Glossary A

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Avokádó is the Hungarian word for "Avocado" which remains to be rare in Hungary and Hungarian markets. However, like the "Articsóka", the Avokádó is popular enough to have a restaurant in Budapest named after it.

Avota is the Tahitian word for "Avocado

Awabi is a Japanese term for abalone

Awamori is an alcoholic beverage indigenous to and unique to Okinawa. It is not a brewed beverage, but distilled from rice as it is also made from rice.

Awasemiso refers to Japanese food which is made by combining of two or three different kinds of Miso to improve the complexity of the flavor. Most Japanese homes will have at least Aka and Shiro Miso for making Awasemiso.

Awaze is the Ethiopian word for "red pepper paste".

Awwam is a Lebanese dessert which are balls of yeasty dough which are deep fried and flavored with honey, lemon and rose water.

Axoa refers to Basque farmers' dish that originated from the village of Espelette which consists of minced veal with Espelette peppers (Piment d'Espelette), rice, potato, etc. It is one of the specialties of the Basque Region.

Espelette is located in Southwest of France and Piment d' Espelette (AOC) is the beloved chile pepper of the Basque country.

- Ayak Paça (Çorbasi) : Ayak Paça refers to a Turkish soup made with the feet or joints of a lamb or sheep which is cooked in a meat stock. Ayak is the Turkish word for "leg or feet" (of lamb) used in Turkish cooking. Ayak Paça is a Turkish delicacy; a soup said to cure hangover and not for the fainted heart. To eat this Corbasi (soup), it is recommended to add a lot of garlic sauce, vinegar and red pepper shavings.

Ayam is the Indonesian word fo"Chicken

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Glossary A

Avokádó

Avota

Awabi

Awamori

Awasemiso

Awaze

Awwam

Axoa

Ayak Paça (Çorbasi)

Ayam

Glorious Food

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