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Couscous (Arabic: كُسْكُس, romanized: kuskus) is a traditional North African dish [5] [6] of small [a] steamed granules of rolled semolina [7] that is often served with a stew spooned on top. Pearl millet , sorghum , bulgur , and other cereals are sometimes cooked in a similar way in other regions, and the resulting dishes are also ...
Algerian vegetable couscous with chicken Algerian couscous with vegetables (vegetarian) Vegetable couscous: This couscous dish features a medley of nutritious vegetables including potatoes, carrots, green beans, squash, onions, tomatoes, turnips, and optionally, eggplants. It may be prepared with either chicken or beef, or as a vegetarian option.
Semolina can also be used for making a type of gnocchi called gnocchi alla romana, where semolina is mixed with milk, cheese and butter to form a log, then cut in discs and baked with cheese and bechamel. Upma, or sanza, a savory dish made across India Steamed savory semolina rava idlis
In the lowlands, the main dish is akelet, a porridge-like dish made from wheat flour dough. A ladle is used to scoop out the top, which is filled with berbere and butter sauce and surrounded by milk or yoghurt. A small piece of dough is broken and then used to scoop up the sauce.
Couscous, a characteristic dish of the Maghreb, is made of steamed balls of crushed durum wheat semolina about 3 millimetres (0.12 in) across [32] traditionally served with stew spooned on top. Maghreb cuisine is the cooking of the Maghreb region, the northwesternmost part of the Arab world along the Mediterranean Sea , consisting of the ...
Smoky and tender, roasted red peppers add a unique depth to this dish, along with vitamins A and C. Shallot. Shallots offer a delicate sharpness without being overpowering.
Dozens of iconic Southern recipes call for buttermilk, the incomparable cultured milk that lightens, tenderizes, marinates, flavors, and performs other works of kitchen magic.
The semolina is first toasted in fat, either oil or butter, to which water or milk and sugar are added as desired to create the preferred taste and consistency. [ 15 ] Dairy-based rice flour halva, known as Pathein halawa , is considered a Burmese delicacy native to the city of Pathein .