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Warbat
Warbat ( ar, وربات), an Arabic sweet pastry similar to baklava, consisting of layers of really thin phyllo dough filled with custard, though it is sometimes also filled with pistachios, walnuts, almonds, or sweet cheese. The dessert is topped with a sweet syrup made from sugar, water, and a hint of lemon brought to a boil and then left to cool and thicken. When served with cream it is called warbat bi-qishteh or warbat be gishta. The treat is particularly associated with the religious holiday Ramadan. It's also popular in Syria, where it's also known by the name of Shaabiyat. See also *Şöbiyet *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 typically layered with cheese, or with other ingredients such as clotted cream, pist ... References {{Levantine cuisine Syrian cuisine Arab pastries Jordanian cuisine Palestinian cuisine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Şöbiyet
Şöbiyet, Shaabiyat (شعيبيات) is a Turkish dessert similar to baklava. It is stuffed with a cream, which is made from milk and semolina, and also nuts (walnut or pistachio). It has a soft but crusty outside and creamy inside. See also * List of Turkish desserts *Warbat Warbat ( ar, وربات), an Arabic sweet pastry similar to baklava, consisting of layers of really thin phyllo dough filled with custard, though it is sometimes also filled with pistachios, walnuts, almonds, or sweet cheese. The dessert is toppe ... References Turkish pastries Turkish words and phrases Stuffed desserts {{dessert-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jordanian Cuisine
Jordanian cuisine is a Middle Eastern cuisine that has the traditional style of food preparation originating from, or commonly used in, Jordan that has developed through centuries of social and political change. There are a wide variety of techniques used in Jordanian cuisine ranging from baking, sautéeing and grilling to stuffing of vegetables (courgettes, capsicum, eggplants, etc.). Meat is an important component of Jordanian cuisine. The most common types of meat in Jordan are lamb, beef, chicken and sometimes goat and camel meat. Also common in Jordanian cuisine is roasting or preparing foods with special sauces. Rice plays an important role in Jordanian cuisine. It is commonly served as a side dish to main meals, but there are also plenty of one-pot rice dishes such as ''maqloubah''. As one of the largest producers of olives in the world, olive oil is the main cooking oil in Jordan. Herbs, garlic, onion, tomato sauce and lemon are typical flavors found in Jordan. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jerusalem Baklava (3784060199)
Jerusalem (; he, יְרוּשָׁלַיִם ; ar, القُدس ) (combining the Biblical and common usage Arabic names); grc, Ἱερουσαλήμ/Ἰεροσόλυμα, Hierousalḗm/Hierosóluma; hy, Երուսաղեմ, Erusałēm. is a city in Western Asia. Situated on a plateau in the Judaean Mountains between the Mediterranean and the Dead Sea, it is one of the oldest cities in the world and is considered to be a holy city for the three major Abrahamic religions: Judaism, Christianity, and Islam. Both Israelis and Palestinians claim Jerusalem as their capital, as Israel maintains its primary governmental institutions there and the State of Palestine ultimately foresees it as its seat of power. Because of this dispute, neither claim is widely recognized internationally. Throughout its long history, Jerusalem has been destroyed at least twice, besieged 23 times, captured and recaptured 44 times, and attacked 52 times. According to Eric H. Cline's tally in Jerusal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baklava
Baklava (, or ; ota, باقلوا ) is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey. It was one of the most popular sweet pastries of Ottoman cuisine. The pre- Ottoman origin of the dish is unknown, but, in modern times, it is a common dessert of Turkish, Iranian and Arab cuisines, and other countries of the Levant and Maghreb, along with the South Caucasus, Balkans, and Central Asia. Etymology The word ''baklava'' is first attested in English in 1650, a borrowing from ota, باقلاوه . The name baklava is used in many languages with minor phonetic and spelling variations. Historian Paul D. Buell argues that the word "baklava" may come from the Mongolian root ' 'to tie, wrap up, pile up' composed with the Turkic verbal ending ''-v''; baγla- itself in Mongolian is a Turkic loanword. Sevan Nişanyan considers its oldest known forms (pre-1500) to be ''baklağı'' and ''baklağu'', and labels it as being of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Phyllo 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'' (phonetic) or ''phyllo'' (transliteration) comes from Greek 'leaf'.Alan Davidson (2014). ''The Oxford Companion to Food'. Oxford: Oxford University Press. . p. 307. In Turkish, it is called ' 'thin', a word which is also used for a kind of thin unleavened bread. In Arabic, it is called ''reqaqot''; in Morocco, warqa ( ar, ورقة). The Albanian flia also may be named for ''fije''/''fli'' 'sheet, leaf'. 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 Some claim it may be derived from the Greeks; Homer's ''Odyssey'', written around 800 BC, mentio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Custard
Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from a thin pouring sauce ('' crème anglaise'') to the thick pastry cream (''crème pâtissière'') used to fill éclairs. The most common custards are used in custard desserts or dessert sauces and typically include sugar and vanilla; however, savory custards are also found, e.g., in quiche. Custard is usually cooked in a double boiler ( bain-marie), or heated very gently in a saucepan on a stove, though custard can also be steamed, baked in the oven with or without a water bath, or even cooked in a pressure cooker. Custard preparation is a delicate operation, because a temperature increase of 3–6 °C (5–10 °F) leads to overcooking and curdling. Generally, a fully cooked custard should not exceed 80 °C (~17 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheese
Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, milk is usually acidified and the enzymes of either rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout. Over a thousand types of cheese exist and are produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and how long they have been aged. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is produc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ramadan
, type = islam , longtype = Islam, Religious , image = Ramadan montage.jpg , caption=From top, left to right: A crescent moon over Sarıçam, Turkey, marking the beginning of the Islamic month of Ramadan. Ramadan Quran reading in Bandar Torkaman, Iran. Community Iftar meal in Dubai, United Arab Emirates, Tarawah prayers in a mosque in West Sumatra, Indonesia. Foods served at a traditional Iftar meal. Ramadan decorations in Jerusalem. Zakat donation boxes in Taipei, Taiwan. , official_name = , observedby = Muslims , begins = At the last night of Sha'ban, the month of Sha'ban , ends = At the last night of Ramadan (calendar month), the month of Ramadan , date = Variable (follows the Islamic calendar, Islamic lunar calendar) , date2022 = 2 April – 2 May , celebrations = Community iftars and Community prayers , observances = * Sawm (fasting) * Zakat and sadaqah (alms giving) * Commemorating Qadr Night * Reading the Quran * Abstaining from all bad deeds and staying humble * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Syria
Syria ( ar, سُورِيَا or سُورِيَة, translit=Sūriyā), officially the Syrian Arab Republic ( ar, الجمهورية العربية السورية, al-Jumhūrīyah al-ʻArabīyah as-Sūrīyah), is a Western Asian country located in the Eastern Mediterranean and the Levant. It is a unitary republic that consists of 14 governorates (subdivisions), and is bordered by the Mediterranean Sea to the west, Turkey to the north, Iraq to the east and southeast, Jordan to the south, and Israel and Lebanon to the southwest. Cyprus lies to the west across the Mediterranean Sea. A country of fertile plains, high mountains, and deserts, Syria is home to diverse ethnic and religious groups, including the majority Syrian Arabs, Kurds, Turkmens, Assyrians, Armenians, Circassians, Albanians, and Greeks. Religious groups include Muslims, Christians, Alawites, Druze, and Yazidis. The capital and largest city of Syria is Damascus. Arabs are the largest ethnic group, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 typically layered with cheese, or with other ingredients such as clotted cream, pistachio or nuts, depending on the region. It is popular in the Middle East. Variants are also found in Turkey, Greece, and the Balkans. In Arabic, the name may refer to the string pastry itself, or to the entire dessert dish. In Turkish, the string pastry is known as , and the cheese-based dessert that uses it as . In the Balkans, the shredded dough is similarly known as , and in Greece as , and is the basis of various dishes rolled or layered with it, including dessert pastries with nuts and sweet syrups. One of the most well-known preparations of the dessert is ''knafeh Nabulsiyeh'', which originated in the city of Nablus, and is the most representative Palestinian dessert. uses a white- brine cheese called Nabulsi. It is prepared in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Syrian Cuisine
Syrian cuisine is a Middle Eastern cuisine that includes the cooking traditions and practices of modern Syria (as opposed to Greater Syria), merging the habits of people who settled in Syria throughout its history. Syrian cuisine mainly uses eggplant, zucchini, garlic, meat (mostly from lamb and sheep), sesame seeds, rice, chickpeas, fava beans, lentils, cabbage, cauliflower, vine leaves, pickled turnips, cucumbers, tomatoes, olive oil, lemon juice, mint, pistachios, honey and fruits. At the beginning of the 21st century, selections of appetizers known as '' mezze'' are customarily served along with Arabic bread before the Syrian meal's main course, which is followed by coffee, with sweet confections or fruits at will. Many recipes date from at least the 13th century.Eddé, Anne-Marie. (1999). ''La Principauté ayyoubide d'Alep (579/1183 – 658/1260)''. Foods '' Meze'' Stuffed vine leaves ''Kebab'' '' Kibbe'' A variety of Syrian dishes made from a fried, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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