|
Cuisine Of Jerusalem
The cuisine of Jerusalem reflects the city's History of Jerusalem, long history as a crossroads of cultures and religions. Millennia of trade, conquest, and migration have resulted in a unique Fusion_cuisine, fusion of culinary traditions, with significant influences from Jewish cuisine, Jewish (predominantly Sephardic Jewish cuisine, Sephardic) and Levantine cuisine, Levantine Arab cuisine (especially Palestinian cuisine, Palestinian). Dishes in Jerusalem feature fresh, seasonal Mediterranean cuisine, Mediterranean ingredients, with a strong emphasis on vegetables, fruits, olive oil, and herbs. Street food is a prominent aspect of the culinary scene, thriving in markets such as the Mahane Yehuda Market and the Arab Souk (Old City), Arab souk of the Old City of Jerusalem, Old City. Modern Jerusalem caters to a global palate, with a growing number of restaurants offering Fusion cuisine, international fare alongside traditional dishes. Jerusalem has several distinctive dishes, in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
112743 Azura Restaurant PikiWiki Israel
Eleven or 11 may refer to: *11 (number) * One of the years 11 BC, AD 11, 1911, 2011 Literature *Eleven (novel), ''Eleven'' (novel), a 2006 novel by British author David Llewellyn *''Eleven'', a 1970 collection of short stories by Patricia Highsmith *''Eleven'', a 2004 children's novel in The Winnie Years by Lauren Myracle *''Eleven'', a 2008 children's novel by Patricia Reilly Giff *''Eleven'', a short story by Sandra Cisneros Music *Eleven (band), an American rock band *Eleven: A Music Company, an Australian record label *Up to eleven, an idiom from popular culture, coined in the movie ''This Is Spinal Tap'' Albums *11 (The Smithereens album), ''11'' (The Smithereens album), 1989 *11 (Ua album), ''11'' (Ua album), 1996 *11 (Bryan Adams album), ''11'' (Bryan Adams album), 2008 *11 (Sault album), ''11'' (Sault album), 2022 *Eleven (Harry Connick, Jr. album), ''Eleven'' (Harry Connick, Jr. album), 1992 *Eleven (22-Pistepirkko album), ''Eleven'' (22-Pistepirkko album), 1998 *Eleven ... [...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] |
Ancient Israelite Cuisine
Ancient history is a time period from the beginning of writing and recorded human history through late antiquity. The span of recorded history is roughly 5,000 years, beginning with the development of Sumerian cuneiform script. Ancient history covers all continents inhabited by humans in the period 3000 BCAD 500, ending with the expansion of Islam in late antiquity. The three-age system periodises ancient history into the Stone Age, the Bronze Age, and the Iron Age, with recorded history generally considered to begin with the Bronze Age. The start and end of the three ages vary between world regions. In many regions the Bronze Age is generally considered to begin a few centuries prior to 3000 BC, while the end of the Iron Age varies from the early first millennium BC in some regions to the late first millennium AD in others. During the time period of ancient history, the world population was exponentially increasing due to the Neolithic Revolution, which was in full pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Knafeh
Knafeh () is a traditional Arab dessert made with '' kadayif'' (spun pastry dough) layered with cheese and soaked in a sweet, sugar-based syrup called attar. Knafeh is a popular throughout the Arab world, especially in the Levant, and is often served on special occasions and holidays. The most common variant of knafeh in Jordan and Palestine, ''Knafeh Nabulseyeh'', originated in the Palestinian city of Nablus. Etymology The English language borrows the word "''knafeh''" from Levantine and Egyptian Arabic, and widely transliterates it as , and similar variations. The ultimate origin of the word knafeh is debated. Some sources state that it comes from the Coptic Egyptian word "", meaning a bread or cake. Another view is that it comes from a Semitic root with a meaning of "side" or "wing", and from the Arabic , "to flank or enclose". Early uses are found in stories like ''One Thousand and One Nights''. History A common story is that the knafeh was created to satisfy the hunger ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shawarma
Shawarma (; ) is a Middle Eastern dish that originated in the Levant during the Ottoman Empire, consisting of meat that is cut into thin slices, stacked in an inverted cone, and roasted on a slow-turning vertical spit. Traditionally made with lamb or mutton, it may also be made with chicken, turkey meat, beef, falafel or veal. The surface of the rotisserie meat is routinely shaved off once it cooks and is ready to be served. Shawarma is a popular street food throughout the Arab world, Levant, and the Greater Middle East. Etymology The name in Arabic is a rendering of the term in Ottoman Turkish ( , ), referring to rotisserie. History The shawarma technique—grilling a vertical stack of meat slices and cutting it off as it cooks—first appeared in the Ottoman Empire in the 19th century in the form of döner kebab, which both the Greek gyros and the Levantine shawarma are derived from. Shawarma led to the development during the early 20th century of the contem ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Falafel
Falafel (; , ) is a deep-fried ball or patty-shaped fritter of Egyptian origin that features in Middle Eastern cuisine, particularly Levantine cuisines. It is made from ground fava beans, chickpeas, or both, and mixed with herbs and spices before frying. Falafel is often served in a flatbread such as pita, samoon, laffa, or taboon; “falafel” also frequently refers to a wrapped sandwich that is prepared in this way. The falafel balls may be topped with salads, pickled vegetables, and hot sauce, and drizzled with tahini-based sauces. Falafel balls may also be eaten alone as a snack or served as part of a meze tray. Falafel is a popular street food eaten throughout the Middle East. In Egypt, it is most often made with fava beans, while in Israel, Palestine, Jordan, Lebanon, and Syria, it is typically made with chickpeas or sometimes a blend of both. Etymology The word () is Arabic and is the plural of ' () 'pepper', borrowed from Persian (), cognate with t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hummus
Hummus (, ; , , also spelled hommus or houmous), (full name: Hummus Bi Tahini) is a Levantine cuisine, Levantine Dip (food), dip, spread (food), spread, or savory Dish (food), dish made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic. The standard garnish includes olive oil, a few whole chickpeas, parsley, and paprika. The earliest mention of hummus was in a 13th century cookbook attributed to the historian Ibn al-Adim from Aleppo in present-day Syria. Commonly consumed in Levantine cuisine, it is usually eaten as a dip with pita bread. In the West, it is produced industrially and consumed as a snack or appetizer with crackers or vegetables. Etymology and spelling The word ''hummus'' is 'chickpeas'. The full name of the prepared spread in Arabic is 'chickpeas with tahini'. The colloquial Arabic word is a variant of the Arabic or which may be derived from the Aramaic language ( ), corresponding to the Syriac language, Syriac word for chickpe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yerushalmi Kugel
Yerushalmi Kugel (), also known as Jerusalem kugel, is an Israeli kugel originating from the Old Yishuv, local Jewish community of Jerusalem in the 18th century. The dish is served on Shabbat and on Jewish holidays. History Yerushalmi Kugel is said to have been created in Jerusalem during the 1700s by local Ashkenazi Jews, followers of the Vilna Gaon, a Jewish religious scholar. Overview Jerusalem kugel differs from other traditional Ashkenazi style noodle kugels in a number of ways. Nonetheless, it has become a staple of Ashkenazi foods. Jerusalem kugel is always made with thin egg noodles, similar in appearance to spaghetti. The defining ingredient of Jerusalem kugel is black pepper, which is uncommon in other varieties of kugel, and which can give it what the The New York Times, ''New York Times'' food writer Melissa Clark has described as a "sinus-clearing" potency. It is made with a sauce similar to caramel, which the noodles are then coated with and then seasoned with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Macaroni Hamin
Macaroni Hamin (Hamin Macaroni in Hebrew) is a traditional Sephardic Jerusalemite dish originally from the Jewish Quarter of the Old City of Jerusalem. It consists of macaroni, chicken, potatoes and spices. Traditionally Macaroni Hamin is slow-cooked overnight before Shabbat. Similar to other dishes prepared in communities of Jewish Sephardic and Iraqi origin haminados eggs can be added. Macaroni Hamin is still eaten by Sephardic Jews who have origins inside the Old City of Jerusalem. Preparation The dish is made with pre-cooked bucatini pasta, cooked chicken pieces, potato slices, and a sauce of onions, tomato paste, and seasonings simmered in chicken fat. It is cooked slowly in water with whole eggs in the shell for at least 6 hours, usually baked overnight, and traditionally served for Shabbat. See also * Hamin * Cuisine of Jerusalem * Israeli cuisine Israeli cuisine primarily comprises dishes brought from the Jewish diaspora, and has more recently been defined by th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Orez Shu'it
Orez Shu'it () (Ladino: or ') is an Israeli dish consisting of white beans cooked in a tomato paste, served on white rice. The dish was developed by Sephardic Jews in the old city of Jerusalem and was later adopted by other Jewish groups. It is today served in homes and restaurants as a side dish and is considered part of the regional cuisine of Jerusalem. Modern variations include adding meat (beef, lamb, chicken) and fried onions. See also * Rice and beans * Israeli cuisine * Cuisine of the Sephardic Jews Sephardic Jewish cuisine, belonging to the Sephardic Jews—descendants of the Jewish population of the Iberian Peninsula until their expulsion in 1492—encompassing traditional dishes developed as they resettled in the Ottoman Empire, North A ... References {{Tourism in Jerusalem Rice dishes Israeli cuisine Sephardi Jewish cuisine Legume dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sofrito (stew)
Sofrito is a Sephardi-Jewish meat (lamb, beef, chicken) stew. History Sofrito was prepared in Sephardi Jewish communities that were expelled from Spain, and traditionally eaten in the Balkans, the Levant, Turkey and the Maghreb. Recipes for sofrito can vary widely. Claudia Roden's recipe calls for sunflower oil, lemon juice, and small amounts of turmeric, white pepper, and cardamom and little else, differentiating it from other recipes that incorporate paprika, onions, and garlic, or different spice mixes like ''baharat''. Roden's recipe may be more typical of Egyptian styles of sofrito, which are subtler, "with a bit of allspice and/or cardamom". Today it is eaten in Israel. See also *Sephardi Jewish cuisine *Israeli cuisine Israeli cuisine primarily comprises dishes brought from the Jewish diaspora, and has more recently been defined by the development of a notable fusion cuisine characterized by the mixing of Jewish cuisine and Arab cuisine.Gold, Rozann''A Region's ... ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Biscochos
Biscochos, also known as biscochos de huevo, or biscotios, are a traditional Sephardi Jewish ring-shaped cookie commonly prepared for Hanukkah, Purim, and other Jewish holidays. Overview Biscochos is small, ring-shaped, twice-baked cookie with a crisp texture, similar to an abadi cookie, with a dough typically containing flour, oil, sugar, orange juice, vanilla, or anise extract. The cookies are often topped with either cinnamon sugar or coated with an egg wash and topped with sesame seeds. History Biscochos originated in the Sephardi Jewish community of Spain, and after the Inquisition in the 15th century, biscochos migrated with the surviving Sephardi Jews fleeing Spain to the Maghreb, the Middle East, and Turkey. With the arrival of Sephardi Jews to the United States, as well as the expulsion of Sephardim from Middle Eastern countries in 1949, and their subsequent refuge in Israel; biscochos are now more commonly found in these two countries. Preparation According to Jonat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
