Search results
Results From The WOW.Com Content Network
Crisp pita chips, briny bits of feta, mildly spicy peperoncini, and a sprinkling of fresh herbs mingle with juicy tomatoes, crunchy cucumbers, and kalamata olives for a fresh and flavorful crowd ...
Stuffed vegetable dishes have been a part of West Asian Cuisine [3] for centuries. [4] [better source needed] Recipes for stuffed eggplant have been found in Medieval Arabic cookbooks and, in Ancient Greek cuisine, fig leaves stuffed with sweetened cheese were called thrion. [5] The word dolma, of Turkish origin, means "something stuffed" or ...
Mulukhiyah (Arabic: ملوخية, romanized: mulūkhiyyah), also known as mulukhiyya, molokhiyya, melokhiyya, or ewédú, is a type of jute plant and a dish made from the leaves of Corchorus olitorius, commonly known in English as jute, jute leaves, jute mallow, nalta jute, or tossa jute.
Egyptian cuisine shares similarities with food of the Eastern Mediterranean region, such as rice-stuffed vegetables, grape leaves, shawerma, kebab and kofta, with some variation and differences in preparation. Some consider koshary, a mixture of rice, lentils, and macaroni, to be the national dish. Ful medames is also one of the most popular ...
Tips for Making Lebanese Desserts. Use natural sweeteners.Instead of processed sugar, choose sweeteners like honey, date syrup, or even whole dates.
Tabbouleh—vegetarian salad made mostly of finely chopped parsley, with tomatoes, mint, onion, bulgur, and seasoned with olive oil, lemon juice, salt and sweet pepper Tagine —a slow-cooked savory stew, typically made with sliced meat, poultry or fish together with vegetables or fruit
Malfouf salad: Levant Is made of cabbage, lemon juice, olive oil, garlic, salt and much fresh or dried mint. [6] [7] [8] Mechouia salad: Tunisia Tunisian salad of grilled vegetables: tomatoes, peppers, onions and garlic Qrymutah: Central Syria Bulgur, onion, parsley, cucumber, lemon juice, olive oil. Served with grape leaves. Raheb: Levant
Lebanese mulukhiyah stew with chicken served with rice, vinegar, onions and toasted pita bread. Bamieh bi-zeit (okra and tomato stew) is one of the most popular stews. [60] Traditionally, it is served with rice and a basic salad dressed with lemon juice and olive oil, with fresh warm bread. [61]