Culinary Disscusion, because we can disscus things that aren't politics too. |
Culinary Disscusion, because we can disscus things that aren't politics too. |
2 Jun 2014, 23:15
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#1
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Group: Administrator Posts: 5732 Joined: 31 May 2009 From: The Netherlands Member No.: 1 Projects: SWR Productions Bitch slapping SAGE since 2003 |
So we have a fairly rich community from people from all over the world so i figured this would be a very interesting topic to disscus.
I myself do enjoy cooking quite abit so we can disscus various meals you'v had or made before and how to make them and share them heres one i'v made a few times for myself and other foreign friends when i came over to visit them: Hutspot or Wortelstampot (carrotstew is the closest translation i can think of here) is made purely out of unions, patatoes and carrots with some salt. This is how you prepare this meal: First of you take a good bunch of patatoes then include 1/4 of unions and carrots compared to the ammount of patatoes you have. Peel the skin of the patatoes with a small knife and chop up the unions and carrots in to small peices. Boil the patatoes in some water and add a fair ammount of salt (this can also be done afterwards but i like to do it while its cooking). After about 10 minutes of boiling you will include the unions and carrots and boil it for an other 10 minutes when thats done use a fork to test if your patoes are boiled enough since the fork should go straigh throug them without effort if this is not the case you have to boil them abit longer untill they do. When the patatoes are done you get the water out of your pan and use a patato masher to mash it all up in to a nice paste put it on a dish and serve it with some meat of your own choice and done! now lets see what more interesting dishes or receipes other people can share -------------------- |
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3 Jun 2014, 1:21
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#2
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Level 17.4 Group: Members Posts: 763 Joined: 12 June 2009 Member No.: 131 Immaturity Incarnate |
That looks quite tasty
The only dishes I'm able to make myself at the moment are carbonara or spaghetti because I rarely cook (though I'm leaning on doing more). It's what you'd typically expect but I like making my Italian-style carbonara (American version usually adds mushrooms and cream to the dish which I don't do) a bit different because instead of just having bacon, eggs and black pepper in it I like to add more things like ham and sausages to it in addition to the main ingredients so it's meaty. And I'm just a bit curious, do you guys over there eat rice frequently? And which dishes are they normally used in? -------------------- |
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3 Jun 2014, 1:22
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#3
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That person Group: Project Leader Posts: 1425 Joined: 20 September 2009 From: Cyberspace Member No.: 417 C&C ShockWave Co-Leader |
Didn't we have a thread like this a while ago? I remember seeing some nice recipes in there.
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3 Jun 2014, 5:47
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#4
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Group: Project Leader Posts: 5870 Joined: 2 June 2009 Member No.: 10 |
In b4 culinary chauvinism, followed by flamewars
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3 Jun 2014, 7:44
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#5
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Group: Members Posts: 392 Joined: 19 May 2013 From: Mountains of Asia Member No.: 9942 |
Lucky Me Pancit Canton How to cook: 1. Open packet. 2. Heat water for 5 mins. 3. Put noodles in hot water. 4. Let simmer for 3 minutes. 5. Drain water. 6. Put seasoning on top. 7. Mix. Done. Seriously, this is the zenith of my cooking skills. -------------------- |
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3 Jun 2014, 10:37
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#6
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Group: Members Posts: 676 Joined: 19 June 2013 From: Saudi Arabia Member No.: 9986 |
I don't know how to cook anything
And my favorite dish is pizza, pizza is awesome, but if you want some local nice recipes, here's a couple: 1- Kanafeh, (No idea how to translate it lol) Its an Arabic dessert that's to me the best dessert of all time, The pastry is heated in butter, margarine, or palm oil, then spread with soft white cheese, such as Nabulsi cheese, and topped with more pastry. In khishnah kanafeh the cheese is rolled in the pastry. A thick syrup of sugar, water, and a few drops of rose water or orange blossom water is poured on the pastry during the final minutes of cooking. Often the top layer of pastry is tinted with orange food coloring. Crushed pistachios are sprinkled on top as a garnish. [All from wikipedia, i have no idea how to make it ] I don't recommend trying it, because if you do you will NEVER stop eating it Note: That's cheese in the pic, i don't recommend it with cheese its much better with cream. This post has been edited by Thelord444: 3 Jun 2014, 10:39 -------------------- "He who heard is not like he who saw"
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3 Jun 2014, 15:58
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#7
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Товарищ Group: Members Posts: 650 Joined: 17 June 2009 From: Philippines Member No.: 175 ex-D' WRTHBRNGR |
Some fried rice recipe I whipped up a couple of months ago:
Bring in a couple of caseless sausages, break them apart while being fried, and cook until done. Set aside. Saute garlic until browned and add rice. Add in the sausage pieces, a bit of salt, some pepper and whatever dried herbs available, and honey to taste, and mix them all up until cooked just right. Serve and enjoy, with an egg or two sunnyside up. -------------------- "Not in mood...go away..." "We are going to have to act, if we want to live in a different world." Bringing wrath to a forum near you since 2009! |
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3 Jun 2014, 16:04
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#8
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Group: Members Posts: 2492 Joined: 20 December 2012 From: My mother's womb Member No.: 9540 |
Swedish meatballs. It's pretty much required for you to know how to make Swedish meatballs in order to be Swedish. For further information, see here.
As soon as you've tasted Swedish meatballs you won't even associate them with Italy anymore -------------------- |
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3 Jun 2014, 16:39
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#9
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Group: Administrator Posts: 5732 Joined: 31 May 2009 From: The Netherlands Member No.: 1 Projects: SWR Productions Bitch slapping SAGE since 2003 |
^ What exactly is it that makes a swedish meat ball "Swedish" btw?
Looking at the recipe it looks like a fairly standard meatball that i'v been making and dining for years now -------------------- |
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3 Jun 2014, 16:41
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#10
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Group: Members Posts: 392 Joined: 19 May 2013 From: Mountains of Asia Member No.: 9942 |
^ What exactly is it that makes a swedish meat ball "Swedish" btw? Looking at the recipe it looks like a fairly standard meatball that i'v been making and dining for years now Maybe if we make it in Sweden. -------------------- |
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3 Jun 2014, 18:05
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#11
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Orcinius Genocidalus Group: Members Posts: 2428 Joined: 11 July 2012 From: North Vancouver Member No.: 9223 No, you move. |
I'd like to mention Poutine Chilli where you replace the gravy with chilli (1/2 Tblsp of mixed chilli powder, based on your preferences, 1/2 Tblsp of parika 1 tblsp of cumin, 1 of dried, diced cayennes with half a pound of ground beef) con carne. This is for the "Party" edition.
Add more heat for when you know (or don't care if) everyone dining can take it. The resulting mix should be somewhat edible, unless you used shitty beef instead of proper Canadian Corn-and-Barley-fed Beef. You can't polish a turd (Unless your a mythbuster) and you can't make bad beef taste as good as real beef. ALTERNATE SECRIT RECIP 1:Buy French Fries from your local Fast Food source. 2:Also buy chilli 3:And Mashed Potatoes 4:Don't forget cheese 5: Throw it all into a large pot, mix, stuff face EDIT: QUOTE Hutspot or Wortelstampot (carrotstew is the closest translation i can think of here) is made purely out of unions, patatoes and carrots with some salt. Good for you and the economy! This post has been edited by Serialkillerwhale: 3 Jun 2014, 18:10 -------------------- |
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3 Jun 2014, 19:03
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#12
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Group: Members Posts: 2492 Joined: 20 December 2012 From: My mother's womb Member No.: 9540 |
^ What exactly is it that makes a swedish meat ball "Swedish" btw? Looking at the recipe it looks like a fairly standard meatball that i'v been making and dining for years now Well, "In Sweden, köttbullar (meatballs) are made with ground beef or a mix of ground beef, pork and sometimes veal, sometimes including breadcrumbs soaked in milk, finely chopped (fried) onions, some broth and often including cream. They are seasoned with white pepper or allspice and salt. Swedish meatballs are traditionally served with gravy, boiled potatoes, lingonberry jam, and sometimes fresh pickled cucumber. Traditionally, they are small, measuring one inch in diameter. When Charles XII of Sweden was in exile in Istanbul in the early 18th century, he took the recipe back to Sweden." is what Wikipedia says. We also cook it a lot, like once a week or so, and it is served in IKEA making it wildly known. -------------------- |
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4 Jun 2014, 4:26
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#13
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Comrade Bear Group: Dev. Team Posts: 954 Joined: 3 February 2013 Member No.: 9722 Projects: Deep Impact |
Lucky Me Pancit Canton How to cook: 1. Open packet. 2. Heat water for 5 mins. 3. Put noodles in hot water. 4. Let simmer for 3 minutes. 5. Drain water. 6. Put seasoning on top. 7. Mix. Done. Seriously, this is the zenith of my cooking skills. It's akin to my ramen noodle making skills -------------------- Your feeling of helplessness is your best friend, savage.
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4 Jun 2014, 5:36
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#14
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Queen Elizabeth-class Battleship Group: Members Posts: 320 Joined: 26 March 2013 From: With Kongou Member No.: 9874 Hello, Admire-ral! |
Lucky Me Pancit Canton How to cook: 1. Open packet. 2. Heat water for 5 mins. 3. Put noodles in hot water. 4. Let simmer for 3 minutes. 5. Drain water. 6. Put seasoning on top. 7. Mix. Done. Seriously, this is the zenith of my cooking skills. This was a common breakfast meal when we were younger. Side Question: Are you a Filipino? |
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4 Jun 2014, 6:47
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#15
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Group: Members Posts: 392 Joined: 19 May 2013 From: Mountains of Asia Member No.: 9942 |
This was a common breakfast meal when we were younger. Side Question: Are you a Filipino? I'm Fil-Jap. Staying here with my mother for studies. -------------------- |
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4 Jun 2014, 16:00
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#16
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Orcinius Genocidalus Group: Members Posts: 2428 Joined: 11 July 2012 From: North Vancouver Member No.: 9223 No, you move. |
Damn, how bad's the racism?
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4 Jun 2014, 17:36
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#17
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Group: Members Posts: 392 Joined: 19 May 2013 From: Mountains of Asia Member No.: 9942 |
Damn, how bad's the racism? None, except for the occasional connection with Otakus and the horrible high expectations for an Asian. EDIT: I now know how to cook Spaghetti, the Filipino way! 1. Get spaghetti noodles. 2. Boil them. 3. Prepare sauce consisting of tomato sauce, hot dogs (chopped), onions (chopped), ground meat and a pinch of sugar to taste. 4. Once noodles are soft enough, drain. 5. Cook the sauce under low heat. 6. When done, mix with noodles. Add cheese on top for some color. TL;DR: How to Make Filipino Spaghetti This post has been edited by Knossos: 4 Jun 2014, 17:40 -------------------- |
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4 Jun 2014, 17:44
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#18
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Orcinius Genocidalus Group: Members Posts: 2428 Joined: 11 July 2012 From: North Vancouver Member No.: 9223 No, you move. |
So my reception was less "Xenophobia" and more "Can't tell Canadians from Americans"
It seems to be the curse of the Canadian, to always be mistaken for an American. This post has been edited by Serialkillerwhale: 4 Jun 2014, 17:45 -------------------- |
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5 Jun 2014, 0:04
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#19
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Level 17.4 Group: Members Posts: 763 Joined: 12 June 2009 Member No.: 131 Immaturity Incarnate |
This was a common breakfast meal when we were younger. Until now it's my common meal when I get home from class in the afternoon I still prefer it over all the other instant noodle products here -------------------- |
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5 Jun 2014, 3:13
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#20
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Group: Members Posts: 392 Joined: 19 May 2013 From: Mountains of Asia Member No.: 9942 |
So my reception was less "Xenophobia" and more "Can't tell Canadians from Americans" It seems to be the curse of the Canadian, to always be mistaken for an American. Here's my guide to differentiate Canadians from Americans. Americans in a war: *Firing blindly* KILL THEM ALL! Canadians in a war: *Fire* Sorry. *Fire* Sorry. *Fire* Sorry. *Reload* You need to run now before I shoot you again! ---- Anyway, this thread has encouraged me to take extra culinary classes this coming semester, to supplement my lacking cooking skills. Thanks guys. -------------------- |
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5 Jun 2014, 3:24
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#21
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Orcinius Genocidalus Group: Members Posts: 2428 Joined: 11 July 2012 From: North Vancouver Member No.: 9223 No, you move. |
Here's my guide to differentiate Canadians from Americans. Americans in a war: *Firing blindly* KILL THEM ALL! Canadians in a war: *Fire* Sorry. *Fire* Sorry. *Fire* Sorry. *Reload* You need to run now before I shoot you again! ---- Anyway, this thread has encouraged me to take extra culinary classes this coming semester, to supplement my lacking cooking skills. Thanks guys. It's funny because it's true. Atleast when your out hunting anyway. -------------------- |
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5 Jun 2014, 10:41
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#22
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Cool Guy Group: Legend Posts: 1317 Joined: 7 June 2009 From: Sydney Member No.: 46 |
I enjoy cooking a lot and can cook quite a variety of dishes, but I don't usually get to cook as my flatmate and I both work quite late, and cooking for one person is quite difficult as even when cooking a small portion it is usually enough to last several days (you really don't want to eat only two different things in a week).
Besides that, I've lived away from home long enough now that I can cook quite a few things to some degree of proficiency, mostly basic country French or Swiss recipes as that is what I learnt from my family (considering the other side of my family is predominantly English, there's a reason they left the culinary side of things to the Continental side...). Gschnätzlets, which is sliced veal in white wine/mushroom sauce: Which I normally make with either: Rösti, which is pretty much a potato pancake, although I like mine to be quite loose and not as much of a disc as this one: or Knopfle, which are small ball-shaped egg noodles: Coq au Vin/Bœuf Bourguignon, both quite similar and very easy to make — slow cooked chicken or beef in red wine: You can get recipes for all of these if you Google, although you'll probably get much better quality results searching in German (-insert name- Rezept) or French (-insert name- Recette). I can cook other very generic food, but if I do cooking I usually bother to do something interesting. Since others mentioned Instant Noodle I thought I'd add my favourite here which I have occasionally when I'm really lazy and can't be bothered leaving the house — 康师傅老坛酸菜牛肉面/Master Kong Chinese Pickled Vegetable Beef Noodle Soup: The 红烧牛肉面 is also pretty nice too, although I prefer the 酸菜. Most of the time, however, I just don't cook and go gastronomy exploring around Sydney city, as I can walk about 500 metres in any direction from my apartment and get all varieties of food. This post has been edited by Alias: 5 Jun 2014, 10:44 -------------------- |
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5 Jun 2014, 12:37
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#23
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That person Group: Project Leader Posts: 1425 Joined: 20 September 2009 From: Cyberspace Member No.: 417 C&C ShockWave Co-Leader |
I can cook bread and American Pizzas. I can make other things too, but I haven't tried in a long time.
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6 Jun 2014, 10:32
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#24
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The Forums American Hotshot Flyboy Group: Tester Posts: 2859 Joined: 22 November 2012 From: The foundation of modern freedom and Liberty;United States of America. Member No.: 9500 |
I don't know how to cook anything And my favorite dish is pizza, pizza is awesome, but if you want some local nice recipes, here's a couple: 1- Kanafeh, (No idea how to translate it lol) Its an Arabic dessert that's to me the best dessert of all time, The pastry is heated in butter, margarine, or palm oil, then spread with soft white cheese, such as Nabulsi cheese, and topped with more pastry. In khishnah kanafeh the cheese is rolled in the pastry. A thick syrup of sugar, water, and a few drops of rose water or orange blossom water is poured on the pastry during the final minutes of cooking. Often the top layer of pastry is tinted with orange food coloring. Crushed pistachios are sprinkled on top as a garnish. [All from wikipedia, i have no idea how to make it ] I don't recommend trying it, because if you do you will NEVER stop eating it Note: That's cheese in the pic, i don't recommend it with cheese its much better with cream. OBJECTION! It is NOT an arabic dessert what so ever.I've been to hatay and the turkish wikipedia page says;*Künefe, kadayıf ve peynirden yapılan ve sıcak olarak servis edilen, Doğu Akdeniz yöresine ait bir tatlı çeşididir. Anavatanı Hatay olan künefe, farklı şekillerde Mersin, Adana, Gaziantep, Kilis, Şanlıurfa, Diyarbakır ve Mardin'de yapılır.* Künefe is Kanafeh in english is a dessert made of Kanafeh and cheese and is served hot.Orginating from the eastern mediterian .Its homeland being Hatay,diffrent versions can be found in Mersin,Adana Gaziantep,Şanlı Urfa,Diyarbakır and Mardin. (Hatay is a city close to syria and I've visted while going to iskenderun for vacation) Thou Im not bashing you for the facts cause wikipedia can/does get changed by the majority of idiots on the net.Sheesh people Its a turkish dessert Another note; On my own experiance; Dont try to make Künefe or the local Baklava without someone who knows what they are doing cause In that area of turkey they pass the art from generation to generation.Trust me its very diffrent from factory made, just heat up and eat style.I tried to do both and should have pics of my epic fail This post has been edited by Brusa chan: 6 Jun 2014, 10:52 -------------------- |
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6 Jun 2014, 11:05
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#25
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Group: Members Posts: 676 Joined: 19 June 2013 From: Saudi Arabia Member No.: 9986 |
OBJECTION! It is NOT an arabic dessert what so ever.I've been to hatay and the turkish wikipedia page says;*Künefe, kadayıf ve peynirden yapılan ve sıcak olarak servis edilen, Doğu Akdeniz yöresine ait bir tatlı çeşididir. Anavatanı Hatay olan künefe, farklı şekillerde Mersin, Adana, Gaziantep, Kilis, Şanlıurfa, Diyarbakır ve Mardin'de yapılır.* Künefe is Kanafeh in english is a dessert made of Kanafeh and cheese and is served hot.Orginating from the eastern mediterian .Its homeland being Hatay,diffrent versions can be found in Mersin,Adana Gaziantep,Şanlı Urfa,Diyarbakır and Mardin. (Hatay is a city close to syria and I've visted while going to iskenderun for vacation) Thou Im not bashing you for the facts cause wikipedia can/does get changed by the majority of idiots on the net.Sheesh people Its a turkish dessert Another note; On my own experiance; Dont try to make Künefe or the local Baklava without someone who knows what they are doing cause In that area of turkey they pass the art from generation to generation.Trust me its very diffrent from factory made, just heat up and eat style.I tried to do both and should have pics of my epic fail Thanks for correcting me, a lot of Arabic foods seem to have originated from Turkey and vice-versa, easy to get mixed since they have been in Arabia a lot that you think its Arabic. -------------------- "He who heard is not like he who saw"
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