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Mish Kohn
Mish ( ) is a traditional Egyptian cheese that is made by fermenting salty cheese for several months or years. Mish may be similar to cheese that has been found in the tomb of the First Dynasty Pharaoh Hor-Aha at Saqqara, from 3200 BC. It is generally prepared at home, although some is sold in local markets. When ripe it is a yellowish-brown color, and tastes sharp, salty and pungent. Products similar to mish are made commercially from different types of Egyptian cheese such as ''domiati'' or '' ras'', with different aging times. Preparation Mish is usually made at home from Areesh cheese. The cheese is drained, rinsed and layered with salt in an earthenware jar. The jar is then filled with a pickling solution of buttermilk, sour skim milk, whey, red and green peppers. Some old mish is added to start the fermentation. The sealed container is then left for a year or more at ambient temperature. The container may be opened so that some can be removed for consumption, and fresh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egyptian Cheese
Egyptian cheese ( ' ) has a long history, and continues to be an important part of the Egyptian diet. There is evidence of cheese-making over 5,000 years ago in the time of the First Dynasty of Egypt. In the Middle Ages, the city of Damietta was famous for its soft, white cheese. Cheese was also imported, and the common hard yellow cheese, ''rumi'', takes its name from the Arabic word for "Roman". Although many rural people still make their own cheese, notably the fermented '' mish'', mass-produced cheeses are becoming more common. Cheese is often served with breakfast, and is included in several traditional dishes, and even in some desserts. History Ancient Egypt The manufacture of cheese is depicted in murals in Egyptian tombs from 2,000 BC. Two alabaster jars found at Saqqara, dating from the First Dynasty of Egypt, contained cheese. These were placed in the tomb about 3,000 BC. They were likely fresh cheeses coagulated with acid or a combination of acid and heat. An e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermenting
Fermentation is a type of anaerobic metabolism which harnesses the redox potential of the reactants to make adenosine triphosphate (ATP) and organic end products. Organic molecules, such as glucose or other sugars, are catabolized and reduced by donating their electrons to other organic molecules (cofactors, coenzymes, etc.). Fermentation is important in several areas of human society. Humans have used fermentation in the production and preservation of food for 13,000 years. It has been associated with health benefits, unique flavor profiles, and making products have better texture. Humans and their livestock also benefit from fermentation from the microbes in the gut that release end products that are subsequently used by the host for energy. Perhaps the most commonly known use for fermentation is at an industrial level to produce commodity chemicals, such as ethanol and lactate. Ethanol is used in a variety of alcoholic beverages (beers, wine, and spirits) while lactate can ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hor-Aha
Hor-Aha (or Aha or Horus Aha; ) is considered the second pharaoh of the First Dynasty of Egypt by some Egyptology, Egyptologists, while others consider him the first one and corresponding to Menes. He lived around the 31st century BC and is thought to have had a long reign. Identity Name The commonly used name ''Hor-Aha'' is a rendering of the pharaoh's Ancient Egyptian royal titulary#Horus name, Horus-name, an element of the Ancient Egyptian royal titulary, royal titulary associated with the god Horus, and is more fully given as ''Horus-Aha'' meaning ''Horus the Fighter''. Manetho's record ''Aegyptiaca'' (translating to History of Egypt) lists his Greek name as Athothis, or "Athotís". For the Early Dynastic Period (Egypt), Early Dynastic Period, the archaeological record refers to the pharaohs by their Horus-names, while the historical record, as evidenced in the Turin King List, Turin and Abydos King List, Abydos king lists, uses an alternative royal titulary, the Ancient ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saqqara
Saqqara ( : saqqāra[t], ), also spelled Sakkara or Saccara in English , is an Egyptian village in the markaz (county) of Badrashin in the Giza Governorate, that contains ancient burial grounds of Egyptian royalty, serving as the necropolis for the ancient Egyptian capital, Memphis, Egypt, Memphis. Saqqara contains numerous pyramids, including the Pyramid of Djoser, sometimes referred to as the Step Pyramid, and a number of mastaba tombs. Located some south of modern-day Cairo, Saqqara covers an area of around . Saqqara contains the oldest complete stone building complex known in history, the Pyramid of Djoser, built during the Third Dynasty of Egypt, Third Dynasty. Another sixteen Egyptian kings built pyramids at Saqqara, which are now in various states of preservation. High officials added private funeral monuments to this necropolis during the entire History of ancient Egypt, Pharaonic period. It remained an important complex for non-royal burials and cult ceremonies for more ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Domiati
Domiati cheese (), also referred to as "white cheese" (, ), is a soft white salty cheese made primarily in Egypt, but also in Sudan and other Middle Eastern countries. Typically made from buffalo milk, cow milk, or a mixture, it can also be made from other milks, such as sheep, goat or camel milk. It is the most common Egyptian cheese. Unlike feta and other white cheeses, salt is added directly to the milk, before rennet is added. It is named after the seaport city of Damietta (). Production Domiati production involves pasteurizing milk briefly, then salting a portion of it before adding rennet. This method results in a high-moisture, salty cheese, distinct from feta due to its pre-rennet salting. Domiati can be enjoyed fresh or aged in brine for a few months, enhancing its pickled flavor, the cheese gets more acidic as it ages. Usually, no starter culture is added, instead, the bacteria is already present in the milk used will cause the fermentation, the salting and ripenin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ras Cheese
Rumi cheese ( , also spelled ) is one of the main types of cheese in Egypt. Despite its name ( Rūmī, literally "Roman"), the cheese is Egyptian. It has a pungent smell, and different degrees of saltiness depending on the age. It is also known, e.g. in the United Arab Emirates, as Ras cheese. Description Rumi is the main hard cheese in Egypt. It belongs to the same family as ''pecorino romano'' and ''manchego''. Rumi cheese is made from cows' milk, or from buffalo milk. No starter culture is used. The milk is natural, with full cream. Peppercorns may be added. After 3–4 months the cheese develops an open texture and a sharp, pungent flavor. Rumi is available in disks or as slices with variable weight in vacuum packing. There are 100 calories in an ounce serving, with about 28% saturated fat. Related products The addition of low levels of pregastric esterase (used in blue cheese production) or lipases from ''R. miehei'' or ''R. pusillus'' has been reported to improve the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Areesh Cheese
Areesh cheese ( ') is a traditional Egyptian dairy product similar to cottage cheese, characterized by its soft, white, and crumbly texture. It is commonly made from skimmed buffalo or cow's milk and holds a significant place in Egyptian cuisine. Name The name ''Areesh'' may sometimes be used interchangeably with ''cottage cheese''. Preparation The production of areesh cheese begins with fermenting milk to create '' laban rayeb'', a fermented skimmed milk. This fermented milk is then gently heated, causing the curds to separate from the whey. The curds are collected and drained, resulting in the formation of areesh cheese. This method yields a cheese similar in texture and appearance to cottage cheese. Use The cheese is popular in multiple Arab countries. Areesh cheese is versatile in its culinary applications. It can be consumed fresh, often enjoyed with a drizzle of honey or with chopped tomatoes mixed with herbs and spices to enhance its flavor. Additionally, areesh chee ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Capsicum Annuum
''Capsicum annuum'' is a fruiting plant from the family Solanaceae (nightshades), within the genus Capsicum which is native to the northern regions of South America and to southwestern North America. The plant produces Berry, berries of many colors including red, green, and yellow, often with pungent taste. It is also one of the oldest Cultivated plant taxonomy, cultivated crops, with domestication dating back to around 6,000 years ago in regions of Mexico. The genus ''Capsicum'' has over 30 species but ''Capsicum annuum'' is the primary species in its genus, as it has been widely cultivated for human consumption for a substantial amount of time and has spread across the world. This species has many uses in culinary applications, medicine, self defense, and can even be ornamental. Name The genus name ''Capsicum'' derives from a Koine Greek, Greek-based derivative of the Contemporary Latin, Latin word ''capto'', meaning "to grasp, to seize", in reference to the heat or pungency of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shanklish
Shanklish ( ''shanklīsh'' or شنغليش ''shanghlīsh''), also known as chancliche, shinklish, shankleesh, sorke, sürke, or eddesh, is a type of cow or sheep milk cheese in Levantine cuisine. Name The origins of the name are unknown; some theorize it is of Turkish origin. Preparation Shanklish is made by curdling yogurt, straining it, and fermenting it. It is typically formed into balls of approximately 6 cm diameter, often covered in za'atar and Aleppo pepper, and then aged and dried. The most common spice is thyme, which gives the cheese an appearance somewhat resembling a rum ball. Shanklish is also sold in much smaller balls or in an unformed state. In Egypt, shanklish is made by fermenting areesh cheese, usually called mesh. Consumption Shanklish varies greatly in its texture and flavour. Fresh cheeses have a soft texture and mild flavour; those dried and aged for a longer period become progressively harder and can acquire an extremely pungent odour and f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Cheeses
This is a list of cheeses by place of origin. Cheese is a milk-based food that is produced in wide-ranging flavors, textures, and forms. Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses, such as Red Leicester, is normally formed from adding annatto. While most current varieties of cheese may be traced to a particular locale, or culture, within a single country, some have a more diffuse origin, and cannot be considered to have originated in a particular place, but are associated with a whole region, such as queso blanco in Latin America. Cheese is an ancient food whose origins predate recorded history. There is no conclusive evidence indicating wh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
