In Italian, “crostini” means “little toasts,” and it is a very accurate description of the food. Crostini aremade by thinly slicing bread, typically plain white bread, and toasting or grilling so that it becomescrispy. The crostini are drizzled with olive oil and salt and served plain, or they may be dressed withan assortment of toppings and used as appetizers or garnishes on foods like soups.Classical ArancineArancine from Ragusa zone (South-Eastern Sicily)Arancini or arancine are fried rice balls coated with breadcrumbs, said to have originated in Sicily inthe 10th century. Arancini are usually filled with meat sauce, tomato sauce, mozzarella, and orpeas.The main type of arancino in Sicilian are arancini con ragù, which typically consist of meat, peas,rice and mozzarella. Many cafes also offer arancini con burro (arancini with butter), or specialtyarancini, such as arancini con funghi (mushrooms) and arancini con melanzane (eggplant).The name derives from the foods shape and color, which is reminiscent of an orange (the Italianword for orange is arancia, and in Sicilian, arancici means "little oranges". Arancini is masculine
plural, the singular is arancino (or in Sicilian arancinu). In some parts of Sicily, the feminine plural,arancine, is common.There are a number of local variants that differ in filling and shape.In Roman cuisine, supplì are similar, but commonly filled with cheese. In Naples, rice balls are calledpalline di riso.Patatas bravasor papas bravas is a cuisine of the Spain. It consists of white potatoes that have been cut into 2centimeter irregular shapes and then fried in oil and served warm with a spicy tomato sauce. whereit is traditionally accompanied by a shot of orujo or a glass of wine.The potatoes are boiled in brine for several minutes to tenderize them. They are then rubbed dryand fried in oil in a manner similar to the preparation of potato chips.the sauce is tomato-based, and also includes vinegar, red pepper, and a variety of spices whichgive it bite. This sauce also accompanies patatas alioli, a form of fried potato prepared withmayonnaise and garlic.FalafelEgyptian and Sudanese Arabic is a fried ball or patty made from ground chickpeas.Falafel is usually served in a pita, which acts as a pocket, or wrapped in a flat bread known as lafa.The falafel balls are topped with salads, pickled vegetables and hot sauce, and drizzled with tahini-based sauces. Falafel balls may also be eaten alone as a snack or served as part of a mezze.The Arabic word "falafel" (falāfil) may be derived from فلفل (filfil) which means hot pepper. Beingderived from the Arabic word for nourishment, falafel is known as tamiyya in most of Egypt.A common theory is that the dish originates in Egypt, possibly eaten by Copts as a replacement formeat during Lent. The dish later migrated northwards to the Levant, where chickpeas replaced thefava. It has been theorized to a lesser extent that falafel has origins in the Indian subcontinentwhere it and other chickpea-based dishes are also popular.
Falafel is hearty enough to replace hamburger patties and meatballs in vegetarian dishes.Börek is a family of baked or fried filled pastries made of a thin flaky dough known as yufka orphyllo. It can be filled with cheese, often feta, minced meat, or vegetables. Invented in Central Asiaby nomadic Turks, it became a popular element of Ottoman cuisine.A börek may be prepared in a large pan and cut into portions after baking, or as individual pastries.The top of the börek is often sprinkled with sesame seeds.Turkish sigara böreği Sigara böreği ("cigarette börek," named for its shape) is filled with feta cheese, potato,parsley and sometimes with minced meat or sausage. A variety of vegetables, herbs andspices are used in böreks such as spinach, leek, potato, eggplant, courgette, ground blackpepper.Staple varieties of börek found in most all Turkish pastry shops include peynirli börek (cheesebörek), kıymalı börek (mince meat/ground beef börek), patatesli börek (potato börek), and ıspanıklıbörek (spinach börek).Börek has its origins in the Turkish cuisine and is one of its most significant and, in fact, ancientelements of the Turkish cuisine, having been developed by the Turks.Börek in Turkish language refers to any dish made with yufka. The name comes from the Turkic rootbur- to twist, which also describes a layered dough dish.
Tortilla Espanolathe Spanish omelet or tortilla espanola,Mediterranean Chicken TapasHome made mini chicken bites Mediterranean style, with hints of garlic and lemon, served with aiolior tomato salsa.Gambas al Ajillo
Tapas (Spanish pronunciation: [ˈtapas]) is the name of a wide variety of appetizers, or snacks, inSpanish cuisine. They may be cold (such as mixed olives and cheese) or warm (such as chopitos,which are battered, fried baby squid).Banderillas, skewer with picklesCalamari frittersAlbóndigasMeatballsAllioliMeans "Garlic and oil" in Catalan. The classic ingredients are only garlic, oil and salt, but thecommon form of it includes mayonnaise and garlic. A very strong garlic paste. Served onbread or with potatoes, fish, meat or grilled vegetables.BacalaoSalted cod loin sliced very thinly usually served with bread and tomatoesBanderillasBanderillas, or pinchos de encurtidos, are cold tapas made out of small food items pickled invinegar and skewered together. They are also known as gildas or piparras and consist ofpickled items, like olives, baby onions, baby cucumbers, chillis (guindilla) with pieces ofpepper and other vegetables. Sometimes they include an anchovy.Boquerones
White anchovies served in vinegar (boquerones en vinagre) or deep fried.Calamares or rabasRings of battered squid.Carne mechadaSlow-cooked, tender beef.ChopitosBattered and fried tiny squid. Also known as puntillitas.Cojonuda. (Superb female)A kind of "pincho". It consists of a slice of Spanish morcilla with a fried quail egg over a sliceof bread. It is very common in Burgos, because the most well known and widespreadSpanish morcilla is from there. It can also be prepared with a little strip of red spicy pepper.Cojonudo. (Superb male)A kind of "pincho". It consists of a slice of Spanish chorizo with a fried quail egg over a sliceof bread.Chorizo al vinoChorizo sausage slowly cooked in wine.Chorizo a la sidraChorizo sausage slowly cooked in cider.CroquetasA common sight on bar counters and in homes across Spain, served as a tapa, a light lunch,or a dinner along with a salad.Empanadas or empanadillaslarge or small turnovers filled with meats and vegetables.Ensaladilla rusaThis literally means (little)Russian salad and is made with mixed boiled vegetables withtuna, olives and mayonnaise.GambasPrawns sauteed in salsa negra (peppercorn sauce), al ajillo (with garlic), or pil-pil (withchopped chili peppers).Mejillones rellones (Tigres)Stuffed Mussels. In Navarre, these stuffed mussels are called tigres ("tigers") because oftheir fieriness.Papas Arrugadas / Papas con MojoCanary Islands: Very small new potatoes boiled in salt water similar to sea water, thendrained, slightly roasted and served with Mojo sauce , a garlic, spanish paprika, red pepper,cumin seed, olive oil, wine vinegar, salt and bread "miga" (fresh bread crumbs without thecrust) to thicken it.Pimientos de PadrónSmall green peppers from Padrón (a municipality in the province of A Coruña in the region ofGalicia) that are fried in olive oil. Most are very mild, but a few in each batch are quite spicy.PulpoPulpo means Octopus, and it is usually served in small chunks in the oil in which it wascooked. In its most basic form, salt is also added. Pulpo, as with many of Spains seafooddishes, comes predominantly from Galicia due to the regions access to the rich resources ofAtlantic Ocean.Pulpo a la gallega (Octopus the Galician way)
This Galician dish, known both as Pulpo á galega (Octopus the Galician way) and Polbo áfeira (Octopus the fair way) in Galicia, is cooked in boiling water (preferably in a coppercauldron or pan) and served hot in olive or vegetable oil. The octopus pieces are seasonedwith substantial amounts of paprika, giving it its recognisable red colour, and sea-salt fortexture and flavour.Pincho morunoA spicy kebab-like stick, made of pork or chicken. Its name means Moorish spike.Patatas bravasFried potato dices (sometimes par-boiled and then fried, or simply boiled) served with salsabrava, a spicy tomato sauce. Alioli is often served with it too.PuntillitasBattered and fried tiny squid. Also known as chopitos.Queso con anchoasCastilla or Manchego cured cheese with anchovies on top.RajoPork seasoned with garlic and parsley. A variety with added paprika is called Zorza.Solomillo a la castellanaFried pork scallops, served with an onion and/or Cabrales cheese sauceSolomillo al whisky, or al güisquiFried pork scallops, marinated using whisky, brandy or white wine and olive oil.Tortilla de patatas, also known as Tortilla españolaA type of omelet containing fried chunks of potatoes and sometimes onion. A varietycontaining vegetables and chorizo (similar to frittata) is known as Tortilla paisana.Tortillitas de camaronesBattered-prawn fritters.ZamburiñasMost renowned from the region of Galicia, zamburiñas are Chlamys varia, a type of scallop,which are often served in a marinera, tomato-based sauce.HariraHarira is the traditional soup of Morocco. It is usually eaten during dinner in the Muslim holy monthof Ramadan to break the fasting day. It is considered as a meal in itself.
Hariras base-recipe is composed of the following ingredients, flour,tomatoes,lentils,chickpeas.onions,rice,beaten eggs,herbs (celery, parsley and coriander),spices (mainlysaffron, ginger, and pepper),small amount of meat: (beef, lamb or chicken) ,a spoon or two of oliveoil.Lemon juice can also be added at serving time as well as salt, tumeric and occasionally pepper.It is usually served with hard-boiled eggs sprinkled with salt and cumin, dates and other favoritedried fruits like figs, traditional honey sweets (called and other goodies (special bread or crepes)prepared at home. It is served with slices of lemon in Algeria.GazpachoGazpacho is a cold Spanish tomato-based raw vegetable soup, originating in the southern regionof Andalusia. Gazpacho is widely consumed throughout Spain, neighboring Portugal (where it isknown as gaspacho) and parts of Latin America. Gazpacho is mostly consumed during the summermonths, due to its refreshing qualities.AvgolemonoAvgolemono Soup and Grilled ChickenAvgolemono is a Greek soup made with egg and lemon juice mixed with broth, heated until theythicken but before they boil and curdle. Avgolémono translates to "egg-lemon,"
As a soup, it usually starts with chicken broth. Typically, rice or soup pasta, such as orzo, arecooked in the broth with thin strips of meat before a mixture of eggs and lemon is added. Itsconsistency varies from near-stew to near-broth. It is important to remove the mixture from the heatbefore adding the egg-lemon mix, in order to avoid curdling.Greek saladGreek salad.Greek salad is a summer salad in Greek cuisine.Greek salad is made with pieces of tomatoes, sliced cucumber, romaine lettuce, green bell peppers,red onion, sliced or cubed feta cheese, and kalamata olives, typically seasoned with salt, pepperand dried oregano, and dressed with olive oil.or lemon juice, can include anchovies. Patatosalata: Potato salad with olive oil, finely sliced onions,lemon juice or vinegar. Revithosalata, chickpea salad. "Maintanouri", parsley salad, usually usedas a condiment.Cypriot salad, native to the island of Cyprus, consists of finely chopped tomatoes, cucumbers,onions, green bell peppers and flat-leaf parsley, and closely resembles the Greek salad of Greece.Some spreads and dips found in the meze of Greek cuisine are also regarded as part of the groupof salads by Greek-speakers, such as melitzanosalata, taramosalata and tzatziki.Tabbouleh
TabboulehTabbouleh Traditionally a mountain dish from the Eastern Mediterranean, and one of the Lebanesemain dishes, it has become one of the most popular Middle Eastern salads.Its primary ingredients are finely chopped parsley, bulgur, mint, tomato, spring onion, and otherherbs with lemon juice, olive oil and various seasonings, generally including black pepper andsometimes cinnamon and allspice.A Caesar salad has romaine lettuce and croutons dressed with parmesan cheese, lemon juice,olive oil, egg, Worcestershire sauce, and black pepper.Parmigiana
Melanzane alla Parmigiana, or Eggplant Parmesan.Parmigiana or aubergine parmigiana (Italian: melanzane alla parmigiana or parmigiana dimelanzane) is a Southern Italian dish made with shallow fried eggplant (aubergine) slices layeredwith cheese and tomato sauce, then baked.RatatouilleRatatouille is a traditional French Provençal stewed vegetable dish, originating in Nice. The fullname of the dish is ratatouille niçoise.Ratatouille is usually served as a meal on its own (accompanied by pasta, rice or bread). Tomatoesare a key ingredient, with garlic, onions, courgettes (zucchini), aubergine (eggplant), poivron (bellpeppers), carrot, marjoram and basil, or bay leaf and thyme, or a mix of green herbs like herbes deProvence.Risotto
Risotto is a class of Italian dishes of rice cooked in broth to a creamy consistency. The broth may bemeat-based, fish-based, or vegetable-based; many kinds include parmesan cheese, butter, andonion. It is one of the most common ways of cooking rice in Italy.Risottos are made using short-grain rice (italian cultivars of Oryza sativa japonica), with the stockbeing added gradually while the rice is stirred constantly. The cooking technique leads the rice torelease its starch, giving the finished dish a creamy texture.Risotto is normally a primo (first course), served on its own before the main course, but risotto allamilanese is often served together with ossobuco alla milanese.PaellaPaella (Spanish pronunciation: [paˈeʎa]) is a Valencian rice dish that originated in its modern form inthe mid-19th century near lake Albufera, a lagoon in Valencia, on the east coast of Spain.There are three widely known types of paella: Valencian paella (Spanish: paella valenciana),seafood paella (Spanish: paella de marisco) and mixed paella (Spanish: paella mixta), but there aremany others as well. Valencian paella consists of white rice, green vegetables, meat (rabbit,chicken, duck), land snails, beans and seasoning. Seafood paella replaces meat and snails withseafood and omits beans and green vegetables. Mixed paella is a free-style combination of meat,seafood, vegetables and sometimes beans.Paella is a Catalan word which derives from the Old French word paelle for pan which in turn comesfrom the Latin word patella for pan as wellPaella de MariscoSpanakopita
A slice of Spanakopita.Spanakopita or spinach pie is a Greek savory pastry in the burek family with a filling of choppedspinach, feta cheese onions or green onions, egg, and seasoning. The filling is wrapped or layeredin phyllo pastry with butter and/or olive oil, either in a large pan from which individual servings arecut, or rolled into individual triangular servings. Spanakopita is golden in color when baked, thecolor often enhanced by butter and egg yolk. Other white, fresh, preferably salted cheeses mayalso mixed with, or substituted for, the feta cheese.Tajine.A tajine or tagine (Berber: tajin) is a moroccan dish, which is named after the special pot in which it iscooked. A similar dish, known as Tavvas, is found in the cuisine of Cyprus. The traditional tagine potis formed entirely of a heavy clay, which is sometimes painted or glazed. It consists of two parts: abase unit that is flat and circular with low sides, and a large cone or dome-shaped cover that restsinside the base during cooking. The cover is so designed to promote the return of all condensationto the bottom. With the cover removed, the base can be taken to the table for serving.Moroccan TagineTagines in Moroccan cuisine are slow-cooked stews braised at low temperatures, resulting intender meat with aromatic vegetables and sauce. They are traditionally cooked in the tagine pot,whose cover has a knob-like handle at its top to facilitate removal. While simmering, the cover canbe lifted off without the aid of a mitten, enabling the cook to inspect the main ingredients, addvegetables, mix the contents, or add additional braising liquid.
Moroccan tagines often combine chicken with a medley of ingredients or seasonings: olives,quinces, apples, pears, apricots, raisins, prunes, dates, nuts, with fresh or preserved lemons, with orwithout honey, with or without a complexity of spices. Traditional spices that are used to flavourtajines include ground cinnamon, saffron, ginger, turmeric, cumin, paprika, pepper, as well as thefamous spice blend Ras el hanout. Some famous tajine dishes are mqualli or mshermel (both arepairings of chicken, olives and citrus fruits, though preparation methods differ), kefta (meatballs inan egg and tomato sauce), and mrouzia (lamb, raisins and almonds).A Morroccan tajine as served to the table.Harissais a Tunisian hot chilli sauce commonly eaten in North Africa whose main ingredients are Piri piri chilipeppers, serrano pepper or other hot chillis and olive oil. It is a standard ingredient of North Africancuisine, most closely associated with Tunisia and Algeria but recently also making inroads inMoroccoVariations can include the addition of cumin, red peppers, garlic, coriander, and lemon juice. InTunisia, harissa is served at virtually every meal as part of an appetizerArroz con pollo
Arroz con pollo (rice with chicken in Spanish) is a dish that is rooted in southern Spaniard heritageand is a traditional dish that is common throughout Latin America and the Caribbean, especially inCuba, Colombia, Ecuador, Panama, Peru, Puerto Rico, Costa Rica, Honduras and the DominicanRepublic. Common ingredients include rice, beer, stock, sofrito (a mix of vegetables and freshherbs), chicken, and saffron or more authenticTapenadeTapenadeTapenade in a mortarTapenadeis a Provençal dish consisting of puréed or finely chopped olives, capers, anchovies and olive oil.Its name comes from the provençal word for capers, tapenas. It is a popular food in the south ofFrance, where it is generally eaten as an hors d’œuvre, spread on bread. Sometimes it is also usedto stuff fillets for a main course.Tapenades base ingredient is olive. The olives (most commonly black olive) and capers are finelychopped, crushed, or blended. Olive oil is then added until the mixture becomes a paste. Tapenadeis often flavored differently in varying regions with other ingredients such as garlic, herbs,anchovies, lemon juice, or brandy.Dukkah
is an Egyptian dish consisting of a mixture of herbs, nuts, hazelnut, and spices. It is typically usedas a dip with bread or fresh vegetables, and eaten as an hors dœuvre.The word is derived from the Arabic for "to pound" since the mixture of spices and nuts are poundedtogether after being dry roasted to a texture that is neither powdered nor paste-like. The actualcomposition of the spice mix are common ingredients, such as sesame, coriander, cumin, salt andpepper.SouvlakiA serving of souvlakia with fried garlic bread and lemonsSouvlaki (Greek: Σουβλάκι) or souvlakia is a popular Greek fast food consisting of small pieces ofmeat and sometimes vegetables grilled on a skewer.The word souvlaki is a diminutive of souvla (skewer), itself cognate with the Latin subula.Souvlaki Platters for take-outMoussaka
Moussaka is an aubergine-based dish of the Balkans, Eastern Mediterranean, and the MiddleEast.All versions are based primarily on sautéed eggplant (aubergine) and tomato, usually with mincedmeat. The Greek version includes layers of meat and aubergine topped with a white sauce andbaked. Turkish musakka, on the other hand, is not layered. Instead, it is prepared with sautéedaubergines, green peppers, tomatoes, onions, and minced meat. In the Arab world, moussaka is acooked salad made up primarily of tomatoes and aubergine, similar to Italian parmigiana, and isusually served cold as a mezze dish.Adana kebab
Adana kebab served with radish, parsley, lemon, green salad, onion salad and baked tomatoes,peppers, onions.Adana kebab (is a long, charcoal grilled, minced meat brochette mounted on a wide skewer. It isnamed after Adana, the fifth largest city of Turkey, in the Mediterranean region. It is originally knownas kıyma kebabı (minced meat kebab) or simply as kıyma in Adana.The original Adana kebab is made from ground lamb meat cleaned of its silverskin and mixed withfat from the lamb tail. Only salt and dried red pepper flakes are added to the meat. Red bell peppercan be hand chopped into very small pieces and be used instead of chili pepper. 4 or 5 ounces(100 or 150 grams) of meat are mounted on a special skewer which is about 3 feet (0.91 m) long(80–90 cm) and about an inch wide (2.0–2.5 cm). Then it is grilled over hot charcoal.During the grilling the fat melts and burns on the charcoal. The fire is not allowed to reach the meat;otherwise it leaves black soot on the meat. The dripping fat is usually removed by a piece of freshflatbread – pide (also known as berberi) bread or lavash.After the meat has browned, it is slid off the skewer onto a bed of pide or lavash bread slices and isserved with an accompaniment of onion salad garnished with barbecued tomato quarters, and bellpeppers, on a large white plate. Parsley, mint, and a salad of choice, are served alongside onseparate dishes. Lemon juice is used to provide a sour taste to cut through the high fat content ofthe meal.Ayran (a diluted yogurt drink) or şalgam (the juice of spiced and fermented black-carrot pickles) maybe served as a beverage with the kebap. However, rakı (anise-flavoured Turkish spirit) is alsofrequently served.Valencian paellaValencian paella
This recipe is standardized because Valencians consider it traditional and very much part of theirculture. Rice in Valencian paella is never braised in oil, as pilau, though the paella made furthersouthwest of Valencia often is.Heat oil in a paellera.Sauté meat after seasoning with salt.Add greenvegetables and sauté until soft. Add garlic (optional), grated tomatoes, beans and sauté.Addpaprika and sauté. Add water, saffron (and/or food coloring), snails and rosemary.Boil to makebroth and allow it to reduce by half. Add rice and simmer until rice is cooked.Garnish with more freshrosemaryTiramisuTiramisuTiramisu; literally "pull me up") is one of the most popular Italian cakes. It is made of biscuits dippedin coffee, layered with a whipped mixture of egg yolks and mascarpone, and flavored with liquorand cocoa. The recipe has been adapted into many varieties of puddings, cakes and otherdesserts.Tiramisu is a layered dessert, consisting of alternating layers of coffee-soaked Savoiardi biscuitsand sweet mixture of mascarpone cheese and eggs and sugar. Cocoa powder is sifted on top (andsometimes between layers) as both a garnish and a bitter counterpoint to the sweetened cheesemixture.To prepare the biscuit layer, Savoiardi (light, finger-sized sponge cakes, commonly known asladyfingers in the United States) are soaked in espresso or strong coffee, often with an addition of aflavorful liquor such as sweet marsala wine or dark rum.For the mascarpone cheese layer, a mixture of egg yolks and sugar is first prepared: egg yolks aremixed with sugar to form a thick cream to which the mascarpone cheese is added, then the eggwhites are beaten stiff and folded in to the mascarpone/egg cream. This mixture is spread over thecoffee-soaked biscuits (often a liquor such as Rum or cognac will be added to the coffee for soakingthe biscuits). The layer is then topped with a dusting of cocoa powder, and more layers are added.