The post Unveiling the Charm of Freekeh appeared first on Cooking 4 All.
]]>Unique Processing
Derived from green durum wheat, freekeh undergoes a unique process, ensuring a distinctive flavor. Harvested while still green, the seeds are sun-dried, then roasted in piles. A controlled fire burns only the straw and chaff, leaving the high-moisture seeds intact. Rubbing and sun-drying follow, resulting in cracked, bulgur-like grains. Fun fact: the name ‘freekeh’ name comes from the word farīk, meaning “rubbed.”
Global Presence
From the kitchens of Egypt, featuring dishes like ḥamām bi’l-ferīk (stuffed pigeon), to the aromatic soups of Tunisia and rich pilafs of Jordan, freekeh assumes various roles in culinary narratives worldwide. In Syria, it usually partners with lamb, onion, butter, almonds, and spices. Tunisia and Algeria cherish it in chorba’t frik, a popular tomato-based soup.
Nutritional Abundance
When it comes to nutritional value, freekeh stands tall and is rather similar to other cereal grains, particularly durum wheat. With high protein content (around 15%), dietary fiber, B vitamins, and essential minerals like manganese, freekeh mirrors its durum wheat origin.
Freekeh requires some patience, as its cooking takes about 45 minutes of waiting by the pot, stirring once in a while, and occasionally adding more water. But its rich taste and nourishing components are totally worth the wait.
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]]>The post Three Dishes to Try on Your Next Trip to Morocco appeared first on Cooking 4 All.
]]>Tagine
We put this delicious dish at the top of our list because it is a staple across Morocco. The dish, consisting of stewed veggies, couscous, and either meat or chicken, is a comforting treat. You an find the locals cooking up Tagine in the traditional pots along the road, in the market, and even on hikes along rainforests.
Moroccan Fish Tagine
Consisting of white fish or salmon, slow cooked in a tomato sacue and various spices, this dish is a must try for fans of spicy food. Many locals traditionally serve this dish with warm bread to soak up the delicious sauce.
ندى (@nada_bouh)Zalouk
Zalouk is a common side dish consisting of eggplants, tomatoes, garlic, olive oil, and spices, and traditionally served with warm crusty bread. This dish is a must try with any main dish you order.
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]]>The post What Gives Peruvian Ceviche Its Unique Flavor? appeared first on Cooking 4 All.
]]>The base of this dish in Peru is whitefish and sometimes also contains shellfish and shrimp, but that is not the main flavor-producing ingredient in ceviche. Let’s check out what makes this dish so tasty and special.
Lemon and Lime
The base of any ceviche sauce is the citrus juices in which the fish and/or seafood spend time marinating before being prepared in the final dish. Lemon and lime are the two fruits used to liven up the flavor of the fish and to “cook” it without ever having heat applied to it.
Aji Pepper
Peru’s most famous spicy production is the aji pepper, a small yellow source of capsicum that is always included in the country’s version of ceviche. Sometimes fresh and sometimes sprinkled in dried, powdered form, the citrusy spiciness of the aji pepper is crucial for the dish’s taste.
Red Onion
The vegetables used in Peruvian ceviche can vary, but the one that you will always find in the dish is red onion. Thinly sliced and giving the dish a beautiful outward appearance, raw red onion gives the dish a sharpness and a bite.
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]]>The post These Are the World’s Top Coffee-Producing Countries appeared first on Cooking 4 All.
]]>1. Brazil
Brazil produces the most coffee in the world, mostly in the Minas Gerais, Sao Paulo, and Parana regions. Over 30% of the world’s coffee is cultivated in this South American country.
2. Vietnam
Vietnamese coffee production has skyrocketed since the 1980s. Now, it produces the 2nd-most in the world. Vietnamese coffee is generally very strong and high in caffeine.
3. Colombia
Colombia is famous for its coffee, and it’s easy to understand why when you try a cup of joe from this South American nation. The famous coffee-producing region in Colombia is Antioquia.
4. Indonesia
Indonesia checks in at number four on the list. Some of the world’s most extravagant and expensive coffees come from this nation, including the Kopi Luwak coffee from Sumatra and Java.
5. Ethiopia
Did you know that this East African country has a huge coffee culture? Coming in at number five, Ethiopia is the original home of Arabica beans. This is the most popular varietal in the world.
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]]>The post These Countries Lead the World in Honey Production appeared first on Cooking 4 All.
]]>Some countries around the world are titans in the arena of honey production. Let’s take a look at the top three.
China
The world’s most populous and fourth-largest by size is the planet’s largest producer of honey by far. Annually producing 446,900 tons of the liquid, the flavors and characteristics of Chinese honey vary wildly depending on where it is made.
Turkey
114,113 tons of honey are produced annually by Turkey, the second-most of any nation on Earth. Anzer, one of the world’s most-prized honeys, originates from the Saricayir Valley in the northeast of the country and can sell for over $7,000 per kilogram.
#honey #honeyspoon #pinehoney #turkishhoney #purehoney #naturalhoney #chestnuthoney #lavenderhoney #flowerhoney #blackseedhoney #beehoney #cedarhoney #thymehoneyIran
You might not know that Iran is a huge player in the worldwide production of honey because only around 1,500 tons of its annual production of around 80,000 tons are exported. However, the apiary culture of this Middle-Eastern country is strong and produces tons of the sweet stuff.
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]]>The post Brazilian Chefs Use Jenipapo Berries to Turn Food Blue appeared first on Cooking 4 All.
]]>
. O leite não vai acrescentar no sabor, só na coloração e na diversão mesmo! Rs! Quem não gosta de comida azul? 
. . Esse pão fizemos com fermentação natural! Não tem receitinha pois ainda estamos aperfeiçoando! Queremos mais e mais bolhas 
. . . #jenipapo #jenipapoverde #panc #comerepanc #comerépanc #PANCs #plantasalimenticiasnaoconvencionais #pao #paodefermentacaonatural #fermentacaonatural #pãodefermentaçãonatural #fermentaçãonatural #fermento #paoazul #azul #food #beautifulfood #paocaseiro #dicadereceita #dicassp #2umamiJenipapo berries have always been around in Brazil. The old tribes used them for body painting and they’ve been a cooking staple for many years. Thanks to the high concentration of a substance called genipin, Jenipapo can give an edible blue pigment that’s safe for many different uses, including cooking.
The Brazilians have been using this unique fruit to extract dye for a long time, but they just started coloring food with it in 2014, after professor and biologist Valdely Kinupp explained how to do it safely in his book Unconventional Food Plants in Brazil.
Today, if you go to Brazil, you can try many different blue meals virtually everywhere. In the meantime, you can see what people have posted on social media. Does this look delicious and tempting to you or do you prefer your food to come in natural colors?
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