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Pekmez
Pekmez (; ) is a molasses-like syrup obtained after condensing juices of fruit must, especially grape, by boiling it with a coagulant agent like wood ashes or ground carob seeds. It is used as a syrup or mixed with tahini for breakfast. Etymology Pekmez is etymologically Oghuz Turkic in origin and it was called ''bekmes'' in the past. The oldest written account of the word is recorded in 1073 dictionary '' Dīwān Lughāt al-Turk'' by Mahmud al-Kashgari. History Fruit molasses, defrutum, goes back to the classical period. During the Byzantine era, the region of Trapezus (modern Trebizond) grew mulberry trees for silkworms. Local Armenians used mulberries to make a sweet syrup called ''petmez'' or ''pekmez''; the Greeks made grape syrup, ''siraios'' (σιραίος). After the Byzantine Empire fell, the term ''petmez'' replaced the Greek names for grape syrup in Greek, in the form ''petimezi''. Regional variants In Turkey, sugar beet (''şeker pancarı''), figs ('' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tahini
Tahini () (, or in Iraq: (rashi-راشي)) is a Middle Eastern condiment (a seed butter) made from ground sesame seeds. The most common variety comes from hulled seeds, but unhulled ones can also be used; the latter variety is slightly bitter, but more nutritious. The seeds are more commonly roasted than raw. Tahini can be served by itself (as a dip), made into a salad dressing, or used as a major ingredient in hummus, baba ghanoush, and halva. Tahini is used in the cuisines of the Levant and Eastern Mediterranean, the South Caucasus, the Balkans, South Asia, Central Asia, and amongst Ashkenazi Jews as well as parts of Russia and North Africa. Sesame paste, used in some East Asian cuisines, may differ only slightly from tahini. Etymology ''Tahini'' is of Semitic origin and comes from a colloquial Levantine Arabic pronunciation of (), or more accurately (), whence also English ''tahina'' and Hebrew ''ṭḥina'' . It is derived from the root , which as a verb means ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grape Syrup
Grape syrup is a condiment made with concentrated grape juice. It is thick and sweet because of its high ratio of sugar to water. Grape syrup is made by boiling grapes, removing their skins, and squeezing them through a sieve to extract the juice. Like other fruit syrups, a common use of grape syrup is as a topping to sweet cakes, such as pancakes or waffles. Names and etymology The ancient Greek name for grape syrup is (), in the general category of (), which translates to 'boiled'. The Greek name was used in Crete and, in modern times, in Cyprus. ' is the name for a type of Mediterranean grape syrup. The word comes from the Persian language, Persian ''petmez'' (پتمز), which usually refers to grape syrup, but is also used to refer to mulberry and other fruit syrups. (not to be confused with ) is the southern Italian term for grape syrup. It is made only from cooked wine grape must (), with no fermentation involved. There is no alcohol or vinegar content, and no add ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Must
Must is freshly crushed Juice, fruit juice (usually grape juice) that contains the skins, seeds, and stems of the fruit. The solid portion of the must is called pomace and typically makes up 7–23% of the total weight of the must. Making must is the first step in winemaking. Because of its high glucose content, typically between 10 and 15%, must is also used as a sweetener in a variety of cuisines. Unlike commercially sold grape juice, which is Filtration, filtered and Pasteurization, pasteurized, must is thick with Suspension (chemistry), particulate matter, Opacity, opaque, and comes in various shades of brown and purple. The name comes from the Latin ''vinum mustum''; . Winemaking The length of time the pomace stays in the juice is critical for the final character of the wine. When the winemaker judges the time to be right, the juice is drained off the pomace, which is then pressed to extract the juice retained by the matrix. Yeast in winemaking, Yeast is added to the juice ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ottoman Cuisine
Ottoman cuisine is the cuisine of the Ottoman Empire and its continuation in the cuisines of Greece, Turkey, the Balkans, Caucasus, Middle East and Northern Africa. Sources The Ottoman palace kitchen registers (''matbah-i amire defterleri'') are important primary sources for studies of early modern Ottoman cuisine containing information on ingredients and names of food dishes cooked by the palace kitchens. Many cookbooks were published beginning in the 19th century reflecting the cultural fusions that characterized the rich cuisine of Istanbul's elites in the Late Ottoman period as new ingredients like tomatoes became widely available. There are few extant recipe collections before this era. The earliest Ottoman cookbook is credited to Muhammad Shirvânî's 15th-century expansion of the earlier Arabic ''Kitab al-Tabikh'' by Muhammad bin Hasan al-Baghdadi. '' Diwan Lughat al-Turk'' (the earliest Turkish language dictionary) is often consulted as a source for the influenc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alan Davidson (food Writer)
Alan Eaton Davidson Order of St Michael and St George, CMG (30 March 1924 – 2 December 2003) was a British diplomat and writer best known for his writing and editing on food and gastronomy. After leaving Queen's College, Oxford, in 1948, Davidson joined the British diplomatic service, rising through the ranks to conclude his career as ambassador to Laos, from 1973 to 1975. He retired early and devoted himself to full-time writing about food, encouraged by Elizabeth David and others. He published more than a dozen books between his retirement and 2002, but his ''magnum opus'' was ''The Oxford Companion to Food'', a work of more than a million words, which took twenty years to complete and was published to international acclaim in 1999. Life and career Early years Davidson was born in Derry, Northern Ireland, the son of William John Davidson (1899–1959), inspector of taxes, and his wife, Constance, ''née'' Eaton (1889–1974).Levy, Paul"Davidson, Alan Eaton (1924–2003), dip ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pomegranates
The pomegranate (''Punica granatum'') is a fruit-bearing deciduous shrub in the family Lythraceae, subfamily Punicoideae, that grows between tall. Rich in symbolic and mythological associations in many cultures, it is thought to have originated from Afghanistan and Iran before being introduced and exported to other parts of Asia, Africa, and Europe. It was introduced into Spanish America in the late 16th century and into California by Spanish settlers in 1769. It is widely cultivated throughout West Asia and the Caucasus region, South Asia, Central Asia, north and tropical Africa, the drier parts of Southeast Asia, and the Mediterranean Basin. The fruit is typically in season in the Northern Hemisphere from September to February, and in the Southern Hemisphere from March to May. The pomegranate and its juice are variously used in baking, cooking, juice blends, garnishes, non-alcoholic drinks, and cocktails. Etymology The name ''pomegranate'' derives from medieval Lati ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Date (fruit)
''Phoenix dactylifera'', commonly known as the date palm, is a flowering-plant species in the palm family Arecaceae, cultivated for its edible sweet fruit called dates. The species is widely cultivated across northern Africa, the Middle East, the Horn of Africa, Australia, South Asia, and the desert regions of Southern California in the United States. It is naturalized in many tropical and subtropical regions worldwide. ''P. dactylifera'' is the type species of genus '' Phoenix'', which contains 12–19 species of wild date palms. Date palms reach up to 60–110 feet in height, growing singly or forming a clump with several stems from a single root system. Slow-growing, they can reach over 100years of age when maintained properly. Date fruits (dates) are oval-cylindrical, long, and about in diameter, with colour ranging from dark brown to bright red or yellow, depending on variety. Containing 61–68percent sugar by mass when dried, dates are consumed as sweet snack ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Grape Dishes
This is a list of notable grape dishes and foods that are prepared using grapes as a primary ingredient. Raisin dishes and foods are also included in this article. Grape dishes and foods A grape is a fruit, botanically a berry, of the deciduous woody vines of the flowering plant genus ''Vitis''. * Churchkhela – grape must is a main ingredient * Grape hull pie – pie made out of muscadine grapes and grape skins. * Grape ice cream – ice cream with a grape flavor, some recipes use grape juice in its preparation. * Grape leaves – the leaves of the grapevine plant, which are used in the cuisines of a number of cultures * Grape pie – a pie with grape filling. * Grape seed oil – oil pressed from the seeds of grapes. * Grape syrup – a thick and sweet condiment made with concentrated grape juice :* Jallab – a type of fruit syrup popular in the Middle East made from carob, dates, grape molasses and rose water :* Pekmez – a molasses-like syrup obtained after conde ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
