Search results
Results from the WOW.Com Content Network
Makanek (Arabic: مَقَانِق or Arabic: مُقَانِق), also known as Nakanik (Arabic: نَقَانِق), is a type of Arabic sausage. It is made from a combination of spiced ground meat (traditionally lamb and beef) filled into a sheep casing. [1] The casing is then fried to create a crispy sausage.
How to Make a Grilled Cheese With Toum Start by spreading a thin layer of toum on one side of two slices of bread—this will give the sandwich a bold, garlicky kick. Then, layer your favorite cheese.
[8] Knafeh Nabulseyeh is a popular version of knafeh originated in the Palestinian city of Nablus, [5] [9] hence the name Nabulseyeh (also spelled as Nabilsiyeh). [5] Nablus is still renowned in for its knafeh, which "is filled with the city’s trademark firm, white, salty nabulsi cheese" and covered with sweet syrup. [8] [26]
Arabic products made of similar dough are called knafeh. [2] While the word kadayif comes from Arabic qatayef linguistically, there is little overlap between the actual Arabic qatayef and Turkish kadayif desserts. [2] Kadayif as a generic name for a group of pastry desserts can be found in the cookbook Melceü't-Tabbâhîn (1844). [3]
Makanek—Arabic sausage made from ground meat spiced with pine nuts, cumin, cloves, cinnamon and nutmeg and served with pomegranate molasses. Makdous (مكدوس)—stuffed oil-cured baby aubergines; Manakish. Manakish (مناقيش)—a pizza-like flatbread garnished with minced meat, thyme or za'atar, commonly eaten for breakfast or dinner
The candy bar is inspired by knafeh: a Middle Eastern dessert made with kataifi (a shredded phyllo pastry), attar (a sweet, sugary syrup) and then layers of cheese, pistachio, cream or other fillings.
In this style of sausage, after stuffing into 70 mm (2.8 in) to 76 mm (3.0 in) hog buns or fiberous casings, the sausage is submerged in 70 °C (158 °F) water for 2 to 2 + 1 ⁄ 2 hours until the internal temperature reaches 67 °C (153 °F). At this point the sausage should be chilled in ice water, then cold smoked at a temperature of 46 to ...
Popular desserts include baklava, knafeh, halva and qatayef (a dish made specially for Ramadan), in addition to seasonal fruits such as watermelons, figs and cactus pear which are served in summer. [12] Turkish coffee and tea flavored with mint or sage are almost ubiquitous in Jordan. Arabic coffee is also usually served on more formal ...