تعبير بالانجليزي عن الاكل السعودي
تعبير عن food بالانجليزي قصير
تعبير عن الاكل المفضل بالانجليزي
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It is known that spices and spices, which are secondary ingredients, are the basis of the success of any dish in the world.
It gives foods a special flavor and gives them a distinctive and delicious taste.
"Madame" met Chef Shadia Jastinyeh, the ambassador of popular Saudi cuisine, and asked her about the most famous dishes and spices used in Saudi Arabia.
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Central region
Misfortunes
Chef Shadia first spoke about popular dishes from the central region; Say: There are several dishes that the central region of Saudi Arabia is famous for, such as: al-Kabsa, Jareesh, al-Qursan and Marquq, and sweets, al-Masabib and al-Masaib, al-Hanini and al-Qashd.
Regarding the spices used in Al-Wusta, she said: Compound and ground spices are used in these areas, namely: cardamom, cloves, cinnamon, cumin, dried coriander, lemon black, turmeric, ginger and white pepper.
Date honey, ghee and municipal butter.
Eastern Region
mash potatoes
Chef Shadia revealed that the Eastern region stands out for its abundance of foods, the most famous of which are: hares, Hasawi rice and shrimp rice, and among sweets Logaimat stands out.
As for the spices used in “oriental”; She said: Locals use collected and ground spices, which are: cardamom, cinnamon, cloves, ginger, turmeric, cumin, dried coriander, black pepper, black lemon and lemon salt, and once again they introduced the mash spice in their cooking, while using date molasses with logomies in candy.
South
Porridge
Arabic rice, porridge with meat, ghee and honey, the most famous cuisine of the southern region; Revealing that the most important spices used in the dishes of the inhabitants of the region are: cinnamon, cloves, black pepper, cumin, dried coriander, ginger and cardamom.
Noting that she adds ground white pepper to this type of rice, while she uses cardamom, cinnamon, cloves and black pepper in the porridge.
She explained that there is another popular dish in the region, which is barley vegetable porridge, in which cinnamon, cloves, cardamom and black pepper are used.
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West region
Moussaka with meat
The western region is characterized by several main dishes including: Kabli rice, chickpea rice, shrimp rice, molokhia harissa, okra moussaka, fisherman, fish platter, masob beans, sweet harissa, medani rice, salty and sweet moutabbaq, sambousek and flaky bork, Arabic rice, Alsaliq, and among the sweets are Debyaza, Arika with millet, Turkish sweetness and Sakdana.
Regarding Al-Gharbia's well-known spices, she said: Locals use in their cooking: cinnamon, cloves, cardamom, galangal, cumin, dried coriander, turmeric, ginger, saffron, saffron , lemon salt, white pepper and spice from the ground bread used in bread.
The father of meat, samosas and maamoul, such as: mahlab, beef tongue, pilgrim's yeast, fennel, a pinch of black seed so that the color of the spice does not darken and ground cardamom is added to the spices of the bread, and the spices are added to the soup, such as: cinnamon, cloves and cardamom, Cumin, black pepper, dried coriander, galangal and seaweed.
Northern region
pirate
Maqshoush, fattah, mansaf, hail kobeba, bread and kabsa are the most famous dishes in the northern region.
She revealed that people from the “North” use ground, collected and corrected spices in their cooking, such as: black pepper, cumin, dried coriander, cloves, cinnamon, cardamom, turmeric, ginger, black lemon and sea salt. lemon.
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