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This is a list of almond foods and dishes, which use almond as a primary ingredient. The almond is a species of tree native to the Middle East and South Asia . "Almond" is also the name of the edible and widely cultivated seed of this tree.
In German, almond paste is known as Marzipanrohmasse. [citation needed] Almond paste fish (a typical Salento Christmas food) Almond paste lamb (a typical Salento Easter food) It Italy it is known as "pasta di mandorle". The soft paste is molded into creative shapes by pastry chefs which can be used as cake decorations or to make frutta ...
In Morocco, almonds in the form of sweet almond paste are the main ingredient in pastry fillings, and several other desserts. Fried blanched whole almonds are also used to decorate sweet tajines such as lamb with prunes. Southwestern Berber regions of Essaouira and Souss are also known for amlou, a spread made of almond paste, argan oil, and
Transfer pistachio paste to a medium heatproof bowl. Add chips, cream, and remaining 1/4 tsp. salt. Microwave in 15-second increments, stirring between each, until melted and smooth, about 45 ...
Sfogliatelle are shell shaped filled pastries native to Italian cuisine. "Sfogliatelle" means "many leaves/layers", the pastry's texture resembling leaves stacked on each other. Filling recipes also vary; some examples are an orange-flavored ricotta filling, almond paste or candied peel of citron. Italian-American bakeries, especially in the ...
Tips for Making Lebanese Desserts. Use natural sweeteners.Instead of processed sugar, choose sweeteners like honey, date syrup, or even whole dates.
Vegans also commonly eat plant-based substitutes "such as tofu, tempeh, seitan and textured vegetable protein; opt for vegan dairy options like almond, soy or oat milk; and choose plant-based oils ...
Baba ghanoush – an eggplant (aubergine) based paste; Date paste – used as a pastry filling; Funge de bombo – a manioc paste used in northern Angola, and elsewhere in Africa; Guava paste; Hilbet – a paste made in Ethiopia and Eritrea from legumes, mainly lentils or faba beans, with garlic, ginger and spices [5]