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.
Sheep meat is one of the most common meats around the world, taken from the domestic sheep, Ovis aries, and generally divided into lamb, from sheep in their first year, hogget, from sheep in their second, and mutton from older sheep. Generally, "hogget" and "sheep meat" are not used by consumers outside Norway, New Zealand, South Africa, Scotland, and Australia. Hogget has become more common in England, particularly in the North often in association with rare breed and organic farming.
Meatloaf is a dish of ground meat that has been combined with other ingredients and formed into the shape of a loaf, then baked or smoked. The final shape is either hand-formed on a baking tray, or pan-formed by cooking it in a loaf pan. It is usually made with ground beef, although ground lamb, pork, veal, venison, poultry, and seafood are also used, sometimes in combination. Vegetarian adaptations of meatloaf may use imitation meat or pulses.
Kebab, kabob, kebap, or kabab is roasted meat that originates from the Middle East and has been popularised by Iranian, Arabic and Turkish cuisine. Many variants of the category are popular around the world, including the skewered shish kebab and the doner kebab with bread.
Asado is the technique and the social event of having or attending a barbecue in various South American countries: especially Argentina, Chile, Paraguay, Peru, and Uruguay where it is also a traditional event. An asado usually consists of beef, pork, chicken, chorizo, and morcilla; all of which are cooked using an open fire or a grill, called a parrilla. Usually, red wine and side dishes such as salads accompany the main meats, which are prepared by a designated cook called the asador or parrillero.
Avgolemono is a family of sauces and soups made with egg yolk and lemon juice mixed with broth, heated until they thicken.
Aranda de Duero is a city and municipality, capital of the Ribera del Duero comarca, in the south of the province of Burgos, in Castile and León, Spain. It has a population of roughly 33,000 people and lies on the River Duero. The closest international airport is Madrid Barajas.
Castilian-Leonese cuisine refers to the typical dishes and ingredients of the region of Castile and León in Spain. This cuisine is known for its cooked dishes (guiso) and its grilled or roasted meats (asado), its high-quality wines, the variety of its desserts, its sausages (embutidos), and its cheeses.
Manchego cuisine refers to the typical dishes and ingredients in the cuisine of the Castilla–La Mancha region of Spain. These include pisto, gazpacho manchego, Manchego cheese, the white wine of La Mancha, and the red wine from Valdepeñas (DO).
Goat meat is the meat of the domestic goat. The common name for goat meat is simply "goat meat", while meat from young goats can be called "kid meat", capretto (Italian), and cabrito. In South Asian cuisine, mutton is goat meat. In South Asia, where mutton dishes are popular, mutton is goat meat.
Tharid is a bread soup that originates from Mecca, Saudi Arabia, an Arab cuisine also found in many other Arab countries. Like other bread soups, it a simple meal of broth and bread in this instance crumbled flatbread moistened with broth or stew. Historically, the flatbread used was probably stale and unleavened. As an Arab national dish it is considered strongly evocative of Arab identity during the lifetime of the Islamic prophet Muhammad. According to a widespread legend, this unremarkable and humble dish was the prophet's favorite food.
Qatari cuisine is made up of traditional Arab cuisine. Machbūs, a meal consisting of rice, meat, and vegetables, is the national dish in Qatar, typically made with either lamb or chicken and slow-cooked to give it a depth of flavour. Seafood and dates are staple food items in the country. Many of these dishes are also used in other countries in the region, because they share many commonalities. In other parts of the region some of the dishes have different names or use slightly different ingredients. One proponent of the importance of Qatar's culinary heritage is chef Noor Al Mazroei, who adapts traditional recipes to include vegan and gluten-free alternatives.
The gastronomy of the province of Valladolid comprises the meals, their preparation, and the culinary habits of the province of Valladolid. It is based on barbecued and roast food, especially roasted Spanish cuisine. Wines of high quality highlight the meals.
Lechazo de Castilla y León is a protected-origin food product in the European Union consisting of milk-fed lamb meat, produced in Castile and León (Spain). The Geographical indication (GI) was authorized in 1997. The GI encompasses 483 farms from all of the grain-producing counties of Castilla y León, producing more than 167,000 lechazos per year. The Indicación Geográfica Protegida (I.G.P.) Council headquarters is located in Zamora, Spain.
