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The ash-cake described by A. Mizrachi, or what is called by him jamrī (جَمْرِي), is also baked directly over coals and thought to be a delicacy in South-Arabia. [12] Nathan ben Abraham, the 11th-century Mishnah exegete, explains the method of making a type of ash cake (ma'asei re'afīm) in Palestine.
Other, less popular leavening agents included soured barley cakes, beer foam, or fermented grape juice. [10] Ash cake was the ancient Roman term for food produced in the ashes of a fire. This type of food may be the ancestor of Italian flatbread focaccia . [ 3 ]
Khubz al-Jamri (Arabia, Northern Yemen): ash cake made by burying dough in hot ashes and embers; Kisra, Laffa ; Lahoh (Somalia, Djibouti, Kenya, Yemen) Lavash (Armenia and Iran) Zhingyalov Hats : flatbread filled with herbs and spices; Lebanese Bread : white flour, dried yeast, sugar, salt and water [citation needed]
This method was passed down orally in Black families in the Antebellum South, and slave narratives describe how slaves cooked food this way. The word "ash" was appended to the name of some of the food thus prepared, as in "ash cake" and "ash roasted potatoes". Enslaved people placed food directly on hot ashes or coals to roast or bake their foods.
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While these day we often associate Fat Tuesday and the king cake with beads and booze, the cake tradition actually started with Three Kings Day, a holiday that happens 12 days after Christmas.
Today, such bread is known as an ash cake. Small stationary ovens were later introduced in Italy, built into a kitchen range. [41] Afterwards, even larger and more efficient ovens were made, namely, the furnus (masonry oven). [41] Another type included a portable version of the clibanus. [41]
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