Side, Snack, Appetizer

Baajiye

A bhaji, is a type of fritter originating from the indian subcontinent. it is made from spicy hot vegetables, commonly onion, and has several variants. it is a popular snack food in india, it is also very popular in pakistan, scotland and trinidad and tobago and can be found for sale in street-side stalls, especially in tapris (marathi: टपरी) (on streets) and dhabas (punjabi: ਢਾਬਾ) (on highways). the guinness world record for the largest onion bhaji is held by one weighing 175.48 kilograms (386 lb 13+3⁄4 oz) made by oli khan and team of surma takeaway stevenage on the 4th of february 2020.

Main

Baasto

Pasta (us: , uk: ; italian pronunciation: [ˈpasta]) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. rice flour, or legumes such as beans or lentils, are sometimes used in place of wheat flour to yield a different taste and texture, or as a gluten-free alternative. pasta is a staple food of italian cuisine.pastas are divided into two broad categories: dried (pasta secca) and fresh (pasta fresca). most dried pasta is produced commercially via an extrusion process, although it can be produced at home. fresh pasta is traditionally produced by hand, sometimes with the aid of simple machines. fresh pastas available in grocery stores are produced commercially by large-scale machines. both dried and fresh pastas come in a number of shapes and varieties, with 310 specific forms known by over 1,300 documented names. in italy, the names of specific pasta shapes or types often vary by locale. for example, the pasta form cavatelli is known by 28 different names depending upon the town and region. common forms of pasta include long and short shapes, tubes, flat shapes or sheets, miniature shapes for soup, those meant to be filled or stuffed, and specialty or decorative shapes.as a category in italian cuisine, both fresh and dried pastas are classically used in one of three kinds of prepared dishes: as pasta asciutta (or pastasciutta), cooked pasta is plated and served with a complementary sauce or condiment; a second classification of pasta dishes is pasta in brodo, in which the pasta is part of a soup-type dish. a third category is pasta al forno, in which the pasta is incorporated into a dish that is subsequently baked in the oven. pasta dishes are generally simple, but individual dishes vary in preparation. some pasta dishes are served as a small first course or for light lunches, such as pasta salads. other dishes may be portioned larger and used for dinner. pasta sauces similarly may vary in taste, color and texture.in terms of nutrition, cooked plain pasta is 31% carbohydrates (mostly starch), 6% protein, and low in fat, with moderate amounts of manganese, but pasta generally has low micronutrient content. pasta may be enriched or fortified, or made from whole grains.

Dessert, Sweet

Banana fritters

A banana fritter is a fritter made by deep frying battered banana or plantain in hot oil. it is a common dish across southeast asia and the indian subcontinent.

Main

Bariis

Rice, especially rice pilaf or mixed rice with herbs, spices, onions, raisins, meat, for example, bariis surbiyan, bariis fahfah, bariis huruud, bariis iskukaris, bariis maraq

Side, Snack, Appetizer

Bariis

Rice, especially rice pilaf or mixed rice with herbs, spices, onions, raisins, meat, for example, bariis surbiyan, bariis fahfah, bariis huruud, bariis iskukaris, bariis maraq

Side, Snack, Appetizer

Beans

A bean is the seed of one of several genera of the flowering plant family fabaceae, which are used as vegetables for human or animal food. they can be cooked in many different ways, including boiling, frying, and baking, and are used in many traditional dishes throughout the world.

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.

Breakfast

Cambabuur

Spiced flatbread or crepe, similar to injera, serve with sugar and ghee

Dessert, Sweet

Cambabuur

Spiced flatbread or crepe, similar to injera, serve with sugar and ghee

Side, Snack, Appetizer

Cambabuur

Spiced flatbread or crepe, similar to injera, serve with sugar and ghee

Main

Camel

A camel 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. the word itself is derived via latin: camelus and greek: κάμηλος (kamēlos) from hebrew, arabic or phoenician: gāmāl.

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

Fah-fah

Fah-fah is a djiboutian soup, mostly eaten in southern parts of the country. it is mainly served for dinner. this dish is really popular in east african cuisine. fah-fah is made typically of goat meat with vegetables and green chilies and served with flatbread called aish or also known as lebanese bread or it is served with injera, a popular ethiopian bread or lahoh, a sponge-like somali bread.

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.

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

Fish

Grilled, stewed

Side, Snack, Appetizer

Fruit

Apples, bananas, lemons, limes, mangoes, oranges

Side, Snack, Appetizer

Garoobey

Oatmeal porridge with cumin

Main

Goat

Goat meat or goat's meat is the meat of the domestic goat (capra aegagrus hircus). the common name for goat meat is simply "goat", though meat from adult goats is referred to as chevon, while that from young goats can be called capretto (it.), cabrito (sp. and por.) or kid. in south asian and caribbean cuisine, mutton commonly means goat meat. in south asia, where mutton curry is popular, "mutton" is used for both goat and lamb meat. the culinary name "chevon", a blend of chèvre 'goat' and mouton 'sheep', was coined in 1922 and selected by a trade association; it was adopted by the united states department of agriculture in 1928.: 19  according to market research, consumers in the united states prefer "chevon" to "goat" "cabrito", a word of spanish and portuguese origin, refers specifically to the meat of a young, milk-fed goat. it is also known as chivo.

Main

Harira

Harira (arabic: الحريرة al-ḥarīra, tachelhit: ⴰⵣⴽⴽⵉⴼ azkkif or ⴰⵙⴽⴽⵉⴼ askkif) is a traditional north african soup prepared in morocco and algeria. algerian harira differs from moroccan harira in that algerian harira does not contain lentils. it is popular as a starter but is also eaten on its own as a light snack. there are many variations and it is mostly served during ramadan, although it can be made throughout the year.it is also part of the maghrebi cuisine, where lemon juice and egg is added to brighten the flavors of the soup. like muslims, who traditionally have the filling soup for iftar meals, jews break their fast with it during yom kippur.

Side, Snack, Appetizer

Khat

Khat or qat (amharic: ጫት ch’at; oromo: jimaa, somali: qaad, khaad or khat, arabic: القات al-qāt) is a flowering plant native to the east and west hararghe zones of ethiopia. khat contains the alkaloid cathinone, a stimulant, which is said to cause excitement, loss of appetite, and euphoria. among communities from the areas where the plant is native, khat chewing has a history as a social custom dating back thousands of years analogous to the use of coca leaves in south america and betel nut in asia.the world health organization (who) classified it in 1980 as a drug of abuse that can produce psychological dependence, although the who does not consider khat addiction to be a serious problem.the legality of khat varies by region. in many countries, khat might not be a specifically controlled substance but may nevertheless be illegal under more general laws. it is a specifically controlled substance in some countries including canada, germany, the united kingdom, and the united states. by contrast, the production, sale, and consumption are legal in the nations where its use is traditional of those cultures, including djibouti, kenya, uganda, ethiopia, and yemen. in israel, which hosts a population of yemenite jews, only the consumption of the plant's leaves in its natural state is permitted.

Side, Snack, Appetizer

Lahoh

Lahoh (arabic: لحوح, romanized: laḥūḥ, somali: laxoox (𐒐𐒖𐒄𐒝𐒄) or canjeero (𐒋𐒖𐒒𐒃𐒜𐒇𐒙), hebrew: לַחוּח [lɑħɔħ]), meaning "flat" in arabic from the arabic root word "lawḥ" ("لوح"), is a spongy, flat pancake-like bread that originated from somalia. it is a type of flat bread eaten regularly in somalia, djibouti, ethiopia and yemen. yemenite jewish immigrants popularized the dish in israel. it is called laxoox/lahoh or canjeero/canjeelo in somaliland, somalia and djibouti, and called lahoh/lahuh in yemen, respectively.

Breakfast

Lahoh

Lahoh (arabic: لحوح, romanized: laḥūḥ, somali: laxoox (𐒐𐒖𐒄𐒝𐒄) or canjeero (𐒋𐒖𐒒𐒃𐒜𐒇𐒙), hebrew: לַחוּח [lɑħɔħ]), meaning "flat" in arabic from the arabic root word "lawḥ" ("لوح"), is a spongy, flat pancake-like bread that originated from somalia. it is a type of flat bread eaten regularly in somalia, djibouti, ethiopia and yemen. yemenite jewish immigrants popularized the dish in israel. it is called laxoox/lahoh or canjeero/canjeelo in somaliland, somalia and djibouti, and called lahoh/lahuh in yemen, respectively.

Main

Lamb

Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, ovis aries. a sheep in its first year is a lamb and its meat is also lamb. the meat from sheep in their second year is hogget. older sheep meat is mutton. generally, "hogget" and "sheep meat" are not used by consumers outside norway, new zealand, south africa and australia. hogget has become more common in england, particularly in the north (lancashire and yorkshire) often in association with rare breed and organic farming. in south asian and caribbean cuisine, "mutton" often means goat meat. at various times and places, "mutton" or "goat mutton" has occasionally been used to mean goat meat.lamb is the most expensive of the three types and in recent decades sheep meat is increasingly only retailed as "lamb", sometimes stretching the accepted distinctions given above. the stronger-tasting mutton is now hard to find in many areas, despite the efforts of the mutton renaissance campaign in the uk. in australia, the term prime lamb is often used to refer to lambs raised for meat. other languages, for example french, spanish, italian and arabic, make similar or even more detailed distinctions among sheep meats by age and sometimes by sex and diet—for example, lechazo in spanish refers to meat from milk-fed (unweaned) lambs.

Side, Snack, Appetizer

Lentils

The lentil (lens culinaris or lens esculenta) is an edible legume. it is an annual plant known for its lens-shaped seeds. it is about 40 cm (16 in) tall, and the seeds grow in pods, usually with two seeds in each. as a food crop, the majority of world production comes from canada (33%) and india (25%), producing 58% combined of the world total. in cuisines of the indian subcontinent, where lentils are a staple, split lentils (often with their hulls removed) known as daal are often cooked into a thick curry/gravy that is usually eaten with rice or rotis.

Main

Liver

The liver of mammals, fowl, and fish is commonly eaten as food by humans (see offal). pork, lamb, veal, beef, chicken, goose, and cod livers are widely available from butchers and supermarkets while stingray and burbot livers are common in some european countries. animal livers are rich in iron, copper, the b vitamins and preformed vitamin a. it is unsure if daily consumption of liver can be harmful, as no conclusive research has been done on the toxicity of preformed vitamin a from food. a single serving of beef liver exceeds the tolerable upper intake level of vitamin a. 100 g cod liver contains 5 mg of vitamin a and 100 µg of vitamin d. liver was one of the reasons for discovering vitamin b12, which was later found to contain large amounts of it.

Main

Marag

Hyderabadi marag or marag is a spicy mutton soup served as a starter in hyderabad, india and part of hyderabadi cuisine. it is prepared from tender mutton with bone. it is thin soup. the soup has become one of the starters at hyderabadi weddings.

Drink

Milk

Milk is a nutrient-rich liquid food produced by the mammary glands of mammals. it is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. immune factors and immune-modulating components in milk contribute to milk immunity. early-lactation milk, which is called colostrum, contains antibodies that strengthen the immune system, and thus reduces the risk of many diseases. milk contains many nutrients, including protein and lactose.the us cdc recommends that children over the age of 12 months should have two servings of dairy milk products a day.as an agricultural product, dairy milk is collected from farm animals. in 2011, dairy farms produced around 730 million tonnes (800 million short tons) of milk from 260 million dairy cows. india is the world's largest producer of milk and the leading exporter of skimmed milk powder, but it exports few other milk products. because there is an ever-increasing demand for dairy products within india, it could eventually become a net importer of dairy products. new zealand, germany and the netherlands are the largest exporters of milk products.more than six billion people worldwide consume milk and milk products, and between 750 and 900 million people live in dairy-farming households.

Main

Misir wat

Wat or wot (amharic: ወጥ, ipa: [wətʼ]) or tsebhi (tigrinya: ጸብሒ, ipa: [sʼɐbħi]) is an ethiopian and eritrean stew that may be prepared with chicken, beef, lamb, a variety of vegetables, spice mixtures such as berbere, and niter kibbeh, a seasoned clarified butter.

Side, Snack, Appetizer

Sabaayad

Sabayad, also known as kimis, is a type of flatbread eaten in somalia and djibouti. it is closely related to the paratha of the indian subcontinent.

Side, Snack, Appetizer

Samboussa

A samosa () is a fried or baked pastry with a savory filling, including ingredients such as spiced potatoes, onions, and peas. it may take different forms, including triangular, cone, or half-moon shapes, depending on the region. samosas are often accompanied by chutney, and have origins in medieval times or earlier. samosas are a popular entrée, appetizer, or snack in the cuisines of south asia, the middle east, central asia, east africa and their diasporas. the english word samosa derives from hindi word 'samosa' (hindi: समोसा), traceable to the middle persian word sanbosag (سنبوسگ) 'triangular pastry'. similar pastries are called sambusak in arabic; medieval arabic recipe books sometimes spell it sambusaj. the spelling samoosa is used in south africa.

Drink

Shaah

Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of camellia sinensis, an evergreen shrub native to china, india and other east asian countries. tea is also rarely made from the leaves of camellia taliensis. after water, it is the most widely consumed drink in the world. there are many different types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have vastly different profiles that include sweet, nutty, floral, or grassy notes. tea has a stimulating effect in humans primarily due to its caffeine content.tea plants are native to east asia and probably originated in the borderlands of southwestern china and northern burma. an early credible record of tea drinking dates to the third century ad, in a medical text written by hua tuo. it was popularised as a recreational drink during the chinese tang dynasty, and tea drinking subsequently spread to other east asian countries. portuguese priests and merchants introduced it to europe during the 16th century. during the 17th century, drinking tea became fashionable among the english, who started to plant tea on a large scale in india. the term herbal tea refers to drinks not made from camellia sinensis. they are the infusions of fruit, leaves, or other plant parts, such as steeps of rosehip, chamomile, or rooibos. these may be called tisanes or herbal infusions to prevent confusion with "tea" made from the tea plant.

Breakfast

Shaah

Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of camellia sinensis, an evergreen shrub native to china, india and other east asian countries. tea is also rarely made from the leaves of camellia taliensis. after water, it is the most widely consumed drink in the world. there are many different types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have vastly different profiles that include sweet, nutty, floral, or grassy notes. tea has a stimulating effect in humans primarily due to its caffeine content.tea plants are native to east asia and probably originated in the borderlands of southwestern china and northern burma. an early credible record of tea drinking dates to the third century ad, in a medical text written by hua tuo. it was popularised as a recreational drink during the chinese tang dynasty, and tea drinking subsequently spread to other east asian countries. portuguese priests and merchants introduced it to europe during the 16th century. during the 17th century, drinking tea became fashionable among the english, who started to plant tea on a large scale in india. the term herbal tea refers to drinks not made from camellia sinensis. they are the infusions of fruit, leaves, or other plant parts, such as steeps of rosehip, chamomile, or rooibos. these may be called tisanes or herbal infusions to prevent confusion with "tea" made from the tea plant.

Main

Skoudehkaris

Rice with lamb, tomatoes and spices, also made with beef, chicken, fish

Dessert, Sweet

Xalwo

Halva (also halvah, halwa, and other spellings) is a type of confectionery originating from persia and widely spread throughout the middle east. the name is used for a broad variety of recipes, generally a thick paste based on flour or semolina, finely ground seeds or nuts, and sweetened with sugar or honey.halva is popular in western, central and south asia, the balkans, the caucasus, eastern europe, north africa and the horn of africa. halva can be kept at room temperature during non-summer months with little risk of spoilage.

Main

Yataklete kilkil

Stewed vegetables with ginger, chili peppers, niter kibbeh

Side, Snack, Appetizer

Zuuqar

Dipping sauce made with tomato paste and grated vegetables, serve with samboussa