| 词条 | Mfarakeh |
| 释义 |
| name = Mfarakeh | image = | caption = Mfarakeh | alternate_name = mofarakah, mufaraqah | country = Levant | region = Arab world | creator = | course = | type = Breakfast | served = Hot | main_ingredient = potato, egg, ghee | variations = | calories = | other = }}Mfarakeh ({{lang-ar|مفركة}}, also spelled mofarakah or mufaraqah also known as Batata Wa Bayd ({{lang-ar|بطاطا وبيض}}) is an Arab dish made of potato, egg, ghee, cumin powder, salt and pepper, in addition chopped coriander leaf for garnish.[1][2][3][4] This dish is very simple to make for breakfast, lunch or dinner. It is eaten with Arabic bread (Pita) and Arabic tea.[5] Mfarakeh is traditionally served as part of a mezze in the Arab world, especially in Levant (Jordan, Lebanon, Palestine, Syria).[6] EtymologyThe word "mfarakeh" ({{lang-ar|مفركة}}) is derived from the Arabic verb, {{lang-ar|فرك|farak}}, meaning "the rubbed".[7] The root is also used to describe the crumbling apart of fully ripe wheat when rubbed in one's hand[8] or even a wooden whisk used to break up food[9]. This renders the meaning closer to "that which is crumbled or broken apart into bits"; descriptive of the way the egg falls in crumbles around the potatoes. PreparationCut the onions and put in a saucepan with olive oil on medium to light heat until well wilted. Then add the potatoes, peeled and cut into small cubes, season with salt, pepper and cumin, and add a quarter cup of boiled water. Cook on low heat until the potatoes are tender, but have not lost their shape. Whisked eggs are then poured over the potatoes and gently stirred until all the egg is cooked; garnishes like coriander leaves are spread about just before serving. See also
References1. ^{{Cite book|url=https://books.google.ch/books?id=HlKBpvoVq-QC&pg=PA362&dq=#v=onepage&q&f=false|title=Day of Honey: A Memoir of Food, Love, and War|last=Ciezadlo|first=Annia|date=2012-02-14|publisher=Simon and Schuster|isbn=9781416583943|language=en}} {{Levantine cuisine}}{{cuisine}}{{DEFAULTSORT:Arab Cuisine}}2. ^{{Cite news|url=http://www.foodblogs.com/taras-multicultural-table/2013/02/25/batata-wa-bayd-mfarakeh-lebanese-potatoes-and-eggs|title=Batata Wa Bayd Mfarakeh (Lebanese Potatoes and Eggs)|work=FoodBlogs|access-date=2017-11-13}} 3. ^{{Cite news|url=http://www.sbs.com.au/food/recipes/spicy--potatoes-batata-harra|title=This week's picks {{!}} SBS Food|work=Food|access-date=2017-11-13|language=en}} 4. ^{{Cite web|url=https://medium.com/@msnarain/visiting-jordan-a-quick-guide-to-the-country-where-east-meets-the-west-2be7d82d08c6|title=Visiting Jordan|last=msnarain|date=2016-11-17|website=a quick guide to the country where east meets the west|access-date=2017-11-13}} 5. ^{{Cite web|url=http://atbaki.com/recipe/view?slug=%D8%B7%D8%B1%D9%8A%D9%82%D8%A9-%D8%B9%D9%85%D9%84-%D9%88%D8%B5%D9%81%D8%A9-%D9%85%D9%81%D8%B1%D9%83%D8%A9-%D8%A7%D9%84%D8%A8%D8%B7%D8%A7%D8%B7%D8%A7|title=Mfarakeh recipe in the way of video clips|last=atbaki.com|first=|date=|website=Atbaki.com|archive-url=|archive-date=|dead-url=|access-date=2017-11-13}} 6. ^{{Cite news|url=http://www.arabianrecipe.com/mufarraket-batata-gaza-style/|title=Arabic recipe - Palestinian potatoes and eggs|last=Arabic|first=Recipe|date=|work=|access-date=2017-11-13|archive-url=|archive-date=|dead-url=|language=ar}} 7. ^{{cite web|last1=Team |first1=Almaany |title=Translation and Meaning of farak In English, English Arabic Dictionary of terms |page=1 |url=https://www.almaany.com/en/dict/ar-en/%D9%81%D8%B1%D9%83/|website=www.almaany.com|language=en}} 8. ^Lane, Edward William (1863), “فرك”, in Arabic-English Lexicon, London: Williams & Norgate; pages 2387-2388. 9. ^Badawi, El-Said; Hinds, Martin (1986), “ف ر ك”, in [https://archive.org/stream/ADictionaryOfEgyptianArabic/A.Dictionary.of.Egyptian.Arabic#page/n3/mode/2up A Dictionary of Egyptian Arabic: Arabic - English], Beirut: Librairie du Liban; page 653 6 : Arab cuisine|Levantine cuisine|Syrian cuisine|Lebanese cuisine|Palestinian cuisine|Jordanian cuisine |
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