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'spiced'), which is sometimes said to be a spicier version of baba ghanoush. Etymology The word bābā in Arabic is a term of endearment for 'father', while Ġannūj could be a personal name. [ 5 ]
Similar to baba ghanoush is another Levantine dish mutabbal (lit. 'spiced'), which also includes mashed cooked aubergines and tahini, and mixed with salt, pepper, olive oil, and anar seeds. Mutabbal is sometimes said to be a spicier version of baba ghanoush. In Armenia, the dish is known as mutabal.
This page is subject to the extended confirmed restriction related to the Arab-Israeli conflict. Tabbouleh Tabbouleh Course Salad Place of origin Lebanon and Syria Region or state Eastern Mediterranean Serving temperature Cold Main ingredients Parsley, tomato, bulgur, onion, olive oil, lemon juice, salt Variations Pomegranate seeds instead of tomato Cookbook: Tabbouleh Media: Tabbouleh ...
Tahini (/ t ə ˈ h iː n i, t ɑː-/) (Arabic: طحينة, lit. 'grounded', /-n ə /) or rashi (Arabic: راشي) is a Middle-Eastern condiment made from ground sesame. [3] Its more commonly eaten variety comes from hulled sesame, but unhulled seeds can also be used for preparing it. [4]
The reason is that Baba ghanoush is the common name used in many cultures, but the former is specific to one country. Netherzone 21:40, 23 July 2020 (UTC) I think baba ghanoush is the term more commonly used in English, but the Hebrew term salat ḥatzilim should be added if the articles are merged.
Kibbeh (/ ˈ k ɪ b i /, also kubba and other spellings; Arabic: كبة, romanized: kibba) is a popular dish in the Levant based on spiced lean ground meat and bulgur wheat. ...
Google's service for Indic languages was previously available as an online text editor, named Google Indic Transliteration. Other language transliteration capabilities were added (beyond just Indic languages) and it was renamed simply Google transliteration. Later on, because of its steady rise in popularity, it was released as Google ...
Falafel (/ f ə ˈ l ɑː f əl /; Arabic: فلافل, [fæˈlæːfɪl] ⓘ) is a deep-fried ball or patty-shaped fritter of Egyptian origin, featuring in Middle Eastern cuisine, particularly Levantine cuisines, and is made from broad beans, ground chickpeas, or both.