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Tabbouleh—vegetarian salad made mostly of finely chopped parsley, with tomatoes, mint, onion, bulgur, and seasoned with olive oil, lemon juice, salt and sweet pepper; Tagine—a slow-cooked savory stew, typically made with sliced meat, poultry or fish together with vegetables or fruit; Tunisian mulukhiyah—a thick beef stew
Originally from the mountains of Lebanon and Syria, [14] tabbouleh has become one of the most popular salads in the Middle East. [15] The wheat variety salamouni [what language is this?] cultivated in the Beqaa Valley region in Lebanon, was considered (in the mid-19th century) as particularly well-suited for making bulgur, a basic ingredient of tabbouleh. [16]
Pastirma is cured, seasoned dried beef, introduced by the Ottomans. [124] [125] Tabbouleh bi dehn is another version of tabbouleh and is cooked with lentils and beef ghee. [126] Ghameh is a delicacy of stuffed cow intestines. [127] Kafta bithine is spiced meat with sesame concentrate, popular in Beit ed-Dine. [128] Kafta nayyeh is raw beef tartare.
The lean ground beef packs this dinner with protein (and has less saturated fat than higher-fat ground beef) while the whole-wheat elbow macaroni adds fiber, which helps support healthy digestion ...
In a large heatproof bowl, cover the bulgur with 2 inches of boiling water and let stand until softened, about 20 minutes. Drain and press out the excess water; let cool. Return the bulgur to the ...
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Kibbeh nayyeh is a raw dish made from a mixture of bulgur, very finely minced lamb or beef similar to steak tartare, and Levantine spices, served on a platter, frequently as part of a meze in Lebanon and Syria, garnished with mint leaves and olive oil, and served with green onions or scallions, green hot peppers, and pita/pocket bread or ...