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Bagel
A bagel (; ; also spelled beigel) is a bread roll originating in the Jewish communities of Poland. Bagels are traditionally made from yeasted wheat dough that is shaped by hand into a torus or ring, briefly boiled in water, and then baked. The result is a dense, chewy, doughy interior with a browned and sometimes crisp exterior. Bagels are often topped with seeds baked on the outer crust—traditional choices include poppy and sesame seeds—or with salt grains. Different dough types include whole-grain and rye. The basic roll-with-a-hole design, hundreds of years old, allows even cooking and baking of the dough; it also allows groups of bagels to be gathered on a string or dowel for handling, transportation, and retail display. The earliest known mention of a boiled-then-baked ring-shaped bread can be found in a 13th-century Syrian cookbook, where they are referred to as . Bagel-like bread known as obwarzanek was common earlier in Poland as seen in royal family account ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Montreal-style Bagel
The Montreal-style bagel or Montreal bagel (sometimes beigel; ; ) is a distinctive variety of handmade and wood-fired baked bagel. In contrast to the New York-style bagel, the Montreal bagel is smaller, thinner, sweeter, and denser, with a larger hole, and is always baked in a wood-fired oven. It contains malt, egg (food), egg, and no salt, and is boiled in honey-sweetened water before being baked. In some Montreal establishments, bagels are still produced by hand and baked in full view of the patrons. There are two predominant varieties: black seed (poppy seed) or white seed (sesame seed). History Montreal bagels, like the similarly shaped New York bagel, were brought to North America by Jewish immigrants from Poland and other Eastern European countries; the differences in texture and taste reflect the style of the particular area in Poland in which the immigrant bakers learned their trade. Minor controversy surrounds the question of who first brought the bagel to Montreal. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pizza Bagel
A pizza bagel is a bagel with pizza toppings. History Anthony DeMauro invented the pizza bagel in 1957 at Amster's Bagel Bakery (now closed) in South Euclid, a suburb of Cleveland, Ohio. It was not until May 26, 1970, when Amster Pizza Bagel, Inc. submitted registration for Pizza Bagels to the US Copyright Office. On October 1, 1970, Amster Pizza Bagel, Inc. registered for a product that contains 6 frozen pizza bagels in folding cartons with a net weight of . In 1974, at a Western Bagel in Woodland Hills, California, 17-year-old store clerk Bruce Treitman began offering a flattened bagel with marinara sauce and mozzarella cheese.Claire Carusillo"Pizza Bagels: The Unlikeliest Feud in the East Coast/West Coast Rivalry" ''Eater'', July 14, 2015. Retrieved July 14, 2015. In early 2014, Katz Bagel Bakery in Chelsea, Massachusetts, claimed that Harry Katz invented a variation of this pizza bagel in 1970. Unlike traditional pizza bagels, Katz's version is similar to a miniature piz ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bagel Toast
Bagel toast () is a sandwich commonly eaten in Israel. It is composed of a pressed, toasted bagel filled with vegetables and cheese and is grilled on a sandwich toaster or panini press. While the bagel is round with a hole in the center, it is unlike the typical American bagel in that it is made from a different dough with sesame seeds. Common fillings include tzfatit, feta, gvina levana, or galil cheese, along with green olives, corn, tomatoes, onions, and dressing. It is sometimes served with pizza or chili sauce. Bagel toast is typically found in cafes or coffee houses in Israel and is also served as a casual snack in the home. At the famous Abulafia Bakery, in Jaffa, Tel Aviv, Israel, bagel toast is served with a side of za'atar-a mixture of sumac, sesame seeds and herbs. See also * Bagel and cream cheese * List of sandwiches * List of toast dishes * Ka'ak Ka'ak (; also transliterated kaak) or kahqa is the common Arabic word for cake or biscuit, in its variou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jewish Cuisine
Jewish cuisine refers to the worldwide cooking traditions of the Jewish people. During its evolution over the course of many centuries, it has been shaped by Jewish dietary laws (''kashrut''), Jewish festivals and holidays, and traditions centred around Shabbat. Jewish cuisine is influenced by the economics, agriculture, and culinary traditions of the many countries where Jewish communities have settled and varies widely throughout the entire world. The history of Jewish cuisine begins with the cuisine of the ancient Israelites. As the Jewish diaspora grew, different styles of Jewish cooking developed. The distinctive styles in Jewish cuisine vary according to each community across the Ashkenazi, Sephardi, and Mizrahi diaspora groupings; there are also notable dishes within the culinary traditions of the standalone significant Jewish diaspora communities from Greece, Iran, and Yemen. Since the establishment of the State of Israel in 1948, and particularly since the late 19 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polish Cuisine
Polish cuisine ( ) is a style of food preparation originating in and widely popular in Poland. Due to History of Poland, Poland's history, Polish cuisine has evolved over the centuries to be very eclectic, and shares many similarities with other national cuisines. Polish cooking in other cultures is often referred to as ''à la polonaise''. Polish cuisine is rich in meat, especially pork, chicken and game, in addition to a wide range of vegetables, spices, fungi and mushrooms, and herbs. Polish Meals – Polish Food – Polish Cuisine . Retrieved 6 June 2011. It is also characterised by its use of various kinds of kluski, pasta, cereals, kasza, kasha and pulses. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poland
Poland, officially the Republic of Poland, is a country in Central Europe. It extends from the Baltic Sea in the north to the Sudetes and Carpathian Mountains in the south, bordered by Lithuania and Russia to the northeast, Belarus and Ukraine to the east, Slovakia and the Czech Republic to the south, and Germany to the west. The territory has a varied landscape, diverse ecosystems, and a temperate climate. Poland is composed of Voivodeships of Poland, sixteen voivodeships and is the fifth most populous member state of the European Union (EU), with over 38 million people, and the List of European countries by area, fifth largest EU country by area, covering . The capital and List of cities and towns in Poland, largest city is Warsaw; other major cities include Kraków, Wrocław, Łódź, Poznań, and Gdańsk. Prehistory and protohistory of Poland, Prehistoric human activity on Polish soil dates to the Lower Paleolithic, with continuous settlement since the end of the Last Gla ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Obwarzanek Krakowski
An ' (, plural: ' ; also spelled ') is a braided ring-shaped bread that is boiled and sprinkled with salt and sesame or poppy seeds before being baked. It has a white, sweetish, moist and chewy crumb underneath a crunchy golden-brown crust. Traditionally sold from street carts, it is a popular snack in the Polish city of Kraków, where it has the status of a regional food with protected geographical indication. It is closely related to, but distinct from, bagels, bubliks and pretzels. Etymology The term ' is Polish. The Polish noun ', or ', derives from the verb ', "to parboil", which refers to the distinctive technique of boiling the dough before baking. The adjective ' denotes anything coming from or related to the city of Kraków. Description An ' is a ring-shaped baked product with a hole in the middle. It takes the form of an oval or, seldom, a circle. Its surface is formed by strands of dough, round or oval in cross-section, twisted into a spiral. The colour rang ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
American Cuisine
American cuisine consists of the cooking style and traditional dishes prepared in the United States. It has been significantly influenced by Europeans, Indigenous Americans, Africans, Latin Americans, Asians, Pacific Islanders, and many other cultures and traditions. Principal influences on American cuisine are European, Native American, soul food, regional heritages including Cajun, Louisiana Creole, Pennsylvania Dutch, Mormon foodways, Texan, Tex-Mex, New Mexican, and Tlingit, and the cuisines of immigrant groups such as Chinese American, German American, Italian American, Greek American, British American, Jewish American, and Mexican American. The large size of America and its long history of immigration have created an especially diverse cuisine that varies by region. American cooking dates back to the traditions of the Native Americans, whose diet included a mix of farmed and hunted food, and varied widely across the continent. The Colonial period created a mix ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Canadian Cuisine
Canadian cuisine consists of the cooking traditions and practices of Canada, with regional variances around the country. First Nations and Inuit have practiced their culinary traditions in what is now Canada for at least 15,000 years. The advent of European explorers and settlers, first on the east coast and then throughout the wider territories of New France, British North America and Canada, saw the melding of foreign recipes, cooking techniques, and ingredients with indigenous flora and fauna.Jacobs, H. (2009). Structural Elements in Canadian Cuisine. Cuizine, 2(1), 0–0. https://doi.org/10.7202/039510ar Modern Canadian cuisine has maintained this dedication to local ingredients and ''terroir'', as exemplified in the naming of specific ingredients based on their locale, such as Malpeque oysters or Alberta beef. Accordingly, Canadian cuisine privileges the quality of ingredients and regionality, and may be broadly defined as a national tradition of "creole" culinary prac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ka'ak
Ka'ak (; also transliterated kaak) or kahqa is the common Arabic word for cake or biscuit, in its various senses, and can refer to several different types of baked goods produced throughout the Arab world and the Near East. The bread, in Middle Eastern countries, is similar to a dry and hardened biscuit and mostly ring-shaped. A similar pastry called "''kue kaak''" is also popular in Indonesia. History Ka'ak is first attested to in the Kitab al Wusla il al Habib, which originates from Syria in the 13th century. The Kitab al Wusla il al Habib gives three recipes for Ka'ak. Variations Bread rings Ka'ak can refer to a bread commonly consumed throughout the Levant that is made in a large ring-shape and is covered with sesame seeds. Fermented chickpeas are used as a leavening agent. Widely sold by street vendors, it is usually eaten as a snack or for breakfast with za'atar. In East Jerusalem , Palestinian Jerusalem, it is sometimes served alongside oven-baked eggs and falafel. Pale ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread Roll
A bread roll is a small, oblong individual loaf of bread served as a meal accompaniment (eaten plain or with butter). Rolls can be served and eaten whole or are also commonly cut and filled – the result of doing so is considered a '' sandwich'' in English. Europe Rolls are common throughout Europe. Even in the same languages, rolls are known by a variety of names. Some European languages have many local and dialectal terms for bread rolls. These include German language diminutives of ''Brot'' (bread) in most of western and central Germany (where they are called ''Brötchen'') and in Switzerland (where they are called ''Brötli''). Other German language terms include ''Rundstück'' ("round piece") in Hamburg and Schleswig-Holstein; ''Weckerl'' or more specific ''Semmel'' in Austria, Saxony and southern Bavaria; ''Weck'' and ''Weckle'' in much of Baden-Württemberg, Franconia and Saarland; ''Schrippe'' in Berlin and parts of Brandenburg. Some of these names reappear in other E ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pretzel
A pretzel ( ; from or , ) is a type of baking, baked pastry made from dough that is commonly shaped into a knot. The traditional pretzel shape is a distinctive symmetrical form, with the ends of a long strip of dough intertwined and then twisted back onto itself in a particular way (a pretzel loop or pretzel bow). Today, pretzels come in various shapes, textures, and colors, but the original soft pretzel remains one of the most common pretzel types. Salt#Edible salt, Salt is the most common seasoning, or topping, for pretzels, complementing the sodium carbonate, washing soda or sodium hydroxide, lye lye roll, treatment that gives pretzels their traditional skin and flavor acquired through the Maillard reaction. Other toppings are mustard (condiment), mustard, cheeses, sugar, chocolate, cinnamon, glaze (cooking technique), sweet glazing, seeds, and nut (fruit), nuts. Regional specialties like Spundekäs have been designed to go along with pretzels. Varieties of pretzels includ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
