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A purée (or mash) is cooked food, usually vegetables, fruits or legumes, that has been ground, pressed, blended or sieved to the consistency of a creamy paste or liquid. [1] Purées of specific foods are often known by specific names, e.g., apple sauce or hummus. The term is of French origin, where it meant in Old French (13th century ...
Falafel [4] (فلافل)—spiced mashed chickpeas formed into balls or fritters and deep fried, usually eaten with or in pita bread with hummus; Fattoush is a Levantine pita bread salad that includes mixed greens and other vegetables. [5] Fattoush (فتوش)—a salad of chopped cucumber, radish, tomato and other vegetables, with fried or ...
One of the cornerstones of Jordanian food. For breakfast, Jordanians dip flatbread into the olive oil, then into the za'atar. Pickled vegetables (خضروات مخللة) Jordanians enjoy pickled anything—carrots, radishes, cucumbers, cauliflower, and whatever other pickle-worthy vegetables might be around.
At its core, "it's characterized by fruit and vegetable intake, whole grains, healthy fats, nuts and seeds, legumes, fish and seafood, dairy, herbs and spices with minimal red meat consumption ...
1. In a food processor, combine the chickpeas with the liquid, garlic, lemon juice and tahini and puree to a chunky paste. Scrape down the side of the bowl.
Ingredients For the base: 2 cups broccoli floret 1 medium zucchini sliced 3-4 Tbsp olive oil 1/2 cup cooked quinoa 1 cup vegetable broth 2 cups chopped Swiss chard leaves Kosher salt and freshly ...
Hummus [13] – a spread of Middle Eastern origin made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic; standard garnish in the Middle East includes olive oil, a few whole chickpeas, parsley, and paprika.
We go through a lot of nuts in my house. My husband adds walnuts, almonds and pecans to his oatmeal and chia pudding, plus we snack on pistachios, cashews and mixed nuts. I always get them at ...