Search results
Results from the WOW.Com Content Network
Pilaf is a seasoned rice, bulgur, or shelled wheat dish often served with meats such as lamb or beef. Armenian recipes may combine vermicelli or orzo with rice cooked in stock seasoned with mint, parsley and allspice. [17] One traditional Armenian pilaf is made with the same noodle rice mixture cooked in stock with raisins, almonds and allspice ...
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.
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]
This simple recipe utilizes basic pantry staples such as long-grain white rice, canned black beans, onions, garlic, and a blend of dried spices like cumin and cayenne, all simmered in chicken stock.
Another soup, known as kibbeh hamda, consists of chicken stock with vegetables (usually leeks, celery, turnips and courgettes), lemon juice and garlic, with small kibbeh made with ground rice as dumplings. [16] In the Syrian Jewish diaspora this is popular both at Pesach and as the pre-fast meal on the day before Yom Kippur. [17]
In the rugged mountains of Germany’s Westphalia region, bakers steam loaves of dense rye for up to 24 hours, while a round of Armenian lavash made from wheat turns blistered and brown after 30 ...
To assemble the bowls, divide the rice among 4 bowls or plates. Top each bowl of rice with equal amounts of chicken, grilled peppers and zucchini. Add a large dollop of the avocados and then add ...
Ka'abur—Tunisian-Jewish potato patties made with chicken, bread, and spices; Kibbeh—dishes usually made by pounding bulgur wheat together with meat into a fine paste and forming it into balls with toasted pine nuts and spices; Ma'amoul—shortbread pastries filled with dates or nuts