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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.
Armenian cuisine also features filled pastry pies called boereg, various types of sausages, toasted pumpkin seeds, pistachios, pine nuts, basturma, and dolma. [4] Cinnamon is a very commonly used spice in Armenian cuisine; it is sprinkled on soups, breads, desserts and sometimes even fish.
Spas (Armenian: Սպաս) is a matzoon-based soup. [1] [2] It is a traditional dish in Armenia. [1] [2] Besides matzoon, the main ingredient are herbs, and hulled wheat berries (i.e. with husks removed). Flour, and an egg or egg yolk is included, to prevent the matzoon from curdling. [3]
Cornelian cherries, figs, pears, peaches and apples sold at a market in Yerevan are among a few of Armenian agricultural products Fertile volcanic soils allow cultivation of wheat and barley, as well as pasturage for sheep, goats, and horses. A photograph of cotton pickers in Armenia in the 1930s: no cotton is grown in Armenia today.
Grilled chicken satay served with peanut sauce in Jakarta. Satay is a kebab of seasoned, skewered, and grilled meat, served with a sauce. [42] It is a dish of Southeast Asia, particularly Indonesia, Malaysia, and Thailand. [43] Satay may consist of diced or sliced chicken, goat, lamb, mutton, beef, pork, fish, other meats, or tofu.
Garzni Hovla (Гарзни Хьовла) - Helva made from wheat flour in form of noodles. Gvaymakkhsh (Гваймакхш) - Sort of pancakes with honey. Vieta (Виета) is a Chechen national dish of flax seeds with a thick liquid mass of dark brown color obtained from chopped fried or simply dried flax seeds by grinding in millstones. It ...
Work started on Armenian Estates more than two years ago, but the development has come into sharper focus this summer. Two imposing homes and a pool house stand on the 20-acre lot, which is marked ...
Armenians prepare bulgur as a pilaf in chicken stock, with or without sautéed noodles, or cooked with tomatoes, onions, herbs and red pepper. The fine grind is used for making eech , a bulgur salad similar to tabbouleh, prepared with tomato paste, fresh tomatoes, cucumbers, parsley, olive oil, and other salad ingredients to personal taste.