can be catalyzed by water-nucleating proteins, produced by atmospheric microbes, which are capable of binding gaseous or liquid water molecules. Reversibility scenarios A few distinct rev ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ceramic Glaze
Ceramic glaze, or simply glaze, is a glassy coating on ceramics. It is used for decoration, to ensure the item is impermeable to liquids and to minimize the adherence of pollutants. Glazing renders earthenware impermeable to water, sealing the inherent porosity of earthenware. It also gives a tougher surface. Glaze is also used on stoneware and porcelain. In addition to their functionality, glazes can form a variety of surface finishes, including degrees of glossy or matte finish and color. Glazes may also enhance the underlying design or texture either unmodified or inscribed, carved or painted. Most pottery produced in recent centuries has been glazed, other than pieces in bisque porcelain, terracotta, and some other types. Tiles are often glazed on the surface face, and modern architectural terracotta is often glazed. Glazed brick is also common. Sanitaryware is invariably glazed, as are many ceramics used in industry, for example ceramic insulators for overhead power li ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pottery
Pottery is the process and the products of forming vessels and other objects with clay and other raw materials, which are fired at high temperatures to give them a hard and durable form. The place where such wares are made by a ''potter'' is also called a ''pottery'' (plural ''potteries''). The definition of ''pottery'', used by the ASTM International, is "all fired ceramic wares that contain clay when formed, except technical, structural, and refractory products". End applications include tableware, ceramic art, decorative ware, toilet, sanitary ware, and in technology and industry such as Insulator (electricity), electrical insulators and laboratory ware. In art history and archaeology, especially of ancient and prehistoric periods, pottery often means only vessels, and sculpture, sculpted figurines of the same material are called terracottas. Pottery is one of the Timeline of historic inventions, oldest human inventions, originating before the Neolithic, Neolithic period, w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Olive Oil
Olive oil is a vegetable oil obtained by pressing whole olives (the fruit of ''Olea europaea'', a traditional Tree fruit, tree crop of the Mediterranean Basin) and extracting the oil. It is commonly used in cooking for frying foods, as a condiment, or as a salad dressing. It can also be found in some cosmetics, pharmaceuticals, soaps, and fuels for traditional oil lamps. It also has additional uses in some religions. The olive is one of three core food plants in Mediterranean cuisine, with wheat and grapes. Olive trees have been cultivated around the Mediterranean since the 8th millennium BC. In 2022, Spain was the world's largest producer, manufacturing 24% of the world's total. Other large producers were Italy, Greece, and Turkey, collectively accounting for 59% of the global market. The composition of olive oil varies with the cultivar, altitude, time of harvest, and extraction process. It consists mainly of oleic acid (up to 83%), with smaller amounts of other fatty acids ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oscar Mac Carthy
Oscar Mac Carthy (2 July 1815 – 23 December 1894) was a French explorer, geographer, archaeologist, librarian, and expert on the Maghreb. Early life and family Oscar Louis Alfred Mac Carthy was born in Paris on 2 July 1815. His father was John MacCarthy also known as Jack or Jacque, an Irish immigrant from Cork who had come to France to enlist in the Napoleonic army. His father led the defence of Laghy and the castle at Compiegne, and fought at Waterloo. He was also one of the founders of the . Career Mac Carthy worked for his father as an informal apprentice, collecting data and statistics for geographical publications. By 1830, he had been awarded three medals and a prize of 1000 francs for his regional statistical studies of Württemberg and Brazil. He left Paris in 1848 for Algeria. He spent two years preparing physically and mentally for the exploration he wished to undertake, learning Berber and Arabic in this time. He spent the next 14 years exploring and survey ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ibn Al-Adim
Kamāl al-Dīn Abū ʾl-Ḳāsim ʿUmar ibn Aḥmad ibn Hibat Allāh Ibn al-ʿAdīm (1192–1262; ) was an Arab biographer and historian from Aleppo. He is best known for his work ''Bughyat al-Talab fī Tārīkh Ḥalab'' (; ''Everything Desirable about the History of Aleppo''), a multi-volume collection of biographies of famous men from Aleppo, introduced with a volume on the geography and traditions of the region. It is saved in part in manuscripts in the library of sultan Ahmed III in Topkapi Palace. He also published a chronicle version of the work, ''Zubdat al-Halab fi ta'arikh Halab'' (; ''The Cream of the History of Aleppo''), a copy of which reached the library of Jean-Baptiste Colbert and then the Bibliothèque nationale de France, and selections of which were published with Latin translation by Georg Freytag in 1819. His historical sources are various, some oral and some written, and two of the more famous are Usama ibn Munqidh and Ibn al-Qalanisi (Lewis 1952). Another ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
