Capuns is a traditional food from the canton of Graubnden in Switzerland, predominantly made in the eastern part. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and A traditional Egyptian staple, mixing pasta, rice and brown lentils, and topped with a zesty tomato sauce, garlic vinegar and garnished with chickpeas and crispy fried onions.It is often served with sprinklings of garlic juice; garlic vinegar and hot sauce are optional. To prepare, qatayef batter is poured onto a skillet to cook. Fattoush (Arabic: ; also fattush, fatush, fattoosh, and fattouche) is a Levantine salad made from toasted or fried pieces of khubz (Arabic flat bread) combined with mixed greens and other vegetables, such as radishes and tomatoes. Ful medames is traditionally made in and served out of Spread evenly leaving about half inch all around. To prepare, qatayef batter is poured onto a skillet to cook. Tamales can be filled with meats, cheeses, fruits, vegetables, herbs, chilies, or any preparation according to taste, and both the filling and the Pour the Ashta (milk pudding) mixture. Recipe for the Ashta is in the recipe card at the end of the post. Name and origin. Fattoush is The English word "pierogi" comes from Polish pierogi [prgi], which is the plural form of pierg, a generic term for filled dumplings.It derives from Old East Slavic (pir) and further from Proto-Slavic *pir, "feast". Spread evenly leaving about half inch all around. The word mo () itself means food related to flour. They are made from Sptzle dough with pieces of dried meat, such as air-dried beef (Bndner Fleisch) and/or Salsiz, and rolled in a chard leaf. Coarse bulgur is used to make pottages, while the medium and fine grains are used for breakfast cereals, salads such as ksr, pilavs, breads, and in dessert puddings such as kheer. Momo is the colloquial form of the Tibetan word "mog mog". Kroppkaka (plural "kroppkakor") is a traditional Swedish boiled potato-dumplings, most commonly filled with onions and meat . Variants are also found in Turkey, Greece, and the Balkans. The recipe on how to prepare it is mentioned in the 14th century Arabic book Kanz al-Fawa'id fi Tanwi' al-Mawa'id. Add the remaining shredded knafeh , spread it evenly and press lightly with your finger tips. Middle East, Caucasus, Africa. Fattoush (Arabic: ; also fattush, fatush, fattoosh, and fattouche) is a Levantine salad made from toasted or fried pieces of khubz (Arabic flat bread) combined with mixed greens and other vegetables, such as radishes and tomatoes. The dumpling is then shaped by either folding the wrapper over into a triangle, by creating a four-pointed star, by gathering it up into a flower or purse shape, or by Mansaf (Arabic: ) is a traditional Jordanian dish made of lamb cooked in a sauce of fermented dried yogurt and served with rice or bulgur.. Pre-made versions of duqqa can be bought in the spice markets of Cairo, Variants are also found in Turkey, Greece, and the Balkans. Mansaf (Arabic: ) is a traditional Jordanian dish made of lamb cooked in a sauce of fermented dried yogurt and served with rice or bulgur.. 19. Potatoes, wheat flour, onion, salt and minced meat/pork are common ingredients in kroppkaka. Capuns is a traditional food from the canton of Graubnden in Switzerland, predominantly made in the eastern part. The filling is made with a combination of cream cheese, crab meat or imitation crab meat, scallions or onion, garlic, and other flavorings. Qatayef (or katayef) refers to a popular Arabic dessert commonly served during Ramadan. They are made by folding dough These cuisines are centuries old and reflect the culture of trading in baharat (), herbs, and foods.The regions have many similarities, but also unique traditions. If you are using the sweet cheese, then grate it and spread it evenly on top of the pudding. The fillings can be both sweet or savory. Baba ghanoush (UK: / b b n u /, US: /- n u ,- n u /; Arabic: , romanized: bb annj), also spelled baba ganoush or baba ghanouj, is a Levantine appetizer consisting of finely chopped roasted eggplant, olive oil, lemon juice, various seasonings, and tahini. Containing rice, lentils, and meat, it was served this way during celebrations. Fukharit 'adaslentil flavored with red peppers, dill, garlic and cumin; Maqlubaupside-down eggplant, rice, meat and cauliflower casserole; Qidrarice and meat pieces cooked with cloves, garlic and cardamom; Rummaniyyaa mix of eggplant, pomegranate seeds, tahina, red peppers and garlic; Sumaghiyyehbeef and chickpea stew flavored with sumac, tahina and red peppers The filling has savory ingredients, most often minced meat, fish or cheese, and is served as an entre, main course, or side dish.. Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), often wrapped around a filling. This is a list of cheeses by place of origin.Cheese is a milk-based food that is produced in wide-ranging flavors, textures, and forms.Hundreds of types of cheese from various countries are produced. The dumpling is then shaped by either folding the wrapper over into a triangle, by creating a four-pointed star, by gathering it up into a flower or purse shape, or by An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Spanish, other Southern European, Latin American, and Iberian-influenced cultures around the world.The name comes from the Spanish empanar (to bread, i.e., to coat with bread), and translates as 'breaded', that is, wrapped or coated in bread. Without meat, it was a medieval Arab dish commonly consumed Recipe for the Ashta is in the recipe card at the end of the post. A small amount of the filling is wrapped in each wonton wrapper. A tamale, in Spanish tamal, is a traditional Mesoamerican dish made of masa, a dough made from nixtamalized corn, which is steamed in a corn husk or banana leaf. Qatayef (or katayef) refers to a popular Arabic dessert commonly served during Ramadan. These cuisines are centuries old and reflect the culture of trading in baharat (), herbs, and foods.The regions have many similarities, but also unique traditions. They are boiled in a gravy of bouillon, milk and water and served covered with grated cheese. Bulgur does not require cooking, although it can be included in cooked dishes; soaking in water is all that is needed. Mujaddara is the Arabic word for "pockmarked"; the lentils among the rice resemble pockmarks. A rissole (from Latin russeolus, meaning reddish, via French in which "rissoler" means "to redden") is a small patty enclosed in pastry, or rolled in breadcrumbs, usually baked or deep fried. Bulgur does not require cooking, although it can be included in cooked dishes; soaking in water is all that is needed. The filling is made with a combination of cream cheese, crab meat or imitation crab meat, scallions or onion, garlic, and other flavorings. In Levantine cuisine, kibbeh is usually made by pounding bulgur wheat together with meat into a fine paste and forming it into balls with toasted pine nuts and spices. The wrapping can either be discarded prior to eating or used as a plate. As can be seen in dishes from Shaanxi cuisine like roujiamo and paomo. Frequently the eggplant is baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste. In Levantine cuisine, kibbeh is usually made by pounding bulgur wheat together with meat into a fine paste and forming it into balls with toasted pine nuts and spices. It is a popular dish eaten throughout the Levant.It is considered the national dish of Jordan, and can also be found in Kuwait, Saudi Arabia and Syria. Momo is the colloquial form of the Tibetan word "mog mog". Qatayef. Without meat, it was a medieval Arab dish commonly consumed Momo is the colloquial form of the Tibetan word "mog mog". Kebab (Arabic: , kabb, ; Turkish: kebap, ) or kabob (North American) is a type of cooked meat dish that originates from cuisines of the Middle East.Many variants of the category are popular around the world, including the skewered shish kebab and the doner kebab with bread.. Kebabs consist of cut up or ground meat, sometimes with vegetables and various other Kroppkaka (plural "kroppkakor") is a traditional Swedish boiled potato-dumplings, most commonly filled with onions and meat . It is popular in the Middle East. As can be seen in dishes from Shaanxi cuisine like roujiamo and paomo. They are made of small lumps of dough most traditionally composed of a simple combination of wheat flour, egg, salt, and potato. They are very similar to the Norwegian raspeball, Lithuanian Cepelinai and German Kle.. Kroppkakor are served with butter (melted), lingon-jam or heavy cream. The first recorded recipe for mujaddara appears in Kitab al-Tabikh, a cookbook compiled in 1226 by al-Baghdadi in Iraq. If you are using the sweet cheese, then grate it and spread it evenly on top of the pudding. It is possible that this Tibetan word is borrowed from the Chinese term momo (), a name traditionally used in northwestern Chinese dialects for bread. Unlike western pancakes, only one side of the qatayef is cooked. The filling has savory ingredients, most often minced meat, fish or cheese, and is served as an entre, main course, or side dish.. Kibbeh (/ k b i /, also kubba and other spellings; Arabic: , romanized: kibba; Turkish: ili kfte) is a family of dishes based on spiced ground meat, onions, and grain, popular in Middle Eastern cuisine.. Gnocchi (/ n (j) k i / N(Y)OK-ee, US also / n (j) o k i, n (j) k i / N(Y)OH-kee, N(Y)AW-, Italian: ; singular gnocco) are a varied family of dumpling in Italian cuisine. They are very similar to the Norwegian raspeball, Lithuanian Cepelinai and German Kle.. Kroppkakor are served with butter (melted), lingon-jam or heavy cream. Bulgur does not require cooking, although it can be included in cooked dishes; soaking in water is all that is needed. The English word "pierogi" comes from Polish pierogi [prgi], which is the plural form of pierg, a generic term for filled dumplings.It derives from Old East Slavic (pir) and further from Proto-Slavic *pir, "feast". Arab cuisine (Arabic: ) is the cuisine of the Arabs, defined as the various regional cuisines spanning the Arab world, from the Maghreb to the Fertile Crescent and the Arabian Peninsula. Feteer meshaltet (Egyptian Arabic: , literally "cushioned pies" or "cushion-like pies"), often simply referred to as feteer (), is a flaky Egyptian layered pastry. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and Capuns is a traditional food from the canton of Graubnden in Switzerland, predominantly made in the eastern part. Baba ghanoush (Arabic: bb ghanj) is a popular Levantine dish of eggplant (aubergine) mashed and mixed with various seasonings. The English word "pierogi" comes from Polish pierogi [prgi], which is the plural form of pierg, a generic term for filled dumplings.It derives from Old East Slavic (pir) and further from Proto-Slavic *pir, "feast". Unlike western pancakes, only one side of the qatayef is cooked. Ful medames (Arabic: , fl mudammas IPA: [ful mudammas]; other spellings include ful mudammas and foule mudammes), or simply fl, is a stew of cooked fava beans served with olive oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juice, chili pepper, and other vegetable, herb, and spice ingredients. The dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fish, tofu, cheese, vegetables, fruits or sweets.Dumplings may be prepared using a variety of methods, including baking, boiling, frying, Fattoush is Shish taouk or shish tawook (Arabic: ; Hebrew: ; Turkish: tavuk i) is a traditional marinated chicken shish kebab of Ottoman cuisine that later became part of Middle Eastern cuisine.It is widely eaten in the Middle East and Caucasus. Coarse bulgur is used to make pottages, while the medium and fine grains are used for breakfast cereals, salads such as ksr, pilavs, breads, and in dessert puddings such as kheer. They are boiled in a gravy of bouillon, milk and water and served covered with grated cheese. This is a list of cheeses by place of origin.Cheese is a milk-based food that is produced in wide-ranging flavors, textures, and forms.Hundreds of types of cheese from various countries are produced. Containing rice, lentils, and meat, it was served this way during celebrations. Knafeh (Arabic: ) is a traditional Middle Eastern dessert made with spun pastry called kataifi, soaked in a sweet, sugar-based syrup called attar, and typically layered with cheese, or with other ingredients such as clotted cream, pistachio or nuts, depending on the region. Potatoes, wheat flour, onion, salt and minced meat/pork are common ingredients in kroppkaka. Koshary, kushari or koshari (Egyptian Arabic: [koi]) is Egypt's national dish and a widely popular street food. Feteer meshaltet (Egyptian Arabic: , literally "cushioned pies" or "cushion-like pies"), often simply referred to as feteer (), is a flaky Egyptian layered pastry. Shish taouk or shish tawook (Arabic: ; Hebrew: ; Turkish: tavuk i) is a traditional marinated chicken shish kebab of Ottoman cuisine that later became part of Middle Eastern cuisine.It is widely eaten in the Middle East and Caucasus. The first recorded recipe for mujaddara appears in Kitab al-Tabikh, a cookbook compiled in 1226 by al-Baghdadi in Iraq. An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Spanish, other Southern European, Latin American, and Iberian-influenced cultures around the world.The name comes from the Spanish empanar (to bread, i.e., to coat with bread), and translates as 'breaded', that is, wrapped or coated in bread. Ful medames (Arabic: , fl mudammas IPA: [ful mudammas]; other spellings include ful mudammas and foule mudammes), or simply fl, is a stew of cooked fava beans served with olive oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juice, chili pepper, and other vegetable, herb, and spice ingredients. Kebab (Arabic: , kabb, ; Turkish: kebap, ) or kabob (North American) is a type of cooked meat dish that originates from cuisines of the Middle East.Many variants of the category are popular around the world, including the skewered shish kebab and the doner kebab with bread.. Kebabs consist of cut up or ground meat, sometimes with vegetables and various other The filling is made with a combination of cream cheese, crab meat or imitation crab meat, scallions or onion, garlic, and other flavorings. A rissole (from Latin russeolus, meaning reddish, via French in which "rissoler" means "to redden") is a small patty enclosed in pastry, or rolled in breadcrumbs, usually baked or deep fried. Duqqa, du'ah, do'a, or dukkah (Arabic: Egyptian Arabic pronunciation: [d], Hejazi pronunciation: ) is an Egyptian and Middle Eastern condiment consisting of a mixture of herbs, nuts (usually hazelnut), and spices.It is typically used as a dip with bread or fresh vegetables for an hors d'uvre. Middle East, Caucasus, Africa. Pre-made versions of duqqa can be bought in the spice markets of Cairo,