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Iraqi cuisine is a Middle Eastern cuisine that has its origins in the ancient Near East culture of the fertile crescent. [1] [2] [3] Tablets found in ancient ruins in Iraq show recipes prepared in the temples during religious festivals—the first cookbooks in the world. [3] [4] Ancient Iraq's cultural sophistication extended to the culinary ...
Any dark bitter greens can be used, such as kale, mustard greens, or turnip greens, although none of those are part of the original recipe. [ 3 ] This mixture is cooked with kidney beans , yellow or red onions , black lime (pierced dried limou-Amani Persian lime ), and turmeric -seasoned lamb or beef.
India: Iraqi Biradri from the native places in eastern U.P. are settled in many cities among others,Ethnic communities in Kanpur, and Ethnic communities in Kolkata are mentioned. People of the aforementioned community from Lar, Uttar Pradesh in Deoria district, a known historic center of the community, carry the surname, Lari.
Iraqi-Jewish cuisine, kubbeh matfuniya. Mizrahi Jewish cuisine is an assortment of cooking traditions that developed among the Mizrahi Jewish communities of the Middle East, North Africa and Central Asia. Influenced by the diverse local culinary practices of countries such as Morocco, Libya, Egypt, Iraq, Iran, Yemen, and Syria, Mizrahi cuisine ...
They speak both Urdu and Bhojpuri. The Gaddi of Bihar are largely relying on the selling of milk, and are a semi-urban community. A small number of the community have become businessmen and traders. The Gaddi have their own clan association, the Bihar Gaddi Anjuman. Some sources say Muslim Gaddi were Rajputs in origin that converted to Islam ...
A small jar of homemade Gulf-style baharat. Bahārāt (Arabic: بَهَارَات; 'spices') is a spice mixture or blend used in Middle Eastern cuisines.The mixture of finely ground spices is often used to season lamb and mutton, fish, chicken, beef, anise, and soups, and may also be used as a condiment.
The grapes, which are harvested in late September and early October, are crushed and put in barrels together with the juice (in Arabic el romeli) and left to ferment for three weeks. Occasionally the whole mix is stirred to release the CO 2. Both pot stills and column stills are used. [2] Stills are usually made of stainless steel or copper.