Explore: Cuisine (legumes)

high-quality ingredients like olive oil, legumes, and meats. Rooted in the cucina povera (Italian for 'cuisine of the poor'), it emphasizes seasonal ingredients

became a standard for modern Italian. Simplicity is central to Tuscan cuisine. Legumes, bread, cheese, vegetables, mushrooms, and fresh fruit are used. Olive

century, the Turkic style tutmaj and salma noodles had entered the cuisine. Legumes—lentils are widely used in all colours, as well as fava beans, peanuts

practices, crop rotation or polyculture involving legumes is common. By alternating between legumes and non-legumes, or by growing both together for part of the

notably legumes. Research suggests that the agricultural system of ancient Greece could not have succeeded without the cultivation of legumes. Modern

Egyptian cuisine makes heavy use of poultry, legumes, vegetables and fruit from Egypt's rich Nile Valley and Delta. Examples of Egyptian dishes include

Asian food specialty. Various kinds of pulses or legumes make up an important part of Pakistani cuisine. While lentils (called daal) and chickpeas (called

Jewish cuisine refers to the worldwide cooking traditions of the Jewish people. During its evolution over the course of many centuries, it has been shaped

type is mixing crushed wheat chapati, sugar and real cow ghee. Legumes: a variety of legumes are used, including chickpeas, pigeon peas, red lentils, mung

grains, legumes, fruits, and vegetables that would become staples of the Levantine diet. Bread, olive oil, and wine were integral to the cuisine from the