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Stuffat tal-Fenek is a type of rabbit stew in Maltese cuisine. [1] It is the national dish of Malta . [ 1 ] [ 2 ] It is typically slow-cooked or braised with wine, tomatoes, garlic, bay leaves , cloves , salt, pepper and vegetables.
Qagħaq tal-ħmira. Qagħaq tal-ħmira (or just "Kagħak" in some dialects, soft sweet bagel shape cake with a hint of aniseed, topped with sesame seeds) Imqaret (deep fried diamond-shaped pastry) [1] [2] Kannoli tal-irkotta (ricotta filled fried crisp pastry tubes) Ravjul moqli (sweet toasted ravioli) Torti tat-tamal (date and cocoa tart)
A typical serving of kusksu made with seasonal broad beans. Malta's history and geography had an important influence on its cuisine. Having to import most of its foodstuffs, being positioned along important trade routes, and having to cater for the resident foreign powers who ruled the islands, opened Maltese cuisine to outside influences from very early on.
Tell al-Lahm (also Tell el-Lahm or Tell el-Lehem) is an archaeological site in Dhi Qar Governorate ().It is 38 km (24 mi) southeast of the site of ancient Ur.Its ancient name is not known with certainty with Kuara, Kisig, and Dur-Iakin having been proposed.
Laham or Lahham is a common Arabic surname that translates to butcher. It also appears frequently with the Arabic definite article as Al-Laham and Al-Lahham.
In one instance, the Quran uses the term ṭarīq mustaqīm (a straight road). [3] Al-Tustari connects it to the term "sirāṭ al-mustaqīm" and suggests that the path of truth involves abandoning worldly transactions and formalities and instead striving to realize the truth. [4]
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The Adnanites (Arabic: عَدْنَانِيُّون, romanized: ʿadnāniyyūn) were a tribal confederation of the Ishmaelite Arabs, who trace their lineage back to Ishmael son of the Islamic prophet and patriarch Abraham and his wife Hagar through Adnan, who originate from the Hejaz.