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Armenian recipes may combine vermicelli or orzo with rice cooked in stock seasoned with mint, ... Meat and green beans or green peas (with tomato sauce, garlic, ...
There are many variations, a common one containing garlic, salt, olive oil or vegetable oil, and lemon juice, traditionally crushed together using a wooden mortar and pestle. [1] There is also a popular variation in Lebanon where mint is added; [2] it is called zeit wa toum (' oil and garlic ').
It consists of onion, eggplant, tomato and bell pepper grilled, stewed, or fried in vegetable oil and seasoned with garlic, basil, coriander leaves, parsley and other seasoning. Sometimes potato , chili pepper and even carrots are added although traditional recipes do not include them. [ 2 ]
Lobio (ლობიო) — Cooked minced beans with addition of coriander, walnuts, garlic and onion. Nigvziani Badrijani (ნიგვზიანი ბადრიჯანი) — Fried aubergine with walnut sauce and pomegranate seeds. Pkhali (ფხალი) — Minced vegetables (cabbage, beet, aubergine) with pomegranate seeds.
Torshi is made with garlic, chili peppers, celery, cauliflower, carrots, beets, shallots, cabbage, aubergines (eggplant) and other vegetables, and dried aromatic herbs pickled in vinegar or brandy, salt, and different spice mixtures, which usually include whole black peppercorns, ginger, etc. Persian-style torshi includes more vinegar, while Turkish style turşu includes more salt.
The garlic sauce served with the sandwich depends on the meat. Toum or toumie sauce is made from garlic, vegetable oil, lemon, and egg white or starch, and is usually served with chicken shawarma. Tarator sauce is made from garlic, tahini sauce, lemon, and water, and is served with beef shawarma. In Israel, most shawarma is made with dark-meat ...
Skordalia or skordhalia or skorthalia (Greek: σκορδαλιά [skorðaˈʎa], also called αλιάδα, aliada/aliatha) is a thick purée in Greek cuisine, made of garlic in a base of potatoes, walnuts, almonds or liquid-soaked stale bread mixed with olive oil in to make a smooth emulsion, to which some vinegar is added.
Typically consumed early in the morning during the winter season, it is served with garlic, radish and lavash. [8] In Armenia and the rest of the South Caucasus , khash is often seen as food to be consumed after a party, as it is known to be consumed during battle hangovers (especially by men) and eaten with a " hair of the dog " vodka chaser.