There is nothing like a side of garlic naan bread when eating Indian food. The problem is that they charge so much for so little. Today, I want to show you how to make your own restaurant quality garlic naan at home.

Naan bread is a type of bread made with flour. It is a flatbread that is baked in a tandoor. Naan bread often looks like a tear drop. It is often covered in herbs and spices such as garlic to change the taste.

Naan bread is made from basic bread ingredients like wheat flour, a leavening agent (either yeast, yogurt, baking powder, or all), salt, and butter or ghee. It also is made with yogurt and milk. The yogurt is what makes naan bread taste so much different than other kinds of bread.

The earliest appearance of “naan” in English is from 1803 in a travelogue of William Tooke.

The Persian word nān ‘bread’ is attested in Middle Persian as n’n ‘bread, food’, which is of Iranian origin, and is a cognate with Parthian ngn, Kurdish nan, Balochi nagan, Sogdian nγn-, and Pashto nəγan ‘bread’. Naan may have derived from bread baked on hot pebbles in ancient Persia.

The form naan has a widespread distribution, having been borrowed in a range of languages spoken in Central Asia and the Indian subcontinent, where it usually refers to a kind of flatbread (tandyr nan). The spelling naan has been recorded as being first attested in 1979, but dates back at least to 1975, and has since become the normal English spelling.

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#garlicnaan #naanbread #naan #unclebillskitchen #indianbreads #easynaanrecipe

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I’m happy to share with you my favorite fast, easy and delicious spinach pastry recipe!

I found this recipe years ago in a cookbook called “Secrets of Cooking Armenian / Lebanese / Persian (Amazon link: https://amzn.to/3Ik4I6G)

It’s light and filling at the same time. Full of flavor and good for you as well.

I hope you enjoy this recipe as much I liked making it for you.

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Happy Cooking,
UB

#spinach #spinachpastry #pastry #unclebillskitchen #secretsofcooking

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Hello and welcome to another episode of Uncle Bill’s Kitchen! Today, we are going to delve into the wonder that is a Falafel Pita Sandwich. This recipe is one of my all time go to vegetarian dishes and is sure to please the foodies in your life.

Falafel (/fəˈlɑːfəl/; Arabic: فلافل‎, [fæˈlæːfɪl] is a deep-fried ball or patty-shaped fritter made from ground chickpeas, fava beans, or both. Falafel is a traditional Middle Eastern food, commonly served in a pita, which acts as a pocket, or wrapped in a flatbread known as taboon; “falafel” also frequently refers to a wrapped sandwich that is prepared in this way. 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 tray (assortment of appetizers).

Falafel is eaten throughout the Middle East and is a common street food. Falafel is usually made with fava beans in Egypt and with chickpeas in the Levant. It is popular with vegetarians world-wide.

History
The origin of falafel is controversial. The dish most likely originated in Egypt, possibly influenced by similar Indian dishes. There is a legend that a fava bean version was eaten by Copts as early as the 4th century during Lent, but there is no documentary evidence for this. It has been speculated that its history may go back to Pharaonic Egypt. However, the earliest written references to falafel from Egyptian sources date to the 19th century, and oil was probably too expensive to use for deep frying in ancient Egypt.

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 beans.

Middle East
Falafel is a common form of street food or fast food in Egypt as well as the Levant. 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 for a time served a “McFalafel” in its breakfast menu all over Egypt. Falafel is still popular with the Copts, who cook large volumes during religious holidays.

Debates over the history of falafel have sometimes devolved into political discussions about the relationship between Arabs and Israelis. In modern times, falafel has been considered a national dish of Egypt, Palestine, and Israel. Many Palestinians resent what they see as the appropriation of their dish by Israelis. Additionally, the Lebanese Industrialists’ Association has raised assertions of copyright infringement against Israel concerning falafel.

Falafel plays an iconic role in Israeli cuisine and is widely considered to be the national dish of the country. 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 immigrants to Ottoman Palestine. As it is plant-based, Jewish dietary laws classify it as pareve and thus allow it to be eaten with both meat and dairy meals.

In 2012, one of the hotels in the capital of Jordan, Amman, prepared the world’s largest falafel disc weighing about 75 kg – breaking the previous record set at a Jewish food festival in the United States.

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Hello and welcome to another episode of Uncle Bill’s Kitchen. Today we are going to the Middle East to learn how to make a truly refreshing salad. It’s a true classic from Lebanese kitchens called “Tabbouleh”.

Tabbouleh (Arabic: تبولة‎, romanized: tabūla; also tabouleh, tabbouli, tabouli, or taboulah) is a Levantine salad made mostly of finely chopped parsley, with tomatoes, mint, onion, bulgur (soaked, not cooked), and seasoned with olive oil, lemon juice, salt and sweet pepper. Some variations add lettuce, or use semolina instead of bulgur.

History

Edible herbs known as qaḍb formed an essential part of the Arab diet in the Middle Ages. Dishes like tabbouleh attest to their continued popularity in Middle Eastern cuisine today. Originally from the mountains of Lebanon and Syria, tabbouleh has become one of the most popular salads in the Middle East. The wheat variety salamouni cultivated in the Beqaa Valley region in Lebanon, was considered (in the mid-19th century) as particularly well-suited for making bulgur, a basic ingredient of tabbouleh. In Lebanon, the Lebanese National Tabbouleh Day is a yearly festivity day dedicated to Tabbouleh. Since 2001, it is celebrated the first Saturday of the month of July.

Regional variations

In the Middle East, particularly Syria, Lebanon, Palestine, Jordan, Egypt, and Iraq, it is usually served as part of a meze. The Syrian and the Lebanese use more parsley than bulgur wheat in their dish. A Turkish variation of the dish known as kısır, and a similar Armenian dish known as eetch use far more bulgur than parsley. Another ancient variant is called terchots. In Cyprus, where the dish was introduced by the Lebanese, it is known as tambouli. In the Dominican Republic, a local version introduced by Syrian and Lebanese immigrants is called Tipile. It is also popular in Israel on regular and holiday occasions.

Like Hummus, Baba Ghanoush, Pita bread, and other elements of Arab cuisine, tabbouleh has become a popular food in the United States.

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#unclebillskitchen #tabbouleh #lebanesetabbouleh #healthysalad