Halal Food Guide: Beijing Ramadan Iftar — Five International Buffets (Segment B) (Revised)
Reposted from the web
Summary: Halal Food Guide: Beijing Ramadan Iftar — Five International Buffets is presented here as a firsthand travel account in clear English, beginning with this scene: Every year during Ramadan, having an Iftar buffet at one of the foreign restaurants in Beijing is a regular tradition for me. The account keeps its focus on Beijing Iftar, Ramadan Food, Halal Buffets while preserving the names, places, food, and historical details from the Chinese source.
The main course was couscous, the classic North African Amazigh dish, served with tajine, a clay-pot stew. Cooks make couscous by rubbing semolina flour into grains about the size of millet, then drying them. The tajine pot has a round flat base and a cone-shaped or domed lid. Steam rises, gathers under the lid, and drips back down; water can also be added through the small opening at the top.
Summary: Halal Food Guide: Beijing Ramadan Iftar — Five International Buffets is presented here as a firsthand travel account in clear English, beginning with this scene: Every year during Ramadan, having an Iftar buffet at one of the foreign restaurants in Beijing is a regular tradition for me. The account keeps its focus on Beijing Iftar, Ramadan Food, Halal Buffets while preserving the names, places, food, and historical details from the Chinese source.
The main course was couscous, the classic North African Amazigh dish, served with tajine, a clay-pot stew. Cooks make couscous by rubbing semolina flour into grains about the size of millet, then drying them. The tajine pot has a round flat base and a cone-shaped or domed lid. Steam rises, gathers under the lid, and drips back down; water can also be added through the small opening at the top.
