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Here are the spices essential to the Morrocan cuisine

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SOURCE: YAHOO BY: LYNN STEWART LIVING
The layered flavors of Moroccan cuisine typically take hours to develop; think of the famous tagines or b'steeya, a savory pie made with saffron-spiced chicken (or pigeon) and sugared almonds. Spices play a big role in that layering, and you'd be hard-pressed to find a Moroccan dish that doesn't include a good measure of them. We talked to the experts at the Spice House, a purveyor of spices, herbs, blends, and extracts, to find out which are the essential for Moroccan food.

Ras el Hanout

This must-have spice mix in the Moroccan canon typically consists of more than a dozen ingredients. Among the more popular ones are cardamom, cumin, cloves, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seed, peppercorn, sweet and hot paprika, fenugreek, and turmeric. Cooks use it on poultry, fish, vegetables and couscous.

Turmeric

Golden in color, with a mustard-like taste, turmeric adds an earthy and mildly astringent flavor. Its pleasant heat also adds color to tagines.

Cinnamon

With its assertive flavor and spicy heat, cinnamon is a key player in the Moroccan kitchen. Sri Lankan cinnamon has a delicate and floral taste and is ideal with meats and dried fruits in slow-cooked tagines.

Ginger

Dried and ground ginger has an unmistakable zing and a slightly sweet flavor. You'll find it in tagines and couscous.

Saffron

Yes, saffron's expensive, but the pros at the Spice House say it's worth it-and that if you find a cheap version, it's probably not really saffron. Unlike most other spices, saffron threads will last for years if stored in a dark pantry, and they add an unmistakable golden color to many classic Moroccan dishes including Couscous Royale. Moreover, taking a pinch of unbroken threads and lightly crushing them in your hands into a small amount of hot liquid is "culinary romance not to be missed."

Paprika

There are many types of paprika on the market; for Moroccan cooking, unsmoked paprika of any origin will work. Its deep character and mild sweetness is especially nice in dishes that also feature tomatoes or eggplant, and in this potato dish.

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Which Herbs and Spices Are Commonly Used in Moroccan Cooking?

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SOURCE: YAHOO BY: LYNN STEWART LIVING The layered flavors of Moroccan cuisine typically take hours to develop; think of the famous tagines or b'steeya, a savory pie made with saffron-spiced chicken (or pigeon) and sugared almonds. Spices play a big role in that layering, and you'd be hard-pressed to find a Moroccan dish that doesn't include a good measure of them.

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Learning Arabic (19) Food & drink | 1تعلم العربية - الطعام والشراب

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Braiwat - Moroccan Crab Meat Rolls

posted on: Jan 19, 2017

Makes 24 rolls
Ingredients

1 can crab meat (7 1/2 oz 127 g), flaked with a fork

4 tablespoons finely chopped green olives

2 tablespoons finely chopped fresh coriander leaves

1 jar marinated artichoke hearts (6 oz 170 ml), finely chopped

1/2 teaspoon salt

1/2 teaspoon pepper

1/8 teaspoon cayenne

12 sheets filo dough

1 cup butter, melted

Directions
Thoroughly mix all ingredients, except filo dough and butter, to make stuffing then set aside.

Cut filo dough in half lengthwise then cover with a damp tea towel. Lightly brush a half sheet of filo dough with butter then place 1 heaping teaspoon of the stuffing on one end of half sheet. Roll, making sure to tuck in the edges. Repeat procedure for remaining half sheets then place in a greased baking pan. Brush tops of each roll with the remaining butter.

Bake in a 350° F preheated oven for 20 minutes then serve hot or cold.

Note: These rolls make great snacks.

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Braiwat - Moroccan Crab Meat Rolls - Recipe of the Day

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posted on: Jan 19, 2017 Makes 24 rolls Ingredients 1 can crab meat (7 1/2 oz 127 g), flaked with a fork 4 tablespoons finely chopped green olives 2 tablespoons finely chopped fresh coriander leaves 1 jar marinated artichoke hearts (6 oz 170 ml), finely chopped 1/2 teaspoon salt 1/2 teaspoon pepper 1/8 teaspoon cayenne 12 sheets filo dough 1 cup butter, melted Directions Thoroughly mix all ingredients, except filo dough and butter, to make stuffing then set aside.

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Near the gulf of Oman...an area without oxygen or signs of life...

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There's an area of the Arabian sea the size of Scotland that has no oxygen

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The Arab Scientist who changed the world with his revolutionary discoveries and inventions in optics.

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(فيلم] ألف اختراع واختراع وعالَم ابن الهيثم (النسخة العربية]

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Math algorithms got their name from this Arab scientist 

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Math algorithms got their name from this Arab scientist 

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الخوارزمي مؤسس علم اللوجاريتمات

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Why algorithms are called algorithms - BBC Ideas

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Watch the "Why algorithms are called algorithms" video at BBC Ideas. Explore other related content via our curated "Eponyms explored" playlist.

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The iconic Lebanese singer Fairuz is a big part of the Arab music culture and day to day life in Shami streets and homes.

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Good Morning Fairuz

posted on: Jul 10, 2019

By: Katie Teague/Arab America Contributing Writer

It's early morning in the streets of Lebanon. As the shops begin to open and people sit for their first cup of coffee with one another, a voice begins to sing over the radio. But not just any voice! All mornings call for one artist and one artist alone; Lebanese idol Nihad Haddad, also known as Fairuz.

Fairuz has played a fundamental part in mornings around the Arab World since her rise to fame in the 1960s. Born in Beirut in 1935, Fairuz lived a simple childhood until her enrollment in a Lebanese music conservatory. Her voice was then discovered on a local radio station, after which she came into contact with the Rahbani Brothers. This partnership was key to Fairuz's establishment in the music industry, and she soon became known for her unique angelic sound of her voice.

As Virginia Danielson, an expert on Middle Eastern music at Harvard University, explains in an interview with NPR:
"It [Fairuz's voice] is extremely flexible...She can produce the kind of ornaments and the delicacies of pitch and intonation that are so much a part of Arab music with great ease, and her singing very often feels effortless."
Using her innate gift, Fairuz embarked on a path of political activism. Part of her life had become embedded in Lebanon's history since her rise to fame coincided with the beginnings of Lebanese independence from France. She remained impartial during the division of Beirut by "refus[ing] to take sides and not perform in Lebanon at all". As a result, Fairouz spent most of this time giving performances elsewhere. She did, however, continue to produce songs out of love for her country. One of the most adored Fairuz pieces still treasured by the Lebanese is called "I Love You, Lebanon" ("Behebak Ya Libnan" in Arabic):

Fairuz is a Lebanese singer whose voice has swept the Arab World off its feet since she first began performing in the 1940s and '50s. Traditionally played every morning, her music continues to serve as an iconic characteristic of the Arab identity. Here, she sings about the love she has for her beautiful home.

One must remember that Fairuz gained even more admiration and popularity from people around the Arab World because of her beloved song about Jerusalem (al-Quds), see below: Zahrat el Madaen (the flower of the minarets).

Clearly, the power of Fairuz's music transcended boundaries. Despite the division and conflict in Lebanon, Fairuz was able to unite her people under a common love for their country. According to Encyclopaedia Britannica, "Fairouz [eventually] remained in Lebanon, and her fame was bolstered by her decision not to leave during the war. With her ability to unite and her seeming impartiality, she came to represent Lebanon itself."

As time progressed, Fairuz maintained a traditional style of music. In fact, she is known as "one of the last artists from the golden age of Arabic music". Other artists who fall into this category include Umm Kalthom, whose music is listened to during the evenings, and Mohamed Abdel Wahab. Fairuz is also remembered for reviving the world of Musical Theater and Operattas. An article in Egypt Today explains how the partnership between Fairuz and the Rahbani Brothers "grew to include musical sketches, films and plays such as "Mais El Reem" (The Deer's Meadow), "Loulou," "Biyaa'el Khawatem" (Ring for Sale), and "Hala Wi El Malek" (Hala and the King)." Overall, she had roles in 15 plays and three films.

It's no wonder Fairuz has remained an icon all these years later. Her work as an artist and activist paved the way for a wave of Lebanese patriotism that would never be the same without her. To celebrate this, here is a list of Fairuz's top fifteen greatest hits, compiled by Hopefully, they will inspire you to hit play next time you start your day. After all, is it really a good morning without Fairuz?

1. Raj3in ya Hawa

2. Zahrat el Madaen

4. Ya Mina el Habayeb

5. Ya Ahl el Dar

6. Shat Iskenderia

7. Aqoul li Tiflati

8. Eswaret el 3arous

9. Dakhlak ya Teir el Werwar

10. Baadana

11. Ya 3aqida el 7ajibayn

12. Ruddani ila biladi

References:

https://www.npr.org/templates/story/story.php?storyId=128431817

https://www.britannica.com/biography/Fairouz

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Good Morning FairuzIt's early morning in the streets of Lebanon. As the shops begin to open and people sit for their first cup of coffee with one another, a voice begins to sing over the radio. But not just any voice!

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تعال والعب معي

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Students made sofra items with clay.

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Students practiced their Arabic writing ✍🏾

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7/5/19 The students created invitation letters to their families in Arabic with translation.

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07/02/19 In many Sudanese households, there is a fan in the living room due to the extreme heat in Sudan.  Sudanese drink tea in their living room where there is a fan. Today we created a fan and tried to test it in the wind. We had a discussion about the fans we created. We discussed the designs. We further discussed different elements to create a successful fan.

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07/02/19 Today we designed stained glass art. We discussed shapes and colors. In addition, we spoke in Arabic with regards to making the stained glass.

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Fayrouz: Jayebli Salaam (bringing me a hello)

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فيروز جايبلي سلام

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The first week of camps will focus on Sudanese Sofrah and Tea Time customs. Here is a starting point.

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by Mariam Elhussein -

It can be hard to trace back the origin of spices in Sudanese cuisine. The country, in the heart of Africa, has been influenced by Arab traders, as well as Turkish and British colonisers who brought their unique spices to Sudan and its neighbours. The spice influence from the neighbouring countries moved through boarders and created a unique mix in Sudanese food.

Generally speaking, Sudanese cuisine mainly relies on five spices to enhance the flavour of its dishes. Most of them are used in their dried and ground form. They are added to stews, soups, drinks, meats and sweets. Knowing the proper use and blend of spices is considered a sign of the distinguished cooking abilities of a Sudanese woman. Spices can make or ruin a dish. If the balance of what spices to use and when is broken, the taste may be compromised.

The five most important spices, without which a Sudanese kitchen cannot survive are (ranked by order of importance): coriander ( kuzbara), cumin ( shamar), black pepper ( filfil), cinnamon ( girfa) and cardamom ( habbahan).

Coriander is considered to be the most important spice in Sudanese cooking. Before using it, the spice is dried and sometimes roasted before being ground. This aromatic spice is mostly used in dishes that contain meat as it removes unpleasant odours. It is used early in the cooking process, and is added right after the meat is added to the pot.

Sudanese cumin, the second most important spice, has a vibrant green colour instead of the conventional brown. Cumin, with its distinctive smoky flavour, is generally used to add flavour into beans dishes. It is particularly added to fava beans ( Fool) and lentil stems. Cumin also helps to reduce the bloating usually caused by eating beans. Fresh fish is often the main dish in Sudan which is blessed by the great river Nile and cumin is an essential ingredient in cooking fish. Cumin is used along with salt and pepper before frying the fish.

Ground black pepper is a must-add to all dishes in Sudanese cuisine including stews, soups and meats. Sudanese always welcome additional chilli in their food and because of this red chilli powder, placed in a small dipping dish, is a staple during meals.

The aromatic spices, cinnamon and cardamom, are often used together and in many kitchens, are blended together and called mixed spices ( buharat). They are added to all kind of meats, stews and soups to enhance its flavour. They are also used as a replacement of vanilla in desserts. In cakes with eggs, this spice mix is added to mask the eggy smell. There is a Sudanese tradition of drinking milk tea twice a day - before breakfast and at sunset. These spices are added to the tea making it more flavourful

Other honourable mentions, used in Sudanese cooking, but less frequently are: ginger ( Janzabeel), clove ( Goronfol) and black cumin ( kamon aswad).
Mariam Elhussein is a foodie who finds solitude in cooking. Cupcakes and pastries added sense to thesis journey. She's a proud mom of three who dare to critique her dishes and an assistant professor who can give food and recipes examples in the context of IT project management. Her food blog is approaching 300,000 views. Check it out at mariamelhussein.com

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» five spices the sudanese kitchen cannot do without  500 words magazine

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Five Spices the Sudanese Kitchen Cannot Do Without

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by Mariam Elhussein - It can be hard to trace back the origin of spices in Sudanese cuisine. The country, in the heart of Africa, has been influenced by Arab traders, as well as Turkish and British colonisers who brought their unique spices to Sudan and its neighbours.

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That's "hello" in Arabic.
The 7 stands for the letter ح which is a deep, throat sound closest to the English "H".