|
Sheesh Kebab
Kebab (, ; ar, كباب, link=no, Latn, ar, kabāb, ; tr, kebap, link=no, ) or kabob (North American) is a type of cooked meat dish (food), dish that originates from Middle Eastern cuisine, cuisines of the Middle East. Many variants of the category are popular around the world, including the skewered ''shish kebab'' and the ''doner kebab'' with bread. Kebabs consist of cut up or ground meat, sometimes with vegetables and various other accompaniments according to the specific recipe. Although kebabs are typically cooked on a skewer over a fire, some kebab dishes are oven-baked in a pan, or prepared as a stew such as ''tas kebab''. The traditional meat for kebabs is most often lamb meat, but regional recipes may include beef, Goat meat, goat, Chicken (food), chicken, fish (food), fish, or even pork (depending on whether or not there are specific Religious restrictions on the consumption of pork, religious prohibitions). History In Ibn Sayyar al-Warraq's 10th-century Baghdadi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shish Kebab
Shish kebab is a popular meal of skewered and grilled cubes of meat. It can be found in Mediterranean cuisine and is similar to or synonymous with dishes called shashlik and khorovats, found in the Caucasus region. It is one of the many types of kebab, a range of meat dishes originating in the Middle East. In North American English, the word ''kebab'' alone often refers to shish kebab, though outside of North America, ''kebab'' may also mean doner kebab. It is traditionally made of lamb but there are also versions with various kinds of meat, poultry, or fish. In Turkey, shish kebab and the vegetables served with it are grilled separately, normally not on the same skewer. Etymology ''Shish kebab'' is an English rendering of tr, şiş (sword or skewer) and ''kebap'' (roasted meat dish), that dates from around the beginning of the 20th century. According to the ''Oxford English Dictionary'', its earliest known publication in English is in the 1914 novel ''Our Mr. Wrenn'' by Sin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Religious Restrictions On The Consumption Of Pork
Pork is a food taboo among Jews, Muslims, and some Christian denominations. Swine were prohibited in ancient Syria and Phoenicia, and the pig and its flesh represented a taboo observed, Strabo noted, at Comana in Pontus. A lost poem of Hermesianax, reported centuries later by the traveller Pausanias, reported an etiological myth of Attis destroyed by a supernatural boar to account for the fact that "in consequence of these events the Galatians who inhabit Pessinous do not touch pork". In Abrahamic religions, eating pig flesh is clearly forbidden by Jewish (kashrut), Islamic (haram) and Adventist (kosher animals) dietary laws. Although Christianity is also an Abrahamic religion, most of its adherents do not follow these aspects of Mosaic law and are permitted to consume pork. However, Seventh-day Adventists consider pork taboo, along with other foods forbidden by Jewish law. The Eritrean Orthodox Church and the Ethiopian Orthodox ChurchCharles Kong SoEthiopian Holy Week clashes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hindustani Language
Hindustani (; Devanagari: , * * * * ; Perso-Arabic: , , ) is the '' lingua franca'' of Northern and Central India and Pakistan. Hindustani is a pluricentric language with two standard registers, known as Hindi and Urdu. Thus, the language is sometimes called Hindi–Urdu. Despite these standard registers, colloquial speech in Hindustani often exists on a spectrum between these standards. Ancestors of the language were known as ''Hindui'', ''Hindavi'', ''Zabān-e Hind'' (), ''Zabān-e Hindustan'' (), ''Hindustan ki boli'' (), Rekhta, and Hindi. Its regional dialects became known as ''Zabān-e Dakhani'' in southern India, ''Zabān-e Gujari'' () in Gujarat, and as ''Zabān-e Dehlavi'' or Urdu around Delhi. It is an Indo-Aryan language, deriving its base primarily from the Western Hindi dialect of Delhi, also known as Khariboli. Hindustani is a pluricentric language, best characterised as a continuum between two standardised registers: Modern Standard Hindi and Mode ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Southeast Asia
Southeast Asia, also spelled South East Asia and South-East Asia, and also known as Southeastern Asia, South-eastern Asia or SEA, is the geographical south-eastern region of Asia, consisting of the regions that are situated south of mainland China, east of the Indian subcontinent, and north-west of mainland Australia. Southeast Asia is bordered to the north by East Asia, to the west by South Asia and the Bay of Bengal, to the east by Oceania and the Pacific Ocean, and to the south by Australia and the Indian Ocean. Apart from the British Indian Ocean Territory and two out of 26 atolls of Maldives in South Asia, Maritime Southeast Asia is the only other subregion of Asia that lies partly within the Southern Hemisphere. Mainland Southeast Asia is completely in the Northern Hemisphere. East Timor and the southern portion of Indonesia are the only parts that are south of the Equator. The region lies near the intersection of geological plates, with both heavy seismic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Satay
Satay ( , in USA also , ), or sate in Indonesian spelling, is a Southeast Asian dish of seasoned, skewered and grilled meat, served with a sauce. The earliest preparations of satay is believed to have originated in Javanese cuisine, but has spread to almost anywhere in Indonesia, where it has become a national dish. Indonesian satay is often served with peanut sauce – a sauce made from peanut butter, and is often accompanied with lontong, a type of rice cake, though the diversity of the country has produced a wide variety of satay recipes. It is also popular in many other Southeast Asian countries including Brunei, Malaysia, Philippines, Singapore and Thailand. It is also recognized and popular in Suriname and the Netherlands. In Sri Lanka, it has become a staple of the local diet as a result of the influences from the local Malay community. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; bamboo skewers are often u ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Naan
Naan ( fa, نان, nān, ur, , ps, نان, ug, نان, hi, नान, bn, নান) is a leavened, oven-baked or tawa-fried flatbread which is found in the cuisines mainly of Western Asia, Central Asia, Indian subcontinent, Indonesia, Malaysia, Myanmar, and the Caribbean. Etymology The earliest appearance of "naan" in English is from 1803 in a travelogue of William Tooke. The Persian word ''nān'' 'bread' is attested in Middle Persian as ''n'n'' 'bread, food', which is of Iranian origin, and is a cognate with Parthian ''ngn'', Kurdish ''nan'', Balochi ''nagan'', Sogdian ''nγn-'', and Pashto ''nəγan'' 'bread'. ''Naan'' may have derived from bread baked on hot pebbles in ancient Persia. The form ''naan'' has a widespread distribution, having been borrowed in a range of languages spoken in Central Asia and the Indian subcontinent, where it usually refers to a kind of flatbread ( tandyr nan). The spelling ''naan'' has been recorded as being first attested ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Delhi Sultanate
The Delhi Sultanate was an Islamic empire based in Delhi that stretched over large parts of the Indian subcontinent for 320 years (1206–1526).Delhi Sultanate Encyclopædia Britannica Following the invasion of by the Ghurid dynasty, five dynasties ruled over the Delhi Sultanate sequentially: the Mamluk dynasty (1206–1290), the Khalji dynasty (1290–1320), the [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Morocco
Morocco (),, ) officially the Kingdom of Morocco, is the westernmost country in the Maghreb region of North Africa. It overlooks the Mediterranean Sea to the north and the Atlantic Ocean to the west, and has land borders with Algeria to Algeria–Morocco border, the east, and the disputed territory of Western Sahara to Morocco–Western Sahara border, the south. Mauritania lies to the south of Western Sahara. Morocco also claims the Spain, Spanish Enclave and exclave, exclaves of Ceuta, Melilla and Peñón de Vélez de la Gomera, and several small Plazas de soberanía, Spanish-controlled islands off its coast. It spans an area of or , with a population of roughly 37 million. Its official and predominant religion is Islam, and the official languages are Arabic and Berber languages, Berber; the Moroccan Arabic, Moroccan dialect of Arabic and French language, French are also widely spoken. Culture of Morocco, Moroccan identity and culture is a mix of Arab culture, Arab, Berbe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ibn Battuta
Abu Abdullah Muhammad ibn Battutah (, ; 24 February 13041368/1369),; fully: ; Arabic: commonly known as Ibn Battuta, was a Berber Maghrebi scholar and explorer who travelled extensively in the lands of Afro-Eurasia, largely in the Muslim world. He travelled more than any other explorer in pre-modern history, totalling around , surpassing Zheng He with about and Marco Polo with . Over a period of thirty years, Ibn Battuta visited most of southern Eurasia, including Central Asia, Southeast Asia, South Asia, China, and the Iberian Peninsula. Near the end of his life, he dictated an account of his journeys, titled ''A Gift to Those Who Contemplate the Wonders of Cities and the Marvels of Travelling'', but commonly known as ''The Rihla''. Name Ibn Battuta is a patronymic literally meaning "son of the duckling". His most common full name is given as Abu Abdullah Muhammad ibn Battuta. In his travelogue, '' the Rihla'', he gives his full name as Shams al-Din Abu’Abdallah ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brill Publishers
Brill Academic Publishers (known as E. J. Brill, Koninklijke Brill, Brill ()) is a Dutch international academic publisher founded in 1683 in Leiden, Netherlands. With offices in Leiden, Boston, Paderborn and Singapore, Brill today publishes 275 journals and around 1200 new books and reference works each year all of which are "subject to external, single or double-blind peer review." In addition, Brill provides of primary source materials online and on microform for researchers in the humanities and social sciences. Areas of publication Brill publishes in the following subject areas: * Humanities: :* African Studies :* American Studies :* Ancient Near East and Egypt Studies :* Archaeology, Art & Architecture :* Asian Studies (Hotei Publishing and Global Oriental imprints) :* Classical Studies :* Education :* Jewish Studies :* Literature and Cultural Studies (under the Brill-Rodopi imprint) :* Media Studies :* Middle East and Islamic Studies :* Philosophy :* Religious Studie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arab Cuisine
Arab cuisine ( ar, المطبخ العربي) is the cuisine of the Arabs, defined as the various regional cuisines spanning the Arab world, from the Maghreb to the Fertile Crescent and the Arabian Peninsula. These cuisines are centuries old and reflect the culture of trading in baharat (spices), herbs, and foods. 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, splendidly marvelous. 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 singin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Persian Cuisine
Iranian cuisine () refers to the culinary practices of Iran. Due to the historically common usage of the term "Persia" to refer to Iran in the Western world,Yarshater, EhsaPersia or Iran, Persian or Farsi, ''Iranian Studies'', vol. XXII no. 1 (1989) it is alternatively known as Persian cuisine, despite Persians being only one of a multitude of Iranian ethnic groups who have contributed to Iran's culinary traditions. The cuisine of Iran has made extensive contact throughout its history with the cuisines of its neighbouring regions, including Caucasian cuisine, Central Asian cuisine, Greek cuisine, Levantine cuisine, Mesopotamian cuisine, Russian cuisine and Turkish cuisine. Aspects of Iranian cuisine have also been significantly adopted by Indian cuisine and Pakistani cuisine through various historical Persianate sultanates that flourished during Muslim rule on the Indian subcontinent, with the most notable and impactful of these polities being the Mughal Empire. Typical Ira ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
.jpg "Click for more on -> Naan")
