Edible Images (t - u) Trivia Quiz

Answer: Tabbouleh

Serving as an appetizer, the recipe originally comes from the mountainous regions of Syria and Lebanon. It is a popular salad in the Middle East. The Bulgar wheat grown in the Beqaa Valley in Lebanon is regarded as a key ingredient by afficionados. There are variants such as the Turkish kisir and eetch from Armenia. Parsley contributes to the taste along with olive oil and lemon juice.

Answer: Tacos

This dish consists of a folded hand-sized tortilla with a filling. The tortilla is made from either corn or wheat and a variety of fillings may be used such as grilled and sliced beef (carne asada) topped with vegetables and condiments such as salsa or sour cream. There are other recipes using similar presentations such as burritos (typically larger and rolled) and taquitos (rolled and fried).

Answer: Usal

Usal is a lentil dish from the Indian state of Maharashtra. Mixed legumes are first soaked in water and sprouted, or perhaps just bought ready sprouted. The legumes are then stir-fired with spicing depending on the legumes used. It is often eaten with rice or chapati.

Answer: Tandoori chicken

Oven-roasted chicken in India has a long heritage with documented examples going back around 5,000 years to the Bronze Age. The name of this particular dish comes from the tandoor, a clay vase-shaped oven, in which the chicken is roasted. It is first marinated in yoghurt and the tandoori masala spice blend. The modern version gained popularity from the 1940s in India.

Answer: Tekwan

More specifically, tekwan is a fish soup containing fish balls made out of fish from the Musi river in Indonesia. It uses a shrimp broth to which are added seasonings and a fresh vegetable topping. It originated in the Palembang region of Indonesia and is popular nationwide.

Answer: Toutin

There are over 30 regional names for this tradional food from Newfoundland, Canada, including touton, tiffin and towtent in addition to toutin. The name can also refer to more than one type of baked or fried dough food, such as a fried dough cake and a baked bun version. It is typically eaten at breakfast or brunch.

Answer: Ukha

Originally a meaty broth, fish started being used from the 15th century. Various types of freshwater fish, rather than saltwater fish, are used with some such as perch, tench or burbot being used to add flavour. Some root vegetables and herbs are usually included along with spices such as black pepper and fennel, although the quantity of vegetables is kept relatively low. Vodka may also be added.

Answer: Tuile

The roofing material is a tile, from which the wafer takes its name due to its shape. It is a baked wafer typically curved in shape and usually forming part of desserts such as panna cotta or as an edible scoop for sorbet or ice cream. The curve is put into the wafer when it is hot or a curved mould is used.

Answer: Tapenade

This is an olive-based spread so the Mediterranean heritage is not really a surprise. Records of similar olive-based dishes can be found dating from Roman times, however this particular French preparation comes from the late 19th century. Finely-chopped capers is also a basic ingredient with variants including such diverse items as anchovies and brandy.

Answer: Tagine

This is a Maghrebi dish from North Africa with an Arabic name derived from the Ancient Greek word for frying pan or saucepan, according to some sources. Using the traditional two-piece tagine pottery achieves a similar result to a slow cooker with the Algerian and Moroccan versions being a slow-cooked stew. In contrast, the Tunisian and Libyan tagines are more like a French quiche and Italian frittata respectively. There is also the Iranian rice dish tahchin, which has been linked by some to the Maghrebi dish.