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Turkish traditional food, rice pilaf with chickpea with pickle on rustic table

White rice vinegar made from fermented rice. Steamed rice in a bowl and white rice vinegar are ready to be used for delicious Asian recipes .CNAPFOO923

fried rice with crispy belly pork

healthy food plate, Fresh, Top view on wood table.

Cooked rice and Thai Basil Minced beef,Stir fired ground beef with garlic and basil leaf in chilli sauce (Pad Kra pao).Top view

Fried noodles is one of the most common and popular dish in Malaysia. It is available anytime of the day. Common ingredients that are added are eggs, vegetables, chicken, pork and seafood.

Flavorful Beef Stew on Spiced Mandi Basmati Rice

Rice with noodle, Turkish cuisine

Asia, Thailand, Appetizer, Basil, Beef

Steak is made with beef

rice with mixed vegetables and mushrooms

Rice pilaf with Beans and sausage beef, Traditional Turkish Food Kuru Pilav

Since 8 years…

cooked rice

Delicious Turkish traditional food haricot bean (kuru fasulye) on Rice (pilav) - (TR:Pilav üstü kuru)

fried cauliflower, Broccoli, chicken and fried egg with rice in plate on wooden background .thai food

dish of Bahian food with beans, acarajé, palm oil flour, fried cassava and sun meat

Bulgur pilaf with Siyez wheat and vegetables (Turkish name; siyez bulgur pilavi)

Mixed Turkish Kebab chicken potatoes onion green pea with rice pilaf

spicy curry Fried Chicken food in plate with rice. Japanese food on restaurant table

Grilled salmon on a plate with rice pilaf and asparagusGrilled salmon on a plate with rice pilaf and asparagus

Biryani on a black dish on a wooden table.

Make squid belly with rice and boil down in soy sauce

Thai cuisine, chicken curry with rice on the blurred cafe background.

Duck Rice, a classic of Portuguese cuisine

Close-up of Korean Seaweed Soup Miyeok Guk in a serving bowl

Delicious pan fried golden potatoes over rice in cast iron pan

Orek tempeh or tempeh orek is a traditional food from indonesia made from tempeh

Turkish Cuisine: Traditional Turkish Spinach Dish

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