Rice pudding is a dish made from rice mixed with water or milk and commonly other ingredients such as sweeteners, spices, flavourings and sometimes eggs.
Gulab jamun is a sweet confectionary or dessert, originating in the Indian subcontinent, and a type of mithai popular in India, Pakistan, Nepal, the Maldives and Bangladesh, as well as Myanmar. It is also common in nations with substantial populations of people with South Asian heritage, such as Mauritius, Fiji, Gulf states, the Malay Peninsula, United Kingdom, United States, Canada, South Africa, and the Caribbean countries of Jamaica, Trinidad and Tobago, Guyana, and Suriname.
Harees, boko boko, or harisa is a dish of boiled, cracked, or coarsely-ground cracked wheat or bulgur, mixed with meat and seasoned. Its consistency varies between a porridge and a gruel. Harees is a popular dish known throughout Armenia where it is served on Easter day, and the Arab world, where it is commonly eaten in Arab states of the Persian Gulf in the month of Ramadan, and in Iraq, Lebanon and Bahrain during Ashura by Shia Muslims.
Iraqi cuisine is a Middle Eastern cuisine that has its origins in the ancient Near East culture of the fertile crescent. Tablets found in ancient ruins in Iraq show recipes prepared in the temples during religious festivals—the first cookbooks in the world. Ancient Iraq's cultural sophistication extended to the culinary arts.
Gujarati cuisine is the cuisine of the Indian state of Gujarat. The typical Gujarati thali consists of rotli, dal or curry, rice, and shaak. The thali will also include preparations made from pulses or whole beans such as moong, black eyed beans etc., a snack item (farsaan) like dhokla, pathra, samosa, fafda, etc. and a sweet (mishthaan) like mohanthal, jalebi, sevaiya etc.
Sindhi cuisine refers to the distinct native cuisine of the Sindhi people from Sindh, Pakistan. Sindhi cuisine has been influenced by Central Asian, Iranian, Mughal food traditions. It is mostly a non-vegetarian cuisine, with even Sindhi Hindus widely accepting of meat consumption. The daily food in most Sindhi households consists of wheat-based flat-bread (Mani) or rice accompanied by two dishes, one gravy and one dry with curd, papad or pickle. Freshwater fish and a wide variety of vegetables are usually used in Sindhi cuisine. Restaurants specializing in Sindhi cuisine are rare, although it is found at truck stops in rural areas of Sindh province, and in a few restaurants in urban Sindh.
The cuisine of Senegal is a West African cuisine that derives from the nation's many ethnic groups, the largest being the Wolof, and is French-influenced. Islam, which first embraced the region in the 11th century, also plays a role in the cuisine. Senegal was a colony of France until 1960. From the time of its colonization, emigrants have brought Senegalese cuisine to many other regions.
Afghan cuisine is influenced by Persian, Central Asian and South Asian cuisines due to Afghanistan's close proximity and cultural ties. The cuisine is halal and mainly based on mutton, beef, poultry and fish with rice and Afghan bread. Accompanying these are common vegetables and dairy products, such as milk, yogurt, whey, and fresh and dried fruits such as apples, apricots, grapes, bananas, oranges, plums, pomegranates, sweet melons, and raisins. The diet of most Afghans revolves around rice-based dishes, while various forms of naan are consumed with most meals. Tea is generally consumed daily in large quantities, and is a major part of hospitality. The culinary specialties reflect the nation's ethnic and geographic diversity. The national dish of Afghanistan is Kabuli palaw, a rice dish cooked with raisins, carrots, nuts, and lamb or beef.
Ashure, Anoushabour, Noah's pudding or Trigo koço is a sweet pudding that is made of a mixture consisting of various types of grains, fresh and dried fruits, and nuts.
Palestinian cuisine consists of foods from or commonly eaten by Palestinians or in the region of Palestine, whether in Palestine, Israel, Jordan, or refugee camps in nearby countries, or by the Palestinian diaspora. The cuisine is a diffusion of the cultures of civilizations that settled in the region of Palestine, particularly during and after the Islamic era beginning with the Arab Ummayad conquest, then the eventual Persian-influenced Abbasids and ending with the strong influences of Turkish cuisine, resulting from the coming of the Ottoman Turks. It is similar to other Levantine cuisines, including Lebanese, Syrian and Jordanian.
Saudi Arabian cuisine varies according to the diverse landscapes and regions of the country. The environmental, geographic, and cultural diversity within this vast area has led to a wide variety of dishes. Saudi Arabia encompasses different regions, resulting in cuisines from the Central region, Eastern, Southern and Western regions. Furthermore, Saudi Arabia's position along global trade routes has led to the introduction of various spices.
Sheer khurma or sheer khorma is a festival vermicelli pudding prepared by Muslims on Eid ul-Fitr and Eid al-Adha in Pakistan, Afghanistan, and parts of Central Asia. It is equivalent to shemai, a Bangladeshi dessert. It is a traditional Muslim festive breakfast, and a dessert for celebrations. This dish is made from various dry fruits, vermicelli, condensed milk, sugar, etc. Depending on the region, cardamom, pistachios, almonds, cloves, saffron, raisins, and rose water are also added.
Nigerian cuisine consists of dishes or food items from the hundreds of Native African ethnic groups that comprises Nigeria. Like other West African cuisines, it uses spices and herbs with palm oil or groundnut oil to create deeply flavored sauces and soups.
Noghl or Nuql (Dari), also Mlabbas, are sugar-coated almonds, a traditional Iranian and Afghan confection. It is made by boiling sugar with water and rose water and then coating roasted almonds in the mixture. It can also be made with other nuts such as walnuts or others. Noghl is often eaten with tea.
Gajar ka halwa, also known as Gajorer halwa, Gajarno halwo, Gajrela, Gajar pak, and carrot pudding, is a sweet Indian dessert made by placing grated carrots in a pot containing a specific amount of water, milk, sugar, and cardamom and then cooking while stirring regularly. It is often served with a garnish of almonds and pistachios. The nuts and other items used are first sautéed in ghee, a type of clarified butter from the Indian subcontinent. It is generally served hot during the winter.
Djiboutian cuisine is a mixture of Somali, Afar, Yemeni, and French cuisine, with some additional South Asian culinary influences.
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 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. One proponent of the importance of Qatar's culinary heritage is chef Noor Al Mazroei, who adapts traditional recipes to include vegan and gluten-free alternatives.
Mi krop, also spelled mee krob, is a Thai dish consisting of deep-fried rice vermicelli noodles with a sweet and sour sauce. Mi krop means "crisp noodles". The citrusy, sour note in the sauce often comes from the peel of som sa, a Thai citrus fruit similar to citron.
Khoresht mast or Khoresh mas is an Iranian side dish. It is served in a cold dish. Historically it is from Isfahan, Iran. It was a royal court main course but now it is served as a pre course or dessert.
