DOCSLIB.ORG

Sweets & Desserts from the Middle East Free

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Sweets & Desserts from the Middle East Free FREE SWEETS & DESSERTS FROM THE MIDDLE EAST PDF Arto Der Haroutunian | 224 pages | 19 Oct 2014 | GRUB STREET | 9781909166073 | English | London, United Kingdom Sweets and Desserts from the Middle East by Arto der Haroutunian, Hardcover | Barnes & Noble® Just one taste will keep you coming back for more! This sweet treat will satisfy your craving for Middle Eastern food. A very Sweets & Desserts from the Middle East dessert throughout the Middle East, this Lebanese Semolina Pudding Layali Lubnan includes Sweets & Desserts from the Middle East cranberries, thick coconut cream, ground pistachios, and a floral-scented syrup. This vegan recipe can be whipped up quickly, then it chills in the fridge until you are ready to dig in. A perfected homemade version of the Levant specialty! Delicately crunchy smooth knafeh crust, cradling a molten layer of ooegy gooey cheese. A drizzle of scented sugar syrup, adds the finishing sweet touch to the classic favorite! Welcome back to another deceptively simple Middle Eastern recipe that drove me to the brink of …. I was looking for a varition of our families Harissa recipe but was suprised that Zarr did'nt have anything close to what we love to make every Ramadan and special occasion. Us Palestinians love sweets. So here it is and enjoy! An Arabic dessert, these beehive sweet buns are filled with cream cheese and soaked in honey sugar syrup. This recipe ticks all the criteria of a good baklava: crackly top, sweetened nut filling, and a chewy bottom with just the right amount of sugar syrup. Pinterest is using cookies to help give you the best experience we can. Got it! 19 Middle Eastern Desserts to Remember this Ramadan | Egyptian Streets Konafa like you've never seen it before! These no-bake Chocolate Konafa Cookies are made from crunchy, buttery konafa crumbs and glorious melted chocolate. Add candied nuts Sweets & Desserts from the Middle East the mix for an elevated experience or keep them plain and simple. Either way, they Sweets & Desserts from the Middle East not disappoint! The coolest new way to enjoy halawa! Easy, homemade Halawa Tahini Halva made from scratch and revamped into the most elegant little truffles. Roll them in either pistachios, sesame seeds or dunk them in glorious chocolate. Arabic style milk pudding infused with a touch of rose and orange blossom waters, adorned with rose syrup topping and garnished with caramelized pistachios. Talk about eye candy! A Middle Eastern spin on a ice cream Sweets & Desserts from the Middle East Vanilla ice cream layered with bananas, salted caramel sauce and caramelized cinnamon kunafa crumbs for crunch. These bite-sized baklava rolls are made with scrunched layers of phyllo, a three nut mixture, cinnamon, spice and everything nice. They're so good, it's difficult to stop at just one! East meets West with this Middle Eastern twist on a campfire treat! This post is Sweets & Desserts from the Middle East by Cadbury Dairy Milk Egypt, but all opinions are my …. A perfected homemade version of the Levant specialty! Delicately crunchy smooth knafeh crust, cradling a molten layer of ooegy gooey cheese. A drizzle of scented sugar syrup, adds the finishing sweet touch to the classic favorite! Welcome back to another deceptively simple Middle Eastern recipe that drove me to the brink of …. Delightfully soft date balls studded with crunchy chunks of biscuits and flavored with warm spices. Nothing screams Ramadan more than dates! Its that essential power battery that gets …. Make sure that the phyllo is fully thawed before using. Leave it in the refrigerator overnight or on the countertop for four to five hours. Do NOT microwave. Always keep the phyllo you're not working with covered with a layer of plastic wrap topped with a damp towel to prevent drying out. The search for the perfect, aunthenic Egyptian-style basbousa stops here! This one is super soft, dense, never ever cake-y, and melt-in- the-mouth delicious. Easily rivals the pastry shop's. For the best possible ingredients, be sure to weigh your ingredients using a kitchen scale. Creamy ricotta cheese wrapped inside golden, crunchy strands of sticky sweet kunafa. A sprinkling of vibrantly green pistachios add the finishing touch to this handheld delicacy. Always keep the phyllo you're not working with covered with a layer of plastic wrap topped with a damp towel. When assembling, use the nicest, most intact phyllo sheets for the bottom and top layers; use sheets with tears in the middle layers, where their imperfections will go unnoticed. The baklava tastes best after it has sat for 8…. Sugar syrup perfect for sweetening and flavoring your favorite Middle Eastern and Mediterranean desserts. This recipe makes a large amount enough for drizzling and soaking multiple dishes. Two special ingredients make it last months and months without ever crystallizing, making it ideal for long storage! Baklava Recipe. Pinterest is using cookies to help give you the best experience we can. Got it! Home • Nazareth Sweets With Ramadan gracing us with its presence, one cannot deny the very culinary experiences that remind us of a part of this holy month. Ramadan, a month of worship and giving, is also a month full of flavour and wondrous gastronomic experiences. From sweet honey syrups and pistachio flavoured ice creams, to crust-less pumpkin pies, Ramadan truly knows how to excite our taste buds. Easy-to-make and economical, Umm Ali dates back to the Ayyubid dynasty. After the death of Umm Ali, to celebrate, Shagaret el Dorr Sweets & Desserts from the Middle East that her cooks create the most delicious dessert ever made and to distribute it throughout Egypt. This Egyptian dessert staple is made of phyllo pastry, milk, double cream, nuts and is sometimes topped with raisins, powdered sugar and Sweets & Desserts from the Middle East flakes. A sweet cake made of semolina, same wheat used in pasta and couscous, soaked in simple sweet syrup; sometimes the syrup is flavoured with coconut or rose water. Basbousa can be eaten with nuts, heavy cream or plain. Sweet, rich, crunchy and creamy, Kunafeh or Knafeh can be found in regions that used to be occupied by the Ottoman Empire. This sweet pastry is the Middle Eastern version of the cheese cake. Kunafeh is made of semolina dough and thin noodle-like phyllo pastry. It is stuffed with a white soft cheese such as Nabulsi cheese. Kunafeh is crunchy on the outside and is soaked in simple sweet syrup. Recently, the Middle East has seen variations of this dish with the addition of Mangoes. Like many Middle Eastern dishes, baklava is said to have developed during the Ottoman Empire. Another popular sweet phyllo pastry made of several layers of phyllo, chopped nuts and drizzled with sweet syrup or honey. Baklava is a crunchy pastry that is usually served in small gateaux sizes. Literally the bread of the royal palace, Aish El-Saraya is a delectable dessert eaten in special occasions. The origin of this dish Sweets & Desserts from the Middle East unknown, yet some have attributed this dish to the Lebanese cuisine. It is sweetened bread and often drizzled with very sweet syrup and covered with cream on top. Sometimes, Aish El-Saraya is garnished with nuts. Those three pastries are made of deeply fried dough and are eaten with honey, powdered sugar or sweet syrup. It is said that Zainab fingers date back to years when a woman called Zainab made this beautiful dish. Rice pudding, roz bel laban in Arabic, can be found in many cuisines. It is said that rice pudding originated in the Middle East in medical texts rather than cook books. It has long been associated with good nutrition and good digestion. It was often recommended to people of all ages for stomach illness. This appetizing easy to make dish is made of a mixture of rice and milk. It is sweetened with the addition of sugar and can be topped with nuts and garnished with cinnamon. Recently, variations of this dish include eaten rice pudding with ice cream. Qatayef is an Arab dessert commonly eaten during Ramadan. It is said that Qatayef is of Fatimid origin. Qatayef is sweet a dumpling often filled with Akkawi cheese, or any unsalted cheese. It can also be filled with nuts. It is commonly fried, yet, some cultures bake it. Qatayef are drizzled with honey, sweet sugar syrup or powdered sugar. Feteer or Feteer Meshaltet is originally known as feteer maltout. In Ancient Egypt, Egyptians served feteer as an offering to the gods. It has since become a popular pastry among Egyptians and the Middle East. In its original form feteer is baked in an earth oven pizza oven and is baked in huge quantities. The plain feteer pastry can be eaten with honey, cheese, jam, sugar, molasses and many other options. However, variations of this pastry have included different ingredient and toppings. Today, feteer can be eaten with all kinds of meat and all kinds of dessert additions such as custard. Halawat el Jibn, meaning the sweetness of cheese, is a very popular Lebanese dish. This dish is made of a thin layer of phyllo pastry rolled with cheese and a custard like heavy cream. A finger-licking dish, halawat el jibn is a cheese dessert drizzled with either rose water or a sweet simple syrup. It is often garnished with nuts, especially pistachios and can be topped with cherries. Kahk, a thick circular pastry, is often soaked with powdered sugar. While, Ghorayeba is most commonly known as butter biscuits that melt in your mouth as soon as you eat them.
Load more

Recommended publications
  • Carolina Gold Rice Pudding
    Carolina Gold Rice Pudding Yield 6 to 8 portions Time 4 hours or overnight to soak the rice, 15 or 20 minutes to cook it, and about 20 minutes to prepare the pudding Cooking Remarks This recipe comes together in a short series of steps: cook the rice in milk and sugar, make a stirred custard or crème anglaise, combine the two, and fold in whipped cream. The rice cooks best when the pot is covered, but the milk has a powerful urge to boil over. Best solution: a standard electric rice cooker. These cookers work as well as a double boiler when it comes to insulation, and the pot insert is typically nonstick. Cover the insert until the rice comes to a boil, then vent the rising steam by pulling the lid slightly off center. As the rice absorbs the milk, close the lid completely. If you don’t have a rice cooker, use a saucepan, but keep your eye on it. Equipment Mise en Place For this recipe, you will need a 5½-cup electric rice cooker and a heavy-bottomed medium saucepan (or two medium saucepans); a wooden spoon; a medium mixing bowl; two large mixing bowls; a whisk; a ladle; a fine-mesh strainer; a quart of ice cubes; a stand mixer, handheld mixer, or balloon whisk to whip the cream; and a rubber spatula. Ingredients for the rice 5.7 ounces (¾ cup) Anson Mills Carolina Gold Rice 12 ounces (1½ cups) whole milk 4 ounces (½ cup) spring or filtered water 1.75 ounces (¼ cup) sugar ¼ teaspoon fine sea salt c teaspoon ground cinnamon 2 tablespoons currants (optional) for the custard 12 ounces (1½ cups) whole milk c teaspoon fine sea salt ½ vanilla bean, split in half lengthwise and pulp scraped or 2 teaspoons vanilla extract 4 large egg yolks 1.75 ounces (¼ cup) sugar 6 ounces (¾ cup) cold heavy cream Copyright Anson Mills.
    [Show full text]
  • A'la CARTE MENU Fresh Seasonal Fsh Kebab
    GRILLED KEBABS KEBAB JOOJEH AED 44.00 Char-grilled, saffron-yoghurt marinated boneless chicken kebab KABAB-E-KUBIDEE AED 44.00 Iranian zaffroni minced lamb kebab KEBAB SHISHLIK AED 82.00 Char-grilled lamb chops KABAB-E-SOLTANI AED 89.00 Flattened lamb kofta, minced lamb kebabs KABAB LARRY AED 87.00 Char-grilled lamb, yogurt-lemon-pepper marinade KABAB SHAHNAME AED 85.00 Beef tenderloin kebab, saffron-pepper-onion marinade KABAB-E-MAHI AED 72.00 A'LA CARTE MENU Fresh seasonal fsh kebab KABAB-E-MEYGOO AED 86.00 Fresh prawn kebab, saffron marinade SHIRAZ PLATTERS Shiraz, the city of roses and poets, provincial capital of Fars, TEHRAN MIXED GRILL (serves 2 persons) AED 136.00 located in the Zagros mountains. Lamb kofta, chicken joojeh, lamb chops Parks with magnifcent trees are one of the many attractions TEHRAN MIXED GRILL (serves 3-4 persons) AED 220.00 of Shiraz. Long wide shady avenues lead from one side of the Lamb kofta, chicken joojeh, lamb chops city to the other. SHIRAZ MIXED GRILL (serves 2 persons) AED 143.00 Kofta, fresh seasonal fsh, chicken kebab Because of the city’s altitude, the climate is extremely pleasant. Shiraz boasts a mild winter and pleasantly warm SHIRAZ MIXED GRILL (serves 3-4 persons) AED 286.00 Shiraz specialty kofta, chicken kebab, prawn, fresh summer. seasonal fsh, on the 3 Iranian rice specialities Shiraz is famous as a literary center, renowned especially for SHIRAZ SPECIALITIES its poets Hafez and Saadi. KHORESHT-E-BAMIEH AED 27.00 Okra-tomato ragout COLD APPETIZERS GORMEH SABZI AED 37.00 Braised lamb, vegetables, red kidney beans stew SALAD-E-SHIRAZI AED 18.00 Cucumber, tomato, white onion, mint, MEYGOO POLOW AED 55.00 lemon-olive oil dressing Spiced prawn-tomato rice MASTO KHIAR AED 18.00 ADD ONS Yoghurt, cucumber, mint, walnuts Each main course is served with its own special rice.
    [Show full text]
  • Irreverent Persia
    Irreverent Persia IRANIAN IRANIAN SERIES SERIES Poetry expressing criticism of social, political and cultural life is a vital integral part of IRREVERENT PERSIA Persian literary history. Its principal genres – invective, satire and burlesque – have been INVECTIVE, SATIRICAL AND BURLESQUE POETRY very popular with authors in every age. Despite the rich uninterrupted tradition, such texts FROM THE ORIGINS TO THE TIMURID PERIOD have been little studied and rarely translated. Their irreverent tones range from subtle (10TH TO 15TH CENTURIES) irony to crude direct insults, at times involving the use of outrageous and obscene terms. This anthology includes both major and minor poets from the origins of Persian poetry RICCARDO ZIPOLI (10th century) up to the age of Jâmi (15th century), traditionally considered the last great classical Persian poet. In addition to their historical and linguistic interest, many of these poems deserve to be read for their technical and aesthetic accomplishments, setting them among the masterpieces of Persian literature. Riccardo Zipoli is professor of Persian Language and Literature at Ca’ Foscari University, Venice, where he also teaches Conceiving and Producing Photography. The western cliché about Persian poetry is that it deals with roses, nightingales, wine, hyperbolic love-longing, an awareness of the transience of our existence, and a delicate appreciation of life’s fleeting pleasures. And so a great deal of it does. But there is another side to Persian verse, one that is satirical, sardonic, often obscene, one that delights in ad hominem invective and no-holds barred diatribes. Perhaps surprisingly enough for the uninitiated reader it is frequently the same poets who write both kinds of verse.
    [Show full text]
  • DESSERTS 45 Trans Fat 0 G, Cholesterol 0 Mg, Sodium 5 Mg Fruit Dip Use Fresh Orange Segments and Kiwifruit Slices When Winter Fruits Are in Season
    Cinnamon Baked Goldens Serve alone or with vanilla frozen yogurt and a sprinkle of lowfat granola. Makes 4 servings. 1 apple per serving. Prep time: 10 minutes Cook time: 10 minutes •••••••••••••••••••••• Ingredients 4 large golden delicious 1 tablespoon lemon juice apples, cored 1 teaspoon grated lemon peel ¼ cup raisins ½ teaspoon ground ½ cup 100% apple juice cinnamon 2 tablespoons brown sugar 1⁄8 teaspoon nutmeg Preparation 1. Place apples in a microwave safe baking dish. 2. Fill each apple with an equal amount of raisins. 3. Combine all remaining ingredients in a small bowl and pour over apples. Cover with plastic wrap and microwave on high for 5 minutes or until apples are tender. 4. Carefully remove apples from dish with a slotted spoon and set aside. 5. Place baking dish back in the microwave and cook on high, uncovered, for 3 to 5 minutes more or until mixture has thickened to a glaze. Drizzle over apples and serve while hot. Nutrition information per serving: Calories 156, Carbohydrate 41 g, Dietary Fiber 3 g, Protein 1 g, Total Fat 0 g, Saturated Fat 0 g, DESSERTS 45 Trans Fat 0 g, Cholesterol 0 mg, Sodium 5 mg Fruit Dip Use fresh orange segments and kiwifruit slices when winter fruits are in season. Makes 4 servings. ¼ recipe per serving. Prep time: 15 minutes •••••••••••••••••••••• Ingredients 1 (8-ounce) container lowfat 2 medium red apples, cored vanilla yogurt and sliced 2 tablespoons 1 medium pear, cored and 100% orange juice sliced 1 tablespoon lime juice 1 medium plum, sliced ½ tablespoon brown sugar 8 large strawberries Preparation 1.
    [Show full text]
  • Shabestan Menu Edited 5%
    Here with a little Breadbeneath the Bough, A Flask Wine , aBook of Verse - and Thou Beside me singing in the Wilderness - Oh, Wilderness were Paradise enow! As Omar Khayam poetically said, food plays a major role in the life of the Persian people and Iranian hospitality is famed throughout the world. Considerable time and thought is given to the preparation of meals, and the most lavish foods are offered to the guest in a show of great hospitality. The first principle of Persian cuisine is to avoid putting all one’s faith into the one ingredient, or the ‘sweet - sour’ principle. One taste must be blended or balanced the other. The second principle is that all edibles are food. Not only the grape but the grape leaf can be eaten. This leads to an enormous range of combinations The third principle is that Fruits and nuts are not reserved for desert. No other cuisine has so successfully blended Fruits and nuts into the main course of the meal. Talk on persian cuisine would not be complete if we failed to mention caviar. Persian caviar which comes from the Caspian Sturgeon is well known for its quality and is served with accompaniments of chopped egg, onion and parsely. Certainly the most traditional food in persian cuisine is rice. Delicately perfumed, it appears in numerous varieties. Mixed with herbs such as mint, saffron, cinnamon, turmeric, dill and even with fruits, including barberries, orange peel, cherries and walnuts. When rice is cooked with a mixture of other ingredients it is called polo. When meat or sauces are laid over a plate of rice, it is referred to as chello, the most famous being chello kebab.
    [Show full text]
  • Easy Rice Pudding.382010.Pub
    Easy Rice Pudding Note: Children can learn to measure while Helping make recipe. Ingredients: NOte Easy Rice Pudding 2/3 cup white rice, uncooked En Español 2 cups warm water 1 teaspoon butter or margarine (optional*) Serving Size: 2/3 cup 1/2 cup dry milk, non-fat Yield: 4Note: Children can 2 Tablespoons sugar learn to measure while help- 1/2 teaspoon vanilla ing make this recipe. servings 1/2 teaspoon cinnamon Time: 40 minutes 1 cup water 1/2 cup raisins or other dried fruit Instructions: 1. Combine rice, water, and butter or margarine in large microwave safe dish. Cover loosely, so steam will escape. 2. Cook in microwave on high for 5 minutes or until mixture comes to a boil. Reduce setting to defrost (50% power), and cook an additional 10 minutes. 3. Mix other ingredients together while rice is cooking. Easy Rice Pudding (continued) 4. Without allowing rice to cool, remove cover and quickly stir milk-water-raisin mixture into hot rice. Cover loosely again and continue cooking on defrost (50% power) for 10 minutes. After cooking time is finished, let pudding sit, covered, for 10 minutes. 5. Stir gently and put in individual serving dishes. 6. Eat warm or cover and refrigerate immediately. Enjoy the refrigerated pudding within 2 days. Serving Size: 2/3 cup, yield: 4 servings, Time 40 minutes Cost per recipe-0.88¢; per serving-0.22¢ SNAP-Ed Connection Recipe Finder htt://recipefinder.nal.usda.gov/index.php Buffalo County Wisconsin Nutrition Education Program 407 S. Second Street, Alma, WI 54610.
    [Show full text]
  • Order Online
    WRAPS & SANDWICHES DESSERTS All wraps/sandwiches are served with pita bread, $ lettuce, tomato, onion and tahini sauce. Kurdish Baklava (2 pieces) | 5.50 Ask for Gluten Free, Vegan and Vegetarian options. Layers of filo dough and pistachios in our home-made syrup Kazandibi (gf) | $5.50 Lamb & Beef Gyros Wrap | $10.95 Milk Pudding baked and caramelized Slow cooked, thin-sliced, marinated lamb & beef Kunefe | $7.50 Chicken Gyros Wrap | $10.95 Sweet shredded filo dough stuffed with salt-less cheese and A family owned and operated business Slow cooked, thin-sliced, pistachios serving delicious authentic flavors from the marinated chicken ORDER Rice Pudding (gf) | $5.00 ORDER Rice, milk, organic sugar, vanilla bean and cinnamon Mediterranean Coast to the Middle East. $ Adana Kebab Wrap | 10.95 ONLINE Decadent Chocolate Cake $7.00 Skewered charcoal grilled minced ONLINE-@ | sfkebab.--------@-------- New York Cheese Cake $7.00 Take Out, Catering lamb with fresh parsley, red onion com | and a touch of hot chili sfkebab.com Ice Cream | $5.50 ORDERORDER & Banquet Room available. Call (415) 255-2262 for Kofta Wrap | $10.95 ONLINEONLINE-@ -------- Minced beef with parsley and sumac onion WEEKEND BRUNCH -@com information. Served until 3PM sfkebab.------- Monday – Friday Salmon Wrap | $12.95 All egg dishes (except Breakfast Wrap) served with rosemary sfkebab.com Skewered charcoal grilled salmon with fresh tomato, roasted red potatoes, fresh fruit and home-made bread 11:00 a.m. to 9:00 p.m. lettuce and onion Mellemen (veg/gf) | $13.95 SF Kebab Mediterranean
    [Show full text]
  • TAKHT JAMSHEED PORTRAIT MENU INSERTS Updated Jan 2019
    Takht-e-Jamshid (Persepolis) was founded in 512BC by Darius the Great, and added-to over the next 150 years until it was captured from Darius III and burned to the ground by Alexander "The Great" in 331 BC. It was one of the wonders of the world. As a matter of fact, today it is a Unesco Heritage site. As for the art of sophisticated cookery in Iran, it can be traced to antiquity. It has, according to existing literature, preserved its basic mode of preparation for more than a thousand years, enhanced by refinement of dishes and new recipes created in the kitchens of royalty and ordinary folk. Iranian food is prepared with such delicate subtlety that every ingredient used can be tasted and every aromatic spice added can be appreciated The classic Middle East staples of lamb, wheat bread, eggplant and yogurt are also the staples of Iran. But Iranian cuisine sets itself apart by the cultivation and use of rice for almost every meal. "A loaf of bread, a jug of wine" may have satisfied Omar Khayyam, but the fact that the Iranians themselves pay highest tribute to their poet Firdausi, who wrote the Shah-nameh — an epic poem to the ruler said to have invented cooking — clearly marks their valued appreciation of gastronomy. Pish ghazaye sard IOQÉÑdG äÓÑ≤ŸG Cold appetizers Iranian beluga caviar 137.000 QÉ«aÉc ÉZƒ∏«H Finest Iranian caviar served with πHGƒàdG ™e Ωó≤j ,QÉ«aÉμdG ´GƒfG π°†aCG traditional condiments - ,¢ü«ÑdG ¢VÉ«Hh QÉØ°U ™£b ‐ ájó«∏≤àdG chopped egg yolk, egg white, onions ¢üª õÑN íFGöTh π°üH and Melba toast Mast moosir 3.000 Ò°Sƒe
    [Show full text]
  • Mountain Recipes: Cooks in High Places – Mountain Specialties
    Mountain Recipes COOKS IN HIGH PLACES : MOUNTAIN SPECIALTIES Food and Agriculture Organization of the United Nations Rome, 2020 Required citation: FAO. Mountain Partnership Secretariat. 2020. Mountain recipes: Cooks in high places – Mountain specialties. Rome. https://doi.org/10.4060/cb0229en The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO in preference to others of a similar nature that are not mentioned. The views expressed in this information product are those of the author(s) and do not necessarily reflect the views or policies of FAO. ISBN 978-92-5-133067-8 © FAO, 2020 Some rights reserved. This work is made available under the Creative Commons Attribution-NonCommercial-ShareAlike 3.0 IGO licence (CC BY-NC-SA 3.0 IGO; https://creativecommons.org/licenses/by-nc-sa/3.0/igo/legalcode). Under the terms of this licence, this work may be copied, redistributed and adapted for non-commercial purposes, provided that the work is appropriately cited. In any use of this work, there should be no suggestion that FAO endorses any specific organization, products or services. The use of the FAO logo is not permitted.
    [Show full text]
  • 13706 Thursday JULY 9, 2020 Tir 19, 1399 Dhi Al Qada 17, 1441 U.S
    WWW.TEHRANTIMES.COM I N T E R N A T I O N A L D A I L Y 12 Pages Price 50,000 Rials 1.00 EURO 4.00 AED 42nd year No.13706 Thursday JULY 9, 2020 Tir 19, 1399 Dhi Al Qada 17, 1441 U.S. bases might Aircraft engine repair NOC president asks UWW Artists making children’s be shut down center to be set up at to accelerate Ghasemi’s day at Mahak by in future 3 Payam Airport 4 medal reallocation 11 storytelling 12 Iran-EAEU trade taskforce holds first meeting online Iran, Syria sign military TEHRAN — The first meeting of Iran-Eur- remove the barriers existing in the way asian Economic Union (EAEU) trade task- of bilateral trade through mutual coop- force, which was set up to expand trade eration.” between the two sides after they inked a Having the annual trade of over $800 preferential agreement in October 2019, billion, the EAEU members play some was held online. significant role in the global trade, and and security agreement The meeting was participated by the expansion of trade with these countries is head of Iran’s Trade Promotion Organ- very important for Iran, he added. ization (TPO), and Iranian ambassador Iran-EAEU trade stands at over $2 See page 2 to Russia, as well as some other Iranian billion for the moment, which could be and EAEU officials, IRIB reported. increased to $5 million in the short-term Addressing the meeting, TPO Head and to $10 billion in the long-term period, Hamid Zadboum said, “We are trying to Zadboum noted.
    [Show full text]
  • How to Cook Rice
    Getting the Most From Your Grains Take the guessing out of the game. For perfectly cooked rice every time refer to this chart with no-fail guidance on water-to-rice ratios, cooking times and ideal preparations. Rice Parts liquid Cooking Common Cooking Description Common Uses to 1 part time (min- Method rice (by utes) volume) Basmati 2 18 - 20 Boiling or Pilaf Slender, separate grains; popcorn- Indian dishes, pilaf like aroma Texmati (Della) 2 18 - 20 Simmering Slender, tender, separate grains; Pilaf, steamed rice mild popcorn aroma Jasmine 2 18 - 20 Boiling or Pilaf Fluffy, long, tender grains; floral Thai dishes, rice bowls aroma Carolina 1 3/4 18 - 20 Simmering Fluffy, tender, separate grains; mild Steamed rice, rice pilaf, rice and aroma; creamy color beans Converted (parboiled) 2 25 Simmering Fluffy, firm, separate grains; mild Steamed rice, baked rice, pilaf aroma; yellowish color Long Grain Rices Long Grain Brown, long grain 2 1/2 40 - 45 Simmering Nutty, chewy, separate grains; tan Pilaf, simmered, salads, soup color Wehani 2 1/2 40 - 45 Simmering Long, plump, terra-cotta-colored Pilaf, simmered with vegetables whole grains; popcorn aroma; bursts during cooking Himalayan Red (Bhutanese Red) 2 1/2 40 - 45 Simmering Chewy, separate grains; nutty Simmered with vegetables aroma; mahogany red color Black Japonica (Mahogany Ja- 2 40 - 45 Simmering Slightly chewy grains; aromatic, Pilaf, stir-fries, simmered with ponica) mushroom-like flavor; pale pink to vegetables dark purple-brown color Brown, medium-short grain 2 1/4 Simmering Tender,
    [Show full text]
  • Sweet Dates to Eat : a Ramadan and Eid Story Ebook
    SWEET DATES TO EAT : A RAMADAN AND EID STORY PDF, EPUB, EBOOK Jonny Zucker | 24 pages | 01 Sep 2005 | Frances Lincoln Publishers Ltd | 9781845072940 | English | London, United Kingdom Sweet Dates to Eat : A Ramadan and Eid Story PDF Book Be the first to write a review About this product. During the Persian empire, this dish was sweetened with honey and chilled in snow. This dish takes a lot of effort to prepare the cake and is traditionally seen as a delicacy reserved for special occasions. This is a hearty Ethiopian stew or curry prepared with chicken and is typically eaten with the classic sourdough-tasting bread, injera. The origin of this dish is unknown, yet some have attributed this dish to the Lebanese cuisine. This sweet pastry is the Middle Eastern version of the cheese cake. Qatayef is an Arab dessert commonly eaten during Ramadan. Here are some foods which are eaten to celebrate Eid al Fitr. Activism Lookbook. Quick View Festival Time! Prev NEXT. Originally Persian, Bastani is a Middle Eastern ice cream. Promoted Listen to the latest songs , only on JioSaavn. Your email address will not be published. Typically seen in Indonesia, this dessert is an Indonesian take on traditional Dutch layer cakes. We hope to reinstate this as soon as possible in January Be the first to write a review. Spice cookies Image description: Cookies with Eid Mubarak decorative icing on it. Made from eggs, sugar, rosewater, vanilla, pistachio, milk and saffron, bastani has a sorbet feel. Ahsoka by E. About this product. Many cultures and religions use fasting for this purpose.
    [Show full text]