Fatayer Arabic is a Middle Eastern meat pie that can alternatively be stuffed with spinach(sabanekh) or Cheese (Jibneh) such as Feta or Akkawi.it is part of Arabic cuisine and is eat in Iraq, Palestine, Syria,Egypt,Lebanon,Jordan,Israel and other Country in Arab region.
People are mostly use it in Breakfast or evening tea ,family gathering or Ramadan time with Iftar.Mostly people use it with lite snacks for i used it in Breakfast buffet for hotel guest.you can try at home very easy and tasty for lite snacks.
Mansaf is traditional arab dish made of lamb cooked in dry Yoghurt and served with white rice or Couscous.It is the National dish of Jordan and found also some of Middle Eastern country like Palestine,Syria,Iraq, Saudi Arabia,Kuwait etc .The name of the dish comes from the term of “large tray” or “large dish”.
Lamb Mansaf Recipe|Jordanian Cuisine to make this used Jammed is hard dry yogurt that is prepared by the boiling of sheep or goat milks, which is then left to dry and ferment.Mansaf is associated with traditional Jordanian culture based on an agro-pastoral lifestyle in which meat and yogurt are readily available,Mansaf is served on special occasion specially wedding party,dinner party,family get together or birthday parties as on major occasion like Eid-ul Adha or Eid- fitr, Christmas,Since Mansaf was originally popular among Bedouins,must of the traditions that they used with the dish still exist today.The tray containing mansaf is placed on the table where people gather around it while standing.
“Couscous”is North African National Dish ,CousCous was Known to the Nasrid royalty in Granada as well,”Couscous” was originally made from”millet” Historian have different opinion as to when wheat began to replace to “millet”.The conversation seems to have occurred sometimes in the 20th century .although many regional continu use to the traditional Millet.”Couscous seems to have North African Origin.”Couscous ” traditionally made from the hard part of Durum.the part of grain that resisted the grinding of the milestone.The Semolina is sprinkled with water and rolled with the hands to small pellets.
Dolma is Verbal noun in “Turkish” for word “dolmak” to be stuffed Dolma without meat is something called “Valanai”Dolma in Turkish versions have been known in “Persian”.Since at least as early as the 17th Century .Dolma combination of meat and rice its use vegetable meat chicken with Rice common in the Mediterranean cuisine and surrounding region including the balkans ,Russia,Central Asia and Middle East.
Chow-mein is Definitely one of the signature dish of Chinese cuisine. I Personally had Indian and Chinese fusion .Chow-mein is Considered be a more authentic chinese dish.I love to eat Chow-mein is Indo-China Fusion.
Historical background of ChineseChow-mein is far less mysterious. chow-mein or fried Noodles, Originated in Northern China ,Beside being ease to make at home if are your Bachelor or student live a alone very adaptable, Like all Chinese food.What make Chow-mein is memorable is not the specific ingredients so much as the Balance between grains and vegetables .
When it comes to affordability, Chicken Drumsticks tend to be the go to-cut of poultry for family dinner.Learn how to elevator the humble Drumsticks .
whole chicken leg is the drumsticks -thigh ,combination the whole leg differ from the leg quarter in that id-does not contain a potion the back,Boneless,skinless leg,chicken leg with skin and bone remove .
Hyderabadi Mutton Biryani Recipe|Lamb Biryani Recipe|How to make Mutton Biryani
Hyderabadi Mutton Biryani Recipe
Learn How to make Mutton Biryani in kachi Dum style,to make this Hyderabadi biryani lamb meat is marinated and rested for few hours and layered with half cooked rice sealed with dough and cooked on low heat.During the Dum process Steam or dum released helps to cook the meat and half cooked rice,Aromatic soft tender chunk of meat and rice in fused with flavors of spics is surely out sanding.