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A Nigerian dish made with ground ogbono seeds, [22] with considerable local variation. The ground ogbono seeds are used as a thickener, and give the soup a black coloration. Besides seeds, water and palm oil, it typically contains meat, seasonings such as chili pepper, [22] leaf vegetables and other vegetables. Ogi: Nigeria
' flattened kebab ') Ground beef or lamb (usually sirloin), often mixed with parsley and chopped onions. The mixture is formed into a flat stripped and grilled on extra-wide skewers. Kabab kordi (کبابِ کُردی, lit. ' Kurdish kebab ') Ground lamb or beef, onions, garlic, and tomatoes Kabab loghmeh (کباب لقمه, lit. ' bite-sized ...
The chapli kebab is prepared with raw, marinated mince and the meat can be either beef or lamb/mutton. The main ingredients include wheat flour, various herbs and spices such as chili powder, coriander leaves, followed by smaller quantities of onions, tomatoes, eggs, ginger, coriander or cumin seeds, green chillies, corn starch, salt and pepper, baking powder and citric juice, like that of ...
There is no better time to make use of the grill than summertime. One of the quickest, simplest and tastiest ways to cook on the grill is to make kebabs.Or kabobs. Or skewers.
1. In a large bowl, whisk the yogurt with the paprika, cumin, allspice, garlic and the 1 tablespoon of olive oil. Season with 1 1/2 teaspoons of kosher salt and 1/2 teaspoon of pepper.
Shami kebab (Urdu: شامی کباب) – A Shami kebab is a small patty of minced beef or chicken and ground chickpeas and spices. Seekh kebab (Urdu: سيخ کباب) – A long skewer of beef mixed with herbs and seasonings, it takes its name from the skewer. Tunde ke kabab (Urdu: ٹنڈے کے کباب)
Meat is used in most Nigerian dishes. Suya, from the north of Nigeria, is a grilled meat coated with ground chili pepper, peanut powder, and other local spices. It is prepared in a barbecue-style using a skewer. This is one of the most famous Nigerian delicacies and can be found within easy reach all over the country. [40]
In the simplest form, koftas consist of balls of minced meat—usually beef, chicken, pork, lamb or mutton, or a mixture—mixed with spices and sometimes other ingredients. [1] The earliest known recipes are found in early Arab cookbooks and call for ground lamb. There are many national and regional variations.