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Fasolada (Greek: φασολάδα) or fasoulada (Greek: φασουλάδα) is a Greek, Mediterranean, and Cypriot soup of dry white beans, olive oil, and vegetables. It is sometimes called the "national food of the Greeks". [1]
Other fresh meat dishes were only enjoyed occasionally, sometimes en masse as a feast such as a wedding. Now, as people are better off and meat is widely available, traditional meat dishes are enjoyed frequently. Afelia, when well prepared, is a saute of pork, red wine, and coriander seeds. Psito is large chunks of meat and potatoes cooked in ...
Tarhana (Turkish pronunciation:) is a dried food ingredient, based on a fermented mixture of grain and yogurt or fermented milk, found in Central Asian, Southeast European, and Middle Eastern cuisines. Dry tarhana has a texture of coarse, uneven crumbs, and it is usually made into a thick soup with water, stock, or milk. As it is both acidic ...
Fasolada – A Greek, Levantine, and Cypriot soup of dry white beans, olive oil, and vegetables, sometimes called the "national food of the Greeks". [15] Fazulnica or Fazulovica (dialectally also Fyzulnačka) – A Moravian and Slovak popular soup made from smoked meat broth, lard, onion, garlic, marjoram, brown beans, and peppers. Add cut ...
Garlicky Cabbage Soup. ... Cooking herbs in the pan with the steak releases their aroma, infusing it into the meat while creating a crispy garnish. After the steaks and herbs are pan-seared, the ...
Toyga soup – Turkish yogurt soup; Shakriya – Levantine stew with lamb or beef. [2] Yayla çorbası – Turkish yogurt soup; Okroshka – Russian soup sometimes based on kefir; Tarhana soup – Cypriot soup made of sun-dried dough of cracked wheat and yogurt (also found in other Southeast European and Asian countries). [3]
Mulukhiyah (Arabic: ملوخية, romanized: mulūkhiyyah), also known as mulukhiyya, molokhiyya, melokhiyya, or ewédú, is a type of jute plant and a dish made from the leaves of Corchorus olitorius, commonly known in English as jute, jute leaves, jute mallow, nalta jute, or tossa jute.
Souvla (Greek: σούβλα) is a popular dish from Cyprus. [1] It consists of large pieces of meat cooked on a long skewer over a charcoal barbecue. [2]It differs from the popular Greek dish souvlaki, in that meat cuts are much larger and slow cooked for a much longer period at a greater distance from the hot charcoal.