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Pigeons feed on grain scattered on the paving stones in the courtyard of Jama Masjid (Friday Mosque), Old Delhi, Delhi, India, Asia
Pigeons feed on grain scattered on the paving stones in the courtyard of Jama Masjid (The Masjid-i Jah)
Siddu, a special traditional dish of Himachal Pradesh, a steamed wheat flour bread stuffed with split black lentils and dry fruits, served with desi ghee, tomato and green mint chutney, Himachal Pradesh, India, Asia
Siddu, a special traditional dish of Himachal Pradesh, a steamed wheat flour bread stuffed with split black lentils and dry fruits, served with desi ghee, tomato and green mint chutney, Himachal Pradesh, India, Asia
Siddu, a special traditional dish of Himachal Pradesh, a steamed wheat flour bread stuffed with split black lentils and dry fruits, served with desi ghee, tomato and green mint chutney, Himachal Pradesh, India, Asia
Siddu, a special traditional dish of Himachal Pradesh, a steamed wheat flour bread stuffed with split black lentils and dry fruits, served with desi ghee, tomato and green mint chutney, Himachal Pradesh, India, Asia
Mounds of teff grain dry in fields in Ethiopia, to make flour for injera, the national dish and staple diet of the country, Ethiopia, Africa
Cooking dough by elderly woman cook hands for homemade pastry bread, pizza, pasta recipe preparation on table background
Cooking dough by elderly woman cook hands for homemade pastry bread, pizza, pasta recipe preparation on table background
Cooking dough by elderly woman cook hands for homemade pastry bread, pizza, pasta recipe preparation on table background
Cooking dough by elderly woman cook hands for homemade pastry bread, pizza, pasta recipe preparation on table background
Cooking dough by elderly woman cook hands for homemade pastry bread, pizza, pasta recipe preparation on table background
Patacon sandwich - traditional sandwich made from cooking bananas (plantains) with chicken meat and lettuce. Freshly prepared at food truck. African food
Cooking dough by elderly woman cook hands for homemade pastry bread, pizza, pasta recipe preparation on table background
Cooking dough by elderly woman cook hands for homemade pastry bread, pizza, pasta recipe preparation on table background
Handmade homemade dumplings on a decorative metal tray on a wooden background with flour. Diy meat dumplings
Cooking dough by elderly woman cook hands for homemade pastry bread, pizza, pasta recipe preparation on table background
Handmade homemade dumplings on a decorative metal tray on a wooden background with flour. Diy meat dumplings
Cooking dough by elderly woman cook hands for homemade pastry bread, pizza, pasta recipe preparation on table background
Cooking dough by elderly woman cook hands for homemade pastry bread, pizza, pasta recipe preparation on table background
Swabian cuisine, baking, preparing yeast yeast dough, kneading dough, flour, men's hands, Germany, Europe
Panigaccio is a type of round, unleavened bread, baked in a special terracotta and mica dish, called testo, red-heated over high heat in a bonfire or in a wood-burning oven. A batter of flour, water and salt is interposed between one text and another, to form a pile. It is typical of the Lunigiana land on the border between Liguria and Tuscany, Italy, Europe
Panigaccio is a type of round, unleavened bread, baked in a special terracotta and mica dish, called testo, red-heated over high heat in a bonfire or in a wood-burning oven. A batter of flour, water and salt is interposed between one text and another, to form a pile. It is typical of the Lunigiana land on the border between Liguria and Tuscany, Italy, Europe
Panigaccio is a type of round, unleavened bread, baked in a special terracotta and mica dish, called testo, red-heated over high heat in a bonfire or in a wood-burning oven. A batter of flour, water and salt is interposed between one text and another, to form a pile. It is typical of the Lunigiana land on the border between Liguria and Tuscany, Italy, Europe
Panigaccio is a type of round, unleavened bread, baked in a special terracotta and mica dish, called testo, red-heated over high heat in a bonfire or in a wood-burning oven. A batter of flour, water and salt is interposed between one text and another, to form a pile. It is typical of the Lunigiana land on the border between Liguria and Tuscany, Italy, Europe