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Tahini (/ təˈhiːni, tɑː -/) or tahina (Arabic: طحينة, /- nə /) is a Middle-Eastern condiment made from ground sesame. [3] Its more commonly eaten variety comes from hulled sesame, but unhulled seeds can also be used for preparing it. [4] The latter variety has been described as slightly bitter, but more nutritious. [4]
Tarhana. Tarhana (/tar'hana/) is a dried food ingredient, based on a fermented mixture of grain and yogurt or fermented milk, found in Central Asian, Southeast European, and Middle Eastern cuisines. Dry tarhana has a texture of coarse, uneven crumbs, and it is usually made into a thick soup with water, stock, or milk.
Mansaf—lamb cooked in a sauce of fermented dried yogurt and served with rice or bulgur; Maqluba—an "upside-down" dish, made with fried vegetables, meat (chicken/lamb) and rice; Musakhan—large taboon bread topped with poached chicken and sumac, red onions and toasted pine nuts along with various spices including nutmeg, cardamon and cinnamon
Swapping out bottled Italian dressing for a homemade creamy, lemony tahini dressing meant that it wouldn't immediately be absorbed into the noodles. Tahini is a sesame paste, easily found in most ...
1/2 lb fresh spinach, tough ends removed. In the bowl of your food processor, place the garbanzo beans, spinach, parsley and garlic. Pulse 8-10 times until it is just broken down into a coarse ...
An Egyptian dish originally made in the 19th century, made of rice, macaroni and lentils mixed together, topped with a spiced tomato sauce, and garlic vinegar; garnished with chickpeas and crispy fried onions. A sprinkling of garlic juice, or garlic vinegar, and hot sauce are optional. It is a popular street food.
With the back of a fork or a potato masher, mash the roasted garlic. Bring the remaining cooking juices to a simmer over low heat. Add cream and whisk until smooth. If the sauce is too thick add ...
In Italy, pasta is a common substitute for beans or rice in shabbat stews [5] and is called "hamin macaron" when sampled in Iberia. [40] The rise of Chassidism in the late 18th century popularized black beans in Eastern Europe as the Bal Shem Tov's favorite bean [ 41 ] while Alsatian Cholent in France featured lima beans.
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