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Tahina is used in Lebanese. Armenian. Greek, Iranian, Palestinian. Turkish, Iraqi. Levantine, North African and Bulgarian cuisines. Tahina is served as a dip on its own or as a major component of hummus, baba ghanoush, and hal va
Halawa” (sweetness in Arabic) usually refers to a tahini (sesame paste) -based Middle Eastern dessert sometimes flavored with pistachio, almond or chocolate. However, Halawa, Halwa or Halva can be prepared with flour, semolina, rice-flour or corn-starch instead of tahini thus giving it different textures and tastes“Halawa” (sweetness in Arabic) usually refers to a tahini (sesame paste) -based Middle Eastern dessert sometimes flavored with pistachio, almond or chocolate. However, Halawa, Halwa or Halva can be prepared with flour, semolina, rice-flour or corn-starch instead of tahini thus giving it different textures and tastes
Malban is a traditional form of fruit leather prepared late in the summer. It was a way of preserving summer grapes to enjoy them in the winter months.Malban is a traditional form of fruit leather prepared late in the summer. It was a way of preserving summer grapes to enjoy them in the winter months.
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