Click on (Sebastian’s pic), the pug-nose culinary icon above, and discover the true meaning of Oates quote, ” [w]hen poets – write about food it is usually celebratory. Food as the thing-in-itself, but also the thoughtful preparation of meals, the serving of meals, meals communally shared: a sense of the sacred in the profane. ”
Joyce Carol Oates
a tea enjoyed around the world by various names as a healthy alternative to summer time citrus drinks.
Hibiscus tea is a herbal tea made as an infusion from crimson or deep magenta-colored calyces (sepals) of the roselle (Hibiscus sabdariffa) flower. It is consumed both hot and cold. It has a tart, cranberry-like flavor.
The drink is sometimes called roselle (a name for the flower) or rosella (Australia); sorrel in Jamaica, Belize, Barbados, Guyana, Dominica, and Trinidad and Tobago; red sorrel in the wider Caribbean; and agua/rosa de Jamaica or simply Jamaica in the United States, Mexico, and Central America. It is also known as zobo or bissap in west African countries like Nigeria.
Agua de flor de Jamaica, also called agua de Jamaica and rosa de Jamaica, is popular in Mexico, Central America, and parts of South America and the Caribbean. It is one of several common aguas frescas, which are inexpensive beverages typically made from fresh juices or extracts.
It is usually prepared by steeping the calyces, along with ginger (in Jamaica), in boiling water, straining the mixture, pressing the calyces (to squeeze all the juice out), adding sugar, sometimes clove, cinnamon and a little rum (in Jamaica), and stirring. It is served chilled, and in Jamaica this drink is a tradition at Christmas, served with fruit cake or potato pudding.
In Panama, both the flowers and the drink are called saril (a derivative of the English word sorrel). It is prepared by picking and boiling the calyces with chopped ginger, sugar, clove, cinnamon, and nutmeg. It is traditional to drink around Christmas and Chinese Lunar New Year, diverging from Mexico and Central America and much more in line with the Caribbean, due to the strong West Indian influence in Panamanian culture especially in Panama City and most of Panama’s Caribbean coast.
In the English-speaking Caribbean, the drink, called sorrel, is made from the calyces, and it is considered an integral part of Christmas celebrations. The Caribbean Development Company, a Trinidad and Tobago brewery, produces a Sorrel Shandy in which the tea is combined with beer.
In American soul-food culture, hibiscus tea is included in a category of “red drinks” associated with West Africa, and is commonly served in soul-food restaurants and at African-American social events.
Africa –Karkadé is served hot or chilled with ice. It is consumed in some parts of North Africa, especially in Egypt and Sudan at wedding celebrations. On a typical street in central Cairo, many vendors and open-air cafés sell the drink.
In Africa, especially the Sahel, hibiscus tea is commonly sold on the street and the dried flowers can be found in every market. Variations on the drink are popular in West Africa and parts of Central Africa. In Senegal, bissap is known as the “national drink of Senegal”. Hibiscus tea is often flavored with mint or ginger in West Africa. In Ghana it is known as “sobolo”.
Asia –In Thailand, most commonly, roselle is prepared as a cold beverage, heavily sweetened and poured over ice ..Plastic bags filled with ice and sweetened ‘grajeab’ can be found outside of most schools and in local markets. It is less commonly made into a wine, sometimes combined with Chinese tea leaves, in the ratio of 4:1 by weight (1/5 Chinese tea). The beverage is consumed in Malaysia and Indonesia as well.
Europe- In Italy, hibiscus tea, known as carcadè or Italian tea, is usually drunk hot, often with the addition of sugar and lemon juice. First introduced from Eritrea, it was widely used as a tea substitute when the country was hit by trade sanctions for its invasion of Abyssinia. In other European countries, it is often an ingredient in mixed herbal teas, (especially with malva flowers or rose hips in the mix, to enhance colouring …
Personal note:
Summertime on the East Coast of the USA, in Connecticut, New York and Vermont, is often very hot. For a cool alternative to lemon-aid drinks, while touring the eastern seaboard, I often carried dried hibiscus leaves with me and made this drink at room temp, as a hot tea or a cold beverage. I also discovered the tea in herb shelves in Mexican mercados while traveling through Central Mexico and the Mexican Riviera.
To sweeten the drink, I stewed chopped nectarine and Santa Rosa plums into the brew. These fruit’s flowery flavors blend well with the hibiscus leaves. The amount of sweetness is of course a matter of personal choice. With enough fruit added to the sweetened leaves the mixture becomes a light syrup that can be used on pancakes, waffles, muffins and/or biscuits. You can experiment with hibiscus pops and non-alcoholic Sangrias
Always good to keep some dried leaves on hand in your pantry all year round.
References and recipes
https://en.wikipedia.org/wiki/Hibiscus_tea https://www.youtube.com/watch?v=FKQSlO33WZY
https://www.healthline.com/nutrition/hibiscus-tea-benefits#section9 https://www.livealittlelonger.com/health-benefits-of-hibiscus/
https://commons.wikimedia.org/wiki/Category:Hibiscus_tea#/media/File:Chai_torsh_-_Hibiscus_tea.png
Health Benefits
Antioxidant-helps cleanse body of toxins and help body fight against development of some cancers and high cholesterol
May help lower blood pressure and body fat May boost liver function and aid digestion
Anti-inflammatory properties may boost immune system Can be used as a remedy for pre-mensural syndrome
A rehydrating, energy boost drink Rich in Vitamin C, helps relieve cold symptoms
is a slightly sweet soup made with sour cream, sugar and whole fresh sour cherries, served chilled [with a dollop of sweet cream]. Sometimes cloves and cinnamon are added. The dish originates from Hungary, and is a summer delicacy throughout Europe, particularly Austria, Poland, Slovakia, and Germany . . .
In Hungarian cuisine, meggyleve soup is made from the fruits of a sour cherry tree (Prunus cerasus), and not from sweet cherries. The name is formed from meggy meaning ‘sour-cherries’, and leves meaning ‘soup’. The dish is traditionally served as a dinner course, usually as either the appetizer, soup or dessert dish, on warm summer nights or for hot summer luncheons. In preparation, whole sour cherries are cooked and their pits are included.
Sour cherry trees are numerous in Hungary, and Meggyleve is considered a good example of the quintessentially Hungarian fusion of Eastern/Asian influences with traditional Continental European cuisine.
According to Adeena Sussman’s article at “My Jewish learning”(see link below), “the tradition of eating dairy products on Shavuot has ushered in an entire menu of delicious dishes for Hungarian Jews.”
Shavuot, Origin: Hebrew, the holiday celebrating the giving of the Torah at Mount Sinai, falls in the Hebrew month Sivan, which usually coincides with May or June.
[The holiday] often coincided with [Hungary’s] prolific sour cherry harvest. Ask someone with Hungarian ancestry about their favorite foods, and invariably sour cherry soup is among them. “We would eat it during the summer months,” said Miri Abraham, a friend of mine who used to visit her Hungarian grandmother, Emma, in Israel during summer vacations. “It was always part of a dairy meal.”
“A bit about sour cherries vs. cherries in general (from Melanie’s Kitchen (see link below): Sour cherries should not be confused with their cousins, the reddish-black Bing cherry and the peachy-blush Rainier cherry. These two sweet cherries (which are larger and firmer than sour cherries) are great for eating “as is” like any other fresh fruit, but they do not make for great baked desserts. When sour cherries are cooked, they become quite sweet, plus, they hold their shape better than their sweet relatives. Sour cherries are a bit too tart to eat more than just a few out-of-hand, but they make superb preserves, pies and cobblers.”
A Personal Note– Years ago, while studying law at Charles Univeristy in Prague, a friend insisted that a group of us take a train ride from The Czech Republic to the Hungarian capital- Budapest, during a summer holiday, largely to sample this soup. This friend had visited Budapest years before with her family and tasted the soup at a well know resurtant. She insisted that our summer experience in Central Europe would not be complete without trying Hideg Meggyleve at least once.
So, one hot July, the very next day after arriving in Budapest, a group of us went Meggyleve-tasting and were all pleasantly surprised. None of us disliked the experience. After a rich meal of Meggyleve and Goulash, with Hungarian breads and wines, we went sightseeing and ended the day with a trip to Margaret Island, (Margitsziget) and attended an outdoor performance of the ballet-Giselle- https://en.wikipedia.org/wiki/Giselle The end of a perfect summer day.
Recipes and references
https://www.myjewishlearning.com/recipe/sour-cherry-soup/ https://en.wikipedia.org/wiki/Sour_cherry_soup https://www.bitchinfrommelanieskitchen.com/2015/07/-hungarian-sour-cherry-soup-hideg-meggyleves-.html https://www.bing.com/search?q=Maragrit+island+Budapest++hungary&qs=n&form=QBRE&sp=-1&pq=maragrit+island+budapest+hungary&sc=0-32&sk=&cvid=2921C595E5D14022A216DCD6C8DCCDA5 https://dailynewshungary.com/recipe-of-the-week-sour-cherry-soup/ https://en.wikipedia.org/wiki/Giselle
” is a type of cloud-like shaped steamed bread or bun popular in Northern China. Folk etymology connects the name mantou to a tale about Zhuge Liang. (celebrated adviser to Liu Bei, founder of the Shu-Han dynasty). “
Description
“Mantou are soft and fluffy steamed bread mounds, typically eaten as a staple food in northern parts of China where wheat, rather than rice, is grown. They are made with wheat flour, water and a leavening agent-often yeast. Traditionally, mantou is a staple carbohydrate of the northern Chinese diet, analogous to rice, which forms the mainstay of the southern Chinese diet. They are also known in the south of China, but are often served as street food or a restaurant dish, rather than as a staple.”
“Restaurant mantou are often smaller and more delicate and can be deep fried as a dessert and dipped in sweetened condensed milk. A similar food, but with a savory or sweet filling, is baozi. Mantou is the older word, and in some regions (such as the Jiangnan region of China, and Korea) mantou can be used to indicate both the filled and unfilled buns, while in Japan the equivalent local reading of the word (manjū) refers only to filled buns. “
Etymology and history
“Mantou may have originated in the Qin State of the Zhou Dynasty during the reign of King Zhaoxiang (307 BCE – 250 BCE). It as well as other wheat derived foodstuffs such as noodles, Shaobing and Baozi became popular during the Han Dynasty (206 BCE – 206 CE) and collectively were known as 餅; bǐng; mantou was distinguished as 蒸餅; zhēngbǐng or 籠餅; lóngbǐng during the Western Jin Dynasty (265–316 CE).
Shu Xi (束皙) wrote about steamed cakes (蒸餅; zhēngbǐng) in his “Ode to boiled cakes” (湯餅賦; tāngbǐngfù), written around 300 CE. He first called them mantou (曼頭; màntóu). In this book, it was advised to eat mantou in a banquet during the approaching spring.
The Mongols are thought to have taken the filled (baozi) to many countries of Central and East Asia about the beginning of the Yuan Dynasty in the 13th century. The name mantou is cognate to manty and mantı; filled dumplings in Turkish, Persian, Uzbek, and Pakistani (“mantu”)cuisines. In Japan, manjū (饅頭) filled buns, traditionally contain bean paste or minced meat-vegetable mixtures called (nikuman 肉まん “meat manjū”).
Filled mantou are called siyopaw in the Philippines, derived from Chinese shāobāo (燒包). In Thailand, filled mantou is called “salapao” (ซาลาเปา). In Korea, mandu (만두; 饅頭) can refer to both baozi or jiaozi (餃子), and in Mongolian cuisine, manty or mantu are steamed dumplings, which are said to have led to the Korean mandu. In Singapore, the dish chilli crab is commonly served with fried mantou.”
Folklore
“In popular Chinese legend the name mantou literally means “barbarian’s head”. The legend is set in the Three Kingdoms period (220–280 CE) when Zhuge Liang, the Chancellor of the state of Shu Han, led the Shu army on a campaign against Nanman forces in the southern lands of Shu, which correspond to roughly present-day Yunnan, China, and northern Myanmar.
After subduing the Nanman king Meng Huo, Zhuge Liang led the army back to Shu, but met a swift-flowing river which defied all attempts to cross it. A barbarian lord informed him that in olden days, the barbarians would sacrifice 50 men and throw their heads into the river to appease the river deity and allow them to cross.
As Zhuge Liang did not want to cause any more of his men to die, he ordered his men to slaughter livestock and fill their meat into buns shaped roughly like human heads (round with a flat base). The buns were then thrown into the river. After a successful crossing, he named the bun “barbarian’s head” (mántóu, 蠻頭, which evolved into the modern 饅頭).
Another version of the story relates back to Zhuge Liang’s southern campaign when he instructed that his soldiers who had fallen sick from diarrhea and other illnesses in the swampy region be fed with steamed buns with meat or sweet fillings.
References
https://en.wikipedia.org/wiki/Mantou
Personal Note: During a recent trip to China, while living in a resort town in Zhejiang Province, on the second floor of my apartment was market. Several stalls had bakers and cooks preparing take out food. One of my favorite quick morning breakfast dishes was mian bao with red pepper chutney and green tea matcha. Try these warmed and fresh from the streamer.
Recipe:
https://www.mydiversekitchen.com/recipe/we-knead-to-bake-29-tingmos-recipe
My Diverse kitchen-We Knead To Bake #29 : Tingmos/ Ting Momos – Tibetan Steamed Buns With Tomato Based Sepen Hot Sauce/ Chutney
“Arancini (UK: /ˌærənˈtʃiːni/, US: /ˌɑːr-/, Italian: [aranˈtʃiːni], Sicilian: [aɾanˈtʃiːnɪ, -ˈdʒiː-])[a] are stuffed rice balls which are coated with bread crumbs and then deep fried. The most common fillings are: al ragù or al sugo, filled with ragù (meat or mince, low temperature and long time cooked with tomato sauce and spices), mozzarella and/or caciocavallo cheese, and often peas, and al burro or ô bburru, filled with ham and mozzarella or besciamella.A number of regional variants exist which differ in fillings and shape. The name, which is translated as “little orange”, derives from their shape and colour which, after cooking, is reminiscent of an orange. Arancini al ragù produced in eastern Sicily have a conical shape representing the volcano Etna. . . “
“Arancini are said to have originated in 10th-century Sicily at a time when the island was under Arab rule.
In the cities of Palermo, Siracusa, and Trapani in Sicily, arancini are a traditional food for the feast of Santa Lucia on 13 December when bread and pasta are not eaten. This commemorates the arrival of a grain supply ship on Santa Lucia’s day in 1646, relieving a severe famine.
Today, with the increasing popularity of this finger food in modern Italian food culture, arancini are found all year round at most Sicilian food outlets, particularly in Palermo, Messina and Catania. The dish was traditionally created to provide a full meal to Federico II di Svevia during his hunting activities.”
“The most common type of arancini sold in Sicilian cafés are arancini al ragù, which typically consist of meat in a tomato sauce, rice, and mozzarella or other cheese. Many cafés also offer arancini al burro (with butter or béchamel sauce) or specialty arancini, such as arancini con funghi (mushrooms), con pistacchi (pistachios), or con melanzane (aubergine).
In Roman cuisine, supplì are similar but are commonly filled with cheese (different preparation methods and filling distribution).
In Naples, rice balls are called pall’e riso.
In a variant recipe originating among the Italian diaspora in Southeast Texas, the arancini are stuffed with a chili-seasoned filling.”
“In Italian literature, Inspector Montalbano, the main character of Andrea Camilleri‘s detective novels, is a well-known lover of arancini. . . “
Reference and recipes
https://en.wikipedia.org/wiki/Arancini
https://lacasa.com.au/recipes/sabinas-arancini-balls/
La Casa Del Formaggio- Sabina’s Arancini Balls
http://thepassionateolive.com/recipe-items/arancini-sicilian-rice-balls-with-marinara-sauce/
The Passionate Olive
Deborrah of BlacksGoingVegan.Com http://blacksgoingvegan.com/vegan-kimbap-recipe/
Blacks Going Vegan! Promoting Health Building Plant-Based Nutrition for African AmericansBlacks Going Vegan!
Recipe Type: Light Meals Cuisine: Vegan Number Servings: 5-6 rolls Prep Time: 45 mins Cook Time: 30 mins Total Time: 1 hour 15 mins
PREPARATION OF INGREDIENTS FOR VEGAN KIMBAP
1.Pour the dried mushrooms into a strainer and rinse them thoroughly for about 30 seconds. Place them into a large bowl. Combine 2 cloves minced garlic, 3 Tablespoons tamari, 2 Tablespoons brown sugar, and 1 Tablespoon sesame oil as your marinade. Stir well and pour over dried mushrooms. Cover and set aside for 30-45 minutes while you prepare remaining ingredients.
2.Put rinsed rice and 1 tsp sea salt in rice cooker, then add water. Use ½ cup or so up less water than you usually do (for 2 cups of rice I use 1-2/3 cups of water).
3.Peel and cut 1 very large or two medium carrots into 3″ long pieces. Cut those pieces into matchsticks. You want to have about 2 cups of carrots in total. Sprinkle lightly with salt and set aside.
4.Rinse and strain 10 oz package of baby spinach leaves, then set them aside.
5.Cut English cucumber in half, then peel one of the halves with a vegetable peeler. Cut into ½” thick slices. Cut those slices into strips about ½” wide. Place them on your assembly tray.
6.Measure out 1.5 Tablespoons of tamari or soy sauce, ¼ cup of water, and 2 Tablespoons Agave or rice syrup. Place into a small bowl and set aside. This is your burdock root seasoning mix.
7.Measure out 3 Tablespoons of rice vinegar, 4 teaspoons brown sugar, 2 Tablespoons of sesame oil, and 1 to 1.5 teaspoons of sea salt into a small bowl. Mix thoroughly and set aside. This is your rice seasoning mix.
8.Rinse, then trim ends off burdock root. Remove thin skin with edge of a spoon or back of a knife. Cut each piece diagonally into thin slices, then slice them into matchsticks. You will see them turning brown, but don’t worry about it, as you’ll be cooking them in soy sauce later anyway.
COOKING THE INGREDIENTS
Rice 1.Once the rice has finished cooking, immediately remove it from the rice cooker into a baking dish or large but shallow bowl. Pour the rice seasoning mix over the hot rice and gently fold and mix thoroughly. Let rice cool until no more steam is emitted. Sprinkle with sesame seeds, then cover with plate or plastic wrap or foil to maintain moisture.
Burdock Root 1.Heat a medium non-stick saute pan, heat 1 Tablespoon or so of sesame oil. Add the burdock root and stir fry 3-5 minutes until translucent. Reduce heat to medium-low then add seasoning mix (1.5 Tablespoons soy sauce, ¼ cup of water, 2 Tablespoons agave or rice syrup). Simmer until most of the liquid as evaporated (7-9 minutes). Remove from pan and place on assembly tray.
Carrots 1.Dump carrots onto a paper towel and cover with another. Pat and squeeze gently to remove excess moisture. Heat saute pan and add ½ teaspoon of avocado or sunflower oil. Sprinkle lightly with salt and stir fry the carrots for about 1 minute until tender crisp. Remove from pan and place on assembly tray next to burdock root.
Spinach 1.Bring 3 cups of water and 1 tsp salt to a boil. Dump in the entire package of baby spinach leaves. Let them cook a mere 30 seconds (blanch), then pour into strainer. Run cold tap water over the spinach to stop the cooking process immediately. Press excess water out gently with your hand, then remove to a bowl. Season spinach with 1 teaspoon sesame oil and a pinch or two of salt. Mix well and set aside.
Yellow Pickled Radish 1.Slice each piece of radish into ½” thick slices, then cut each slice lengthwise into long thin strips. Your strips should be ½” thick and ½” wide. Place these on the assembly tray with the other vegetables.
Wood Ear Mushrooms 1.Pour marinated mushrooms into mesh strainer and drain off excess. Into a large non-stick frying pan or wok, add 1 Tablespoon avocado oil. When hot, add the mushroom strips, 1 Tablespoon sesame oil, ½ cup sake (rice wine), 3 Tablespoons water, 1 teaspoon salt, and ½ teaspoon fresh ground black pepper. Stir fry for about 5 minutes over high heat until liquid evaporates and garlic is tender. Remove from heat onto plate. ROLL THE KIMBAP 1.Lay your bamboo mat on a flat surface. Place one sheet of seaweed on it dull side up. Spread about ⅔ cup of rice (more if you like a lot of rice) on top, leave the last 2-1/2″ bare, but put a few small dollops on the very end of the gim to help seal the roll securely.
2.Place a narrow strip of each of your fillings side by side on the rice. Remember, this is not a burrito, so don’t overstuff it or you won’t be able to roll the kimbap well, and you risk having it fall apart.
3.Using both hands, fold the end closest to you towards the away end, rolling the mat. Lift it up the end of mat once the end of the seaweed touches the rice, and squeeze the roll gently though the mat.
4.Continue rolling, lifting the mat as you roll so it doesn’t get rolled into the kimbap. When you reach the end, gently squeeze the mat to firm the roll, then remove the mat. Place roll on a tray seam side down, and repeat process until you’ve used all your filling.
5.Rub a bit of sesame oil on your hand and gently smooth it into the finished rolls. Sprinkle with sesame seeds if desired.
6.Slice each roll with a sharp knife into ½” thick slices. Wiping your knife every few cuts with a wet paper or cloth towel makes the cutting easier and neater. “A bit of information about a common Kimbapp ingredient-food for thought creative use of black fungus strips (dried wood ear mushrooms) and a marinade.
What Are Wood Ear Mushrooms? If you’ve ever had hot and sour soup at a Chinese restaurant, you’ve had wood ear mushrooms (aka black fungus), before. Those thin dark strips mixed into the soup were rehydrated black fungus. The information on wood ear mushrooms below is from the website SpecialtyProduce.Com.
Description/Tastewood ear mushrooms used in vegan kimbap Dried Wood Ear mushrooms have the appearance of black trumpet mushrooms, the often large mushroom appearing thin and frail, curled tightly into itself exposing its snowy underside against its black cap. When reconstituted, its colors blend together, turning it into a large wavy silvery black mushroom paddle nearly seven times the size of its dried form.
The Wood Ear resembles the crunchy and gelatinous consistency of jelly fish or squid. It has a delicate forest aroma and it is virtually absent of flavor, utilized solely for its textural properties.le year-round.
Current Facts Wood Ear mushrooms, Auricularia Polytricha, have numerous aliases include tree ear, black fungus, Judas’ ear, jelly fungus, yung ngo, mu-er, ear fungus, kikurage, mokurage and aragekikurage. They received their given name because they look like ears growing out of trees. Nutritional Value Wood Ears are being studied for effects on blood, as they contain a compound that inhibits clotting. This mushroom may be beneficial in preventing heart attacks and strokes. In China, this mushroom is believed to enhance health and treat ailments when eaten regularly or brewed in a tea.”
With Kpop idols all the rage these days, all things Korean as well as Korean cuisine is now considered hip. Kim- seaweed, and bapp- rice, or Kimbapp is a favored lunchtime street fare snack commonly called korean sushi. It’s generally larger than a sushi roll and filled or more likely stuffed with vegetables alone or with egg and/or meat /fish or cheese, wrapped in rice surrounded by a nori wrap or seaweed sheet. Like sushi, it is often made with a bamboo sushi wrapper and sliced into rounds. I like to eat it dripped in soy sauce with wasabi, but Koreans generally eat it freshly made and by itself. The trick seems to be to not bite the Kimbapp rounds, but place an entire one it your mouth all at once and enjoy the blending of favors.
“Kimbapp, “is often part of a packed meal, or dosirak, to be eaten at picnics and outdoor events, and can serve as a light lunch along with danmuji (yellow pickled radish) and kimchi.. .It is a popular take-out food in South Korea and abroad, and is known as a convenient food because of its portability. It is usually well wrapped (traditionally with aluminium-foil, but now sometimes in paper)”.
“Etymology- The term gimbap was used in a 1935 Korean newspaper article, but at the time, the loanword norimaki was used as well. Norimaki, which borrowed from the name of a similar Japanese dish, was part of the Japanese vocabulary that entered into the Korean language during the Japanese occupation (1910–1945), when teaching and speaking Korean were prohibited. The two words were used interchangeably until gimbap was made the universal term as part of efforts to clear away the remnants of Japanese colonialism and purify the Korean language.”
“History -Production of gim in Gyeongsang and Jeolla Provinces is reported in books from the 15th century, such as Gyeongsang-do Jiriji and Sinjeung Dongguk Yeoji Seungnam] Eating cooked rice rolled in gim is also a long-standing Korean custom. Yeoryang Sesigi, a Joseon book from 1819, describes a dish called bokssam (복쌈; transcribed using the hanja 縛占, pronounced bakjeom in Korean). There are two conflicting versions of the origin of the modern form of gimbap. Some sources say it was derived from norimaki, a Japanese sushi variant introduced to Korea during the Japanese occupation. Other sources say the food was developed from the local tradition of rolling bap (cooked rice) and banchan (side dishes) in gim. Gimbap and norimaki now refer to distinct dishes in Japan and Korea: the former called kimupapu (キムパプ) in Japanese and the latter called gimchobap (김초밥; “gim sushi”) or norimaki (노리마키) in Korean.
“Gimbap usually contains more ingredients and is seasoned with sesame oil, while norimaki is rolled with fewer ingredients and is seasoned with rice vinegar. “
“Variants Chungmu-gimbap •Chungmu-gimbap (충무김밥) – Originating from the seaside city of Chungmu (currently Tongyeong), the dish features thinner rolls with an unseasoned surface and only rice as the filler ingredient. It is served with spicy ojingeo-muchim (squid salad) and seokbakji (radish kimchi). •Mayak-gimbap (마약김밥) – A specialty of Gwangjang Market in Seoul. Mayak translates as “drug”, a reference to its allegedly addictive and concentrated flavour. Small kimbap filled with carrots, spinach, and danmuji(yellow pickled radish) is sprinkled with ground sesame seeds and dipped in its pairing sauce made from soy sauce and mustard. •Samgak-gimbap (삼각김밥) – Literally “triangle gimbap”. This variety is similar to Japanese onigiri, and is sold in convenience stores in South Korea. Fillings vary greatly. The expiration date is 1 day, and has a calorific value of between 140 and 200 kilo calories usually. •nude gimbap – Unlike ordinary gimbap, the ingredients of the gimbap go inwards, and the rice comes out and covers the entire area. It is similar to Japanese style rolls, but uses ingredients used in Korean-style kimbap (hams, meat fillets, pickled radish, spinach, etc.) and is also served with cheese or sauce.”
Alternate recipe
“Tabbouleh (Arabic: تبولة tabūla; also tabouleh, tabbouli, tabouli, or taboulah) is a Levantine vegetarian salad made mostly of finely chopped parsley, with tomatoes, mint, onion, bulgur (soaked, not cooked), and seasoned with olive oil, lemon juice, salt and pepper. Some variations add garlic or lettuce, or use couscous instead of bulgur. . .”
“The Levantine Arabic tabbūle is derived from the Arabic word tābil, meaning “seasoning” or more literally “dip”. Use of the word in English first appeared in the 1950s. . .”
“Edible herbs known as qaḍb formed an essential part of the Arab diet in the Middle Ages. . .Originally from the mountains between Syria and Lebanon, tabbouleh has become one of the most popular salads in the [region.] The wheat variety salamouni cultivated in Syria, Beqaa Valley and Baalbek was considered (in the mid-19th century) [] particularly well-suited for making bulgur, a basic ingredient of tabbouleh.”
“In the Middle East, particularly Syria, Lebanon, Palestine, Israel, Jordan, Egypt, and Iraq, it is usually served as part of a meze. The Syrian and the Lebanese use more parsley than bulgur wheat in their dish. A Turkish variation of the dish known as kısır, and a similar Armenian dish known as eetch use[s] far more bulgur than parsley. Another ancient variant is called terchots. In Cyprus, where the dish was introduced by the Syrians, it is known as tambouli. In the Dominican Republic, a local version introduced by Syrian and Lebanese immigrants is called Tipile. In Iran and South Asia it is usually eaten with rice, bread and kebabs.”
Recipe by Ethan UK
True Scottish Shortbread Recipe by Ethan, UK
READY IN: 1hr 5mins SERVES: 28 YIELD: 28-30 Pieces
INGREDIENTS
7 ounces plain flour or 7 ounces all-purpose flour
2 ounces sugar
4 ounces butter (or any vegan butter, ie. almond)
1 pinch salt (small)
SERVING SUGGESTION:
Just on its own with a nice cup of tea or coffee, but also scrumptious on a plate with and/or dunked into a generous helping of creamy Cornish Dairy ice-cream and strawberries, jam (jelly) or fresh fruit.
https://www.food.com/recipe/true-scottish-shortbread-120644#activity-feed
Prep time 8 hours
Cook time 20 mins
Total time 8 hours 20 mins
the original falafel recipe hailing from Egypt, made with split fava beans and plenty of vibrantly green herbs . .
Serves: 6-8
Ingredients
Instructions
Reference
See also recipe for pumpkin scones and vegetable frittata
https://www.mattersofthebelly.com/taameyya-the-original-egyptian-falafel/
WORLD CUISINE
Longreads : The best longform stories on the web
The latest news on WordPress.com and the WordPress community.
WORLD CUISINE
Longreads : The best longform stories on the web
The latest news on WordPress.com and the WordPress community.
FOOD FROM ABROAD 