Hungarian hot and spicy, river fish soup made with freshwater fish and paprika. Halászlé is a local Hungarian speciality which is prepared with hot paprika and carp fish. Halászlé is particularly known in the Danube and Tisza river regions of Hungary. Some considered Halászlé as one of the top foods from Hungary. There are many variants of the Hungarian fish soup and two (2) known variants are the Bajai Fish Soup and the Szegedi Fish Soup As you probably know there are two big rivers flow across Hungary, these are the Danube (Duna) and Tisza. Both river regions have its own style of making Fish soup. Bajai Fish soup originates from the town Baja by the river of Danube, and guess what: Szegedi Fish soup comes from Szeged, which is the main town of the river Tisza region. The main difference between these two fish soups is that we put noodles into the soup if we cook in Bajai style. That's all. Of course next to these two main trends every family has its own style of cooking this superb soup; therefore I'm sure that lots of people could have totally different ideas about fish soup cooking than mine.
spice used in Yemen which a mixture of turmeric, black pepper, cumin, coriander and cardamom. Hawajat is added to almost all kinds of Yemeni dishes. "The Yemenite cuisine is simple, even austere, and low in fat with flavors coming not from fat or sugar (there is relatively little meat or dairy, and few sweets) but from abundant spicing.
extract . In wintertime, it is usually served hot or added to typical Scandinavian mulled wine, called Glogg. With its characteristic sour and tart aftertaste, it is a great refreshing beverage, often mixed with other soft drinks and liqueurs. Hyldeblomstsaft is known in other countries as Elderflower Juice.
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