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80636 Dishes

Dried fruit
Breakfast

Dried fruit

Dried fruit is fruit from which the majority of the original water content has been removed prior to cooking or being eaten on its own. Drying may occur either naturally, by sun, through the use of industrial dehydrators, or by freeze drying. Dried fruit has a long tradition of use dating to the fourth millennium BC in Mesopotamia, and is valued for its sweet taste, nutritional content, and long shelf life. In the 21st century, dried fruit consumption is widespread worldwide. Nearly half of dried fruits sold are raisins, followed by dates, prunes, figs, apricots, peaches, apples, and pears. These are referred to as "conventional" or "traditional" dried fruits: fruits that have been dried in the sun or in commercial dryers. Many fruits, such as cranberries, blueberries, cherries, strawberries, and mango are infused with a sweetener prior to drying. Some products sold as dried fruit, like papaya, kiwifruit and pineapple, are most often candied fruit. Traditional dried fruits such as raisins, figs, dates, apricots, and apples have been a staple of Mediterranean diets for millennia. This is due partly to their early cultivation in the Middle Eastern region known as the Fertile Crescent, made up of parts of modern Iran, Iraq, southwest Turkey, Syria, Lebanon, Palestine, Israel, and northern Egypt. Drying or dehydration was the earliest form of food preservation: figs, dates or grapes which fell from the plant and were sun-dried may have been consumed by early hunter-gatherers as edible and more long-lasting and sweeter.
Sooji halwa
Breakfast

Sooji halwa

Suji ka Halwa or Mohan Bhog (Hindi: मोहन भोग, Sanskrit: मोहन भोग) is a type of halvah made by toasting semolina (called suji, sooji, or rawa) in a fat like ghee or oil, and adding a sweetener like sugar syrup, honey, or jaggery powder. It can be served for breakfast or as a dessert item. The basic recipe is made with just semolina, sugar or honey, ghee, and sometimes milk. Variations on this include dried or fresh fruits, nuts, shredded coconut, and other toppings. Wheat flour is often used as a substitute if semolina is not available, but virtually any starch can be used to make Suji ka Halwa. In Medieval Arabic cuisine, semolina halvah was made by roasting the milled wheat in butter and adding honey or sugar syrup to moisten the dessert. One recipe for hulwa a'jamiyya is made by boiling honey to create the syrup (diluted with water if needed) and garnished with pistachio and poppyseed. Milk can be added, as well as toppings like almonds, pistachios and pine nuts. Ibn Sayyar al-Warraq's 10th-century cookbook includes varieties made with carrots, apples and dates. Earlier according to some scholars, this dish was introduced to India by the Mughals, but the theory was discredited as it was already listed as shali-anna, present-day Kesari bat, in Manasollasa, a 12th-century work by a South Indian Chalukyan king, Someshvara III. In 14th-century Spain, semolina was cooked with almond milk, oil and optionally saffron for coloring. In India, suji ka halwa is made from semolina, ghee, and sugar; cardamom and milk, almonds and cashew nuts are added.
Bamiyeh
Dessert, Sweet

Bamiyeh

Tulumba or Bamiyeh is a deep-fried dessert found in Egypt, Turkey and the regional cuisines of the former Ottoman Empire. It is a fried batter soaked in syrup, similar to jalebis or churros. It is made from unleavened choux pastry dough (usually about 3 cm long) piped with a pastry bag using an open star or similar tip. It is first deep-fried to golden colour and then sugar-sweet syrup is poured over it when still hot. It is eaten cold. Tulumba literally means 'pump' in Turkish, deriving from the Italian tromba. The dessert is called pomba in Cypriot Greek and bombacık in Cypriot Turkish. In Armenian cuisine it may be called either pomp or tulumba (Armenian: թուլումբա). Tulumba features in Albanian, Serbian, Bosnian, Bulgarian, Macedonian, Greek (Greek: τουλούμπα), Azeri (Azerbaijani: Ballıbadı) and Turkish cuisines. The sweet is also found in Persian cuisine as bamiyeh (Persian: باميه), after the vegetable of the same Persian name (okra), due to its shape. In Hejazi it is called ṭurumba (Arabic: طُرُمْبَة) directly from Italian: tromba, but in Egyptian and some Arab cuisines it is called balaḥ ash-Shām (Arabic: بلح الشام), literally "Syrian dates" or "Damascene dates," though the name may have come from "şambali", another Turkish dessert (the "Şam" in "şambali" corresponding to "Shām" in "balaḥ ash-Shām" and both referring to Damascus). In Iraqi cuisine it is known as datli (Arabic: داطلي), directly coming from Turkish word tatlı. It is made from a yogurt[citation needed] and starch based dough, which is fried before being dipped in syrup. It is a special sweet often enjoyed at Iftar in Ramadan. It is also commonly sold alongside jalebi, which is prepared in a similar way, but arranged in a web-like arrangement of strips of dough.
Sooji halwa
Dessert, Sweet

Sooji halwa

Suji ka Halwa or Mohan Bhog (Hindi: मोहन भोग, Sanskrit: मोहन भोग) is a type of halvah made by toasting semolina (called suji, sooji, or rawa) in a fat like ghee or oil, and adding a sweetener like sugar syrup, honey, or jaggery powder. It can be served for breakfast or as a dessert item. The basic recipe is made with just semolina, sugar or honey, ghee, and sometimes milk. Variations on this include dried or fresh fruits, nuts, shredded coconut, and other toppings. Wheat flour is often used as a substitute if semolina is not available, but virtually any starch can be used to make Suji ka Halwa. In Medieval Arabic cuisine, semolina halvah was made by roasting the milled wheat in butter and adding honey or sugar syrup to moisten the dessert. One recipe for hulwa a'jamiyya is made by boiling honey to create the syrup (diluted with water if needed) and garnished with pistachio and poppyseed. Milk can be added, as well as toppings like almonds, pistachios and pine nuts. Ibn Sayyar al-Warraq's 10th-century cookbook includes varieties made with carrots, apples and dates. Earlier according to some scholars, this dish was introduced to India by the Mughals, but the theory was discredited as it was already listed as shali-anna, present-day Kesari bat, in Manasollasa, a 12th-century work by a South Indian Chalukyan king, Someshvara III. In 14th-century Spain, semolina was cooked with almond milk, oil and optionally saffron for coloring. In India, suji ka halwa is made from semolina, ghee, and sugar; cardamom and milk, almonds and cashew nuts are added.
Dried fruit
Side, Snack, Appetizer

Dried fruit

Dried fruit is fruit from which the majority of the original water content has been removed prior to cooking or being eaten on its own. Drying may occur either naturally, by sun, through the use of industrial dehydrators, or by freeze drying. Dried fruit has a long tradition of use dating to the fourth millennium BC in Mesopotamia, and is valued for its sweet taste, nutritional content, and long shelf life. In the 21st century, dried fruit consumption is widespread worldwide. Nearly half of dried fruits sold are raisins, followed by dates, prunes, figs, apricots, peaches, apples, and pears. These are referred to as "conventional" or "traditional" dried fruits: fruits that have been dried in the sun or in commercial dryers. Many fruits, such as cranberries, blueberries, cherries, strawberries, and mango are infused with a sweetener prior to drying. Some products sold as dried fruit, like papaya, kiwifruit and pineapple, are most often candied fruit. Traditional dried fruits such as raisins, figs, dates, apricots, and apples have been a staple of Mediterranean diets for millennia. This is due partly to their early cultivation in the Middle Eastern region known as the Fertile Crescent, made up of parts of modern Iran, Iraq, southwest Turkey, Syria, Lebanon, Palestine, Israel, and northern Egypt. Drying or dehydration was the earliest form of food preservation: figs, dates or grapes which fell from the plant and were sun-dried may have been consumed by early hunter-gatherers as edible and more long-lasting and sweeter.