semolina
155 dishes.
Afeliapork braised in red wine with crushed coriander seed
Aish shamsisun-risen Upper Egyptian sourdough baked in domed clay ovensbreakfastBaghrirspongy thousand-hole semolina pancakes soaked in melted butter and honey
BaguetteCrackling-crusted long wheat loaf bought fresh daily.
Balah el ShamRidged fingers of choux dough fried and steeped in cold syrup
Basbousasemolina cake soaked in syrup, topped with almonds
Basbousa bil tamrSemolina cake layered with date paste and almonds, cut into diamondsbread & pastryBatboutSoft pocket bread cooked in a dry pan, split and stuffed as a sandwich
Berkoukeslarge hand-rolled pasta pearls stewed with vegetables, chickpeas and meat
Boko boko hareeschicken slow-cooked with bulgur wheat and turmeric
BougatsaThessaloniki phyllo with custard or cheese, dusted with sugar
Bourekia tis anarisFried pastry parcels of sweet anari cheese, dusted with sugar and cinnamon.
Bradjdate-filled semolina squares from Kabylie, griddled dry on a hot platebreakfastCanjeerosmall spongy fermented pancakes eaten with ghee, sugar or stewmainCapitaine grillewhole Niger River perch grilled over coals with onion, chili and lime
Chakerysweet millet couscous stirred into yogurt and soured cream
Chakhchoukhatorn flatbread pieces drenched in spicy tomato-lamb sauce with chickpeasmainChicago deep-dish pizzaTall buttery crust layered with cheese and chunky tomato
Chole BhatureSpicy chickpea curry with puffy fried bread, Punjabi favourite
ChomchomOblong chhena sweet soaked in syrup and dusted with dried milk
ChoukouyaDry-grilled beef or mutton dusted with spicy kankankan peanut powder
Chura gertehmillet porridge with peanut paste and sour milk, eaten from a bowlstreet foodCig koftespicy kneaded bulgur with pepper paste, served in lettuce with lemonmainColțunașiboiled dumplings filled with cheese, potato or cherries
Couscoushand-rolled steamed semolina with vegetable and meat broth; the national dish
Cuscuz nordestinoSteamed corn couscous with butter, eggs or cheese, northeastern mornings
DaktylaFinger-shaped pastries filled with almond and cinnamon, fried and syruped.mainDambousteamed millet couscous tossed with moringa leaves and oil
DebessmannaCranberry semolina whipped until pale and airy, served with milk.
DèguèMillet couscous in sweetened yogurt
DhoklaSteamed fermented gram-flour sponge tempered with mustard seeds; Gujarati
Eetchbulgur cooked with tomato and pepper, eaten warm or cold
Eish baladipuffed wholemeal pocket flatbread, the bran-dusted staple of Egyptian mealssoup & stewFakoyearomatic jute-leaf and meat stew of the Songhai north, over ricemainFettuccine alla papalinasilky egg-and-cream fettuccine with prosciutto, created for future Pius XII
FlaounaEaster cheese-filled pastry with raisins and mint-
Afelia
Pork braised in red wine with crushed coriander seed. Ready in 15 min prep and 1 hr 15 min cooking.…
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Aish shamsi
Sun-risen Upper Egyptian sourdough baked in domed clay ovens. Ready in 30 minutes prep and 20 minutes cooking. 4 loaves.…
-
Baghrir
Spongy thousand-hole semolina pancakes soaked in melted butter and honey. Ready in 15 min prep and 25 min cooking. About…
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Balah el Sham
Ridged fingers of choux dough fried and steeped in cold syrup. Ready in 30 minutes prep and 30 minutes cooking.…
-
Basbousa
Semolina cake soaked in syrup, topped with almonds. Ready in 20 min prep and 40 min cooking. 16 pieces. A…
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Basbousa bil tamr
Semolina cake layered with date paste and almonds, cut into diamonds. Ready in 40 minutes prep and 45 minutes cooking.…
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Batbout
Soft pocket bread cooked in a dry pan, split and stuffed as a sandwich. Ready in 25 minutes prep and…
-
Boko boko harees
Chicken slow-cooked with bulgur wheat and turmeric. Ready in 20 minutes prep and 2 hours cooking. Serves 6. A main…
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Bougatsa
Thessaloniki phyllo with custard or cheese, dusted with sugar. Ready in 30 min prep and 50 min cooking. 1 tray,…