|Place of origin||Spain|
|Region or state||Majorca|
|Main ingredients||Potatoes, aubergines and red bell peppers|
Tombet (Catalan pronunciation: [tumˈbɛt] ; Spanish : tumbet) is a traditional vegetable dish from Majorca, consisting of layers of sliced potatoes, aubergines and red bell peppers previously fried in olive oil. It is available at almost every local restaurant on the island.
Tombet is often served along with fish or meat, but on its own it makes a good vegetarian dish.
The aubergines and red peppers should not be peeled. The whole is topped with tomato fried with garlic and parsley and presented in a way that it looks like a pie without a crust.
Tombet is the Majorcan version of the Occitan ratatouille or the Catalan samfaina. Influenced by those dishes, nowadays some people add zucchini to the mixture, but this is a vegetable that is not present in the original dish.There are records indicative of a new tombet made in Greenpoint, Brooklyn by Natália Costa who incorporates the cumin element to the traditional recipe.
Turkish cuisine is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern, Mediterranean, Eastern European, Armenian and Balkan 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 Levantine cuisines, Egyptian cuisine, Greek cuisine, Balkan cuisine, along with traditional Turkic elements from Central Asia, creating a vast array of specialities.
Eggplant, aubergine or brinjal is a plant species in the nightshade family Solanaceae. Solanum melongena is grown worldwide for its edible fruit.
Iraqi cuisine or Mesopotamian cuisine has its origins from Sumerians, Akkadians, Babylonians, Assyrians, ancient Persians, Mesopotamian Arabs, and the other ethnic groups of the region. Tablets found in ancient ruins in Iraq show recipes prepared in the temples during religious festivals – the first cookbooks in the world. Ancient Iraq, or Mesopotamia, was home to a sophisticated and highly advanced civilization, in all fields of knowledge, including the culinary arts. However, it was in the Islamic Golden Age when Baghdad was the capital of the Abbasid Caliphate (750–1258) that the Iraqi kitchen reached its zenith. Today, the cuisine of Iraq reflects this rich inheritance as well as strong influences from the culinary traditions of neighbouring Iran, Turkey, and the Syria region area.
Levantine cuisine is the traditional cuisine of the Levant, known in Arabic as the Bilad al-Sham and Mashriq, which covers a large area of the Eastern Mediterranean. It continues to carry an influentially mainstream character in a majority of the dishes today. It is found in the modern states of Cyprus, Jordan, Lebanon, Israel, Palestine, Syria, and parts of southern Turkey near Adana, Gaziantep, and Antakya. Conversely, some of the dishes listed below may have early origins in neighboring regions, but have long since become traditions in the Levant.
Valencian cuisine is a Mediterranean cuisine as cooked in the Valencian Community, Spain. Its basic ingredients are vegetables, seafood and meat. It is famous worldwide for its rices, such as paella, and its citrus fruits. The cuisine of neighbouring regions have given and received important contributions from Valencian gastronomy, amongst them Balearic cuisine, Catalan cuisine, Aragonese cuisine, Manchego cuisine and Murcian cuisine.
Balearic cuisine is a Mediterranean cuisine as cooked in the Balearic Islands, Spain. It can be regarded as part of a wider Catalan cuisine, since it shares many dishes and ingredients with Catalonia and the Valencian Community. Others view it as part of a more global Spanish cuisine. Traditional Balearic cuisine is rich in vegetables, cereal and legumes as well as being low in fats. A succinct selection of the primary dishes would be ensaimades, seafood and vegetable stews, sobrassada, coques, tombet, Maó cheese and wine.
Ropa vieja is one of the national dishes of Cuba, but is also popular in other areas of the region such as Puerto Rico and Panama, in Spain, and in the Philippines. It consists of shredded or pulled stewed beef with vegetables. In the Cuban cuisine of Miami, Florida, US, it is typical for ropa vieja to have a sweet undertone. While this is traditionally due to the use of fully ripe red bell peppers, it is not uncommon for recipes to include some quantity of sugar to achieve the desired degree of sweetness.
Caponata is a Sicilian dish consisting of chopped fried eggplant and other vegetables, seasoned with olive oil, tomato sauce, celery, olives, and capers, in an agrodolce sauce.
Stuffed peppers is a dish common in many cuisines. It consists of hollowed or halved peppers filled with any of a variety of fillings, often including meat, vegetables, cheese, rice, or sauce. The dish is usually assembled by filling the cavities of the peppers and then cooking.
Confit byaldi is a variation on the traditional French dish ratatouille by French chef Michel Guérard.
Tunisian cuisine, the cuisine of Tunisia, is a blend of Mediterranean and Berber cuisines. Its distinctive spiciness comes from the many civilizations which have ruled the land now known as Tunisia: Romans, Vandals, Byzantines, Arabs, Spanish, Turkish, Italians (Sicilians), French, and the native Punics-Berber people. Many of the cooking styles and utensils began to take shape when the ancient tribes were nomads. Nomadic people were limited in their cooking implements by what pots and pans they could carry with them. The Tunisian tagine, is very different from the Algerian or Moroccan dish. It is a type of a pie dish, made out of eggs, meat and vegetables, similar to the Italian frittata or the eggah.
Ratatouille is a French Provençal stewed vegetable dish, originating in Nice, and sometimes referred to as ratatouille niçoise. Recipes and cooking times differ widely, but common ingredients include tomato, garlic, onion, courgette (zucchini), aubergine (eggplant), capsicum, and some combination of leafy green herbs common to the region.
Many cuisines feature eggplant salads and appetizers.
Neapolitan cuisine has ancient historical roots that date back to the Greco-Roman period, which was enriched over the centuries by the influence of the different cultures that controlled Naples and its kingdoms, such as that of Aragon and France.
The cuisine of Algeria is influenced by Algeria's interactions and exchanges with other cultures and nations over the centuries. It is characterized by a wealth derived from both land and sea products. Conquests or demographic movement towards the Algerian territory were two of the main factors of exchanges between the different peoples and cultures. This cuisine is a Mediterranean and North African cuisine with Berber roots.
Gambian cuisine is part of West African cuisine and includes the culinary practices and traditions of the nation of The Gambia. Common ingredients include fish, rice, peanuts, tomato, black eyed peas, lemon, cassava, cabbage, salt, pepper, onion, chili, and various herbs. Oysters are also a popular food from the River Gambia, and are harvested by women.
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine is sometimes added for flavour. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature, allowing flavours to mingle.
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