#Egyptian spinach

[the-pharmacology-specialist]

Egyptian spinach (Corchorus olitorius)

About Egyptian spinach Egyptian spinach, also known as Molokhia. It is a fast-growing annual vegetable commonly grown in Egypt, other parts of North Africa, and the Middle East. The plant’s stems are used for making jute and rope. It is closely related to Tindingoma, an okra leaf plant in Zambia. We have been growing our Egyptian spinach all year round for four years. Some plants self-seed, while…

[morethansalad]

Egyptian Spinach With Tomato Sauce (Vegan)

[techmomma]

Bitty Baby Arabic Lessons

If you’re just tuning in, I want to make simple, informal posts for those who know very little about MENA and SWANA cultures, to help give people a jumping off point in their own research. See here for details.

1. Al or el (depending on where you live):

it's an article. It's literally just "the."

Examples:

Al-Quds: THE Holy (the Arabic name for Jerusalem)

Al-kitaab: THE book

Al-Jazeera: THE island

Funfact! "Algebra" comes from the Arabic word "al-jabr," which means "the operation" or "the equation" ("the equation to restore or to balance," in full).

"Al" is also incredibly common to find in last names in Arabic. For example, "masri" means "(an) Egyptian." So the name "Ahmed Al-masri" translates to "Ahmed the Egyptian." You can also find last names derived from an ancestor's job, much like you can in English. "Yakob al-Jarrah" translates to "Yakob (Jacob) the Surgeon."

There is also another variation of "al," pronounced more like "awl," that denotes a clan or tribe or family. So "Al-Saud" can mean "of the Saud family."

2. Arabic is written right-to-left.

You weebs should be familiar with this.

To use Al-Quds from earlier, written in Arabic it looks like this

القدس <- and you start from this end and work to the left. sduQ-La, if we translate it letter for letter.

3. Arabic letters change form depending on if they're in the beginning, middle, or end of a word.

Before you worry, just remember that we have a very similar thing in cursive. For example, if you are writing the letter F in cursive, it will look just a little different depending on where it's positioned in the word (and if it's capitalized).

Farm. offer. brief. f

See what I mean? It's the same letter, but how exactly it's written depends on where it is, and if it's alone. Same thing in Arabic.

This can look a little drastic to someone not used to looking at it, but I mean. Look at the difference in English between a capital F and a lowercase f. Or worse, capital G and lowercase g.

4. Misc. notes I didn't know where to put

Quranic or Classic Arabic (Fushya Arabic) is the standardized form you will see taught in school. There are hundreds of regional dialects and variations though. Please look up any map of "Arabic speaking countries" and you will see how fucking enormous the range is.

Arabic is a sister language to Aramaic, Hebrew, Phoenician, Syric, Akkadian, and Sumerian. All are thought to descend from an early proto-Semitic language.

Arabic has gendered nouns, but also gendered verbs! This is one of the myriad of reasons Arabic is so incredibly nuanced. What can seem like a very easy, simple two-word sentence can have volumes of meaning behind it just by changing the verb gender.

In fact you can have the subject, object, verb, tense, pronoun, quantity, and gender of a sentence easily understood in a SINGLE WORD. For example, يلاعبونهما (Youlaebounahouma) means "They are playing with both of them." One word!! ISN'T THAT COOL??

Egyptian Arabic is sort of considered the Hollywood Accent of the Arabic world, since many popular movies are produced in Egypt. In the same way that a lot of Californians sound like people in Hollywood movies, because Hollywood is in, you guessed it, California.

English (and many other Western languages, ESPECIALLY Spanish) have so, so, so, so, so, SO, SOOOOO many loanwords from Arabic. "Algebra" was mentioned already, but the list includes but is not limited to: Albatross, chemistry (alchemy), admiral, apricot, artichoke, average, borax, candy, caravan, caraway, checkers, chess, coffee, cotton, elixir, garble, gauze, gazelle, ghoul, jar, jasmine, jumper, kohl, lacquer, lemon, lime, macrame, magazine, mattress, mummy, muslin, nadir, orange, popinjay, reem, rook, safari, saffron, sash, sequin, serendipity, spinach, sugar, syrup, sorbet, talc, talisman, tamarind, tariff, tuna, typhoon, vizier, zero, to name a few of thousands more.

Words are written right to left, but numbers are written left to right!

One of the reasons there are so many variations in spelling is because Arabic developed primarily as a verbal language and was only codified (turned into a written language) later, with some of the earliest examples being poetry. Arabic poetry as a tradition dates back at least 1600 years! (And of this, love poems are the most popular!!)

Classical Arabic is most often what Arabic is written in rather than spoken. Modern Standard Arabic is the version you will hear most often spoken.

Arabic does not use capitalization or contractions!

There are seven main styles of Arabica calligraphy: Kufic, Dewani, Thuluth, Naskh, Rayhani, Muhaqqaq, and Reqa. There are many regional variants and forms of calligraphy as well, including the tughra, which is a calligraphic monogram/seal/signature.

Hope you enjoyed this infodump and learned some things! Arabic is an incredibly beautiful and underrated language! I highly recommend learning even the smallest bit about it!

[bumblebeeappletree]

Tammy visits a self-taught gardener in her extraordinary garden packed with produce inspired by Lebanese culture and cuisine.

During the strict western Sydney lockdowns, Sahar El-Chiekh transformed what was a dusty backyard into an extraordinarily productive cultural food bowl. By gathering advice from the online garden community and her creative approach to gardening in a rental property, Sahar's backyard has become a sensation. "I came out here to hide in the garden," says Sahar, but it prompted a pursuit to create a place of solace and empowerment. "If mummy can't be found (in the house), she's out in the back."

Sahar is passionate about cooking food from the garden and admits, "I'm not actually a great cook, but it's different when the produce is from your garden. I don't like to see anything go to waste." Much of her produce connects back to her Lebanese roots, with plants such as Egyptian spinach, eggplant, beans and chickpeas. Sahar says, these are "the flavour of my childhood." Egyptian spinach, traditionally known as Molokhia, has a gelatinous texture and is best suited in soups. Sahar says, "I find it easier to grow than English spinach" however seeds for this traditional variety were not easy to find when her parents moved here as teenagers. "Now you're seeing a lot more of them in middle eastern grocers, but in the past my parents had to go to a farm that grew them, just to be able to enjoy them in their home."

With an organic approach to her gardening, Sahar's advice is to harness companion planting. To control pests, Sahar grows marigolds to deter thrips, hibiscus to attract flea beetles away from her eggplants, and chickpeas to deter caterpillars from her tomatoes. To avoid powdery mildew, Sahar trains her zucchini vertically and removes all leaves growing below the developing fruit to improve airflow. "This is the first year I've done it and it's made a huge difference," says Sahar, who has also adopted an ingenious t-shirt support for heavier fruits that will be harvested for seeds. "I need to support the ladies" says Sahar.

Growing a garden in a rental property has its challenges, so to create a transportable garden, Sahar's uses large growbags for her various fruit trees. Her prized possession is a pomelo tree, which Sahar says is "in between a grapefruit and an orange." Her obsession with pomelo started twenty-two years ago. "I went overseas to Lebanon for a holiday… my auntie has a big citrus orchard in her backyard, and I used to sit under the trees and freshly pick and eat them. Then I came back to Australia I couldn't find them; it took me 20 years to hunt down this pomelo. Last year was the first year I tasted it… It's not bitter like a grapefruit, but not wet like an orange, it's perfect."

There are some standout structures in the garden, such as a rustic ladder and a walkthrough archway. "I always loved the idea of being able to walk through an archway," says Sahar, "I wanted to grow vertically this year so I could fit more in." Growing on the arches are tromboncino, Lebanese cucumbers, various tomatoes, snake beans, Richmond green cucumbers, and Cucu-melon. And they're not only lovely on the vine.

Sahar invites Tammy to taste some of her homegrown heritage saying, "we have gardened and now we're going to graze," with traditional dishes such as hummus, Fattoush salad, cooked beans and mloukheya a banadoura, a dish made with Egyptian spinach and tomato. "I think gardening and being able to cook from my garden, gives me a sense of empowerment," says Sahar, "Especially to be able to feed my kids and my family from something that I've grown, it brings us together. As we know, food is all about community, family, laughing and building memories. I think gardening and cooking go hand in hand."

Filmed on Dharug Country | Chester Hill, NSW

[nutrifood]

 Egyptian food, steeped in history and tradition

 Ful Medames: The Breakfast of Pharaohs

At dawn, Cairo awakens to the aroma of ful medames, a national treasure. Fava beans, slow-cooked with garlic, cumin, and olive oil, emerge from clay pots. Drizzled with tahini and sprinkled with parsley, they fuel the day ahead. Locals gather at street-side stalls, savoring spoonfuls of history. “Egyptian food near me,” they murmur, as if summoning an ancient genie.

 Koshari: The Urban Mosaic

In bustling alleys, koshari vendors orchestrate a symphony of textures. Lentils, rice, and macaroni dance in harmony, topped with spicy tomato sauce and crispy fried onions. A squeeze of lime, a dash of vinegar—each bite resonates with Cairo’s cacophony. “Egyptian food near me,” echoes through the labyrinth, a hunger that transcends time.

 Molokhia: Verdant Elixir of the Nile

From the lush delta, molokhia emerges—a green potion fit for pharaohs. Its leaves, akin to spinach, yield a viscous broth. Garlic and coriander perfume the air as families gather around steaming bowls. “Egyptian food near me,” they whisper, invoking flavors that stretch back to Cleopatra’s court.

 Taameya: The Humble Revolution

In Tahrir Square, where history echoes, taameya vendors fry patties of crushed fava beans. These falafel cousins, fragrant with cumin and herbs, fueled the 2011 uprising. As tourists snap photos, locals queue for a taste. “Egyptian food near me,” they declare, honoring a revolution both political and culinary.

 https://nutriglow1.blogspot.com/2024/05/Egyptian-Food-odyssey.html

Sayadeya: Fishermen’s Bounty

On Alexandria’s shores, sayadeya graces tables. Whole fish, bathed in saffron-infused rice, evoke seafaring tales. Almonds and raisins shimmer like sun-kissed waves. “Egyptian food near me,” murmurs the Mediterranean breeze, as if revealing secrets of ancient mariners.

[chefrishabhsingh]

How To Make Egyptian Spinach Recipe

Embark on a culinary journey to the heart of Egypt with our delightful Egyptian Spinach Recipe. Rich in history and bursting with flavours, this recipe encapsulates the essence of Egyptian cuisine. Join us as we explore the unique characteristics of Egyptian spinach, the essential ingredients that make this dish extraordinary, step-by-step instructions on how to create it in your kitchen, and valuable quick tips for a perfect culinary experience.

What is Egyptian Spinach?

Egyptian Spinach, also known as Molokhia or Jew's Mallow, is a leafy green vegetable that holds a revered place in Egyptian gastronomy. Its origins trace back to ancient Egypt, where it was cultivated along the Nile River. Molokhia is celebrated for its distinctive flavour, reminiscent of earthy greens with a subtle hint of nuttiness. Rich in vitamins and minerals, it adds nutritional value to this traditional recipe while embodying the culinary heritage of Egypt.

[angel-petals]

to taste:

味わう（あじわう）

味見する（あじみする）

味がする（あじがする）

食べる（たべる）

飲む（のむ）

経験する（けいけんする）

food vocabulary

1. 食べ物 たべもの tabe mono Food

2. 日本料理 にほんりょうり nihon ryouri Japanese Cooking / Japanese Dish / Japanese Food

3. 朝食 ちょうしょく chou shoku Breakfast

4. 朝御飯 あさごはん asa gohan Breakfast

5. 昼食 ちゅうしょく chuu shoku Lunch

6. 昼御飯 ひるごはん hiru gohan Lunch

7. 夕食 ゆうしょく yuu shoku Dinner

8. 晩御飯 ばんごはん ban gohan Dinner

9. 夜食 やしょく ya shoku Supper

10. おかず okazu Side Dish

11. お八つ おやつ oyatsu Snack / Refreshment

12. 弁当 べんとう bentou Box Lunch

13. 駅弁 えきべん ekiben Train Station Box Lunch

14. 御飯 ごはん gohan Meal / Cooked Rice

15. 刺身 さしみ sashimi Sliced Raw Fish

16. 寿司 / 鮨 / 鮓 すし sushi Sushi

17. 天婦羅 てんぷら tenpura Tempura / Deep-fried Fish and Vegetables

18. 牛丼 ぎゅうどん gyuu don Rice topped with Beef and Vegetables

19. 親子丼 おやこどん oyako don Rice topped with Boiled Chicken and Eggs

20. 天丼 てんどん ten don Rice topped with Deep-fried Prawns & Fishes

21. 鰻丼 うなぎどん unagi don Rice topped with Glaze-grilled Eel

22. 鰻 うなぎ unagi Eel

23. 豚カツ とんカツ tonkatsu Pork Cutlet

24. カレーライス kare- raisu Curry and Rice

25. 鋤焼き すきやき suki yaki Thin Slices of Beef cooked with various Vegetables in a Heavy Iron Pan

26. お好み焼き おこのみやき okonomi yaki Thin and Flat Pancake cooked on a Hot Plate with bits of Meat, Seafood and Chopped Cabbages

27. 鉄板焼き てっぱんやき teppan yaki Grilled Meat cooked on Iron Plate

28. 焼き鳥 やきとり yaki tori Grilled Chicken / Broiled Chicken

29. 蛸焼き たこやき tako yaki Octopus Dumpling

30. 焼きそば やきそば yaki soba Pan Fried Noodle

31. 餃子 ギョウザ gyouza Dumpling stuffed with Minced Pork and Vegetables

32. 茶��蒸し ちゃわんむし chawan mushi Steamed Egg Custard in Tea Cup

33. しゃぶしゃぶ shabu shabu Japanese Style Hotpot

34. 味噌 みそ miso Miso / Bean Paste

35. 味噌汁 みそしる miso shiru Miso Soup

36. ラーメン ra-men Ramen

37. うどん udon Noodle made of Wheat Flour

38. 蕎麦 そば soba Buckwheat Noodle

39. 餅 もち mochi Sticky Rice Cake

40. 餡パン あんパン anpan Japanese Bun filled with Red Bean Paste

41. 牛肉 ぎゅうにく gyuuniku Beef

42. 豚肉 ぶたにく butaniku Pork

43. 鶏肉 とりにく toriniku Chicken Meat

44. 羊肉 ようにく youniku Mutton / Lamb

45. 魚 さかな sakana Fish

46. 海老 / 蝦 えび ebi Prawn / Shrimp

47. 蟹 かに kani Crab

48. 豆腐 とうふ toufu Tofu / Bean Curd

49. 卵 たまご tamago Egg

50. 食パン しょくパン shoku pan Plain Bread / White Bread

51. 玉葱 たまねぎ tamanegi Onion

52. 胡瓜 きゅうり kyuuri Cucumber

53. 醤油 しょうゆ shouyu Soy Sauce

54. 酢 す su Vinegar

55. 山葵 わさび wasabi Japanese Horseradish

56. 油 あぶら abura Oil

57. 砂糖 さとう satou Sugar

58. 塩 しお shio Salt

59. 胡椒 こしょう koshou Pepper

60. 調味料 ちょうみ

りょう choumi ryou Seasoning / Condiment / Flavoring / Spices

Japanese English

1. yasai Vegetables

2. daikon raddish

3. nasu egg plant

4. nin jin carrots

5. bareisho(jagaimo) potato

6. satsuma-imo sweet potato

7. negi onion

8. tama-negi onion bulb

9. nin-niku garlic

10. kyuuri cucumber

11. kyabetsu cabbage

12. kabocha pumpkin

13. tomato tomato

14. kinoko mushroom

15. toomorokoshi corn

16. sato-imo taro

17. mame beans

18. daizu soy beans

19. shooga ginger

20. takenoko bamboo shoot

21. niga-uri bitter guard

22. horensoo spinach

23. seri parsley

24. hakusai chinese cabbage

アスパラ asparagus

おくら okra

かぼちゃ pumpkin

きゅうり cucumber

ゴーヤ bitter gourd

ごぼう burdock

さつまいも sweet potato

しいたけ shiitake mushroom

じゃがいも potato

ズッキーニ zucchini

だいこん Japanese radish

たまねぎ onion

ちんげんさい bok choy

トマト tomato

なす eggplant

にんじん carrot

���ギ leek

にんにく garlic

ピーマン green pepper

ブロッコリー broccoli

まいたけ hen-of-the-wood

モロヘイヤ Egyptian spinach

ルッコラ arugula

れんこん lotus root

[surplus-of-sarcasm]

(i'm mentally unhinged. this shouldn't be on main, but it is. i ate powdered citric acid once. i'm actually a cryptid. i'm a hazard to society. i like spinach. none of my murder plots have come to life, but they are CATHARTIC. i have an innate desire to do something illegal. 99% breakup songs suck, and i've always been single, so as you can tell, I'm an expert. blood should taste good, but it does NOT. yes, i speak hieroglyphics, i'm egyptian, what do you think that means)

(writing in brackets is so safe.. its like i can admit anything and its ok because i didnt say it for real i just said it in brackets… i dont like chocolate ice cream… one time i killed a man.. stuff like that)

[vitamin-c-benefits-uses]

Vitamin C: Benefits, Uses, and Side Effects

What is Vitamin C? Maintaining healthy health depends critically on vitamin C, sometimes referred to as ascorbic acid. Since this vitamin is water-soluble that is, it dissolves in water the body does not store it. To guarantee enough levels, this calls for consistent intake via supplements or diet.

Origins and History

Natural sources of vitamin C abound in fruits and vegetables including oranges, strawberries, kiwi, bell peppers, broccoli, and spinach. Vitamin C's history begins in the 18th century when sailors found that eating citrus fruits might ward against scurvy, a disorder brought on by a vitamin C deficit. The link between citrus fruits and scurvy prevention spurred more investigation and finally, the discovery of Vitamin C as the essential nutrient engaged.

Traditional Methods of Use

Historically, among soldiers and sailors with limited access to fresh vegetables, vitamin C was used to cure and prevent scurvy. For their health advantages, indigenous groups also made use of fruits and plants high in vitamin C. To strengthen their immune systems and fight disease, Native Americans, for example, ate rose hips and several kinds of berries.

Societies and Their Use

Different societies have incorporated Vitamin C into their diets for various health benefits:

Ancient Egyptians: Used dates and other Vitamin C-rich fruits for their health-promoting properties.

Chinese Medicine: Employed various herbs and fruits high in Vitamin C to enhance overall health and well-being.

European Sailors: Consumed lemons and limes during long voyages to prevent scurvy.

Recommended Herbs to Accompany Vitamin C

Several herbs can complement the benefits of Vitamin C, including:

Echinacea: Often taken alongside Vitamin C to boost the immune system and fight off colds and infections.

Rose Hips: Naturally high in Vitamin C, rose hips can enhance the efficacy of Vitamin C supplements.

Ginger: Known for its anti-inflammatory properties, ginger can work synergistically with Vitamin C to improve overall health.

Precautions and Things to Avoid

While Vitamin C is generally safe for most people, excessive intake can lead to side effects such as:

Stomach Upset: High doses of Vitamin C can cause gastrointestinal issues like diarrhea and nausea.

Kidney Stones: Overconsumption of Vitamin C may increase the risk of kidney stone formation in susceptible individuals.

It's essential to consult with a healthcare provider before starting any new supplement regimen, especially if you have pre-existing health conditions or are taking other medications.

Sources

History of Vitamin C

Vitamin C: Benefits and Uses

Traditional Uses of Vitamin C

Herbs to Take with Vitamin C

Incorporating Vitamin C into your daily routine can provide numerous health benefits, but it's crucial to do so responsibly and with proper guidance. By understanding its origins, traditional uses, and potential interactions, you can make informed decisions about this essential nutrient.

Disclaimers The statements made regarding Vitamin C have not been evaluated by the Food and Drug Administration. The efficacy of Vitamin C has not been confirmed by FDA-approved research. This product is not intended to diagnose, treat, cure, or prevent any disease. Consult your healthcare provider before using Vitamin C supplements, particularly if you are pregnant, nursing, have a medical condition, or are taking any medication. General Disclaimer: This article is for informational purposes only and is not a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.

[the-pharmacology-specialist]

Collecting Egyptian Spinach Seeds

Collecting Seeds In June June is usually dry, cold, and windy. Last year’s Egyptian spinach plants are drying up, and their seed pods are opening. The seeds will self-seed and grow into the next group of plants. Continuous self-seeding is an advantage of not using herbicides, though some seeds should be harvested and stored for the future. Collecting tiny seeds from very dry pods prevents mold,…

[blog-write]

The Delicious and Nutritious World of Falafel: A Deep Dive into this Middle Eastern Delicacy

Falafel is a beloved Middle Eastern dish that has been enjoyed for centuries. Made from ground chickpeas or fava beans, falafel is a vegetarian-friendly food that is a great source of protein, fiber, and other essential nutrients. In recent years, Falafel has gained popularity all around the world, with people appreciating its delicious taste and health benefits.

Origins of Falafel

Falafel is believed to have originated in Egypt, where it was traditionally made using fava beans. However, today it is more commonly made using chickpeas, which give it a nuttier flavor and a slightly softer texture. Falafel is also a popular street food in Israel, Lebanon, Syria, and other Middle Eastern countries.

Falafel Preparation

The preparation of falafel involves grinding chickpeas (or fava beans) with herbs and spices to form a paste-like consistency. The mixture is then shaped into small balls or patties and fried until crispy on the outside and fluffy on the inside. The resulting falafel can be eaten on its own or served in a pita bread, along with a variety of toppings such as tahini sauce, hummus, pickles, and fresh vegetables.

Nutritional Benefits of Falafel

Falafel is not only delicious but also packed with nutrition. Chickpeas, the main ingredient in falafel, are an excellent source of protein, fiber, and complex carbohydrates. They are also rich in vitamins and minerals such as iron, magnesium, and vitamin B6. Additionally, falafel is low in saturated fat and cholesterol, making it a healthier alternative to meat-based dishes.

Variations of Falafel

There are many variations of falafel, each with its own unique flavor and texture. For example, Egyptian falafel is made with fava beans instead of chickpeas, which gives it a slightly different taste and texture. Lebanese falafel is known for its use of parsley and cilantro, while Israeli falafel often includes coriander and cumin. Some variations also incorporate other ingredients such as spinach, beets, or sweet potatoes.

Falafel and Sustainability

In addition to its nutritional benefits, falafel is also a sustainable food choice. Chickpeas, the main ingredient in falafel, are a type of legume that requires less water and fertilizer than other crops such as meat or dairy products. Furthermore, falafel is a vegetarian dish that can help reduce our carbon footprint and support a more sustainable food system.

Conclusion

Falafel is a delicious and nutritious food that has been enjoyed for centuries. Whether you enjoy it as a street food in the Middle East or in a trendy restaurant in the United States, falafel is a great way to experience the rich flavors and culture of the region. With its protein-packed chickpeas and sustainable footprint, falafel is not only good for your health but also for the planet.

[globalfoodiee]

Molokhia

Molokhia, also known as Egyptian spinach, is a leafy green vegetable that is commonly used in Middle Eastern and North African cuisine. The leaves are small and slightly fuzzy, and have a mild and slightly nutty flavor. It is highly nutritious and is rich in fiber, vitamins, and minerals. It is often used to make a popular dish called “Molokhia soup”, which is made by simmering the leaves in a…

[chappythegardener]

Molokhia Seeds (Egyptian Spinach)

This leafy green is a staple of Egyptian cuisine, prized for its delicious flavor and nutritional benefits. Molokhia is packed with vitamins and minerals, including iron, calcium, and vitamins A and C. It also contains antioxidants and anti-inflammatory compounds, making it a great choice for promoting overall health and wellness. Our Molokhia Seeds are grown organically, ensuring that you are getting the healthiest and highest-quality product possible. They are easy to grow and care for, making them a great addition to any garden. So why not try something new and exciting in your garden this year? Order our Molokhia Seeds today and enjoy the delicious and nutritious benefits of this unique leafy green! Read the full article

[orientaltasty]

Egyptian Chicken Crepe - طريقة عمل الكريب المصري

How To Make Egyptian Chicken Crepe #EgyptianChickenCrepe #ChickenCrepe This Chicken Crepe Recipe is a fantastic spring recipe to serve for lunch or a fancy brunch. The best part about it is most of it can be made the day ahead, leaving just the bechamel sauce, assembly, and baking to the day of your party. This is probably not one of my most "traditional" French Recipes, but who can say no to a savory chicken crepe with bechamel sauce? This crepe recipe is really "Franglais Cooking" at best. Baked Chicken and Mushroom Crepe in a gratin dish on a wooden charger with side salad in a small olive wood bowl In Brittany, France where crepes originate from, you'll find sweet crepes made with white flour or savory crepes, or Galettes as they are called, made with buckwheat flour or "ble noir". But you don't really find a "mash-up" of savory crepes, in a white flour crepe, like this. Vertical image of a Baked crepe in a white gratin dish on a wooden charger with small side salad RECIPE PAIRINGS: For starters try my Goat Cheese Tarts with Carmelized Onions in Puff Pastry or my wonderful Tarte au Soleil with Pesto For French dessert try my lovely Honey Lavender Creme Brulee or my delicious Strawberry Pistachio Tart with Sable Breton Crust Cutting into a baked crepe with a knife and fork to reveal filling WATCH A VIDEO DEMO OF THIS RECIPE BELOW! SUBSCRIBE TO MY YOUTUBE CHANNEL FOR MORE RECIPE VIDEOS! STEP #1: ROAST THE CHICKEN For this recipe, I really like to use bone-in, skin-on chicken breasts. This will give you really moist, succulent chicken. I like to roast the chicken on a rack for even cooking and if you line your pan with foil, you'll have easy cleanup! Once the chicken is cooled you can shred the meat off the bone with two forks. Bone-in, skin on Roasted Chicken breasts on a roasting rack in a sheet pan lined with foil MAKE-AHEAD TIP: The chicken can be roasted and shredded the day before. Place the chicken in a bowl, covered it, and refrigerate it until ready to use. You can even roast double the chicken breast to have for other meals throughout the week, such as my BBQ Chicken Sliders or Enchiladas Suizas. Shredding Roasted Chicken with a fork VEGETARIAN OPTION: To make one or all crepes vegetarian, you can skip the chicken and add baby spinach instead. You don't even need to cook it since it will steam/wilt in the oven as the crepe bakes. Just add a handful on top of the mushroom mixture when assembling. This is an easy substitute if you need just one crepe to be a vegetarian crepe. STEP #2: MAKE THE CREPE BATTER The secret to making crepe batter is to make it as smooth as possible so that you don't create any lumps. You could use a blender, but who needs one more small appliance to drag out and clean? For this savory crepe recipe, I made a slight twist on my basic crepe recipe. Adding milk to flour in a glass bowl to form a crepe batter Instead, place your flour in a large bowl with the salt, whisk it together and then add the milk. This will assure a smooth, clump-free mixture from the start, a key attribute for any crepe recipe. adding beaten egg to crepe batter Then add beaten eggs to the flour mixture for continued "smoothness". You'll also add melted butter and for a finishing touch, I like to throw in some freshly minced dill. Adding minced Dill to crepe batter STEP #3: MAKING THE CREPES I've been making crepes for over 10 years now, just about every Saturday morning for my kids. طريقه تحضير الكريب: في وعاء مناسب نضيف الحليب والبيض والفانيليا والملح ونقلب جيدا بالمضرب اليدوي ثم نضيف الدقيق ونقلب جيدًا حتى يمتزج الخليط يجب تحضير طاسة غير لاصقة ونقوم بدهنها بقليل من الزيت ثم نضيف كمية صغيرة من الخليط بواسطة كوب معياري ونفرد الخليط ونتركه لمدة 30 ثانية ثم نقوم بتسويته على الوجه الآخر لمدة 30 ثانية أخرى. و بعد الانتهاء من الكمية نقوم بحشو الكريب بالبانيه المقلي  وشرائح الفلفل والقليل من المايونيز والكاتشب والجبنة الشيدر أو الموزاريلا. نغلق الكريب على شكل مثلث ونقوم بوضعه مرة أخرى في الطاسة أو الجريل لمدة دقيقة ليصبح مقرمش ولونه ذهبي وأيضًا من الممكن اختيار الحشو على حسب الرغبة أو المتاح. #crepes #cr #food #pes #crepe #foodporn #dessert #chocolate #nutella #pancakes #foodie #instafood #breakfast #icecream #waffles #yummy #coffee #foodphotography #delicious #sweet #foodstagram #creperie #foodblogger #foodlover #healthyfood #waffle #brunch #pancake #homemade #desserts #italianfood #food #foodporn #instafood #foodie #pasta #italy #foodblogger #foodphotography #pizza #foodlover #cucinaitaliana #italia #foodstagram #yummy #instagood #delicious #italian #dinner #homemade #cucina #restaurant #cibo #chef #love #pizzalover #lunch #ciboitaliano #cooking #pastalover #pe #love #instagood #cafe #sweets #creperia #delivery #glutenfree #vegan #restaurant #cake #a #yogurt #lunch #milkshake #tasty #bhfyp #strawberry #s #e #frozenyogurt #healthy #crepas #foodies #gelato #crepesnutella #crepelovers #crepecake #galettes #sweetcrepes

[stuckthemarket]

Organic Spices to Keep the Flu Away This Winter

Winter is finally here and you may have already heard of flu cases being on a rise. This is the first winter after the world was hit by a global pandemic. While everything seems to have recovered superficially, it is still important to take precautions and look after yourself and your loved ones. Consuming a healthy diet consisting of veggies such as carrots, spinach, and organic broccoli and fruits such as oranges and limes is a great way to boost your immune system. 

However, people often forget that there is another aspect that should be taken into consideration when cooking meals - spices. Spices have been used in Indian cuisine since time immemorial. Organic spices not only add flavor to the food but they are also great for building your immunity. 

Spices that will help you fight the flu this winter 

The common cold is not necessarily the worst ailment, but it can be quite tiresome to deal with a runny nose, constant headaches, and loss of strength. Moreover, they definitely lower the body’s ability to fight back, making it easier for other viruses and germs to attack. All of this can simply be avoided by including the right combination of organic spices in your diet. The following are some immunity-boosting herbs you should consume regularly: 

Basil 

Basil is usually available in most households or you can even procure it from the nearest flower shop or even order it online. You can add basil leaves to your daily cup of tea or you can add them to your favorite pasta recipe. You can even garnish salads with it, or add it to dals, or soups. Basil can help reduce the symptoms of colds, coughs, and the flu. Basil also has anti-inflammatory properties that can lower the risk of conditions like arthritis. Basil is also known to possess antibacterial properties. 

Thyme 

Thyme has been used since ancient times across the globe. The Greeks used it as a fragrant incense and the Egyptians utilized it for the purposes of embalming. Thyme has gained a ton of popularity in recent years for its immunity system-boosting as well as anti-fungal and antibacterial properties. Leaves of thyme are also a rich source of vitamins C and A and adding thyme to your tea can help clear nasal congestion. Thyme has excellent decongestant properties and hence, it clears the mucus that might accumulate in the body because of the flu. 

Garlic 

People have been using garlic for centuries as a health remedy. In fact, some records of the usage of garlic go back around 5000 years. Garlic possesses anti-viral, anti-fungal, and anti-inflammatory properties. You can also consume garlic supplements for preventing symptoms of the flu. 

Conclusion 

Another important ingredient that has immense immunity-boosting abilities is ginger. Ginger is a compound that can induce sweating in the body, which makes it a highly effective herb for alleviating flu symptoms. You can add this to your daily cup of tea, to your pulao cooked with organic rice, or use it in your ginger garlic paste for your favorite hot noodles.