Other

Burgher


A garnish very common in Middle Eastern cuisine. It is crushed wheat that is found in a finer or coarser version. In addition to the qualities of wheat, it must be specified that it has a low glycemic index and is therefore allowed for diabetics but also for those who take care to count their calories ...
It is also tasty, it goes well with both cooked meat and grilled or vegetable dishes.
Sincere??? He is good and alone, as such!

  • 1 cup drill washed under cold and drained jet
  • 1 small onion
  • 2 cups hot water or soup
  • 3-4 tablespoons red pepper paste
  • olive oil
  • salt and pepper to taste
  • Arabic spices like Camoun or Bah'rat

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Burghul:

In a saucepan put about 2-3 tablespoons of olive oil, finely chopped onion and red pepper paste. Lightly fry and add the burgh. Mix on the right heat for about two minutes and then pour the water or hot soup and spices. Stir, reduce flame and cover.

Allow to simmer for about 15 minutes or until the liquid disappears and small craters begin to appear. Remove from the heat and leave covered for another ten minutes.


The history of Jewish cuisine

It was biblical

The daily diet of the ancient Israelite was mainly that of bread, boiled grains, and legumes. Bread was eaten at every meal. The bread eaten until the end of the Israelite monarchy was mostly made from barley flour.

During the Second Temple, bread made from wheat flour became predominant. A variety of breads were produced. Probably the most common were unleavened flatbreads called ugah or kikkar. Another guy was a thin wafer, known as rakik. A thicker bread, known as hallah, a was made with the best quality flour, usually for ritual purposes. Bread was sometimes enriched by the addition of legume flour (Ezekiel 4: 9).

Mishnah (Hallah 2: 2) mentions bread dough made with fruit juice instead of water to sweeten the bread. The Israelites also sometimes added fennel and cumin to the bread dough for flavoring and dipped their bread in vinegar (Ruth 2:14), olive oil, or sesame oil for extra flavoring.

Vegetables played a smaller but significant role in the diet. Legumes and vegetables were usually eaten in stews. Stews made of lentils or beans were common and were cooked with onions, garlic and leeks for flavor. Fresh legumes were also fried or dried and stored for long periods, then cooked in a soup or stew. Vegetables were also eaten uncooked with bread.

The Israelites drank goat's and sheep's milk when it was available in spring and summer and ate butter and cheese. They also ate honey, both from bees and from date honey.

Figs and grapes were the most commonly eaten fruits, while dates, pomegranates, almonds and other fruits and nuts were consumed less frequently.

Wine was the most popular drink and sometimes other fermented drinks were produced.

Meat, usually goat and sheep, was rarely eaten by most Israelites and reserved for special occasions, such as feasts, feasts, or sacrificial feasts. The rich ate meat more often and had beef, game and veal at their disposal.

Olives were used primarily for their oil, which was used raw and for cooking meat and stews. Hunting (usually deer and gazelle), birds, eggs and fish were also eaten, subject to availability. The meat was usually cooked in broths or stews and sometimes fried. For long-term storage, the meat was smoked, dried or salted.

Porridge and porridge were made from ground grain, water, salt and butter. This mixture also formed the basis for cakes, which them sometimes added oil, called shemen , and fruit before ripening.

Most foods were eaten fresh and in season. Fruits and vegetables should be eaten as they ripen before they spoil.

People had to face regular episodes of hunger and starvation. Hard and fair work was needed to produce enough food, and climatic conditions led to unpredictable harvests and the need to store as much food as possible. Thus, the grapes were transformed into raisins and wine, the olives were transformed into oil, the figs, beans and lentils were dried and the cereals were stored for use throughout the year.

Because fresh milk tends to spoil quickly, the Israelites stored the milk in skin containers that they were queuing quickly and I drank it as thick sour milk as they called it laban.

Descriptions of typical Israelite meals appear in the Bible. The book of Samuel described Abigail's rations to David to the group: loaves of bread, wine, butchered sheep, fried wheat, raisins, and fig cakes. The book of Ruth described a typical light breakfast: bread soaked in vinegar and toasted or toasted grains.

The kitchen has retained many consistent features based on the main products available from the early Israeli period to the Roman period, even though new foods became available during this extended time. For example, rice was introduced in the Persian era.

During the Hellenistic period, as the trade in turnips grew, more spices became available, at least for those who could afford it, and more Mediterranean fish were imported into the cities. In the Roman period, sugar cane was introduced.

The symbolic food of the ancient Israelites continued to be important among the Jews after the destruction of the second temple in 70 CE and the beginning of the Jewish diaspora.

Bread, wine and olive oil were seen as direct links to the three main crops of ancient Israel - wheat, grapes and olives. In the Bible, this trio is described as representing the divine response to human needs (Hosea 2: 23-24) and, in particular, the need for seasonal rainfall vital for the successful cultivation of these three crops. (Deuteronomy 11: 13-14).

The significance of wine, bread and oil is indicated by their incorporation into the Jewish religious ritual, with blessings on wine and bread for Sabbath and holiday meals and at religious ceremonies such as weddings and the Sabbath lighting and festival lights with olive oil.

Modern Jewish cooking originated in various communities in the Jewish diaspora, and modern Jewish cuisine does not closely resemble what the ancient Israelites ate. However, a few dishes from ancient Israel survive to this day. These include cholent, or Hamina , a stew traditionally eaten on Shabbat, which is boiled for 12 hours in a way that is in accordance with Shabbat restrictions. It dates at least to the period of the Second Temple. Various communities in the diaspora have created their own variations of the dish based on the local climate and the ingredients available, which are consumed today.

Other foods dating back to the ancient Israelites include pastels or pies with Shabbat meat and charoset, a sweet fruit and nut paste eaten at Seder Easter.

She was Talmudic

Bread was a staple food, and as in the Bible, the meal is referred to by the simple term "to eat bread," so the rabbinic law provides that the blessing on bread covers everything but wine and dessert. The bread was made not only from wheat, but also from barley, rice, millet, lentils, etc.

Many kinds of fruits were eaten. There was a custom of eating apples during Shavuot, while specific fruits and herbs were consumed on special holidays and occasions, such as Rosh Hashana. The children received nuts and fried ears, especially on Easter evening. Olives were so common that they were used as a measure ( zayit ).

The meat is consumed only on special occasions, on the Sabbath and on holidays. The pious kept fine cattle for the Sabbath (Beẓah 16a), but various other dishes, snacks, and spices were also on the table. Deer also provided meat, as did pheasants, chickens and pigeons.

Fermented fish sauce was an important commercial item, being called "garum" among the Jews, as in the case of the Greeks and Romans. Pliny expressly says about a " garum castimoniale "(ie kosher garum) that it was prepared according to Jewish law. A specific type of locust was eaten. Eggs were eaten so frequently that the amount of an egg was used as a measure.

The devastation of the Bar-Kokhba revolt greatly reduced the variety of the local diet. As a result, the amount of imported goods decreased and vegetables became a luxury. The typical meal consisted of a slice of bread soaked in olive oil, a soup or a pile of legumes and fruits, especially figs. On Saturdays, a small amount of fish and vegetables is consumed.

While pork was banned by Jewish law, as described in kashrut , the refusal to eat pork became central only to Jewish identity while under Roman rule. The consumption of pork in the Roman period increased and became closely related to the Romans not only as a common cuisine, but also as a frequently slaughtered animal. Jordan Rosenblum claimed that by not consuming pork, the Jews kept their sense of particularity and even supported a silent revolt against the Roman Empire.

Table structure

The first dish was a pickled appetizer to stimulate the appetite, followed by the main meal, which ended with a dessert, called in Greek θάργημα . Afiḳomen is used in the same sense. Tidbits ( parperet ) were consumed before and after meals (Ber. Vi. 6).

The wine was flavored with myrrh or honey and pepper, the mixture being called conditum . There was wine with vinegar, wine from Amanus and Cilicia, red wine from Saron, wine from Ethiopia and red wine. Some wines were considered good for the stomach, others not. There was beer in Egypt called zythos (Pes. Iii. 1) and beer made from a thorn Direct plug .

The emphasis was on drinking with food, because food without drinking (any liquid) causes stomach problems.

Middle Ages

Jews were so widespread in the Middle Ages that it is difficult to give an account of their way of life in terms of food. In Arab countries, the author Halakhot Gedolot knew some dishes that seem to be specific Jewish foods, for example, paspag , which was probably biscuits.

Conformable Siddur Amram , the well-known „ ḥaroset "Is made in those countries from a mixture of herbs, flour and honey (Arabic," ikaalikah ”).

Maimonides, in "Sefer Refu'ot", mentions dishes that are good for health. He recommends baked wheat bread that is neither too new, nor too old, nor too fine, in addition to the meat of kids, sheep and chickens and egg yolks. Goat's and cow's milk is good, and cheese and butter are not harmful either. Honey is good for the elderly, fish with solid white meat is healthy as well as wine and dried fruit. However, fresh fruits are unhealthy and do not recommend garlic or onions.

There is detailed information about Italian Jewish cuisine in the book Massechet Purim . There is talk of pies, chestnuts, turtles, pancakes, small tarts, gingerbread, stews, game meat, roast goose, chicken, stuffed pigeons, ducks, pheasants, partridges, quails, macaroni and salad. These were considered luxuries.

Oppressed medieval Jews enjoyed large meals only on the Sabbath, festivals, circumcisions, and weddings. For example, the Jews of Rhodes, according to a letter from Ovadiah Bartinura, from 1488, lived only on herbs and vegetables, never tasting meat or wine. In Egypt, however, meat, fish and cheese were available, in Gaza, grapes, fruit and wine. Cold food is still enjoyed in the east. Generally, only one dish was eaten, with fresh bread daily.

Some Jewish dishes are frequently mentioned in the literature Yiddish since the twelfth century are brätzel , lokshen , pasteten , fladen , beleg .

Barscht or borscht is a Ukrainian beet soup, the best known are Berk - sites or boat (chalah) eat on the Sabbath and the chalet (cholent), which Heine commemorates, and which the Spanish Jews called years (hamin). Pudding of Sabbath , kigl or kugel in Yiddish, is also well known.

It was modern

In the United States, in particular, Jewish cuisine (and the cookbooks that recorded and guided it) have evolved in ways that illuminate changes in the role of Jewish women and the Jewish household.

Jewish cuisine has also played an important role in shaping the scene of Western restaurants, especially in the United Kingdom and the United States. Israeli cuisine, in particular, has become a leading food trend in the UK, with many Israeli restaurants now opening sister restaurants in London and beyond.

In the 1930s, there were four Jewish bakeries in Minneapolis, a few blocks from each other, baking pretzels and other fresh breads. Jewish families bought bread with Zaha for their Saturday meal at a North Side bakery. There were two kosher meat markets and four Jewish delicacies, one of which began distribution for what would become Sara Lee's frozen cheesecakes. Delis sold sandwiches such as beef and salami.

In Chicago, Jewish immigrants from Eastern Europe ate a type of oat grain called krupnik, who sometimes added barley, potatoes and fats and milk when it was available. Orthodox Jews continued to observe kashrut . Confectionery workers were carrying pretzels, string and herring.


Nico's agenda

By changing the recipe for cocoa ice cream, I prepared this parfait with cookies. It is creamy even without using the ice cream maker.
Try to believe!

Ingredients:
* 400 ml. sweetened whipped cream (Hoplà)
* 4-5 tablespoons sugar
* 2 whole eggs
* 2 yolks
* 6 tablespoons natural water
* 4 tablespoons cocoa
* 1 tablespoon Nutella
* cookies

Put the sugar, water and cocoa in a pan, over low heat, until the sugar melts. Remove from the heat, leave to cool, when it becomes warm add the Nutella, mix well. Beat the eggs and yolks and add them to the cocoa mixture, mix and finally add the whipped cream. Crumble the biscuits into fairly large pieces, place them on the bottom of a plum cake tin (lined with baking paper, cling film or aluminum). The amount of cookies can vary to your liking. Pour the liquid mixture over, put in the freezer. When ready, leave out for about 10-15 minutes before serving. Remove from the form, cut into slices and if you want serve with your favorite sauce (toping for cakes and ice cream) or melted chocolate. I served it with the softened Microwave Nutella and a peanut.


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With this recipe I participate in the collection of Good and fast-Stefania


Modifying the cocoa ice cream recipe, I made this parfait with biscuits.

* 400 ml. sweetened liquid smoothie (Hoplà type)
* 4-5 tablespoons of sugar
* 2 eggs
* 2 yolks
* 6 tablespoons plain water
* 4 tablespoons cocoa
* 1 tablespoon Nutella
* biscuits
.

The sugar, water and cocoa are slowly melted in a saucepan, then left to cool. When warm, put a tablespoon of Nutella, let it cool well. Separately, beat the eggs + the yolks well, then add them over the cocoa and Nutella composition, mix, at the end we put the whipped cream. In a cake form lined with a foil, we put the larger crumbled biscuits. You choose the quantity, how many biscuits you want to put. Pour the liquid ice cream composition over them and put it in the freezer. Before serving, take the perfect out of the freezer about 10-15 minutes. Remove from the heat, cut into slices and serve.
We can also serve it with melted chocolate, nutella, whipped cream or other sauces (toping) that you like.
If you want, add more cocoa or Nutella. If you add Nutella, add less sugar. because it comes out too sweet or put unsweetened cream.


You can find some ice cream sauce recipes here.

Pizza flavored salted biscuits / Pizza flavored salted biscuits

Ingredients:

* 200 g of flour
* 50 g of breadcrumbs
* 7 tablespoons grain or grated Parmesan cheese
* 1 tablespoon full of double or triple Mutti tomato concentrate
* 3 tablespoons Ketchup
* 100 ml. carbonated water
* 4 tablespoons olive oil
* 1 teaspoon of dried oregano
* a pinch of baking soda
* salt and pepper
.

We mix in a bowl the oil, double or triple concentrate of tomato, oregano, ketchup, carbonated water, salt and pepper.
Separately mix the flour, breadcrumbs, baking soda and grated cheese, add the other liquid mixture and start kneading. If the dough is too hard we add a little water and instead if it is too soft we add the flour. It must be a homogeneous dough and easy to spread. Let the dough rest for 30 minutes covered with cling film.
We spread the dough about 2-3 mm thick. , we cut with a knife or serrated wheel or with shapes to your liking. We put the cookies in the pan lined with baking paper. Bake in a preheated oven at 180 & # 176 for about 15-20 minutes.





Recipe taken from the blog of Mona Poftiti, please the dough! and modified by me.

With this recipe I participate in the collection "do we biscuit ??" by Micaela Greedy hamster.

Ingredient:

* 200 gr. flour
* 50 gr. biscuit
* 7 tablespoons parmesan cheese or grana or other parmesan cheese
* 1 tablespoon tomato paste
* 3 tablespoons ketchup
* 100 ml. mineral water
* 4 tablespoons oil
* 1 teaspoon oregano
* 1 baking soda knife tip
* salt and pepper
.

Mix in a bowl the tomato paste, ketchup, oregano, mineral water, oil, salt and pepper.
Mix flour, grated cheese, breadcrumbs and baking soda and pour the liquid tomato mixture on top and start kneading. If the composition is too hard, add more water, and if it is too soft, add flour. The dough must be homogeneously good to spread. Cover with foil and let stand 30 minutes.
We spread a sheet of about 2-3 mm, we cut different shapes with a wheel. or they can be made with other forms.
Put the biscuits in the tray lined with paper, put them in the oven for 15-20 minutes on a suitable heat 180 & # 176.

The recipe taken from Mona Poftiti's blog, please at the table! but it is slightly modified by me.

Zucchini stuffed with cheese and mortadella / Pumpkins stuffed with cheese and mortadella

Maybe you already know the recipe for these stuffed courgettes, they are simple to make and tasty they can be filled with different cheeses or cold cuts.
Very hot. but they remain tasty even cold.

* 3 larger courgettes
* 100 g of Greek Feta cheese
* 80-100 g of ricotta
* 4-5 tablespoons parmesan or grated grain
* 2 slices of mortadella cut higher
* 1 egg
* dill, parsley, oregano
* 1 teaspoon garlic powder
.

Boil (not too much) the whole courgettes, about 5 minutes in salted water. Grate or mash the feta cheese well and mix it with the ricotta, parmesan cheese, egg, diced mortadella, garlic powder, chopped herbs. Instead of mortadella you can also put salami, cooked ham ..etc.
When the courgettes are warm, cut them in half lengthwise and dig in with a teaspoon, removing some of the pulp.
Chop it and mix it with the cheese and mortadella mixture.
Fill the courgettes with the mixture and place them in a pan greased with oil, bake for about 30 minutes in a preheated oven, medium heat.
Serve hot or cold.




With this recipe I participate in the collection of Pasticci & pasticcini

* 3 larger pumpkins
* 100 gr. Feta cheese (or sheep's milk)
* 80- 100 gr. ricotta or urda
* 4-5 tablespoons parmesan or grain
* 2 thicker slices of mortadella cut into cubes
* 1 or
* marar, parsley, oregano
* 1 teaspoon garlic powder
.

Boil (not too much) in salted water the whole zucchini, about 5 minutes. Meanwhile, crumble the feta cheese well and mix it with ricotta (urda or a sweet cottage cheese), parmigiano, egg, diced mortadella (or ham, salami ... etc), granulated garlic, finely chopped herbs. When the pumpkins have cooled a little, cut them in half lengthwise. Dig in the middle with a teaspoon, removing a little of the core, finely chop it and mix it with cream cheese and mortadella.
Fill the zucchini well, put them in a pan greased with oil and bake them in the oven heated to the right heat, about 30 minutes. until the filling thickens.
They are served hot but are good and cold.


Soleanca

In co-production with Mr. Ion alias loved since January 1 in the morning (around 14 00) I made soleanca, a kind of very good Russian sour soup in the mornings after parties. I admit that the quantities will be approximate, and to get my face clean I will say that everyone puts according to taste. So for a large pot of about 8 people we need the following:

Two medium onions
Sausages you have and how much you like
3 medium carrots
4 - 5 potatoes
4 - 5 pickles
1 lemon and a half
a bench of olives
a cup of canned tomatoes or broth, each has
sour borscht and greenery

for the beginning we cut the onion finely and fry it and when it becomes glassy over we add the sausages cut as follows

leave on the fire until golden brown

in the meantime, cut the potatoes and the carrot halves into cubes and put them to boil

when they are almost cooked we take the canned tomatoes and a sieve and rub them with a spoon over the bowl so that only the juice comes out

add the chopped lemon, pickles and olives

leave for a minute then add sour borscht and leave on the fire until it boils, turn off, press the greens and you're done

and the end result on the plate

the clay plate being a special dedication for comics

Edited by dor-de-casa, 05 January 2011 - 11:09 PM.

# 2 Ir nke

# 3 BD

# 4 dor-de-casa

who the pope well has a beautiful body))))))

copyright belongs to my beloved, I don't like that fish

# 5 BD

# 6 little coffee

# 7 A_44066

Didn't the smokers come?
Say more variants, please, I'm also interested in the one with fish.

# 8 Ir nke

A Soleanca recipe (the recipe is after Marincuta from the brides) adapted by me

Normally for this soup / zama or as you want, sauerkraut is used (I got this information from a Russian woman, but she doesn't know how to do it, even though she ate it when she was at her mother's house). the house and the outside are bad weather, snow, cold, those, I adapted to potatoes, but the flight date to be with cabbage. Musai & # 33 & # 33 & # 33

Smoked stuff (sausages, ham, ribs, salami, etc.) 500-600 gr, it can be even more, but it's already too heavy for the stomach and the beast.
2 carrots, 1 parsley, 2 smaller or larger onions, yellow and red bell peppers (if not bicolor it is good and only one color), parsley leaves, olives, a lemon, and 4-5 pickles ( if it is bigger, 2-3 pieces are enough), 3 potatoes or a small sauerkraut and 200-300 ml broth, sour cream when serving.

The smoked meats are cut into strips, the carrot, the parsley are grated (I didn't give it, I like it so faithfully). Cut the onion into small pieces, the pepper is also cut into strips, the cucumbers are cut into small pieces.

In a pot put a little oil to heat, in which you will put onion and carrot, parsley (root) to harden. Cook a little, then add the smoked meat and cook together.
After it is hardened, it is extinguished with the broth, it is left to boil and water is added (preferably it is hot, so we don't waste time waiting for all the juice to reheat). Meanwhile, peel the potatoes and cut them into cubes, or cabbage strips. When the vegetables and meats are almost cooked, add the potatoes or cabbage and cucumbers. When the whole composition is cooked, add the parsley and olives and season to taste.
It is a sour soup, served hot with sour cream and garnished with 1-2 slices of lemon
Good appetite.


Recipes from the Arab world and menus for Ramadan

and speaking of which, I made an ancient Arabic dish:

3 diced zucchini.
1 carrot slices.
1 large red-baked-diced tomato.
1 hot pepper (optional)
1 red-cube Transylvanian.
1 cup drill
2 cups water + delicate.
1 cup large ground burg.
fry the vegetables in a little olive oil, add the burger cup and hot soup.
leave it covered on low heat until all the soup / water decreases.
if you prefer more colorful you can add a little broth.

# 362 rym

alina, these are semolina cookies with date filling.

this is the recipe and the quantities my mother-in-law made (the result can be seen)
2 kg.gris
1 kg.faina.
6 packets of margarine (a200 gr. Pack).
1 glass of warm water (approximately, depending on the flour).

the semolina + margarine is well kneaded. this dough must remain covered until the next day.
the second half. add flour, 3 packets of baking powder, vanilla, water and knead until it becomes a dough that can be easily shaped.

then spread the dough, put the composition and roll. just like a roll, then cut into small pieces, prick with a fork and bake until lightly browned.

# 363 dark angel

# 364 Costea_39537

yes, so I'm not what i thought. Thank you very much and because I appreciate your gesture, please give me the recipe for these cookies. So these are MAKROUT AL GHARS?
I saw another photo but I couldn't find the recipe. Madyna posted it in September.

Edited by alinacos_2004, 13 November 2007 - 04:45 PM.



# 365 andreea fr

Yes Angelico you make it like pilaf, I like it more than rice

# 366 rym

Darkangel, this is the drill.
cook as many vegetables as you want and which you like + 1 ripe tomato .. + 1 hot pepper (if you prefer).
1 cup drill
2 cups water + delicate.
leave covered over low heat until all the water is reduced.
if you prefer more colorful you can add a little broth.

# 367 Lizura

this is the recipe and the quantities my mother-in-law made (the result can be seen)
2 kg.gris
1 kg.faina.
6 packets of margarine (a200 gr. Pack).

the semolina + margarine is well kneaded. this dough must remain covered until the next day.
the second half. add flour, 3 packets of baking powder, vanilla or flower water, and knead until it becomes a beautiful dough that can be easily shaped.

then spread a round sheet, put the date paste, and roll (as in biscuit salami), then cut with a knife, then flatten a little by hand, then, if you do not have the pliers especially for making the model, prick with a fork. put in the oven until lightly browned. sprinkle with powdered sugar.

# 368 dark angel

culi s'acanit & # 33
make the food today & # 33 thank you nice & # 33 it goes well with a roast lamb for my husband (I don't eat lamb and I don't eat much in the evening because I'm not good at night & # 33)

# 369 sarah_nc

# 370 sarah_nc

# 371 sarah_nc

# 372 dark angel

I'm broken I'm sick even if I don't eat much & # 33 I ate 2 nights ago eating bacon potatoes and some cabbage salad (not industrial quantities) and I thought I was dying all night & # 33 now I only eat dry biscuits and fruits evening, very little food, just so small mouthfuls & # 33

with Ada I had nothing but indigestion (all the time and she came out with a haircut), we ate until the belly cracked & # 33 bb this is different & # 33 I don't eat lamb at all, I don't like it, bleah & # 33

about dates, the doctor told me to eat at a time when I'm hungry during the day, so snack, instead of other nonsense. I can't eat more than 5 anyway, so it's not too big a load & # 33

# 373 sarah_nc

I'm broken I'm sick even if I don't eat much & # 33 I ate 2 nights ago eating bacon potatoes and some cabbage salad (not industrial quantities) and I thought I was dying all night & # 33 now I only eat dry biscuits and fruits evening, very little food, just so small mouthfuls & # 33

with Ada I had nothing but indigestion (all the time and she came out with a haircut), we ate until the belly cracked & # 33 bb this is different & # 33 I don't eat lamb at all, I don't like it, bleah & # 33

about dates, the doctor told me to eat at a time when I'm hungry during the day, so snack, instead of other nonsense. I can't eat more than 5 anyway, so it's not too big a load & # 33

# 374 Costea_39537

this is the recipe and the quantities my mother-in-law made (the result can be seen)
2 kg.gris
1 kg.faina.
6 packets of margarine (a200 gr. Pack).

the semolina + margarine is well kneaded. this dough must remain covered until the next day.
the second half. add flour, 3 packets of baking powder, vanilla or flower water, and knead until it becomes a beautiful dough that can be easily shaped.

then spread a round sheet, put the date paste, and roll (as in biscuit salami), then cut with a knife, then flatten a little by hand, then, if you do not have the pliers specially made for the model, prick with a fork. put in the oven until lightly browned. sprinkle with powdered sugar.

Thank you very much Rym for the recipe. next weekend I will make time for these cookies. they look gorgeous and I think they are very delicious & # 33 it is already raining in my mouth, I am very gourmet, good that I like to cook & # 33


Nico's agenda

New Year, budget time. Then I thought of participating in the contest of The World of Milla. A pdf collection with the most clicked or commented recipes in 2012 of your blog.
My most clicked recipe of 2012 is rice cake with cooked ham and mozzarella. With her I participate in the collection of Milla, which expires on January 31. Hello everyone and happy weekend!

Rice cake with cooked ham and mozzarella

Ingredients:

Prepare the risotto: chop the onion, brown it over medium heat in a saucepan with oil (about 4 tablespoons), add the rice, toast, soak in the wine and let it evaporate, then add the puree, immediately after the hot broth and continue cooking, keeping the rice al dente..Remove the rice from the heat, mix with half of the Parmesan cheese, salt and pepper. Spennellate una profila con olio ,unite la metà del riso ,sopra adagiate il prosciutto cotto e la mozzarella tagliata a pezzetti ,coprite con il riso rimasto ,spolverate con il parmigiano e cuocete in forno riscaldato a 200 ° per 15-20 minuti.

Per mia curiosità, ho visto che la ricetta più commentata è stata torta di fichi freschi e maraschino .

Orez la cuptor cu sunca si mozzarella, este reteta cea mai cliccata pe anul 2012 ,cu ea partecip la crearea unui pdf de catre blogul Il mondo di Milla . Reteta o gasiti aici .
Din curiozitate , m-am uitat si am vazut ca reteta cea mai comentata a fost tort cu smochine proaspete si maraschino .

Dolcemente privi di. il contest per allergici e non solo

Oggi, niente ricetta . Vi voglio segnalare il contest di Simona (brownasi) "Dolcemente privi di. " del blog Amici allergici lo sapevate che. . Il contest rappresenta un po' il suo mondo di allergica a vari ingredienti. Ha creato il blog con la speranza di informare e sensibilizzare di più sul mondo delle allergie e intolleranze alimentare.
Eh già. pure io sono intollerante al lievito di birra.

Il contest prevede la preparazione di un dolce esente da un ingrediente a scelta tra. latte, glutine e lievito, o nessuno dei tre allergeni . Le regole di questo contest li trovate qui , potete mandare le vostre ricette fino al 25 ottobre 2012.
Con molto entusiasmo ,ho accettato di far parte della giuria. Ciao..a presto!

Cous cous con gamberi, zucchine e pomodori / Cus cus cu creveti, dovlecei si rosii

Quest'estate ho preparato tante volte questo couscous . Ci piace tantissimo. E’ un’alternativa gustosa alla pasta ,si prepara veloce e si mangia anche freddo. Ecco come lo preparo.

Procedimento:
Portate a ebollizione 1 bicchiere d’acqua salata. Fuori dal fuoco aggiungete 1 cucchiaio di olio,versate 1 bicchiere di grani di couscous e mescolate subito. Coprite 5 minuti. Sgranate con la forchetta . Pulire i gamberi scongelati ,eliminando il filamento nero dell'intestino e l'involucro. In una padella si riscalda 3 cucchiai di olio ,mettete l’aglio tritato finemente ,rosolate velocemente e si mettete un po’ di acqua per non bruciarsi. Si aggiunge la zucchina grattugiata (fori grandi) ,i pomodori a cubetti .Cuocete a fuoco medio fino che si ammorbidisco un po’. Aggiungete i gamberi puliti ,tenete ancora sul fuoco circa 8-10 minuti mescolando ogni tanto. Se bisogno, aggiungete un po’ di acqua ,non deve rimanere troppo asciutto. Quando e pronto aggiungete nella padella il couscous sopra e mescolate bene. Aggiustate di sale ,pepate e spolverizzate con il prezzemolo fresco tritato. Si mangia caldo, tiepido ma anche freddo.

Il mio segno zodiacale è Vergine, proprio oggi il 7 settembre compio gli anni.
Dicono che a tavola la Vergine, predilige cibi semplici e tradizionali, disdegnando le sperimentazioni e le ricette troppo sofisticate non ama i piatti troppo speziati, ma piuttosto quelli di facile preparazione e digeribilità.
Eh..si .  mi ritrovo abbastanza in questa caratteristica ,come questo piatto di cous cous.


Agenda di Nico

Arriva l'estate e quando fa caldo, cucinare cose calde è una scocciatura e quindi si inizia alla preparazione delle insalate o piatti freddi di pasta o riso.
L'insalata di pasta o riso è uno di quei piatti che d' estate ci facilitano la vita, può essere preparata in anticipo o all'ultimo momento e fare una bella figura.
Nell' estate sono sempre alla ricerca di qualche ricetta sfiziosa di insalata di pasta o riso fredda. Ecco perché ho pensato a questa raccolta INSALATE O PIATTI ESTIVI DI PASTA O RISO. Aspetto le vostre ricette, grazie.

Il PDF della raccolta lo scaricate da qui

Puoi guardare le ricette della mia raccolta con insalate di pasta e riso-cliccate sulla foto

RETETAR "SALATE DE VARA CU PASTE SI OREZ"

1. publicati reteta in blogul vostru, reteta cu poza. Sunt admise doar retete de salate de vara (reci) cu pasta sau orez. sau alte cereale ca orz, ovaz, mei , grau, kamut,cous cous.
2. sunt admise si retete deja publicate
3. atasati bannerul cu inititiva in postul cu reteta voastra
4. lasati link la reteta voastra ca comentariu in acest post
5. sunt valide si retete de la persoane care nu au blog, trimiteti reteta cu poza la [email protected] , specificand obiectul "retete salate de vara cu pasta si orez"
6. culegerea de retete incepe azi 05 iunie si termina in 30 septembrie 2009

Toate retetele vor fi publicate intr-o lista sub acest post.
Daca cineva observa ca reteta lui nu este in lista , sa ma anunte. asa eu o voi introduce imediat!

Il PDF cu retetele de salate estive de pasta si orez le puteti descarca aici .

Poti sa rasfoieste retetele , clica dedesubt

25 commenti:

felicitari pt. initiativa,nicoleta!daca am timp,postez si eu ceva. dar mai tirziu,ca facem pregatiri de vacanta. se poate,vad,acum am citit!multe retete gustoase si rapide sa se adune in culegerea ta,bafta!

giorni fa volevo fate i fagiolini in insalata con le uova sode:niente di trascendentale, quindi, però ho fatto attacare i fagiolini mentre li lessavo, allora li ho passati alburro, ma mio marito non ci ha creduto che erano progettati per essere al burro!


Bucătăria turcească – feluri de mâncare şi gusturi deosebite

Bucătăria turcescă datează încă din vechime, un element central fiind reprezentat de gătirea cărnii pe frigărui (kebaburi).Pentru că Turcia are acces la mare şi un climat foarte variat, beneficiază de produse proaspete, peşte şi fructe de mare. Printre alimentele de bază se numără orezul şi grâul, iar la capitolul cărnuri – mielul şi puiul, porcul fiind foarte rar consumat sau deloc.

Prin poziţia sa geografică, Turcia a fost influenţată şi în ceea ce priveşte bucătăria, un exemplu fiind şi obiceiul turcesc de a folosi condimente dulci, fructe şi nuci în felurile de mâncare din carne – asemănător cu bucătăria nord-africană.

Printre felurile de mâncare turcească se regăsesc: orezul, produsele din grâu, feluri culinare comune cu Grecia cum ar fi meze (aperitive) şi baklavaua, pilafurile, şiş şi doner kebab, sălăţele cu iaurt, peşte în ulei de măsline, legume umplute şi frunze de vită umplute (dolma).

Brânzeturile albe şi iaurtul sunt preparate din laptele de oaie, iar bulgurul (burghul) preparat din grâu poate fi folosit la fel ca şi orezul.

Pâinea este preparată din grâu, orz şi porumb. Câteva tipuri de pâine turcească sunt pide, o pâine plată, rotundă şi lată, tandirekmedi (pâine coaptă pe pereţii interiori ai unui cuptor rotund de lut numir tandir), simit sau gevrek, o pâine în formă de inel acoperită cu seminţe de susan, mâncată fie simplă fie cu brânză sau gem.

De menţionat că hrana se serveşte în cantităţi mici şi se mănâncă foarte multă pâine.

La micul dejun se consumă alimente cum ar fi – brânză, măsline, pâine, ouă şi gem, iar în unele regiuni se adăugă cârnaţii, roşiile şi castraveţii. Masa de prânz nu este de obicei masa principală a zilei, şi de aceea turcii mănâncă supe sau salate cu desert, iar felurile de mâncare cu carne, care iau mult timp de preparare, sunt lăsate pentru cină. Dinner este compusă din supă, felul principal, salată şi desert.

La capitolul legume vorbim de – vinete, ceapă, lintea, fasolea, roşiile, usturoiul şi castraveţii, la fructe – strugurii, caisele, cireşele, pepenele galben şi verde, smochinele, lămâile, fisticul, nucile, migdalele şi alunele, iar la condimente şi verdeţuri – piperul verde, pătrunjelul, chimionul, paprika, menta şi cimbrul.

Carnea, în special şiş kebabul, se pregăteşte în bucătăria turcească mărinată şi friptă la foc deschis. Turcii, în majoritate musulmani, consumă numai carne halaal (animalele sunt sacificate după o modalitate tradiţională, care presupune scurgerea sângelui din animal, orientat spre Mecca). Tipul de carne preferat este mielul de lapte.

Döner kebabul turcesc cuprinde miel sau pui feliat fript încet pe o frigăruie rotativă verticală.

Şiş kebabul este o frigăruie din lemn sau metal cu cuburi mici de carne de orice tip, pui sau peşte, cu sau fără legume, friptă pe grătar. Legumele folosite de obicei sunt vinetele, roşiile, ceapă, ciupercile şi gogoşarii.

Döner kebabul se serveşte sub formă de sandwich lipie sau pâine normală cu salată, roşii, sos de smântână şi ulei, eventual cartofi prăjiţi.

Cârnaţii tradiţionali, serviţi la micul dejun se numesc sucuk, iar meze este o selecţie de mâncăruri servite drept aperitiv cu sau fără băuturi, uneori drept fel principal. Aceste mâncăruri pot fi: măsline, brânză kashar sau brânză albă, murături, tzatziki, köfte (chiftele de carne), pilaki din fasole, usturoi şi ulei de măsline, dolma (frunze de vită de vie, ardei verzi sau vinete umplute cu orez sau carne), börek (foi de aluat foarte subţiri umplute cu brânză, carne sau legume), hummus (din susan, năut, usturoi, ulei de măsline şi suc de lămâie), peşte şi fructe de mare.

Din punct de vedere al deserturilor bucătăriei turceşti, cel mai cunoscut este baklavaua (foietaj cu miere şi nuci tocate). Alte deserturi sunt budincile de orez şi amidon (muhallebi, sutlac), halvaua (halvah), cataiful (kataifi) şi revani (făcut din amidon şi griş).

Se bea kaymak (smântână închegată) pentru a contracara dulceaţa deserturilor turceşti.

Ceaiul şi cafeaua turcească, cu sau fără zahăr, se servesc de obicei după cină sau mai rar odată cu deserturile.


Burghul cu carne cruda.

Se acopera cu o tzipla si se lasa la frigider vreo 3-4 ore. Bulghur-ul trebuie sa se inmoaie. deci se umfla.

P.S. cui nu-i place crud le poate praji. intr-o tigaie dar fara ulei sau pe gratar. sunt f bune si asa.
. si pt. cine nu stie. "bulgurul" este grâu incoltit, uscat şi grosolan tocat.
si inca ceva: reteta asta am facut-o din amintiri. am mancat asa ceva la o familie de musulmani.

Editat de Aninita, 06 March 2009 - 11:10 PM.

#2 nurgül

da, e vorba de cif köfte - adica chiftele cu carne cruda, dar nu am vazut niciodata cu asa de multa carne ca la tine, de obicei se pune vreo 200 - 300 gr si mai mult bulgur, ca sa nu ramana carnea cruda

carnea macinata trebuie framantata cu mult ardei iute foarte foarte bine, ideea este sa nu mai fie cruda ci sa se ``prajeasca`` asa zis de la piscosenia ardeilor se adauga bulgurul si multa salcea (pasta de rosii si ardei rosii fermentata) nu pasta normala si se framanta bine, am impresia ca se adauga si tahin (ulei de susan)

felul asta de chiftele le fac de obicei barbatii pt ca trebuie framantat mult si cu putere

sotului ii plac foarte mult, sunt extrem de iuti si merg cu multa verdeata

#3 diamond

nurgul, scoate te rog pozele din quote! ma derutez!

Ani, prima poza e belea, da sincer as parpoli macar un picut carnea!

#4 Pocahontas

da, e vorba de cif köfte - adica chiftele cu carne cruda, dar nu am vazut niciodata cu asa de multa carne ca la tine, de obicei se pune vreo 200 - 300 gr si mai mult bulgur, ca sa nu ramana carnea cruda

carnea macinata trebuie framantata cu mult ardei iute foarte foarte bine, ideea este sa nu mai fie cruda ci sa se ``prajeasca`` asa zis de la piscosenia ardeilor se adauga bulgurul si multa salcea (pasta de rosii si ardei rosii fermentata) nu pasta normala si se framanta bine, am impresia ca se adauga si tahin (ulei de susan)

felul asta de chiftele le fac de obicei barbatii pt ca trebuie framantat mult si cu putere

sotului ii plac foarte mult, sunt extrem de iuti si merg cu multa verdeata

e vorba de ciğ köfte , in rest e cum ai zis tu

#5 Aninita

. da!
Sotzul meu asa face si le prajeste putin. sunt bune si asa.

#6 Aninita

ciğ köfte . sau cif köfte. asa asa am auzit ca-i spuneau. dar nu stiam cum se scrie. pronuntau "ci chiofte".


Video: Sri Lankan Batticalo Burghers singing in three languages. Lovely (January 2022).