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In Armenia, the dish is known as mutabal. The essential ingredients in Armenian mutabal are eggplant, tahini, garlic, lemon, and onion; and most Armenians also add cumin. [citation needed] In Romania, a similar dish is known as salată de vinete ('eggplant salad').
Murtabak, or Mutabbaq (Arabic: مُطَبَّق, romanized: muṭabbaq, lit. 'folded', standard pronunciation: [mu.tˤab.baq]), is a stuffed pancake or pan-fried ...
In Armenia, the dish is known as mutabal. The essential ingredients in Armenian mutabal are eggplant, tahini, garlic, lemon, and onion; and most Armenians also add cumin. Georgian Badrijnis khizilala. Georgian badrijnis khizilala ("aubergine caviar") is made of fried and chopped eggplants.
The word "mutabbaq" (Arabic: مطبق) in Arabic means "layered" while "samak" (Arabic: سمك) in Arabic means "fish".This is indicative of the way this dish was prepared historically, in which layers of fish, rice and bread were added in a pot which is flipped upside down when ready to be served.
Samak mutabal (spiced fish) 'araz Bialkhadrawat (rice with vegetables) Fish balls; Dried fish; Dried meat; Couscous; Goat stuffed with rice [1] Camel (unusual) [1] (made from dromedaries) Caravane cheese; Yassa poulet, chicken rotisserie with vegetables served over French fries or rice, originally a Senegalese dish from the Wolof and Pulaar tribes
Falafel (/ f ə ˈ l ɑː f əl /; Arabic: فلافل, [fæˈlæːfɪl] ⓘ) is a deep-fried ball or patty-shaped fritter of Egyptian origin, featuring in Middle Eastern cuisine, particularly Levantine cuisines, and is made from broad beans, ground chickpeas, or both.
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Fatayer (Standard Arabic: فطائر, romanized: faṭāʾir; Levantine Arabic: فطاير, romanized: faṭāyir; sg. فطيرة, faṭīra) are meat pies that can alternatively be stuffed with spinach or cheese such as feta or akkawi. [1]