|
Bastilla Marquesanus
Pastilla (, also called North African pie) is a meat or seafood pie in Maghrebi cuisine made with ''warqa'' dough (), which is similar to filo. It is a specialty of Morocco, Algeria, and Tunisia, where its variation is known as malsouka. 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 either "pill" or "small pastry", with a change of p to b common in Arabic. 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 historian Idriss Bouhlila lists the dish ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maghreb
The Maghreb (; ), also known as the Arab Maghreb () and Northwest Africa, is the western part of the Arab world. The region comprises western and central North Africa, including Algeria, Libya, Mauritania, Morocco, and Tunisia. The Maghreb also includes the territorial dispute, disputed territory of Western Sahara. As of 2018, the region had a population of over 100 million people. The Maghreb is usually defined as encompassing much of the northern part of Africa, including a large portion of the Sahara Desert, but excluding Egypt and the Sudan, which are considered to be located in the Mashriq — the eastern part of the Arab world. The traditional definition of the Maghreb — which restricted its scope to the Atlas Mountains and the coastal plains of Morocco, Algeria, Tunisia and Libya — was expanded in modern times to include Mauritania and the disputed territory of Western Sahara. During the era of al-Andalus on the Iberian Peninsula (711–1492), the Maghreb's inhabita ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastilla Marocaine Recouverte De Sucre Glace
Pastilla (, also called North African pie) is a meat pie, meat or seafood pie in Maghrebi cuisine made with ''warqa'' dough (), which is similar to filo. It is a specialty of Morocco, Algeria, and Tunisia, where its variation is known as tagine malsouka, malsouka. 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 either "pill" or "small pastry", with a change of p to b common in Arabic. The historian Anny Gaul attests to recipes that bear "a strong resemblance to the stuffing that goes inside modern-day bastila" in 13th century Al-Andalus, 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 histo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pigeon
Columbidae is a bird family consisting of doves and pigeons. It is the only family in the order Columbiformes. These are stout-bodied birds with small heads, relatively short necks and slender bills that in some species feature fleshy ceres. They feed largely on plant matter, feeding on seeds ( granivory), fruit ( frugivory), and foliage ( folivory). In colloquial English, the smaller species tend to be called "doves", and the larger ones "pigeons", although the distinction is not consistent, and there is no scientific separation between them. Historically, the common names for these birds involve a great deal of variation. The bird most commonly referred to as "pigeon" is the domestic pigeon, descendant of the wild rock dove, which is a common inhabitant of cities as the feral pigeon. Columbidae contains 51 genera divided into 353 species. The family occurs worldwide, often in close proximity to humans, but the greatest diversity is in the Indomalayan and Australasi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sephardic Jews
Sephardic Jews, also known as Sephardi Jews or Sephardim, and rarely as Iberian Peninsular Jews, are a Jewish diaspora population associated with the historic Jewish communities of the Iberian Peninsula (Spain and Portugal) and their descendants. The term "Sephardic" comes from '' Sepharad'', the Hebrew word for Iberia. These communities flourished for centuries in Iberia until they were expelled in the late 15th century. Over time, "Sephardic" has also come to refer more broadly to Jews, particularly in the Middle East and North Africa, who adopted Sephardic religious customs and legal traditions, often due to the influence of exiles. In some cases, Ashkenazi Jews who settled in Sephardic communities and adopted their liturgy are also included under this term. Today, Sephardic Jews form a major component of world Jewry, with the largest population living in Israel. The earliest documented Jewish presence in the Iberian Peninsula dates to the Roman period, beginning in the fir ... [...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 Reci ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Muslim Conquest Of The Iberian Peninsula
The Muslim conquest of the Iberian Peninsula (; 711–720s), also known as the Arab conquest of Spain, was the Umayyad conquest of the Visigothic Kingdom of Hispania in the early 8th century. The conquest resulted in the end of Christian rule in most of Iberia and the establishment of Muslim Arab- Moorish rule in that territory, which came to be known as al-Andalus, under the Umayyad dynasty. During the caliphate of the sixth Umayyad caliph al-Walid I (), military commander Tariq ibn Ziyad departed from North Africa in early 711 to cross the Straits of Gibraltar, with a force of about 1,700 men, to launch a military expedition against the Visigoth-controlled Kingdom of Toledo, which encompassed the former territory of Roman Hispania. After defeating king Roderic at the Battle of Guadalete in July the same year, Tariq was reinforced by an Arab force led by his superior '' wali'' Musa ibn Nusayr and continued northward. In 713, Theodemir, the Visigothic count of Mur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ken Albala
Ken Albala is an American food historian, chef, author In legal discourse, an author is the creator of an original work that has been published, whether that work exists in written, graphic, visual, or recorded form. The act of creating such a work is referred to as authorship. Therefore, a sculpt ..., and a professor of history at University of the Pacific. He has authored or edited 29 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 various forms of media, and at conferences discussing food issues. He is featured on the DVDs: "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, ... [...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 its 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 fired upon, the French determined that more force ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tétouan
Tétouan (, or ) 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 the ancient Mauretania, Mauretanians 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 Ancient Rome, 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 » in ''Revue de la Faculté des lettres de Tétouan' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ottoman Algeria
The Regency of Algiers was an early modern semi-independent Ottoman province and nominal vassal state on the Barbary Coast of North Africa from 1516 to 1830. Founded by the privateer brothers Aruj and Hayreddin Reis (also known as the Barbarossa brothers), the Regency succeeded the Kingdom of Tlemcen as an infamous and formidable base that waged maritime holy war on European Christian powers. Elected regents headed a stratocracy that haunted European imagination for three centuries but still gained recognition as a regional power. The Regency emerged in the 16th-century Ottoman–Habsburg wars. As self-proclaimed gaining popular support and legitimacy from the religious leaders at the expense of hostile local emirs, the Barbarossa brothers and their successors carved a unique corsair state that drew revenue and political power from its naval warfare against Habsburg Spain. In the 17th century, when the wars between Spain and the Ottoman Empire, Kingdom of France, Kin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ibn Razīn Al-Tujībī
Ibn Razīn al-Tujībī was a 13th-century Muslim Andalusi scholar who wrote "one of only two cookbooks to survive" from that era. Al-Tujībī was born in 1227 to a wealthy family of scholars living in Murcia. The Reconquista led many Muslim families to flee, including al-Tujībī's. In 1247 the family ended up in Béjaïa. By 1259, al-Tujībī had relocated to Tunis. While al-Tujībī wrote many books, only his cookbook, ''Fiḍālat al-Khiwān fī Ṭayyibāt al-Ṭaʿām wa-l-Alwān'' "Best of Delectable Foods and Dishes from al-Andalus and al-Maghrib", survives. The cookbook was composed in Tunis around 1260. The cookbook was composed of recipes from al-Tujībī's Andalusi heritage, where dishes had Muslim, Christian, and Jewish influences. Until 2018, it was thought that there was no complete copy of the book remaining, until an accidental discovery at the British Library The British Library is the national library of the United Kingdom. Based in London, it is one of th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
