Pakistan – Keemy Waly Chawal (Mince Rice)
When we talk about keema rice (mince) we come to know that it is commonly found in India and Pakistan. The word keema is taken from the Turkish language meaning minced meat.
Tag Archive for: World Cuisine
Japan – Raindrop Cake
/0 Comments/in World Cuisine, Asian Cusine, Japanese Cuisine/by zayna khanRaindrop cake; is not it look like a piece of art or something. This is a zero calories dessert in which we can have only two or three ingredients and you come up with a unique dessert like an art piece. This is very clear and crystal dessert so felt like a raindrop.
Pakistan – Delicious Samosa Rolls
/0 Comments/in World Cuisine, Asian Cusine, Pakistani Cuisine/by arbaz khanThis delicious dish is very similar to ordinary samosa which is one of the most famous dishes of Pakistan. Samosa rolls are cooked widely in Muslims community specially in Ramadan.
Algeria – Lham Lahlou (Sweet Lamb cooked with Sous-Vide)
/0 Comments/in World Cuisine, African Cuisine, Algerian Cuisine/by Y Shomwiby Y Shomwi Algeria is a country bordered by the Mediterranean Sea, Morocco and Western Sahara and it’s found in the northern Africa. The cuisine Lham Lahlou (meaning sweet meat, Lham-meat and Lahlou-sweet) is a combination of lamb meat stewed in a sweet syrup with fruit and spices. Lham Lahlou is prepared normally in Ramadan […]
Pakistan – Yakhni
/0 Comments/in World Cuisine, Asian Cusine, Other Asian Cuisine, Pakistani Cuisine/by Muhammad ReshaeelThis dish fights against many diseases and gives warmness to the body. Pakistan in the winter season comes to 1 degree which is very cold, so in this cold weather everyone urges to get the warm temperature and Yakhni gives you the strength to fight against the low temperature.
Pakistan – Chole Bhature
/0 Comments/in World Cuisine, Asian Cusine, Pakistani Cuisine/by dahiza umarChole Bhatura is a kind of street food can be served in the morning as the breakfast or as lunch even with the evening tea. It is so famous dish through out the Pakistan form Punjabi cuisine.
Senegal – Bissap
/0 Comments/in World Cuisine, African Cuisine, Senegalese Cuisine/by Breila JackAlmost 90% of Senegalese citizens are Muslims, therefore juice counts for an essential part in a meal. Bissap is taken as a traditional dish, because it is a widely found and consumed juice starts with big restaurants and hotels to home made daily meals.
Cameroon – Pounding Pillee Potatoes
/0 Comments/in World Cuisine, African Cuisine, Cameroon Cusine/by Kouemo Patricia DjougwaPounding pillee potatoes is a meal that is being prepared for new babies who do not yet have the possibility of eating on their own without the help of their parents or mother. It is the first food that brings the child to the universe of food.
Levant, Egypt – Ful Medames With Challah
/0 Comments/in World Cuisine, African Cuisine, Asian Cusine, Egyptian Cuisine, Levantine Cuisine, Levantine Cuisine/by adelina aidaFul medames is the Levantine salad made up of fava beans and raw vegetables. Ful medames is eaten in Arabic countries, Asia, Middle Eastern, and North African. This salad is the most ancient dish of Egyptian cuisine. There are many varieties of the dish around the world.
Japan – Mixed Vegetable Tsukemono
/0 Comments/in World Cuisine, Asian Cusine, Japanese Cuisine/by zayna khanThis is Japanese vegetable pickle use to add to different Japanese dishes and consume in many snacks like sandwiches, salads, etc. This is the thing that can make any other dish to the next level. This is a very common dish of KAISEKI, a traditional multi-course Japanese dinner. This is more like the Name means ”PICKLED THINGS”. In 1906, a book of tea written by Okakura Kakuzō also known as Okakura Tenshin was a Japanese scholar and he introduced this dish, Tsukemono in the great tea ceremony, Kaiseki. There are many varieties of tsukemono prepared in Japanese cuisine and also there are many different dishes cooked by using this individual dish, tsukemono.