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مهلبية بالقشطة by Alia Alnoori

محلبي بالقشطة يحتوي على حليب، نشا الذرة، قشطة، والتزيين بالجوز

د.ع 4000

Fig Tagine by طارق الجزائري

The Fig Tagine dish is characterized by its sweet, salty taste. It is eaten after the main course. This habit is one of the traditions known to Moroccans - enough for two people and contains figs.

دج 1200

Cup Cake by Alia Alnoori

Oil, eggs, sugar, milk, flour, vanilla, baking powder, cream, shanti cream

د.ع 500

Feast Bread by Djamila Mekki

Delicious Eid (feast) bread is made from high semolina, eggs, fat, and yeast - free from sugar.

دج 250

Biryani by Team Comelite

It is a awesome dish

INR 200

Stuffed Duck by هويام

Stuffed duck with mixed rice and nuts

ج.م 180

A couple of Stuffed Pigeon by هويام

Stuffed Pigeon with special Egyptian Rice and Spices

ج.م 100

CUSCOUS OF CORN DJAMAR-DJAMAR SAUTER by JOSEPH LAMACMA

The realization of this recipe is purely ancestral since the dawn of time tropical vegetables are cooked on this form it has a characteristic rich in vitamins and it is consumed by all the layers of the company. On the other hand, the couscous comes from East Africa. in Kenya we call "Ugali" and in Zimbabwe we call "Sadza".

XAF 89

Mussel Mariene by Luyanda Ntuli

Mussels boiled for about 5min, to get the stock. I sauteed onions in white one and added a roux to thicken it. Then added the mussels to the sauce.

ZAR 85

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