영어이름, 모델이름, 자동차이름, 음식이름, 남자 이름, 여자 이름, 유명인사이름

Cheese buns, or cheese breads are a variety of small, baked, cheese-flavored rolls, a popular typical snack and breakfast food in Brazil, and also in nearby regions of Bolivia, Paraguay and northern Argentina. The inexpensive snack is often sold from streetside stands or by vendors carrying a heat-preserving container.They are known as pao de queijo (Portuguese pronunciation: [pɐ̃w̃ dʒi ˈkejʒu]), 'cheese bread' in Portuguese, and chipa (chipa or chipita) or cunape in Guarani, especially in Santa Cruz de la Sierra, Bolivia. The pan de yuca in Ecuador and bolitas de yuca in Colombia are very similar to the chipa.They are distinctive not only because they are made of cassava manioc or corn flour^{[disambiguation needed]}, but also because the inside is chewy and moist. The cheese of choice is frequently Minas cheese. If poorly done, they may seem uncooked or doughy. Their size may range from 2 cm to 15 cm (1 to 6 inches) in diameter, with about 5 cm (2 inches) of height. In Paraguay and Argentina, smaller chipa can also be found.The most frequent variety is made of manioc starch, milk, cheese, eggs, with butter or oil. The dough is formed into little balls 3 centimeters in diameter. The lightness of the manioc starch, which is thinly milled, gives the bread a special texture. Occasionally, anise seeds are added. Cunape has the same ingredients but in different proportions.The cassava root produces a very powerful starch which is key to the size and texture of the Pao de Queijo. Unlike other bread the recipe calls for no leavening of any kind. Small pockets of air within the dough expand during baking and are contained by the powerful elasticity of the starch paste.One can knead Pao de Queijo in a mixer with a hook attachment or work it by simply using one's hands. Once it reaches a doughy consistency it's vital to roll it into a ball and either bake immediately or freeze it for later. If left to rest the dough will return to an almost liquid form.Whether preparing it from a freshly made dough or starting directly from the frozen dough ball, the Pao de Queijo bakes and grows to the same size and texture.

Kabsa (Arabic: كبسة‎ kabsah) is a family of rice dishes that are served mostly in Saudi Arabia — where it is commonly regarded as a national dish — and the other Arab states of the Persian Gulf. Kabsa, though, is believed to be indigenous to Yemen. In places likeQatar, the United Arab Emirates, Bahrain and Kuwait the dish is popularly known as machbūs (Arabic: مكبوس‎), but is served mostly in the same way. These dishes are mainly made from a mixture of spices, rice (usually long-grain basmati), meat and vegetables. There are many kinds of kabsa and each kind has a uniqueness about it. Pre-mixed kabsa spices are now available under several brand names. These reduce preparation time but may have a flavour distinct from traditional kabsa. The spices used in kabsa are largely responsible for its taste; these are generally black pepper, cloves, cardamom, saffron, cinnamon, black lime, bay leaves and nutmeg. The main ingredient that accompanies the spices is the meat, such as chicken, goat, lamb, camel, or sometimes beef, fish, and shrimp. In chicken machbūs, a whole chicken is used. The spices, rice and meat may be augmented with almonds, pine nuts, onions and raisins. The dish can be garnished with ḥashū (Arabic: حشو‎) and served hot with daqqūs (Arabic: دقوس‎) — home-made tomato sauce.
Meat for kabsa can be cooked in various ways. A popular way of preparing meat is called mandi. This is an ancient technique, whereby meat is barbecued in a deep hole in the ground that is covered while the meat cooks. Another way of preparing and serving meat for kabsa is mathbi, where seasoned meat is grilled on flat stones that are placed on top of burning embers. A third technique, madghūt, involves cooking the meat in a Pressure cooker.

Fūl medammis (Egyptian Arabic: فول مدمّس, IPA: [fuːl meˈdæmmes]; alternate spellings include ful medames or ful mudammas), or simply fūl, is an Egyptian dish of cooked and mashed fava beans served with olive oil, chopped parsley, onion, garlic, and lemon juice. A staple meal in Egypt, it is popular in the cuisines of the Levant, Somalia, Eritrea, Ethiopia, Sudan and Saudi Arabia.

Fūl medammis outside of Egypt

Fūl medammis was exported from Egypt to other parts of the Arab world, particularly the Levant, Somalia, Eritrea, and Sudan
.  

Syria

Fūl medammis, in its own different style, also enjoys considerable popularity as a breakfast meal in Syria, especially in Aleppo. The fava beans are left simmering in large copper jars throughout the night, to be served from the next morning on; the beans swim in tahini and olive oil, completed with a hint of red pepper paste over the top.

Horn of Africa

In northern Somalia, ful is eaten with a pancake-like bread called laxoox. It is also part of Ethiopian cuisine, where it is Malta In Malta ful bit-tewm (beans with garlic) is usually associated with fasting during Lent and Good Friday. The beans are soaked overnight, cooked with garlic and fresh or dried mint and dressed with oil and vinegar before serving.

Falafel (/fəˈlɑːfəl/; Arabic: فلافل‎, [falaːfil] ( listen)) is a deep fried ball or patty made from ground chickpeas and/or fava beans. Falafel is usually served in a pita, which acts as a pocket, or wrapped in a flatbread known as lafa. The falafel balls are topped with salads, pickled vegetables, hot sauce, and drizzled with tahini-based sauces. Falafel balls may also be eaten alone as a snack or served as part of a meze. Generally accepted to have first been made in Egypt, falafel has become a dish eaten throughout the Middle East. The Copts of Egypt claim to have first made the dish as a replacement for meat during Lent. The hearty fritters are now found around the world as a replacement for meat and as a form of street food. The origin of falafel is unknown and controversial.  A common theory is that the dish originated in Egypt, possibly eaten by Copts as a replacement for meat during Lent.  As Alexandria is a port city, it was possible to export the dish and name to other areas in the Middle East.  The dish later migrated northwards to the Levant, where chickpeas replaced the fava.  It has also been theorized to a lesser extent that falafel originated during Egypt's Pharaonic Period  or in the Indian subcontinent. In modern times falafel has been considered a national dish of Egypt and ofIsrael.

Middle East

Falafel grew to become a common form of street food or fast food in the Middle East.  The croquettes are regularly eaten as part of meze. During Ramadan, falafel balls are sometimes eaten as part of the iftar, the meal that breaks the daily fast after sunset. Falafel became so popular that McDonald's now serves a "McFalafel" in some countries.  It is still popular with the Copts, who cook large volumes during religious holidays.  Debates over the origin of falafel have sometimes devolved into political discussions about the relationship between Arabs and Israelis.  While falafel is not a specifically Jewish dish, it was eaten by Mizrahi Jews in their countries of origin. Later, it was adopted by early Jewish immigrantsto Palestine.  Due to its being entirely plant based, it is considered parve under Jewish dietary laws and gained acceptance with Jews because it could be eaten with meat or dairy meals. The custom of eating falafel in a pita stuffed with salads began in Israel.  Falafel is now an iconic part of Israeli cuisine and often referred to as a national dish.  This has led to resentment by Palestinians and assertions of copyright infringement by the Lebanese Industrialists' Association.  On May 9, 2010, in Beirut, more than 300 Lebanese chefs prepared 5,173 kilograms (11,400 lb) of falafel mixture. A Guinness World Records representative was present to record the feat. On May 21, 2010, an Israeli chef in New York set a world record for the largest falafel ball, weighing in at 10.9 kilograms (24 lb) and with a circumference of more than a meter (3.3 ft). It was reported the ball is expected to enter the Guinness Book of World Records.  This record was broken by a 52.8 pound falafel made by chefs at the Santa Clarita Jewish Festival on May 15, 2011.

North America

During the 20th century, falafel was generally known only by individuals who frequented restaurants in Middle Eastern and Jewish neighborhoods, and by vegans, who used it as a meat analogue.^[21][26][27] However the dish has become a common street food in many cities throughout North America, and U.S. college students readily enjoy falafel wraps as they do other fast foods like pizza.

Vegetarianism

Falafel has become popular among vegetarians and with those in the vegan movement, where it is celebrated as an alternative to meat-laden street foods,  and is now sold in prepackaged mixes in health-food stores. While traditionally thought of as being used to make veggie burgers,  its use has expanded as more and more people have adopted it as a source of protein.  A versatile ingredient, it has allowed for the reformulating of recipes for meat loaf, sloppy joes and spaghetti and meatballs into vegetarian dishes.Today, falafel is eaten all over the world.

Couscous (play /ˈkʊskʊs/ or /ˈkuːskuːs/) is a North African and Sicilian dish of semolina traditionally served with a meat or vegetable stew spooned over it. Couscous is a staple food throughout West Africa, the Sahel, France, Spain, the Canary Islands, Portugal, Madeira, Brazil, Italy (particularly in western Sicily's province of Trapani), as well as in Turkey, Greece, Malta, Cyprus, the Middle East and India.The semolina is sprinkled with water and rolled with the hands to form small pellets, sprinkled with dry flour to keep them separate, and then sieved. Any pellets which are too small to be finished granules of couscous and fall through the sieve will be again rolled and sprinkled with dry semolina and rolled into pellets. This process continues until all the semolina has been formed into tiny granules of couscous. This process is very labour-intensive. In the traditional method of preparing couscous, groups of women would come together and make large batches over several days.These would then be dried in the sun and used for several months. Couscous was traditionally made from the hard part of the durum, the part of the grain that resisted the grinding of the relatively primitive millstone. In modern times, couscous production is largely mechanized, and the product is sold in markets around the world.In the Sahelian countries of West Africa, such as Mali and Senegal, pearl millet is pounded or milled to the size and consistency necessary for the couscous.A couscoussiere, a traditional steamer for couscous.Properly cooked couscous is light and fluffy, not gummy or gritty. Traditionally, North Africans use a food steamer (called a كسكس kiskas in Arabic or a couscoussiere in French). The base is a tall metal pot shaped rather like an oil jar in which the meat and vegetables are cooked as a stew. On top of the base, a steamer sits where the couscous is cooked, absorbing the flavours from the stew. The lid to the steamer has holes around its edge so steam can escape. It is also possible to use a pot with a steamer insert. If the holes are too big the steamer can be lined with damp cheesecloth. There is little archaeological evidence of early diets including couscous, possibly because the original couscoussiere was probably made from organic materials which could not survive extended exposure to the elements.

A pancake is a thin, flat, round cake prepared from a batter, and cooked on a hot griddle or frying pan. Most pancakes are quick breads; some use a yeast-raised or fermented batter. Most pancakes are cooked one side on a griddle and flipped partway through to cook the other side. Depending on the region, pancakes may be served at any time, with a variety of toppings or fillings including jam, chocolate chips, fruit, syrup or meat.Archaeological evidence suggests that varieties of pancakes are probably the earliest and most widespread types of cereal food eaten in prehistoric societies whereby dry carbohydrate-rich seed flours mixed with the available protein-rich liquids, usually milk and eggs, were baked on hot stones or in shallow earthenware pots over an open fire to form a nutritious and highly palatable foodstuff.In the medieval and modern Christian period, especially in Britain, pancakes were made to use up store items prior to the period of Lent fasting beginning on Shrovetide.The pancake's shape and structure varies worldwide. There are numerous variations of them throughout Europe. In Germany, pancakes can be made from potatoes. A crepe is a Breton variety of thin pancake cooked on one or both sides in a special crepe pan to achieve a network of fine bubbles often compared to lace – a savory variety made from buckwheat is usually known as a galette.http://cooksns.com/?p=16

Shuangbaotai (simplified Chinese: 双包胎; traditional Chinese: 雙包胎; pinyin: shuāngbāotāi) or horse hooves is a sweet Taiwanese fried dough food with chewy dough containing large air pockets on the inside and a crisp crust on the outside. It is made by twisting two small pieces of dough together and frying them, which causing them to separate slightly while remaining connected. The Mandarin Chinese name of this food, shuāngbāotāi (Chinese: 雙胞胎) meaning "twins", is derived from the fact that the dish is two pastries twisted slightly together as if conjoined twins. The Taiwanese Hokkien name is 馬花糋 (bé-hoe-chìⁿ), which roughly means "horse-hoof cake", also in reference to its shape. Another Hokkien name is 雙生仔 (siang-siⁿ-á) meaning twins.

A churro, sometimes referred to as a Spanish doughnut, is a fried-dough pastry-based snack that originated in Spain. Churros are also popular in Latin America, France, Portugal, Morocco, the United States, Australia, and Spanish-speaking Caribbean islands. There are two types of churros in Spain. One is thin (and sometimes knotted) and the other is long and thick (porra). They both are normally eaten for breakfast dipped in hot chocolate or café con leche. Churros are typically fried until they become crunchy, and may be sprinkled with sugar. The surface of a churro is ridged due to having been piped from a churrera, a syringe with a star-shaped nozzle. Churros are generally prisms in shape, and may be straight, curled or spirally twisted. Like pretzels, churros are often sold by street vendors, who will often fry them freshly on the street stand and sell them hot. In Spain, Mexico, and Argentina, they are available in cafes for breakfast, although they may be eaten throughout the day as a snack as evident in Nicaragua. Specialized churrerías can be found in the form of a shop or a trailer during the holiday period. In Colombia they can be found in the streets but they are thin and shaped like a ring. The dough is a mixture of flour, water and salt. Some versions are made of potato dough.

A traditional cruller (or twister) is a twisted, usually ring-shaped, fried pastry made of dough somewhat like that of a cake doughnut, often topped with plain powdered sugar; powdered sugar mixed with cinnamon; or icing. The name can also refer to the French cruller, a fluted, ring-shaped doughnut made from choux pastry with a light airy texture. The name comes from early 19th century Dutch kruller, from krullen "to curl". Crullers are traditionally eaten in Germany and some other European countries on Shrove Tuesday, to use up fat before Lent. In Danish they are knowns as "Klejner" and in Swedish as "Klenäter", both names deriving from Low German. In Scandinavia crullers are common at Christmas. Crullers are most commonly found in Canada, New England and the Mid-Atlantic and North Central states of the USA, but are also common in California. The German origin is probably why traditional crullers can be found more easily in the Midwest, where many German immigrants settled. Some family-owned bakeries still call them "krullers." In other parts of the U.S., crullers may be called "dunking sticks" or simply "sticks." In 2003, the Dunkin' Donuts chain of doughnut shops stopped carrying traditional crullers, claiming that the hand-shaped treats were too labor-intensive, and couldn't be simulated with new machines for mixing doughnut batter. They still sell "French Crullers." Tim Hortons,  Honey Dew Donuts, and Krispy Kreme still sell the Cruller, while Dunkin' Donuts only carries the French Cruller. In place of the traditional cruller, Dunkin' Donuts now sells several variations of a substitute product it calls a "cake stick" which is a simplified, machine-made version of the more elaborately twisted hand-made variety.[5] The term "Chinese cruller" is occasionally applied to the youtiao, a similar-looking fried dough food eaten in East and Southeast Asia.

Angel wings are a traditional sweet crisp pastry made out of dough that has been shaped into thin twisted ribbons, deep-fried and sprinkled with powdered sugar. Traditionally present in several European cuisines, angel wings are known by many other names and have been incorporated into other regional cuisines (such as the United States) by immigrant populations. They are most commonly eaten in the period just before Lent, often during Carnival and on Fat Thursday, the last Thursday before Lent – not to be confused with "Fat Tuesday" (Mardi Gras), the day before Ash Wednesday. There is a tradition in some countries for husbands to give angel wings to their wives on Friday the 13th in order to avoid bad luck. Some believe that 13 is the Devil's number.

Alternate names

In the various national cuisines, angel wings are referred to as:

• Belarussian: хрушчы (chruščy) or фаворкі (favorki)
• French: bugnes
• German: Raderkuchen
• Hungarian: csöröge
• Croatian: krostole
• Italian: bugie, chiacchiere, crostoli, frappe, galani, sfrappole
• Lithuanian: žagarėliai
• Polish: chruścik, chruściki, chrust, chrusty, faworki
• Russian: хворост
• Swedish: klenäter
• Slovakian: fánk