
Menemen
Eggs, tomatoes and green peppers meet in a dish often served at breakfast.
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20 field notes in this collection

Eggs, tomatoes and green peppers meet in a dish often served at breakfast.
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Rice noodles and broth, with accompaniments that can differ from bowl to bowl.
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UNESCO's record focuses on the living craft of the Neapolitan pizzaiuolo.
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A piece of salmon over hand-shaped sushi rice; toppings and preparation can vary.
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Rice with an assortment of toppings, arranged or mixed according to the serving.
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Marinated pork from a vertical spit, served in corn tortillas with possible toppings.
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A crisp dosa with a spiced potato filling in one documented Mysuru style.
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A familiar filling in one Polish pierogi variety; other fillings are also common.
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Legume fritters made with chickpeas or fava beans in different documented traditions.
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A griddled corn arepa with cheese mixed through the dough or placed inside.
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Rice, lentils and pasta come together with chickpeas, tomato sauce and fried onions.
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A named Valencian style with rice, chicken, rabbit and local beans; recipes still vary.
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Fries, fresh cheese curds and gravy form the familiar base; toppings can vary.
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A Peru-specific preparation described with fish, limón, ají and local accompaniments.
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One Greek-style baked version layers eggplant, potato, seasoned meat and béchamel.
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Fermented injera served with doro wat, an Ethiopian chicken stew.
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Small baked cheese breads — one documented recipe combines cassava starch, Minas cheese, milk and eggs.
Read the field noteFood photography is illustrative. We do not label dishes as allergy-safe or suitable for a diet, because recipes vary.
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