118 Dishes

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Shishbarak

Joshpara is a kind of dumpling popular in central asia, south caucasus and the middle east. they are made of unleavened wheat dough squares filled with ground meat and condiments. in observance of the islamic dietary rules, the meat filling is usually without pork.

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Sisig

Sisig ( tagalog pronunciation: ['sisig]) is a filipino dish made from parts of a pig's face and belly, and chicken liver which is usually seasoned with calamansi, onions, and chili peppers. it originates from the pampanga region in luzon. sisig is a staple of kapampangan cuisine. the city government of angeles, pampanga, through city ordinance no. 405, series of 2017, declared sizzling sisig babi ("pork sisig") as a tangible heritage of angeles city.

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Steak

A steak, also sometimes called "beef steak", is a meat generally sliced across the muscle fibers, potentially including a bone. it is normally grilled, though it can also be pan-fried. steak can also be cooked in sauce, such as in steak and kidney pie, or minced and formed into patties, such as hamburgers. besides cattle, steaks are also often cut from other animals, including bison, camel, goat, horse, kangaroo, sheep, ostrich, pigs, reindeer, turkey, deer, and zebu, as well as various types of fish, especially salmon and large fish such as swordfish, shark, and marlin. for some meats, such as pork, lamb and mutton, chevon, and veal, these cuts are often referred to as chops. some cured meat, such as gammon, is commonly served as steak. grilled portobello mushroom may be called mushroom steak, and similarly for other vegetarian dishes. imitation steak is a food product that is formed into a steak shape from various pieces of meat. grilled fruits such as watermelon have been used as vegetarian steak alternatives. exceptions, in which the meat is sliced parallel to the fibers, include the skirt steak cut from the plate, the flank steak cut from the abdominal muscles, and the silverfinger steak cut from the loin and including three rib bones. in a larger sense, fish steaks, ground meat steaks, pork steak, and many more varieties of steak are known.

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Tahri

Tahri (also tehri, tehari or tayari) is a yellow rice dish in awadhi cuisine. spices are added to plain cooked rice for flavor and colour. in one version of tehri, potatoes are added to the rice. in other variants soyabean chunks, vegetables, onions, tomatoes and many different spices are also added.

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Tandoori chicken

Tandoori chicken is a chicken dish prepared by roasting chicken marinated in yogurt and spices in a tandoor, a cylindrical clay oven. the dish originated from the indian subcontinent and is popular in many other parts of the world.

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Tepsi baytinijan

Tepsi baytinijan (arabic: التبسي) is a popular iraqi casserole dish consisting of eggplants, which are sliced and fried before placing in a baking dish, accompanied with meatballs, tomatoes, onions and garlic. potato slices are placed on top of the mixture, and the dish is baked.like many other iraqi dishes, it is usually served with rice, along with salad and pickles.

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Tharid

Tharid (arabic: ثريد, also known as trid, taghrib, tashreeb or thareed)(turkish: tirit) is a traditional arab and turkish dish made from pieces of bread in a vegetable or meat broth. it is typically consumed in especially the holy month of ramadan and is quite popular in arabia.

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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.

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Samosa

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.

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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.

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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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Seafood

Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus and squid), crustaceans (e.g. shrimp, crabs, and lobster), and echinoderms (e.g. sea cucumbers and sea urchins). historically, marine mammals such as cetaceans (whales and dolphins) as well as seals have been eaten as food, though that happens to a lesser extent in modern times. edible sea plants such as some seaweeds and microalgae are widely eaten as sea vegetables around the world, especially in asia. seafood is an important source of (animal) protein in many diets around the world, especially in coastal areas. semi-vegetarians who consume seafood as the only source of meat are said to adhere to pescetarianism. the harvesting of wild seafood is usually known as fishing or hunting, while the cultivation and farming of seafood is known as aquaculture and fish farming (in the case of fish). most of the seafood harvest is consumed by humans, but a significant proportion is used as fish food to farm other fish or rear farm animals. some seafoods (i.e. kelp) are used as food for other plants (a fertilizer). in these ways, seafoods are used to produce further food for human consumption. also, products such as fish oil and spirulina tablets are extracted from seafoods. some seafood is fed to aquarium fish, or used to feed domestic pets such as cats. a small proportion is used in medicine, or is used industrially for nonfood purposes (e.g. leather).

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Ghee rice

Rice with ghee, spices, raisins, nuts

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Bamia

Bamia is a middle eastern, armenian, afghan, kurdish, anatolian and turkish stew prepared using lamb, okra and tomatoes as primary ingredients. additional ingredients used include tomato sauce, onion, garlic, cilantro (coriander), vegetable oil, cardamom, salt and pepper. the word "bamia" itself simply means "okra" and it is etymologically an arabic word.vegetarian bamia is very popular during fasting seasons such as easter in greece and cyprus.

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Chorba beida

Chicken and chickpea soup

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Fasolada

Fasolada (greek: φασολάδα) or fasoulada (greek: φασουλάδα) is a greek, mediterranean, and cypriot soup of dry white beans, olive oil, and vegetables. it is sometimes called the "national food of the greeks".fasolada is made by simmering beans with tomatoes and other vegetables such as carrots, onion, parsley, celery, and bay leaf. lima beans are sometimes used instead of white beans. recipes vary considerably, often including meat like bastırma and olive oil.

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Freekeh

Freekeh (sometimes spelled frikeh) or farik (arabic: فريكة / ala-lc: farīkah; pronounced free-kah /ˈfɹiːkə/) is a cereal food made from green durum wheat (triticum turgidum var. durum) that is roasted and rubbed to create its flavour. it is an ancient dish derived from levantine and north african cuisines, remaining popular in many countries of the eastern mediterranean basin, where durum wheat originated.the wheat is harvested while the grains are green and the seeds are still soft; it is then piled and sun-dried. the piles are carefully set on fire such that only the straw and chaff burn. under these conditions, the high moisture content of the seeds prevents them from burning. the roasted wheat is then threshed and sun-dried to achieve a uniform flavour, texture, and colour. this threshing or rubbing process of the grains gives this food its name, farīk or “rubbed”. finally, the seeds are cracked into smaller pieces that resemble green bulgur.

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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.

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Mulukhiyah

Mulukhiyah, molokheyya, molokhia or mulukhiyyah (arabic: ملوخية, romanized: mulūkhiyyah) are the leaves of corchorus olitorius, commonly known in english as denje'c'jute, nalta jute, tossa jute, jute mallow or jew's mallow. it is used as a vegetable and is popular in middle east, east african, west african and north african countries and is called “saluyot” in the philippines. mulukhiyah is rather bitter, and when boiled, the resulting liquid is a thick, highly mucilaginous broth; it is often described as "slimy", rather like cooked okra. mulukhiyah is generally eaten cooked, not raw, and is most frequently turned into a kind of soup or stew, typically bearing the same name as the vegetable in the local language. traditionally mulukhiyah is cooked with chicken or at least chicken stock for flavor and is served with white rice, accompanied with lemon or lime.

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Piti

Piti is an azerbaijani soup in the cuisines of the south caucasus, its bordering nations, and central asia, and is prepared in the oven in individual crocks with a glazed interior (called piti in turkic languages). it is made with mutton and vegetables (tomatoes, potatoes, chickpeas), infused with saffron water to add flavour and colour, all covered by a lump of fat, and cooked in a sealed crock. piti is served in the crock, usually accompanied by an additional plate for "disassembling" the meat and the liquid part with vegetables, which may be eaten separately as the first (soup with vegs) and second (meat) course meal. piti is a variety of abgoosht, particularly popular in iran. tasty, flavourful and nourishing piti is traditionally cooked in earthenware pots called chanag, kyupe or dopu. there are so many variations from the balkans, moldova, georgia and mediterranean countries that the name is more an idea of a recipe, rather than a named stew or soup. the etymology of the name is derived from the turkic word bitdi, which means the end of need to eat any more food. the secret to a good piti is long, slow cooking. it is usually served in two courses: the clear soup, served with flatbread (lavash) and then the solid ingredients.

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Shorbat adas

Lentil soup

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Shorwa

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.

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Shurba

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.

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Sinigang

Sour tamarind soup with fish, prawns, seafood, pork, beef, chicken, serve with rice

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Sotanghon

Cellophane noodle soup with vegetables, cabbage, bok choy, mushrooms, meatballs, chicken, shrimp, hard boiled eggs

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Tinola

Tinola is a filipino soup usually served as a main entrée with white rice. traditionally, this dish is cooked with chicken or fish, wedges of papaya, and leaves of the siling labuyo chili pepper in broth flavored with ginger, onions and fish sauce.

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Vegetable soup

Vegetable soup is a common soup prepared using vegetables and leaf vegetables as primary ingredients. it dates to ancient history, and is a mass-produced food product in contemporary times.

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Sushi

Sushi (すし, 寿司, 鮨, 鮓, pronounced [sɯɕiꜜ] or [sɯꜜɕi]) is a japanese dish of prepared vinegared rice (鮨飯, sushi-meshi), usually with some sugar and salt, accompanied by a variety of ingredients (ねた, neta), such as seafood, often raw, and vegetables. styles of sushi and its presentation vary widely, but the one key ingredient is "sushi rice", also referred to as shari (しゃり), or sumeshi (酢飯).the inventor of modern sushi is believed to be hanaya yohei, who invented nigiri-zushi, a type of sushi most known today, in which seafood is placed on hand-pressed vinegared rice, around 1824 in the edo period (1603–1867). it was the fast food of the chōnin class in the edo period.sushi is traditionally made with medium-grain white rice, though it can be prepared with brown rice or short-grain rice. it is very often prepared with seafood, such as squid, eel, yellowtail, salmon, tuna or imitation crab meat. many types of sushi are vegetarian. it is often served with pickled ginger (gari), wasabi, and soy sauce. daikon radish or pickled daikon (takuan) are popular garnishes for the dish. sushi is sometimes confused with sashimi, a related dish in japanese cuisine that consists of thinly sliced raw fish or occasionally meat.