says when they arrived in the 1800s, they probably knew only such ingredients as chilli and garlic. When they discovered the rest, it "gave rise to a whole new hybrid Jewish cuisine, which had preparations like arook (meaning "veined" in Hebrew and Arabic), rice balls flavoured with garam masala; pantras, beef-stuffed pancakes sprinkled with turmeric, ginger and garam masala; hanse mukhmura, a duck-based dish where the meat is cooked with almonds, raisins, bay leaf, tamarind paste and ginger root; and aloo-m-kalla murgi, pot-roasted chicken with potatoes."

อ่านต่อได้ที่  :  โรงเรียนวัดบางกระ

สาระน่ารู้  :  classification