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The standard molokhia dish in the Levant is prepared by cooking a meat of some sort in a separate pot by boiling. Later garlic is cooked to a simmer, then water and chicken stock cubes are added to form a broth. After boiling, the cooked chicken or meat with the broth coriander and molokhia leaves are added and further cooked another 15 minutes.
Molokhiya, a traditional dish that dates back to Ancient Egypt, served with rice and chicken. An assortment of traditional Egyptian desserts Legumes, widely used in Egyptian cuisine, on display in Alexandria
Lebanese cuisine is the culinary traditions and practices originating from Lebanon. It includes an abundance of whole grains , fruits , vegetables , fresh fish and seafood . Poultry is eaten more often than red meat , and when red meat is eaten, it is usually lamb and goat meat .
Corchorus olitorius is an erect herbaceous plant, fairly branched and grows about 1.5 metres (5 ft) high.However, if grown for fibre production, it can reach heights up to 4 m (13 ft).
Egyptian cuisine has greatly influenced Sudanese cuisine during the occupation. As Egypt created dishes that sudanese eat as if it's their own such as falafel (tamiya), which is made of fava beans as in Egypt; ful medames, the national dish of Egypt; molokhia, a thick soup made from boiled leaves; kamounia, a meat liver stew eaten Egypt; and desserts such as umm ali and basbousa.
Fatteh (Arabic: فتّة meaning crushed or crumbs, also romanized as fette, fetté, fatta or fattah) [3] is an Egyptian and Levantine dish consisting of pieces of fresh, toasted, grilled, or fried flatbread covered with other ingredients that vary according to region.
During the siege of Jerusalem, when convoys of food could not reach the city, residents of Jerusalem went out to the fields to pick khubeza, a wild green which is high in iron and vitamins. [1]
An array of Lebanese cuisine. Lebanese cuisine is similar to those of many countries in the Eastern Mediterranean, such as Turkey, Greece, and Cyprus. The Lebanese national dishes are the kibbe, a meat pie made from finely minced lamb and burghul (cracked wheat), and the tabbouleh, a salad made from parsley, tomatoes, and burghul.