If you want to cook Humus, start with this simple recipe. From canned chickpeas, a traditional snack is prepared easier and faster. When serving, the mass is laid out on a wide plate, and bread and cakes are used instead of devices.
Indian cuisine is rich in original spices and recipes, including Zira. Small seeds are collected in umbrellas, like dill, and collect them still unripe. We know Zira and under the second name - Kumin. The best are Kirman and Persian varieties - they are the most aromatic. Dishes with Zira acquire a distinct sweet, but acute taste, so you need to add it carefully. It is especially good in pilaf, stewed vegetables and bakery products.
Zira is an integral element of the entire oriental cuisine. It is used in whole grains, chopped, added to ready -made mixtures of spices. She goes to marinades and sauces, in conservation and workpieces, in pastries and even sweets. Zira is good in minced meat for cutlets and domestic sausages, and also in salad gas stations and in breading for fish. Dishes with Zira are combined with rice, beans, lentils, chickpeas and waving.
It stimulates appetite and has a good effect on the digestive system as a whole!
