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The "pocket" pita originated in the Middle East. [5] [6] It is also known as Arab(ic) bread, Lebanese bread, or Syrian bread. [7] [8] [5] In Egyptian, Palestinian, Jordanian, Lebanese, and Syrian cuisine, almost every savory dish can be eaten in or on pita bread. It is one of the staple food items in the Lebanese cuisine.
Khubz is an everyday bread and is very similar to pita. It often takes the place of utensils; It is torn into bite-size pieces and used to scoop various dips such as hummus or ful. [ 8 ] Markook bread is a paper-thin unleavened bread and when unfolded it is almost transparent. [ 15 ]
Khobz (Arabic: خبز, bread), khobz el-dâr (Arabic: خبز الدار, also "khobz eddar", bread of the house), or matloua (Arabic: مطلوع) is a type of Maghrebi leavened bread made in a round and somewhat flat loaf. [1] It is often homemade, and typically prepared with white flour mixed with whole wheat or semolina flour.
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The first mention of the word in English cited in the Oxford English Dictionary was in 1936. [10] The English word is borrowed from Modern Greek πίτα (píta, "bread, cake, pie"), in turn from Byzantine Greek (attested in 1108), [10] possibly from Ancient Greek πίττα (pítta) or πίσσα (píssa), both "pitch/resin" for the gloss, [11] [12] or from πικτή (piktḗ, "fermented ...
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Common breads in the Maghreb are khobz and khaleej. Traditional dishes such as marqa and tajines ( stews ) are also regularly prepared. Breakfast consists of baked beans, bread, nuts, dried fruits, milk, yoghurt, and cheese with tea or coffee.
Also referred to as "rusks", it is prepared with whole wheat, chick pea, or barley flour, and is a common bread in Greece. Peg bread: Leavened, lobed loaf West Indies (especially Jamaica) A bread similar to a bread roll: Penia: Sweet bread Italy: Made from sugar, butter, eggs, anise seeds and lemons. Pita: Flatbread Near East Greece Cyprus ...