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** keşkek-boiled wheat and chick peas stewed with meat.
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** and wheat
** Dalia, a simple porridge made out of cracked wheat, is a common breakfast in northern India and Pakistan.
** Sour cream porridge, a Norwegian porridge of wheat flour in cooked sour cream with a very smooth and slightly runny texture.
** Velvet porridge or butter porridge, a Norwegian dish: a generous amount of white roux is made from wheat flour and butter, adding milk until it can be served as a thick porridge.
** Genfo is a thick porridge made by lightly roasting, milling and cooking any combination of Ethiopian oats wheat, barley, sorghum, millet, maize, chickpeas, yellow peas, soybeans or bulla, the starch from the root of the false banana tree ; it is traditionally eaten for breakfast with a dollop of clarified, spiced butter ( kibe ) or oil and chili-spice mix berbere, or with yoghurt.
** Har gow ( shrimp dumplings ) ( 蝦餃 ha1 gaau2 ): A delicate steamed dumpling with whole or chopped-up shrimp filling and thin wheat starch skin.
** Shaomai ( 燒賣 siu maai ): Small steamed dumplings with either pork, prawns or both inside a thin wheat flour wrapper.
** and chick
** and peas
** Rubaboo is made from dried maize and peas with animal fat, and was a staple food of the Voyageurs.
** and stewed
** Kiritampo-nabe: Kiritampo ( pounded rice, skewered and grilled ) stewed in broth with chicken, burdock, Japanese parsley, negi, thin konnyaku.
** Fugu-chiri: Slices of fugu stewed in dashi with leafy vegetables such as shungiku and Chinese cabbage, and eaten with a ponzu dip.
** Dote-nabe: Oyster and other ingredients ( typically Chinese cabbage, tofu and shungiku stewed in a pot with its inner lining coated in miso.
** and with
** Tukey's lemma: Every non-empty collection of finite character has a maximal element with respect to inclusion.
** the rebound phenomenon, also known as the loss of the check reflex is also sometimes seen in patients with cerebellar ataxia.
** edited by Pierre Chiron, Collection Budé, with French translation, Paris, 2002, ISBN 2-251-00498-X
** local cream kaymak eaten with honey, with a bread pudding ekmek kadayıf, or with pumpkin simmered in syrup.
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