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Pastilla
Pastilla (, also called North African pie) is a meat or seafood pie in Maghrebi cuisine made with ''warqa'' dough (), which is similar to filo. It is a specialty of Morocco, Algeria, and Tunisia, where its variation is known as malsouka. It has more recently been spread by emigrants to France, Israel, and North America. History The name of the pie comes from the Spanish word ''pastilla'', meaning either "pill" or "small pastry", with a change of p to b common in Arabic. The historian Anny Gaul attests to recipes that bear "a strong resemblance to the stuffing that goes inside modern-day bastila" in 13th century Andalusi cookbooks, such as ibn Razīn al-Tujībī's . This recipe, in Gaul's words, calls for "cooking pigeon with cinnamon, almonds, saffron, onion, and eggs, as well as a double-cooking process similar to today's conventional recipe, by which the ingredients are first cooked in a pot and then finished in the oven." The historian Idriss Bouhlila lists the dis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastilla Marocaine Recouverte De Sucre Glace
Pastilla (, also called North African pie) is a meat pie, meat or seafood pie in Maghrebi cuisine made with ''warqa'' dough (), which is similar to filo. It is a specialty of Morocco, Algeria, and Tunisia, where its variation is known as tagine malsouka, malsouka. It has more recently been spread by emigrants to France, Israel, and North America. History The name of the pie comes from the Spanish word ''pastilla'', meaning either "pill" or "small pastry", with a change of p to b common in Arabic. The historian Anny Gaul attests to recipes that bear "a strong resemblance to the stuffing that goes inside modern-day bastila" in 13th century Al-Andalus, Andalusi cookbooks, such as ibn Razīn al-Tujībī's . This recipe, in Gaul's words, calls for "cooking pigeon with cinnamon, almonds, saffron, onion, and eggs, as well as a double-cooking process similar to today's conventional recipe, by which the ingredients are first cooked in a pot and then finished in the oven." The histo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maghrebi Cuisine
Maghreb cuisine is the cooking of the Maghreb region, the northwesternmost part of Africa along the Mediterranean Sea, consisting of the countries of Algeria, Libya, Mauritania, Morocco, and Tunisia. Well-known dishes from the region include ''couscous'', '' pastilla'', '' tajine'' and '' shakshouka''. Origins The cuisine of the Maghreb, the western region of North Africa, includes that of Algeria, Morocco, Tunisia and Libya, and is by origin a mixture of Arabian, Berber and Mediterranean cuisines, with historic influences from Ottoman and European cuisines. The cuisines of Algeria, Tunisia and Libya and Morocco have also been influenced by French and Italian cuisine respectively. Cuisine In Maghrebi cuisine, the most common staple foods are wheat (for '' khobz'' bread and ''couscous''), fish, seafood, goat, [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tétouan
Tétouan (, or ) is a city in northern Morocco. It lies along the Martil Valley and is one of the two major ports of Morocco on the Mediterranean Sea, a few miles south of the Strait of Gibraltar, and about E.S.E. of Tangier. In the 2014 Moroccan census, the city recorded a population of 380,787 inhabitants. It is part of the administrative division Tanger-Tetouan-Al Hoceima. The city has witnessed many development cycles spanning over more than 2,000 years. The first settlements, discovered a few miles outside of the modern city limits, belonged to the ancient Mauretania, Mauretanians and date back to the 3rd century BC. A century later, Phoenicians traded there and after them the site—known now as the ancient town of Tamuda—became a Ancient Rome, Roman colony under Emperor Augustus.M. Tarradell, ''El poblamiento antiguo del Rio Martin'', Tamuda, IV, 1957, p. 272M. R. El Azifi, « L'habitat ancien de la vallée de Martil » in ''Revue de la Faculté des lettres de Tétouan' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Squab (food)
In culinary terminology, squab is an immature domestic pigeon, typically under four weeks old, or its meat. Some authors describe it as tasting like dark chicken. The word "squab" probably comes from Scandinavia; the Swedish word means "loose, fat flesh". The term formerly applied to all dove and pigeon species (such as the wood pigeon, the mourning dove, the extinct-in-the-wild socorro dove, and the now extinct passenger pigeon,) and their meat. More recently, squab meat comes almost entirely from domesticated pigeons. The meat of dove and pigeon gamebirds hunted primarily for sport is rarely called "squab". The practice of domesticating pigeons as livestock may have originated in North Africa; historically, many societies have consumed squabs or pigeons, including ancient Egypt (still common in modern Egypt), Rome, China, India (Northeast), and medieval Europe. It is a familiar meat in Jewish, Arab, and French cuisines. According to the Tanakh, doves are kosher, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tagine Malsouka
Tagine malsouka (), or malsouqa, is a Tunisian dish composed of sheets of malsouka dough, stuffed with a savory filling. The Arabic name comes from لصق (lasaqa) meaning "to stick", referring to the cooking process of taking a ball of raw dough and sticking it to the heated pan to create the layered malsouka sheets. The name ''Malsouka'' can refers to both the pastry and the dish. The Tunisian tagine refers to the savory dish itself, unlike the Algerian and Moroccan version, pastilla, which indicates the utensil into which a stew is prepared and served, akin to the English meat pie. The Tunisian one, filled with eggs, vegetable or meats, is often enjoyed cold as a finger food. See also * Pastilla * List of pastries *Mediterranean cuisine *Tunisian cuisine *Tunisian culture *History of Tunisia The present day Republic of Tunisia, ''al-Jumhuriyyah at-Tunisiyyah'', is situated in Northern Africa. Geographically situated between Libya to the east, Algeria to the west and th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Filo
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. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Invasion Of Algiers In 1830
The invasion of Algiers in 1830 was a large-scale military operation by which the Kingdom of France, ruled by Charles X, invaded and conquered the Deylik of Algiers. Algiers was annexed by the Ottoman Empire in 1529 after the capture of Algiers in 1529 and had been under its direct rule until 1710, when Baba Ali Chaouch achieved '' de facto'' independence from the Ottomans, though the Regency was still nominally a part of the Ottoman Empire. The Deylik of Algiers elected its rulers through a parliament called the Divan of Algiers. These rulers/kings were known as Deys. The state could be best described as an elective monarchy. A diplomatic incident in 1827, the so-called Fan Affair (Fly Whisk Incident), served as a pretext to initiate a blockade against the port of Algiers. After three years of standstill and a more severe incident in which a French ship carrying an ambassador to the dey with a proposal for negotiations was fired upon, the French determined that more force ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Muslim Conquest Of The Iberian Peninsula
The Muslim conquest of the Iberian Peninsula (; 711–720s), also known as the Arab conquest of Spain, was the Umayyad conquest of the Visigothic Kingdom of Hispania in the early 8th century. The conquest resulted in the end of Christian rule in most of Iberia and the establishment of Muslim Arab- Moorish rule in that territory, which came to be known as al-Andalus, under the Umayyad dynasty. During the caliphate of the sixth Umayyad caliph al-Walid I (), military commander Tariq ibn Ziyad departed from North Africa in early 711 to cross the Straits of Gibraltar, with a force of about 1,700 men, to launch a military expedition against the Visigoth-controlled Kingdom of Toledo, which encompassed the former territory of Roman Hispania. After defeating king Roderic at the Battle of Guadalete in July the same year, Tariq was reinforced by an Arab force led by his superior '' wali'' Musa ibn Nusayr and continued northward. In 713, Theodemir, the Visigothic count of Mur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ken Albala
Ken Albala is an American food historian, chef, author In legal discourse, an author is the creator of an original work that has been published, whether that work exists in written, graphic, visual, or recorded form. The act of creating such a work is referred to as authorship. Therefore, a sculpt ..., and a professor of history at University of the Pacific. He has authored or edited 29 books on food and co-authored "The Lost Art of Real Cooking" and "The Lost Arts of Hearth and Home." Albala co-edited the journal "Food, Culture and Society" and has made numerous appearances in various forms of media, and at conferences discussing food issues. He is featured on the DVDs: "Food: A Cultural Culinary History" and "Cooking Across the Ages." Albala is also known for his "Food Cultures Around the World" series for Greenwood Press and Rowman and Littlefield Studies in Food and Gastronomy. Bibliography ;Books * ''Eating Right in the Renaissance'', University of California Press, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Clifford A Wright
Clifford may refer to: People *Clifford (name), an English given name and surname, includes a list of people with that name *William Kingdon Clifford *Baron Clifford *Baron Clifford of Chudleigh *Baron de Clifford * Clifford baronets *Clifford family (bankers) *Jaryd Clifford * Justice Clifford (other) * Lord Clifford (other) Arts, entertainment, and media *''Clifford the Big Red Dog'', a series of children's books ** Clifford (character), the central character of ''Clifford the Big Red Dog'' ** ''Clifford the Big Red Dog'' (2000 TV series), 2000 animated TV series **''Clifford's Puppy Days'', 2003 animated TV series **''Clifford's Really Big Movie'', 2004 animated movie ** ''Clifford the Big Red Dog'' (2019 TV series), 2019 animated TV series ** ''Clifford the Big Red Dog'' (film), 2021 live-action movie * ''Clifford'' (film), a 1994 film directed by Paul Flaherty * Clifford (Muppet) Mathematics *Clifford algebra, a type of associative algebra, named after Willi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gil Marks
Gilbert Stanley Marks (; May 30, 1952 – December 5, 2014) was an American food writer and historian noted for his reference and cookbooks on the subject of Jewish food. He was the founding editor of ''Kosher Gourmet'' magazine. He moved to Israel and became a citizen in 2012 and died of lung cancer on December 5, 2014, at the hospice at Hadassah Hospital in Jerusalem. Education Marks was born in 1952 in Charleston, West Virginia. After graduating from high school at Talmudical Academy of Baltimore, Marks studied at Yeshiva University, and graduated with an M.A. in Jewish history, M.S.W. in social work and rabbinical ordination from Rabbi Isaac Elchanan Theological Seminary, a Yeshiva University affiliate. Published works Marks was the founding editor of ''Kosher Gourmet'' magazine, in 1986, which ran for about six years before closing in the early 1990s. The following books written by Marks have been published: * ''The World of Jewish Cooking: More Than 500 Traditional Reci ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sephardic Jews
Sephardic Jews, also known as Sephardi Jews or Sephardim, and rarely as Iberian Peninsular Jews, are a Jewish diaspora population associated with the historic Jewish communities of the Iberian Peninsula (Spain and Portugal) and their descendants. The term "Sephardic" comes from '' Sepharad'', the Hebrew word for Iberia. These communities flourished for centuries in Iberia until they were expelled in the late 15th century. Over time, "Sephardic" has also come to refer more broadly to Jews, particularly in the Middle East and North Africa, who adopted Sephardic religious customs and legal traditions, often due to the influence of exiles. In some cases, Ashkenazi Jews who settled in Sephardic communities and adopted their liturgy are also included under this term. Today, Sephardic Jews form a major component of world Jewry, with the largest population living in Israel. The earliest documented Jewish presence in the Iberian Peninsula dates to the Roman period, beginning in the fir ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
