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Garlic bulbs and cloves for sale at the Or Tor Kor market in Bangkok A garlic bulb. Garlic is widely used around the world for its pungent flavor as a seasoning or condiment. The garlic plant's bulb is the most commonly used part of the plant. With the exception of the single clove types, garlic bulbs are normally divided into numerous fleshy ...
Matbucha (Arabic: مطبوخة; maṭbūkhah) is a North African [1] condiment or cooked salad consisting of cooked tomatoes and roasted bell peppers seasoned with garlic and chili pepper, and slow-cooked for a number of hours. [2]
Tulbaghia (wild garlic [2] or society garlic) is a genus of monocotyledonous herbaceous perennial bulbs native to Africa, [3] belonging to the amaryllis family. It is one of only two known genera in the society garlic tribe within the onion subfamily. [4] The genus was named for Ryk Tulbagh (1699–1771), one time governor of The Cape of Good ...
In the tale, a tiger and a bear (Ungnyeo) lived together in a cave and prayed to the divine king Hwanung to be made human. Hwanung heard their prayers and gave them 20 cloves of garlic, a bundle of mugwort and ordered them to stay out of the sunlight and eat only this food for 100 days.
The story takes place in a simple village household. The head of this family has two wives, and each wife has their own daughter. The older of the two is Bawang Putih, while the younger one is Bawang Merah. Bawang Merah and her mother are jealous of the attention the father gives Bawang Putih and her mother, who is also older than her co-wife.
Shakshouka (Arabic: شكشوكة, romanized: šakšūkah), also spelled shakshuka or chakchouka, is a Maghrebi [1] [2] [3] dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion, and garlic, commonly spiced with cumin, paprika and cayenne pepper. Shakshouka is a popular dish throughout North Africa and the Middle East. [4]
The sushi has a fishy origin story. Joseph Lamour. May 31, 2024 at 9:16 PM. For many Americans, a California roll is their first foray into the world of sushi.
Mulukhiyah is generally eaten cooked, not raw, and it is either eaten chopped and sautéed in oil, garlic and cilantro like in Syria or turned into a kind of soup or stew like in Egypt, typically bearing the same name as the vegetable in the local language. Traditionally, mulukhiyah is cooked with chicken or at least chicken stock for flavor ...