1. In Italian, “crostini” means “little toasts,” and it is a very accurate description of the food. Crostini are
made by thinly slicing bread, typically plain white bread, and toasting or grilling so that it becomes
crispy. The crostini are drizzled with olive oil and salt and served plain, or they may be dressed with
an assortment of toppings and used as appetizers or garnishes on foods like soups.
Classical Arancine
Arancine from Ragusa zone (South-Eastern Sicily)
Arancini or arancine are fried rice balls coated with breadcrumbs, said to have originated in Sicily in
the 10th century. Arancini are usually filled with meat sauce, tomato sauce, mozzarella, and or
peas.
The main type of arancino in Sicilian are arancini con ragù, which typically consist of meat, peas,
rice and mozzarella. Many cafes also offer arancini con burro (arancini with butter), or specialty
arancini, such as arancini con funghi (mushrooms) and arancini con melanzane (eggplant).
The name derives from the food's shape and color, which is reminiscent of an orange (the Italian
word for orange is arancia, and in Sicilian, arancici means "little oranges". Arancini is masculine

2. plural, the singular is arancino (or in Sicilian arancinu). In some parts of Sicily, the feminine plural,
arancine, is common.
There are a number of local variants that differ in filling and shape.
In Roman cuisine, supplì are similar, but commonly filled with cheese. In Naples, rice balls are called
palline di riso.
Patatas bravas
or papas bravas is a cuisine of the Spain. It consists of white potatoes that have been cut into 2
centimeter irregular shapes and then fried in oil and served warm with a spicy tomato sauce. where
it is traditionally accompanied by a shot of orujo or a glass of wine.
The potatoes are boiled in brine for several minutes to tenderize them. They are then rubbed dry
and fried in oil in a manner similar to the preparation of potato chips.
the sauce is tomato-based, and also includes vinegar, red pepper, and a variety of spices which
give it bite. This sauce also accompanies patatas alioli, a form of fried potato prepared with
mayonnaise and garlic.
Falafel
Egyptian and Sudanese Arabic is a fried ball or patty made from ground chickpeas.
Falafel is usually served in a pita, which acts as a pocket, or wrapped in a flat bread known as lafa.
The falafel balls are topped with salads, pickled vegetables and hot sauce, and drizzled with tahini-
based sauces. Falafel balls may also be eaten alone as a snack or served as part of a mezze.
The Arabic word "falafel" (falāfil) may be derived from ‫فلفل‬ (filfil) which means 'hot pepper'. Being
derived from the Arabic word for nourishment, falafel is known as ta'miyya in most of Egypt.
A common theory is that the dish originates in Egypt, possibly eaten by Copts as a replacement for
meat during Lent. The dish later migrated northwards to the Levant, where chickpeas replaced the
fava. It has been theorized to a lesser extent that falafel has origins in the Indian subcontinent
where it and other chickpea-based dishes are also popular.

3. Falafel is hearty enough to replace hamburger patties and meatballs in vegetarian dishes.
Börek is a family of baked or fried filled pastries made of a thin flaky dough known as yufka or
phyllo. It can be filled with cheese, often feta, minced meat, or vegetables. Invented in Central Asia
by nomadic Turks, it became a popular element of Ottoman cuisine.
A börek may be prepared in a large pan and cut into portions after baking, or as individual pastries.
The top of the börek is often sprinkled with sesame seeds.

Turkish sigara böreği
 Sigara böreği ("cigarette börek," named for its shape) is filled with feta cheese, potato,
parsley and sometimes with minced meat or sausage. A variety of vegetables, herbs and
spices are used in böreks such as spinach, leek, potato, eggplant, courgette, ground black
pepper.
Staple varieties of börek found in most all Turkish pastry shops include peynirli börek (cheese
börek), kıymalı börek (mince meat/ground beef börek), patatesli börek (potato börek), and ıspanıklı
börek (spinach börek).
Börek has its origins in the Turkish cuisine and is one of its most significant and, in fact, ancient
elements of the Turkish cuisine, having been developed by the Turks.
Börek in Turkish language refers to any dish made with yufka. The name comes from the Turkic root
bur- 'to twist', which also describes a layered dough dish.

4. Tortilla Espanola
the Spanish omelet or tortilla espanola,
Mediterranean Chicken Tapas
Home made mini chicken bites Mediterranean style, with hints of garlic and lemon, served with aioli
or tomato salsa.
Gambas al Ajillo

5. Tapas (Spanish pronunciation: [ˈtapas]) is the name of a wide variety of appetizers, or snacks, in
Spanish cuisine. They may be cold (such as mixed olives and cheese) or warm (such as chopitos,
which are battered, fried baby squid).

Banderillas, skewer with pickles
Calamari fritters
Albóndigas
Meatballs
Allioli
Means "Garlic and oil" in Catalan. The classic ingredients are only garlic, oil and salt, but the
common form of it includes mayonnaise and garlic. A very strong garlic paste. Served on
bread or with potatoes, fish, meat or grilled vegetables.
Bacalao
Salted cod loin sliced very thinly usually served with bread and tomatoes
Banderillas
Banderillas, or pinchos de encurtidos, are cold tapas made out of small food items pickled in
vinegar and skewered together. They are also known as gildas or piparras and consist of
pickled items, like olives, baby onions, baby cucumbers, chillis (guindilla) with pieces of
pepper and other vegetables. Sometimes they include an anchovy.[3]
Boquerones

6. White anchovies served in vinegar (boquerones en vinagre) or deep fried.
Calamares or rabas
Rings of battered squid.
Carne mechada
Slow-cooked, tender beef.[1]
Chopitos
Battered and fried tiny squid. Also known as puntillitas.
Cojonuda. (Superb female)
A kind of "pincho". It consists of a slice of Spanish morcilla with a fried quail egg over a slice
of bread. It is very common in Burgos, because the most well known and widespread
Spanish morcilla is from there. It can also be prepared with a little strip of red spicy pepper.
Cojonudo. (Superb male)
A kind of "pincho". It consists of a slice of Spanish chorizo with a fried quail egg over a slice
of bread.
Chorizo al vino
Chorizo sausage slowly cooked in wine.
Chorizo a la sidra
Chorizo sausage slowly cooked in cider.
Croquetas
A common sight on bar counters and in homes across Spain, served as a tapa, a light lunch,
or a dinner along with a salad.
Empanadas or empanadillas
large or small turnovers filled with meats and vegetables.[4]
Ensaladilla rusa
This literally means (little)Russian salad and is made with mixed boiled vegetables with
tuna, olives and mayonnaise.
Gambas
Prawns sauteed in salsa negra (peppercorn sauce), al ajillo (with garlic), or pil-pil (with
chopped chili peppers).
Mejillones rellones (Tigres)
Stuffed Mussels. In Navarre, these stuffed mussels are called tigres ("tigers") because of
their fieriness.
Papas Arrugadas / Papas con Mojo
Canary Islands: Very small new potatoes boiled in salt water similar to sea water, then
drained, slightly roasted and served with Mojo sauce , a garlic, spanish paprika, red pepper,
cumin seed, olive oil, wine vinegar, salt and bread "miga" (fresh bread crumbs without the
crust) to thicken it.
Pimientos de Padrón
Small green peppers from Padrón (a municipality in the province of A Coruña in the region of
Galicia) that are fried in olive oil. Most are very mild, but a few in each batch are quite spicy.
Pulpo
Pulpo means Octopus, and it is usually served in small chunks in the oil in which it was
cooked. In its most basic form, salt is also added. Pulpo, as with many of Spain's seafood
dishes, comes predominantly from Galicia due to the region's access to the rich resources of
Atlantic Ocean.
Pulpo a la gallega (Octopus the Galician way)

7. This Galician dish, known both as Pulpo á galega (Octopus the Galician way) and Polbo á
feira (Octopus the fair way) in Galicia, is cooked in boiling water (preferably in a copper
cauldron or pan) and served hot in olive or vegetable oil. The octopus pieces are seasoned
with substantial amounts of paprika, giving it its recognisable red colour, and sea-salt for
texture and flavour.
Pincho moruno
A spicy kebab-like stick, made of pork or chicken. Its name means 'Moorish spike'.
Patatas bravas
Fried potato dices (sometimes par-boiled and then fried, or simply boiled) served with salsa
brava, a spicy tomato sauce. Alioli is often served with it too.
Puntillitas
Battered and fried tiny squid. Also known as chopitos.
Queso con anchoas
Castilla or Manchego cured cheese with anchovies on top.
Rajo
Pork seasoned with garlic and parsley. A variety with added paprika is called Zorza.
Solomillo a la castellana
Fried pork scallops, served with an onion and/or Cabrales cheese sauce
Solomillo al whisky, or al güisqui
Fried pork scallops, marinated using whisky, brandy or white wine and olive oil.
Tortilla de patatas, also known as Tortilla española
A type of omelet containing fried chunks of potatoes and sometimes onion. A variety
containing vegetables and chorizo (similar to frittata) is known as Tortilla paisana.
Tortillitas de camarones
Battered-prawn fritters.
Zamburiñas
Most renowned from the region of Galicia, zamburiñas are Chlamys varia, a type of scallop,
which are often served in a marinera, tomato-based sauce.
Harira
Harira is the traditional soup of Morocco. It is usually eaten during dinner in the Muslim holy month
of Ramadan to break the fasting day. It is considered as a meal in itself.

8. Harira's base-recipe is composed of the following ingredients, flour,tomatoes
,lentils,chickpeas.onions,rice,beaten eggs,herbs (celery, parsley and coriander),spices (mainly
saffron, ginger, and pepper),small amount of meat: (beef, lamb or chicken) ,a spoon or two of olive
oil.
Lemon juice can also be added at serving time as well as salt, tumeric and occasionally pepper.
It is usually served with hard-boiled eggs sprinkled with salt and cumin, dates and other favorite
dried fruits like figs, traditional honey sweets (called and other goodies (special bread or crepes)
prepared at home. It is served with slices of lemon in Algeria.
Gazpacho
Gazpacho is a cold Spanish tomato-based raw vegetable soup, originating in the southern region
of Andalusia. Gazpacho is widely consumed throughout Spain, neighboring Portugal (where it is
known as gaspacho) and parts of Latin America. Gazpacho is mostly consumed during the summer
months, due to its refreshing qualities.
Avgolemono
Avgolemono Soup and Grilled Chicken
Avgolemono is a Greek soup made with egg and lemon juice mixed with broth, heated until they
thicken but before they boil and curdle. Avgolémono translates to "egg-lemon,"

9. As a soup, it usually starts with chicken broth. Typically, rice or soup pasta, such as orzo, are
cooked in the broth with thin strips of meat before a mixture of eggs and lemon is added. Its
consistency varies from near-stew to near-broth. It is important to remove the mixture from the heat
before adding the egg-lemon mix, in order to avoid curdling.
Greek salad
Greek salad.
Greek salad is a summer salad in Greek cuisine.
Greek salad is made with pieces of tomatoes, sliced cucumber, romaine lettuce, green bell peppers,
red onion, sliced or cubed feta cheese, and kalamata olives, typically seasoned with salt, pepper
and dried oregano, and dressed with olive oil.
or lemon juice, can include anchovies. Patatosalata: Potato salad with olive oil, finely sliced onions,
lemon juice or vinegar. Revithosalata, chickpea salad. "Maintanouri", parsley salad, usually used
as a condiment.
Cypriot salad, native to the island of Cyprus, consists of finely chopped tomatoes, cucumbers,
onions, green bell peppers and flat-leaf parsley, and closely resembles the 'Greek salad' of Greece.
Some spreads and dips found in the meze of Greek cuisine are also regarded as part of the group
of 'salads' by Greek-speakers, such as melitzanosalata, taramosalata and tzatziki.
Tabbouleh

10. Tabbouleh
Tabbouleh Traditionally a mountain dish from the Eastern Mediterranean, and one of the Lebanese
main dishes, it has become one of the most popular Middle Eastern salads.
Its primary ingredients are finely chopped parsley, bulgur, mint, tomato, spring onion, and other
herbs with lemon juice, olive oil and various seasonings, generally including black pepper and
sometimes cinnamon and allspice.
A Caesar salad has romaine lettuce and croutons dressed with parmesan cheese, lemon juice,
olive oil, egg, Worcestershire sauce, and black pepper.
Parmigiana

11. Melanzane alla Parmigiana, or Eggplant Parmesan.
Parmigiana or aubergine parmigiana (Italian: melanzane alla parmigiana or parmigiana di
melanzane) is a Southern Italian dish made with shallow fried eggplant (aubergine) slices layered
with cheese and tomato sauce, then baked.
Ratatouille
Ratatouille is a traditional French Provençal stewed vegetable dish, originating in Nice. The full
name of the dish is ratatouille niçoise.[1]
Ratatouille is usually served as a meal on its own (accompanied by pasta, rice or bread). Tomatoes
are a key ingredient, with garlic, onions, courgettes (zucchini), aubergine (eggplant), poivron (bell
peppers), carrot, marjoram and basil, or bay leaf and thyme, or a mix of green herbs like herbes de
Provence.
Risotto

12. Risotto is a class of Italian dishes of rice cooked in broth to a creamy consistency. The broth may be
meat-based, fish-based, or vegetable-based; many kinds include parmesan cheese, butter, and
onion. It is one of the most common ways of cooking rice in Italy.
Risottos are made using short-grain rice (italian cultivars of Oryza sativa japonica), with the stock
being added gradually while the rice is stirred constantly. The cooking technique leads the rice to
release its starch, giving the finished dish a creamy texture.
Risotto is normally a primo (first course), served on its own before the main course, but risotto alla
milanese is often served together with ossobuco alla milanese.
Paella
Paella (Spanish pronunciation: [paˈeʎa]) is a Valencian rice dish that originated in its modern form in
the mid-19th century near lake Albufera, a lagoon in Valencia, on the east coast of Spain.
There are three widely known types of paella: Valencian paella (Spanish: paella valenciana),
seafood paella (Spanish: paella de marisco) and mixed paella (Spanish: paella mixta), but there are
many others as well. Valencian paella consists of white rice, green vegetables, meat (rabbit,
chicken, duck), land snails, beans and seasoning. Seafood paella replaces meat and snails with
seafood and omits beans and green vegetables. Mixed paella is a free-style combination of meat,
seafood, vegetables and sometimes beans.
Paella is a Catalan word which derives from the Old French word paelle for pan which in turn comes
from the Latin word patella for pan as well
Paella de Marisco
Spanakopita

13. A slice of Spanakopita.
Spanakopita or spinach pie is a Greek savory pastry in the burek family with a filling of chopped
spinach, feta cheese onions or green onions, egg, and seasoning. The filling is wrapped or layered
in phyllo pastry with butter and/or olive oil, either in a large pan from which individual servings are
cut, or rolled into individual triangular servings. Spanakopita is golden in color when baked, the
color often enhanced by butter and egg yolk. Other white, fresh, preferably salted cheeses may
also mixed with, or substituted for, the feta cheese.
Tajine
.
A tajine or tagine (Berber: tajin) is a moroccan dish, which is named after the special pot in which it is
cooked. A similar dish, known as Tavvas, is found in the cuisine of Cyprus. The traditional tagine pot
is formed entirely of a heavy clay, which is sometimes painted or glazed. It consists of two parts: a
base unit that is flat and circular with low sides, and a large cone or dome-shaped cover that rests
inside the base during cooking. The cover is so designed to promote the return of all condensation
to the bottom. With the cover removed, the base can be taken to the table for serving.
Moroccan Tagine
Tagines in Moroccan cuisine are slow-cooked stews braised at low temperatures, resulting in
tender meat with aromatic vegetables and sauce. They are traditionally cooked in the tagine pot,
whose cover has a knob-like handle at its top to facilitate removal. While simmering, the cover can
be lifted off without the aid of a mitten, enabling the cook to inspect the main ingredients, add
vegetables, mix the contents, or add additional braising liquid.

14. Moroccan tagines often combine chicken with a medley of ingredients or seasonings: olives,
quinces, apples, pears, apricots, raisins, prunes, dates, nuts, with fresh or preserved lemons, with or
without honey, with or without a complexity of spices. Traditional spices that are used to flavour
tajines include ground cinnamon, saffron, ginger, turmeric, cumin, paprika, pepper, as well as the
famous spice blend Ras el hanout. Some famous tajine dishes are mqualli or mshermel (both are
pairings of chicken, olives and citrus fruits, though preparation methods differ), kefta (meatballs in
an egg and tomato sauce), and mrouzia (lamb, raisins and almonds).
A Morroccan tajine as served to the table.
Harissa
is a Tunisian hot chilli sauce commonly eaten in North Africa whose main ingredients are Piri piri chili
peppers, serrano pepper or other hot chillis and olive oil. It is a standard ingredient of North African
cuisine, most closely associated with Tunisia and Algeria but recently also making inroads in
Morocco
Variations can include the addition of cumin, red peppers, garlic, coriander, and lemon juice. In
Tunisia, harissa is served at virtually every meal as part of an appetizer
Arroz con pollo

15. Arroz con pollo (rice with chicken in Spanish) is a dish that is rooted in southern Spaniard heritage
and is a traditional dish that is common throughout Latin America and the Caribbean, especially in
Cuba, Colombia, Ecuador, Panama, Peru, Puerto Rico, Costa Rica, Honduras and the Dominican
Republic. Common ingredients include rice, beer, stock, sofrito (a mix of vegetables and fresh
herbs), chicken, and saffron or more authentic
Tapenade
Tapenade
Tapenade in a mortar
Tapenade
is a Provençal dish consisting of puréed or finely chopped olives, capers, anchovies and olive oil.
Its name comes from the provençal word for capers, tapenas. It is a popular food in the south of
France, where it is generally eaten as an hors d’œuvre, spread on bread. Sometimes it is also used
to stuff fillets for a main course.
Tapenade's base ingredient is olive. The olives (most commonly black olive) and capers are finely
chopped, crushed, or blended. Olive oil is then added until the mixture becomes a paste. Tapenade
is often flavored differently in varying regions with other ingredients such as garlic, herbs,
anchovies, lemon juice, or brandy.
Dukkah

16. is an Egyptian dish consisting of a mixture of herbs, nuts, hazelnut, and spices. It is typically used
as a dip with bread or fresh vegetables, and eaten as an hors d'œuvre.
The word is derived from the Arabic for "to pound" since the mixture of spices and nuts are pounded
together after being dry roasted to a texture that is neither powdered nor paste-like. The actual
composition of the spice mix are common ingredients, such as sesame, coriander, cumin, salt and
pepper.
Souvlaki
A serving of souvlakia with fried garlic bread and lemons
Souvlaki (Greek: Σουβλάκι) or souvlakia is a popular Greek fast food consisting of small pieces of
meat and sometimes vegetables grilled on a skewer.
The word souvlaki is a diminutive of souvla (skewer), itself cognate with the Latin subula.

Souvlaki Platters for take-out
Moussaka

17. Moussaka is an aubergine-based dish of the Balkans, Eastern Mediterranean, and the Middle
East.
All versions are based primarily on sautéed eggplant (aubergine) and tomato, usually with minced
meat. The Greek version includes layers of meat and aubergine topped with a white sauce and
baked. Turkish musakka, on the other hand, is not layered. Instead, it is prepared with sautéed
aubergines, green peppers, tomatoes, onions, and minced meat. In the Arab world, moussaka is a
cooked salad made up primarily of tomatoes and aubergine, similar to Italian parmigiana, and is
usually served cold as a mezze dish.
Adana kebab

18. Adana kebab served with radish, parsley, lemon, green salad, onion salad and baked tomatoes,
peppers, onions.
Adana kebab (is a long, charcoal grilled, minced meat brochette mounted on a wide skewer. It is
named after Adana, the fifth largest city of Turkey, in the Mediterranean region. It is originally known
as kıyma kebabı (minced meat kebab) or simply as kıyma in Adana.
The original Adana kebab is made from ground lamb meat cleaned of its silverskin and mixed with
fat from the lamb tail. Only salt and dried red pepper flakes are added to the meat. Red bell pepper
can be hand chopped into very small pieces and be used instead of chili pepper. 4 or 5 ounces
(100 or 150 grams) of meat are mounted on a special skewer which is about 3 feet (0.91 m) long
(80–90 cm) and about an inch wide (2.0–2.5 cm). Then it is grilled over hot charcoal.
During the grilling the fat melts and burns on the charcoal. The fire is not allowed to reach the meat;
otherwise it leaves black soot on the meat. The dripping fat is usually removed by a piece of fresh
flatbread – pide (also known as berberi) bread or lavash.
After the meat has browned, it is slid off the skewer onto a bed of pide or lavash bread slices and is
served with an accompaniment of onion salad garnished with barbecued tomato quarters, and bell
peppers, on a large white plate. Parsley, mint, and a salad of choice, are served alongside on
separate dishes. Lemon juice is used to provide a sour taste to cut through the high fat content of
the meal.
Ayran (a diluted yogurt drink) or şalgam (the juice of spiced and fermented black-carrot pickles) may
be served as a beverage with the kebap. However, rakı (anise-flavoured Turkish spirit) is also
frequently served.
Valencian paella
Valencian paella

19. This recipe is standardized because Valencians consider it traditional and very much part of their
culture. Rice in Valencian paella is never braised in oil, as pilau, though the paella made further
southwest of Valencia often is.Heat oil in a paellera.Sauté meat after seasoning with salt.Add green
vegetables and sauté until soft. Add garlic (optional), grated tomatoes, beans and sauté.Add
paprika and sauté. Add water, saffron (and/or food coloring), snails and rosemary.Boil to make
broth and allow it to reduce by half. Add rice and simmer until rice is cooked.Garnish with more fresh
rosemary
Tiramisu
Tiramisu
Tiramisu; literally "pull me up") is one of the most popular Italian cakes. It is made of biscuits dipped
in coffee, layered with a whipped mixture of egg yolks and mascarpone, and flavored with liquor
and cocoa. The recipe has been adapted into many varieties of puddings, cakes and other
desserts.
Tiramisu is a layered dessert, consisting of alternating layers of coffee-soaked Savoiardi biscuits
and sweet mixture of mascarpone cheese and eggs and sugar. Cocoa powder is sifted on top (and
sometimes between layers) as both a garnish and a bitter counterpoint to the sweetened cheese
mixture.
To prepare the biscuit layer, Savoiardi (light, finger-sized sponge cakes, commonly known as
ladyfingers in the United States) are soaked in espresso or strong coffee, often with an addition of a
flavorful liquor such as sweet marsala wine or dark rum.
For the mascarpone cheese layer, a mixture of egg yolks and sugar is first prepared: egg yolks are
mixed with sugar to form a thick cream to which the mascarpone cheese is added, then the egg
whites are beaten stiff and folded in to the mascarpone/egg cream. This mixture is spread over the
coffee-soaked biscuits (often a liquor such as Rum or cognac will be added to the coffee for soaking
the biscuits). The layer is then topped with a dusting of cocoa powder, and more layers are added.