food made with pieces of meat and vegetables roasted or grilled on fire, typically on a skewer
the region including countries such as Egypt, Iran, Turkey, etc. that has Mediterranean Sea to its west and India to its east
the flesh of animals and birds that we can eat as food
meat that is from a young sheep
a plant or edible part of a plant that is eaten as food
a type of dried plant with a pleasant smell used to add taste or color to the food
a liquid or soft mixture served with food to add flavor
to soak food in a seasoned liquid, typically containing oil, vinegar, herbs, and spices, to enhance its flavor and softness before cooking
a long wooden or metal stick that is inserted into pieces of food, especially meat, to hold them together while being cooked
to cook food directly over or under high heat, typically on a metal tray
having a taste like smoke
having a flavor that is pleasent to eat or drink
an enclosed compartment or appliance used for baking, roasting, or heating food
a box-shaped equipment used for cooking or heating food by either putting it inside or on top of the equipment
(of food) having a firm, dry texture that makes a sharp, crunching sound when broken or bitten
a type of food made from flour, water and usually yeast mixed together and baked
the small edible grains of a cereal plant that are cooked and eaten as food
a cold dish made mainly from raw or cooked vegetables, often mixed with a dressing and sometimes other ingredients
a thick liquid food that is made from milk and is eaten cold
an extra amount of food that is served with the main course, such as salad
(of a place or space) located outside in a natural or open-air setting, without a roof or walls
anything that takes place, particularly something important
(of food) recently harvested, caught, or made
a place where we pay to sit and eat a meal
the number of different things or people that one can pick from
a dish consisting of meat cooked on a spit served in thin slices and usually with pitta bread, originated in Turkey
