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Kabāb-e Barg (Persian: کباب برگ, Kabāb-e Barg; literally "Leaf Kebab") is a Persian style barbecued and marinated lamb, chicken or beef kabab dish. [1] The main ingredients of Kabab-e Barg are beef tenderloin , lamb sirloin, or less commonly chicken breast, along with onions and olive oil.
Name Image Description Chuanr: Uyghur: Kewap, Chinese: 串儿 Chuanr or 羊肉串 Yangrouchuan — The most popular Xinjiang dish in China: chunks of mutton or mutton fat pierced on metal (or wood or bamboo) skewers, grilled on a coal-fired barbecue, and served with cumin and chili paste.
Chelow kabab is considered to be the national dish of Iran. [1]Iranian cuisine is the culinary traditions of Iran.Due to the historically common usage of the term "Persia" to refer to Iran in the Western world, [2] [3] [4] it is alternatively known as Persian cuisine, despite Persians being only one of a multitude of Iranian ethnic groups who have contributed to Iran's culinary traditions.
This Persian manuscript features ten chapters, on nānhā (breads), āsh-hā (pottages), qalīyas and dopiyāzas (dressed meat dishes), bhartas, zerbiryāns (a kind of layered rice-based dish), pulāʾo, kabābs, harīsas (savoury porridge), shishrangas and ḵẖāgīnas (omelette), and khichṛī; the final chapter involves murabbā (jams ...
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Ground chickpea and chicken ball, seasoned with cardamom, cooked and served as a traditional Persian and a Caucasian soup. Hamin: a Sephardi or Israeli version of cholent Hummus: Egypt, the Levant and Turkey: Dip made of mashed chickpeas, tahini, lemon juice and paprika Israeli salad
The royal consorts of Iran were the consorts of the rulers of the various states and civilizations in Iran from the establishment of the Medes around 678 BC until the abolition of the Iranian monarchy in the 1979 Iranian revolution.
Quzi (Arabic: قوزي), also spelled as qoozi or ghoozi, is a popular rice-based dish and is considered one of Iraq's national dishes.It is served with very slowly cooked lamb, roasted nuts, and raisins served over rice. [1]