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How Food Traceability Systems Can Keep You Out of Trouble
Food traceability system is an important tool in food management. Since food needs to travel many distances to reach our plates, it has to go through many hands before reaching our mouths. This process is called trans-loading. Food is transported, stored, and handled throughout the food supply chain starting from field to factory, all the way to our fridge. The food traceability system can identify where food comes from and help prevent food-borne diseases. Food traceability systems help control foodborne illnesses by monitoring the supply chain. If the food that reaches the consumer is not safe, the company cannot survive. The food traceability system will help ensure that food comes from reliable food producers and suppliers. The challenges faced in food management will continue to grow, with new challenges likely in the next few years. The food traceability system helps address some of these challenges. First, farmers are more likely to use genetically modified crops. Second, food is moved on a large scale all over the world, meaning that food travels from the fields it has come from to the packing rooms, and from packing rooms to the homes of consumers. The food then travels back to the field, where it is inspected for safety during storage. The food then goes on to stores and eventually gets delivered to our table. Without a food traceability system, any mishap in this chain can cause serious damage to the food supply. This traceability system will also help reduce foodborne diseases. Some bacteria, such as E. Coli and Salmonella can grow very quickly. They can grow in meats or dairy products. They can also grow in other food that has not gone through the proper food traceability system. By using a food traceability system farmers can reduce the risk of foodborne illnesses, which can lead to serious health problems. This includes food poisoning. By using a food traceability system, people who eat food will be able to determine where it came from and how it was handled before being consumed. This reduces foodborne illnesses. In addition to preventing foodborne illnesses, this traceability system can also help ensure that food tastes its best. When someone recommends a food product, the recommendation will likely come from someone who used the product. A food traceability system is an important part of food supply management. With it, food manufacturers and processors can determine how food was grown, processed, packaged and shipped. This allows them to provide the safest food possible to their customers. With this food traceability system, food manufacturers can ensure that they are providing a quality product to their consumers. If you are planning to foray into the food processing industry and looking for Food Technology Consultants, then you are in the right place. Kindly, register with SolutionBuggy and get help from our trusted and verified Food Technology Consultants who can help you start your food processing business. SolutionBuggy’s Food Technology Consultants understand all your requirements and challenges in setting up the food processing plant, and help you harness the potential business opportunities in the food processing industry.
Kousa Mahshi (كوسا محشي), Lebanon-Style Stuffed Zucchini
When I was trying to brainstorm what I'd like to contribute to our Food community today, I thought about my trip to the grocery store today, where I bought ingredients to make the recipe below. Every so often, I feel this need to make a super traditional Middle Eastern dinner. The aroma and flavor of each dish reminds me of my family - especially my mother, who taught me how to cook them! Kousa mahshi - or 'mahshi', for short - is hollowed out zucchini stuffed with meat, rice, and spices then simmered in a savory tomato-based broth. I love this recipe because it's one of many Middle Eastern recipes that don't require you to hunt down special ingredients. You'll be able to find all of that's listed below at your local supermarket! Kousa Mahshi Lebanese-Style Stuffed Zucchini Makes 6 to 8 servings Ingredients: 8 small-to-medium (~7") zucchinis 1 to 1 1/2 cups lamb or beef (or both combined!), coarsely ground 1 cup short grain rice 3 tsp. salt 1/2 tsp. black pepper and allspice 1/4 tsp. cinnamon 2 tbsp. butter or margarine Lemon juice, to taste 1 can (8 oz.) tomato sauce Plain yogurt, optional Step 1: Prepare the zucchini. Wash and cut off the top of each zucchini. Then, using a corer, scoop out the center of each, leaving a 1/2 'wall' so that your zucchini doesn't break when it's steamed. (Pro Tip: My mother used to keep what what removed and add it to the pot just before putting the lid on and cooking all the ingredients. It'd create a great leftover 'soup' at the bottom of the pot with whatever meat and rice fell out of the zucchini during the cooking process. It makes for a really yummy lunch!) Step 2: Create the stuffing. Wash the rice well and mix it with the ground meat, salt, pepper, allspice, and cinnamon. If your meat is on the leaner side, add a tablespoon of melted butter or margarine. Once the mixture is ready, stuff each zucchini with clean hands. Step 3: Get ready to cook. Place your stuffed zucchinis side by side and in layers in a large pot. Once they're all loaded in, open your can of tomato sauce and pour it over them. Fill with water until the zucchini is sufficiently covered and add a dash of salt. Step 4: Time for the waiting game! Put a lid on the pot, bring the tomato broth to a boil, then cook over a low heat for roughly 50 minutes or until done. Squeeze some lemon juice over the zucchini, then replace the lid, and wait an additional 10 minutes. Step 5: Dinner is served. Using a pair of tongs, gently transfer each zucchini to a plate. (The remaining liquid in the pot is that really yummy soup I was telling you about in Step 1!) You can eat the zucchini with a fork as is, or more traditionally, serve it with a generous scoop of yogurt. So what do you guys think? Can you see yourselves falling in love with kousa mahshi too? If you decide to make it at home and have any questions, let me know! And for more Middle Eastern recipes, follow my Traditional Middle Eastern Recipes collection.
Five Dishes From The Middle East That Foodies HAVE TO Try
Have you ever tried Middle Eastern food before? Maybe you've had some lamb kebabs or some turmeric yellow rice pilaf. Maybe you've tried dips like hummus or baba ganoush or tasty pita sandwiches like falafel and koufta. If you have, you probably noticed how flavorful and healthy Middle Eastern food is. Implementing fresh staple ingredients like mint, lemon, olive, and parsley, it's a cuisine that truly makes the most of the food available in the region. If you haven't, don't worry. I've decided to throw together a list of my five favorite dishes - with links to my Palestinian grandmother's REAL recipes if you want to try making them yourself! Musakhan Sumac-seasoned chicken roasted over a bed of caramelized onion and pita bread My favorite part of this dish is the fact the bread and onion is thrown into the oven WITH the chicken, which results in an incredibly flavorful combination with a texture that's truly unique to the dish. You can check out my recipe for it here. Warak Enab Rolled grapeleaves filled with ground meat, rice, and seasonings and steamed in a tomato broth Okay, if you've never had a Greek dolma or Vietnamese bò lá lốt before, the idea of eating a leaf might be a little weird to you, but grapeleaves are so delectably tender, they make the perfect wrap for this savory dish. Eat it with some plain yogurt for a little extra 'yum'! You can check out my recipe for it here. Mujaddara Lentil-based rice pilaf topped with caramelized onions While usually paired with grilled meat and vegetables of some sort, this rice is so hearty that it could easy be made an entree of its own. The best part about mujaddara is that all of its ingredients are pretty easy to find without having to locate a local ethnic market. You can check out my recipe for it here. Kofta Pita Grilled lamb or beef, ground and mixed with parsley, onion, and mint and served in a sandwich with assorted vegetables and tahini dressing As it's probably the closest Middle Eastern cuisine gets to hamburgers, you can commonly see these being served up with fries at your local halal shop. However, I personally like pairing it with a freshly prepared fattoush or tabouli salad. You can check out my recipe for it here. Maftoul Acini-de-pepe pasta prepared in a spiced chicken broth and served with chickpeas Yes, chickpeas can be used for a whole lot more than your usual bowl of hummus. Plus the beans provide a punch of fiber and protein to the dish, making it far more balanced than your usual pasta bowl. You can check out my recipe for it here. So what's your favorite kind of Mediterranean food? Do you live next to any good Middle Eastern restaurants? Let me know what you love about Arabic food in the comments below, and for more tasty recipes from the region, follow my Traditional Middle Eastern Recipes collection.
Ful Mudammas (فول مدمس), a Traditional Egyptian Breakfast Dish (Vegan)
Growing up in a Middle Eastern household meant eating a breakfast that was far different than your daily bowl of Wheaties. For breakfast, this was what my sister and I pretty much grew up eating, which is actually a rather traditional Middle Eastern spread: - A hard- or soft-boiled egg - A small bowl of Greek olives (mixed with other brined vegetables or lupini beans) - Some zeit (also known as labne or Arabic yogurt - which you can make from plain store-bought yogurt here) - Some za'atar (an oregano-based mixture of spices - which you can make with the recipe from another card) - A shallow bowl of olive oil for dipping - A couple loaves of toasted pita bread But that is actually the tip of a very big (and delicious) iceberg of Middle Eastern breakfast items, and on some days, my mother would switch up our 'zeit w za'aatar' with ful mudammas, a warm bowl of seasoned fava beans scooped up and eaten with pita bread. Ful mudammas is eaten as a pretty basic breakfast staple in anywhere from Dubai to Cairo, and because of this range, there are a few regional variations depending on where you're eating it. However, the following recipe is going to teach you how to make the pretty standard variety you would find in areas like Palestine, Jordan, and Lebanon. Try it out when you want to have a really filling breakfast that is not only naturally vegan, but rich in protein and fiber! Ful Mudammas MAKES 3 - 4 SERVINGS INGREDIENTS: 1 can of fava beans (20 ounces) 1 clove of garlic 3 tablespoons olive oil 1/4 cup lemon juice 1 teaspoon salt 1 tablespoon parsley 1 tablespoon mint 1 plum tomato DIRECTIONS: 1) Boil fava beans for 5 minutes over medium heat. Drain half the water. 2) Add salt, lemon juice, and crushed garlic. Mix well, or slightly mash if desired. 3) Pour in a bowl and garnish with chopped parsley, mint, tomato, and olive oil. If desired, decorate with slices of pickles and hot peppers or green onions. 4) Serve for breakfast with pita bread. This could also be used as an appetizer or a meatless side dish.
Halawet El-Jibn (حلاوة الجبن), Dessert Rolls of Sweet Syrian Cheese
I love any Middle Eastern dessert that is made with sweet cheese and semolina, and this one is definitely high on the must-make list for all of you who might just be starting out making and learning about the desserts of the region. I love the little pockets filled with sweet Syrian cheese and just enough syrup to make this a very decadent dessert. If you don't live in close proximity to a Middle Eastern market, I will make sure to point out where you can make easy (and really common!) substitutions with ingredients from your local grocery store in the ingredients section. Halawet El-Jibn, Syrian Cheese Dessert Rolls (Makes around 12 rolls) INGREDIENTS: 1/3 cup butter 1/2 cup semolina 1/2 cup farina (Farina is the same thing as Cream of Wheat.) 1 pound fresh Syrian (Akkawi) or mozzarella cheese, sliced (You could also do a mix of mozzarella and ricotta cheeses.) 2 cups ashta custard (or marscapone cheese) 2 tablespoons pistachios, ground To make Attar (thin Arabic simple syrup) - 2 cups sugar 1 1/2 cup water 1 tablespoon lemon juice 1 teaspoon orange blossom water (or rose water), optional DIRECTIONS: 1) Start by making the simple syrup (also known as 'attar'). Mix the sugar and water and bring it to a boil. Add lemon juice and boil for 7 more minutes. When cool, add orange blossom water. 2) In a large pot over medium heat, cook butter, semolina, and farina for 3 minutes. Add 1 cup of attar to the pot, stir, and cook for 3 minutes. 3) Add mozzarella to the pot, and cook, stirring vigorously, for about 3 minutes or until cheese is melted. Pour 1/2 cup attar onto a baking sheet and spread out to coat all sides. 4) Pour cheese mixture onto the baking sheet, and using the back of a wooden spoon, spread out to the size of the baking sheet. Cool for 15 minutes. 5) Run a knife down the baking sheet lengthwise, making two cuts in the sheet and forming three columns. Then make three more cuts width-wise, so you have 12 equal-size pieces. 6) Place 3 tablespoons ashta custard or marscapone at one end of each piece, roll, place seam side down on a plate.To serve, sprinkle each piece with ground pistachios and a drizzle of the remaining attar syrup.
Hindbeh bi Zeit (هندبة بالزيت), Lebanese Endive Salad (Vegan)
First off, I just wanted to thank you all for all of the positive feedback I've been getting from my Traditional Recipe collections. If you have a bit of a wanderlust spirit, but you can't really afford to get out there and travel, I think being able to cook the traditional foods of different regions is a fun and challenging way to feel a little bit more connected to these cultures. For those of you who don't know, I actually have two different Traditional Recipe collections, one for Middle Eastern Recipes (like the one you see here) and one for Asian Recipes, which includes cuisines that span from India to Japan to Malaysia. (For those of you who are looking for Vegan or Vegetarian content, all of my vegan recipes in these collections are labeled appropriately, so feel free to dig in with the rest of us!) The following recipe, as well as much of the other recipes in this collection, is from a small cookbook of recipes that has stayed within my family for many generations. Hindbeh bi Zeit literally translates to "Dandelion Leaves with Olive Oil", but for this recipe (and for your ingredient hunting sake), we are going to be working with endive, which is from the same family and shares that same bitter flavor that pairs extremely well with lemon and oil. This salad is so beloved in the Middle East that it is often pitted against other salads like tabbouleh and fattoush for the title of the region's favorite. Try this recipe as a healthy side to your usual dinner. You can even skip the cooking part entirely and eat this as a very light endive salad. Whichever works for you! Hindbeh bi Zeit, Lebanese Endive Salad (Serves 4) INGREDIENTS: 2 bunches of endive 1 large onion, chopped Juice of 2 lemons 1/4 cup of olive oil Salt and pepper to taste DIRECTIONS: 1) Wash endive well. Drain and chop. 2) Place in saucepan and cover with water. Let it boil for 2 minutes. 3) Drain in a colander and squeeze all water out. 4) Saute chopped onions in the olive oil. Add endive and saute for 3 minutes. 5. When cool, add salt, pepper, and lemon juice.