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Shawarma-Roasted Chicken Over Turmeric Rice by Kwame Onwuachi Working in NYC as a line cook was hard for many reasons, but food from the halal cart was always a light at the end of the tunnel ...
Being derived from shawarma, it is also similar to the Turkish döner kebab and the Greek gyros. Tahri: India (Awadhi cuisine) Basmati rice and potatoes, flavored with turmeric and other spices; a type of vegetarian biryani [309] [310] Tahu gejrot: Indonesia A spicy tofu dish food from Cirebon, a port town in West Java, Indonesia.
Shawarma (/ ʃ ə ˈ w ɑːr m ə /; Arabic: شاورما) is a Middle Eastern dish that originated in the Levantine region during the Ottoman Empire, [1] [3] [4] [5] consisting of meat that is cut into thin slices, stacked in an inverted cone, and roasted on a slow-turning vertical spit.
This is an accepted version of this page This is the latest accepted revision, reviewed on 5 January 2025. Culinary tradition Food in Israel including falafel, hummus, and salad Middle Eastern cuisine or West Asian cuisine includes a number of cuisines from the Middle East. Common ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint, rice and ...
[96] [97] Styles of this dish include shawarma lahmeh, grilled meat with parsley, onion and tarator, and shawarma djeij which is grilled poultry with toum and lettuce. [98] Sambousek (also called samboosak, or sambousak bi-lahm) is a small stuffed pastry often filled with meat and served as an appetizer (mezze). Though usually filled with ...
Rozz be laban (رز بلبن) is a rice pudding made with short grain white rice, full-cream milk, sugar, and vanilla. It can be served dusted with cinnamon, nuts and ice cream. Umm Ali or Om Ali (ام على), is a type of bread pudding served hot made puff pastry or rice, milk, coconut, and raisins. [34] [35] Other desserts include:
From the mythical Mahabharata to the Iranian invasion of Kashmir (which was a part of Gandhara) by Darius in 516 BC, [15] to the Mauryans who established Srinagara to the Kushan Empire to the invasion of Kashmir by Timur in 1398, [16] [17] the culture and cuisine of Kashmiris are linked to South Asia, Persian and Central Asian [18] cuisines mixed with local innovations and availabilities of ...
Sfiha, a flatbread with a minced meat topping, often lamb Shawarma in Lebanon, 1950 Maqluba, a rice and eggplant or cauliflower casserole, often with lamb Musakhan, a Palestinian dish—chicken with onions, spices and pine nuts on taboon bread Mujaddara A typical popular traditional Levantine meal