Type | Mezze dish |
---|---|
Place of origin | Levant |
Serving temperature | Hot |
Main ingredients | Chickpeas |
Ingredients generally used | Lemon juice, garlic, and various spices |
Place of origin | Egypt |
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Other information | Egyptian version of Balila |
Balila is a Levantine dish consisting of chickpeas that have been boiled along with lemon juice, garlic, and various spices. [1] [2] It is served as a hot mezze dish. [1] The name is also used for a different Egyptian dish made of wheat, milk, nuts, and raisins. [3]
Stovies is a Scottish dish based on potatoes. Recipes and ingredients vary widely but the dish contains potatoes, fat, usually onions and often pieces of meat. In some versions, other vegetables may also be added.
Mulukhiyah, also known as molokhia, molohiya, or ewedu, is a dish made from the leaves of Corchorus olitorius, commonly known in English as denje'c'jute,nalta jute, tossa jute. It is used as a vegetable and is mainly eaten in the Levant, Egypt, Sudan, Cyprus, Libya, Tunisia and Algeria. It is called “Saluyot” in the Philippines. Mulukhiyah is rather bitter, and when boiled, the resulting liquid is a thick, highly mucilaginous broth; it is often described as "slimy", rather like cooked okra. Mulukhiyah is generally eaten cooked, not raw, and it is either eaten chopped and sautéed in oil, garlic and cilantro like in Syria or turned into a kind of soup or stew like in Egypt, typically bearing the same name as the vegetable in the local language. Traditionally mulukhiyah is cooked with chicken or at least chicken stock for flavor and is served with white rice, accompanied with lemon or lime.
Kachilaa (Newari/Nepali:कचिला) is a special meat delicacy of Newars, consisting of marinated raw minced meat. Generally water bull meat is used, however lamb meat can also be used to make kachilaa.
Balila is a town in far northwest Jordan, between Irbid and Jerash located in the Jerash Governorate. It covers 40 km², and has a population of over 8,000.
Brudet, brodet or brodeto is a fish stew made in Croatian regions of Dalmatia, Kvarner and Istria, as well as along the coast of Montenegro; the brodetto di pesce, or simply brodetto is the signature dish of almost all Italian Adriatic coastal cities. It consists of several types of fish stewed with spices, vegetables and red or white wine, or even vinegar, and the most important aspect of brudet is its simplicity of preparation and the fact that it is typically prepared in a single pot. It is usually served with polenta or toasted bread which soaks up the fish broth, while other recipes serve it with potatoes or bread. Brudets can significantly vary in style, composition and flavor, depending upon the types of ingredients and cooking styles used.
A salchipapa or salchipapas is a South American fast food dish commonly consumed as street food, typically consisting of thinly sliced pan-fried beef sausages and French fries, mixed together with a savory coleslaw on the side. The dish's name is a portmanteau of the Spanish words salchicha (sausage) and papa (potato). The dish is served with different sauces, such as ketchup and mustard, crema de aceituna, along with aji or chili peppers. Sometimes a fried egg or cheese is added on top; it can also be served with tomato and lettuce, and is occasionally garnished with oregano.
Hortobágyi palacsinta is a savoury Hungarian crêpe dish, filled with meat. The meat is prepared as a stew with onions, and seasoned with hot paprika, garlic, salt and pepper, using veal, beef, chicken or Hungarian sausage. The sauce is drained from the stew and set aside. The crêpes are then filled with the stew, tucking in the ends. The sauce is then poured generously over the crepes, topped with and tejföl and fresh parsley. A popular serving option in Hungary to roll up the filled crêpes, or fold them into half and then rolling them up on the shorter side. The rolled up crêpes then can be stacked on each other with the sauce poured over them.
Prawn soup, also referred to as shrimp soup, is a soup dish prepared using freshwater or saltwater prawns as a primary ingredient. Several varieties of the dish exist in various areas of the world, including Penang prawn mee in Malaysia, Peruvian chupe de camarones, Thai kaeng som kung and Mexican caldo de camarones. Prawn and shrimp soup can be prepared as a broth- or stock-based soup, as a cream-based soup, or as a chowder. In the United States, cream of shrimp soup is mass-produced and distributed canned or frozen.
Cow cod soup is a traditional, rustic dish in Jamaican cuisine that is considered an aphrodisiac and made with bull penis. It is traditionally cooked with bananas and Scotch bonnet peppers in a white rum-based broth. Cow cod is a rural delicacy.
Cap cai, sometimes spelled cap cay, is the Hokkien-derived term for a popular Chinese Indonesian and Peranakan stir-fried vegetable dish that originates from Fujian cuisine.
Tongseng is an Indonesian goat meat, mutton or beef stew dish in curry-like soup, with vegetables and kecap manis. Tongseng is commonly found in Indonesian region of Central Java; from Surakarta to Yogyakarta. However, it is believed that dish was originated from Klego district in Boyolali, Central Java.
Cacio e pepe is a pasta dish from the cuisine of the city of Rome. Cacio e pepe means "cheese and pepper" in several central Italian dialects. In keeping with its name, the dish contains grated Pecorino Romano cheese and black pepper, together with spaghetti, or traditionally tonnarelli. All the ingredients keep well for a long time, which made the dish practical for shepherds without fixed abode. Rough-surfaced pasta is recommended, to make the sauce adhere well.
Fish soup bee hoon, also known as fish head bee hoon, is a Singaporean soup-based seafood dish served hot usually with bee hoon. The dish is viewed as a healthy food by Singaporeans. Catherine Ling of CNN listed fish soup bee hoon as one of the "40 Singapore foods we can't live without".
The Rough Guide to the Music of North Africa is a world music compilation album originally released in 1997. Part of the World Music Network Rough Guides series, the album contains five Algerian tracks, five Egyptian, two Sudanese, and two Moroccan, focusing mainly on modern music but including some traditional works. The compilation was produced by Phil Stanton, co-founder of the World Music Network.
Tsukemen is a ramen dish in Japanese cuisine consisting of noodles which are eaten after being dipped in a separate bowl of soup or broth. The dish was invented in 1961 by Kazuo Yamagishi, a restaurateur in Tokyo, Japan. Since then, the dish has become popular throughout Japan, as well as overseas in the United States.
Khao piak sen is a rice noodle soup that is a part of traditional Lao cuisine. It is a common comfort food that's great for a cold day. It is the "chicken noodle soup" of Laotian cuisine and does not require too many ingredients, but makes a perfect dish with its simplicity. It is often made in large batches to eat with a large group of people. It is sometimes prepared using pork belly. Chopsticks are commonly used to consume the soup, and it is commonly eaten as a breakfast dish.
Pan de cazón is a casserole dish in Mexican cuisine that is prepared in the style of lasagna using layered tortillas with shark meat such as dogfish shark, black beans or refried black beans and spiced tomato sauce with habanero. It has been described as a specialty dish of the state of Campeche, Mexico.