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A salad made from toasted or fried pieces of pita bread combined with mixed greens and other vegetables, such as lettuce, radish and tomato. Ful medames (فول مدمس) Crushed fava beans served with a variety of toppings such as olive oil, lemon juice, parsley, chili pepper, sumac and more.
Modern ratatouille uses tomatoes as a foundation for sautéed garlic, onion, zucchini (courgette), aubergine (eggplant), bell pepper, marjoram, fennel and basil. Instead of basil, bay leaf and thyme, or a mix of green herbs like herbes de Provence can be used. The modern version does not appear in print until c.1930. [5]
Zucchini are widely used; the largest ones are fried with vinegar and fresh mint (a scapece). The male flowers of zucchini can be fried in a salty dough (sciurilli ). [2] Regular red and yellow peppers are widely used, and a local variety of small green peppers (not spicy), peperoncini verdi, are usually fried.
Lamb, eggplant, and bread are basic features of Armenian cuisine. Armenians traditionally prefer cracked wheat to maize and rice. The flavor of the food often relies on the quality and freshness of the ingredients rather than on excessive use of spices. Fresh herbs are used extensively, both in the food and as accompaniments. Dried herbs are ...
Common vegetables to stuff include tomato, pepper, onion, zucchini, eggplant, and garlic. Dolmas may also be wrapped in e.g. grape or cabbage leaves (and thus not strictly stuffed). The stuffing may or may not include meat. Dorma – a variant of dolma popular in West Bengal and Bangladesh, in which potol is stuffed with fish. Drob; Eggah ...
Dinner guests are guaranteed to be impressed with this deceptively easy Pulled Chicken Sandwich recipe, which includes a seven-ingredient rub and a simple 15-minute sauce that comes together while ...
The Old English word for bread was hlaf (hlaifs in Gothic: modern English loaf), which appears to be the oldest Teutonic name. [1] Old High German hleib [2] and modern German Laib derive from this Proto-Germanic word, which was borrowed into some Slavic (Czech: chléb, Polish: bochen chleba, Russian: khleb) and Finnic (Finnish: leipä, Estonian: leib) languages as well.
A French dip sandwich, also known as a beef dip, is a hot sandwich consisting of thinly sliced roast beef (or, sometimes, other meats) on a "French roll" or baguette.It is usually served plain but a popular variation is to top with Swiss cheese, onions, and a dipping container of beef broth produced from the cooking process (termed au jus, "with juice").