What fried street food popular with vegetarians is claimed by the Copts of Egypt as their invention to be a replacement for meat during Lent?
"New York street food also includes everything from ""spicy Middle Eastern falafel or Jamaican jerk chicken to Belgian waffles"" Street food in Thailand offers various selection of ready-to-eat meals, snacks, fruits and drinks sold by hawkers or vendors at food stalls or food carts on the street side. Bangkok is often mentioned as one of the best place for street food. Popular street offerings includes ""pad thai"" (stir fried rice noodle), ""som tam"" (green papaya salad), sour ""tom yum"" soup, various selection of Thai curries, to sticky rice mango Indonesian street food is a diverse mix of local Indonesian, Chinese,"
"also popular in Medieval Europe during Lent, which prohibited the consumption of warm-blooded animals, eggs, and dairy products. Chopped almonds and grapes were used as a substitute for mincemeat. Diced bread was made into imitation cracklings and greaves. The American medical physician, inventor and businessman John Harvey Kellogg developed meat replacements variously from nuts, grains, and soy, starting around 1877, to feed patients in his vegetarian sanitarium. Some vegetarian meat analogues are based on centuries-old recipes for seitan (wheat gluten), rice, mushrooms, legumes, tempeh, yam flour or pressed-tofu, with flavoring added to make the finished product taste like chicken, beef,"
"undertake partial fasting eating only one light meal per day. For strict Greek Orthodox Christians and Copts, all meals during this 40-day period are prepared without animal products and are essentially vegan. Unlike veganism however, abstaining from animal products during Lent is intended to be only temporary and not a permanent way of life. Eastern Orthodox laity traditionally abstains from animal products on Wednesdays (because, according to Christian tradition, Judas betrayed Jesus on the Wednesday prior to the Crucifixion of Jesus) and Fridays (because Jesus is thought to have been crucified on the subsequent Friday), as well as during the"
"has been very expensive for most Egyptians throughout history, so a great number of vegetarian dishes have been developed. Some consider kushari (a mixture of rice, lentils, and macaroni) to be the national dish. Fried onions can be also added to kushari. In addition, ful medames (mashed fava beans) is one of the most popular dishes. Fava bean is also used in making falafel (also known as ""ta‘miya""), which may have originated in Egypt and spread to other parts of the Middle East. Garlic fried with coriander is added to molokhiya, a popular green soup made from finely chopped jute"
"is served multiple times a month for family, cooked with olive oil and onion strips, and served alongside local plain sheep's-milk yogurt (laban n'aj) made in Nablus, with green salad. Arab Christians traditionally eat ""mujaddara"" during Lent. The dish is also popular among Jewish communities of Middle Eastern origin, in particular those of Syrian and Egyptian backgrounds; it is generally made with rice rather than wheat. It is sometimes nicknamed ""Esau's favourite"". Jews traditionally ate it twice a week: hot on Thursday evening, and cold on Sunday. In Egyptian cuisine, lentils, rice, macaroni, and tomato sauce cooked together are known"
"mainly fasts only for Easter and Christmas. The Coptic diet for fasting is essentially vegan. During this fasting, Copts usually eat vegetables and legumes fried in oil and avoid meat, chicken, and dairy products, including butter and cream. Tea (, """" ) is the national drink in Egypt, followed only distantly by coffee, prepared using the Turkish method. Egyptian tea is uniformly black and sour and is generally served in a glass, sometimes with milk. Tea packed and sold in Egypt is almost exclusively imported from Kenya and Sri Lanka. Egyptian tea comes in two varieties, ""kushari"" and ""sa‘idi"". ""Kushari"""
"the cuisines of the Middle East, the Balkans and the North Africa under a variety of names. Basbousa is often called ""hareesa"" in Jordan, the Maghreb, and the Egyptian city of Alexandria. Basbousa is a particularly popular dessert among the Egyptian Coptic Christians for fasts, such as Great Lent and the Nativity Fast, as it can be made vegan. Pastūsha (sometimes stylized as Pastūçha) is a variant of basbousa that originated in Kuwait in the 2010s. Like basbousa, it is made from semolina soaked in sweet syrup. It is characterized by the addition of finely ground pistachios and orange flower"
"consumed today. Common meats in Egyptian cuisine are rabbit, pigeon, chicken, and duck. Lamb and beef are frequently used for grilling. Offal is a popular fast food in cities, and foie gras is a delicacy that has been prepared in the region since at least 2500 BCE. Fish and seafood are common in Egypt's coastal regions. A significant amount of Egyptian cuisine is vegetarian, due to both the historically high price of meat and the needs of the Coptic christian community, whose religious restrictions require essentially vegan diets for much of the year. Tea is the national drink of Egypt,"
"across the Levant and the West, but originating in Egypt; they are claimed as theirs by Coptic Christians. Ful medames, a stew of fava beans with oil and cumin, is popular in Egypt and has become widespread across the Arab world. Duqqa is a dip made of pounded herbs, hazelnuts and spices, eaten with bread. Kushari is a foreign-derived 19th century dish of rice, lentils and pasta, variously garnished; it began as food for the poor, but has become a national dish. Levantine cuisine is the cooking of the Levant (including the Middle Eastern Mediterranean coast, east of Egypt). Among"
"(vegan) version in Tselementes' cookbook, which includes neither meat nor dairy products, just vegetables (ground eggplant is used instead of ground meat), tomato sauce, and bread crumbs. Another variant is """" (""lit."" 'eggplant, little shoe style') which consists of whole small eggplant stuffed with ground meat and topped with béchamel and baked. In the Levant, moussaka is a cooked dish made up primarily of tomatoes and eggplant, similar to Sicilian caponata, and may also include chickpeas. It may be served cold as a mezze dish, or hot. The Egyptian version of moussaka is made from layers of fried eggplant immersed"
"eels. In the Old Testament, the Mosaic Covenant allowed the Israelites to eat finfish, but shellfish and eels were an abomination and not allowed. In ancient and medieval times, the Catholic Church forbade the practice of eating meat, eggs and dairy products during Lent. Thomas Aquinas argued that these ""afford greater pleasure as food [than fish], and greater nourishment to the human body, so that from their consumption there results a greater surplus available for seminal matter, which when abundant becomes a great incentive to lust."" In the United States, the Catholic practice of abstaining from meat on Fridays during"
"were common meals. In ancient China, street food generally catered to the poor, however, wealthy residents would send servants to buy street food and bring it back for them to eat in their homes. A traveling Florentine reported in the late 14th century that in Cairo, people brought picnic cloths made of rawhide to spread on the streets and sit on while they ate their meals of lamb kebabs, rice, and fritters that they had purchased from street vendors. In Renaissance Turkey, many crossroads had vendors selling ""fragrant bites of hot meat"", including chicken and lamb that had been spit-roasted."
"The first mention of fish in connection with Lent comes from Socrates of Constantinople, a church historian in the third and fourth centuries who spoke of abstaining from meat and meat products (such as cheese and eggs) during the 40 days of Lent. The custom was mentioned by Pope Gregory I, who was elected in 590, and was later incorporated into canon law. Roman Catholic tradition has been that the flesh of warm-blooded animals is off limits on Fridays, although the 1983 Code of Canon Law provided for alternative observances of the Friday penance. McDonald's addition of the Filet-o-Fish to"
"preceding Lent was called ""Khamis el zakara"". For Catholics, it was meant to be a day of remembrance of the dead ones. However, ""zakara"" (which means ""remembrance"", in Arabic) was gradually replaced by ""sakara"" (meaning ""getting drunk"" in Arabic), and so the occasion came to be known as ""Khamis el sakara"", wherein celebrants indulge themselves with alcoholic beverages. Fasting during Lent was more prominent in ancient times than today. Socrates Scholasticus reports that in some places, all animal products were strictly forbidden, while various others permitted fish, or fish and fowl, others prohibited fruit and eggs, and still others permitted"
"tourists from the region flock to Egypt to witness during Ramadan. The ancient spring festival of Sham en Nisim (Coptic: ""shom en nisim"") has been celebrated by Egyptians for thousands of years, typically between the Egyptian months of Paremoude (April) and Pashons (May), following Easter Sunday. Egyptian cuisine is notably conducive to vegetarian diets, as it relies heavily on legume and vegetable dishes. Although food in Alexandria and the coast of Egypt tends to use a great deal of fish and other seafood, for the most part Egyptian cuisine is based on foods that grow out of the ground. Meat"
"a mixture of breads which also contained wheat (though the flour would not have been sifted as much), husk and other grains. The most commonly eaten bread, called maslin, was of the ""other"" category and contained wheat and rye. Seafood and fish were important, not least because they could be eaten during Lent and Fridays, unlike meat. Red meats were preferable to white meats, and amongst the former beef was the most favoured. Pigs were eaten primarily by the poor, especially during winter, because of their ease in rearing. Poultry was widely enjoyed, particularly by the clergy, who were permitted"
"may go on sale in the United Kingdom, Australia and New Zealand as early as New Year's Day or after Christmas. In many historically Christian countries, plain buns made without dairy products (forbidden in Lent until Palm Sunday) are traditionally eaten hot or toasted during Lent, beginning with the evening of Shrove Tuesday (the evening before Ash Wednesday) to midday Good Friday. The ancient Greeks may have marked cakes with a cross. One theory is that the Hot Cross Bun originates from St Albans, where Brother Thomas Rodcliffe, a 14th Century monk at St Albans Abbey, developed a similar recipe"
"so that the last of the fat or lard was used up before Lent. No meat products should be eaten during Lent. Charity and school events are organized on Pancake Day: in a ""pancake race"" each participant carries a pancake in a frying pan. All runners must toss their pancakes as they run and catch them in the frying pan. This event is said to have originated in Olney, England in 1445 when a housewife was still busy frying pancakes to eat before the Lenten fast when she heard the bells of St Peter and St Paul's Church calling her"
"uses lamb or mutton, other types of meat, such as chicken, beef, pork, and seafood, may be used as well. Small pieces of meat are skewered and either roasted or deep-fried. Common spices and condiments include cumin called ""ziran"", pepper, sesame, and sesame oil. While the history of street foods in Greece goes back to ancient times, the iconic Greek ""gyros"" and ""souvlaki"" as it is known today arose only following the Second World War. Introduced to Athens in the 1950s by immigrants from Turkey and the Middle East, gyros was originally known simply as ""döner kebab"". It is typically"
"Tofu, a popular meat analogue made from soybeans, was invented in China during the Han dynasty. A document written by Tao Gu (903–970) describes how tofu was called ""small mutton"" and valued as an imitation meat. Meat analogues such as tofu and wheat gluten are associated with Buddhist cuisine in China and other parts of East Asia. In today's China, tofu is often prepared with pork, since the Han Chinese don't consider tofu to be a meat substitute. An example is ma po dofu (麻婆豆腐). In Medieval Europe, meat analogues were popular during the Christian observance of Lent, when the"
"as chopped “liver” from eggplant, and turkey as a substitute for veal schnitzel for Ashkenazim, kubbeh made from frozen fish instead of ground meat for Iraqi Jews, and turkey in place of the lamb kebabs of the Mizrahi Jews. These adaptations remain as a legacy of that time. Substitutes, such as the wheat-based rice substitute, ptitim, were introduced, and versatile vegetables such as eggplant were used as alternatives to meat. Additional flavor and nutrition was provided from inexpensive canned tomato paste and puree, hummus, tahina, and mayonnaise in tubes. Meat was scarce, and it was not until the late 1950s"
"produced alternative to meat. Nuttose was made primarily from peanuts and resembled ""cold roast mutton"". By seasoning or marinating, Nuttose could be made to taste like fried chicken or barbeque. Served with mashed potatoes and vegetables, it could mimic a traditional American meal. On March 19, 1901, Kellogg was granted the first United States Patent for a ""vegetable substitute for meat"", for a blend of nuts and grain cereals called ""Protose"". In applying for U.S. Patent No. 670,283 for ""Vegetable-food Compound"", Kellogg described Protose as a product ""which shall possess equal or greater nutritive value in equal or more available"
"Christian practice of lent and not eating meat on Friday. The percentage of people permanently being pure vegetarian is about the same as the modern English-speaking world, but this percentage has not really changed for a very long time. Many people eat vegan for a certain amount of time in order to make up for the belief that they have sinned. Foods like seitan, tofu skin, meat alternatives made from seaweeds, root vegetable starch, and tofu originate in China and became popularized because so many people periodically abstain from meat. In China, one can find an eggless vegetarian substitute for"
"of the ground. Meat has been very expensive for most Egyptians throughout history, so a great number of vegetarian dishes have been developed. Egypt's Red Sea ports were the main points of entry for spices to Europe. Easy access to various spices has, throughout the years, left its mark on Egyptian cuisine. Cumin is the most commonly used spice. Other common spices include coriander, cardamom, chili, aniseed, bay leaves, dill, parsley, ginger, cinnamon, mint and cloves. Common meats featured in Egyptian cuisine are rabbit, pigeon, chicken and duck. These are often boiled to make the broth for various stews and"
"reliance on farm products is much heavier. Duck, geese, chicken, and river fish are the main animal protein sources. While Egyptians eat a lot of meat, Egyptian cuisine is rich in vegetarian dishes; three national dishes of Egypt; ful medames, ta'miya (also known in other countries as ""falafel""), and kushari, are generally vegetarian. Fruits are also greatly appreciated in Egypt: mangos, grapes, bananas, apples, sycamore, guavas, and peaches are very popular, especially because they are all domestically produced and are available at relatively low prices. A famous dessert from Egypt is called Om Ali, which is similar to a bread"
"where chickpeas replaced the fava beans. It has been speculated, with no concrete evidence, that its history may go back to Pharaonic Egypt. Other theories propose that it came from the Indian subcontinent, where deep-frying was common, and brought west by Arabs or Turks; or that the chickpea-based food came from Yemen. Falafel grew to become a common form of street food or fast food in much of the Middle East. The croquettes are regularly eaten as part of meze. During Ramadan, falafel balls are sometimes eaten as part of the ""iftar"", the meal that breaks the daily fast after"
"syrup called ""napukhta"" which is again eaten with the breads mentioned previously. Halawah, which is a sesame paste mixed with pistachios, is also popular during Lent. Assyrian ""maza"" (ܡܙܐ) is similar to related cuisines' Mezes which may include hummus (""ḥemṣē ṭḥīnē""), ""baba ghanouj"", ""tapoula"", ""fattoush"", vegetables and dip, ""burek"" (fried egg roll stuffed with either ground beef or chicken, onions, parsley, and various spices), etc. fava beans, known as ""baqqilē"", and chick peas, known as ""ḥemṣē"" or ""ḥerṭmanē"" (ܚܪܛܡܢܐ), are very common in soups, salads, and find their way into many foods. Fried almonds and raisins are also used but"
"such as Kaifeng and Hangzhou were able to buy pastries such as ""yuebing"" and ""congyoubing"" to take away. By the early 13th century, the two most successful such shops in Kaifeng had ""upwards of fifty ovens"". A traveling Florentine reported in the late 14th century that in Cairo, people carried picnic cloths made of raw hide to spread on the streets and eat their meals of lamb kebabs, rice and fritters that they had purchased from street vendors. In Renaissance Turkey, many crossroads saw vendors selling ""fragrant bites of hot meat"", including chicken and lamb that had been spit roasted."
"as garnish. Different variants have been introduced catering to regional taste and requirements. A ""meethi"" (sweet) variant of haleem is consumed as breakfast by the Arab diaspora in Barkas neighbourhood of the city. The chicken variant is less popular, even though it is lower priced. A vegetarian version of haleem, in which dry fruits and vegetables are substituted for goat meat, is available at some eateries in Hyderabad. Hyderabadi haleem is a high calorie dish which gives instant energy as it contains slow-digesting and fast-burning ingredients. It also contains dry fruits rich in anti-oxidants. The meat and dry fruits make"
"of a manuscript in which Saint Gregory of Tours described one person (who was also ill and might not have been Catholic) eating a rabbit fetus during Lent. The rules are widely ignored; a 2016 survey found that only 62% of U.S. Catholics said they avoid meat on Fridays during Lent. In the Eastern Churches of India such as the Indian Orthodox Church, Jacobite Church and Marthoma Church, the bishops and metrapolitans take the vow to remain vegetarian throughout their life. Christian vegetarianism Christian vegetarianism is a Christian practice based on effecting the compassionate teachings of Jesus, the twelve apostles,"
"use of olive oil instead of animal fat is often considered to be a legacy of Jewish residency in an area, due to the fact that olive oil may be eaten with milk, unlike animal fat). Despite this, Sephardic and Ashkenazic concepts of kosher differ; perhaps the most notable difference being that rice, a major staple of the Sephardic diet, is considered kosher for Passover among Sephardim but it is forbidden as kitniyot by most Ashkenazim. Sephardic cuisine in particular is known for its considerable use of vegetables unavailable to the Ashkenazim of Europe, including spinach, artichokes, pine nuts, and"
"the week before Lent is considered meat-free (but not dairy-free), and Wednesday and Friday are generally considered days of fasting in the Greek-Orthodox Christian tradition, this makes Tsiknopempti one of the last opportunities for people to eat meat, so this has traditionally led to the day acquiring a special festive character. Greeks celebrate by taking to the streets and consuming large quantities of grilled meat, such as souvlaki. Many local town councils set up grills in central squares with music and festivities. ""Giovedì grasso"" (Fat Thursday) is celebrated in Italy, but it is not very different from ""martedì grasso"" (Shrove"
"the first to produce a vegetarian schnitzel from a soya meat-substitute. Various types of sausage are part of Sephardi and Mizrahi cuisine in Israel. Jews from Tunisia make a sausage, called ""osban"", with a filling of ground meat or liver, rice, chopped spinach, and a blend of herbs and spices. Jews from Syria make smaller sausages, called ""gheh"", with a different spice blend while Jews from Iraq make the sausages, called ""mumbar"", with chopped meat and liver, rice, and their traditional mix of spices. Moussaka is an oven-baked layer dish ground meat and eggplant casserole that, unlike its Levantine rivals,"