Iranian Cuisines

It begins with rice. It is cooked to perfection, then stirred into boiling milk and cinnamon. We allow it to simmer, stirring until it reaches the desired consistency.

Gabriel Papazyan is his full name, and he is currently attending CSUN. As you could tell by his last name, you could already imagine that he is not from North or South America. He is actually from Armenia, and it’s located in Asia. The first things that I learn about his culture were his traditional foods. After showing me pictures of his tradition foods, I was dying to eat Armenian foods. One of the first Armenian foods that he showed was the Armenian Lula Kabab. This conventional food contains a grilled lamb shoulder marinated with egg, paprika, mint leaves, and tomato paste. It also goes with rice, noodles and a little bit of spinach, as well as, lettuce to complete the dish. Another favorite dish that he introduced me to was Khash, and this meal is eaten at breakfast. Khash is a type of dish that has a cow or sheep parts, and this recipe

Deema’s favorite food was Musakhan which looked like a pizza but was different. Musakhan was thinner than a pizza and had no crusty edges like a pizza Also it was fluffier.. The topping it had were chopped onions into very tiny pieces, Chicken Pieces, and some

E. Egyptians usually cook “Taxdi’a” that is vegetables in butter fat, garlic, onions, and tomato. Women agree that this type of food is very “heavy” for toddlers.

Moussaka is another dish with claims to both nations. In Turkey, it is sautéed and served in the style of a casserole, and consumed warm or at room temperature. In Arabic countries, a variant is eaten cold. In the Balkans, the dish is layered and typically served hot. Many versions have a top layer made of milk-based sauce thickened with egg. The modern Greek version was probably formulated in the 1920s in Athens. It has three layers that are separately cooked before being combined for the final baking: a bottom layer of sliced eggplant sautéed in olive oil; a middle layer of ground lamb lightly cooked with chopped or puréed tomatoes, onion, garlic, and spices (cinnamon,allspice and black pepper, undeniably an Ottoman influence); and a top layer of Béchamel sauce. Moussaka is usually served warm, not piping hot; in

A thick grain porridge called boule is a common dish throughout Chad. The grain used in the north is generally maize; in the south, millet is the primary grain consumed. Boule can also be made of peanuts, cassava or sorghum, depending on which crop is grown locally. The porridge is rolled into a ball and served with any number of different sauces, made of dried fish, meat or vegetables. Crops such as potatoes, rice and sesame are more common in the agricultural south. A sweetened peanut and millet porridge flavored with lemon is known as bouillie. A typical Northern Arab dish is known as

It’s a very unusual dish to eat outside of the Russian community and if we’re going to be honest it’s rather unusual to me too.

This dish is combination of simple Persian saffron basmati rice and any variety of Kebabs. Kebab is a dish of big pieces of meat, fish, or vegetables, all roasted or grilled on a skewer. Kebab originated from Eastern Mediterranean and eventually adopted by many cultures around Asia. The way this dish is served is on a plate with grilled tomatoes, saffron rice topped with butter and a spice called Somagh, and a skewer of kebab placed on top of the dish. In the old Bazaar tradition this dish was served in segments. The rice was served first with all the accompaniments. Second the waiter/server would bring the kebab on a skewer and quickly slid the kebab onto their plate. Usually they would put two different kinds of kebab this was called Soltani. The traditional beverage for this drink is called Doogh. Doogh is a sour yogurt drink with flavors of mint and salt mixed in. This dish originated in Tabriz. Tabriz is the northwestern region of Iran closest to Azerbaijan where many ingredients of the dish also

Dukkah is a blend of nuts and spices used in Egyptian cuisine. The blend is often consumed as a condiment with flatbread, which is first dipped in olive oil and then into the spice blend. You may be able to find prepackaged Egyptian dukkah in a Middle Eastern market or online. If you are unable to find this spice blend or need some right away, consider using a dukkah substitute.

Food in Bosnia is a part of the culture, a special recipe is flatbread filled with grilled meat and pepper sauce. This traditional dish is made of minced beef meat which is shaped like small sausages around two inches long. The small pieces of meat are roasted on the barbecue over a wood fire, therefore, make the meat appetizing. Mainly it is served in portions of ten, fifteen or more pieces with chopped onions, pepper or sour cream sauce. Usually one can eat it at specific local fast food places at a cheap price however, it can be also consumed at almost every restaurant all over the country. This food is certainly an element of Bosnian culture and it is passed through generations for many years. Finally, its irresistible aroma, low price,

dash of chilli to add spice. This dish can also be made with pancetta cubes if the

I would describe it as a close relation to kefir or buttermilk, only not as sour, slightly more sweet sans any added

Spring (Sawan) is commended with pakwan (fresh snacks), phulkis (besan pakoras in salan), puri-kababs and birahis (paratha loaded down with squashed dal) khandoi (steamed wads of dal in a salan), laute paute (gram flour hotcakes rolled, cut, and served in a salan), and colocasia-leaf cutlets presented with salan include mixed bag. In summer, crude mangoes cooked in semolina and jaggery or sugar, make a pastry called curamba. These dishes originate from the rustic Hindu populace of Awadh.

Depending on the occasion, a portion may also be offered to the ancestors, to honor their memory. Another common practice in this sense is to pour liquor in the ancestors' honor in the corners of a house. Other food traditions vary with region or religion: Mende Muslims, for instance, will mark a burial ceremony with lehweh, a ball of rice flour mixed with water and sugar, served with a kola nut on top. Kola nuts are highly valued in and of themselves, and are often associated with greetings, diplomacy, provisions of respect, religious rites, and initiation ceremonies. High in caffeine concentration, they are also used as a stimulant, a clothing dye, and even in the preparation of

Kesar da Dhaba - Your hunger will get you through the small by lanes and alleys till you reach this vegetarian food den that goes back a century. Their food is a bang on the taste buds. The crispy laccha parathas, maa ki daal drowning in ghee, the lassi is so very rich that you need to wade through the cream to get the first drink.