|
Eggplant Salads And Appetizers
Many cuisines feature eggplant salads and appetizers. Varieties Middle East, Caucasus, Africa '' Baba ghanoush'' ( ''bābā ghanūj'') is a popular Levantine dish of eggplant (aubergine) mashed and mixed with various seasonings. Frequently the eggplant is baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste. Baba ghanoush is usually eaten as a dip with pita bread, and is sometimes added to other dishes. It is usually of an earthy light brown color. In Ethiopia, this dish is commonly known as ''blagadoush''. Similar to baba ghanoush is another Levantine dish ''mutabbal'' (lit. 'spiced'), which also includes mashed cooked aubergines and tahini, and mixed with salt, pepper, olive oil, and anar seeds. Mutabbal is sometimes said to be a spicier version of baba ghanoush. In Armenia, the dish is known as ''mutabal''. The essential ingredients in Armenian mutabal are eggplant, tahini, garlic, lemon, and onion; and most Armenians also a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baba Ghanoush
Baba ghanoush ( , , ;"baba ghanouj" (US) and ), also spelled baba ganoush or baba ghanouj, is a Levantine appetizer consisting of finely chopped roasted , olive oil, lemon juice, various seasonings, and tahini. The eggplant is traditionally roasted, baked or [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coriander
Coriander (), whose leaves are known as cilantro () in the U.S. and parts of Canada, and dhania in parts of South Asia and Africa, is an annual plant, annual herb (''Coriandrum sativum'') in the family Apiaceae. Most people perceive the leaves as having a fresh, slightly citrus taste. Due to variations in the gene OR6A2, some people perceive it to have a soap-like taste, or even a pungent or rotten taste. It is native to the Mediterranean Basin. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking. It is used in certain cuisines, like Mexican cuisine, Mexican, Indian cuisine, Indian and Southeast Asian cuisine, Southeast Asian. Description It is a soft plant growing to tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kashk
Kashk, kishk, ( ''Kašk'', ), () qurut, kurut, qqet, jameed, shilanch ( Tuvan and , , , , , Tajik: қурут, , Turkish: ''kurut''), chortan ( ''chort’an''), aaruul or khuruud ( Mongolian: ''ааруул'' or ''хурууд'') is a range of dairy products popular in Iranian cuisine, Caucasian cuisine, and Central Asian cuisine. Kashk is made from strained yogurt, drained buttermilk (in particular, drained qatiq) or drained sour milk by shaping it and letting it dry. It can be made in a variety of forms, like rolled into balls, sliced into strips, and formed into chunks. There are three main kinds of food products with this name: foods based on curdled milk products like yogurt or cheese; foods based on barley broth, bread, or flour; and foods based on cereals combined with curdled milk. Etymology From Middle Persian (kšk' / kašk), thought to have came from (hwš- / hōš-, "dry") in reference to the fermentation process which involves drying under the sun, The term ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mirza Ghasemi
Mirza ghassemi or mirza qassemi (Persian: میرزا قاسمی) is a Gilani cuisine, appetizer or main course based on tandoori or grilled aubergine (eggplant), distinct to the Northern Iran and Caspian Sea region (specifically Gilan province).. The dish consists of aubergines seasoned with garlic, tomato, oil or butter, salt, and pepper bound together with eggs. It can be prepared as a casserole, and is usually served with bread or rice. The variant made with zucchini instead of aubergine is called ''kadoo ghasemi''. Etymology Mirza ghasemi was invented by Mohammad Qasim Khan, the governor of Rasht during the reign of Nasser al-Din Shah (1848-1896), and was developed by him and named after him. He popularized this dish throughout Gilan under the name of Mirza Ghasemi, and after he was elected to the governorship of Fars, he also popularized it in Fars province. See also * Eggplant salads and appetizers * List of casserole dishes * List of egg dishes * Kashk e bademjan, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kashk Bademjan
Kashk bademjan (), alternatively kashk-e bademjan or Kashk o bademjan (), is a staple Iranian dish made with "kashk and eggplant" – also the literal translation of its Persian language name. The dish is served as a dip and typically garnished with liquid saffron, sautéed onions, garlic and often walnuts. It can be consumed either as an appetizer or a main dish, and is typically eaten with fresh bread. Gallery File:Təbriz Kəşki badımcanı.jpg, Iranian Azerbaijani-style Kashk bademjan from Tabriz Tabriz (; ) is a city in the Central District (Tabriz County), Central District of Tabriz County, in the East Azerbaijan province, East Azerbaijan province of northwestern Iran. It serves as capital of the province, the county, and the distric ... See also References External links Kashk-E-Bademjan Iranian Egglplant Dipfrom Food.com. Iranian cuisine Eggplant dishes {{iran-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Iranian Cuisine
Iranian cuisine comprises the culinary traditions of Iran. Due to the historically common usage of the term "Name of Iran, Persia" to refer to Iran in the Western world,Yarshater, EhsaPersia or Iran, Persian or Farsi, ''Iranian Studies'', vol. XXII no. 1 (1989) it is alternatively known as Persian cuisine, despite Persians being only one of a multitude of Ethnicities in Iran, Iranian ethnic groups who have contributed to Iran's culinary traditions. Iran has a rich variety of traditional dishes, and has influenced many other cuisines over the ages, among them List of dishes from the Caucasus, Caucasian cuisine, Central Asian cuisine, Greek cuisine, Levantine cuisine, Iraqi cuisine, Mesopotamian cuisine, Russian cuisine and Turkish cuisine. Aspects of Iranian cuisine have also been significantly adopted by Indian cuisine and Pakistani cuisine through various historical Persianate society, Persianate sultanates that flourished during Islamic rulers in the Indian subcontinent, Musli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread
Bread is a baked food product made from water, flour, and often yeast. It is a staple food across the world, particularly in Europe and the Middle East. Throughout recorded history and around the world, it has been an important part of many cultures' diets. It is one of the oldest human-made foods, having been of significance since the dawn of Agriculture#History, agriculture, and plays an essential role in both religious rituals and secular culture. Bread may be Leavening agent, leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced Baker's yeast, yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. Bread may also be Unleavened bread, unleavened. In many countries, mass-produced bread often contains Food additive, additives to improve flavor, texture, color, shelf life, nutrition, and ease of production. Etymology The Old English language, Old English word for bread was ( in Gothic langua ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egyptian Cuisine
Egyptian cuisine makes heavy use of poultry, legumes, vegetables and fruit from Egypt's rich Nile Valley and Delta. Examples of Egyptian dishes include rice-stuffed vegetables and grape leaves, hummus, falafel, shawarma, kebab and kofta. Others include '' ful medames'', mashed fava beans; '' koshary'', lentils and pasta; and '' molokhiyya'', jute leaf stew. A local type of pita known as ( Egyptian Arabic: ) is a staple of Egyptian cuisine, and cheesemaking in Egypt dates back to the First Dynasty of Egypt, with Domiati being the most popular type of cheese consumed today. Egyptian cuisine relies heavily on vegetables and legumes, but can also feature meats, most commonly rabbit and poultry such as squab, chicken, duck, quail and goose. Lamb and beef are commonly used in Egyptian cuisine, particularly for grilling and in a variety of stews and traditional dishes. Goat and camel are also eaten but are not as readily available nationwide. Offal is also a popular ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parsley
Parsley, or garden parsley (''Petroselinum crispum''), is a species of flowering plant in the family Apiaceae that is native to Greece, Morocco and the former Yugoslavia. It has been introduced and naturalisation (biology), naturalized in Europe and elsewhere in the world with suitable climates, and is widely cultivated as an herb and a vegetable. It is believed to have been originally grown in Sardinia, and was cultivated in around the 3rd century BC. Linnaeus stated its wild habitat to be Sardinia, whence it was brought to England and apparently first cultivated in Britain in 1548, though literary evidence suggests parsley was used in England in the Middle Ages as early as the Anglo-Saxon period. Parsley is widely used in European cuisine, European, Middle Eastern cuisine, Middle Eastern, and American cuisine. Curly-leaf parsley is often used as a garnish (food), garnish. In Central European cuisine, central Europe, Eastern European cuisine, eastern Europe, and southern Eur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lemon
The lemon (''Citrus'' × ''limon'') is a species of small evergreen tree in the ''Citrus'' genus of the flowering plant family Rutaceae. A true lemon is a hybrid of the citron and the bitter orange. Its origins are uncertain, but some evidence suggests lemons originated during the 1st millennium BC in what is now northeastern India. Some other citrus fruits are called ''lemon''. The yellow fruit of the lemon tree is used throughout the world, primarily for its juice. The pulp and rind are used in cooking and baking. The juice of the lemon is about 5–6% citric acid, giving it a sour taste. This makes it a key ingredient in drinks and foods such as lemonade and lemon meringue pie. In 2022, world production was 22 million tonnes, led by India with 18% of the total. Description The lemon tree produces a pointed oval yellow fruit. Botanically this is a hesperidium, a modified berry with a tough, leathery rind. The rind is divided into an outer colored layer or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zaalouk
Zaalouk or Zalouk (Berber: ⵣⴰⵄⵍⵓⴽ ) is a Moroccan salad of cooked eggplants and tomato The tomato (, ), ''Solanum lycopersicum'', is a plant whose fruit is an edible Berry (botany), berry that is eaten as a vegetable. The tomato is a member of the nightshade family that includes tobacco, potato, and chili peppers. It originate ...es. After being grilled, the eggplant is combined with the tomatoes and seasoned with spices and garlic. References * https://www.halalhomecooking.com/zaalouk-cooked-aubergine-tomato-salad-dip/ Eggplant dishes Moroccan cuisine Arab cuisine Appetizers Vegetarian cuisine {{Arab-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Morocco
Morocco, officially the Kingdom of Morocco, is a country in the Maghreb region of North Africa. It has coastlines on the Mediterranean Sea to the north and the Atlantic Ocean to the west, and has land borders with Algeria to Algeria–Morocco border, the east, and the disputed territory of Western Sahara to Morocco–Western Sahara border, the south. Morocco also claims the Spain, Spanish Enclave and exclave, exclaves of Ceuta, Melilla and Peñón de Vélez de la Gomera, and several small Plazas de soberanía, Spanish-controlled islands off its coast. It has a population of approximately 37 million. Islam is both the official and predominant religion, while Arabic and Berber are the official languages. Additionally, French and the Moroccan dialect of Arabic are widely spoken. The culture of Morocco is a mix of Arab culture, Arab, Berbers, Berber, Culture of Africa, African and Culture of Europe, European cultures. Its capital is Rabat, while its largest city is Casablanca. Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
