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Maamoul at Vienna Naschmarkt. Ma'amoul (Arabic: معمول maʿmūl [mæʕˈmuːl]) is a filled butter cookie made with semolina flour. It is popular throughout the Arab world. The filling can be made with dried fruits like figs, dates, or nuts such as pistachios or walnuts, and occasionally almonds. [1
Date-filled kahk are believed to be the origin of maamoul, a similar Eid biscuit eaten in the Levant. [3] This dish also popular in Indonesia and called as kue kaak as result of acculturation between Arabs and Indonesian. Usually served during Mawlid or Eid ul-Fitr. [4] Kaak is an important part of Egyptian and Sudanese culture.
Boyoz pastry, a regional specialty of İzmir, Turkey introduced to Ottoman cuisine by the Sephardim [1]. Sephardic Jewish cuisine, belonging to the Sephardic Jews—descendants of the Jewish population of the Iberian Peninsula until their expulsion in 1492—encompassing traditional dishes developed as they resettled in the Ottoman Empire, North Africa, and the Mediterranean, including Jewish ...
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Called the "Original Shrimp Cocktail" on the menu, it is a favorite of both locals and tourists. [31] The original Shrimp Cocktail consists of a regular-sized sundae glass filled with small salad shrimp and topped with a dollop of cocktail sauce. In 1991, the price was raised from 50¢ to 99¢ and in 2008 to $1.99. [31]
Basbousa bil ashta: a Levantine variation of basbousa filled with milk cream in the middle. Vegan Basbousa: Basbusa is also available in vegan form using apple sauce to bind the base mix together instead of dairy and eggs. Basbousa eem Tapuzim: Israeli variation from the coastal region, it is flavored with orange juice.
Ebi katsu is breaded and deep-fried surimi (paste) of shrimp meat. [16] It differs from ebi furai, which is a whole prawn. Shrimp kakiage is a kind of tempura, airy, bulky and crunchy, made from a batch of chopped prawns or small whole shrimps, such as sakura shrimp. [17]
Bobó de camarão, sometimes referred to as shrimp bobó in English, is a chowder-like Brazilian dish of shrimp in a purée of manioc meal with coconut milk, herbs, ginger, red palm oil, and other ingredients.