موضوع عن المأكولات الاردنية أشهر الطعام الكلمات

تعبير  معلومات تقرير برجراف فقرة برزنتيشن بحث موضوع ملخص جاهز عن  تعبير بالانجليزي عن. تقرير جاهز عن. عندي بحث بالانجليزي

المأكولات الاردنية  أشهر الكلمات و المفردات لوصف الطعام في اللغة الإنجليزية  المطبخ الأردني هو النمط التقليدي لإعداد الطعام نشأ في الأردن و الاكل الطبخ الاكلات الاردن بالانجليزي مكونات المنسف الاردني

طريقة عمل الكبسة باللغة الانجليزية اكلات اردنية مشهورة

اكله اردنيه مسخن المنسف طبق طعام اردني من 4 حروف

المطبخ بوك اسماء الطعام بالانجليزي

Cuisine, gastronomy and beverages Jordan

Cooked

Not very varied, nor really original, compared to that of neighboring countries. And for good reason: the most common dishes served in Jordan are largely influenced by Egyptian, Lebanese, Turkish and Iraqi cuisine.

But in recent years, we are witnessing a revival in some restaurants in the capital. Old recipes brought up to date, very tasty.

- The staple is Arabic bread (khobz, or pita), usually excellent, especially if it is hot. It is always round, in the form of a cake, but there are several sizes and thicknesses.

- The mezze: these are cold or hot starters, of Lebanese origin, presented in different dishes: hummus (mashed chickpeas in olive oil), tabouleh (tomatoes, mint and parsley chopped), foul (beans with garlic, seasoned with oil and lemon) ...

- Another common entrance, which is almost a meal: falafel, chickpea croquettes slightly spicy then fried, usually served in bread, with different salads.

Filling the same function, there are also samboussek, little triangular pies stuffed with spinach or cheese, sometimes with potatoes.

- It's simple: sheep (or lamb) or chicken. It is served most of the time in the form of kebabs: the famous chich kebab. Not to be confused with the kebab: another common dish, it consists of sheep meat (always) minced and mixed with herbs, molded in a kind of sausage also planted on a skewer.

As for the chicken, it is served halved, roasted or skewered (chich taouk). We sometimes find beef. No pork, of course.

- To change: there is naturally fish on the coast (Aqaba), depending on the fishing arrivals. Expensive.

- Green vegetables are quite rare. The most common garnish is rice, but the fries have conquered the restaurants.

- For dessert or, more exactly, for snacking: a thousand and one kinds of baklava, these little sweets coated with sugar which give rise to roundness ... Variations: with nuts, pistachios, almonds, etc. Very popular, the konafa, angel hair of a bright orange, filled either with soft goat cheese and melted.

In pastries, shortbreads are also in the spotlight with ma'amouls (filled with dates, nuts or pistachios), raïbés, rather farineux, barazeks, strewn with sesame seeds on a background of pistachio chips; the kataïefs - fried Palestinian dessert, made of a kind of pancake batter stuffed with nuts, cottage cheese or cream of milk - are mostly prepared for Ramadan. More common in restaurants: puddings and jellies.

The most common fruits are dates, figs, oranges, mandarins (in winter), apples and bananas.

Jordanian specialties

- Chawarma: bread stuffed with mutton (cooked on a spit) or grilled chicken, topped with onions and tomatoes, and topped with a white sauce. Very popular, it's the local sandwich.

- Kefta: mutton or ground beef, mixed with onions and parsley. Tomatoes and potatoes or tahineh (sesame puree) are added before the dish is put in the oven.

- Gallayeh: hot dish made with tomatoes, onions, garlic, chicken (or mutton), sometimes peppers. Easy to cook, it's called the "bachelor's dish".

- Maglouba: the word means "upside down" (you will often be told in English: upside down). The chicken is cooked in a pot, then the vegetables (often potatoes) and the rice. Then we return everything.

- Mensaf: it's the Jordanian party dish, inherited from the Bedouins. The mensaf comes in the form of a large plate of rice covered with pine nuts, to which are added pieces of lamb (or chicken) stewed stew, all washed with a whitish sauce (like hot yogurt) to base of goat cheese and fat. A bit strong in taste the first time. Traditionally eaten with the right hand, making dumplings with rice.

- Without forgetting the different stews, such as fasuliya (green or white beans, in sauce). As is often the case, family cooking is more varied than the everlasting dishes on the menu of restaurants. If you have the chance to be invited to a Jordanian family, here's what you might taste:

Drinks

- Water: avoid tap water, although considered potable. The country produces its own mineral water, quite correct, thanks to the presence of sources. As much to buy in groceries and packs, cheaper than the bottle sold near the sites (up to 1.50 JD!).

- Juices: sold in street stalls. Attractive with their beautiful colors, but not always terrible and often added tap water.

- Sahlab: Jordanians drink it in winter, especially during Ramadan. It is a fairly thick, sweet, milk-based drink, with local cornmeal and served hot. It is sprinkled with either coconut or pistachios. It's excellent and it stalls his man.

- Coffee (awa): drink very popular with Jordanians, coffee is prepared in turkish and served in tiny cups. Do not stir it and drink it in small sips so you do not end up with the marc in your mouth. It is usually sweet in advance: specify if you want it sweet, moderately sweet or without sugar. Cardamom is added.

- Tea (chaï): it's the real national drink, even more than coffee. You will be offered all the time, usually without thought, as tradition requires. Traditional tea is prepared with a lot of sugar. It is sometimes supplemented with miramiyé (sage), an herb that gives it a bitter taste.