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.
Eggplant, aubergine, brinjal, or baigan (GY) is a plant species in the nightshade family Solanaceae. Solanum melongena is grown worldwide for its edible fruit.
An omelette is a dish made from eggs, fried with butter or oil in a frying pan. It is a common practice for an omelette to be folded around fillings such as chives, vegetables, mushrooms, meat, cheese, onions or some combination of the above. Whole eggs or egg whites are often beaten with a small amount of milk, cream, or water.
Scrambled eggs is a dish made from eggs stirred, whipped, or beaten together typically with salt, butter, oil, and sometimes other ingredients, and heated so that they form into curds.
Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines, as well as a staple national dish of Indonesia. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Fried rice first developed during the Sui Dynasty in China.
Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago. A majority of mainstream Filipino dishes that compose Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano, and Maranao ethnolinguistic groups. The dishes associated with these groups evolved over the centuries from a largely indigenous base shared with maritime Southeast Asia with varied influences from Chinese, Spanish, and American cuisines, in line with the major waves of influence that had enriched the cultures of the archipelago, and adapted using indigenous ingredients to meet local preferences.
Torta is a culinary term that can, depending on the cuisine, refer to cakes, pies, flatbreads, sandwiches, or omelettes.
Sinigang is a Filipino soup or stew characterized by its sour and savory taste. It is most often associated with tamarind, although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. The soup is usually accompanied by rice. In 2021, sinigang was rated as the world's best vegetable soup by TasteAtlas. In December 2023, the website project's TasteAtlas Awards 2023/24 included sinigang among its "100 best dishes in the world".
Poke is a dish of diced raw fish tossed in sauce and served either as an appetizer or a main course.
Many cuisines feature eggplant salads and appetizers.
Inihaw, also known as sinugba or inasal, are various types of grilled or pit-roasted barbecue dishes from the Philippines. They are usually made from pork or chicken and are served on bamboo skewers or in small cubes with a soy sauce and vinegar-based dip. The term can also refer to any meat or seafood dish cooked and served in a similar way. Inihaw are commonly sold as street food and are eaten with white rice or rice cooked in coconut leaves (pusô). Inihaw is also commonly referred to as Filipino barbecue or (informally) Pinoy BBQ.
Stir-fried tomato and scrambled eggs is a common dish in China. It is usually served as a main course. Because of the simplicity of preparation, it is popular in student canteens and is often paired with steamed rice.
Kilawin is a Filipino dish of chopped or sliced meats, poultry, seafood, or vegetables typically eaten as an appetizer before a meal, or as finger food with alcoholic drinks.
Tortang talong, also known as eggplant omelette, is an omelette or fritter from Filipino cuisine made by pan-frying grilled whole eggplants dipped in an egg mixture. It is a popular breakfast and lunch meal in the Philippines. A common variant of tortang talong is rellenong talong, which is stuffed with meat, seafood, and/or vegetables.
Okoy or ukoy, are Filipino crispy deep-fried fritters made with glutinous rice batter, unshelled small shrimp, and various vegetables, including calabaza, sweet potato, cassava, mung bean sprouts, scallions and julienned carrots, onions, and green papaya. They are traditionally served with vinegar-based dipping sauces. They are eaten on their own or with white rice. They are popular for breakfast, snacks, or appetizers. Okoy are sometimes dyed bright orange with achuete seeds.
Tortang kalabasa, also known as squash fritters, is a Filipino omelette made by mixing mashed or finely-grated pumpkin (calabaza) with flour, water, egg, salt, and pepper. Other ingredients like minced vegetables can also be added. It is very similar to okoy, but the latter is made with glutinous rice batter rather than eggs. Regardless it is sometimes known as squash okoy or okoy na kalabasa.
Tortang sardinas, also known as tortang tinapa, sardines omelette, or tinapa fritters, is a Filipino omelette made by mixing shredded tinapa with eggs. It can also include tomatoes, onions, garlic, salt, ground black pepper, minced spring onions, and/or flour, as well as various other ingredients. It typically uses canned sardines, which comes with a tomato sauce which may or may not also be included. It is commonly regarded as a very cheap and easy meal to prepare, with a reputation similar to instant noodles. It is usually eaten for breakfast with white rice and banana ketchup. It can also be eaten as a sandwich with pandesal bread.
Carne norte guisado, also known as corned beef guisado, is a Filipino dish made from shredded canned corned beef sautéed with onion rings. It's a very simple dish and is popularly eaten for breakfast with white rice or pandesal. Finely diced potatoes, carrots, scallions, tomatoes, cabbage, bell pepper, and garlic may also be added. A notable variant of the dish is sinabawang corned beef, which just adds beef stock or water to the dish after sautéing, making it soupier.
Kulawo is a Filipino salad made with either minced banana blossoms or grilled eggplants cooked in coconut milk that is distinctively extracted from grated coconut meat toasted on live coals. It is a pre-colonial dish that originates from the provinces of Laguna and Quezon. Kulawo is a type of kilawin and ginataan. It is fully vegan and has a unique smoky taste that has been compared to smoked meat or fish dishes.
