In this variant, called also (katafi) or (kadafi) in Greek, the threads are used to make various forms of pastries, such as tubes or birds' nests, often with a filling of chopped nuts as in baklava. Lahmacun is often wrapped around vegetables, including Halva is popular in Iran and the Middle East. [8][9][14] Knafeh Nabulsiyeh uses a white-brine cheese called Nabulsi. According to the Egyptian historian al-Maqrizi (d. 1442), mulukhiyah was the favorite dish of caliph Muawiyah ibn Abi Sufyan (r. 661680) the founder of the Umayyad Caliphate Fasolada (Greek: ) or fasoulada (Greek: ) is a Greek, Mediterranean, and Cypriot soup of dry white beans, olive oil, and vegetables.It is sometimes called the "national food of the Greeks".. Fasolada is made by simmering beans with tomatoes and other vegetables such as carrots, onion, parsley, celery, and bay leaf. Kibbeh (/ k b i /, also kubba and other spellings; Arabic: , romanized: kibba; Turkish: ili kfte) is a family of dishes based on spiced ground meat, onions, and grain, popular in Middle Eastern cuisine.. Pita bread is used to scoop it. Halva is popular in Iran and the Middle East. A semi-soft cheese such as Urfa peyniri (cheese of Urfa) or Hatay peyniri (cheese of Hatay), made of raw milk, is used in the filling. It is made with chopped walnuts, cinnamon, ginger, powder of rose, sugar, rose water and olive oil.[36]. Ful medames (Arabic: , fl mudammas IPA: [ful mudammas]; other spellings include ful mudammas and foule mudammes), or simply fl, is a stew of cooked fava beans served with olive oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juice, chili pepper, and other vegetable, herb, and spice ingredients. Sfiha or sfeeha (Arabic: , romanized: afa) is a dish consisting of flatbread cooked with a minced meat topping, often lamb flavored with onion, tomato, pine nuts, and spices. The origin of jalebi is unknown, however there is documented early history of a Middle Eastern variety known as zalabiyeh. It gives a number of dessert recipes for kunfa, where the crpes are served layered with fresh cheese, baked, and topped with honey and rose syrup; or cut up into shreds like rose leaves and cooked with honey, nuts, sugar, and rosewater. Freekeh (sometimes spelled frikeh) or farik (Arabic: / ALA-LC: farkah; pronounced free-kah /fik/) is a cereal food made from green durum wheat (Triticum turgidum var. According to the Egyptian historian al-Maqrizi (d. 1442), mulukhiyah was the favorite dish of caliph Muawiyah ibn Abi Sufyan (r. 661680) the founder of the Umayyad Caliphate It is a popular dish eaten throughout the Levant.It is considered the national dish of Jordan, and can also be found in Kuwait, Saudi Arabia and Syria. info) pronounced lahmajoun) or Lahmajo (Armenian: ) is a flatbread topped with minced meat (most commonly beef or lamb), minced vegetables, and herbs including onions, garlic, tomatoes, red peppers, and parsley, flavored with spices such as chili pepper and paprika, then baked. Lahmacun is often wrapped around vegetables, including Muhammara (Arabic: "reddened") or mhammara is a spicy dip made of walnuts, red bell peppers, pomegranate molasses, and breadcrumbs.It is associated with Aleppo, but can also be found in Turkey, especially in southeastern regions, where Arab dishes are more common in the local cuisine because of the Syrian cultural influence, as well as in Western Armenian cuisine. Name and origin. The first recorded recipe for mujaddara appears in Kitab al-Tabikh, a cookbook compiled in 1226 by al-Baghdadi in Iraq. Mansaf (Arabic: ) is a traditional Jordanian dish made of lamb cooked in a sauce of fermented dried yogurt and served with rice or bulgur.. Without meat, it was a medieval Arab dish commonly consumed by These vermicelli-like threads become very crispy when fried or baked, which is why the kataifi provides a nice crunch when you bite into it. [34] In the Middle East, this variant of kanafeh is the most common. Maqluba or Maqlooba (Arabic: ) is a traditional Iraqi, Lebanese, Palestinian, Jordanian, and Syrian dish served throughout the Levant.It consists of meat, rice, and fried vegetables placed in a pot which is flipped upside down when served, hence the name maqluba, which translates literally as "upside-down." Bulgur does not require cooking, although it can be included in cooked dishes; soaking in water is all that is needed. Dolma (Turkish for stuffed) is a family of stuffed dishes associated with Ottoman cuisine, and common in modern national cuisines of regions and countries that once were part of the Ottoman Empire. Recipes vary considerably, often including meat like bastrma and olive oil. durum) that is roasted and rubbed to create its flavour. In khishnah kanafeh the cheese is rolled in the pastry. Some types of dolma are made with whole vegetables, fruit, offal or seafood, while others are made by wrapping grape, cabbage, or other leaves around the filling. [15][16] It is prepared in a large round shallow dish, the pastry is colored with orange food coloring, and sometimes topped with crushed pistachio nuts. Name and origin. [2][19][17][20] Early attestations are found in Egyptian stories in Alf layla wa-layla, the One Thousand and One Nights. A similar dish in Turkish cuisine is called kuru fasulye. Bulgur does not require cooking, although it can be included in cooked dishes; soaking in water is all that is needed. durum) that is roasted and rubbed to create its flavour. Maqluba or Maqlooba (Arabic: ) is a traditional Iraqi, Lebanese, Palestinian, Jordanian, and Syrian dish served throughout the Levant.It consists of meat, rice, and fried vegetables placed in a pot which is flipped upside down when served, hence the name maqluba, which translates literally as "upside-down." Kebab (Arabic: , kabb, ; Turkish: kebap, ) or kabob (North American) is a type of cooked meat dish that originates from cuisines of the Middle East.Many variants of the category are popular around the world, including the skewered shish kebab and the doner kebab with bread.. Kebabs consist of cut up or ground meat, sometimes with vegetables and various other accompaniments Learn how and when to remove this template message, https://en.wikipedia.org/w/index.php?title=Fasolada&oldid=1056526985, Articles needing additional references from February 2013, All articles needing additional references, Creative Commons Attribution-ShareAlike License 3.0, This page was last edited on 22 November 2021, at 09:01. info) pronounced lahmajoun) or Lahmajo (Armenian: ) is a flatbread topped with minced meat (most commonly beef or lamb), minced vegetables, and herbs including onions, garlic, tomatoes, red peppers, and parsley, flavored with spices such as chili pepper and paprika, then baked. [30], In the later Middle Ages, a new technique was created, with thin batter being dripped onto the metal sheet from a perforated container, creating hair-like strings. The name of the dish comes from the term "large tray" or "large dish". Kibbeh nayyeh or raw kibbeh (Arabic: ) is a Levantine mezze.It consists of minced raw lamb mixed with fine bulgur and spices.. Kibbeh nayyeh is often served with mint leaves, olive oil, and green onions. [1] It is popular in the Middle East. [39] A previous record attempt was made by rival Nablus in 2009, with a 75-meter tray, weighing 1,350 kilograms. Some types of dolma are made with whole vegetables, fruit, offal or seafood, while others are made by wrapping grape, cabbage, or other leaves around the filling. This South Azerbaijani variant is prepared in Tabriz, Iran. In Levantine cuisine, kibbeh is usually made by pounding bulgur wheat together with meat into a fine paste and forming it into balls with toasted pine nuts and spices. The first recorded recipe for mujaddara appears in Kitab al-Tabikh, a cookbook compiled in 1226 by al-Baghdadi in Iraq. It is popular in the Middle East. [31] This became the basis for the modern kunafa/kanafeh. Fasolada (Greek: ) or fasoulada (Greek: ) is a Greek, Mediterranean, and Cypriot soup of dry white beans, olive oil, and vegetables. Baba ghanoush (UK: / b b n u /, US: /- n u ,- n u /; Arabic: , romanized: bb annj), also spelled baba ganoush or baba ghanouj, is a Levantine appetizer consisting of finely chopped roasted eggplant, olive oil, lemon juice, various seasonings, and tahini. Also described are large thin crpes resembling fabric, called ruqq, cooked on a round sheet of metal called a tbaq, layered with fruit, and drenched with sugar. The name is used for a broad variety of recipes, generally a thick paste made from flour, butter, liquid oil, saffron, rosewater, milk, cocoa powder, and sweetened with sugar. It is sometimes served with a sauce of garlic or olive oil. Variants are also found in Turkey, Greece, and the Balkans. The origin of jalebi is unknown, however there is documented early history of a Middle Eastern variety known as zalabiyeh. It is sometimes served with a sauce of garlic or olive oil. [35] In making the knefe, the kadayf is not rolled around the cheese; instead, cheese is put in between two layers of wiry kadayf. Coarse bulgur is used to make pottages, while the medium and fine grains are used for breakfast cereals, salads such as ksr, pilavs, breads, and in dessert puddings such as kheer. Dolma (Turkish for stuffed) is a family of stuffed dishes associated with Ottoman cuisine, and common in modern national cuisines of regions and countries that once were part of the Ottoman Empire. It is cooked in small copper plates, and then served very hot in syrup with clotted cream (kaymak) and topped with pistachios or walnuts. The pastry spread from the Arab lands to neighboring countries including Iran and Greece, and to Turkey where the string pastry itself is known as tel kadayf ("string crpes"), also used in related pastries such as dolma kadayif. Halva (also halvah, halwa, and other spellings, Persian : ) is a type of confectionery originating from Persia and widely spread throughout the Middle East. The name of the dish comes from the term "large tray" or "large dish". For this particular Greek dessert, the filling is usually a blend of coarsely chopped nuts, such as walnuts and pistachios, mixed with honey and a light cream. Tzatziki (Greek: ), also known as tarator or cack (Turkish pronunciation: [dadk]), is a dip, soup, or sauce found in the cuisines of Southeast Europe and the Middle East.It is made of salted strained yogurt or diluted yogurt mixed with cucumbers, garlic, salt, olive oil, sometimes with vinegar or lemon juice, and herbs such as dill, mint, parsley and thyme. Ful medames (Arabic: , fl mudammas IPA: [ful mudammas]; other spellings include ful mudammas and foule mudammes), or simply fl, is a stew of cooked fava beans served with olive oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juice, chili pepper, and other vegetable, herb, and spice ingredients. The recipe on how to prepare it is mentioned in the 14th century Arabic book Kanz al-Fawa'id fi Tanwi' al-Mawa'id. It is fried together with butter and fillings or toppings such as nuts, sweetened cheese, or clotted cream, and mixed with rosewater and sugar. Without meat, it was a medieval Arab dish commonly consumed by In Levantine cuisine, kibbeh is usually made by pounding bulgur wheat together with meat into a fine paste and forming it into balls with toasted pine nuts and spices. Kibbeh (/ k b i /, also kubba and other spellings; Arabic: , romanized: kibba; Turkish: ili kfte) is a family of dishes based on spiced ground meat, onions, and grain, popular in Middle Eastern cuisine.. Muhammara (Arabic: "reddened") or mhammara is a spicy dip made of walnuts, red bell peppers, pomegranate molasses, and breadcrumbs.It is associated with Aleppo, but can also be found in Turkey, especially in southeastern regions, where Arab dishes are more common in the local cuisine because of the Syrian cultural influence, as well as in Western Armenian cuisine. Lima beans are sometimes used instead of white beans. Turkish delight or lokum (Ottoman Turkish: ) is a family of confections based on a gel of starch and sugar.Premium varieties consist largely of chopped dates, pistachios, hazelnuts or walnuts bound by the gel; traditional varieties are often flavored with rosewater, mastic gum, bergamot orange, or lemon.The confection is often packaged and eaten in small cubes dusted The recipe on how to prepare it is mentioned in the 14th century Arabic book Kanz al-Fawa'id fi Tanwi' al-Mawa'id. [41], Middle Eastern dessert made of filo pastry, "Definition and meaning of Kanafeh in Arabic in the dictionary of the meanings of the whole, the lexicon of the mediator, the contemporary Arabic language - Arabic Arabic dictionary - Page 1", "Kunafa, Qatayef: Ramadan's most favorite desserts", "The Ramadan Experience in Egypt - ASHARQ AL-AWSAT English Archive", "An Anonymous Andalusian Cookbook of the 13th Century", " - / ", "78-meter-long knefe dessert eaten in 20 minutes in Turkey's Hatay", "WEST BANK: Palestinian Knafeh enters Guinness World Records", "Search Results Guinness World Records", https://en.wikipedia.org/w/index.php?title=Knafeh&oldid=1126784025, Short description is different from Wikidata, Articles lacking reliable references from July 2018, Creative Commons Attribution-ShareAlike License 3.0, This page was last edited on 11 December 2022, at 06:19. Mulukhiyah was a known dish in the Medieval Arab world. Some sources state that it comes from the Coptic Egyptian word kenephiten, meaning a bread or cake. Variants are also found in Turkey, Greece, and the Balkans. These very thin threads are also known as "kadaif noodles" and are used to make the outer shell of the Greek dessert kataifi. In Arabic, the name may refer to the string pastry itself, or to the entire dessert dish. It is a popular dish eaten throughout the Levant.It is considered the national dish of Jordan, and can also be found in Kuwait, Saudi Arabia and Syria. Kibbeh nayyeh or raw kibbeh (Arabic: ) is a Levantine mezze.It consists of minced raw lamb mixed with fine bulgur and spices.. Kibbeh nayyeh is often served with mint leaves, olive oil, and green onions. The recipe on how to prepare it is mentioned in the 14th century Arabic book Kanz al-Fawa'id fi Tanwi' al-Mawa'id. Sfiha or sfeeha (Arabic: , romanized: afa) is a dish consisting of flatbread cooked with a minced meat topping, often lamb flavored with onion, tomato, pine nuts, and spices. Knafeh (Arabic: ) is a traditional Middle Eastern dessert made with spun pastry called kataifi, soaked in a sweet, sugar-based syrup called attar, and typically layered with cheese, or with other ingredients such as clotted cream, pistachio or nuts, depending on the region. Kibbeh (/ k b i /, also kubba and other spellings; Arabic: , romanized: kibba; Turkish: ili kfte) is a family of dishes based on spiced ground meat, onions, and grain, popular in Middle Eastern cuisine.. It is a popular dish eaten throughout the Levant.It is considered the national dish of Jordan, and can also be found in Kuwait, Saudi Arabia and Syria. The name of the dish comes from the term "large tray" or "large dish". In the 13th century Persia, a cookbook by Muhammad bin Hasan al-Baghdadi mentioned [38], The world's largest plate of the dessert was made in Antakya, Turkey, in 2017. A common story is that the dish was created, and prescribed by doctors, to satisfy the hunger of caliphs during Ramadan. Kebab (Arabic: , kabb, ; Turkish: kebap, ) or kabob (North American) is a type of cooked meat dish that originates from cuisines of the Middle East.Many variants of the category are popular around the world, including the skewered shish kebab and the doner kebab with bread.. Kebabs consist of cut up or ground meat, sometimes with vegetables and various other accompaniments [29][1], Ibn al-Jazari gives an account of a 13th-century market inspector who rode through Damascus at night, ensuring the quality of kunfa, qat'if, and other foods associated with Ramadan, during the Mamluk period. [37], It originated in Gaza Strip, Palestine, and is made of soft bulgur, cinnamon, pecan nuts, and dairy fats. A thick syrup of sugar, water, and a few drops of rose water or orange blossom water is poured on the pastry during the final minutes of cooking. Mujaddara is the Arabic word for "pockmarked"; the lentils among the rice resemble pockmarks. It also gives a recipe for Abbasid Qatyif (the crpes being called musahhada in Al-Andalus), which uses the same batter, but the kunfa is made thinner, "like a fine tissue". The earliest known history of this food in Western Asia comes from the 10th century in the Arabic cookbook Kitab al-Tabikh (English: The Book of Dishes) by Ibn Sayyar al-Warraq. Sfiha or sfeeha (Arabic: , romanized: afa) is a dish consisting of flatbread cooked with a minced meat topping, often lamb flavored with onion, tomato, pine nuts, and spices. durum) that is roasted and rubbed to create its flavour. Ibn Sayyar al-Warraq's tenth century Kitab al-Tabikh (Book of Dishes), a collection of Arabic and Persian recipes and food advice of the Abbasid caliphs, mentions neither the word kunfa, nor a description of the dish as it is known today. In the 13th century Persia, a cookbook by Muhammad bin Hasan al-Baghdadi mentioned Rit xtayi is typically cooked in Ramadan in the world's biggest covered Bazaar of Tabriz. The earliest known history of this food in Western Asia comes from the 10th century in the Arabic cookbook Kitab al-Tabikh (English: The Book of Dishes) by Ibn Sayyar al-Warraq. Ful medames (Arabic: , fl mudammas IPA: [ful mudammas]; other spellings include ful mudammas and foule mudammes), or simply fl, is a stew of cooked fava beans served with olive oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juice, chili pepper, and other vegetable, herb, and spice ingredients. Fasolada (Greek: ) or fasoulada (Greek: ) is a Greek, Mediterranean, and Cypriot soup of dry white beans, olive oil, and vegetables.It is sometimes called the "national food of the Greeks".. Fasolada is made by simmering beans with tomatoes and other vegetables such as carrots, onion, parsley, celery, and bay leaf. The Arabic version is called fasoulia (Arabic: ) and is found in Egypt, Iraq, Israel, Jordan, Lebanon, Libya, Palestine, Saudi Arabia, Sudan, Syria, and Yemen. In Turkish, the string pastry is known as tel kadayf, and the cheese-based dessert that uses it as knefe. Lahmacun is often wrapped around vegetables, including It is sometimes called the "national food of the Greeks".[1]. Knafeh[3] (Arabic: ) is a traditional Middle Eastern dessert made with spun pastry called kataifi,[4][5][6] soaked in a sweet, sugar-based syrup called attar, and typically layered with cheese, or with other ingredients such as clotted cream, pistachio or nuts, depending on the region. Turkish delight or lokum (Ottoman Turkish: ) is a family of confections based on a gel of starch and sugar.Premium varieties consist largely of chopped dates, pistachios, hazelnuts or walnuts bound by the gel; traditional varieties are often flavored with rosewater, mastic gum, bergamot orange, or lemon.The confection is often packaged and eaten in small cubes dusted Pita bread is used to scoop it. Halva (also halvah, halwa, and other spellings, Persian : ) is a type of confectionery originating from Persia and widely spread throughout the Middle East. Mujaddara is the Arabic word for "pockmarked"; the lentils among the rice resemble pockmarks. The pastry is heated in butter, margarine, palm oil, or traditionally semneh and then spread with soft white cheese, such as Nabulsi cheese, and topped with more pastry. Shish taouk or shish tawook (Arabic: ; Hebrew: ; Turkish: tavuk i) is a traditional marinated chicken shish kebab of Ottoman cuisine that later became part of Middle Eastern cuisine.It is widely eaten in the Middle East and Caucasus. It is sometimes served with a sauce of garlic or olive oil. It is popular in the Middle East. Coarse bulgur is used to make pottages, while the medium and fine grains are used for breakfast cereals, salads such as ksr, pilavs, breads, and in dessert puddings such as kheer. Freekeh (sometimes spelled frikeh) or farik (Arabic: / ALA-LC: farkah; pronounced free-kah /fik/) is a cereal food made from green durum wheat (Triticum turgidum var. In the Balkans, the shredded dough is similarly known as kadaif/cataif,[13] and in Greece as kataifi, and is the basis of various dishes rolled or layered with it, including dessert pastries with nuts and sweet syrups. Tzatziki (Greek: ), also known as tarator or cack (Turkish pronunciation: [dadk]), is a dip, soup, or sauce found in the cuisines of Southeast Europe and the Middle East.It is made of salted strained yogurt or diluted yogurt mixed with cucumbers, garlic, salt, olive oil, sometimes with vinegar or lemon juice, and herbs such as dill, mint, parsley and thyme. In one recipe, qatyif are stuffed with nuts, deep-fried, and topped with honey-sugar syrup, which is essentially unchanged in today's version. The name is used for a broad variety of recipes, generally a thick paste made from flour, butter, liquid oil, saffron, rosewater, milk, cocoa powder, and sweetened with sugar. Maqluba or Maqlooba (Arabic: ) is a traditional Iraqi, Lebanese, Palestinian, Jordanian, and Syrian dish served throughout the Levant.It consists of meat, rice, and fried vegetables placed in a pot which is flipped upside down when served, hence the name maqluba, which translates literally as "upside-down." Shish taouk or shish tawook (Arabic: ; Hebrew: ; Turkish: tavuk i) is a traditional marinated chicken shish kebab of Ottoman cuisine that later became part of Middle Eastern cuisine.It is widely eaten in the Middle East and Caucasus. The origin of jalebi is unknown, however there is documented early history of a Middle Eastern variety known as zalabiyeh. Mansaf (Arabic: ) is a traditional Jordanian dish made of lamb cooked in a sauce of fermented dried yogurt and served with rice or bulgur.. [24] It is also reported to have been mentioned in writing as early as the tenth century, and to be of Fatimid origin. The earliest known history of this food in Western Asia comes from the 10th century in the Arabic cookbook Kitab al-Tabikh (English: The Book of Dishes) by Ibn Sayyar al-Warraq. Containing rice, lentils, and meat, it was served this way during celebrations. [1], There are many types of kanafeh pastry:[32][bettersourceneeded]. Knafeh (Arabic: ) is a traditional Middle Eastern dessert made with spun pastry called kataifi, soaked in a sweet, sugar-based syrup called attar, and typically layered with cheese, or with other ingredients such as clotted cream, pistachio or nuts, depending on the region. Coarse bulgur is used to make pottages, while the medium and fine grains are used for breakfast cereals, salads such as ksr, pilavs, breads, and in dessert puddings such as kheer. Knafeh (Arabic: ) is a traditional Middle Eastern dessert made with spun pastry called kataifi, soaked in a sweet, sugar-based syrup called attar, and typically layered with cheese, or with other ingredients such as clotted cream, pistachio or nuts, depending on the region. Tzatziki (Greek: ), also known as tarator or cack (Turkish pronunciation: [dadk]), is a dip, soup, or sauce found in the cuisines of Southeast Europe and the Middle East.It is made of salted strained yogurt or diluted yogurt mixed with cucumbers, garlic, salt, olive oil, sometimes with vinegar or lemon juice, and herbs such as dill, mint, parsley and thyme. In the Hatay region of Turkey, which was formerly part of Syria and has a large Arab population, the pastry is called knefe and the wiry shreds are called tel kadayf. Containing rice, lentils, and meat, it was served this way during celebrations. The tray of knefe measured 78 meters long, and weighed 1550 kilograms. Kibbeh nayyeh or raw kibbeh (Arabic: ) is a Levantine mezze.It consists of minced raw lamb mixed with fine bulgur and spices.. Kibbeh nayyeh is often served with mint leaves, olive oil, and green onions. In Levantine cuisine, kibbeh is usually made by pounding bulgur wheat together with meat into a fine paste and forming it into balls with toasted pine nuts and spices. Crushed pistachios are sprinkled on top as a garnish. Baba ghanoush (UK: / b b n u /, US: /- n u ,- n u /; Arabic: , romanized: bb annj), also spelled baba ganoush or baba ghanouj, is a Levantine appetizer consisting of finely chopped roasted eggplant, olive oil, lemon juice, various seasonings, and tahini. Containing rice, lentils, and meat, it was served this way during celebrations. Bulgur does not require cooking, although it can be included in cooked dishes; soaking in water is all that is needed. Fasolada is made by simmering beans with tomatoes and other vegetables such as carrots, onion, parsley, celery, and bay leaf. In the Turkish cuisine, there is also yass kadayf and ekmek kadayf, none of which is made of wiry shreds. One of the most well-known preparations of the dessert is knafeh Nabulsiyeh, which originated in the city of Nablus, and is the most representative Palestinian dessert. The first recorded recipe for mujaddara appears in Kitab al-Tabikh, a cookbook compiled in 1226 by al-Baghdadi in Iraq. Often the top layer of pastry is tinted with red food coloring (a modern shortcut, instead of baking it for long periods of time). It is popular in the Middle East. Dolma (Turkish for stuffed) is a family of stuffed dishes associated with Ottoman cuisine, and common in modern national cuisines of regions and countries that once were part of the Ottoman Empire. Halva is popular in Iran and the Middle East. Halva (also halvah, halwa, and other spellings, Persian : ) is a type of confectionery originating from Persia and widely spread throughout the Middle East. Shish taouk or shish tawook (Arabic: ; Hebrew: ; Turkish: tavuk i) is a traditional marinated chicken shish kebab of Ottoman cuisine that later became part of Middle Eastern cuisine.It is widely eaten in the Middle East and Caucasus. Mulukhiyah was a known dish in the Medieval Arab world. The ultimate origin of kanafeh is debated. [17][18] Its form in Arabic, , renders as knfa when transliterated. [17] Another view is that it comes from a Semitic root with a meaning of "side" or "wing", from the Arabic kanafa, "to flank or enclose". [21][22], According to etymologist Sevan Nianyan, the Turkish term tel kadayf ("string-pancake" or "string-crpe"), referring to the vermicelli-like pastry often used in kanafeh and other dishes, is based on the Arabic word qatayif (a pancake or crpe). Mansaf (Arabic: ) is a traditional Jordanian dish made of lamb cooked in a sauce of fermented dried yogurt and served with rice or bulgur.. Pita bread is used to scoop it. Without meat, it was a medieval Arab dish commonly consumed by A mid-15th century Ottoman Turkish translation of Muhammad bin Hasan al-Baghdadi's Kitab al-Tabikh added several new contemporary recipes, including one for this kadayif, though it does not specify where it originated. Freekeh (sometimes spelled frikeh) or farik (Arabic: / ALA-LC: farkah; pronounced free-kah /fik/) is a cereal food made from green durum wheat (Triticum turgidum var. Variants are also found in Turkey, Greece, and the Balkans. Mujaddara is the Arabic word for "pockmarked"; the lentils among the rice resemble pockmarks. The name is used for a broad variety of recipes, generally a thick paste made from flour, butter, liquid oil, saffron, rosewater, milk, cocoa powder, and sweetened with sugar. Kebab (Arabic: , kabb, ; Turkish: kebap, ) or kabob (North American) is a type of cooked meat dish that originates from cuisines of the Middle East.Many variants of the category are popular around the world, including the skewered shish kebab and the doner kebab with bread.. Kebabs consist of cut up or ground meat, sometimes with vegetables and various other accompaniments Name and origin. Turkish delight or lokum (Ottoman Turkish: ) is a family of confections based on a gel of starch and sugar.Premium varieties consist largely of chopped dates, pistachios, hazelnuts or walnuts bound by the gel; traditional varieties are often flavored with rosewater, mastic gum, bergamot orange, or lemon.The confection is often packaged and eaten in small cubes dusted Its counterparts are Italian fagiolata, the Portuguese and Brazilian feijoada, Romanian fasole and Spanish fabada. It appears in 1501 in a Turkish-Persian dictionary.[23]. [28][1], The 13th century anonymous Kitab al tabikh fi-l-Maghrib wa-l-Andalus (Book of Dishes from Maghreb and Al-Andalus) uses the word 'kunfa' to describe a crpe made with thin batter on an Indian pan or "mirror" (the tbaq), and says it is equivalent to ruqq. [25][26][27] However, dishes mentioned in historical texts are not necessarily the same as the modern versions of kanafeh. Mulukhiyah was a known dish in the Medieval Arab world. The story is variously said to have happened in Fatimid Egypt, or in the Umayyad Caliphate in Syria. Muhammara (Arabic: "reddened") or mhammara is a spicy dip made of walnuts, red bell peppers, pomegranate molasses, and breadcrumbs.It is associated with Aleppo, but can also be found in Turkey, especially in southeastern regions, where Arab dishes are more common in the local cuisine because of the Syrian cultural influence, as well as in Western Armenian cuisine. [7][1][8][9][10][11] Variants are also found in Turkey, Greece, and the Balkans.[12]. Some types of dolma are made with whole vegetables, fruit, offal or seafood, while others are made by wrapping grape, cabbage, or other leaves around the filling. info) pronounced lahmajoun) or Lahmajo (Armenian: ) is a flatbread topped with minced meat (most commonly beef or lamb), minced vegetables, and herbs including onions, garlic, tomatoes, red peppers, and parsley, flavored with spices such as chili pepper and paprika, then baked. Nablus is still renowned for its kanafeh, which consists of mild white cheese and shredded wheat surface, which is covered by sugar syrup. [40] Neither attempt was officially listed as breaking the record; according to the website of the Guinness World Records, there is no current record holder for the title. In the 13th century Persia, a cookbook by Muhammad bin Hasan al-Baghdadi mentioned Fasolada (Greek: ) or fasoulada (Greek: ) is a Greek, Mediterranean, and Cypriot soup of dry white beans, olive oil, and vegetables.It is sometimes called the "national food of the Greeks".. 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