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During lunch, kibis / sabaayad is sometimes consumed with Somali curry, soup, or stew. Muufo[7] is another type of Somali flatbread popular within south Somalia and is usually eaten with stews and soup but is also sometimes eaten at breakfast with honey or sugar, subag, and black tea. Mushaari or boorash (porridge), with butter, nuts and sugar ...
Syrian cuisine is a Middle Eastern cuisine that includes the cooking traditions and practices of Syria and the culinary culture of its inhabitants. Syrian specialties makes use of eggplant, zucchini, garlic, meat (mostly from lamb and sheep), sesame seeds, rice, chickpeas, fava beans, lentils, steak, cabbage, cauliflower, vine leaves, pickled turnips, cucumbers, tomatoes, olive oil, lemon ...
Chelow kabab is considered to be the national dish of Iran. [1]Iranian cuisine is the culinary traditions of Iran.Due to the historically common usage of the term "Persia" to refer to Iran in the Western world, [2] [3] [4] it is alternatively known as Persian cuisine, despite Persians being only one of a multitude of Iranian ethnic groups who have contributed to Iran's culinary traditions.
Levantine cuisine. A spread of classic Levantine meze dishes, including, from top, clockwise: hummus, fried haloumi, baba ganouj, makdous and salad. Levantine cuisine is the traditional cuisine of the Levant, in the sense of the rough area of former Ottoman Syria. The cuisine has similarities with Egyptian cuisine, North African cuisine and ...
Latin American-Style Red Beans and Rice. With only 10 minutes of prep, this Latin American dish is not only tasty but also easy. It's a health-smart choice that uses sodium-free tomato sauce and ...
Brazil portal. v. t. e. Feijoada, the best-known Brazilian dish, is usually served with rice, farofa, couve (a type of cabbage), and orange. Brazilian cuisine is the set of cooking practices and traditions of Brazil, and is characterized by European, Amerindian, African, and Asian (Levantine, Japanese, and most recently, Chinese) influences. [1]
v. t. e. Louisiana Creole cuisine (French: cuisine créole, Louisiana Creole: manjé kréyòl, Spanish: cocina criolla) is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Native American influences, [1][2] as well as influences from the general cuisine of the Southern United States.
Kashmiri cuisine. The thirty-six course meal, Kashmiri wazwan. Shufta, a Kashmiri dessert, at a pandit restaurant in New Delhi. [1] One major difference between Kashmiri pandit and Kashmiri Muslim food is the use of onion and garlic. [2] Harissa or Harisse, a meaty staple from Kashmir. Kashmiri Pandit platter.