Русский[править]
Морфологические и синтаксические свойства[править]
| падеж | ед. ч. | мн. ч. |
|---|---|---|
| Им. | фала́фель | фала́фели |
| Р. | фала́феля | фала́фелей |
| Д. | фала́фелю | фала́фелям |
| В. | фала́фель | фала́фели |
| Тв. | фала́фелем | фала́фелями |
| Пр. | фала́феле | фала́фелях |
фа—ла́—фель
Существительное, неодушевлённое, мужской род, 2-е склонение (тип склонения 2a по классификации А. А. Зализняка).
Корень: -фалафель-.
Произношение[править]
- МФА: ед. ч. [fɐˈɫafʲɪlʲ] мн. ч. [fɐˈɫafʲɪlʲɪ]
Семантические свойства[править]
Значение[править]
- кулин. арабское блюдо, представляющее собой жареные во фритюре шарики из измельченного нута (или бобов), иногда с добавлением фасоли, приправленные пряностями ◆ Согласно опросам, наиболее популярны среди израильтян шуарма, фалафель и хумус (и сытно, и дёшево). А. Е. Бовин, «Пять лет среди евреев и мидовцев, или Израиль из окна российского посольства», 1999 г. [НКРЯ]
Синонимы[править]
Антонимы[править]
Гиперонимы[править]
- блюдо
Гипонимы[править]
Родственные слова[править]
| Ближайшее родство | |
|
Этимология[править]
Происходит от ??
Фразеологизмы и устойчивые сочетания[править]
Перевод[править]
| Список переводов | |
|
Библиография[править]
 |
Для улучшения этой статьи желательно:
|
Каждый месяц — если не неделю — мы узнаём о новых трендах в питании. Все они чаще всего сопровождаются каким-то бесконечным потоком сложных и непонятных слов, естественно, не русских. Для тех, кто теряется при виде новых названий и не понимает, куда нужно ставить ударение, мы и составили этот небольшой словарь.
кИнва
Киноа, квиноа, кинуа — как только не называют одну из самых популярных и полезных злаковых культур quinoa. Но правильно произносить нужно именно так — кинва. Если же вы привыкли говорить киноа, в этом случае ударение тоже падает на И.
Фото: taste.com.au
нисуАз
Для тех, кто не знает, что это такое, рассказываем: нисуаз — это название салата, рецепт которого родом из Франции. Обычно в этот салат кладут свежие овощи, варёные яйца, анчоусы, тунец и каперсы; заправляют оливковым маслом и лимонным соком. Захотели приготовить? Рецепт вы найдёте здесь.
Фото: delish.com
асаИ
Об этой ягоде наверняка слышали все адепты здорового образа жизни. Асаи — это очередной суперфуд, который содержит много витаминов — A, C, D, E, — микроэлементов (калий, медь, цинк, железо), а также имеет высокую концентрацию антиоксидантов.
Фото: nutritionwonderland.com
чиА
Всего три буквы, но всё равно можно допустить ошибку. Семена чиа — ещё один известный суперфуд, который любят за высокое содержание жирных кислот омега-3 — их там больше, чем в рыбьем жире и семенах льна — и кальция. А по этой ссылке вы найдёте несколько рецептов с этими семенами.
Фото: naturalhealth365.com
фалАфель
Эти вкусные шарики из нута часто называют «фалафЕль», что неправильно. В Израиле фалафель уже давно стал чуть ли не символом всей местной кухни. Россия не отстаёт — в Москве и Санкт-Петербурге всё чаще открываются кафе и рестораны восточной кухни, где в меню можно найти это блюдо. Но мы предлагаем приготовить его самим — по нашим рецептам.
Фото: mynameisyeh.com
витгрАсс
Витграсс — это сок из молодых зелёных проростков пшеницы. Считается, что витграсс очень полезен для здоровья, помогает сохранить молодость и красоту — якобы чуть ли не все голливудские звёзды пьют этот сок. Но одно мы знаем точно — побеги пшеницы чрезвычайно богаты витамином Е.
Фото: organicauthority.com
тОфу
Если вы вегетарианец или веган, этот продукт известен вам не понаслышке. Тофу — это сыр из соевых бобов и один из главных источников белка для тех людей, которые отказались от мяса. Тофу обладает нейтральным вкусом, поэтому часто используется в кулинарии. Рецепты с тофу вы сможете найти по этой ссылке.
Фото: healthyrise.com
гИрос
Гирос — это греческая шаурма, в которую кладут не только стандартные овощи, мясо, но и картофель фри, а также добавляют соус дзадзИки (ударение на первую И). Получается сытное, вкусное и очень калорийное блюдо. Греки называют этот вид шаурмы «йирос», поэтому если будете настойчиво просить гирос в Греции, не удивляйтесь, что вас не понимают. Но вы можете попробовать гирос, не выходя из дома — приготовьте его по нашим собственным рецептам.
Фото: eirinisgyros.com
булгУр
Эту крупу хорошо знают и часто используют в восточных странах, но и у нас она постепенно набирает популярность. Булгур — это измельчённая пшеница, то есть все полезные и важные свойства пшеничного зерна передаются и булгуру. Именно за это и ценят крупу.
Фото: ardaninmutfagi.com
Пишите в комментариях, какие ещё слова остаются для вас непонятными и вы не знаете, как их правильно произносить — будем постоянно обновлять словарь.
Подпишись на The Challenger!
From Wikipedia, the free encyclopedia
This article is about the Middle Eastern food. For the film, see Falafel (film). For the backgammon player, see Matvey Natanzon.
Falafel balls |
|
| Alternative names | Felafel |
|---|---|
| Type | Fritter |
| Course | Meze |
| Place of origin | Egypt |
| Region or state | Middle East |
| Serving temperature | Hot |
| Main ingredients | Broad beans or chickpeas |
|
Cookbook: Falafel
Media: FalafelFalafel (; Arabic: فلافل, [fæˈlæːfɪl] (
listen)) is a deep-fried ball or patty-shaped fritter in Middle Eastern cuisine (especially in Levantine and Egyptian cuisines) made from ground chickpeas, broad beans, or both. Nowadays, falafel is often served in a pita, samoon, or wrapped in a flatbread known as taboon; «falafel» also frequently refers to a wrapped sandwich that is prepared in this way. The falafel balls may be topped with salads, pickled vegetables, hot sauce, and drizzled with tahini-based sauces. Falafel balls may also be eaten alone as a snack or served as part of a meze tray (assortment of appetizers).
Falafel is eaten throughout the Middle East and is a common street food. Falafel is usually made with fava beans in Egypt, where it most likely originated, and with chickpeas in the Levant, Iraq and Bahrain. It is popular with vegetarians worldwide.[1]
Etymology[edit]
The word falāfil (Arabic: فلافل) is of Arabic origin and is the plural of filfil (فلفل) ‘pepper’,[2] borrowed from Persian pilpil (فلفل),[3] cognate with the Sanskrit word pippalī (पिप्पली) ‘long pepper’; or an earlier *filfal, from Aramaic pilpāl ‘small round thing, peppercorn’, derived from palpēl ‘to be round, roll’.[4]
The name falāfil is used world-wide. In English (where it has been written falafel, felafel, filafel and filafil), it is first attested in 1936.[5]
Falafel is known as taʿmiya (Egyptian Arabic: طعمية ṭaʿmiyya, IPA: [tˤɑʕˈmejjɑ]) in Egypt and Sudan. The word is derived from a diminutive form of the Arabic word ṭaʿām (طعام, «food»); the particular form indicates «a unit» of the given root in this case Ṭ-ʕ-M (ط ع م, having to do with taste and food), thus meaning «a little piece of food» or «small tasty thing».[6][7][8]
The word falafel can refer to the fritters themselves or to sandwiches filled with them.
History[edit]
Despite the frying process, the inside of a falafel remains soft.
A man in Ramallah using an aleb falafel while frying falafel
The origin of falafel is controversial.[9] The dish most likely originated in Egypt.[10][11][12][13][14] There is a legend that a fava bean version was eaten by Coptic Christians in the Roman era as early as the 4th century during Lent, but there is no documented evidence for this. It has been speculated that its history may go back to Pharaonic Egypt.[15] However, the earliest written references to falafel from Egyptian sources date to the 19th century,[16][17][18] and oil was probably too expensive to use for deep frying in ancient Egypt.[18][19]
As Alexandria is a port city, it was possible to export the dish and its name to other areas in the Middle East.[20] The dish later migrated northwards to the Levant, Iraq and Bahrain, where chickpeas replaced the fava beans.[21][22]
Middle East[edit]
Falafel is a common form of street food or fast food in Egypt as well as the Levant, Iraq and Bahrain.[23] The croquettes are regularly eaten as part of meze. During Ramadan, falafel balls are sometimes eaten as part of the iftar, the meal that breaks the daily fast after sunset.[7] Falafel became so popular that McDonald’s for a time served a «McFalafel» in its breakfast menu in Egypt.[24] Falafel is still popular in the Coptic diet, and as such large volumes are cooked during religious holidays.[25] Falafel is consumed as part of Lent diet by Christians in Arab countries.[26][27]
Debates over the history of falafel have sometimes devolved into political discussions about the relationship between Arabs and Israeli Jews.[21] In modern times, falafel has been considered a national dish of Egypt,[28] Israel,[29][30] and the State of Palestine.[31][32]
Falafel plays an iconic role in Israeli cuisine and is widely considered to be a national dish of the country.[33] It has historically been consumed by Mizrahi Jews in the Middle East and North Africa.[9][21] Later, it was adopted in the diet of early Jewish immigrants to the Jewish communities of Ottoman Syria.[33] As it is plant-based, Jewish dietary laws classify it as pareve and thus allow it to be eaten with both meat and dairy meals.[34] Many Palestinians resent what they see as an appropriation of their dish by Israelis.[33] Additionally, the Lebanese Industrialists’ Association has raised assertions of copyright infringement against Israel concerning falafel.[21][22][35]
Europe[edit]
Waves of migration – principally of Arabs and Turks – had taken it through Europe. In Germany in particular, where a large Turkish population put down roots, it enjoyed huge popularity. At first it was a dish consumed principally by migrants; but by the early 1970s, the appearance of Turkish food stalls and restaurants made it available to a growing number of hungry Germans, which led to yet another transformation of its recipe. [36]
North America[edit]
In North America, prior to the 1970s, falafel was found only in Middle Eastern, Mediterranean and Jewish neighborhoods and restaurants.[1][34][37][38] Today, the dish is a common and popular street food in many cities throughout North America.[39][40][41]
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 1,393 kJ (333 kcal) |
|
Carbohydrates |
31.84 g |
|
Fat |
17.80 g |
|
Protein |
13.31 g |
| Vitamins | Quantity
%DV† |
| Vitamin A | 13 IU |
| Thiamine (B1) |
13% 0.146 mg |
| Riboflavin (B2) |
14% 0.166 mg |
| Niacin (B3) |
7% 1.044 mg |
| Pantothenic acid (B5) |
6% 0.292 mg |
| Vitamin B6 |
10% 0.125 mg |
| Folate (B9) |
20% 78 μg |
| Vitamin B12 |
0% 0.00 μg |
| Minerals | Quantity
%DV† |
| Calcium |
5% 54 mg |
| Iron |
26% 3.42 mg |
| Magnesium |
23% 82 mg |
| Manganese |
33% 0.691 mg |
| Phosphorus |
27% 192 mg |
| Potassium |
12% 585 mg |
| Sodium |
20% 294 mg |
| Zinc |
16% 1.50 mg |
| Other constituents | Quantity |
| Water | 34.62 g |
|
|
| †Percentages are roughly approximated using US recommendations for adults. Source: USDA FoodData Central |
Vegetarianism[edit]
Falafel has become popular among vegetarians and vegans, as an alternative to meat-based street foods,[1] and is now sold in packaged mixes in health-food stores.[42] While traditionally thought of as being used to make veggie burgers,[43] its use has expanded as more and more people have adopted it as a source of protein.[44] In the United States, falafel’s versatility has allowed for the reformulating of recipes for meatloaf, sloppy joes and spaghetti and meatballs into vegetarian dishes.[45][46]
Preparation and variations[edit]
Falafel is made from fava beans or chickpeas, or a combination. Chickpeas are common in most Middle Eastern countries.[47] The dish is usually made with chickpeas in the Levant (Syria, Lebanon, Jordan, Israel, Palestine, Turkey), Iraq, and Bahrain.[25][48][49] This version is the most popular in the West.[25] The Egyptian variety uses only fava beans.[50]
When chickpeas are used, they are not cooked prior to use (cooking the chickpeas will cause the falafel to fall apart, requiring adding some flour to use as a binder). Instead they are soaked (sometimes with baking soda) overnight, then ground together with various ingredients such as parsley, scallions, and garlic.[25] Spices such as cumin and coriander are often added to the beans for added flavor.[51] The dried fava beans are soaked in water and then stone ground with leek, parsley, green coriander, cumin and dry coriander.[52][53] The mixture is shaped into balls or patties. This can be done by hand or with a tool called an aleb falafel (falafel mould).[6][47] The mixture is usually deep fried, or it can be oven baked.
Falafel is typically ball-shaped, but is sometimes made in other shapes. The inside of falafel may be green (from green herbs such as parsley or green onion), or tan. Sometimes sesame seeds are added on top of the falafel before frying it.
The pita falafel sandwich was popularized after Israel’s independence and in the 1950s by Jewish Yemeni immigrants. Yemeni Jews were the first to introduce the concept of serving falafel in a pita with condiments.[54] A 19 October 1939 The Palestine Post article is the first mention of the concept of falafels served in a pita bread as a street food.[55] When served as a sandwich, falafel is often wrapped with flatbread or stuffed in a hollow pita bread,[56] or it can be served with flat or unleavened bread.[57] Tomatoes, lettuce, cucumbers, and other garnishes can be added.[58][59] Falafel is commonly accompanied by tahini sauce.[25]
Nutrition[edit]
When made with chickpeas, falafel is high in protein, complex carbohydrates, and fiber.[60] Key nutrients are calcium, iron, magnesium, phosphorus, potassium, zinc, copper, manganese, vitamin C, thiamine, pantothenic acid, vitamin B, and folate. Phytochemicals include beta-carotene.[61] Falafel is high in soluble fiber, which has been shown to be effective in lowering blood cholesterol.[62][63]
Chickpeas are low in fat and contain initially no cholesterol, but a considerable amount of fat is absorbed during the frying process. Falafel can instead be baked to avoid the high fat content associated with frying.[1][58]
References[edit]
- ^ a b c d Grogan, Bryanna Clark (July 2003). «Falafel without fat». Vegetarian Times. pp. 20, 22. ISSN 0164-8497. Retrieved 23 February 2011.
- ^ «falafel». American Heritage Dictionary (5th ed.). 2011.
- ^ «دیکشنری آنلاین — Dehkhoda dictionary — معنی پلپل». abadis.ir. Retrieved 6 January 2021.
{{cite web}}: CS1 maint: url-status (link) - ^ «Definition of falafel | Dictionary.com». www.dictionary.com. Retrieved 3 January 2021.
- ^ The Oxford English Dictionary (3rd ed., March 2022) has a 1936 citation.
- ^ a b Davidson, Alan; Jaine, Tom (2006). The Oxford Companion to Food (2nd ed.). Oxford University Press. p. 287. ISBN 978-0-19-280681-9. Retrieved 27 April 2010.
- ^ a b Habeeb, Salloum (1 April 2007). «Falafel: healthy Middle Eastern hamburgers capture the West». Vegetarian Journal. Archived from the original on 2 September 2019. Retrieved 16 February 2010.
- ^ Ham, Anthony (2010). Africa. Footscray, Victoria: Lonely Planet. p. 199. ISBN 978-1-74104-988-6. Retrieved 19 July 2011.
- ^ a b Petrini, Carlo; Watson, Benjamin (2001). Slow food : collected thoughts on taste, tradition, and the honest pleasures of food. Chelsea Green Publishing. p. 55. ISBN 978-1-931498-01-2. Retrieved 6 February 2011.
- ^ Helman, Anat (2015). Jews and Their Foodways. Oxford University Press. ISBN 978-0-19-049359-2.
The claim that Indian cooking may have influenced the invention of falafel is reasonable. There are many fried foods in India that predate falafel and that are similar in shape and consistency. British soldiers familiar with vada, ambode, dal ke pakode and other fried foods might easily have experimented and encouraged resourceful Egyptian chefs to come up with a local equivalent.
- ^ Galili, Shooky (4 July 2007). «Falafel fact sheet». Ynet News. Retrieved 6 February 2011.
- ^ Lee, Alexander (1 January 2019). «Historian’s Cookbook — Falafel». History Today. Retrieved 3 January 2021.
- ^ «A short wrap-up of the history of falafel». ZME Science. 21 July 2020. Retrieved 8 January 2021.
- ^ «The falafel battle: which country cooks it best?». the Guardian. 4 May 2016. Retrieved 8 January 2021.
- ^ Wilson, Hilary (1988). Egyptian food and drink. Shire. p. 25. ISBN 978-0-85263-972-6.
- ^ Raviv, Yael (1 August 2003). «Falafel: A National Icon». Gastronomica. 3 (3): 20–25. doi:10.1525/gfc.2003.3.3.20. JSTOR 10.
- ^ Denker, Joel (2003). The World on a Plate: A Tour Through the History of America’s Ethnic Cuisine. U of Nebraska Press. p. 41. ISBN 0-8133-4003-9.
- ^ a b Solomonov, Michael (2018). Israeli Soul: Easy, Essential, Delicious. Houghton Mifflim. ISBN 9780544970373.
- ^ Liz Steinberg. «Food Wars: Did Jews Invent Falafel After All?». Haaretz.
- ^ Green, Aliza (2004). Beans. Running Press. p. 76. ISBN 978-0-7624-1931-9.
- ^ a b c d Kantor, Jodi (10 July 2002). «A History of the Mideast in the Humble Chickpea». The New York Times. Retrieved 8 January 2020.
- ^ a b MacLeod, Hugh (12 October 2008). «Lebanon turns up the heat as falafels fly in food fight». The Age. Retrieved 10 February 2010.
- ^ Kelley, Leigh (28 January 2010). «Dining with a Middle Eastern flair». Times-News. Retrieved 1 May 2021.
- ^ Allison, Jerry (6 January 2009). «Fast food – Middle Eastern style». The News Journal. Archived from the original on 18 July 2011. Retrieved 6 February 2011.
- ^ a b c d e Roden, Claudia (2000). The New Book of Middle Eastern Food. Random House. p. 62. ISBN 978-0-375-40506-8.
- ^ M. Conroy, Thomas (2014). Food and Everyday Life. Lexington Books. p. 73. ISBN 9780739173114.
- ^ Davidson, Alan (2014). The Oxford Companion to Food. Oxford University Press. p. 295. ISBN 9780191040726.
Falafel are made for religious festivals, especially among Christian communities during Lent when meat is forbidden.
- ^ Roden, Claudia (1970). A Book of Middle Eastern Food. Penguin. pp. 60–61.
- ^ Nocke, Alexandra (2009). The place of the Mediterranean in modern Israeli identity. Jewish identities in a changing world. Vol. 11. Brill. p. 125. ISBN 978-90-04-17324-8.
- ^ Davidson, Alan (1999). Oxford Companion to Food. Oxford University Press. p. 287.
- ^ Williams, Emma (2006). It’s Easier to Reach Heaven than the End of the Street. Great Britain: Bloomsbury Publishing. p. 378. ISBN 978-0-7475-8559-6.
- ^ Karmi, Ghada (2002). In Search of Fatima. U.S.A.: Verso New Left Books. p. 39. ISBN 1-85984-561-4.
- ^ a b c Pilcher, Jeffrey M. (2006). Food in World History. Routledge. p. 115. ISBN 978-0-415-31146-5.
- ^ a b Thorne, Matt; Thorne, John (2007). Mouth Wide Open: A Cook and His Appetite. Macmillan. pp. 181–187. ISBN 978-0-86547-628-8. Retrieved 23 February 2011.
- ^ Nahmias, Roee (10 June 2008). «Lebanon: Israel stole our falafel». Ynet News. Retrieved 11 February 2010.
- ^ «Falafel | History Today». www.historytoday.com. Retrieved 11 December 2022.
- ^ Perry, Charles (May 2007). «Middle Eastern Influences on American Food». In Smith, Andrew F. (ed.). The Oxford Companion to American Food and Drink. p. 384. ISBN 978-0-19-530796-2.
- ^ Curtis IV, Edward (2010). Encyclopedia of Muslim-American History, Volume 1. Infobase Publishing. p. 207. ISBN 978-0-8160-7575-1. Retrieved 23 February 2011.
- ^ Lenhard, Elizabeth (January 2006). «Cuisine of the Month». Atlanta Magazine: 194. Retrieved 23 February 2011.
- ^ Schmidt, Arno; Fieldhouse, Paul (2007). The World Religions Cookbook. Greenwood Publishing. p. 178. ISBN 978-0-313-33504-4. Retrieved 23 February 2011.
- ^ Westmoreland, Susan; Editors of Good Housekeeping (2004). The Good Housekeeping Cookbook. Hearst Books. ISBN 978-1-58816-398-1. Retrieved 23 February 2011. CS1 maint: multiple names: authors list (link)
- ^ Wolfe, Frankie Avalon (2007). The Complete Idiot’s Guide to Being Vegetarian. Penguin Group. pp. 175, 186. ISBN 978-1-59257-682-1. Retrieved 22 February 2011.
- ^ Murphy, Jane (2010). The Great Big Burger Book: 100 New and Classic Recipes for Mouth Watering Burgers Every Day Every Way. ReadHowYouWant.com. p. 304. ISBN 978-1-4587-6463-8. Retrieved 6 February 2011.
- ^ Berkoff R.D., Nancy (1999). Vegan in volume: vegan quantity recipes for every occasion. ISBN 978-0-931411-21-2. Retrieved 22 February 2011.
- ^ Leonard, Joanne (October 1996). «New Ways with Falafel: The Middle Eastern favorite has evolved from a high fat sandwich stuffer to a low fat meal magician». Vegetarian Times. pp. 36, 38. Retrieved 22 February 2011.
- ^ Whitney, Winona (June 1991). «Minute Meals». Vegetarian Times. p. 30. Retrieved 23 February 2011.
- ^ a b Campion, Charles (9 May 2002). «Falling for fine falafel». Evening Standard. Archived from the original on 5 May 2013. Retrieved 10 February 2010.
- ^ Malouf, Greg; Malouf, Lucy (2008). Artichoke to Za’atar: Modern Middle Eastern Food. University of California Press. p. 90. ISBN 978-0-520-25413-8. Retrieved 6 February 2011.
- ^ Ayto, John (1990). The glutton’s glossary: a dictionary of food and drink terms. Routledge. ISBN 0-415-02647-4. Retrieved 6 February 2011.
- ^ Dimbleby, Henry; Baxter, Jane (20 March 2015). «The world’s best falafel recipe comes from Egypt». The Guardian. Retrieved 23 March 2015.
- ^ Bittman, Mark (4 April 2007). «For the Best Falafel, Do It All Yourself». The New York Times. Retrieved 11 July 2011.
- ^ Kathrynne Holden. «Fava Beans, Levodopa, and Parkinson’s Disease».
- ^ Russ Parsons. «The Long History of the Mysterious Fava Bean».
- ^ Israeli Soul: Easy, Essential, Delicious. Michael Solomonov, Steven Cook. Page 23
- ^ Encyclopedia of Jewish Food, Gil Marks, HMH, 2010
- ^ Marks, Gil (2010). Encyclopedia of Jewish food. John Wiley & Sons. p. 183. ISBN 978-0-470-39130-3. Retrieved 6 February 2011.
- ^ Basan, Ghillie (2007). Middle Eastern Kitchen. Hippocrene Books. p. 33. ISBN 978-0-7818-1190-3.
- ^ a b Winget, Mary; Chalbi, Habib (2003). Cooking the North African Way (2nd ed.). Twenty-First Century Books. p. 33. ISBN 978-0-8225-4169-1. Retrieved 28 April 2010.
- ^ Claudia Roden, The Book of Jewish Food: An Odyssey from Samarkand to New York, New York, Knopf, 1997, 688 p. (ISBN 0-394-53258-9), p. 273.
- ^ Webb, Robyn (2004). Eat to Beat High Blood Pressure. Reader’s Digest. p. 140. ISBN 978-0-7621-0508-3. Retrieved 6 February 2011.
- ^ Balch, Phyllis A. (2003). Prescription for Dietary Wellness (2nd ed.). Avery. p. 119. ISBN 978-1-58333-147-7. Retrieved 6 February 2011.
- ^ Katz, David; Gonzalez, Maura (2004). Way to Eat: A Six-Step Path to Lifelong Weight Control. Sourcebooks, Inc. p. 217. ISBN 978-1-4022-0264-3. Retrieved 23 February 2011.
- ^ Piscatella, Joseph; Franklin, Barry (2003). Take a load off your heart: 109 things you can actually do to prevent, halt, or reverse heart disease. Workman Publishing. p. 296. ISBN 978-0-7611-2676-8. Retrieved 23 February 2011.
External links[edit]
Wikimedia Commons has media related to Falafel.
Look up falafel in Wiktionary, the free dictionary.
- New York Times Recipe of the Day for 12 February 2008
From Wikipedia, the free encyclopedia
This article is about the Middle Eastern food. For the film, see Falafel (film). For the backgammon player, see Matvey Natanzon.
|
Falafel balls |
|
| Alternative names | Felafel |
|---|---|
| Type | Fritter |
| Course | Meze |
| Place of origin | Egypt |
| Region or state | Middle East |
| Serving temperature | Hot |
| Main ingredients | Broad beans or chickpeas |
|
Falafel (; Arabic: فلافل, [fæˈlæːfɪl] (listen)) is a deep-fried ball or patty-shaped fritter in Middle Eastern cuisine (especially in Levantine and Egyptian cuisines) made from ground chickpeas, broad beans, or both. Nowadays, falafel is often served in a pita, samoon, or wrapped in a flatbread known as taboon; «falafel» also frequently refers to a wrapped sandwich that is prepared in this way. The falafel balls may be topped with salads, pickled vegetables, hot sauce, and drizzled with tahini-based sauces. Falafel balls may also be eaten alone as a snack or served as part of a meze tray (assortment of appetizers).
Falafel is eaten throughout the Middle East and is a common street food. Falafel is usually made with fava beans in Egypt, where it most likely originated, and with chickpeas in the Levant, Iraq and Bahrain. It is popular with vegetarians worldwide.[1]
Etymology[edit]
The word falāfil (Arabic: فلافل) is of Arabic origin and is the plural of filfil (فلفل) ‘pepper’,[2] borrowed from Persian pilpil (فلفل),[3] cognate with the Sanskrit word pippalī (पिप्पली) ‘long pepper’; or an earlier *filfal, from Aramaic pilpāl ‘small round thing, peppercorn’, derived from palpēl ‘to be round, roll’.[4]
The name falāfil is used world-wide. In English (where it has been written falafel, felafel, filafel and filafil), it is first attested in 1936.[5]
Falafel is known as taʿmiya (Egyptian Arabic: طعمية ṭaʿmiyya, IPA: [tˤɑʕˈmejjɑ]) in Egypt and Sudan. The word is derived from a diminutive form of the Arabic word ṭaʿām (طعام, «food»); the particular form indicates «a unit» of the given root in this case Ṭ-ʕ-M (ط ع م, having to do with taste and food), thus meaning «a little piece of food» or «small tasty thing».[6][7][8]
The word falafel can refer to the fritters themselves or to sandwiches filled with them.
History[edit]
Despite the frying process, the inside of a falafel remains soft.
A man in Ramallah using an aleb falafel while frying falafel
The origin of falafel is controversial.[9] The dish most likely originated in Egypt.[10][11][12][13][14] There is a legend that a fava bean version was eaten by Coptic Christians in the Roman era as early as the 4th century during Lent, but there is no documented evidence for this. It has been speculated that its history may go back to Pharaonic Egypt.[15] However, the earliest written references to falafel from Egyptian sources date to the 19th century,[16][17][18] and oil was probably too expensive to use for deep frying in ancient Egypt.[18][19]
As Alexandria is a port city, it was possible to export the dish and its name to other areas in the Middle East.[20] The dish later migrated northwards to the Levant, Iraq and Bahrain, where chickpeas replaced the fava beans.[21][22]
Middle East[edit]
Falafel is a common form of street food or fast food in Egypt as well as the Levant, Iraq and Bahrain.[23] The croquettes are regularly eaten as part of meze. During Ramadan, falafel balls are sometimes eaten as part of the iftar, the meal that breaks the daily fast after sunset.[7] Falafel became so popular that McDonald’s for a time served a «McFalafel» in its breakfast menu in Egypt.[24] Falafel is still popular in the Coptic diet, and as such large volumes are cooked during religious holidays.[25] Falafel is consumed as part of Lent diet by Christians in Arab countries.[26][27]
Debates over the history of falafel have sometimes devolved into political discussions about the relationship between Arabs and Israeli Jews.[21] In modern times, falafel has been considered a national dish of Egypt,[28] Israel,[29][30] and the State of Palestine.[31][32]
Falafel plays an iconic role in Israeli cuisine and is widely considered to be a national dish of the country.[33] It has historically been consumed by Mizrahi Jews in the Middle East and North Africa.[9][21] Later, it was adopted in the diet of early Jewish immigrants to the Jewish communities of Ottoman Syria.[33] As it is plant-based, Jewish dietary laws classify it as pareve and thus allow it to be eaten with both meat and dairy meals.[34] Many Palestinians resent what they see as an appropriation of their dish by Israelis.[33] Additionally, the Lebanese Industrialists’ Association has raised assertions of copyright infringement against Israel concerning falafel.[21][22][35]
Europe[edit]
Waves of migration – principally of Arabs and Turks – had taken it through Europe. In Germany in particular, where a large Turkish population put down roots, it enjoyed huge popularity. At first it was a dish consumed principally by migrants; but by the early 1970s, the appearance of Turkish food stalls and restaurants made it available to a growing number of hungry Germans, which led to yet another transformation of its recipe. [36]
North America[edit]
In North America, prior to the 1970s, falafel was found only in Middle Eastern, Mediterranean and Jewish neighborhoods and restaurants.[1][34][37][38] Today, the dish is a common and popular street food in many cities throughout North America.[39][40][41]
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 1,393 kJ (333 kcal) |
|
Carbohydrates |
31.84 g |
|
Fat |
17.80 g |
|
Protein |
13.31 g |
| Vitamins | Quantity
%DV† |
| Vitamin A | 13 IU |
| Thiamine (B1) |
13% 0.146 mg |
| Riboflavin (B2) |
14% 0.166 mg |
| Niacin (B3) |
7% 1.044 mg |
| Pantothenic acid (B5) |
6% 0.292 mg |
| Vitamin B6 |
10% 0.125 mg |
| Folate (B9) |
20% 78 μg |
| Vitamin B12 |
0% 0.00 μg |
| Minerals | Quantity
%DV† |
| Calcium |
5% 54 mg |
| Iron |
26% 3.42 mg |
| Magnesium |
23% 82 mg |
| Manganese |
33% 0.691 mg |
| Phosphorus |
27% 192 mg |
| Potassium |
12% 585 mg |
| Sodium |
20% 294 mg |
| Zinc |
16% 1.50 mg |
| Other constituents | Quantity |
| Water | 34.62 g |
|
|
| †Percentages are roughly approximated using US recommendations for adults. Source: USDA FoodData Central |
Vegetarianism[edit]
Falafel has become popular among vegetarians and vegans, as an alternative to meat-based street foods,[1] and is now sold in packaged mixes in health-food stores.[42] While traditionally thought of as being used to make veggie burgers,[43] its use has expanded as more and more people have adopted it as a source of protein.[44] In the United States, falafel’s versatility has allowed for the reformulating of recipes for meatloaf, sloppy joes and spaghetti and meatballs into vegetarian dishes.[45][46]
Preparation and variations[edit]
Falafel is made from fava beans or chickpeas, or a combination. Chickpeas are common in most Middle Eastern countries.[47] The dish is usually made with chickpeas in the Levant (Syria, Lebanon, Jordan, Israel, Palestine, Turkey), Iraq, and Bahrain.[25][48][49] This version is the most popular in the West.[25] The Egyptian variety uses only fava beans.[50]
When chickpeas are used, they are not cooked prior to use (cooking the chickpeas will cause the falafel to fall apart, requiring adding some flour to use as a binder). Instead they are soaked (sometimes with baking soda) overnight, then ground together with various ingredients such as parsley, scallions, and garlic.[25] Spices such as cumin and coriander are often added to the beans for added flavor.[51] The dried fava beans are soaked in water and then stone ground with leek, parsley, green coriander, cumin and dry coriander.[52][53] The mixture is shaped into balls or patties. This can be done by hand or with a tool called an aleb falafel (falafel mould).[6][47] The mixture is usually deep fried, or it can be oven baked.
Falafel is typically ball-shaped, but is sometimes made in other shapes. The inside of falafel may be green (from green herbs such as parsley or green onion), or tan. Sometimes sesame seeds are added on top of the falafel before frying it.
The pita falafel sandwich was popularized after Israel’s independence and in the 1950s by Jewish Yemeni immigrants. Yemeni Jews were the first to introduce the concept of serving falafel in a pita with condiments.[54] A 19 October 1939 The Palestine Post article is the first mention of the concept of falafels served in a pita bread as a street food.[55] When served as a sandwich, falafel is often wrapped with flatbread or stuffed in a hollow pita bread,[56] or it can be served with flat or unleavened bread.[57] Tomatoes, lettuce, cucumbers, and other garnishes can be added.[58][59] Falafel is commonly accompanied by tahini sauce.[25]
Nutrition[edit]
When made with chickpeas, falafel is high in protein, complex carbohydrates, and fiber.[60] Key nutrients are calcium, iron, magnesium, phosphorus, potassium, zinc, copper, manganese, vitamin C, thiamine, pantothenic acid, vitamin B, and folate. Phytochemicals include beta-carotene.[61] Falafel is high in soluble fiber, which has been shown to be effective in lowering blood cholesterol.[62][63]
Chickpeas are low in fat and contain initially no cholesterol, but a considerable amount of fat is absorbed during the frying process. Falafel can instead be baked to avoid the high fat content associated with frying.[1][58]
References[edit]
- ^ a b c d Grogan, Bryanna Clark (July 2003). «Falafel without fat». Vegetarian Times. pp. 20, 22. ISSN 0164-8497. Retrieved 23 February 2011.
- ^ «falafel». American Heritage Dictionary (5th ed.). 2011.
- ^ «دیکشنری آنلاین — Dehkhoda dictionary — معنی پلپل». abadis.ir. Retrieved 6 January 2021.
{{cite web}}: CS1 maint: url-status (link) - ^ «Definition of falafel | Dictionary.com». www.dictionary.com. Retrieved 3 January 2021.
- ^ The Oxford English Dictionary (3rd ed., March 2022) has a 1936 citation.
- ^ a b Davidson, Alan; Jaine, Tom (2006). The Oxford Companion to Food (2nd ed.). Oxford University Press. p. 287. ISBN 978-0-19-280681-9. Retrieved 27 April 2010.
- ^ a b Habeeb, Salloum (1 April 2007). «Falafel: healthy Middle Eastern hamburgers capture the West». Vegetarian Journal. Archived from the original on 2 September 2019. Retrieved 16 February 2010.
- ^ Ham, Anthony (2010). Africa. Footscray, Victoria: Lonely Planet. p. 199. ISBN 978-1-74104-988-6. Retrieved 19 July 2011.
- ^ a b Petrini, Carlo; Watson, Benjamin (2001). Slow food : collected thoughts on taste, tradition, and the honest pleasures of food. Chelsea Green Publishing. p. 55. ISBN 978-1-931498-01-2. Retrieved 6 February 2011.
- ^ Helman, Anat (2015). Jews and Their Foodways. Oxford University Press. ISBN 978-0-19-049359-2.
The claim that Indian cooking may have influenced the invention of falafel is reasonable. There are many fried foods in India that predate falafel and that are similar in shape and consistency. British soldiers familiar with vada, ambode, dal ke pakode and other fried foods might easily have experimented and encouraged resourceful Egyptian chefs to come up with a local equivalent.
- ^ Galili, Shooky (4 July 2007). «Falafel fact sheet». Ynet News. Retrieved 6 February 2011.
- ^ Lee, Alexander (1 January 2019). «Historian’s Cookbook — Falafel». History Today. Retrieved 3 January 2021.
- ^ «A short wrap-up of the history of falafel». ZME Science. 21 July 2020. Retrieved 8 January 2021.
- ^ «The falafel battle: which country cooks it best?». the Guardian. 4 May 2016. Retrieved 8 January 2021.
- ^ Wilson, Hilary (1988). Egyptian food and drink. Shire. p. 25. ISBN 978-0-85263-972-6.
- ^ Raviv, Yael (1 August 2003). «Falafel: A National Icon». Gastronomica. 3 (3): 20–25. doi:10.1525/gfc.2003.3.3.20. JSTOR 10.
- ^ Denker, Joel (2003). The World on a Plate: A Tour Through the History of America’s Ethnic Cuisine. U of Nebraska Press. p. 41. ISBN 0-8133-4003-9.
- ^ a b Solomonov, Michael (2018). Israeli Soul: Easy, Essential, Delicious. Houghton Mifflim. ISBN 9780544970373.
- ^ Liz Steinberg. «Food Wars: Did Jews Invent Falafel After All?». Haaretz.
- ^ Green, Aliza (2004). Beans. Running Press. p. 76. ISBN 978-0-7624-1931-9.
- ^ a b c d Kantor, Jodi (10 July 2002). «A History of the Mideast in the Humble Chickpea». The New York Times. Retrieved 8 January 2020.
- ^ a b MacLeod, Hugh (12 October 2008). «Lebanon turns up the heat as falafels fly in food fight». The Age. Retrieved 10 February 2010.
- ^ Kelley, Leigh (28 January 2010). «Dining with a Middle Eastern flair». Times-News. Retrieved 1 May 2021.
- ^ Allison, Jerry (6 January 2009). «Fast food – Middle Eastern style». The News Journal. Archived from the original on 18 July 2011. Retrieved 6 February 2011.
- ^ a b c d e Roden, Claudia (2000). The New Book of Middle Eastern Food. Random House. p. 62. ISBN 978-0-375-40506-8.
- ^ M. Conroy, Thomas (2014). Food and Everyday Life. Lexington Books. p. 73. ISBN 9780739173114.
- ^ Davidson, Alan (2014). The Oxford Companion to Food. Oxford University Press. p. 295. ISBN 9780191040726.
Falafel are made for religious festivals, especially among Christian communities during Lent when meat is forbidden.
- ^ Roden, Claudia (1970). A Book of Middle Eastern Food. Penguin. pp. 60–61.
- ^ Nocke, Alexandra (2009). The place of the Mediterranean in modern Israeli identity. Jewish identities in a changing world. Vol. 11. Brill. p. 125. ISBN 978-90-04-17324-8.
- ^ Davidson, Alan (1999). Oxford Companion to Food. Oxford University Press. p. 287.
- ^ Williams, Emma (2006). It’s Easier to Reach Heaven than the End of the Street. Great Britain: Bloomsbury Publishing. p. 378. ISBN 978-0-7475-8559-6.
- ^ Karmi, Ghada (2002). In Search of Fatima. U.S.A.: Verso New Left Books. p. 39. ISBN 1-85984-561-4.
- ^ a b c Pilcher, Jeffrey M. (2006). Food in World History. Routledge. p. 115. ISBN 978-0-415-31146-5.
- ^ a b Thorne, Matt; Thorne, John (2007). Mouth Wide Open: A Cook and His Appetite. Macmillan. pp. 181–187. ISBN 978-0-86547-628-8. Retrieved 23 February 2011.
- ^ Nahmias, Roee (10 June 2008). «Lebanon: Israel stole our falafel». Ynet News. Retrieved 11 February 2010.
- ^ «Falafel | History Today». www.historytoday.com. Retrieved 11 December 2022.
- ^ Perry, Charles (May 2007). «Middle Eastern Influences on American Food». In Smith, Andrew F. (ed.). The Oxford Companion to American Food and Drink. p. 384. ISBN 978-0-19-530796-2.
- ^ Curtis IV, Edward (2010). Encyclopedia of Muslim-American History, Volume 1. Infobase Publishing. p. 207. ISBN 978-0-8160-7575-1. Retrieved 23 February 2011.
- ^ Lenhard, Elizabeth (January 2006). «Cuisine of the Month». Atlanta Magazine: 194. Retrieved 23 February 2011.
- ^ Schmidt, Arno; Fieldhouse, Paul (2007). The World Religions Cookbook. Greenwood Publishing. p. 178. ISBN 978-0-313-33504-4. Retrieved 23 February 2011.
- ^ Westmoreland, Susan; Editors of Good Housekeeping (2004). The Good Housekeeping Cookbook. Hearst Books. ISBN 978-1-58816-398-1. Retrieved 23 February 2011. CS1 maint: multiple names: authors list (link)
- ^ Wolfe, Frankie Avalon (2007). The Complete Idiot’s Guide to Being Vegetarian. Penguin Group. pp. 175, 186. ISBN 978-1-59257-682-1. Retrieved 22 February 2011.
- ^ Murphy, Jane (2010). The Great Big Burger Book: 100 New and Classic Recipes for Mouth Watering Burgers Every Day Every Way. ReadHowYouWant.com. p. 304. ISBN 978-1-4587-6463-8. Retrieved 6 February 2011.
- ^ Berkoff R.D., Nancy (1999). Vegan in volume: vegan quantity recipes for every occasion. ISBN 978-0-931411-21-2. Retrieved 22 February 2011.
- ^ Leonard, Joanne (October 1996). «New Ways with Falafel: The Middle Eastern favorite has evolved from a high fat sandwich stuffer to a low fat meal magician». Vegetarian Times. pp. 36, 38. Retrieved 22 February 2011.
- ^ Whitney, Winona (June 1991). «Minute Meals». Vegetarian Times. p. 30. Retrieved 23 February 2011.
- ^ a b Campion, Charles (9 May 2002). «Falling for fine falafel». Evening Standard. Archived from the original on 5 May 2013. Retrieved 10 February 2010.
- ^ Malouf, Greg; Malouf, Lucy (2008). Artichoke to Za’atar: Modern Middle Eastern Food. University of California Press. p. 90. ISBN 978-0-520-25413-8. Retrieved 6 February 2011.
- ^ Ayto, John (1990). The glutton’s glossary: a dictionary of food and drink terms. Routledge. ISBN 0-415-02647-4. Retrieved 6 February 2011.
- ^ Dimbleby, Henry; Baxter, Jane (20 March 2015). «The world’s best falafel recipe comes from Egypt». The Guardian. Retrieved 23 March 2015.
- ^ Bittman, Mark (4 April 2007). «For the Best Falafel, Do It All Yourself». The New York Times. Retrieved 11 July 2011.
- ^ Kathrynne Holden. «Fava Beans, Levodopa, and Parkinson’s Disease».
- ^ Russ Parsons. «The Long History of the Mysterious Fava Bean».
- ^ Israeli Soul: Easy, Essential, Delicious. Michael Solomonov, Steven Cook. Page 23
- ^ Encyclopedia of Jewish Food, Gil Marks, HMH, 2010
- ^ Marks, Gil (2010). Encyclopedia of Jewish food. John Wiley & Sons. p. 183. ISBN 978-0-470-39130-3. Retrieved 6 February 2011.
- ^ Basan, Ghillie (2007). Middle Eastern Kitchen. Hippocrene Books. p. 33. ISBN 978-0-7818-1190-3.
- ^ a b Winget, Mary; Chalbi, Habib (2003). Cooking the North African Way (2nd ed.). Twenty-First Century Books. p. 33. ISBN 978-0-8225-4169-1. Retrieved 28 April 2010.
- ^ Claudia Roden, The Book of Jewish Food: An Odyssey from Samarkand to New York, New York, Knopf, 1997, 688 p. (ISBN 0-394-53258-9), p. 273.
- ^ Webb, Robyn (2004). Eat to Beat High Blood Pressure. Reader’s Digest. p. 140. ISBN 978-0-7621-0508-3. Retrieved 6 February 2011.
- ^ Balch, Phyllis A. (2003). Prescription for Dietary Wellness (2nd ed.). Avery. p. 119. ISBN 978-1-58333-147-7. Retrieved 6 February 2011.
- ^ Katz, David; Gonzalez, Maura (2004). Way to Eat: A Six-Step Path to Lifelong Weight Control. Sourcebooks, Inc. p. 217. ISBN 978-1-4022-0264-3. Retrieved 23 February 2011.
- ^ Piscatella, Joseph; Franklin, Barry (2003). Take a load off your heart: 109 things you can actually do to prevent, halt, or reverse heart disease. Workman Publishing. p. 296. ISBN 978-0-7611-2676-8. Retrieved 23 February 2011.
External links[edit]
Wikimedia Commons has media related to Falafel.
Look up falafel in Wiktionary, the free dictionary.
- New York Times Recipe of the Day for 12 February 2008
Функционирует при финансовой поддержке Министерства цифрового развития, связи и массовых коммуникаций Российской Федерации
- Словари
- Проверка слова
- Какие бывают словари
- Аудиословарь «Русский устный»
- Словари в Сети
- Библиотека
- Каталог
- Читальный зал
- Гостиная
- Справка
- Справочное бюро
- Задать вопрос
- Правила русской орфографии и пунктуации (1956)
- Письмовник
- Класс
- Азбучные истины
- Репетитор онлайн
- Учебники
- Олимпиады
- Видео
- Полезные ссылки
- Лента
- Новости
- О чём говорят и пишут
- Ближайшие конференции
- Грамотный календарь
- Игра
- Игра «Балда»
- Викторины
- Конкурсы
- Головоломки
- Застольные игры
- Загадки
- Медиатека
- Грамотные понедельники
- Забытые классики
- Что показывают
- Реклама словаря
- Поиск ответа
- Горячие вопросы
- Правила русской орфографии и пунктуации (1956)
- Письмовник
- Справочник по пунктуации
- Предисловие
- Структура словарной статьи
- Приложение 1. Непервообразные предлоги
- Приложение 2. Вводные слова и сочетания
- Приложение 3. Составные союзы
- Алфавитный список вводных слов и выражений
- Список учебной и справочной литературы
- Авторы
- Справочник по фразеологии
- Словарь трудностей
- Словарь улиц Москвы
- Непростые слова
- Официальные документы
- Книги о русском языке и лингвистике
- Книги о лингвистике, языке и письменности
- Лингвистические энциклопедии
- Научно-популярные, научно-публицистические, художественно-научные книги о русском языке
- Наша библиотека
- Словарь языка интернета
- Словарь трудностей русского языка для работников СМИ. Ударение, произношение, грамматические формы
- Словарь Россия. Для туристов и не только
- Словарь модных слов
- Лингвокультурологический словарь. Английские литературные имена
- Проект свода школьных орфографических правил
Поиск ответа
Всего найдено: 1
Добрый день! Как в русском языке закрепилось правописание названия арабского блюда: фалафель? Часто встречается написание фаляфель. Является ли второе ошибкой или оба варианта грамотны? Спасибо!
Ответ справочной службы русского языка
В нормативных словарях русского языка это слово пока не зафиксировано, поэтому «правильного» и «неправильного» вариантов пока нет. Но закрепляется, судя по всему, именно фалафель.
Что мы делаем. Каждая страница проходит через несколько сотен совершенствующих техник. Совершенно та же Википедия. Только лучше.
Фалафель
Из Википедии — свободной энциклопедии
Фала́фель (араб. فلافل [fæˈlæːfɪl]; масри طعمية [tˤɑʕˈmejjɑ]; ивр. פָלָאפֶל; сир. ܦܠܐܦܠ; копт. ⲫⲁⲗⲁⲫⲉⲗ) — блюдо, представляющее собой жаренные во фритюре шарики из измельчённых бобовых (обычно нута, но не только), приправленные пряностями.
История
Распространённая гипотеза утверждает, что фалафель первыми начали готовить египетские копты в качестве замены мяса во время Великого поста[2][3][4]. Затем блюдо распространилось на север, в Левант.
Согласно другим мнениям, фалафель возник ещё в фараоновском Египте[5] либо в Индийском субконтиненте[2][6]. Фалафель — это форма множественного числа араб. فلفل филфиль — «перец»[7].
Распространение
Блюдо происходит из Египта, распространено практически во всех кухнях Ближнего Востока, а также в некоторых регионах Среднего Востока и Северной Африки.
В Израиле фалафель настолько популярен, что считается национальным блюдом[8] и в некоторой степени символом страны.
В западных странах фалафель широко распространён в арабских кафе и закусочных, а также среди вегетарианцев и веганов.
Приготовление
Приготовление фалафеля
Нут или бобы замачиваются или готовятся, затем из них делается пюре. Пюрирование производится мясорубкой, что дает фалафелю характерную текстуру крошки. Пюрирование в кухонном комбайне скорее всего даст другую, более гладкую текстуру. В пюре добавляются различные специи, среди которых традиционно могут использоваться петрушка, трава и семена кориандра, чеснок, лук, соль, чёрный и острый перцы и кумин (зира). Также могут присутствовать прочие ингредиенты, например булгур. Из этой смеси формируются шарики размером с грецкий орех, которые жарятся в масле до приобретения золотисто-коричневого цвета.
Производятся готовые сухие смеси, которые достаточно смешать с водой, чтобы получить массу для приготовления фалафеля.
Также существуют и другие виды фалафеля, например такие как зелёный фалафель, жёлтый фалафель и фалафель с кунжутом; в зелёный фалафель добавляется зелень, в жёлтый добавляется куркума, а кунжутный обваливается в кунжуте перед жаркой.
Употребление
Пита с фалафелем
Фалафель традиционно подаётся с кунжутным соусом, овощами и питой. В закусочных нередко подают питу, начинённую фалафелем и овощами, как фастфуд (вегетарианская шаурма).
См. также
- Хумус — паста из нута.
- Баурсаки — похожее блюдо кочевников-скотоводов Средней Азии из теста.
- Аранчини (сиц. arancinu, итал. arancini) — похожее сицилийское блюдо из риса (обычно с мясом или с сыром).
- Крокеты — блюдо, изначально представлявшее собой обжаренное картофельное пюре (без мяса).
- Короккэ (яп. コロッケ) — японская разновидность крокетов.
Примечания
- ↑ 1 2 3 4 https://www.arabskie.pl/pl/p/PRZEPIS-Falafel.-Pyszne-kotleciki-z-cieciorki/647
- ↑ 1 2 Galili, Shooky. Falafel fact sheet, Ynet News (4 июля 2007). Архивировано 28 июня 2011 года. Дата обращения: 6 февраля 2011.
- ↑ Raviv, Yael. Falafel: A National Icon (неопр.) // Gastronomica. — 2003. — 1 August (т. 3, № 3). — С. 20—25. — doi:10.1525/gfc.2003.3.3.20. — JSTOR 10.
- ↑ Denker, Joel. The World on a Plate: A Tour Through the History of America’s Ethnic Cuisine (англ.). — U of Nebraska Press (англ.) (рус., 2003. — P. 41. — ISBN 0-8133-4003-9.
- ↑ Wilson, Hilary. Egyptian food and drink (неопр.). — Shire, 1988. — С. 25. — ISBN 978-0-85263-972-6. Архивная копия от 10 мая 2016 на Wayback Machine
- ↑ Sussman, Anna. A Lebanese chef’s vision: Make falafel, not war, The New York Times (16 августа 2007). Архивировано 10 августа 2017 года. Дата обращения: 1 октября 2017.
- ↑ Золотарёва Е. И. Из истории фалафеля. Архивная копия от 6 сентября 2017 на Wayback Machine (2017).
- ↑ https://style.rbc.ru/impressions/571790729a7947760a920c7d Архивная копия от 26 сентября 2018 на Wayback Machine «это блюдо для Израиля „благоприобретенное“, но давно получившее статус национального.»
Литература
- Sinclair C. G. falafel // Dictionary of Food: International Food and Cooking Terms from A to Z. — Second Edition. — London: A & C Black (англ.) (рус., 2004. — P. 210. — 632 p. — ISBN 978-1-4081-0218-3.
Эта страница в последний раз была отредактирована 25 января 2023 в 08:23.
Как только страница обновилась в Википедии она обновляется в Вики 2.
Обычно почти сразу, изредка в течении часа.
Что Такое фалафель- Значение Слова фалафель
Русский
Морфологические и синтаксические свойства
| падеж | ед. ч. | мн. ч. |
|---|---|---|
| Им. | фала́фель | фала́фели |
| Р. | фала́феля | фала́фелей |
| Д. | фала́фелю | фала́фелям |
| В. | фала́фель | фала́фели |
| Тв. | фала́фелем | фала́фелями |
| Пр. | фала́феле | фала́фелях |
фа—ла́—фель
Существительное, неодушевлённое, мужской род, 2-е склонение (тип склонения 2a по классификации А. А. Зализняка).
Корень: -фалафель-.
Произношение
- МФА: ед. ч. [fɐˈɫafʲɪlʲ] мн. ч. [fɐˈɫafʲɪlʲɪ]
Семантические свойства
- кулин. арабское блюдо, представляющее собой жареные во фритюре шарики из измельченного нута (или бобов), иногда с добавлением фасоли, приправленные пряностями ◆ Согласно опросам, наиболее популярны среди израильтян шуарма, фалафель и хумус (и сытно, и дёшево). ]
Синонимы
Антонимы
Гиперонимы
- блюдо
Гипонимы
Родственные слова
| Ближайшее родство | |||
|