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Haminados
Haminados, also known as huevos haminados, chaminados, or braised eggs, is a traditional Sephardic Jewish cuisine, Sephardic Jewish dish popular in Israel. These eggs are cooked for a long time, resulting in red-brown whites and darkened yolks. The name is derived from the Hebrew language, Hebrew word "''ham''," meaning "hot," reflecting the dish's preparation method. ''Haminados'' have been a component of Jewish cuisine since at least the 15th century in Spain in the Middle Ages, Medieval Spain. Today, they are an integral of Israeli cuisine, typically prepared either on their own or as part of the Sephardic/Mizrahi Jewish cuisine, Mizrahi Shabbat stew known as ''Hamin, chamin''. These braised eggs are often enjoyed as an ingredient or accompaniment in various dishes. Name The dish's name is ''haminados'' (''guevos haminados'' [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sephardic Jewish Cuisine
Sephardic Jewish cuisine, belonging to the Sephardic Jews—descendants of the Jewish population of the Iberian Peninsula until their expulsion in 1492—encompassing traditional dishes developed as they resettled in the Ottoman Empire, North Africa, and the Mediterranean, including Jewish communities in Turkey, Greece, Bulgaria, North Macedonia, and Syria, as well as the Sephardic community in the Land of Israel. It may also refer to the culinary traditions of the Western Sephardim, who settled in Holland, England, and from these places elsewhere. The cuisine of Jerusalem, in particular, is considered predominantly Sephardic. Sephardic Jewish cuisine preserves medieval traditions while also incorporating dishes developed in the regions where Sephardic Jews resettled after the expulsion. Notable dishes include '' bourekas'' (savory pastries), eggplant-based dishes, ''medias'' (halved vegetables filled with meat or cheese and cooked in tomato sauce), stuffed vegetables, '' agri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Israeli Cuisine
Israeli cuisine primarily comprises dishes brought from the Jewish diaspora, and has more recently been defined by the development of a notable fusion cuisine characterized by the mixing of Jewish cuisine and Arab cuisine.Gold, Rozann''A Region's Tastes Commingle in Israel'' (July 20, 1994) in ''The New York Times'' Retrieved 2010–02–14 It also blends together the culinary traditions of the various diaspora groups, namely those of Mizrahi Jewish cuisine, Middle Eastern Jews with roots in Jewish exodus from the Muslim world, Southwest Asia and North Africa, Sephardic Jewish cuisine, Sephardi Jews from History of the Jews in Spain, Iberia, and Ashkenazi Jewish cuisine, Ashkenazi Jews from History of the Jews in Europe, Central and Eastern Europe. The country's cuisine also incorporates food and drinks traditionally included in other Middle Eastern cuisines (e.g., Iranian cuisine from Persian Jews and Turkish cuisine from Turkish Jews in Israel, Turkish Jews) as well as in Medite ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hamin
''Hamin'' or ''dafina'' is a Sabbath stew made from whole grains, cubes of meat, chickpeas or beans, onion and cumin that emerged in Iberia among Sephardic Jews. The dish was developed as Jewish chefs, perhaps first in Iberia, began adding chickpeas or fava beans and more water to harisa, a Middle Eastern porridge of cracked durum wheat berries and meat, to create a more liquidy bean stew. The similar Sabbath stew ''cholent'' was developed based on ''hamin'' by Ashkenazi Jews in Europe, first in France and later Germany. Etymology The name ''hamin'' () is derived from the Hebrew word ('hot'), from which the Mishnaic word for warm things was derived, and eventually became a shorthand for the name of the Sephardic food ''hamin di trigo'' (lit. heat of grain). It was sometimes also called "trasnochado" ("overnighted" in Spanish). After the Reconquista in Spain, Iberian Jews hid their ''hamin'' pots under the fire embers to avoid persecution and exposure of Jewish practices,John ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crypto-Judaism
Crypto-Judaism is the secret adherence to Judaism while publicly professing to be of another faith; practitioners are referred to as "crypto-Jews" (origin from Greek ''kryptos'' – , 'hidden'). The term is especially applied historically to Spanish and Portuguese Jews who outwardly professed Catholicism, also known as ''Conversos'', ''Marranos'', or the ''Anusim''. The phenomenon is especially associated with medieval Spain, following the Massacre of 1391 and the expulsion of the Jews in 1492.Levine Melammed, Renee. "Women in Medieval Jewish Societies," in ''Women and Judaism: New Insights and Scholarship''. Ed. Frederick E. Greenspahn. New York: New York University Press, 2009. 105–106. After 1492 in Spain and 1497 in Portugal, officially they no longer existed. The Spanish Inquisition and the Portuguese Inquisition were established to monitor converted Jews and Muslims and their descendants for their continued adherence to Christian faith and practice, with severe penaltie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chickpea
The chickpea or chick pea (''Cicer arietinum'') is an annual plant, annual legume of the family (biology), family Fabaceae, subfamily Faboideae, cultivated for its edible seeds. Its different types are variously known as gram," Bengal gram, garbanzo, garbanzo bean, or Egyptian pea. It is one of the earliest cultivated legumes, the oldest archaeological evidence of which was found in Syria. Chickpeas are high in protein (nutrient), protein. The chickpea is a key ingredient in Mediterranean cuisine, Mediterranean and Middle Eastern cuisines, used in hummus, and, when soaked and coarsely ground with herbs and spices, then made into patties and fried, falafel. As an important part of Indian cuisine, it is used in salads, soups, stews, and curries. In 2023, India accounted for 75% of global chickpea production. Etymology Chickpeas have been cultivated for at least ten thousand years. Cultivation spread from the Fertile Crescent eastward toward South Asia and into Europe through th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hummus
Hummus (, ; , , also spelled hommus or houmous), (full name: Hummus Bi Tahini) is a Levantine cuisine, Levantine Dip (food), dip, spread (food), spread, or savory Dish (food), dish made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic. The standard garnish includes olive oil, a few whole chickpeas, parsley, and paprika. The earliest mention of hummus was in a 13th century cookbook attributed to the historian Ibn al-Adim from Aleppo in present-day Syria. Commonly consumed in Levantine cuisine, it is usually eaten as a dip with pita bread. In the West, it is produced industrially and consumed as a snack or appetizer with crackers or vegetables. Etymology and spelling The word ''hummus'' is 'chickpeas'. The full name of the prepared spread in Arabic is 'chickpeas with tahini'. The colloquial Arabic word is a variant of the Arabic or which may be derived from the Aramaic language ( ), corresponding to the Syriac language, Syriac word for chickpe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Broad Bean
''Vicia faba'', commonly known as the broad bean, fava bean, or faba bean, is a species of vetch, a flowering plant in the pea and bean family Fabaceae. It is widely cultivated as a crop for human consumption, and also as a cover crop. Varieties with smaller, harder seeds that are fed to horses or other animals are called field bean, tic bean or tick bean. This legume is commonly consumed in many national and regional cuisines. Some people suffer from favism, a hemolytic response to the consumption of broad beans, a condition linked to a metabolic disorder known as G6PDD. Otherwise the beans, with the outer seed coat removed, can be eaten raw or cooked. With young seed pods, the outer seed coat can be eaten, and in very young pods, the entire seed pod can be eaten. Description ''Vicia faba'' is a stiffly erect, annual plant tall, with two to four stems that are square in cross-section. The leaves are long, pinnate with 2–7 leaflets, and glaucous (grey-green). Un ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ful Medames
Ful medames ( ; other spellings include ''ful mudammas'' and '' foule mudammes'', in Coptic: ⲫⲉⲗ ''phel'' or ''fel''), or simply fūl, is a stew of cooked fava beans served with olive oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juice, chili pepper and other vegetables, herbs, and spices. Ful medames is traditionally made in and served out of a large metal jug. It is notably a staple food in Sudan and Egypt and is considered a national dish, especially in the northern cities of Cairo and Gizah. Fava beans can also sometimes be found in other cuisines in the Middle East, and Africa, though cooked differently. History Some writers have suggested that ful medames dated all the way back to Ancient Egypt. Some evidence of the use of ful is a cache of 2,600 dried fava beans unearthed at a late Neolithic site on the outskirts of Nazareth. This dish is mentioned in the Jerusalem Talmud, indicating that it was used in the Horn of Africa and Middle Eastern ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tea Egg
Tea egg is a Chinese savory food commonly sold as a snack, in which a boiled egg is cracked slightly and then boiled again in tea, and sauce or spices. It is also known as marble egg because cracks in the egg shell create darkened lines with marble-like patterns. Commonly sold by street vendors or in night markets in most Chinese communities throughout the world, it is also served in Asian restaurants. Although it originated from China and is traditionally associated with Chinese cuisine, other similar recipes and variations have been developed throughout Asia. Tea eggs originated in Zhejiang province as a way to preserve food for a long time but are now found in all provinces. Preparation Traditional method Fragrant and flavorful tea eggs are a traditional Chinese food. The original recipe uses various spices, soy sauce, and black tea leaves. A commonly used spice for flavoring tea eggs is Chinese five-spice powder, which contains ground cinnamon, star anise, fenn ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tunisia
Tunisia, officially the Republic of Tunisia, is a country in the Maghreb region of North Africa. It is bordered by Algeria to the west and southwest, Libya to the southeast, and the Mediterranean Sea to the north and east. Tunisia also shares maritime borders with Italy through the islands of Sicily and Sardinia to the north and Malta to the east. It features the archaeological sites of Carthage dating back to the 9th century BC, as well as the Great Mosque of Kairouan. Known for its ancient architecture, Souks of Tunis, souks, and blue coasts, it covers , and has a population of 12.1 million. It contains the eastern end of the Atlas Mountains and the northern reaches of the Sahara desert; much of its remaining territory is arable land. Its of coastline includes the African conjunction of the western and eastern parts of the Mediterranean Basin. Tunisia is home to Africa's northernmost point, Cape Angela. Located on the northeastern coast, Tunis is the capital and List of cities ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Huevos Haminados Shelled And Unshelled
''Huevo'' is the Spanish-language translation of the word "egg", but can also be vulgarly used as a Spanish slang term for "testicle". ''Huevo''(s) may also refer to: Food * '' Chorizo con huevos'', a popular Mexican dish consisting of fried chorizo with scrambled eggs * '' Huevos a la mexicana'', a popular Mexican breakfast dish * '' Huevos estrellados'', or "''Huevos rotos''", a Spanish dish * ''Huevos motuleños'', a Mexican dish that originated from Motul, Yucatán * '' Huevos pericos'', a Colombian/Venezuelan dish * ''Huevos rancheros'', another Mexican dish served during breakfast * ''Machacado con huevo'', or "''Huevos con machaca''", a dish of scrambled eggs mixed with machaca that's said to have originated from Ciénega de Flores * '' Shakshouka'', a Maghrebi dish also called "''Huevos a la flamenca''" * '' Torta de huevo'', a ''torta'' filled with scrambled eggs Entertainment * ''Golden Balls'' (film), or "Huevos de oro", a 1993 Spanish film * ''Huevos'' (album), a studio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Almazán
Almazán () is a municipality located in the province of Soria, Castile and León, Spain. As of 2013, the municipality has a population of 5,843 inhabitants. It is also the seat of the judicial district of Almazán, and ecclesiastically it belongs to the Diocese of Osma, a suffragan diocese of the Archdiocese of Burgos. Connected via the Autovía A-15 and Carretera nacional N-111, it is situated by road northeast of Madrid. The town lies on the east bank of the Duero river. History In the early 10th century, fortifications were built along the Duero at Soria and Almazán. In 1068, Almazán was conquered by the Christians of Alfonso VI of León, but soon after was recovered for al-Ándalus. In 1128, it was repopulated by Alfonso I, although after his death in 1134, the town fell into Castilian hands and was granted by Alfonso VII of León to the bishops of Sigüenza. In 1158, Sancho III of Castile created the Almazán la Orden de Caballería de Calatrava. The Church of San Mi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
