(Greek cuisine) A rice mixture with fresh herbs such as mint and parsley and, sometimes, pine nuts, with tender grape leaves, served with a thick and creamy, lemony sauce. Also, in some regions, minced meat is added tightly wrapped.
A traditional Lebanese, Syrian, or Levantine fresh salad with crispy bread (typically, dried, toasted, grilled, or fried pita), usually with mint, parsley, and olive oil.
Alternative spelling of ful medames [An originally Egyptian/Sudanese dish of cooked, mashed fava beans served with oil and spices (and sometimes other ingredients such as diced cucumbers and tomatoes), commonly eaten as a breakfast food, now also popular in neighbouring countries.]
Alternative spelling of taramosalata [a Greek and Turkish dish of fish roe (carp or cod), lemon juice, breadcrumbs, onion, garlic, and olive oil; often served as a meze or with pitta bread]
Alternative form of gemista [(cooking) popular Greek dish of tomatoes and green peppers stuffed with rice (occasionally minced meat is added) accompanied by potatoes in tomato juice and olive oil]
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