"the most distinctive foods of this cuisine are traditional small meze dishes such as tabbouleh, hummus, and baba ghanoush. Tabbouleh is a dish of bulgur cracked wheat with tomatoes, parsley, mint and onion, dressed with olive oil and lemon juice. Baba ghanoush, sometimes called ""poor man's caviar"", is a puree of aubergine with olive oil, often mixed with chopped onion, tomato, cumin, garlic, lemon juice, and parsley. The dish is popular across the whole of the Eastern Mediterranean and North Africa. Ful medames, originally from Egypt and still a national dish there, consists of fava beans with oil and cumin;"
"turnip, radish, onion, caper, lemon, olives, cauliflower, tomatoes, chili pepper, bell pepper, garlic and beans. A large variety of eggplant salads and dips are made with roasted eggplants. Baba ghanoush, called ""salat ḥatzilim"" in Israel, is made with tahina and other seasonings such as garlic, lemon juice, onions, herbs and spices. The eggplant is sometimes grilled over an open flame so that the pulp has a smoky taste. A particularly Israeli variation of the salad is made with mayonnaise called ""salat ḥatzilim b'mayonnaise"". Eggplant salads are also made with yogurt, or with feta cheese, chopped onion and tomato, or in"
"your own discretion with this commentary, as Squash and tomatoes originate from the Americas, and are not 'distinctive' to the region as the above suggested.) Eggplant is often fried in slices and dressed in yogurt and garlic, or roasted over an open fire, then pulped and dressed with tahini (sesame paste), lemon juice, garlic, and cumin, a dish known as baba ghanoush. Tomato is the most ubiquitous ingredient in Middle Eastern cookery. It is used fresh in a variety of salads, cooked in almost every stew and broth, and grilled with kebab. Beans and pulses are crucial to the diet"
"variant made with zucchini instead of aubergine is called Kadoo Ghassemi. Mirza Ghassemi Mirza Ghassemi (Persian: میرزاقاسمی, ""Mirzā-Ghāsemi"") is an Iranian appetizer or main based on tandoori or grilled aubergine (eggplant), distinct to the Northern Iran and Caspian Sea region and specially gilan province. It is widely known as Persian Eggplant Dip in the Western countries. The spelling of the name of this dish varies in English and can include; Mirza Ghasemi, Mirza Qasemi. The dish consists of aubergines seasoned with garlic, tomato, turmeric, oil or butter, salt and pepper bound together with eggs. It can be prepared as a"
"roasted seeds. Tahini's relatively high levels of calcium and protein make it a useful addition to vegetarian and vegan diets, as well as to raw food diets when eaten in its unroasted form. Compared to peanut butter, tahini has higher levels of fiber and calcium and lower levels of sugar and saturated fats. Tahini Tahini (also tahina ; , , also known as Tehina Hebrew: טחינה, Ardeh Persian: ارده), is a condiment made from toasted ground hulled sesame. Tahini is served as a dip on its own or as a major component of hummus, baba ghanoush, and halva. Tahini is"
"and garlic, and common dishes include a wide array of mezze or bread dips, stuffings, and side dishes such as hummus, falafel, ful, tabouleh, labaneh, and baba ghanoush. It also includes copious amounts of garlic and olive oil, often seasoned with lemon juice—almost no meal goes by without including these ingredients. Most often foods are either grilled, baked, fried, or sautéed in olive oil; butter and cream are rarely used, other than in a few desserts. Vegetables are often eaten raw or pickled, as well as cooked. While the cuisine does not boast a multitude of sauces, it focuses on"
"Lebanese cuisine Lebanese cuisine is a Levantine style of cooking that includes an abundance of whole grains, fruits, vegetables, starches, fresh fish and seafood; animal fats are consumed sparingly. Poultry is eaten more often than red meat, and when red meat is eaten, it is usually lamb on the coast, and goat meat in the mountain regions. It also includes copious amounts of garlic and olive oil, often seasoned by lemon juice. Chickpeas and parsley are also staples of the Lebanese diet. Well known savoury dishes include baba ghanouj, a dip made of char-grilled eggplant; falafel, small deep-fried patties made"
"the largest amount of the dish produced in one occasion of preparation. A portion of the final dish was sent to the Indian Prime Minister, Manmohan Singh's residence, accompanied by a letter of protest containing an explanation. Baingan bharta Baingan bharta (mashed eggplant) is a dish from the Indian subcontinent that originated in the Punjab region and bears a resemblance to ""baba ghanoush"" and ""mirza ghassemi"". ""Baingan bharta"" is a part of the national cuisines of India, Pakistan, and Bangladesh. It is a vegetarian dish that is prepared by mincing eggplant (""baingan"") that is grilled over charcoal or direct fire."
"tints the bean stew and the bright orange color of the fried ripe plantain. Most Ghanaian side dishes are served with a stew, soup or Mako (a spicy condiment made from raw red and green chilies, onions and tomatoes (pepper sauce). Ghanaian stews and soups are quite sophisticated, with liberal and delicate use of exotic ingredients, a wide variety of flavours, spices and textures. Vegetables such as palm nuts, peanuts, cocoyam leaves, ayoyo, spinach, wild mushroom, okra, garden eggs (eggplant), tomatoes and various types of pulses are the main ingredients in Ghanaian soups and stews and in the case of"
"Chickpea The chickpea or chick pea (') is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram or Bengal gram, garbanzo or garbanzo bean, and Egyptian pea. Chickpea seeds are high in protein. It is one of the earliest cultivated legumes and 7500-year-old remains have been found in the Middle East. Chickpea is a key ingredient in hummus, chana masala, and can be ground into flour and made into falafel. It is also used in salads, soups and stews. The chickpea is important in Indian and Middle Eastern cuisine and in 2016,"
"""mutabbal"" (متبل lit. 'spiced'), which also includes mashed cooked aubergines and tahini, and mixed with salt, pepper, olive oil, and anar seeds. Mutabbal is sometimes said to be a spicier version of baba ghanoush. In Turkey, a similar meze is called ""patlıcan salatası"" (""eggplant salad""). It is made with grilled mashed eggplant, olive oil, lemon juice and garlic; sometimes, tahini, chopped tomato and green pepper as well. More frequently, eggplant is mixed with yoghurt, olive oil and garlic. The version with cut eggplants can be found in southern Turkey, especially in Antakya. In other varieties, called ""şakşuka"" or ""köpoğlu"", roasted"
"Fattoush Fattoush (, also fattush, fatush, fattoosh, and fattouche) is a Syrian or Lebanese bread salad made from toasted or fried pieces of khubz (Arabic flat bread) combined with mixed greens and other vegetables, such as radishes and tomatoes. ""Fattush"" belongs to the family of dishes known as ""fattat"" (plural of ""fatteh""), which use stale flatbread as a base. Fattoush includes vegetables and herbs according to season and taste. The vegetables are cut into relatively large pieces compared to tabbouleh which requires ingredients to be finely chopped. Tanner's sumac is usually used to give fattoush its sour taste. ""Fattūsh"" is"
"Baingan bharta Baingan bharta (mashed eggplant) is a dish from the Indian subcontinent that originated in the Punjab region and bears a resemblance to ""baba ghanoush"" and ""mirza ghassemi"". ""Baingan bharta"" is a part of the national cuisines of India, Pakistan, and Bangladesh. It is a vegetarian dish that is prepared by mincing eggplant (""baingan"") that is grilled over charcoal or direct fire. This infuses the dish with a smoky flavour. The smoked and mashed eggplant is then mixed with cooked chopped tomato, browned onion, ginger, garlic, cumin, fresh cilantro (coriander leaves), chili pepper, and mustard oil or a neutral"
"Mirza Ghassemi Mirza Ghassemi (Persian: میرزاقاسمی, ""Mirzā-Ghāsemi"") is an Iranian appetizer or main based on tandoori or grilled aubergine (eggplant), distinct to the Northern Iran and Caspian Sea region and specially gilan province. It is widely known as Persian Eggplant Dip in the Western countries. The spelling of the name of this dish varies in English and can include; Mirza Ghasemi, Mirza Qasemi. The dish consists of aubergines seasoned with garlic, tomato, turmeric, oil or butter, salt and pepper bound together with eggs. It can be prepared as a casserole dish, and is usually served with bread or rice. The"
"Ghormeh sabzi Ghormeh Sabzi () (also spelled as ""Qormeh Sabzi"") is an Iranian herb stew. It is a very popular dish in Iran. ""Ghormeh"" is the Persian language (borrowed from Turkish ""kavırmak"") word for ""stew,"" while ""sabzi"" is the Persian word for herbs. The main ingredients are a mixture of sauteed herbs, consisting mainly of parsley, leeks or green onions, and coriander, seasoned with the key spice of dried fenugreek leaves. The herb mixture has many variations; any dark bitter green can be used, such as kale, mustard greens, turnip greens, etc., although none are part of the original recipe."
"The texture of the salad is like a paste. It is served with lettuce and pomegranate seeds. Pkhali Pkhali () is a traditional Georgian dish of chopped and minced vegetables , made of cabbage, eggplant, spinach, beans, beets and combined with ground walnuts, vinegar, onions, garlic, and herbs. Pkhali is also called mkhali. The common ingredient of all variations of pkhali is pureed walnut sauce. In Georgian restaurants, pkhali is usually served in three types: spinach, beetroot and white beans. Katmis mkhali is a variation on the traditional pkhali. Boiled chicken is shredded. Seasoned nuts are added along with chicken"
"Tahini Tahini (also tahina ; , , also known as Tehina Hebrew: טחינה, Ardeh Persian: ارده), is a condiment made from toasted ground hulled sesame. Tahini is served as a dip on its own or as a major component of hummus, baba ghanoush, and halva. Tahini is used in the cuisines of the Eastern Mediterranean, the Caucasus, and the Middle East, as well as parts of North Africa. It is also used in Chinese and Southeast Asian cuisine. Tahini is a loanword from , or more accurately ' , is derived from the root ' which as a verb """""
"Pkhali Pkhali () is a traditional Georgian dish of chopped and minced vegetables , made of cabbage, eggplant, spinach, beans, beets and combined with ground walnuts, vinegar, onions, garlic, and herbs. Pkhali is also called mkhali. The common ingredient of all variations of pkhali is pureed walnut sauce. In Georgian restaurants, pkhali is usually served in three types: spinach, beetroot and white beans. Katmis mkhali is a variation on the traditional pkhali. Boiled chicken is shredded. Seasoned nuts are added along with chicken broth in order to bind. Chopped herbs are added and the salad is chilled for 3-5 hours."
"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"
"Diyabath Diyabath is a traditional Sri Lankan indigenous breakfast item, a cold soup, not consumed regularly due to changing lifestyle. It is made from rice left overnight to ferment and then mixed with coconut milk, onion, garlic and raw chili. With a low glycaemic index and an anti-inflammatory effect, it also provides а probiotic effect similar to that of curd. It gives а feeling of satiety even with а small portion, while having а soothing effect on gastric ulcers. This dish is called ""Palan Kanji"" (Old Porridge) in southern India. It is prepared a little differently from in Sri Lanka."
"Karnataka. Alternative vegetable-based halva recipes popular in India and Pakistan use beetroots, potatoes, yams, and most commonly carrots (for ""gajar halwa""), mung beans (for ""moong dal halwa""), or bottle gourds (for ""doodi halwa"") instead of semolina. Prepared with condensed milk and ghee, without semolina to bind it together, the end result has a moist, yet flaky, texture when freshly prepared. Other examples include the famous Agra Petha- easily available at Taj Mahal, Agra. Cornstarch-gelatinous halva is popular in Greece and Somalia and has many variations. The ""Farsala"" recipe is the most well known. It is quite sweet, with caramel-like syrup."
"Bugak Bugak () is a variety of vegetarian ""twigim"" (deep-fried dish) in Korean cuisine. It is made by deep frying dried vegetables or seaweed coated with ""chapssal-pul"" (; glutinous rice paste) and then drying them again. It is eaten as ""banchan"" (accompaniment to cooked rice) or ""anju"" (accompaniment to alcoholic beverages). Common ingredients are green chili peppers, perilla leaves, inflorescence, camellia leaves, chrysanthemum leaves, burdock leaves, tree of heaven shoots, potatoes, ""gim"" (laver), and ""dasima"" (kelp). Vegetable oils such as perilla oil or soybean oil are typically used for frying. ""Bugak"" is a relatively rare culinary technique in Korean cuisine,"
"Duqqa Duqqa, du'ah, do'a, or dukkah ( ) is an Egyptian condiment consisting of a mixture of herbs, nuts (usually hazelnut), and spices. It is typically used as a dip with bread or fresh vegetables for an hors d'œuvre. Pre-made versions of duqqa can be bought in the spice markets of Cairo, with the simplest version being crushed mint, salt and pepper which are sold in paper cones. The packaged variety is found in markets that is composed of parched wheat flour mixed with cumin and caraway. The word is derived from the Arabic for ""to pound"" since the mixture"
"as “concoction rice,” the preparation of which can involve as little as rice and pepper. Ghanaian jollof rice is made of vegetable oil, onion, bell pepper, cloves of pressed garlic, chillies, tomato paste, beef or goat meat or chicken (some times alternated with mixed vegetables), jasmine or basmati rice and black pepper. The method of cooking jollof begins with first preparing the beef or chicken by seasoning and frying it until it is well-cooked The rest of the ingredients are then fried all together, starting from onions, tomatoes and spices in that order. After all the ingredients have been fried,"
"Galayet bandora Galayet bandora (Arabic: قلاية بندورة, ""pan of tomatoes"") is a simple Jordanian dish of tomatoes, onions, hot peppers (usually serranos or jalapenos), olive oil, and salt. It is popular across the Levant, but especially in Jordan and Palestine, on account of its easy preparation and cheap ingredients. To make the dish, the olive oil is heated in a large frying pan. The onions and peppers are diced and the tomatoes are cubed and optionally peeled. The onions are then added and cooked until translucent, at which point the rest of the ingredients are added and the mixture is"
"The Lebanese use more parsley than bulgur wheat in their dish. A Turkish variation of the dish is known as ""kısır"", while a similar Armenian dish has a variant known as ""eetch"" and another ancient one called terchots. In Cyprus, where the dish was introduced by the Syrians, it is known as ""tambouli"". In the Dominican Republic, a local version introduced by Syrian and Lebanese immigrants is called ""Tipile"". In Iran and South Asia it is usually eaten with rice or bread and kabobs. Like hummus, baba ghanoush, pita, and other elements of Arab cuisine, tabbouleh has become a popular"
"a table with different kinds of mezzes, nuts, dips and oils. Mezzes include Hummus, Baba ghanoush, Falafel, Kibbeh, Kafta, smoked vegetables and Tabouli salads. The nuts can differ from almonds to walnuts, with different spice coatings. The dips and oils include hummus and olive oil. There are many regional differences in the Arab cuisine. For instance, mujadara in Syria and Lebanon is different from mujadara in Jordan and Palestine. Some dishes, such as mansaf (the national dish of Jordan), are native to certain countries and rarely, if ever, make an appearance in other countries. Unlike most Western recipes, cinnamon is"
"Genfo Genfo (, ""gänəfo""; , ""ga'atə"") is a stiff porridge-like substance that is normally formed into bite-size ball, dipped into a mixture of butter and red peppers, or pulses such as sunflower, seed, nut (""Carthamus tinctorius"") and flax (""Linum usitatissimum"") during Lent or Ramadan, where it is consumed. Genfo is made with barley or wheat flour. To cook genfo, the flour and water are combined and stirred continuously with a wooden spoon. Genfo is presented in a large mound with a hole in the center, filled with a mixture of ""niter kibbeh"" and ""berbere"". This spicy combination is tempered with"
"Ogbono soup Ogbono soup () is a Nigerian dish made with ground dry ogbono seeds (the local name for Irvingia) seeds, with considerable local variation. The ground ogbono seeds are used as a thickener, and give the soup a black coloration. Besides seeds, water and palm oil, it typically contains meat, seasonings such as chili pepper, leaf vegetables and other vegetables. Typical leaf vegetables include bitterleaf and celosia. Typical other vegetables include tomatoes and okra. Typical seasonings include chiles, onions, and iru (fermented locust beans). Typical meats include beef, goat, fish, chicken, bush meat, shrimp, or crayfish. It can be"
"Tabbouleh Tabbouleh ( ""tabūla""; also tabouleh, tabbouli, tabouli, or taboulah) is a Levantine vegetarian salad made mostly of finely chopped parsley, with tomatoes, mint, onion, bulgur (soaked, not cooked), and seasoned with olive oil, lemon juice, salt and pepper. Some variations add garlic or lettuce, or use couscous instead of bulgur. Tabbouleh is traditionally served as part of a mezze in the Arab world. Its popularity has grown in Western cultures. The Levantine Arabic ""tabbūle"" is derived from the Arabic word ""tābil"", meaning ""seasoning"" or more literally ""dip"". Use of the word in English first appeared in the 1950s. Edible"
"Ghana as staple foods. Sweet potatoes and cocoyam are also important in the Ghanaian diet and cuisine. With the advent of globalization, crops such as rice and wheat have been increasingly incorporated into Ghanaian cuisine. The foods below represent Ghanaian dishes made out of these staple foods. A deviation to the starch and stew combination are """"Red Red"""" and """"tubaani"""". These are primarily based on vegetable protein (beans). *""Red Red"" is a popular Ghanaian bean and fish stew served with fried ripe plantain and often accompanied with gari, fish and pulses. It earns its name from the palm oil that"
"Jordan. The hot climate in these regions of the Jordan Valley is ideal for growing tomatoes. Because it is an easy one-pot meal, galayet bandora is often eaten while camping or backpacking. Galayet bandora Galayet bandora (Arabic: قلاية بندورة, ""pan of tomatoes"") is a simple Jordanian dish of tomatoes, onions, hot peppers (usually serranos or jalapenos), olive oil, and salt. It is popular across the Levant, but especially in Jordan and Palestine, on account of its easy preparation and cheap ingredients. To make the dish, the olive oil is heated in a large frying pan. The onions and peppers are"
"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"