75 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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Baghrir

Baghrir or beghrir (البغرير), also known as ghrayef or mchahda, is a pancake consumed in the maghreb region. they are small, spongy, and made with semolina or flour; when cooked correctly, they are riddled with tiny holes (which soak up whatever sauce they are served with). the most common way to eat baghrir in algeria and morocco is by dipping them in a honey-butter mixture, but they can also be cut into wedges and served with jam. it is common to add raisins to the pancake as well. baghrir is popular for breakfast, as a snack, and for iftar during ramadan.

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Banatage

Fried potato croquette filled with meat, mushrooms

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Barquette

A barquette is a pastry shell in the shape of a boat containing either a savory or sweet filling. barquettes may be served as an hors d'oeuvre or as a dessert.examples of barquette fillings include fruit, vegetables, custard, or smoked salmon.

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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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Confitures

A confiture is any fruit jam, marmalade, paste, sweetmeat, or fruit stewed in thick syrup. confit, the root of the word, comes from the french word confire which means literally preserved; a confit being any type of food that is cooked slowly over a long period of time as a method of preservation.

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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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Dates

Fruit from the date palm. a common snack, dessert.

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Eggs

Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, a few mammals, and fish, and many of these have been eaten by humans for thousands of years. bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes. the most commonly consumed eggs are chicken eggs. other poultry eggs including those of duck and quail also are eaten. fish eggs are called roe and caviar. egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in cookery. due to their protein content, the united states department of agriculture formerly categorized eggs as meats within the food guide pyramid (now myplate). despite the nutritional value of eggs, there are some potential health issues arising from cholesterol content, salmonella contamination, and allergy to egg proteins. chickens and other egg-laying creatures are kept widely throughout the world and mass production of chicken eggs is a global industry. in 2009, an estimated 62.1 million metric tons of eggs were produced worldwide from a total laying flock of approximately 6.4 billion hens. there are issues of regional variation in demand and expectation, as well as current debates concerning methods of mass production. in 2012, the european union banned battery husbandry of chickens.

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Gratin dauphinois

Gratin dauphinois is a french dish of sliced potatoes baked in milk or cream, using the gratin technique, from the dauphiné region in south-eastern france. there are many variants of the name of the dish, including pommes de terre dauphinoise, potatoes à la dauphinoise and gratin de pommes à la dauphinoise. it is called potatoes au gratin in american english.

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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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Maakouda

Potato fritters

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Mbatten brouklou

Cauliflower croquettes, serve with a spicy tomato sauce or tomato-based meat stew

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Mechouia salad

Mechouia salad (arabic: سلطة مشوية, romanized: salata mashwiya, "grilled salad") is a tunisian salad. a very popular first course dish from tunisia, a country in north africa that appreciates spiciness, it is especially consumed in the summer, and is a grilled vegetable, tomatoes, peppers, onions and garlic salad, that may also contain eggplant. they are grilled in the oven or on the stove and then ground together, spiced, and then tuna and olive oil are added, and sometimes boiled eggs are placed for decoration.

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Mesfouf

Mesfouf, or masfouf (arabic: مسفوف) is an algerian and tunisian dish which is a variant of couscous with finely rolled semolina and butter or olive oil. this food is quite popular in the maghreb. it is conventional to consume the mesfouf during the holy month of ramadan. it is served at traditional celebrations or family meals.

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Olive oil

Olive oil is a liquid fat obtained from olives (the fruit of olea europaea; family oleaceae), a traditional tree crop of the mediterranean basin, produced by pressing whole olives and extracting the oil. it is commonly used in cooking: for frying foods or as a salad dressing. it can be found in some cosmetics, pharmaceuticals, soaps, and fuels for traditional oil lamps. it also has additional uses in some religions. the olive is one of three core food plants in mediterranean cuisine; the other two are wheat and grapes. olive trees have been grown around the mediterranean since the 8th millennium bc. spain accounts for almost half of global olive oil production; other major producers are portugal, italy, tunisia, greece, morocco and turkey. per capita consumption is highest in greece, followed by italy and spain. the composition of olive oil varies with the cultivar, altitude, time of harvest, and extraction process. it consists mainly of oleic acid (up to 83%), with smaller amounts of other fatty acids including linoleic acid (up to 21%) and palmitic acid (up to 20%). extra virgin olive oil is required to have no more than 0.8% free acidity and is considered to have favorable flavor characteristics.

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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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Pomme de terre au four

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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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Salade de crevettes

Shrimp salad or salad with shrimp

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Salade verte

Lettuce salad, traditionally with a dijon mustard vinaigrette, but there are many variations

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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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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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Yaourt

Yogurt (uk: ; us: , from turkish: yoğurmak, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. the bacteria used to make yogurt are known as yogurt cultures. fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. cow's milk is the milk most commonly used to make yogurt. milk from water buffalo, goats, ewes, mares, camels, and yaks are also used to produce yogurt. the milk used may be homogenized or not. it may be pasteurized or raw. each type of milk produces substantially different results. yogurt is produced using a culture of lactobacillus delbrueckii subsp. bulgaricus and streptococcus thermophilus bacteria. in addition, other lactobacilli and bifidobacteria are sometimes added during or after culturing yogurt. some countries require yogurt to contain a specific amount of colony-forming units (cfu) of bacteria; in china, for example, the requirement for the number of lactobacillus bacteria is at least 1 million cfu per milliliter.to produce yogurt, milk is first heated, usually to about 85 °c (185 °f), to denature the milk proteins so that they do not form curds. after heating, the milk is allowed to cool to about 45 °c (113 °f). the bacterial culture is mixed in, and a warm temperature of 30–45 °c (86–113 °f) is maintained for 4 to 12 hours to allow fermentation to occur, with the higher temperatures working faster but risking a lumpy texture or whey separation.

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Baguette

A baguette (; french: [baɡɛt] (listen)) is a long, thin type of bread of french origin that is commonly made from basic lean dough (the dough, though not the shape, is defined by french law). it is distinguishable by its length and crisp crust. a baguette has a diameter of about 5 to 6 centimetres (2–2+1⁄2 inches) and a usual length of about 65 cm (26 in), although a baguette can be up to 1 m (39 in) long. in november 2018, documentation surrounding the "craftsmanship and culture" on making this bread was added to the french ministry of culture's national inventory of intangible cultural heritage. in may 2021, france submitted the baguette for unesco heritage status.

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Baguette

A baguette (; french: [baɡɛt] (listen)) is a long, thin type of bread of french origin that is commonly made from basic lean dough (the dough, though not the shape, is defined by french law). it is distinguishable by its length and crisp crust. a baguette has a diameter of about 5 to 6 centimetres (2–2+1⁄2 inches) and a usual length of about 65 cm (26 in), although a baguette can be up to 1 m (39 in) long. in november 2018, documentation surrounding the "craftsmanship and culture" on making this bread was added to the french ministry of culture's national inventory of intangible cultural heritage. in may 2021, france submitted the baguette for unesco heritage status.

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Batbout

Pita ( or us: ) or pitta (british english), is a family of yeast-leavened round flatbreads baked from wheat flour, common in the mediterranean, middle east, and neighboring areas. it includes the widely known version with an interior pocket, also known as arabic bread (arabic: خبز عربي; khubz ʿarabī), in england, greek bread is used for pocket versions such as the greek pita, are used for barbecues to a souvlaki wrap. the western name pita may sometimes be used to refer to various other types of flatbreads that have different names in their local languages, such as numerous styles of arab khubz (bread).

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Brioche

Brioche (, also uk: , us: , french: [bʁijɔʃ]) is a bread of french origin whose high egg and butter content gives it a rich and tender crumb. chef joël robuchon described it as "light and slightly puffy, more or less fine, according to the proportion of butter and eggs." it has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing. brioche is considered a viennoiserie because it is made in the same basic way as bread, but has the richer aspect of a pastry because of the extra addition of eggs, butter, liquid (milk, water, cream, and, sometimes, brandy) and occasionally sugar. brioche, along with pain au lait and pain aux raisins—which are commonly eaten at breakfast or as a snack—form a leavened subgroup of viennoiserie. brioche is often cooked with fruit or chocolate chips and served on its own, or as the basis of a dessert with many local variations in added ingredients, fillings or toppings.

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Chapati

Chapati (alternatively spelled chapatti, chappati, chapathi, or chappathi; pronounced as iast: capātī, capāṭī, cāpāṭi), also known as roti, rotli, safati, shabaati, phulka, (in east africa) chapo, and (in the maldives) roshi, is an unleavened flatbread originating from the indian subcontinent and staple in india, nepal, bangladesh, pakistan, sri lanka, east africa, arabian peninsula and the caribbean. chapatis are made of whole-wheat flour known as atta, mixed into dough with water, oil (optional), salt (optional) in a mixing utensil called a parat, and are cooked on a tava (flat skillet).it is a common staple in the indian subcontinent as well as amongst expatriates from the indian subcontinent throughout the world. chapatis were also introduced to other parts of the world by immigrants from the indian subcontinent, particularly by indian merchants to central asia, southeast asia, east africa, and the caribbean islands.

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Chrik constantinois

Small brioche buns

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Craquelin

Craquelin is a type of belgian brioche that is filled with nib sugar. sugar pieces are flavoured with orange, lemon, vanilla, or almond essence, then inserted into the dough before cooking. they melt and cool, leaving gaps encrusted in sugar. the craquelin dough will have a brioche dough overlay to prevent sugar protrusion. note that this is different from choux au craquelin, which are mini cream puffs with crackly tops.

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Harcha

Harcha (arabic: حرشة, romanized: ḥarša) is a semolina bread native to the middle atlas in morocco, and also found in algeria.

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Kesra

Fermented flatbread commonly made with sorghum or millet flour

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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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Méloui

M'semen, msemmen (arabic: مسمن msamman, musamman) or rghaif, is a traditional flatbread originally from the maghreb, commonly found in algeria, morocco, and tunisia. it is usually served with honey or a cup of aromatic morning mint tea or coffee. m'semen can also be stuffed with meat (khlea) or onion and tomatoes.

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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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Petit pain

A roll is a small, usually round or oblong individual loaf of bread served as a meal accompaniment (eaten plain or with butter). rolls can be served and eaten whole or are also commonly cut and filled – the result of doing so is considered a sandwich in american english and in britain.

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Tabouna bread

Taboon bread (arabic: خبز طابون, romanized: khubz ṭābūn) is levantine flatbread baked in a taboon or tannur 'tandoor' clay oven, similar to the various tandoor breads found in many parts of asia. it is used as a base or wrap in many cuisines, and eaten with different accompaniments.

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Merguez

Merguez (, from kabyle: amergaz, lit. 'like man' am argaz) is a red, spicy mutton- or beef-based fresh sausage in maghrebi cuisine. since the late 20th century, it has been popular in france and great britain due to the large algerian populations.merguez is a sausage made with uncooked lamb, beef, or a mixture stuffed into a lamb-intestine casing. it is heavily spiced with cumin and chili pepper or harissa, which give it its characteristic piquancy and red color, as well as other spices such as sumac, fennel and garlic. merguez is usually eaten grilled. while not in traditional maghrebi couscous, it is often used in couscous royal in france. it is also eaten in sandwiches and with french fries.

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Rigouta

The rigouta is a tunisian fresh soft cheese, produced mainly in the city of béja. the cheese is a close relative to the italian ricotta and is made with the whey of sicilo-sarda sheep.

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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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Fruit

Apricots, dates, figs, grapes, lemons, oranges, pomegranates, quince

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Vegetables

Bell peppers, capers, carrots, celery, chickpeas, chili peppers, cucumbers, eggplant, onions, potatoes, shallots, squash, tomatoes, turnips

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Au jus

Au jus (french: [o ʒy]) is a french culinary term meaning "with juice". it refers to meat dishes prepared or served together with a light broth or gravy, made from the fluids secreted by the meat as it is cooked. in french cuisine, cooking au jus is a natural way to enhance the flavour of dishes, mainly chicken, veal, and lamb. in american cuisine, the term is mostly used to refer to a light sauce for beef recipes, which may be served with the food or placed on the side for dipping.

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Bechamel

Bechamel sauce ( french: [beʃamɛl]) is a sauce traditionally made from a white roux (butter and flour in a 1:1 mixture) and milk. bechamel may also be referred to as besciamella (italy), besamel (greece), or white sauce (u.s.). french, italian and greek bechamel sauce recipes include salt and nutmeg as a seasoning base.bechamel sauce is one of the "mother sauces" of french cuisine.