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Shakshouka (Arabic: شكشوكة, romanized: šakšūkah), also spelled shakshuka or chakchouka, is a Maghrebi [1] [2] [3] dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion, and garlic, commonly spiced with cumin, paprika and cayenne pepper.
Pa-O women selling vegetables. The following is a list of ingredients used in Burmese cuisine.Burmese cuisine utilizes a wide array of vegetables and fruits. Due to influences from India and China, most Burmese dishes use a much wider variety of ingredients than the Indian or Chinese cuisines.
Paprika (/ p ə ˈ p r iː k ə / pə-pree-kə, US also / p æ ˈ p r i k ə / ⓘ pa-PREE-kə, UK also / ˈ p æ p r ɪ k ə / PAP-rik-ə) [1] is a spice made from dried and ground red peppers. [2] It is traditionally made from Capsicum annuum varietals in the Longum group, including chili peppers.
A pickled cucumber – commonly known as a pickle in the United States and Canada and a gherkin (/ ˈ ɡ ɜːr k ɪ n / GUR-kin) in Britain, Ireland, South Africa, Australia, and New Zealand – is a usually small or miniature cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment.
Northern recipes often include cumin and/or pimentón (smoked sweet paprika). Traditionally, gazpacho was made by pounding the vegetables in a mortar with a pestle; this more laborious method is still sometimes used as it helps keep the gazpacho cool and avoids the foam and silky consistency of smoothie versions made in blenders or food processors.
Capsicum annuum, commonly known as paprika, chili pepper, red pepper, sweet pepper, jalapeño, cayenne, or bell pepper, [5] is a fruiting plant from the family Solanaceae (nightshades), within the genus Capsicum which is native to the northern regions of South America and to southwestern North America.
Standard English Notes Alkanet root (Hindi: Ratanjot) Amchoor: Raw unripe mango is sun-dried and then ground to fine powder. (Hindi: Amchoor आमचूर) Asafoetida: Intensely aromatic - flavor profile sometimes compared to that of truffles and garlic. Used as a tempering spice. (Hindi: Hing हिंग) Bay leaf, Indian bay leaf
The term paprykarz szczeciński is Polish.The word paprykarz refers to a spicy stew seasoned with paprika or powdered chili pepper.It derives from Hungarian paprikás, which denotes a dish of meat (beef, veal, pork or chicken) stewed with onions, paprika and sour cream, known outside of Hungary as a variant of goulash. [1]