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Tahini (/ təˈhiːni, tɑː -/) or tahina (Arabic: طحينة, /- nə /) is a Middle-Eastern condiment made from ground sesame. [3] Its more commonly eaten variety comes from hulled sesame, but unhulled seeds can also be used for preparing it. [4] The latter variety has been described as slightly bitter, but more nutritious. [4]
Ajvar. Ajvar (/ ˈaɪvɑːr / EYE-var; Serbian Cyrillic: Ajвар, Bulgarian: Aйвар, romanized: Ayvar) is a condiment made principally from sweet bell peppers and eggplants. [1] The relish became a popular side dish throughout Yugoslavia after World War II and remains popular in Southeast Europe. Homemade ajvar is made of roasted peppers. [2]
Hummus (/ ˈhʊməs /, / ˈhʌməs /; [1][2] Arabic: حُمُّص ḥummuṣ, 'chickpeas', Hebrew: חומוס ḥummus), also spelled hommus or houmous, is a Middle Eastern dip, spread, or savory dish made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic. [3]
1/2 lb fresh spinach, tough ends removed. In the bowl of your food processor, place the garbanzo beans, spinach, parsley and garlic. Pulse 8-10 times until it is just broken down into a coarse ...
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Remoulade. Rémoulade (English: / reɪməˈlɑːd /; French: [ʁemulad]) [1] is a cold sauce. Although similar to tartar sauce, it is often more yellowish, sometimes flavored with curry, and often contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items.
Odds are, you've encountered soy sauce in some way shape or form. Whether as a condiment at a Japanese restaurant or in Korean Japchae, soy sauce is a universally loved and used ingredient.It has ...
Jordanian cuisine is a Levantine cuisine developed over time in Jordan. Stuffed vegetables are common, with many different techniques employed in their preparation. Meat is an important component of Jordanian cuisine, most often lamb, beef and chicken but also goat and camel meat. Rice is frequently served as a side dish but there are also one ...