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Anise is used to flavor the Arab Arak, the Colombian Aguardiente, the French spirits Absinthe, Anisette, and * In Indian cuisine, no distinction is made between anise and fennel. Therefore, the same name

...ghee.” Berkeley: Ten Speed Press. ISBN 0-89815-976-8.</ref> In [[French cuisine]], this is called ''[[beurre noisette]],'' loosely translated as "hazelnut ...nown as ''manteiga de garrafa'' (bottle butter), and is featured mostly in cuisine from the [[Geography of Brazil#Northeast|northeast]].

...commonly named Arab, Arbans or Maadaan and thus its referred to as Qaimar Arab or Qaimar Maadan as of farmers Qaimar. * [http://faq.macedonia.org/cuisine/kajmak.html Recipe]

...ach. There is a legend with variations about the discovery of cheese by an Arab trader who used this method of storing milk.<ref>Jenny Ridgwell, Judy Ridgw ...occiu is mostly eaten fresh, and is as such a major ingredient in Corsican cuisine, but it can be aged too.

[[Raita]] is a yoghurt-based [[South Asian cuisine|South Asian]]/[[Indian food|Indian]] [[condiment]], used as a side dish. Th [[Labneh]] is a strained yoghurt used for [[sandwiches]] popular in Arab countries. Olive oil, cucumber slices, olives, and various green herbs may

...nuts. It is believed that this was based on older [[Ancient Arabia|Ancient Arab]], [[Mesopotamian]], [[Ancient Greeks|Greek]] or [[Ancient Roman|Roman]] re * [[Halo-halo]]: a popular [[Philippine cuisine|Filipino]] dessert that is a mixture of shaved ice and milk to which are ad