Overview: Türlü is a casserole of Turkish cuisine. It is made of stewed vegetables and may also include stewed meat. Varieties of this dish are also found in Balkan cuisines. In particular, it is known as turli ...

Overview: Güveç is a family of earthenware pots used in Balkan, Persian, Turkish, and Levantine cuisine; various casserole or stew dishes cooked in them are called ghivetch. The pot is wide and medium-tall, can ...

Overview: Stuffed tomatoes are one of a number of dishes in which tomatoes are filled with ingredients, usually including rice. In 2017, dolma making in Azerbaijan was included in the UNESCO Intangible Cultural ...

Overview: Tharid (Arabic: ثريد, also known as trid, taghrib, tashreeb or thareed) is a bread soup that originates from Mecca, Saudi Arabia, an Arab cuisine also found in many other Arab countries. Like other bread ...

Overview: Keşkek, also known as kashkak, kashkek, or keške, is a ceremonial meat or chicken and wheat or barley stew found in Turkish, Iranian, Greek, Armenian, and Balkan cuisines.

Overview: Kuru fasulye is a stewed bean dish in Turkish cuisine. It is made primarily with white beans and olive oil, and onion and tomato paste or tomato sauce are almost invariably used. Sometimes other vegetables ...

Overview: Bamia is an Arab and Central Asian main dish, a stew made with okra, lamb, and tomatoes as primary ingredients. It is commonly made in the following countries and cultures: Afghani, Albanian, Armenian ...

Overview: Fesenjān (Persian: فسنجان; also called fesenjoon in Tehrani dialect) is a sweet and sour Iranian stew (a khoresh). The roots of this Persian delicacy trace back to the Sassanid dynasty's golden age. It ...