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[1] [2] Describing itself as "a world atlas of traditional dishes, local ingredients, and authentic restaurants", [3] it features an interactive global food map [4] with dish icons shown in their respective regions [5] and purportedly contains nearly 10,000 dishes, drinks, and ingredients, as well as 9,000 restaurants.
Azerbaijani cuisine is the cooking styles and dishes of the Republic of Azerbaijan.The cuisine is influenced by the country's diversity of agriculture, from abundant grasslands which historically allowed for a culture of pastoralism to develop, as well as to the unique geographical location of the country, which is situated on the crossroads of Europe and Asia with access to the Caspian Sea.
Sosis bandari: Traditional sausage with onion, tomato paste, and chili pepper. Nargesi: A type of spinach omelette. Sirabij: A type of garlic omelette. Gondi: Iranian Jewish dish of meatball. Iranian pizza: A typical Iranian pizza. Dopiaza: Traditional Shiraz curry prepared with a large quantity of onions. Joshpara: Azerbaijani meat-filled ...
Hákarl – a traditional food [15] and national dish of Iceland; Hangikjöt [16] Þorramatur – a selection of traditional Icelandic food, [17] consisting mainly of meat and fish products cured in a traditional manner, cut into slices or pieces and served with rúgbrauð (dense and dark rye bread), butter and brennivín (an Icelandic akvavit)
Pacha is a traditional Iraqi dish made from sheep's head, trotters, and stomach; all boiled slowly and served with bread sunken in the broth. [16] The cheeks and tongues are considered the best parts. Many people prefer not to eat the eyeballs, which could be removed before cooking. [17]
'BELUGA CAVIAR' sold in Baku Caviar Boutique in Baku in Azerbaijan. Fishing is considered an important industry in Azerbaijan. On 25–27 May 2009, the 2nd Caspian International Exhibition «Marine Products and Fishing» was held with the aim of presenting the potential of the Caspian region to international circles engaged in the fishing sector.
In the Byzantine Empire, the traditional placenta cake (known as "koptoplakous", κοπτοπλακοῦς), a dish similar to baklava, was consumed. [36] [37] [38] The earliest known detailed recipe for placenta, from the 2nd century BC, is a honey-covered baked layered-dough dessert which food historian Patrick Faas identifies as the origin ...
English cuisine encompasses the cooking styles, traditions and recipes associated with England.It has distinctive attributes of its own, but is also very similar to wider British cuisine, partly historically and partly due to the import of ingredients and ideas from the Americas, China, and India during the time of the British Empire and as a result of post-war immigration.