Search results
Results from the WOW.Com Content Network
Three soups from Michelle Huneven: clockwise from left, Kaeng Lieng, Roman-style Chickpea and Tomato Soup with Bulgur and Ash Reshteh. (Shelby Moore / For The Times)
2 tbsp toasted sesame oil; 1 large leek (tough stems discarded), halved and thinly sliced (roughly 6 ounces); 2 tsp packed freshly grated ginger; 8 oz shiitake mushrooms, stems removed and thinly ...
Main Menu. News. News
Among the flavor enhancers used in Michelle Huneven's Roman-style Chickpea and Tomato Soup with Bulgur are, top left, Red Boat salt and Huy Fong Chili Garlic Sauce. (Shelby Moore / For The Times)
Harees is a traditional Emirati dish made from wheat, meat (usually chicken or lamb), and a pinch of salt. The wheat is soaked overnight, then cooked with meat until it reaches a smooth, porridge-like consistency. This hearty dish is particularly popular during Ramadan and festive occasions. It is often garnished with ghee for added flavor.
Kibbeh nayyeh is a raw dish made from a mixture of bulgur, very finely minced lamb or beef similar to steak tartare, and Levantine spices, served on a platter, frequently as part of a meze in Lebanon and Syria, garnished with mint leaves and olive oil, and served with green onions or scallions, green hot peppers, and pita/pocket bread or ...
Mi kocok – (lit: "shaken noodle"), is an Indonesian beef noodle soup from Bandung, consists of noodles served in rich beef consommé soup, kikil (beef tendon), bean sprouts, and bakso (beef meatball), kaffir lime juice, and sprinkled with sliced fresh celery, scallion, and fried shallot. Some recipes might add beef tripe.
Tabbouleh—vegetarian salad made mostly of finely chopped parsley, with tomatoes, mint, onion, bulgur, and seasoned with olive oil, lemon juice, salt and sweet pepper; Tagine—a slow-cooked savory stew, typically made with sliced meat, poultry or fish together with vegetables or fruit; Tunisian mulukhiyah—a thick beef stew