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Dulce de leche, known in Chile as manjar Mote con huesillo. Chilean cuisine [1] stems mainly from the combination of traditional Spanish cuisine, Chilean Mapuche culture and local ingredients, with later important influences from other European cuisines, particularly from Germany, the United Kingdom and France.
Due to Algeria's history of having been a colony of France, breakfast in Algeria is heavily influenced by French cuisine and most commonly consists of café au lait or espresso along with a sweet pastry (some common examples are croissants, mille-feuilles, pain au chocolats known as "petits pains", etc.) or some kind of traditional bread with a date filling or jam (kesra, bradj, etc.)
The traditional places to buy take-away food in Australia has long been at a local milk bar, fish and chip shop, or bakery, though these have met with stiff competition from fast food chains and convenience stores in recent decades. Iconic Australian take-away food (i.e. fast food) includes meat pies, sausage rolls, pasties, Chiko Rolls, and ...
Ancient Greek cuisine was characterized by its frugality for most, reflecting agricultural hardship, but a great diversity of ingredients was known, and wealthy Greeks were known to celebrate with elaborate meals and feasts.
Vanessa Perrone, dietitian and author of Everyday Mediterranean, tells Yahoo Life that you don’t have to give up your preferred cuisine or food culture to follow the Mediterranean diet. That’s ...
Cooking in clay pots became less popular once metal pots became available. [5] Clay remained popular for those dishes that depended on the unique qualities of clay cooking; Food & Wine called out such dishes as biryani, cassoulet, daube, tagine, jollof rice, kedjenou, cazuela, and baked beans. [5] Earthenware cooking pot on gridiron
Fatteh is one of the most popular dishes in the Levant is and the popular variant fatet batinjan (aubergine casserole) [86] is served with yoghurt, fried bread, aubergine, and maté. [87] [88] [89] Moussaka unlike the Greek style is a vegetarian aubergine dish, made with fried aubergine simmered in an onion and tomato sauce with chickpeas. [90]
The Old Yishuv was the Jewish community that lived in Ottoman Syria prior to the Zionist Aliyah from the diaspora that began in 1881. The cooking style of the community was Sephardi cuisine, which developed among the Jews of Spain before their expulsion in 1492, and in the areas to which they migrated thereafter, particularly the Balkans and Ottoman Empire.