Great Morstaybishlia: Difference between revisions

 

===Cuisine===

Morstaybishlian cuisine is the heritage of cooking traditions and practices associated with Great Morstaybishlia. Although Morstaybishlia has a rich indigenous culinary tradition, its colonial history has profoundly enriched its native cooking traditions. Morst cuisine absorbed the cultural influences of its post-colonial territories – in particular those of the Concordian Ocean area.

 

Some traditional meals, such as bread and cheese, roasted and stewed meats, meat and game pies, boiled vegetables and broths, fruit pies, and freshwater and saltwater fish have ancient origins.

 

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. [[Acronis|Acronian]] 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.

 

Some of the most popular savoury dishes that originated from Great Morstaybishlia include [[wikipedia:Sausage Toad|Sausage toad]] (''Frog in the Pit''), Roast Lamb with roast roots and coriander, [[wikipedia:Pasty|Pasty]], and pies of all sorts, including but not limited to [[wikipedia:Chicken and mushroom pie|Chicken and mushroom pie]], [[wikipedia:Steak and kidney pie|Steak and kidney pie]], [[wikipedia:Fish_pie#Royal fish pie|Fish pie]] and [[wikipedia:Shepherd's pie|Morst pie]].