Main

African eggplant

Solanum macrocarpon otherwise known as the african eggplant (yoruba: igba) (igbo language/ igbo): añara) , surinamese eggplant (sranang tongo: antroewa) or vietnamese eggplant (vietnamese: cà pháo) is a plant of the family solanaceae. s. macrocarpon is a tropical perennial plant that is closely related to the eggplant. s. macrocarpon originated from west africa, but is now widely distributed in central and east africa. the plant also grows in the caribbean, south america, and some parts of southeast asia. s. macrocarpon is widely cultivated for its use as a food, its medicinal purposes, and as an ornamental plant.

Side, Snack, Appetizer

Amlou

Amlu (arabic: أملو ; berber languages: ⴰⵎⵍⵓ), also spelled as amlou, is a spread of moroccan cuisine. it consists of argan oil, almonds and honey. the almonds are toasted, which are then crushed and kneaded with honey and argan oil. amlou is usually served for breakfast or afternoon tea with pancakes and pastries.amlu is one of the multiple uses of argan oil. in shilha cuisine, argan oil plays the role usually held by olive oil in other parts of the maghreb.

Breakfast

Amlou

Amlu (arabic: أملو ; berber languages: ⴰⵎⵍⵓ), also spelled as amlou, is a spread of moroccan cuisine. it consists of argan oil, almonds and honey. the almonds are toasted, which are then crushed and kneaded with honey and argan oil. amlou is usually served for breakfast or afternoon tea with pancakes and pastries.amlu is one of the multiple uses of argan oil. in shilha cuisine, argan oil plays the role usually held by olive oil in other parts of the maghreb.

Main

Anchovy

An anchovy is a small, common forage fish of the family engraulidae. most species are found in marine waters, but several will enter brackish water, and some in south america are restricted to fresh water.more than 140 species are placed in 17 genera; they are found in the atlantic, indian and pacific oceans, and in the black sea and the mediterranean sea. anchovies are usually classified as oily fish.

Drink

Arabica coffee

Coffea arabica (), also known as the arabic coffee, is a species of flowering plant in the coffee and madder family rubiaceae. it is believed to be the first species of coffee to have been cultivated, and is currently the dominant cultivar, representing about 60% of global production. coffee produced from the (less acidic, more bitter, and more highly caffeinated) robusta bean (c. canephora) makes up most of the remaining coffee production. arabica coffee originates from ethiopia and was first cultivated in yemen, and documented by the 12th century. coffea arabica is called ‏بُنّ‎ (būnn) in arabic, borrowed from the oromo "buna".

Side, Snack, Appetizer

Au jus

Au jus (french: [o ʒy]) is a french culinary term meaning "with juice". it refers to meat dishes prepared or served together with a light broth or gravy, made from the fluids secreted by the meat as it is cooked. in french cuisine, cooking au jus is a natural way to enhance the flavour of dishes, mainly chicken, veal, and lamb. in american cuisine, the term is mostly used to refer to a light sauce for beef recipes, which may be served with the food or placed on the side for dipping.

Side, Snack, Appetizer

Baghrir

Baghrir or beghrir (البغرير), also known as ghrayef or mchahda, is a pancake consumed in the maghreb region. they are small, spongy, and made with semolina or flour; when cooked correctly, they are riddled with tiny holes (which soak up whatever sauce they are served with). the most common way to eat baghrir in algeria and morocco is by dipping them in a honey-butter mixture, but they can also be cut into wedges and served with jam. it is common to add raisins to the pancake as well. baghrir is popular for breakfast, as a snack, and for iftar during ramadan.

Breakfast

Baghrir

Baghrir or beghrir (البغرير), also known as ghrayef or mchahda, is a pancake consumed in the maghreb region. they are small, spongy, and made with semolina or flour; when cooked correctly, they are riddled with tiny holes (which soak up whatever sauce they are served with). the most common way to eat baghrir in algeria and morocco is by dipping them in a honey-butter mixture, but they can also be cut into wedges and served with jam. it is common to add raisins to the pancake as well. baghrir is popular for breakfast, as a snack, and for iftar during ramadan.

Side, Snack, Appetizer

Baguette

A baguette (; french: [baɡɛt] (listen)) is a long, thin type of bread of french origin that is commonly made from basic lean dough (the dough, though not the shape, is defined by french law). it is distinguishable by its length and crisp crust. a baguette has a diameter of about 5 to 6 centimetres (2–2+1⁄2 inches) and a usual length of about 65 cm (26 in), although a baguette can be up to 1 m (39 in) long. in november 2018, documentation surrounding the "craftsmanship and culture" on making this bread was added to the french ministry of culture's national inventory of intangible cultural heritage. in may 2021, france submitted the baguette for unesco heritage status.

Breakfast

Baguette

A baguette (; french: [baɡɛt] (listen)) is a long, thin type of bread of french origin that is commonly made from basic lean dough (the dough, though not the shape, is defined by french law). it is distinguishable by its length and crisp crust. a baguette has a diameter of about 5 to 6 centimetres (2–2+1⁄2 inches) and a usual length of about 65 cm (26 in), although a baguette can be up to 1 m (39 in) long. in november 2018, documentation surrounding the "craftsmanship and culture" on making this bread was added to the french ministry of culture's national inventory of intangible cultural heritage. in may 2021, france submitted the baguette for unesco heritage status.

Side, Snack, Appetizer

Baharat

Bahārāt (arabic: بَهَارَات) is a spice mixture or blend used in middle eastern cuisines. bahārāt is the arabic word for "spices" (the plural form of bahār "spice"). the mixture of finely ground spices is often used to season lamb or mutton, fish, chicken, beef, and soups, and may also be used as a condiment.

Side, Snack, Appetizer

Bakoula

A cold salad of cooked mallow greens, may also be made with spinach, arugula, parsley

Side, Snack, Appetizer

Barquette

A barquette is a pastry shell in the shape of a boat containing either a savory or sweet filling. barquettes may be served as an hors d'oeuvre or as a dessert.examples of barquette fillings include fruit, vegetables, custard, or smoked salmon.

Dessert, Sweet

Basbousa

Basbousa (arabic: بسبوسة basbūsah) is a sweet, syrup-soaked semolina cake that originated in egypt, and is also common in other countries. the semolina batter is baked in a sheet pan, then sweetened with orange flower water, rose water or simple syrup, and typically cut into diamond (lozenge) shapes or squares. it is also found in most areas of the former ottoman empire, and is featured in middle eastern cuisines, greek cuisine, azerbaijani cuisine, turkish cuisine, ethiopian cuisine, yemeni cuisine and others.

Side, Snack, Appetizer

Batbout

Pita ( or us: ) or pitta (british english), is a family of yeast-leavened round flatbreads baked from wheat flour, common in the mediterranean, middle east, and neighboring areas. it includes the widely known version with an interior pocket, also known as arabic bread (arabic: خبز عربي; khubz ʿarabī), in england, greek bread is used for pocket versions such as the greek pita, are used for barbecues to a souvlaki wrap. the western name pita may sometimes be used to refer to various other types of flatbreads that have different names in their local languages, such as numerous styles of arab khubz (bread).

Side, Snack, Appetizer

Bechamel

Bechamel sauce ( french: [beʃamɛl]) is a sauce traditionally made from a white roux (butter and flour in a 1:1 mixture) and milk. bechamel may also be referred to as besciamella (italy), besamel (greece), or white sauce (u.s.). french, italian and greek bechamel sauce recipes include salt and nutmeg as a seasoning base.bechamel sauce is one of the "mother sauces" of french cuisine.

Main

Beef

Beef is the culinary name for meat from cattle (bos taurus). in prehistoric times, humans hunted aurochs and later domesticated them. since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. today, beef is the third most widely consumed meat in the world, after pork and poultry. as of 2018, the united states, brazil, and china were the largest producers of beef. beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. beef contains protein, iron, and vitamin b12. along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product.

Drink

Beet juice with orange blossom water

Side, Snack, Appetizer

Berbere

Berbere (oromo: barbaree, amharic: በርበሬ bärbäre, tigrinya: በርበረ bärbärä) is a spice mixture whose constituent elements usually include chili peppers, coriander, garlic, ginger, ethiopian holy basil (besobela) seeds, korarima, rue, ajwain or radhuni, nigella, and fenugreek. it is a key ingredient in the cuisines of ethiopia and eritrea. berbere sometimes encompasses herbs and spices that are less well known internationally. these include both cultivated plants and those that grow wild in ethiopia, such as korarima (aframomum corrorima) and long pepper.

Side, Snack, Appetizer

Beurre blanc

Beurre blanc ("white butter" in french) is a warm emulsified butter sauce made with a reduction of vinegar and/or white wine (normally muscadet) and shallots into which softened whole butter is whisked in off the heat to prevent separation. the small amount of emulsifiers naturally found in butter are used to form an oil-in-water emulsion. although similar to hollandaise in concept, it is considered neither a classic leading nor compound sauce. this sauce originates in loire valley cuisine.

Side, Snack, Appetizer

Beurre fondue

Beurre fondue is a food prepared by melting butter in water. the preparation serves to maintain the butter as an emulsified and creamy concoction. beurre fondue is used by chefs because it has a lesser feel of greasiness on the palate, and the sauce is also easy for chefs to use compared to whole butter. its uses are myriad, such as for braising and basting meats, poaching seafood such as lobster, cooking vegetables, and adding flavor to various foods and dishes.

Side, Snack, Appetizer

Beurre noisette

Beurre noisette (french pronunciation: ​[bœʁ nwazɛt], literally: hazelnut butter, loosely: brown butter) is a type of warm sauce used in french cuisine. it can accompany savoury foods, such as winter vegetables, pasta, fish, omelettes, and chicken. it has become a popular ingredient in other cultures as well, such as in contemporary american italian cuisine or the traditional american chocolate chip cookie. it is widely used in making french pastry. it has a deep yellow, almost brown, colour and a nutty scent and flavour from the heating process.

Side, Snack, Appetizer

Bezar

Spice mix made with cumin, fennel, cinnamon, coriander, peppercorns, red chilies, tumeric

Side, Snack, Appetizer

Bissara

Bissara, also known as bessara, besarah and tamarakt (arabic: "بصارة", egypt: "tabissart" or "talkhcha") is a soup and a bean dip in north african cuisine, prepared with dried, puréed broad beans as a primary ingredient. additional ingredients include garlic, olive oil, lemon juice, hot red pepper, cumin, and salt. bissara is sometimes prepared using split peas or chickpeas. in egypt, bissara also includes herbs or leafy greens—particularly parsley, mint, dill, spinach, or molokhiya, though the latter is more commonly added by egyptian expatriates in palestine—and is eaten with bread as a dip. it is typically inexpensive, and has been described as a pauper's dish.bissara is a dish in egyptian cuisine and moroccan cuisine. in egypt, bissara is eaten exclusively as a dip for bread, and is served for breakfast, as a meze, or more rarely, for lunch or dinner. egyptian bissara includes herbs or leafy greens, hot peppers, lemon juice, and occasionally onion. it is traditionally a rural farmer's dish, though it has become more popular in urban egypt since 2011 because it is healthier than its urban counterpart, ful medames.in morocco, bissara is popular during the colder months of the year, and can be found in town squares and various alleyways. it is typically served in shallow bowls or soup plates, and topped with olive oil, paprika, and cumin. bread is sometimes eaten dipped into the dish, and lemon juice is sometimes added as a topping.bissara is relatively popular in palestine, as it resembles a traditional dish that has been known there since canaanite times.

Dessert, Sweet

Blancmange

Blancmange (, from french: blanc-manger [blɑ̃mɑ̃ʒe]) is a sweet dessert popular throughout europe commonly made with milk or cream and sugar thickened with rice flour, gelatin, corn starch, or irish moss (a source of carrageenan), and often flavoured with almonds. it is usually set in a mould and served cold. although traditionally white (hence the name, in english literally "white eating"), blancmanges are frequently given alternative colours. some similar desserts are french chef marie-antoine carême's bavarian cream, italian panna cotta, the middle eastern muhallebi, chinese annin tofu, hawai'ian haupia and puerto rican tembleque. the historical blancmange originated at some time during the middle ages and usually consisted of capon or chicken, milk or almond milk, rice, and sugar and was considered to be ideal for the sick. tavuk göğsü is a sweet contemporary turkish pudding made with shredded chicken, similar to the medieval european dish.

Main

Bocadillo

The bocadillo or bocata, in spain, is a sandwich made with spanish bread, usually a baguette or similar type of bread, cut lengthwise. traditionally seen as a humble food, its low cost has allowed it to evolve over time into an iconic piece of cuisine. in spain, they are often eaten in cafes and tapas bars.some bocadillos are seasoned with sauces like mayonnaise, aioli, ketchup, mustard or tomato sauce. they are usually served with cold beer or red wine, drinks, coffee and a portion of tapas. different types of bocadillos are available in different parts of spain, such as the serranito, almussafes and esgarrat.

Side, Snack, Appetizer

Bolognese Sauce

Bolognese sauce (uk: , us: ; known in italian as ragù alla bolognese, pronounced [raˈɡu alla boloɲˈɲeːse, -eːze], ragù bolognese, or simply ragù) is a meat-based sauce in italian cuisine, typical of the city of bologna. it is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese. genuine ragù alla bolognese is a slowly cooked meat-based sauce, and its preparation involves several techniques, including sweating, sautéing and braising. ingredients include a characteristic soffritto of onion, celery and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty pork. white wine, milk, and a small amount of tomato paste or tomatoes are added, and the dish is then gently simmered at length to produce a thick sauce. outside italy, the phrase "bolognese sauce" is often used to refer to a tomato-based sauce to which minced meat has been added; such sauces typically bear little resemblance to the italian ragù alla bolognese, being more similar in fact to the ragù alla napoletana from the tomato-rich south of the country. although in italy ragù alla bolognese is not used with spaghetti (but rather with flat pasta, like tagliatelle), so-called "spaghetti bolognese" has become a popular dish in many other parts of the world.

Main

Bouillabaisse

Bouillabaisse (french: [bu.ja.bɛs]; occitan: bolhabaissa, bullabessa [ˌbuʎaˈβajsɔ / ˌbujaˈbajsɔ]) is a traditional provençal fish stew originating in the port city of marseille. the french and english form bouillabaisse comes from the provençal occitan word bolhabaissa, a compound that consists of the two verbs bolhir (to boil) and abaissar (to reduce heat, i.e., simmer). bouillabaisse was originally a stew made by marseille fishermen, using the bony rockfish which they were unable to sell to restaurants or markets. there are at least three kinds of fish in a traditional bouillabaisse, typically red rascasse (scorpaena scrofa); sea robin; and european conger. it can also include gilt-head bream, turbot, monkfish, mullet, or european hake. it usually also includes shellfish and other seafood such as sea urchins, mussels, velvet crabs, spider crab or octopus. more expensive versions may add langoustine or dublin bay prawn (norway lobster), though this was not part of the traditional dish made by marseille fishermen. vegetables such as leeks, onions, tomatoes, celery, and potatoes are simmered together with the broth and served with the fish. the broth is traditionally served with a rouille, a mayonnaise made of olive oil, garlic, saffron, and cayenne pepper on grilled slices of bread. what makes a bouillabaisse different from other fish soups is the selection of provençal herbs and spices in the broth; the use of bony local mediterranean fish; the way the fish are added one at a time, and brought to a boil; and the method of serving. in marseille, the broth is served first in a soup plate with slices of bread and rouille, then the fish is served separately on a large platter (see image at top); or, more simply, as julia child suggests, the fish and broth are brought to the table separately and served together in large soup plates.

Main

Boulfaf

Lamb liver and caul fat kebabs

Side, Snack, Appetizer

Bouquet garni

The bouquet garni (french for "garnished bouquet"; pronounced [bukɛ ɡaʁni]) is a bundle of herbs usually tied with string and mainly used to prepare soup, stock, casseroles and various stews. the bouquet is cooked with the other ingredients and removed prior to consumption. liquid remaining in the bouquet garni can be wrung out into the dish.there is no standard recipe for bouquet garni, but most french recipes include thyme, bay leaf and parsley. it may also include basil, burnet, chervil, rosemary, peppercorns, savory and tarragon. vegetables such as carrot, celery (leaves or leaf stalks), celeriac, leek, onion and parsley root are sometimes included in the bouquet. in provence, dried orange peel may be added.sometimes, the bouquet is not bound with string, and its ingredients are filled into a small sachet, a piece of celery stalk, a net, or a tea strainer instead. traditionally, the aromatics are bound within leek leaves, though a cheesecloth, muslin or coffee filter tied with butcher twine can be used.

Main

Brik

Brik ( breek; بريك), or “burek” is the north african version of borek, a stuffed filo pastry which is commonly deep fried. the best-known version is the egg brik, a whole egg in a triangular pastry pocket with chopped onion, tuna, harissa and parsley. with a slightly different shape, but with identical ingredients and method of preparation, the brik is known in algeria and libya as bourek (بوراك). brik is also very popular in israel, due to the large tunisian jewish population there. it is often filled with a raw egg and herbs or tuna, harissa and olives and is sometimes served in a pita. this is also known as a boreeka.brik pastry is made by slapping a sticky lump of dough onto a hot non-stick surface in overlapping circles to produce the desired size and cooked for a short amount of time. the brik dough sheets are called malsouka or warka. typical fillings include tuna, ground meat, raw egg, chicken, or anchovies garnished with harissa, capers, or cheese.

Side, Snack, Appetizer

Brioche

Brioche (, also uk: , us: , french: [bʁijɔʃ]) is a bread of french origin whose high egg and butter content gives it a rich and tender crumb. chef joël robuchon described it as "light and slightly puffy, more or less fine, according to the proportion of butter and eggs." it has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing. brioche is considered a viennoiserie because it is made in the same basic way as bread, but has the richer aspect of a pastry because of the extra addition of eggs, butter, liquid (milk, water, cream, and, sometimes, brandy) and occasionally sugar. brioche, along with pain au lait and pain aux raisins—which are commonly eaten at breakfast or as a snack—form a leavened subgroup of viennoiserie. brioche is often cooked with fruit or chocolate chips and served on its own, or as the basis of a dessert with many local variations in added ingredients, fillings or toppings.

Side, Snack, Appetizer

Briouat

A briouat or briwat (arabic: البروات) is a sweet or savory puff pastry. it is part of the moroccan cuisine. briouats are filled with meat (mostly chicken or lamb) or fish and shrimp, mixed with cheese, lemon and pepper. they are wrapped in warqa (a paper-thin dough) in a triangular or cylinder shape. briouats can also be sweet, filled with almond or peanut paste and fried, then dipped in warm honey flavored with orange blossom water. the briouats are fried or baked and then sprinkled with herbs, spices and sometimes with (powdered) sugar.

Main

Brochette

Skewered and grilled meat, chicken, pork, goat, beef, fish, scallops, prawns, venison, vegetables

Drink

Café au lait

Café au lait (; french: [kafe o lɛ]; french for "coffee with milk") is coffee with hot milk added. it differs from white coffee, which is coffee with cold milk or other whiteners added.

Drink

Café con leche

Café con leche ('coffee with milk') is a coffee beverage common throughout spain and latin america consisting of strong coffee (usually espresso) mixed with scalded milk in approximately equal amounts. the amount of milk can be higher in a café con leche en vaso or a café con leche de desayuno. sugar or sweetener is added to taste. it is similar to the italian caffè latte and the french café au lait.

Drink

Caffè corretto

Caffè corretto (pronounced [kafˈfɛ kkorˈrɛtto]), an italian caffeinated alcoholic drink, consists of a shot of espresso with a small amount of liquor, usually grappa, and sometimes sambuca or brandy. it is also known (outside italy) as an "espresso corretto". it is ordered as "un caffè corretto alla grappa", "… alla sambuca", "… al cognac", or "corretto di spadino", depending on the desired liquor. most italian bartenders prepare a caffè corretto simply adding a few drops of the desired liquor into an espresso shot; however in some cases the liquor is served in a shot alongside the coffee allowing the customer to pour the quantity they desire. a few bartenders also let their regular customers make their drink themselves providing the espresso shot and the bottle of liquor. the italian word corretto corresponds to the english word 'correct' in the sense of 'corrected'. the term is now an italian phraseme.caffè corretto can also be found widely in eritrea, a legacy of the italian colonization of eritrea. asmarino bartenders pour locally produced areki and cognac. in spain, a similar drink is known as carajillo; in portugal it is known as café com cheirinho (coffee with scent); in france pousse-café or café-calva (coffee and calvados); and in sweden, norway, and denmark as kaffekask, karsk, or kaffegök.

Main

Camel stew

Drink

Cappuccino

A cappuccino ( (listen); italian pronunciation: [kapputˈtʃiːno]; italian plural: cappuccini) is an espresso-based coffee drink that originated in austria with later development taking place in italy, and is prepared with steamed milk foam (microfoam).variations of the drink involve the use of cream instead of milk, using non-dairy milk substitutes and flavoring with cinnamon or chocolate powder. it is typically smaller in volume than a caffè latte, with a thicker layer of microfoam.the name comes from the capuchin friars, referring to the colour of their habits, and in this context referring to the colour of the beverage when milk is added in small portion to dark, brewed coffee (today mostly espresso). the physical appearance of a modern cappuccino with espresso créma and steamed milk is a result of a long evolution of the drink. the viennese bestowed the name "kapuziner", possibly in the 18th century, on a version that included whipped cream and spices of unknown origin. the italian cappuccino was unknown outside italy until the 1930s, and seems to be born out of viennese-style cafés in trieste and other italian areas in austria-hungary through the kapuziner coffee in the early 20th century. the drink spread from trieste, the main coffee port in central europe, throughout italy, especially after world war i and later worldwide, and can be found at a number of establishments.

Side, Snack, Appetizer

Carrot salad

Carrot salad is a salad made with carrots. recipes for carrot salad vary widely by regional cuisine. shredded carrot is often used. shredded carrot salads are often used as a topping for other dishes.

Drink

Casablanca bière

Beer production in morocco was introduced by the french in the 20th century. société des brasseries du maroc is part of the castel group and oversees the production and distribution of beer. popular beers include spéciale flag (pilsner) and stork (light lager). the moroccan premium beer is casablanca (also a lager), which costs more than the other two. casablanca is also exported and, for instance, served in the morocco pavilion at epcot in walt disney world, orlando, fl. the breweries of brasseries du maroc are located in fes, tangier, and casablanca, and a bottling unit exists in marrakesh. the best-selling international beer in morocco is heineken, which is locally brewed by brasseries du maroc under the supervision of heineken international.

Drink

Casablanca vin

Casablanca wine

Side, Snack, Appetizer

Caviar

Caviar (also known as caviare; from persian: خاویار, romanized: khâvyâr, lit. 'egg-bearing') is a food consisting of salt-cured roe of the family acipenseridae. caviar is considered a delicacy and is eaten as a garnish or a spread. traditionally, the term caviar refers only to roe from wild sturgeon in the caspian sea and black sea (beluga, ossetra and sevruga caviars). the term caviar can also describe the roe of other species of sturgeon or other fish such as salmon, steelhead, trout, lumpfish, whitefish, or carp.the roe can be "fresh" (non-pasteurized) or pasteurized, with pasteurization reducing its culinary and economic value.

Dessert, Sweet

Charlotte Russe cake

A charlotte is a type of dessert or trifle that can be served hot or cold. it is also referred to as an "icebox cake". bread, sponge cake or biscuits/cookies are used to line a mold, which is then filled with a fruit puree or custard. it can also be made using layers of breadcrumbs. the variant charlotte russe uses a mold lined with ladyfingers and filled with bavarian cream. classically, stale bread dipped in butter was used as the lining, but sponge cake or ladyfingers may be used today. the filling may be covered with a thin layer of similarly flavoured gelatin.

Side, Snack, Appetizer

Chaud-froid

A sauce traditionally made with chicken stock with added gelatin, served cold on cold meat and cold meat-based dishes such as galantine, terrine, several variations

Dessert, Sweet

Chausson aux pommes

Apple turnover

Main

Chawarma

Shawarma (; arabic: شاورما) is a popular levantine dish consisting of meat cut into thin slices, stacked in a cone-like shape, and roasted on a slowly-turning vertical rotisserie or spit. originally made with lamb or mutton, it is now also made of chicken, turkey, beef, or veal. thin slices are shaved off the cooked surface as it continuously rotates. shawarma is one of the world's most popular street foods, especially in egypt, iraq, the countries of the levant, the caucasus, the arabian peninsula and the rest of the middle east.

Dessert, Sweet

Chebakia

Shebakia (berber: ⵛⴻⴱⴱⴰⴽⵢⴰ arabic: شباكية) or chebakia is a pastry of moroccan origin made of strips of dough rolled to resemble a rose, deep-fried until golden, then coated with a syrup made of honey and orange blossom water and sprinkled with sesame. it is typically consumed during ramadan. chebakia is from the ottoman desserts culture. similar pastries include the cartellate and the fazuelos, though the latter is constructed differently, and is thinner and less dense.

Side, Snack, Appetizer

Chermoula

Chermoula (berber: tacermult or tacermilt, arabic: شرمولة) or charmoula is a marinade and relish used in algerian, libyan, moroccan and tunisian cooking. it is traditionally used to flavor fish or seafood, but it can be used on other meats or vegetables.

Main

Chicken

The chicken (gallus domesticus) is a domesticated junglefowl species, with attributes of wild species such as the grey and the ceylon junglefowl that are originally from southeastern asia. rooster or cock is a term for an adult male bird, and a younger male may be called a cockerel. a male that has been castrated is a capon. an adult female bird is called a hen and a sexually immature female is called a pullet. originally raised for cockfighting or for special ceremonies, chickens were not kept for food until the hellenistic period (4th–2nd centuries bc). humans now keep chickens primarily as a source of food (consuming both their meat and eggs) and as pets. chickens are one of the most common and widespread domestic animals, with a total population of 23.7 billion as of 2018, up from more than 19 billion in 2011. there are more chickens in the world than any other bird. there are numerous cultural references to chickens – in myth, folklore and religion, and in language and literature. genetic studies have pointed to multiple maternal origins in south asia, southeast asia, and east asia, but the clade found in the americas, europe, the middle east and africa originated from the indian subcontinent. from ancient india, the chicken spread to lydia in western asia minor, and to greece by the 5th century bc. fowl have been known in egypt since the mid-15th century bc, with the "bird that gives birth every day" having come from the land between syria and shinar, babylonia, according to the annals of thutmose iii.

Main

Chicken pastilla

Pastilla (arabic: بسطيلة, romanized: basṭīla, also called north african pie) is a north african meat or seafood pie made with warqa dough (ورقة), which is similar to filo. it is a specialty of morocco and algeria. it has more recently been spread by emigrants to france, israel, and north america.

Dessert, Sweet

Chocolate

Chocolate is a food product made from roasted and ground cacao seed kernels, that is available as a liquid, solid or paste, on its own or as a flavoring agent in other foods. cacao has been consumed in some form since at least the olmec civilization (19th-11th century bce), and the majority of mesoamerican people ─ including the maya and aztecs ─ made chocolate beverages.the seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. after fermentation, the seeds are dried, cleaned, and roasted. the shell is removed to produce cocoa nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. once the cocoa mass is liquefied by heating, it is called chocolate liquor. the liquor may also be cooled and processed into its two components: cocoa solids and cocoa butter. baking chocolate, also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions, without any added sugar. powdered baking cocoa, which contains more fiber than cocoa butter, can be processed with alkali to produce dutch cocoa. much of the chocolate consumed today is in the form of sweet chocolate, a combination of cocoa solids, cocoa butter or added vegetable oils, and sugar. milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. white chocolate contains cocoa butter, sugar, and milk, but no cocoa solids. chocolate is one of the most popular food types and flavors in the world, and many foodstuffs involving chocolate exist, particularly desserts, including cakes, pudding, mousse, chocolate brownies, and chocolate chip cookies. many candies are filled with or coated with sweetened chocolate. chocolate bars, either made of solid chocolate or other ingredients coated in chocolate, are eaten as snacks. gifts of chocolate molded into different shapes (such as eggs, hearts, coins) are traditional on certain western holidays, including christmas, easter, valentine's day, and hanukkah. chocolate is also used in cold and hot beverages, such as chocolate milk and hot chocolate, and in some alcoholic drinks, such as creme de cacao. although cocoa originated in the americas, west african countries, particularly côte d'ivoire and ghana, are the leading producers of cocoa in the 21st century, accounting for some 60% of the world cocoa supply. with some two million children involved in the farming of cocoa in west africa, child slavery and trafficking associated with the cocoa trade remain major concerns. a 2018 report argued that international attempts to improve conditions for children were doomed to failure because of persistent poverty, absence of schools, increasing world cocoa demand, more intensive farming of cocoa, and continued exploitation of child labor.

Dessert, Sweet

Cinnamon spiced oranges

Peeled and sliced oranges topped with cinnamon, sugar and orange blossom water

Drink

Citronnade

Lemonade

Drink

Coffee

Coffee is a brewed drink prepared from roasted coffee beans, the seeds of berries from certain flowering plants in the coffea genus. from the coffee fruit, the seeds are separated to produce a stable, raw product: unroasted green coffee. the seeds are then roasted, a process which transforms them into a consumable product: roasted coffee, which is ground into fine particles that are typically steeped in hot water before being filtered out, producing a cup of coffee. coffee is darkly colored, bitter, slightly acidic and has a stimulating effect in humans, primarily due to its caffeine content. it is one of the most popular drinks in the world and can be prepared and presented in a variety of ways (e.g., espresso, french press, caffè latte, or already-brewed canned coffee). it is usually served hot, although chilled or iced coffee is common. sugar, sugar substitutes, milk or cream are often used to lessen the bitter taste or enhance the flavor. it may be served with coffee cake or another sweet dessert, like doughnuts. a commercial establishment that sells prepared coffee beverages is known as a coffeehouse or coffee shop (not to be confused with dutch coffeeshops selling cannabis). clinical research indicates that moderate coffee consumption is benign or mildly beneficial as a stimulant in healthy adults, with continuing research on whether long-term consumption has positive or negative effects.though coffee is now a global commodity, it has a long history tied closely to food traditions around the red sea. the earliest credible evidence of the drinking of coffee in the form of the modern beverage appears in modern-day yemen from the mid-15th century in sufi shrines, where coffee seeds were first roasted and brewed in a manner similar to current methods. the yemenis procured the coffee beans from the ethiopian highlands via coastal somali intermediaries and began cultivation. by the 16th century, the drink had reached the rest of the middle east and north africa, later spreading to europe. in the 20th century, coffee became a much more global commodity, creating different coffee cultures around the world. the two most commonly grown coffee bean types are c. arabica and c. robusta. coffee plants are cultivated in over 70 countries, primarily in the equatorial regions of the americas, southeast asia, the indian subcontinent, and africa. as of 2018, brazil was the leading grower of coffee beans, producing 35% of the world total. coffee is a major export commodity as the leading legal agricultural export for numerous countries. it is one of the most valuable commodities exported by developing countries. green, unroasted coffee is the most traded agricultural commodity and one of the most traded commodities overall, second only to petroleum. despite the sales of coffee reaching billions of dollars, those actually producing the beans are disproportionately living in poverty. critics also point to the coffee industry's negative impact on the environment and the clearing of land for coffee-growing and water use. the environmental costs and wage disparity of farmers are causing the market for fair trade and organic coffee to expand.

Breakfast

Coffee

Coffee is a brewed drink prepared from roasted coffee beans, the seeds of berries from certain flowering plants in the coffea genus. from the coffee fruit, the seeds are separated to produce a stable, raw product: unroasted green coffee. the seeds are then roasted, a process which transforms them into a consumable product: roasted coffee, which is ground into fine particles that are typically steeped in hot water before being filtered out, producing a cup of coffee. coffee is darkly colored, bitter, slightly acidic and has a stimulating effect in humans, primarily due to its caffeine content. it is one of the most popular drinks in the world and can be prepared and presented in a variety of ways (e.g., espresso, french press, caffè latte, or already-brewed canned coffee). it is usually served hot, although chilled or iced coffee is common. sugar, sugar substitutes, milk or cream are often used to lessen the bitter taste or enhance the flavor. it may be served with coffee cake or another sweet dessert, like doughnuts. a commercial establishment that sells prepared coffee beverages is known as a coffeehouse or coffee shop (not to be confused with dutch coffeeshops selling cannabis). clinical research indicates that moderate coffee consumption is benign or mildly beneficial as a stimulant in healthy adults, with continuing research on whether long-term consumption has positive or negative effects.though coffee is now a global commodity, it has a long history tied closely to food traditions around the red sea. the earliest credible evidence of the drinking of coffee in the form of the modern beverage appears in modern-day yemen from the mid-15th century in sufi shrines, where coffee seeds were first roasted and brewed in a manner similar to current methods. the yemenis procured the coffee beans from the ethiopian highlands via coastal somali intermediaries and began cultivation. by the 16th century, the drink had reached the rest of the middle east and north africa, later spreading to europe. in the 20th century, coffee became a much more global commodity, creating different coffee cultures around the world. the two most commonly grown coffee bean types are c. arabica and c. robusta. coffee plants are cultivated in over 70 countries, primarily in the equatorial regions of the americas, southeast asia, the indian subcontinent, and africa. as of 2018, brazil was the leading grower of coffee beans, producing 35% of the world total. coffee is a major export commodity as the leading legal agricultural export for numerous countries. it is one of the most valuable commodities exported by developing countries. green, unroasted coffee is the most traded agricultural commodity and one of the most traded commodities overall, second only to petroleum. despite the sales of coffee reaching billions of dollars, those actually producing the beans are disproportionately living in poverty. critics also point to the coffee industry's negative impact on the environment and the clearing of land for coffee-growing and water use. the environmental costs and wage disparity of farmers are causing the market for fair trade and organic coffee to expand.

Breakfast

Confitures

A confiture is any fruit jam, marmalade, paste, sweetmeat, or fruit stewed in thick syrup. confit, the root of the word, comes from the french word confire which means literally preserved; a confit being any type of food that is cooked slowly over a long period of time as a method of preservation.

Main

Consommé

In cooking, a consommé is a type of clear soup made from richly flavoured stock or broth that has been clarified, a process that uses egg whites to remove fat and sediment.consommé has three english pronunciations: traditionally in the uk, the stress is on the middle syllable; in modern uk english, the stress is on the first; and in the us the stress is on the last.

Main

Cordon bleu

A cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese (or with cheese filling), then breaded and pan-fried or deep-fried. veal or pork cordon bleu is made of veal or pork pounded thin and wrapped around a slice of ham and a slice of cheese, breaded, and then pan fried or baked. for chicken cordon bleu, chicken breast is used instead of veal. ham cordon bleu is ham stuffed with mushrooms and cheese.

Side, Snack, Appetizer

Coulis

Sweet or savory sauce made with puréed and strained fruits or vegetables, used with meats, soup, vegetable dishes, desserts

Main

Couscous

Couscous (arabic: كُسْكُس kuskus; berber languages: ⵙⴽⵙⵓ, romanized: seksu) – sometimes called kusksi or kseksu – is a maghrebi dish of small steamed granules of rolled durum wheat semolina that is often served with a stew spooned on top. pearl millet, sorghum, bulgur, and other cereals are sometimes cooked in a similar way in other regions, and the resulting dishes are also sometimes called couscous.: 18 couscous is a staple food throughout the maghrebi cuisines of algeria, tunisia, mauritania, morocco, and libya.: 250  it was integrated into french and european cuisine at the beginning of the twentieth century, through the french colonial empire and the pieds-noirs of algeria. in 2020, couscous was added to unesco's intangible cultural heritage list.

Side, Snack, Appetizer

Craquelin

Craquelin is a type of belgian brioche that is filled with nib sugar. sugar pieces are flavoured with orange, lemon, vanilla, or almond essence, then inserted into the dough before cooking. they melt and cool, leaving gaps encrusted in sugar. the craquelin dough will have a brioche dough overlay to prevent sugar protrusion. note that this is different from choux au craquelin, which are mini cream puffs with crackly tops.

Side, Snack, Appetizer

Crème fraîche

Crème fraîche (english pronunciation: , french pronunciation: [kʁɛm fʁɛʃ] (listen), lit. "fresh cream") is a dairy product, a soured cream containing 10–45% butterfat, with a ph of approximately 4.5. it is soured with a bacterial culture. european labeling regulations specify the two ingredients must be cream and bacterial culture. it is served over fruit and baked goods, as well as being added to soups and sauces. it is used in a variety of other recipes. sour cream is a similar foodstuff, except that crème fraîche is less sour and has a higher fat content. sour cream may contain thickening agents not permitted in crème fraîche in many jurisdictions. the name crème fraîche is french, but similar soured creams are found in much of northern europe, and a traditional soured cream (crema fresca in spanish) used in central america resembles it.

Side, Snack, Appetizer

Creme Mousseline

Pastry cream (crème patissiere) mixed with butter, used with cream puffs, mille-feuille, paris-brest, fraisier strawberry cake, pastries

Side, Snack, Appetizer

Creole sauce

Creole sauce, also referred to as "red gravy", creole tomato sauce, and sauce piquant in new orleans, is a creole cuisine, haitian cuisine, and new orleans cuisine sauce made by sauteeing vegetables in butter and olive oil. it is used in the american south. it is made with tomatoes, the cajun holy trinity (celery, bell peppers, and onions), garlic, seasonings, and herbs. stock (usually chicken) is also used and seasoned with cayenne, hot sauce, bay leaf, salt, black pepper, thyme, and parsley.

Dessert, Sweet

Crepe

A crêpe or crepe ( (listen) or , french: [kʁɛp] (listen), quebec french: [kʁaɪ̯p] (listen)) is a very thin type of pancake. crêpes originated in brittany, a region in western france, during the 13th century, and are now consumed around the world. crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury galettes (crêpes salées). they are often served with a wide variety of fillings such as jam or hazelnut cocoa spread. crêpes can also be flambéed, such as in crêpes suzette.

Breakfast

Croissant

A croissant (uk: , us: , french: [kʁwasɑ̃] (listen)) is a buttery, flaky, french viennoiserie pastry inspired by the shape of the austrian kipferl but using the french yeast-leavened laminated dough. croissants are named for their historical crescent shape, the dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. the process results in a layered, flaky texture, similar to a puff pastry. crescent-shaped breads have been made since the renaissance, and crescent-shaped cakes possibly since antiquity but using brioche dough. kipferls have long been a staple of austrian, and french bakeries and pâtisseries. the modern croissant was developed in the early 20th century when french bakers replaced the brioche dough of the kipferl with a yeast-leavened laminated dough. in the late 1970s, the development of factory-made, frozen, preformed but unbaked dough made them into a fast food that could be freshly baked by unskilled labor. the croissant bakery, notably the la croissanterie chain, was a french response to american-style fast food, and as of 2008, 30–40% of the croissants sold in french bakeries and patisseries were baked from frozen dough.croissants are a common part of a continental breakfast in many european countries.

Side, Snack, Appetizer

Croissant

A croissant (uk: , us: , french: [kʁwasɑ̃] (listen)) is a buttery, flaky, french viennoiserie pastry inspired by the shape of the austrian kipferl but using the french yeast-leavened laminated dough. croissants are named for their historical crescent shape, the dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. the process results in a layered, flaky texture, similar to a puff pastry. crescent-shaped breads have been made since the renaissance, and crescent-shaped cakes possibly since antiquity but using brioche dough. kipferls have long been a staple of austrian, and french bakeries and pâtisseries. the modern croissant was developed in the early 20th century when french bakers replaced the brioche dough of the kipferl with a yeast-leavened laminated dough. in the late 1970s, the development of factory-made, frozen, preformed but unbaked dough made them into a fast food that could be freshly baked by unskilled labor. the croissant bakery, notably the la croissanterie chain, was a french response to american-style fast food, and as of 2008, 30–40% of the croissants sold in french bakeries and patisseries were baked from frozen dough.croissants are a common part of a continental breakfast in many european countries.

Main

Croissant salé

Savory croissant, a croissant filled with ham, chicken, tuna, cheese, pesto

Dessert, Sweet

Cuernos de gacela

Crescent-shaped cookies filled with almond paste

Main

Dajaj mashwi

Grilled chicken

Side, Snack, Appetizer

Date honey

Date honey, date syrup, date molasses, debes (arabic: دِبس, pronounced [dibs]), or rub (arabic: رُب, pronounced [rubb]; hebrew: דְּבַש תמרים dvash tmarim or סילאן, silan; persian: شیره خرما) is a thick dark brown, very sweet fruit syrup extracted from dates. it is widely used in middle eastern cooking.

Side, Snack, Appetizer

Dates

Fruit from the date palm. a common snack, dessert.

Main

Douara

Spicy mutton tripe and offal stew

Side, Snack, Appetizer

Dried fruit

Dried fruit is fruit from which the majority of the original water content has been removed either naturally, through sun drying, or through the use of specialized dryers or dehydrators. dried fruit has a long tradition of use dating back to the fourth millennium bc in mesopotamia, and is prized because of its sweet taste, nutritive value, and long shelf life. today, dried fruit consumption is widespread. nearly half of the dried fruits sold are raisins, followed by dates, prunes, figs, apricots, peaches, apples, and pears. these are referred to as "conventional" or "traditional" dried fruits: fruits that have been dried in the sun or in heated wind tunnel dryers. many fruits such as cranberries, blueberries, cherries, strawberries, and mango are infused with a sweetener (e.g. sucrose syrup) prior to drying. some products sold as dried fruit, like papaya, kiwifruit and pineapple, are most often candied fruit. dried fruits retain most of the nutritional value of fresh fruits. the specific nutrient content of the different dried fruits reflects their fresh counterpart and the processing method.

Side, Snack, Appetizer

Dukkah

Duqqa, du'ah, do'a, or dukkah (arabic: دُقَّة egyptian arabic pronunciation: [ˈdæʔʔæ], hejazi pronunciation: [dʊgːa]) is an egyptian and middle eastern condiment consisting of a mixture of herbs, nuts (usually hazelnut), and spices. it is typically used as a dip with bread or fresh vegetables for an hors d'œuvre. pre-made versions of duqqa can be bought in the spice markets of cairo, where they are sold in paper cones, with the simplest version being crushed mint, salt, and pepper. the packaged variety that is found in markets is composed of parched wheat flour mixed with cumin and caraway. in the hejaz region it has been part of the regional cuisine for decades.

Main

Eel

Eels are elongated fish, ranging in length from 5 centimetres (2.0 in) to 4 metres (13 ft). adults range in weight from 30 grams to over 25 kilograms. they possess no pelvic fins, and many species also lack pectoral fins. the dorsal and anal fins are fused with the caudal or tail fin, forming a single ribbon running along much of the length of the animal. most eels live in the shallow waters of the ocean and burrow into sand, mud, or amongst rocks. a majority of eel species are nocturnal and thus are rarely seen. sometimes, they are seen living together in holes, or "eel pits". some species of eels live in deeper water on the continental shelves and over the slopes deep as 4,000 metres (13,000 ft). only members of the family anguillidae regularly inhabit fresh water, but they too return to the sea to breed.eel blood is poisonous to humans and other mammals, but both cooking and the digestive process destroy the toxic protein. the toxin derived from eel blood serum was used by charles richet in his nobel prize-winning research, in which richer discovered anaphylaxis by injecting it into dogs and observing the effect. the jewish laws of kashrut forbid the eating of eels. similarly, according to the king james version of the old testament, it is acceptable to eat fin fish, but fish like eels are an abomination and should not be eaten.japan consumes more than 70 percent of the global eel catch.

Main

Eggah

Eggah (arabic: عجة البيض ʻaggat el-bayḍ) is an egg-based dish in arab cuisine that is similar to a frittata. it is also known as arab omelet. eggah is commonly seasoned with spices such as cinnamon, cumin, coriander seeds or leaves, turmeric, raisins, pine nuts, nutmeg and fresh herbs. it is generally thick, commonly filled with vegetables and sometimes meat and cooked until completely firm. it is usually circle-shaped and served sliced into rectangles or wedges, sometimes hot and sometimes cold. eggah can be served as an appetizer, main course or side dish.variations of the eggah can include fillings such as; zucchini, onion, tomato, spinach, bread, artichoke, chicken and leek.there is a similar dish in indonesia called martabak, which involves creating an egg skin (or sometimes a thin dough) to cook it from within; it is also served with a dipping sauce. eggah is also similar to a frittata, spanish omelette, persian kuku or a french-style omelette.

Breakfast

Eggs

Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, a few mammals, and fish, and many of these have been eaten by humans for thousands of years. bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes. the most commonly consumed eggs are chicken eggs. other poultry eggs including those of duck and quail also are eaten. fish eggs are called roe and caviar. egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in cookery. due to their protein content, the united states department of agriculture formerly categorized eggs as meats within the food guide pyramid (now myplate). despite the nutritional value of eggs, there are some potential health issues arising from cholesterol content, salmonella contamination, and allergy to egg proteins. chickens and other egg-laying creatures are kept widely throughout the world and mass production of chicken eggs is a global industry. in 2009, an estimated 62.1 million metric tons of eggs were produced worldwide from a total laying flock of approximately 6.4 billion hens. there are issues of regional variation in demand and expectation, as well as current debates concerning methods of mass production. in 2012, the european union banned battery husbandry of chickens.

Side, Snack, Appetizer

Espagnole Mother Sauce

Espagnole sauce (french pronunciation: [ɛspaɲɔl] (listen)) is a basic brown sauce, and is one of auguste escoffier's five mother sauces of classic french cooking. escoffier popularized the recipe, and his version is still followed today.espagnole has a strong taste, and is rarely used directly on food. as a mother sauce, it serves as the starting point for many derivatives, such as sauce africaine, sauce bigarade, sauce bourguignonne, sauce aux champignons, sauce charcutière, sauce chasseur, sauce chevreuil, and demi-glace. hundreds of other derivatives are in the classical french repertoire. escoffier included a recipe for a lenten espagnole sauce, using fish stock and mushrooms, in le guide culinaire, but doubted its necessity.

Drink

Espresso

Espresso ( (listen), italian: [eˈsprɛsso]) is a coffee-brewing method of italian origin, in which a small amount of nearly boiling water (about 90 °c or 190 °f) is forced under 9–10 bars (900–1,000 kpa; 130–150 psi) of pressure through finely-ground coffee beans. espresso coffee can be made with a wide variety of coffee beans and roast degrees. espresso is the most common way of making coffee in southern europe, especially in italy, france, spain and portugal. it is also popular in switzerland, croatia, bulgaria, greece, and in australia. espresso is generally thicker than coffee brewed by other methods, with a viscosity similar to that of warm honey. this is due to the higher concentration of suspended and dissolved solids, and the crema on top (a foam with a creamy consistency). as a result of the pressurized brewing process, the flavors and chemicals in a typical cup of espresso are very concentrated. espresso has more caffeine per unit volume than most coffee beverages, but because the usual serving size is much smaller, the total caffeine content is less than a mug of standard brewed coffee. the actual caffeine content of any coffee drink varies by size, bean origin, roast method and other factors, but a typical 28 grams (1 ounce) serving of espresso usually contains 64.5 milligrams of caffeine, whereas a typical serving of drip coffee usually contains 150 to 200 mg.the three dispersed phases in espresso are what make this beverage unique. the first dispersed phase is an emulsion of oil droplets. the second phase is suspended solids, while the third is the layer of gas bubbles or foam. the dispersion of very small oil droplets is perceived in the mouth as creamy. this characteristic of espresso contributes to what is known as the body of the beverage. these oil droplets preserve some of the aromatic compounds that are lost to the air in other coffee forms. this preserves the strong coffee flavor present in the espresso.espresso is the base for various coffee drinks, including caffè latte, cappuccino, caffè macchiato, caffè mocha, flat white, and caffè americano.

Main

Fajita

A fajita (; spanish: [faˈxita] (listen)), in tex-mex cuisine, is any stripped grilled meat with stripped peppers and onions usually served on a flour or corn tortilla. the term originally referred to skirt steak, the cut of beef first used in the dish. popular alternatives to skirt steak include chicken and other cuts of beef, as well as vegetables instead of meat. in restaurants, the meat is usually cooked with onions and bell peppers. popular condiments include shredded lettuce, sour cream, guacamole, salsa, mushrooms, pico de gallo, shredded cheese, refried beans, and diced tomatoes. arrachera is a northern mexican variant of the dish.

Breakfast

Fatira

In mandaeism, faṭira (classical mandaic: ࡐࡀࡈࡉࡓࡀ; plural form: faṭiri) is a small, round, saltless, half-baked biscuit. faṭiras are used in rituals such as the ṭabahata masiqta, or the "masiqta of the parents," during which they are served in ritual clay trays called ṭariana. the faṭira, which is saltless, is distinct from another type of sacramental bread known as the pihta, which contains salt to symbolize the souls of living people when used for living celebrants, but is saltless like the faṭira when used during masiqta (death mass) rituals.the ṣa (classical mandaic: ࡑࡀ), a rolled-up piece of sacramental flatbread that contains nuts and raisins, is also used in ritual meals for the dead and has a phallic symbolism. it is rolled up like a scroll.

Main

Fatira

In mandaeism, faṭira (classical mandaic: ࡐࡀࡈࡉࡓࡀ; plural form: faṭiri) is a small, round, saltless, half-baked biscuit. faṭiras are used in rituals such as the ṭabahata masiqta, or the "masiqta of the parents," during which they are served in ritual clay trays called ṭariana. the faṭira, which is saltless, is distinct from another type of sacramental bread known as the pihta, which contains salt to symbolize the souls of living people when used for living celebrants, but is saltless like the faṭira when used during masiqta (death mass) rituals.the ṣa (classical mandaic: ࡑࡀ), a rolled-up piece of sacramental flatbread that contains nuts and raisins, is also used in ritual meals for the dead and has a phallic symbolism. it is rolled up like a scroll.

Side, Snack, Appetizer

Fatira

In mandaeism, faṭira (classical mandaic: ࡐࡀࡈࡉࡓࡀ; plural form: faṭiri) is a small, round, saltless, half-baked biscuit. faṭiras are used in rituals such as the ṭabahata masiqta, or the "masiqta of the parents," during which they are served in ritual clay trays called ṭariana. the faṭira, which is saltless, is distinct from another type of sacramental bread known as the pihta, which contains salt to symbolize the souls of living people when used for living celebrants, but is saltless like the faṭira when used during masiqta (death mass) rituals.the ṣa (classical mandaic: ࡑࡀ), a rolled-up piece of sacramental flatbread that contains nuts and raisins, is also used in ritual meals for the dead and has a phallic symbolism. it is rolled up like a scroll.

Dessert, Sweet

Fazuelos

Fazuelos, fijuelas, deblas, or orecchie di ammon (hebrew: פזואלוס / פיג'ואלס / דבלאס) are sephardic jewish pastries of thin fried dough. in sephardic tradition, they are eaten at purim; the italian name recalls the shape of haman's ears, similarly to the hebrew name for hamantashen, oznei haman.fazuelo are made by frying a thin dough of flour and eggs. turkish jews add brandy to the dough and moroccan jews eat them with cinnamon and syrup. they are similar to andalusian pestiños, but the latter are eaten with honey.

Dessert, Sweet

Fekkas

Biscotti, traditionally made with almonds, raisins (fekkas msseoues)

Main

Fish

Many species of fish are caught by humans and consumed as food in virtually all regions around the world. fish has been an important dietary source of protein and other nutrients throughout human history. the english language does not have a special culinary name for food prepared from fish like with other animals (as with pig vs. pork), or as in other languages (such as spanish pescado vs. pez). in culinary and fishery contexts, fish may include so-called shellfish such as molluscs, crustaceans and echinoderms; more expansively, seafood covers both fish and other marine life used as food.since 1961, the average annual increase in global apparent food fish consumption (3.2 percent) has outpaced population growth (1.6 percent) and exceeded consumption of meat from all terrestrial animals, combined (2.8 percent) and individually (bovine, ovine, porcine, etc.), except poultry (4.9 percent). in per capita terms, food fish consumption has grown from 9.0 kg (19.8 lb) in 1961 to 20.2 kg (45 lb) in 2015, at an average rate of about 1.5 percent per year. the expansion in consumption has been driven not only by increased production, but also by a combination of many other factors, including reduced wastage, better utilization, improved distribution channels and growing consumer demand, linked with population growth, rising disposable incomes and urbanization.europe, japan and the united states of america together accounted for 47 percent of the world's total food fish consumption in 1961, but only about 20 percent in 2015. of the global total of 149 million tonnes in 2015, asia consumed more than two-thirds (106 million tonnes at 24.0 kg per capita). oceania and africa consumed the lowest share. the shift is the result of structural changes in the sector and in particular the growing role of asian countries in fish production, as well as a significant gap between the economic growth rates of the world's more mature fish markets and those of many increasingly important emerging markets around the world, particularly in asia.

Drink

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Drink

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Dessert, Sweet

Floating island

A floating island or île flottante is a dessert consisting of meringue floating on crème anglaise (a vanilla custard). the meringue is prepared from whipped egg whites, sugar, and vanilla extract and baked in a bain-marie. the crème anglaise is prepared with the egg yolks, vanilla, and hot milk, briefly cooked.

Dessert, Sweet

Fraisier

Layered sponge cake (genoise) with fresh strawberries and mousseline (pastry cream mixed with butter)

Side, Snack, Appetizer

French fries

French fries (north american english), chips (british english), finger chips (indian english), french-fried potatoes, or simply fries, are batonnet or allumette-cut deep-fried potatoes, disputed origin from belgium and france. they are prepared by cutting potatoes into even strips, drying them, and frying them, usually in a deep fryer. pre-cut, blanched, and frozen russet potatoes are widely used, and sometimes baked in a regular or convection oven; air fryers are small convection ovens marketed for frying potatoes. french fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars. they are often salted and may be served with ketchup, vinegar, mayonnaise, tomato sauce, or other local specialities. fries can be topped more heavily, as in the dishes of poutine or chili cheese fries. french fries can be made from sweet potatoes instead of potatoes. a baked variant, oven fries, uses less or no oil.

Breakfast

Fresh fruit

In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering. fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. consequently, fruits account for a substantial fraction of the world's agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings. in common language usage, "fruit" normally means the seed-associated fleshy structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. in botanical usage, the term "fruit" also includes many structures that are not commonly called "fruits" in everyday language, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.

Side, Snack, Appetizer

Fried eggplant

Sliced, battered and deep-fried eggplant, serve with tahini, garden vegetables, flatbread

Side, Snack, Appetizer

Fruit

Dates, grapes, lemons, oranges, tangerines

Dessert, Sweet

Fruit

In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering. fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. consequently, fruits account for a substantial fraction of the world's agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings. in common language usage, "fruit" normally means the seed-associated fleshy structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. in botanical usage, the term "fruit" also includes many structures that are not commonly called "fruits" in everyday language, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.

Breakfast

Ful medames

Ful medames (arabic: فول مدمس, fūl mudammas ipa: [fuːl mudammas]; other spellings include ful mudammas and foule mudammes), or simply fūl, is a stew of cooked fava beans served with olive oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juice, chili pepper, and other vegetable, herb, and spice ingredients. ful medames is traditionally made in and served out of a large metal jug. it is notably a staple food in egypt and is considered a national dish, especially in the northern cities of cairo and gizah. ful medames is also a common part of the cuisines of many arab, middle eastern, and north african cuisines.

Dessert, Sweet

Gateau au yaourt

Yogurt cake