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Shakshuka
Shakshouka is a Maghrebi dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion, and garlic, commonly spiced with cumin, paprika, and cayenne pepper. Shakshouka is a popular dish throughout North Africa and the Middle East. Etymology ''Shakshuka'' is a word for "mixture" in Algerian Arabic, and "mixed" in Tunisian Arabic. The ''Oxford English Dictionary'' describes the English version of the word as being borrowed from more than one origin: an onomatopoeic Maghribi Arabic word, related to the verb ''shakshaka'' meaning "to bubble, to sizzle, to be mixed up, to be beaten together", and the French word ''Chakchouka'', which was borrowed into English in the nineteenth century, and which itself had been borrowed into French from Algerian Arabic. History Gil Marks, while noting some similarities with the Ottoman dish menemen, suggests that shakshouka evolved from ÅŸakÅŸuka which spread to the Maghreb through the influence of the Ottoman Empire. Anthony Buccini no ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
ÅŸakÅŸuka
Şakşuka is a Turkish side dish or meze made of vegetables cooked in olive oil. The particular vegetable may vary from region to region, but eggplant Eggplant (American English, US, Canadian English, CA, Australian English, AU, Philippine English, PH), aubergine (British English, UK, Hiberno English, IE, New Zealand English, NZ), brinjal (Indian English, IN, Singapore English, SG, Malays ... is a common choice. Balıkesir şakşuka is made with green tomatoes. The dish sometimes includes potato and peppers as well. Although it shares the same etymology as shakshouka (from a North African Arabic dialect meaning "mixed"), Turkish şakşuka is a completely different dish which does not include eggs and is therefore vegan. The closest analogue to shakshouka in Turkish cuisine is Menemen (food), menemen, which is essentially a shakshouka without harissa. See also * Shakshouka * Chakhchoukha References Salads Turkish cuisine Meze Eggplant dishes {{Turkey-cuisin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Main Dish
A main course is the featured or primary dish in a meal consisting of several courses. It usually follows the entrée () course. Usage In the United States and Canada (except Quebec), the main course is traditionally called an "entrée". English-speaking Québécois follow the modern French use of the term entrée to refer to a dish served before the main course. According to linguist Dan Jurafsky, North American usage ("entrée") comes from the original French meaning of the first of many meat courses. See also * Full course dinner A full-course dinner in much of the Western world is a meal served in multiple courses. Since the 19th century, dinner has generally been served in the evening, but other times ranging from late morning to late afternoon have been historically ... References Bibliography * External links Wikibooks Cookbook Food and drink terminology Courses (food) {{food-stub tl:Ulam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Onomatopoeia
Onomatopoeia (or rarely echoism) is a type of word, or the process of creating a word, that phonetics, phonetically imitates, resembles, or suggests the sound that it describes. Common onomatopoeias in English include animal noises such as Oink (sound), ''oink'', ''meow'', ''roar'', and ''Bird vocalization, chirp'', among other sounds such as ''Beep (sound), beep'' or ''hiccup''. Onomatopoeia can differ by language: it conforms to some extent to the broader natural language, linguistic system. Hence, the sound of a clock may be expressed variously across languages: as ' in English language, English, in Spanish language, Spanish and Italian language, Italian (see photo), in Standard Chinese, Mandarin, in Japanese language, Japanese, or in Hindi, Urdu, and Bengali language, Bengali. Etymology and terminology The word ''onomatopoeia'', with rarer spelling variants like ''onomatopeia'' and ''onomatopœia'', is an English word from the Ancient Greek language, Ancient Greek com ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Preserved Lemon
Preserved lemon or lemon pickle is a condiment that is common in the cuisines of the Indian subcontinent and Morocco. It was also found in 18th-century English cuisine. It is also known as "country lemon" and ''leems''. Diced, quartered, halved, or whole lemons are pickled in a brine of water, lemon juice, and salt; occasionally spices are included as well.Herbst, Sharon. ''Food Lover's Companion'' (3rd ed), pg 492, Barron's Educational Series Inc. The pickle is allowed to ferment at room temperature for weeks or months before it is used. The pulp of the preserved lemon can be used in stews and sauces, but it is the peel (zest and pith together) that is most valued. The flavor is mildly tart but intensely lemony. Usage Pieces of pickled lemon may be washed before using to remove any surface salt, or blanched to remove more of the salt and bring out the natural mild sweetness. They may then be sliced, chopped, or minced as needed for the texture of the dish. The rind may ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
At London 2024 032
AT or at may refer to: Geography Austria * Austria (ISO 2-letter country code) * .at, Internet country code top-level domain United States * Atchison County, Kansas (county code) * The Appalachian Trail (A.T.), a 2,180+ mile long mountainous trail in the Eastern United States Elsewhere * Antigua and Barbuda, World Meteorological Organization country code * Ashmore and Cartier Islands (FIPS 10-4 territory code, and obsolete NATO country code) * At, Bihar, village in Aurangabad district of Bihar, India * Province of Asti, Italy (ISO 3166-2:IT code) * Australia, LOC MARC code Politics * Awami Tahreek a left-wing Pakistani political party Science and technology Computing * @ (or "at sign"), the punctuation symbol now typically used in e-mail addresses and tweets) * at (command), used to schedule tasks or other commands to be performed or run at a certain time * IBM Personal Computer/AT ** AT (form factor) for motherboards and computer cases ** AT connector, a five-pin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Merguez Shakshouka
Merguez () is a red, spicy lamb- or beef-based fresh sausage in Maghrebi cuisine. In France, merguez became popular in the 1960s and 1970s, as Algerian immigrants and the pieds-noirs of Algeria settled in the country and opened small shops and restaurants that served traditional dishes like merguez. The popularity of merguez in France was also fueled by the rise of fast food chains like Quick and McDonald's, which began to offer merguez sandwiches and burgers to cater to their North African clientele. Merguez is a sausage made with uncooked lamb, beef, or a mixture stuffed into a lamb-intestine casing. It is heavily spiced with cumin and chili pepper or harissa, which give it its characteristic piquancy and red color, as well as other spices such as sumac, fennel and garlic. Merguez is usually eaten grilled. While not in traditional Maghrebi couscous, it is often used in couscous royal in France. It is also eaten in sandwiches and with french fries and dijon mustard. Etymol ... [...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] |
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] |
Maghrebi Jews
:''See Mizrahi Jews for more information about the Eastern Jews.'' Maghrebi Jews ( or , ''Maghrebim''), are a Jewish diaspora group with a long history in the Maghreb region of North Africa, which includes present-day Morocco, Algeria, Tunisia, and Libya. These communities were established long before the Arab conquest, and continued to develop under Muslim rule during the Middle Ages. Maghrebi Jews represent the second-largest Jewish diaspora group, with their descendants forming a major part of the global Jewish population. Maghrebi Jews lived in multiple communities in North Africa for over 2,000 years, with the oldest Jewish communities present during Roman times and possibly as early as within Punic colonies of the Ancient Carthage period. Under early Muslim rule, Jews flourished in major urban centers across the region. However, they also faced periods of persecution, notably under the Almohads. Before and after the expulsion of Jews from Spain in 1492, many Sephardic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ratatouille
Ratatouille ( , ; ) is a French Provençal dish of stewed vegetables that originated in Nice and is sometimes referred to as ''ratatouille niçoise'' (). Recipes and cooking times differ widely, but common ingredients include tomato, garlic, onion, courgette (zucchini), aubergine (eggplant, brinjal), bell pepper, and some combination of leafy green herbs common to the region, such as chives or fennel. Etymology The word ''ratatouille'' derives from the Occitan ''ratatolha'' and is related to the French ''ratouiller'' and ''tatouiller'', expressive forms of the verb ''touiller'', meaning "to stir up". From the late 18th century, in French, it merely indicated a coarse stew. Modern ratatouille uses tomatoes as a foundation for sautéed garlic, onion, zucchini (courgette), aubergine (eggplant), bell pepper, marjoram, fennel and basil. Instead of basil, bay leaf and thyme, or a mix of green herbs like herbes de Provence can be used. The modern version does not appea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Piperade
Piperade ( Gascon and French) or piperrada (Basque and Spanish), from ''piper'' (pepper in Gascon and in Basque), is a typical Gascon and Basque dish prepared with onion, green peppers, and tomatoes sautéd and flavoured with red Espelette pepper.Larousse, p. 804. The colours coincidentally reflect the colours of the Basque flag (red, green, and white). It may be served as a main course or as a side dish. Typical additions include egg, garlic Garlic (''Allium sativum'') is a species of bulbous flowering plants in the genus '' Allium''. Its close relatives include the onion, shallot, leek, chives, Welsh onion, and Chinese onion. Garlic is native to central and south Asia, str ..., or meats such as ham. See also * Lecsó * Matbucha * Peperonata * Sataraš Notes References * Larousse Gastronomique (1998). Paris: Larousse-Bordas. External linksPiperade recipeon the BBC website Basque cuisine Spanish soups and stews {{BasqueCountry-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Noam Sienna
Noam Sienna is a sofer, author, and Jewish educator in Minneapolis. Education Sienna graduated Brandeis University in 2011. In May 2020, he graduated from the University of Minnesota with a PhD in Jewish history. Henna The topic of Sienna's undergraduate thesis was the use of henna in Jewish traditions. Sienna studied in Israel and interviewed Jewish immigrants from other countries including Iraq and Yemen, gathering information about traditions that had become obscure. He found that henna was traditionally used by Jews in the Middle East and Africa to commemorate life-cycle events such as birth or a new home. ''A Rainbow Thread'' Sienna's book ''A Rainbow Thread: An Anthology of Queer Jewish Texts from the First Century to 1969'', published in 2019, comprised a collection of 120 texts from 16 languages related to rabbinic perspectives on sexuality and gender. The book received a 2020 Lambda Literary Award for LGBTQ Anthology as well as the 2020 Judaica Reference Award fr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
