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===Cuisine===
[[File:Traditional Morstaybishlian roast dinner.png|right|thumb|230px|A traditional roast dinner.]] Morstaybishlian cuisine is the heritage of cooking traditions and practices associated with Great Morstaybishlia through centuries of social and political changes, with roots as far back as the 6th century. It is a mixture of southwestern cuisine (especially Toranslic) and the wider Maltervic cuisine. Morstaybishlian cuisine has historically been divided into town, castle, monastic, parsonage, cottage and farmhouse cuisines. Significant changes occured come the advent of colonialism, which profoundly enriched its native cooking traditions, bringing items such as tomatoes, potatoes, and many root vegetables that became main ingredients of the cuisine starting in the late 17th century. Due to the variety of Morstaybishlian cultural and natural landscapes, there are more than forty five distinct regional cuisines with an abundance of difference in taste and presentation. Morstaybishlian cuisine is popular around the world.
[[File:Hobstiberry pie.jpg|left|thumb|
Morstaybishlian cuisine is rich in fish, fruits, vegetables, game meats, potatoes, pastas and creams. It is characterised by its simplicity and variety, relying heavily on traditional products. North coast cuisine comprise primarily of lighter pasta dishes with fish, fruits and vegetables, and widely incorporate olives and olive oil in meals such as roasted vegetable and seafood pasta, baked cod and roasted vegetables, fish stew and vegetable paten. The inland shire regions and Toransla incorporate heavier ingredients such as pastries, game meats, potatoes and other root vegetables. Traditional meals include [[Wikipedia:Sunday roast|roast dinner]], [[Wikipedia:Game pie|game pie]][[File:Morstaybishlian roasted vegetable and prawn pasta.jpg|right|thumb|210px|Roasted vegetable and prawn pasta from Marlinia.]], [[Wikipedia:Shepherd's pie|shepherd's pie]], stews (for example [[Wikipedia:Clay pot cooking|claypot]] beef and potato), fruit pies (for example [[Hobstiberry|hobstiberry pie]] and [[wikipedia:Banoffee pie|Banoffee pie]], and cheese dishes. [[Wikipedia:Gouda cheese|Gowder]], [[Wikipedia:Dorset Blue Vinney|Albreshire Blue]] and [[Wikipedia:Duddleswell cheese|Suwold]] are national cheeses.
▲[[File:Hobstiberry pie.jpg|left|thumb|125px|Hobstiberry pie, Morstaybishlia's most famous sweet dish.]]
Morstaybishlian cooking has been influenced by foreign ingredients and cooking styles since the Middle Ages. [[wikipedia:Squid sandwich|Squid baguettes]] (formerly known as ''squid breads'') were introduced from [[New Leganes]] and adapted to Morst tastes from the eighteenth century. [[Tavaris|Tavari]] cuisine influenced Morst recipes throughout the late 17th and early 18th centuries, most notably [[wikipedia:Ceviche#Preparation and variants|Sevišala]]. After the rationing of the [[Great War]], Packilvanian cuisine became heavily popular, featuring meals which mainly featured rice with easy to cultivate root vegetables and pea variants. Another popular Packilvanian dish was [[wikipedia:Tajine|Tajine]] when meats became more easily available.
Great Morstaybishlia has a large winemaking tradition, with the realm of Oglota being a protected winemaking region and one of the largest exporters of wines globally. Morstaybishlia is also a major producer of cider, beer and whiskey and liqueurs.
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