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Mahshi lift—a specialty of Hebron, turnips stuffed with rice, minced lamb meat and spices, cooked in tamarind sauce [2] Mandi or Ruz ma lahma—in the West Bank, made by cooking meat, rice and vegetables in a taboon, as in other Arab States; Mansaf—lamb cooked in a sauce of fermented dried yogurt and served with rice or bulgur
The chicken is then boiled to create the broth for the molokhia soup which, after preparation, is served as five separate components: The molokhia soup, Arabic flat bread, the chicken (stuffed with flavored rice), additional plain rice, and a small bowl with a mixture of lemon juice and sliced chilli. The soup is mixed with rice and lemon juice ...
Jwenih (or Jawaneh) are chicken wings cooked with coriander, garlic and lemon, served as mezze. [121] Riz bi-djaj is a dish of chicken and rice. [122] Shish taouk is grilled chicken skewers that utilize only white meat, marinated in olive oil, lemon, parsley, and sumac, served on a bed of rice with almonds and pine nuts. [123]
The stuffed mackerel is then either baked or preferably grilled long enough to brown the skin. [39] [40] Sardines (sardalya) may be stuffed with a filling of kashar cheese, tomato, onion, dill and parsley. [41] In Turkey, stuffed sardines may be served as a mezze platter at traditional taverns called meyhane. [42]
2 green onion, thinly sliced, divided; 1 tub (8-oz. tub) PHILADELPHIA 1/3 Less Fat than Cream Cheese; 1 can lump crab meat, drained; 1 / 2 cup KRAFT 2% milk shredded cheddar cheese; 1 small red ...
Iftar begins with soup, either made from lentils, vegetables or freekeh. Freekeh soup is made from cracked, green wheat cooked in chicken broth. There is a wide variety of meals served during iftar , ranging from small plates or bowls vegetable-based courses or saniyyehs (large plates or trays) of a particular meat.
Stuffed squash, courgette, marrow, mahshi, or zucchini is a dish common in Egypt, the Balkans and the Ottoman cuisine, a kind of dolma. It consists of various kinds of squash or zucchini stuffed with rice and sometimes meat and cooked on the stovetop or in the oven. The meat version is served hot, as a main course.
Garlic fried with coriander is added to molokhiya, a popular green soup made from finely chopped jute leaves, sometimes with chicken or rabbit. Fried onions can be also added to koshary . [ 28 ] The ingredients, in the okra and molokhiya dishes, are whipped and blended with a tool called the wīka , used in ancient times and today, in Egypt.