Turkish style kitchen photo (39 Photos)

Traditional national cuisine of the Turkish population.

The national cuisine of Spain, formed on the basis of the diversity of culinary traditions of its regions, determined by geographical location, climate and cultural characteristics.

Cuisine of the countries of the Arabian Peninsula and the Middle East.

It is an assortment of appetizers or small dishes, often served with alcoholic drinks such as arak, ouzo, raki, rakia or various wines.

Both Eid al-Fitr holidays celebrated in the Muslim world include dishes typical of different countries and localities.

Makes extensive use of poultry, legumes, vegetables and fruits from the rich Nile Valley and Egypt's delta.

A method of serving food in which many dishes are placed side by side and the food is plated by the guests themselves.

A set of dishes of the peoples of the Caucasus, collected from national cuisines: Armenian, Georgian, Azerbaijani, Abkhazian, Avar, Lezgin, Kabardian, Ossetian, Circassian, Vainakh.

Regional cuisine of Malaysia.

National cuisine common in Bulgaria and other countries of South-Eastern Europe.