Spanish cuisine consists of the traditions and practices of Spanish cooking. It features considerable regional diversity, with important differences between the traditions of each of Spain's regional cuisines.
Turkish cuisine is the cuisine of Turkey and the Turkish diaspora. Although the cuisine took its current rich form after numerous cultural interactions throughout centuries, it should not be confused with other cuisines such as Ottoman cuisine or Seljuk cuisine. Turkish cuisine with traditional Turkic elements such as yogurt, ayran, kaymak, exerts and gains influences to and from Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines.
Catalan cuisine is the cuisine from Catalonia. It may also refer to the shared cuisine of Northern Catalonia and Andorra, the second of which has a similar cuisine to that of the neighbouring Alt Urgell and Cerdanya comarques and which is often referred to as "Catalan mountain cuisine". It is considered a part of western Mediterranean cuisine.
Bulgarian cuisine is part of the cuisine of Southeast Europe, sharing characteristics with other Balkan cuisines. Bulgarian cooking traditions are diverse because of geographical factors such as climatic conditions suitable for a variety of vegetables, herbs, and fruit. Aside from the variety of local Bulgarian dishes, Bulgarian cuisine shares a number of dishes with its neighboring countries, in particular with the Turkish and Greek cuisine.
Levantine cuisine is the traditional cuisine of the Levant, in the sense of the rough area of former Ottoman Syria. The cuisine has similarities with Egyptian cuisine, North African cuisine and Ottoman cuisine. It is particularly known for its meze spreads of hot and cold dishes, most notably among them ful medames, hummus, tabbouleh and baba ghanoush, accompanied by bread.
Valencian cuisine is a Mediterranean cuisine as cooked in the Valencian Community, Spain. Its basic ingredients are vegetables, seafood and meat. It is famous worldwide for its rices, such as paella, and its citrus fruits. The cuisine of neighbouring regions have given and received important contributions from Valencian gastronomy, amongst them Balearic cuisine, Catalan cuisine, Aragonese cuisine, Manchego cuisine and Murcian cuisine.
Bosnian cuisine is the traditional cuisine of Bosnia and Herzegovina. It is influenced by Ottoman, Austro-Hungarian and Balkan cuisines.
Sephardic Jewish cuisine is an assortment of cooking traditions that developed among the Sephardi Jews.
Ratatouille is a French Provençal dish of stewed vegetables that originated in Nice and is sometimes referred to as ratatouille niçoise. Recipes and cooking times differ widely, but common ingredients include tomato, garlic, onion, courgette (zucchini), aubergine, capsicum, and some combination of leafy green herbs common to the region.
The cocaCoc or Fogassa is a pastry typically made and consumed in Catalonia, the Aragonese Strip, most of Valencia, the Balearic Islands, Andorra and in French Catalonia.
Tombet or tumbet is a traditional vegetable dish from Majorca, consisting of layers of sliced potatoes, aubergines and red bell peppers previously fried in olive oil. It is available at almost every local restaurant on the island.
Middle Eastern cuisine or West Asian cuisine includes a number of cuisines from the Middle East. Common ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint, rice and parsley, and popular dishes include kebabs, dolmas, falafel, baklava, yogurt, doner kebab, shawarma and mulukhiyah.
Menorcan cuisine refers to the typical food and drink of Menorca.
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![Coca de trempo [es], typical in summer in the Balearic Islands Coca de trempo.jpg](http://upload.wikimedia.org/wikipedia/commons/thumb/5/5c/Coca_de_tremp%C3%B3.jpg/220px-Coca_de_tremp%C3%B3.jpg)
