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Kibbeh Safarjaliyeh
Kibbeh safarjaliyeh or kibbeh bi'safarjaliyeh (sometimes kubbah), () is a dish of Syrian cuisine that consists of lamb or beef chunks as well as kibbeh in safarjaliyeh, a broth consisting of quince, pomegranate juice, pomegranate molasses, and beef broth. It is a variation of kibbeh, a common dish in Levantine cuisine. Place of occurrence Kibbeh safarjaliyeh is an authentic Aleppo, Aleppine dish. The city is known for its many variations of kibbeh with this and others mixing sour with savory flavors. It is thought that there are over 58 variations from the city. While many of these variations have spread across the Levant, safarjaliyeh seems to have remained largely local to Aleppo. Preparation and use It is made by pounding Bulgur, bulgur wheat with ground meat into a paste and forming it into balls stuffed with butter and spices. The kibbeh is boiled before being simmered in the beef broth with the pomegranate juice, meat, and quince. Typically, the dish is served warm as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Syrian Cuisine
Syrian cuisine is a Mediterranean cuisine, Mediterranean and Middle Eastern cuisine, Middle Eastern cuisine that traces back to ancient civilization in Syria and the region. Syrian specialties makes use of eggplant, zucchini, garlic, meat (mostly from mutton, lamb and sheep), sesame seeds, rice, chickpeas, fava beans, lentils, steak, cabbage, cauliflower, vine leaves, pickled turnips, cucumbers, tomatoes, olive oil, lemon juice, Mentha, mint, pistachios, honey and fruits. Selections of appetizers known as ''meze, mezze'' are customarily served along with pita, Arabic bread before the Syrian meal's main course, which is followed by coffee, with Dessert, sweet confections or fruits at will. Many recipes date from at least the 13th century.Eddé, Anne-Marie. (1999). ''La Principauté ayyoubide d'Alep (579/1183 – 658/1260)''. Foods ''Meze'' Stuffed vine leaves ''Kebab'' ''Kibbe'' A variety of Syrian dishes made from a fried, baked, grilled, cooked, or raw mixture of bul ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Quince
The quince (; ''Cydonia oblonga'') is the sole member of the genus ''Cydonia'' in the Malinae subtribe (which contains apples, pears, and other fruits) of the Rosaceae family. It is a deciduous tree that bears hard, aromatic bright golden-yellow pome fruit, similar in appearance to a pear. Ripe quince fruits are hard, tart, and astringent. They are eaten raw or processed into jam, quince cheese, or alcoholic drinks. The quince tree is sometimes grown as an ornamental plant for its attractive pale pink blossoms and as a miniature bonsai plant. In ancient Greece, the word for quince was used ribaldly by poets such as Aristophanes to signify teenage breasts. Description Quinces are shrubs or small trees up to tall and wide. Young twigs are covered in a grey down. The leaves are oval, and are downy on the underside. The solitary flowers, produced in late spring after the leaves, are white or pink. The ripe fruit is aromatic but remains hard; gritty stone cells are disperse ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pomegranate
The pomegranate (''Punica granatum'') is a fruit-bearing deciduous shrub in the family Lythraceae, subfamily Punica, 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 New Spain, Spanish settlers in 1769. It is widely cultivated throughout West Asia and the Caucasus region, South Asia, Central Asia, North Africa, 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, garnish (food), garnishes, non-alcoholic drinks, and cocktails. Etymology The name ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kibbeh
Kibbeh (, also kubba and other spellings; ; ) is a popular dish in the Arab world and the Levant in particular based on spiced lean ground meat and bulgur wheat. Kibbeh is considered to be a national dish of Lebanon and Syria. In Levantine cuisine, kibbeh is made by pounding bulgur wheat together with meat into a fine paste and forming it into ovoid shapes, with toasted pine nuts and spices. It may also be layered and cooked on a tray, deep-fried, grilled, or served raw. The Syrian city of Aleppo can lay claim to at least 17 types of kibbeh. In Mesopotamian cuisine, versions with rice or farina are found. Outside of Syria, versions are found in Cyprus, Egypt, Israel, Palestine, the Persian Gulf, Armenia, and Turkey, and among Assyrian people. It is also found throughout Latin American countries that received substantial numbers of immigrants from the Levant during the late 19th and early 20th centuries, as well as parts of North America. Etymology The word kibbeh firs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Levantine Cuisine
Levantine cuisine is the traditional cuisine of the Levant, in the sense of the rough area of former Ottoman Syria. The cuisine has similarities with Egyptian cuisine, North African cuisine and Ottoman cuisine. It is particularly known for its ''meze'' spreads of hot and cold dishes, most notably among them ''ful medames'', ''hummus'', ''tabbouleh'' and '' baba ghanoush'', accompanied by bread. History The history of Levantine cuisine can be traced back to the early civilizations that flourished in the region, such as the Canaanites, Israelites, Phoenicians, and Hittites. These ancient cultures developed complex agricultural systems, producing grains, legumes, fruits, and vegetables that would become staples of the Levantine diet. Bread, olive oil, and wine were integral to the cuisine from the very beginning, and remain so today. Levantine dishes Classic Mezes or small dishes * '' Baba ghanoush'' (بابا غنوج)—a dip made from baked, mashed eggplant mixed with lemon, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aleppo
Aleppo is a city in Syria, which serves as the capital of the Aleppo Governorate, the most populous Governorates of Syria, governorate of Syria. With an estimated population of 2,098,000 residents it is Syria's largest city by urban area, and was the largest by population until it was surpassed by Damascus, the capital of Syria. Aleppo is also the largest city in Syria's Governorates of Syria, northern governorates and one of the List of largest cities in the Levant region by population, largest cities in the Levant region. Aleppo is one of List of cities by time of continuous habitation#West Asia, the oldest continuously inhabited cities in the world; it may have been inhabited since the sixth millennium BC. Excavations at Tell as-Sawda and Tell al-Ansari, just south of the old city of Aleppo, show that the area was occupied by Amorites by the latter part of the third millennium BC. That is also the time at which Aleppo is first mentioned in cuneiform tablets unearthed in Ebl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Levant
The Levant ( ) is the subregion that borders the Eastern Mediterranean, Eastern Mediterranean sea to the west, and forms the core of West Asia and the political term, Middle East, ''Middle East''. In its narrowest sense, which is in use today in archaeology and other cultural contexts, it is equivalent to Cyprus and a stretch of land bordering the Mediterranean Sea in Western AsiaGasiorowski, Mark (2016). ''The Government and Politics of the Middle East and North Africa''. p. 5: "... today the term ''Levantine'' can describe shared cultural products, such as Levantine cuisine or Levantine archaeology". .Steiner & Killebrew, p9: "The general limits ..., as defined here, begin at the Plain of 'Amuq in the north and extend south until the Wâdī al-Arish, along the northern coast of Sinai. ... The western coastline and the eastern deserts set the boundaries for the Levant ... The Euphrates and the area around Jebel el-Bishrī mark the eastern boundary of the northern Levant, as d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bulgur
Bulgur (; ; ; ), or Borghol (), is a cracked wheat foodstuff found in Egyptian cuisine, South Asian cuisine and West Asian cuisine. Characteristics Bulgur is distinct from cracked wheat, which is crushed wheat grain that, unlike bulgur, has not been parboiled. Bulgur is a common ingredient in cuisines of many countries of the West Asian cuisine and Mediterranean Basin. It has a light, nutty flavor. Bulgur is recognized as a whole grain by the United States Department of Agriculture. Composition and nutrition Cooked bulgur is 78% water, 19% carbohydrates, 3% protein (nutrient), protein, and contains negligible fat (table). A reference serving supplies of food energy. A study of uncooked samples from different sources found, with some variation between samples, about 9% protein, 11% moisture, 1% ash, 70% starch of which 2–2.8% beneficial resistant starch, 7% fibre, mostly beneficial insoluble fibre. Culinary uses Bulgur does not require cooking, although it can be includ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pome
In botany, a pome is a type of fruit produced by flowering plants in the subtribe Malinae of the family Rosaceae. Pome fruits consist of a central "core" containing multiple small seeds, which is enveloped by a tough membrane and surrounded by an edible layer of flesh. Pome fruit trees are deciduous, and undergo a dormant winter period that requires cold temperatures to break dormancy in spring. Well-known pomes include the apple, pear, and quince. Etymology The word ''pome'' entered English in the late 14th century, and referred to an apple or an apple-shaped object. It derived from the Old French word for "apple": (12th century; modern French is ), which in turn derived from the Late Latin or Vulgar Latin word "apple", originally the plural of Latin "fruit", later "apple". Morphology A pome is an accessory fruit composed of one or more Gynoecium, carpels surrounded by accessory tissue. The accessory tissue is interpreted by some specialists as an extension of the rece ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kibbeh Nayyeh
''Kibbeh nayyeh'' or raw ''kibbeh'' () is a Levantine mezze that consists of minced raw lamb (or beef) mixed with fine bulgur and spices. ''Kibbeh nayyeh'' is often served with mint leaves, olive oil, and green onions. Pita bread is used to scoop it. It is sometimes served with a sauce of garlic or olive oil. Leftovers are then cooked to create a different dish. Many recipes call for ''kibbe nayyeh'' as the "shell" for cooked ''kibbeh''. In this case, however, the ''kibbe'' is rolled into a ball and stuffed with lamb, onions, pine nuts and spices, then fried. As in other dishes based on raw meat, health departments urge to exercise extreme caution when preparing and eating this kind of food. History There are different stories about the origins of Kibbeh nayyeh; however, the most likely theory is that it developed in Aleppo, Syria. The inhabitants of Aleppo would slaughter animals on Sundays and feast days and eat the fresh meat raw. While the other existing theory state ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cherry Kebab
Cherry Kebab () is a special kind of kebab from Aleppo, Syria. It is made with minced lamb and cherry. The name in Arabic is Kebab B’il Karaz. Additional names and varieties include kebab garaz (Jewish),Dweck, Poopa. Aromas of Aleppo: The Legendary Cuisine of Syrian Jews. New York: Ecco Pr, 2007. Print. cherry kabab, kabab bil karaz, cherry meatballs, kebab con cerezas ( Mexican), and (Armenian). Place of occurrence Cherry kebab is a specialty dish from Aleppo, the second largest city in Syria with heritage and history. Specificity Cherry kebab is a stew-like preparation. The specific of this dish is that the true version of cherry kebab requires the use of St. Lucie cherries. St. Lucie cherry (''Prunus cerasus ''Prunus cerasus'' (sour cherry, tart cherry, or dwarf cherry) is an Old World species of ''Prunus'' in the subgenus ''Prunus subg. Cerasus, Cerasus'' (cherries). It has two main groups of cultivars: the dark-red Morello cherry and the lighter- ...'') is a sma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
