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Feteer meshaltet (Egyptian Arabic: فطير مشلتت [fɪˈtˤiːr meˈʃæltet], literally "cushioned pies" or "cushion-like pies"), often simply referred to as meshaltet (مشلتت), is a flaky Egyptian layered pastry. It consists of many thin layers of dough and ghee and an optional filling.
In Egypt water buffaloes and cattle are the two sources of milk used for domiati cheese.. According to the medieval philosopher Al-Isra'ili, in his day there were three types of cheese: "a moist fresh cheese which was consumed on the same day or close to it; there was an old dry cheese; and there was a medium one in between."
A small African-style meat pie. This pastry became a common dish in medieval times, and by the 14th century, came to be called a "pye" or "pie". Between 1387 and 1400, Geoffrey Chaucer wrote, in The Canterbury Tales, of a cook who "koude rooste, and sethe, and broille, and frye / Máken mortreux, and wel bake a pye". [3]
The cheese dated back to the 26th or 27th Egyptian dynasty, archaeologists said, or about 2,600 years ago, according to the Met Museum. Researchers identified the cheese as halloumi. Researchers ...
Fatayer (Standard Arabic: فطائر, romanized: faṭāʾir; Levantine Arabic: فطاير, romanized: faṭāyir; sg. فطيرة, faṭīra) are meat pies that can alternatively be stuffed with spinach or cheese such as feta or akkawi. [1]
Mish (Egyptian Arabic: مش meš) is a traditional Egyptian cheese that is made by fermenting salty cheese for several months or years. Mish may be similar to cheese that has been found in the tomb of the First Dynasty Pharaoh Hor-Aha at Saqqara, from 3200 BC. [1] It is generally prepared at home, although some is sold in local markets. [2]
From key lime or cherry pie in the summer, pumpkin and apple pie in the fall, or a cozy chicken pot pie in the depths of winter, there’s a pie for every season. bhofack2/ iStock The Basics of Pie
Medieval cuisine includes foods, eating habits, and cooking methods of various European cultures during the Middle Ages, which lasted from the 5th to the 15th century. During this period, diets and cooking changed less than they did in the early modern period that followed, when those changes helped lay the foundations for modern European ...