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The main dish is typically a pancake-like bread called a canjeero or laxoox originating in Somalia [4] [5] and is eaten in different ways. It is often eaten along with honey and ghee, olive oil, or sesame oil, and washed down with a cup of tea. It may also be broken into small pieces with Somali ghee (subag) and sugar.
Halva (also halvah, halwa, halua, [1] and other spellings; Arabic: حلوى Bhojpuri:𑂯𑂪𑂳𑂄, Hindi: हलवा, Persian: حلوا, Urdu: حلوا) is a type of confectionery that is widely spread throughout the Middle East and North Africa, the Balkans, Central Asia, and South Asia. The name is used for a broad variety of recipes ...
Nutrition facts: 280 calories. 10 grams of fat. 23 grams of total sugar. 3 grams of protein. Oatmeal and oatmeal bars often appear on lists of the healthiest breakfasts.
The most famous include Thirunelveli halwa, sooji (or suji) halva , [20] aate ka halva , [21] moong dal ka halva (mung bean halva), [22] gajar halva (carrot), [23] dudhi halva, chana daal halwa (chickpeas), and Satyanarayan halwa (variation of suji halwa, with the addition of detectable traces of banana), and kaju halva (cashew nut).
Sel roti is a traditional Nepali homemade ring-shaped rice bread which is sweet to taste. Other foods have hybrid Tibetan and Indian influence. Chow mein is a Nepali favorite in modern times based on Chinese-style stir-fried noodles. It is one of the most beloved everyday staple lunches in Nepali households.
Sohan halwa (top shelf) and other traditional sweets. In Old Delhi, in 1790, a Ghantewala sweet shop established during the reign of Mughal Emperor Shah Alam II made sohan halwa. It was a popular attraction, [2] [3] but in 2015 it closed due to a lack of profitability. [4] This sweet was originally called sohan in Khariboli (Hindi).
Gajar ka halwa is a combination of nuts, milk, sugar, khoya and ghee with grated carrots. [11] [12] It is a light nutritious dessert with less fat (a minimum of 10.03% and an average of 12.19%) than many other typical sweets from the Indian subcontinent. [13]
Six recipes for bread baked in a tannur are included in Ibn Sayyar al-Warraq's 10th century Kitab al-Tabikh cookery book. As a result of the economic sanctions imposed on Iraq in the 1990s there was an increase in the making of bread in the traditional way in a tannur. [3]