Are You Crazy For Pickling?

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Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille, France. The name comes from French dialectal bouillir ('to boil') and abaisser ('to reduce'). The dish originates from 19th-century France, but has a history much longer than that; it's been around since at least the year 1200 and possibly even earlier. Hummus is a dip or spread made from cooked, mashed chickpeas blended with tahini, olive oil, lemon juice, salt, garlic and sometimes cumin. It is popular throughout the Middle East and in many other countries around the world. The ancient city of Damascus in Syria is said to be where hummus was invented by Jewish people living there. In Israel today hummus is eaten for breakfast as well as lunch and dinner. It can be served warm or cold with pita bread or baguette slices that have been brushed with olive oil. Egyptian cuisine is a style of cooking that has been in existence since the time of the Pharaohs. It is characterized by the use of legumes, vegetables and fruits, with meat being more of a side dish, rather than the main course. Egyptian food consists of many different dishes that reflect Egyptian history as well as its multiculturalism. Chorizo is a type of sausage made from ground meat and dried red chili peppers. It is a popular ingredient in Spanish cuisine, where it may be grilled, fried or boiled in stews such as cocido or served with bread as an appetizer or tapas. Chorizo can be found fresh, smoked, or cooked and canned. In Spain there are two main types of chorizo: those made with only minced pork (known as chistorra) and those made with both pork and beef (chistorra blanca). The red pepper is pimentón which gives the characteristic color and flavor to this sausage; it also contains salt, garlic powder and paprika powder for extra flavor. Tahini is a paste made from ground sesame seeds. It is used in many Middle Eastern and Mediterranean dishes, including hummus and baba ghanoush. Tahini is also a staple ingredient in salad dressings and sauces. It can be described as a fusion and refinement of Central Asian, Caucasian, Middle Eastern, Greek and Balkan cuisines. Typical dishes included köfte (meatball), sarma (stuffed cabbage roll) and pilaf. Some of the most famous restaurants in Istanbul like Hacı Bekir and Ali Naci have their roots in Ottoman cuisine.

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Spanish cuisine is the cuisine of Spain. Spanish cuisine has its roots in the country's long history of social, political, and cultural development. The cuisine is heavily influenced by centuries of social and historical events: the country's geographical and cultural diversity, its long history of conquests and colonization, and its strategic location along both oceanic trade routes on one side and mountain ranges on the other (see History). Spanish cooking has also been shaped by major historic events that have taken place throughout Europe. For example, Hannibal brought his culinary knowledge from Carthage with him when he crossed over into Iberia via the Pyrenees after escaping from Gaul. The influence of Rome can be seen in many dishes that originated in Hispania; for example: paella Valenciana (a rice dish), tortilla de patatas (potato omelette) or arroz con leche (rice pudding). Medieval Arab influences have been found in Spanish food through methods such as saffron croquettes or almond milk". Tabbouleh is a Levantine Arab salad made of tomatoes, finely chopped parsley, mint, onion and bulgur. It is often mixed with lemon juice and olive oil. Tabbouleh is usually served cold as an appetizer or side dish.

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The word tabuleh comes from the Arabic word "tabula" which means "to chop". Parsley is an aromatic herb with a fresh and slightly bitter taste. It's high in vitamins and minerals such as vitamin C, niacin, magnesium and iron. It's also used as a garnish and flavoring in many dishes. The fava bean, known as the broad bean or field bean in England, is a species of legume native to the eastern Mediterranean region and west and central Asia. Fava beans are one of the oldest cultivated plants known. They have been found in Egyptian tombs dating to 3000 B.C., and they were one of the first crops planted by European settlers in North America. The Romani people migrated eastward across Europe carrying this crop with them, eventually crossing over into Asia where they became known as Bengal gram (literally “Bengal gram”). Harissa is a spice mix made from chili peppers, garlic and spices. It's used in North African and Middle Eastern cuisine. The main ingredient of Harissa is Red Chili Peppers with some other spices added to it.

Ras el hanout - Moroccan Spice Mixes: What It Is, Common Ingredients

Bulgur is a type of wheat that has been parboiled, dried and crushed into small pieces. This ancient grain is rich in protein as well as dietary fiber. Bulgur is often used in salads, pilafs and other dishes. Neapolitan cuisine is the cuisine of the region of Campania in southern Italy. It has much in common with Italian cuisine in general, and yet is distinctive in its use of ingredients, preparation, and presentation. The most notable difference between Neapolitan dishes and dishes from other areas of Italy is the use of vegetables (such as broccoli rabe or zucchini) that are not commonly found elsewhere. Baba ghanoush is a Middle Eastern dish that's generally made with eggplant and mashed together with garlic, lemon juice, tahini, paprika and olive oil.

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Always make sure to salt your food! This will keep you from getting bored of eating the same thing over and over again. Paella is a rice dish that originated in Valencia, Spain. It typically consists of chicken and seafood cooked in a pan. The paella pan can be found at any store that sells kitchenware or online at Amazon.com. The following recipes work well for those who have never cooked paella before: Koshary is a traditional Egyptian dish made with rice, macaroni, lentils, chickpeas and tomato sauce. It's a popular street food and also an important part of Egyptian cuisine. Koshary can be served as an entrée or as a side dish like other Mediterranean cuisines. Italian cuisine is a style of cooking that originated in Italy. Foods such as pasta, tomato sauce, and pizza were largely created in Italy and spread throughout Europe. Pasta is the most popular food in Italy. Italian cuisine has developed through centuries of social and political changes, with roots stretching to antiquity.

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The cuisine differs by region: many regions have an abundance of local specialties due to seasonal variations in climate, geography, culture and local produce availability. In Sicily they make their own cheese like caciocavallo; they also make their own wine called Marsala which is made from grapes grown on the island of Sicily itself Squid is a popular food in many countries and can be found in many dishes. Squid is especially common in Spanish cuisine, where it's often used to make the famous paella. In fact, squid ink has been an essential ingredient of paella since its creation by King Jaume I of Aragon, who introduced it at his wedding feast in 1274. Squid is also popularly cooked with risotto rice or pasta and served as a main dish or an appetizer. Sausage is made by stuffing ground meat into a casing. This can be done using the natural casings of animals, such as sheep or pigs, or artificial casings made from collagen or plastic. Sausage recipes include salami and chorizo. Sausages have been around since ancient times in many cultures. The word sausage comes from Latin saus meaning "pickled" and salsus meaning "salted". Sausages were invented as a way to preserve meat before refrigeration was available in homes; this practice continues today with fresh sausages that are cooked prior to sale or use. The word "sausage" comes from French , which means originally "to salt". It later changed to mean something that was smoked before being eaten (as opposed to its modern meaning). Semolina is a fine, pure starch made from durum wheat. It is used in many foods, such as pasta, couscous and dumplings. It's also used in breads and cakes. A type of flour made from durum wheat with low gluten content; used for pastas and desserts such as creme brulee