|
Mahdjouba
Mahdjouba (Arabic: محجوبة) or mhadjeb is a crepe-like semolina based flatbread originating from Algeria. A traditional Algerian dish, mhadjeb is a fine crepe-like semolina-based flatbread, typically stuffed with a mixture of onion, garlic, tomato, peppers and spices. It is very popular in all the regions of Algeria, including the southern regions such as Ouargla, Ghardaia, and Tamanrasset. It is one of the essential dishes offered in Algerian street foods. The mahdjouba, which means "covered" or "veiled" in Algerian Darja, originates from southern Algeria: Biskra, Touggourt. It is the vegetable-filled variation of m'semen, a traditional North African flatbread. Etymology Mahdjouba in Algerian derja means veiled or hidden. See also * Algerian cuisine Algerian cuisine includes multiple flavors and influences, reflecting the country's history and position at the crossroads of the Mediterranean. It is based on both land and sea products. Conquests and demographic mov ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Algeria
Algeria, officially the People's Democratic Republic of Algeria, is a country in the Maghreb region of North Africa. It is bordered to Algeria–Tunisia border, the northeast by Tunisia; to Algeria–Libya border, the east by Libya; to Algeria–Niger border, the southeast by Niger; to Algeria–Western Sahara border, the southwest by Mali, Mauritania, and Western Sahara; to Algeria–Morocco border, the west by Morocco; and to the north by the Mediterranean Sea. The capital and List of cities in Algeria, largest city is Algiers, located in the far north on the Mediterranean coast. Inhabited since prehistory, Algeria has been at the crossroads of numerous cultures and civilisations, including the Phoenicians, Numidians, Ancient Rome, Romans, Vandals, and Byzantine Greeks. Its modern identity is rooted in centuries of Arab migrations to the Maghreb, Arab Muslim migration waves since Muslim conquest of the Maghreb, the seventh century and the subsequent Arabization, Arabisation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
M'semen
''Msemmen'' ( ''msamman'', ''musamman'') or ''rghaif'' (), is a traditional flatbread originally from the Maghreb, commonly found in Algeria, Morocco, and Tunisia. It is folded into square pancakes with multiple internal layers and cooked on a griddle, usually served with honey or a cup of aromatic morning mint tea or coffee. M'semmen can also be stuffed with meat (khlea) or onion and tomatoes. The small ''msemmen'' pancakes are of Berber origin. Varieties and similar foods There is a variety that is made from pulling the dough into strands and forming a disk that is also called ''mlewi'' in Algeria, Tunisia and Morocco. See also * List of breads * Berber cuisine The Berber cuisine (), though lacking a singular and standardized culinary framework, encompasses a diverse range of traditional dishes and influenced by the numerous flavours from distinct regions across North Africa. There is no consistent Berber ... References Berber cuisine Arab breads Algerian cuis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arabic
Arabic (, , or , ) is a Central Semitic languages, Central Semitic language of the Afroasiatic languages, Afroasiatic language family spoken primarily in the Arab world. The International Organization for Standardization (ISO) assigns language codes to 32 varieties of Arabic, including its standard form of Literary Arabic, known as Modern Standard Arabic, which is derived from Classical Arabic. This distinction exists primarily among Western linguists; Arabic speakers themselves generally do not distinguish between Modern Standard Arabic and Classical Arabic, but rather refer to both as ( "the eloquent Arabic") or simply ' (). Arabic is the List of languages by the number of countries in which they are recognized as an official language, third most widespread official language after English and French, one of six official languages of the United Nations, and the Sacred language, liturgical language of Islam. Arabic is widely taught in schools and universities around the wo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Algerian Arabic
Algerian Arabic (, romanized: ), natively known as , or , is a variety of Arabic spoken in Algeria. It belongs to the Maghrebi Arabic dialect continuum and is mostly intelligible with the Tunisian and Moroccan dialects. Darja () means "everyday/colloquial dialect". Like other varieties of Maghrebi Arabic, Algerian Arabic has a mostly Semitic vocabulary. It contains Berber, Punic, and African Romance influences and has some loanwords from French, Andalusi Arabic, Ottoman Turkish and Spanish. Berber loanwords represent 8% to 9% of its vocabulary. Use Algerian Arabic is the native dialect of 75% to 80% of Algerians and is mastered by 85% to 100% of them. It is a spoken language used in daily communication and entertainment, while Modern Standard Arabic (MSA) is generally reserved for official use and education. As in the rest of the Arab world, this linguistic situation has been described as diglossia: MSA is nobody's first acquired language; it is learned through f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Biskra
Biskra () is the capital city of Biskra Province, Algeria. In 2007, its population was recorded as 307,987. Biskra is located in northeastern Algeria, about from Algiers, southwest of Batna, Algeria, Batna and north of Touggourt. It is nicknamed "The Queen of the Zibans", "The Door of the Desert" or "The Saharan Nice" because of its location at the beginning of Sahara, the Sahara Desert. Due to its geographical location, its climate and natural resources, particularly farming, Biskra has always been a crossroad between the cities in the north and south. It has seen the passage of several civilizations, from Ancient Rome, the Romans and the Arabs to the French. In 1844, Biskra became a French garrison, which saw fighting during rebellions in 1849 and 1871. Currently the city of Biskra has 28 neighborhoods, including the three principal neighborhoods of Korra, City 60 Logements, and Equipment Zones. It is in the southern part of the Algerian rail system, and has become a popula ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
M'semen
''Msemmen'' ( ''msamman'', ''musamman'') or ''rghaif'' (), is a traditional flatbread originally from the Maghreb, commonly found in Algeria, Morocco, and Tunisia. It is folded into square pancakes with multiple internal layers and cooked on a griddle, usually served with honey or a cup of aromatic morning mint tea or coffee. M'semmen can also be stuffed with meat (khlea) or onion and tomatoes. The small ''msemmen'' pancakes are of Berber origin. Varieties and similar foods There is a variety that is made from pulling the dough into strands and forming a disk that is also called ''mlewi'' in Algeria, Tunisia and Morocco. See also * List of breads * Berber cuisine The Berber cuisine (), though lacking a singular and standardized culinary framework, encompasses a diverse range of traditional dishes and influenced by the numerous flavours from distinct regions across North Africa. There is no consistent Berber ... References Berber cuisine Arab breads Algerian cuis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Algerian Cuisine
Algerian cuisine includes multiple flavors and influences, reflecting the country's history and position at the crossroads of the Mediterranean. It is based on both land and sea products. Conquests and demographic movement towards the Algerian territory were two of the main bases of exchanges between the different peoples and cultures. For its location, the culinary traditions of Algeria Amazigh, Andalusian, Arab, Ottoman, Mediterranean. Algerian cuisine offers a variety of dishes depending on the region and the season, but vegetables and cereals remain at its core. Most Algerian dishes are centered around bread, meats (lamb, beef or poultry), olive oil, vegetables, and fresh herbs. Vegetables are often used for salads, soups, tajines, couscous, and sauce-based dishes. Of all the Algerian traditional dishes available, the most famous one is Algerian couscous, couscous, recognized as a national dish since the days of the Numidia, Numidian Kingdom. Ingredients Algeria, like other ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
African Cuisine
African cuisine is an integral part of the continent's diverse cultures reflecting its long and complex history. The evolution of African cuisine is closely entwined with the lives of the native people, influenced by their religious practices, climate and local agriculture. Early African societies were largely composed of hunter-gatherers who relied on foraging for wild fruits, vegetables, nuts, and hunting animals for sustenance. As agriculture developed across the continent, there was a gradual shift to a more settled lifestyle with the cultivation of crops such as millet, sorghum, and later maize. Agriculture also brought about a change in diet, leading to the development of a variety of culinary traditions which vary by religion. Many African traditional dishes are based on plant- and seed-based diets. Each region in Africa has developed its own distinctive culinary practices, shaped by local ingredients, colonial history and trade. In West Africa, for example, dishes oft ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mediterranean Cuisine
Mediterranean cuisine is the food and methods of preparation used by the people of the Mediterranean basin. The idea of a Mediterranean cuisine originates with the cookery writer Elizabeth David's book, ''A Book of Mediterranean Food'' (1950), and was amplified by other writers working in English. Many writers define the three core elements of the cuisine as the olive, wheat, and the grape, yielding olive oil, bread and pasta, and wine; other writers deny that the widely varied foods of the Mediterranean basin constitute a cuisine at all. A common definition of the geographical area covered, proposed by David, follows the distribution of the olive tree. The region spans a wide variety of cultures with distinct cuisines, in particular (going anticlockwise around the region) the Maghrebi cuisine, Maghrebi, Egyptian cuisine, Egyptian, Levantine cuisine, Levantine, Ottoman cuisine, Ottoman (Turkish cuisine, Turkish), Greek cuisine, Greek, Italian cuisine, Italian, French cuisine, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arab Cuisine
Arab cuisine collectively refers to the regional culinary traditions of the Arab world, consisting of the Maghreb (the west) and the Mashriq (the east). These cuisines are centuries-old and reflect the culture of trading in ingredients, spices, herbs, and commodities among the Arabs. The regions have many similarities, but also unique traditions. They have also been influenced by climate, cultivation, and mutual commerce. Medieval cuisine Breads The white bread was made with high-quality wheat flour, similar to bread but thicker, the fermented dough was leavened usually with yeast and "baker's borax" () and baked in a ''tandoor''. One poetic verse describing this bread: "In the farthest end of Karkh of Baghdad, a baker I saw offering bread, wondrous fair. From purest essence of wheat contrived. Radiant and absolute, you may see your image reflected, crystal clear. rounds glowing with lovely whiteness, more playful than gorgeous singing girls, They look like crystal trays, an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
