Lebanon Gourmet Cooking Meetup

Portuguese Potluck

Fri, Aug 21 · 6:00 PM EDT

Kilton Library, Community Room, 80 Main St., West Lebanon, NH, US

Portuguese cuisine (Portuguese: Cozinha portuguesa) consists of the traditions and practices of cooking in Portugal. The oldest known book on Portuguese cuisine, entitled Livro de Cozinha da Infanta D. Maria de Portugal, from the 16th century, describes many popular dishes of meat, fish, poultry and others.[1]
Culinária Portuguesa, by António-Maria De Oliveira Bello, better known as Olleboma, was published in 1936.[2] Despite being relatively restricted to an Atlantic, Celtic sustenance,[3][4] the Portuguese cuisine also has strong French[2] and Mediterranean[5] influences.
The influence of Portugal's spice trade in the East Indies, Africa, and the Americas is also notable, especially in the wide variety of spices used. These spices include piri piri (small, fiery chili peppers), white pepper, black pepper, saffron, paprika, clove, allspice, cumin, cinnamon and nutmeg, used in meat, fish or multiple savoury dishes from continental Portugal, the Azores and Madeira islands. Cinnamon, vanilla, lemon zest, orange zest, aniseed, clove and allspice are used in many traditional desserts and some savoury dishes.
Garlic and onions are widely used, as are herbs; bay leaf, parsley, oregano, thyme, mint, marjoram, rosemary and coriander are the most prevalent.


Broa was likely introduced by the Suebi as brauþ (bread)
Olive oil is one of the bases of Portuguese cuisine, which is used both for cooking and flavouring meals. This has led to a unique classification of olive oils in Portugal, depending on their acidity: 1.5 degrees is only for cooking with (virgin olive oil); anything lower than 1 degree is good for dousing over fish, potatoes and vegetables (extra virgin). 0.7, 0.5 or even 0.3 degrees are for those who do not enjoy the taste of olive oil, or who wish to use it in, for example, mayonnaise or a sauce where the taste is meant to be disguised.
Portuguese dishes are based on the Atlantic diet and include meats (pork, beef, poultry mainly; also game and others), seafood (fish, crustaceans such as lobster, crab, shrimps, prawns, octopus, and molluscs such as scallops, clams and barnacles), numerous vegetable varieties (brassica family), legumes and desserts (cakes being the most numerous). Portuguese often consume rice, potatoes, rapini (known as grelos), and bread with their meals, and there are numerous varieties of traditional fresh breads like broa,[6][7][8] which may also have regional and national variations within the countries under Lusophone or Galician influence.[2][9] In a wider sense, Portuguese and Galician cuisine share many traditions and features.[10]

Source: Portuguese cuisine - Wikipedia

Egyptian Potluck

Fri, Sep 18 · 6:00 PM EDT

Kilton Library, Community Room, 80 Main St., West Lebanon, NH, US

Egyptian cuisine makes heavy use of poultry, legumes, vegetables and fruit from Egypt's rich Nile Valley and Delta. Examples of Egyptian dishes include rice-stuffed vegetables and grape leaves, hummus, falafel, shawarma, kebab and kofta. Others include ful medames, mashed fava beans; koshary, lentils and pasta; and molokhiyya, jute leaf stew. A local type of pita known as eish baladi[1] is a staple of Egyptian cuisine, and cheesemaking in Egypt dates back to the First Dynasty of Egypt, with Domiati being the most popular type of cheese consumed today.
Egyptian cuisine relies heavily on vegetables and legumes, but can also feature meats, most commonly rabbit and poultry such as squab, chicken, duck, quail and goose.[2] Lamb and beef are commonly used in Egyptian cuisine, particularly for grilling and in a variety of stews and traditional dishes. Goat and camel are also eaten but are not as readily available nationwide. Offal is also a popular street food, often served in sandwiches. Fish and seafood are widely consumed across Egypt, with coastal regions such as Alexandria, Suez and Port Said being especially known for their seafood cuisine. Freshwater tilapia and mullet are the most popular types of fish in the country.
A significant portion of Egyptian cuisine is vegetarian, largely due to the country's agricultural landscape and historical food traditions. The fertile banks of the Nile River are primarily used for cultivating crops rather than animal grazing, as arable land is limited and livestock farming requires extensive resources such as land, water and fodder. Additionally, the dietary practices of Egypt's Coptic Christians, who observe religious restrictions that mandate an essentially vegan diet for extended periods of the year, further contribute to the prominence of plant-based dishes in Egyptian cuisine.
Tea is the national drink of Egypt, and beer is the most popular alcoholic beverage. While Islam is the majority faith in Egypt and observant Muslims tend to avoid alcohol, alcoholic drinks are still readily available in the country.
Popular desserts in Egypt include baqlawa, basbousa, kunafa and qatayef. Common ingredients in desserts include dates, honey, and almonds.

Source: Egyptian cuisine - Wikipedia

Sicilian Potluck

Fri, Oct 16 · 6:00 PM EDT

Kilton Library, Community Room, 80 Main St., West Lebanon, NH, US

Sicilian cuisine is the style of cooking on the island of Sicily. It shows traces of all cultures that have existed on the island of Sicily over the last two millennia.[2] Although its cuisine has much in common with Italian cuisine, Sicilian food also has Greek, Spanish, Jewish, Maghrebi, and Arab influences.[3]
The Sicilian cook Mithaecus, born during 5th century BC, is credited with having brought knowledge of Sicilian gastronomy to Greece:[4] his cookbook was the first in Greek, therefore he was the earliest cookbook author in any language whose name is known.
Sicily shows traces of all the cultures which established themselves on the island over the last two millennia. Although its cuisine undoubtedly has a predominantly Italian base, Sicilian food also has Spanish, Greek, and Arab influences.
The ancient Romans introduced lavish dishes based on goose. The Byzantines favoured sweet and sour flavours and the Arabs brought sugar, citrus, rice, spinach, and saffron. The Normans and Hohenstaufens had a fondness for meat dishes. The Spanish introduced items from the New World including chocolate, maize, turkey, and tomatoes.[5] Sicilian cuisine not only reflects a mix of historical influences, but also embodies traditions that have been preserved through the use of local ingredients and age-old techniques, particularly in dishes such as arancini and cassata, which showcase the island's unique culinary heritage.[6]
Much of the island's cuisine encourages the use of fresh vegetables such as aubergine, peppers, and tomatoes, as well as fish such as tuna, seabream, sea bass, swordfish, and cuttlefish. In Trapani, in the extreme western corner of the island, North African influences are clear in the use of various couscous based dishes, usually combined with fish.[7] Mint is used extensively in cooking unlike the rest of Italy.
Traditional specialties from Sicily include arancini (a form of deep-fried rice croquettes), pasta alla Norma, caponata, pani câ meusa, and a host of desserts and sweets such as cannoli, granita, and cassata.[8]
Typical of Sicily is Marsala, a red, fortified wine similar to Port and largely exported.[9][10]

Source: Sicilian cuisine - Wikipedia