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Common meats featured in Egyptian cuisine are pigeon, [6] chicken and duck. These are often boiled to make the broth for various stews and soups. Lamb and beef are the most common meats used for grilling. Grilled meats such as kofta (كفتة), kabab (كباب) and grilled cutlets are categorically referred to as mashwiyat (مشويات).
Max's Restaurant in Malolos, Bulacan. Max's Restaurant was first established in 1945, shortly after World War II, by Maximo Gimenez, a Stanford-educated teacher.Gimenez befriended the American occupation troops stationed in Quezon City, who regularly paid visits to Maximo's home for drinks; the troops later insisted that they pay for the food and beverages being served, prompting Maximo to ...
Kofta is a family of meatball or meatloaf dishes found in South Asian, Central Asian, Balkan, Middle Eastern, North African, and South Caucasian cuisines. In the simplest form, koftas consist of balls of minced meat —usually beef, chicken, pork, lamb or mutton, or a mixture—mixed with spices and sometimes other ingredients. [ 1 ]
1-1/2 pounds chicken breast, butterflied and pounded thin (about 1/4-inch thick) 1/2 cup all-purpose flour. 2 teaspoons Cajun seasoning, store-bought or see below for a homemade Cajun blend. 1 cup ...
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Stir the vegetable pasta blend, soup and water in the skillet and heat to a boil.
Nargesi Kebab, Nargesi Kofta or Narges Shami Kebab is an Afghan, Middle Eastern, Pakistani and Indian dish. It can be described as a kind of kebab or kofta with a chicken egg in the middle. It is named after the Narcissus flower because kebabs look like the flower's petals when they are cut.
Beef or chicken mixed with potatoes, onions, tomato sauce and bay leaves Patlıcan kebabı (aubergine kebab) A unique kebap meat marinated in spices and served with aubergines, hot pide bread and a yogurt sauce [44] Şiş kebabı: Prepared with fish, lamb or chicken meat on thin metal or reed rods, grilled [39] [44] Şiş tavuk
A Fistful of Lentils: Syrian-Jewish Recipes from Grandma Fritzie's Kitchen, Jennifer Felicia Abadi, Harvard Common Press The New Jewish Holiday Cookbook, Gloria Kaufer Greene, Crown, 1999 Sephardic Flavors: Jewish Cooking of the Mediterranean, Joyce Goldstein and Beatriz Da Costa, Chronicle Books, 2000