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...and cut item. "''Reshteh''" was the only word used to denote noodles in [[Arab]] cookbooks of the 13th and 14th centuries. Special symbolism is given to The reshteh used currently in the [[Iranian cuisine]] is actually a thicker type of noodle, used in ''reshteh polow'' and in ''

...ba|}}) is one of various kinds of [[soup]] or [[stew]] found in national [[cuisine]]s across the [[Balkans]], [[North Africa]], [[Eastern Europe]], [[Central File:Begova Čorba (Baščaršija in Sarajevo, Bosnia).JPG|[[Bosnian cuisine|Bosnian]] čorba and somun bread

...saj''.<ref>Rodinson, Maxime, Arthur Arberry, and Charles Perry. ''Medieval Arab cookery''. Prospect Books (UK), 2001. p. 72.</ref> Regions where the dish serves as a staple of local cuisine have different ways of preparing it.

...र्ग़ टिक्का}}; murgh tikka) is a dish from [[Mughlai cuisine]]<ref>{{cite web|url=http://www.indianfoodforever.com/non-veg/chicken/chick [[Kebab#Kalmi|Kalmi kabab]], a popular snack in South Asian cuisine, is made by marinating chicken drumsticks and placing them in a tandoor. Va

...mes known as ''yayla çorbası'' ("highland soup"), is a meal of [[Turkish cuisine]].<ref name="Başan1997">{{cite book|author=Jonathan Başan|title=Classic T {{Cuisine of Turkey|soup}}

...g¹kan¹-tsu²}}; [[Xiao'erjing]]: {{lang|zh-Arab|دْوقًا ظُ}}; {{lang-ru|Дунгане}}, ''Dunganě''; {{lang-ky|Д {{see also|Chinese Islamic cuisine}}

...h significant diaspora populations are Kazakhstan, Turkey, Azerbaijan, and Arab states (especially Jordan and Iraq, where they are mainly descendants of pe {{see also|Chechen cuisine|Vainakh mythology|Nakh architecture}}

Persian, Arab and other western Asian writers called China by the name "Tamghaj".<ref nam ...he virtues attributed to Chinese despite their idol worship and the Turk, Arab, Byzantium, Indian rulers, and the Chinese emperor were known as the world'

...2RqCgC&pg=PA197&dq=arab+fujian#v=onepage&q&f=false|title=Islam outside the Arab world|author1=David Westerlund |author2=Ingvar Svanberg |year=1999|publishe ===Cuisine===