Which vegetable is the normal base for the dish moussaka?
"in tomato sauce and then baked. A layer of seasoned cooked ground beef is usually added between the eggplant before baking. The dish can be served hot but is usually chilled for a day or so to improve the taste. Turkish ' is not layered. Instead, thinly sliced eggplant is fried and served in tomato-based meat sauce seasoned with green peppers, garlic and onions. It is generally eaten with ' and . There are also variants with zucchini ('), carrots (') and potatoes (""""). In Albania, Bulgaria, the former Yugoslavia, and Romania, potatoes are used instead of eggplant, pork or"
"Jhunka Jhunka or Zunka is a vegetarian traditional Indian dish prepared in Maharashtra , Goa and North Karnataka. It is essentially a chickpea flour porridge. It is also known by the name of pithla or pithle. Its ingredients are gram flour (""besan""), mixed with water to form a semi-solid paste. It is then sauteed in oil with any other assorted ingredients like green chillies, red chilly powder, turmeric, salt, fried onions, mustard seeds, ginger-garlic, cumin seeds, coriander leaves and served with ""roti"" or more traditionally with Bhakri jolada rotti . The dish is also referred to as ""jhunka bhakar"" or"
"vegetable preparations include potatoes in olive oil and parsley, pickled cauliflower and beets, asparagus and taro. Other traditional delicacies are meat marinated in dried coriander seeds and wine, and eventually dried and smoked, such as ""lountza"" (smoked pork loin), charcoal-grilled lamb, souvlaki (pork and chicken cooked over charcoal), and sheftalia (minced meat wrapped in mesentery). ""Pourgouri"" (bulgur, cracked wheat) is the traditional source of carbohydrate other than bread, and is used to make the delicacy koubes. Fresh vegetables and fruits are common ingredients. Frequently used vegetables include courgettes, green peppers, okra, green beans, artichokes, carrots, tomatoes, cucumbers, lettuce and grape"
"the most common are the ""guixons"""", the habas, the lentils, and the chickpeas."" Mushrooms are very much appreciated, oven baked, fried, with or without sauce to accompany meats, and the wild asparagus, very appreciated in the oliaigua (local soup) or simply with a tortilla. Olive oil is the grease that is used to cook these dishes and is also common in pastry, while olives themselves are appreciated in this cooking, just like local capers. Until a few decades ago there were hundreds of olive trees in Minorca but nowadays these are not cultivated. Some Minorcan dishes that contain these ingredients"
"Basankusu. Cassava (yuca), which originated in South America and the Caribbean, is the staple food in Basankusu. The roots are made into cassava bread, known as ""kwanga"", and other cassava-based dishes. The leaves are also used as a green vegetable and are compared to spinach for taste and texture. Moambe ""mwambi"" or ""mwambe"" (), is the name given to the sauce of palm oil or peanuts. Moambe chicken is also considered a national dish. The chicken meat is coated in the rich moambe sauce and is usually accompanied by rice, cooked cassava leaves (""mpondu""), and chili pepper (""pili-pili""). The people"
"the first to produce a vegetarian schnitzel from a soya meat-substitute. Various types of sausage are part of Sephardi and Mizrahi cuisine in Israel. Jews from Tunisia make a sausage, called ""osban"", with a filling of ground meat or liver, rice, chopped spinach, and a blend of herbs and spices. Jews from Syria make smaller sausages, called ""gheh"", with a different spice blend while Jews from Iraq make the sausages, called ""mumbar"", with chopped meat and liver, rice, and their traditional mix of spices. Moussaka is an oven-baked layer dish ground meat and eggplant casserole that, unlike its Levantine rivals,"
"Fasolada Fasolada, fasoulada or sometimes fasolia (Arabic: فاصوليا), () is a Greek, Levantine, and Cypriot soup of dry white beans, olive oil, and vegetables, sometimes called the ""national food of the Greeks"". Its counterpart in Turkish cuisine is called kuru fasulye. The Arabic version is called fasoulia () and is found in Egypt, Iraq, Israel, Jordan, Lebanon, Libya, Palestine, Saudi Arabia, Sudan, Syria, and Yemen. 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. It is often"
"Msabbaha Msabbaha (, also romanized musabbaha, literally ""swimming"") is a variation of hummus popular in the Levant. In the Galilee it is also known as ""mashausha"" (). The main difference between msabbaha and hummus is the texture. In contrast with hummus, the chickpeas here remain whole. Like hummus, it is eaten with fresh pita bread. The base of the dish is ""balila"": warm cooked chickpeas in their own water with a little added cumin, chopped parsley and lemon juice. Pine nuts fried in olive oil or ""samneh"" (clarified butter) are sometimes poured over the ""balila"". Other ingredients include tahini and"
"depend on their availability. However, the standard dish comes from southern Myanmar, where fresh fish is more readily available. The main ingredients of mohinga are chickpea flour and/or crushed toasted rice, garlic, onions, lemongrass, banana tree stems, ginger, fish paste, fish sauce, and catfish in a rich broth cooked and kept on the boil in a cauldron. It is served with rice vermicelli, dressed and garnished with fish sauce, a squeeze of lime, crisp fried onions, coriander, spring onions, crushed dried chillis, and, as optional extras, crisp fried fritters such as split chickpeas (') (), urad dal (') () or"
"Vegetables that are commonly used include potatoes (batata/betetè), carrots (zrodiya), onions (bsel), tomatoes (tomatish/tømètish), zucchini (corget/qar'a), garlic (ethom), cabbages (cromb), and eggplant (badenjan). Olives (zéton) are also used. Vegetables are often used in stews (jwaz/djwizza) and soups (chorba) or simply fried or boiled. The Kesra, traditional Algerian flatbread, is the base of Algerian cuisine and eaten at many meals. A popular Algerian meal is merguez, an originally Berber sausage. A common and one of the most favorite dishes of Algerian cuisine is couscous, with other favorites such as shakshouka, Karantita, marqa bel a'assel, a speciality from Tlemcen, and the dish"
"Mulukhiyah Mulukhiyah () is the leaves of ""Corchorus olitorius"" commonly known as The Arab's mallow, Nalta jute, or tossa jute. It is used as a vegetable. It is popular in Middle East, East African and North African countries. ""Mulukhiyyah"" 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. ""Mulukhiyyah"" 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 mulukhiyyah is cooked with"
"ingredients of the salad are eggplant, boiled eggs/hard boiled eggs, tahini, Israeli salad, potato, parsley and amba. Kubba is a dish made of rice/semolina/burghul (cracked wheat), minced onions and finely ground lean beef, lamb or chicken. The best-known variety is a torpedo-shaped fried croquette stuffed with minced beef, chicken or lamb. It was brought to Israel by Jews of Iraqi, Kurdish and Syrian origin. ""Sambusak"" is a semi-circular pocket of dough filled with mashed chickpeas, fried onions and spices. There is another variety filled with meat, fried onions, parsley, spices and pine nuts, which is sometimes mixed with mashed chickpeas"
"Shakshuka, a North-African (Tunisian) dish of eggs poached in a spicy tomato sauce, is a national favorite, especially in the winter. It is traditionally served up in a cast iron pan with bread to mop up the sauce. Some variations of the dish are cooked with liberal use of ingredients such as eggplant, chili peppers, hot paprika, spinach, feta cheese or safed cheese. Omelette is seasoned with onions, herbs such as dill seeds (Shamir), spinach, parsley, mint, coriander and mallow with spices such as turmeric, cumin, sumac, cinnamon and cloves and with cheese such as Safed cheese and Feta cheese"
"white cheese, pieces of meat, braised meat (kavurma), sucuk, pastırma or/and eggs put on rolled-out dough, is one of the most common traditional stone-baked Turkish specialities. Açma is a soft bread found in most parts of Turkey. It is similar to simit in shape, is covered in a glaze, and is usually eaten as a part of breakfast or as a snack. A vegetable dish can be a main course in a Turkish meal. A large variety of vegetables are used, such as spinach, leek, cauliflower, artichoke, cabbage, celery, eggplant, green and red bell peppers, string bean and jerusalem artichoke."
"pot is full. Sometimes bread crumbs are used for toppings, sometimes slices of tomatoes and crushed cheese. The pot is then filled with tomato sauce. There is also a pasta variant, with pasta being used instead of vegetables. The ""fasting"" variant, which is vegan, replaces meat with mushrooms or a mix of sautéed onions and rice. In the rest of the Balkans, the top layer is often a custard: this is the version introduced in the UK by Elizabeth David's ""Mediterranean Cookery"" and where it remains the usual presentation. Grated cheese or bread crumbs are often sprinkled on top. Moussaka"
"Musakhan Musakhan () is a Palestinian cuisine dish, composed of roasted chicken baked with onions, sumac, allspice, saffron, and fried pine nuts served over taboon bread. It is also known as muhammar (). It is often considered the national dish of Palestine. The dish is simple to make and the ingredients needed are easily obtainable, which may account for the dish's popularity. Many of the ingredients used—olive oil, sumac and pine nuts—are frequently found in Palestine cuisine. The dish is also popular in Levant, particularly among Palestinians and Jordanians. Musakhan is a dish that one typically eats with one's hands."
"Taktouka The Taktouka () is a traditional Moroccan Arabian salad composed of tomatoes, apples, lettuce, onions, toasted paprika and olive oil. The Taktouka salad is a fresh salad composed of fresh vegetables like tomatoes, onions, paprika's, but also pepers and lemon if liked. The salad can be prepared by grinding all the ingredients together, or by cutting them in small pieces. The salad is consumed during all seasons of the year. It is prepared in a form of a Mezze, together with other dishes. The salad can be served semi-warm or as a cold dish. Dishes you can pair this"
"Brassica Brassica () is a genus of plants in the mustard family (Brassicaceae). The members of the genus are informally known as cruciferous vegetables, cabbages, or mustard plants. Crops from this genus are sometimes called ""cole crops""derived from the Latin ""caulis"", denoting the stem or stalk of a plant. The genus ""Brassica"" is known for its important agricultural and horticultural crops and includes a number of weeds, both of wild taxa and escapees from cultivation. ""Brassica"" species and varieties commonly used for food include broccoli, cauliflower, cabbage, choy sum, rutabaga, turnip and some seeds used in the production of canola"
"Mojakka Mojakka is a fish soup originating in the region of Kalajoki, Finland and dating back to the days when the fishermen set their nets in the Gulf of Bothnia from sail and oar boats and spent several weeks in late summer away from their homes and villages on the sea and at fishing camps. It was cooked by fishermen over a fire at fishing camps during their midday breaks between pulling and setting nets at sea. In its original form, it contained whitefish or baltic herring, butter, salt, whitewash (a flour and water mixture for thickening) and onions. No"
"flour. Cassava is a woody shrub of the Euphorbiaceae (spurge) family. Cassava and yam are the most important source of food carbohydrate in Nigeria; Nigeria is the world's largest producer of cassava. Cassava flour when used as a dry powder makes àmàlà láfún. Fermented and flaky, it is called Garri, another common dish, most often eaten by the Ijebu people. Another type of Amala is ""elubo ogede"" (which is usually lighter in color). The low carbohydrate level in plantain flour makes it a good food for diabetics and others who need a low-carbohydrate food. Unripe plantain is peeled, dried, and"
"regularly stirred with a fork to prevent lumping, much as risotto is cooked. Preferred meats include lamb (kosksi bil ghalmi) or chicken (kosksi bil djaj), but regional substitutes red snapper, grouper (kousksi bil mannani), sea bass (kosksi bil warqua), hare (kosksi bil arnab) or quail (kosksi bil hjall). Although there are many ways to prepare and compose the dish, a classic recipe would call for the following ingredients: salted butter, bell peppers, shallots, Spanish onions, garlic, potatoes, tomatoes, chickpeas, chili pepper, harissa, celery, cinnamon, black peppercorn, carrots, turnips and squash. The idea is for the dish to contain many vegetables"
"Mfarakeh Mfarakeh (, also spelled ""mofarakah"" or ""mufaraqah"" also known as Batata Wa Bayd () is an Arab dish made of potato, egg, ghee, cumin powder, salt and pepper, in addition chopped coriander leaf for garnish. This dish is very simple to make for breakfast, lunch or dinner. It is eaten with Arabic bread (Pita) and Arabic tea. Mfarakeh is traditionally served as part of a mezze in the Arab world, especially in Levant (Jordan, Lebanon, Palestine, Syria). The word ""mfarakeh"" () is derived from the Arabic verb, , meaning ""the rubbed"". The root is also used to describe the"
"depending on the overall cooking time for the dish. Usually the vegetable mixture is onions, carrots, and celery (either common ""pascal celery"" or celeriac), with the traditional ratio being 2:1:1, two parts onion, one part carrot, and one part celery. Mirepoix is the flavour base for a wide variety of Western dishes: stocks, soups, stews and sauces. Similar flavour bases include the Italian ""soffritto"", the Spanish ""sofrito"", ""refogado/sufrito"" (braised onions, garlic and tomato) from Portuguese-speaking nations, the German ""suppengrün"" (leeks, carrots and celeriac), the Polish ""włoszczyzna"" (leeks, carrots, celery root and parsley root), the US Cajun / Creole holy trinity"
"has been very expensive for most Egyptians throughout history, so a great number of vegetarian dishes have been developed. Some consider kushari (a mixture of rice, lentils, and macaroni) to be the national dish. Fried onions can be also added to kushari. In addition, ful medames (mashed fava beans) is one of the most popular dishes. Fava bean is also used in making falafel (also known as ""ta‘miya""), which may have originated in Egypt and spread to other parts of the Middle East. Garlic fried with coriander is added to molokhiya, a popular green soup made from finely chopped jute"
"Maqluba Maqluba () is a traditional Palestinian and Jordanian dish served throughout the Levant. The dish includes meat, rice, and fried vegetables placed in a pot, which is then flipped upside down when served, hence the name ""maqluba"", which translates literally as ""upside-down"". The dish can include a variety of vegetables, such as fried tomatoes, potatoes, cauliflower, and eggplant, accompanied by either chicken or lamb. The most common vegetables used are cauliflower and eggplant. They are carefully placed in the pot to be cooked in layers, so that when the casserole is inverted, the pot is inverted and the dish"
"tomato sauce and baked in the oven, not unlike the Levantine version of moussaka), ""shamakhshi"" (fried rolled eggplant stuffed with ground beef in tomato sauce), ""Dolma"" (rice and tomato sauce stuffed in grape leaves, cabbage, various peppers, zucchini, and eggplant), ""Masgouf"" (fish spiced with olive oil, salt, and turmeric, topped with tomatoes, potatoes, and onions then oven-baked) and ""Lahmacun"" (flatbread topped with ground beef, tomato paste, spices, and onions). Sesame seeds are important to the cuisine and used to make tahini, there is even an Assyrian folk tale about the gods drinking sesame wine on the night before they created"
"nearly mature fruits of 'Cousa' are stuffed with meat and other ingredients, then baked"". Stuffed squash Stuffed squash, marrow, mahshi or zucchini is a dish of the region of the former Ottoman Empire from the Balkans to the Levant and Egypt, a kind of dolma. It consists of various kinds of squash or zucchini stuffed with rice and sometimes meat and cooked on the stovetop or in the oven. The meat version is served hot, as a main course. The meatless version is considered an ""olive-oil dish"" and is often eaten at room temperature or warm. The placenta and seeds"
"""pithla bhakri"". Jhunka with bhakar is considered quintessential peasant fare of Maharashtra. It is accompanied by ""kharda"" or ""thecha"". In precent times, pithla bhakri"" has become inseparable part of treks to mountain forts such as Sinhagad. Jhunka Jhunka or Zunka is a vegetarian traditional Indian dish prepared in Maharashtra , Goa and North Karnataka. It is essentially a chickpea flour porridge. It is also known by the name of pithla or pithle. Its ingredients are gram flour (""besan""), mixed with water to form a semi-solid paste. It is then sauteed in oil with any other assorted ingredients like green chillies,"
"based on kvass or lime milk. Okroshka is also a salad. The main ingredients are two types of vegetables that can be mixed with cold boiled meat or fish in a 1:1 proportion . Thus vegetable, meat, poultry, and fish varieties of okroshka are made. There are typically two types of vegetables in okroshka. The first must have a neutral taste, such as boiled potatoes, turnips, rutabagas, carrots, or fresh cucumbers. The second must be spicy, consisting of mainly green onion as well as other herbs—greens of dill, parsley, chervil, celery, or tarragon. Different meat and poultry can be used"
"among the Arab diaspora, originated in the city of Akka, from which the cheese receives its name. ""Musakhan"" is a common main dish that originated in the Jenin and Tulkarm area in the northern West Bank. It consists of a roasted chicken over a taboon bread that has been topped with pieces of fried sweet onions, sumac, allspice and pine nuts. ""Maqluba"" is an upside-down rice and baked eggplant casserole mixed with cooked cauliflowers, carrots and chicken or lamb. The meal is known throughout the Levant but among Palestinians especially. It dates back to the 13th century. ""Mansaf"" is a"
"Bissara Bissara, also known as Bessara and Besarah (Arabic: ""بصارة"") is a soup and a bean dip in African cuisine, prepared with dried, puréed broad beans as a primary ingredient. Additional ingredients include garlic, olive oil, lemon juice, hot red pepper, cumin, and salt. Bissara is sometimes prepared using split peas or chickpeas. In Egypt, bissara also includes herbs or leafy greens—particularly parsley, mint, dill, spinach, or molokhiya, though the latter is more commonly added by Egyptian expatriates in Palestine—and is eaten with bread as a dip. It is typically inexpensive, and has been described as a pauper's dish. Bissara"
"Moqueca Moqueca ( or depending on the dialect, also spelled muqueca) is a Brazilian recipe based on salt water fish stew, tomatoes, onions, garlic and coriander. It is slowly cooked in a terra cotta casserole, optionally served with prawns, and includes by preference a mix of boneless fish species, like small shark, swordfish, etc. Originally from Espírito Santo in the Southeast of Brazil, also coming from the state of Bahia in the Northeast; nowadays, this dish is found in two variants: ""moqueca bahiana"" from Bahia and ""moqueca capixaba"" from Espírito Santo. The name moqueca comes from the term ""mukeka"" in"
"of aubergine or potato with various other ingredients: often minced meat and tomatoes, sometimes a layer of egg custard or béchamel sauce on top. In its Greek variant, well known outside the region, it includes layers of aubergine and minced meat with custard or béchamel sauce on top, but that version is a relatively recent innovation, introduced by the chef Nikolaos Tselementes in the 1920s. Much of Greek cuisine is part of the larger tradition of Ottoman cuisine, the names of the dishes revealing Arabic, Persian or Turkish roots: moussaka, tzatziki, yuvarlakia, keftes and so on. Many dishes' names probably"