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Bolani (Dari: بولانی), also called Periki (Pashto: پارکی) is a stuffed flat-bread from Afghanistan, [1] fried with a filling. [2] It has a thin crust and can be stuffed with a variety of ingredients, such as potatoes or leeks but also grated pumpkin, chives, red lentils or with minced meat.
The lentil (Vicia lens or Lens culinaris) is a legume; it is an annual plant grown for its lens-shaped edible seeds, also called lentils. It is about 40 cm (16 in) tall, and the seeds grow in pods, usually with two seeds in each. Lentil seeds are used around the world for culinary purposes.
Ashishim – Levantine [17] red lentil pancake dish of Ancient Israelite origin that was commonly eaten by Jews in antiquity. [18] Babaofan or Eight Treasure Glutinous Rice was first created for a banquet celebrating King Wu of Zhou's defeat of the last king of the Shang dynasty King Zhou of Shang in the Battle of Muye (c. 1123 BCE). [citation ...
In a large saucepan, heat 1 tablespoon of the coconut oil. Add the cumin, fennel and turmeric and cook over moderate heat, stirring constantly, until fragrant, about 1 minute.
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This page was last edited on 29 July 2018, at 23:47 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may ...
Luchi – deep-fried flatbread from Bengal similar to Puri but made with maida flour instead of atta. Manda roti (Rumali roti): Traditional Indian flatbread which thin like handkerchief and cooked on upturned pot. It was known as Mandaka in ancient India. [5] Naan – oven-baked leavened flatbread Keema naan – naan stuffed with minced meat
Lentil soup (شوربة عدس)—may be vegetarian or include meat, using brown, red, yellow or black lentils, with or without the husk; Makanek—Arabic sausage made from ground meat spiced with pine nuts, cumin, cloves, cinnamon and nutmeg and served with pomegranate molasses. Makdous (مكدوس)—stuffed oil-cured baby aubergines; Manakish