(Assyrian cuisine) ==Ftarta ( Breakfast) ܦܛܪܬܐ== ...more on Wikipedia about "Assyrian cuisine"
Catalan cuisine refers to the cuisine of Catalonia, in Spain and French Roussillon. It relies heavily on ingredients found along the Mediterranean coast, including fresh vegetables (especially tomato, garlic, aubergine, red pepper, and artichoke), wheat products (bread, pasta), olive oils from Arbequina, wines, legumes (beans, chick peas), mushrooms, all sorts of pork preparations ( sausages from Vic, ham), all sorts of cheese, poultry, lamb, and many types of fish like sardine, anchovy, tuna, and cod. ...more on Wikipedia about "Catalan cuisine"
Cilbir (in Turkish çılbır, pronounced "chelber") is a Turkish dish of poached eggs with yoghurt. ...more on Wikipedia about "Cilbir"
Albanian cuisine consists of local dishes from around the country of Albania. Many of these dishes are typical of the Balkans and indeed the Mediterranean, but some are local specialties. The main meal of the Albanians is lunch and it is usually accompanied by a salad of fresh vegetables, such as tomatoes, cucumbers, green peppers, olives, olive oil, vinegar and salt. ...more on Wikipedia about "Cuisine of Albania"
Moroccan cuisine has long been considered as one of the most diversified cuisines in the world. The reason is because of the interaction of Morocco with the outside world since centuries. The cuisine of Morocco is a mix of Berber, Moorish, Middle Eastern, Mediterranean and African cuisines. The cooks in the royal kitchens of Fez, Meknes, Marrakech and Rabat refined Moroccan cuisine over the centuries and created the basis for what we know as Moroccan cuisine today. ...more on Wikipedia about "Cuisine of Morocco"
Mediterranean cuisine is the cuisine of the areas around the Mediterranean Sea. ...more on Wikipedia about "Cuisine of the Mediterranean"
Turkish cuisine is well-known, especially in Europe. Frequently used ingredients in Turkish dishes include eggplant, green pepper, onion, lentil, bean, tomato, garlic, and cucumber. Grape, apricot, cherry, melon, fig, lemon, pistachio, pine nut, almond, hazelnut, watermelon, and walnut are among the most abundantly used fruits and nuts. Preferred spices and herbs are parsley, cumin, pepper, paprika, mint, and thyme. ...more on Wikipedia about "Cuisine of Turkey"
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Falafel ( Arabic: فلافل ( ) Hebrew: ...more on Wikipedia about "Falafel"
Some popular Maltese foods. ...more on Wikipedia about "Maltese cuisine"
Mantı is a Turkish food like ravioli particularly special to Kayseri province. It is served with yoghurt and garlic sauce. ...more on Wikipedia about "Mantı"
Pita (also called pitta or pita bread or Turkish pide bread, Cyrillic пита) is a round flat wheat bread made with yeast. Pita and other flat or pocket bread is traditional in many Middle Eastern and Mediterranean cuisines from North Africa through the Levant and the Arabian Peninsula to India and Afghanistan and is believed to have originated in Ancient Syria. It is also commonly called Lebanese, Syrian or Arabic bread, especially in the Arab world, Israel and communities with Arab immigrant populations. ...more on Wikipedia about "Pita"
Valencian cuisine is a Mediterranean cuisine from the Land of Valencia, in Spain. It is worldwide famous for its rices, such as paella, and its citrus fruits. ...more on Wikipedia about "Valencian cuisine"
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