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Malgoum – a dish of shawarma served inside chapati or paratha bread with cheese, french fries, and a variety of sauces; Fūl (Arabic: فول) – a stew of cooked fava beans served with olive oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juice, chili pepper and other vegetables, herbs, and spices
Shab-e-Barat and lanes of Old Dhaka get bustling with shops vending these soft, fluffy decorative pieces of bread, using traditional motifs such as fish and kalka. [16] Alongside the traditional decorative breads, colorful Bengali sweets such as Halua , Borfi , Sandesh , Pitha , Kheer er putli, Rasmalai , Nikuti, Naru, Moya as well as savoury ...
Sindhi Fish Curry. Pallo Machi: is a popular Sindhi delicacy, is Hilsha fish prepared with numerous cooking methods. It can be deep fried and garnished with local spices, can be cooked with onions and potatoes into a traditional fish meal or barbequed. The fish often has roe, which is called "aani" in Sindhi and is enjoyed as a delicacy.
pao (the most common bread, with a brioche-like texture), katre pao (a square loaf with pointed corners), undo (a soft bread with a real crust), kankonn (a round loaf with holes, shaped like a bagel but with a larger diameter; it keeps for a long time), and poie, a type of farmhouse bread with an airy crumb.
Fish is a staple in Bangladeshi cuisine, especially freshwater fish, which is a distinctive feature of the country's gastronomy. Major fish dishes include ilish ( hilsa ) , pabda ( butterfish ), rui ( rohu ), pangash ( pangas catfish ), chitol ( clown knifefish ), magur ( walking catfish ), bhetki ( barramundi ) and tilapia .
Bint al-sahn (sabayah) is a sweet honey cake or bread from Yemeni cuisine. [1] [3] It is prepared from a dough with white flour, eggs, and yeast, which is then served dipped in a honey and butter mixture. [1] Other common desserts include fresh fruit (mangoes, bananas, grapes, etc.), baklawa, basbousa, kunafah, zalābiya, halwa, rawani, [11 ...
Mahyawa (Arabic: مهياوه, romanized: Mahyaweh or Arabic: مشاوة, romanized: Meshaweh) is a famous dish widely consumed in Southern Iran, the southern regions of Fars Province and Hormozgan, [1]: 177 [2] [3] [4] as well the rest of the Gulf especially the GCC countries, [3] [2] [4] which has been introduced there by the it was brought by the migration of the Achums (known locally as ...
The fish used is a variety of trout belonging to the genus Schizothorax. [395] Phari Ta Haakh, smoked fish with collard greens. [396] The skin of the smoked fish is removed and it is fried until it turns reddish-brown. [395] The fish is added to collard greens and cooked until all the water is absorbed and oil floats on top. [395]