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Moussaka (/ m uː ˈ s ɑː k ə /, UK also / ˌ m uː s ə ˈ k ɑː /, US also / ˌ m uː s ɑː ˈ k ɑː /) is an eggplant (aubergine)- or potato-based dish, often including ground meat, which is common in the Balkans and the Middle East, with many local and regional variations.
Mousakas, [386] [387] [388] also known as moussaka, sliced tender eggplant cut lengthwise, or potato-based, lamb ground meat, topped with a thick layer of béchamel sauce. Moshari kokkinisto , [ 389 ] [ 390 ] stewed veal meat, onions, garlic, olive oil, tomato sauce, served accompanied by basmati rice, [ 391 ] [ 392 ] or pasta or potatoes or ...
It is often stewed, as in the French ratatouille, or deep fried as in the Italian parmigiana di melanzane, the Turkish karnıyarık or Turkish and Greek musakka/moussaka, and Middle-Eastern and South Asian dishes. Eggplants can also be battered before deep-frying and served with a sauce made of tahini and tamarind.
Moussaka unlike the Greek style is a vegetarian aubergine dish, made with fried aubergine simmered in an onion and tomato sauce with chickpeas. [91]
Falafel (/ f ə ˈ l ɑː f əl /; Arabic: فلافل, [fæˈlæːfɪl] ⓘ) is a deep-fried ball or patty-shaped fritter of Egyptian origin, featuring in Middle Eastern cuisine, particularly Levantine cuisines, and is made from broad beans, ground chickpeas, or both.
Marzipan is a sweet, nutty treat often found in confectionary shops during the holiday season. Learn how it's used in candy-making and baking.
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A dark roux in development A white roux A roux-based sauce. Roux (/ r uː /) is a mixture of flour and fat cooked together and used to thicken sauces. [1] Roux is typically made from equal parts of flour and fat by weight. [2]