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Lablabi is a thick soup made with chickpeas and garlic Location of Tunisia. Tunisian cuisine, the cuisine of Tunisia, consists of the cooking traditions, ingredients, recipes and techniques developed in Tunisia since antiquity.
At the end of the 19th century, Tamazight (or Berber) was apparently well established and spoken through the island. It was then possible to connect the dialect of Djerba to other Berber-speaking areas of Maghreb, and many orientalists like Adolphe de Calassanti Motilynski or René Basset (father of André Basset) were able to collect data, in particular tales and legends in vernacular.
A dark roux in development A white roux A roux-based sauce. Roux (/ r uː /) is a mixture of flour and fat cooked together and used to thicken sauces. [1] Roux is typically made from equal parts of flour and fat by weight. [2]
: Scientists have recently discovered a new primate species in Myanmar’s central forest. However, the Popa langur, named after nearby Mount Popa, is tragically already on the verge of extinction.
The Établissement de la Radio Tunisienne (RT, French for Establishment of the Tunisian Radio or simply Tunisian Radio; in Arabic: مؤسسة الإذاعة التونسية) is Tunisia's state-owned public radio broadcaster.
Leroux (mostly northwestern France [1]), LeRoux (American spelling), Le Roux (mostly Brittany, [2] as a translation of Breton Ar Rouz or Ar Ruz) or Roux (mostly southeastern France, [3] as a translation of Occitan Ros) is a surname of French origin meaning "red-haired" or "red-skinned" and may also come in certain cases (e.g. with the spelling Le Roux) from Breton Ar Roue meaning ″The King″.
The whey is heated at 80-90 °C to coagulate the proteins (albumins and globulins), the result is then drained in small traditional straw baskets, a clean fabric, or a perforated recipient made of plastic or metal.
Le moment des aveux est terminé. Le voisinage s’attroupe autour d’elle, formant un cercle sur ce monticule de détritus, près du quartier de Warakum. Tous regardent les hommes lui bander les yeux, lui attacher les bras, les jambes et le tronc, empiler du bois, l’asperger d’essence et la plaquer, tête la première, contre le bûcher.