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Indian vegetable markets and grocery stores get their wholesale supplies from suppliers belonging to various regions/ethnicities from all over India and elsewhere, and the food suppliers/packagers mostly use sub-ethnic, region-specific item/ingredient names on the respective signs/labels used to identify specific vegetables, fruits, grains and ...
Depending on the capsaicin content in bell peppers and the amount of added chili peppers, it can be sweet (traditional), piquant (the most common), or very hot. Ajvar can be consumed as a bread spread or as a side dish. Ajvar has a few variations. One variation contains tomato and eggplant, and another green bell peppers and oregano.
Şiş, pronounced , is a Turkish word meaning "sword" or "skewer". [33] [34] According to tradition, the dish was invented by medieval soldiers who used their swords to grill meat over open-field fires. [35] [36] In Turkey, shish kebab does not normally contain vegetables, though they may be cooked on a separate skewer. [37]
Whether you eat your fruits and vegetables raw or cooked, always make sure to follow safety guidelines and wash your produce properly to help avoid foodborne illness. Show comments.
Raw unripe mango is sun-dried and then ground to fine powder. (Hindi: Amchoor आमचूर) Asafoetida: Intensely aromatic - flavor profile sometimes compared to that of truffles and garlic. Used as a tempering spice. (Hindi: Hing हिंग) Bay leaf, Indian bay leaf: Both Indian bay leaf and bay leaf are similar and called tej patta in ...
Ćufte, a Bosnian, Croatian and Serbian style of kofta, typically made from ground beef or ground lamb, and served with a side of cooked potatoes and a salad. İnegöl köfte, a Turkish style of kofta. Islama köfte, a steamed kofta from Turkey. Kibbeh, a Middle Eastern dish in which includes kofte, sometimes served raw. Analı kızlı, a ...
The bell pepper is called "パプリカ" (papurika) or "ピーマン" (pīman, from French piment pronounced with a silent 't') in Japan. [8] In Switzerland, the fruit is mostly called peperone, which is the Italian name of the fruit. In France, it is called poivron, with the same root as poivre (meaning "pepper") or piment.
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 ...