Argentine cuisine is described as a cultural blending of Mediterranean influences brought by the Spanish during the colonial period and, later, by Italian and Spanish immigrants to Argentina during 19th and 20th centuries, with influences from a further cultural blending of criollos with the Indigenous peoples of Argentina.
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 sandwich is a food typically consisting of vegetables, sliced cheese or meat, placed on or between slices of bread, or more generally any dish wherein bread serves as a container or wrapper for another food type. The sandwich began as a portable, convenient finger food in the Western world, though over time it has become prevalent worldwide.
Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary and its primary ethnic group, the Magyars. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, bread, and dairy products.
A pancake is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter. It is a type of batter bread. Archaeological evidence suggests that pancakes were probably the earliest and most widespread cereal food eaten in prehistoric societies.
The Albanian cuisine is a representative of the cuisine of the Mediterranean. It is also an example of the Mediterranean diet based on the importance of olive oil, fruits, vegetables and fish. The cooking traditions of the Albanian people are diverse in consequence of the environmental factors that are more importantly suitable for the cultivation of nearly every kind of herbs, vegetables and fruits. Olive oil is the most ancient and commonly used vegetable fat in Albanian cooking, produced since antiquity throughout the country particularly along the coasts.
An open sandwich, also known as an open-face/open-faced sandwich, bread baser, bread platter, half-widge or tartine, consists of a slice of bread or toast with one or more food items on top.
A canapé is a type of hors d'oeuvre, a small, prepared, and often decorative food, consisting of a small piece of bread, puff pastry, or a cracker wrapped or topped with some savoury food, held in the fingers and often eaten in one bite.
The traditional cucumber sandwich is composed of thin slices of cucumber situated between two slices of fresh crustless, lightly buttered white bread. The sandwich originated in the United Kingdom, and modern variants, largely of United States origin, introduce cream cheese, mayonnaise, chopped dill or spices, and salmon, and may be served on brown bread, or common crusted white bread. One specific US variant includes benedictine, a green soft spread made from cucumbers and cream cheese.
Dutch cuisine is formed from the cooking traditions and practices of the Netherlands. The country's cuisine is shaped by its location in the fertile North Sea river delta of the European Plain, giving rise to fishing, farming, and trading over sea, its former colonial empire and the spice trade.
Lithuanian cuisine features products suited to the cool and moist northern climate of Lithuania: barley, potatoes, rye, beets, greens, berries, and mushrooms are locally grown, and dairy products are one of its specialties. Various ways of pickling were used to preserve food for winter. Soups are extremely popular, and are widely regarded as the key to good health. Since it shares its climate and agricultural practices with Northern Europe, Lithuanian cuisine has much in common with its Baltic neighbors and, in general, northern countries. Longlasting agricultural and foraging traditions along with a variety of influences during the country's history formed Lithuanian cuisine.
Murtabak is a stuffed pancake or pan-fried bread which is commonly found in the Arabian Peninsula and Southeast Asia, notably in Saudi Arabia, Kuwait, Yemen, Indonesia, Malaysia, Singapore, Brunei, and Thailand. Depending on the location, the name and ingredients can significantly vary. The name mutabbaq in Arabic means "folded". It is a popular street food in Indonesia, Malaysia, and Singapore.
Egyptian cuisine makes heavy use of legumes, vegetables and fruit from Egypt's rich Nile Valley and Delta. Examples of Egyptian dishes include rice-stuffed vegetables and grape leaves, hummus, falafel, shawarma, kebab and kofta. ful medames, mashed fava beans; kushari, lentils and pasta; and molokhiya, bush okra stew. A local type of pita bread known as eish baladi is a staple of Egyptian cuisine, and cheesemaking in Egypt dates back to the First Dynasty of Egypt, with domty being the most popular type of cheese consumed today.
Tea has long been used as an umbrella term for several different meals. English writer Isabella Beeton, whose books on home economics were widely read in the 19th century, describes meals of various kinds and provides menus for the "old-fashioned tea", the "at-home tea", the "family tea", and the "high tea".
In the United States and Canada, a biscuit is a small piece of quick bread, which after baking usually has a somewhat firm, dry exterior and a soft, crumbly interior. They are actually made with baking powder as a chemical leavening agent rather than yeast, and may be called baking powder biscuits to differentiate them from other types. Like other forms of bread, they are often served with butter or other condiments, flavored with other ingredients, or combined with other types of food to make sandwiches or other dishes.
Street foods, ready-to-eat food or drink sold in a street or other public place, such as a market or fair, by a hawker or vendor, often from a portable stall, have variations within both regions and cultures. For example, Dorling Kindersley describes the street food of Vietnam as being "fresh and lighter than many of the cuisines in the area" and "draw[ing] heavily on herbs, chile peppers and lime," while street food of Thailand is "fiery" and "pungent with shrimp paste... and fish sauce" with New York City's signature street food being the hot dog, although the offerings in New York also range from "spicy Middle Eastern falafel or Jamaican jerk chicken to Belgian waffles." In Hawaii, the local street food tradition of "Plate Lunch" was inspired by the bento of the Japanese who had been brought to Hawaii as plantation workers.
Breakfast – the first meal of the day eaten after waking from the night's sleep – varies in composition and tradition across the world.
