As the colder months approach and the holiday season is upon us, there is nothing better than baking up a batch of delicious cookies to enjoy with friends and family. And when it comes to cookies, there are few cookies that are more cozy and comforting than Armenian Shortbread "S" Cookies, also known as Kourabia. These cookies, also known as butter cookies, are a staple of Armenian cuisine and are often enjoyed during special occasions such as weddings and holiday gatherings. They are a favorite of both young and old, and their buttery, melt-in-your-mouth texture is sure to satisfy even the most discerning of palates. I know you're going to love them!
Learn how to prepare and make the Greek cookies Kourabiedes with this helpful recipe.
Moroccan Harira is a hearty and flavorful soup that's traditionally enjoyed during Ramadan. It's a nutritious blend of tomatoes, lentils, chickpeas, and aromatic spices like cumin and coriander. This nourishing soup is both comforting and filling.
Mansaf is a classic Jordanian Bedouin dish featuring tender pieces of lamb, fluffy rice, and a tangy-jameed-based yogurt sauce, all on top of a thin Middle Eastern flatbread known as Shrak.
Whether you're hosting a summer barbecue, a holiday feast, or simply craving a taste of Jamaica, this recipe is sure to impress. This creamy, flavorful, and zesty salad is a staple at family gatherings, potlucks, holidays, and special occasions.
Svíčková na smetaně or simply svíčková is a traditional Czech dish and one of the most popular Czech meals. The beef sirloin in a thick, creamy vegetable sauce is a staple on Czech menus and is traditionally served at weddings and on other special occasions. Find out more about the delicious sauce in today’s edition of Czech Food Classic series.
Paella is a guaranteed crowd-pleasing centerpiece for special occasions and parties, but honestly, this dish is enough reason to celebrate all on its own.
Paella is a guaranteed crowd-pleasing centerpiece for special occasions and parties, but honestly, this dish is enough reason to celebrate all on its own.
About Beef Tagine With Prunes Recipe : Easy and quick recipe to prepare.Prepare in less time.Sweet in taste.Taste is also good.This savory and sweet beef tagine is a staple dish in Moroccan cuisine, often prepared on special occasions!This recipe can be easily prepared from the comfort of your home.This recipe is made up of many ingredients.
Trying Pakistani desserts may require a bit of courage because they are all strange faces to you. But don’t worry! You’ll soon love their flavors and won’t be able to stop eating them.
Semiya Payasam is a simple, yet delicious festive pudding made of vermicelli , milk, dry fruits and flavored with cardamom and/or saffron. Usually a staple on occasions like Tamizh/Tamil new year and Onam where a feast is cooked, and this payasam is served as dessert. You can use any kind of Semiya (Vermicelli) to make the Semiya payasam. They can be roasted or not roasted. Now a days roasted semiya is available in the market. In case if you do not get roasted semiya then roast the semiya in a preheated pan and then add the roasted semiya to the milk. This Semiya Payasam/ Kheer yet another simple and quick recipe that has surprisingly wonderful results. Make it for the next festival and for your family and friends after a festive meal together. Serve the Semiya Payasam/ Seviyan Kheer as a party dessert for any festive occasion or after your meal of Jodhpuri Aloo, Ajwain Puri, Satvik Carrot Sprout Salad and Mirchi Ka Chunda. If you like this Semiya Payasam, you can also try some of these other payasam/ kheer recipes the next time you cook for family and friends: Badam/Almond Kheer Recipe Goan Manganem Recipe Pheni Kheer Recipe
These delicious classic Polish pierogi are our favorite. Find out how to make the best pierogi ruskie with our simple and easy to follow recipe!
A traditional Belizean escabeche recipe featuring tender chicken, aromatic spices, and a tangy vinegar-based broth. Perfect for a comforting and flavorful meal.
This is a recipe for Pancit Bihon
The key to the best homemade garlic bread that goes with every pasta dinner is to use plenty of garlic, and to keep it simple.
As the colder months approach and the holiday season is upon us, there is nothing better than baking up a batch of delicious cookies to enjoy with friends and family. And when it comes to cookies, there are few cookies that are more cozy and comforting than Armenian Shortbread "S" Cookies, also known as Kourabia. These cookies, also known as butter cookies, are a staple of Armenian cuisine and are often enjoyed during special occasions such as weddings and holiday gatherings. They are a favorite of both young and old, and their buttery, melt-in-your-mouth texture is sure to satisfy even the most discerning of palates. I know you're going to love them!
Stay warm and healthy this winter with these delicious hearty chicken soup recipes. Check out these chicken soup recipes you can make in a crockpot, instant pot or traditional stove these are our favorite chicken noodle soup and other interesting twists.
Buttery rice pilaf is the perfect accompaniment to your special dinners but is simple enough for any day!
While Christmas dinner has a strong association in Australia with turkey, Easter has far weaker links with a protein unless we are talking about the Australian Greek community where a lamb slowly turning on a spit is the dream Easter lunch. Looking at supermarket sales, however, it seems that pork is making a play to take the role of the meat of the moment and certainly with its delicate blushing meat and golden crackling it hits all the right celebratory notes. The perfect crackling There is much stress about getting your pork crackling right and it is understandable. For me, and all those who stress about crackling, we know that there is no point having pork if there isn’t any crackling. There are a few key steps to sure fire pork crackling: Pick the right pork — shoulder, pork belly, rolled loin or rack are my picks. The first two are best with long slow cooking; the latter two have far less fat and so need quicker treatment. Get your butcher to slash the pork fat or use a craft blade like a Stanley knife. Only cut the fat and avoid cutting into the meat. Those parallel slashes need to be about 1cm apart. It is important to dry the pork skin and fat before roasting. This is ideally started the day before. First dry the skin of the pork with kitchen paper. Then rub salt into the skin and into the slits. Leave it in the fridge overnight. The next day, carefully brush all the damp salt off and dry the skin again with paper. Rub the skin with olive oil, and either vinegar or lemon juice, to help conduct the heat of the oven to the skin. Turn the oven to at least 230C and blast the joint with heat for about 30 minutes or until the skin starts to bubble and brown. Then with pork shoulder and belly continue cooking slow (about 120C) until done. For a shoulder, I like to cook it until the meat falls apart. So that’s between three to eight hours depending on the texture you want from your meat. With the rolled loin or chops use less time but a higher temperature, say 160C to 180C, as there is less fat both to render and to keep the meat moist. Oh, and if all that doesn’t give you perfect crackle just peel it off after cooking and place it skin side up under the grill. Watch it doesn’t burn and remove when the skin has gone all puffy and golden. The alternative is to turn up the heat and finish the pork off at 180C until the skin cracks, but again beware that the crackling doesn’t burn. What to serve with your roast pork You know when we were discussing the directions we could take our Easter roast pork, clarity came best when thinking of those countries where pork is a much loved staple. Good pork roast is rich, a little fatty, a little salty and crunchy. In my book that means it needs to be paired with sour or sweet flavours. In England, fruit is traditional with pork, whether it’s an apple sauce or a pineapple ring on top of a chop. Roast apples or brining your pork in pineapple juice serve on slow-braised baked beans are two more creative ways of bringing those flavours. A burnt orange sauce also sings with pork, especially if you are using a Chinese spice rub on your pork belly. You can pick up the fennel flavours of the five spice with a crisp fennel and orange segment salad — or even some roast fennel. Other winter fruits to play with are roast quinces, perhaps in a chutney, red-wine roasted pears, its sweetness balanced by a little red wine vinegar or served with a witlof, blue cheese, walnuts and pear salad. Cabbage is another classic partner for pork, whether it’s sweet and sour red cabbage cooked with sugar and vinegar and dotted with currants, or a tangy side of either Korean kimchi or German sauerkraut, which, at their best, have that wonderful tang of fermentation. Root veg, including parsnips, celeriac, pumpkin and swedes all have that natural sweetness that goes wonderfully with pork. Try my MasterChef chum, Gary’s trick of serving pork with buttered swedes with loads of black pepper. For me, a more American approach of rubbing the pork with a spice rub of allspice and paprika would work brilliantly with roast sweet potatoes, barbecued corn, and gravy sweetened with maple syrup and maybe a splash of bourbon. Yum! Follow Matt Preston on Twitter: www.twitter.com/mattscravat
A classic Chicken curry from the Holy City Ajmer, named after the city Murgh Ajmeri is a thick and spicy chicken delicacy where the marinated chicken pieces are slow cooked with Indian spices. Served with Tandoori Roti , Naan or Rice, Murgh Ajmeri is a staple chicken dish that is commonly served in hotels, restaurants and special occasions. Serve Murgh Ajmeri along with Garlic Naan or Jeera Rice and Onion salad for a weeknight dinner. If you like this recipe, you can also try other Chicken recipes such as Spicy Pepper Chicken Recipe Paprika Chicken Skewers Recipe Chicken Mapas Recipe
A staple of Cuban cuisine, this garlicky bitter-orange sauce is often used to flavor roast pork.
Whether you're hosting a summer barbecue, a holiday feast, or simply craving a taste of Jamaica, this recipe is sure to impress. This creamy, flavorful, and zesty salad is a staple at family gatherings, potlucks, holidays, and special occasions.
