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Heat the oil in a 10-inch skillet over medium-high heat. Add the peppers, mushrooms, basil and garlic powder to the skillet and cook until the vegetables are tender-crisp.
1. Preheat the oven to 375°. In a large ovenproof skillet, toss the tomatoes with the olive oil and thyme and season with salt and pepper. Roast the tomatoes for about 25 minutes, until starting ...
Add shrimp; cook and stir 2 to 3 min. or until shrimp turn pink. Use slotted spoon to remove shrimp from skillet; cover to keep warm. Discard any drippings in skillet.
This generally includes using hot peppers, garlic and chard to flavor many of their meals. [8] Zibdieh is a clay pot dish that consists of shrimp baked in a stew of olive oil, garlic, hot peppers, and peeled tomatoes. [14] Crabs are cooked and then stuffed with a red hot pepper paste called shatta. [12] Sumaghiyyeh
Indonesian shrimp satay that uses large shrimps, shelled and cleaned and often with the tails off and lightly grilled. Some recipes call for a marinade of thick coconut milk with sambal (chili paste), powdered Laos (galangal root), ground kemiri (candlenut, one can substitute macadamia nuts in a pinch), minced shallots and pressed garlic ...
Djaj meshwi is grilled spiced chicken on bbq, marinated with a garlic lemon sauce. [119] Farrouj meshwi is grilled chicken, served with garlic sauce. [120] Jwenih (or Jawaneh) are chicken wings cooked with coriander, garlic and lemon, served as mezze. [121] Riz bi-djaj is a dish of chicken and rice. [122]
Fattoush (فتوش)—a salad of chopped cucumber, radish, tomato and other vegetables, with fried or toasted pita bread; Ful medames [1] (فول مدمس)—ground fava beans and olive oil also prepared in Syria as a salad with fava beans, chopped tomatoes, onion, parsley, lemon juice, olive oil, pepper and salt
Qidra—rice and meat pieces cooked with cloves, garlic and cardamom; Rummaniyya—a mix of eggplant, pomegranate seeds, tahina, red peppers and garlic [3] Sumaghiyyeh—beef and chickpea stew flavored with sumac, tahina and red peppers; Zibdieh—a clay-pot dish of shrimp baked in a stew of olive oil, garlic, hot peppers, and peeled tomatoes