Glossary M

Mela is an Italian word for apple

Melansane al Fungheto refers to Italian dish, specifically from Venice made with long eggplant peels fried in extra virgin olive oil, parsley, garlic and salt To make this dish, wash and dry the long type of eggplant, cut their peels which is the most external part 2 to 3 millimeters of the eggplant into thin strips- Fry or cook the garlic in hot oil until it turns blond in color. Take out the garlic from the oil and put in the sliced aubergines instead, together with the minced parsley and a little salt. Cook with the lid for a while, stirring the strips of eggplant often until they are tender and cooked. Melansane al Fungheto is served hot or cold as a side dish.

Melanzana is the Italian word for eggplant or aubergine

Melato (Melata) is the Italian term which means honeyed, sweetened with honey, mellifluous, sweet

Meli is the Greek word for "Honey", flower nectar partially digested and refurgitated by the honey bee "Apis mellifera" as a thick sugary syrup with a distinctive flavor. Cooking Tips: If the honey hardens, dip the jar in a pot with boiling water.

Melikai is a Bahasia Malaysian word for watermelon.

Watermelon is known as Team Kwa in Chinese, Tembikai or Semangka in Malay and Tharapusini in Tamil

Melintzanosalata refers to Greek roasted eggplant salad which can be spread into crackers as a perfect appetizer. It is also called "eggplant spread" as it can be used as a spread for

Melitzanosalata is a Greek eggplant salad

Melktert refers to a cinnamon-flavored custard tart which is one of South African's delicious desserts. It is fluffy milk tart that is made with a sweet pastry crust filled with creamy mixture of milk, flour, sugar and eggs sprinkled with cinnamon powder.

Melktert is one of South African's indigenous food which has evolved from the egg custard pie introduced by the Dutch settlers in the early Cape colony days which was modified by the Cape Malay slaves.

The Cape Malays are the descendents of Indian immigrants to South Africa.

Deutsch: Milderung / Español: Suavización / Português: Amaciamento / Français: Adoucissement / Italiano: Ammorbidimento

Mellowing in the food context refers to the process of softening, reducing bitterness, or balancing flavours in food and beverages over time. This can occur naturally through aging, resting, or marinating, or it can be achieved with specific cooking techniques that allow flavours to develop and integrate. Mellowing is commonly applied in processes like aging spirits, fermenting foods, or letting dishes rest after cooking to enhance their taste and texture.

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Glossary M

Mela

Melansane al Fungheto

Melanzana

Melato

Meli

Melikai

Melintzanosalata

Melitzanosalata

Melktert

Mellowing

Glorious Food

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