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Toum is a garlic sauce as prepared in Lebanon, the Levant, and Egypt similar to the European aioli. It contains garlic, salt, olive oil or vegetable oil, and lemon juice crushed using a wooden mortar and pestle.[1] There is also a variation popular in many villages, such as Zgharta, where mint is added, called "Zeit and Toum".[2] Toum is used as a dip, especially with French fries and chicken, and in Lebanese sandwiches, especially chicken ones.


Farid El Atrache


Modern definition The states in dark red are almost always included in modern day definitions of the South, while those in red are usually included. Those in dark red, with exception of North Carolina and Tennessee and perhaps Arkansas, are also called the "deep south." The striped states are sometimes/occasionally considered Southern

Arugula-helps with migraines, rich in calcium

Ancient Egyptian cuisine - Wikipedia, the free encyclopedia


Emirati cuisine - Wikipedia, the free encyclopedia

Hummus - a Middle Eastern food dip or spread made from cooked, mashed chickpeas, blended with tahini, olive oil, lemon juice, salt and garlic.


I would slowly travel by private dahabeeyah down the river Nile, stopping & exploring every inch of every city. I would take in all the Egyptian cuisine and partake of all possible cultural exchange


Coriander Roots - Coriander roots have a deeper and more intense flavour than the leaves. They are used in a variety of Asian cuisines. They are commonly used in Thai dishes, including soups and curry pastes