Glossary M

Meunière, a classic French culinary term, refers to a method of cooking, typically involving fish or seafood. This article explores the significance of meunière, provides examples of dishes prepared using this technique, discusses potential risks, and briefly delves into its historical context. We will also list some similar cooking methods to meunière.

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Mexican (P. americana var. drymifolia Blake) refers to one of the three (3) species of Avocado, the other two (2) are West Indian and Guatemalan Avocados. Mexican Avocado has leaves which usually has an anise scent. It has thin and usually smooth skin, it blooms in the winter, and the fruit ripens the following summer and fall. The following varieties of Avocados belong to this group or Mexican Avocado group: Clifton, Ettinger, Fuerte, Ganter, Horshim, Irving, Jan Boyce, Mayo, Mexicola, Mexicola Grande, Murrieta Green, Puebla, Stewart, Teague, and Topa Topa.

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Deutsch: Mexikanisch / Español: Mexicano / Português: Mexicano / Français: Mexicain / Italiano: Messicano /

Mexico in the food context refers to the rich and diverse culinary traditions that are integral to Mexican culture. Mexican cuisine is renowned worldwide for its vibrant flavors, varied ingredients, and complex techniques, ranging from pre-Hispanic dishes to modern interpretations that Blend indigenous and European influences.

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Meyd is the Russian word for honey

Meyve is the Turkish word for "fruit ".

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Meyve Suyu or Meyve is the Turkish word for "Fruit ".

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Meza is the Armenian word for "appetizers

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Meze/Mezedes refers to Greek appetizers

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Mezze also known or spelled as mezza, meze, mezzah is an Arabic word for appetiser.

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Mhammara refers to a hot pepper dip originally from Aleppo, Syria and now found in many places in Anatolia and the Levant in Turkey. Mhammara is also known as Muhammara and is also spelled and as Moohummara or Muhammarah.

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