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Kuku (food)
Kuku or kookoo () is an Iranian cuisine, Iranian dish made of whipped eggs with various ingredients folded in. It is similar to the Italian cuisine, Italian frittata, the French cuisine, French quiche, or an open-faced omelette, but it typically has less egg than a frittata, and is cooked for a shorter time, over a low heat, before being turned over or grilled briefly to set the top layer. It is served either hot or cold as a starter, side dish, or a main course, and is accompanied with bread and either yogurt or salad. About Cookbooks from the Safavid dynasty, Safavid and Qajar dynasty, Qajar periods in Persia (Iran) mention kuku. Qajar documents introduce it as a side dish. Herb kuku (), which is the most popular type, is served traditionally at Nowruz, the Iranian New Year's Day, symbolizing a fresh start and also at Easter, which is celebrated by the Iranian Armenians and Iranian Georgians. Cooking methods The traditional preparation of kuku involves frying the ingredien ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Berberis
''Berberis'' (), commonly known as barberry, is a large genus of deciduous and evergreen shrubs from tall, found throughout temperate and subtropical regions of the world (apart from Australia). Species diversity is greatest in South America and Asia; Europe, Africa and North America have native species as well. The best-known ''Berberis'' species is the European barberry, '' Berberis vulgaris'', which is common in Europe, North Africa, the Middle East, and central Asia, and has been widely introduced in North America. Many of the species have spines on the shoots and all along the margins of the leaves. Description The genus ''Berberis'' has dimorphic shoots: long shoots which form the structure of the plant, and short shoots only long. The leaves on long shoots are non-photosynthetic, developed into one to three or more spines long. The bud in the axil of each thorn-leaf then develops a short shoot with several normal, photosynthetic leaves. These leaves are long, simple ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nowruz
Nowruz (, , () , () , () , () , Kurdish language, Kurdish: () , () , () , () , , , , () , , ) is the Iranian or Persian New Year. Historically, it has been observed by Iranian peoples, but is now celebrated by many ethnicities worldwide. It is a festival based on the March equinox, Northern Hemisphere spring equinox, which marks the first day of a new year on the Iranian calendars and the currently used Solar Hijri calendar; it usually coincides with a date between 19 March and 22 March on the Gregorian calendar. The roots of Nowruz lie in Zoroastrianism, and it has been celebrated by many peoples across West Asia, Central Asia, the Caucasus and the Black Sea Basin, the Balkans, and South Asia for over 3,000 years. In the modern era, while it is observed as a Secularism, secular holiday by most celebrants, Nowruz remains a holy day for Zoroastrians, Baháʼís, and Isma'ilism, Ismaʿili Shia Muslims. For the Northern Hemisphere, Nowruz marks the beg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tajine
A tagine or tajine, also ''tajin'' or ''tagin'' () is a Maghrebi dish, and also the earthenware pot in which it is cooked. It is also called or . Etymology The Arabic () is derived from Ancient Greek () 'frying-pan, saucepan'. According to some sources, the origin of the word 'tagine' is Persian, pronounced "". Origin According to some sources, the history of tagine dates back to the time of Harun al-Rashid, the fifth Abbasid Caliph. The concept of cooking in a tajine appears in the famous ''One Thousand and One Nights'', an Arabic-language story collection from the 9th century. Today, the cooking pot and its traditional broth are primarily prepared in the Middle East and North Africa, although both are popular in many other countries. There are different ways to prepare the tagine. In the original ''qidra'' style, (clarified butter) is used to lubricate the surface and a puree of chopped onion is added for flavour and aroma. For -style cooking, the ingredients are pla ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egg Bhurji
Egg bhurji, also known as Anda Bhurji or Ande ka Khagina, is a scrambled eggs dish which is a popular street food and a breakfast, lunch or dinner recipe. Originating from the Indian subcontinent, it is sometimes compared with the Parsi dish ''akuri''. The Parsi dish Akoori or Akuri is very similar to egg bhurji with a few differences. Just like bhurji, akuri is filled with many aromatics like ginger, onion and other spices. However, bhurji eggs are cooked until dry, whereas akoori eggs are cooked less while still runny. The difference lies in its preparation and addition of sautéed chopped onions, chilies and optional spices. Bhurji can be found at highway rest stops and street food Street food is food sold by a Hawker (trade), hawker or vendor on a street or at another public place, such as a market, fair, or park. It is often sold from a portable food booth, food cart, or food truck and is meant for immediate consumption ... stalls across India, sometimes served along ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caviar
Caviar or caviare is a food consisting of salt-cured roe of the family Acipenseridae. Caviar is considered a delicacy and is eaten as a garnish or spread. Traditionally, the term caviar refers only to roe from wild sturgeon in the Caspian Sea and Black Sea ( beluga, ossetra and sevruga caviars). The term caviar can also describe the roe of other species of sturgeon or other fish such as paddlefish, salmon, steelhead, trout, lumpfish, whitefish, or carp. The roe can be "fresh" (non-pasteurized) or pasteurized, which reduces its culinary and economic value. Terminology According to the United Nations' Food and Agriculture Organization, roe from any fish not belonging to the Acipenseriformes order (including Acipenseridae, or sturgeon '' sensu stricto'', and Polyodontidae or paddlefish) are not caviar, but "substitutes of caviar". This position is also adopted by the Convention on International Trade in Endangered Species of Wild Fauna and Flora, the World Wide ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gilaki Language
Gilaki ( ) is an Iranian language belonging to the Caspian subgroup of the Northwestern branch, spoken in south of Caspian Sea by Gilak people. Gilaki is closely related to Mazandarani. The two languages of Gilaki and Mazandarani have similar vocabularies. The Gilaki and Mazandarani languages (but not other Iranian languages) share certain typological features with Caucasian languages (specifically Kartvelian languages),Academic American Encyclopedia By Grolier Incorporated, page 294The Tati language group in the sociolinguistic context of Northwestern Iran and Transcaucasia By D.Stilo, pages 137-185 reflecting the history, ethnic identity, and close relatedness to the Caucasus region and Caucasian peoples of the Gilak people and Mazandarani people. Classification The language is divided into three dialects: Western Gilaki, Eastern Gilaki and Galeshi/Deylami.«محمود رنجبر» و «رقیه رادمرد»؛ «بررسی وتوصیف گویش گالشی»؛ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Persian Language
Persian ( ), also known by its endonym and exonym, endonym Farsi (, Fārsī ), is a Western Iranian languages, Western Iranian language belonging to the Iranian languages, Iranian branch of the Indo-Iranian languages, Indo-Iranian subdivision of the Indo-European languages. Persian is a pluricentric language predominantly spoken and used officially within Iran, Afghanistan, and Tajikistan in three mutual intelligibility, mutually intelligible standard language, standard varieties, respectively Iranian Persian (officially known as ''Persian''), Dari, Dari Persian (officially known as ''Dari'' since 1964), and Tajik language, Tajiki Persian (officially known as ''Tajik'' since 1999).Siddikzoda, S. "Tajik Language: Farsi or not Farsi?" in ''Media Insight Central Asia #27'', August 2002. It is also spoken natively in the Tajik variety by a significant population within Uzbekistan, as well as within other regions with a Persianate society, Persianate history in the cultural sphere o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Latke
A latke ( ''latke''; sometimes romanized ''latka'', lit. "pancake") is a type of potato pancake or fritter in Ashkenazi Jewish cuisine that is traditionally prepared to celebrate Hanukkah. It is commonly eaten in Israel and the Jewish diaspora where it is known as (romanized ''levivot'', lit. "little hearts") and has many variations. Etymology The word comes from the Yiddish ', itself from the East Slavic language, East Slavic ', a diminutive of ' 'small fried pancake', which in turn is from Hellenistic Greek ἐλάδιον ''eládion'', '(olive) oil', diminutive of Ancient Greek ἔλαιον ''élaion'', 'oil'.''Oxford English Dictionary'', 3rd edition, December 2019, [''s.v.'' https://www.oed.com/view/Entry/106171] Its Modern Hebrew name, ' ( ''levivá''), plural ''levivot'', is a revival of a word used in the Book of Samuel to describe a dumpling made from kneaded dough, part of the story of Amnon and Tamar (daughter of David), Tamar. Some interpreters have noted that t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spanish Omelette
Spanish omelette or Spanish tortilla is a traditional dish from Spain. It is celebrated as one of the most popular dishes of the Spanish cuisine. It is an omelette made with eggs and potatoes, usually including onion. It is often served at room temperature as a tapa. It is commonly known in Spanish-speaking countries as , , or . History The first reference to the tortilla in Spanish is found in a Navarrese document, as an anonymous "mousehole memorial" addressed to the court of Navarre in 1817. It explains the sparse conditions of Navarre's farmers in contrast with those in Pamplona (the capital) and la Ribera (in southern Navarre). After listing the sparse food eaten by highlanders, the next quote follows: "…two to three eggs in tortilla for 5 or 6 eopleas our women know how to make it big and thick with fewer eggs, mixing potatoes, breadcrumbs or whatever." According to legend, during the siege of Bilbao, Carlist general Tomás de Zumalacárregui invented the "''tor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Najmieh Batmanglij
Najmieh Khalili Batmanglij (, ) is an Iranian-American chef and cookbook author. Born in Tehran, she fled the Iranian Revolution in 1979, moving first to France, then the United States, building a career as a cookbook author as she went. Her first book, published in French, was called (1984), followed by eight cookbooks in English, from ''Food of Life'' (1986) to ''Cooking in Iran'' (2018). ''The Washington Post'' hailed her in 2018 as "the grande dame of Iranian Cooking." Biography Najmieh Khalili was born in 1947 in Tehran, Imperial Iran. She received her undergraduate and master's degrees in education in the United States. She returned to Iran after her education in America but was forced into exile in 1979, because of the Iranian Revolution. She and her husband fled to Vence, France as refugees, where she studied cooking and began translating her mother's recipes into French resulting in her first cookbook, . In the 1980s Batmanglij permanently relocated to Washington, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gilan Province
Gilan Province () is one of the 31 provinces of Iran, in the northwest of the country and southwest of the Caspian Sea. Its capital is the city of Rasht. The province lies along the Caspian Sea, in Iran's Regions of Iran, Region 3, west of the province of Mazandaran, east of the province of Ardabil province, Ardabil, and north of the provinces of Zanjan province, Zanjan and Qazvin province, Qazvin. It borders Azerbaijan (Astara District) in the north. The northern section of the province is part of the territory of South (Iranian) Talysh (region), Talysh. At the center of the province is Rasht. Other cities include Astaneh-ye Ashrafiyeh, Astara, Iran, Astara, Fuman, Iran, Fuman, Hashtpar, Lahijan, Langarud, Masuleh, Manjil, Rudbar, Rudsar, Shaft, Iran, Shaft, Siahkal, and Sowme'eh Sara. The main port is Bandar-e Anzali, formerly known as Bandar-e Pahlavi. History Paleolithic Early humans were present at Gilan since Lower Paleolithic. Darband Cave is the earliest known hum ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
