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Shatta (Hot Sauce)
Shatta () is a hot sauce popular in the in the Middle East, and especially in the Levant. It is made from fresh chili peppers, salt, garlic, and olive oil, which are mixed together and then left to ferment. Name The word ''shatta'' () simply means "hot pepper" in Arabic, as such, the term "shatta" is sometimes used in Arabic as a catch all for hot pepper sauce, like sriracha for example. Sometimes the name ''Shatta Shamiyya'' () is used to refer to this condiment in Arabic. Another name for this is ''Filfil Mat’hoon'' (). Ingredients and preparation Traditional shatta is made by crushing red or green chili peppers and then letting them undergo lactic fermentation with salt for several days. Common additions include garlic, vinegar, lemon juice, or olive oil. The texture of the paste can range from ground and pourable to chunky depending on how its processed, the peppers can be chopped, passed through a food processor, or pounded by mortar and pestle. The fermentatio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shatta
Shatta (Arabic: شطّة ), also spelled Shutta, was a Palestinian village in Beth Shaan Valley, north-west of the city of Bisan. During the British Mandate period, it was replaced by Kibbutz Beit HaShita. History Ottoman period During the Ottoman period, the village named Shatta. Karmon, a geographer, suggested that Shutta was marked on the map Pierre Jacotin compiled in 1799, misnamed as Naim. While travelling in the region in 1838, Edward Robinson noted Shutta as a village in the general area of Tamra, while during his travels in 1852 he noted it as being a village north of the Jalud. When Victor Guérin visited in 1870, he found here "a good many silos cut in the ground and serving as underground granaries to the families of the village", and "The women have to go for water to the canal of 'Ain Jalud – marked on the map as the Wady Jalud." In 1870/1871 (1288 AH), an Ottoman census listed the village in the ''nahiya'' (sub-district) of Shafa al-Shamali. In 1881 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dipping Sauce
A dip or dipping sauce is a common condiment for many types of food. Dips are used to add flavor or texture to a food, such as pita bread, dumplings, crackers, chopped raw vegetables, fruits, seafood, cubed pieces of meat and cheese, potato chips, tortilla chips, falafel, and sometimes even whole sandwiches in the case of jus. Unlike other sauces, instead of applying the sauce to the food, the food is typically placed or dipped into the sauce. Dips are commonly used for finger foods, appetisers, and other food types. Thick dips based on sour cream, crème fraîche, milk, yogurt, mayonnaise, soft cheese, or beans are a staple of American hors d'oeuvres and are thicker than spreads, which can be thinned to make dips. Celebrity chef Alton Brown suggests that a dip is defined based on its ability to "maintain contact with its transport mechanism over of white carpet". Dips in various forms are eaten all over the world and people have been using sauces for dipping for thou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Middle Eastern Cuisine
Middle Eastern cuisine includes a number of cuisines from the Middle East. Common ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint, rice and parsley, and popular dishes include '' kebabs'', '' dolmas'', '' falafel'', '' baklava'', yogurt, '' doner kebab'', ''shawarma'' and '' mulukhiyah''. Geography The exact countries considered to be part of the Middle East are difficult to determine as the definition has changed over time and from source to source. Currently, the countries that are considered to comprise the Middle East are: Bahrain, Cyprus, Egypt, Iran, Iraq, Israel, Jordan, Kuwait, Palestine, Lebanon, Oman, Qatar, Saudi Arabia, Syria, Turkey, United Arab Emirates, and Yemen, including the various ethnic, cultural, religious and ethno-linguistic groups within these nations. Varieties * Arab cuisine * Assyrian cuisine * Bahraini cuisine * Balochi cuisine * Cypriot cuisine * Eastern Arabian cuisine * Egyptian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hot Sauces
Hot sauce is a type of condiment, seasoning, or salsa made from chili peppers and other ingredients. Many commercial varieties of mass-produced hot sauce exist. History Humans have used chili peppers and other hot spices for thousands of years. One of the first commercially available bottled hot sauces in the United States appeared in 1807 in Massachusetts. However, few of the early brands from the 1800s survived to this day. Tabasco sauce, produced by the McIlhenny Company, is the earliest recognizable brand in the United States hot sauce industry, appearing in 1868. As of 2010, it was the 13th best-selling seasoning in the United States preceded by Frank's RedHot Sauce in 12th place, which claims to be the sauce first used to create buffalo wings. Ingredients Many recipes for hot sauces exist, but the only common ingredient is some variety of chili pepper. Many hot sauces are made by using chili peppers as the base and can be as simple as adding salt and vinegar. Other sauces ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Levantine Cuisine
Levantine cuisine is the traditional cuisine of the Levant, in the sense of the rough area of former Ottoman Syria. The cuisine has similarities with Egyptian cuisine, North African cuisine and Ottoman cuisine. It is particularly known for its ''meze'' spreads of hot and cold dishes, most notably among them ''ful medames'', ''hummus'', ''tabbouleh'' and '' baba ghanoush'', accompanied by bread. History The history of Levantine cuisine can be traced back to the early civilizations that flourished in the region, such as the Canaanites, Israelites, Phoenicians, and Hittites. These ancient cultures developed complex agricultural systems, producing grains, legumes, fruits, and vegetables that would become staples of the Levantine diet. Bread, olive oil, and wine were integral to the cuisine from the very beginning, and remain so today. Levantine dishes Classic Mezes or small dishes * '' Baba ghanoush'' (بابا غنوج)—a dip made from baked, mashed eggplant mixed with lemon, ... [...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] |
Sriracha
Sriracha ( or ; , ) is a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, pickled garlic, sugar, and salt. It was first produced in 1932 by a native of Si Racha, a town and district of Thailand, though it may have been based on older Cantonese recipes. Use In Thailand, sriracha is frequently used as a dipping sauce, particularly for seafood and omelets. In Vietnamese cuisine, particularly in North America, sriracha appears as a condiment for and fried noodles, as a topping for spring rolls (), and in sauces. In Vietnam however, sriracha is not found in many restaurants and private homes, with a distinct chili sauce "" being far more ubiquitous. Sriracha is also eaten in soup, on eggs and burgers. Jams, lollipops, and cocktails have all been made using the sauce, and sriracha-flavored potato chips have been marketed. Origin Sriracha chili sauce was officially born in 1932, the same year that marked the Siamese Revolution, transi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zhoug
Sahawiq (Yemeni Arabic: , IPA: aħaːwiq, is a hot sauce originating in Yemeni cuisine. In other countries of the Arabian Peninsula it is also called mabooj (), and bisbaas. In Israel, it is commonly known as zhoug or zhug (from Judeo-Yemenite Arabic or IPA: ħuːq through ), Etymology and pronunciation The word ''sahawiq'' aħaːwiq comes from the Arabic root ( s-ḥ-q) which means to pestle or to crush. This makes it a semantically equivalent to pesto. Formally, it is a plural form. The Hebrew word is pronounced , and not as the English spelling ''zhug'' might suggest. Varieties Varieties in Yemen include (green sahawiq), (red sahawiq), and (sahawiq with cheese, usually Yemeni cheese). ''Sahawiq'' is one of the main ingredients of ''saltah''. ''Wazif'' (traditional Yemeni dried baby sardines) is sometimes added to the ''sahawiqs ingredients and it is known as ''sahawiq wazif'' (). In Israel, one can find ("red zhug"), ("green zhug") and ("brown zhug"), wh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Harissa
Harissa (, from Maghrebi Arabic) is a hot chili pepper paste, native to the Maghreb. The main ingredients are roasting#Vegetables, roasted chili pepper, red peppers, Baklouti peppers (), spices and herbs such as garlic paste, caraway seeds, coriander seeds, cumin and Olive oil, olive oil to carry the oil-soluble flavors. Tunisia is the biggest exporter of prepared harissa and UNESCO lists it as part of Tunisia's UNESCO Intangible Cultural Heritage Lists, Intangible Cultural Heritage. The origin of harissa goes back to the importation of chili peppers into North African cuisine, Maghrebian cuisine by the Columbian exchange, presumably during the Conquest of Tunis (1535), Spanish occupation of Ottoman Tunisia between Conquest of Tunis (1535), 1535 and Conquest of Tunis (1574), 1574. Etymology The word derives from the Arabic root () 'to pound, to break into pieces', referring to pounding chilis, a tool traditionally used to make the paste in the Maghreb is called , and simil ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arab Diaspora
Arab diaspora is a term that refers to descendants of the Arab emigrants who, voluntarily or forcibly, migrated from their native lands to non-Arab countries, primarily in the Americas, Europe, Southeast Asia, and West Africa. Immigrants from Arab countries, such as Lebanon, Syria and the Palestinian territories, also form significant diasporas in other Arab states. Overview Arab expatriates contribute to the circulation of financial and human capital in the region and thus significantly promote regional development. In 2009 Arab countries received a total of US$35.1 billion in remittance in-flows and remittances sent to Jordan, Egypt and Lebanon from other Arab countries are 40 to 190 per cent higher than trade revenues between these and other Arab countries. Large numbers of Arabs migrated to West Africa, particularly Côte d'Ivoire, Senegal, [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Palestinian Cuisine
Palestinian cuisine consists of foods from or commonly eaten by Palestinians or in the region of Palestine, whether in Palestine, Israel, Jordan, or refugee camps in nearby countries, or by the Palestinian diaspora. The cuisine is a diffusion of the cultures of civilizations that settled in the region of Palestine, particularly during and after the Islamic era beginning with the Arab Ummayad conquest, then the eventual Persian-influenced Abbasids and ending with the strong influences of Turkish cuisine, resulting from the coming of the Ottoman Turks. It is similar to other Levantine cuisines, including Lebanese, Syrian and Jordanian. Rice and variations of '' kibbee'' are common in the Galilee. West Bank cuisine consists of ''taboon'' bread, rice and meat, while fish and lentils are staples on the coast. Gaza cuisine is more diverse in terms of seafood and spices, with widespread use of chili peppers. The area is also home to many desserts, ranging from those ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egypt
Egypt ( , ), officially the Arab Republic of Egypt, is a country spanning the Northeast Africa, northeast corner of Africa and Western Asia, southwest corner of Asia via the Sinai Peninsula. It is bordered by the Mediterranean Sea to northern coast of Egypt, the north, the Gaza Strip of Palestine and Israel to Egypt–Israel barrier, the northeast, the Red Sea to the east, Sudan to Egypt–Sudan border, the south, and Libya to Egypt–Libya border, the west; the Gulf of Aqaba in the northeast separates Egypt from Jordan and Saudi Arabia. Cairo is the capital, list of cities and towns in Egypt, largest city, and leading cultural center, while Alexandria is the second-largest city and an important hub of industry and tourism. With over 109 million inhabitants, Egypt is the List of African countries by population, third-most populous country in Africa and List of countries and dependencies by population, 15th-most populated in the world. Egypt has one of the longest histories o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
