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Poichichade
Poichichade (), also known as céserade (from ceze, meaning "chickpea" in Occitan), is a chickpea puree originating from the south of France. Details This culinary specialty, similar to hummus but without tahini in its composition, is widespread throughout the southern region of France. Its popularity stems largely from the ancestral culture of chickpeas, which has been present since the Middle Ages and even Antiquity in certain areas. The tradition of poichichade is deeply rooted in the south of France, where the consumption of chickpeas is particularly associated with Palm Sunday Palm Sunday is the Christian moveable feast that falls on the Sunday before Easter. The feast commemorates Christ's triumphal entry into Jerusalem, an event mentioned in each of the four canonical Gospels. Its name originates from the palm bran .... In these lands, chickpeas play a central role in festive meals and hold significant cultural meaning. References Occitan cuisine Chickpea dis ...
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Hummus
Hummus (, ; , , also spelled hommus or houmous), (full name: Hummus Bi Tahini) is a Levantine cuisine, Levantine Dip (food), dip, spread (food), spread, or savory Dish (food), dish made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic. The standard garnish includes olive oil, a few whole chickpeas, parsley, and paprika. The earliest mention of hummus was in a 13th century cookbook attributed to the historian Ibn al-Adim from Aleppo in present-day Syria. Commonly consumed in Levantine cuisine, it is usually eaten as a dip with pita bread. In the West, it is produced industrially and consumed as a snack or appetizer with crackers or vegetables. Etymology and spelling The word ''hummus'' is 'chickpeas'. The full name of the prepared spread in Arabic is 'chickpeas with tahini'. The colloquial Arabic word is a variant of the Arabic or which may be derived from the Aramaic language ( ), corresponding to the Syriac language, Syriac word for chickpe ...
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Purée De Pois Chiches Aux Agrumes Et Aux Herbes
A purée (or mash) is cooked food, usually vegetables, fruits or legumes, that has been ground, pressed, blended or sieved to the consistency of a creamy paste or liquid. Purées of specific foods are often known by specific names, e.g., apple sauce or hummus. The term is of French origin, where it meant in Old French (13th century) ''purified'' or ''refined''. Purées overlap with other dishes with similar consistency, such as thick soups, creaming (food), creams (''crèmes'') and gravy, gravies—although these terms often imply more complex recipes and cooking processes. ''Coulis'' (French for "strained") is a similar but broader term, more commonly used for fruit purées. The term is not commonly used for paste-like foods prepared from cereal flours, such as gruel or muesli; nor with oily nut pastes, such as peanut butter. The term "paste" is often used for purées intended to be used as an ingredient, rather than eaten immediately. Purées can be made in a blender, or with ...
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Occitan Language
Occitan (; ), also known by its native speakers as (; ), sometimes also referred to as Provençal, is a Romance language spoken in Southern France, Monaco, Italy's Occitan Valleys, as well as Spain's Val d'Aran in Catalonia; collectively, these regions are sometimes referred to as Occitania. It is also spoken in Calabria ( Southern Italy) in a linguistic enclave of Cosenza area (mostly Guardia Piemontese) named Gardiol, which is also considered a separate Occitanic language. Some include Catalan as a dialect of Occitan, as the linguistic distance between this language and some Occitan dialects (such as the Gascon language) is similar to the distance between different Occitan dialects. Catalan was considered a dialect of Occitan until the end of the 19th century and still today remains its closest relative. Occitan is an official language of Catalonia, Spain, where a subdialect of Gascon known as Aranese is spoken (in the Val d'Aran). Since September 2010, the Par ...
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Chickpea
The chickpea or chick pea (''Cicer arietinum'') is an annual plant, annual legume of the family (biology), family Fabaceae, subfamily Faboideae, cultivated for its edible seeds. Its different types are variously known as gram," Bengal gram, garbanzo, garbanzo bean, or Egyptian pea. It is one of the earliest cultivated legumes, the oldest archaeological evidence of which was found in Syria. Chickpeas are high in protein (nutrient), protein. The chickpea is a key ingredient in Mediterranean cuisine, Mediterranean and Middle Eastern cuisines, used in hummus, and, when soaked and coarsely ground with herbs and spices, then made into patties and fried, falafel. As an important part of Indian cuisine, it is used in salads, soups, stews, and curries. In 2023, India accounted for 75% of global chickpea production. Etymology Chickpeas have been cultivated for at least ten thousand years. Cultivation spread from the Fertile Crescent eastward toward South Asia and into Europe through th ...
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South Of France
Southern France, also known as the south of France or colloquially in French as , is a geographical area consisting of the regions of France that border the Atlantic Ocean south of the Marais Poitevin,Louis Papy, ''Le midi atlantique'', Atlas et géographie de la France moderne, Flammarion, Paris, 1984. Spain, the Mediterranean Sea and Italy. It includes southern Nouvelle-Aquitaine in the west, Occitania in the centre, the southern parts of Auvergne-Rhône-Alpes in the northeast, Provence-Alpes-Côte d'Azur in the southeast, as well as the island of Corsica in the southeast. Southern France is generally considered part of southern Europe because of its association with the Mediterranean Sea. The colloquial French name for the region, ''le Midi'', is derived from an Old French compound composed of ''mi'' ("middle") and ''di'' ("day"), meaning literally "midday". Thus, the term is comparable in both origin and meaning to , which to indicates southern Italy, and Romanian whi ...
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Tahini
Tahini () (, or in Iraq: (rashi-راشي)) is a Middle Eastern condiment (a seed butter) made from ground sesame seeds. The most common variety comes from hulled seeds, but unhulled ones can also be used; the latter variety is slightly bitter, but more nutritious. The seeds are more commonly roasted than raw. Tahini can be served by itself (as a dip), made into a salad dressing, or used as a major ingredient in hummus, baba ghanoush, and halva. Tahini is used in the cuisines of the Levant and Eastern Mediterranean, the South Caucasus, the Balkans, South Asia, Central Asia, and amongst Ashkenazi Jews as well as parts of Russia and North Africa. Sesame paste, used in some East Asian cuisines, may differ only slightly from tahini. Etymology ''Tahini'' is of Semitic origin and comes from a colloquial Levantine Arabic pronunciation of (), or more accurately (), whence also English ''tahina'' and Hebrew ''ṭḥina'' . It is derived from the root , which as a verb means ...
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Southern France
Southern France, also known as the south of France or colloquially in French as , is a geographical area consisting of the regions of France that border the Atlantic Ocean south of the Marais Poitevin,Louis Papy, ''Le midi atlantique'', Atlas et géographie de la France moderne, Flammarion, Paris, 1984. Spain, the Mediterranean Sea and Italy. It includes southern Nouvelle-Aquitaine in the west, Occitania in the centre, the southern parts of Auvergne-Rhône-Alpes in the northeast, Provence-Alpes-Côte d'Azur in the southeast, as well as the island of Corsica in the southeast. Southern France is generally considered part of southern Europe because of its association with the Mediterranean Sea. The colloquial French name for the region, ''le Midi'', is derived from an Old French compound composed of ''mi'' ("middle") and ''di'' ("day"), meaning literally "midday". Thus, the term is comparable in both origin and meaning to , which to indicates southern Italy, and Romanian whic ...
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Palm Sunday
Palm Sunday is the Christian moveable feast that falls on the Sunday before Easter. The feast commemorates Christ's triumphal entry into Jerusalem, an event mentioned in each of the four canonical Gospels. Its name originates from the palm branches waved by the crowd to greet and honor Jesus Christ as he entered the city. Palm Sunday marks the first day of Holy Week; in Western Christianity, this is the beginning of the last week of the solemn season of Lent, preceding Eastertide, while in Eastern Christianity, Holy Week commences after the conclusion of Great Lent. In most Christian rites, Palm Sunday is celebrated by the blessing and distribution of palm branches (or the branches of other native trees), representing the palm branches that the crowd scattered before Christ as he rode into Jerusalem. These palms are sometimes woven into Christian cross, crosses. The difficulty of procuring palms in unfavorable climates led to the substitution of branches of native trees, includi ...
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Occitan Cuisine
A slice of clafoutis, a cherry-based dessert Occitan cuisine is the traditional cuisine and gastronomy of Occitania, the supranational region where Occitan is traditionally spoken. Introduction Occitan cuisine is a kind of Mediterranean cuisine, very close to Catalan cuisine in the west and to Italian cuisine in the east. This is due not only to the great breadth of Occitania, which goes from the Atlantic Ocean, to the South of France and to the Mediterranean Sea, but to its great geographic diversity as well, the latter whereof grants Occitan cuisine many different kinds of ingredients and dishes adapted to differing localities. As with other Mediterranean cuisines, it has basic ingredients with strong flavors, such as garlic, olives, salted fish, olive oil and wine, but it also shares some characteristics with Atlantic cuisines, such as the use of cheese and butter Butter is a dairy product made from the fat and protein components of Churning (butter), churned crea ...
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