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07:47AM January 05, 2018 - by: anika854

Asida

عصيدة‎, ‘aṣīdah, Aseeda

(Algerian) (Eritrean) (Ethiopian) (Indonesian) (Kuwaiti) (0 )

Asida is a dish with origins from Arabia, made of a cooked wheat flour lump of dough, sometimes with added butter or honey. Similar in texture to gruel, it is eaten in many North African and Middle Eastern countries. The dish originated from the Oromo …

07:25AM January 05, 2018 - by: anika854

Lahoh

Laxoox, Canjeero, Luḥūḥ

(Djiboutian) (Yemeni) (0 )

Lahoh is a spongy, pancake-like bread originating in Djibouti and Yemen made with plain flour, self-raising flour, water, yeast, salt.

07:17AM January 05, 2018 - by: anika854

Baghrir

Beghrir

(Moroccan) (0 )

Baghrir is a pancake consumed in the Maghreb region. They are small, spongy and made with semolina or flour; when cooked correctly, they are riddled with tiny holes. Baghrir is popular for breakfast, as a snack and for iftar during Ramadan.

08:15AM January 03, 2018 - by: anika854

Kongbap

Bean Rice

(Korean) (0 )

Kongbap is a Korean dish consisting of white or brown rice cooked together with one or more beans. Kongbap may be made from scratch by combining and cooking together dried rice and beans.

07:59AM January 03, 2018 - by: anika854

Waakye

(Ghanaian) (0 )

Waakye is a Ghanaian dish of cooked rice and beans. This dish is strikingly similar to the West Indian version, 'rice and peas'. The rice is cooked with an indigenous leaf and black-eyed peas or kidney beans. It is commonly prepared in the home but …

07:51AM January 03, 2018 - by: anika854

Kutia

Kutya

(Belarusian) (Polish) (Russian) (Ukrainian) (0 )

Kutia is a cereal dish made with wheatberries, poppy seeds, honey or sugar, various nuts and sometimes raisins and traditionally served in Ukraine, Belarus, Russia and Poland.

07:48AM January 03, 2018 - by: anika854

Nettle Soup

(Iranian) (0 )

Nettle Soup is a traditional soup prepared from stinging nettles. Nettle soup is eaten mainly during spring and early summer.

07:46AM January 03, 2018 - by: anika854

Frumenty

Frumentee, Furmity, Fromity, Fermenty

(European) (0 )

Frumenty is a popular dish in Western Europe. It was made primarily from boiled, cracked wheat including milk, eggs, broth. Also can be other recipes include almonds, currants, sugar, saffron and orange flower water.

07:42AM January 03, 2018 - by: anika854

Tarhana

Trahanas, Tarkhineh, Tarkhāneh, Tarkhwāneh

(Iranian) (0 )

It is an Iranian soup based on a fermented mixture of grain and yoghurt or fermented milk, usually made into a thick soup with water, stock, or milk.

07:31AM January 03, 2018 - by: anika854

Baghala Ghatogh

Baghali Ghatogh

(Iranian) (0 )

Baghala Ghatogh is a northern Iranian dish made with baghalas (Rashti faba beans), dill, and eggs. It's usually served with kateh (Persian rice dish) in northern provinces such as Gilan and Mazandaran.

07:26AM January 03, 2018 - by: anika854

Kateh

(Iranian) (0 )

Kateh is a type of Iranian rice from Caspian region, which, unlike Polo/Cholo, is sticky and does not have Tahdig. Kateh is considered generally the most simple Iranian rice the ease and speed of cooking makes it popular for casual dinners.

07:16AM January 03, 2018 - by: anika854

Khoresh E Bademjan

(Iranian) (0 )

Khoresh E Bademjan is a Persian stew made of fried skinned eggplants, lamb or beef, tomatoes, an acidic component such as sour grape juice or sun-dried limes and mild aromatic spices such as turmeric, cinnamon and saffron.

07:01AM January 03, 2018 - by: anika854

Laplap

Lap-Lap

(Vanuatu) (0 )

It is the national dish of Vanuatu. Laplap is prepared by pounding breadfruit, taro or yam roots into a dough. The dough is then cooked in an underground oven, with fresh coconut cream and some pork, beef, chicken or flying fox in taro or spinach …

11:32AM December 31, 2017 - by: Rpichard

Chicken And Waffles

(American) (0 )

Chicken and waffles refers to either of two American dishes - one from soul food, the other Pennsylvania Dutch - that combine chicken with waffles. It is served in certain specialty restaurants in the United States.

05:44AM December 31, 2017 - by: anika854

Palusami

Coconut Creamed Spinach

(I-kiribati) (Samoan) (0 )

Palusami is the national dish from Kiribati and also made with coconut milk. Pour the coconut milk into a large mixing bowl. Stir in the salt, lemon juice and onions. A traditional Samoan dish of wrapped bundles of taro leaves with a coconut and onion …

05:31AM December 31, 2017 - by: anika854

Sadza

(-African-) (Zimbabwean) (0 )

It is made with finely ground dry maize/corn maize (Mealie-Meal). This maize meal is referred to as hupfu in Shona or impuphu in Ndebele. Sadza is typically served on individual plates but traditionally sadza was eaten from a communal bowl, a tradition that is still …

05:27AM December 31, 2017 - by: anika854

Ugali

Arega, Kaunga, Kimnyet, Ngima, Nshima, Ob…

(-African-) (Kenyan) (0 )

Ugali is a dish made of maize flour (cornmeal), millet flour, or sorghum flour cooked in boiling a liquid (water or milk) to a stiff or firm dough-like consistency and served with salad.

05:18AM December 31, 2017 - by: anika854

Shalgam

(Kazakhs) (0 )

Shalgam is a traditional salad from Kazakhstan and Kyrgyzstan. It is made from radishes, sweet Bulgarian bell pepper, carrots, onions, garlic and spices.

05:14AM December 31, 2017 - by: anika854

Beshbarmak

(Kazakhs) (Turkish) (0 )

It is the national dish of Kazakhstan and among nomadic Turkic peoples in Central Asia. The term Beshbarmak means "five fingers" because nomads used to eat this dish with their hands. The boiled meat is finely chopped with knives, mixed with boiled noodles, and spiced …

05:08AM December 31, 2017 - by: anika854

Jameed

(Jordanian) (0 )

Jameed is a Jordanian food consisting of hard dry Laban made from ewe or goat's milk., which is then left to dry and ferment. The mixture is later kept in a fine woven cheesecloth to make a thick yoghurt. This sauce is used in the …