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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]
Cassava is also deep fried in oil to make tasty homemade crisps, then sprinkled with flaked chilies or chili powder and salt for taste. It is known as Mara Genasu in Kannada. In Odisha people use Cassava pearls (sabudaana साबु दाणा) for making kheer for brat/puja. It is also used for making sabudana upma.
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 ...
1. In a food processor, combine the chickpeas with the liquid, garlic, lemon juice and tahini and puree to a chunky paste. Scrape down the side of the bowl.
For tahini- or nut-based sauce, see Tarator (sauce). Media: Tzatziki. Tzatziki (Greek: τζατζίκι, tzatzíki, Greek: [d͡zaˈd͡zici]), also known as cacık (Turkish: [dʒaˈdʒɯk]) or tarator, is a class of dip, soup, or sauce found in the cuisines of Southeastern Europe and West Asia. It is made of salted strained yogurt or diluted ...
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Here are 5 unexpected dishes that use tahini. For premium support please call: 800-290-4726 more ways to reach us
Per 100 gram serving, raw garlic is a moderate source (10–19% DV) of the B vitamins, thiamin and pantothenic acid, as well as the dietary minerals, calcium, potassium, phosphorus, and zinc. The composition of raw garlic is 59% water, 33% carbohydrates, 6% protein, 2% dietary fiber, and less than 1% fat.