123 Dishes

Side, Snack, Appetizer

Harissa

Harissa (arabic: هريسة harīsa, from maghrebi arabic) is a hot chili pepper paste, native to the maghreb. the main ingredients are roasted red peppers, baklouti peppers (بقلوطي), spices and herbs such as garlic paste, caraway seeds, coriander seeds, cumin and olive oil to carry the oil-soluble flavors. rose harissa, made with rose petals, is also made.

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Hoisin sauce

Hoisin sauce is a thick, fragrant sauce commonly used in cantonese cuisine as a glaze for meat, an addition to stir fry, or as dipping sauce. it is dark-coloured in appearance and sweet and salty in taste. although regional variants exist, hoisin sauce usually includes soybeans, fennel, red chili peppers, and garlic. vinegar, five-spice powder, and sugar are also commonly added.

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Bearnaise Sauce

Béarnaise sauce (; french: [be.aʁ.nɛz]) is a sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs. it is basically the "child" of the hollandaise sauce. the difference is only in the flavoring: béarnaise uses shallot, chervil, peppercorns, and tarragon in a reduction of vinegar and wine, while hollandaise is made of a reduction of lemon juice or white wine vinegar, with white peppercorns and a pinch of cayenne instead of the above seasonings. the sauce's name is related to the province of béarn, france. it is light yellow and opaque, smooth and creamy, and a traditional sauce for steak.

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Hummus

Hummus (, ; arabic: حُمُّص, 'chickpeas'; full arabic name: ḥummuṣ bi-ṭ-ṭaḥīna arabic: حمص بالطحينة, 'chickpeas with tahini') is a middle eastern dip, spread, or savory dish made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic. the standard garnish in the middle east includes olive oil, a few whole chickpeas, parsley, and paprika.in middle eastern cuisine, it is usually eaten as a dip, with pita bread. in the west, it is now produced industrially, and is often served as a snack or appetizer with crackers.

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Ketchup

Ketchup or catsup is a table condiment with a sweet and tangy flavor. the unmodified term ("ketchup") now typically refers to tomato ketchup, although early american recipes used egg whites, mushrooms, oysters, grapes, mussels, or walnuts, among other ingredients.tomato ketchup is made from tomatoes, sugar, and vinegar, with seasonings and spices. the spices and flavors vary, but commonly include onions, allspice, coriander, cloves, cumin, garlic, and mustard, and sometimes include celery, cinnamon, or ginger. the market leader in the united states (60% market share) and the united kingdom (82%) is heinz tomato ketchup. tomato ketchup is most often used as a condiment to dishes that are usually served hot and are fried or greasy: french fries and other potato dishes, hamburgers, hot dogs, chicken tenders, hot sandwiches, meat pies, cooked eggs, and grilled or fried meat. ketchup is sometimes used as the basis for, or as one ingredient in, other sauces and dressings, and the flavor may be replicated as an additive flavoring for snacks, such as potato chips.

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Marmite

Marmite ( mar-myte) is a brand of savoury food spread from the united kingdom, based on yeast extract invented by german scientist justus von liebig. it is made from by-products of beer brewing (see lees (fermentation)) and is currently produced by british company unilever. the product is notable as a vegan source of b vitamins, including supplemental vitamin b12. a traditional use is to spread it very thinly on buttered toast. marmite is a sticky, dark brown paste with a distinctive, salty, powerful flavour and matching heady aroma. this distinctive taste is represented in the marketing slogan: "love it or hate it." such is its prominence in british popular culture that the product's name is often used as a metaphor for something that is an acquired taste or tends to polarise opinion. marmite is commonly used as a flavouring, as it is particularly rich in umami due to its very high levels of glutamate (1960 mg/100g).the image on the jar shows a marmite (french: [maʁmit]), a french term for a large, covered earthenware or metal cooking pot. marmite was originally supplied in earthenware pots but since the 1920s has been sold in glass jars. marmite's distinctive bulbous jars are supplied to unilever by the german glass manufacturer gerresheimer.similar products include the australian vegemite (whose name is derived from that of marmite), the swiss cenovis, the brazilian cenovit, the long-extinct argentinian condibé, and the german vitam-r. marmite in new zealand has been manufactured since 1919 under licence, but with a different recipe; that product is the only one sold as marmite in australasia and the pacific islands, whereas elsewhere in the world the british version predominates.

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Mayonnaise

Mayonnaise (uk: ; us: ), colloquially referred to as "mayo", is a thick, cold, and creamy sauce or dressing commonly used on sandwiches, hamburgers, composed salads, and french fries. it also forms the base for various other sauces, such as tartar sauce, fry sauce, remoulade, salsa golf, and rouille.mayonnaise is an emulsion of oil, egg yolk, and an acid, either vinegar or lemon juice; there are many variants using additional flavorings. the color varies from near-white to pale yellow, and its texture from a light cream to a thick gel. commercial eggless imitations are made for those who avoid chicken eggs because of egg allergies, to limit dietary cholesterol, or because they are vegans.

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Aioli

Aioli, allioli or aïoli ( or ; provençal occitan: alhòli [aˈʎɔli] or aiòli [aˈjɔli]; catalan: allioli [ˌaʎiˈɔli]; spanish: alioli [ˌaliˈoli]) is a cold sauce consisting of an emulsion of garlic, salt, olive oil, and often egg; it is found in the cuisines of the northwest mediterranean, from andalusia to calabria. the names mean "garlic and oil" in catalan, provençal and italian. it is found in the cuisines of the mediterranean coasts of spain (catalonia, the valencian community, the balearic islands, murcia and eastern andalusia), france (provence), italy (sicily and calabria), and malta. some versions of the sauce are closer to a garlic mayonnaise, incorporating egg yolks and lemon juice, whereas other versions are without egg yolk and have more garlic. this gives the sauce a pastier texture, while making it more laborious to make as the emulsion is harder to stabilize. there are many variations, such as adding lemon juice or other seasonings. in france, it may include mustard.like mayonnaise, aioli is an emulsion or suspension of small globules of oil and oil-soluble compounds in water and water-soluble compounds. in spain, purists believe aioli should not include egg, but in france and elsewhere, egg or egg yolk is the usual emulsifier. since about 1990, it has become common in the united states to call all flavored mayonnaises aioli. purists insist that flavored mayonnaise can contain garlic, but true aioli contains garlic and no other seasoning (except salt).

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Remoulade

Rémoulade (english: ; french: [ʁemulad]) is a european cold sauce based on mayonnaise. although similar to tartar sauce, it is often more yellowish, sometimes flavored with curry, and sometimes contains chopped pickles or piccalilli. it can also contain horseradish, paprika, anchovies, capers and a host of other items. while its original purpose was possibly for serving with meats, it is now more often used as a condiment or dipping sauce, primarily for sole, plaice, and seafood cakes (such as crab or salmon cakes).

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Tartar sauce

Tartar sauce (french: sauce tartare; spelled tartare sauce in the uk, ireland, new zealand, australia, fiji, south africa) is a condiment made of mayonnaise, chopped pickles, capers and herbs such as tarragon and dill. tartar sauce can also be enhanced with the addition of other varieties of herbs, lemon juice, or olives. it is most often served with seafood dishes such as fish and chips, fish sandwiches, fish fingers, fried oysters and calamari.

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Mujdei

Mujdei (romanian pronunciation: [muʒˈdej], plural: mujdeie) is a spicy romanian sauce. it is made from garlic cloves crushed and ground into a paste, salted and mixed energetically with vegetable oil (almost always sunflower oil). depending on regional preferences and the dish it is served with, lemon or other ingredients may be added. the result is a white sauce with a strong garlic flavor, varying in consistency from a thick paste to a runny sauce. in some parts of romania mujdei is made out of cream, ground garlic, and salt. it is served with a variety of dishes, including fried fish, fried or grilled chicken or pork, rasol, and fried potatoes. the word is derived from "must de ai", akin to the french «mousse d'ail» that is, 'must or mousse of garlic'.

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Mushroom sauce

Mushroom sauce is a white or brown sauce prepared using mushrooms as its primary ingredient. it can be prepared in different styles using various ingredients, and is used to top a variety of foods.

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Pasta de jumari

A paste or spread made with fried pieces of fatty pork, onions and spices, serve with bread

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Peri peri

Peri-peri ( pirr-ee-pirr-ee, often hyphenated or as one word, and with variant spellings piri-piri, piripiri or pili pili) is a cultivar of capsicum frutescens from the malagueta pepper. it was originally produced by portuguese explorers in portugal's former southern african territories, particularly mozambique and its border regions with south africa, and then spread to other portuguese domains.

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Ragù alla bolognese

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

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Salata de icre

Fish roe spread or dip, serve with bread, vegetables

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Salata de vinete

Eggplant spread or dip, similar to baba ghanoush, serve with bread, use it as a filling for tomatoes

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Sesame oil

Sesame oil is an edible vegetable oil derived from sesame seeds. the oil is one of the earliest-known crop-based oils. worldwide mass modern production is limited due to the inefficient manual harvesting process required to extract the oil. oil made from raw seeds, which may or may not be cold-pressed, is used as a cooking oil. oil made from toasted seeds is used for its distinctive nutty aroma and taste, although it may be unsuitable for frying, which makes it taste burnt and bitter.

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Sos de lamaie

Lemon sauce, used with chicken, veal, turkey, fish, pasta

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Sos de usturoi

Garlic sauce

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Soy sauce

Soy sauce (also called simply soy in american english and soya sauce in british english) is a liquid condiment of chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and aspergillus oryzae or aspergillus sojae molds. it is considered to contain a strong umami taste. soy sauce in its current form was created about 2,200 years ago during the western han dynasty of ancient china, and it has spread throughout east and southeast asia where it is used in cooking and as a condiment.

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Sriracha

Sriracha ( sih-ratch-ə or sih-rah-chə; thai: ศรีราชา, pronounced [sǐː.rāː.tɕʰāː] (listen)) is a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt.

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Tahini

Tahini or tahina is a middle eastern condiment made from toasted ground hulled sesame. it is served by itself (as a dip) or as a major ingredient in hummus, baba ghanoush, and halva. tahini is used in the cuisines of the levant and eastern mediterranean, the south caucasus, as well as parts of north africa. sesame paste (though not called tahini) is also used in some east asian cuisines.

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Tarama

Taramasalata or taramosalata (greek: ταραμοσαλάτα; from taramás 'fish roe' < turkish: tarama + greek: saláta 'salad' < italian: insalata) is a meze made from tarama, the salted and cured roe (colloquially referred to as caviar) of the cod, carp, or grey mullet (bottarga) mixed with olive oil, lemon juice, and a starchy base of bread or potatoes, or sometimes almonds. variants may include garlic, spring onions, or peppers, or vinegar instead of lemon juice. while not traditionally greek, smoked rather than cured cod's roe is more widely available in some places, and often used. bottarga is usually much more expensive than cod's roe.traditionally the dish is made with a pestle and mortar, giving a slightly grainy texture, but commercial taramasalata is commonly blended to a very smooth paste.taramasalata is usually served as a meze, often with ouzo, as a spread on bread. the colour can vary from creamy beige to pink, depending on the type of roe and colourings used. most taramasalata sold commercially is dyed pink, but high quality taramasalata is always beige in colour.in greece, taramasalata is often served on clean monday (καθαρά δευτέρα, kathará deftéra), the first day of great lent, with onions and lemon.

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Tomato Mother Sauce

Tomato sauce (also known as salsa roja in spanish or salsa di pomodoro in italian) can refer to many different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment. tomato sauces are common for meat and vegetables, but they are perhaps best known as bases for sauces for mexican salsas and italian pasta dishes. tomatoes have a rich flavor, high water content, soft flesh which breaks down easily, and the right composition to thicken into a sauce when stewed without the need of thickeners such as roux or masa. all of these qualities make them ideal for simple and appealing sauces. in countries such as the united kingdom, india, australia, new zealand, and south africa, the term tomato sauce is used to describe a condiment similar to what americans call tomato ketchup. in some of these countries, both terms are used for the condiment.

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Bolognese Sauce

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

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Marinara Sauce

Marinara ("mariner's") sauce is a tomato sauce usually made with tomatoes, garlic, herbs, and onions. variations include capers, olives, spices, and a dash of wine. widely used in italian-american cuisine, it is known as alla marinara in italy, where it is typically made with tomatoes, basil, and oregano, but also sometimes olives, capers, and salted anchovies. it is used for spaghetti and vermicelli, but also with meat or fish.the terms should not be confused with spaghetti marinara, a popular dish in australia, new zealand, spain, and south africa, in which a tomato-based sauce is mixed with fresh seafood. in italy, a pasta sauce including seafood is more commonly called alla pescatora.

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Urda cu marar

Cottage cheese spread with dill, serve with bread, crackers, vegetables, as a filling for sandwiches

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Wasabi

Wasabi (japanese: ワサビ, わさび, or 山葵, pronounced [waꜜsabi]; eutrema japonicum or wasabia japonica) or japanese horseradish is a plant of the family brassicaceae, which also includes horseradish and mustard in other genera. a paste made from its ground rhizomes is used as a pungent condiment for sushi and other foods. it is similar in taste to hot mustard or horseradish rather than chili peppers in that it stimulates the nose more than the tongue. however, most common wasabi flavorings are ersatz, and are made of horseradish and food coloring. the plant grows naturally along stream beds in mountain river valleys in japan. the two main cultivars in the marketplace are e. japonicum 'daruma' and 'mazuma', but there are many others. the oldest record of wasabi as a food dates to the 8th century ad. the popularity of wasabi in english-speaking countries has coincided with that of sushi, growing steadily starting in about 1980.due to issues that limit the japanese wasabi plant's mass cultivation and thus increase its price and decreased availability outside japan, the western horseradish plant is generally used in place of the japanese horseradish. this version is commonly referred to as "western wasabi" (西洋わさび) in japan.

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Worcestershire sauce

Worcestershire sauce ( wuu-stuh-shur), sometimes called worcester sauce, is a fermented liquid condiment created in the city of worcester in worcestershire, england, during the first half of the 19th century. the creators were the pharmacists john wheeley lea and william henry perrins, who went on to form the company lea & perrins. worcestershire sauce has been considered a generic term since 1876, when the english high court of justice ruled that lea & perrins did not own a trademark for the name worcestershire.worcestershire sauce is frequently used to augment food and drink recipes, such as welsh rarebit, caesar salad, oysters kirkpatrick, and deviled eggs. as both a background flavour and a source of umami (the savoury fifth flavour), it is now also added to dishes that historically did not contain it, such as chili con carne and beef stew. it is also used directly as a condiment on steaks, hamburgers, and other finished dishes, and to flavour cocktails such as the bloody mary and caesar.

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Zacusca

Eggplant spread, made with roasted eggplant, roasted gogoșari red peppers, tomatoes, onions, oil, salt and pepper, serve with bread, vegetables

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Garam masala

Garam masala [from hindi गरम मसाला (garm masala, "hot spices")] is a blend of ground spices originated from india. it is common in indian, pakistani, nepalese, bangladeshi, sri lankan and caribbean cuisines. it is used alone or with other seasonings.

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Herbes de Provence

A dried herb mix commonly made with basil, bay leaf, rosemary, thyme, savory (classic mixture), though fennel and lavender can also be used, used with grilled or roasted meats, fish, stews, salads