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Tharid
Tharid (, also known as ''trid'', ''taghrib'', ''tashreeb'' or ''thareed'') is a bread soup that originates from Mecca, Saudi Arabia, an Arab cuisine also found in many other Arab countries. Like other bread soups, it is a simple meal of broth and bread, in this instance crumbled flatbread moistened with broth or stew. Historically, the flatbread used was probably stale and unleavened. As an Arab national dish it is considered strongly evocative of Arab identity during the lifetime of the Islamic prophet Muhammad. According to a widespread legend, this unremarkable and humble dish was the prophet's favorite food. It is a common Ramadan dish. Origin The dish is a mainstay of Arab culture, notable in that it is mentioned in a number of hadith attributed to the Islamic prophet Muhammad, in which he said that tharid was the best of all dishes, being superior to all others in the same way that his beloved third wife, the wise young Aishah, was superior to all other women. Spread Thar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malay Cuisine
Malay cuisine (; Jawi script, Jawi: ) is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia (parts of Sumatra and Kalimantan), Singapore, Brunei, Southern Thailand and the Philippines (mostly southern) as well as Cocos (Keeling) Islands, Cocos Islands, Christmas Island, Sri Lanka and South Africa. The main characteristic of traditional Malay cuisine is the generous use of spices. Coconut milk is also important in giving Malay dishes their rich, creamy character. The other foundation is ''belacan'' (prawn paste), which is used as a base for , a rich sauce or condiment made from , chili pepper, chilli peppers, onions and garlic. Malay cooking also makes plentiful use of lemongrass and galangal. Nearly every Malay meal is served with rice, which is also the staple food in many other Asian cultures. Although there are various types of dishes in a Malay meal, all are served at once, not in courses. A typical meal consists of a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stew
A stew is a combination of solid food ingredients that have been Cooking, cooked in Soup, liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, venison, Rabbit as food, rabbit, lamb and mutton, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, Stock (food), stock is also common. A small amount of red wine or other alcohol is sometimes added for flavour. Seasonings and flavourings may also be added. Stews are typically cooked at a relatively low temperature (Simmering, simmered, not Boiling, boiled), allowing flavours to mingle. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow, moist heat method. This makes it popular for low-cost cooking. Cuts with a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily ... [...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] |
Rfissa
''Rfissa'' () is a Moroccan dish that is served during various traditional celebrations. It traditionally includes chicken, lentils, fenugreek seeds (''helba'' in Arabic), msemmen, meloui or day-old bread, and the spice blend ras el-hanout. It is traditional to serve ''rfissa'' to a woman who has just given birth, as fenugreek is purported to be beneficial for women that are recovering from childbirth. ''Rfissa'' is derived from ''tharid'' (), a traditional Arab dish said to have been the Prophet Muhammad's favorite dish. The name ''rfissa'' goes back to the medieval ''rafis'' meaning dough kneaded with butter and dusted with sugar. This dish did not appear in Moroccan cookbooks until the 1990s. The cultural historian Anny Gaul suggests that this might be due to the fact that ''rfissa'' is related to rural culinary traditions, whereas the people writing cookbooks for a long time were mostly Fessi elites. See also * Couscous Couscous () is a traditional North Afri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arabian Peninsula
The Arabian Peninsula (, , or , , ) or Arabia, is a peninsula in West Asia, situated north-east of Africa on the Arabian plate. At , comparable in size to India, the Arabian Peninsula is the largest peninsula in the world. Geographically, the Arabian Peninsula comprises Bahrain, Kuwait, Oman, Qatar, Saudi Arabia, the United Arab Emirates (UAE) and Yemen, as well as southern Iraq and Jordan. The largest of these is Saudi Arabia. In the Roman era, the Sinai Peninsula was also considered a part of Arabia. The Arabian Peninsula formed as a result of the rifting of the Red Sea between 56 and 23 million years ago, and is bordered by the Red Sea to the west and south-west, the Persian Gulf and the Gulf of Oman to the north-east, the Levant and Mesopotamia to the north and the Arabian Sea and the Indian Ocean to the south-east. The peninsula plays a critical geopolitical role in the Arab world and globally due to its vast reserves of petroleum, oil and natural gas. Before the mod ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Xinjiang
Xinjiang,; , SASM/GNC romanization, SASM/GNC: Chinese postal romanization, previously romanized as Sinkiang, officially the Xinjiang Uygur Autonomous Region (XUAR), is an Autonomous regions of China, autonomous region of the China, People's Republic of China (PRC), located in the Northwest China, northwest of the country at the crossroads of Central Asia and East Asia. Being the List of Chinese administrative divisions by area, largest province-level division of China by area and the List of the largest country subdivisions by area, 8th-largest country subdivision in the world, Xinjiang spans over and has about 25 million inhabitants. Xinjiang Borders of China, borders the countries of Afghanistan, India, Kazakhstan, Kyrgyzstan, Mongolia, Pakistan, Russia, and Tajikistan. The rugged Karakoram, Kunlun Mountains, Kunlun and Tian Shan mountain ranges occupy much of Xinjiang's borders, as well as its western and southern regions. The Aksai Chin and Trans-Karakoram Tract regions ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Açorda Alentejana
Açorda is a traditional Portuguese dish composed of cubed or sliced stale bread with garlic, coriander, and poached eggs. It is a type of bread soup, although some variants have a consistency closer to that of a porridge. The version served in Alentejo, açorda à Alentejana, is a classic of the region's cuisine. History Source: One of the first designations of the term ''açorda'' is found in 16th-century playwright Gil Vicente's ''Farsa dos Almocreves'': “''Tendes uma voz tão gorda/ que parece alifante/ depois de farto de açorda''”. (Roughly: You have such a big voice/ that it sounds like an elephant/ after too much bread soup.) The dish's origins are as a poverty food, intended to prevent waste by using leftover bread, that evolved into a classic of Portuguese and particularly Alentejan cuisine. Ingredients and variants The dish is traditionally made with pao Alentejano. Throughout Portugal there are multiple variants of garlic and cilantro bread soup; the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Portuguese Cuisine
Portuguese cuisine () consists of the traditions and practices of cooking in Portugal. The oldest known book on Portuguese cuisine, entitled ''Livro de Cozinha da Infanta D. Maria de Portugal'', from the 16th century, describes many popular dishes of meat, fish, poultry and others. ''Culinária Portuguesa'', by António-Maria De Oliveira Bello, better known as Olleboma, was published in 1936. Despite being relatively restricted to an Atlantic Ocean, Atlantic, Celtic sustenance, the Portuguese cuisine also has strong French cuisine, French and Mediterranean cuisine, Mediterranean influences. The influence of Portugal's spice trade in the Portuguese East Indies, East Indies, Africa, and the Americas is also notable, especially in the wide variety of spices used. These spices include ''piri piri'' (small, fiery chili peppers), white pepper, black pepper, saffron, paprika, clove, allspice, cumin, cinnamon and nutmeg, used in meat, fish or multiple savoury dishes from Continental Po ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arab Indonesian Cuisine
Arab Indonesian cuisine ( Indonesian: ''Masakan Arab-Indonesia'') is characterized by the mixture of Middle Eastern cuisine with local Indonesian-style cuisine. Arab Indonesians brought their legacy of Arab cuisine—originally from Hadhramaut, Hejaz, Sudan and Egypt—and modified some of the dishes with the addition of Indonesian ingredients. The Arabs arrived in the Nusantara archipelago to trade and spread Islam. In Java, since the 18th century AD, most of Arab traders settled on the north coast and diffuse with indigenous, thus affecting the local cuisine culture, especially in the use of goat and mutton meat as well as ghee in cooking. List of Arab Indonesian foods This list also includes Indonesian dishes that has experienced of acculturation or assimilation to Arab cuisine. Dishes * Asinan nanas, pineapple in spicy and sour sauce. * Gulai, curry dish with main ingredients might be poultry, goat meat, beef, mutton, various kinds of offal, fish and seafood, and also v ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indonesia
Indonesia, officially the Republic of Indonesia, is a country in Southeast Asia and Oceania, between the Indian Ocean, Indian and Pacific Ocean, Pacific oceans. Comprising over List of islands of Indonesia, 17,000 islands, including Sumatra, Java, Sulawesi, and parts of Borneo and New Guinea, Indonesia is the world's largest archipelagic state and the List of countries and dependencies by area, 14th-largest country by area, at . With over 280 million people, Indonesia is the world's List of countries and dependencies by population, fourth-most-populous country and the most populous Islam by country, Muslim-majority country. Java, the world's List of islands by population, most populous island, is home to more than half of the country's population. Indonesia operates as a Presidential system, presidential republic with an elected People's Consultative Assembly, legislature and consists of Provinces of Indonesia, 38 provinces, nine of which have Autonomous administrative divisi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yogurt
Yogurt (; , from , ; also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial Fermentation (food), fermentation of milk. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture (food), texture and characteristic tart flavor. Cow's milk is most commonly used to make yogurt. Milk from water buffalo, goats, sheep, ewes, mares, camels, and yaks is also used to produce yogurt. The milk used may be Milk#Creaming and homogenization, homogenized or not. It may be pasteurized or raw milk, raw. Each type of milk produces substantially different results. Yogurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus, ''Lactobacillus delbrueckii'' subsp. ''bulgaricus'' and ''Streptococcus thermophilus'' bacteria. Other Lactobacillus, lactobacilli and Bifidobacterium, bifidobacteria are sometimes added during or after culturing yogurt. Some countries require yogurt to contain a spec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fatteh
Fatteh ( meaning ''crushed'' or ''crumbs'', also romanized as ''fette'', ''fetté'', ''fatta'' or ''fattah'')Patai, 1998, p. 98. is a dish eaten in the Levant and Egypt consisting of pieces of fresh, toasted, grilled, or fried flatbread covered with other ingredients that vary according to region. It is also some times referred to as shâmiyât ( "Damascene")Wright, 2003, p. 117. in the Levantine cuisine, Levant area. Geographical distribution Fatteh is an ancient dish found in the Mashriq region of the Arab world as well as Egypt. Regional variations Fetté dishes include a wide variety of regional and local variations, some of which also have their own distinct names. * Egypt: Egyptians prepare a dish called "fatta" as a feast meal. It is prepared on special occasions, such as to celebrate a woman's first pregnancy or for Eid al-Fitr and Eid al-Adha. It is made with a garlic and vinegar flavored meat soup and crispy flatbread served in a bowl with rice and a sauce consistin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
