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The main grain staple was (and today still is) corn made into flat breads called tortillas and steamed corn dough wrapped in corn husks or banana leaves called tamales. [9] Other grain products include amaranth, toasted on comals and formed with maguey sap into shapes. The Chichimecas made a flour from mesquite beans to make a kind of flat ...
Made with fenugreek seeds and maize; dough allowed to ferment overnight, then flattened and baked. Anadama bread. Yeast bread. United States (New England) A sweet, cornmeal- and molasses-based bread. Anpan. Sweet bun. Japan. Filled, usually with red bean paste, or with white beans, sesame, or chestnut.
Matzah plate with an inscription of the blessing over the matzah Handmade Shemurah Matzah Matzah Shemurah worked with machine for Passover. Matzah, matzo, or maẓẓah [1] (Hebrew: מַצָּה, romanized: maṣṣā, pl.: matzot or Ashk. matzos) is an unleavened flatbread that is part of Jewish cuisine and forms an integral element of the Passover festival, during which chametz (leaven and ...
It is made out of cornmeal and eaten hot with meat and cold with milk. [36] In the state of São Paulo the cuscuz is pressed into a mold decorated with orange slices, in a dish called "cuscuz Paulista," a variation of the original version made by locals after migrant waves from the Northeast Region. Dambou is a couscous-like dish from Niger. It ...
Characteristic flavorings include lemon pickle, argan oil, preserved butter , olive oil, and dried fruits. The staple grains today are rice and wheat, used for bread and couscous, though until the mid-20th century, barley was an important staple, especially in the south. [5]
Coarse bulgur is used to make pottages, [13] while the medium and fine grains are used for breakfast cereals, [14] salads such as kısır, pilavs, breads, [15] and in dessert puddings such as kheer. [ 16 ] [ 17 ] Bulgur porridge is similar to frumenty , a cracked wheat porridge that was a staple of medieval cuisine .
Lavash (Armenian: լավաշ; Persian: نان لواش) is a thin flatbread [9] usually leavened, traditionally baked in a tandoor (tonir or tanoor) or on a sajj, and common to the cuisines of South Caucasus, West Asia, and the areas surrounding the Caspian Sea. [10][11][12] Lavash is one of the most widespread types of bread in Armenia ...
The basic grain in Greece is wheat, though barley is also grown. Important vegetables include tomato, aubergine (eggplant), potato, green beans, okra, green peppers (capsicum), and onions. Honey in Greece is mainly honey from the nectar of fruit trees and citrus trees: lemon, orange, bigarade (bitter orange) trees, thyme honey, and pine honey.