Chivito is the name of a sandwich-style national dish in Uruguay, and consists primarily of a thin slice of filet mignon (churrasco beef), with mozzarella, tomatoes, mayonnaise, black or green olives, and commonly also bacon, fried or hard-boiled eggs and ham. It is served in a bun, often with a side of French fries. Other ingredients might be added into the sandwich such as red beets, peas, grilled or pan-fried red peppers, and slices of cucumber. == Etymology == The word Chivito literally means "little goat" or "baby goat". == History == The Chivito arose at a restaurant in Uruguay in 1946,...

Piccalilli is an English interpretation of Indian pickles, a relish of chopped pickled vegetables and spices; regional recipes vary considerably. == Etymology == The Oxford English Dictionary traces the word to the middle of the 18th century when, in 1758, Hannah Glasse described how "to make Paco-Lilla, or India Pickle". The more familiar form of the word appears a decade later in a book for housekeepers in a section on how "to make Indian pickle, or Piccalillo". The spelling "piccalilli" can be seen in an advertisement in a 1799 edition of The Times. == British piccalilli == British piccalilli...

A ploughman's lunch (abbrev. to ploughman's) is an English cold meal which consists of cheese, chutney, and bread. Additional items such as boiled eggs, ham, and pickled onions may be added. As its name suggests, it is more commonly consumed as a midday snack. Beer, bread, and cheese have been paired in the English diet since antiquity. However, the specific term "ploughman's lunch" is believed to date no further back than the 1950s, when the Cheese Bureau began promoting the meal in pubs as a way to increase the sales of cheese, which had recently ceased to be rationed. Its popularity increased...

Za'atar (Arabic: زَعْتَر‎ za‘tar, also romanized zaatar, za'tar, zatar, zatr, zattr, zahatar, zaktar or satar) is a generic name for a family of related Middle Eastern herbs from the genera Origanum (oregano), Calamintha (basil thyme), Thymus (typically Thymus vulgaris, i.e., thyme), and Satureja (savory). The name za'atar alone most properly applies to Origanum syriacum. It is also the name for a condiment made from the dried herb(s), mixed with sesame seeds, dried sumac, and often salt, as well as other spices. Used in Arab cuisine, both the herb and spice mixture are popular throughout the Middle...