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Qatari cuisine is made up of traditional Arab cuisine. Machbūs, a meal consisting of rice, meat, and vegetables, is the national dish in Qatar, typically made with either lamb or chicken and is slow-cooked to give it a depth of flavour. Seafood and dates are staple food items in the country. Many of these dishes are also used in other countries in the region, because they share many commonalities. In other parts of the region some of the dishes have different names or use slightly different ingredients.
Congee or conjee is a type of rice porridge or gruel eaten in Asian countries. It can be eaten plain, where it is typically served with side dishes, or it can be served with ingredients such as meat, fish, seasonings and flavourings, it is typically served as a meal on its own, especially for people who are ill. Names for congee are as varied as the style of its preparation, though one common aspect amongst all of them it is usually a thick porridge of rice largely disintegrated after prolonged cooking in water.
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Zatiruha is a Russian soup with handmade noodles. It is a type of paste soup or flour soup. The name comes from the verb тереть ("rub"); the noodles are made by rubbing floury hands together to form pellet-like dumplings or noodles. It is considered a peasant dish. In Belarus the dish is known as zatsirka, in Ukraine as zatirka, and a similar dish called umach ashi is known in other countries. In Polish, the dish is known as "Zacierki" and is usually served as a milk soup.
References
- ↑ Akindes, Fay Yokomizo (1 August 2005). "Scenes from a Benin Summer". Cultural Studies ↔ Critical Methodologies. 5: 380 – via Sage Journals.
- ↑ Post, Special to National (2012-07-11). "A Beninese dish from the band: Poly-Rythmo de Cotono's recipe for amiwo and chicken". National Post. Retrieved 2022-02-22.
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