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Rice with lamb, cooked in meat broth with pistachios, cinnamon, etc. [19] Bulgur pilavı: A cereal food generally made of durum wheat. Most of the time, tomato, green pepper and minced meat are mixed with bulgur. The Turkish name (bulgur pilavı) indicates that this is a kind of rice but it is, in fact, wheat. Perde pilavı
Sarma (from Turkish sarmak 'wrapping') is a traditional food in Ottoman cuisine – nowadays, Turkish, Greek, Levantine, Arabic, Armenian, etc. – made of vegetable leaves rolled around a filling of minced meat, grains such as rice, or both.
Two soups were served each day, rice soup in the mornings, and wheat soup in the evenings, similar to the Jerusalem kitchens, but with meat and fresh parsley. The Friday menu was lamb with rice, zerde, and zırbaç (a dessert puddings with dried fruits and nuts). The highest ranking guests ate lamb and rice every day.
This is an accepted version of this page This is the latest accepted revision, reviewed on 5 January 2025. Culinary tradition Food in Israel including falafel, hummus, and salad Middle Eastern cuisine or West Asian cuisine includes a number of cuisines from the Middle East. Common ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint, rice and ...
Stuffed mussels (Armenian: Լցոնած միդիա, or Միդիա տոլմա; Turkish: Midye dolma [1]), or midye, is a generic name for plump orange mussels that contain herbed and spiced rice. Midye dolma is a popular and common street food snack in the coastal cities of Turkey and in Armenia. [2] [3] [4]
Kumis is a dairy product similar to kefir, but is produced from a liquid starter culture, in contrast to the solid kefir "grains". Because mare's milk contains more sugars than cow's or goat's milk, when fermented, kumis has a higher, though still mild, alcohol content compared to kefir.
Mirin is a rice wine used as a seasoning or consumed as a beverage in Japanese cuisine. ... also called "new mirin," is similar to the taste of hon mirin but contains less than 1% of alcohol. What ...
Shawarma (/ ʃ ə ˈ w ɑːr m ə /; Arabic: شاورما) is a Middle Eastern dish that originated in the Levantine region during the Ottoman Empire, [1] [3] [4] [5] consisting of meat that is cut into thin slices, stacked in an inverted cone, and roasted on a slow-turning vertical spit.