Turkish cuisine is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Mediterranean, Balkan, Middle Eastern, Central Asian, Eastern European, Armenian, and Georgian 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 with influences from Mesopotamian cuisine, Greek cuisine, Levantine cuisine, Egyptian cuisine, Balkan cuisine, along with traditional Turkic elements from Central Asia, creating a vast array of specialities.
A salad is a dish consisting of mixed, mostly natural ingredients with at least one raw ingredient. They are often dressed, and typically served at room temperature or chilled, though some can be served warm.
Raclette is a Swiss and Savoyard dish, also popular in France, based on heating cheese and scraping off the melted part. Raclette cheese is a Swiss cheese marketed specifically to be used for this dish.
Mazzeh, Meze,Mezze, or Mazza is a selection of small dishes served as appetizers in much of West Asia and the Balkans. In predominantly Muslim regions where alcohol is less common, Meze is often served as a part of multi-course meals, while in Lebanon, Greece, Turkey, and the Balkans, they function more as snacks while drinking or talking.
Thali or Bhojanam is a round platter used to serve food in South Asia, Southeast Asia and the Caribbean. Thali is also used to refer to an Indian-style meal made up of a selection of various dishes which are served on a platter.
A schnitzel is a thin slice of meat. The meat is usually thinned by pounding with a meat tenderizer. Most commonly, the meat is breaded before frying. Breaded schnitzel is popular in many countries and is made using veal, pork, chicken, mutton, beef, or turkey. Schnitzel is very similar to the dish escalope in France, tonkatsu in Japan, cotoletta in Italy, kotlet schabowy in Poland, milanesa in Argentina, chuleta valluna in Colombia and "chicken fried steak" of the United States.
Arepa is a type of food made of ground maize dough, eaten in the northern region of South America since pre-Columbian times, and notable primarily in the cuisine of Colombia and Venezuela, but also present in the cuisines of Bolivia and other countries.
In restaurant terminology a table d'hôte menu is a menu where multi-course meals with only a few choices are charged at a fixed total price. Such a menu may be called prix fixe. The terms set meal and set menu are also used. The cutlery on the table may also already be set for all of the courses.
Arab cuisine is the cuisine of the Arabs, defined as the various regional cuisines spanning the Arab world, from the Maghreb to the Fertile Crescent and the Arabian Peninsula. These cuisines are centuries old and reflect the culture of trading in Baharat (spices), herbs, and foods. The regions have many similarities, but also unique traditions. They have also been influenced by climate, cultivation, and mutual commerce.
A full-course dinner is a dinner consisting of multiple dishes, or courses. In its simplest form, it can consist of three or four courses; for example: first course, a main course, and dessert.
A side dish, sometimes referred to as a side order, side item, or simply a side, is a food item that accompanies the entrée or main course at a meal.
A platter is a large type of dishware used for serving food. It is a tray on which food is displayed and served to people. Its shape can be oval, round, rectangular, or square. It can be made of metal, ceramic, plastic, glass or wood. Plain and ornate platters suitable for more formal settings or occasions are made of, or plated with, silver, and antique examples are considered quite valuable. Especially expensive and ceremonial platters have been made of gold.
Colombian cuisine is a compound of the culinary traditions of the six main regions within the country. Colombian cuisine varies regionally and is particularly influenced by Indigenous Colombian, Spanish, and African cuisines, with slight Arab influence in some regions. Furthermore, being one of the most biodiverse countries in the world, Colombia has one of the widest variety of available ingredients depending on the region.
The historical form of service à la russe is a manner of dining that involves courses being brought to the table sequentially, and the food being portioned on the plate by waiter before being given to the diner. It became the norm in very formal dining in the Western world over the 19th century. It contrasts with the older service à la française in which all the food is brought out simultaneously, in an impressive display of tureens and serving dishes, and the diners put it on their plates themselves.
The Colombian coffee Region, also known as the Coffee Triangle is a part of the Colombian Paisa region in the rural area of Colombia. It is famous for growing and producing the majority of Colombian coffee. There are four departments in the area: Caldas, Quindío, Risaralda and the north municipalites of Tolima and Valle del Cauca. The most visited cities are Manizales, Armenia, Pereira, and Ibagué.
Bandeja paisa, with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is a typical meal popular in Colombian cuisine, especially of the Antioquia department and the Paisa Region, as well as with the Colombian Coffee-Growers Axis, and part of Valle del Cauca and the northwest of Tolima.
Palestinian cuisine consists of foods from or commonly eaten by Palestinians, whether in Palestine, Israel, Jordan, refugee camps in nearby countries, or by the Palestinian diaspora.
The Cuisine of Asunción refers to the cuisine and restaurants of the city of Asunción, Paraguay. Compared to most of the Latin American capitals, the city has comparatively few European restaurants and influences in cuisine. However, international and traditional Paraguayan cuisines are available in various restaurants and hotels.
Gujarati Thali is an assortment of dishes arranged as a platter for lunch or dinner in restaurants and homes, mostly in Gujarat and places with Gujarati diaspora. “Thali” literally means “a full plate meal”.
Mixed Arabic meat platter served on a bed of rice, in a restaurant in the United Kingdom
A platter of fruits
Five of Cheese on the platter
Carne a la tampiqueña on a platter.
A salad platter.
A Icelandic platter with goat head, head cheeses and cold meat
Fish Finger Sandwich platter
Bandeja paisa is a typical meal popular in Colombian cuisine. Paisa refers to the Paisa Region and bandeja is Spanish word for platter.
