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Wat (food)
Wat or wot ( am, ወጥ, ) or tsebhi ( ti, ጸብሒ, ) is an Ethiopian and Eritrean stew that may be prepared with chicken, beef, lamb, a variety of vegetables, spice mixtures such as ''berbere'', and ''niter kibbeh'', a seasoned clarified butter. Overview Several properties distinguish wats from stews of other cultures. Perhaps the most obvious is an unusual cooking technique: the preparation of a wat begins with chopped onions slow cooked, without any fat or oil, in a dry skillet or pot until much of their moisture has been driven away. Fat (usually niter kibbeh) is then added, and the onions and other aromatics are sautéed before the addition of other ingredients. This method causes the onions to break down and thicken the stew. Wat is traditionally eaten with injera, a spongy flat bread made from the millet-like grain known as teff. There are many types of wats. The popular ones are doro wat and siga wat, (Amharic: ሥጋ ''śigā'') made with beef. Doro wat Doro w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ethiopia
Ethiopia, , om, Itiyoophiyaa, so, Itoobiya, ti, ኢትዮጵያ, Ítiyop'iya, aa, Itiyoppiya officially the Federal Democratic Republic of Ethiopia, is a landlocked country in the Horn of Africa. It shares borders with Eritrea to the north, Djibouti to the northeast, Somalia to the east and northeast, Kenya to the south, South Sudan to the west, and Sudan to the northwest. Ethiopia has a total area of . As of 2022, it is home to around 113.5 million inhabitants, making it the 13th-most populous country in the world and the 2nd-most populous in Africa after Nigeria. The national capital and largest city, Addis Ababa, lies several kilometres west of the East African Rift that splits the country into the African and Somali tectonic plates. Anatomically modern humans emerged from modern-day Ethiopia and set out to the Near East and elsewhere in the Middle Paleolithic period. Southwestern Ethiopia has been proposed as a possible homeland of the Afroasiatic la ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Injera
Injera (, ; om, Biddeena; ) is a sour fermented pancake-like flatbread with a slightly spongy texture, traditionally made of teff flour. In Ethiopia, Eritrea, and some parts of Sudan, injera is the staple. Injera is central to the dining process, like bread or rice elsewhere. Ingredients Traditionally, injera is made with just two ingredients – teff flour and water. Teff flour is ground from the grains of '' Eragrostis tef'', also known as teff, an ancient cereal crop from the Ethiopian Highlands. Teff production is limited to certain middle elevations with adequate rainfall, and, as it is a low-yield crop, it is relatively expensive for the average farming household. As many farmers in the Ethiopian highlands grow their own subsistence grains, wheat, barley, corn, or rice flour are sometimes used to replace some or all of the teff content. Teff seeds are graded according to color, used to make different kinds of injera: ''nech'' (white), ''key'' or ''quey'' (red), an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Union For Reform Judaism
The Union for Reform Judaism (URJ), known as the Union of American Hebrew Congregations (UAHC) until 2003, founded in 1873 by Rabbi Isaac Mayer Wise, is the congregational arm of Reform Judaism in North America. The other two arms established by Rabbi Wise are the Hebrew Union College-Jewish Institute of Religion and the Central Conference of American Rabbis. The current president of the URJ is Rabbi Rick Jacobs. The URJ has an estimated constituency of some 880,000 registered adults in 831 congregations. It claims to represent 2.2 million, as over a third of adult U.S. Jews, including many who are not synagogue members, state affinity with Reform, making it the largest Jewish denomination. The UAHC was a founding member of the World Union for Progressive Judaism, of which the URJ is the largest constituent by far. Belief and practice Reform Judaism, also known as Liberal or Progressive Judaism, embraces several basic tenets, including a belief in a theistic, personal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pareve
In ''kashrut'', the dietary laws of Judaism, pareve (from yi, פאַרעוו for "neutral", in Hebrew , and also parve and other variant English spellings) is a classification of edible substances that contain neither dairy nor meat ingredients. Food in this category includes all items that grow from the ground (fruits, vegetables, grains, etc.), fish (only Kosher fish), eggs, and non-biological edible items (such as water and salt). Kashrut forbids consuming mixtures of milk and meat, consuming milk and meat at the same meal, consuming dairy foods within a period of time after consuming meat (the period varies by custom), and using the same dishes for both dairy and meat. Pareve foods, being neutral, can be consumed with either dairy or meat. Laws Eggs that have been laid are considered pareve because they are separate from the animal. But eggs found inside a bird after its slaughter are considered to be part of the animal and therefore have the status of meat. Commercially ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Milk And Meat In Jewish Law
Mixtures of milk and meat ( he, בשר בחלב, basar bechalav, meat in milk) are forbidden according to Jewish law. This dietary law, basic to kashrut, is based on two verses in the Book of Exodus, which forbid "boiling a (goat) kid in its mother's milk" and a third repetition of this prohibition in Deuteronomy. Explanations for the law The rabbis of the Talmud gave no reason for the prohibition,''Hullin'' 108a but later authorities, such as Maimonides, opined that the law was connected to a prohibition of idolatry in Judaism. Obadiah Sforno and Solomon Luntschitz, rabbinic commentators living in the late Middle Ages, both suggested that the law referred to a specific foreign anaanitereligious practice, in which young goats were cooked in their own mothers' milk, aiming to obtain supernatural assistance to increase the yield of their flocks. More recently, a theogonous text named ''the birth of the gracious gods'', found during the rediscovery of Ugarit, has been interpre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shabbat
Shabbat (, , or ; he, שַׁבָּת, Šabbāṯ, , ) or the Sabbath (), also called Shabbos (, ) by Ashkenazim, is Judaism's day of rest on the seventh day of the week—i.e., Saturday. On this day, religious Jews remember the biblical stories describing the creation of the heaven and earth in six days and the redemption from slavery and The Exodus from Egypt, and look forward to a future Messianic Age. Since the Jewish religious calendar counts days from sunset to sunset, Shabbat begins in the evening of what on the civil calendar is Friday. Shabbat observance entails refraining from work activities, often with great rigor, and engaging in restful activities to honour the day. Judaism's traditional position is that the unbroken seventh-day Shabbat originated among the Jewish people, as their first and most sacred institution. Variations upon Shabbat are widespread in Judaism and, with adaptations, throughout the Abrahamic and many other religions. According to ''halak ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
History Of The Jews In Ethiopia
The history of the Jews in Ethiopia refers to people in Ethiopia who practice Judaism or have Jewish ancestry. This history goes back millennia. The largest Jewish group in Ethiopia is the Beta Israel, also known as Ethiopian Jews. Offshoots of the Beta Israel include the Beta Abraham and the Falash Mura, Ethiopian Jews who were converted to Christianity, some of whom have reverted to Judaism. Addis Ababa is home to a small community of Adeni Jews. Chabad also maintains a presence in Addis Ababa. Historical Political independence (4th century – 1632) According to the Beta Israel tradition, the Jewish kingdom of Beta Israel, later called the kingdom of Gondar, was initially established after Ezana was crowned as the Emperor of Axum in 325 CE. Ezana, who was educated in his childhood by the missionary Frumentius, declared Christianity as the religion of the Ethiopian empire after he was crowned. The inhabitants who practiced Judaism and refused to convert to Christianity ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beta Israel
The Beta Israel ( he, בֵּיתֶא יִשְׂרָאֵל, ''Bēteʾ Yīsrāʾēl''; gez, ቤተ እስራኤል, , modern ''Bēte 'Isrā'ēl'', EAE: "Betä Ǝsraʾel", "House of Israel" or "Community of Israel"), also known as Ethiopian Jews ( he, יְהוּדֵי אֶתְיוֹפְּיָה: ''Yehudey Etyopyah;'' Ge'ez: የኢትዮጵያ አይሁድዊ, ''ye-Ityoppya Ayhudi''), are a Jewish community that developed and lived for centuries in the area of the Kingdom of Aksum and the Ethiopian Empire, which is currently divided between the modern-day Amhara and Tigray regions of Ethiopia. Most of the Beta Israel community immigrated to Israel in the late 20th century. The Beta Israel lived in northern and northwestern Ethiopia, in more than 500 small villages which were spread over a wide territory, alongside populations that were Muslim and predominantly Christian. Most of them were concentrated mainly on what are today North Gondar Zone, Shire Inda Selassie, Wolqayit, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ethiopian Jewish Cuisine
Ethiopian Jewish cuisine is the cuisine of the Beta Israel (Ethiopian Jews). The cuisine of the Ethiopian Jews is similar to the cuisine of other Ethiopians, with some variations. Because ''treyf'' foods such as pork and shellfish are not traditionally eaten by either Ethiopian Christians or Ethiopian Muslims, keeping kosher in Ethiopia is a largely invisible practice. However, there are some noticeable distinctions. Ethiopian Jews refrain from eating popular national dishes made from raw meat, such as ''kitfo'' and ''gored gored''. Jewish merchants in Addis Ababa five centuries ago deeply influenced Ethiopian cuisine by introducing curry powder and other aspects of Indian cooking. Ethiopian Kashrut Ethiopian-Jewish dietary laws are based mainly on Leviticus, Deuteronomy and Jubilees. Permitted and forbidden animals and their signs appear oLeviticus 11:3–8an Forbidden birds are listed oan Signs of permitted fish are written oan Insects and larvae are forbidden according t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vegan
Veganism is the practice of abstaining from the use of animal product—particularly in diet—and an associated philosophy that rejects the commodity status of animals. An individual who follows the diet or philosophy is known as a vegan. Distinctions may be made between several categories of veganism. Dietary vegans, also known as "strict vegetarians", refrain from consuming meat, eggs, dairy products, and any other animal-derived substances. An ethical vegan is someone who not only follows a plant-based diet but extends the philosophy into other areas of their lives, opposes the use of animals for any purpose, and tries to avoid any cruelty and exploitation of all animals including humans. Another term is " environmental veganism", which refers to the avoidance of animal products on the premise that the industrial farming of animals is environmentally damaging and unsustainable. Matthew Cole, "Veganism", in Margaret Puskar-Pasewicz (ed.), ''Cultural Encyclopedia of Ve ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Communal Bowl
A bowl is a typically round dish or container generally used for preparing, serving, or consuming food. The interior of a bowl is characteristically shaped like a spherical cap, with the edges and the bottom forming a seamless curve. This makes bowls especially suited for holding liquids and loose food, as the contents of the bowl are naturally concentrated in its center by the force of gravity. The exterior of a bowl is most often round but can be of any shape, including rectangular. The size of bowls varies from small bowls used to hold a single serving of food to large bowls, such as punch bowls or salad bowls, that are often used to hold or store more than one portion of food. There is some overlap between bowls, cups, and plates. Very small bowls, such as the tea bowl, are often called cups, while plates with especially deep wells are often called bowls. In many cultures bowls are the most common kind of vessel used for serving and eating food. Historically small bowls ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hard-boiled Eggs
Boiled eggs are eggs, typically from a chicken, cooked with their shells unbroken, usually by immersion in boiling water. Hard-boiled eggs are cooked so that the egg white and egg yolk both solidify, while soft-boiled eggs may leave the yolk, and sometimes the white, at least partially liquid and raw. Boiled eggs are a popular breakfast food around the world. Besides a boiling water immersion, there are a few different methods to make boiled eggs. Eggs can also be cooked below the boiling temperature, i.e. coddling, or they can be steamed. The egg timer was named for commonly being used to time the boiling of eggs. Variations There are variations both in degree of cooking and in the method of how eggs are boiled, and a variety of kitchen gadgets for eggs exist. These variations include: ;Piercing: Some pierce the shell beforehand with an egg piercer to prevent cracking. Ekelund ''et al.'' in ''Why eggs should not be pierced'' claimed that pricking caused egg white proteins ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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