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Pita (Greek: πίτα, romanized:pita / ˈpɪtə / or US: / ˈpiːtə /) [ 2 ] or pitta (British English) is a family of yeast- leavened round flatbreads baked from wheat flour, common in the Mediterranean, Levant, and neighboring areas. It includes the widely known version with an interior pocket, also known as Arabic bread (Arabic: خبز ...
Maqluba —upside-down eggplant, rice, meat and cauliflower casserole. Qidra —rice and meat pieces cooked with cloves, garlic and cardamom. Rummaniyya —a mix of eggplant, pomegranate seeds, tahina, red peppers and garlic [3] Sumaghiyyeh —beef and chickpea stew flavored with sumac, tahina and red peppers. Zibdieh —a clay-pot dish of ...
Paratha (pronounced [pəˈɾɑːtʰɑː], also parantha/parontah) is a flatbread native to the Indian subcontinent, [ 1 ][ 4 ] with earliest reference mentioned in early medieval Sanskrit, India; [ 1 ] prevalent throughout the modern-day nations of India, Pakistan, Nepal, Bangladesh, Maldives, Afghanistan, Myanmar, [ 3 ] Malaysia, Singapore ...
Heat oil in a small heavy skillet over medium heat until it shimmers. Cook garlic, turning once, until pale golden, about 1 minute. Discard garlic and remove skillet from heat, then stir in ...
Whisk olive oil and red wine vinegar in large bowl. Season dressing with salt and pepper. Mix tomatoes, cucumber, bell pepper, red onion, radishes, and parsley into dressing.
Falafel (/ fəˈlɑːfəl /; Arabic: فلافل, [fæˈlæːfɪl] ⓘ) is a deep-fried ball or patty-shaped fritter of Egyptian origin, featuring in Middle Eastern cuisine, particularly Levantine cuisines, and is made from broad beans, ground chickpeas, or both. Falafel is often served in a flatbread such as pita, samoon, laffa, or taboon ...
A flatbread is bread made usually with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pita bread. Flatbreads range from below one millimeter to a few centimeters thick so that they can be easily eaten without being sliced.
Lebanese cuisine is the culinary traditions and practices originating from Lebanon. It includes an abundance of whole grains, fruits, vegetables, fresh fish and seafood. Poultry is eaten more often than red meat, and when red meat is eaten, it is usually lamb and goat meat.
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