Cooking from all over the world

Sushi Chinese Kitchen

Sushi is a popular Japanese food . Make sushi in Japanese cuisine from rice pickle with covered with slices of fish raw Msttalah skinned or wrapped rice around different fillings of seafood , vegetables or breakfast or fish eggs or red meat and encapsulate this fascia paper thin seaweed cohesion and spice again . May be a cover charge or raw sushi rice , such as fish and eggs , or cooked or Va . Sushi is usually eaten with sauce vehicle from the roots of a plant Allowasabi paste and soy sauce .Often confuses people , outside of Japan , in the understanding that the sushi rice ball covered with fish or as a raw fish itself , while raw fish only known in the kitchen as the Japanese sashimi


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 French cuisine

 Featuring French regional cuisine is very diverse in style and manner of the city to another , each region of France has a distinctive cuisine accepted by both the bourgeoisie and the peasants and other ordinary citizens of the areas .

    Paris • the Ile de FranceParis and the Ile-de- France are central regions where almost anything is available from this country due to joined the railways in this region . There are more than 9000 restaurant in Paris .

    Champagne .. Alsace and LorraineThe region of Alsace region highly vulnerable to German culture , especially in the kitchen because of the rapprochement with the German border , this wine and the wine and pork are the months of foods and beverages in the border region that the French

    Nord - Pas de Cali • • • Picardy • • • Brittany NormandyCoastal cities are spread out high quality seafood , spread there apple trees that are used in the manufacture of juice and some candy , such as applesauce , who called compotes For the purposes of fermentation -dropped , grown large quantities of wheat, sugar beet and chicory north of this region , this rationale is the French region best in the production of Ka Kheruchow and cauliflower , as they grow buckwheat widely

    The Loire Valley • central FranceThis area is characterized with fruit quality , especially cherry , pear, melon and strawberry , as characterized by those Almmntqh wealth of fish was not bad Baladhavy to livestock represented in the calves and cattle and goats, which are used in the making of cheese deluxe also specializes City " Orleans " to produce vinegar

    Lyon - Ron - AlpsThe area is famous Rhone Valley in fruits and vegetables , the area is also famous for Bryce poultry , sausages there in abundance in all of Lyon and the Savoy Alps , where the petition famous livestock

    Toulouse • • Kirsi • • AveyronFamed Region Jers French poultry , while famed region of Montagne Noire Banakang dry , and planted sorghum in abundance in the region for use in Tzmeben ducks and geese , as well as the production of corn porridge , produces there the best types of bread in France , produces There are also milk non- pasteurized user to produce Roquefort cheese in the Aveyron , and mineral water are produced in large quantities in this region as well.

 Breakfast (B), often made ​​up this quick meal of sliced ​​fat butters, French bread, au chocolat, with tea and coffee, have breakfast in the coffee shops, always early in the day

 FoodOnce for two hours of eating a meal mid- day, but in recent times has seen a trend towards the lunch hour , in some cities Minibuses still the idea of ​​two-hour lunch idea profitability , Sunday lunch is the biggest time and is taken always with the family, open restaurants usually for lunch at twelve o'clock pm and closes in the second half pm , some restaurants are closed at lunch time on Sunday and Monday .In large cities often deals with workers and students in the cafeteria food to work or school , which usually serve full meals , it is common for workers to grant food stamps as part of their entitlementsIn small towns , the workers often Miaudon to their homes for lunch at rest , the basic sandwich meal followed by some candy mostlyCan be found ready-made dishes in supermarkets and bakeries and budget pricesDinnerUsually consists of three parts , appetizer , main meal , cheese , dessert, the meal is often accompanied by bread , wine, mineral water , wine consumption has fallen recently in the young. Consumption of fruit juice has risen from 25.6 % in 1996 to 31.6% in 2002 . often restaurants open for dinner at 7:30 pm and stop taking orders between 10:00 pm and 23:00 . Many restaurants close for dinner on Sunday

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 Italian cuisine

 Today his image of Italian cuisine has evolved through centuries of evolution Btatherath social and political conditions . It can trace its roots back to the fourth century BC . The biggest influence on Italian cuisine was the discovery of the New World , who helped in the formation of a large part of what is known as the National Italian cuisine today in order to bring food items discovered in the Americas , such as potatoes , tomatoes, peppers , corn and cocoa . These findings did not appear within the food Italian cuisine prominently until the eighteenth century . The famous Italian pasta as rumored ties to and from China with Italian traveler Marco Polo brought with him while noodles ( pasta Alaspajta ) and the method of manufacture of flour or rice , water, eggs and otherSaffronComponents of the dishes vary by region . There are many regional dishes that have become big on one level and nationally and regionally. And many of the dishes that were once regional , spread in various forms all over the world . Foremost of these dishes, pasta , pizza, lasagna and ravioli and Alcanelaun and tiramisu and other dishes .Cheese and wine are also two components of Italian cuisine , and played different roles on the regional and national levels with multiple variations , and each connects manufacturing bases documented original. Such as coffee , and more specifically espresso coffee that has become an extremely important part of the Cultural Italian cuisine

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 Spanish Kitchen

.Spanish cuisine belongs to the kitchens of the Mediterranean basin , which is characterized by frequent Khaddroadtha and its fruit , as it constitutes an essential element of seafood . And the presence of olives and olive oil in that region distinguishes it from others. Spain has lived and coexisted with the cultures of other countries , thus affecting the ways cooked food and also resulted in thousands of recipes good taste and appetite. It features Spanish cuisine using fresh fish and vegetables and using herbs that give food a good flavor . Do not enter chili cooking in a fundamental way the Spanish or Mexican cuisine , unlike some kitchens Arab spite of the great similarity between those kitchensChanging the dining table between the north and south of Spain . In the north, the intervention of meat and fat in food, while the south Vicef belonging to the Mediterranean basin and many eat the fish and marine life .

Of the most important characteristics of Spanish cuisine :

    Bowls and soups containing vegetables and nuts almonds.
    A lot of fish, shrimp and mussels , which includes the preparation vegetables .
    Use olive oil in food processing .
    Use of black olives and green to give a distinctive flavor to the food.
    Using the crown of the sea and a few spices and green herbs .
    Vegetables and formations chopped into small pieces and Manafth Bakwamha ( a few hit or grated ) .
    Vegetables are the predominant eggplant and peppers kinds of red and yellow and green peas, green beans, dry red and white .
    Frequent use of garlic in some dishes .It is rare to provide sauce , and provide authorities with no seasoning except the olive oil and vinegar , salt and black pepper

Spanish dishes

Spanish cuisine contains a number of very large and diverse dishes, including:

     Paella (rice with saffron).
  
    Tortilla potatoes (potato omelet).      Botifarra.



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 Japanese cuisine

The evolution of the kitchen in Japan over the centuries as a result of many political and social changes . The biggest change was in the Middle Ages and paid by the elite class with the reign of shoguns . At the beginning of the modern era tremendous changes have taken place on the Japanese cuisine as a result of the influence of other cultures , particularly Western culture .
Modern term that refers to the " Japanese cuisine " ( Nihon ryori , or Achoko ,) and refers to the traditional Japanese foods similar to what was found before the end of national seclusion in 1868 . In the broader context of the meaning of the word, can include ingredients or foods or cooking methods that came from abroad from abroad , and developed by the Japanese to make it their own . Japanese cuisine is famous for its focus on seasonal food (, Sean )  , and the quality of the components of the offer

 Basic foodstuffs Hochoko

There are many essential nutrients that are part of Japan's national cuisine today. And enumerate below some of the most common foods:

Rice ( gohan ', )

    Offers rice in Japan is often in the form of short- grain Japonica. In the traditional mode offers rice in a bowl conical , and called gohan  or Michi generally do not refer to the final word , but by males ) . But when he presents the rice in a dish such as the shape is called the Western Rice after the English word " rice " ) . Some other rice dishes Ocayo , donburi ( " bowl " ) and sushi.Pasta ( Maine - Roy , )

    Is eating pasta in a lot of cases, replace the rice in the meal. They appear in many dishes, soups , or served cold with a dipping sauce .Bread ( Pan ,)

    Bread ( the word " that" is derived from Portuguese pão ( not a word in the original Japanese language , and bread in Japan is not considered traditional Japanese food , but since it emerged in the nineteenth century and became widespread.

There are many dishes that are today part of the national cuisine of Japan . Listed below are some of these dishes :

    ( Okazo ,)

    Dishes, grilled dishes and stir-fried ( Aakimuno ) such as yakitori , dishes , boiled ( Nimono ), dishes reddish ( Atamh - Mono ), dishes are steamed ( Moshimono ), and the dishes are fried in oil) Agha - Mono , sashimi , soups ( Suemuno Hirōmono )), Pickles , Mmlhat , food marinated ( Tsukh - Mono, ATI - Mono , Sono - Mono (), Chinma

    | Sweets and snacks ( Oukashe , Oyatsu ))

    Japanese sweets and Agashi , ), Japanese sweets old fashioned ( Dagashi ), Western desserts ( Aogache ,), sweet bread ( that Kashi ,)

    Tea and other beverages
    Flavorings and spices

 Imported foodJapan included many imported foods from around the world (mostly from Asia, Europe , and to a lesser extent in the Americas ) in her kitchen and has adapted throughout history to make it fit the Japanese people .Ingredients

 List of ingredients in Japanese cuisine :

    Rice
    Beans
    Eggs
    Flour
    Fruit
    (Wheat gluten )
    Meat
    Mushrooms
    Capillary
    Soy products
    VegetablesMany types of seafood are part of Japanese cuisine . Enumerate the following are only the most common species , and freshwater species include :

    Seafood
    Fin fish
    Marine mammals
    Oysters
    Crab ( Kani )
    Seafood processing
    Seaweed

  

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Indian food recipes

Cinnamon Rolls Recipe 

 My most favorite festive season is here and nothing beats the warm baking aroma that whiffs through my home on a cold winter morning! :) Wishing all my dear readers who are celebrating, a blessed Christmas and happy holidays! I have been baking away a good part of the morning and our Christmas breakfast menu included gooey cinnamon rolls, savory muffins with peas and corn, smoked barbeque sausages and stuffed omelette. I enjoyed baking this particular cinnamon rolls recipe that I have adapted from the Pioneer Woman's food blog. What I love about this recipe is its simplicity, it is eggless, requires only one rise and unbelievably delicious. Warm, fluffy, gooey and super soft buns bursting with aromatic cinnamon flavor

  This ultimate Christmas breakfast did not take me long to bring together as it does not require a lot of preparation. The dough / rolls can be made in advance and refrigerated overnight so that its a breeze to bake the next day morning. Do use a string or dental floss to cut the rolls. You can increase the amount of sugar in your filling to 1 cup if you like your rolls on the sweeter side. The next time I bake them, I will use brown sugar for the filling and flavor the glaze with coffee. Do try this perfect holiday breakfast that is sure to win the hearts of your family and friends

Ingredients

Milk - 2 cups, approx
Vegetable oil - 1/2 cup OR melted butter
Sugar - 1/2 cup
Active dry yeast - 2 1/4 tsp
Maida - 4 cups + 1/2 cup to 3/4 cup extra
Baking powder - 1/2 tsp
Baking soda - 1/2 tsp
Salt - 1/2 tbsp
For filling:
Butter - 1/2 cup, melted (approx)
Sugar - 3/4 cup (fine granulated sugar)
Cinnamon powder - 2 1/2 - 3 tbsps
For Icing / Glaze:
Powdered sugar - 1 cup
Vanilla extract - 1/2 tsp
Whole milk - 2 tbsps

Method

In a large wide stainless steel bowl, add milk, oil and sugar and heat on medium flame for 2 to 3 mts till hot on touch. Turn off flame and allow to cool to luke warm. Sprinkle yeast over this milk mixture and allow to sit for 2 mts.Add 4 cups of flour to the yeast mixture bowl and stir until just combined and cover with a kitchen towel. Set aside in a warm area of ​​your kitchen for at least an hour.After one hour, remove the kitchen towel and add the baking powder, baking soda, salt, and the remaining 1/2 cup flour. Mix thoroughly and and add a little more flour if necessary. Now the dough is ready to prepare rolls.Preheat the oven to 190 C. To prepare the rolls, dust your work surface with a generous amount of flour and roll the dough into a large thick rectangle, approx 30 "X10" in size. Refer the picture above.To prepare the filling, pour 3/4 cup of melted butter over the surface of the dough and use your fingers to smear the butter all over. Sprinkle cinnamon powder all over followed by 3/4 cup of sugar.Now, slowly roll the rectangle tightly towards you using both hands. Roll tight and its alright if the filling oozes. Pinch the ends of the log.Use a string or dental floss to cut 1 1/2 "slices off the log. Grease a round or square cake pan and place the slices, being careful not to overcrowd since they will rise. Cover with a kitchen cloth and allow to sit for 20 mts.Remove the kitchen towel and bake the rolls for 15 to 18 mts or until golden brown. Do not over brown them.While the rolls are baking, make the icing. In a bowl, add the powdered sugar, vanilla extract and milk and mix together until smooth. You may replace the milk with cream or coffee. For a thicker glaze, you can add more powdered sugar.Once the rolls have baked, remove the pan from the oven and immediately drizzle icing over the top and all around the edges. Serve warm.

Tips

After Step 4, you can use the dough right away, or refrigerate for up to 2-3 days, punching down the dough if it rises to the top of the bowl.

     You can use skimmed milk or whole milk to prepare dough.

     Just before serving, drizzle the cinnamon rolls with glaze.

     String or dental floss works best to cut the rolls into smooth slices.

     I have used an 8 "round cake pan and 8" X8 "square cake pan.

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Greek cuisine

Greek cuisine is a Mediterranean cuisine, sharing numerous characteristics with Middle Eastern [citation needed] cuisines of the region. Contemporary Greek cookery makes wide use of olive oil, vegetables and herbs, grains and bread, wine, fish, and various meats, including lamb, poultry, rabbit and pork. Also important are olives, cheese, eggplant (aubergine), zucchini (courgette), and yogurt. Greek desserts are characterized by the dominant use of nuts and honey. Some dishes use filo pastry.

Mezés is a collective name for a variety of small dishes, typically served with wines or anise-flavored liqueurs as ouzo or homemade tsipouro. Orektika is the formal name for appetizers and is often used as a reference to eating a first course of a cuisine other than Greek cuisine. Dips are served with bread loaf or pita bread. In some regions, dried bread (paximadhi) is softened in water
History

Greek cuisine has a long tradition and its flavors change with the season and its geography. Greek cookery, historically a forerunner of Western cuisine, spread its culinary influence - via ancient Rome - throughout Europe and beyond. It has influences from the different people's cuisine the Greeks have interacted with over the centuries, as evidenced by several types of sweets and cooked foods.
It was Archestratos in 320 BC who wrote the first cookbook in history. Greece has a culinary tradition of some 4,000 years. Ancient Greek cuisine was characterized by its frugality and was founded on the "Mediterranean triad": wheat, olive oil, and wine, with meat being rarely eaten and fish being more common. ] This trend in Greek diet continued in Roman and Ottoman times and changed only fairly recently when technological progress has made meat more available. Wine and olive oil have always been a central part of it and the spread of grapes and olive trees in the Mediterranean and further afield is correlated with Greek colonization.The Byzantine cuisine was similar to the classical cuisine including however new ingredients that were not available before, like caviar, nutmeg and lemons, basil, with fish continuing to be an integral part of the diet. Culinary advice was influenced by the theory of humors, first put forth by the ancient Greek doctor Claudius Aelius Galenus. Byzantine cuisine benefited from Constantinople's position as a global hub of the spice trade.

Overview

The most characteristic and ancient element of Greek cuisine is olive oil, which is used in most dishes. It is produced from the olive trees prominent throughout the region, and adds to the distinctive taste of Greek food. The basic grain in Greece is wheat, though barley is also grown. Important vegetables include tomato, aubergine (eggplant), potato, green beans, okra, green peppers, and onions. Honey in Greece is mainly honey from the nectar of fruit trees and citrus trees: lemon, orange, bigarade (bitter orange) trees, thyme honey, and pine honey. Mastic (aromatic, ivory coloured resin) is grown on the Aegean island of Chios.
Greek cuisine uses some flavorings more often than other Mediterranean cuisines do, namely: oregano, mint, garlic, onion, dill and bay laurel leaves. Other common herbs and spices include basil, thyme and fennel seed. Persillade is also used as a garnish on some dishes. Many Greek recipes, especially in the northern parts of the country, use "sweet" spices in combination with meat, for example cinnamon and cloves in stews.
The climate and terrain has tended to favour the breeding of goats and sheep over cattle, and thus beef dishes are uncommon. Fish dishes are common in coastal regions and on the islands. A great variety of cheese types are used in Greek cuisine, including Feta, Kasseri, Kefalotyri, Graviera, Anthotyros, Manouri, Metsovone and Mizithra.
Too much refinement is generally considered to be against the hearty spirit of the Greek cuisine, though recent trends among Greek culinary circles tend to favour a somewhat more refined approach.

Dining out is common in Greece, and has been for quite some time. The Taverna and Estiatorio are widespread, serving traditional Greek home cooking at affordable prices to both locals and tourists. Recently, fast-food has also become more popular in Greece and Europe, with local chains such as Goody's springing up, but the McDonald's have mainly closed down. Although fast food is gaining popularity and many major fast-food chains have opened all over Greece, the Greek people still rely primarily on the rich and extensive repertoire of Greek cuisine. In addition, some traditional Greek foods, especially souvlaki, gyros, pita such as tyropita and spanakopita (respectively, cheese and spinach pie) are often served in fast food style

Origins

Greece has an ancient culinary tradition dating back several millennia, and over the centuries Greek cuisine has evolved and absorbed numerous influences and influenced many cuisines itself.
Some dishes can be traced back to ancient Greece: lentil soup, fasolada, retsina (white or rosé wine flavored with pine resin) and pasteli (candy bar with sesame seeds baked with honey); some to the Hellenistic and Roman periods: loukaniko (dried pork sausage); and Byzantium: feta cheese, avgotaraho (cured fish roe) and paximadi (traditional hard bread baked from corn, barley and rye). There are also many ancient and Byzantine dishes which are no longer consumed: porridge as the main staple, fish sauce, and salt water mixed into wine.
Many dishes are part of the larger tradition of Ottoman cuisine and their names reveal Arabic, Persian or Turkish roots: moussaka, tzatziki, yuvarlakia, keftethes, boureki, and so on. Many dishes' names probably entered the Greek vocabulary during Ottoman times, or earlier in contact with the Persians and the Arabs. Some dishes may be pre-Ottoman, only taking Turkish names later; Ash and Dalby, for example, speculate that grape-leaf dolmathes were made by the early Byzantine period.

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Specifications Mexican Kitchen

Recipes Mexican delicacies from the kitchen

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 Moroccan kitchen

 The Moroccan cuisine since ancient kitchens of the most diverse in the world., And the reason is due to the interaction of Morocco with the outside world for centuries. Moroccan cuisine is a mix of Berber and Arab cuisine, Moorish, Middle Eastern, Mediterranean and Africa. Moroccan cooks in the kitchen over the centuries in each of Fez, Meknes, Marrakesh, Rabat and Tetouan are creating the foundation of what is known as Moroccan cuisine today, as that Moroccan cuisine is the first Arab and Africa, and the second in the world after France.

The use of spices

Tsthaddm spice widely in Moroccan cuisine. The import of spices to Morocco began thousands of years ago, and many elements, such as saffron Taleweni of mint and olives from Meknes, and oranges and lemons from Fez, local products. The group of spices include cinnamon, cumin (cumin), Alkhrkom (Curcuma) Skinajabir (Ginger) to Abzar (pepper black), Althmirh (red pepper), anise seeds, sesame seeds, Ksbur (coriander) Maadnos (parsley), thyme, celery, saffron Beldi (saffron) and mint.

 Lunch is the main meal, with the exception of the month of Ramadan. The official way to make the meal begins with a series of hot and cold authorities, followed by tagine. Eat bread with every meal. Often be the next dish of sheep meat or chicken, couscous, followed by meat and vegetables. Then end of the meal offers a cup of mint tea is common in Morocco. It is common among Moroccans use three fingers of their hands to eat, and the use of bread.

. Morocco's main meal most prevalent among people is a very old couscous has devised Amazigh .Chicken is the most popular types of meat, which is eaten in Morocco . Addressed the most red meat in Morocco is beef and lamb . It consists among sheep in North Africa, a lot of the fat is concentrated in the tail, which means that the Moroccan pregnancy does not have a sharp flavor , which is usually when the sheep and give them a taste of Western undesirableAmong the most famous dishes are Amazigh Moroccan couscous , Albestalh , Almrozih , tagine , Tunjah , Azaaloc , Albesarh , harcha , Malawi , Alpegrer and calories . Although the latter is a soup , it is a complete meal and usually served with dates during the month of Ramadan .

.The most popular drink is green tea with mint . Traditionally, it is a good mint tea in Morocco, a form of art and drink with friends and family members is one of the most important rituals of the day. Method of pouring the tea is as important as its quality. Coupled with the provision of tea cones or sugar cubes .Moroccan fast food == ==Sale of junk food in the traditional street is common for a long time , and the best example of this is the Jemaa El Fna square in Marrakech . Starting from the eighties , began the emergence of new restaurants that offer "bocadillo" ( a Spanish word for sandwich , and is used widely in Morocco ) . And is bocadillo baguette baguette stuffed with power and one of the types of meat , or something like that from the tortilla, which is also a term used widely in MoroccoDuring the nineties , began to show a new trend . Dairy shops and new products ( Mahlbh Moroccan Arabic ), where spread throughout cities in Morocco . Mahlebatt generally provide that all types of dairy products , juices , and breakfast as well as bocadillos, where it competes strongly with restaurants scattered years ago .The country also witnessed in the late nineties opening Agencies multinational fast food chains , especially in the big cities Kmcdonnalds 









 .

 Algerian kitchen

Algerian cooking relies on olive oil, black pepper and chili, and wheat flour, mutton, and many vegetables and spices

. Journey Kitchen Algerian start of some of the dishes economic origins of cooking derived from the kitchen Amazigh traditional Turkish cuisine , Spanish cuisine , Italian cuisine , Arabic cuisine , French cuisine and Tamazight old , consisting of herbs , grains and vegetables fresh or dried , and still be welcomed to this day in rural areas and cities. Then the coming of the Islamic civilization was quoted to us, secrets kitchens Baghdad , Cairo, and Cordoba . Then enter the Turks Zadeh richer Boclat multiple Kalmchaoui and desserts.In the modern era , as a result of this historic momentum and the effects of the other led to the great diversity in this kitchen , differing significantly from one region to another , this course may be differences , slight differences sometimes be drastic , sometimes the other. It is important to also point out that the French cuisine , despite his riches , did not affect much in the Algerian kitchen (although its survival more than 130 years ) , for various reasons , including differences in religion and haram and halalThere I said despite the impact of the limitations in cooking some fish and seafood albeit mildly of Spanish cuisine .

Is a grain - potatoes - tomatoes - carrots - onions - rice - bread - coffee - sugar - garlic - dry beans ( lentils - cowpea ) , not to mention the milk and dairy products , and oils and their derivatives , more nutrient reliable Algerian citizen , and comes in the foreground potatoes and milk.According to official figures released by the Ministry of Commerce Algeria imported in the second half of last year and early this year, 89 thousand tons of potatoes to meet the needs of its citizens , though it produced 53.3 million quintals of them , however, that this huge amount has not fulfilled what is needed and resulted in the " scarcity " and " expensive . " The same thing with milk , which is produced Algeria by not more than two billion and 200 thousand liters per year , while the total consumption of three million liters of milk , which represents a deficit of up to 800 thousand liters each year , a fact which forced the authorities to spend 600 million dollars a year to meet the increasing demands on this biological material . :

 System is based in Algeria on eating three main meals breakfast and Ikhz at or before the eighth - taking into account working hours , which generally begins at eight o'clock - which is usually coffee with milk , bread , butter and jam. Then, when the mid- day lunch is taken and that are a major component of eaters ( or couscous broth or fish ... or by season . ) With the authorities and fruit or carbonated water ... ) and then the evening coffee , although not essential and irreplaceable is the coffee or green tea with bread and usually Maystgny on bread or pastries traditional sweets or even Albescott without a lot of eating to come in the last dinner , a main meal for the Algerians , so even when you invite relatives and friends are usually at dinner . And rely on the power of appetizers and soup , then the main eaters that are either seasonal broth with vegetables or fish dish of seasonal purchasing power of the people .Staff of the full banquet in AlgeriaFirst the soup : calories or a drink or under ( broth ) . With hors d'oeuvres and a variety of salads .Second broth : be either seasonal vegetables, or so-called Bamahmr in addition to other types of authorities and other green CalffilThird: The broth is sweet : and be either raisins or prunes or dried apricots .Fourth, can roast Alqachoc either a half or all of the rib cage rib cage while the shoulder or any large piece of meat .Fifth Almesfov : couscous and be decorated with Alqrvo and many desserts .Finally, green tea with nuts or coffee with desserts in the Middle Algerian .

Food Algerian

Algerian breadKnows the kitchen Algerian multiple types of bread and often prefer Algerians prepare this bread at home instead of its procurement from bakeries, Atong bread Algerian varies civilizations and cultures that passed through the history of Algeria Great , here are some species, as well as tips that Tgdenha useful in order to Ante sister and your family also claimed the oldest order the easiest way to prepare and bake beautiful gorgeous rich at the same time , and is considered Almtalua kind of bread granulated and especially in the month of Ramadan , eaters appetite among Algerians in the days of RamadanSoupThe soup of the most important meals in Algeria, so he does not complete any feast or call when Algerian families without s Tbtda soup which is also the case in the Klone cooking Algerian differs from one point to another is ongoing at the east and soup in the capital and calories in the West and Chich in the south

 Couscous

 The couscous badge and a symbol of all the Maghreb region , taking fame. Obviously, this dish is as old as the Amazigh history.It is not just a recipe of recipes kitchen Algerian Where confuse a set of components Alzivh but is rightly considered a cultural identity of the region , including the magnitude of the meaning . So we can not identify the habits of a region without reference to what Ictenze of jewels cooking on her head , of course couscous because of its from an intimate relationship with this community. It has also become couscous channel carries a set of real-life stories and fairy them so can not talk about its location was an old or modern was a private or public or Sarah was painful and it was mentioned only .Often linked to those in the mother as she sat on the skin of a lamb ( Alheidorh ) and second legs in front of the bowl and a lot of pots and pans and sieves . And the women around them : the first and second going Fl ( screen in ) and third evaporation over much and they talk and they exchange Eetmazhan time Ichagern times.The couscous is a symbol of the traditions of the Algerian party , marriage , circumcision , and several funeral .... It represents the link between the family and so you see them on Friday devoted to a day of rest weekly lunch that day, that is not to the couscous .The roots of couscous in the region are as old as the people that we can not Nrbth the advent of civilization without the other , but the combination broth mixture of various types of vegetables , including fresh , dried and a lot of spices and meat if it is a combination of those civilizations and Msohrh her ​​. Hack and some recipes :

    Couscous with chicken .
    Couscous with milk .
    Couscous Arabs
    Barcox
    Couscous whale
    Couscous with greenery .
    Couscous Balasbana .
    Couscous Kabylie .
    Muammar couscous .
    Mesfov Paljlbana .
    Mesfov Constantine.
    Couscous with dates .
    Orvis Zarawi
    Foolishness chicken .
    Foolishness raisins .
    Couscous debris .
    Couscous Balkhlie .
    Yield .    Couscous with beans

 Kitchen steppe

Rich steppe zone Amomaalgelovh and Laghouat particularly diverse cuisine comes on top of couscous famous food. So what of the occasion or celebration only be present in the region where the famous food any couscous, which was dominated by the importance and prevalence of the designation "food." And food "couscous" Laghouat is characterized by its composition and taste of what is known about this food in other cities

.There are dishes and other often attend in ceremonial occasions deployed in this region and areas Alshbah neighbors are still in circulation , despite the impact of each of the foods originating in western and oriental in recent years. This is the most famous : photographer , grilling, yield , Alchich : ( Chich normal Palmriq and meat , Chich Frick , like its predecessor , however, used the parched grain , a green wheat skim in the spring and contested by other serious and Adch , Chich Mvlqh a Chich cooked in water and salt, ie, without broth ) and Alchich or rather Dshichh result from the millstone hard wheat is said Dch any cut to pieces infinitesimal does not live up to be flour are class before the flour directly used for grinding mill stone from the era before the Romans called molar , from here draw meaning Chich is soup Palmriq and Dshichh is the raw material for making a wheat Madch and Henk ßáÉ other Veseltha called soup charba used where Sbaqata Spaghetti small or fragmented to small pieces and of course Palmriq Allham or chickenWest Almesfov == couscous or without gravy , Alchkhuchh , Albosslua , Alprobora , Alervais , denominations , bread Baldoa = Mahajp , bloated , calories ( another type of Alchich However Awad Aldshichh learned from the millstone Asaml wheat flour extracted from semolina ) ; There is no food live up to the ranks of dishes can be considered sweeteners such as masculine , Alambss , fattened , burned , Ambassnj , Alpegrbr , crumbs , unleavened bread = Almtalua without yeast , Albesash and made ​​with flour , dates and Henk types including Kalpokaawalh bringeth forth Basameed and dates ( exact draws from semolina, locally called Chich thin) and Henk balls of Albesash called Alkaabosh said Kaabosh kitty where they constitute Albesash the form Kaabosh making it easier to carry to be Gmaoua loyalists and herdsmen , Tmana , confused mchaocha, Almeskucha , Alroana , jerky , a meat Alajafv slasher and salted , encoder , Alhurcm , Colostrum , blunt = milk powder , Alrzizh = blunt Merfosh dates , Lord annexation ra = date paste , juice Allaqma = bark , palm Aelchenan == milk , cheese , Raib .

    The bread , which deals in the region in general is Almtalua It is considered the national bread of Algeria and notes taken in Algeria more than internal coastal mega-cities . Henk and some types of it more healthy Kbz ( Alexra ) and barley bread triticeum and Milli unleavened bread . 










 

 Syrian kitchen

.Syrian cuisine kitchen a rich medley derives its diversity of nature and the Syrian regions and cities every city and region of Syria have Maemezha of dishes between Damascus and Aleppo , Homs, Hama and the cities of the Syrian coast and the island Syria , Deir ez-Zor and Raqqa and the desert and mountainous areas in Latakia and endosperm and Damascus this is what made Syrian cuisine is very rich Botabaqh Tutorials appetite numerous >To roam between dishes appetizers Syrian many diverse to cuisine and dishes President of cuisine Syrian innovative thoroughbreds and grill Syrian kebabs Halabi known and kippah distinctive types in Aleppo and meat Bjeen and plate maize and Aleppo , pies , pastries and Syrian ice cream Damascene and his stall princes and rift maize and beans Halabi fava and appetizers famous Aussie and sweets Damascene in Damascus ( sweets Syrian ) the most famous inside and outside Syria , to fish and the bounties of the sea in Lattakia and Tartous and Arwad to Mahashi and Aliberq and sweet dishes and types of distinctive and the sweetness of the cheese in each of Homs and Hama to okra distinctive and kebabs Dairi and kebab eggplant in the cities of the Euphrates Diralzor and tenderness , to Mansaf famous Arab in the endosperm and a shield , to the great diversity in desserts , salads and appetizers Syrian appetite and main dishes as genuine and distinct areas .What distinguishes Syrian cuisine many of cuisine traditional old renewable thoroughbreds and the types of appetizers, salads many grills kippah and drinks such as syrup , berries Shami black syrup Kamaruddin and licorice and tamarind and yogurt Alaaran , and when talking about Syrian cuisine has to be mentioned most popular types of confectionery sweets Damascene ( oriental sweets ) Syrian famous known in all Amola forget the famous chef cook behalf Barhoum

 Food Syrian Syrian cuisine kitchen a rich medley derives its diversity of nature and the Syrian regions and cities Each city has Maemezha of dishes between Damascus and Aleppo , Homs, Hama and the coastal cities and island area and the desert and mountainous areas this is what made Syrian cuisine is rich Botabaqh appetite and Hloyate famous in all Amoosahmt city of Aleppo Availadtha sectoral ancient to improve and increase the many dishes on the kitchen Syrian especially families that own land in the Syrian depth any brigade Iskenderun , where wheat is grown bathymetric brown and this proportion to the land of depth and these families family Kayali and BARMADA and Kikhia where due for these families credited Boclat glomeruli and Mahashi whom it's spread to Halbeyen General and others.