| dbo:abstract
|
- Arabic rice or rice with vermicelli (in Classical Arabic: ٱلْأَرُزُّ بِٱلشُّعَيْرِيَّةِ; Al-Aruzz bi-sh-shu'ayriyyat, in Lebanese Arabic: Rizz bi-sh-shʿayriyyeh "rice with vermicelli"; in Turkish, şehriyeli pirinç pilavı) is a traditional preparation of rice in the Middle East, a variant of the simpler cooked rice recipe, but adding lightly toasted vermicelli (tiny noodles). The rice cooking method is known as pilaf, by which the rice is fluffy, light and does not stick. Traditionally, a long-grain rice, such as basmati or jasmine, is used, although short-grain rice, such as bomba or ("Egyptian"), can be used perfectly. Brown rice can also be used. The vermicelli used is the finest variety of noodles, called şehriye in Turkey, or shariyah (شعرية) in Arab countries, pastina or cappellini in Italy, and cabello de angel in Spain. They are a finer variety than spaghetti. As a fat agent, clarified butter is usually used, called in Arabic samneh (سمنة), better known internationally as ghee. Failing that, ordinary butter or olive oil can be used. A multitude of ingredients of all kinds can be added to the basic recipe, depending on each region, and even on each home: raisins and pine nuts, garlic or onion, almonds, etc. Arab immigration to the Americas brought this way of making rice to this area, where today it is common in some regions, especially during Christmas. In Hispanic America, the arroz árabe or arroz con fideos is popular in the traditional cuisine of Colombia, Dominican Republic, the Peru and Chile. (en)
- El arroz árabe o arroz con fideos (en árabe, رز بالشعرية ruz bish-shaʕriah «arroz con fideos»; en turco, şehriyeli pirinç pilavı) es una muy tradicional preparación del arroz en Oriente Medio, variante de la más sencilla receta de arroz blanco, pero agregando fideos ligeramente tostados. El método de cocción del arroz es conocido como pilaf, por el cual el arroz queda esponjoso, ligero y no se adhiere. La trajo consigo esta forma de hacer el arroz a esta área, donde hoy en día es común en algunas regiones, especialmente durante Navidad. En Latinoamérica, el arroz con fideos es popular en la gastronomía colombiana, dominicana, peruana y chilena.[cita requerida] En estos países, además de fideos, el arroz suele incluir otros alimentos como pasas, almendras, etc. (es)
|
| rdfs:comment
|
- Arabic rice or rice with vermicelli (in Classical Arabic: ٱلْأَرُزُّ بِٱلشُّعَيْرِيَّةِ; Al-Aruzz bi-sh-shu'ayriyyat, in Lebanese Arabic: Rizz bi-sh-shʿayriyyeh "rice with vermicelli"; in Turkish, şehriyeli pirinç pilavı) is a traditional preparation of rice in the Middle East, a variant of the simpler cooked rice recipe, but adding lightly toasted vermicelli (tiny noodles). The rice cooking method is known as pilaf, by which the rice is fluffy, light and does not stick. Traditionally, a long-grain rice, such as basmati or jasmine, is used, although short-grain rice, such as bomba or ("Egyptian"), can be used perfectly. Brown rice can also be used. (en)
- El arroz árabe o arroz con fideos (en árabe, رز بالشعرية ruz bish-shaʕriah «arroz con fideos»; en turco, şehriyeli pirinç pilavı) es una muy tradicional preparación del arroz en Oriente Medio, variante de la más sencilla receta de arroz blanco, pero agregando fideos ligeramente tostados. El método de cocción del arroz es conocido como pilaf, por el cual el arroz queda esponjoso, ligero y no se adhiere. (es)
|
