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Pita (Greek: πίτα, romanized:pita / ˈpɪtə / or US: / ˈpiːtə /) [ 2 ] or pitta (British English) is a family of yeast- leavened round flatbreads baked from wheat flour, common in the Mediterranean, Levant, and neighboring areas. It includes the widely known version with an interior pocket, also known as Arabic bread (Arabic: خبز ...
Falafel (/ fəˈlɑːfəl /; 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. Falafel is often served in a flatbread such as pita, samoon, laffa, or taboon ...
Maqluba —upside-down eggplant, rice, meat and cauliflower casserole. Qidra —rice and meat pieces cooked with cloves, garlic and cardamom. Rummaniyya —a mix of eggplant, pomegranate seeds, tahina, red peppers and garlic [3] Sumaghiyyeh —beef and chickpea stew flavored with sumac, tahina and red peppers. Zibdieh —a clay-pot dish of ...
A typical Jordanian breakfast: hummus, falafel, salad, pickles and khubz (pita) Jordanian cuisine is a Levantine cuisine developed over time in Jordan. Stuffed vegetables are common, with many different techniques employed in their preparation. Meat is an important component of Jordanian cuisine, most often lamb, beef and chicken but also goat ...
Flour, water, yeast, olive oil, kosher salt. Laffa, also known as lafa or Iraqi pita, is a large, thin flatbread with an Iraqi [3] origin. Laffa is a simple bread that is traditionally vegan [3] and cooked in a tannur (tandoor) or taboon oven. It is most often used to wrap falafel, kebab, and shawarma to make sandwiches, to dip in hummus ...
Middle Eastern cuisine or West Asian cuisine includes a number of cuisines from the Middle East. Common ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, [1] sumac, chickpeas, mint, rice and parsley, and popular dishes include kebabs, dolmas, falafel, baklava, yogurt, doner kebab, shawarma and mulukhiyah.
Sabich. Sabich or sabih (Hebrew: סביח [saˈbiχ]; Judeo-Iraqi Arabic: صبيح) is a sandwich of pita or laffa bread stuffed with fried eggplants, hard boiled eggs, chopped salad, parsley, amba and tahini sauce. [1] It is a staple of Israeli cuisine. Its ingredients are based on a traditional quick breakfast of Iraqi Jews; while in Iraq ...
Fatoot samneh. Fatoot samneh (Hebrew: פטאוט סמנה) is a dish originating in Yemeni cuisine, consisting of pieces of saluf or malawach (Yemeni flatbreads), or pita, that have been fried in clarified butter and combined with beaten egg. It is commonly served as a breakfast or dinner dish. It was brought to Israel by Yemenite Jews.
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