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Vegemite on toast

Vegemite on toast

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Xato Sauce

Xató Sauce

Xató is a typical Catalan sauce made with almonds, hazelnuts, breadcrumbs, vinegar, garlic, olive oil, salt, and nyora pepper. Xató is often served with an endive salad prepared with anchovy, tuna and salted cod (bacallà). This sauce can be made in 5 minutes in an electric blender: simply put all the ingredients in at once and beat until the almonds are reduced to fine particles.

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Anmitsu

Anmitsu

Anmitsu is a Japanese dessert that has been popular for many decades. It is made of small cubes of agar jelly, a white translucent jelly made from red algae or seaweed. The agar is dissolved with water (or fruit juice such as apple juice) to make the jelly. It is served in a bowl with sweet azuki bean paste or anko (the an part of anmitsu), boiled peas, often gyūhi and a variety of fruits such as peach slices, mikan, pieces of pineapples, and cherries.

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Wagashi

Wagashi

Wagashi is a traditional Japanese confectionery which is often served with tea, especially the types made of mochi, azuki bean paste, and fruits.

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Magiritsa – Greek Easter Soup

Magiritsa – Greek Easter Soup

The main Easter meal (on Easter Sunday) has traditionally been an occasion to slaughter a lamb or goat, and this soup was designed to use the leftover parts so that nothing went to waste. This soup is prepared on Holy Saturday and eaten to break the fast after midnight church services. Traditionally, the soup is put on low heat to cook before leaving for church, and eaten on return.

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Youvarlakia Avgolemono

Yuvarlak – Youvarlakia

Yuvarlak or Youvarlakia are a kind of large meatballs in sauce. The meat mixture includes rice and are cooked in moist heat and the juices thickened with Avgolemono. They are found in Turkish and Greek cuisines.

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Avgolemono Egg-Lemon Sauce

Avgolemono Egg-Lemon Sauce

This creamy sauce has a lemony taste that works wonderfully with most vegetable dishes – casserole and steamed – and is a favourite with stuffed cabbage. Use it to give a special touch to leftovers containing ground meat, rice, or vegetables where the lemon taste will blend.

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Onsen tamago salad with silken tofu

Onsen Tamago – Japanese Hot Spring Egg

The egg has a unique texture that the white tastes like a delicate custard (milky and soft) and the yolk comes out firm, but retains the colour and creamy texture of an uncooked yolk. The special texture is cooked by using the difference between the temperature of which the egg yolk and egg white solidifies.

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Menemen

Menemen – Turkish Scrambled Eggs with Tomato and Peppers

Menemen is a Turkish dish which includes egg, onion, tomato, green capsicums, and spices such as ground black pepper, ground red pepper, salt, oregano, and mint. Black or green olives can also be included as ingredients. Turkish meat products such as sucuk (a spicy sausage) or pastırma (thinly sliced dried cured beef) can be added, although this strays from the traditional recipe.

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Saksuka

Şakşuka

Şakşuka is a vegetarian medley of chunks of eggplant, seasonal vegetables like zucchini, green and red capsicum, onions, garlic and sometimes potato that are fried in olive oil and mixed with lots of spicy tomato sauce to make a thick, spreadable mixture.

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Huevos Rancheros

Huevos Rancheros

Huevos Rancheros is a popular breakfast dish consisting of eggs served in the style of the traditional large mid-morning fare on rural Mexican farms. The basic dish consists of fried eggs served upon lightly fried corn tortillas topped with a tomato-chilli sauce. Refried beans, Mexican-style rice, slices of avocado, or guacamole are common accompaniments.

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Hummus

Hummus

Hummus is a Middle Eastern and Arabic food dip or spread made from cooked, mashed chickpeas, blended with tahini, olive oil, lemon juice, salt and garlic.

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Green Skhug

Skhug – Yemeni Hot Sauce

Hot sauce skhug is extremely popular in Middle Eastern cuisine. The sauce, a creation of the Yemeni kitchen, was brought to Israel by Yemeni Jews. It’s been said that it is hard to find a home in Israel that doesn’t have a jar of this scalding condiment. Skhug can be green or red, prepared with green and red hot peppers respectively, as well as brown, when prepared with tomatoes and spicy peppers. The sauce is served with flat bread and goes well with humus, falafel, and shawarma.

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