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Qatir (syrup)
Qatir, or attar (Arabic: قَطْر) is a type of sweet syrup used in the preparation of Middle Eastern desserts. It is made of primarily sugar and water, and is reduced slightly until somewhat golden and thicker. It is sometimes accented by steeping additional flavorings such as lemon juice, rose water or oil, or attar (a rose-hinted plant of similar name). It is an essential addition to many Arabic or Levantine desserts, and is added cold or at room temperature to a hot dessert after it is baked. Name Qatir is also referred to as ''sheera'' (), or as ''sharbat'' (sometimes ''sherbet'') () in Egyptian Arabic. Ingredients and Preparation Qatir is usually prepared by boiling sugar in water, lemon juice is added to prevent sugar from crystalizing, lemon juice can accelerate breaking down sucrose into fructose and glucose. The syrup is ordinarily scented with rose water or orange flower water, the exact ingredients and quantities may vary depending on the dish the qatir was ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rose Water
Rose water, or rosewater, is a flavoured water created by steeping rose petals in water. It is typically made as a by-product during the distillation of rose petals to create rose oil for perfumes. Rose water is widely utilized to flavour culinary dishes and enhance cosmetic products, and it is significant in religious rituals throughout Eurasia. Iran is a major producer, supplying around 90% of the world's rose water demand. Central Iran is home to the annual Golabgiri festival each spring. Thousands of tourists visit the area to celebrate the rose harvest for the production of rosewater. History Since ancient times, roses have been used medicinally, nutritionally, and as a source of perfume. Rose perfumes are made from rose oil, also called " attar of roses", which is a mixture of volatile essential oils obtained by steam-distilling the crushed petals of roses. Rose water is a by-product of this process. Before the development of the technique of distilling rose wate ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Honey
Honey is a sweet and viscous substance made by several species of bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of plants (primarily floral nectar) or the secretions of other insects, like the honeydew of aphids. This refinement takes place both within individual bees, through regurgitation and enzymatic activity, and during storage in the hive, through water evaporation that concentrates the honey's sugars until it is thick and viscous. Honey bees stockpile honey in the hive. Within the hive is a structure made from wax called honeycomb. The honeycomb is made up of hundreds or thousands of hexagonal cells, into which the bees regurgitate honey for storage. Other honey-producing species of bee store the substance in different structures, such as the pots made of wax and resin used by the stingless bee. Honey for human consumption is collected ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arab Cuisine
Arab cuisine collectively refers to the regional culinary traditions of the Arab world, consisting of the Maghreb (the west) and the Mashriq (the east). These cuisines are centuries-old and reflect the culture of trading in ingredients, spices, herbs, and commodities among the Arabs. The regions have many similarities, but also unique traditions. They have also been influenced by climate, cultivation, and mutual commerce. Medieval cuisine Breads The white bread was made with high-quality wheat flour, similar to bread but thicker, the fermented dough was leavened usually with yeast and "baker's borax" () and baked in a ''tandoor''. One poetic verse describing this bread: "In the farthest end of Karkh of Baghdad, a baker I saw offering bread, wondrous fair. From purest essence of wheat contrived. Radiant and absolute, you may see your image reflected, crystal clear. rounds glowing with lovely whiteness, more playful than gorgeous singing girls, They look like crystal trays, an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Syrups
This is a list of notable syrups. In cooking, a syrup is a condiment that is a thick, viscous liquid consisting primarily of a Solution (chemistry), solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit crystals. Its consistency is similar to that of molasses. The viscosity arises from the hydrogen bonds between the dissolved sugar, which has many hydroxyl () groups, and the water. Syrups * Acetomel – a syrup made from honey and vinegar with a sweet and sour taste * Agave syrup – a Sugar substitute, sweetener commercially produced from several species of agave * Attar (syrup), Attar – a type of sweet syrup used in the preparation of Middle Eastern desserts * Barley malt syrup – an unrefined sweetener processed by extraction from Sprouting, sprouted, i.e., malted, barley, containing approximately 65 percent maltose, 30 percent complex carbohydrate, 3% protein * Birch syrup – a savory mineral-tasting syrup made ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Halawet El Jibn
Halawet el-jibn ( / ''Ḥalāwat al-jibn'') (cheese sweet) is a Levantine dessert made of a semolina and cheese dough, filled with ''qishta''. Its origin somewhere from central Syria. It is found in other regions in the Levant and the Middle East notably Tripoli, Lebanon, and has been brought by Syrian Immigrants to other countries such as Türkiye and Germany. Ingredients This dessert is primarily made of a semolina and cheese dough (containing traditionally Akkawi or Majdoola cheese, but also mozzarella or some mix of cheeses), a sugar syrup locally called ʾaṭər (), and orange flower water or rose water. It is normally filled with cream or clotted cream () and decorated with pistachio. Rose petal jam can be used as a garnish as well. See also * Blintz A cheese blintzes or blintz (; ) is a rolled filled pancake in Ashkenazi Jewish cuisine, in essence a wrap based on a '' crepe'' or Russian ''blini''. The corresponding Russian dish is called '' blinchiki'', literal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lokma
Lokma is a dessert made of leavened and deep fried dough balls, soaked in syrup or honey, sometimes coated with cinnamon or other ingredients. The dish was described as early as the 13th century by al-Baghdadi as ''luqmat al-qādi'' (), "judge's morsels". Etymology The Arabic word () (plural ), means ''morsel'', ''mouthful'', or ''bite''. The dish was known as () or "judge's morsels" in 13th-century Arabic cookery books, and the word ''luqma'' or ''loqma'' by itself has come to refer to it. The Turkish name for the dish, , is derived from the Arabic, as is the Greek name (). History The recipe for ''Luqmat al-Qadi'', yeast-leavened dough boiled in oil and doused in honey or sugar syrup with rosewater, dates back to at least the early medieval In the history of Europe, the Middle Ages or medieval period lasted approximately from the 5th to the late 15th centuries, similarly to the post-classical period of World history (field), global history. It began with t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Knafeh
Knafeh () is a traditional Arab dessert made with '' kadayif'' (spun pastry dough) layered with cheese and soaked in a sweet, sugar-based syrup called attar. Knafeh is a popular throughout the Arab world, especially in the Levant, and is often served on special occasions and holidays. The most common variant of knafeh in Jordan and Palestine, ''Knafeh Nabulseyeh'', originated in the Palestinian city of Nablus. Etymology The English language borrows the word "''knafeh''" from Levantine and Egyptian Arabic, and widely transliterates it as , and similar variations. The ultimate origin of the word knafeh is debated. Some sources state that it comes from the Coptic Egyptian word "", meaning a bread or cake. Another view is that it comes from a Semitic root with a meaning of "side" or "wing", and from the Arabic , "to flank or enclose". Early uses are found in stories like ''One Thousand and One Nights''. History A common story is that the knafeh was created to satisfy the hunger ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Refrigerator
A refrigerator, commonly shortened to fridge, is a commercial and home appliance consisting of a thermal insulation, thermally insulated compartment and a heat pump (mechanical, electronic or chemical) that transfers heat from its inside to its external environment so that its inside is cooled to a temperature below the room temperature. Refrigeration is an essential Food preservation, food storage technique around the world. The low temperature reduces the reproduction rate of bacteria, so the refrigerator lowers the rate of Food spoilage, spoilage. A refrigerator maintains a temperature a few degrees above the freezing point of water. The optimal temperature range for perishable food storage is .Keep your fridge-freezer clean and ice-free ''BBC''. 30 April 2008 A freezer is a specialized refrigerator, or portion of a refrigerator, that maintains its contents’ temperature below the freezing point of water. The refrigerator replaced the icebox, which had been a common househ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Basbousa
Basbousa () is a sweet, syrup-soaked semolina dessert that is typically associated with Egyptian cuisine. Similar but slightly different dishes are also popular in the wider region. The semolina batter is baked in a sheet pan, then sweetened with sugar syrup and typically cut into diamond (lozenge) shapes or squares. History The ''Oxford Companion to Food'' (3rd edition) suggests that basbousa might have developed from a dish called ma'mounia, which was created around the 10th century. Ma'mounia was made by cooking rice in fat and syrup. This recipe was later adapted to use semolina, with the batter being cooked first and then soaked in syrup. Another take on its origin suggests that basbousa was first made during the 16th century in the Ottoman Empire, likely in what is modern-day Turkey, to celebrate the conquest of Armenia. Names It is found in the cuisines of the Middle East, the Balkans and the North Africa under a variety of names. *, sq-definite, revanija *Arabic: ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mutabbaq
Murtabak, or Mutabbaq (, ), is a Yemeni stuffed pancake or pan-fried bread commonly found in the Arabian Peninsula, the Indian subcontinent, and Southeast Asia, notably in Saudi Arabia, Yemen, Indonesia, Malaysia, Singapore, Brunei, and Southern Thailand. Depending on the location, the name and ingredients can vary significantly. The name ''mutabbaq'' means "folded" in Arabic. Murtabak is often described as a spicy folded omelette or pancake with bits of vegetables. Its most common form is made from pan-fried crepes, usually stuffed with beaten eggs, chopped leeks, chives, or green onion, and minced meat, which is then folded and cut into squares. In Malaysia, murtabak was originally sold in mamak stalls, and usually includes minced meat (beef or chicken, sometimes goat meat or mutton) along with garlic, egg, and onion, and is eaten with curry, sliced cucumber, syrup-pickled onions, or tomato sauce. In Indonesia, the term ''martabak'' refers to two dishes: '' martabak manis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Qatayef
Qatayef or qata'if ( ) is an Arab cuisine, Arabic dessert. It is a type of sweet dumpling filled with cream or nuts, or a filled folded pancake with a thickness similar to a Scottish crumpet. Etymology The Arabic word ''qaṭaːyif'' () is derived from the Arabic root ''q-ṭ-f'', meaning to pick up or to pluck. Origin Qatayef is believed to be of Fatimid origin. Some believe that qatayef are the creation of the Fatimid Dynasty, however, their history dates back to the Abbasid Caliphate, 750–1258 CE. Qatayef was mentioned in a tenth century Arabic cookbook dating back to the Abbasid Caliphate by Ibn Sayyar al-Warraq called ''Kitab al-Ṭabīḫ'' (, ''The Book of Dishes''). The book was later translated by Nawal Nasrallah under the name ''Annals of the Caliphs' Kitchens''. The traditional stuffing of Qatayef, as evident in a number of Medieval Arabic cookbooks, is crushed almond and sugar. In these recipes, once the pancake was stuffed, it would sometimes be fried in walnut o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baklava
Baklava (, or ; ) is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey. It was one of the most popular sweet pastries of Ottoman cuisine. There are several theories for the origin of the pre-Ottoman version of the dish. In modern times, it is a common dessert among cuisines of countries in West Asia, Southeast Europe, Central Asia, and North Africa. It is also enjoyed in Pakistan and Afghanistan, where, although not a traditional sweet, it has carved out a niche in urban centers. Etymology The word ''baklava'' is first attested in English in 1650, a borrowing from . The name ''baklava'' is used in many languages with minor phonetic and spelling variations. The earliest known reference to baklava is in a poem by the 15th century mystic Kaygusuz Abdal. The historian Paul D. Buell argues that the word ''baklava'' may come from the Mongolian root ' 'to tie, wrap up, pile up' composed with the Turkic verbal ending ''-v'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
