118 Dishes

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Lasagne

Lasagne (us: , also uk: , italian: [laˈzaɲɲe]; singular lasagna, italian: [laˈzaɲɲa]) are a type of pasta, possibly one of the oldest types, made of very wide, flat sheets. either term can also refer to an italian dish made of stacked layers of lasagne alternating with fillings such as ragù (ground meats and tomato sauce), vegetables, cheeses (which may include ricotta, mozzarella, and parmesan), and seasonings and spices, like italian seasoning, such as garlic, oregano and basil. the dish may be topped with grated cheese, which becomes melted after baking. typically cooked pasta is assembled with the other ingredients and then baked in an oven. the resulting baked pasta is cut into single-serving square portions.

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Lechón

A suckling pig is a piglet fed on its mother's milk (i.e., a piglet which is still a "suckling"). in culinary contexts, a suckling pig is slaughtered between the ages of two and six weeks. it is traditionally cooked whole, often roasted, in various cuisines. it is usually prepared for special occasions and gatherings. the most popular preparation can be found in spain and portugal under the name lechón (spanish) or leitão (portuguese). the meat from suckling pig is pale and tender and the cooked skin is crisp and can be used for pork rinds. the texture of the meat can be somewhat gelatinous due to the amount of collagen in a young pig.

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Lechon manok

Lechon manok is a filipino spit-roasted chicken dish made with chicken marinated in a mixture of garlic, bay leaf, onion, black pepper, soy sauce, and patis (fish sauce). the marinade may also be sweetened with muscovado or brown sugar. it is stuffed with tanglad (lemongrass) and roasted over charcoal. it is typically eaten dipped in a toyomansi or silimansi mixture of soy sauce, calamansi, and labuyo chilis. it is paired with white rice or puso and commonly served with atchara pickles as a side dish. it is a very popular dish in the philippines and is readily available at roadside restaurants.

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Lemon chicken

Lemon chicken is the name of several dishes found in cuisines around the world which include chicken and lemon.in canadian- and british-chinese cuisine, it usually consists of pieces of chicken meat that are sautéed or battered and deep-fried and coated with a thick, sweet lemon-flavored sauce. the chinese restaurant of the panda hotel in tsuen wan, hong kong used to serve its version of lemon chicken with the chicken pieces coated in batter, then rolled in almond slivers and deep-fried and served with the lemon-glaze sauce. a version of lemon chicken popular in australasia involves coating the chicken in batter, frying it and then covering the chicken with a lemon sauce. lemon chicken in italy (pollo al limone) and greece (κοτόπουλο λεμονάτο) consists of a whole chicken pan-roasted with white wine, lemon juice, fresh thyme and mirepoix. in spain, a similar dish, pollo al romero con limón y piñones also includes pine nuts, rosemary and ham. french poulet au citron includes dijon mustard in the sauce, and is accompanied by roasted potatoes.

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Lugaw

Lugaw, also spelled lugao, is a filipino glutinous rice dish or porridge. lugaw may refer to various dishes, both savory and sweet. in visayan regions, savory lugaw are collectively referred to as pospas. lugaw is widely regarded as a comfort food in the philippines.

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Madfoon

Quzi (arabic: قوزي), also spelled as qoozi or ghoozi, is a rice-based dish popular and is considered as one of iraq's national dishes. it is served with very slowly cooked lamb, roasted nuts, and raisins served over rice. the dish was introduced into turkey by syrian immigrants. the dish can also be found in some arab states of the persian gulf.

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Mahshi

Dolma is a family of stuffed dishes associated with ottoman cuisine, and common in modern national cuisines of regions and countries that once were part of the ottoman empire. some types of dolma are made with whole vegetables, fruit, offal or seafood, while others are made by wrapping grape, cabbage, or other leaves around the filling. wrapped dolma are known as sarma. they can be served warm or at room temperature.

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Malfouf

A cabbage roll is a dish consisting of cooked cabbage leaves wrapped around a variety of fillings. it is common to the cuisines of central, northern, eastern and southeastern europe and much of western asia, northern china, as well as parts of north africa. meat fillings are traditional in europe, and include beef, lamb, or pork seasoned with garlic, onion, and spices. grains such as rice and barley, mushrooms, and vegetables are often included as well. fermented cabbage leaves are used for wrapping, particularly in southeastern europe. in asia, seafoods, tofu, and shiitake mushrooms may also be used. chinese cabbage is often used as a wrapping. cabbage leaves are stuffed with the filling which are then baked, simmered, or steamed in a covered pot and generally eaten warm, often accompanied with a sauce. the sauce varies widely by cuisine. in sweden and sometimes in finland, stuffed cabbage is served with lingonberry jam, which is both sweet and tart. in eastern europe, tomato-based sauces and sour cream are typical. in lebanon, the cabbage is stuffed with rice and minced meat and only rolled to the size of a cigar. it is usually served with a side dish of yogurt and a type of lemon and olive oil vinaigrette seasoned with garlic and dried mint. the cabbage roll is a staple in romanian cuisine with variations of the recipe and sizing depending on the region, typically taking up to 6 hours to cook. traditionally made with pork, beef, bacon, rice, spices and aromatics, broiled in a tomato sauce and served with polenta, sour cream and spicy pickled peppers. nancy krcek allen, who wrote a cooking textbook, stated that the origins are unclear and that it is possible multiple groups of people invented it at the same time. a version called holishkes is traditionally eaten by jews on simchat torah; stuffed cabbage is described by gil marks to have entered jewish cooking some 2,000 years ago. recipes vary depending on region; northern poles prefer a savory sauce, while galicia and ukraine favor sweet-and-sour, for example.

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Malleh

Preserved fish, fish such as kingfish and tuna are salted and dried for preservation, then rehydrated, stewed, cooked in a biryani (mixed rice dish) with spices, preserved black limes

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Manakish

Manakish (arabic: مناقيش, romanized: manāqīsh), or in singular form man'ousheh, or other spellings, sometimes called arabic: فَطَايِر, romanized: faṭāyir, is a popular levantine food consisting of dough topped with thyme, cheese, or ground meat. similar to a pizza, it can be sliced or folded, and it can be served either for breakfast or lunch. traditionally, women would bake dough in a communal oven in the morning, to provide their family with their daily bread needs, and would prepare smaller portions of dough with different toppings for breakfast at this time.manakish are popular across the levant, and can also be found in neighboring regions, and centers of levantine emigration.

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Mandi

Mandi (arabic: مندي) is a traditional dish that originated from hadhramaut, yemen, consisting mainly of meat and rice with a special blend of spices, cooked in a pit underground. it is extremely popular and prevalent in most areas of the arabian peninsula, and even considered a staple dish in many regions. it is also found in egypt, india, the levant and turkey. in yemen mandi is popular among the hadhrami people. mandi was usually made from rice, meat (lamb, camel, goat or chicken), and a mixture of spices called hawaij. the meat used is usually a young and small sized lamb to enhance the taste further. the main technique which differentiates mandi from other meat dishes is that the meat is cooked in the tandoor (taboon in arabic), which is a special kind of oven which is usually a pit dug up in the ground and covered with clay all around its sides.mandi is considered the main dish served during special events, such as eid, weddings, and feasts in yemen, somalia and southern saudi arabia.

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Mansaf

Mansaf (arabic: منسف) is a traditional arab dish made of lamb cooked in a sauce of fermented dried yogurt and served with rice or bulgur.it is a popular dish eaten throughout the levant. it is considered the national dish of jordan, and can also be found in kuwait, saudi arabia and syria. the name of the dish comes from the term "large tray" or "large dish".

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Manti

Manti is a type of dumpling popular in most turkic cuisines, as well as in the cuisines of the south caucasus and balkans, central asia, afghanistan and chinese muslims. manti are also consumed throughout russia and other post-soviet countries, where the dish spread from the central asian republics. the dumplings typically consist of a spiced meat mixture, usually lamb or ground beef, in a thin dough wrapper and either boiled or steamed. size and shape vary significantly depending on the geographical location. manti resemble the chinese jiaozi, korean mandu, mongolian buuz and the tibetan momo and the dish's name is cognate with the korean mandu, chinese mantou and japanese manjū, although the modern chinese and japanese counterparts refer to different dishes.the name, depending on the language, can refer to a single dumpling or to more than one dumpling at a time; in english, it is often used as both a singular and plural form.

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Maqluba

Maqluba or maqlooba (arabic: مقلوبة) is a traditional iraqi, lebanese, palestinian, jordanian, and syrian dish served throughout the levant. it consists of meat, rice, and fried vegetables placed in a pot which is flipped upside down when served, hence the name maqluba, which translates literally as "upside-down." the dish goes back centuries and is found in the kitab al-tabikh, a collection of 13th century recipes.

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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.

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Mashawi

Barbecue varies by the type of meat, sauce, rub, or other flavorings used, the point in barbecuing at which they are added, the role smoke plays, the equipment and fuel used, cooking temperature, and cooking time. the meat may be whole, ground (for hamburgers), or processed into sausage or kebabs. the meat may be marinated or rubbed with spices before cooking, basted with a sauce or oil before, during or after cooking, or any combination of these.

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Matazeez

Lamb and vegetable stew with flat dumplings

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Mathlotha

Rice with harees (a wheat porridge with meat) and flatbread topped with roasted meat

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Mechado

Mechado is a braised beef dish originating from the philippines inspired by culinary methods of spain, which it was a former colony of. soy sauce and calamansi fruits are key ingredients to the braising liquid.

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Méchoui

Méchoui (arabic: مشوي) or meshwi is a whole sheep or lamb spit-roasted on a barbecue in maghrebi cuisine. the word comes from the arabic word šawā (شواء, "grilling, roasting"). this dish is very popular in north africa.in algeria and morocco , the term méchoui "refers to the method of cooking a lamb or a sheep cooked whole on the spit". in tunisia, however, it applies to any piece of meat or fish grilled with embers.

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Moussaka

Moussaka (, uk also , us also ) is an eggplant- or potato-based dish, often including ground meat, which is common in the balkans and the middle east, with many local and regional variations. the best-known version in europe and the americas is the greek variant created in the 1920s by nikolaos tselementes. many versions have a top layer made of milk-based sauce thickened with egg (custard) or flour (béchamel sauce). in greece, the dish is layered and typically served hot. the versions in egypt, turkey and the rest of the middle east are quite different. in egypt, messa'aa can be made vegan or vegetarian as well as with meat; in all cases, the main ingredient is the fried eggplant. in turkey, mussaka consists of thinly sliced and fried eggplant served in a tomato-based meat sauce, warm or at room temperature. in saudi arabia muṣagga‘a is eaten hot, but in other arab countries, it is often eaten cold, but occasionally hot as well. vegan variants are prepared for fast days.

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Moussaka

Moussaka (, uk also , us also ) is an eggplant- or potato-based dish, often including ground meat, which is common in the balkans and the middle east, with many local and regional variations. the best-known version in europe and the americas is the greek variant created in the 1920s by nikolaos tselementes. many versions have a top layer made of milk-based sauce thickened with egg (custard) or flour (béchamel sauce). in greece, the dish is layered and typically served hot. the versions in egypt, turkey and the rest of the middle east are quite different. in egypt, messa'aa can be made vegan or vegetarian as well as with meat; in all cases, the main ingredient is the fried eggplant. in turkey, mussaka consists of thinly sliced and fried eggplant served in a tomato-based meat sauce, warm or at room temperature. in saudi arabia muṣagga‘a is eaten hot, but in other arab countries, it is often eaten cold, but occasionally hot as well. vegan variants are prepared for fast days.

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Muammar rice

Creamy rice casserole, may also be made with, for example, lamb, beef, veal, chicken, cinnamon, nutmeg, onion

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Muhammar

Muhammar is a traditional dish from bahrain. it is a sweet rice dish seasoned with spices and date molasses, and is usually eaten with fried or grilled fish. the rice is parboiled and then steamed.

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Mujaddara

Mujaddara (arabic: مجدرة mujadarah, with alternative spellings in english majadra, mejadra, moujadara, mudardara, and megadarra) consists of cooked lentils together with groats, generally rice, and garnished with sautéed onions.

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Murtabak

Motabbaq (arabic: مطبق) is a stuffed pancake or pan-fried bread which is commonly found in the arabian peninsula and southeast asia, notably in saudi arabia, yemen, indonesia, malaysia, singapore, brunei, thailand and bangladesh (mughlai paratha). depending on the location, the name and ingredients can significantly vary. the name mutabbaq in arabic means "folded". it is a popular street food in yemen, indonesia, malaysia, thailand and singapore.murtabak is often described as spicy folded omelette pancake with bits of vegetables. the most common form of murtabak is made from pan fried crepes usually stuffed with beaten eggs, chopped leeks, chives, or green onion (scallions) and minced meat, which is then folded and cut to squares. in indonesia, the murtabak is one of the most popular street foods and is known as martabak. vegetarian murtabaks and other forms of murtabaks with chicken and other stuffings exist and can be found in many yemeni, indian muslim restaurants in singapore, including the little india area and arab street.in malaysia, murtabak was originally sold in indian muslim restaurants and stalls, and usually includes minced meat (beef or chicken, sometimes goat meat, mutton) along with garlic, egg and onion, and is eaten with curry or gravy, sliced cucumber, syrup-pickled onions or tomato sauce. the dish is sold throughout the country, with diverse variations in ingredients and cooking style, and has been adopted by malay muslim sellers as well. in yemen, murtabak also usually includes goat meat or mutton. in indonesia, martabak is a renowned street food that comes in two types: martabak manis and martabak telur. martabak manis or terang bulan is originally a thick and sweet pancake that is usually topped with various toppings ranging from chocolate, cheese, peanuts, condensed milk, sesame seed and margarine. today, martabak toppings consist of international favours such as skippy peanut butter spread, ovomaltine, toblerone, lotus biscoff and durian spread. martabak manis also recently comes in a thin and crispy variety, known as martabak tipis kering (tipker). martabak telur, the savoury type, are crispy pancakes that consist of eggs, chicken or beef meat and scallions.

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Musakhan

Musakhan (arabic: مسخّن, lit. 'something that is heated'), also known as muhammar (arabic: محمر, lit. 'reddish'), is a palestinian dish composed of roasted chicken baked with onions, sumac, allspice, saffron, and fried pine nuts served over taboon bread. originating in the tulkarm and jenin area, musakhan is often considered the national dish of palestine. the dish is particularly popular among palestinians, israeli arabs and jordanians. in israel, it is eaten by israeli arabs and israeli druze in galilee, especially around iksal and sandala, and in the triangle. the dish can be found in syria, lebanon and jordan as well.musakhan is simple to make and the ingredients needed are easily obtainable, which may account for the dish's popularity. many of the ingredients used—olive oil, sumac and pine nuts—are staples of palestinian cuisine. the dish is typically eaten with one's hands. it is usually presented with the chicken on top of the bread, and could be served with soup.

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Mutabbaq samak

Mutabbaq samak (also mutabbak, or im'tabbag simach (arabic مطبق سمك)) a rice-based dish popular in the arab states of the persian gulf and in some southern cities in iraq. it is basically spiced fried fish, usually stromateus and caramelized onions served over rice that is cooked in well-spiced fish stock. fish can be whole fish or fish filet. it is considered a national dish in iraq and kuwait where the dish is pronounced in both of their colloquial dialects as "im'tabbag simach". in arabia, raisins, cardamom and tomato broth are added too.

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Orzo

Orzo (, italian: [ˈɔrdzo]; from italian for ''barley'', from latin hordeum), also known as risoni (pronounced [riˈzoːni]; 'large [grains of] rice'), is a form of short-cut pasta, shaped like a large grain of rice. orzo is traditionally made from flour, but it can also be made of whole grain. it is often made with semolina, a type of flour made from durum wheat. the name orzo is common for this pasta shape in north america, but less so in italy, where the word means barley.

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Pacha

Khash (armenian: խաշ; known by the derivations khashi (georgian: ხაში) and azerbaijani: xaş, respectively) is a dish of boiled cow or sheep parts, which might include the head, feet, and stomach (tripe). it is also known by other designations, namely pacha (persian: پاچه; albanian: paçe; mesopotamian arabic: pacha, پاچة; serbo-croatian: pača; bulgarian: пача; greek: πατσάς), kalle-pache (persian: کله‌پاچه; turkish: kelle paça; azerbaijani: kəllə-paça), kakaj šürpi (chuvash: какай шÿрпи) or serûpê (kurdish: سه‌روپێ, romanized: serûpê). considered originating in traditional armenian cuisine, khash and its variations are also traditional dishes in afghanistan, albania, azerbaijan, bosnia and herzegovina, bulgaria, georgia, greece, iran, iraq, turkey, north macedonia, mongolia and some persian gulf countries.

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Palak paneer

Palak paneer (pronounced [paːlək pəniːɾ]) is a vegetarian dish, consisting of paneer (a type of cottage cheese) in a thick paste made from puréed spinach, called palak in hindi, marathi, gujarati, and other indian languages.the terms palak paneer and saag paneer are sometimes used interchangeably in restaurants in the anglosphere. however, saag paneer is different from traditional palak paneer in that it contains other green leafy vegetables, such as mustard greens, whereas palak paneer only contains spinach. dhaba restaurants often specialize in palak paneer.

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Pancit canton

Chinese-inspired dish of noodles with pork, chinese sausage, vegetables, shrimp, chicken broth, oyster sauce, common during special occasions, birthdays

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Pinakbet

Pinakbet (also called pakbet or pinak bet) is an indigenous filipino dish from the northern regions of the philippines. pinakbet is made from mixed vegetables sautéed in fish or shrimp sauce. the word is the contracted form of the ilokano word pinakebbet, meaning "shrunk" or "shriveled." the original ilocano pinakbet uses bagoong of fermented monamon or other fish, for seasoning sauce, while further south, bagoong alamang is used. the dish usually includes bitter melon (ampalaya). other vegetables used include eggplant, tomato, okra, string beans, chili peppers, parda, winged beans, and others. root crops and some beans like camote, patani, kadios are optionally added. the young pod of marunggay is added. it is usually spiced with ginger, onions, or garlic. a tagalog version typically includes calabaza (kalabasa). most of these vegetables are easily accessible and are grown in backyards and gardens of most ilocano households. as its name suggests, it is usually cooked until almost dry and shriveled; in the tagalog version, the flavors of the vegetables are accentuated with shrimp paste. in some cases, lechon, chicharon, or other meats (most commonly pork) are added.

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Pizza

Pizza (italian: [ˈpittsa], neapolitan: [ˈpittsə]) is a dish of italian origin consisting of a usually round, flat base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients (such as various types of sausage, anchovies, mushrooms, onions, olives, vegetables, meat, ham, etc.), which is then baked at a high temperature, traditionally in a wood-fired oven. a small pizza is sometimes called a pizzetta. a person who makes pizza is known as a pizzaiolo. in italy, pizza served in a restaurant is presented unsliced, and is eaten with the use of a knife and fork. in casual settings, however, it is cut into wedges to be eaten while held in the hand. the term pizza was first recorded in the 10th century in a latin manuscript from the southern italian town of gaeta in lazio, on the border with campania. modern pizza was invented in naples, and the dish and its variants have since become popular in many countries. it has become one of the most popular foods in the world and a common fast food item in europe, north america and australasia; available at pizzerias (restaurants specializing in pizza), restaurants offering mediterranean cuisine, via pizza delivery, and as street food. various food companies sell ready-baked pizzas, which may be frozen, in grocery stores, to be reheated in a home oven. in 2017, the world pizza market was us$128 billion, and in the us it was $44 billion spread over 76,000 pizzerias. overall, 13% of the u.s. population aged 2 years and over consumed pizza on any given day.the associazione verace pizza napoletana (lit. true neapolitan pizza association) is a non-profit organization founded in 1984 with headquarters in naples that aims to promote traditional neapolitan pizza. in 2009, upon italy's request, neapolitan pizza was registered with the european union as a traditional speciality guaranteed dish, and in 2017 the art of its making was included on unesco's list of intangible cultural heritage.raffaele esposito is often considered to be the father of modern pizza.

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Poriyal

Poṟiyal (tamil: பொரியல்) is a tamil word for any fried, or sometimes sautéed, vegetable dish. it is called palya in kannada, vepudu in telugu, and mezhukupuratti in malayalam. it is usually made by shallow frying shredded or diced vegetables along with spices. the preparation would normally involve frying mustard seeds, urad dal, onions and then the main vegetable, and finally adding turmeric, various spices, dried red chillis, and coriander. in tamil nadu, shredded coconut would be added as a dressing. poṟiyal serves as a side dish to a three-course meal of rice with sambhar, rasam and yogurt (curds in indian english). all poṟiyals by default have some vegetables and lentils, but many variations of the main vegetable exist: potato poṟiyal: made of potatoes. bean poṟiyal: made out of green or string beans. beetroot poriyal: made out of beetroot. carrot poriyal: made out of carrot.many other regional variations exist. palya, a very common dish in the south indian state of karnataka is very similar to the poṟiyal. some variations of the palya involve use of chana dal instead of urad dal. porutu in andhra region is prepared in almost same manner, but the name has become alternate to guddu porutu, egg poṟiyal.

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Ravioli

Ravioli (italian pronunciation: [raviˈɔli]; singular: raviolo, pronounced [raviˈɔlo]) are a type of pasta comprising a filling enveloped in thin pasta dough. usually served in broth or with a sauce, they originated as a traditional food in italian cuisine. ravioli are commonly square, though other forms are also used, including circular and semi-circular (mezzelune). the word 'ravioli' means "little turnips" in italian dialect, from the italian rava meaning turnips, from the latin rapa.

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Roast 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.

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Rogan josh

Rogan josh (ipa: [/ˌrəʊɡən ˈdʒəʊʃ/]; kashmiri: روغَن جوش, pronounced [/roːɡan joːʃ/]) also spelled roghan josh or roghan ghosht, is an aromatic curried meat dish of kashmiri origin. it is made with red meat—traditionally lamb, mutton, or goat—and coloured and flavoured primarily by alkanet flower (or root) and kashmiri chilies. it is one of the signature recipes of kashmiri cuisine.

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Ruz al bukhari

Rice with roast chicken, serve with salata hara, a spicy tomato sauce

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Saleeg

Saleeg (arabic: سليق hejazi pronunciation: [saˈliːg]) is a white-rice dish, cooked with broth (chicken or other meat) and milk. it originates in hejaz region in the west of saudi arabia, where it is commonly regarded as a national dish of the region. the dish is very popular in the city of taif. saleeg originated in the hijaz region but is now popular all over the arab world. some people say that it tastes like the italian risotto. it is usually eaten during traditional celebrations such as, shabana. a traditional large plate called tabasi is regularly used for serving saleeg, and the roasted meat is usually on top of the rice. saleeg is generally accompanied by a daggus salad, a spicy tomato sauce, and decorated with ghee.

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Samak mashwi

Grilled fish

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Sayadieh

Sayadieh (arabic: صيادية) is a seasoned fish and rice dish from syrian cuisine/lebanese cuisine, made with cumin and other spices. the spice mix is called baharat in arabic and its preparation varies from cook to cook but may include caraway, cinnamon, cumin and coriander. historically it was a fisherman's meal, found along the lebanese & syrian coast, but the dish can now be found throughout the middle east, where it is prepared at home for special occasions and meals with guests, and also served in restaurants. it can be made with a variety of fish, usually firm, white fish, such as haddock or cod. whole fish is used so the fish head and bones can be used to flavor the stock. the dish is garnished with slivered almonds and toasted pine nuts.

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Shawarma

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.

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Shish kebab

Shish kebab is a popular meal of skewered and grilled cubes of meat. it can be found in mediterranean cuisine and is similar to or synonymous with a dish called shashlik, which is found in the caucasus region.it is one of the many types of kebab, a range of meat dishes originating in the middle east. in north american english, the word kebab alone often refers to shish kebab, though outside of north america, kebab may also mean doner kebab. it is traditionally made of lamb but there are also versions with various kinds of meat, poultry, or fish. in turkey, shish kebab and the vegetables served with it are grilled separately, normally not on the same skewer.

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Shish taouk

Shish taouk or shish tawook (arabic: شيش طاووق; hebrew: שישליק עוף; turkish: tavuk şiş) is a traditional marinated chicken shish kebab of ottoman cuisine that later became part of middle eastern cuisine. it is widely eaten in the middle east and caucasus. a similar dish in persian cuisine is the traditional jujeh kabab. it is also served in kebab houses in many cities around the world.