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10 Most PopularPALESTINIAN DISHES Shakshouka Shakshouka is a delicious combination of eggs poached in a spicy tomato sauce. Although it has an unusual name, the dish is straightforward and easy to make. It is usually made in a skillet in which onions, tomatoes, and spices are cooked until they form a delicious tomato sauce.
Musakhan Musakhan is a Palestinian dish consisting of roasted chicken and caramelized onions that are garnished with pine nuts and arranged on top of taboon bread that’s previously been dipped in olive oil. The name of the dish comes from the
Arabic word sakhan, which once translated, reveals the method of preparing — something that’s heated. Labneh Creamy texture and mild flavor are the main attributes of labneh; a traditional Middle Eastern strained yogurt that is prepared with yogurt and salt. No strict guidelines are used to produce it;
Plain full-fat yogurt is mixed with salt and left to strain for twelve to twenty-four hours. Kunāfah Kunāfah consists of two crunchy layers of shredded and buttered kataifi or knefe dough, filled with a luscious cheese cream that’s often flavored with orange zest and cardamom,
Then drenched in a sugar syrup infused with lemon juice and orange blossom water. Qidreh Qidreh is a traditional Palestinian dish hailing from Hebron. It consists of meat (usually lamb, sometimes chicken) that’s cooked with chickpeas and rice in a broth that’s spiced with ingredients such as cumin, allspice, cardamom, black pepper, and turmeric. Taboon
Taboon is a Middle Eastern flatbread that is traditionally baked in a clay oven, giving the bread its characteristical bubbly shape. It consists of flour, water, yeast, and sugar. The bread is commonly sold on the streets, stuffed with falafel, shredded meat, or hummus. Maqluba Maqluba is the national dish of Palestine, but it
Can also be found in Iraq, Syria, and Jordan. This layered one-pot dish has many versions, but the basic principle is to turn it upside down before serving, which is what the word maqluba means. Hummus This internationally popular, beige-colored spread is traditionally made with mashed chickpeas,
Tahini sesame paste, lemon juice, and garlic. People across the world love hummus for its tangy flavor and the fact that it is filled with nutrients. Mujaddara The vegetarian combination of lentils and rice is a classic Levantine fare that is best served
With fresh salads. The dish is assembled with cooked rice and lentils that are enriched with generous amounts of onions sautéed in olive oil. When served, the combination is topped with fried onions and is usually sided with plain or garlic-flavored yogurt (the dish is then
Not vegan-friendly anymore) and flatbread, which should be used instead of utensils. Falafel Even though these protein-packed chickpea fritters and are a staple in many Middle Eastern countries including Palestine and Lebanon, it is often suggested that falafel might have evolved from the Egypt dish known as taameya.
By the 1950s, to earn a living, Yemenite immigrants in Israel started making falafel in the streets, selling it wrapped in paper, which has eventually transformed this ancient dish into an early form of Israeli fast food and facilitet the global recognition of it.
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