Both the softer outer skin and the harder inner skin of the seeds are peeled off by hand. It is considered one of the most popular desserts and traditional dishes in many Arab countries.
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Similar in texture to Fufu it is eaten in mainly in North African countries.
. Some people boil the melinjo seeds to ease the peeling process. Aṣīdah is a dish with origins from the Maghreb. The melinjo seeds are sauteed in a medium fire without oil or sometimes using sand as a media.
Emping production is a home industry with emping traditionally handmade in a labor-intensive process. It is a lump of dough obtained by stirring wheat flour into boiling water sometimes with added butter or honey.
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