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Fans of finger food, you’re in luck—there are no utensils involved. Instead, you tear off pieces of the spongy injera and use them to scoop up each of the different meals in turn. Rip and go for the begeeh mloukhiya, tender pieces of lamb in a red pepper sauce that’s faintly reminiscent of a sloppy joe. Rotate the platter for asmara tibsy, one of the house specialties. The small sautéed cubes of beef melt in your mouth amid a swirl of onions, green peppers, chilies and unidentifiable spices. Spin...

Author: By Lisa Kennelly, CRIMSON STAFF WRITER | Title: Ethiopia, 02138-Style | 11/4/2004 | See Source »

...Lucknow, India, once the seat of the Nawabs of Awadh?princes renowned for their sybarite lifestyle?is now a down-at-the-heel city 500 km southwest of Delhi. But it retains one royal passion: food. India's finest lamb dishes derive from Awadhi cuisine, the ultimate expression of which is the delicate Kakori kebab, a cigar-shaped delight produced in a hamlet of that name half an hour's drive from Lucknow. Local legend says it was created for a toothless prince, and it's easy to see why. Made from finely ground mutton, infused with cloves, cinnamon...

Author: /time Magazine | Title: Amuse-Bouche | 9/6/2004 | See Source »

...Take a Hike Destinations to restore your sense of wonder Lucknow, India, once the seat of the Nawabs of Awadh - princes renowned for their sybarite lifestyle - is now a down-at-the-heel city 500 km southwest of Delhi. But it retains one royal passion: food. India's finest lamb dishes derive from Awadhi cuisine, the ultimate expression of which is the delicate Kakori kebab, a cigar-shaped delight produced in a hamlet of that name half an hour's drive from Lucknow. Local legend says it was created for a toothless prince, and it's easy...

Author: /time Magazine | Title: The King of Kebabs | 9/2/2004 | See Source »

...Amount of raw lamb meat presented as a gift to President Bush in 2003 by Argentine President Nestor Kirchner...

Author: /time Magazine | Title: Numbers: Aug. 16, 2004 | 8/16/2004 | See Source »

...food is served on injera, a large piece of flat bread made from tef, a grain unique to the region. Injera may look like foam rubber, but its slightly sour taste is the perfect complement to spicy meat and vegetable dishes. Use chunks of injera to scoop up lamb and chicken cooked in kai wat, a fiery red sauce, or alicha wat, a milder yellow sauce. Wash it all down with a bottle of the local St. George beer-for less than $10 per person. Closed Mondays...

Author: /time Magazine | Title: Amuse-Bouche | 8/9/2004 | See Source »

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