Melilla

Orange marmalade and cloves are stuffed inside an empty orange peel, topped with custard, meringue and ground almonds

Anglerfish stew

Fish stew

anglerfish casserole

Fish is cut into small pieces, seasoned with garlic, paprika and garlic, then cooked with tomatoes and peppers

Lamb and vegetables

Doner kebab or döner kebab[a] is a dish of Turkish origin made of meat cooked on a vertical rotisserie. Seasoned meat stacked in the shape of an inverted cone is turned slowly on the rotisserie, next to a vertical cooking element. The operator uses a knife to slice thin shavings from the outer layer of the meat as it cooks. The vertical rotisserie was invented in the 19th-century Ottoman Empire, and dishes such as the Arab shawarma, Greek gyros, Canadian donair, and Mexican al pastor are derived from this. The modern sandwich variant of doner kebab originated and was popularized in 1970s West Berlin by Turkish immigrants. This was recognized by the Berlin-based Association of Turkish Döner Manufacturers in Europe in 2011.

Noodles with chicken and a sweet raisin and cinnamon sauce

Many species of fish are caught by humans and consumed as food in virtually all regions around the world. Fish has been an important dietary source of protein and other nutrients. The English language does not have a special culinary name for food prepared from fish like with other animals , or as in other languages (such as Spanish pez vs. pescado). In culinary and fishery contexts, fish may include so-called shellfish such as molluscs, crustaceans, and echinoderms; more expansively, seafood covers both fish and other marine life used as food. Since 1961, the average annual increase in global apparent food fish consumption (3.2 percent) has outpaced population growth (1.6 percent) and exceeded consumption of meat from all terrestrial animals, combined (2.8 percent) and individually (bovine, ovine, porcine, etc.), except poultry (4.9 percent). In per capita terms, food fish consumption has grown from 9.0 kg (19.8 lb) in 1961 to 20.2 kg (45 lb) in 2015, at an average rate of about 1.5 percent per year. The expansion in consumption has been driven not only by increased production, but also by a combination of many other factors, including reduced wastage, better utilization, improved distribution channels and growing consumer demand, linked with population growth, rising disposable incomes and urbanization.

Fish pie, also known as fisherman's pie, is a traditional British dish. According to Cook's Illustrated, the dish was likely created to make use of fish scraps during Lent. John Murrell's [la] 1615 A New Booke of Cookerie contained recipes for eel and carp pies that called for scraps. Jessup Whitehead's [d] 1889 The Steward’s Handbook and Guide to Party Catering instructs the cook to poach the fish, then drain it and cover it in cream before baking. The pie is usually made with fresh and smoked fish or seafood in a white sauce or cheddar cheese sauce made using the milk the fish was poached in.[citation needed] Hard-boiled eggs are a common additional ingredient.[citation needed] Parsley or chives are sometimes added to the sauce. It is oven-baked in a deep dish but is not usually made with the shortcrust or puff pastry casing that is associated with most savoury pies (e.g. steak and kidney pie).

Cuttlefish with chickpeas

Kebab , kebap, (North American) kabob, kebob, or (Kashmiri) kabab,[a] is a variety of roasted meat dishes that originated in the Middle East.

Fish stew, made with anglerfish, coot, prawns, garlic and nora peppers

Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs , 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.

An egg and potato omelette with carrots, peas, hard boiled eggs

Couscous is a traditional North African dish of small[a] steamed granules of rolled semolina that is often served with a stew spooned on top. Pearl millet, sorghum, bulgur, and other cereals are sometimes cooked in a similar way in other regions, and the resulting dishes are also sometimes called couscous.: 18  Couscous is a staple food throughout the Maghrebi cuisines of Algeria, Tunisia, Mauritania, Morocco, and Libya.: 250  It was integrated into French and European cuisine at the beginning of the twentieth century, through the French colonial empire and the Pieds-Noirs of Algeria.

Tomato and peppers salad

A samosa (listenⓘ) ( Persian: سمبوسه) from the Persian word sambosag (سنبوسگ) (meaning 'triangular pastry') is a fried South Asian and West Asian snack. It is a pastry with a savory filling, mostly vegetables, spiced potatoes, onions, and peas, but also meat or fish. It is made in different shapes, including triangular, cone, or crescent, depending on the region. Samosas are often accompanied by chutney, and have origins in medieval times or earlier. Sweet versions are also made. Samosas are a popular entrée, appetizer, or snack in the cuisines of India, South Asia, West Asia, Central Asia, Portugal, East Africa and their South Asian diasporas. The English word samosa derives from the Hindustani word samosa (Urdu: سموسہ, Hindi: समोसा), traceable to the Middle Persian word sanbosag (سنبوسگ) 'triangular pastry'. Similar pastries are called sambusak in Arabic from Persian; medieval Arabic recipe books sometimes spell it sambusaj, which are all borrowed from Persian sanbosag.

Traditional fish cakes made from a mixture of fish, often cod or another white fish, combined with ingredients like potatoes, onions, and spices. These are shaped into patties, coated in batter or breadcrumbs, and then fried until they achieve a golden, crispy exterior while remaining moist and flavorful inside.