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Ghee may be made of milk from various domesticated ungulates, such as cows, buffaloes and sheep. [32] The composition of ghee varies depending on the animal whose milk has been used. The vitamin A content ranged from 315 to 375 μg per 100 grams. [32] Palmitic acid and oleic acid were two of the main fatty acids found in both cow and sheep ghee.
Smen (left) with msemmen (right).. Smen (from Arabic: سمن or سمنة also called sman, semn, semneh, or sminn) is a salted, fermented butter native to North African cuisine (Algeria, [1] [2] Morocco and Tunisia [3]), as well as a traditional Yemeni dish.
Asida (Arabic "عصيدة", Maghrebi "Ġsydë" [ˈʕæs(ˁ)iːdə]) is a common dish in the Arab world. [1] It is a lump of dough, obtained by stirring wheat flour into boiling water, sometimes with added butter or honey.
The Arabic-to-Latin translation of Ibn Sina's The Canon of Medicine helped establish many Arabic plant names in later medieval Latin. [2] A book about medicating agents by Serapion the Younger containing hundreds of Arabic botanical names circulated in Latin among apothecaries in the 14th and 15th centuries. [3]
Puff pastry, Nigella sativa, ghee or oil Khubz mulawah ( Arabic : خبز ملوح ), mulawah ( Arabic : ملوح ), or rashush ( Arabic : رشوش ) is a flatbread that is baked in a traditional tannur in Yemeni cuisine .
Ghayrah (Arabic: غَيْرَة; sometimes transliterated as ghayra, ghira, gheerah or gheera) is an Arabic word that encompasses the concept of a person's dislike or displeasure over someone else sharing a right or privilege that belongs to them. It carries a sense of earnest concern or zeal and can be seen as a form of protective jealousy.
The Indian word was from Persian, and the Persian was from Arabic, but the Arabic source-word did not mean hookah, although the word re-entered Arabic later on meaning hookah. [33] hummus (food recipe) حمّص himmas, [ħumːmsˤ] (listen ⓘ) chickpea(s). Chickpeas in medieval Arabic were called himmas [2] and were a frequently eaten food ...
The vermicelli used is the finest variety of noodles, called şehriye in Turkey, or shariyah (شعرية) in Arab countries, pastina or cappellini in Italy, and cabello de angel in Spain. They are a finer variety than spaghetti. As a fat agent, clarified butter is usually used, called in Arabic samneh (سمنة), better known internationally as ...