Yar tsala with kuli-kuli

#losingweight Multigrain bread bowls, packed with good whole grains and vegetables with just a touch of sweetness from wild yeast water. Vegetarian or Vegan all good!

Since I don't like when crunchy noodles get soggy when coated in sauce, I created a dish where I could enjoy them crunchy.Sesame oil and soy sauce is also a great substitute for dressing.A touch of grated garlic in the soup is also tasty. Recipe by zakkiiM

This is an essential Ramadan sweet.After fasting, Moroccan people eat these with harira (chickpea soup).They have a texture similar to Japanese karintou snacks.Roll the dough as thinly as possible. Recipe by maryam@LONDON

Got a new cookbook at garage sale and this is a recipe from it slightly altered. Check out my recipe for indian seasoned tomato gravy it pairs perfectly with these!

#Breadsfromaroundtheworld#IndianflatbreadA gluten free flatbread made using bajri (pearl millet ) flour and garlic. It is a traditional village bread.https://pepkitchen.com/recipe/lasaniya-bajri-rotla-pearl-millet-flatbread-with-garlic/

Developed by the Maebashi City Regional Revitalization Team, this recipe features a deliciously textured beer batter. The origin of this recipe: A suggestion for enjoying smelt caught in Lake Akagi in a way other than tempura. We developed this menu to help promote it as a local specialty.

I made this recipe a day simply to try to season the doigh...and it just expanded until I made pozza bread. great experiment though. I am happy to share it

#goldenapron3Clues used- bread & milk#week3 #bread #milk

it,s really awesome and healthy to eat

I looked up a recipe for my husband's beloved "fatai" (my husband calls it "fatai," but it's really called "fataya") and came up with my own version using more meat.The dough is a bit firm, but if you let it rest for a bit, it will be easier to roll out.When wrapping it up, don't completely close the top, but leave a gap so that it opens a bit while baking. Recipe by TBites

#cookclick

Golden Chef's Salmon

This is another recipe for buns. The taste changes depending on how you cook them! These griddle-cooked or pan-fried buns are just as soft and fluffy as steamed buns, and they are hard to mess up too! They're easier and quicker to make than steamed buns!If the buns are hard to wrap, reduce the amount of filling.The chopped chives tend to become soggy, so mix them into the filling just before you form the buns. For 4 servings, 12 buns. Recipe by Masako Bishoku

My friend from Uzbekistan taught me this soft tasty bread. #GlobalApron

My grandma used to prepare this fritters for me when I'm still a kid. All sort of fritters from bananas, onion, vege and prawn fritters too. I misses my grandma each time I ate this kinda fritters. She passed away few years ago. She doted on me and regards me her very own.. love u grandma. 😍😘

I like this recipe because my kids love it they use to eat it with jam but I prefer eating with the soup

These wings have everything you want in a wing. Crispy outside and nice juicy inside. Enjoy!

My mom made this when I was home last week so I found a recipe online that was similar and modified it a bit. Half-and-Half can be used in place of heavy cream.

I don't like storebought menchi-katsu (breaded and deep fried meat patties) but I love my homemade version!If you make twice the amount of meat mixture, and make "For Beginners! Problem Free! Meat Stuffed Peppers"at the same time, you have dinner for 2 days in a row. For 8 patties. Recipe by Asamato

This is a flavoursome and power-packed meal. The texture and flavour of two kinds of millets with the flavour of spinach and other spices makes a mouth watering dish perfect for lunch and dinner. This is an extremely healthy and delectable twist to the original rice khichdi enjoyed all over India.

Arancini normally contain tomato and are red, but I thought yellow ones might be nice too.The amount of bullion used was around 400 ml. You don't have to use it all. Recipe by schenklu

My parents-in-law sent us fresh-picked asparagus. We used to eat them boiled with cheese and mayonnaise sauce but I made it into a filling salad with chicken this time.Since we deep-fry the chicken and coat it with a rich cheese sauce, I recommend chicken breast. Drain the oil well after you deep-fry the chicken and asparagus. Recipe by caramel-cookie

yummers!

I created this recipe because I wanted to eat a deep-fried kimchi dish. Recipe by Pasuke

This is a delicious potato salad made with beets, a standard ingredient in Russian cooking.I wanted it to be tart, yet mild, so I used yogurt and kept it low in calories.The addition of basil gives it an extra punch.-Use half as many beets as potatoes!-Cover with plastic wrap before microwaving.-Squeeze some lemon juice on it before serving, if you'd like. Recipe by Katatsumuri

arabic dessert in ramadan ...Golden Crisp Fzrttters