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The mezze platters at Ladyhawk in West Hollywood are an armful for staff, an eyeful for customers and the swiftest, most celebratory introduction to the restaurant’s elegant Lebanese cooking ...
Mrouzia (Arabic: المروزية), is one of the most important dishes of Moroccan cuisine [citation needed]. The plate is also known as M'assal in Rabat. [1] It is a sweet and salty meat tajine, combining a ras el hanout blend of spices with honey, cinnamon and almonds.
A Sarson's Virgin Vinegar colour advertisement postcard survives from the 1900s for a campaign entitled "She would have Sarsons". And from the 1930s and 1940s there is a photograph of a Sarson's vinegar truck and 49 photographs of the works, in a collection created by British Vinegars Limited and are held in the London Metropolitan Archives. [7]
In English, kofta is a loanword borrowed from the Urdu کوفتہ, itself borrowed from Persian کوفته kofta meaning pounded meat. [2] [3] [4] [1] The earliest extant use of the word in the Urdu language is attested from the year 1665 in Mulla Nusrati's ʿAlī Nāma.
Triangular or cylinder-shaped savory or sweet pastry covered with warqa (a paper-thin Moroccan dough) [2] [3] and stuffed with almond paste. [3] Faqqas: Dessert A type of macaroon made with semolina flour. [1] Ghoriba (Ghriyyaba) Dessert Biscuits flavored with aniseed and sesame seeds, or almonds and raisins. [1] Keneffa: Dessert A variety of ...
Mezze Plate by John Fraser. Eggplant dip and hummus are classic parts of a mezze spread. Mezze is reflective of Greek culture and a style of eating that is centered around sharing and conversation ...
Meze (also spelled mezze or mezé) (/ ˈ m ɛ z eɪ /, / ˈ m ɛ z ɛ /) is a selection of small dishes served as appetizers in eastern Mediterranean cuisines: Syria, Iraq, Greece, Turkey, Lebanon, Jordan, Iran, Armenia. It is similar to Spanish tapas and Italian antipasti. [1] A meze may be served as a part of a multi-course meal or form a ...
Couscous, here served with vegetables and meat, is one of the most characteristic dishes of the Maghreb.. Maghreb cuisine is the cooking of the Maghreb region, the northwesternmost part of Africa along the Mediterranean Sea, consisting of the countries of Algeria, Libya, Mauritania, Morocco, and Tunisia.