Frumenty was a popular dish in Western European medieval cuisine. It is a porridge, a thick boiled grain dish—hence its name, which derives from the Latin word frumentum, "grain". It was usually made with cracked wheat boiled with either milk or broth and was a peasant staple. More luxurious recipes include eggs, almonds, currants, sugar, saffron and orange flower water. Frumenty was served with meat as a pottage, traditionally with venison or even porpoise. It was also frequently used as a subtlety, a dish between courses at a banquet.
Porridge is a food made by heating or boiling ground, crushed or chopped starchy plants,
Chapati, also known as roti, rooti, rotee rotli, rotta, safati, shabaati, phulka, chapo, sada roti, poli, and roshi, is an unleavened flatbread originating from the Indian subcontinent and is a staple in India, Nepal, Bangladesh, Pakistan, Sri Lanka, East Africa, the Arabian Peninsula and the Caribbean. Chapatis are made of whole-wheat flour known as atta, mixed into dough with water, oil (optional), and salt (optional) in a mixing utensil called a parat, and are cooked on a tava.
Roti is a round flatbread native to the Indian subcontinent. It is commonly consumed in many South Asian countries.
Semolina is the name given to coarsely milled durum wheat mainly used in making couscous, pasta, and sweet puddings. The term semolina is also used to designate coarse millings of other varieties of wheat, and sometimes other grains as well.
Ukrainian cuisine is the collection of the various cooking traditions of the people of Ukraine, one of the largest and most populous European countries. It is heavily influenced by the rich dark soil (chornozem) from which its ingredients come, and often involves many components. Traditional Ukrainian dishes often experience a complex heating process – "at first they are fried or boiled, and then stewed or baked. This is the most distinctive feature of Ukrainian cuisine".
Eritrean cuisine is based on Eritrea's native culinary traditions, but also arises from social interchanges with other regions. The local cuisine, despite featuring influences of both the Ottoman and Italian cuisines, shares similarities with the cuisine of neighboring Ethiopia and the cuisines from other African countries in the region.
Chaat, or chāt is a family of savoury snacks that originated in South Asia, typically served as an hors d'oeuvre or at roadside tracks from stalls or food carts across the region in India, Pakistan, Nepal and Bangladesh. With its origins in Uttar Pradesh, India, chaat has become immensely popular in the rest of South Asia.
Banmian or pan mee is a popular Chinese noodle dish, consisting of handmade noodles served in soup. Other types of handmade noodles include youmian, or mee hoon kueh.
Weetos is a brand of chocolate-flavoured breakfast cereal produced by Weetabix Food Company. The name comes from the fact that its primary ingredient is wheat (Weet-) and the cereal pieces are in O shapes (-Os), the same naming convention that is used on the company's flagship cereal Weetabix.
Tarhana is a dried food ingredient, based on a fermented mixture of grain and yogurt or fermented milk, found in the cuisines of Central Asia, Southeast Europe and the Middle East. Dry tarhana has a texture of coarse, uneven crumbs, and it is usually made into a thick soup with water, stock, or milk. As it is both acidic and low in moisture, the milk proteins keep for long periods. Tarhana is very similar to some kinds of kashk.
Tatar cuisine is primarily the cuisine of the Volga Tatars, who live in Tatarstan, Russia, and surrounding areas.
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.
Kottu roti, alternatively spelled kothu roti, is a Sri Lankan dish consisting of chopped roti, a meat curry dish of choice, along with scrambled egg, onions, and chillies. A variation of the dish is found in the south Indian states of Tamil Nadu and Kerala, known as kothu parotta, which is made using parotta instead of roti. Kottu roti can also be found internationally in restaurants in regions containing Tamil, Sinhalese and Malayali diaspora populations.
Churma wahi wala is a popular Rajasthani, Bihari, Uttar Pradesi, Haryanvi, and Awadhi delicacy from India. In Punjab, the dish is called churi. It is coarsely ground wheat, crushed and cooked with ghee and sugar.
Duros de harina are a popular Mexican snack food made of puffed wheat, often flavored with chili and lemon.
Freekeh or farik is a cereal food made from green durum wheat that is roasted and rubbed to create its flavour. It is an ancient dish derived from Levantine and North African cuisines, remaining popular in many countries of the eastern Mediterranean Basin, where durum wheat originated.
Mote is the generic name for several varieties of boiled grains, consumed in many regions of South America. It is usually prepared by boiling the grains in water made alkaline by the addition of ashes or lime, a process known as nixtamalization.
Dabo kolo is an Ethiopian and Eritrean snack and finger food consisting of small pieces of spiced fried dough. Dabo kolo means corn bread in the Amharic language, with dabo for bread, and kolo for corn or roasted barley, chickpeas, sunflower seeds, other local grains and peanuts.
Crescia is a thin Italian flatbread typically prepared in Marche and Umbria. The crescia probably has a common ancestry to the piadina, to be found in the bread used by the Byzantine army, stationed for centuries in Romagna, in the north of the Marche (Pentapolis), and in the Umbrian Valley crossed by the Via Flaminia. The food is also known by the common name of "white pizza".
