taboon造句

• Taboon bread is a staple of Middle Eastern cuisine worldwide.
• Then, the red snapper prepared in the taboon is an excellent entree.
• Taboon bread is sold as street food, stuffed with hummus, falafel or shaved meat.
• For large dinners, it can be topped by one or two roasted chickens on a single large taboon bread.
• The main component is taboon bread, which is topped with pieces of cooked sweet onions, sumac, saffron, and allspice.
• In the old Jaffa port, a natural setting for fish, a consistent favorite is Taboon, named for an old-fashioned clay brick oven.
• "Quzi " is a rich rice dish with chopped vegetables and roasted meat made in the " Taboon " served with it.
• When I ate a few nights later at Taboon, a restaurant in Midtown with an Israeli chef and a Middle Eastern bent, I had grilled foie gras, skirted with a green tomato marmalade.
• "' Musakhan "'( ) is a Palestinian cuisine dish, composed of roasted chicken baked with onions, sumac, allspice, saffron, and fried pine nuts served over taboon bread.
• "Steakiyot " are meat grills selling sit down and take away chicken, turkey or lamb as steak, shishlik, kebab and even Jerusalem mixed grill, all in pita or in taboon bread.
• Another famous Meat dish in Southern Jordan especially in the Bedouin Desert area of Petra and Wadi Rum is the " Zarb " which is prepared in a submerged oven also called a " taboon ".
• Another famous Meat dish in Southern Jordan especially in the Bedouin Desert area of Petra and Wadi Rum is the " Zarb " It is a Bedouin Style Barbeque containing Chunks of Meat which have been previously marinated in spices as well as Bread dough and vegetables which is prepared in a submerged oven also called a " Taboon ".
• There we settle in for a mezze feast ( Middle Eastern hors d'oeuvres ) that we ravenously devour : hot Iraqi pita just out of the taboon, a charcoal-fired clay-pot oven; hummus-tahina, the Middle East's famous chickpea salad; grilled eggplant salad, cooled with nana or spearmint; a creamy, fresh, white cheese perfumed with olive oil and za'atar, a sesame and wild marjoram condiment; the ubiquitous Middle Eastern salad of finely chopped tomato, cucumber and flat-leafed parsley; a small pot of zhroug, the Yemenite Tabasco-sauce equivalent; and, just in case a flavor was missed, homemade pickles with the unctuous local olives.