Durum and Levantine cuisine

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Difference between Durum and Levantine cuisine

Durum vs. Levantine cuisine

Durum wheat, also called pasta wheat or macaroni wheat (Triticum durum or Triticum turgidum subsp. durum), is a tetraploid species of wheat. Levantine cuisine is the traditional cuisine of the Levant, known in Arabic as the Bilad ash-Sham and Mashriq, which covers a large area of the Eastern Mediterranean.

Bread

Bread is a staple food prepared from a dough of flour and water, usually by baking.

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Bulgur

Bulgur (from bulgur; also burghul, from برغل burghul, "groats") is a cereal food made from the parboiled groats of several different wheat species, most often from ''durum'' wheat.

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Dough

Dough is a thick, malleable, sometimes elastic, paste made out of any grains, leguminous or chestnut crops.

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Flatbread

A flatbread is a bread made with flour, water and salt, and then thoroughly rolled into flattened dough.

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Kibbeh

Kibbeh (كبة.), (also spelled and pronounced kibbe, kebbah, kubbeh, kubbah or kubbi depending on region, and known in Egypt as kobeiba and in Turkey as içli köfte) is a Levantine dish made of bulgur, minced onions, and finely ground lean beef, lamb, goat, or camel meat with Middle Eastern spices (cinnamon, nutmeg, clove, allspice).

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Levant

The Levant is an approximate historical geographical term referring to a large area in the Eastern Mediterranean.

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Middle East

The Middle Easttranslit-std; translit; Orta Şərq; Central Kurdish: ڕۆژھەڵاتی ناوین, Rojhelatî Nawîn; Moyen-Orient; translit; translit; translit; Rojhilata Navîn; translit; Bariga Dhexe; Orta Doğu; translit is a transcontinental region centered on Western Asia, Turkey (both Asian and European), and Egypt (which is mostly in North Africa).

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Pasta

Pasta is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily.

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Pastry

Pastry is a dough of flour, water and shortening (solid fats, including butter) that may be savoury or sweetened.

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Ptitim

Ptitim (פתיתים, literally 'flakes') is a type of toasted pasta shaped like rice grains or little balls developed in Israel in the 1950s when rice was scarce.

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Tabbouleh

Tabbouleh (تبولة taboūleh; also tabouleh, tabbouli, tabouli, or taboulah) is a Levantine vegetarian salad made of mostly finely chopped parsley with tomatoes, mint, onion, bulgur (cracked wheat), and seasoned with olive oil, lemon juice, salt and pepper.

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