View allAll Photos Tagged flatbread
Arab cuisine is defined as the various regional cuisines spanning the Arab world, from Tunisia to Saudi Arabia, and incorporating the Levantine, Egyptian, and other traditions.
Variety of meats: lamb, beef, chicken, goat, shwarma, kabobs, fish, grains and legumes, salads and appetizers (meze), different kinds of hummus, oven fresh flatbread, falafel, ful, tabouleh, labaneh, and baba ghanoush. Lots of veggies: pickled, fried or raw. Plenty of fresh fruit. Drinks, sweets and gelato.
A good, affordable food, and great choices.
Arpi's Phoenicia Grill - Arabic food, Houston, TX
Margherita Flatbread - San Marzano Tomatoes, Fresh Mozzarella and Fresh Basil 9.50
(add 2 bucks for Hobb's Pepperoni or Housemade Fennel Sausage)
This is what I ordered... paper thin flatbread freshly made with very refreshing ingredients. Not greasy at all... really a pleasent surprise :)
Part of the "Breakfast @ Boon Fly Cafe, Napa" set
Although everything else was pretty simple and sleek, the vibrant colours provided by the bread and flatbread seletion at Stage West Hotel's table was nice.
mash up of a sweet baby rays bbq bacon double cheeseburger mac and cheese flat bread pizza with spinach replacing lettuce, sun dried tomatoes for tomato slice and sauteed onions
Sun dried tomato sauce, raw milk cheddar cheese, carmalized onion, grilled free range organic chicken, & organic squash
mash up of a sweet baby rays bbq bacon double cheeseburger mac and cheese flat bread pizza with spinach replacing lettuce, sun dried tomatoes for tomato slice and sauteed onions
More flatbread pizza. Why were we eating frozen pizzas before?
Love this flatbread. It's huge and thinnish (but not as huge nor as thin as lavash).
The pizza was almost all organic and pretty decent, but I've had better. Flatbreads reminded me of California Pizza Kitchen, but with a New England twist and a Vermont health food feel. The place smelled like a campfire in the inside and had lots of windows and very spacious and earthy.
Butckwheat groats, sprouted barley, peanuts, garlic, parsley, finely chopped onion and carrot, and garbanzo flour.
Copper Kitchen Catering: Fresh. Thoughtful. Inspired
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Today was an intensely stressful first day back to work after a short vacation.
I run out this morning and by 2 p.m. I was starving. Quick snack turned into breakfast and lunch.
Tagine with couscous and flatbread. Spicesfor tagine: Berbere, turmeric, paprika, chile peppers, parsley, cumin, quatro-blend, cinnamon and mole sauce. Apricots, prunes, raisens in sauce.
I had already eaten a few slices of my margherita flatbread before I remembered to photograph it. I enjoyed this meal at North High Brewing Company in Zionsville, Indiana.
Zhangjiagang, Jiangsu, China
I couldn’t boast enough about my hometown’s famed street food, tuolubing. The flaky flatbread came with two kinds of fillings, salt-and-pepper, and surprisingly, sugar and shepherd’s purse, a wild vegetable. Humble, down to earth, and yet with lingering flavors, perhaps it was a reflection of my hometown people’s character as well.
The slightly sweet tomato bits and the crunchy sea salt compliments the soft bread and crispy crust pefectly.
CHICKPEA FLOUR FLATBREAD With NEW POTATOES. Recipe is here zoryanchik.com/recipe/nutovaya-pitstsa-s-kartoshkoj-i-gri...