Pakistani vegetable dishes

Chow mein are Chinese stir-fried noodles with vegetables and sometimes meat or tofu; the name is a romanization of the Taishanese chāu-mèn. The dish is popular throughout the Chinese diaspora and appears on the menus of most Chinese restaurants abroad. It is particularly popular in India, Nepal, the UK, and the US.

Pakistani cuisine can be characterized by a blend of various regional cooking traditions from the Indian subcontinent, Central and Western Asia, as well as elements from its Mughal legacy. The country's various cuisines are derived from its ethnic and cultural diversity.

A samosa is a South Asian fried or baked pastry with a savory filling like spiced potatoes, onions, peas, chicken and other meats, or lentils. It may take different forms, including triangular, cone, or half-moon shapes, depending on the region. Samosas are often accompanied by chutney, and have origins in medieval times or earlier. Samosas are a popular entrée, appetizer, or snack in the local cuisines of South Asia. Due to emigration and cultural diffusion from these areas, samosas today are often prepared in other regions.

Chicken tikka is a chicken dish originating in the Indian subcontinent; the dish is popular in India, Bangladesh and Pakistan. It is traditionally small pieces of boneless chicken baked using skewers on a brazier called angeethi or over charcoal after marinating in Indian spices and dahi (yogurt)—essentially a boneless version of tandoori chicken. The word tikka is a Persian word, meaning "bits" or "pieces". It is also a chicken dish served in Punjabi cuisine. The Kashmiri version of the dish, however, is grilled over red-hot coals, and does not always contain boneless pieces. The pieces are brushed with ghee at intervals to increase its flavour, while being continuously fanned. It is typically eaten with green coriander and tamarind chutney served with onion rings and lemon, or used in preparing a chicken tikka masala.

Maqluba or Maqlooba is a traditional Iraqi, Lebanese, Palestinian, Jordanian, and Syrian dish served throughout the Levant. It consists of meat, rice, and fried vegetables placed in a pot which is flipped upside down when served, hence the name maqluba, which translates literally as "upside-down." The dish goes back centuries and is found in the Kitab al-Tabikh, a collection of 13th century recipes.

Curtido is a type of lightly fermented cabbage relish. It is typical in Salvadoran cuisine and that of other Central American countries, and is usually made with cabbage, onions, carrots, oregano, and sometimes lime juice; it resembles sauerkraut, kimchi, or tart cole slaw. It is commonly served alongside pupusas, the national delicacy.

Tianjin preserved vegetable is a type of pickled Chinese cabbage originating in Tianjin, China. It consists of finely chopped Tianjin cabbage and salt. Garlic is also generally added in the pickling process, although it is omitted in versions prepared for consumption by members of certain Chinese Buddhist sects, who practice strict Buddhist vegetarianism and do not consume garlic or other spicy foods. This pickled vegetable is used to flavor soups, stir fries or stewed dishes.

Salsat toum or toumya is a garlic sauce common to the Levant. Similar to the Provençal aioli, there are many variations, a common one containing garlic, salt, olive oil or vegetable oil, and lemon juice, traditionally crushed together using a wooden mortar and pestle. There is also a variation popular in many places, such as the town of Zgharta, in Lebanon, where mint is added; it is called zeit wa toum.

Chapli Kebab or Kabab is a Pashtun-style minced kebab, usually made from ground beef, mutton or chicken with various spices in the shape of a patty. Chapli Kabab originally comes from the northern areas, in particular Peshawer, capital of Khyber Pakhtunkhwa province. The Pekhawri Chapli Kabab is made with beef and is a popular Street Food throughout Khyber Pakhtunkhwa and other parts of Pakistan, as well as in eastern Afghanistan. It can also be found in some parts of Bangladesh and India.

Duck rice is a Southeast Asian meat dish usually consumed by the Chinese diaspora in Maritime Southeast Asia, made of either braised or roasted duck and plain white rice. The braised duck is usually cooked with yam and shrimps; it can be served simply with plain white rice and a thick dark sauce; side dishes of braised hard-boiled eggs, preserved salted vegetables, or hard beancurd may be added. In addition, Teochew boneless duck rice is a similar, but a more refined dish; due to the slightly tougher texture of duck, the duck is artfully deboned and sliced thinly for the convenience and ease of the diner, allowing the sauces to seep into the meat; Hainanese chicken rice and other similar dishes have followed this style due to the popularity.

This is a list of prepared-foods list articles on Wikipedia.

Pickled fruit refers to fruit that has been pickled. Pickling is the process of food preservation by either anaerobic fermentation in brine or immersion in vinegar. Many types of fruit are pickled. Some examples include peaches, apples, crab apple, pears, plums, grapes, currant, tomato and olives. Vinegar may also be prepared from fruit, such as apple cider vinegar.

Jhalmuri is a popular Bengali street snack, made of puffed rice and an assortment of spices, vegetables, chanachur and mustard oil. It is especially popular in Bangladesh and in the neighbouring West Bengal state of India. It became popular in London when a British chef named Angus Denoon tried this snack in Kolkata and started selling it on streets of London. Popularity of Jhalmuri has also reached other western cities like New York City through the Bangladeshi diaspora.