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Stuffed grape leaves can be found across the Mediterranean, from Greek dolmades to Lebanese warak enab. These dolmas feature earthy grape leaves hugged around an ultra-savory lamb, herb, and rice ...
The leaves of Corchorus used as a vegetable. Musaqa'h (مسقعة) Various Levantine variations of the Mediterranean dish are cooked in Jordan. Waraq Enab (ورق عنب) Grape leaves filled with herbed, minced vegetables, meat and rice, cooked with olive oil.
At Ava, Michaelidis roasts a whole branzino (a mild white fish) wrapped in grape leaves in a salt crust and the server filets it table-side. Fish stuffed with lemon slices and oregano or other ...
Lahanosalata, [231] [232] [233] cabbage salad, thinly chopped cabbage with salt, olive oil and lemon or vinegar juice. Kaparosalata, [234] [235] [236] caper salad with the well known the caper salad of the islands of Sifnos and Syros. Ampelofasoula, [237] [238] cowpea salad. Kounoupidi (cauliflower), [239] salad with boiled cauliflower.
Japrak is a stuffed vegetable dish made with grape leaves, olive oil and stuffed with rice, grilled beef and chopped onions and generally served cold with bread and tarator. Bukë misri (cornbread) Tarator is a cold appetizer and usually served cold as a side dish during the hot summer months. The ingredients of tarator include cucumber, garlic ...
Step 2: Prepare Grape Mixture. Clean your grapes and remove any stems. Fill the hot jars with grapes, leaving 1-1/2 inch of space at the top. Pack tightly, but make sure not to crush any. (Got extras?
Egyptian cuisine shares similarities with food of the Eastern Mediterranean region, such as rice-stuffed vegetables, grape leaves, shawerma, kebab and kofta, with some variation and differences in preparation. Some consider koshary, a mixture of rice, lentils, and macaroni, to be the national dish. Ful medames is also one of the most popular ...
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