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Makdous
Makdous ( or sometimes ) is a dish of oil- cured aubergines. Part of Levantine cuisine (Syria, Jordan, Lebanon, and Palestine), they are miniature, tangy eggplants stuffed with walnuts, red pepper, garlic, olive oil, and salt. Sometimes chilli powder is added. Makdous is usually prepared by Syrian households around fall to supply for winter, and is usually eaten during breakfast, supper or as a snack. It is also often served as an appetiser in restaurants. History Pickled eggplants stuffed with various herbs and spices are mentioned in a 13th century Syrian cookbook called ''Kitab al-Wuslah ila al-Habib'' by Ibn al-Adim. See also * List of stuffed dishes This is a list of stuffed dishes, comprising dishes and foods that are prepared with various fillings and stuffings. Some dishes are not actually stuffed; the added ingredients are simply spread atop the base food, as one cannot truly stuff an oys ... * Stuffed eggplant References Arab cuisine Levantine cuisine App ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lebanese Cuisine
Lebanese cuisine is the culinary traditions and practices originating from Lebanon. It includes an abundance of Whole grain#Varieties, whole grains, Fruit#Food uses, fruits, Vegetable#Cultivation, vegetables, fresh Fish (food), fish and seafood. Poultry#Poultry as food, Poultry is eaten more often than red meat, and when red meat is eaten, it is usually Lamb and mutton#Butchery and cookery, lamb and Goat#Meat, goat meat. Dishes include copious amounts of garlic and olive oil, and dishes are often seasoned with salt and lemon juice. Chickpeas and parsley are also staples of the Lebanese diet. Well-known dishes include ''Baba ghanoush, baba ghanouj'', ''tabbouleh'', ''sfeeha'', ''falafel'' and ''shawarma''. An important component of many Lebanese meals is ''hummus'', a chickpea puree dish, and many dishes are eaten with flatbread. A plate of veggies with tomatoes, cucumber, mint, olives and pickles is always served on table, and a plate of fruits at the end of the meal with a Leba ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Levantine Cuisine
Levantine cuisine is the traditional cuisine of the Levant, in the sense of the rough area of former Ottoman Syria. The cuisine has similarities with Egyptian cuisine, North African cuisine and Ottoman cuisine. It is particularly known for its ''meze'' spreads of hot and cold dishes, most notably among them ''ful medames'', ''hummus'', ''tabbouleh'' and '' baba ghanoush'', accompanied by bread. History The history of Levantine cuisine can be traced back to the early civilizations that flourished in the region, such as the Canaanites, Israelites, Phoenicians, and Hittites. These ancient cultures developed complex agricultural systems, producing grains, legumes, fruits, and vegetables that would become staples of the Levantine diet. Bread, olive oil, and wine were integral to the cuisine from the very beginning, and remain so today. Levantine dishes Classic Mezes or small dishes * '' Baba ghanoush'' (بابا غنوج)—a dip made from baked, mashed eggplant mixed with lemon, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Syrian Cuisine
Syrian cuisine is a Mediterranean cuisine, Mediterranean and Middle Eastern cuisine, Middle Eastern cuisine that traces back to ancient civilization in Syria and the region. Syrian specialties makes use of eggplant, zucchini, garlic, meat (mostly from mutton, lamb and sheep), sesame seeds, rice, chickpeas, fava beans, lentils, steak, cabbage, cauliflower, vine leaves, pickled turnips, cucumbers, tomatoes, olive oil, lemon juice, Mentha, mint, pistachios, honey and fruits. Selections of appetizers known as ''meze, mezze'' are customarily served along with pita, Arabic bread before the Syrian meal's main course, which is followed by coffee, with Dessert, sweet confections or fruits at will. Many recipes date from at least the 13th century.Eddé, Anne-Marie. (1999). ''La Principauté ayyoubide d'Alep (579/1183 – 658/1260)''. Foods ''Meze'' Stuffed vine leaves ''Kebab'' ''Kibbe'' A variety of Syrian dishes made from a fried, baked, grilled, cooked, or raw mixture of bul ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jordanian Cuisine
Jordanian cuisine is a Levantine cuisine developed over time in Jordan. Stuffed vegetables are common, with many different techniques employed in their preparation. Meat is an important component of Jordanian cuisine, most often Lamb and mutton, lamb, beef and chicken but also Goat#Meat, goat and camel meat. Rice is frequently served as a side dish but there are also one-pot rice dishes such as ''maqluba, maqloubah''. As one of the largest producers of Olive#Table_olives, olives in the world, Olive_oil#Culinary_use, olive oil is the main cooking oil by Jordanians and Jordan as a whole. Herbs, garlic, onion, tomato sauce, and lemon are typical flavors found in Jordan. The blend of spices called ''za'atar'' contains a common local herb called sumac that grows wild in Jordan and is closely identified with Jordanian and other Middle Eastern countries. Yogurt is commonly served alongside food and is a common ingredient itself; in particular, ''jameed'', a form of dried yogurt is u ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Stuffed Dishes
This is a list of stuffed dishes, comprising dishes and foods that are prepared with various fillings and stuffings. Some dishes are not actually stuffed; the added ingredients are simply spread atop the base food, as one cannot truly stuff an oyster or a mussel or a pizza. General stuffed dishes Asian-style buns * Bánh bao * Baozi ** Baozi#Types, List of baozi * Bakpia pathok * Beef bun * Pineapple bun#Buttered variant, Buttered pineapple bun * Cha siu bao * Cocktail bun * Jjinppang – a steamed bun, typically filled with red bean paste with bits of broken beans and bean husk. ** Hoppang * Nikuman * Peanut butter bun * Xab Momo * Xiaolongbao Desserts and sweets Dumplings *Pierogi Fish and seafood dishes * Crappit heid – a traditional Scots fish course, consisting of a boiled fish head stuffed with oats, suet and liver. * Stuffed clam *Stuffed mussels – an Armenian cuisine, Armenian dish that is popular in Armenia and Turkey consisting of mussels filled w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Palestine
Palestine, officially the State of Palestine, is a country in West Asia. Recognized by International recognition of Palestine, 147 of the UN's 193 member states, it encompasses the Israeli-occupied West Bank, including East Jerusalem, and the Gaza Strip, collectively known as the occupied Palestinian territories, within the broader geographic and historical Palestine (region), Palestine region. Palestine shares most of its borders with Israel, and it borders Jordan to the east and Egypt to the southwest. It has a total land area of while Demographics of the State of Palestine, its population exceeds five million people. Its Status of Jerusalem, proclaimed capital is Jerusalem, while Ramallah serves as its administrative center. Gaza City was its largest city prior to Gaza Strip evacuations, evacuations in 2023. Situated at a Levantine corridor, continental crossroad, the region of Palestine was ruled by various empires and experienced Demographic history of Palestine (region ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Palestinian Cuisine
Palestinian cuisine consists of foods from or commonly eaten by Palestinians or in the region of Palestine, whether in Palestine, Israel, Jordan, or refugee camps in nearby countries, or by the Palestinian diaspora. The cuisine is a diffusion of the cultures of civilizations that settled in the region of Palestine, particularly during and after the Islamic era beginning with the Arab Ummayad conquest, then the eventual Persian-influenced Abbasids and ending with the strong influences of Turkish cuisine, resulting from the coming of the Ottoman Turks. It is similar to other Levantine cuisines, including Lebanese, Syrian and Jordanian. Rice and variations of '' kibbee'' are common in the Galilee. West Bank cuisine consists of ''taboon'' bread, rice and meat, while fish and lentils are staples on the coast. Gaza cuisine is more diverse in terms of seafood and spices, with widespread use of chili peppers. The area is also home to many desserts, ranging from those ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vegetarian Cuisine
Vegetarian cuisine is based on food that meets vegetarian standards by not including meat and animal tissue products (such as gelatin or animal-derived rennet). Common vegetarian foods Vegetarian cuisine includes consumption of foods containing vegetable protein, vitamin B12, and other nutrients. Food regarded as suitable for all vegetarians (including vegans) typically includes: * Cereals/grains: barley, buckwheat, corn, fonio, hempseed, maize, millet, oats, quinoa, rice, rye, sorghum, triticale, wheat; derived products such as flour (dough, bread, baked goods, cornflakes, dumplings, granola, Muesli, pasta etc.). * Vegetables (fresh, canned, frozen, pureed, dried or pickled); derived products such as vegetable sauces like chili sauce and vegetable oils. * Edible fungi (fresh, canned, dried or pickled). Edible fungi include some mushrooms and cultured microfungi which can be involved in fermentation of food (yeasts and moulds) such as ''Aspergillus oryzae'' and ''Fusarium ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Appetizers
An hors d'oeuvre ( ; ), appetiser, appetizer or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d'oeuvres were also served between courses.''Oxford English Dictionary'', First Edition, 189''s.v.'' Typically smaller than a main dish, an hors d'oeuvre is often designed to be eaten by hand. Hors d'oeuvre are typically served at parties as a small "snack" before a main course. Etymology in French literally means 'outside the work', that is "not part of the ordinary set of courses in a meal". In practice, it is a dish which stands on its own as a snack or supports the main course. The French spelling is the same for singular and plural usage. In English, the typographic ligature is usually replaced by the digraph and two plural forms are acce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arab Cuisine
Arab cuisine collectively refers to the regional culinary traditions of the Arab world, consisting of the Maghreb (the west) and the Mashriq (the east). These cuisines are centuries-old and reflect the culture of trading in ingredients, spices, herbs, and commodities among the Arabs. The regions have many similarities, but also unique traditions. They have also been influenced by climate, cultivation, and mutual commerce. Medieval cuisine Breads The white bread was made with high-quality wheat flour, similar to bread but thicker, the fermented dough was leavened usually with yeast and "baker's borax" () and baked in a ''tandoor''. One poetic verse describing this bread: "In the farthest end of Karkh of Baghdad, a baker I saw offering bread, wondrous fair. From purest essence of wheat contrived. Radiant and absolute, you may see your image reflected, crystal clear. rounds glowing with lovely whiteness, more playful than gorgeous singing girls, They look like crystal trays, an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stuffed Eggplant
Stuffed eggplants (, , ; ; ; ; ) are a dish typical of many countries. Variations In Egypt In Egypt stuffed eggplant dolma is known as ''mahshi bedengan'' (also pronounced ''betengan'', ). Small eggplants are hollowed out and filled with a seasoned mixture of rice and herbs. The stuffing typically includes short-grain rice combined with chopped parsley, dill, coriander, onions, and tomatoes, all seasoned with spices such as cumin, coriander, salt, and black pepper. After stuffing, the eggplants are arranged upright in a pot, covered with a tomato-based sauce, and simmered until tender. This method allows the flavors to meld together, resulting in a savory and aromatic dish. Mahshi bedengan is often served as part of a larger meal, accompanied by other stuffed vegetables like zucchini and bell peppers. ''Bedengan mekhalel'' () is a pickled eggplant dish traditionally eaten in Egypt alongside various main dishes. Small eggplants are typically used for this dish, which are fi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ibn Al-Adim
Kamāl al-Dīn Abū ʾl-Ḳāsim ʿUmar ibn Aḥmad ibn Hibat Allāh Ibn al-ʿAdīm (1192–1262; ) was an Arab biographer and historian from Aleppo. He is best known for his work ''Bughyat al-Talab fī Tārīkh Ḥalab'' (; ''Everything Desirable about the History of Aleppo''), a multi-volume collection of biographies of famous men from Aleppo, introduced with a volume on the geography and traditions of the region. It is saved in part in manuscripts in the library of sultan Ahmed III in Topkapi Palace. He also published a chronicle version of the work, ''Zubdat al-Halab fi ta'arikh Halab'' (; ''The Cream of the History of Aleppo''), a copy of which reached the library of Jean-Baptiste Colbert and then the Bibliothèque nationale de France, and selections of which were published with Latin translation by Georg Freytag in 1819. His historical sources are various, some oral and some written, and two of the more famous are Usama ibn Munqidh and Ibn al-Qalanisi (Lewis 1952). Another ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
