Glossary A
Ancini Di Pepe refers to a small bead-shaped pasta, similar to Piombi or Anchellini but slightly smaller. Can be used for thin broths and soups.
Al Mattone refers to an Italian cooking technique by which an ingredient is cooked under a brick so that it lies flat for sautéing or grilling.
Atar refers to Lebanese Sugar Syrup. Atar or sugar syrup is generally used in pastry and dessert-making in Lebanon.
Atar is very easy to make, depending on ones taste and preference.
Here is a simple recipe for making Atar from a very good source from the internet:
This recipe yields 200ml or 7 fl oz Atar/Sugar Syrup
Ingredients:
200gms / 7oz granulated sugar
75ml / 2¾ fl oz water
1 teaspoon lemon juice
1 tablespoon orange blossom water
1 tablespoon rose water
Method:
Using a medium heat setting, mix the first three ingredients together and bring them to the boil stirring occasionally. Let the mixture simmer for about 3 - 4 minutes, until it reaches a stage where the syrup coats the back of a spoon. Just before you switch off, stir in rose and orange blossom water.
Let it to cool before using. Atar can be prepared well ahead of time, and stored in a cool place for a couple of weeks.
Basic rules in making Atar:
For thick Atar - use less water
For thin Atar - use more water
For sweeter Atar - use more sugar. Taste can always be adjusted depeding on preference.
Longer boiling time makes Atar thicker.
Amuse-Gueule is the French word referrring to a small savory appetizer. In some restaurants, they are usually free or included in the price.
In the most literal sense, Amuse Gueule translates from the French as an amusement for the mouth. Amuse-Gueule (gueule is slang for mouth but in fact means animal's mouth. In a culinary sense Amuse Gueule refer to tiny, mouth size morsels of intricately designed food that is presented to the diner before a meal.
Amuse-Gueule, Amuse-Bouche , Amusee, Petite Amuse, and Lagniappe are used interchangeably to describe these tasty morsels or appetizers.
Amuse-Bouche is considered more polite than Amuse-Gueule and is usually used on menus in more refined restaurants
Amuse-Gueule is pronounced "ah-mooz guhl". Plural form is Amuse-Gueules