#worldfoodguideBaklava From these records we know that baklava which was well known in
every part of the Ottoman empire was consumed more in the mansion houses,
ceremonies and the banquets.It can be said that baklava has been elaborated from a simple pastry
into a dessert which needed skill in order to please the dignitaries and the
rich people. Some researchers like Bert Fragner from Bamberg University claim
that the culinary tastes in the Ottoman Empire has been shaped according to the
tastes and preferences of the İstanbul high society. It is known that in
places and mansion houses to be a master of baklava was a reason for being
preferred as a cook and that it was very important that the layer of dough was
very thin.Arabian cusine has its unique
flavour and variety of dishes. The Arabs of the Arabian Peninsula relied heavily
on a diet of dates, wheat, barley, rice and meat, with little variety, with a
heavy emphasis on yogurt products, such as labneh (لبنة) (yoghurt without butterfat). As they wander so
did their tastes and favored ingredients.1. Meat: lamb and chicken are the most used, beef and camel are also
used to a lesser amount, other poultry is used in some regions, and, in coastal
areas, fish. Pork is completely prohibited—for Muslim Arabs, it is both a
cultural as well as being prohibited under Islamic law; many Christian Arabs
also avoid pork as they have never acquired a taste for it.2. Dairy products: dairy products are widely used, the most of which is
yogurt and white cheese. However, butter and cream are also used extensively.3. Herbs and spices: mint and thyme (often in a mix called za'atar) are
widely and almost universally used; spices are used much less than the Indian
cuisine but the amount and types generally varies from region to region. Some
of the included herbs and spices are sesame, saffron, turmeric, garlic, cumin,
cinnamon, and sumac. Spice mixtures include baharat.4. Beverages: hot beverages are used more than cold, coffee being on the
top of the list, mostly in the Gulf countries, although tea is also served in
many Arab countries. In Egypt and Jordan tea is the more important hot beverage
than coffee for instance.5. Grains: rice is used for most dishes; wheat is the main source for
bread, as well as bulgur and semolina, which are also used extensively.6. Legumes: lentils are widely used as well as fava beans and chick peas
(garbanzo beans).7. Vegetables and fruits: this cuisine also favors vegetables such as
cucumbers, aubergine (eggplant), courgette (zucchini), okra and onions, and
fruits (primarily citrus), are often used as seasonings for entrees. Olives are
a large part of the cuisine as well in addition to dates, figs and pomegranate.8. Nuts: almonds, pine nuts, pistachios, and walnuts are often included.9. Greens: parsley and mint are popular as seasonings in many dishes,
while spinach and Corchorus (called "molokhia" in Arabic) are used in
cooked dishes.10. Dressings and sauces: The most popular dressings include various
combinations of olive oil, lemon juice, parsley, and/or garlic, and tahini
(sesame paste). Labaneh, thinned yogurt, is often seasoned with mint and onion
or garlic, and served as a sauce with various dishes.I am blogging here about Arab cusine for our world
food guide. We are organizing an event in that space to join hands with people
to explore the culinary world. Bloggers and Non-bloggers can participate in the
event. The active participant will get an award named "AWESOME CHEF OF WFG"For further details just logon to our fb
group https://www.facebook.com/groups/worldfoodguide/ or our g+
community https://plus.google.com/u/0/communities/101286972637891836002Here comes my recipe for A series- Arabian
delicaciesBaklava is the queen of Arabian dessert. Almost
all the peoples of the Middle East, Eastern Mediterranean, Balkans, Caucasia;
Turks, Arabs, Jews, Greeks, Armenians, Bulgarians introduce baklava as their
national dessert. Whether baklava came from ancient Greek or from
Byzantine or whether from the nomadic times of Arabs and Turks , it is clear
that what we now define as classical baklava had taken its elaborate form
during the Ottoman period.The oldest reports about baklava is Topkapı Palace kitchen notebooks
from the Fatih period. According to this report baklava was baked in the Palace
in 1473. Evilya Çelebi has written that in the middle of the 17th century he as
a guest in the mansion house of the esquire of Bitlis has eaten baklava.These are the story of BAKLAVA . Now lets go into
the recipe sectionPhyllo dough:Flour- 11/3 cups water-1/2 cup oil-2 tbsp vinegar/lemon juice- 1/2 tspIn a large bowl add Oil, Water and Vinegar/lemon juice
mix well add the flour in slowly and knead to form a smooth dough. After
kneading well cover them with damp cloth and rest them aside for 2 hrs.
Meanwhile make the syrup and pistachio filling.Pistachio filling:pistachios- 1/2 cup sugar- 1/4 cupIn a mortar and pestle add the nuts and sugar grind
them till coarse and set aside.Usually they will prepare a honey syrup but I made
it with oranges and a dash of honey. Syrup:Sugar- 1 cupwater-1 cuphoney-1 tsporange rind- 1/2 tsporange juice- 1/2 tspcinnamon stick-1/2 inchBoil all together for 10 mins till it forms a thick
syrup.To glaze:Clarified butter- 1/4 cupMethod:Take a ball shaped dough out of phyllo dough and
roll them into thin sheets dusting with flour. The sheet should be ultra thin
then cut them into the shape of the baking dish. Grease the baking dish with
clarified butter and then grease the sheet also on one side. place the greased
side above on the baking dish and roll out another one, repeat the same to form
4-5 layers of phyllo sheets. You can use more layers also. Spread the pistachio
filling to cover the sheet. Then again arrange the layer of phyllo sheets
greased with clarified butter and then spread the filling then do vice versa.
End with sheets greased over and then cut them into diamond shape.Preheat oven in 200°c Bake the baklava dish at 200°c for 25 mins and pour
the syrup over the baklava still its warm. Leave them for few mins and enjoy
your crispy baklava. I assure you that you will melt along with your bakalava when
you have your first bite............
Cooking is an art and learning that art is a never ending sea. There are lots of dishes around the world, which are familiar but haven’t tried in our kitchen or unaware of that dish. In order to explore such types of cuisines, sitting in our home is the main motto of this Monthly event. This event is going to happen every month with an alphabetical order of countries. All you have to do is, just try to explore that particular country recipes and do a blog post with a detailed description along with their culture info on cuisine and link it back to our given space.Myself and Priya's menu from http://www.priyasmenu.com/ has joined hands to host this Interesting event. Please do visit her page also for event related information. Do visit our World food guide Face book page too for more information… https://www.facebook.com/groups/worldfoodguide/
Rules of WFG :
1. Every month a country will be announced on the basis of Alphabets and the specific menus of dishes. You have to prepare that dish that can be cooking or baking under the theme.
2. Some samples in names of the dishes will be given. You can cook any recipe or you can explore a new dish in that specified country’s cuisine. Have to post at least one recipe from the specified country’s cuisine but you can post any number of recipes. You have to post the recipes along with stepwise pictures (optional) on or before 15th of every month with our logo and share the link in our group along with a hashtag #worldfoodguide.
3. Non-bloggers who wish to participate have to post their dish with pictures on the group itself with the hashtag.
4. Usage of logo and hashtag is mandatory.
5. We’ll create a html from all of our posts and share the link on the group. Bloggers has to update the html along with your post.
6. All should enter through that link and comment on others posts. This is mandatory.
7. Winners of WFG event, bloggers as well as non-bloggers will be chosen according to their recipe selection, their active participation and commenting on other bloggers post will be given a badge as “AMAZING CHEF OF WORLDFOODGUIDE”.
8. Non – bloggers winners are also selected on the basis of their recipe selection, active participation and commenting in the group post on world food guide face book page.
Potato is an universal vegetable.Potatoes has a special place in world cusine. I'm hear to share with you an Irish potato recipe easy to make and sooo yummy to have and healthy too.......
boiled potatoes- 1/2 cup ,mashed
flour- 1 tbsp, if the potatoes are more moist use more
salt to taste
pepper powder-1/2 tsp
melted butter-1/2 tsp
Mash boiled potatoes well and add flour,salt,pepper and melted butter knead well to a smooth dough. Heat griddle add some oil/butter now rollout the dough into a round disk shaped rotis and do on tawa till it turns golden brown on both sides and serve.