Glossary M

The food glossary +++ Popular Articles: 'Meat', 'Milk', 'Mexico'
Mondongo refers to Tripe which is a very popular source of food in many countries of Latin America, like Panama and Colombia.

Mollete con Tomate y Aceite refers to a variety of Mollete which is rubbed with garlic and then topped with pureed/mashed tomatoes, olive oil and a bit of salt. This is one of the standard Spanish breakfast food particularly the workers. However, a Mollete can be topped with anything, like butter, margarine or jams.

Mücver refer to Turkish battered, deep fried patties of grated squash with dill or simply zucchini fritters.

Manouri refers to an ewes' milk cheese from Crete eaten with honey as a dessert. Manouri is also called Manoori.

Momo refers to steamed meat-filled dumplings from Sikkim. Momos are made of minced meat as filling and cooked by steaming or boiling. The dumplings which are usually made from wheat flour, may be filled with other ingredients like, spinach or potatoes and cheese. Sikkim is located in East India. Momo is also called Moma or Momos in Sikkim. Momo also refers to the Nepalese meat dumplings, a dish that is native to the Himalayas of Nepal. Momo is usually made from the meat of lamb, turkey or chicken. However, the best meat to use making Momo is the water buffalo meat Momo is also called in Nepal Momo-Cha, Momocha, or Momo Cha.

Membrillo is the Spanish for Quince paste, a confection made of quince fruit, lemon juice and right amount of sugar. In Spain, Membrillo is generally paired with a number of cheeses, but most famously with Manchego. Slices of Membrillo paired with Manchego cheese is one of memorables Tapas from Spain. Quince paste and quince candy is called Cotognata in Italian and Kotonjata (Christmas Candy) in Serbia, Croatia, Russia, and other East European countries.