Glossary M

Mote con Huesillo refers to dehydrated peaches with stewed barley often in water or peach juice; cooked dried peaches and stewed corn served as a drink. Mote con Huesillo is one of the typical desserts from Chile.

Moto is a Japanese term for the yeast starter of a batch of sake

Motoke refers to a standard traditional food of Uganda which is an unripe banana paste that is made by mashing unripe green bananas

Motte de beurre is the French term that means "block of butter"

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Mouhammara refers to a mixture of ground nuts, olive oil, cumin and chillis which is eaten with Arabic bread

Moule is the French word for "mussel", a kind of edible sea shell. One famous French dish made of mussel is Mouclade from the Poitou-Charentes Region of France. Moule also means in French "mold".

Moule à Gaufre is the French for waffle-iron, a cooking utensil used to make waffles.

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Moule de Bouchot is the French for small, highly prized cultivated mussel, raised on stakes driven into the sediment of shallow coastal beds.

Moule de Bouzigues refers to iodine-strong mussel from the village of Bouzigues on the Mediterranean coast of France. Bouzigues is a town in Hérault department in the Languedoc-Roussillon Region in southern France. Bouzigues is a center for oyster and mussel production as far back as the Greeks - the earliest fishers here lived in troglodyte caves along the shore - Bouzigues is one of the towns on the Etang de Thau in Languedoc Rousssillon. There is a popular museum in the town to explain the history and techniques of the production of oysters and mussels in the Etang de Thau. The oyster beds themselves are very photogenic, and best enjoyed by walking along the path along the edge of the etang.

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Moules et frites which means mussels and chips refers to a a popular Belgian street food