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Kusksu
Kusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads, and fresh ġbejniet. Although similar in shape, the small pasta beads, known locally as kusksu, look like couscous, but this one tends to be lighter and fluffier in texture. In contrast, kusksu, which gives the soup its name, is "miniature pasta" which is thick and ideal for simmering. Once cooked, the short-cut pasta beads give the soup its distinctive creamy and warm texture, making it an ideal dish to serve during cold weather. Origin Given its close resemblance to couscous, it is likely that kusksu originated during Malta's Arab occupation. However, documentary evidence relating to this period is scarce. A reliable source dating back to the 18th century makes reference to peppercorn-like shaped pasta, suggesting that kusksu pasta was a staple in the Maltese diet. Ingredients The primary ingredient used in kusksu is the broad bean, known locally as ''ful''. Broad beans are wel ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Couscous
Couscous () is a traditional North African dish a quote: “Couscous or seksu (Image 1) in Berber language or kuskus in Arabic is by origin a Numidian (the Berber population of Numidia) dish…” of small steamed granules of rolled semolina that is often served with a stew spooned on top. Pearl millet, sorghum, bulgur, and other cereals are sometimes cooked in a similar way in other regions, and the resulting dishes are also sometimes called couscous. Couscous is a staple food throughout the Maghrebi cuisines of Algeria, Tunisia, Mauritania, Morocco, and Libya. It was integrated into French and European cuisine at the beginning of the twentieth century, through the French colonial empire and the Pieds-Noirs of Algeria. In 2020, couscous was added to UNESCO's Intangible Cultural Heritage list. Etymology The word "couscous" (alternately ''cuscus'' or ''kuskus'') was first noted in early 17th century French, from Arabic kuskus, from kaskasa 'to pound', and is probably of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Soups
This is a list of notable soups. Soups have been made since ancient times. Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth is a flavored liquid usually derived from boiling a type of meat with bone, a spice mix, or a vegetable mix for a period of time in a stock. A potage is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form a thick mush. Bisques are heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood or other base ingredients. Cream soups are dairy based soups. Although they may be consumed on their own, or with a meal, the canned, condensed form of cream soup is sometimes used as a quick sauce in a variety of meat and pasta convenience food dishes, such as casseroles. Similar to bisques, chowders are thick soups usually containing some type of starch. Coulis were ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vicia Faba
''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). ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maltese Cuisine
Maltese cuisine reflects History of Malta, Maltese history, showing strong Italian cuisine, Italian influences, as well as influences from Spanish cuisine, Spanish, French cuisine, French, Provençal cuisine, Provençal and other Mediterranean cuisines, with some later British cuisine, British culinary influence. Being positioned along important trade routes, having to import most of its foodstuffs, and having to cater for the resident foreign powers who ruled the islands opened Maltese cuisine to outside influences. The traditional Maltese stewed rabbit, , is often identified as the national dish. History Malta's history and geography, at the center of trade routes, had an important influence on its cuisine. Foreign dishes and tastes were absorbed, transformed and adapted.Billiard, E. (2010), Searching for a National Cuisine', Journal of Maltese History, Vol. 2, No. 1 Italian cuisine, Italian (specifically Sicilian cuisine, Sicilian), Middle Eastern cuisine, Middle Eastern and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Maltese Dishes
The following is a list of dishes in Maltese cuisine: Appetizers * Żebbuġ mimli (pitted green olives stuffed with tuna mixture) * Fażola bajda bit-tewm u t-tursin (white beans with parsley, garlic and olive oil) * Ful bit-tewm * Bigilla (mashed "Tic beans "known in Malta as "Ful Ta' Ġirba" (Djerba beans)) * Galletti (Maltese biscuit) * Bebbux ( escargot) * Arjoli (dip, a Maltese version of aioli without eggs but with added breadcrumbs/crushed galletti, tomato paste and various other pureed ingredients such as olives, capers, onions and anchovies, and herbs such as mint and parsley) Soups * Brodu (beef or chicken broth) * Minestra (Maltese version of minestrone, a thick soup of Italian origin made with vegetables) * Kusksu (vegetable soup with small pasta beads called ''kusksu'' and fresh broad beans in season) * Soppa tal-armla Widow's Soup (vegetable soup with fresh cheeselets and beaten eggs) * Aljotta (fish soup with plenty of garlic, herbs, and tomatoes) * Kawl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malta
Malta, officially the Republic of Malta, is an island country in Southern Europe located in the Mediterranean Sea, between Sicily and North Africa. It consists of an archipelago south of Italy, east of Tunisia, and north of Libya. The two official languages are Maltese language, Maltese and English language, English. The country's capital is Valletta, which is the smallest capital city in the EU by both area and population. It was also the first World Heritage Site, World Heritage City in Europe to become a European Capital of Culture in 2018. With a population of about 542,000 over an area of , Malta is the world's List of countries and dependencies by area, tenth-smallest country by area and the List of countries and dependencies by population density, ninth-most densely populated. Various sources consider the country to consist of a single urban region, for which it is often described as a city-state. Malta has been inhabited since at least 6500 BC, during the Mesolith ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Combinations
Food combining is a nutritional pseudoscientific approach that advocates specific combinations (or advises against certain combinations) of foods. These proposed specific combinations are promoted as central to good health as well as improved digestion and weight loss, despite having no sufficient evidence for these claims. It proposes a list of rules that advocate for eating or not eating certain foods together, including to avoid eating starches and proteins together; always eat fruit before, and not after, a meal; avoid eating fruits and vegetables together in the same meal; and to not drink cold water during a meal. Food combining was originally promoted by Herbert M. Shelton in his book ''Food Combining Made Easy'' (1951), but the issue had been previously discussed by Edgar Cayce.Raso, Jack. (1993). ''Vitalistic Gurus and Their Legacies''. In Stephen Barrett. ''The Health Robbers: A Close Look at Quackery in America''. Prometheus Books. pp. 236-240. The best-known food-co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vegetable Soups
Vegetables are edible parts of plants that are consumed by humans or other animals as food. This original meaning is still commonly used, and is applied to plants collectively to refer to all edible plant matter, including flowers, fruits, stems, leaves, roots, and seeds. An alternative definition is applied somewhat arbitrarily, often by culinary and cultural tradition; it may include savoury fruits such as tomatoes and courgettes, flowers such as broccoli, and seeds such as pulses, but exclude foods derived from some plants that are fruits, flowers, nuts, and cereal grains. Originally, vegetables were collected from the wild by hunter-gatherers and entered cultivation in several parts of the world, probably during the period 10,000 BC to 7,000 BC, when a new agricultural way of life developed. At first, plants that grew locally were cultivated, but as time went on, trade brought common and exotic crops from elsewhere to add to domestic types. Nowadays, most v ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soups
Soup is a primarily liquid food, generally served warm or hot – though it is sometimes served chilled – made by cooking or otherwise combining meat or vegetables with stock, milk, or water. According to '' The Oxford Companion to Food'' (OCF), "soup" is "the most general of the terms which apply to liquid savoury dishes";Davidson, p. 735 others include broth, bisque, consommé, potage and many more. Although most soups are savoury, sweet soups are familiar in some parts of Europe. Soups have been made since prehistoric times, and have evolved over the centuries. Originally "sops" referred to pieces of bread covered with savoury liquid; gradually the term "soup" was transferred to the liquid itself. Soups are common to the cuisines of eastern and western countries and have been served at the grandest of banquets as well as in the humblest peasant homes. Name The term soup, or words like it, can be found in many languages. Similar terms in other languages include the It ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
National Dishes
A national dish is a culinary dish that is strongly associated with a particular country. A dish can be considered a national dish for a variety of reasons: * It is a staple food, made from a selection of locally available foodstuffs that can be prepared in a distinctive way, such as '' fruits de mer'', served along the west coast of France. * It contains a particular ingredient that is produced locally, such as a paprika grown in the European Pyrenees. * It is served as a festive culinary tradition that forms part of a cultural heritage—for example, barbecues at summer camp or fondue at dinner parties—or as part of a religious practice, such as Korban Pesach or Iftar celebrations. * It has been promoted as a national dish, by the country itself, such as the promotion of fondue as a national dish of Switzerland by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s. National dishes are part of a nation's identity and self-image. During the age of European e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
