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Gondi (dumpling)
Gondi, sometimes spelled ghondi or gundi, is a Persian Jews, Persian Jewish dish of meatballs made from Ground meat, ground Lamb and mutton, lamb, veal or Chicken (food), chicken traditionally served on Shabbat. Dried lime is sometimes used as an ingredient. Gondi are served as part of chicken soup served on Shabbat and other Jewish holidays, similar to their Ashkenazi Jewish counterpart matzo balls. They are also sometimes served as a side dish, or as an appetizer. Accompaniments are Middle Eastern bread and raw greens such as Lamiaceae, mint, watercress, and basil. Origins The origin of Gondi is not known with certainty, as the Jewish community residing in various cities in Iran are said to have originated it, but it is commonly said to have first been made in the Jewish community of Tehran. Due to the expense of the meat, it was a specialty for Shabbat. It is one of the few dishes credited to Iranian Jews. Gondi is also a popular dish among the Mountain Jewish population. J ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khorasan Province
Khorasan ( ; also transcribed as Khurasan, Xorasan and Khorassan), also called Traxiane during Hellenistic and Parthian Empire, Parthian times, was a Provinces of Iran, province in northeastern Iran until September 2004, when it was divided into three new provinces: North Khorasan, South Khorasan, and Razavi Khorasan. Khorasan historically referred to a much larger area, comprising the east and the northeast of the Persian Empire. The name ''Khorāsān'' is Persian language, Persian and means "where the sun arrives from". The name was first given to the eastern province of Persian Empire, Persia during the Sasanian Empire and was used from the Late Middle Ages in distinction to neighbouring Transoxiana.Svat Soucek''A History of Inner Asia'' Cambridge University, Cambridge University Press, 2000, p.4C. Edmund Bosworth, (2002)'CENTRAL ASIA iv. In the Islamic Period up to the Mongols'''Encyclopaedia Iranica'' (online)C. Edmund Bosworth, (2011)'MĀ WARĀʾ AL-NAHR'''Encyclopaedia I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ground Meat
Ground meat, called mince or minced meat outside North America, is meat finely chopped by a meat grinder or a chopping knife. A common type of ground meat is ground beef, but many other types of meats are prepared in a similar fashion, including pork, veal, lamb, goat meat, and poultry. Dishes Ground meat is used in a wide variety of dishes, by itself, or mixed with other ingredients. It may be formed into meatballs which are then fried, baked, steamed, or braised. They may be cooked on a skewer to produce dishes such as '' adana kebabı'' and '' ćevapi''. It may be formed into patties which are then grilled or fried (hamburger), breaded and fried ('' menchi-katsu'', Pozharsky cutlet), or braised ( Salisbury steak). It may be formed into meatloaves or pâtés and baked. It may also be used as a filling or stuffing for meat pies such as shepherd's pie and '' böreks'', and also as stuffing. It may be cooked and served as a hash or loosemeat. It may be made into mea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Basil
Basil (, ; , ; ''Ocimum basilicum'' (, )), also called great basil, is a culinary herb of the family Lamiaceae (mints). It is a hardiness (plants), tender plant, and is used in cuisines worldwide. In Western cuisine, the generic term "basil" refers to the variety (botany), variety also known as Genovese basil or sweet basil. Basil is native to tropical regions from Central Africa to Southeast Asia. In temperate climates basil is treated as an annual plant, but it can be grown as a short-lived perennial or Biennial plant, biennial in warmer Hardiness zone, horticultural zones with Tropical climate, tropical or Mediterranean climates. There are many List of basil cultivars, varieties of basil including sweet basil, Thai basil (''O. basilicum'' var. ''thyrsiflora''), and Mrs. Burns' Lemon basil, Mrs. Burns' Lemon (''O.'basilicum var. citriodora''). ''O. basilicum'' can Cross-pollination, cross-pollinate with other species of the ''Ocimum'' genus, producing Hybrid (biology), hybrid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Watercress
Watercress or yellowcress (''Nasturtium officinale'') is a species of aquatic flowering plant in the cabbage family, Brassicaceae. Watercress is a rapidly growing perennial plant native to Eurasia. It is one of the oldest known leaf vegetables consumed by humans. Watercress and many of its relatives, such as garden cress, mustard, radish, and wasabi, are noteworthy for their piquant flavors. Description Watercress can grow up to in length. The stems are hollow and float in water. The leaf structure is pinnately compound. Small, white, and green inflorescences are produced in clusters and are frequently visited by insects, especially hoverflies, such as '' Eristalis'' flies. Taxonomy Watercress is listed in some sources as belonging to the genus ''Rorippa'', although molecular evidence shows those aquatic species with hollow stems are more closely related to ''Cardamine'' than ''Rorippa''. Despite the Latin name, watercress is not particularly closely related to the fl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lamiaceae
The Lamiaceae ( ) or Labiatae are a family (biology), family of flowering plants commonly known as the mint, deadnettle, or sage family. Many of the plants are aromatic in all parts and include widely used culinary herbs like basil (herb), basil, mentha, mint, rosemary, Salvia officinalis, sage, savory (herb), savory, marjoram, oregano, Hyssopus officinalis, hyssop, thyme, lavender, and perilla, as well as traditional medicines such as catnip, ''Salvia'', Monarda, bee balm, Leonotis leonurus, wild dagga, and Leonurus japonicus, oriental motherwort. Some species are shrubs, trees (such as teak), or, rarely, vines. Many members of the family are widely cultivated, not only for their aromatic qualities, but also their ease of cultivation, since they are readily propagated by stem cuttings. Besides those grown for their edible leaves, some are grown for decorative foliage. Others are grown for seed, such as ''Salvia hispanica'' (chia), or for their edible tubers, such as ''Plectr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Middle Eastern
The Middle East (term originally coined in English language) is a geopolitical region encompassing the Arabian Peninsula, the Levant, Turkey, Egypt, Iran, and Iraq. The term came into widespread usage by the United Kingdom and western European nations in the early 20th century as a replacement of the term Near East (both were in contrast to the Far East). The term "Middle East" has led to some confusion over its changing definitions. Since the late 20th century, it has been criticized as being too Eurocentric. The region includes the vast majority of the territories included in the closely associated definition of West Asia, but without the South Caucasus. It also includes all of Egypt (not just the Sinai) and all of Turkey (including East Thrace). Most Middle Eastern countries (13 out of 18) are part of the Arab world. The most populous countries in the region are Egypt, Turkey, and Iran, while Saudi Arabia is the largest Middle Eastern country by area. The history o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Appetizer
An hors d'oeuvre ( ; ), appetiser, appetizer or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d'oeuvres were also served between courses.''Oxford English Dictionary'', First Edition, 189''s.v.'' Typically smaller than a main dish, an hors d'oeuvre is often designed to be eaten by hand. Hors d'oeuvre are typically served at parties as a small "snack" before a main course. Etymology in French literally means 'outside the work', that is "not part of the ordinary set of courses in a meal". In practice, it is a dish which stands on its own as a snack or supports the main course. The French spelling is the same for singular and plural usage. In English, the typographic ligature is usually replaced by the digraph and two plural forms are acce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Matzo Balls
Matzah balls or matzo balls are Ashkenazi Jewish soup morsels made from a mixture of matzah meal, beaten eggs, water, and a fat, such as oil, margarine, or chicken fat. Known as knaidel in Yiddish ( pl., singular ; with numerous other transliterations), they resemble a matzah meal version of Knödel, bread dumplings popular throughout Central European and East European cuisine. Matzah balls are traditionally served in chicken soup and are a staple food on the Jewish holiday of Passover. However, they are not eaten during Passover by those who observe a prohibition on soaking matzah products. The texture of matzah balls may be light or dense, depending on the recipe. Matzah balls made from some recipes float in soup; others sink. Transliterations of knaidel Although there are official transliterations of Yiddish words into English by the YIVO Institute, there are many non-standard transliterations. Alternate transliterations of the Yiddish term for ''matzah'' ball, in th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ashkenazi Jewish
Ashkenazi Jews ( ; also known as Ashkenazic Jews or Ashkenazim) form a distinct subgroup of the Jewish diaspora, that Ethnogenesis, emerged in the Holy Roman Empire around the end of the first millennium Common era, CE. They traditionally speak Yiddish, a language that originated in the 9th century, and largely migrated towards Northern Europe#UN geoscheme classification, northern and eastern Europe during the late Middle Ages due to Antisemitism in Europe, persecution. Hebrew was primarily used as a Literary language, literary and sacred language until its 20th-century Revival of the Hebrew language, revival as a common language in Israel. Ashkenazim adapted their traditions to Europe and underwent a transformation in their interpretation of Judaism. In the late 18th and 19th centuries, Jews who remained in or returned to historical German lands experienced a cultural reorientation. Under the influence of the Haskalah and the struggle for emancipation, as well as the intellec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jewish Holidays
Jewish holidays, also known as Jewish festivals or ''Yamim Tovim'' (, or singular , in transliterated Hebrew []), are holidays observed by Jews throughout the Hebrew calendar.This article focuses on practices of mainstream Rabbinic Judaism. Karaite Judaism#The calendar, Karaite Jews and Samaritans#Samaritanism, Samaritans also observe the biblical festivals, but not in an identical fashion and not always at exactly the same time. They include religious, cultural and national elements, derived from four sources: '' mitzvot'' ("biblical commandments"), rabbinic mandates, the history of Judaism, and the State of Israel. Jewish holidays occur on the same dates every year in the Hebrew calendar, but the dates vary in the Gregorian. This is because the Hebrew calendar is a lunisolar calendar (based on the cycles of both the sun and moon), whereas the Gregorian is a solar calendar. Each holiday can only occur on certain days of the week, four for most, but five for holidays in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chicken Soup
Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. The classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta, noodles, dumplings, carrots, potatoes, or grains such as rice and barley. Chicken soup is commonly considered a comfort food. History Humans were already boiling food by the time that chicken was domesticated in the Neolithic period, so it is likely that chickens were being boiled for soup. Modern American chicken soup, which typically includes root vegetables such as carrot, onion, leeks and celery, was a staple across Northern Europe and was brought to the United States by immigrants. Preparation Variations on the flavor are gained by adding root vegetables such as parsnip, potato, sweet potato and celery root; herbs such as bay leaves, parsley and dill; other vegetables such as zucchini, whole garlic cloves, lettuce, or tomatoes; and black pe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dried Lime
Dried lime, also known as: black lime; ''noomi basra'' (Iraq); ''limoo amani'' (Iran); and ''loomi'' (Oman), is a lime (fruit), lime that has lost its water content, usually after having spent a majority of its drying time in the sun. They are used whole, sliced, or ground, as a spice in Middle eastern cuisine, Middle Eastern dishes. Originating in the Persian Gulf – hence the Iranian name ''limoo amani'' and the Iraqi name ''noomi basra'' ("''lemon from Basra''") – dried limes are popular in Cooking, cookery across the Middle East. Uses Dried limes are used to add a taste#sour, sour depth and flavor to dishes, through a process known as souring. In Persian cuisine, they are used to flavor stews and soups. Across the Middle East, they are used with fish, whereas in Iraq, they are added to almost all dishes and forms of stuffing. They can also be used to make dried lime tea. Powdered dried lime is also used as an ingredient in Middle Eastern-style ''baharat'' (a spice mixture) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
