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The wheat used in Armenian harissa is typically shelled (pelted) wheat, though in Adana, harissa was made with կորկոտ (korkot; ground, par-boiled shelled wheat). Harissa can be made with lamb, beef, or chicken. [11] Harees was only made by the wealthy during Ramadan and Eid, for the duration of a three- to seven-day wedding. It was ...
Sweet couscous made with cinnamon, sugar, and sometimes studded with prunes, raisins and almonds. [1] It is served with cream. [3] Sellou: Dessert Roasted flour mixed with butter or olive oil, sugar or honey, cinnamon, almonds (or sometimes peanuts), and other ingredients [1] Sfenj: Dessert A doughnut sprinkled with sugar or soaked in honey ...
This dish blends the flavors of the Greek spinach pie, spanakopita, into the hand-held comfort and convenience of a grilled cheese sandwich. Chopped roasted cauliflower brings a healthy, veggie ...
Two popular Algerian sauces are harissa and dersa. Harissa is a spicy chili paste that is made from dried chili peppers, garlic, olive oil, and various spices such as caraway and coriander. It is often used as a condiment to add heat and flavor to stews, soups, and grilled meats. Harissa can also be used as a marinade for meat or seafood.
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My favorite recipes include French onion brisket, slow cooker turkey breast with orange and herbs and whole roasted chipotle chicken. ... greens, couscous or mashed potatoes. Get the recipe. 19 ...
Couscous with vegetables, meat, and tfaya, a confection of caramelized onions, raisins, sugar, butter, and cinnamon. The main Moroccan dish people are most familiar with is couscous; [18] lamb is the most commonly eaten meat in Morocco, usually eaten in a tagine with a wide selection of vegetables. Chicken is also very commonly used in tagines ...
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