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Melitinia, [550] [551] a traditional dessert from the island of Santorini made from sweet cheese, sugar, eggs, a hint of mastic. Misokofti, [552] [553] a traditional pudding-like dessert type of mustalevria from the island of Symi that's made with a combination of ripe fragosika (prickly pear) pulp, niseste (corn starch), and sugar.
Pontians have a number of traditional breakfast dishes: foustoron (similar to an omelette), [64] lalánggia, [65] havitz, [66] [67] and more. Breakfast dishes typically include eggs, bread, or porridge. For lunch and dinner, Pontians traditionally eat a number of soups, savory pies, rice pilav, pasta dishes, flatbreads, and dumplings.
Algerian breakfast foods. 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 ...
Traditional breakfasts in Germany include lots of components, similar to a Swedish smorgasbord. There's always rolls or brown breads along with butter and jam, and plenty of sliced ham, salami and ...
Tian mo – a traditional breakfast soup from the city of Jinan in the Shandong province of China; made of millet powder, peanuts, vermicelli, cowpea, spiced tofu (or shredded tofu skin), and spinach [citation needed] Toast [1] [29] Toaster Strudels; Tomato omelette [165] [166] Tongue [167] Tongue toast [168] Touton [169] Tripe [citation needed]
Feeding Gotham: The Political Economy and Geography of Food in New York, 1790–1860 (Princeton UP, 2016) xviii, 347 pp. Batterberry, Ariane Ruskin & Michael Batterberry (1973). On the Town in New York, from 1776 to the Present. Scribner. ISBN 0-6841-3375-X. Hauck-Lawson, Annie; Deutsch, Jonathan, eds. (2010). Gastropolis: Food & New York City ...
The Best Traditional Hanukkah Foods Because Hanukkah celebrates the miracle of a small amount of lamp oil keeping the Second Temple’s Menorah alight for eight days, foods fried in oil are ...
Eating breakfast meant that one was poor, was a low-status farmer or laborer who truly needed the energy to sustain his morning's labor, or was too weak to make it to the large, midday dinner. [27] Breakfast in Brazil. In the 13th century, breakfast when eaten sometimes consisted of a piece of rye bread and a bit of cheese.