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Syrian Cheese
This is a list of Syrian cheeses. There are numerous varieties of Syrian cheese found throughout the Levant including '' kenafa'', ''surke'', ''baladi'', and '' tresse''. Types of cheese Some of the most common types of cheese from Syria are: Ackawi '' Ackawi'' (also ''Akawi'' and ''Akawieh'') is a white cheese with a complex flavor. It is an Arab Palestinian cheese originating from the Palestinian town of Akka, today Acre, Israel (''Akka'' in Arabic), commonly made using pasteurized cow's milk but can be made with goat or sheep's milk. It is produced on a large scale in Israel, Jordan, Syria and Palestine. Baladi ''Baladi'' is a soft-white, smooth, creamy cheese with a mild flavour, usually spread on fresh bread or crackers and most often eaten for breakfast or snacks. ''Baladi'' is fresh, traditionally unpasteurized, and uncultured and is made with a mixture of goat, cow and sheep's milk. Its diverse microflora, high moisture, uncultured, and unpasteurized nature ten ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nabulsi Cheese
Nabulsi (or naboulsi) is one of a number of Palestinian white brined cheeses made in the Middle East. Its name refers to its place of origin, Nablus, and it is well known throughout the West Bank and surrounding regions. Nabulsi, along with Akkawi cheese, is one of the principal cheeses consumed in Jordan. It is produced primarily from sheep milk; alternatively, goat's milk may be used. Nabulsi cheese is white and rectangular in shape. It is semi-hard with no gas holes. It becomes soft and elastic when heated. It is a typical ewe's or goat's milk cheese, but is traditionally flavored with mahleb (''Prunus mahaleb'') and mastic (''Pistacia lentiscus'') added to the boiling brine. It can be eaten fresh as salty table cheese or can be fried in oil, and it is also a major ingredient of the Middle Eastern dessert ''knafeh Knafeh ( ar, كنافة) is a traditional Middle Eastern dessert made with spun pastry called ''kataifi'', soaked in a sweet, sugar-based syrup called attar, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egypt
Egypt ( ar, مصر , ), officially the Arab Republic of Egypt, is a transcontinental country spanning the northeast corner of Africa and southwest corner of Asia via a land bridge formed by the Sinai Peninsula. It is bordered by the Mediterranean Sea to the north, the Gaza Strip of Palestine and Israel to the northeast, the Red Sea to the east, Sudan to the south, and Libya to the west. The Gulf of Aqaba in the northeast separates Egypt from Jordan and Saudi Arabia. Cairo is the capital and largest city of Egypt, while Alexandria, the second-largest city, is an important industrial and tourist hub at the Mediterranean coast. At approximately 100 million inhabitants, Egypt is the 14th-most populated country in the world. Egypt has one of the longest histories of any country, tracing its heritage along the Nile Delta back to the 6th–4th millennia BCE. Considered a cradle of civilisation, Ancient Egypt saw some of the earliest developments of writing, agr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mediterranean Cuisine
Mediterranean cuisine is the food and methods of preparation used by the people of the Mediterranean Basin. The idea of a Mediterranean cuisine originates with the cookery writer Elizabeth David's book, '' A Book of Mediterranean Food'' (1950) and was amplified by other writers working in English. Many writers define the three core elements of the cuisine as the olive, wheat, and the grape, yielding olive oil, bread and pasta, and wine; other writers deny that the widely varied foods of the Mediterranean basin constitute a cuisine at all. A common definition of the geographical area covered, proposed by David, follows the distribution of the olive tree. The region spans a wide variety of cultures with distinct cuisines, in particular (going anticlockwise around the region) the Maghrebi, Egyptian, Levantine, Ottoman (Turkish), Greek, Italian, French (Provençal), and Spanish, though some authors include additional cuisines. Portuguese cuisine, in particular, is par ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Levantine Cuisine
Levantine cuisine is the traditional cuisine of the Levant. Perhaps the most distinctive aspect of Levantine cuisine is ''meze'' including ''tabbouleh'', ''hummus'' and '' baba ghanoush''. Levantine dishes * Arabic coffee (قهوة عربية)—made from finely ground coffee beans with cardamom * '' Awameh'' (عوامة)—a fried-dough Levantine pastry similar to doughnut holes, made of deep-fried dough soaked in sugar syrup or honey and cinnamon, sometimes sprinkled with sesame seeds * '' Baba ghanoush'' (بابا غنوج)—a dip made from baked, mashed eggplant mixed with lemon, garlic, olive oil and various seasonings * ''Baklava'' (البقلاوة)—a dessert made of phyllo pastry filled with chopped nuts and soaked in syrup * '' Bamia'' (بامية)—a stew prepared with chunks of lamb meat with okra in a tomato-based sauce, served over rice * ''Basbousa'' (بسبوسة)—a Middle-Eastern small, sweet cake of cooked semolina soaked in rose water syrup, top ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arab Cuisine
Arab cuisine ( ar, المطبخ العربي) is the cuisine of the Arabs, defined as the various regional cuisines spanning the Arab world, from the Maghreb to the Fertile Crescent and the Arabian Peninsula. These cuisines are centuries old and reflect the culture of trading in baharat (spices), herbs, and foods. 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, splendidly marvelous. 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 g ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Qishta
''Qishta'' ( ar, قِشْطَة, qišṭa, ), also known as ''kishta'', ''kashta '', ''ghishta'', or ''ashta'', is a dairy coagulated milk product prepared from heated fresh milk and consumed as a dessert. It is sometimes scented with orange flower water. See also * Clotted cream * Kaymak * Malai * List of cheeses * List of dairy products This is a list of dairy products. A dairy product is food produced from the milk of mammals. A production plant for the processing of milk is called a dairy or a dairy factory. Dairy farming is a class of agriculture, agricultural, or an animal hu ... References Dairy products {{Food-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Za'tar
Za'atar ( ; ar, زَعْتَر, ) is a culinary herb or family of herbs. It is also the name of a spice mixture that includes the herb along with toasted sesame seeds, dried sumac, often salt, as well as other spices. As a family of related Middle Eastern herbs, it contains plants from the genera '' Origanum'' (oregano), ''Calamintha'' (basil thyme), ''Thymus'' (typically '' Thymus vulgaris'', i.e., thyme), and '' Satureja'' (savory) plants.Allen, 2007p. 237. The name ''za'atar'' alone most properly applies to '' Origanum syriacum'', considered in biblical scholarship to be the ezov ( he, אזוב ) of the Hebrew Bible, often translated as ''hyssop'' but distinct from modern '' Hyssopus officinalis''. Used in Levantine cuisine, both the herb and spice mixture are popular throughout the Mediterranean region of the Middle East. Etymology According to Ignace J. Gelb, an Akkadian language word that can be read ''sarsar'' may refer to a spice plant. This word could be att ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Surke
Shanklish ( ''shanklīsh'' or شنغليش ''shanghlīsh''), also known as chancliche, shinklish, shankleesh, sorke, or sürke, is a type of cow's milk or sheep milk cheese in Levantine cuisine. Shanklish is made by curdling yoghurt, 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 [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
String Cheese
String cheese is any of several different types of cheese where the manufacturing process aligns the proteins in the cheese, which makes it stringy. When mozzarella is heated to 60 °C (140 °F) and then stretched, the milk proteins line up. It is possible to peel strings or strips from the larger cheese. Central Europe In Slovakia, korbáčiky is made, which is a salty sheep milk cheese, available smoked or unsmoked. It is traditionally made by hand-pulling steamed sheep's cheese into strings and braiding them. Cow milk versions are also available. Eastern Europe/West Asia In Turkey, the most common type of string cheese is dil peyniri ("tongue cheese"), a fresh white cheese made from cow's milk, traditionally in the provinces of Bilecik Province, Bilecik and Bursa Province, Bursa. The stringy texture of dil becomes even more prominent when the cheese is melted. In Armenia, traditional string cheese, chechil, is made with a white base. The type of milk used usual ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kenafa
Nabulsi (or naboulsi) is one of a number of Palestinian white brined cheeses made in the Middle East. Its name refers to its place of origin, Nablus, and it is well known throughout the West Bank and surrounding regions. Nabulsi, along with Akkawi cheese, is one of the principal cheeses consumed in Jordan. It is produced primarily from sheep milk; alternatively, goat's milk may be used. Nabulsi cheese is white and rectangular in shape. It is semi-hard with no gas holes. It becomes soft and elastic when heated. It is a typical ewe's or goat's milk cheese, but is traditionally flavored with mahleb (''Prunus mahaleb'') and mastic (''Pistacia lentiscus'') added to the boiling brine. It can be eaten fresh as salty table cheese or can be fried in oil, and it is also a major ingredient of the Middle Eastern dessert ''knafeh Knafeh ( ar, كنافة) is a traditional Middle Eastern dessert made with spun pastry called ''kataifi'', soaked in a sweet, sugar-based syrup called Attar (sy ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bedouin
The Bedouin, Beduin, or Bedu (; , singular ) are nomadic Arabs, Arab tribes who have historically inhabited the desert regions in the Arabian Peninsula, North Africa, the Levant, and Mesopotamia. The Bedouin originated in the Syrian Desert and Arabian Desert but spread across the rest of the Arab world in Western Asia, West Asia and North Africa after the spread of Islam. The English word ''bedouin'' comes from the Arabic ''badawī'', which means "desert dweller", and is traditionally contrasted with ''ḥāḍir'', the term for Sedentism, sedentary people. Bedouin territory stretches from the vast deserts of North Africa to the rocky sands of the Middle East. They are traditionally divided into tribes, or clans (known in Arabic as ''ʿašāʾir''; or ''qabāʾil'' ), and historically share a common culture of herding camels and goats. The vast majority of Bedouins adhere to Islam, although there are some fewer numbers of Arab Christians, Christian Bedouins present in the Fe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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