81 Dishes

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Arabic salad

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

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Balela

Balila is a levantine dish consisting of chickpeas that have been boiled along with lemon juice, garlic, and various spices. it is served as a hot mezze dish. the name is also used for a different egyptian dish made of wheat, milk, nuts, and raisins.

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Batata harra

Batata harra (arabic: بطاطا حرّة) is a vegetable dish originated from lebanon and syria. it consists of potatoes, red peppers, coriander, chili, and garlic which are all fried together in olive oil.

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Caramel popcorn

Caramel corn or caramel popcorn (toffee popcorn in the uk) is a confection made of popcorn coated with a sugar or molasses based caramel candy shell that is normally less than 1mm thick. typically a sugar solution or syrup is made and heated until it browns and becomes thick, producing a caramelized candy syrup. this hot candy is then mixed with popped popcorn, and allowed to cool. sometimes, a candy thermometer is used, as making caramel is time-consuming and requires skill to make well without burning the sugar. the process creates a sweet flavored, crunchy snack food or treat. some varieties, after coating with the candy syrup, are baked in an oven to crisp the mixture. mixes of caramel corn sometimes contain nuts, such as peanuts, pecans, almonds, or cashews.

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Caviar

Caviar (also known as caviare; from persian: خاویار, romanized: khâvyâr, lit. 'egg-bearing') is a food consisting of salt-cured roe of the family acipenseridae. caviar is considered a delicacy and is eaten as a garnish or a spread. traditionally, the term caviar refers only to roe from wild sturgeon in the caspian sea and black sea (beluga, ossetra and sevruga caviars). the term caviar can also describe the roe of other species of sturgeon or other fish such as salmon, steelhead, trout, lumpfish, whitefish, or carp.the roe can be "fresh" (non-pasteurized) or pasteurized, with pasteurization reducing its culinary and economic value.

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Croissant

A croissant (uk: , us: , french: [kʁwasɑ̃] (listen)) is a buttery, flaky, french viennoiserie pastry inspired by the shape of the austrian kipferl but using the french yeast-leavened laminated dough. croissants are named for their historical crescent shape, the dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. the process results in a layered, flaky texture, similar to a puff pastry. crescent-shaped breads have been made since the renaissance, and crescent-shaped cakes possibly since antiquity but using brioche dough. kipferls have long been a staple of austrian, and french bakeries and pâtisseries. the modern croissant was developed in the early 20th century when french bakers replaced the brioche dough of the kipferl with a yeast-leavened laminated dough. in the late 1970s, the development of factory-made, frozen, preformed but unbaked dough made them into a fast food that could be freshly baked by unskilled labor. the croissant bakery, notably the la croissanterie chain, was a french response to american-style fast food, and as of 2008, 30–40% of the croissants sold in french bakeries and patisseries were baked from frozen dough.croissants are a common part of a continental breakfast in many european countries.

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Falafel

Falafel (; arabic: فلافل, [fæˈlæːfɪl] (listen)) is a deep-fried ball or patty-shaped fritter in middle eastern cuisine (especially in levantine and egyptian cuisines) made from ground chickpeas, broad beans, or both. nowadays, falafel is often served in a pita, which acts as a pocket, samoon, or wrapped in a flatbread known as taboon; "falafel" also frequently refers to a wrapped sandwich that is prepared in this way. the falafel balls may be topped with salads, pickled vegetables, hot sauce, and drizzled with tahini-based sauces. falafel balls may also be eaten alone as a snack or served as part of a meze tray (assortment of appetizers). falafel is eaten throughout the middle east and is a common street food. falafel is usually made with fava beans in egypt, and called ta'amiya (except for alexandria) , and with chickpeas in the levant and iraq. it is popular with vegetarians worldwide.

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Fasolia bi zeit

Beans stewed with tomatoes, olive oil, garlic, lemon

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Fattoush

Fattoush (arabic: فتوش; also fattush, fatush, fattoosh, and fattouche) is a levantine salad made from toasted or fried pieces of khubz (arabic flat bread) combined with mixed greens and other vegetables, such as radishes and tomatoes. fattoush is popular among all communities in the levant.

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Frites

French fries (north american english), chips (british english), finger chips (indian english), french-fried potatoes, or simply fries, are batonnet or allumette-cut deep-fried potatoes, disputed origin from belgium and france. they are prepared by cutting potatoes into even strips, drying them, and frying them, usually in a deep fryer. pre-cut, blanched, and frozen russet potatoes are widely used, and sometimes baked in a regular or convection oven; air fryers are small convection ovens marketed for frying potatoes. french fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars. they are often salted and may be served with ketchup, vinegar, mayonnaise, tomato sauce, or other local specialities. fries can be topped more heavily, as in the dishes of poutine or chili cheese fries. french fries can be made from sweet potatoes instead of potatoes. a baked variant, oven fries, uses less or no oil.

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Ka'ak

Ka'ak (arabic: كعك, also transliterated kaak) or kahqa is the common arabic word for biscuit, and can refer to several different types of baked goods produced throughout the arab world and the near east. the bread, in middle eastern countries, is similar to a dry and hardened biscuit and mostly ring-shaped. this pastry is popular in indonesia, and called as "kue kaak".

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Kashk

Kashk (persian: کشک kašk, kurdish: keşk), qurut (tuvan and kyrgyz: курут, kazakh: құрт, turkmen: gurt, uzbek: qurt, azerbaijani: qurut, pashto: قروت, armenian: չորթան-chortan, turkish: kurut) or aaruul and khuruud (mongolian: ааруул or хурууд) is a range of dairy products used in cuisines of iranian, afghan, pakistani, turkish, kurdish, mongolian, central asian, transcaucasian and the levantine people. kashk is made from drained yogurt (in particular, drained qatiq) or drained sour milk by shaping it and letting it dry. it can be made in a variety of forms, like rolled into balls, sliced into strips, and formed into chunks. there are three main kinds of food products with this name: foods based on curdled milk products like yogurt or cheese; foods based on barley broth, bread, or flour; and foods based on cereals combined with curdled milk.

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Kibbeh

Kibbeh (, also kubba and other spellings; arabic: كبة, romanized: kibba) is a family of dishes based on spiced ground meat, onions, and grain, popular in middle eastern cuisine.in levantine cuisine, kibbeh is usually made by pounding bulgur wheat together with meat into a fine paste and forming it into balls with toasted pine nuts and spices. it may also be layered and cooked on a tray, deep-fried, grilled, or served raw. in mesopotamian cuisine, versions with rice or farina are found. some recipes add semolina.kibbeh is considered to be a national dish of lebanon and syria, especially in aleppo, and is a popular dish in the levant. versions are found in cyprus, egypt, israel, iraq, iran, the persian gulf, armenia, and turkey, and among assyrian people. it is also found throughout latin american countries that received substantial numbers of immigrants from the levant during the late 19th and early 20th centuries, as well as parts of north america.

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Kibbeh nayyeh

Kibbeh nayyeh or raw kibbeh (arabic: كبة نيئة) is a levantine mezze. it consists of minced raw lamb mixed with fine bulgur and spices. kibbeh nayyeh is often served with mint leaves, olive oil, and green onions. pita bread is used to scoop it. it is sometimes served with a sauce of garlic or olive oil. the dish has a unique versatility in that any leftovers are cooked, creating a different dish. many recipes call for kibbe nayyeh as the "shell" for cooked kibbe, as well. in this case, however, the kibbe nayyeh is rolled into a ball and stuffed with lamb, onions, pine nuts and spices, then fried. as in other dishes based on raw meat, health departments urge to exercise extreme caution when preparing and eating this kind of food. kibbeh nayyeh is a popular dish among druze in israel. it is also a popular dish among christians in the middle east on regular and holiday occasions such as christmas and easter.

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Loubia bzeit

Stewed green beans with tomatoes, onion, garlic and olive oil

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Macaroon bil toum

Salsat toum or toumya (arabic pronunciation of ْتُوم 'garlic') is a garlic sauce common to the levant. similar to the provençal aioli, there are many variations, a common one containing garlic, salt, olive oil or vegetable oil, and lemon juice, traditionally crushed together using a wooden mortar and pestle. there is also a variation popular in many places, such as the town of zgharta, in lebanon, where mint is added; it is called zeit wa toum ('oil and garlic'). salsat toum (garlic sauce) is used as a dip, especially with french fries, chicken and artichoke, and in levantine sandwiches, especially those containing chicken. it is also commonly served with grilled chicken dishes.

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Makdous

Makdous (arabic: المكدوس or sometimes المقدوس) is a dish of oil-cured aubergines. part of iraqi and levantine cuisine (jordan, lebanon, palestine, israel, syria), they are tiny, tangy eggplants stuffed with walnuts, red pepper, garlic, olive oil, and salt. sometimes chilli powder is added.makdous is usually prepared by syrian households around fall to supply for winter, and is usually eaten during breakfast, supper or as a snack.

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Malfouf salad

Cabbage salad, made with cabbage, lemon juice, olive oil, min, garlic, salt

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Meze

Meze or mezze (, ) is a selection of small dishes served as appetizers in much of west asia, middle east and the balkans. meze is often served as a part of multi-course meals. they are popular in syria, lebanon, iran, palestine, jordan, greece, turkey, israel, the caucasus and the balkans.

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Mouneh

The preservation of food such as vegetables, fruits, grains, lemons, dairy products

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Olives

The olive, botanical name olea europaea, meaning 'european olive' in latin, is a species of small tree or shrub in the family oleaceae, found traditionally in the mediterranean basin. when in shrub form, it is known as olea europaea 'montra', dwarf olive, or little olive. the species is cultivated in all the countries of the mediterranean, as well as in australia, new zealand, north and south america and south africa. olea europaea is the type species for the genus olea. the olive's fruit, also called an "olive", is of major agricultural importance in the mediterranean region as the source of olive oil; it is one of the core ingredients in mediterranean cuisine. the tree and its fruit give their name to the plant family, which also includes species such as lilac, jasmine, forsythia, and the true ash tree. hundreds of cultivars of the olive tree are known. olive cultivars may be used primarily for oil, eating, or both. olives cultivated for consumption are generally referred to as "table olives". about 90% of all harvested olives are turned into oil, while about 10% are used as table olives.

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Popcorn

Popcorn (also called popped corn, popcorns or pop-corn) is a variety of corn kernel which expands and puffs up when heated; the same names also refer to the foodstuff produced by the expansion. a popcorn kernel's strong hull contains the seed's hard, starchy shell endosperm with 14–20% moisture, which turns to steam as the kernel is heated. pressure from the steam continues to build until the hull ruptures, allowing the kernel to forcefully expand, to 20 to 50 times its original volume, and then cool.some strains of corn (taxonomized as zea mays) are cultivated specifically as popping corns. the zea mays variety everta, a special kind of flint corn, is the most common of these. popcorn is one of six major types of corn, which includes dent corn, flint corn, pod corn, flour corn, and sweet corn.

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Poutine

Poutine (quebec french: [put͡sɪn] (listen)) is a dish of french fries and cheese curds topped with a brown gravy. it emerged in quebec, in the late 1950s in the centre-du-québec region, though its exact origins are uncertain and there are several competing claims regarding its invention. for many years it was perceived negatively and mocked, and even used by some to stigmatize quebec society. poutine later became celebrated as a symbol of québécois culture and the province of quebec. it has long been associated with quebec cuisine, and its rise in prominence has led to popularity throughout the rest of canada, in the northern united states, and internationally. annual poutine celebrations occur in montreal, quebec city, and drummondville, as well as toronto, ottawa, new hampshire, and chicago. it has been called "canada's national dish", though some believe this labelling represents cultural appropriation of the québécois or quebec's national identity. many variations on the original recipe are popular, leading some to suggest that poutine has emerged as a new dish classification in its own right, as with sandwiches and dumplings.

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Quinoa salad

Quinoa (chenopodium quinoa; , from quechua kinwa or kinuwa) is a flowering plant in the amaranth family. it is a herbaceous annual plant grown as a crop primarily for its edible seeds; the seeds are rich in protein, dietary fiber, b vitamins, and dietary minerals in amounts greater than in many grains. quinoa is not a grass, but rather a pseudocereal botanically related to spinach and amaranth (amaranthus spp.), and originated in the andean region of northwestern south america. it was first used to feed livestock 5,200–7,000 years ago, and for human consumption 3,000–4,000 years ago in the lake titicaca basin of peru and bolivia.today, almost all production in the andean region is done by small farms and associations. its cultivation has spread to more than 70 countries, including kenya, india, the united states, and several european countries. as a result of increased popularity and consumption in north america, europe, and australasia, quinoa crop prices tripled between 2006 and 2014.

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Rice

Rice is the seed of the grass species oryza sativa (asian rice) or less commonly oryza glaberrima (african rice). the name wild rice is usually used for species of the genera zizania and porteresia, both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of oryza. as a cereal grain, domesticated rice is the most widely consumed staple food for over half of the world's human population, especially in asia and africa. it is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize. since sizable portions of sugarcane and maize crops are used for purposes other than human consumption, rice is the most important food crop with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans. there are many varieties of rice and culinary preferences tend to vary regionally. the traditional method for cultivating rice is flooding the fields while, or after, setting the young seedlings. this simple method requires sound irrigation planning but reduces the growth of less robust weed and pest plants that have no submerged growth state, and deters vermin. while flooding is not mandatory for the cultivation of rice, all other methods of irrigation require higher effort in weed and pest control during growth periods and a different approach for fertilizing the soil. rice, a monocot, is normally grown as an annual plant, although in tropical areas it can survive as a perennial and can produce a ratoon crop for up to 30 years. rice cultivation is well-suited to countries and regions with low labor costs and high rainfall, as it is labor-intensive to cultivate and requires ample water. however, rice can be grown practically anywhere, even on a steep hill or mountain area with the use of water-controlling terrace systems. although its parent species are native to asia and certain parts of africa, centuries of trade and exportation have made it commonplace in many cultures worldwide. production and consumption of rice is estimated to have been responsible for 4% of global greenhouse gas emissions in 2010.

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Salatat shamandar

Beet salad with vinaigrette

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Sfiha

Sfiha or sfeeha (arabic: صفيحة, romanized: ṣafīḥa) is a dish consisting of flatbread cooked with a minced meat topping, often lamb flavored with onion, tomato, pine nuts, and spices. it is traditionally found in the countries of the levant, and is closely related to manakish and lahmacun.sfiha has become popular in brazil, where it is known as esfiha or esfirra, after being introduced by immigrants from syria and lebanon.

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Smoked salmon

Smoked salmon is a preparation of salmon, typically a fillet that has been cured and hot or cold smoked. due to its moderately high price, smoked salmon is considered a delicacy. although the term lox is sometimes applied to smoked salmon, they are different products.

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Spring roll

Spring rolls are rolled appetizers or dim sum commonly found in chinese and other southeast asian cuisines. the kind of wrapper, fillings, and cooking technique used, as well as the name, vary considerably within this large area, depending on the region's culture. they are filled with vegetables and other ingredients.

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Tabbouleh

Tabbouleh (arabic: تبولة, romanized: tabbūla; also tabouleh, tabbouli, tabouli, or taboulah) is a levantine salad made mostly of finely chopped parsley, with tomatoes, mint, onion, bulgur (soaked, not cooked), and seasoned with olive oil, lemon juice, salt and sweet pepper. some variations add lettuce, or use semolina instead of bulgur.tabbouleh is traditionally served as part of a mezze in the eastern mediterranean and the arab world. like hummus, baba ghanoush, pita bread, and other elements of arab cuisine, tabbouleh has become a popular food in the united states.

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Torshi

Torshi (persian: ترشی torshi, meaning "sourness") are the pickled vegetables of many middle eastern and balkan cuisines. torshi is common in arab, turkish, afghan, bosnian, armenian and iranian cuisine. iran has hundreds of types of torshi, according to regional customs and different events. in some families, no meal is considered complete without a bowl of torshi on the table. toursi is a traditional appetizer (meze) to go with arak, rakı, ouzo, oghi, tsipouro, and rakia. in some regions, notably in turkey (turşu suyu) and bosnia (rasol), the pickle juice or torshi water is a popular beverage. in bulgarian cuisine, the most popular types are tsarska turshiya ("king's pickle") and selska turshiya ("country pickle"). torshi is often made in homes in the autumn, even in cities. it is also sold by specialists and in supermarkets, and is served in restaurants. in 2021, turkey's pickle exports reached the level of 300 million dollars.

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Warak enab

Sarma (cyrillic: сарма), commonly marketed as stuffed grape leaves or stuffed cabbage leaves, is a stuffed dish in southeastern european and middle eastern cuisine that comprises fermented leaves—such as cabbage, patencia dock, collard, grapevine, kale or chard leaves—rolled around a filling of grains (such as rice), minced meat, or both. sarma is part of the broader category of stuffed dishes known as dolma.

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Yabrak

Sarma (cyrillic: сарма), commonly marketed as stuffed grape leaves or stuffed cabbage leaves, is a stuffed dish in southeastern european and middle eastern cuisine that comprises fermented leaves—such as cabbage, patencia dock, collard, grapevine, kale or chard leaves—rolled around a filling of grains (such as rice), minced meat, or both. sarma is part of the broader category of stuffed dishes known as dolma.

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Khubz

Khubz, alternatively transliterated as khoubz, khobez, khubez, or khubooz,, is the usual word for "bread" in standard arabic and in many of the vernaculars. among the breads popular in middle eastern countries are "pocket" pita bread in the levant and egypt, and the flat tannur bread in iraq. the oldest known find of bread, by archaeologists in northern jordan, dates back 14,000 years. it was a sort of unleavened flatbread made with several types of wild cereals.

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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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Markook

Markook bread (arabic: خبز مرقوق, romanized: khubz marqūq), also known as khubz ruqaq (arabic: رقاق), shrak (arabic: شراك), khubz rqeeq (arabic: رقيق), mashrooh (arabic: مشروح), and saj bread (arabic: خبز صاج), is a kind of middle eastern unleavened flatbread common in the levant and the arabian peninsula. it is baked on a convex metal griddle (a saj) or in a tannour.markook shrak is a type of thin bread. the dough is unleavened and usually made with only flour, water, and salt, and after being rested and divided into round portions, flattened and spread across a round cushion until it is thin then flipped onto the saj. it is often folded and put in bags before being sold. it is commonly compared to pita bread, also found in middle eastern cuisine, although it is much larger and thinner. in some arab countries, such as yemen, different names are given for the same flatbread, such as khamir, maluj and ṣaluf, depending on the regional dialects. by israelis, markook may also be referred to as laffa, though markook and laffa are distinct types of flatbread.

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Pain

Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. throughout recorded history and around the world, it has been an important part of many cultures' diet. it is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture. bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. in many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of production.

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Basturma

Pastirma or basturma, also called pastarma, pastourma, basdirma, or basterma, is a highly seasoned, air-dried cured beef that is found in the cuisines of turkey, armenia, azerbaijan, bulgaria, egypt, and greece, iraq and north macedonia.

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Makanek

Makanek, also known as na'anik, is a type of lebanese sausage. it is made from a combination of spiced ground meat (traditionally lamb and beef) filled into a sheep casing. the casing is then fried to create a sausage. the dish can be spiced with pine nuts, cumin, cloves, cinnamon, nutmeg, vinegar, and can be cooked with wine. mankanek is traditionally served with a pomegranate molasses.

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Sujuk

Sujuk or sucuk is a dry, spicy and fermented sausage which is consumed in several balkan, middle eastern and central asian cuisines. sujuk mainly consists of ground meat and animal fat usually obtained from beef or lamb, but horse meat is also often used in bulgaria, kazakhstan and kyrgyzstan.

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Akkawi

Akkawi cheese (arabic: جبنة عكاوي, romanized: jubna ʿakkāwī, also akawi, akawieh and ackawi) is a white brine cheese named after the city of akka (acre, present-day israel).

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Halloumi

Halloumi or haloumi () is a traditional cypriot cheese made from a mixture of goat's and sheep's milk, and sometimes also cow's milk. its texture is described as squeaky. it has a high melting point and so can easily be fried or grilled, a property that makes it a popular meat substitute. rennet (mostly vegetarian or microbial) is used to curdle the milk in halloumi production, although no acid-producing bacteria are used in its preparation.halloumi is often associated with the island of cyprus, where it has been produced by a multi-ethnic population for many centuries. it is also popular throughout the eastern mediterranean. it became widely available in turkey after 2000. by 2013, demand in the united kingdom had surpassed that in every other european country except cyprus.in the united states, halloumi is a registered trademark owned by the government of cyprus, while in the uk it is owned by the foundation for the protection of the traditional cheese of cyprus named halloumi. it is also protected as a geographical indication in the eu, as a protected designation of origin (pdo), which means within the eu only products made in certain parts of cyprus can be called "halloumi". pdo protection for halloumi was delayed largely by disagreements among farmers of cattle, sheep, and goats regarding the inclusion of cows' milk, and (if cows' milk were included) the proportion of it.

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Shanklish

Shanklish (arabic: شنكليش shanklīsh or شنغليش shanghlīsh), also known as chancliche, shinklish, shankleesh, sorke, or sürke, is a type of cow's milk or sheep milk cheese in levantine cuisine. shanklish is typically formed into balls of approximately 6 cm diameter, often covered in za'atar and aleppo pepper, and then aged and dried.the most common spice is thyme, thus giving the cheese its appearance somewhat resembling a rum ball. shanklish is also sold in much smaller balls or unformed. in egypt, shanklish is made by fermenting areesh cheese, usually called mesh. shanklish varies greatly in its texture and flavour. fresh cheeses have a soft texture and mild flavour; those dried and aged for a longer period become progressively harder and can acquire an extremely pungent odour and flavour. to make spicier cheeses, spices such as aniseed and chilli can be mixed in before the cheese is formed into balls. spicy shanklish are often covered in chilli, especially in syria, thus appear red. shanklish from the syrian coastal plain around tartus and the adjoining northern lebanese region of akkar are considered particularly delectable; these tend to be hard, with a clean strong flavour and near-white colour. shanklish is generally eaten with finely-chopped tomato, onion, and olive oil in a dish called shʿifurah or jʿifurah; and often accompanied by araq. it is a common meze dish. shanklish is also mashed up with eggs or crushed in a pita with cucumbers, mint, and olive oil for breakfast.

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Fruit

Oranges, persimmon, grapes, figs, melons, apples, cactus fruit

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Salad

A salad is a dish consisting of mixed, mostly natural ingredients with at least one raw ingredient. they are often dressed, and typically served at room temperature or chilled, though some can be served warm. garden salads use a base of leafy greens such as lettuce, arugula/rocket, kale or spinach; they are common enough that the word salad alone often refers specifically to garden salads. other types include bean salad, tuna salad, fattoush, greek salad (vegetable-based, but without leafy greens), and sōmen salad (a noodle-based salad). salads may be served at any point during a meal: appetizer salads—light, smaller-portion salads served as the first course of the meal side salads—to accompany the main course as a side dish; examples include potato salad and coleslaw main course salads—usually containing a portion of one or more high-protein foods, such as meat, fish, eggs, legumes, or cheese dessert salads—sweet salads containing fruit, gelatin, sweeteners or whipped creamwhen a sauce is used to flavor a salad, it is generally called a salad dressing; most salad dressings are based on either a mixture of oil and vinegar or a creamy dairy base.