Afghan Cuisines
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Stifado is a traditional Greek stew made with tender meat (usually beef, veal, rabbit, or lamb) and pearl onions (or shallots) cooked slowly in a rich, aromatic tomato-based sauce. It is known for its deep flavor, achieved through slow cooking and the use of spices and red wine. Key Ingredients: Meat (beef, veal, rabbit, or...
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Nihari is a rich, slow-cooked meat stew that is one of Pakistan’s most iconic dishes. It is known for its deep flavors, spicy gravy, and tender meat, often enjoyed as a breakfast or brunch dish, particularly on weekends and special occasions. Key Features of Nihari: Main Ingredients: Meat – Usually beef shank, mutton, or chicken....
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Haleem is a traditional Pakistani stew made from a combination of meat (usually chicken, beef, or mutton), wheat, lentils, and a blend of aromatic spices. This rich, hearty dish is slow-cooked to perfection, resulting in a thick, porridge-like consistency. Haleem is particularly popular in Pakistan during Ramadan, but it is also enjoyed on special occasions...
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Moroccan Tagine is a traditional dish and cooking method central to Moroccan cuisine. The term “tagine” refers both to the earthenware pot in which the dish is cooked and the slow-cooked stew that is prepared in it. Known for its rich flavors, aromatic spices, and tender textures, tagines are a cornerstone of Moroccan culinary culture....
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Moroccan Rfissa is a traditional and hearty dish often associated with special occasions and family gatherings in Morocco. It is particularly popular during celebrations like childbirth and religious holidays. The dish consists of msemen (a type of flaky flatbread) or trid (thin, shredded crepes) topped with a rich and flavorful stew made with chicken, lentils,...
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