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Debla
Fazuelos, also known as fijuelas, hiuelas, deblas, and hojuelas are pastries of thin fried dough. A type of rolled pastry, their origins trace back to Spain, with references dating back to the late Spanish Middle Ages. Sephardic tradition In Sephardic Jewish tradition these pastries, reminiscent of Esther's meguillah due to their characteristic rolled form which recall the shape of Haman's ears, hold cultural significance, particularly during the celebration of Purim.Claudia Roden, (2006), ''The Book of Jewish Food: An Odyssey from Samarkand and Vilna to the Present Day'', Penguin Books, p. 592 Historically, fazuelos were mentioned in literature, notably in Francisco Delicado's ''La Lozana Andaluza'', where a Jewish woman named Aldonza reminisces about preparing the pastry while living in Andalusia, fleeing persecution from the Spanish Inquisition. Fazuelos are also made by non-Jewish communities, especially during the Christian festival of Semana Santa (Holy Week), which co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastry
Pastry refers to a variety of Dough, doughs (often enriched with fat or eggs), as well as the sweet and savoury Baking, baked goods made from them. The dough may be accordingly called pastry dough for clarity. Sweetened pastries are often described as ''Flour confections, baker's confectionery''. Common pastry dishes include pies, tarts, quiches, croissants, and Turnover (food), turnovers. The French word pâtisserie is also used in English (with or without the accent) for many of the same foods, as well as the set of techniques used to make them. Originally, the French word referred to anything, such as a meat pie, made in dough (''paste'', later ''pâte'') and not typically a luxurious or sweet product. This meaning still persisted in the nineteenth century, though by then the term more often referred to the sweet and often ornate confections implied today. Definitions The precise definition of the term pastry varies based on location and culture. Common doughs used to make ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dessert
Dessert is a course (food), course that concludes a meal; the course consists of sweet foods, such as cake, biscuit, ice cream, and possibly a beverage, such as dessert wine or liqueur. Some cultures sweeten foods that are more commonly umami, savory to create desserts. In some parts of the world, there is no tradition of a dessert course to conclude a meal. Historically, the dessert course consisted entirely of foods 'from the storeroom' (''de l’office''), including fresh, stewed, preserved, and dried fruits; nuts; cheese and other dairy dishes; Cookie, dry biscuits (cookies) and wafers; and ices and Ice cream, ice creams. Sweet dishes from the kitchen, such as freshly prepared pastries, meringues, custards, puddings, and baked fruits, were served in the Entremet, entremets course, not in the dessert course. By the 20th century, though, sweet entremets had come to be included among the desserts. The modern term ''dessert'' can apply to many sweets, including fruit, custard ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Powdered Sugar
Powdered sugar, also called confectioners' sugar and icing sugar, is a finely ground sugar produced by milling granulated sugar into a powdered state. It usually contains between 2% and 5% of an anti-caking agent—such as corn starch, potato starch or tricalcium phosphate—to absorb moisture, prevent clumping, and improve flow. Although most often produced in a factory, a proxy for powdered sugar can be made by processing ordinary granulated sugar in a coffee grinder, or by crushing it by hand in a mortar and pestle. Use Powdered sugar is used in industrial food production when a quick-dissolving sugar is required. Home cooks use it principally to make icing or frosting and other cake decorations. It is often dusted onto baked goods to add a subtle sweetness and delicate decoration. Powdered sugar is available in varying degrees of fineness, most commonly XXX, XXXX, and 10X: the greater the number of Xs, the finer the particles. The most commonly used powdered sugars ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Orange Flower Water
Orange flower Orange flower water, or orange blossom water, is a clear aromatic by-product of the distillation of fresh bitter-orange blossoms for their essential oil. Uses This essential water has traditionally been used as an aromatizer in many Mediterranean traditional dessert dishes, such as in France for the gibassier and pompe à l'huile or in Spain for the Roscón de Reyes (King cake), or in Italy for the pastiera, or the Samsa in Algeria and Tunisia or in Moroccan coffee, but has more recently found its way into other cuisines. For example, orange flower water is used in Europe to flavor madeleines, in Mexico to flavor little wedding cakes and pan de muerto, and in the United States to make orange blossom scones and marshmallows. Orange flower water is also used as an ingredient in some cocktails, such as the Ramos Gin Fizz. In Malta and many North African as well as Middle Eastern countries, orange blossom water is widely used as medicine for stomach ache and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egg As Food
Humans and other hominids have consumed eggs for millions of years. The most widely consumed eggs are those of fowl, especially chickens. People in Southeast Asia began harvesting chicken eggs for food by 1500 BCE. Eggs of other birds, such as ducks and ostriches, are eaten regularly but much less commonly than those of chickens. People may also eat the eggs of reptiles, amphibians, and fish. Fish eggs consumed as food are known as roe or caviar. Hens and other egg-laying creatures are raised throughout the world, and mass production of chicken eggs is a global industry. In 2009, an estimated 62.1 million metric tons of eggs were produced worldwide from a total laying flock of approximately 6.4 billion hens. There are issues of regional variation in demand and expectation, as well as current debates concerning methods of mass production. In 2012, the European Union banned battery husbandry of chickens. History Bird eggs have been valuable foodstuffs since prehistor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Andalusian Cuisine
Andalusian cuisine is the regional cuisine of Andalusia, Spain. Notable dishes include gazpacho, fried fish (often called ''pescaíto frito'' in the local vernacular), the jamones of Jabugo, Valle de los Pedroches and Trevélez, and the wines of Jerez, particularly sherry. Culinary influences come from the historic Christian, Muslim, and Jewish traditions of the region. The oldest known cookbook of Andalusian cuisine, ''Kitab al tabij fi-l-Maghrib wa-l-Andalus fi `asr al-Muwahhidin, li-mu'allif mayhul'', dates from the 13th century. Fried foods Frying in Andalusian cuisine is dominated by the use of olive oil, produced mainly in the provinces of Jaén, Córdoba, Seville, and Granada. Málaga, Almería, Cádiz and Huelva produce olive oil too, but in smaller amounts. The foods are dredged in flour ''a la Andaluza'' (meaning only flour, without egg or other ingredients, but may include flour from the chickpea especially for use in batters). They are then fried in a large ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
History Of The Jews In Morocco
The history of the Jews in Morocco goes back to ancient times. Moroccan Jews constitute an ancient community, with the oldest irrefutable evidence of Judaism in Morocco dating back to the Roman period. After the Muslim conquest of the Maghreb, Jews would become the primary religious minority group, particularly after the Almohad Caliphate, Almohad period and the departure of the Christians. The Jewish communities in Morocco have historically been diverse, with significant differences between urban and rural populations, Toshavim and Megorashim, and inhabitants of different cities and regions. It was not uncommon for different Jewish communities in Morocco to speak different Languages of Morocco, languages, including Judeo-Moroccan Arabic, Darija, Judeo-Berber language, Tamazight, Haketia, or French language, French. Jews in Morocco traditionally lived together in communities, whether in Jewish villages in rural areas or, particularly after the 15th century and especially from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brandy
Brandy is a liquor produced by distilling wine. Brandy generally contains 35–60% alcohol by volume (70–120 US proof) and is typically consumed as an after-dinner digestif. Some brandies are aged in wooden casks. Others are coloured with caramel colouring to imitate the effect of ageing, and some are produced using a combination of ageing and colouring. Varieties of wine brandy can be found across the winemaking world. Among the most renowned are Cognac and Armagnac from south-western France. In a broader sense, the term ''brandy'' also denotes liquors obtained from the distillation of pomace (yielding pomace brandy), or mash or wine of any other fruit ( fruit brandy). These products are also called '' eau de vie'' (literally "water of life" in French). History The origins of brandy are tied to the development of distillation. While the process was known in classical times, it was not significantly used for beverage production until the 15th century. In the e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
History Of The Jews In Turkey
The history of the Jews in Turkey ( or ; ; () covers the 2400 years that Jews have lived in what is now Turkey. There have been Jewish communities in Anatolia since at least the beginning of the common era. Anatolia's Jewish population before Ottoman times primarily consisted of Greek-speaking Romaniote Jews, with a handful of dispersed Karaite communities. In the late fifteenth and early sixteenth centuries, many Sephardic Jews from Spain, Portugal and South Italy expelled by the Alhambra Decree found refuge across the Ottoman Empire, including in regions now part of Turkey. This influx played a pivotal role in shaping the predominant identity of Ottoman Jews. By the end of the sixteenth century, the Jewish population in the Ottoman Empire was double (150,000) that of Jews in Poland and Ukraine combined (75,000), far surpassing other Jewish communities to be the largest in the world. Turkey's Jewish community was large, diverse and vibrant, forming the core of Ottoman Je ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hélène Jawhara Piñer
Hélène Jawhara Piñer is a French-Spanish historian, educator, and chef. She is the author of a cookbook on Sephardic cuisine and a study of medieval Jewish food culture in Spain and France. She has published articles and recipes in English, French, and Spanish in magazines and academic journals, and has lectured in cooking programs on the Sephardic culinary heritage among diasporic communities in Europe and in North and South America. She specializes in the recreation of historical recipes, such as '' hojuelas'', a fried pastry that originated in sixteenth-century Spain which Jews in Argentina make for Purim; '' mufleta'', a pastry made by Moroccan Jews for the holiday of Mimouna, which marks the end of Passover; and ''almodrote'', a northern Spanish recipe for eggplant dip which closely resembles recipes for mashed eggplant included in two thirteenth-century Arabic cookbooks from Andalusia. In 2021, she presented a twelve-episode online cooking show on Sephardic culinary histo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tablet (magazine)
''Tablet'' is a conservative American magazine focused on Jewish news and culture, featuring journalism, commentary, criticism, and essays. It was founded in 2009 by editor-in-chief Alana Newhouse and is supported by the Nextbook foundation. Tablet’s website, print edition, and logo were all designed by Pentagram. History ''Tablet'' was founded as a web magazine in June 2009 by Alana Newhouse, former culture editor at '' The Forward'', with the support of the Nextbook foundation as a rebranded and news-focused version of the Jewish literary journal ''Nextbook.'' In the three years after its founding, ''New York Magazine'' described ''Tablet'' as a "must-read for young politically and culturally engaged Jews". Its reporting has largely focused on Jewish news and culture. In June 2025, ''Tablet'' debuted its print edition. It had launched and then halted publication of a glossy print edition previously; that iteration was also designed bPentagram In February 2015, '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arabic
Arabic (, , or , ) is a Central Semitic languages, Central Semitic language of the Afroasiatic languages, Afroasiatic language family spoken primarily in the Arab world. The International Organization for Standardization (ISO) assigns language codes to 32 varieties of Arabic, including its standard form of Literary Arabic, known as Modern Standard Arabic, which is derived from Classical Arabic. This distinction exists primarily among Western linguists; Arabic speakers themselves generally do not distinguish between Modern Standard Arabic and Classical Arabic, but rather refer to both as ( "the eloquent Arabic") or simply ' (). Arabic is the List of languages by the number of countries in which they are recognized as an official language, third most widespread official language after English and French, one of six official languages of the United Nations, and the Sacred language, liturgical language of Islam. Arabic is widely taught in schools and universities around the wo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
