Difference between revisions of "Glossary"

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Bulghour: Wheat groats that have been parboiled, dried, and ground.  
 
Bulghour: Wheat groats that have been parboiled, dried, and ground.  
(Ency. Brit.)
 
  
Grinds of bulghour: #1 fine, #2 medium, #3 coarse and #4 extra coarse
+
Bulghour grinds: #1 fine, #2 medium, #3 coarse and #4 extra coarse
  
 
Dzedzadz: Hulled, uncooked wheat.
 
Dzedzadz: Hulled, uncooked wheat.
 
Egg noodles: Shahra
 
  
 
Gorgod: Ground dzedzadz
 
Gorgod: Ground dzedzadz
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Lentil: Vosb
 
Lentil: Vosb
  
Printz: Rice
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Prints: Rice
 +
 
 +
Shahra: Fine egg noodles:
 +
 
  
 
'''Seeds & Herbs'''
 
'''Seeds & Herbs'''
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Jos: Nutmeg
 
Jos: Nutmeg
  
Rahan: Basil
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Rahan: Basil
  
 
Sevakundig: Nigella (black seed)
 
Sevakundig: Nigella (black seed)
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*Baharat-A mixture of spices used in Gulf Arabic and Iraqi cooking. It is a combination of cinnamon, cloves, nutmeg, cumin, coriander and pepper with paprika added for color.
 
*Baharat-A mixture of spices used in Gulf Arabic and Iraqi cooking. It is a combination of cinnamon, cloves, nutmeg, cumin, coriander and pepper with paprika added for color.
  
*Bahar: Allspice: Though it is a spice from the new world, allspice has been adapted in Middle East cooking for its similarity to the combined flavors of cloves, cinnamon and nutmeg commonly referred to as bahar. (Tess Mallos cookbook)
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*Bahar: Although it is a spice from the new world (West Indies), it has been embraced in Middle East cooking for its similarity to the combined flavors of Baharat, and for that reason is called allspice.

Revision as of 22:18, 5 July 2019

Glossary

Grains

Bulghour: Wheat groats that have been parboiled, dried, and ground.

Bulghour grinds: #1 fine, #2 medium, #3 coarse and #4 extra coarse

Dzedzadz: Hulled, uncooked wheat.

Gorgod: Ground dzedzadz

Hulled vs. pearled: Hulled grains just have the outermost hull removed, while pearled ones have the next layer down, the bran, scrubbed off as well.

Kari: Barley

Lentil: Vosb

Prints: Rice

Shahra: Fine egg noodles:


Seeds & Herbs

Bahar: Allspice (Jamaican) *

Baharat: Allspice mixture (Arabic) *

Erzian: Fennel

Kakoulah: Cardamom

Karanfil: Clove

Kimion: Cumin

Kinz: Coriander

Kounji: Sesame

Mahlab: Cherry pit

Nana: Mint

Jos: Nutmeg

Rahan: Basil

Sevakundig: Nigella (black seed)

Siser: Chickpea

Sumak: Sumac berry

Vosb: Lentil

Zanjafil: Ginger

  • Baharat-A mixture of spices used in Gulf Arabic and Iraqi cooking. It is a combination of cinnamon, cloves, nutmeg, cumin, coriander and pepper with paprika added for color.
  • Bahar: Although it is a spice from the new world (West Indies), it has been embraced in Middle East cooking for its similarity to the combined flavors of Baharat, and for that reason is called allspice.