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Harcha
Harcha () is a griddle- or pan-cooked semolina flatbread native to the Middle Atlas in Morocco. It is also found in Algeria. Preparation The cakes are made from a dough of semolina, butter, and milk or water, and leavened with baking powder. The dough may also contain some sugar. The dough is formed into rounds and then cooked on a hot griddle or flat pan. The use of semolina gives harcha a crumbly texture comparable to cornbread. In the Rif, Morocco, buttermilk or yogurt, thinned with water, can be used instead of milk. Harcha can be made into small breads, or large ones the size of a truck tire. Serving culture Harcha is commonly smeared with honey and butter, and served with mint tea during breakfast or as a snack. It is also one of the breads consumed during Ramadan. It can also be served like a sandwich, stuffed with cheese or with meat confit. It can be crumbled and used as a tender bed for stew. Variants Terminology for the bread may vary across Morocco and Algeri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Semolina
Semolina is the name given to roughly milled durum wheat mainly used in making pasta and sweet puddings. The term ''semolina'' is also used to designate coarse millings of other varieties of wheat, and sometimes other grains (such as rice or maize) as well. Etymology Semolina, attested since 1790–1800, is derived from the Italian word , an alteration of (, from Latin , ) with the diminutive suffix . The Latin word is of ultimate Semitic origin, with the original meaning of ; cf. Arabic (, ) and Aramaic (, ). Production Modern milling of wheat into flour is a process that employs grooved steel rollers. The rollers are adjusted so that the space between them is slightly narrower than the width of the wheat kernels. As the wheat is fed into the mill, the rollers flake off the bran and germ while the starch (or endosperm) is cracked into coarse pieces in the process. Through sifting, these endosperm particles, the semolina, are separated from the bran. The semolina is the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Moroccan Cuisine
Moroccan cuisine () is the cuisine of Morocco, fueled by interactions and exchanges with many cultures and nations over the centuries. Moroccan cuisine is usually a mix of Arab cuisine, Arab, Berber cuisine, Berber, Andalusian cuisine, Andalusi, Mediterranean cuisine, Mediterranean and African cuisine, African cuisines, with minimal European cuisine, European (French and Spanish). Like the rest of the Maghrebi cuisine, Moroccan cuisine has more in common with Middle Eastern cuisine than with the rest of African cuisine, Africa. According to Moroccan chef and cuisine researcher , the oldest traces of Moroccan cuisine that can still be observed today go back to the 7th century BC. Moroccan cuisine is known for its bold and diverse flavors, often achieved through the skillful use of spices such as cumin, cinnamon, turmeric, ginger, and saffron. The cuisine also reflects Morocco’s historical role as a crossroads of civilizations, with Jewish, Moors, Moorish, and Ottoman Empire, O ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Semolina
Semolina is the name given to roughly milled durum wheat mainly used in making pasta and sweet puddings. The term ''semolina'' is also used to designate coarse millings of other varieties of wheat, and sometimes other grains (such as rice or maize) as well. Etymology Semolina, attested since 1790–1800, is derived from the Italian word , an alteration of (, from Latin , ) with the diminutive suffix . The Latin word is of ultimate Semitic origin, with the original meaning of ; cf. Arabic (, ) and Aramaic (, ). Production Modern milling of wheat into flour is a process that employs grooved steel rollers. The rollers are adjusted so that the space between them is slightly narrower than the width of the wheat kernels. As the wheat is fed into the mill, the rollers flake off the bran and germ while the starch (or endosperm) is cracked into coarse pieces in the process. Through sifting, these endosperm particles, the semolina, are separated from the bran. The semolina is the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flatbread
A flatbread is bread made usually with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are Unleavened bread, unleavened, although some are leavened, such as pita bread. A Serving size, serving of 85g (~3 ounces) of pita bread has 234 Calorie, calories. Flatbreads range from below one millimeter to a few centimeters thick so that they can be easily eaten without being sliced. They can be baked in an oven, fried in hot oil, grilled over hot coals, cooked on a hot pan, tava, Comal (cookware), comal, or metal griddle, and eaten fresh or packaged and frozen for later use. History Flatbreads were amongst the earliest food processing, processed foods, and evidence of their production has been found at ancient sites in Mesopotamia, ancient Egypt, and the Indus Valley Civilisation, Indus civilization. The origin of all flatbread baking systems are said to be from the Fertile Crescent in West Asia, where they would su ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yogurt
Yogurt (; , from , ; also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial Fermentation (food), fermentation of milk. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture (food), texture and characteristic tart flavor. Cow's milk is most commonly used to make yogurt. Milk from water buffalo, goats, sheep, ewes, mares, camels, and yaks is also used to produce yogurt. The milk used may be Milk#Creaming and homogenization, homogenized or not. It may be pasteurized or raw milk, raw. Each type of milk produces substantially different results. Yogurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus, ''Lactobacillus delbrueckii'' subsp. ''bulgaricus'' and ''Streptococcus thermophilus'' bacteria. Other Lactobacillus, lactobacilli and Bifidobacterium, bifidobacteria are sometimes added during or after culturing yogurt. Some countries require yogurt to contain a spec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Algerian Cuisine
Algerian cuisine includes multiple flavors and influences, reflecting the country's history and position at the crossroads of the Mediterranean. It is based on both land and sea products. Conquests and demographic movement towards the Algerian territory were two of the main bases of exchanges between the different peoples and cultures. For its location, the culinary traditions of Algeria Amazigh, Andalusian, Arab, Ottoman, Mediterranean. Algerian cuisine offers a variety of dishes depending on the region and the season, but vegetables and cereals remain at its core. Most Algerian dishes are centered around bread, meats (lamb, beef or poultry), olive oil, vegetables, and fresh herbs. Vegetables are often used for salads, soups, tajines, couscous, and sauce-based dishes. Of all the Algerian traditional dishes available, the most famous one is Algerian couscous, couscous, recognized as a national dish since the days of the Numidia, Numidian Kingdom. Ingredients Algeria, like other ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Algiers
Algiers is the capital city of Algeria as well as the capital of the Algiers Province; it extends over many Communes of Algeria, communes without having its own separate governing body. With 2,988,145 residents in 2008Census 14 April 2008: Office National des Statistiques de l'Algérie (web). and an estimated 3,004,130 residents in 2025 in an area of , Algiers is the largest city in List of cities in Algeria, Algeria, List of coastal settlements of the Mediterranean Sea, the third largest city on the Mediterranean, List of largest cities in the Arab world, sixth in the Arab World, and List of cities in Africa by population, 11th in Africa. Located in the north-central portion of the country, it extends along the Bay of Algiers surrounded by the Mitidja Plain and major mountain ranges. Its favorable location made it the center of Regency of Algiers, Ottoman and French Algeria, French cultural, political, and architectural influences for the region, shaping it to be the diverse met ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khobz Mbesses
Mbesses (Arabic: مبسّس) or Mtaqba (Arabic: المتقبة) is an Algerian bread made from wheat semolina. See also * List of cakes * Algerian cuisine Algerian cuisine includes multiple flavors and influences, reflecting the country's history and position at the crossroads of the Mediterranean. It is based on both land and sea products. Conquests and demographic movement towards the Algerian t ... * References Arab cuisine Algerian desserts North African cuisine {{Cuisine of Algeria ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Agronomy
Agronomy is the science and technology of producing and using plants by agriculture for food, fuel, fiber, chemicals, recreation, or land conservation. Agronomy has come to include research of plant genetics, plant physiology, meteorology, and soil science. It is the application of a combination of sciences such as biology, chemistry, economics, ecology, earth science, and genetics. Professionals of agronomy are termed agronomists. Plant breeding This topic of agronomy involves selective breeding of plants to produce the best crops for various conditions. Plant breeding has increased crop yields and has improved the nutritional value of numerous crops, including corn, soybeans, and wheat. It has also resulted in the development of new types of plants. For example, a hybrid grain named triticale was produced by crossbreeding rye and wheat. Triticale contains more usable protein than does either rye or wheat. Agronomy has also been instrumental for fruit and vegetable pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stew
A stew is a combination of solid food ingredients that have been Cooking, cooked in Soup, liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, venison, Rabbit as food, rabbit, lamb and mutton, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, Stock (food), stock is also common. A small amount of red wine or other alcohol is sometimes added for flavour. Seasonings and flavourings may also be added. Stews are typically cooked at a relatively low temperature (Simmering, simmered, not Boiling, boiled), allowing flavours to mingle. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow, moist heat method. This makes it popular for low-cost cooking. Cuts with a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Confit
Confit (, ) (from the French language, French word ''wikt:confire#French, confire'', literally "to preserve") is any type of food that is cooked slowly over a long period as a method of food preservation, preservation. Confit, as a cooking term, describes the process of cooking food in fat, whether it be grease or oil, at a lower temperature compared to deep frying. While deep frying typically takes place at temperatures of , confit preparations are done at a much lower temperature, such as an oil temperature of around , or sometimes even cooler. The term is usually used in modern cuisine to mean long, slow cooking in fat at low temperatures, many having no element of preservation, such as in dishes like confit potatoes. For meat, this method requires the meat to be salted as part of the preservation process. After salting and cooking in fat, confit can last for several months or years when sealed and stored in a cool, dark place. Confit is a specialty of southwestern France. Et ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ramadan
Ramadan is the ninth month of the Islamic calendar. It is observed by Muslims worldwide as a month of fasting (''Fasting in Islam, sawm''), communal prayer (salah), reflection, and community. It is also the month in which the Quran is believed to have been revealed to the Prophets of Islam, Islamic prophet Muhammad. The annual observance of Ramadan is regarded as one of the five pillars of Islam and lasts twenty-nine to thirty days, from one sighting of the Hilal (crescent moon), crescent moon to the next. Fasting from dawn to sunset is obligatory (''fard'') for all adult Muslims who are not acute illness, acutely or chronic illness, chronically ill, travelling, old age, elderly, breastfeeding, Pregnancy, pregnant, or Menstruation in Islam, menstruating. The predawn meal is referred to as ''suhur'', and the nightly feast that breaks the fast is called ''iftar''. Although rulings (''fatawa'') have been issued declaring that Muslims who live in regions with a midnight sun or pola ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
