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Irak (Pulao and Kibbi Yucateco) ............4-9
Ukraine (Pampusky)............ 10-14
Senegal (Yassa and Ceebu Yen)............ 15-19
Ukraine (Pampusky)............ 10-14
Senegal (Yassa and Ceebu Yen)............ 15-19
Index
Irak (Pulao and Kibbi Yucateco) ............4-9
Ukraine (Pampusky)............ 10-14
Senegal (Yassa and Ceebu Yen)............ 15-19
Ukraine (Pampusky)............ 10-14
Senegal (Yassa and Ceebu Yen)............ 15-19
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Irak
Iraqi cuisine has a history dating back 10,000 years, and in the Middle Ages, when Baghdad was the capital of the Abbasid Caliphate, Iraqi cuisine reached its peak. Today, cuisine in Iraq reflects this rich heritage, as well as strong influences from the culinary traditions of neighbouring countries such as Turkey, Iran and Syria. Some of the popular and widely used foods of the Iraqi people are vegetables, cereals, fruits and species.
Pilaf, pulaw or pulao is a traditional way of cooking rice, with vegetables, lamb or beef, chicken or sometimes fish, and spicy seasoning. It is usually eaten with tea.
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Pilaf
Ingredients
300g Sundari Basmati rice
Salt
3 cloves garlic
1 onion
2 tablespoons butter
1 cinnamon stick
1 heaped teaspoon of caraway seeds
2 bay leaves
4 green cardamoms
2 black cardamoms
1 teaspoon ginger powder
1 teaspoon fennel powder
A few sprigs of saffron
12 raw cashew nuts
12 peeled almonds
12 peeled walnuts
Salt
3 cloves garlic
1 onion
2 tablespoons butter
1 cinnamon stick
1 heaped teaspoon of caraway seeds
2 bay leaves
4 green cardamoms
2 black cardamoms
1 teaspoon ginger powder
1 teaspoon fennel powder
A few sprigs of saffron
12 raw cashew nuts
12 peeled almonds
12 peeled walnuts