Food's And Recipes

Fish and chips  is a hot dish consisting of fried fish in batter, served with chips. The dish originated in England, where these two components had been introduced from separate immigrant cultures. Preparation And Cooking: This recipe calls for a thick white fish; cod, haddock, or pollock that has been sustainably caught are your best options. The fillets are then dipped in a dark beer and sparkling water flour batter. The carbonation in the batter guarantees that the fried fish will be airy and crisp once cooked. The "chips" are nothing more than freshly chopped potatoes that have been fried. To guarantee that the fish and chips are ready to eat simultaneously, use one pot to fry the chips, then the fish, then the chips again (for that crispy outside and fluffy inside), all to get the desired results. 

Tahchin  is an Iranian rice dish that has many types and different ingredients served with barberry. Preparation And Cooking: Tahchin, primarily rice, yogurt, saffron, eggs, and barberries (zereshk) are sprinkled on top. Some versions of the dish are more elaborate, folding in chicken fillets, vegetables, fish, or red meat. Tahchin can also be made with other ingredients, such as walnuts and pomegranate. The crust's texture depends on the type of rice used. Tahchin is composed of two different parts: the thin tahdig part, which includes the chicken fillets, saffron, and other ingredients at the bottom of the cooking pot, and the second part, which is white rice. In restaurants, tahchin is primarily prepared and served without white rice. Tahchin can be cooked in various ways, such as: Meat Tahchin Meat and eggplant Tahchin Spinach Tahchina Bani Tahchin Chicken Tahchin

Carbonara  is a Roman pasta dish with eggs, hard cheese, cured pork, and black pepper. The plate took its modern form and name in the middle of the 20th century. The cheese is usually  Pecorino Romano , parmesan, or a combination. Spaghetti is the most common pasta, but  fettuccine ,  rigatoni ,  linguine , or  bucatini  are also used. Commonly  guanciale  or  pancetta  are used for the meat component, but lardons of smoked bacon are a common substitute outside Italy. Prepration And Cooking : The pasta is cooked in moderately salted boiling water. The guanciale is briefly fried in a pan in its fat. A mixture of raw eggs (or yolks), grated Pecorino romano, and a liberal amount of ground black pepper is combined with the hot pasta in the pasta pot or a serving dish, but away from direct heat to avoid curdling the egg. The fried guanciale is then added, and the mixture is tossed, creating a rich, creamy sauce with bits of meat spread...

Sushi   is a Japanese dish of prepared vinegared rice , usually with some sugar and salt, accompanied by various ingredients, such as raw seafood and vegetables. Styles of sushi and its presentation vary widely, but the one key ingredient is "sushi rice," also referred to as  shari  or  sumeshi  . Preparation: Sushi is traditionally made with medium-grain white rice, although it can be prepared with brown or short-grain rice. It is often prepared with seafood, such as squid, eel, yellowtail, salmon, tuna, or imitation crab meat. Many types of sushi are vegetarian. It is often served with pickled ginger ( gari ), wasabi, and soy sauce. Daikon radish or pickled daikon ( takuan ) are popular garnishes for the dish. Sushi is sometimes confused with sashimi, a similar dish in Japanese cuisine that consists of thinly sliced raw fish or occasionally meat.

  Doner kebab , also spelled  döner kebab , is a type of kebab made of meat cooked on a vertical rotisserie. Preparation And Cooking: Seasoned meat stacked in the shape of an inverted cone is turned slowly on the rotisserie next to a vertical cooking element. The operator uses a knife to slice thin shavings from the outer layer of the meat as it cooks. The vertical rotisserie was invented in the 19th-century Ottoman Empire, and dishes such as Arab shawarma, Greek gyros, Canadian donair, and Mexican al pastor are derived from this. The modern sandwich variant of döner kebab originated and was popularized in 1970s West Berlin by Turkish immigrants. This was recognized by the Berlin-based Association of Turkish Doner Manufacturers in Europe in 2011. Nowadays, there are more döner kebab stores in Berlin than in Istanbul. Doner kebab as a sandwich The sliced meat of a doner kebab may be served on a plate with various accompaniments, stuffed into a pita or other type of bread as a s...

  Kabab koobideh  or  Kobide  is an Iranian meat kabab made from ground lamb or beef, often mixed with ground pepper and chopped onions. Preparation And Cooking : Lamb or beef (precisely 20% fat, 80% meat) is minced twice for finer consistency. A mixture of lamb and beef is also popular. Salt, black pepper, very finely grated onion, and optionally one egg yolk per pound of meat is added. All ingredients are mixed, covered, and left to marinate in the refrigerator for at least one hour or overnight. Kabab koobideh is grilled on broad, flat skewers, traditionally over hot coals, and is served with  chelow  (plain white rice with oil, salt, and saffron), accompanied by grilled tomatoes and onions. Sumac is usually done as a tableside garnishing spice. Chicken kabab koobideh is made using chives or green onions, parsley, salt, and pepper. It is served over  polow , plain white rice, and a grilled tomato.

Ghormeh sabzi   or  Khoresht sabzi   also spelled  qormeh sabzi , is an Iranian herb stew. It is considered the national dish of Iran. It is a trendy dish in Iran. Preparation And Cooking: The main ingredients are a mixture of sauteed herbs, consisting mainly of parsley, leeks or green onions, and coriander, seasoned with the essential spice of dried fenugreek leaves. The herb mixture has many variations. Any dark bitter greens can be used, such as kale, mustard greens, or turnip greens, although none are part of the original recipe. This mixture is cooked with kidney beans, yellow or red onions, black lime (pierced dried limo-Amani Persian lime), and turmeric-seasoned lamb or beef. The dish is served with polo (Persian parboiled and steamed rice) or over tahdig. The  Financial Times  it was noted that there is much disagreement among Iranians on the ingredients used in the stew.

I am Kamyar Roushan. I have been studying pharmacy in North Cyprus for three years. I created this blog for my presentation in my online journalism course and talked about food recipes on this blog.