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Eish Merahrah
Eish merahrah (, , "smoothed-out bread", "spread-out bread") is a flatbread, made with ground fenugreek seeds and maize, eaten in Egypt. It is part of the traditional diet of the Egyptian countryside, prepared locally in village homes in Upper Egypt. The loaves are flat and wide, and usually about in diameter. A soft dough is made with the maize flour and left to ferment overnight with a sourdough Sourdough is a type of bread that uses the fermentation by naturally occurring yeast and lactobacillus bacteria to raise the dough. In addition to leavening the bread, the fermentation process produces lactic acid, which gives the bread its dis ... starter, shaped into round loaves, and then allowed to rise or "proof" for 30 minutes before being flattened into round disks and baked. These loaves can be kept for one to two weeks in an airtight container. The addition of fenugreek seeds is thought to increase the protein content, storage length, and digestibility of the bread. Refe ...
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Egypt
Egypt ( , ), officially the Arab Republic of Egypt, is a country spanning the Northeast Africa, northeast corner of Africa and Western Asia, southwest corner of Asia via the Sinai Peninsula. It is bordered by the Mediterranean Sea to northern coast of Egypt, the north, the Gaza Strip of Palestine and Israel to Egypt–Israel barrier, the northeast, the Red Sea to the east, Sudan to Egypt–Sudan border, the south, and Libya to Egypt–Libya border, the west; the Gulf of Aqaba in the northeast separates Egypt from Jordan and Saudi Arabia. Cairo is the capital, list of cities and towns in Egypt, largest city, and leading cultural center, while Alexandria is the second-largest city and an important hub of industry and tourism. With over 109 million inhabitants, Egypt is the List of African countries by population, third-most populous country in Africa and List of countries and dependencies by population, 15th-most populated in the world. Egypt has one of the longest histories o ...
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Flatbread
A flatbread is bread made usually with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are Unleavened bread, unleavened, although some are leavened, such as pita bread. A Serving size, serving of 85g (~3 ounces) of pita bread has 234 Calorie, calories. Flatbreads range from below one millimeter to a few centimeters thick so that they can be easily eaten without being sliced. They can be baked in an oven, fried in hot oil, grilled over hot coals, cooked on a hot pan, tava, Comal (cookware), comal, or metal griddle, and eaten fresh or packaged and frozen for later use. History Flatbreads were amongst the earliest food processing, processed foods, and evidence of their production has been found at ancient sites in Mesopotamia, ancient Egypt, and the Indus Valley Civilisation, Indus civilization. The origin of all flatbread baking systems are said to be from the Fertile Crescent in West Asia, where they would su ...
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Fenugreek
Fenugreek (; ''Trigonella foenum-graecum'') is an annual plant in the family Fabaceae, with leaves consisting of three small Glossary_of_leaf_morphology#Leaf_and_leaflet_shapes, obovate to oblong leaflets. It is cultivated worldwide as a semiarid crop. Its leaves and seeds are common ingredients in dishes from the Indian subcontinent, and have been used as a culinary ingredient since ancient times. Its use as a food ingredient in small quantities is safe. Although a common dietary supplement, no evidence-based medicine, significant clinical evidence suggests that fenugreek has therapeutic properties. Commonly used in traditional medicine, fenugreek can increase the risk of serious adverse effects, including allergic reactions. History Fenugreek is believed to have been brought into cultivation in the Near East. Which wild strain of the genus ''Trigonella'' gave rise to domesticated fenugreek is uncertain. Charred fenugreek seeds have been recovered from Tell Halal, Iraq (radioc ...
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Maize
Maize (; ''Zea mays''), also known as corn in North American English, is a tall stout grass that produces cereal grain. It was domesticated by indigenous peoples in southern Mexico about 9,000 years ago from wild teosinte. Native Americans planted it alongside beans and squashes in the Three Sisters polyculture. The leafy stalk of the plant gives rise to male inflorescences or tassels which produce pollen, and female inflorescences called ears. The ears yield grain, known as kernels or seeds. In modern commercial varieties, these are usually yellow or white; other varieties can be of many colors. Maize relies on humans for its propagation. Since the Columbian exchange, it has become a staple food in many parts of the world, with the total production of maize surpassing that of wheat and rice. Much maize is used for animal feed, whether as grain or as the whole plant, which can either be baled or made into the more palatable silage. Sugar-rich varieties called sw ...
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Sourdough
Sourdough is a type of bread that uses the fermentation by naturally occurring yeast and lactobacillus bacteria to raise the dough. In addition to leavening the bread, the fermentation process produces lactic acid, which gives the bread its distinctive sour taste and improves its keeping-qualities. History Sourdough is one of the most ancient forms of bread. It was the standard method of breadmaking for most of human history until the Middle Ages, when it was replaced by barm. Barm, in turn, was replaced in the late 19th and early 20th centuries by industrially produced baker's yeast. The ''Encyclopedia of Food Microbiology'' states: "One of the oldest sourdough breads dates from 3700 BCE and was excavated in Switzerland, but the origin of sourdough fermentation likely relates to the origin of agriculture in the Fertile Crescent and Egypt several thousand years earlier", and "Bread production relied on the use of sourdough as a leavening agent for most of human history; the ...
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Flatbread
A flatbread is bread made usually with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are Unleavened bread, unleavened, although some are leavened, such as pita bread. A Serving size, serving of 85g (~3 ounces) of pita bread has 234 Calorie, calories. Flatbreads range from below one millimeter to a few centimeters thick so that they can be easily eaten without being sliced. They can be baked in an oven, fried in hot oil, grilled over hot coals, cooked on a hot pan, tava, Comal (cookware), comal, or metal griddle, and eaten fresh or packaged and frozen for later use. History Flatbreads were amongst the earliest food processing, processed foods, and evidence of their production has been found at ancient sites in Mesopotamia, ancient Egypt, and the Indus Valley Civilisation, Indus civilization. The origin of all flatbread baking systems are said to be from the Fertile Crescent in West Asia, where they would su ...
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Fenugreek
Fenugreek (; ''Trigonella foenum-graecum'') is an annual plant in the family Fabaceae, with leaves consisting of three small Glossary_of_leaf_morphology#Leaf_and_leaflet_shapes, obovate to oblong leaflets. It is cultivated worldwide as a semiarid crop. Its leaves and seeds are common ingredients in dishes from the Indian subcontinent, and have been used as a culinary ingredient since ancient times. Its use as a food ingredient in small quantities is safe. Although a common dietary supplement, no evidence-based medicine, significant clinical evidence suggests that fenugreek has therapeutic properties. Commonly used in traditional medicine, fenugreek can increase the risk of serious adverse effects, including allergic reactions. History Fenugreek is believed to have been brought into cultivation in the Near East. Which wild strain of the genus ''Trigonella'' gave rise to domesticated fenugreek is uncertain. Charred fenugreek seeds have been recovered from Tell Halal, Iraq (radioc ...
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Cornmeal
Maize meal is a meal (coarse flour) ground from dried maize. It is a common staple food and is ground to coarse, medium, and fine consistencies, but it is not as fine as wheat flour can be.Herbst, Sharon, ''Food Lover's Companion'', Third Edition, Pg. 165, Barrons Educational Series Inc, 2001 In Mexico and Louisiana, very finely ground cornmeal is referred to as corn flour. When fine cornmeal is made from maize that has been soaked in an alkaline solution, e.g., limewater (a process known as nixtamalization), it is called masa harina (or masa flour), which is used for making arepas, tamales, and tortillas. Boiled cornmeal is called polenta in Italy and is also a traditional dish and bread substitute in Romania. Types There are various types of cornmeal: *''Blue cornmeal'' is light blue or violet in color. It is ground from whole blue corn and has a sweet flavor. The cornmeal consists of dried corn kernels that have been ground into a fine or medium texture. *''Steel-gro ...
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Upper Egypt
Upper Egypt ( ', shortened to , , locally: ) is the southern portion of Egypt and is composed of the Nile River valley south of the delta and the 30th parallel North. It thus consists of the entire Nile River valley from Cairo south to Lake Nasser (formed by the Aswan High Dam). Name In ancient Egypt, Upper Egypt was known as ''tꜣ šmꜣw'', literally "the Land of Reeds" or "the Sedgeland", named for the sedges that grow there. In Biblical Hebrew it was known as and in Akkadian it was known as . Both names originate from the Egyptian '' pꜣ- tꜣ- rsj'', meaning "the southern land". In Arabic, the region is called Sa'id or Sahid, from صعيد meaning "uplands", from the root صعد meaning to go up, ascend, or rise. Inhabitants of Upper Egypt are known as Sa'idis and they generally speak Sa'idi Egyptian Arabic. Geography Upper Egypt is between the Cataracts of the Nile beyond modern-day Aswan, downriver (northward) to the area of El-Ayait, which places modern- ...
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Arab Breads
Arabs (,  , ; , , ) are an ethnic group mainly inhabiting the Arab world in West Asia and North Africa. A significant Arab diaspora is present in various parts of the world. Arabs have been in the Fertile Crescent for thousands of years. In the 9th century BCE, the Assyrians made written references to Arabs as inhabitants of the Levant, Mesopotamia, and Arabia. Throughout the Ancient Near East, Arabs established influential civilizations starting from 3000 BCE onwards, such as Dilmun, Gerrha, and Magan (civilization), Magan, playing a vital role in trade between Mesopotamia, and the History of the Mediterranean region, Mediterranean. Other prominent tribes include Midian, ʿĀd, and Thamud mentioned in the Hebrew Bible, Bible and Quran. Later, in 900 BCE, the Qedarites enjoyed close relations with the nearby Canaan#Canaanites, Canaanite and Aramaeans, Aramaean states, and their territory extended from Lower Egypt to the Southern Levant. From 1200 BCE to 110 BCE, powerful ...
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Egyptian Breads
''Egyptian'' describes something of, from, or related to Egypt. Egyptian or Egyptians may refer to: Nations and ethnic groups * Egyptians, a national group in North Africa ** Egyptian culture, a complex and stable culture with thousands of years of recorded history ** Egyptian cuisine, the local culinary traditions of Egypt * Egypt, the modern country in northeastern Africa ** Egyptian Arabic, the language spoken in contemporary Egypt ** A citizen of Egypt; see Demographics of Egypt * Ancient Egypt, a civilization from c. 3200 BC to 343 BC ** Ancient Egyptians, ethnic people of ancient Egypt ** Ancient Egyptian architecture, the architectural structure style ** Ancient Egyptian cuisine, the cuisine of ancient Egypt ** Egyptian language, the oldest known language of Egypt and a branch of the Afroasiatic language family * Copts, the ethnic Egyptian Christian minority ** Coptic language or Coptic Egyptian, the latest stage of the Egyptian language, spoken in Egypt until the 17th c ...
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Flatbreads
A flatbread is bread made usually with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pita bread. A serving of 85g (~3 ounces) of pita bread has 234 calories. Flatbreads range from below one millimeter to a few centimeters thick so that they can be easily eaten without being sliced. They can be baked in an oven, fried in hot oil, grilled over hot coals, cooked on a hot pan, tava, comal, or metal griddle, and eaten fresh or packaged and frozen for later use. History Flatbreads were amongst the earliest processed foods, and evidence of their production has been found at ancient sites in Mesopotamia, ancient Egypt, and the Indus civilization. The origin of all flatbread baking systems are said to be from the Fertile Crescent in West Asia, where they would subsequently spread to other regions of the world. In 2018, charred bread crumbs were found at a N ...
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