#lavash pita bread

[starmusic]

Here is a general recipe for a shawarma:

Ingredients:

- Meat: Shawarma is typically made with lamb, chicken, or beef. The meat is marinated in a blend of spices, such as cumin, coriander, turmeric, paprika, and garlic.

- Vegetables: Common vegetables include lettuce, tomatoes, onions, pickles, and cucumbers.

- Sauce: Shawarma is often served with a tahini-based sauce or a garlic sauce.

- Wrap: The meat and vegetables are wrapped in a flatbread, such as pita bread or lavash.

Instructions:

1. Marinate the meat: Marinate the meat in a blend of spices for at least 2 hours, or overnight.

2. Cook the meat: Cook the meat on a rotisserie, or in a pan until it is cooked through.

3. Assemble the shawarma: Spread a thin layer of sauce on the flatbread. Add the meat, vegetables, and any other toppings you like.

4. Wrap the shawarma: Fold the flatbread over the filling, and wrap it tightly.

Description:

Shawarma is a Middle Eastern dish that is popular around the world. It is a delicious and satisfying meal that is perfect for lunch or dinner. The meat is juicy and flavorful, and the vegetables add freshness and crunch. The sauce adds a touch of tanginess and richness.

Here is a description of the shawarma in the image:

The shawarma in the image appears to be made with beef, lettuce, and a yellow sauce. The wrap is folded in half, and the filling is visible. The meat is cooked and shredded, and the lettuce is fresh and crisp. The yellow sauce adds a touch of color and flavor to the shawarma.

PERFORMANCE TASK IN TLE 6 honesty

Zia Candice F. Lomibao

@therealagravante

[sagescented]

Carb Conscious Tortillas aren't worth it. There's such a small difference between them and regular Tortillas (32g vs 37g or something like that, iirc).

Keto Hamburger and Hot Dog Buns are worth it, though, even if the Carb Conscious Tortillas aren't. They're 16g to 25g for Keto varieties, vs 20 for Great Value (which my Husband doesn't like because they taste like Cardboard), or 30g for Name Brand to 40g for Brioche. So definitely the better option, there.

We did find Lavash for 8g for 1/2 a flatbread (16g for a whole one)- so we may be swapping out our Tortillas with those instead. And we found out that Pita Bread was only 9g for a whole piece. So I'm sure that'll come in useful, too!

I also found a box of Crackers that was only 11g per 8 crackers. So I picked up some canned fish to go with it. Now I can have one of my favorite snacks (Sardines, Cheese, and Crackers) again.

My Husband made me grab a bag of Skinny Pop Popcorn, because it was only 15 grams per 3 1/2 cups of it. I dislike pre-popped popcorn, but he wants me to at least give it a try. So I will for him, ha.

Did some snooping and also figured out that White Rice, Tabbouleh, and Quinoa are all under 30g per serving. So we're keeping those three in as staple Grains. Because I can't not have some kind of starch with meals. But it's nice to know they're not insane compared to a lot of options I was looking at.

Also found out that, like, the vast majority of Breakfast options are just ... Completely out of the picture for me now; there was basically nothing in the breakfast isle that was under 35g- which is a problem when you only have 250g to allocate a day, your OliPops are 17 a pop, your protein bars are 17 a pop, and you still need lunch, and dinner's when your body really craves carbs ... So that's fun, finding out my breakfast options are whittled down to about 2 to 3 very boring options now. RIP.

I'm not going to be terribly strict about it, though. I've only been put on this diet for Blood Sugar management- not for Weightloss or anything. And there's more to Blood Sugar balancing than just eating Low Carb. I can learn that as I go to help ease up on so many of these restrictions I'm stuck with right now. Right now we're just in emergency mode.

[chansaw]

i miss you challah i miss you naan i miss you pita i miss you laffa i miss you lavash i miss you ciabatta i miss you baguette i miss you sourdough I MISS YOU BREAD!!!!! I HATE YOU CELIAC

[low-carb-avenue]

Low Cal Bread: The Ultimate Guide to Healthier Bread Options For Weight Loss

Bread is trendy, but standard bakery varieties are often high in calories and have minimal nutritional value. If you’re watching your weight or trying to eat healthier, regular bread can be challenging to incorporate into a calorie-controlled diet. Fortunately, there are now many excellent low cal bread options available. By making this switch, you can continue to enjoy toast, sandwiches, and more without exceeding your calorie budget.

In this comprehensive guide, we will explore the different types of low calorie bread, evaluate the advantages and disadvantages of each, and offer advice on selecting and savoring healthier bread options. I aim to help you find nutritious, low-calorie bread varieties that align with your dietary goals and preferences.

What is Low Cal Bread?

Low-calorie bread refers to bread varieties that have fewer calories compared to regular bread slices. They typically contain 70-120 calories or fewer per serving, enabling individuals to incorporate bread into a calorie-controlled diet for weight loss or health objectives. Common types of low cal bread include whole grain, flatbread, pita, tortilla, and lower calorie sliced bread options.

Types of Low Cal Bread

Several main categories of bread generally contain fewer calories than traditional varieties. Let’s look at each one in more detail.

Whole Grain Breads

As the name implies, whole grains consist of the entire grain kernel, including the bran, germ, and endosperm. This makes them higher in fiber, nutrients, and protein than refined grains.

100% whole grain breads include whole wheat, oats, rye, and quinoa varieties. They typically contain 70- 120 calories per slice.

Sandwich Thins and Flatbreads

Light and crispy thin sandwich “breads” such as flatbreads, lavash, and matzos provide an alternative to sliced loaves. With 60-90 calories per piece, they satisfy cravings with fewer calories. Varieties made with whole grains add nutrients.

Low Calorie and Diet Breads

Low-calorie and diet bread is formulated to reduce the calorie count by removing fat, sugar, and sometimes fiber. These sliced breads contain approximately 45-80 calories, thanks to ingredient adjustments. Brands offer varieties such as white, wheat, and gluten-free.

Pita and Tortilla Breads

Wraps made from pita, lavash, or large tortillas offer convenience, containing approximately 70-110 calories each wrap. Whole-grain versions increase the fiber content.

Bread Alternatives

For those seeking to eliminate bread, crunchy vegetable “chips” made from cauliflower, broccoli, or sweet potato offer textures with minimal calories (30-50 calories per bag).

Whole Grain Breads: A Nutritious Foundation

Whole grain varieties should be your go-to, low-calorie bread option when nourishing your body. Here are a few key reasons why:

High Fiber Content: Fiber from whole grains slows down and prevents blood sugar spikes, which helps to keep you feeling longer. For a longer period.

Vitamin: Packed with vitamins, minerals, and antioxidants to support immunity, heart health, and more. Refined grains lose most of their nutrients.

Blood Sugar Control: The fiber, protein, complex carbs, and carbohydrates in whole grains help regulate sugar levels steadily and effectively compared to carbs. Carbohydrates.

Very Satisfying: Whole fills are highly nutritious and can effectively keep you feeling full, with 70-120 calories per slice.

Top picks include breads that contain 3 or more grams of fiber and 5 or more grams of protein per slice. The fiber and nutrients will keep you feeling satisfied on a low-calorie diet.

Tips for Choosing the Best Low Cal Bread

With the wide range of bread options available on grocery store shelves, it can be challenging to determine the healthiest choice. Use these tips when selecting a low calorie bread:

Check the Nutrition Facts label and ingredients list to verify it as a true whole grain variety containing 3+ grams of fiber and at least 5 grams of protein. Avoid excessive sodium.

Watch out for sneaky added sugars on nutrition labels, even in “whole grain” varieties. Five grams of sugar or less is best for a slice of bread.

Compare calorie counts – whole wheat bread typically ranges from 70-120 calories per slice, while lower calorie bread may have 45-80 calories per slice, depending on the recipe or formulation.

Consider the protein content in addition to fiber – protein is filling and helps regulate blood sugar levels. 5+ grams per serving is ideal.

Be skeptical of claims like “low carb” or “high protein” without verification of whole grain or fiber contents. Marketed aggressively but not always healthiest.

Remember, it comes at a cost – flatbreads, pitas, and tortillas have more calories than sliced loaves for portability, but they also have calories and overall calorie content. Measure portions.

Experiment to find textures you enjoy for compliance – some appreciate lighter and fluffier low- calorie loaves versus denser 100% whole grain varieties.

Healthy Ways to Enjoy Low Cal Bread

Once you’ve stocked up on nutritious low calorie bread options, it’s time to start enjoying them! Try incorporating bread into your diet in these satisfying, low-calorie ways:

Open-Faced Sandwiches: Top slices of bread with your favorite sandwich fixings, then broil until lightly toasted for half the calories of a closed sandwich.

Bruschetta: Chop fresh tomatoes, herbs, and garlic and toss with balsamic for a zesty, crunchy bread topper full of flavor but few calories.

Toast & Avocado: Spread avocado in moderation on toasted bread for creaminess with monounsaturated fats to satisfy.

Pizza Rounds: Top pita bread or English muffin halves with pizza or pasta sauce, sprinkle with part-skim cheese, then broil until melted.

Quesadillas: Fill small whole wheat tortillas with desired fillings such as beans, spinach, and cheese, then pan-fry crispy.

French Toast or Bread Pudding: Get creative with seasonal produce and Greek yogurt in these decadent yet lower-calorie recipes.

Croutons: Cut bread into cubes, toss with olive oil and seasoning, and bake until crispy for crunchy salad or soup toppers.

Enjoying bread mindfully in small portions with lean protein and fiber-rich veggies makes it an integral part of a balanced, heart-healthy diet. Just be strategic with the type of bread and toppings chosen.

[mxlfoydraco]

Top 5 breads👀

you’re asking the right questions

bagels (see turkish version: simit)

focaccia

pita

multigrain

do breadsticks count? that or flatbread/lavash

[girlw-amermaidtattoo]

[azaryap]

www.azaryap.org

WhatsApp : +90 531 90 465 80

AZARYAP Otomatik Lavaş Üretim Makineleri

خط اتوماتیک تولید نان لواش آذریاپ

AZARYAP Automatic production line of lavash bread

خط إنتاج خبز لافاش الأوتوماتيكي لشركة آذریاپ

Автоматическая линия по производству лаваша компании "Азариап"

#AZARYAP

#Bakery_Machinery

#Lavaş_Makinesi

#Lavaş_Makinası

#lavaş_tarifi

#azaryap_türkiye

#yufka_makinası

#dough_sheeter

#lavash

#pita

#pitabread

#معدات_مخابز

#خبز

#خبز_التورتيلا

#تورتیلا_شاورما

#خبز_شاورما

#معدات_المخابز

#دستگاههای_نانوایی

#آذریاپ

#آذریاپ_ترکیه

#معدات_خبز_عراقی

#عجانة

#افران #إفران #أفران

#لواش

#تافتون

#лаваш

#тесто_раскатать

[mariacallous]

The Amir family emigrated from Sana’a, Yemen to Tel Aviv in 1930. In the following years, Pini Amir told me, the family kept to Yemenite food, which included a bone marrow soup, hilbeh (a fenugreek condiment) and a large homemade flatbread called saluf for lunch every single day of the week. This combination is Pini’s favorite meal to this day.

“We had a taboon (traditional Arab clay oven) on the roof where my two grandmothers used to bake saluf for the weekend,” he recalled. The grandmothers used firewood to create coal and then baked saluf with the heat of the coal. Back in Yemen, the family had a similar taboon built outdoors, and today, Pini has one at his home in Moshav Beit Itzhak in central Israel.  

Saluf is a relatively thick and large (usually around 12 inches) flatbread. Traditionally, it was spiced with ground fenugreek seeds although nigella seeds are more popular now. It is usually not flipped when baked, which results in a pastry filled with large bubbles of dough on the top, lightly charred from the coal of the taboon.

Saluf is one of three popular flatbreads in the Yemenite Jewish cuisine, along with lachuh and malawach. Flatbreads are popular all over the Middle East, too, from Iranian lavash to Arabic khubz, Egyptian kumaj and eish merahrah (also mixed with fenugreek) and Israeli pita. Remains of the earliest flatbread were found in Jordan and date back 14,400 years. 

Israeli cookbook writer Moshe David, of Yemenite origins, told me that saluf is probably a Jewish name given by the Jews of Sana’a to the flatbread. Muslims simply called it khubz (“bread” in Arabic). 

David also spoke about the saluf’s important role in Israeli falafel. While falafel stands existed in Arab communities in Israel for decades, it was the Yemenite Jews who first opened them in Jewish concentrations. Their version of falafel was very simple: The falafel patties were smaller than those sold by Palestinians, and were served with chopped salad and zhug (a Yemenite spicy condiment) in saluf, which they made smaller and adjusted to include a pocket. That’s how thick, fluffy Israeli-style pita was born, a direct descendant of saluf. It is quite different from the Arab pita popular across the Levant. To this day, the thickest pitas in Israel are known as “Yemenite pita.”

Saluf has enjoyed a moment in the spotlight over the last few years, with Israelis of all origins and ages baking it at home, the same way that Pini still does. This doesn’t only mean that you get the freshest version of this tasty bread (and that you can impress your friends endlessly), but it also allows you to flavor the saluf to your liking, be it with fenugreek or nigella seeds. 

Some lucky folk have a taboon in their backyard, just like Pini does. But most improvise with an electric skillet; or bake saluf in a regular skillet on the stovetop that’s covered with an electric skillet or with two electric skillets, one on top and one at the bottom. The idea is to make sure the flatbread is baked in high heat on both sides at the same time. In this recipe, we’re using a pizza stone, a baking sheet and the broil setting of the oven to get the taboon effect.

The saluf dough contains much more liquid than a regular pita dough, resulting in a very sticky dough that’s harder to stretch using a rolling pin or flip in the air like pizza dough. The common practice is to wet your hands and stretch the dough in the skillet itself. If a taboon is used, the dough is first stretched over a round padded tool and then stuck to the side of the taboon to bake. The saluf is brushed with water (sometimes spiced with fenugreek) immediately after it’s placed in the skillet, and is baked only for a few minutes, until the top inflates in some areas.

It is wonderful to consume immediately, while still warm and so soft. Serve it with soup, as Pini does, or with tahini, labneh or anything else you use regular pita bread for. 

Yemenite Jews ensure that even old, dry saluf doesn’t go to waste. They crumble it up and add it to chicken soup with hilbeh, warm yogurt soup or make a sweet version with samneh (fenugreek-spiced clarified butter) and honey.

Note: Saluf is best consumed immediately after baking, and it will keep well for a few hours covered with a towel. To save it for later, it’s best to freeze the saluf in freezer bags then brush with a little water before reheating at 325°F for about 10 minutes. 

[jumeirahkyndrestaurants]

Savoring the Flavors of Jumeirah Garden City Paneer and Veg Shawarma Delight

Jumeirah Garden City is a bustling hub of diverse culinary experiences, where foodies can indulge in a wide array of delicious dishes from around the world. One of the most delightful options for vegetarians in this vibrant neighborhood is the Paneer and Veg Shawarma.  we will take you on a culinary journey to explore the delectable world of these vegetarian shawarmas, a must-try for anyone visiting or living in Jumeirah Garden City.

The Shawarma Sensation

Shawarma is a beloved Middle Eastern street food that has gained immense popularity worldwide. It traditionally consists of thinly sliced marinated meat, such as lamb, chicken, or beef, roasted on a vertical rotisserie. However, in recent years, vegetarian options have taken center stage, offering an equally flavorful experience. Paneer and Veg Shawarma is a prime example of this culinary evolution.

The Magic of Paneer

Paneer, a fresh cheese widely used in Indian cuisine, is the star of this vegetarian shawarma. Cubes of paneer are marinated in a fragrant blend of spices, herbs, and yogurt to infuse them with an irresistible flavor. The paneer is then grilled to perfection, resulting in a tender, smoky, and mildly spicy delight. The softness of the cheese complements the crispness of the veggies and the warmth of the wrap, creating a perfect harmony of textures and tastes.

Veggie Extravaganza

The vegetable components of the Paneer and Veg Shawarma add a refreshing and nutritious element to the dish. Common veggies include lettuce, tomatoes, onions, and cucumber, which provide a crunchy and juicy contrast to the softness of the paneer. Some shawarma vendors in Jumeirah Garden City also offer additional toppings such as olives, pickles, and tahini sauce, adding layers of flavors and textures.

Perfectly Wrapped

The final masterpiece is the wrapping. In Jumeirah Garden City, you can find Paneer and Veg Shawarma vendors who use various types of bread, with pita and lavash being popular choices. The bread is usually warmed on the grill, giving it a slightly crispy exterior and a soft, warm interior. The marinated paneer and veggies are then artfully arranged inside the bread, and the shawarma is tightly rolled into a convenient, handheld package.

A Dash of Culture

The dining experience in Jumeirah Garden City is not just about satisfying your taste buds but also immersing yourself in the local culture. Enjoying Paneer and Veg Shawarma from a street vendor or a small eatery allows you to interact with the friendly locals and savor a taste of Dubai's authentic street food scene.

Why You Should Try It

Delicious Vegetarian Option: Whether you're a vegetarian or just looking to explore meatless options, Paneer and Veg Shawarma offers a satisfying and flavorful alternative to traditional meat shawarmas.

Cultural Experience: Tasting street food is a great way to immerse yourself in the local culture, and Jumeirah Garden City offers a vibrant setting for this culinary adventure.

Healthier Choice: With fresh vegetables and paneer, this shawarma is a healthier option compared to many fast food choices.

[dato-georgia-caucasus]

A cracker is a flat, dry baked biscuit typically made with flour. Flavorings or seasonings, such as salt, herbs, seeds, or cheese, may be added to the dough or sprinkled on top before baking. Crackers are often branded as a nutritious and convenient way to consume a staple food or cereal grain.

Crackers can be eaten on their own, but can also accompany other food items such as cheese or meat slices, fruits, dips, or soft spreads such as jam, butter, peanut butter, pâté, or mousse. Bland or mild crackers are sometimes used as a palate cleanser in food product testing or flavor testing, between samples. Crackers may also be crumbled and added to soup. The modern cracker is somewhat similar to nautical ship's biscuits, military hardtack, chacknels, and sacramental bread. Other early versions of the cracker can be found in ancient flatbreads, such as lavash, pita, matzo, flatbrød, and crispbread. Asian analogues include papadum and senbei.

The characteristic holes found in many crackers are called "docking" holes. The holes are poked in the dough to stop overly large air pockets from forming in the cracker while baking.

[nealonsanjurjo]

Experience the Art of Shawarma At Mediterranean Grill

With its irresistible blend of flavors and textures, Shawarma has transcended its humble origins as a Middle Eastern street food and evolved into a beloved gourmet delight enjoyed worldwide. 

The shawarma at Mediterranean Grill is a savory and staple dish in Middle Eastern cuisine. It has a rich history, and a remarkable journey has taken it from the bustling streets of Beirut to the tables of Michelin-starred restaurants.

In this blog, we will explore the art of Shawarma, its origins, the elements that make it unique, and its modern-day transformation into a gourmet sensation.

The Roots of Shawarma

Shawarma refers to the traditional preparation method. Initially, it was made of marinated meat stacked vertically on a rotisserie, usually beef, lamb, or chicken. A tasty, supple filling for sandwiches or wraps was produced while the beef slowly cooked and was shaved off in thin, luscious slices.

The Ottoman Empire is where this technique for roasting meat on a vertical spit first appeared. It was a sensible choice for providing troops with quick meals during combat. This cooking style eventually made its way to the Middle Eastern streets, where it flourished as a staple dish. 

The Ingredients That Make Shawarma Special

The marinade is one of the main characteristics distinguishing Shawarma at Mediterranean Grill. The meat is often marinated in a mixture of spices, herbs, and other tasty seasonings for hours, if not days. The marinade contains garlic, cumin, paprika, coriander, and turmeric. 

Shawarma's unique flavor and scent come from this blending of components. It is often eaten with pita bread. However, it can also be eaten with flatbreads or lavash. The bread enhances the whole experience by absorbing the fluids and flavors from the meat and acting as a conduit for the meat. 

The Evolution of Shawarma Shawarma has experienced tremendous change over time. What was originally an essential street cuisine has made its way into upscale restaurants worldwide. The adaptability of Shawarma has been welcomed by chefs and food lovers, who use it as a blank canvas for their culinary imagination. 

Today's high-end shawarma restaurants offer a variety of protein alternatives, including uncommon choices like duck, quail, or even seafood. These more expensive varieties frequently include premium ingredients like truffle aioli, specialty cheeses, and locally grown fresh vegetables. 

Additionally, dishes with shawarma influences can now be found on menus at fine dining establishments. 

Shawarma in the Modern World Shawarma has also adapted to accommodate various dietary preferences in the modern culinary landscape. Vegetarian and vegan versions featuring marinated and grilled vegetables or plant-based proteins have gained popularity.

These choices satisfy a wider audience while preserving the flavor profile of Shawarma. The development of Shawarma has also been significantly influenced by fusion cuisine. 

Chefs have infused shawarma flavors into tacos, burritos, pizzas, and even sushi, resulting in mouthwatering culinary fusions that enthrall diners seeking novel flavors.  

Conclusion 

The art of Shawarma has come a long way from its origins as a practical, street-friendly meal. Its journey to gourmet status reflects the evolution of global culinary tastes and preferences.

Whether enjoyed from a humble food cart on a bustling city street or savored in an upscale restaurant, Shawarma continues to captivate our taste buds with its rich flavors, aromatic spices, and tantalizing textures. Its ability to adapt and reinvent while maintaining its essence is a testament to its enduring appeal in gastronomy. 

Hayati Mediterranean Grill offers the best Shawarma in Denver. We provide the vegetarian shawarma at Mediterranean Grill, made of premium ingredients. Order online or come with some friends at the restaurant

[elenasunshinemagazine]

5 healthy picnic snacks

Family picnics are one of the most enjoyable activities. And even if you stoically follow a diet, this is not a reason to stay away from the general fund. Healthy goodies can be prepared in advance at home and taken with you to nature. We will help you prepare interesting snack options.

#1. lavash with rice and tuna greens

Brown rice is firmly established in the rating of healthy products. The bran shell of the grain makes it rich in fiber, vitamins of groups A, B, and PP, as well as various trace elements, including iron. In the finished form, the rice grains do not stick together and retain their shape. It is popular with supporters of healthy food and is often used in dietary nutrition.

Ingredients: Brown rice 5.29oz Peking cabbage half a head Cucumber 1 piece Canned tuna 8.82oz Feta cheese 3.53oz Sour cream 3.53oz Garlic 2-3 crushed cloves

Instructions:

Cooking time 25 minutes

Boil the rice in salted water. Finely chop half a head of peking cabbage, and cut the cucumber into strips. Mash the canned tuna with a fork. Rub the feta cheese into a crumb and combine it with the rest of the ingredients.

Mix the sauce from sour cream and 2-3 crushed garlic cloves. Lubricate the sauce with a thin pita bread, spread the filling, tightly folded, and wrapped with a film. We remove the roll for a couple of hours in the refrigerator. This roll is convenient to take with you on a picnic to cut it into portions and treat your friends.

#2. Tortillas with beans, cumin, chili, coriander, and fresh tomatoes

Red beans are a rich source of fiber. Fiber gives a feeling of satiety, stabilizes blood sugar levels, and helps to eliminate toxins from the body. Also, beans are also called "vegetable meat", as it contains 20-25% of high-calorie, easily digestible proteins! In addition, due to its high nutritional value, it remains very useful for the figure. Beans can be used to make salads, appetizers, soups, side dishes, sauces, and even desserts. A light but satisfying flatbread with beans is a real treat.

Ingredients: Beans 8.82oz Tortillas 4 pcs Red onion 1 piece Garlic 4-5 crushed cloves Cumin, chili, and coriander to taste Fresh tomatoes 3 pcs Microgreens 2 tablespoons

Instructions:

Cooking time 30 minutes

Soak the beans overnight, cook, and puree with a blender, slightly diluted with water. Butter the tortillas and put them in the oven at 356F for 10 minutes. We make a roast of red onion and garlic. Spread the bean puree, season with cumin, chili, and coriander, and put fresh tomatoes and herbs in the tortilla. Place the filling on one half of the browned tortilla, cover the second, and lightly press. This tortilla will be a picnic hit.

#3. Hummus Sandwich

Chickpeas are turkish peas, as they are the basis for hummus. Chickpeas can be boiled, fried, stewed, added to soups, and also used as a side dish. A hummus sandwich is a prime example of how delicious can be healthy.

Ingredients: Chickpeas 12.35oz Garlic 2-3 crushed cloves Mint sprigs 3 pcs Salt, cumin, paprika, and black pepper to taste Sesame paste 3.53oz Lemon juice 1 tablespoon

Instructions:

Soak the chickpeas for 8 hours, fill them with fresh water, and cook until tender. Whisk the peas in a blender with garlic cloves, and a sprig of mint, and season with salt, cumin, paprika, and black pepper.

Next, add sesame paste, lemon juice, and a little vegetable broth to the desired density. Dry rye toast in a frying pan without oil, smear with hummus, and decorate with micro-green parsley. This successful combination will be appreciated by everyone without exception.

#4. Lentil meatballs with carrots and zucchini

Lentils are distinguished by their nutritional value and healing properties. Green lentils are used to prepare salads and side dishes for various meat dishes. Unpolished lentils are a source of trace elements, vitamins, and vegetable protein. This product is completely eco-friendly, as it does not accumulate toxins and nitrates. Lentil meatballs are good in their purest form.

Ingredients:

12 servings are calculated Lentils 10.58oz Оnion 1 piece Garlic 2-3 crushed cloves Grated carrot 5.29oz Zucchini 5.29oz Cabbage 5.29oz Water 3.53oz Eggs 3 pcs Salt 1/2 teaspoon Curry, paprika, and black pepper to taste

Instructions:

Soak the chickpeas for 8 hours, fill them with fresh water, and cook until tender. Whisk the peas in a blender with garlic cloves, and a sprig of mint, and season with salt, cumin, paprika, and black pepper.

Next, add sesame paste, lemon juice, and a little vegetable broth to the desired density. Dry rye toast in a frying pan without oil, smear with hummus, and decorate with micro-green parsley. This successful combination will be appreciated by everyone without exception.

Fill the lentils with a liter of water, cook, and mash in a puree. In a frying pan, pass the onion with garlic. Pour out the grated carrots, zucchini, and cabbage, pour in water, and simmer until softened. Next, combine the vegetables with lentil puree, add 3 eggs, salt, curry, paprika, and black pepper. Knead the minced meat, shape the meatballs, grease with olive oil, and bake in the oven at 392F for 20 minutes. To make them easier to take with you, wrap each cue ball in a lettuce leaf.

#5. Spinach and cheese patties

Spinach is extremely healthy. After all, it contains a lot of vitamins. Spinach has another valuable quality. This is a versatile product that can be combined with any other ingredients. Therefore, you can make anything from it, starting with salads and soups, and ending with homemade cakes and drinks.

Ingredients:

10 servings are calculated

Puff pastry without yeast 17.64oz Suluguni 7.05oz Spinach 8.82oz Egg 2 pcs. + egg yolk for greasing Milk 2 tablespoons Peeled pumpkin seeds for decoration Salt to taste

Instructions:

Cooking time 50 minutes

Spinach is finely chopped and blanched in boiling water for just a minute. We throw it in a colander and dry it well. Grind the cheese on a grater, whisk with eggs, and salt to taste. Add the spinach here, and mix well.

The dough is rolled out in a thin layer and cut into identical squares. In the center of each square, put a little filling, connect together the two opposite edges, lubricate the dough with a mixture of egg yolk and milk, and sprinkle with seeds. Spread the puffs on a baking sheet with parchment paper and put them in the oven at 356F for half an hour. We take out the pies and put them on a plate and treat the family. Bon Appetit!

[talkingattumble]

Glad you asked!

I mean, kinda kinda not?? Though I went to an American school, I grew up in an Armenian community so I guess I just like. Never ran into them??? I mean I saw casseroles and meatloaf in sitcoms but I assumed it was some fake running gag, and I never really got the chance to try them. You may be wondering “how the hell did you think they were running gags??” The answer being casseroles looked so different constantly that I thought they weren’t real and the show was being inconsistent. And meatloaf just sounded fake idk I just assumed it was.

As for kool aid, my friends in school always has that powdered version that you pour into those little plastic water bottles, but since I mostly packed lunch I never really tried any. I actually don’t know how I managed to not drink any kool aid all those years because at my school practically everyone traded food, but yeah I guess I just never got any.

For pb&j I actually don’t know why I never had one it seems like something I would’ve liked as a kid, however I mostly ate pita bread or lavash so it would be kinda hard to make a traditional PB&J with those.

My sister and parents are I guess more into or informed about American culture I guess because I only found out it was real a year ago, and then when I went to tell my family “guys casseroles are real???” everyone was like “yeah obviously?????”

Most community events I went to were Armenian so I really only had Armenian food at those, and my school wasn’t really the potluck type, usually for school events they’d call someone’s dad over to barbecue and he’d just make hot dogs or something.

I do get your woes with the lemonade. I had a teacher who had this like orange container of really watered down instant lemonade that he’d let us drink sometimes. It was also a school event staple.

Anyways I’m thinking of like making my next birthday America themed and asking everyone to bring an American food so I can actually try them haha

putting my american mutuals in a safe enclosure with their favourite food (big milkshake and burger) and plenty of enrichment (rock and roll disc) and the rest of the mutuals stare down at them like wow........they love bruce springsteen so much..........

[suchananewsblog]

Heard Of Muhammara Dip? Enjoy This Spicy Red Pepper Dip With Pita Bread

Are you on the lookout for a different dip to enjoy? Are you tired of pairing your pita bread with hummus? Do you want a spicy spread that is easy to make? If yes, then you have to try Muhammara. This dip/ spread is generally considered to be of Middle Eastern origin. It is an innovative and wholesome way to cook red bell peppers or capsicums. You can scoop up Muhammara with pita bread, lavash…

[earthmadeorganix]

Sour Cream in India

When in the mood for classic international flavours, enjoy bread sticks, lavash sticks, pita and chips with the Earthmade Organix sour cream and onion dip that takes your taste buds on a delightful ride.

Address: Office No. 101, 1st Floor, Pegasus One, Golf Course Road, Sector 53, Gurugram Haryana, 122002 Phone: 01244653250

[mishmesh]

Obsessed with my dad’s tendency to refer to all types of flat bread as lavash