DOCSLIB.ORG

{PDF} Simply Persian Cuisine Ebook, Epub

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
{PDF} Simply Persian Cuisine Ebook, Epub SIMPLY PERSIAN CUISINE PDF, EPUB, EBOOK Nadereh Naderi | 92 pages | 14 Jan 2010 | Xlibris | 9781450008778 | English | Bloomington IN, United States Simply Persian Cuisine PDF Book Chelo kabab koobideh. My mum usually cooks dolmeh Felfel with green bell peppers but I used colored bell peppers for this recipe. Lamb and Asparagus Stew Rating: Unrated. Newly added. Learn how to enable JavaScript on your browser. Go ahead This rice goes well with most fish and meat dishes. Fried or grilled eggplants are used in a variety of foods. Rating: Unrated. Watch all of Season 1 as Frank Pinello explores the incredible world of pizza from Chicago's deep dish to the New York 'fold'. Tahdig is usually not printed on the menu, so you may have to ask for it. Among all types of rice, Iranian rice is one of the most delicious and well cooked. Create your own feast with spiced fritters, aubergine dip and plenty of salads, then serve a Persian twist on the Eton mess. Duck Fesenjan Rating: Unrated. Slow Cooker Khoresh-e Fesenjan Khoresh-e Fesenjan is an Iranian stew with chicken, pomegranate syrup and ground walnuts which is perfect for the slow cooker. It was also a company dish and many people claiming to hate eggplant enjoyed this dish. This is one of my favorite appetizers. Fish is one of the healthiest foods that are rich in nutrients like protein and vitamin D and the best source of omega It is often flavoured Zereshk Polo Barberry Rice Iranians love sour flavors. With the ingredients listed in this recipe, you can prepare kebabs for 4 people. Lamb kofta puffs with tahini and tomato sauce This recipe for flaky puff pastry wrapped around tender lamb koftas is sure to be a hit all year round. Beautiful color and the wonderful aroma of saffron, red barberries, and Tahdig! The plate can include mint, tarragon, basil and cilantro, alongside scallions, radishes, walnuts, feta cheese and Iranian nan flatbread. Simply Persian Cuisine Writer But the unique taste of the bell pepper makes the dolmeh Felfel one of the most popular dolmeh recipes. Shir Berenj or rice pudding is a food that is cooked with milk and rice and consumed mostly with sugar and syrup. Reshteh polo is cooked and served according to the taste of people with different ingredients. Best couscous recipes. Iranian and non-Iranian dishes are no different in popularity. Being an Iranian-American — honoring, representing and embodying two cultures that often feel at odds with one another — has always been a tightrope walk for me. Cheer cheese. By leila. This is definitely not for people who are watching their fat intake. The beautiful colour of the saffron creates a golden glow in this exotic drink. Look for both items at a Middle Eastern grocer. My understanding is that Ghormeh Sabzi literally means 'green stew' in Farsi but since many of my Persian friends have taken delight in teaching me to say the wrong thing, don't take my word for it. Your email address will not be published. Food Stylist: Simon Andrews. Aromatic basmati rice is flavoured with the juices of lamb shoulder, aubergine, plum tomatoes and combined with sultanas and turmeric in this hearty recipe. More Persian Recipes. More cucumbers, less shallots In this article, you will read the preparation recipe of Kookoo Sabzi. Persian tas kebab includes quince, which turns the stew into an aromatic fusion of vegetables and meat. Sign up to receive recipe inspiration and foodie openings. Tags Easy Middle Eastern Persian. The sweet and sour flavors of the pomegranate juice and molasses, along with the silky texture the walnuts bring to the stew, make it one of the most elegant dishes in Persian cuisine. Fish is one of the healthiest foods that are rich in nutrients like protein and vitamin D and the best source of omega Get the Latest! The dolmeh stuffing includes rice, yellow split peas, minced meat, dolmeh herbs scallion, summer savory, tarragon, mint, parsley, coriander , onion, tomato paste, and spices. The ingredients of Abgoosht vary from region to region. We use flavors and spices like pepper, turmeric, and saffron in all main dishes but their amount is not very high. Simply Persian Cuisine Reviews Whatever the changes in Iranian food, its results are very pleasant today. Tell me, what is your favorite Persian dish? In the old tea houses and caravanserai, specially made individual clay pots were used to make Abgoosht. Sambusa or Sambooseh or Samosa is a Middle eastern snack and very popular in Asia. Even so, I had to break my own heart repeatedly when I chose to leave out many of my favorite dishes, like baghali polo fava bean rice , tahchin a savory saffron rice and yogurt cake with layered chicken or lamb and khoresh-e beh quince and lamb stew. Your reaction Thank you! As a kid, I used yogurt not only to balance sweetness and richness, but also to cool down food that was too hot to eat. For adding flavor in this meal, barberry and walnut are being usually used. Go ahead For the Persian New Year Norouz celebrations it is traditional to serve this rice dish with fish — traditionally fillets of smoked white fish from the Caspian Sea. But the unique taste of the bell pepper makes the dolmeh Felfel one of the most popular dolmeh recipes. She regularly packed us into our blue station wagon and drove across town to the international grocer, where she could have her choice of seven types of feta and buy fresh herbs by the pound rather than by the bunch. If you have celiac disease or you are simply trying to cut down on your gluten consumption and you want to learn how to cook Persian dishes, this blog is for you. Cauliflower Creamy Soup. Iranian and non-Iranian dishes are no different in popularity. Notify me of follow-up comments by email. Tuna Tarragon Salad. Turmeric does double duty here: it goes into the lamb meatballs as well as the lemony broth they're cooked in. Dad Hotel, Yazd. Product Details. Persian Dolmeh Iranian Dolme or domeh is a stuffed grape leaves filled with antioxidants and vitamins Check out the blog's recipes, stories, and oh-so-delectable food photography! After frying onions, tomatoes and potatoes, pour rice and water into the pot and let it cook. The northern regional cuisine features simple, fresh notes of taste and aroma, and there is a preference for sweet and sour flavours, as opposed to spicy. Soup e jo jo: Barley is an Persian Soup This point makes the cooking of some Iranian foods difficult. By Meream. But in another method that is used here, the chicken is first fried in a little bit of oil and then cooked with sauteed onion and other ingredients that make its sauce. In preparing Ghormeh sabzi ingredients such as lamb or veal, Coriander, Parsley, Fenugreek, Spinach, black-eyed peas, or Red Beans, Olive oil, dried lime, Onion, Pepper, Turmeric and Saffron are utilized of which each of them has their own beneficial characteristics. Kuku, which is like a Persian frittata, comes in many forms, but this one, packed to the brim with herbs, is my favorite. It sounds simple, but the taste is sublime. Simply Persian Cuisine Read Online Khoresht Aloo Esfenaj Recipe January 5, No, not all Iranian dishes have a spicy taste, but the use of aromatic spices has always been important in Iranian cuisine. Tell me, what is your favorite Persian dish? By Susan. Noosh-e jan! Show more. The reality is much more utilitarian. I confess that I love Persian food so I consider these amazing Persian cooking blogs must-visit parts of the internet. My Persian neighbor introduced me to kofta about 20 years ago. Shir berenj shir: milk, Berenj: rice is a highly nutritious dessert. Chelow is plain rice that is steamed. Best Pancake Recipe May 9, There is kebab-e Barg, thinly sliced lamb or beef, flavored with lemon juice and onion and basted with saffron and butter. Serve mahi sorkh shodeh with sabzi polo green herb rice. It combines complex carbohydrates, protein and fat, and with side dishes of fresh herbs and yogurt it makes a healthy balanced meal. It is one of the exciting and interesting experiences that everyone can have. These almond-based orange-spiked brownies are so good, simple to make and even gluten free to boot. At Iranian family gatherings, there are always plenty of leftovers, but the one dish that disappears completely is tahdig. I begged my mom to prepare it for me nonstop. I Understand. This will make some of you very nervous, but just go with it. If you have celiac disease or you are simply trying to cut down on your gluten consumption and you want to learn how to cook Persian dishes, this blog is for you. A classic Persian herb-loaded egg dish with the fragrant lift of rose petals. Persian Chicken Meatball Soup Gundi. Bake this tahcheen , a saffron rice with chicken, in a clear glass baking dish so you can check on the crisping of the rice's bottom layer. The crust at the bottom was great! Persia — or Iran — has been subjected to repeated invasions, but it has maintained its culture, language and identity throughout the centuries. Of course, the traditional method of making Kashk e Bademjan is to grill eggplants, but fried eggplants are best suited for Kashke Bademjan recipe. SBS acknowledges the traditional owners of country throughout Australia. My understanding is that Ghormeh Sabzi literally means 'green stew' in Farsi but since many of my Persian friends have taken delight in teaching me to say the wrong thing, don't take my word for it.
Load more

Recommended publications
  • Fungal Contamination and Chemical
    Fungal contamination and chemical assessment of Iranian Doogh marketed in Hamadan, Iran Abbas Ali Sari1, Negar Sasanian1, Mohammadreza Pajohi-Alamoti1, Nazanin Sasanian2 Journal of Research & Health Abstract Social Development & Health Promotion Research Center Doogh is an Iranian traditional dairy-based drink product formally Early View 23 Sep 2017 identified as Iranian national drink. This fermented acidified drink Original Article has high nutritional value and pleasant organoleptic properties. 1. Department of Food Hygiene and Quality Samples (n= 120) collected from both industrial and traditional Control, Faculty of Veterinary Science, Bu-Ali Doogh retail stores in Hamadan in 2015 were analyzed for Sina University, Hamedan, Iran total solids (%), pH, titratable acidity, salt (%), mold and yeasts 2. Department of Food Science and Technology, National Nutrition and Food count (cfu/ml) according to the Iranian National Standards (no. Technology Research Institute, Faculty of 2453). Results showed that 100% and 24% of the traditional Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical and industrial Doogh samples had fungal contamination over Sciences, Tehran, Iran than 100 cfu/ml, respectively. Moreover, the mean values of Correspondence to: Abbas Ali Sari, Department of Food Hygiene and Quality titratable acidity, pH, salt, and total solids showed a significant Control, Faculty of Veterinary Science, Bu-Ali between-group difference. According to this study, employing Sina University, Hamedan, Iran Email: [email protected] hygiene programs regarding the production processes is highly recommended. Received: 6 Jun 2016 Accepted: 25 Sep 2016 Keywords: Chemical, Contamination, Dairy, Fungal, Hamadan How to cite this article: Sari AA, Sasanian N, Pajohi-Alamoti M, Sasanian N.
    [Show full text]
  • Dairy Technology in the Tropics and Subtropics / J.C.T
    Dairytechnolog yi nth etropic s and subtropics J.C.T. van den Berg Pudoc Wageningen 1988 J.C.T.va n den Berg graduated as a dairy technologist from Wageningen Agricultural University in 1946,an d then worked for the Royal Netherlands Dairy Federation (FNZ). From 1954t o 1970 he was dairy advisor for milk and milk products at the Ministry of Agriculture and Fisheries. Thereafter, he worked for the International Agricultural Centre, Wageningen, on assignments concerning dairy development and dairy technology in many countries inAfrica , Asia and Latin America; heha s lived and worked inCost a Rica, Pakistan and Turkey. From 1982unti l his retire­ ment, he was a guest worker at Wageningen Agricultural University, where he lectured on production, marketing and processing of milk in tropical and subtropical countries. CIP-DATA KONINKLIJKE BIBLIOTHEEK, DEN HAAG Berg, J.C.T. van den Dairy technology in the tropics and subtropics / J.C.T. van den Berg. - Wageningen : PUDOC. - 111. With index, ref. ISBN 90-220-0927-0 bound SISO 633.9 UDC 637.1(213) NUGI 835 Subject headings: dairy technology ; tropics / dairy technology ; subtropics. ISBN 90 220 0927 0 NUGI 835 © Centre for Agricultural Publishing and Documentation (Pudoc), Wageningen, the Nether­ lands, 1988. No part of this publication, apart from bibliographic data and brief quotations embodied in critical reviews,ma y bereproduced , re-recorded or published inan y form including print, photo­ copy, microfilm, electronic or electromagnetic record without written permission from the pub­ lisher Pudoc, P.O. Box 4, 6700 AA Wageningen, the Netherlands. Printed in the Netherlands.
    [Show full text]
  • Iranian and Turkish Food Cultures: a Comparison Through the Qualitative Research Method in Terms of Preparation, Distribution and Consumption
    IJASOS- International E-Journal of Advances in Social Sciences, Vol. I, Issue 3, December 2015 IRANIAN AND TURKISH FOOD CULTURES: A COMPARISON THROUGH THE QUALITATIVE RESEARCH METHOD IN TERMS OF PREPARATION, DISTRIBUTION AND CONSUMPTION Gamze Gizem Avcıoğlu1 and Gürcan Şevket Avcıoğlu2 1 Res. Asst., Selçuk University, Turkey, [email protected] 2 Dr., Selçuk University, Turkey, [email protected] Abstract The purpose of this study is to make a comparative sociological analysis of Iranian and Turkish food cultures in terms of food preparation, distribution and consumption. Moreover, contribution is intended to be made to the field of applied food sociology. The research design carries features of a qualitative research. Of the qualitative research techniques, observation and interview form were used in the study. Research findings were obtained through observations made in Tehran, the capital city of Iran, and data were compiled by making interviews with people selected using the snowball sampling method. According to the results of observations and interviews, food habits in Iran tend to preserve their traditional characteristics. There are similarities rather than differences between Iran and Turkey in terms of eating habits and ways of eating. On the other hand, food culture is highly influenced by the food industry. Industrial food production, branding, packaging and wrapping are at an advanced level. Both Iran and Turkey are undergoing changes in terms of food as in other areas and coming under the influence of modernization. Food production, distribution and consumption systems or eating habits exhibit global trends. Although eating habits display global characteristics, they are always and in all communities based on local roots; in other words, the food culture is never separated from its cultural bonds.
    [Show full text]
  • Cooking Class Recipes
    Omid Roustaei | www.thecaspianchef.com | www.instagram.com/thecaspianchef About Persian Cuisine Persian cuisine is one of the world’s great gastronomies, flourishing for centuries across an area that, at the height of the ancient Persian Empire (circa 550 to 330 B.C.), included modern-day Iran, along with parts of Iraq, Macedonia, Lebanon, Jordan, Syria, Saudi Arabia, Afghanistan, Pakistan, and Central Asia. The repertoire of dishes is fragrant, diverse, and highly refined, based on complex culinary techniques. They are imbued with fresh flowers and herbs like rose petals, fenugreek, and mint; spices like saffron, sumac, and cardamom; fruits like pomegranate and barberry; all kinds of citrus; and nuts, including pistachios and almonds. If this roster of ingredients sounds familiar, it’s because Persian cooking has influenced Middle Eastern, Moroccan, Northern Indian, and Turkish cuisines yet itself remains somewhat below the radar. Typical Iranian main dishes are combinations of rice with meat (such as lamb, chicken, or fish), vegetables, and nuts. Fresh green herbs are frequently used, along with fruits such as plums, pomegranates, quinces, prunes, apricots, and raisins. Characteristic Iranian flavorings such as saffron, dried limes, cinnamon, turmeric, and fresh herbs are mixed and used in various dishes. The agriculture of Iran produces many fruits and vegetables. Thus, a bowl of fresh fruit is common on Iranian tables, and vegetables are standard sides to most meals. These are not only enjoyed fresh and ripe as desserts but are also combined with meat and form accompaniments to main dishes. When fresh fruits are not available, a large variety of dried fruits such as dates, figs, apricots, and peaches are used instead.
    [Show full text]
  • A Taste of Teaneck
    .."' Ill • Ill INTRODUCTION In honor of our centennial year by Dorothy Belle Pollack A cookbook is presented here We offer you this recipe book Pl Whether or not you know how to cook Well, here we are, with recipes! Some are simple some are not Have fun; enjoy! We aim to please. Some are cold and some are hot If you love to eat or want to diet We've gathered for you many a dish, The least you can do, my dears, is try it. - From meats and veggies to salads and fish. Lillian D. Krugman - And you will find a true variety; - So cook and eat unto satiety! - - - Printed in U.S.A. by flarecorp. 2884 nostrand avenue • brooklyn, new york 11229 (718) 258-8860 Fax (718) 252-5568 • • SUBSTITUTIONS AND EQUIVALENTS When A Recipe Calls For You Will Need 2 Tbsps. fat 1 oz. 1 cup fat 112 lb. - 2 cups fat 1 lb. 2 cups or 4 sticks butter 1 lb. 2 cups cottage cheese 1 lb. 2 cups whipped cream 1 cup heavy sweet cream 3 cups whipped cream 1 cup evaporated milk - 4 cups shredded American Cheese 1 lb. Table 1 cup crumbled Blue cheese V4 lb. 1 cup egg whites 8-10 whites of 1 cup egg yolks 12-14 yolks - 2 cups sugar 1 lb. Contents 21/2 cups packed brown sugar 1 lb. 3112" cups powdered sugar 1 lb. 4 cups sifted-all purpose flour 1 lb. 4112 cups sifted cake flour 1 lb. - Appetizers ..... .... 1 3% cups unsifted whole wheat flour 1 lb.
    [Show full text]
  • Khoresh Gheymeh
    Khoresh Gheymeh Beef and yellow split pea stew with roasted potatoes Prep Time15 mins Cook Time1 hr 45 mins Total Time2 hrs Course: Main Course Cuisine: Persian Keyword: beef, lamb, Limoo Omani, stew, yellow split pea Servings: 4 Author: Omid Roustaei, The Caspian Chef Ingredients Yellow split peas 1/2 cup yellow split peas, rinsed 1 1/2 cups water, adjust as needed Stew 1 large onion, diced 6 tablespoons olive oil or ghee 1 teaspoon turmeric, ground 1 pound stew beef, 1/2 inch pieces 4 tablespoons tomato paste 1 1/2 cup water, adjust as needed 3 Limoo Omani, Persian dried limes, poked through with a paring knife 1 1/2 teaspoons salt, adjust to your taste 1/2 teaspoon black pepper, ground 1/2 teaspoon Advieh, Persian spice mix, optional (see note) 1/2 teaspoon sugar 1/8 teaspoon ground saffron, dissolved in 1 tablespoon rosewater (or water) Potatoes 2 large yukon gold potatoes, peeled and sliced to resemble french fries 4 tablespoons olive oil 1/2 teaspoon salt 1/2 teaspoon turmeric, ground Instructions Yellow split peas In a small pot bring the yellow split peas and water to a gentle boil. Keep an eye on the pot as yellow split peas produce lots of foam and can spill over. Once boiling, partially cover and simmer on low heat for about 15 minutes. The yellow split peas are partially cooked at this stage and will continue to cook further once integrated into the stew. Remove from the heat, strain and set aside. Stew Saute the onions with oil in a large pot over medium heat for 15 minutes, Add turmeric and saute for an additional 2 minutes.
    [Show full text]
  • Starter Gril L
    P ERSIAN STARTER GRIL L All appetizers and side orders are served with Pita bread APPETIZER SIDE ORDER A1. HUMMUS 6.99 S1. Felfel 4.99 Chickpeas, Tahini sauce, fresh garlic, salt, pepper and fresh Jalapeño peppers marinated with salt, pepper lemon juice and vinegar A2. PANIR SABZI 10.99 S2. SEER TORSHI 5.99 Our imported bulgur cheese, radishes, and scallions on a bed Garlic aged in salt, pepper, and vinegar of watercress A3. NARGESI 7.99 S3. MAUST-O-KHIAR 5.99 Seasoned spinach with sautéed onions and a touch of egg Seasoned yogurt mixed with cucumber chunks and mint A4. KASHK-O-BADEMJAN 7.99 S4. MAUST-O-MOOSIR 5.99 Special seasoned fried eggplant served on a bed of caramelized Seasoned yogurt with Moosir chunks (Persian shallots) onion and Kashk (Whey) A5. MIRZA GHASEMI 7.99 S5. 5 YEARS OLD TORSHI 5.99 Special seasoned grilled eggplant with sautéed onions, garlic, Homemade spicy sour relish made of vegetables, fruits and tomatoes, and a touch of egg special spices A6. LENTIL SOUP 6.99 S6. SALAD-SHIRAZI 5.99 Chef special soup with mixed vegetables, rice noodles, and lentil Chopped onion, tomatoes, cucumbers, and scallions with fresh lemon juice and olive oil A7. TAHDIG-KHORESH 14.99 S7. HOUSE SALAD 7.99 Persian stew of your choice (without meat) on a bed of Tahdig; Lettuce, tomato, cucumber, walnut, and red radish, dressed with crunchy browned rice & bread at the bottom of the pot balsamic vinigar and garlic-yogurt sauce SOFT DRINKS TURKISH COFFEE 3.99 DOUGH 2.99 SOFT DRINKS 2.99 Made of unfiltered Turkish Persian Yogurt Drink Sodas, Club Soda, and Lemonade PERSIAN TEA 2.99 COFFEE 2.99 JUICES 2.99 Brewed black Ahmad tea Regular Cranberry and Orange WWW.PERSIANGRILLUSA.COM * Prices subject to change without notice * P ERSIAN GRILLED ENTRÉE GRIL L butter, and Pita bread on the side.
    [Show full text]
  • MD-Document-E2eaaf0c-Bc85-46Ab
    COPERTO € 1,50 DOLMADAKIA Mousaka € 8,00 Polpette vegetariane 6 pz. € 8,00 (Sformato di melanzane, patate, ragù di carne, besciamella) (melanzane, patate, zucchine) Kolokithopita € 8,00 Flogeres € 8,00 (Sformato di zucchine e feta) (Sfoglia ripiena di formaggio e prosciutto cotto) Sformato di patate e formaggi € 8,00 Pita e Burekia € 8,00 (Sfoglia ripiena al forno) Pasticcio € 7,00 (Pasta al forno con ragù di carne, salsa di pomodoro, besciamella) Briam € 7,00 (Misto di ortaggi) Imam € 7,00 (Melanzane vegetariane) Dolmadakia € 7,00 (Involtini di foglie di vite con riso) Papuciakia € 7,00 (Melanzane ripiene di ragù di carne e besciamella) Lahanodolmades € 8,00 (Involtini di foglie di verza con carne di vitello in salsa di limone) Gemista € 8,00 (Pomodori e peperoni con riso e spezie) Lahanodolmades vegetariano € 7,00 (Involtini di foglie di verza con riso e pinoli in salsa di limone) Pikilia vegetariana € 13,00 GEMISTA (piatto composto da formaggi greci misti, salse e verdure) Legumi € 7,00 MOUSAKA le nostre SPECIALITÀ SPECIALITÀ DI CARNE € 8,00 Tutti i piatti di carne sono previsti di contorno HIRINO KRASATO Hirino Krasato (Spezzatino di carne di maiale al vino) Hirino Lemonato (Spezzatino di carne di maiale al limone) Hirino con funghi Keftedes (Spezzatino di carne di maiale con funghi) (Polpette fritte speziate) Tas Kebab Straccetti di pollo con zucchine e feta (Spezzatino di carne di vitello) Bocconcini di pollo al limone e zafferano Sutzukakia (Polpette di carne di vitello al forno speziate al cumino e cannella) Rollò Bekrimeze (Polpettone
    [Show full text]
  • Prajitura Amandina
    Mihaela11 - retetele mele (Gustos.ro) Mihaela11 Mihaela11 - retetele mele (Gustos.ro) Continut "Aish Saraya"( "Eish Saraya") ..................................................................................................... 1 "Spanakopita" .............................................................................................................................. 2 "Kabsa" cu pui si stafide .............................................................................................................. 2 Cheesecake "After eight"............................................................................................................. 4 Socata.......................................................................................................................................... 5 "Maglubeh bil foul akhdar"-"Maglubeh" cu pastai de bob verde de gradina ................................ 5 Placinta cu mere (de post).......................................................................................................... 6 Piept de pui umplut cu ardei si cascaval cu garnitura de legume la cuptor ................................. 7 Saratele spirale din aluat de foietaj.............................................................................................. 8 Sarmale din varza murata cu carne de vita ................................................................................. 8 Bruschete cu rosii, ardei si "za'atar" ............................................................................................ 9 Fasole batuta ( mai pe
    [Show full text]
  • Kishk - a Dried Fermented Milk / Cereal Mixture
    Kishk - a dried fermented milk / cereal mixture. 1 Composition of gross components, carbohydrates, organic acids and fatty acids Adnan Y. Tamime, Margaret N.I. Barclay, Ryszard Amarowicz, David Mcnulty To cite this version: Adnan Y. Tamime, Margaret N.I. Barclay, Ryszard Amarowicz, David Mcnulty. Kishk - a dried fermented milk / cereal mixture. 1 Composition of gross components, carbohydrates, organic acids and fatty acids. Le Lait, INRA Editions, 1999, 79 (3), pp.317-330. hal-00929654 HAL Id: hal-00929654 https://hal.archives-ouvertes.fr/hal-00929654 Submitted on 1 Jan 1999 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. Lait (1999) 79, 317-330 317 © InralElsevier, Paris Original article Kishk - a dried fermented milklcereal mixture. 1. Composition of gross components, carbohydrates, organic acids and fatty acids Adnan Y. Tamime-", Margaret N.1. Barclay", Ryszard Amarowicz'', David Mclvulty" a Food Standards & Product Technology Department, SAC Auchincruive, Ayr KA6 5HW, Scotland, United Kingdom h Division of Food Science, Departrnent of Food Chemistry, Institute of Animal Reproduction and Food Research of Polish Academy of Science, 10-718 Olsztyn, Pol and C Biomathematics & Statistics Scotland, University of Edinburgh, James Clerk Maxwell Building, The King's Building, Edinburgh EH9 3JZ, Scotland, United Kingdom (Received 6 March 1998; accepted 24'November 1998) Abstract - An investigation of the compositional quality of 25 commercial samples of Lebanese Kishk was undertaken.
    [Show full text]
  • Amunowruz-Magazine-No1-Sep2018
    AMU NOWRUZ E-MAGAZINE | NO. 1 | SEPTEMBER 2018 27SEP. HAPPY WORLD TOURISM DAY Taste Persia! One of the world's most ancient and important culinary schools belongs to Iran People of the world; Iran! Includes 22 historical sites and a natural one. They 're just one small portion from Iran's historical and natural resources Autumn, one name and a thousand significations About Persia • History [1] Contents AMU NOWRUZ E-MAGAZINE | NO. 1 | SEPTEMBER 2018 27SEP. HAPPY WORLD TOURISM DAY Taste Persia! One of the world's most ancient and important culinary schools belongs to Iran Editorial 06 People of the world; Iran! Includes 22 historical sites and a natural one. They 're just one small portion from Iran's historical and natural resources Autumn, one name and a thousand significations Tourism and the Digital Transformation 08 AMU NOWRUZ E-MAGAZINE NO.1 SEPTEMBER 2018 10 About Persia History 10 A History that Builds Civilization Editorial Department Farshid Karimi, Ramin Nouri, Samira Mohebali UNESCO Heritages Editor In Chief Samira Mohebali 14 People of the world; Iran! Authors Kimia Ajayebi, Katherin Azami, Elnaz Darvishi, Fereshteh Derakhshesh, Elham Fazeli, Parto Hasanizadeh, Maryam Hesaraki, Saba Karkheiran, Art & Culture Arvin Moazenzadeh, Homeira Mohebali, Bashir Momeni, Shirin Najvan 22 Tourism with Ethnic Groups in Iran Editor Shekufe Ranjbar 26 Religions in Iran 28 Farsi; a Language Rooted in History Translation Group Shekufe Ranjbar, Somayeh Shirizadeh 30 Taste Persia! Photographers Hessam Mirrahimi, Saeid Zohari, Reza Nouri, Payam Moein,
    [Show full text]
  • TODAY Murder 'I'm Sorry'
    W"^ Elestlanft (JDbsmrcr VOLUME 28 NUMBER 39 MONDAY, OCTOBER 26,1992 • WESTLAND, MICHKJAN . 40 PAGES FIFTY CENTS 199? SuDur|jan ComrrjumcaliQns Corporation IN THE PAPER Murder 'I'm sorry' Ian Cowen admitted he was sorry for the sequence of "Now there's a child out there who judge, adding later, "The only way I- TODAY events that led to the fatal shooting of a young man, will not have a father to look up to," . can change all this, is by carrying out Cowen said. the goals that I'have set for myself." whose girlfriend delivered a baby after his death. Cowen's statement came as he pleaded with Detroit Recorder's If sentenced as a juvenile, Cowen Cowen is urging a judge to sentence him in the murder said he can continue his high school Fall bargains: A Westland special conspiracy case as a juvenile, not an adult. •Judge Denise Page Hpod to sentence him as a juvenile, not as an adult. studies in the juvenile system and education center had plenty of Hood's decision, expected Wednes­ plan for college courses. He had .at­ tended John Glenn High School be­ bargains for early Christmas BY DARHELL CLEM day, could mean the difference be­ to grow up without a father," Cowen fore his arrest. shoppers. /3 A STAFF WRITER said in court. tween a long or lifetime prison term, Ian Bruce Cowen, 17, expressed re­ Cowen and three other Westland or a second chance for Cowen by the Moreover, Cowen said he could morse Friday that the child of the teens have been accused of conspiring time he's 21.
    [Show full text]