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12:47PM July 13, 2016 - by: asma

Gored Gored

(Ethiopian) (0 )

This is a raw beef dish eaten in Ethiopia and Eritrea. It is cubed and left unmarinated. It is widely popular and considered a national dish. https://en.wikipedia.org/wiki/G…

12:29PM July 13, 2016 - by: asma

Bstilla

(Moroccan) (0 )

Layers of a paper-thin pastry coddle a blend of pigeon meat, almonds and eggs spiced with saffron, cinnamon and fresh coriander, the whole dusted with icing sugar and cinnamon.

12:14PM July 13, 2016 - by: asma

Kefta Tagine

(Moroccan) (0 )

Lamb mince with garlic, fresh coriander and parsley, cinnamon and ground coriander is rolled into balls and cooked in a tomato and onion sauce. Just before the dish is ready, eggs are cracked into depressions in the sauce and soon cook to perfection.

11:58AM July 13, 2016 - by: asma

Zaalouk

(Moroccan) (0 )

Zaalouk is a one of the most basic and traditional Moroccan salads. It is made of cooked aubergine (eggplant) and other fresh ingredients like tomatoes, garlic, olive oil and spices. It is served as a side dish to many meals and used as a dip …

11:46AM July 13, 2016 - by: asma

Tajine

(Moroccan) (0 )

This dishes are slow-cooked savory stews, typically made with sliced meat, poultry or fish together with vegetables or fruit.[6] Spices, nuts, and dried fruits are also used. Common spices include ginger, cumin, turmeric, cinnamon, and saffron. Paprika and chili are used in vegetable tajines. https://en.wikipedia.org/wiki/T…

11:33AM July 13, 2016 - by: asma

Harira

(Moroccan) (0 )

Harira is a Moroccan traditional soup. It is popular as a starter but is also eaten on its own as a light snack. https://en.wikipedia.org/wiki/H…

10:54AM July 13, 2016 - by: asma

Mrouzia

المروزية‎

(Moroccan) (0 )

Mrouzia is an old and traditional Moroccan tagine of meat, raisins, almonds and honey. The dish is heavily spiced and sticky sweet, it’s a favorite dish to prepare during Eid al Adha when extra meat is on hand from a home slaughter. Lamb is usually …

10:48AM July 13, 2016 - by: asma

Merguez

(Moroccan) (0 )

Merguez is a sausage made with uncooked lamb, beef, or a mixture stuffed into a lamb-intestine casing. It is heavily spiced with cumin and chili pepper or harissa (which gives it its characteristic piquancy and red color) as well as other spices such as sumac, …

10:40AM July 13, 2016 - by: asma

Couscous

كُسْكُس,‎ kuskus

(Algerian) (Libyan) (Moroccan) (Tunisian) (1 )

Couscous is a Maghrebi (Northwest Africa) dish made of small steamed balls of semolina, usually served with a stew spooned on top. Couscous is a staple food in Morocco.

03:59AM July 13, 2016 - by: asma

Cincalok

(Malaysian) (0 )

This is a Malaccan food made of fermented small shrimps or krill. It is usually served as a condiment together with chillis, shallots and lime juice. https://en.wikipedia.org/wiki/C…

03:46AM July 13, 2016 - by: asma

Nasi Ulam

(Malaysian) (0 )

This is a steamed rice dish mixed with various herbs, especially the leaves of pegagan or often replaced with kemangi (lemon basil), vegetables, spices and accompanied with various side dishes. https://en.wikipedia.org/wiki/N…

02:15AM July 13, 2016 - by: asma

Lor Mee

(Malaysian) (0 )

This is a noodle dish served in a thick starchy gravy and thick flat yellow noodles.The thick gravy is made of corn starch, spices and eggs. The ingredients added into the noodles are usually ngo hiang, fish cake, fish, round and flat meat dumplings (usually …

02:01AM July 13, 2016 - by: asma

Won Ton Mee

Wanton Mee

(Malaysian) (0 )

Won Ton Mee is a dish of noodles with pork, and broth and won tons, but just how it fits together varies; in a dry version the noodles are stir-fried with thick soy sauce and pork lard, with more pork on top, and a dish …

12:47AM July 13, 2016 - by: asma

Char Kway Teow

Char Kuey Teow, Char Kuey Tiau

(Malaysian) (Singaporean) (1 )

Char kway teow, literally "stir-fried rice cake strips", is a popular noodle dish from Southeast Asia, notably in Malaysia, Singapore, Brunei and Indonesia. The dish is considered a national favourite in Malaysia and Singapore. Wikipedia

12:32AM July 13, 2016 - by: asma

Hokkien Mee

(Malaysian) (0 )

In its most common form, the dish consists of egg noodles and rice noodles stir-fried with egg, slices of pork, prawns and squid, and served and garnished with vegetables, small pieces of lard, sambal sauce and lime (for adding the lime juice to the dish). …

12:26AM July 13, 2016 - by: asma

Asam Pedas

(Malaysian) (0 )

The sour-spicy-fishy trinity. Fish and, usually, okra are simmered in a tamarind-based broth that, as in so many dishes, starts with a pounded spice paste of chilis and roots and belacan.

12:01AM July 13, 2016 - by: asma

Sambal Udang

(Malaysian) (0 )

Sambal is that blend of chilies, the shrimp paste belacan, and Calamansi lime that's served with just about every dish.

11:53PM July 12, 2016 - by: asma

Mee Rebus

(Malaysian) (0 )

The yellow mee noodles are doused in a sauce of sweet potato and tomato, cooked (as are so many dishes) with a fried chili-based rempah. It's topped with fried egg, calamansi lime, fried tofu, fried shallots, and bean sprouts.

11:39PM July 12, 2016 - by: asma

Nasi Dagang

(Malaysian) (0 )

This is a Malaysian dish consisting of rice steamed in coconut milk, fish curry and extra ingredients such as fried shaved coconut, hard-boiled eggs and vegetable pickles. Nasi Dagang literally means "Trading Rice". It is a well-known breakfast food. https://en.wikipedia.org/wiki/N…

11:32PM July 12, 2016 - by: asma

Mee Goreng

(Malaysian) (0 )

Stir-fried noodles, which take many forms. You'll often see yellow noodles quickly wok'd up with soy, garlic, shallots, and chilies; along with them might be shrimp or chicken, beef or vegetables. It's fantastic street food; many hawkers use roaring charcoal fires, and their smoky flavor …