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Fruits grown in Israel include avocados, bananas, apples, cherries, plums, lychees, nectarines, grapes, dates, strawberries, prickly pear (tzabbar), persimmon, loquat (shesek) and pomegranates, and are eaten on a regular basis. Israelis consume an average of nearly 160 kg (350 lb) of fruit per person a year.
Bánh giầy (often be mistaken as [1][2] bánh dầy, bánh dày or bánh giày) is a Vietnamese traditional cake. Bánh giầy is a white, flat, and round glutinous rice cake. They are wrapped in cut pieces of banana leaves. They are usually served with a type of Vietnamese sausage giò lụa. [3] Bánh giầy can be fried to a thin crispy ...
Bánh chưng (IPA: [ʔɓajŋ̟˧˦ t͡ɕɨŋ˧˧]) is a traditional Vietnamese food which is made from glutinous rice, mung beans, pork and other ingredients. [1] Its origin is told by the legend of Lang Liêu, a prince of the last king of the Sixth Hùng Dynasty, who became the successor thanks to his creation of bánh chưng and bánh giầy, which is always symbolizing, respectively, the ...
Merguez — a spicy sausage originating in North Africa, mainly eaten grilled in Israel. Moussaka — oven-baked layered ground-meat and eggplant casserole. Schnitzel — fried chicken breast with breadcrumb or spice-flavored flour coating. Shashlik — skewered and grilled cubes of meat. Skewered goose liver—flavored with spices.
Bún chả, a dish of grilled pork and noodle and herbs. Bún bò Huế, a spicy, lemongrass rice vermicelli noodle soup served with fresh herbs and vegetables. Vietnamese cuisine encompasses the foods and beverages originated from Vietnam. Meals feature a combination of five fundamental tastes (ngũ vị): sweet, salty, bitter, sour, and spicy.
People in the north of Vietnam tend to use nước mắm pha, as cooked by using the above recipes, but add broth made from pork loin and penaeid shrimp (tôm he).In the central section of the country, people like using a less dilute form of nước mắm pha that has the same proportions of fish sauce, lime, and sugar as the recipe above, but less water, and with fresh chili.
hủ tiếu. Khmer name. Khmer. គុយទាវ. Hủ tiếu or Hủ tíu is a Vietnamese [3][2] dish eaten in Vietnam as breakfast. It may be served either as a soup (hủ tiếu nước) or dry with no broth (hủ tiếu khô). Hủ tiếu became popular in the 1960s in Southern Vietnam, especially in Saigon. [4]
The Israelites usually ate meat from domesticated goats and sheep. Goat’s meat was the most common. Fat-tailed sheep were the predominant variety of sheep in ancient Israel, but, as sheep were valued more than goats, they were eaten less often. The fat of the tail was considered a delicacy. [63]