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Tabbouleh
Tabbouleh (), also transcribed tabouleh, tabbouli, tabouli, or taboulah, is a Levantine salad of finely chopped parsley, soaked bulgur, tomatoes, mint, and onion, seasoned with olive oil, lemon juice, salt and sweet pepper. Some variations add lettuce, or use semolina instead of bulgur. Tabbouleh is traditionally served as part of a mezze in the Eastern Mediterranean and the Arab world. Like hummus, baba ghanoush, pita bread, and other elements of Arab cuisine, tabbouleh has become a popular food in the United States. Etymology The Levantine Arabic is derived from the Arabic word from the Aramaic root word or more literally "dip". Use of the word in English first appeared in the 1950s. History Originally from the mountains of Lebanon and Syria, tabbouleh has become one of the most popular salads in the Middle East. The wheat variety ''salamouni'' cultivated in the Beqaa Valley region in Lebanon, was considered (in the mid-19th century) as particularly well-suited fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mezze
''Meze'' (also spelled ''mezze'' or ''mezé'') (, ) is a selection of small dishes served as appetizers in Eastern Mediterranean cuisines. It is similar to Spanish cuisine, Spanish tapas and Italian cuisine, Italian Antipasto, antipasti. A ''meze'' may be served as a part of a multi-course meal or form a meal in itself. ''Meze'' are often served with spirits such as ''Arak (drink), arak, rakia, Rakı, raki, Oghi (drink), oghi, ouzo,'' or ''grappa'' at meyhane and ouzeri or at regular restaurants. The word meze, used in all the cuisines of the former Ottoman Empire, borrowed from Turkish meze meaning 'appetizer', which in turn had borrowed it from the Persian maze or maza (مَزه) meaning 'taste' or 'relish'. Common dishes In Turkey, ''meze'' often consist of ''beyaz peynir'' 'white cheese', ''kavun'' (sliced ripe melon), ''acılı ezme'' (hot pepper paste often with walnuts), ''haydari'' (thick strained yogurt with herbs), ''patlıcan salatası'' (cold eggplant salad), ' ... [...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] |
Parsley
Parsley, or garden parsley (''Petroselinum crispum''), is a species of flowering plant in the family Apiaceae that is native to Greece, Morocco and the former Yugoslavia. It has been introduced and naturalisation (biology), naturalized in Europe and elsewhere in the world with suitable climates, and is widely cultivated as an herb and a vegetable. It is believed to have been originally grown in Sardinia, and was cultivated in around the 3rd century BC. Linnaeus stated its wild habitat to be Sardinia, whence it was brought to England and apparently first cultivated in Britain in 1548, though literary evidence suggests parsley was used in England in the Middle Ages as early as the Anglo-Saxon period. Parsley is widely used in European cuisine, European, Middle Eastern cuisine, Middle Eastern, and American cuisine. Curly-leaf parsley is often used as a garnish (food), garnish. In Central European cuisine, central Europe, Eastern European cuisine, eastern Europe, and southern Eur ... [...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] |
Arab World
The Arab world ( '), formally the Arab homeland ( '), also known as the Arab nation ( '), the Arabsphere, or the Arab states, comprises a large group of countries, mainly located in West Asia and North Africa. While the majority of people in the Arab world are ethnically Arabs, Arab, there are also significant populations of other ethnic groups such as Berbers, Kurds, Somalis and Nubians, among other Demographics of the Arab world, groups. Arabic is used as the lingua franca throughout the Arab world. The Arab world is at its minimum defined as the 19 states where Arabs form at least a wiktionary:plurality, plurality of the population. At its maximum it consists of the 22 member states of the Arab League, members of the Arab League, an international organization, which on top of the 19 plurality Arab states also includes the Bantu peoples, Bantu-speaking Comoros, and the Cushitic-speaking peoples, Cushitic-speaking Djibouti and Somalia. The region stretches from the Atlantic O ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hummus
Hummus (, ; , , also spelled hommus or houmous), (full name: Hummus Bi Tahini) is a Levantine cuisine, Levantine Dip (food), dip, spread (food), spread, or savory Dish (food), dish made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic. The standard garnish includes olive oil, a few whole chickpeas, parsley, and paprika. The earliest mention of hummus was in a 13th century cookbook attributed to the historian Ibn al-Adim from Aleppo in present-day Syria. Commonly consumed in Levantine cuisine, it is usually eaten as a dip with pita bread. In the West, it is produced industrially and consumed as a snack or appetizer with crackers or vegetables. Etymology and spelling The word ''hummus'' is 'chickpeas'. The full name of the prepared spread in Arabic is 'chickpeas with tahini'. The colloquial Arabic word is a variant of the Arabic or which may be derived from the Aramaic language ( ), corresponding to the Syriac language, Syriac word for chickpe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baba Ghanoush
Baba ghanoush ( , , ;"baba ghanouj" (US) and ), also spelled baba ganoush or baba ghanouj, is a Levantine appetizer consisting of finely chopped roasted , olive oil, lemon juice, various seasonings, and tahini. The eggplant is traditionally roasted, baked or [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pita Bread
Pita ( or ; ) or pitta (British English), also known as Arabic bread (, ), as Lebanese bread and as kmaj (from the Persian ''kumaj''), is a family of yeast- leavened round flatbreads baked from wheat flour, common in the Mediterranean, Levant, and neighboring areas. It includes the widely known version with an interior pocket. In the United Kingdom, the term is used for pocket versions such as the Greek pita, used for barbecues as a souvlaki wrap. The Western name ''pita'' may sometimes be used to refer to various other types of flatbreads that have different names in their local languages, such as numerous styles of Arab ''khubz'' (). Etymology The first mention of the word in English cited in the Oxford English Dictionary was in 1936. The English word is borrowed from Modern Greek (, ), in turn from Byzantine Greek (attested in 1108), possibly from Ancient Greek () or (), both meaning , or from (, ), which may have passed to Latin as cf. pizza. In Levantine Arabic it ev ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lebanon
Lebanon, officially the Republic of Lebanon, is a country in the Levant region of West Asia. Situated at the crossroads of the Mediterranean Basin and the Arabian Peninsula, it is bordered by Syria to the north and east, Israel to the south, and the Mediterranean Sea to the west; Cyprus lies a short distance from the coastline. Lebanon has a population of more than five million and an area of . Beirut is the country's capital and largest city. Human habitation in Lebanon dates to 5000 BC. From 3200 to 539 BC, it was part of Phoenicia, a maritime civilization that spanned the Mediterranean Basin. In 64 BC, the region became part of the Roman Empire and the subsequent Byzantine Empire. After the seventh century, it Muslim conquest of the Levant, came under the rule of different Islamic caliphates, including the Rashidun Caliphate, Rashidun, Umayyad Caliphate, Umayyad and Abbasid Caliphate, Abbasid. The 11th century saw the establishment of Christian Crusader states, which fell ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oxford Companion To Food
''The Oxford Companion to Food'' is an encyclopedia about food. It was edited by Alan Davidson and published by Oxford University Press in 1999. It was also issued in softcover under the name ''The Penguin Companion to Food''. The second and third editions were edited by Tom Jaine and published by Oxford in 2006 and 2014. The book, Davidson's ''magnum opus'' with "more than a million words, mostly his own", covers the nature and history of foodstuffs worldwide, starting from aardvark and ending with zuppa inglese. It is compiled with especially strong coverage of European and in particular British cookery and contains no recipes. It was an "outgrowth" of the annual Oxford Symposium on Food and Cookery. The entry for this work in WorldCat includes the following abstract: Major articles are signed and include bibliographic references, and there is a comprehensive overall bibliography. Some of the material in it was previously published in Davidson's '' Petits Propos Culi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Levantine Arabic
Levantine Arabic, also called Shami (Endonym and exonym, autonym: or ), is an Varieties of Arabic, Arabic variety spoken in the Levant, namely in Syria, Jordan, Lebanon, Palestine, Israel and southern Turkey (historically only in Adana Province, Adana, Mersin Province, Mersin and Hatay Province, Hatay provinces). With over 60 million speakers, Levantine is, alongside Egyptian Arabic, Egyptian, one of the two Prestige (sociolinguistics), prestige varieties of spoken Arabic comprehensible all over the Arab world. Levantine is not Official language, officially recognized in any state or territory. Although it is the majority language in Jordan, Lebanon, Palestine, and Syria, it is predominantly used as a spoken vernacular in daily communication, whereas most written and official documents and media in these countries use the official Modern Standard Arabic (MSA), a form of Literary language, literary Arabic only Second-language acquisition, acquired through formal education tha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
