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Dry Fruits For Diet
Why Dry Fruits<br><p> <br></p><p>Now, you might be wondering why you should eat dry fruits instead of your regular snacks. Dry fruits are filled with healthy nutrients and many of them are considered superfoods due to their high nutritional value. Thus, when you choose to eat them instead of regular snacks, you ensure that you do not increase your intake of unhealthy fats and carbohydrates that promote weight gain.</p><p> <br></p><p>Moreover, dry fruits can also help people who have low metabolisms. This is because certain kinds of dry fruits can boost your metabolism, which is very helpful for losing weight.</p><p>1. Almonds:<br><br>Almonds have very low amounts of calories. A 100 grams of almonds contains only 576 kcals. Eating small amounts of almonds on a daily basis can provide your body with high levels of nutrients that are beneficial for overall health. These nutrients are proteins, mono-saturated fats and antioxidants. Furthermore, almonds also improve your health by lowering bad cholesterol, which tends to be high in people who are obese or overweight.<br></p><p>2. Pistachios:<br><br>People who like to snack frequently can benefit the most from eating pistachios. This is mainly because they have very high amounts of fibre, which helps your body feel full for longer periods of time. Additionally, fibre is good for digestion as it aids with bowel movement.</p><p><br></p><p>3. Cashews:<br><br>Cashews are delicious nuts that are quite popular in India. They provide your body with close to 73% of the recommended daily dose of magnesium. This is actually very beneficial for weight loss because magnesium helps your body regulate the fat and carbohydrate metabolism in the body.</p><p>4. Dates:<br><br>Dates are rich in flavour and very good for weight loss. This is because they have high fibre content, which will help to suppress your mid-day hunger pangs by making you feel full. As a result, you will be less prone to snacking between your meals. Dates are also beneficial as they provide your body with Vitamin B5. This vitamin is known for boosting your stamina, which means that you can exercise for a longer period, and work towards getting your ideal weight!<br></p><p>5. Walnuts:<br><br>Walnuts are a unique type of dry fruit as they contain a high amount of good fats such as omega 3 fatty acids and alpha-linolenic acid (ALA). These fatty acids help to reduce body fat and are also good for cardiovascular health. This can be a great addition to the diet as many people who are overweight are already at risk for cardiovascular problems and this can be a great way to try and prevent them.</p><p>6. Brazil Nuts:<br><br>Brazil nuts have many properties that aid weight loss. They contain an essential amino acid known as L-arginine, which is very good for burning fat. It increases body metabolism and thus, prevents the accumulation of unhealthy fat. Brazil nuts have high amounts of certain minerals such as selenium, thiamine, phosphorus and magnesium which are all very good for the body to lose weight.<br>7. Hazelnuts:<br><br>Hazelnuts have high fibre content as well as healthy fats, and both are very good for helping with weight loss. Like all the other high-fibre dry fruits in this article, Hazelnuts will also help you by making you feel full for hours after you eat them. Controlling your snacking can often be a great first step in losing weight!<br>8. Apricots:<br><br>Apricots can stop you to feel hungry till at least 5 hours after you eat them. Additionally, they provide your body with magnesium, which regulates fat metabolism. Apricots have a slightly sweet taste and you can add them to certain desserts while cooking.<br>9. Raisins:<br><br>If you are following a low-salt diet, then it can be difficult to find a snack that has both, low salt and weight loss properties. However, raisins offer both benefits! These dry fruits have high amounts of iodine. In 100 grams of raisins, you will find only 0.5 grams of fat and 299 kcal, making this a great snack for people who are trying to lose weight.<br>10. Prunes:<br><br>Prunes are also commonly called dried plums. They have dietary fibre content, which promotes peristaltic movements in the intestines. As a result, waste and toxins get released from your body quite quickly and this can help you in losing weight. Additionally, 100 grams of prunes contains only 240 kcal, making this a good snack for people who need to control their daily calorie intake.<br>11. Black Currant:<br><br>Black currant makes for a great pre-workout snack. It is easy to include in your diet and a versatile dry fruit like raisins. The best part is it aids in weight loss. The dietary fibre and low sugar content make them desirable, especially for kids. These dried fruits are high in nutrition and taste. It also helps with several health issues like obesity, heart health, etc due to its antioxidant properties.<br>12. Figs:<br><br>Dried figs are abundant in dietary fibres that aid the digestive system to function optimally. Figs also contain a digestive enzyme known as ficin. This enzyme helps you lose weight as it combines with other enzymes in the digestive tract. Consumption of figs also reduces your craving for sugar and helps you maintain a healthy diet. <br>13. Goji Berries:<br><br>These tiny red berries are packed with nutrients and antioxidants. Goji berries have high fibre content and help increase the metabolism of your body. Drinking goji berry juice can boost metabolism and aid your weight loss journey. <br><br></p>
How to cook Turkish coffee
<p><br></p><p>Whether you’ve had it before or are just itching to try some for the first time, learning the traditional Turkish coffee recipe is an easy process.</p><p> <br></p><p>But, while relatively straightforward to make, what this world-renowned coffee style represents is anything but simple. Turkish coffee is a deeply ingrained part of Turkish culture, with a unique brewing method that is rich in tradition and steeped with meaning.</p><p><br></p><p>Here’s how to make a traditional Turkish coffee – sharp, short and strong. It will get you going and satisfy your coffee craving all within seconds.</p><p><br></p><p><br></p><div class="tasty-recipes-ingredients-clipboard-container"> <h3 data-tasty-recipes-customization="h3-color.color h3-transform.text-transform"><span id="Ingredients">Ingredients</span></h3> </div><ul><li><span data-amount="1.5">1.5</span>&nbsp;cups&nbsp;filtered water</li><li><span data-amount="1">1</span>&nbsp;tbsp&nbsp;super fine ground coffee</li><li><span data-amount="1">1</span>&nbsp;tsp&nbsp;sugar&nbsp;(optional)</li></ul><p><br></p><p><br></p><div data-tasty-recipes-customization="body-color.color"> <ol><li id="instruction-step-1">Add 1½ “cups” of water per cup you are making to the ibrik. These are not measuring cups, though. Instead, use the small cup that will ultimately hold the coffee to measure out the water.</li><li id="instruction-step-2">For each cup of coffee you are making, add between one heaping teaspoon and one heaping tablespoon of the coffee grounds, depending on how strong you like it.</li><li id="instruction-step-3">Add the sugar to the ibrik, if desired.</li><li id="instruction-step-4">Stir the coffee and sugar until thoroughly mixed.</li><li id="instruction-step-5">Place the ibrik on your heat source over medium heat. This should be a steady process, not a rapid boil – boiling the coffee will turn it bitter. In a container as small and thin as an ibrik, though, even at a lower heat this should only take a few minutes, so don’t walk away!</li><li id="instruction-step-6">As the coffee approaches a boil, it will begin to form a dense, dark foam on top. Before it comes to a full rolling boil, remove it from the heat and use the spoon to place a small amount of foam in each of the cups. (Think of this as similar to the crema in espresso.)</li><li id="instruction-step-7">Return the ibrik to the heat and let it continue until it almost reaches a rolling boil.</li><li id="instruction-step-8">After removing the foam, bring the coffee to a boil and remove it from the heat before it boils over. Let it cool for 15 or 20 seconds and then return it to the heat, still full. Do this a third time if stronger coffee is desired. Then pour the coffee very slowly and gently into the cups.</li></ol> </div><p><br></p><p><br><br></p><p><br></p>
What is Helva
<p>Halva, the rich, crumbly dessert well-loved across many cultures, is so densely filling it almost manages to feel like a meal – and not an entirely unhealthy one at that. There are more than one hundred types of halva, which is generally ground and sweetened nuts and/or seeds.<br><br>Its role as a staple dessert extends across so many centuries and cultures that it can hardly be said to belong to any one nationality. Enjoyed and widely available in shops and bazaars across the former Soviet Union, however, it is there most associated with Central Asia, the entry point from which halva made its way to Russia, Ukraine, and Belarus. Central Asia is historically and geographically closer to Turkish, Arabic, and Indian halva-eating cultures.</p><p><br></p><p><br></p><p>Halva gets its name from the Arabic word “halwa,” meaning sweets or desserts. The origins of halva are disputed, although many Russian-language sources claim that it originated in Iran as many as 2500 years ago.</p><p> <br></p><p>In the 7th century, it seems the word referred to a paste of dates and milk in Arabia, and by the 9th century it indicated a paste made of flour and sugar. Now, halva can refer to two categories of sweets. One is a gelatinous mix of fried flour and sugar, popular in Greece, India and the Middle East. The other, the one most popular in the former USSR, is made of nut or seed butter and sugar, and is popular in the Mediterranean, the Balkans, Eastern Europe, Central Asia, and parts of the Middle East and India. In some countries, halva&nbsp;is also made from fruits or carrots.</p><p> <br></p><p>In Tajikistan and Uzbekistan, halva is called “<strong>лавз</strong>.” There, it comes in two versions. The soft version is made from sugar syrup, egg white, and sesame seeds. The solid version is made by adding sesame seeds to pulled sugar. Pulled sugar is produced by boiling sugar and water, and then churning the cooked sugar until it turns into a white, thick, flexible substance.</p><p><br></p><p><br></p><p>In the post-Soviet world, halva almost exclusively refers to a seed- or nut-based version of the dessert. Sesame is a common base, as are sunflower seeds. Sunflower halva is a particularly Eastern European variety, since sunflower seeds are widely grown and consumed in Eastern Europe. Nut halva&nbsp;is also common and can be made from walnuts, peanuts, or pistachios, to name a few varieties.</p><p> <br></p><p>Marketplaces and bazaars across the former USSR will often have sellers offering large blocks of halva of varying colors, spotted with nuts or raisins, which can be bought by weight. Halva&nbsp;is also mass-produced by most major confectioners operating in the former USSR and sold in stores and shops as smaller chocolate-covered bars or as pre-packaged blocks.</p><p> <br></p><p>It is also used as an ingredient in candies and cakes. Moscow confectionery company Рот Фронт (“Red Front,” from German) makes halva candies – small cubes of halva coated in chocolate, and wrapped in shiny red-and-gold foil – that are particularly popular. Wafer cookies, or “<strong>вафли</strong>,” with layers of halva are another well-known treat. Russian recipes for home-made halva cakes vary, but many involve layers of cream made from combined halva&nbsp;and condensed milk (<strong>сгущёнка</strong>).</p><p><br></p><p><br></p><p>Nut or seed halva, when mass-produced, consists of three primary ingredients: ground nuts or seeds; sugar, honey, or molasses; and a foaming agent such as licorice root, soapwort, or marshmallow root. The foaming agent helps create the fibrous, layered consistency so specific to halva. Other flavoring ingredients, such as chocolate, cocoa powder, vanilla, or dried fruits may also be added.</p><p> <br></p><p>In Russia, halva is more often bought than prepared at home. In other countries, however, making halva by hand is a long-standing tradition. In Uzbekistan, the term “<strong>кандалатчи</strong>” refers specifically to someone who knows the secret of preparing halva, for instance.</p><p> <br></p><p>Making halva in a modern kitchen is in fact relatively simple. Honey is used more often in “<strong>домашняя халва</strong>” (home-made халва) than in mass-produced versions. Some recipes for “<strong>тахинная халва</strong>” (tahini halva) are as simple as combining tahini (sesame paste) and honey. Others include egg whites, and still others call for flour, butter, and/or milk.</p><p><br></p>
History of Baklava
<p>Pâtisserie is a word associated with the kitchens of France, where bakers make the richest dough, glossiest ganache and silkiest creams before combining them into all sorts of incredible delicacies. But there is something so pretty, so flavourful and so loved from Turkey that it has won the hearts and minds of sweet-toothed people all over the world. It is, of course, baklava – a simple combination of filo pastry, nuts and sugar that comes in an incredible array of shapes and sizes.<br><br>The origins of this dessert are hazy, to say the least – a good handful of nations lay claim to the baklava we know today as far out as central Asia. However, it’s generally accepted that the first form of baklava came from the Assyrian empire, around 800 BC, where layers of bread dough were stretched thinly and baked with chopped nuts and honey for special occasions. As trade grew, the Ancient Greeks developed a fondness for the Assyrian delicacy and it is believed they were the ones who developed an incredibly thin dough called phyllo (leaf), which made the layers lighter and more delicate. In turn, the spice and silk routes started to influence the ingredients, with rosewater, cardamom and cinnamon becoming commonplace.<br><br>While it’s tough to confirm these influences, it’s clear that the baklava we know and love today is thanks to the Ottoman Empire from the fifteenth century onwards. This vast empire encompassed many countries, which is why the exact origin of baklava is hard to pinpoint – each nation probably influenced or changed its recipe as they were conquered by the Ottomans. The recipe was perfected in the Topkapi Palace kitchens in seventeenth century Istanbul and quickly became a favourite of the ruling Sultan, who would give the pastries out to his soldiers on the fifteenth day of Ramadan in what became known as ‘The Baklava Parade’ – a show of strength as well as a way to show appreciation for the army.</p><p>&nbsp; Baklava of some form is made in many countries today, but it’s Turkey that’s most famous for producing the delicacy. Great wide sheets of pastry are stretched so thin they become transparent, before being buttered and layered on top of one another. Pistachios from Gaziantep, Aegean almonds, walnuts or hazelnuts from the Black Sea Region are used as filling, and sugar syrup rather than honey is poured over after the initial bake.&nbsp; Gaziantep is the spiritual home of baklava – particularly those made with pistachios – so much so that Gaziantep Baklavası was awarded PGI protection by the EU in 2013. Whole teams of bakers will roll out the sheets, layer them with the region’s bright green nuts, cut them into diamonds, pour over melted butter then place them in the oven before dousing them with syrup and leaving to cool. Because the nuts are so vividly covered, they’re often ground down to powder to be sprinkled over the top of the baklava, which makes them look all the more tempting. <br></p><p><br></p><div class="layout-switchable-item Content__padding-top"> <div data-is="textBlock" itemprop="articleBody"> <p>If you’ve ever bought a tray of baklava, however, you’ll know they come in various shapes, flavours and sizes. Here are eight that stray from the original template.</p> </div> </div><p> <br></p><ul class="ListBlock" data-is="list-block"><li> <p> Ceviz dolma – round in shape and more compact than a traditional baklava, with a whole walnut wrapped many times in filo pastry. </p> </li><li> <p> Saray sarmasi – Similar to ceviz dolma, but filled with ground pistachios and walnuts instead. </p> </li><li> <p> Dürüm – a single layer of filo pastry is rolled around a thick mixture of ground pistachios, which can turn the pastry itself a vivid green. </p> </li><li> <p> Özel kare – just like a standard baklava but with double the amount of filling and roughly chopped pistachios instead of ground. </p> </li><li> <p> Vişneli – these contain a sour cherry filling instead of (or sometimes as well as) nuts. </p> </li><li> <p> Kestaneli – filo pastry wrapped around a candied chestnut and topped with ground pistachios. </p> </li><li> <p> Burma – whole pistachios are wrapped in shredded filo pastry into one long sausage, before being chopped into thin slices. </p> </li><li> <p> Basma – nuts sandwiched between künefe dough, which is made from long thin strands of pastry that are then baked until crisp. </p> </li></ul><p><br></p><p><br><br></p>