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Garlic Sauce
GARLIC SAUCE is a sauce prepared using garlic as a primary ingredient. It is typically a pungent sauce, with the depth of garlic flavor determined by the amount of garlic used. The garlic is typically crushed or finely diced. Simple garlic sauce is composed of garlic and another ingredient to suspend the tuber via emulsion , such as oil, butter or mayonnaise. Various additional ingredients can be used to prepare the sauce. Garlic
Garlic
sauce can be used to add flavor to many foods and dishes, such as steak, fish, seafood, mutton, chops, chicken, eggs and vegetables. It is also used as a condiment
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Greater Syria
GREATER SYRIA (Arabic : سوريّة الكبرى‎‎; also Arabic : سوريّة الطبيعية‎‎ "natural Syria" or بلاد الشام "northern country "), is a hypothetical united Fertile Crescent state. The proclaimed area extends roughly over the medieval Arab Caliphate province of Bilad al-Sham
Bilad al-Sham
, encompassing the Eastern Mediterranean or the Levant
Levant
and Western Mesopotamia. The pre-Islamic, Hellenistic name of the region, "Syria" , was used by the Ottomans in the Syria Vilayet until the collapse of the Ottoman Empire in 1918
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French Cuisine
FRENCH CUISINE consists of the cooking traditions and practices from France
France
. In the 14th century Guillaume Tirel , a court chef known as "Taillevent", wrote Le Viandier , one of the earliest recipe collections of medieval France
France
. During that time, French cuisine
French cuisine
was heavily influenced by Italian cuisine
Italian cuisine
. In the 17th century, chefs François Pierre La Varenne
François Pierre La Varenne
and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style. Cheese and wine are a major part of the cuisine. They play different roles regionally and nationally, with many variations and appellation d\'origine contrôlée (AOC) (regulated appellation) laws
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Iberian Peninsula
The IBERIAN PENINSULA /aɪˈbɪəriən pəˈnɪnsjᵿlə/ , also known as IBERIA /aɪˈbɪəriə/ , is located in the southwest corner of Europe. The peninsula is principally divided between Portugal
Portugal
and Spain
Spain
, comprising most of their territory. It also includes Andorra and a small part of France
France
along the peninsula's northeastern edge, as well as Gibraltar
Gibraltar
on its south coast, a small peninsula that forms an overseas territory of the United Kingdom
United Kingdom
. With an area of approximately 582,000 km2 (225,000 sq mi), it is the second largest European peninsula, after the Scandinavian
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Phoenicians
Coordinates : 34°07′25″N 35°39′04″E / 34.12361°N 35.65111°E / 34.12361; 35.65111 Phoenicia knʿn / kanaʿan (Phoenician ) Φοινίκη / Phoiníkē (Greek ) 1500 BC –539 BC Map of Phoenicia
Phoenicia
and its Mediterranean trade routes CAPITAL * Byblos
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Arabs
ARABS ( Arabic
Arabic
: عَرَب‎‎ ; ( listen )) are a population inhabiting the Arab world
Arab world
. They primarily live in the Arab
Arab
states in Western Asia
Western Asia
, North Africa
North Africa
, the Horn of Africa
Horn of Africa
and western Indian Ocean islands . The Arabs
Arabs
are first mentioned in the mid-ninth century BC as tribal people in eastern and southern Syria, and the north of the Arabian Peninsula. The Arabs
Arabs
appear to have been under the vassalage of the Neo-Assyrian Empire (911–612 BC), and the succeeding Neo-Babylonian (626–539 BC), Achaemenid (539–332 BC), Seleucid and Parthian empires
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Arab Cuisine Of The Persian Gulf
ARAB CUISINE OF THE PERSIAN GULF includes cuisines that are shared by the population in the coastal region of Eastern Arabia
Eastern Arabia
. SEAFOOD is a very significant part of the diet of the inhabitants of the coast of the Persian Gulf
Persian Gulf
. Fish is very popular, usually eaten with rice. The cuisine of eastern Arabia is different from the cuisine of the Arabs of Hejaz
Hejaz
, Najd
Najd
and other parts of Arabia. Harees is also a very popular dish in the region. CONTENTS * 1 History * 2 Ingredients * 3 National cuisines * 4 Culture * 5 Influences * 6 References * 7 Further reading * 8 External links HISTORY Map of the Persian Gulf
Persian Gulf
and surrounding countries
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Bamia
BAMIA MATBUKHA (باميه مطبخ 'cooked okra') or BAMIA BI-LAHM (البامية باللحم 'okra with meat'), often called simply BAMIA, is a Middle Eastern , Egyptian and Sudanese
Sudanese
stew prepared using lamb , okra and tomatoes as primary ingredients. Additional ingredients used include tomato sauce, onion, garlic, cilantro, vegetable oil, cardamom, salt and pepper. In Egypt, sinew (tendons) of lamb are typically used, which can endure long cooking times. Ta'aleya, an Egyptian garlic sauce , is used as an ingredient to add flavor to Bamia. The word "bamia" itself is simply the Arabic word for okra . CONTENTS * 1 In Turkey
Turkey
* 2 See also * 3 Notes * 4 References IN TURKEYIn Turkey, bamia is an Anatolian stew that has a sweet and sour flavor. It is prepared using okra, lemon juice, olive oil, sugar, salt and pepper
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Vegetable
In everyday usage, a VEGETABLE is any part of a plant that is consumed by humans as food as part of a meal. The term vegetable is somewhat arbitrary, and largely defined through culinary and cultural tradition. It normally excludes other food derived from plants such as fruits , nuts , and cereal grains, but includes seeds such as pulses . The original meaning of the word vegetable, still used in biology, was to describe all types of plant, as in the terms "vegetable kingdom" and "vegetable matter". Originally, vegetables were collected from the wild by hunter-gatherers and entered cultivation in several parts of the world, probably during the period 10,000 BC to 7,000 BC, when a new agricultural way of life developed. At first, plants which grew locally would have been cultivated, but as time went on, trade brought exotic crops from elsewhere to add to domestic types
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Pita
PITA (/ˈpɪtə/ or US : /ˈpiːtə/ ) in Greek, also known as ARABIC BREAD, LEBANESE BREAD, or SYRIAN BREAD, is a soft, slightly leavened flatbread baked from wheat flour , which originated in Western Asia
Western Asia
, most probably Mesopotamia
Mesopotamia
around 2500 BC. (archaic reference needed) It is used in many Mediterranean , Balkan , and Middle Eastern cuisines, and resembles other slightly leavened flatbreads such as Iranian nan-e barbari , Central and South Asian flatbreads (such as naan ), and pizza crust. CONTENTS * 1 Etymology * 2 Preparation * 3 Culinary use * 4 See also * 5 References * 6 External links ETYMOLOGYThe first known mention of "Pita" is in Aristophanes
Aristophanes
's comedies. The first known mention of the word in English was in 1936
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Greek Cuisine
GREEK CUISINE is a Mediterranean cuisine . Contemporary Greek cookery makes wide use of vegetables, olive oil, grains, fish, wine, and meat (white and red, including lamb , poultry , rabbit and pork ). Other important ingredients include olives, cheese, eggplant , zucchini , lemon juice, vegetables, herbs, bread and yoghurt . The most commonly used grain is wheat; barley is also used. Common dessert ingredients include nuts, honey, fruits, and filo pastry
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Egyptian Cuisine
EGYPTIAN CUISINE makes heavy use of legumes , vegetables and fruits since Egypt
Egypt
's rich Nile valley and delta produce large quantities of these crops in high quality. CONTENTS * 1 Features * 2 Cheeses * 3 Bread * 4 Starters and salads * 5 Main courses * 6 Desserts * 7 Cuisine
Cuisine
and religious practice * 8 Beverages * 8.1 Tea
Tea
* 8.2 Coffee
Coffee
* 8.3 Juices * 8.4 Alcoholic beverages * 9 See also * 10 References * 11 Further reading * 12 External links FEATURES Spices common in Egyptian cuisine
Egyptian cuisine
Egyptian cuisine
Egyptian cuisine
is notably conducive to vegetarian diets, as it relies heavily on legume and vegetable dishes
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Toum
TOUM or TOUMYA (levantine arabic: ْتُوم "garlic") is a garlic sauce common to the Levant
Levant
. Similar to the Provençal aioli , it contains garlic, salt, olive oil or vegetable oil , and lemon juice , traditionally crushed together using a wooden mortar and pestle . There is also a variation popular in many places, such as the town of Zgharta , in Lebanon
Lebanon
, where mint is added; it is called "zeit and toum" (oil and garlic). Toum
Toum
is used as a dip , especially with French fries and chicken, and in Levantine sandwiches, especially those containing chicken
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Levant
Cyprus
Cyprus
Israel
Israel
Iraq
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St. Martin's Press
ST. MARTIN\'S PRESS is a book publisher headquartered in the Flatiron Building in Manhattan, New York City. St. Martin's Press is considered one of the largest English-language publishers . bringing to the public some 700 titles a year under eight imprints. The imprints include St. Martin's Press (mainstream and bestseller books ), St. Martin's Griffin (mainstream paperback books, including science fiction and romance ), Minotaur (mystery , suspense , and thrillers ), Picador (specialty books), Thomas Dunne Books
Thomas Dunne Books
(suspense and mainstream), and Truman Talley Books
Books
(business and speciality books). St. Martin's Press's current editor in chief is George Witte . CONTENTS * 1 History * 2 Imprints * 3 References * 4 External links HISTORY Macmillan Publishers of the U.K. founded St
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Columbia University Press
COLUMBIA UNIVERSITY PRESS is a university press based in New York City , and affiliated with Columbia University
Columbia University
. It is currently directed by Jennifer Crewe (2014–present) and publishes titles in the humanities and sciences , including the fields of literary and cultural studies, history , social work , sociology , religion , film , and international studies . Founded in 1893, Columbia University
Columbia University
Press is notable for publishing reference works, such as The Columbia Encyclopedia (1935–present), The Columbia Granger's Index to Poetry (online as The Columbia World of Poetry Online) and The Columbia Gazetteer of the World (also online) and for publishing music. First among American university presses to publish in electronic formats, in 1998 the Press founded an online-only site, Columbia International Affairs Online (CIAO) and Columbia Earthscape (in 2009)
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