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مناقيش
Manakish (), or in singular form man'ousheh (), or other spellings, is a popular Lebanese food consisting of dough topped with za'atar, cheese, or ground meat. It can be sliced or folded, and it can be served either for breakfast or lunch. Traditionally, women would bake dough in a communal oven in the morning, to provide their family with their daily bread needs, and would prepare smaller portions of dough with different toppings for breakfast at this time. Manakish are popular across the Levant, and can also be found in neighboring regions, and centers of Levantine emigration. In 2023, manakish was inscribed to the UNESCO Intangible Cultural Heritage Lists as an emblematic culinary practice in Lebanon. Etymology The word ''manaqish'' is the plural of the Arabic word ''manqūshah'' (from the root verb ''naqasha'' 'to sculpt, carve out' or engrave), meaning that after the dough has been rolled flat, it is pressed by the fingertips to create little dips for the topping to lie ... [...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] |
Za'atar
Za'atar ( ; , ) is a versatile herb blend and family of wild herbs native to the Levant, central to Middle Eastern cuisine and culture. The term refers both to aromatic plants of the '' Origanum'' and '' Thymbra'' genera (including '' Origanum syriacum'', known as Bible hyssop) and to the prepared spice mixture of dried herbs, toasted sesame seeds, sumac, and salt. With roots stretching back to ancient Egypt and classical antiquity, za'atar has been used for millennia as a seasoning, folk remedy, and cultural symbol. The spice blend varies regionally, with Lebanese versions emphasizing sumac's tartness, while Palestinian varieties may include caraway. It flavors iconic dishes like '' manakish'' (za'atar flatbread), enhances labneh and hummus, and is mixed with olive oil as a dip (''za'atar-wu-zayt''). Beyond cuisine, medieval Arabic and Jewish medical texts, including works by Maimonides, documented za'atar's digestive benefits, and Palestinian tradition associates it ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marjoram
Marjoram (, ''Origanum majorana'') is a cold-sensitive perennial plant, perennial herb or undershrub with sweet pine and citrus flavours. In some Middle Eastern countries, marjoram is synonymous with oregano, and there the names sweet marjoram and knotted marjoram are used to distinguish it from other plants of the genus ''Origanum''. It is also called pot marjoram, although this name is also used for other cultivated species of ''Origanum''. History Marjoram is indigenous to Cyprus, the Mediterranean, Turkey, Western Asia, the Arabian Peninsula, and the Levant, and was known to the ancient Ancient Greece, Greeks and Ancient Rome, Romans as a symbol of happiness. It may have spread to the British Isles during the Middle Ages. Marjoram was not widely used in the United States until after World War II. The name marjoram (Old French: ''majorane''; ) does not directly derive from the Latin word (major). Marjoram is related to Samhain, the Ancient Celtic religion, Celtic pagan ho ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lamb And Mutton
Lamb and mutton, collectively sheep meat (or sheepmeat) is one of the most common meats around the world, taken from the domestic sheep, ''Ovis aries'', and generally divided into lamb, from sheep in their first year, hogget, from sheep in their second, and mutton, from older sheep. Generally, "hogget" and "sheep meat" aren't used by consumers outside Norway, New Zealand, South Africa, Scotland, and Australia. Hogget has become more common in England, particularly in the North (Lancashire and Yorkshire) often in association with rare breed and organic farming. In South Asian and Caribbean cuisine, "mutton" often means goat meat.''Oxford English Dictionary'', 3rd edition, June 2003Italian, make similar or even more detailed distinctions among sheep meats by age and sometimes by sex and diet—for example, ''lechazo'' in Spanish refers to meat from milk-fed (unweaned) lambs. Classifications and nomenclature The definitions for lamb, hogget and mutton vary considerably between ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sfiha
Sfiha or sfeeha () is a dish consisting of flatbread cooked with a minced meat topping, often lamb flavored with parsley, onion, tomato, pine nuts, and spices. It is traditionally found in the countries of the Levant, and is closely related to manakish and lahmacun. Sfiha has become popular in parts of South America, where it is known as esfiha or esfirra in Brazil or as empanada árabe (arab empanada), fatay or sfija in Argentina, after being introduced by Middle Eastern immigrants to the former and to the latter from Syria and Armenia. History Flatbreads have been present in the Fertile Crescent since prehistoric times. They have been cooked on hot surfaces such as stones, a metal sajj plate, taboon, or tandoor. In the medieval Arab world, with the development of the brick oven or ''furn'', a wide variety of flatbreads baked together with stuffings or toppings emerged, including sfiha, and spread across the Ottoman Empire. In Brazil, esfiha gained popularity in the la ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lahmacun
Lahmacun ( ), lahmajun, or lahmajo () is a Middle Eastern flatbread topped with minced meat (most commonly beef or lamb), minced vegetables, and herbs including onions, garlic, tomatoes, red peppers, and parsley, flavored with spices such as chili pepper and paprika, then baked. Lahmacun is often wrapped around vegetables, including pickles, tomatoes, peppers, onions, lettuce, parsley, and roasted eggplant. Originating from the Levant, lahm bi ajeen or lahmacun is a popular dish in Lebanon and Syria. In the Levant it is part of a series of foods called, collectively, manakish—flatbreads with toppings. It is also sometimes referred to as "Lebanese pizza". It is also very popular in Armenia and Turkey. It is sometimes described as "Armenian pizza", or "Turkish pizza", or similar names due to its shape and superficial similarity. However, unlike pizza, lahmacun is not usually prepared with sauce or cheese and the crust is thinner. In Lebanon, Syria, and Palestine it is also know ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kashkaval
''Kashkaval'' is a type of cheese made from the milk of cows, sheep, goats, or a mixture thereof. In Turkey, Albania, Bulgaria, Kosovo, North Macedonia, Romania and Serbia, the term is often used to refer to all yellow cheeses (or even any cheese other than '' sirene''). In English-language menus in Bulgaria, ''kashkaval'' is translated as 'yellow cheese' (whereas '' sirene'' is usually translated as 'white cheese' or simply 'cheese'). Etymology The name ''kashkaval'' possibly comes from the Italian '' caciocavallo''. Another theory claims that it is related to the Aromanian ''caș'', 'cheese', but the ''kaval'' part remains unexplained. Locality Albania In Albania, ''kaçkavall'' is the most popular type of cheese after ''djathë i bardhë'' (white cheese). It is considered a traditional Albanian cheese, and is widely used as a side dish. Some traditional restaurants will bring plates of raw or fried ''kaçkavall'' for no additional cost before the main dishes finish cook ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Akkawi
Akkawi cheese (, also Akawi, Akawieh and Ackawi) is a white brine cheese named after the Palestinian city of Akka (Acre, present-day Israel). Etymology Akkawi cheese is named after the port city of Akka (). Akkawi in Arabic means "from Akka". Production and storage Akkawi is commonly made with pasteurized cow's milk, but can also be made with goat or sheepmilk. This cheese is largely produced in the Middle East, notably in Israel, Palestine, Lebanon, Jordan, Syria, Egypt, and Cyprus. In these regions, people usually eat it with a soft flatbread during lunch and dinner. Akkawi is hand-packed into square draining hoops and then cured in a salted whey brine for two days. Texture and taste The color is white and it has a smooth texture and a mild salty taste. It is commonly used as a table cheese eaten by itself or paired with fruit. The texture can be compared to mozzarella, feta or a mizithra, since it does not melt easily. Akkawi can be stored up to a year. The texture and flav ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheese
Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk (usually the milk of cows, buffalo, goats or sheep). During production, milk is usually acidified and either the enzymes of rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout. Over a thousand types of cheese exist, produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurised, the butterfat content, the bacteria and mold, the processing, and how long they have been aged. Herbs, spices, or wood smoke may be used as flavoring agents. Other added ingredients may include black pepper, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mezze
''Meze'' (also spelled ''mezze'' or ''mezé'') (, ) is a selection of small dishes served as appetizers in Eastern Mediterranean cuisines. It is similar to Spanish cuisine, Spanish tapas and Italian cuisine, Italian Antipasto, antipasti. A ''meze'' may be served as a part of a multi-course meal or form a meal in itself. ''Meze'' are often served with spirits such as ''Arak (drink), arak, rakia, Rakı, raki, Oghi (drink), oghi, ouzo,'' or ''grappa'' at meyhane and ouzeri or at regular restaurants. The word meze, used in all the cuisines of the former Ottoman Empire, borrowed from Turkish meze meaning 'appetizer', which in turn had borrowed it from the Persian maze or maza (مَزه) meaning 'taste' or 'relish'. Common dishes In Turkey, ''meze'' often consist of ''beyaz peynir'' 'white cheese', ''kavun'' (sliced ripe melon), ''acılı ezme'' (hot pepper paste often with walnuts), ''haydari'' (thick strained yogurt with herbs), ''patlıcan salatası'' (cold eggplant salad), ' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
