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Outline Of Kadayif
Term kadayif () is used to describe a variety of pastry desserts in the Turkish cuisine, including the actual confections and unfinished intermediate products like dough. An Arabic dessert made of similar dough is the knafeh. While the word ''kadayif'' comes from Arabic qatayef linguistically, there is little overlap between the actual Arabic ''qatayef'' and Turkish ''kadayif'' desserts. Kadayif as a generic name for a group of pastry desserts can be found in the cookbook Melceü't-Tabbâhîn (1844). * Unfinished products include: ** Kadayif flour, a special flour made from the Classification of wheat, bisquit class wheat; ** Kadayif dough, ** wire kadayif, also known as ''kadayif noodles'', simply ''kadayif'', ''tel kadayif'', and ''string kadayif'', is a vermicelli-like, semi-processed product made by mixing wheat flour and water, cooked and optionally fried; ** Tray kadaif (TS 10344), per Turkish standard 10344/T3, [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastry Desserts
Pastry refers to a variety of Dough, doughs (often enriched with fat or eggs), as well as the sweet and savoury Baking, baked goods made from them. The dough may be accordingly called pastry dough for clarity. Sweetened pastries are often described as ''Flour confections, baker's confectionery''. Common pastry dishes include pies, tarts, quiches, croissants, and Turnover (food), turnovers. The French word pâtisserie is also used in English (with or without the accent) for many of the same foods, as well as the set of techniques used to make them. Originally, the French word referred to anything, such as a meat pie, made in dough (''paste'', later ''pâte'') and not typically a luxurious or sweet product. This meaning still persisted in the nineteenth century, though by then the term more often referred to the sweet and often ornate confections implied today. Definitions The precise definition of the term pastry varies based on location and culture. Common doughs used to make ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Filo Dough
Filo or phyllo is a very thin unleavened dough used for making pastries such as baklava and ''börek'' in Middle Eastern and Balkan cuisines. Filo-based pastries are made by layering many sheets of filo brushed with oil or butter; the pastry is then baked. Name and etymology The name ''filo'' or ''phyllo'' comes from Greek 'thin sheet'.Alan Davidson (2014). ''The Oxford Companion to Food'. Oxford: Oxford University Press. . p. 307. History The origin of the practice of stretching raw dough into paper-thin sheets is unclear, with many cultures claiming credit.Mayer, Caroline E.Phyllo Facts. Washington Post. 1989Archived Most say that it was derived from the Greeks; Homer's ''Odyssey'', written around 800 BC, mentions thin breads sweetened with walnuts and honey. In the fifth century BC, Philoxenos states in his poem "''Dinner''" that, in the final drinking course of a meal, hosts would prepare and serve cheesecake made with milk and honey that was baked into a pie. It ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Houghton Mifflin Harcourt
Houghton Mifflin Harcourt Company ( ; HMH) is an American publisher of textbooks, instructional technology materials, assessments, and reference works. The company is based in the Financial District, Boston, Boston Financial District. It was formerly known as the Houghton Mifflin Company, but it changed its name following the 2007 acquisition of Harcourt (publisher), Harcourt Publishing. Prior to March 2010, it was a subsidiary of EMPG, Education Media and Publishing Group Limited, an Irish-owned holding company registered in the Cayman Islands and formerly known as Riverdeep. In 2022, it was acquired by Veritas Capital, a New York-based private-equity firm. Company history In 1832, William Ticknor and John Allen purchased a bookselling business in Boston and began to involve themselves in publishing; James T. Fields joined as a partner in 1843. Fields and Ticknor gradually gathered an impressive list of writers, including Ralph Waldo Emerson, Nathaniel Hawthorne, and Henry Dav ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Erzurum
Erzurum (; ) is a List of cities in Turkey, city in eastern Anatolia, Turkey. It is the largest city and capital of Erzurum Province and is 1,900 meters (6,233 feet) above sea level. Erzurum had a population of 367,250 in 2010. It is the site of ancient Theodosiopolis. The city uses the double-headed eagle as its coat-of-arms, a motif that has been a common symbol throughout Anatolia since the Bronze Age. Erzurum has winter sports facilities, hosted the 2011 Winter Universiade, and the 2023 Winter Deaflympics (in March 2024). Name and etymology The city was originally known in Armenian language, Armenian as Karno K'aghak' (), meaning city of Karin, to distinguish it from the district of Karin (wikt:Կարին, Կարին). It is presumed its name was derived from a local tribe called the Karenitis. Darbinian, M. "Erzurum," Armenian Soviet Encyclopedia. Yerevan: Armenian Academy of Sciences, 1978, vol. 4, p. 93. An alternate theory contends that a local princely family, the Kams ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cataif
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 o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Molasses
Molasses () is a viscous byproduct, principally obtained from the refining of sugarcane or sugar beet juice into sugar. Molasses varies in the amount of sugar, the method of extraction, and the age of the plant. Sugarcane molasses is usually used to sweeten and flavour foods. Molasses is a major constituent of fine commercial brown sugar. Molasses is rich in vitamins and minerals, including vitamin B6, iron, calcium, magnesium, and potassium. There are different types of molasses depending on the amount of time refined, including first molasses (highest sugar content), second molasses (slightly bitter), and blackstrap molasses (the darkest and most robust in flavor). Molasses was historically popular in the Americas before the 20th century as a sweetener. It is still commonly used in traditional cuisine, such as in Madeira Island's traditional dishes. In addition to culinary uses, molasses has industrial applications, such as in the distillation of rum, as an additiv ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hazelnut Paste
Hazelnut butter or hazelnut paste is a food spread made from crushed and blended hazelnuts. More commonly found in Europe, hazelnut butter is also familiar when mixed with chocolate as an ingredient in chocolate spreads. Hazelnut butter is available in both crunchy and smooth varieties, and can be made from either raw or roasted hazelnuts. Gianduja is also a type of chocolate stretched with hazelnut butter. Hazelnut butter is high in natural fats and susceptible to oil separation, so it should be stirred before use to distribute the oils evenly and refrigerated after opening to slow re-separation and prevent spoilage. Nutritional information Hazelnut butter is high in monounsaturated fats, particularly oleic acid, shown to play a role in reducing the adverse effects of low-density lipoprotein (LDL). Hazelnut butter is also a good source of dietary protein and vitamin E. Raw food enthusiasts believe the butter made from unroasted hazelnuts possesses greater nutritional value an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Diyarbakır
Diyarbakır is the largest Kurdish-majority city in Turkey. It is the administrative center of Diyarbakır Province. Situated around a high plateau by the banks of the Tigris river on which stands the historic Diyarbakır Fortress, it is the administrative capital of the Diyarbakır Province of southeastern Turkey. It is the second-largest city in the Southeastern Anatolia Region. As of December 2024, the Metropolitan Province population was 1 833 684 of whom 1 164 940 lived in the built-up (or metro) area made of the 4 urban districts ( Bağlar, Kayapınar, Sur and Yenişehir). Diyarbakır has been a main focal point of the conflict between the Turkish state and various Kurdish separatist groups, and is seen by many Kurds as the de facto capital of Kurdistan. The city was intended to become the capital of an independent Kurdistan following the Treaty of Sèvres, but this was disregarded following subsequent political developments. On 6 February 2023 Diyarbakır ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Künefe
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] |
Tray Kadayif (dessert)
Kadayif () is a sweet spun Middle Eastern pastry popular in the Balkanic and Levantine space, used for various Middle Eastern desserts. Preparation Kadayif is made from fine dough threads with a filling of milled almonds or walnuts and sugar syrup. This filling is seasoned with vanilla sugar and then wrapped in the dough threads. After baking and cooling, it's soaked in lemon sugar syrup. Etymology and history Kadayif comes from the plural of the Arabic word “qatifah” (), the plural for velvet. The same ingredient is though called “ kunafa” () in Arabic, which refers to another dessert similar to kadayıf but stuffed with cheese. The name first appeared in an Ottoman translation of the Arabic cookbook Kitab al-Tabikh translated by Muhammed bin Mahmud Şirvani, a 15th-century Ottoman physician. According to oral tradition in Diyarbakır, the first kadayif vendor in the city was an Armenian shop owner named Agop. A version filled with walnuts or pistachios flavored wi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
