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Harissa (Arabic: هريسة, romanized: harīsa, from Maghrebi Arabic) is a hot chili pepper paste, native to the Maghreb. The main ingredients are roasted red peppers , Baklouti peppers ( بقلوطي ), spices and herbs such as garlic paste, caraway seeds, coriander seeds, cumin and olive oil to carry the oil-soluble flavors.
The wheat used in Armenian harissa is typically shelled (pelted) wheat, though in Adana, harissa was made with կորկոտ (korkot; ground, par-boiled shelled wheat). Harissa can be made with lamb, beef, or chicken. [11] Harees was only made by the wealthy during Ramadan and Eid, for the duration of a three- to seven-day wedding. It was ...
Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Jan. 7, 2025. (AP Photo/Ons Abid)
Hrous, or hrouss, is a Tunisian spicy chili pepper paste condiment. Two types exist: The first one, a simple paste prepared from fresh chili peppers with a few spices., [ 1 ] is most prevalent in the North-East, while the second type is the hrouss specific to the Gabes region, prepared with equal portions of salt-pickled onions and dried chili ...
A paste made of fat and flour and often stock or milk is an important intermediary for the basis for a sauce or a binder for stuffing, whether called a beurre manié, [2] a roux [3] or panada. [4] Sago paste is an intermediary stage in the production of sago meal and sago flour from sago palms.
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From the mythical Mahabharata to the Iranian invasion of Kashmir (which was a part of Gandhara) by Darius in 516 BC, [15] to the Mauryans who established Srinagara to the Kushan Empire to the invasion of Kashmir by Timur in 1398, [16] [17] the culture and cuisine of Kashmiris are linked to South Asia, Persian and Central Asian [18] cuisines mixed with local innovations and availabilities of ...
When To Use Kosher Salt vs. Table Salt "Kosher salt is a chef favorite because of the way you can easily grip it in your hands—with this built-in control, it is easier to season food more evenly ...
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