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Ka'abur—Tunisian-Jewish potato patties made with chicken, bread, and spices; Kibbeh—dishes usually made by pounding bulgur wheat together with meat into a fine paste and forming it into balls with toasted pine nuts and spices; Ma'amoul—shortbread pastries filled with dates or nuts
Usually served with chicken and wara' aynab (also called dawali). Malfuf (ملفوف) Rice and minced meat rolled in cabbage leaves. Mansaf (المنسف) The national dish of Jordan and their most distinctive food. Mansaf is a traditional dish made of lamb cooked in a sauce of fermented dried yogurt called jameed and served with rice or bulgur.
A Syrian soup known as kubbi kishk consists of kubbi "torpedoes" or "footballs" in a yogurt (kishk) and butter broth with stewed cabbage leaves. Another soup, known as kibbeh hamda , consists of chicken stock with vegetables (usually leeks, celery, turnips and courgettes), lemon juice and garlic, with small kibbeh made with ground rice as ...
In a large bowl, cover the bulgur with the hot water. Cover the bowl with a plate and let stand until the water has been absorbed and the bulgur is tender, about 20 minutes. 2.
Cookbook author, novelist and TV host Ali Rosen is stopping by the TODAY kitchen to share some of her go-to quick and easy dinner recipes from her new cookbook, "15 Minute Meals: Truly Quick ...
Harees is a traditional Emirati dish made from wheat, meat (usually chicken or lamb), and a pinch of salt. The wheat is soaked overnight, then cooked with meat until it reaches a smooth, porridge-like consistency. This hearty dish is particularly popular during Ramadan and festive occasions. It is often garnished with ghee for added flavor.
Get Crockin' The slow cooker, or Crock-Pot, is too often relegated to the back of a kitchen cabinet for most of the year, making a brief appearance for a few winter soups and chilis.Get the most ...
Pilaf (US: / ˈ p iː l ɑː f /), pilav or pilau (UK: / ˈ p iː l aʊ, p iː ˈ l aʊ /) is a rice dish, usually sautéed, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices and other ingredients such as vegetables or meat, [1] [note 1] [2] [note 2] and employing some technique of cooking grains that does not make them adhere to each other.