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Mansaf
Mansaf ( /ˈman.saf/) is a traditional Jordanian dish made of lamb, cooked in a sauce of fermented dried yogurt and served with rice or bulgur. It is a popular dish eaten throughout the Levant. It is considered the national dish of Jordan, and can also be found in Palestine, Kuwait, Saudi Arabia, and Syria. The name of the dish comes from the term "large tray" or "large dish". The dish evolved greatly between the 1940s and late 1980s, undergoing changes in the recipe as well as in the preparation process. History Ancient Canaanites used to make this food to celebrate the beginning of the season of spring, they mixed lamb meat with milk which was mentioned in the Torah and became forbidden in Judaism. The original pastoralist Bedouin mansaf underwent significant changes in the 20th century. The dish is said to originally have been made with simply meat (camel or lamb), meat broth or ghee (clarified butter) and bread. Following the popularization of rice in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jordan
Jordan, officially the Hashemite Kingdom of Jordan, is a country in the Southern Levant region of West Asia. Jordan is bordered by Syria to the north, Iraq to the east, Saudi Arabia to the south, and Israel and the occupied Palestinian territories to the west. The Jordan River, flowing into the Dead Sea, is located along the country's western border within the Jordan Rift Valley. Jordan has a small coastline along the Red Sea in its southwest, separated by the Gulf of Aqaba from Egypt. Amman is the country's capital and List of cities in Jordan, largest city, as well as the List of largest cities in the Levant region by population, most populous city in the Levant. Inhabited by humans since the Paleolithic period, three kingdoms developed in Transjordan (region), Transjordan during the Iron Age: Ammon, Moab and Edom. In the third century BC, the Arab Nabataeans established Nabataean Kingdom, their kingdom centered in Petra. The Greco-Roman world, Greco-Roman period saw the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jameed
Jameed (Arabic: جميد, literally "hardened") also known as Aqit, is a cheese consisting of hard, dry yogurt made from ewe or goat's milk. It is popular in several countries in the Middle East. Milk is kept in a fine-woven cheesecloth to make a thick yogurt. Salt is added daily to thicken the yogurt even more and the outside of the yogurt-filled cheesecloth is rinsed with water to allow any remaining whey to seep through. After a few days of salting the yogurt, it becomes very dense and can be removed from the cheesecloth and shaped into round balls. It is then set to dry for a few days. If it is dried in the sun it becomes yellow; if it is dried in the shade it remains white. It is important that the Jameed is dry to the core because any dampness can spoil the preservation process. Jameed is the primary ingredient used to make Mansaf, the national dish of Jordan. Origin It is a well-known way of preserving dairy amongst rural people in Saudi Arabia, Jordan, southern Syria a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Al-Karak
Al-Karak (), in English sources often simply Karak, is a city in Jordan known for its medieval castle, the Kerak Castle. The castle is one of the three largest castles in the region, the other two being in Syria. Al-Karak is the capital city of the Karak Governorate. Al-Karak lies to the south of Amman on the ancient King's Highway. It is situated on a hilltop about above sea level and is surrounded on three sides by a valley. Al-Karak has a view of the Dead Sea. A city of about 32,216 people (2005) grew up around castle. The town is built on a triangular plateau with the castle at its narrow southern tip. History Iron Age to Assyrian period Al-Karak has been inhabited since at least the Iron Age, and was an important city for the Moabites. In the Bible it is called ''Kir-haresh'', ''Kir-hareseth'' or Kir of Moab, and is identified as having been subject to the Neo-Assyrian Empire; in the Books of Kings () and Book of Amos (), it is mentioned as the place where the Ara ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
National Dish
A national dish is a culinary Dish (food), 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 Festival, festive culinary tradition that forms part of a cultural heritage—for example, barbecues at summer camp or fondue at Party#Dinner party, dinner parties—or as part of a Religion, 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 National identity, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Torah
The Torah ( , "Instruction", "Teaching" or "Law") is the compilation of the first five books of the Hebrew Bible, namely the books of Genesis, Exodus, Leviticus, Numbers and Deuteronomy. The Torah is also known as the Pentateuch () or the Five Books of Moses. In Rabbinical Jewish tradition it is also known as the Written Torah (, ). If meant for liturgic purposes, it takes the form of a Torah scroll ( '' Sefer Torah''). If in bound book form, it is called '' Chumash'', and is usually printed with the rabbinic commentaries (). In rabbinic literature, the word ''Torah'' denotes both the five books ( "Torah that is written") and the Oral Torah (, "Torah that is spoken"). It has also been used, however, to designate the entire Hebrew Bible. The Oral Torah consists of interpretations and amplifications which according to rabbinic tradition have been handed down from generation to generation and are now embodied in the Talmud and Midrash. Rabbinic tradition's underst ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pine Nuts
Pine nuts, also called piñón (), pinoli (), or pignoli, are the edible seeds of pines (family Pinaceae, genus ''Pinus''). According to the Food and Agriculture Organization, only 29 species provide edible nuts, while 20 are traded locally or internationally owing to their seed size being large enough to be worth harvesting; in other pines, the seeds are also edible but are too small to be of notable value as human food. The biggest producers of pine nuts are China, Russia, North Korea, Pakistan and Afghanistan. As pines are gymnosperms, not angiosperms (flowering plants), pine nuts are not " true nuts"; they are not botanical fruits, the seed not being enclosed in an ovary which develops into the fruit, but simply bare seeds—"gymnosperm" meaning literally "naked seed" (from and ). The similarity of pine nuts to some angiosperm fruits is an example of convergent evolution. Species and geographic spread In Asia, two species, in particular, are widely harvested: Korean ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Almonds
The almond (''Prunus amygdalus'', syn. ''Prunus dulcis'') is a species of tree from the genus ''Prunus''. Along with the peach, it is classified in the subgenus ''Amygdalus'', distinguished from the other subgenera by corrugations on the shell ( endocarp) surrounding the seed. The fruit of the almond is a drupe, consisting of an outer hull and a hard shell with the seed, which is not a true nut. ''Shelling'' almonds refers to removing the shell to reveal the seed. Almonds are sold shelled or unshelled. Blanched almonds are shelled almonds that have been treated with hot water to soften the seedcoat, which is then removed to reveal the white embryo. Once almonds are cleaned and processed, they can be stored for around a year if kept refrigerated; at higher temperatures they will become rancid more quickly. Almonds are used in many cuisines, often featuring prominently in desserts, such as marzipan. The almond tree prospers in a moderate Mediterranean climate with cool ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saj Bread
Saj may refer to: * Saj (bread) * Saj (utensil) * Saj', Arabic literary genre * Saj, Iran, a village in Qazvin Province * Saj, the tree ''Terminalia elliptica'' * Saj (Coronation Street), TV character * Sahu language, ISO 639-3 language code SAJ may refer to: * Scout Association of Japan * Sir Anerood Jugnauth, former President and PM of Mauritius * Society for the Advancement of Judaism, a Reconstructionist synagogue in New York City * Special Anti-Terrorist Unit (Serbia) (Serbian: ) * St Johns railway station St Johns railway station is in the London Borough of Lewisham. It lies down the South Eastern Main Line from , and is situated between and . History Early years (1873–1922) The South Eastern Railway (SER) opened a two-track railway (th ..., London, England, National Rail station code * Finnish Trade Union Federation () ** Finnish Trade Union Federation (1960) {{disambiguation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Markook Shrek
Markook bread (), also known as ''khubz ruqaq'' (), ''shrak'' (), ''khubz rqeeq'' (), ''mashrooh'' (), and saj bread (), is a kind of Middle Eastern unleavened flatbread common in the Levant and the Arabian Peninsula. It is baked on a convex metal griddle (a saj) or in a '' tannour''. ''Markook shrak'' is a type of thin bread. The dough is unleavened and usually made with only flour, water, and salt, and after being rested and divided into round portions, flattened and spread across a round cushion until it is thin then flipped onto the saj. It is often folded and put in bags before being sold. It is commonly compared to pita bread, also found in Middle Eastern cuisine, although it is much larger and thinner. In some Arab countries, such as Yemen, different names are given for the same flatbread, such as ''khamir'', '' maluj'' and ''ṣaluf'', depending on the regional dialects. By Israelis, markook may also be referred to as laffa, though markook and laffa are distinct types ... [...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] |
Edible Salt
In common usage, salt is a mineral composed primarily of sodium chloride (NaCl). When used in food, especially in granulated form, it is more formally called table salt. In the form of a natural crystalline mineral, salt is also known as rock salt or halite. Salt is essential for life in general (being the source of the essential Mineral (nutrient), dietary minerals Sodium#Biological role, sodium and Chlorine#Biological role, chlorine), and saltiness is one of the Basic tastes, basic human tastes. Salt is one of the oldest and most ubiquitous food seasonings, and is known to uniformly improve the taste perception of food. Salting (food), Salting, brining, and pickling are ancient and important methods of food preservation. Some of the earliest evidence of salt processing dates to around 6000 BC, when people living in the area of present-day Romania boiled spring (hydrology), spring water to extract salts; a Salt in Chinese History#Ancient China, Qin and Han dynasties, salt w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
