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Pastizz
A ''pastizz'' (: ''pastizzi'') is a traditional savoury pastry from Malta. ''Pastizzi'' usually have a filling either of ricotta (''pastizzi tal-irkotta'' or ''pastizzi tal-ħaxu'' in Maltese) or curried peas ( in Maltese). ''Pastizzi'' are a popular and well-known traditional Maltese food. It should not be confused with the Italian ''pastizz'', better known as '' u' pastizz 'rtunnar''. Preparation ''Pastizzi'' are usually diamond-shaped or round (known as ''pastizzi tax-xema in Maltese) and made with a pastry very much like the Greek filo pastry (although there is also a puff pastry version). The pastry is folded in different ways according to the filling, as a means of identification. Traditionally, ricotta ''pastizzi'' are folded down the middle, whereas pea ''pastizzi'' are folded down the side. In recent years, alternative ''pastizzi'' fillings have emerged, most notably chicken ''pastizzi'', which can now be found in virtually all Maltese ''pastizzeriji'' alongside the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Is-Serkin
The Crystal Palace or Crystal Palace Bar, also known as Is-Serkin, is a – a bar specialising in pastizzi – in Triq San Pawl in Rabat, Malta. It has been open since 1945 or 1946. It is one of the best-known bars of this kind in the islands. The name Is-Serkin began with the original owner, Ninu Azzopardi, who received that nickname due to the clientele at his business, who frequently rode in on horse carts called serkin. During the mid-20th century, when the British military had a presence in Malta, soldiers from the Crystal Palace area of London, stationed in nearby Mtarfa, regularly gathered at the pastizzerija to eat and drink, leading it to acquire the name "Crystal Palace". The original owner's son, Martin Azzopardi, took over the business in 1969 or 1970 and ran it until selling it in the late-2010s. Its pastizzi are prepared off-site and served straight from an oven in the shop, commonly served with a milk tea. Azzopardi attributes the restaurant's popularity to its ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ricotta
Ricotta () is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin. Ricotta () protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature denatures the protein and causes it to flocculate, forming a fine curd. Once cooled, it is separated by passing the liquid through a fine cloth, leaving the curd behind. Ricotta curds are creamy white in appearance, and slightly sweet in taste. The fat content varies depending on the milk used. In this form, it is somewhat similar in texture to some fresh cheese variants, though considerably lighter. It is hi ... [...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] |
Euphemism
A euphemism ( ) is when an expression that could offend or imply something unpleasant is replaced with one that is agreeable or inoffensive. Some euphemisms are intended to amuse, while others use bland, inoffensive terms for concepts that the user wishes to downplay. Euphemisms may be used to mask profanity or refer to Dysphemism#Taboo terms, topics some consider Word taboo, taboo such as mental or physical disability, sexual intercourse, bodily excretions, pain, violence, illness, or death in a polite way. Etymology ''Euphemism'' comes from the Greek language, Greek word () which refers to the use of 'words of good omen'; it is a compound of (), meaning 'good, well', and (), meaning 'prophetic speech; rumour, talk'. ''Eupheme (deity), Eupheme'' is a reference to the female Greek spirit of words of praise and positivity, etc. The term ''euphemism'' itself was used as a euphemism by the ancient Greeks; with the meaning "to keep a holy silence" (speaking well by not speaking at ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheese Pastries
Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk (usually the milk of cows, buffalo, goats or sheep). During production, milk is usually acidified and either the enzymes of rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout. Over a thousand types of cheese exist, produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurised, the butterfat content, the bacteria and mold, the processing, and how long they have been aged. Herbs, spices, or wood smoke may be used as flavoring agents. Other added ingredients may include black pepper, garlic, chives or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastries
Pastry refers to a variety of doughs (often enriched with fat or eggs), as well as the sweet and savoury baked goods made from them. The dough may be accordingly called pastry dough for clarity. Sweetened pastries are often described as '' baker's confectionery''. Common pastry dishes include pies, tarts, quiches, croissants, and turnovers. The French word pâtisserie is also used in English (with or without the accent) for many of the same foods, as well as the set of techniques used to make them. Originally, the French word referred to anything, such as a meat pie, made in dough (''paste'', later ''pâte'') and not typically a luxurious or sweet product. This meaning still persisted in the nineteenth century, though by then the term more often referred to the sweet and often ornate confections implied today. Definitions The precise definition of the term pastry varies based on location and culture. Common doughs used to make pastries include filo dough, puff pastry, ch ... [...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] |
The Times Of Malta
The ''Times of Malta'' is an English-language daily newspaper in Malta. Founded in 1935, by Lord and Lady Strickland and Lord Strickland's daughter Mabel, it is the oldest daily newspaper still in circulation in Malta. It has the widest circulation of any Maltese newspaper. The newspaper is published by Allied Newspapers Limited, which is owned by the Strickland Foundation, a charitable trust established by Mabel Strickland in 1979 to control the majority of the company. History The history of ''The Times'' of Malta is linked with that of its publishing house, Allied Newspapers Limited. This institution has a history going back to the 1920s, when it pioneered journalism and the printing industry in Malta. It all started with the publication, by Gerald Strickland, of Malta's first evening newspaper in Maltese, ''Il-Progress''. This was a four-page daily with its own printing offices in what was then 10A, Strada Reale, Valletta. The name "Progress" is retained to this day by ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vagina
In mammals and other animals, the vagina (: vaginas or vaginae) is the elastic, muscular sex organ, reproductive organ of the female genital tract. In humans, it extends from the vulval vestibule to the cervix (neck of the uterus). The #Vaginal opening and hymen, vaginal introitus is normally partly covered by a thin layer of mucous membrane, mucosal tissue called the hymen. The vagina allows for Copulation (zoology), copulation and birth. It also channels Menstruation (mammal), menstrual flow, which occurs in humans and closely related primates as part of the menstrual cycle. To accommodate smoother penetration of the vagina during sexual intercourse or other sexual activity, vaginal moisture increases during sexual arousal in human females and other female mammals. This increase in moisture provides vaginal lubrication, which reduces friction. The texture of the vaginal walls creates friction for the penis during sexual intercourse and stimulates it toward ejaculation, en ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Puff Pastry
Puff pastry, also known as , is a light, flaky pastry, its base dough () composed of wheat flour and water. Butter or other solid fat () is then layered into the dough. The dough is repeatedly rolled and folded, rested, re-rolled and folded, encasing solid butter between each resulting layer. This produces a laminated dough. During baking, gaps form between the layers left by the fat melting; the pastry is leavened by steam from the water content of the fat as it expands, puffing the separate layers. The pastry layers crisp as the heated fat is in contact with its surfaces. History While modern puff pastry was developed in France in the 17th century, related laminated and air-leavened pastry has a long history. In Spain, likely built upon Arab or Moorish culinary traditions, the first known recipe for pastry using butter or lard following the Arab technique of making each layer separately, appears in the Spanish recipe book ('book on the art of cooking') by Domingo Hernández d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Filo
Filo or phyllo is a very thin unleavened dough used for making pastries such as baklava and '' börek'' in Middle Eastern and Balkan cuisines. Filo-based pastries are made by layering many sheets of filo brushed with oil or butter; the pastry is then baked. Name and etymology The name ''filo'' or ''phyllo'' comes from Greek 'thin sheet'.Alan Davidson (2014). '' The Oxford Companion to Food'. Oxford: Oxford University Press. . p. 307. History The origin of the practice of stretching raw dough into paper-thin sheets is unclear, with many cultures claiming credit.Mayer, Caroline E.Phyllo Facts. Washington Post. 1989Archived Most say that it was derived from the Greeks; Homer's ''Odyssey'', written around 800 BC, mentions thin breads sweetened with walnuts and honey. In the fifth century BC, Philoxenos states in his poem "''Dinner''" that, in the final drinking course of a meal, hosts would prepare and serve cheesecake made with milk and honey that was baked into a pie. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
