Meatballs, sometimes with cinnamon, boiled in stock with kidney beans, lentils, noodles, spinach and Persian leek, finished with dried mint and fried garlic.
Almond. Much prized in the Moghul cooking of northern India, they are eaten fresh or used in badam barfi, fudge-like sweets, or used to thicken sauces in dishes such as korma. They are grown in Kashmir and Afghanistan as they do not grow well in tropical regions. Elsewhere, cashew and other nuts are substituted.
Baklava. A Middle Eastern pastry made of multiple very thin layers of sweet phyllo style pastry stuffed with chopped, grilled almonds, walnuts and pistachios, cooked with butter and oil and drenched with honey. It is usually cut into diamond-shaped lozenges The crispy yet moist finish is achieved by pouring hot honey onto cold pastry or cold honey onto hot pastry.
