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Tunisian cuisine, the cuisine of Tunisia, consists of the cooking traditions, ingredients, recipes and techniques developed in Tunisia since antiquity. It is mainly a blend of Arab , Mediterranean , Punic , and Berber cuisine . [ 1 ]
Associated cuisine Tunisian Ummak huriyya salad ( Arabic : امك حورية ) is a salad made up of carrots , onions , garlic , salt , spices , harissa , olive oil , lemon juice and then decorated with parsley , olives and eggs .
Lablabi or lablebi (لبلابي) is a traditional Tunisian dish based on chickpeas in a thin garlic- and cumin-flavored broth, served over small pieces of stale crusty bread [1].
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Mechouia salad (Tunisian Arabic: سلاطة مشوية, romanized: slata meshwiya, "grilled salad") is a Tunisian salad.A very popular first course dish from Tunisia, a country in North Africa that appreciates spiciness, it is especially consumed in the summer, and is a grilled vegetable, tomatoes, peppers, onions and garlic salad, that may also contain eggplant.
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Mulukhiyah (Arabic: ملوخية, romanized: mulūkhiyyah), also known as mulukhiyya, molokhiyya, melokhiyya, or ewédú, is a type of jute plant and a dish made from the leaves of Corchorus olitorius, commonly known in English as jute, jute leaves, jute mallow, nalta jute, or tossa jute.
The name of the condiment comes from the Arabic verb harasa (Arabic: هرس) meaning "to crush" or "mash", hrous means literally "what is mashed".. The two types of Tunisian hrous differ from the Tunisian harissa, because harissa is prepared using dry peppers (instead of fresh ones) and some spices but never includes onions (unlike the hrous from Gabes).