Food in Greece

Greek cuisine is a Mediterranean cuisine. Contemporary Greek cookery makes wide use of vegetables, olive oil, grains, fish, wine (white and red), and meat (including lamb, poultry, veal, beef, rabbit, and pork). Other important ingredients include olives, pasta (especially hilopites, a kind of pasta similar to tagliatelle), cheese, lemon juice, herbs, bread, and yogurt. The …

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Food in Peru

Peruvian cuisine reflects local practices and ingredients including influences from the indigenous population, including the Inca, and cuisines brought in with colonizers and immigrants from Europe (Spanish cuisine, Italian cuisine, German cuisine), Asia (Japanese cuisine and Chinese cuisine) and West Africa. Without the familiar ingredients from their home countries, immigrants modified their traditional cuisines by …

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Food in Zimbabwe

Zimbabwean cuisine – like in many African countries, the majority of Zimbabweans depend on a few staple foods. “Mealie meal”, also known as cornmeal, is used to prepare sadza or isitshwala, as well as porridge known as bota or ilambazi. Sadza is made by mixing the cornmeal with water to produce a thick paste/porridge. After …

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Food in Turkey

Turkish cuisine is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern, Eastern European 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 …

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Food in Lebanon

Lebanese cuisine is a Levantine style of cooking that includes an abundance of whole grains, fruits, vegetables, starches, fresh fish and seafood; animal fats are consumed sparingly. Poultry is eaten more often than red meat, and when red meat is eaten, it is usually lamb on the coast, and goat meat in the mountain regions. …

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Food in Italy

Italian cuisine has developed through centuries of social and economic changes, with roots stretching to antiquity. Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, capsicums, maize and sugar beet, this last introduced in quantity in the 18th century. Italian cuisine is known for its regional diversity, especially …

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Food in Morocco

Moroccan cuisine is influenced by Morocco’s interactions and exchanges with other cultures and nations over the centuries. Moroccan cuisine is typically a mix of Berber, Arabic, Andalusian, and Mediterranean cuisines with slight European and sub-Saharan influences. Morocco produces a large range of Mediterranean fruits, vegetables and even some tropical ones. Common meats include beef, goat, …

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Food in Lithuania

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 …

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Food in Egypt

Egyptian cuisine makes heavy use of legumes, vegetables and fruit from Egypt’s rich Nile Valley and Delta. It shares similarities with the food of the Eastern Mediterranean region, such as rice-stuffed vegetables, grape leaves, shawerma, kebab and kofta. Examples of Egyptian dishes include ful medames, mashed fava beans; kushari, lentils and pasta; and molokhiya, bush …

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Food in Afghanistan

Afghan cuisine is largely based upon the nation’s chief crops, such as wheat, maize, barley and rice. Accompanying these staples are native fruits and vegetables as well as dairy products such as milk, yogurt doogh and whey. Kabuli palaw is the national dish of Afghanistan. The nation’s culinary specialties reflect its ethnic and geographic diversity. …

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