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Youvarlakia, soup from balls of ground meat, rice, finished with avgolemono (the creamy egg and lemon sauce), cooked in a pot. [213] [214] Kotosoupa, [215] chicken soup from chicken broth, tender chicken cuts, various root vegetables, and rice, using many time avgolemono sause. Kremidosoupa, [216] onion soup; Kreatosoupa, meat soup. [217] [218 ...
Artichokes with olive oil, onion, carrots and potatoes in casserole. Arakas me aginares (αρακάς με αγκινάρες) Green peas with artichokes. Briám (μπριάμ) Baked ratatouille of summer vegetables based on sliced potatoes and zucchini in olive oil. Usually includes eggplant, tomatoes, onions, and herbs and seasonings.
An Egyptian dish originally made in the 19th century, made of rice, macaroni and lentils mixed together, topped with a spiced tomato sauce, and garlic vinegar; garnished with chickpeas and crispy fried onions. A sprinkling of garlic juice, or garlic vinegar, and hot sauce are optional. It is a popular street food.
This nutritious soup is renowned for its curative properties and looks deceptively easy to make. The cooking process actually involves slowly boiling a whole chicken in a pot with vegetables and ...
The dish is made with dried giant runner beans (called fasolia gigantes), tomatoes, onions, olive oil, parsley, and carrots. Large lima beans are sometimes substituted. Other vegetables such as garlic and celery are sometimes used. The dish is vegan and thus suitable for Orthodox Christian fast days, though sometimes sausages or cubed smoked ...
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Mixed rice and meat dish, a variant of pilaf . Akki rotti. India. "Rice bread", a rice-based breakfast item unique to the state of Karnataka, India. Albaloo polo. Iran. Sour (morello) cherries in pilaf rice, usually made with spices like saffron and advieh . American fried rice ( Thai ) Thailand.
Pilaf (US: / ˈ p iː l ɑː f /), pilav or pilau (UK: / ˈ p iː l aʊ, p iː ˈ l aʊ /) is a rice dish, usually sautéed, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, [1] [note 1] [2] [note 2] and employing some technique for achieving cooked grains that do not adhere to each other.
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