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Baklava
Baklava (, or ; ) is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey. It was one of the most popular sweet pastries of Ottoman cuisine. There are several theories for the origin of the pre-Ottoman version of the dish. In modern times, it is a common dessert among cuisines of countries in West Asia, Southeast Europe, Central Asia, and North Africa. It is also enjoyed in Pakistan and Afghanistan, where, although not a traditional sweet, it has carved out a niche in urban centers. Etymology The word ''baklava'' is first attested in English in 1650, a borrowing from . The name ''baklava'' is used in many languages with minor phonetic and spelling variations. The earliest known reference to baklava is in a poem by the 15th century mystic Kaygusuz Abdal. The historian Paul D. Buell argues that the word ''baklava'' may come from the Mongolian root ' 'to tie, wrap up, pile up' composed with the Turkic verbal ending ''-v'' ...
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Phyllo
Filo or phyllo is a very thin Leavening agent, unleavened dough used for making pastries such as baklava and ''börek'' in Middle Eastern cuisine, 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'' or ''phyllo'' comes from Greek language, Greek 'thin sheet'.Alan Davidson (2014). ''[ The Oxford Companion to Food]''. Oxford: Oxford University Press. . p. 307. 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 Most say that it was derived from the Greeks; Homer's ''Odyssey'', written around 800 BC, mentions thin breads sweetened with walnuts and honey. In the fifth century BC, Philoxenus of Cythera, Philoxenos states in his poem "''Dinner''" that, in the final drinking course of a meal, hosts would pr ...
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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'' or ''phyllo'' comes from Greek 'thin sheet'.Alan Davidson (2014). '' The Oxford Companion to Food'. Oxford: Oxford University Press. . p. 307. 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 Most say that it was derived from the Greeks; Homer's ''Odyssey'', written around 800 BC, mentions thin breads sweetened with walnuts and honey. In the fifth century BC, Philoxenos states in his poem "''Dinner''" that, in the final drinking course of a meal, hosts would prepare and serve cheesecake made with milk and honey that was baked into a pie. ...
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Ottoman Cuisine
Ottoman cuisine is the cuisine of the Ottoman Empire and its continuation in the cuisines of Greece, Turkey, the Balkans, Caucasus, Middle East and Northern Africa. Sources The Ottoman palace kitchen registers (''matbah-i amire defterleri'') are important primary sources for studies of early modern Ottoman cuisine containing information on ingredients and names of food dishes cooked by the palace kitchens. Many cookbooks were published beginning in the 19th century reflecting the cultural fusions that characterized the rich cuisine of Istanbul's elites in the Late Ottoman period as new ingredients like tomatoes became widely available. There are few extant recipe collections before this era. The earliest Ottoman cookbook is credited to Muhammad Shirvânî's 15th-century expansion of the earlier Arabic ''Kitab al-Tabikh'' by Muhammad bin Hasan al-Baghdadi. '' Diwan Lughat al-Turk'' (the earliest Turkish language dictionary) is often consulted as a source for the influenc ...
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Gaziantep
Gaziantep, historically Aintab and still informally called Antep, is a major city in south-central Turkey. It is the capital of the Gaziantep Province, in the westernmost part of Turkey's Southeastern Anatolia Region and partially in the Mediterranean Region. It is located approximately east of Adana and north of Aleppo, Syria and situated on the Sajur River. The city is thought to be located on the site of ancient Antiochia ad Taurum and is near ancient Zeugma. Sometime after the Byzantine-ruled city came under the Seljuk Empire, the region was administered by Armenian warlords. In 1098, it became part of the County of Edessa, a Crusader state, though it continued to be administered by Armenians, such as Kogh Vasil. Aintab rose to prominence in the 14th century as the fortress became a settlement, hotly contested by the Mamluk Sultanate, Dulkadirids, and the Ilkhanate. It was besieged by Timur in 1400 and the Aq Qoyunlu in 1420. The Dulkadirid-controlled city fel ...
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Placenta Cake
Placenta cake is a dish from ancient Greece and Rome consisting of many dough layers interspersed with a mixture of cheese (such as ricotta) and honey and flavored with bay leaves, baked and then covered in honey.. The dessert is mentioned in classical texts such as the Greek poems of Archestratos and Antiphanes, as well as the '' De agri cultura'' of Cato the Elder. It is thought to be related to baklava. Etymology The Latin word ''placenta'' is derived from the Greek ''plakous'' ( – ''plakountos'', from πλακόεις – ''plakoeis'', "flat") for thin or layered flat breads. The placenta of mammalian pregnancy is so named from the perceived resemblance between its shape and that of a placenta cake. History Most claim that placenta, and therefore likely baklava derived from a recipe from Ancient Greece.Mayer, Caroline E.Phyllo Facts. Washington Post. 1989Archived Homer's ''Odyssey'', written around 800 BC, mentions thin breads sweetened with walnuts and honey.Mayer, C ...
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Lauzinaj
''Lauzinaj'' (), also spelled ''lawzinaj'', ''lawzinaq'', ''luzina'' is an almond-based confection known from medieval Arab cuisine. Described as the "food of kings" and "supreme judge of all sweets", by the 13th-century ''lauzinaj'' had entered medieval European cuisine from the Andalusian influence, returning Crusaders and Latin translations of cookery books. History References about the confection abound in Arabic literature. It is mentioned by the 10th-century poet Al-Ma'muni, and Sahnun, a ''qadi'' who advises one of his students that the reward for long hours of studying law is the prospect of earning enough wealth to eat pistachio filled ''lauzinaj''. Two versions of the dish are known from medieval texts: #''Lauzinaj mugharraq'' or "drenched lauzinaj", some scholars believe this dish is an earlier version of ''baklava'' (though Charles Perry has written that "it was not much like baklava"). It was made by filling thin pastry dough with a mixture of ground almond (and ...
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Sesame Candy
:''The term "sesame candy" may also refer to sesame halva or ufuta.'' Sesame seed candy is a confection of sesame seeds and sugar or honey pressed into a ball, bar or wafer. It is popular across East Africa, Middle East, South Asia, and East Asia, as well as in some European countries. And as far as Australia The texture may vary from chewy to crisp. It may also be called sesame (seed) candy/bar/crunch; sesame seed cake may refer to the confection or to a leavened cake or cookie incorporating sesame. By location Ancient Greece and Rome Similar foods are documented in Ancient Greek cuisine: ''itrion'' (ἴτριον) was a thin biscuit/cake made with sesame seeds and honey, the Cretan ''koptoplakous'' (κοπτοπλακοῦς) or ''gastris'' (γάστρις) was a layer of ground nuts sandwiched between two layers of sesame crushed with honey. Herodotus also mentions "sweet cakes of sesame and honey", but with no detail. The ''Kopte sesamis'' (κοπτὴ σησαμίς), or s ...
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Richard Tapper
Richard Lionel Tapper is a professor emeritus of the School of Oriental and African Studies of the University of London. He is a social anthropologist who did ethnographic field research in Iran, Afghanistan and Turkey. His publications have focussed on pastoral nomadism, relations between ethnic and tribal minorities and the state, the anthropological study of Islam, the anthropology of food, Iranian cinema, and Iranian religious politics. Bibliography * 1979, ''Pasture and politics : economics, conflict, and ritual among Shahsevan nomads of northwestern Iran'' * 1983 (and 2011), ''The Conflict of tribe and state in Iran and Afghanistan'' * 1991, editor, ''Islam in modern Turkey : religion, politics, and literature in a secular state'' * 1992, editor, ''Some minorities in the Middle East'' * 1994 (2nd edition 2001), editor, with Sami Zubaida, ''Culinary cultures of the Middle East'' = ''A taste of thyme: culinary cultures of the Middle East'' , * 1997, ''Frontier nomads of I ...
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Houghton Mifflin Harcourt
Houghton Mifflin Harcourt Company ( ; HMH) is an American publisher of textbooks, instructional technology materials, assessments, and reference works. The company is based in the Financial District, Boston, Boston Financial District. It was formerly known as the Houghton Mifflin Company, but it changed its name following the 2007 acquisition of Harcourt (publisher), Harcourt Publishing. Prior to March 2010, it was a subsidiary of EMPG, Education Media and Publishing Group Limited, an Irish-owned holding company registered in the Cayman Islands and formerly known as Riverdeep. In 2022, it was acquired by Veritas Capital, a New York-based private-equity firm. Company history In 1832, William Ticknor and John Allen purchased a bookselling business in Boston and began to involve themselves in publishing; James T. Fields joined as a partner in 1843. Fields and Ticknor gradually gathered an impressive list of writers, including Ralph Waldo Emerson, Nathaniel Hawthorne, and Henry Dav ...
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Central Asian Cuisine
Central Asian cuisine has been influenced by Persian, Indian, Arab, Turkish, Chinese, Mongol, and Russian cultures, as well as the culinary traditions of other varied nomadic and sedentary civilizations. Contributing to the culinary diversity were the migrations of Uyghur, Slav, Korean, Tatar, Dungan and German people to the region. Background Nomadic peoples of the Eurasian steppe had simple subsistence diets based primarily on dairy products, and to a lesser extent game and plant-based foods. Excavations at Adji Kui in the Karakum Desert of Turkmenistan have shown the site was occupied between 2400 and 1300 BC. Archaeobotanical evidence has shown that crop diffusion was ongoing across the mountain valleys and oasis towns of Central Asia as early as the 3rd millennium BC. The earliest evidence of domesticated grains bring used by nomadic herders (2800 to 2300 BC) has been found at the Tasbas and Begash sites of the Kazakh highland steppe. '' Triticum turgidum'' and ...
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Sami Zubaida
Sami Zubaida (born 1937 in Iraq), left Iraq in 1953 at the age of sixteen.
Sami Zubaida. He is now an of and at and, as a Visiting Hauser Global Professor of Law in Spring 2006, taught Law and Politics in the Islamic World at

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Pistachio
The pistachio (, ; ''Pistacia vera'') is a small to medium-sized tree of the Anacardiaceae, cashew family, originating in Iran. The tree produces nut (fruit)#Culinary definition and uses, seeds that are widely consumed as food. In 2022, world production of pistachios was one million tonnes, with the United States, Iran, and Turkey combined accounting for 88% of the total. Description The tree grows up to tall. It has deciduous, pinnate leaves long. The plants are dioecious, with separate male and female trees. The flowers are apetalous and unisexual and borne in panicles. The fruit is a drupe, containing an elongated seed, which is the edible portion. The seed, commonly thought of as a nut, is a nut (food), culinary nut, not a nut (fruit)#Botanical definition, botanical nut. The fruit has a hard, cream-colored exterior shell. The seed has a mauve-colored skin and light green flesh, with a distinctive flavor. When the fruit ripens, the shell changes from green to an autu ...
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