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Harees is a traditional Emirati dish made from wheat, meat (usually chicken or lamb), and a pinch of salt. The wheat is soaked overnight, then cooked with meat until it reaches a smooth, porridge-like consistency. This hearty dish is particularly popular during Ramadan and festive occasions. It is often garnished with ghee for added flavor.
Armenian cuisine also features filled pastry pies called boereg, various types of sausages, toasted pumpkin seeds, pistachios, pine nuts, basturma, and dolma. [4] Cinnamon is a very commonly used spice in Armenian cuisine; it is sprinkled on soups, breads, desserts and sometimes even fish.
Spas (Armenian: Սպաս) is a matzoon-based soup. [1] [2] It is a traditional dish in Armenia. [1] [2] Besides matzoon, the main ingredient are herbs, and hulled wheat berries (i.e. with husks removed). Flour, and an egg or egg yolk is included, to prevent the matzoon from curdling. [3]
The seeds have an awned covering, the sharp spikes helping the seeds to become buried in the ground. The principal difference between the wild and the domestic forms is that the ripened seed head of the wild plant shatters and scatters the seed onto the ground, while in the domesticated emmer, the seed head remains intact, thus making it easier ...
Triticum araraticum (Araratian wild emmer or Armenian wild emmer) [1] is a wild [2] tetraploid species of wheat. T. araraticum is one of the least studied wheat species in the world. [ 3 ]
When the lab-grown chicken does make it to grocery stores—which could take seven to 10 years—it would likely sell for $20 per pound, according to the Associated Press. Reports claim that we ...
Work started on Armenian Estates more than two years ago, but the development has come into sharper focus this summer. Two imposing homes and a pool house stand on the 20-acre lot, which is marked ...
The Armenian tarkhana is made up of matzoon and eggs mixed with equal amounts of wheat flour and starch. Small pieces of dough are prepared and dried and then kept in glass containers and used mostly in soups, dissolving in hot liquids. [1] The Greek trahanas contains only cracked wheat or a couscous-like paste and fermented