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Great Morstaybishlia: Difference between revisions
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[[File:Hobstiberry pie.jpg|left|thumb|140px|Hobstiberry pie, Morstaybishlia's most famous sweet dish.]]
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.]]
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.
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