Israeli cuisine | Wikipedia audio article
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Israeli cuisine
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SUMMARY
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Israeli cuisine (Hebrew: המטבח הישראלי ha-mitbaḥ ha-yisra’eli) comprises both local dishes and dishes brought back to Israel by Jews from the Diaspora. Since before the establishment of the State of Israel in 1948, and particularly since the late 1970s, an Israeli Jewish fusion cuisine has developed.Israeli cuisine has adopted, and continues to adapt, elements of various styles of diaspora Jewish cuisine, particularly the Mizrahi, Sephardic and Ashkenazi styles of cooking. It incorporates many foods traditionally eaten in other Middle Eastern and Mediterranean cuisines, and foods such as falafel, hummus, msabbha, shakshouka, couscous, and za'atar are now widely popular in Israel.Other influences on the cuisine are the availability of foods common to the Mediterranean region, especially certain kinds of fruits and vegetables, dairy products and fish; the distinctive traditional dishes prepared at holiday times; the tradition of keeping kosher; and food customs specific to Shabbat and different Jewish holidays, such as challah, jachnun, malawach, gefilte fish, hamin, me'orav yerushalmi and sufganiyot.
New dishes based on agricultural products such as oranges, avocados, dairy products and fish, and others based on world trends have been introduced over the years, and chefs trained abroad have brought in elements of other international cuisines.
Muerras de carne picada caseras Casher (burekas). בורקס בשר תחון ביתי כשר
Muerras de carne picada caseras Casher (burekas) !בורקס בשר תחון ביתי כשר
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Programa exibido no dia 22 de novembro de 2018
O Chefe Ediclaudio ensina a preparar um delicioso prato árabe.
INGREDIENTES
• 1 kg de farinha ⠀
• 200 gramas de margarina ⠀
• 15 gramas de sal ⠀
• 100 ml de água morna⠀
recheio: ⠀
• mussarela e requeijão ⠀
• 50 gramas por unidade em média + uma colher de sopa de requeijão⠀
⠀
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Samosa
A samosa /səˈmoʊsə/ or samoosa is a fried or baked pastry with savory filling, such as spiced potatoes, onions, peas, lentils and sometimes ground lamb, ground beef or ground chicken. They may or may not also contain pine nuts. The samosa originated in the Middle East (where it is known as sambosa) prior to the 10th century. They were introduced to South Asia (India, Pakistan) during the Muslim Delhi Sultanate when cooks from Middle East and Central Asia migrated to work in the kitchens of the Sultan and the nobility. Its size and consistency may vary, but typically it is distinctly triangular or tetrahedral in shape. Indian samosas are usually vegetarian, and often accompanied by a mint sauce or chutney. With its origins in Uttar Pradesh, they are a popular entree appetizer or snack in the local cuisines of South Asia, Southeast Asia, Central Asia and Southwest Asia, the Arabian Peninsula, the Mediterranean, the Horn of Africa and North Africa. Due to cultural diffusion and emigration from these areas, samosas are today also prepared in other global regions.
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