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The reshteh used in the Iranian cuisine can be a thicker, whole wheat noodle used in reshteh polow (rice and noodle pilaf dish) and in ash reshteh (noodle soup). "Reshteh" was the only word for noodles in Arab cookbooks of the 13th and 14th centuries. A recipe substitution for reshteh noodles, is often linguine or whole-wheat noodles. [5]
The Turkish name işkembe çorbas ... hot and velvety, fatty but delicate, eclectic and simple at the same time." [9] ... (sheep head meat, especially cheeks, baked) ...
The cooked kokoretsi is chopped or sliced, sprinkled with oregano, and served on a plate.Sometimes it is served on a piece of flatbread.Some add tomatoes or spices in it. . It may also (especially in Turkey) be served in half a baguette or in a sandwich bun, plain or garnished, almost always with oregano and red pepp
Rice with lamb, onion, carrot Acem pilavı: Persian pilaf Rice with lamb, cooked in meat broth with pistachios, cinnamon, etc. [19] Bulgur pilavı: A cereal food generally made of durum wheat. Most of the time, tomato, green pepper and minced meat are mixed with bulgur.
Lamb chops with new potatoes and green beans. This is a list of the popular lamb and mutton dishes and foods worldwide. Lamb and mutton are terms for the meat of domestic sheep (species Ovis aries) at different ages. A sheep in its first year is called a lamb, and its meat is also called lamb.
Stuffed roasted lamb with a filling of rice and raisins was served at a feast held in honor of Mahmud II's sons. [39] It was a choice offering at the garden parties of Istanbul's elites. [ 40 ] In 1719 stuffed lamb was served as a feast organized by the newly appointed governor of Mosul . [ 41 ]
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