Monday, March 19, 2012

What is Belly Dance?

Many experts say belly dancing is the oldest form of dance, having roots in all ancient cultures from the orient to India to the mid-East. Probably the greatest misconception about belly dancing is that it is intended to entertain men.

Throughout history, this ritualized expression has usually been performed for other women, generally during fertility rites or parties preparing a young woman for marriage. In most cases, the presence of men is not permitted.

Belly dancing is natural to a woman's bone and muscle structure with movements emanating from the torso rather than in the legs and feet. The dance often focuses upon isolating different parts of the body, moving them independently in sensuous patterns, weaving together the entire feminine form. Belly dancing is generally performed barefoot, thought by many to emphasize the intimate physical connection between the dancer, her expression, and Mother Earth.

Belly dancing costumes are often colorful, flowing garments, accented with flowing scarves and veils. Finger cymbals (made of brass and known as zills) are common, dating back to 200 B. C. as well as exotic jewelry, including intricate belts made of coins that, in earlier days, comprised the family's wealth so that it might be portable in the event the woman needed to move quickly or flee. Other interesting accessories used during the dance are swords, snakes, large vessels, and even huge candelabras, complete with flaming candles.

In America, belly dancing enjoyed its first significant renown when the famous dancer Little Egypt performed at the Chicago World's Fair in 1893. Americans found themselves fascinated by the exotic body rhythms and music, eventually including them in many silent films made just a few years later. Costumes and dancing styles were given a distinctive Hollywood flare and, in turn influenced dancers in the Middle East, thus evolving the art form to a new level. For example, belly dancing with flowing veils hadn't been documented before the 1900s but is now quite popular throughout the world.

Since the turn of the century, belly dancing has grown enormously in popularity across the U. S. and worldwide. Belly dance festivals, workshops, and seminars take place constantly, attracting large audiences of interested, involved men and women. Many dancers now study the art form intensively, traveling to the mid-East and elsewhere to experience it where it originated.

Thursday, March 15, 2012

How to De-Seed a Pomegranate

 Eating a pomegranate can be a messy task. The juice can stain your clothes and even yor countertops!

The seeds of the pomegranate fruit are sweet, juicy and bursting with flavor. Sprinkled in salads, in fruit salads, over ice cream and sorbet, the seeds add an interesting addition to any dish. The seeds are tasty eaten by themselves!

Before you go biting into this delicious fruit, read this step by step, picture tutorial on how to de-seed a pomegranite. It will leave you stain free and with lots of seeds to eat!

Monday, March 12, 2012

Za'atar Recipe - Spice Mixture

Za'atar to Middle Eastern cooking is like what Essence is to Emeril. Za'atar is a spice blend that is so versatile! It can be used on meats, veggies, rice, and breads. And, yes, it has been known to make me yell "Bam!" every once in a while.

Prep Time: 5 minutes

Total Time: 5 minutes

Ingredients:

  • 1/4 cup sumac
  • 2 tablespoons thyme
  • 1 tablespoon roasted sesame seeds
  • 2 tablespoons marjoram
  • 2 tablespoons oregano
  • 1 teaspoon coarse salt

Preparation:

Grind the sesame seeds in food processor or with mortar and pestle. Add remaining ingredients and mix well.

Store za'atar in a cool, dark place in a plastic zip bag or in an airtight container. When stored properly, za'atar can be used from 3-6 months.

Thursday, March 8, 2012

Yogurt Garlic Sauce

Recipe for yogurt garlic sauce that is often used for shawarma or for kebabs. It makes an excellent alternative to mayonaise on sandwiches. This is the universal sauce/dip.

I have seen people eat it with french fries, on burgers, on bagels, and even on pancakes.

Prep Time: 5 minutes

Total Time: 5 minutes

Ingredients:

  • 16 oz. plain cold yogurt
  • 2 garlic cloves, minced
  • 2 tablespoons lemon juice
  • salt to taste

Preparation:

In a small mixing bowl, combine yogurt, lemon juice, garlic, and salt. Mix well. Serve immediately, or cover and refrigerate for up to 5 days.

Friday, March 2, 2012

How to Make Naan - Flatbread

Naan
 
Naan is a flatbread found in Iran, Afghanistan, Pakistan, India, and other surrounding countries. Naan is served for dipping or stuffed with a variety of meats and vegetables. Topping can also be placed on top of the bread.

Naan is like pita, yet softer and most of the time larger. It can be frozen in freezer bags for up to 30 days.

10-12 servings.

Ingredients:

  • 1 package active dry yeast
  • 2 teaspoons sugar
  • 3/4 cup warm water
  • 1 1/2 cup all purpose flour
  • 1 teaspoon salt
  • 1/4 cup ghee (see recipe below) or vegetable shortening
  • 3 tablespoons plain yogurt
  • melted butter for brushing

Preparation:

Measure 3/4 cups warm water in a measuring cup. Add sugar and yeast. Allow yeast to soften and stir until yeast is dissolved. Cover measuring cup with towel and allow yeast and water to froth for 5-10 minutes.

In a medium mixing bowl, combine flour and salt. Add yeast water, yogurt, and ghee (or vegetable shortening)and begin to knead for 5-10 minutes until a dough forms.

Place dough in bowl coated with oil and turn dough around to evenly coat. Cover bowl with towel and allow to rise in a warm area for about 1 hour or until the dough has doubled.

Preheat oven to 400. Divide dough into 10-12 pieces and roll out on floured surface into circles. Place rolled out dough on greased cookie sheet or baking stone and brush with melted butter.

Cook in oven for 8 minutes or until lightly browned and puffed up.

Serve naan immediately or store in pantry or freezer.