Glossary M
- Maras / Maras (Peppers) : Maras refers to a a variety of pepper that comes from the area around the city of Kahramanmaras in Turkey. Maras peppers are known for their complex flavor and medium heat which compliment many dishes from vegetables to seafood to steak. Maras pepper is small and has a pointed tip. Maras peppers have deep red color with little oil or salt, with a medium-strong heat and a bright fruity flavor.
Maras is one of the most famous regions in Turkey for their peppers.
Maras peppers take its names from the city which the peppers are grown. Maras comes from the area around the city of Kahramanmaras which is situated in the south-central region of Turkey near the Syrian border.
Mexican (P. americana var. drymifolia Blake) refers to one of the three (3) species of Avocado, the other two (2) are West Indian and Guatemalan Avocados.
Mexican Avocado has leaves which usually has an anise scent. It has thin and usually smooth skin, it blooms in the winter, and the fruit ripens the following summer and fall.
The following varieties of Avocados belong to this group or Mexican Avocado group: Clifton, Ettinger, Fuerte, Ganter, Horshim, Irving, Jan Boyce, Mayo, Mexicola, Mexicola Grande, Murrieta Green, Puebla, Stewart, Teague, and Topa Topa.
Moqueca refers to a Brazilian tomato-based seafood stew prepared in a special type of clay pot. Moqueca is made without adding any water.Varieties fish and shellfish are just thrown together with a mixture onions, tomatoes,some garlic and coriander into a clay pot and then let it simmer for hours until done. However, just like any recipes, Moqueca is also made several waya depending on the area and the cook. If liquid is needed, palm oil and coconut milk or olive and soy oil is used.
Moqueca is pronounced "moh-keh-kuh"
Moule de Bouzigues refers to iodine-strong mussel from the village of Bouzigues on the Mediterranean coast of France.
Bouzigues is a town in Hérault department in the Languedoc-Roussillon Region in southern France.
Bouzigues is a center for oyster and mussel production as far back as the Greeks - the earliest fishers here lived in troglodyte caves along the shore - Bouzigues is one of the towns on the Etang de Thau in Languedoc Rousssillon.
There is a popular museum in the town to explain the history and techniques of the production of oysters and mussels in the Etang de Thau.
The oyster beds themselves are very photogenic, and best enjoyed by walking along the path along the edge of the etang.