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Spas (Armenian: Սպաս) is a matzoon-based soup. [1] [2] It is a traditional dish in Armenia. [1] [2] Besides matzoon, the main ingredient are herbs, and hulled wheat berries (i.e. with husks removed). Flour, and an egg or egg yolk is included, to prevent the matzoon from curdling. [3]
Piti — Azerbaijani soup made with mutton and vegetables. Chorba — Types of soup usually made with lamb and beef, fried vegetables and herbs which is made in every country in Caucasus, especially in Dagestan and Azerbaijan. Spas (Սպաս) — Armenian soup made with matzoon. Tarhana (Թարխանա) — Soup made with matzoon and flour.
In this healthy cauliflower soup recipe, roasting the cauliflower first adds depth and prevents the florets from turning to mush. A little tomato sauce and coconut milk give the broth a rich ...
View Recipe. Cauliflower Rice Bowls with Grilled Asparagus & Chicken Sausage. ... View Recipe. Creamy Tomato Soup. Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist ...
Pilaf is a seasoned rice, bulgur, or shelled wheat dish often served with meats such as lamb or beef. Armenian recipes may combine vermicelli or orzo with rice cooked in stock seasoned with mint, parsley and allspice. [17] One traditional Armenian pilaf is made with the same noodle rice mixture cooked in stock with raisins, almonds and allspice ...
Brown, white or fried—you can't beat a loaded-with-toppings rice bowl. Skip to main content. Sign in. Mail. 24/7 Help. For premium support please call: 800-290-4726 more ...
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.
Venues serving vegetarian Buddhist cuisine (ahan che; Thai: อาหารเจ) can be found all over Thailand. Creole and Southern foods such as hush puppies, okra patties, rice and beans, or sauteed kale or collards, if not cooked with the traditional pork fat or meat stock.