Turkish cuisine is the cuisine of Turkey and the Turkish diaspora. It is largely the heritage of Ottoman cuisine, which can be described as a fusion of Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Southeast Europe (Balkans), Central Europe, and Western Europe. The Ottomans fused various culinary traditions of their realm taking influences from Mesopotamian cuisine, Arab cuisine, Persian cuisine, Armenian cuisine, Greek cuisine, Levantine cuisine, Egyptian cuisine, Balkan cuisine, along with traditional Turkic elements from Central Asia, creating a vast array of specialities. Turkish cuisine also includes dishes invented in the Ottoman palace kitchen.
Potato salad is a salad dish made from boiled potatoes, usually containing a dressing and a variety of other ingredients such as boiled eggs and raw vegetables.
Coleslaw, also known as cole slaw, or simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing or condiment, commonly either vinaigrette or mayonnaise. This dish originated in the Netherlands in the 18th century. Coleslaw prepared with vinaigrette may benefit from the long lifespan granted by pickling.
Mohinga is a rice noodle and fish soup from Myanmar and an essential part of Burmese cuisine, considered by many to be the national dish of Myanmar. Mohinga is readily available in most parts of the country, sold by street hawkers and roadside stalls in larger cities. Mohinga is traditionally eaten for breakfast, but today is eaten at any time of day.
Cypriot cuisine is the cuisine of the island of Cyprus, shared by both Greek Cypriots and Turkish Cypriots.
Salade niçoise, salada nissarda in the Niçard dialect of the Occitan language, insalata nizzarda in Italian, is a salad that originated in the French city of Nice. It is traditionally made of tomatoes, hard-boiled eggs, Niçoise olives and anchovies or tuna, dressed with olive oil, or in some historical versions, a vinaigrette. It has been popular worldwide since the early 20th century, and has been prepared and discussed by many chefs. Delia Smith called it "one of the best combinations of salad ingredients ever invented" and Gordon Ramsay said that "it must be the finest summer salad of all".
Lebanese cuisine is the culinary traditions and practices originating from Lebanon. It includes an abundance of whole grains, fruits, vegetables, fresh fish and seafood. Poultry is eaten more often than red meat, and when red meat is eaten, it is usually lamb and goat meat. Dishes include copious amounts of garlic and olive oil, and dishes are often seasoned with lemon juice. Chickpeas and parsley are also staples of the Lebanese diet.
Armenian cuisine includes the foods and cooking techniques of the Armenian people and traditional Armenian foods and dishes. The cuisine reflects the history and geography where Armenians have lived. The cuisine also reflects the traditional crops and animals grown and raised in Armenian-populated areas.
Sephardic Jewish cuisine is an assortment of cooking traditions that developed among the Sephardi Jews.
Burmese tofu is a food of Shan origin and of Chinese from Yunnan state, made from water and flour ground from yellow split peas and the Burmese version of chickpea flour, also known as besan flour, in a fashion similar to polenta. The flour is mixed with water, turmeric, and a little salt and heated, stirring constantly, until it reaches a creamy consistency. It is then transferred into a tray and allowed to set. It can also be made using dried chickpea instead of processed flour. In this process, dried chickpeas are soaked overnight. Once the peas have been re-hydrated, they are ground into a puree with some of the liquid used to soak the peas, then allowed to set for a couple of hours. Much of the top layer of clear liquid is then skimmed off and the remaining puree is brought to a boil with turmeric and salt and cooked and set in the same manner as the version using chickpea flour. It is matte yellow in colour, jelly-like but firm in consistency, and does not crumble when cut or sliced. It may be eaten fresh as a Burmese tofu salad or deep-fried into a Burmese fritter. It may also be sliced and dried to make crackers for deep frying. Despite the name, Burmese tofu is unrelated to Chinese tofu, which is made from soy milk with added coagulants.
Israeli cuisine primarily comprises dishes brought from the Jewish diaspora, and has more recently been defined by the development of a notable fusion cuisine characterized by the mixing of Jewish cuisine and Arab cuisine. It also blends together the culinary traditions of the various diaspora groups, namely those of the Mizrahi Jews from the Middle East and North Africa, the Sephardi Jews from Hispania, and the Ashkenazi Jews from Central/Eastern Europe.
Chilean cuisine stems mainly from the combination of traditional Spanish cuisine, Chilean Mapuche culture and local ingredients, with later important influences from other European cuisines, particularly from Germany, the United Kingdom and France. The food tradition and recipes in Chile are notable for the variety of flavours and ingredients, with the country's diverse geography and climate hosting a wide range of agricultural produce, fruits and vegetables. The long coastline and the peoples' relationship with the Pacific Ocean add an immense array of seafood to Chilean cuisine, with the country's waters home to unique species of fish, molluscs, crustaceans and algae, thanks to the oxygen-rich water carried in by the Humboldt Current. Chile is also one of the world's largest producers of wine and many Chilean recipes are enhanced and accompanied by local wines. The confection dulce de leche was invented in Chile and is one of the country's most notable contributions to world cuisine.
Tunisian cuisine, the cuisine of Tunisia, consists of the cooking traditions, ingredients, recipes and techniques developed in Tunisia since antiquity. It is mainly a blend of Mediterranean and native Punics-Berber cuisine. Historically, Tunisian cuisine witnessed influence and exchanges with many cultures and nations like Italians, Andalusians, French and Arabs.
Many cuisines feature eggplant salads and appetizers.
Seven-layer salad is an American dish that includes a colorful combination of seven layers of ingredients: iceberg lettuce, tomatoes, cucumbers, onions, sweet peas, hard-boiled eggs, sharp cheddar cheese, and bacon pieces. The salad is topped with a mayonnaise-based dressing and sometimes sour cream is added. It is often served in a glass bowl or large pan so the layers can be observed. The dish is often associated with potlucks, picnics, and barbecues, where a large gathering of people takes place and many people need to be fed. There are many variants of the seven-layer salad and it can be made with additional layers, making it an eight-layer salad instead.
Mont di is a collective term for Burmese dishes made with thin rice noodles. The vermicelli is used fresh, as it ferments quickly in Myanmar's tropical climate. There are a number of mont di dishes, and the Rakhine mont di of the Arakanese from western Myanmar is the most popular. Mandalay mont di is another well-known dish. A handful of regional rice vermicelli dishes, such as Mawlamyaing mohinga and Kengtung khao sen, are also interchangeably called "mont di."
Burmese salads are a diverse category of indigenous salads in Burmese cuisine. Burmese salads are made of cooked and raw ingredients that are mixed by hand to combine and balance a wide-ranging array of flavors and textures. Burmese salads are eaten as standalone snacks, as side dishes paired with Burmese curries, and as entrees. The iconic laphet thoke is traditionally eaten as a palate cleanser at the end of a meal.
