Glossary M

- Mechoui / Méchoui : Mechoui refers to whole roast lamb or spit-roasted lamb (or kid) which is one of the national foods of Mauritania. It is a traditional nomad's feast, where a whole lamb is roasted over fire and stuffed with cooked rice. Moreover, Méchoui is roast mutton in Mali. In Morocco, Méchoui is prepared by rubbing first the meat with garlic and cumin and then roasted and cooked until the meat is soft, well-cooked and tender that it can be pulled off with the fingers. Mauritania is a country in northwest Africa, bounded by Algeria to the north-east, Mali to the east and south-east, Senegal to the south-west, the Atlantic Ocean to the west and by Moroccan-annexed territory of Western Sahara on the north-west.

Medialunas refer to Argentina's small, sticky croissants.

Medio refers to a Portuguese cooking term which means "medium-grilled"

Medio Medio is a name of a common drink in Uruguay which is made of half white wine and half champagne.

Deutsch: Mediterrane Küche / Español: Cocina Mediterránea / Português: Cozinha Mediterrânea / Français: Cuisine Méditerranéenne / Italiano: Cucina Mediterranea

Mediterranean cuisine refers to the traditional cooking styles and culinary practices of the countries bordering the Mediterranean Sea, including Spain, Italy, Greece, Turkey, Lebanon, and Morocco. Known for its emphasis on fresh, seasonal ingredients, this cuisine features an abundance of fruits, vegetables, whole grains, legumes, nuts, and olive oil, with moderate consumption of Fish, poultry, and dairy, and limited red meat.

Mee Katang Cantonese-style noodles from cambodia which is usually cooked with various meat and vegetables in oyster sauce

Mee Krob is a Thai Appetizer made of sweet cripsy noodles with shrimp and pork mixed with fish and tamarind sauce

Mee rebus is the Bahasa Malaysian term which means "blanched noodles"

Meen Curry is one of the popular dishes from Kerala which is made from varieties of fish available in the state, such as tuna, mackerel, sardines, and most special is the one made from Pearl Spot which is indigenous to Kerala. Other fish varieties can also be made into Meen Curry which is made by cooking the fish with several spices and curry leaves.

Meen Porichathu also commonly called as Fish Fry is one of the popular dishes from Kerala, India which is simply fried fish which is made special by coating or marinating the cleaned fresh pieces of fish in Masala powder , then deep fry in coconut oil until they are crispy.

Coconut oil which is the favored oil for cooking by the Malayalees is the secret of delicious dishes in Kerala, India.

Please enjoy the pictures of Fish Fry made in Allepey, Kerala, India.

Picture below is called Choora Porichatu. Choora Porichathu is the Malayalam term for Tuna Fish Fry

Coating the cleaned whole piece of Tuna with Masala powder first for some time before frying in Coconut oil gives the Keralite Fish Fry its distinct tasty flavor.

Below is one of the special Fish Fry "fit for a Prince". A Karimeen Fry made from fried Pearl Spot. This is a delicious meal of Karimeen Fry served with salad of raw sweet red onions on top. Prince Charles of England ate what I have eaten in Kerala, India after a wonderful and quiet boat tour of the Backwater of Allepey.

Karimeen (Pearl spot fish) fry is a sought after delicacy in Kerala. The Pearl Spot fish is marinated in a mixture of lemon juice, red chillies, and other spices and Masala Powder, too and and deep fried until crisp and golden brown. This is an exotic dish of Karimeen fry cooked Kerala style. The Karimeen fry is a spicy fried fish coated with the delicious and spicy Masala.

Karimeen is the state fish of Kerala and is one of the most important fish species in this state of India

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Glossary M

Mechoui / Méchoui

Medialunas

Medio

Medio Medio

Mediterranean cuisine

Mee Katang

Mee Krob

Mee rebus

Meen Curry, Food in Kerala, India

Meen Porichathu / Fish Fry

Glorious Food

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