 | |
| Alternative names | Orange cake |
|---|---|
| Type | cake |
| Place of origin | Morocco |
Meskouta is a traditional Moroccan cake usually served for tea time or breakfast. There are different variations of meskouta cakes based on flavors like orange, lemon and vanilla. It was traditionally made in the winter, when oranges ripened. Meskouta is typically served with hot mint tea or coffee. [1] [2] [3] [4] [5] [6]
Tifinagh is a script used to write the Berber languages. Tifinagh is descended from the ancient Libyco-Berber alphabet. The traditional Tifinagh, sometimes called Tuareg Tifinagh, is still favored by the Tuareg Berbers of the Sahara desert in southern Algeria, northeastern Mali, northern Niger, and northern Burkina Faso for writing the Tuareg Berber language. Neo-Tifinagh is an alphabet developed by Berber Academy to adopt Tuareg Tifinagh for use with Kabyle; it has been since modified for use across North Africa.
Syrniki or syrnyky are fried Eastern Slavic quark pancakes. They are a part of Belarusian, Russian, Ukrainian, Latvian, Lithuanian (varškėčiai) and Serbian cuisine. In Russia, they are also known as tvorozhniki (творо́жники).
Chess pie is a dessert with a filling composed mainly of flour, butter, sugar, eggs, and sometimes milk, characteristic of Southern United States cuisine.
Liptauer is a spicy cheese spread from Slovak, Austrian and Hungarian cuisine. Liptauer is made with sheep milk cheese, goat cheese, quark, or cottage cheese.
Mee siam is a dish of thin rice vermicelli of hot, sweet and sour flavours, originated in Penang but popular among the Malay and Peranakan communities throughout Peninsular Malaysia and Singapore, although the dish is called "Siamese noodle" in Malay and thus appears to be inspired or adapted from Thai flavours when Thailand was formerly known as Siam. Mee siam is related to kerabu bee hoon although there is a significant difference in the recipe.
Nian gao, sometimes translated as year cake or New Year cake or Chinese New Year's cake, is a food prepared from glutinous rice flour and consumed in Chinese cuisine. It is also simply known as "rice cake". While it can be eaten all year round, traditionally it is most popular during the Chinese New Year. It is considered good luck to eat nian gao during this time of the year because nian gao (年糕) is a homonym for "higher year" or "grow every year" (年高), which means "a more prosperous year". The character 年 is literally translated as "year", and the character 糕 (gāo) is literally translated as "cake" and is identical in sound to the character 高, meaning "tall" or "high". In Mandarin, Nian gao (年糕) also is an exact homonym of "sticky cake" (黏糕／粘糕), the character 黏／粘 (nián) meaning "sticky".
Kofta is a family of meatball or meatloaf dishes found in Balkan, Middle Eastern, North African, South Caucasian, South Asian and Central Asian cuisines. In the simplest form, koftas consist of balls of minced meat – usually beef, chicken, pork, lamb or mutton, or a mixture – mixed with spices and sometimes other ingredients. The earliest known recipes are found in early Arab cookbooks and call for ground lamb.
Lardy cake, also known as lardy bread, lardy Johns, dough cake and fourses cake, is a traditional rich spiced form of bread found in several southern counties of England, each claiming to provide the original recipe. It remains a popular weekend tea cake in the southern counties of England, including Sussex, Surrey, Hampshire, Berkshire, Wiltshire, Dorset and Gloucestershire.
Warabimochi is a wagashi made from warabiko and covered or dipped in kinako. Kuromitsu syrup is sometimes poured on top before serving as an added sweetener.
Fa gao, also called fat pan (發粄) by the Hakka, prosperity cake, fortune cake, Cantonese sponge cake, is a Chinese steamed, cupcake-like pastry. Because it is often characterized by a split top when cooked, it is often referred as Chinese smiling steamed cake or blooming flowers. It is commonly consumed on the Chinese new year. It is also eaten on other festivals, wedding, and funerals by the Hakka people.
Robert Farrell Smith is an American humor writer. Starting in 2005, he publishes children's books under the pseudonym Obert Skye. He is known for the Leven Thumps series, the Pillage trilogy, and The Creature from My Closet series. He is also the author of Witherwood Reform School and Beyond Foo series.
Jane Dieulafoy was a French archaeologist, explorer, novelist, feminist and journalist. She was the wife of Marcel-Auguste Dieulafoy. She and her husband excavated the Ancient Persian city of Susa and made various discoveries some of which are displayed in the Louvre museum.
The cuisine of Mauritius is greatly influenced by the tropical location of the island as well as the cultural diversity which characterizes the country. Mauritian cuisine is a blend of African, Chinese, European and Indian influences in the history of Mauritius. Most of the dishes and culinary traditions are inspired by French culture, former African slaves, Indian workers and Chinese migrants that arrived in the country during the 19th century. Over the years, communities found in Mauritius have adapted and mixed each other's cuisine to their liking, resulting in the development of Mauritian cuisine. While some popular dishes and desserts are consumed by Mauritians of all ethnic groups or communities, there are also forms of cuisines which remain distinctly ethnic and are unique to a specific ethnic community due to their ancestral cultural and historical connections. Local food which varies depending on ethnic communities therefore reflects the strong traditional, cultural, and historical influences of each community. French cuisine is very popular in Mauritius. Sino-Mauritian cuisine is one of the most prevalent in the restaurants throughout the island.
Michael Yamashita is a Japanese-American photographer.
Sasha Nathan Petraske was the founder of the New York City cocktail bar Milk & Honey, as well as a partner and creative force behind many of the world's most highly regarded bars. During his lifetime he was credited with inventing modern cocktail culture.
Rosette Susanna "Rosa" Manus (Dutch pronunciation:[roːˈsɛtəsyˈsɑnaːˈroːsaːˈmaːnʏs] was born 20 August 1881 and died either at Auschwitz or Ravensbruck in 1942. She was a Jewish Dutch pacifist and female suffragist and was involved in women's movements and anti-war movements. She served as the President of the Society for Female Suffrage, the Vice President of the Dutch Association for Women's Interests and Equal Citizenship, and was one of the founding members of the Women's International League for Peace and Freedom as well as its secretary. She firmly believed that women could work together across the world to bring peace. Although Manus was fairly well known in feminist circles in the 1920s and 1930s, she remains relatively unknown today. She was involved in feminist work for about thirty years during her lifetime and was known as a "feminist liberal internationalist."
Ginseng chicken soup is a type of soup, which involves chicken and ginseng as one of the main ingredients. Ginseng can typically be cooked with chicken in broth, porridge, and soups. Varieties of ginseng chicken soup can be found in Asian countries, such as China, Malaysia, and Korea.
Lillian-Yvonne Bertram is an American poet known for their work on poetry and digital storytelling.
Nom Wah Tea Parlor, opened in 1920, is the oldest continuously running restaurant in the Chinatown of Manhattan in New York City. The restaurant serves Hong Kong style dim-sum and is currently located at 13 Doyers Street in Manhattan.
Hutuknga was a large Tongva village located in the foothills along the present channel of the Santa Ana River in what is now Yorba Linda, California. People from the village were recorded in mission records as Jutucabit. Hutuknga was part of a series of villages along the Santa Ana River, which included Lupukngna, Genga, Pajbenga, and Totpavit. The Turnball Canyon area is sometimes falsely associated with Hutuknga.
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