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Koofteh Tabrizi from Iran. Kofta is a family of meatball or meatloaf dishes found in South Asian, Central Asian, Balkan, Middle Eastern, North African, and South Caucasian cuisines. In the simplest form, koftas consist of balls of minced meat – usually beef, chicken, pork, lamb or mutton, or a mixture – mixed with spices and sometimes other ...
Malai is a major ingredient in malai kofta dumplings and in sweet dishes like malai pedha, ras malai and malai kulfi. [4] Fried koftas are made with potatoes and paneer. [5] The flavour becomes even richer when vegetables are added to it. An example of this would be methi matar malai where the main constituent is green peas. [4]
Nuts and seeds such as sesame, pistachios, almonds, walnuts, hazelnuts and pine nuts. Other Iraqi culinary essentials include olive oil, sesame oil, tamarind, vermicelli, tahini, honey, date syrup, yogurt and rose water . Lamb is the favorite meat, but chicken, beef, goat and fish are also eaten.
Lettuce or wrapped within tortilla with fresh lemon juice or pomegranate sauce. Media: Çiğ köfte. Çiğ köfte ( Turkish pronunciation: [tʃiː cœfte]) or chee kofta[ 1] is a kofta dish that is a regional specialty of southeastern Anatolia in Urfa. The dish is served as an appetizer or meze, and it is closely related with kibbeh nayyeh from ...
Avial ( Malayalam: അവിയല്, pronounced [aʋijal]) is an Indian dish with origins in the state of Kerala of India. [ 1] It is a thick stew of usually 13 vegetables commonly found in the Western Ghats and coconut, seasoned with coconut oil and curry leaves. Avial is considered an essential part of the main meal in Kerala ( Oonu in ...
Korma. Korma or qorma ( Urdu: قورمہ; Hindi: क़ोरमा; Bengali: কোরমা ); Persian: قرما ); is a dish with its origin in the Indian subcontinent, [ 1] consisting of meat or vegetables braised with yogurt, water or stock, and spices to produce a thick sauce or gravy. [ 2]
Awadhi cuisine (Hindi: अवधी पाक-शैली, Urdu: اودھی کھانے) is a cuisine native to the Awadh region in Northern India and Southern Nepal. [1] The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East, and Northern India and western India with the cuisine comprising both vegetarian and non-vegetarian dishes.
Pork jarpaa jurpie. Boiled pork with onions, chillies, ginger and garlic from Tripura. Non-Vegetarian [ 1] Chak-Hao Kheer. Purple rice porridge from Manipur. Vegetarian [ 1] Galho. Galho is similar to khichdi, a dish made from rice and also lentils and also popular in the most parts of North East India. Vegetarian.