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Pastilla
Pastilla ( ara, بسطيلة, basṭīla, also called North African pie) is a North African meat or seafood pie made with ''warqa'' dough (), which is similar to filo. It is a specialty of Morocco and Algeria. It has more recently been spread by emigrants to France, Israel, and North America. History The name of the pie comes from the Spanish word ''pastilla'', meaning in modern Spanish either "pill" or "small pastry" after the transformation of the phoneme "p" into "b" that is specific to the Arabic language. The historian Anny Gaul attests to recipes that bear "a strong resemblance to the stuffing that goes inside modern-day bastila" in 13th century Andalusi cookbooks, such as Ibn Razīn al-Tujībī's . This recipe, in Gaul's words, calls for "cooking pigeon with cinnamon, almonds, saffron, onion, and eggs, as well as a double-cooking process similar to today's conventional recipe, by which the ingredients are first cooked in a pot and then finished in the oven." The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastilla Marocaine Recouverte De Sucre Glace
Pastilla ( ara, بسطيلة, basṭīla, also called North African pie) is a North African meat or seafood pie made with ''warqa'' dough (), which is similar to filo. It is a specialty of Morocco and Algeria. It has more recently been spread by emigrants to France, Israel, and North America. History The name of the pie comes from the Spanish word ''pastilla'', meaning in modern Spanish either "pill" or "small pastry" after the transformation of the phoneme "p" into "b" that is specific to the Arabic language. The historian Anny Gaul attests to recipes that bear "a strong resemblance to the stuffing that goes inside modern-day bastila" in 13th century Andalusi cookbooks, such as Ibn Razīn al-Tujībī's . This recipe, in Gaul's words, calls for "cooking pigeon with cinnamon, almonds, saffron, onion, and eggs, as well as a double-cooking process similar to today's conventional recipe, by which the ingredients are first cooked in a pot and then finished in the oven." The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
North African Cuisine
Maghreb cuisine is the cooking of the Maghreb region, the northwesternmost part of Africa along the Mediterranean Sea, consisting of the countries of Algeria, Libya, Mauritania, Morocco, and Tunisia. Well-known dishes from the region include ''couscous'', ''pastilla'', and ''tajine'' stew. Origins The cuisine of the Maghreb, the western region of North Africa that includes Algeria, Morocco, Tunisia and Libya, as well as Mauritania, is by origin Berber. The cuisines of Algeria, Tunisia and Libya have also been influenced by French and Italian cuisine respectively. Cuisine In Maghrebi cuisine, the most common staple foods are wheat (for ''khobz'' bread and ''couscous''), fish, seafood, goat,"North African Cuisine." [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tétouan
Tétouan ( ar, تطوان, tiṭwān, ber, ⵜⵉⵟⵟⴰⵡⴰⵏ, tiṭṭawan; es, Tetuán) is a city in northern Morocco. It lies along the Martil Valley and is one of the two major ports of Morocco on the Mediterranean Sea, a few miles south of the Strait of Gibraltar, and about E.S.E. of Tangier. In the 2014 Moroccan census, the city recorded a population of 380,787 inhabitants. It is part of the administrative division Tanger-Tetouan-Al Hoceima. The city has witnessed many development cycles spanning over more than 2,000 years. The first settlements, discovered a few miles outside of the modern city limits, belonged to Mauretanian Berbers and date back to the 3rd century BC. A century later, Phoenicians traded there and after them the site—known now as the ancient town of Tamuda—became a Roman colony under Emperor Augustus.M. Tarradell, ''El poblamiento antiguo del Rio Martin'', Tamuda, IV, 1957, p. 272M. R. El Azifi, « L'habitat ancien de la vallée de Martil » ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Invasion Of Algiers In 1830
The invasion of Algiers in 1830 was a large-scale military operation by which the Kingdom of France, ruled by Charles X, invaded and conquered the Deylik of Algiers. Algiers was annexed by the Ottoman Empire in 1529 after the capture of Algiers in 1529 and had been under direct rule until 1710, when Baba Ali Chaouch achieved de facto independence from the Ottomans, though the Regency was still nominally a part of the Ottoman Empire. The Deylik of Algiers elected its rulers through a parliament called the Divan of Algiers. These rulers/kings were known as Deys. The state could be best described as an Elective monarchy. A diplomatic incident in 1827, the so-called Fan Affair (Fly Whisk Incident), served as a pretext to initiate a blockade against the port of Algiers. After three years of standstill and a more severe incident in which a French ship carrying an ambassador to the dey with a proposal for negotiations was bombarded, the French determined that more forceful action ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Squab (food)
In culinary terminology, squab is an immature domestic pigeon, typically under four weeks old, or its meat. The meat is widely described as tasting like dark chicken. The term is probably of Scandinavian origin; the Swedish word ''skvabb'' means "loose, fat flesh". It formerly applied to all dove and pigeon species, such as the wood pigeon, the mourning dove, the extinct-in-the-wild socorro dove, and the now extinct passenger pigeon, and their meat. More recently, squab meat comes almost entirely from domesticated pigeons. The meat of dove and pigeon gamebirds hunted primarily for sport is rarely called squab. The practice of domesticating pigeons as livestock may have come from North Africa; historically, squabs or pigeons have been consumed in many civilizations, including ancient Egypt (still common in modern Egypt), Rome, China, India (Northeast), and medieval Europe. Although squab has been consumed throughout much of recorded history, it is generally regarded as exot ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maghreb
The Maghreb (; ar, الْمَغْرِب, al-Maghrib, lit=the west), also known as the Arab Maghreb ( ar, المغرب العربي) and Northwest Africa, is the western part of North Africa and the Arab world. The region includes Algeria, Libya, Mauritania (also considered part of West Africa), Morocco, and Tunisia. The Maghreb also includes the disputed territory of Western Sahara (controlled mostly by Morocco and partly by the Sahrawi Arab Democratic Republic) and the Spanish cities Ceuta and Melilla.Article 143. As of 2018, the region had a population of over 100 million people. Through the 18th and 19th centuries, English sources often referred to the region as the Barbary Coast or the Barbary States, a term derived from the demonym of the Berbers. Sometimes, the region is referred to as the Land of the Atlas, referring to the Atlas Mountains, which are located within it. The Maghreb is usually defined as encompassing much of the northern part of Africa, inclu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ottoman Algeria
The Regency of Algiers ( ar, دولة الجزائر, translit=Dawlat al-Jaza'ir) was a state in North Africa lasting from 1516 to 1830, until it was conquered by the French. Situated between the regency of Tunis in the east, the Sultanate of Morocco (from 1553) in the west and Tuat as well as the country south of In Salah in the south (and the Spanish and Portuguese possessions of North Africa), the Regency originally extended its borders from La Calle in the east to Trara in the west and from Algiers to Biskra, and afterwards spread to the present eastern and western borders of Algeria. It had various degrees of autonomy throughout its existence, in some cases reaching complete independence, recognized even by the Ottoman sultan. The country was initially governed by governors appointed by the Ottoman sultan (1518–1659), rulers appointed by the Odjak of Algiers (1659–1710), and then Deys elected by the Divan of Algiers from (1710-1830). History Establishmen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Filo
Filo or phyllo is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines. Filo-based pastries are made by layering many sheets of filo brushed with oil or butter; the pastry is then baked. Name and etymology The name ''filo'' (phonetic) or ''phyllo'' (transliteration) comes from Greek 'leaf'.Alan Davidson (2014). '' The Oxford Companion to Food'. Oxford: Oxford University Press. . p. 307. In Turkish, it is called ' 'thin', a word which is also used for a kind of thin unleavened bread. In Arabic, it is called ''reqaqot''; in Morocco, warqa ( ar, ورقة). The Albanian flia also may be named for ''fije''/''fli'' 'sheet, leaf'. History The origin of the practice of stretching raw dough into paper-thin sheets is unclear, with many cultures claiming credit.Mayer, Caroline E.Phyllo Facts. Washington Post. 1989Archived Some claim it may be derived from the Greeks; Homer's ''Odyssey'', written around 800 BC, ment ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ken Albala
Ken Albala is Professor of History at the University of the Pacific (United States) University of the Pacific (Pacific or UOP) is a private Methodist-affiliated university with its main campus in Stockton, California, and graduate campuses in San Francisco and Sacramento. It claims to be California's first university, the first .... He has authored or edited 27 books on food and co-authored "The Lost Art of Real Cooking" and "The Lost Arts of Hearth and Home." Albala co-edited the journal "Food, Culture and Society" and has made numerous appearances in media and at conferences discussing food issues He is featured on the DVD: "Food: A Cultural Culinary History." and "Cooking Across the Ages." Albala is also known for his "Food Cultures Around the World" series for Greenwood Press and Rowman and Littlefield Studies in Food and Gastronomy. Bibliography ;Books * ''Eating Right in the Renaissance'', University of California Press, 2002. * ''Food in Early Modern Europe'', Greenw ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gil Marks
Gilbert Stanley Marks (May 30, 1952 – December 5, 2014) was an American food writer and historian noted for his reference and cookbooks on the subject of Jewish food. He was the founding editor of ''Kosher Gourmet'' magazine. He moved to Israel and became a citizen in 2012 and died of lung cancer on December 5, 2014, at the hospice at Hadassah Hospital in Jerusalem. Education Marks was born in 1952 in Charleston, West Virginia. After graduating from high school at Talmudical Academy of Baltimore, Marks studied at Yeshiva University, and graduated with an M.A. in Jewish history, M.S.W. in social work and rabbinical ordination from Rabbi Isaac Elchanan Theological Seminary, a Yeshiva University affiliate. Published works Marks was the founding editor of ''Kosher Gourmet'' magazine, in 1986, which ran for about six years before closing in the early 1990s. The following books written by Marks have been published: * ''The World of Jewish Cooking: More Than 500 Traditional Recipes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Al-Andalus
Al-Andalus translit. ; an, al-Andalus; ast, al-Ándalus; eu, al-Andalus; ber, ⴰⵏⴷⴰⵍⵓⵙ, label= Berber, translit=Andalus; ca, al-Àndalus; gl, al-Andalus; oc, Al Andalús; pt, al-Ândalus; es, al-Ándalus () was the Muslim-ruled area of the Iberian Peninsula. The term is used by modern historians for the former Islamic states in modern Spain and Portugal. At its greatest geographical extent, it occupied most of the peninsula and a part of present-day southern France, Septimania (8th century). For nearly a hundred years, from the 9th century to the 10th, al-Andalus extended its presence from Fraxinetum into the Alps with a series of organized raids and chronic banditry. The name describes the different Arab and Muslim states that controlled these territories at various times between 711 and 1492. These boundaries changed constantly as the Christian Reconquista progressed,"Para los autores árabes medievales, el término Al-Andalus designa la totalida ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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