Saffron

Saffron is the stigma of Crocus sativus, a flowering plant in the crocus family. Saffron, the world's most expensive spice, is costly because more than 225,000 stigmas must be hand picked to produce one pound. In its pure form, saffron is a mass of compressed, threadlike, dark orange strands.

Sumac

Sumacs are shrubs and small trees with fruits forming dense clusters of reddish drupes called sumac bobs. The dried drupes of some spicies are ground to produce a tangy purple spice.


Sago

A starch extracted from the stem of an Asian palm tree and used for thickening puddings and occasionally soups; similar to Tapioca, sago is formed into pearly beads.


Salata Khudar Mishakal

An Arabic mixed vegetable salad, with vegetables chopped and dressed with vinaigrette.

Samsa

A Tunisian pastry triangle of brik leaves stuffed with ground almonds, geranium water or rosewater, and orange zest; then deep-fried, brushed with lemon syrup, and sprinkled with sesame seeds.


Semit

an Egyptian cooking, large yeast bread rings covered with sesame seeds, crusty on the outside, soft inside, sold on the street, the Turkish version is simit.

Sharbat

A fruit punch or flavored drink, from which the word sherbet is derived; the drink appears throughout India and the Arab world.


Sharmoula

A Moroccan marinade for fish that combines chopped coriander and parsley leaves, garlic, cumin, lemon juice, paprika, and sometimes hot chili pepper; a Tunisian version is a sweet-and-sour sauce of raisins and onions. Also spelled charmoula.


Shurba

Arabic for soup.

Soy Milk

 it is a beverage made from soy beans. It is produced by soaking dry soy beans and grinding them with water. It has the same amount of protein as cow’s milk and it is safe for people with milk allergy.


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