World Café: Middle East
年份：2013
地区：英国
上映：2013-05-19(中国香港)
评分：0.0 分
播放：123 次
更新：2020年08月16日
导演：
编剧：
主演：Bobby Chinn
分类：
剧情介绍
名廚Bobby Chinn帶領觀眾暢遊中東名城，探索各地的美味佳餚，更親自提供烹飪秘方，把中東的多元飲食融入自家菜單！到訪地點包括伊斯坦堡、大馬士革、阿勒頗、約旦、開羅及亞歷山大。各個城市都充滿活力、繁華繽紛，兼具豐富迷人的傳統文化，融匯於美食當中，別具特色與風情。
Istanbul
For more than 400 years, Istanbul was the glittering capital city of the Ottoman Empire that spread over most of the Middle East including the Balkans, parts of North Africa, Southern Russia and the Caucasus. Bobby cruises through the capital, tasting specialties such as kebabs and pilafs, filo pies, yoghurt and cucumber salads, milk puddings and nutty-syrupy pastries, which originated from the Ottoman Empire.
Damascus and Aleppo
The oldest city in the world, Damascus's cooking is a living witness and memorial to its multi-faceted history. Touted the 'Pearl of the Arab Kitchen,' the culinary art of Syria's second largest city, Aleppo, did not develop by accident but took shape after centuries due to early civilisation. Today, one only has to enter the old city, replete with the aroma of exotic spices, to see a medieval world filled with action and colour.
Jordan and the West Bank
Bobby gets his first taste of Jordanian food and visits the occupied territories of the West Bank. Jordan is home to many Palestinian influences and they are a major influence on the cuisine. In the occupied territories of the West Bank, despite many years of strife, there is a thriving Palestinian food tradition. Bobby visits the cities of Ramallah, Bethlehem, Jericho and Jerusalem, and takes day trips to the West Bank date farms and olive groves.
Cairo and Alexandria
The two World Wars had brought an edge to Egypt, with cuisine influenced by the French, Italians, Turks and Greeks. Bobby finds out that while the food of Egypt has much in common with that of her Arabic countries, there are a few distinctive national dishes as well. One such dish is ful medames, made from cooked, brown-skinned fava beans crushed with garlic; another great specialty is melokhia, a soup made with Corete, a green vegetable native to Egypt; and ta'amia also known as "falafel" in other countries.
Tehran and Isfahan
Bobby checks out the cuisine of Iran which is directly descended from the great Persian dynasties and considered to be the richest of all Middle Eastern cuisines. The Iranians have long seeked to balance the 'hot' and 'cold' aspects of their cuisine. Butter and oil are used abundantly, often drizzled over rice and for cooking, but sour ingredients such as dried limes, lemon juice and pomegranate and sour grape syrups are also found in a number of dishes as well.
Istanbul
For more than 400 years, Istanbul was the glittering capital city of the Ottoman Empire that spread over most of the Middle East including the Balkans, parts of North Africa, Southern Russia and the Caucasus. Bobby cruises through the capital, tasting specialties such as kebabs and pilafs, filo pies, yoghurt and cucumber salads, milk puddings and nutty-syrupy pastries, which originated from the Ottoman Empire.
Damascus and Aleppo
The oldest city in the world, Damascus's cooking is a living witness and memorial to its multi-faceted history. Touted the 'Pearl of the Arab Kitchen,' the culinary art of Syria's second largest city, Aleppo, did not develop by accident but took shape after centuries due to early civilisation. Today, one only has to enter the old city, replete with the aroma of exotic spices, to see a medieval world filled with action and colour.
Jordan and the West Bank
Bobby gets his first taste of Jordanian food and visits the occupied territories of the West Bank. Jordan is home to many Palestinian influences and they are a major influence on the cuisine. In the occupied territories of the West Bank, despite many years of strife, there is a thriving Palestinian food tradition. Bobby visits the cities of Ramallah, Bethlehem, Jericho and Jerusalem, and takes day trips to the West Bank date farms and olive groves.
Cairo and Alexandria
The two World Wars had brought an edge to Egypt, with cuisine influenced by the French, Italians, Turks and Greeks. Bobby finds out that while the food of Egypt has much in common with that of her Arabic countries, there are a few distinctive national dishes as well. One such dish is ful medames, made from cooked, brown-skinned fava beans crushed with garlic; another great specialty is melokhia, a soup made with Corete, a green vegetable native to Egypt; and ta'amia also known as "falafel" in other countries.
Tehran and Isfahan
Bobby checks out the cuisine of Iran which is directly descended from the great Persian dynasties and considered to be the richest of all Middle Eastern cuisines. The Iranians have long seeked to balance the 'hot' and 'cold' aspects of their cuisine. Butter and oil are used abundantly, often drizzled over rice and for cooking, but sour ingredients such as dried limes, lemon juice and pomegranate and sour grape syrups are also found in a number of dishes as well.
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