middle east and america

HUMMUS WITH PITA

mashed chickpeas with slightly leavened flatbread

PILAF

sautéed, seasoned rice steamed in bouillon

FALAFEL

fried vegetarian fritters served with tahini (sesame seed paste)

TAHCHIN

Iranian rice cake that includes rice, yogurt, saffron, egg and chicken fillets

SHISH KEBOB

skewered grilled cubes of meat

SHAWARMA

Arab meat preparations where meats are placed on a spit

DOLMA

stuffed grape leaves with rice and meat

KABSA

chicken and rice dish which is fragrant and lightly spiced; long grain

KHOBUS

pita of Saudi Arabia

WALDORF SALAD

fresh apples, celery, peanuts, walnuts, dressed in mayonnaise

VEAL GRILLADES

veal sticks browned in a skillet, sauce of tomato paste, chicken stock, white wine and herbs

Cajun “acadian”

French colonist expelled from England; features dishes cooked in one pot like gumbos, stews, and jambalaya, fricasses

Creole “adaptation of a product to a New World environment”

used to describe slaves born in Louisiana; black ancestry who were free prior to the Civil War, known for outdoor cooking such as barbeque and crawfish boil

JAMBALAYA

protein and vegetables with rice and stock later simmered together or combined before serving

GUMBO

file powder and okra; a mix of vegetable and meat or shellfish with thickened stock

BOUDIN

fresh sausage made pork scraps, cooked rice and seasoned with cayenne pepper and green onion