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Apricot "Prunus armeniaca" Ծիրան 杏 prunus "P. armeniaca" 杏子 abrikoos abricot Aprikose βερίκοκο albicocca 살구 alperce абрикос albaricoque 山杏 Aprikos Aprikos Aprikoosi Cais Aprikozes Abrikosas Βερικοκιά مشمش משמש Flower 花 bloem fleur Blume λουλούδι fiore 꽃 flor цветок flor výběr Květ בלום زهرة Цвет
Apricot "Prunus armeniaca" Ծիրան 杏 prunus "P. armeniaca" 杏子 abrikoos abricot Aprikose βερίκοκο albicocca 살구 alperce абрикос albaricoque 山杏 Aprikos Aprikos Aprikoosi Cais Aprikozes Abrikosas Βερικοκιά مشمش משמש Flower 花 bloem fleur Blume λουλούδι fiore 꽃 flor цветок flor výběr Květ בלום زهرة Цвет
....a croquer..... abricot glacé... enveloppée avec du sirop de bonheur...sur une caresse de vent frais.
MACHINHO NA COR ABRICOT DISPONIVEIS P/ RESERVA. NASCIDOS EM 07/03/14. ENTREGA A PARTIR DE 60 DIAS. 2 VACINAS IMPORTADA, VERMIFUGADOS DE ACORDO C/ A IDADE, PEDIGREE CBKC E CONTRATO.
valor é R$1500 em 12x no cartão ou avista R$1300.
INFORMAÇÕES EMAIL :rcaxa@hotmail.com OU FONES DDD48: 88190032 CLARO / 88190034 TIM / 91673802 VIVO.
EN : Briwats (or Briouats) are small Moroccan triangular-shaped pastries (fried snack) which are stuffed with a variety of fillings and then fried.
Briwats are a Moroccan culinary specialty and are traditionally prepared with transparent dough inherited from Moroccan culinary know-how and these special doughs are called "Warqa" ورقة (literally "sheets" in the Moroccan language), the "warqa" has the particularity of being thinner, subtler than the filo doughs, the Warqa is similar to the filo pastry but remains different.
And here is a Youtube short where we see a Moroccan "Maâlam" (term used in Morocco to designate culinary masters who perpetuate the tradition, this term means "a master") preparing the warqa, an impressive sleight of hand ! It only takes 10 seconds to prepare a Warqa : youtube.com/shorts/9WP6uGBfJNk?si=_69SQ0ZA8XE48MKQ
The term "Briwat" (plural) comes from the term "برّية"/briya (singular) which comes from the Moroccan language called "Moroccan darija" (Moroccan Darija is a hybrid language of Tamazight, Arabic and Spanish). The term "برّية"/briya means "an envelope", meaning that Briwats (plural of briya) are a culinary specialty full of surprises because you have to bite into the Briwat to discover the flavors and what ingredient is hidden inside, which is reminiscent of opening an envelope and discovering the contents of the letter. And each Briwat is like a new letter, with different flavors, spices, tastes and surprises. And that is why Briwats were called like that. The triangular shape is also similar to the shape of small envelopes.
The Briwats are an invitation to travel, to discover new combinations of flavors and spices.
Briwats are ultimately small gourmet envelopes that invite you to discover hidden flavors and ingredients, in fact, you can never know or guess in advance what ingredient and flavors are hidden inside Briwats.
It is a unique culinary experience, thrilling and full of flavors and surprises !
There are endless sweet and savory versions.
The sweet version is usually filled with a nut paste, typically from almonds, or a creamy apricot paste, fried, and then soaked in honey after.
The savory version of Briwats can be prepared with all kinds of vegetables, Kefta (minced meat) or chicken and Moroccan spices.
In the North of Morocco, which is a region known for eating good cheese, offers another variety of Briwates.
So, in the north of Morocco not far from Tangier, the city of Tetouan, nicknamed "The white dove" for its houses and white walls and nicknamed "the daughter of Granada" by historians because this city was founded by the Moors of Al-Andalus (Berbers who returned from Spain), the city is also known for its gastronomy.
Thus, in Tetouan, we find a particular version of the "Briwats" called "Moujebna/Mojabna" المُجبَّنة (or المُجبَّنة التطوانية/ el moujebna el tetouania / Moujebna of Tétouan), the particularity of the Moujebna of Tetouan is that they are entirely filled with traditional Amazigh (Berber) cheese from the region. The region produces excellent artisanal cheeses.
We also find this version of the Moujebna in the city of Chefchaouen, nicknamed "the blue city" for its blue houses.
The blue city "Chefchaouen" is called "Chaouen" by its inhabitants, this term comes from the original language of the Berbers of the northern mountains : the Tamazight language (Berber). The name of the city "Chaouen" comes from the Berber "Achawen", meaning "the horns" because of the mountain peaks that surround the city.
The blue color painted on the walls of Chefchaouen is an old tradition that dates back to the time of the founding of the city in the 15th century, when it was built around a fortress used to defend the inhabitants against the Portuguese invaders.
For the inhabitants of Chefchaouen, the blue color symbolizes love and peace between the different religions that coexisted : Islam and Judaism.
The cities of Tetouan and Chefchaouen share similarities due to their common origin : both cities are populated by the Berbers of the mountains of northern Morocco (some of whom returned from Al-Andalus) and by Moriscos (Spanish converts to Islam who were driven out of Spain in the Middle Ages during the Christian Reconquista because they were Muslim). The Moriscos found refuge among the mountain Berbers of northern Morocco.
These two cities also share similarities in terms of culinary art and this is explained in particular by the presence of the Sephardim (the Sephardim are the Spanish Jews who were driven out of Spain during the Christian Reconquista). The Sephardic Jews of the cities of northern Morocco share a common culinary heritage, particularly with the city of Tangier.
Sometimes, these culinary similarities are also found among the Moroccan Jews of the city of Essaouira. On the other hand, the culinary art of the Jews of Fez seems different.
However, the Moujebna of Tetouan and Chefchaouen can have a different shape from the traditional Briwats because the Moroccan term "Moujebna" refers to any flaky culinary specialty filled with cheese. And this is because the term "Moujebna" comes from the Arabic term "joubn" جُبن which means "cheese" (pronounced "jben" جبَّن in Moroccan because of the syllabic contraction due to the influence of Tamazight which is the indigenous language of Morocco).
Briwats can be garnished with seafood toppings as in the Rif region of Morocco : as in the cities of Al Hoceima, Nador, M'Diq, Martil, Fnideq. These seafood Briwats are also found in the Atlantic coast regions of Morocco, such as in the cities of Larache, Essaouira, Asilah, Agadir, El Jadida and in the fishing village of Taghazout, which has a particular reputation for surfing.
In Safi, a city known for its gastronomy and its unique way of preparing fish, the Briwats are stuffed with fish and seafood. The stuffing can contain Moroccan pasta called "intriya" which is similar to vermicelli, the intriya are spiced in the Moroccan way.
The Moroccan city of Dakhla, nicknamed "surfing paradise", this city located in the south of Morocco, between the desert and the Atlantic Ocean is known for its gastronomy which offers fish-based dishes that have a taste that is not found anywhere else : you can taste oysters that make the city famous, but also lobsters and crabs. Thus, the Briwats of Dakhla are stuffed with shrimps, crabs and spices.
There are notably sweet/savory versions, such as the version from the city of Fez. In Fez, the former imperial capital of Morocco, chicken and almond Briwats are very popular.
And we find in particular in the Rif region, Briwats that combine sweet and salty flavors and are prepared with honey, lemons, red peppers and chicken cutlets, and then, dipped in honey and sprinkled with toasted sesame seeds.
Vegetable and spiced Briwats are also very popular.
Interesting fact : in the city of Rabat (capital of Morocco), there is a version of Briwat called "Marchouka", entirely sweet, it is a traditional pastry from Rabat, the capital of Morocco.
Moroccans eat Briwats as an accompaniment to main dishes. Briwats are accompanied with a Moroccan Dip called Matbukha (also called Matbucha in the "Moroccan Jewish" language of Morocco : the "cha" is pronounced "kha") which is a traditional Moroccan dip prepared with grilled tomatoes and peppers, jalapeño, garlic, olive oil and paprika.
Briwats can also be served with Moroccan Taktouka which is a delicious dip of grilled peppers and tomatoes. Taktouka is spiced with Moroccan spices.
Also, Briwats can also be served with Moroccan Zaâlouk which is a delicious grilled eggplant dip spiced with Moroccan spices.
Briwats can also be accompanied with a Moroccan dip made from Raïb (traditional Moroccan yogurt), fresh mint and Moroccan herbs such as "Moroccan Sheba" (Absinthe plant), garlic, coriander, parsley, shallots, preserved lemon, cucumber or avocado.
FR : Les Briouats (ou Briwates) sont une spécialité marocaine de forme triangulaire, farcies de diverses garnitures puis frites.
Il existe des versions sucrées et salées à l'infinie.
La version sucrée est remplie d'une pâte de noix, généralement d'amandes, ou d'une pâte crémeuse d'abricot, frite puis trempée dans du miel.
La version salée des Briwates peut être préparée avec toutes sortes de légumes, de la Kefta (viande hachée) ou du poulet et des épices marocaines.
Dans le Nord du Maroc qui est une région connue pour consommer du bon fromage, les Briwates sont préparés avec du fromage, de la menthe et de la Kefta. On retrouve aussi des versions avec des champignons et du fromage, d'autres versions avec de la Kefta (viande hachée) et de la sauce tomate aux épices.
Les Briwates peuvent être garnies avec une garnitures aux fruits de mer comme dans la région du Rif, au Maroc.
À Fès, ancienne capitale impériale du Maroc, les Briwates au poulet et aux amandes sont très appréciés.
Fait intéressant : il existe dans la ville de Rabat (capitale du Maroc), une version de la Briwate appelée "Marchouka", entièrement sucrée, c'est une patisserie traditionnelle de Rabat.
Les Marocains mangent les briwates comme un accompagnement des plats principales. Les Briwates sont accompagnées d'une sauce comme la matbukha (aussi appelée Matbucha dans le dialecte judéo-marocain) qui est une sauce/salade marocaine préparée avec des tomates et des poivrons grillés, du jalapeño, ail, huile d'olive et paprika.
Les Briwates sont aussi être servies avec la Taktouka marocaine qui est une délicieuse salade onctueuse de poivrons grillés et de tomates. La Taktouka est épicée aux épices marocaines.
Aussi, les Briwates peuvent être servies avec le Zaalouk marocain qui est un délicieux caviar d'aubergine grillé et épicé aux épices marocaines.
MACHINHO NA COR ABRICOT DISPONIVEIS P/ RESERVA. NASCIDOS EM 07/03/14. ENTREGA A PARTIR DE 60 DIAS. 2 VACINAS IMPORTADA, VERMIFUGADOS DE ACORDO C/ A IDADE, PEDIGREE CBKC E CONTRATO.
valor é R$1500 em 12x no cartão ou avista R$1300.
INFORMAÇÕES EMAIL :rcaxa@hotmail.com OU FONES DDD48: 88190032 CLARO / 88190034 TIM / 91673802 VIVO.
Apricot "Prunus armeniaca" Ծիրան 杏 prunus "P. armeniaca" 杏子 abrikoos abricot Aprikose βερίκοκο albicocca 살구 alperce абрикос albaricoque 山杏 Aprikos Aprikos Aprikoosi Cais Aprikozes Abrikosas Βερικοκιά مشمش משמש Flower 花 bloem fleur Blume λουλούδι fiore 꽃 flor цветок flor výběr Květ בלום زهرة Цвет Apricot "Prunus armeniaca" Ծիրան 杏 prunus "P. armeniaca" 杏子 abrikoos abricot Aprikose βερίκοκο albicocca 살구 alperce абрикос albaricoque 山杏 Aprikos Aprikos Aprikoosi Cais Aprikozes Abrikosas Βερικοκιά مشمش משמש Flower 花 bloem fleur Blume λουλούδι fiore 꽃 flor цветок flor výběr Květ בלום زهرة Цвет
Apricot "Prunus armeniaca" Ծիրան 杏 prunus "P. armeniaca" 杏子 abrikoos abricot Aprikose βερίκοκο albicocca 살구 alperce абрикос albaricoque 山杏 Aprikos Aprikos Aprikoosi Cais Aprikozes Abrikosas Βερικοκιά مشمش משמש Flower 花 bloem fleur Blume λουλούδι fiore 꽃 flor цветок flor výběr Květ בלום زهرة Цвет
jus et nectars de fruit bio - Marcel Bio - Jus de pomme - nectar d'abricot - nectar de poire - nectar de pêche
Apricot "Prunus armeniaca" Ծիրան 杏 prunus "P. armeniaca" 杏子 abrikoos abricot Aprikose βερίκοκο albicocca 살구 alperce абрикос albaricoque 山杏 Aprikos Aprikos Aprikoosi Cais Aprikozes Abrikosas Βερικοκιά مشمش משמש Flower 花 bloem fleur Blume λουλούδι fiore 꽃 flor цветок flor výběr Květ בלום زهرة Цвет
Apricot "Prunus armeniaca" Ծիրան 杏 prunus "P. armeniaca" 杏子 abrikoos abricot Aprikose βερίκοκο albicocca 살구 alperce абрикос albaricoque 山杏 Aprikos Aprikos Aprikoosi Cais Aprikozes Abrikosas Βερικοκιά مشمش משמש Flower 花 bloem fleur Blume λουλούδι fiore 꽃 flor цветок flor výběr Květ בלום زهرة Цвет
Apricot "Prunus armeniaca" Ծիրան 杏 prunus "P. armeniaca" 杏子 abrikoos abricot Aprikose βερίκοκο albicocca 살구 alperce абрикос albaricoque 山杏 Aprikos Aprikos Aprikoosi Cais Aprikozes Abrikosas Βερικοκιά مشمش משמש Flower 花 bloem fleur Blume λουλούδι fiore 꽃 flor цветок flor výběr Květ בלום زهرة Цвет
Apricot "Prunus armeniaca" Ծիրան 杏 prunus "P. armeniaca" 杏子 abrikoos abricot Aprikose βερίκοκο albicocca 살구 alperce абрикос albaricoque 山杏 Aprikos Aprikos Aprikoosi Cais Aprikozes Abrikosas Βερικοκιά مشمش משמש Flower 花 bloem fleur Blume λουλούδι fiore 꽃 flor цветок flor výběr Květ בלום زهرة Цвет
Apricot "Prunus armeniaca" Ծիրան 杏 prunus "P. armeniaca" 杏子 abrikoos abricot Aprikose βερίκοκο albicocca 살구 alperce абрикос albaricoque 山杏 Aprikos Aprikos Aprikoosi Cais Aprikozes Abrikosas Βερικοκιά مشمش משמש Flower 花 bloem fleur Blume λουλούδι fiore 꽃 flor цветок flor výběr Květ בלום زهرة Цвет
Apricot "Prunus armeniaca" Ծիրան 杏 prunus "P. armeniaca" 杏子 abrikoos abricot Aprikose βερίκοκο albicocca 살구 alperce абрикос albaricoque 山杏 Aprikos Aprikos Aprikoosi Cais Aprikozes Abrikosas Βερικοκιά مشمش משמש Flower 花 bloem fleur Blume λουλούδι fiore 꽃 flor цветок flor výběr Květ בלום زهرة Цвет
Apricot and morello cherry stuffed quail, served with jus. The quail was completely deboned and cooked perfectly! (via Foodspotting)
Apricot "Prunus armeniaca" Ծիրան 杏 prunus "P. armeniaca" 杏子 abrikoos abricot Aprikose βερίκοκο albicocca 살구 alperce абрикос albaricoque 山杏 Aprikos Aprikos Aprikoosi Cais Aprikozes Abrikosas Βερικοκιά مشمش משמש Flower 花 bloem fleur Blume λουλούδι fiore 꽃 flor цветок flor výběr Květ בלום زهرة Цвет