brined herbs
11Charcuterie — (pronounced /ʃɑrˌkuːtəˈriː/, /ʃɑrˈkuːtəri/; French: [ʃaʁkytʁi], from chair flesh and cuit cooked ) is the branch of cooking devoted to prepared meat products such as bacon …
12Cuisine of Bulgaria — Bulgarian cuisine ( bg. българска кухня, bulgarska kuhnya ) is a representative of the cuisine of Southeastern Europe. Essentially South Slavic, it shows Turkish, Greek and Middle Eastern influences, and to a lesser extent Armenian, Italian,… …
13Duck (food) — For the living animal, see Duck. For other uses, see Duck (disambiguation). Magret redirects here. For the wine grape also known as Magret, see Malbec. Duck breast with apple honey sauce and wild rice …
14Palestinian cuisine — Part of a series on Palestinians …
15Albanian cuisine — Part of a series on Albanians …
16Pastrami — Slices of pastrami Pastrami (Romanian: pastramă, Yiddish: פּאַסטראָמע pastróme), is a popular delicatessen meat usually made from beef and, traditionally in Romania, also from pork and mutton. In Israel, Pastrama is the term used for sliced… …
17Cuisine of Cyprus — Cypriot cuisine is the cuisine encountered on the island of Cyprus, located in the eastern Mediterranean Sea. Cypriot cuisine is shaped by the island s Mediterranean climate, geography, and history. Reflecting the two dominant populations,… …
18Cuisine of the Republic of Macedonia — Macedonian cuisine ( mk. Македонска кујна, transliterated Makedonska Kujna ) is a representative of the cuisine of the Balkans, reflecting Turkish, Greek and Middle Eastern influences and to a lesser extent Italian, Mediterranean and Hungarian… …
19liquamen — a fish sauce of the ancient world and Middle Ages made from small fish that otherwise would be discarded. Brined fish are allowed to ferment, perhaps with fish blood, spices and herbs. See also garum and muria …
20Moldovan cuisine — Part of a series on the Culture of Moldova Arts Literature Music …
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