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Zaar World Tour 3 NA*ME ChallengeGo to page << Previous Page 1, 2, 3, 4, 5, 6, 7, 8, 9 Next Page >>
Thu Jun 14, 2007 3:19 pmForum Host
French Tart wrote:
Oh I am safe - the review went in the 9th June - and the tour started on the 6th - yes..............I will be back with my piece!!!!!!!!!!!!!!!!!!
Thu Jun 14, 2007 3:27 pmForum Host
FT for the SASSY SAUCEPAN CLAN has been to a country that still has close links with France - Algeria!
Algeria is a Sunni Muslim country, and has three languages, Arabic, French, and Berber (the latter consists of several languages, that all are related). The indigenous population are Arabs and Berbers.
I visited EL-KALA, a fishing village whilst I was there. El Kala is one of the most beautiful seaside towns along the Algerian coast. It is however not much of a place organised for tourism, even if there is a beach here. Around the picturesque village is a a forest and mountains climbing slowly up from the town. El Kala is also offering a couple of good excursions into the inland of Kala National Park, as well as along the coast, to places like Cap Rosa to the east.
The Sahara Desert is in within it's boundries - it is staggeringly beautiful and mysterious.
Algeria is rich from the side of nature, with good capacities for oil production, agriculture, forestry, and tourism. The country is not over-populated, but suffers from having around 80-90% of its territory inside the Sahara Desert.
Whilst I was there, I did bump into one of my favourite football players - ZIDANE........he took me for dinner...........
and we enjoyed Um Safia's delicious L'ham Lahlou - Algerian / North African Sweet Lamb Dish.
I had a great time there - and cannot wait to tell all my French North African friends all about it, when I get home!
FT signing out for the SASSY SAUCEPAN CLAN!
Thu Jun 14, 2007 6:20 pmFood.com Groupie
For Z-Best Chefs I will be reviewing Borek (Turkish Meat Rolls)
Fri Jun 15, 2007 6:11 amFood.com Groupie
For the Jivin' Jelly Rollers I am going to Egypt...
made and reviewed :
Kiwidutch Dukkha #227747 by English_Rose
[color=darkred]Ancient Egypt was a long-standing civilization in northeastern Africa. It was concentrated along the middle to lower reaches of the Nile River, reaching its greatest extent in the second millennium BC, during the New Kingdom.
It reached from the Nile Delta in the north, as far south as Jebel Barkal at the Fourth Cataract of the Nile. Extensions to the geographic range of ancient Egyptian civilization included, at different times, areas of the southern Levant, the Eastern Desert and the Red Sea coastline, the Sinai Peninsula, and the Western body (focused on the several oases). Ancient Egypt developed over at least three and a half millennia.
It began with the incipient unification of Nile Valley polities around 3150 BC, and is conventionally thought to have ended in 31 BC when the early Roman Empire conquered and absorbed Ptolemaic Egypt as a state. This last event did not represent the first period of foreign domination; the Roman period was, however, to witness a marked, if gradual transformation in the political and religious life of the Nile Valley, effectively marking the end of independent civilizational development.
The civilization of ancient Egypt was based on balanced control of natural and human resources, characterised primarily by controlled irrigation of the fertile Nile Valley; the mineral exploitation of the valley and surrounding desert regions; the early development of an independent writing system and literature; the organization of collective projects; trade with surrounding regions in east / central Africa and the eastern Mediterranean; and finally, military ventures that exhibited strong characteristics of imperial hegemony and territorial domination of neighbouring cultures at different periods.
Motivating and organising these activities were a socio-political and economic elite that achieved social consensus by means of an elaborate system of religious belief under the figure of a semi-divine ruler (usually male) from a succession of ruling dynasties, and related to the larger world by means of polytheistic beliefs.
Last edited by kiwidutch on Sat Jun 16, 2007 12:13 pm, edited 1 time in total
Fri Jun 15, 2007 8:39 amFood.com Groupie
Another team mate got to Egypt before I.
Last edited by Charlotte J on Fri Jun 15, 2007 5:26 pm, edited 1 time in total
Fri Jun 15, 2007 4:12 pmFood.com Groupie
It is the northernmost African country and the smallest of the nations situated along the Atlas mountain range. Around forty percent of the country is composed of the Sahara desert, with much of the remainder consisting of particularly fertile soil, and a 1300-km coastline.
Here is my dish from Tunisia, Tunisian Eggs & Peppers by toni Gifford
Very tasty and a great breakfast!
Fri Jun 15, 2007 6:57 pmFood.com Groupie
I chose Turkey because a good buddy of mine just got back from a 3-week tour of the country and completely fell in love with it (and with the Turkish people she met).
Turkey lies between southwest Asia and the Balkan region of southeastern Europe. It borders eight countries: Bulgaria, Greece, Georgia, Armenia, Azerbaijan, Iran, Iraq, and Syria. The Mediterranean Sea lies to the south, the Aegean Sea to the west, and the Black Sea to the north.
Turkey has historically enjoyed a unique blend of Eastern and Western traditions. While 99% of the country is Muslim, Turkey is officially a democratic, secular, constitutional republic.
Turkish cuisine is characterized by kebabs (dishes of plain or marinated meat, either stewed or grilled); aubergines (served plain or in elaborate dishes, hot or cold); pilaf (made with rice, bulgur and/or vermicelli); borek (pies stuffed with meat, cheese or potatoes); yogurt; and mezes (a variety of appetizers).
I prepared (and reviewed) Turkish Hazelnuts and found it quite delightful! Had a little trouble with the photo, though ...
This was so much fun!
Last edited by KLHquilts on Sat Jun 16, 2007 8:57 pm, edited 1 time in total
Fri Jun 15, 2007 9:54 pmFood.com Groupie
For the Exotic Epicureans I have made and reviewed Roasted Carrots -Memories of Morocco (Ww Core), #234670 from Morocco!
Morocco lies across the Strait of Gibraltar on the Mediterranean and looks out on the Atlantic from the northwest shoulder of Africa. Just over 32 million people live in Morocco.
The people in morocco speack moroccan, a dialect from arabic mixed with berber, french and spanish are considered morocco's third langauges.
Some of the more familiar Moroccan places to visit are Casablanca, Tangier, Marrakesh and the capital, Rabat.
Moroccan cuisine has long been considered as one of the most diversified cuisines in the world.
Spices are used extensively in Moroccan food. While spices have been imported to Morocco for thousands of years, many ingredients, like saffron from Tiliouine, mint and olives from Meknes, and oranges and lemons from Fez, are home-grown. The typical formal meal includes hot and cold salads, a tagine, bread. Often followed by a lamb or chicken dish and couscous topped with meats and vegetables.
Fri Jun 15, 2007 11:01 pmFood.com Groupie
For Z-Best Chefs...
Morrocan blurb: Moroccan cuisine has long been considered one of the most diversified cuisines in the world. Being at the crossroads of many civilizations, Moroccan cuisine has been influenced by the native Berber cuisine, Arabic Andalusian cuisine brought by the Moriscos, Turkish and Middle Eastern cuisines as well as Jewish cuisine.
I've made & reviewed Beautiful BC's Moroccan Lamb Chops With Cumin/Paprika Salt #232987. It was very good and very easy to make.
pattikay in L.A.
Fri Jun 15, 2007 11:11 pmFood.com Groupie
For the Queen Bs, I traveled to Turkey.
Turkey borders eight countries and takes up space on two continents, Europe and Asia.
The region comprising modern Turkey has overseen the birth of major civilizations such as the Byzantine and Ottoman Empires.
Because of its strategic location, where two continents meet, Turkey's culture has a unique blend of Eastern and Western tradition, often described as a bridge between the two civilizations.
To celebrate this interesting place, our family enjoyed Chicken Shawarma Recipe and we hope that our taste buds have another chance to travel to Turkey!
Sat Jun 16, 2007 5:06 amFood.com Groupie
Moroccan Pork Tenderloin With Dried Plums has been made, enjoyed and reviewed.
Will edit before posting before the recipe.
I have not yet finished my post for Morocco but you can find the start of it here. Pictures from my trip.
Sat Jun 16, 2007 11:50 amForum Host
Algeria is the largest of the three countries (including Morocco and Tunisia) which form the region of western North Africa known traditionally as Al Maghrib ("the West"). It is also the second largest country in Africa and the tenth largest country in the world in terms of land area.
I made Algerian Green Beans With Almonds #225898 by Sage
Sat Jun 16, 2007 1:58 pmFood.com Groupie
For the First Class Nuts, I made Simple and Easy Tunisian Scrambled Eggs With Veggies for this Challenge. I actually made it myself for Tom for an early Father's Day
Picture of the Dish:
It was very good. The Cayenne gave it that extra kick that was absolutely perfect for brunch. The tomatoes, we both agreed, really made this dish unique and pulled all of the flavors together.
Now, here's my info on Tunisia (which, I'm embarrassed to say, in typical American-style, I'd never heard of before):
Tunisia is located on the Mediterranean coast of Africa. It is the Northernmost lying country in Africa. Approximately 40 percent of the country is made up of the Sahara Desert. The rest of the area has many mountains and the soil is fertile. It is bordered by Algeria and Libya. It has a mild, rainy Winters and hot dry Summers.
The government is made up of one major political party, but there appears to be elections held every 5 years. President Ben Ali has been in power since 1987, and the constitution has been changed twice to allow him to remain in power. There is little public discourse about politics in the country, because of the limits on freedom of speech there; however the internet seems to be opening up some of these "hidden feelings".
(note the above facts are in dispute, but it's the best I could find)
98 percent of the country are Muslim. There is a very small Jewish section, but it is diminishing over the years. Standard Arabic is Tunisia's official language. However, most people speak vernacular Tunisian Arabic as native language. This variety is very different from the standard language. French is also used a lot in all domains.
You can find out more about Tunisia by visiting the Wikipedia page here: http://en.wikipedia.org/wiki/Tunisia
Sat Jun 16, 2007 7:27 pmFood.com Groupie
For The Kitchen Tourists, I have made and reviewed Egyptian Palace Bread (Dessert) by cookiedog
Egypt, at the northeast corner of Africa on the Mediterranean Sea, is bordered on the west by Libya, on the south by the Sudan, and on the east by the Red Sea and Israel. It is nearly one and one-half times the size of Texas. Egypt is divided into two unequal, extremely arid regions by the landscape's dominant feature, the northward-flowing Nile River. The Nile starts 100 mi (161 km) south of the Mediterranean and fans out to a sea front of 155 mi between the cities of Alexandria and Port Said
Arab Republic of Egypt
National name: Jumhuriyat Misr al-Arabiyah
President: Hosni Mubarak (1981)
Prime Minister: Ahmed Nazif (2004)
Land area: 384,344 sq mi (995,451 sq km); total area: 386,662 sq mi (1,001,450 sq km)
Population (2006 est.): 78,887,007 (growth rate: 1.8%); birth rate: 22.9/1000; infant mortality rate: 31.3/1000; life expectancy: 71.3; density per sq mi: 205
Capital and largest city (2003 est.): Cairo, 11,146,000 (metro. area), 7,629,866 (city proper)
Other large cities: Alexandria, 3,891,000; Giza, 2,597,600 (part of Cairo metro. area); Shubra el Khema, 1,018,000 (part of Cairo metro. area); El Mahalla el Kubra, 462,300
Monetary unit: Egyptian pound
Languages: Arabic (official), English and French widely understood by educated classes
Ethnicity/race: Egyptian 98%, Berber, Nubian, Bedouin, and Beja 1%, Greek, Armenian, other European (primarily Italian and French) 1%
Religions: Islam (mostly Sunni) 90%, Coptic 9%, Christian 1%, other 6%
Literacy rate: 58% (2003 est.)
Natural resources: petroleum, natural gas, iron ore, phosphates, manganese, limestone, gypsum, talc, asbestos, lead, zinc.
Exports: $14.33 billion f.o.b. (2005 est.): crude oil and petroleum products, cotton, textiles, metal products, chemicals.
Imports: $24.1 billion f.o.b. (2005 est.): machinery and equipment, foodstuffs, chemicals, wood products, fuels. Major trading partners: Italy, U.S., Syria, Germany, Spain, France, China, UK, Saudi Arabia (2004).
Sat Jun 16, 2007 9:23 pmFood.com Groupie
I chose Turkey and made Lamb Kebabs with Coriander Yoghurt Sauce by Wildflour. The word kabab (kebab) comes from the Arabic or Persian, which explains why kebabs are a popular way of cooking meat in the Middle East.
Wildflour's recipe is a type of shish kebab (Turkish: şiş kebap), consisting of small cubes of meat threaded on a skewer (şiş in Turkish) that are grilled or roasted. Any kind of meat may be used, and fruit or vegetables are often placed on the skewer as well. The phrase literally means 'skewer of grilled meat' in Turkish. When diced lamb is used with grated onions this is known as talaş kebabı or 'sawdust kebab'.
Turkey has a long recorded history - it was known as Anatolia (see the walls of Troy below),
and was then part of the Ottoman Empire, which was one of the strongest in the world in the 16th & 17th Centuries. On 25th April 1915 a large contingent of Allied forces (British, Indian, French, Canadian, New Zealanders & Australians amongst others) landed at Galipolli in Turkey in an attempt to take the Dardenelles (a strategic point). The Allies were defeated, and as a result every year on 25th April New Zealanders and Australians commemorate ANZAC Day, where those who have fallen in battles throughout the world are respectfully remembered.
(Anzac Cove below:)
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