Pakistan – beef OJARI
OJARI is a word in urdu used to define the outer lining of stomach of eatable animals in Pakistan like goat and cow etc. lining of the stomach (a bovine) used as food in many areas also in Pakistan.
Pakistan, India – Sugar Coated Donuts
/0 Comments/in World Cuisine, Asian Cusine, Indian Cuisine, Pakistani Cuisine/by Muhammad ReshaeelDonuts is kind of sweet dish. Most people eat donuts because of it’s good taste. Some people serve it after the lunch as a sweet dish.
Pakistan – Delectable Hareesa of Our Tradition
/0 Comments/in World Cuisine, Asian Cusine, Pakistani Cuisine/by finmailHareesa is a type of gravy dish popular in all over the Pakistan. Hareesa is made up of wheat, barley,meat,lentils,and aromatic spices.
Pakistan, India – Sweet Besan ka Halwa (Semolina)
/0 Comments/in World Cuisine, Asian Cusine, Indian Cuisine, Pakistani Cuisine/by Usama TariqBesan ka halwa formula with step by step photographs. Delightful besan halwa made from gram flour, ghee, sugar and cardamom powder. I thought of sharing a fast dessert for Eid celebration on the final day of Eid.
Pakistan, India – Traditional Tawa Boti Kebab (Beef)
/0 Comments/in Asian Cusine, Indian Cuisine, Pakistani Cuisine, World Cuisine/by Muhammad UsamaYou can’t envision celebrating your upbeat minutes without great nourishment and when it comes to kebabs, there’s nothing way better than savoring this dish within the bona fide way.
Philippine – Sinangag
/0 Comments/in World Cuisine, Asian Cusine, Filipino Cuisine/by Fauzan AnandikaPhilippine is one of the tropical countries that bless with fertile soil that can grow any plant above it. Sinangag is a genius cooking creation to process leftover rice with a simple ingredient to awaken your sense in the morning.
Indonesia, Malaysia – Traditional Nasi Goreng
/0 Comments/in World Cuisine, Asian Cusine, Indonesian Cuisine, Malaysian Cuisine/by Muhammad AhmadNasi Goreng is a special type of dish popular in the Southeast Asian region, especially in Indonesia and Malaysia. This dish is a type of fried rice in Indonesian style with pieces of bite-size chicken pieces and sweet soy sauce. Nasi Goreng is an Indonesian national cuisine and also is originated from the Southeast Asian Country Indonesia. However, it is originated in the 16th century by Chinese immigrants in Indonesia but it becomes popular almost in the 19th century.
Pakistan, India – Traditional Mutton Kaleji Masala
/0 Comments/in World Cuisine, Asian Cusine, Indian Cuisine, Pakistani Cuisine/by Usama TariqPakistan is the only country in West Asia that produced a lot of desi dishes and enjoyed these dishes by everyone. Traditional Kaleji Masala is one of them that produced by Pakistan. On the occasion of Eid-ul-Azha (an eid to sacrifices), Eid we Muslims do sacrifice their animals and shared some meat with the poor and their relatives. There are also different claims about the origin of Kaleji Masala.
Cameroon – White Coco Yams With White Groundnut Soup
/0 Comments/in World Cuisine, African Cuisine, Cameroon Cusine/by Wirba Brice Divine RansinyuyWhite coco yams with white soup is a local cuisine better called whitty whitty due to the white nature it possesses both in the soup and in the compliment, which is the white coco yams. This local cuisine has its origin back in the Bamileke land, from the Bafang inhabitants.
Cameroon – Yellow Fufu Garri With Okro and Red Soup
/0 Comments/in World Cuisine, African Cuisine, Cameroon Cusine/by Wirba Brice Divine RansinyuyYellow Fufu garri with Okro and red soup is a food cooked for children below ten years so as to permit them to chew easily and swallow without facing any difficulties. This dish is mostly and highly prepared in the Anglophone regions of Cameroon, The North West and the South West.