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Khao poon is often described as Lao royal vermicelli coconut curry soup due to its bright red and golden colors representing the colors of the Lao royal family. The traditional recipes for different types of khao poon served to Laotian royals can be found in a collection of hand written recipes from Phia Sing (1898-1967), the king's personal ...
Kabab shamshiri (کباب شمشیری, lit. ' Sword-like kebab ') Consists of kabab barg on one end of skewer and kabab koobideh on the other Kabab soltani (کباب سلطانی, lit. ' royal kebab ') A meal that consists of a combination of jujeh kabab and kabab barg, prepared in different skewers but served together
The pepper-water is, of course, eaten with a large quantity of boiled rice, and is a meal in itself. The English, taking their ideas from this simple composition, added other condiments, with chicken, mutton, &c., thickened the liquid with flour and butter, and by degrees succeeded in concocting a soupe grasse of a decidedly acceptable kind. [5 ...
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Rub the curry mixture all over the chicken, into the slits and under the skin; season with salt and pepper. 3. Grill the chicken skin side down over moderate heat until the skin is browned and ...
Analı kızlı, a Turkish soup. Kofte Chawal, an Indian subcontinental dish that has meat or vegetable balls in a curry sauce and is served with rice. There are many variations using different ingredients for the balls, such as kofta curries made with paneer, bottle gourd, chicken or mutton. [17]
Kabāb-e Barg (Persian: کباب برگ, Kabāb-e Barg; literally "Leaf Kebab") is a Persian style barbecued and marinated lamb, chicken or beef kabab dish. [1] The main ingredients of Kabab-e Barg are beef tenderloin , lamb sirloin, or less commonly chicken breast, along with onions and olive oil.