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.

Main

Akod

Spicy stew with tripe, offal, harissa

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

Apple cider

Apple cider (also called sweet cider, soft cider, or simply cider) is the name used in the united states and canada for an unfiltered, unsweetened, non-alcoholic beverage made from apples. though typically referred to simply as "cider" in the united states, it is not to be confused with the alcoholic beverage known as cider in other places, which is called "hard cider" in the us. outside of the united states and canada, it is commonly referred to as cloudy apple juice to distinguish it from clearer, filtered apple juice and hard cider. fresh liquid cider is extracted from the whole apple itself, including the apple core, trimmings from apples, and oddly sized or shaped “imperfect” apples, or apple culls. fresh cider is opaque due to fine apple particles in suspension and generally tangier than commercially cooked and filtered apple juice, but this depends somewhat on the variety of apples used. cider is sometimes pasteurized or exposed to uv light to kill bacteria and extend its shelf life, but traditional raw untreated cider is still common. some companies have begun adding preservatives and boiling cider, so that it can be shelf stable and stored without refrigeration. in either form, apple cider is seasonally produced in autumn. it is traditionally served throughout autumn on the halloween, thanksgiving, christmas, and various new year's eve holidays, sometimes heated and mulled.

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

Arabic salad

Arab salad or arabic salad, is any of a variety of salad dishes that form part of arab cuisine. combining many different fruits and spices, and often served as part of a mezze, arab salads include those from algeria and tunisia such as the "algerian salad" (salata jaza'iriya) and "black olive and orange salad" (salatat zaytoon) and from tunisia salata machwiya is a grilled salad made from peppers, tomatoes, garlic and onions with olives and tuna on top, those from syria and lebanon such as "artichoke salad" (salataf khurshoof) and "beet salad" (salatat shamandar), and those from palestine and jordan. other popular arab salads eaten throughout the arab world include fattoush and tabouli.a recipe for arab salad in woman's day magazine includes diced tomato, cucumber and onion. often mixed with parsley and combined with the juice of freshly squeezed lemon and olive oil, arabic salad contains no lettuce. all the vegetables, except the onion, are left unpeeled, and the salad should be served immediately. other variations include serving with fried pita slices or adding sumac to the lemon and oil dressing. among palestinians, this arabic salad is known as salatat al-bundura ("tomato salad") and is popularly served alongside rice dishes.similar salads in the middle east include the persian salad shirazi, and turkish choban salad.

Dessert, Sweet

Asida

Asida (arabic: عصيدة, romanized: ‘aṣīdah) is a dish with origins from the maghreb. it is a lump of dough, obtained by stirring wheat flour into boiling water, sometimes with added butter or honey. similar in texture to fufu, it is eaten in mainly in north african countries. it is considered one of the most popular desserts and traditional dishes in many arab countries. asida is particularly popular in libya, algeria, tunisia, ethiopia, eritrea, and the rest of the middle east. as most traditional foods of these countries, it is usually eaten by hand, without the use of utensils. often served during religious holidays such as mawlid and eid, it is also served during other traditional ceremonies, for example accompanying the birth of child, such as the ‘aqīqah, the cutting of the hair of a newborn seven days after birth.a simple, yet rich dish, often eaten without other complementary dishes, it is traditionally served at breakfast and is also given to women in labor.

Dessert, Sweet

Assidat zgougou

Assidat zgougou (tunisian arabic: عصيدة الزقوقو εasidet ezgougou) is a tunisian dessert often prepared to celebrate the mūled. it was originally made out of aleppo pine, flour, milk, cream and nuts, that one variant of the dish is now known as "εasida tunisia".

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.

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.

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.

Dessert, Sweet

Baklava

Baklava (, or ; ottoman turkish: باقلوا) is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey. it was one of the most popular sweet pastries of ottoman cuisine.the pre-ottoman origin of the dish is unknown, but, in modern times, it is a common dessert of turkish, iranian and arab cuisines, and other countries of the levant and maghreb, along with the south caucasus, balkans, and central asia.

Dessert, Sweet

Bambalouni

Bambaloni, also referred to as bambalouni, is a sweet tunisian donut. it can be made at home or bought from fast food shops. it is prepared with a flour dough fried in oil. the bambaloni is eaten sprinkled with sugar or soaked in honey. it can be eaten at any time of day. it is the tunisian version of the sfenj donut that is widely consumed throughout the maghreb, which is also known as sfinz in libya.

Side, Snack, Appetizer

Banatage

Fried potato croquette filled with meat, mushrooms

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.

Main

Batata bel kamoun

Spicy meat and potato stew with cumin, commonly made with beef or lamb

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

Berber

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 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

Main

Bisque

Bisque is a smooth, creamy, highly seasoned soup of french origin, classically based on a strained broth (coulis) of crustaceans. it can be made from lobster, langoustine, crab, shrimp, or crayfish. alongside chowder, bisque is one of the most popular seafood soups.

Dessert, Sweet

Bjawia

A confection made with roasted dried fruit and pistachios

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.

Drink

Boukha

Boukha (tunisian arabic: بوخة) is a distilled beverage produced from figs. it originated in the tunisian jewish community, where most of it is still produced.

Main

Boulette

A meatball is ground meat rolled into a ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. meatballs are cooked by frying, baking, steaming, or braising in sauce. there are many types of meatballs using different types of meats and spices. the term is sometimes extended to meatless versions based on vegetables or fish; the latter are also commonly known as fishballs.

Main

Bream

Bream ( (listen) ) are species of freshwater and marine fish belonging to a variety of genera including abramis (e.g., a. brama, the common bream), acanthopagrus, argyrops, blicca, brama, chilotilapia, etelis, lepomis, gymnocranius, lethrinus, nemipterus, pharyngochromis, rhabdosargus, scolopsis, or serranochromis. although species from all of these genera are called "bream", the term does not imply a degree of relatedness between them. fish termed "bream" tend to be narrow, deep-bodied species. the name is a derivation of the middle english word breme, of old french origin. the term sea bream is sometimes used for gilt-head bream (sparus aurata), (orata in italy, dorada in spain) or porgies (both family sparidae) or pomfrets (family bramidae) .

Side, Snack, Appetizer

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.

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.

Breakfast

Bsisa

Bsisa (arabic: بسيسة, berber aḍemmin hebrew: בסיסה) is a typical mediterranean food, based on flour of roasted barley which dates back to roman times.bsisa is a variety of mixtures of roasted cereals ground with fenugreek and aniseed and cumin and sugar. this kind of food is known throughout tunisia and libya. its history goes back a long way, and travellers and nomads used to take bsisa with them on their journeys since it was both full of nutritional value and easy to carry in its ground powder form. the herbs and spices that are added to the mixture can vary, and the mixtures can also be used as a liquid when added to milk or water, creating a strongly floured drink called rowina. the most common use for bsisa is to mix them with olive oil into a paste. this is then typically eaten with dates or figs for a quick meal which is energy-rich and healthy. 'howira' is a similar mixture to bsisa, however of a darker complexion and consists of similar ingredients.it is eaten by tunisian and libyan [[ muslims and jews]] on various occasions, and especially the first day of the hebrew month of nisan as this is the day the mishkan (tabernacle) was erected (in this case, the food is named bsiset el-marquma or simply bsisa). the food is powder that consists of wheat and barley, which represents the mortar used to build the mishkan. additionally, the mother of the household puts her gold ring into the bsisa, recalling the gold that was also used in the building of the mishkan. before eating the bsisa, the father of the household blesses in arabic while he mixes the bsisa using the key to his house with oil, recalling the oil used in the mishkan this symbolizes the "opening" of the 'new year' the father and family recite in turn: ya fetach,bla neftach,arzekna warzek mennaya atai,bla mena!

Dessert, Sweet

Bûche de Noël

A yule log or bûche de noël (french pronunciation: ​[byʃ də nɔɛl]) is a traditional christmas cake, often served as a dessert near christmas, especially in france, belgium, switzerland, and several former french colonies such as canada, vietnam, and lebanon. variants are also served in the united states, united kingdom, portugal, and spain. made of sponge cake, to resemble a miniature actual yule log, it is a form of sweet roulade. the cake emerged in the 19th century, probably in france, before spreading to other countries. it is traditionally made from a genoise, generally baked in a large, shallow swiss roll pan, iced, rolled to form a cylinder, and iced again on the outside. the most common combination is basic yellow sponge cake and chocolate buttercream, though many variations that include chocolate cake, ganache, and icings flavored with espresso or liqueurs exist. yule logs are often served with one end cut off and set atop the cake, or protruding from its side to resemble a chopped off branch. a bark-like texture is often produced by dragging a fork through the icing, and powdered sugar sprinkled to resemble snow. other cake decorations may include actual tree branches, fresh berries, and mushrooms made of meringue or marzipan. the name bûche de noël originally referred to the yule log itself, and was transferred to the dessert after the custom had fallen out of popular use. references to it as bûche de noël or, in english, yule log, can be found from at least the edwardian era (for example, f. vine, saleable shop goods (1898 and later).

Drink

Café glacé

Espresso with ice cream

Main

Camel

A camel (from: latin: camelus and greek: κάμηλος (kamēlos) from semitic: gāmāl.) is an even-toed ungulate in the genus camelus that bears distinctive fatty deposits known as "humps" on its back. camels have long been domesticated and, as livestock, they provide food (milk and meat) and textiles (fiber and felt from hair). camels are working animals especially suited to their desert habitat and are a vital means of transport for passengers and cargo. there are three surviving species of camel. the one-humped dromedary makes up 94% of the world's camel population, and the two-humped bactrian camel makes up 6%. the wild bactrian camel is a separate species and is now critically endangered. the word camel is also used informally in a wider sense, where the more correct term is "camelid", to include all seven species of the family camelidae: the true camels (the above three species), along with the "new world" camelids: the llama, the alpaca, the guanaco, and the vicuña, which belong to the separate tribe lamini camelids originated in north america during the eocene, with the ancestor of modern camels, paracamelus, migrating across the bering land bridge into asia during the late miocene, around 6 million years ago.

Main

Casse-croûte

Baguette sandwich with ham, tuna, roast pork, lettuce, tomatoes, cucumbers

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.

Drink

Celtia

Celtia (tunisian arabic: سلتيا) is a brand of tunisian beer.

Side, Snack, Appetizer

Chapati

Chapati (alternatively spelled chapatti, chappati, chapathi, or chappathi; pronounced as iast: capātī, capāṭī, cāpāṭi), also known as roti, rotli, safati, shabaati, phulka, (in east africa) chapo, and (in the maldives) roshi, is an unleavened flatbread originating from the indian subcontinent and staple in india, nepal, bangladesh, pakistan, sri lanka, east africa, arabian peninsula and the caribbean. chapatis are made of whole-wheat flour known as atta, mixed into dough with water, oil (optional), salt (optional) in a mixing utensil called a parat, and are cooked on a tava (flat skillet).it is a common staple in the indian subcontinent as well as amongst expatriates from the indian subcontinent throughout the world. chapatis were also introduced to other parts of the world by immigrants from the indian subcontinent, particularly by indian merchants to central asia, southeast asia, east africa, and the caribbean islands.

Drink

Château de Mornag

Wine from mornag, tunisia

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

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.

Main

Chebtiya

Meatballs flavored with dill

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

Chmenka

Spicy lamb offal stew with potatoes and chickpeas

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.

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Chorba

Chorba from arabic (شوربه) from the word chareb (شرب, drinked) or shorba is a broad class of stews or rich soups found in national cuisines across the middle east, algeria, central europe, eastern europe, central asia, middle east, balkans and the indian subcontinent. it is often prepared with added ingredients but served alone as a broth or with bread.

Main

Chorba frik

Chorba frik (arabic: شربة فريك) is a crushed green wheat and meat soup, consumed in algeria, particularly during the month of ramadan.

Side, Snack, Appetizer

Chrik constantinois

Small brioche buns

Breakfast

Chrik constantinois

Small brioche buns

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.

Side, Snack, Appetizer

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.

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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.

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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.

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Crab

Crabs are decapod crustaceans of the infraorder brachyura, which typically have a very short projecting "tail" (abdomen) (greek: βραχύς, romanized: brachys = short, οὐρά / οura = tail), usually hidden entirely under the thorax. they live in all the world's oceans, in fresh water, and on land, are generally covered with a thick exoskeleton, and have a single pair of pincers. they first appeared during the jurassic period.

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.

Dessert, Sweet

Crème glacée

Gelato (italian pronunciation: [dʒeˈlaːto]; lit. 'frozen') is the common word in italian for all kinds of ice cream. in english, it specifically refers to a frozen dessert of italian origin. artisanal gelato in italy generally contains 6%–9% butterfat, which is lower than other styles of frozen dessert. gelato typically contains 35% air and more flavoring than other kinds of frozen desserts, giving it a density and richness that distinguishes it from other ice creams.

Side, Snack, Appetizer

Creme Mousseline

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

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.

Main

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.

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

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Cuttlefish

Cuttlefish or cuttles are marine molluscs of the order sepiida. they belong to the class cephalopoda, which also includes squid, octopuses, and nautiluses. cuttlefish have a unique internal shell, the cuttlebone, which is used for control of buoyancy. cuttlefish have large, w-shaped pupils, eight arms, and two tentacles furnished with denticulated suckers, with which they secure their prey. they generally range in size from 15 to 25 cm (6 to 10 in), with the largest species, the giant cuttlefish (sepia apama), reaching 50 cm (20 in) in mantle length and over 10.5 kg (23 lb) in mass.cuttlefish eat small molluscs, crabs, shrimp, fish, octopus, worms, and other cuttlefish. their predators include dolphins, sharks, fish, seals, seabirds, and other cuttlefish. the typical life expectancy of a cuttlefish is about 1–2 years. studies are said to indicate cuttlefish to be among the most intelligent invertebrates. cuttlefish also have one of the largest brain-to-body size ratios of all invertebrates.the "cuttle" in cuttlefish comes from the old english name for the species, cudele, which may be cognate with the old norse koddi (cushion) and the middle low german kudel (rag). the greco-roman world valued the cuttlefish as a source of the unique brown pigment the creature releases from its siphon when it is alarmed. the word for it in both greek and latin, sepia, now refers to the reddish-brown color sepia in english.

Side, Snack, Appetizer

Dates

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

Dessert, Sweet

Debla

Deep-fried rolled pastries coated with honey or syrup, common during purim

Main

Douara

Spicy mutton tripe and offal stew

Main

Duck à l'orange

Duck à l'orange, orange duck, or canard à l'orange is a french dish in cuisine bourgeoise consisting of a roast duck with a bigarade sauce.another dish called canard à l'orange is braised rather than roasted. in that case, it is cooked until spoon-tender.

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.

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Dwida mfawra

Steamed broken vermicelli served with stewed lamb or chicken

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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.

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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.

Drink

Eggnog

Eggnog (), historically also known as a milk punch or an egg milk punch when alcoholic beverages are added, is a rich, chilled, sweetened, dairy-based beverage. it is traditionally made with milk, cream, sugar, egg yolks, and whipped egg whites (which gives it a frothy texture, and its name). distilled spirits such as brandy, rum, whisky or bourbon are often a key ingredient. throughout canada, the united states and some european countries, eggnog is traditionally consumed over the christmas season, from late october until the end of the holiday season. a variety called ponche crema has been made and consumed in venezuela and trinidad since the 1900s, also as part of the christmas season. during that time, commercially prepared eggnog is sold in grocery stores in these countries. eggnog is also homemade using milk, eggs, sugar, and flavorings, and served with cinnamon or nutmeg. while eggnog is often served chilled, in some cases it is warmed, particularly on cold days (similar to the way mulled wine is served warm). eggnog or eggnog flavoring may also be used in other drinks, such as coffee (e.g., an "eggnog latte" espresso drink) and tea, or to dessert foods such as egg-custard puddings.

Side, Snack, Appetizer

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.

Main

Escargot

Escargots à la bourguignonne (escargots de bourgogne), snails with parsley butter

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.

Main

Farfoucha

Couscous with fennel mixed with a spicy tomato-based vegetable sauce

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Fatayer

A fatayer (arabic: فطاير, romanized: faṭāyir) or petaeer (persian: پطلیر) is a meat pie that can alternatively be stuffed with spinach, or cheese such as feta or akkawi. it is part of levantine cuisine and is eaten in iraq, iran, syria, egypt, lebanon, palestine, kuwait, saudi arabia, yemen, jordan and israel. in argentina, fatayer are also popular as a variety of empanada, called empanada árabe.

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.

Main

Felfel mehchi

Stuffed bell peppers, filled with a spiced ground meat and vegetable mixture

Main

Fish

Fried, grilled and seasoned with olive oil and lemon juice, serve with harissa

Main

Fish stew

Spicy fish stew with vegetables, tomatoes, lemon, pasta, harissa

Dessert, Sweet

Fondant au chocolat

Molten chocolate cake is a popular dessert that combines the elements of a chocolate cake and a soufflé. its name derives from the dessert's liquid chocolate center, and it is also known as chocolate moelleux (from french for "soft"), chocolate lava cake, or simply lava cake. it should not be confused with chocolate fondant, a recipe that contains little flour, but much chocolate and butter, hence melting on the palate (but not on the plate). it is a type of self-saucing pudding.

Dessert, Sweet

Fraisier

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

Main

Fricasse

Fricassee or fricassée is a stew made with pieces of meat that have been browned in butter then served in a sauce flavoured with the cooking stock. fricassee is usually made with chicken, veal or rabbit, with variations limited only by what ingredients the cook has at hand.

Side, Snack, Appetizer

Fruit

Apricots, dates, figs, grapes, lemons, oranges, pomegranates, quince

Dessert, Sweet

Fruit

Apricots, dates, figs, grapes, lemons, oranges, pomegranates, quince

Drink

Fruit liqueur

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.

Side, Snack, Appetizer

Garlic sauce

Garlic sauce is a sauce prepared using garlic as a primary ingredient. it is typically a pungent sauce, with the depth of garlic flavor determined by the amount of garlic used. the garlic is typically crushed or finely diced. simple garlic sauce is composed of garlic and another ingredient to suspend the bulb via emulsion, such as oil, butter or mayonnaise. various additional ingredients can be used to prepare the sauce. garlic sauce can be used to add flavor to many foods and dishes, such as steak, fish, seafood, mutton, chops, chicken, eggs and vegetables. it is also used as a condiment.