Meze

A mixture made by combining minced boiled salt cod fish with finely chopped green peppers and spring onions is seasoned with tarragon vinegar, then spread over triangle-shaped pieces of toast. Once assembled, cod fish canap&eacute;s are typically decorated with a few capers.

Kanepeler Cabillaud

To make canap&eacute;s chasseur, pieces of toast are shaped into triangles, then spread with one kind of game meat p&acirc;t&eacute;, while the edges of the toast are decorated with a spreadable paste made with a contrastingly-colored type of game meat.

Kanepeler Chasseur

The first step of preparing canap&eacute;s Creole is to make a spread from lean ham, either grated or minced, that is saut&eacute;ed in butter together with onions, garlic, salt, pepper, peeled tomatoes, and minced green peppers. Slices of bread are used as a base, but the crust is removed, and the slices are cut up in three equally-sized strips which are then covered with the spread, sprinkled with grated parmesan cheese, and baked in the oven.

Kanepeler Creole

There are a number of ways one can use anchovies when making canap&eacute;s&ndash;as a paste for spreading with either butter, cheese, or olives; whole, or cut into strips, and just arranged on top of a baguette in combination with other sliced ingredients such as tomatoes, hard-boiled eggs, gherkins, cheese, and roasted red bell peppers; or as a filling for prebaked pie tarts that are then served as such or inverted on top of a toast and garnished.

Anchois kanepeleri

Although potted tongue can rarely be seen today, in the past, it was typically consumed for breakfast as a spread, but it was also used in the preparation of canap&eacute;s. Namely, circles made from toasted brown bread are coated with a 1/4 inch layer of the potted tongue, then garnished with strips of cooked pork tongue. Besides this basic recipe, a frequent practice when preparing potted tongue canap&eacute;s is to spread toasted bread circles with potted tongue and garnish them by placing a stuffed olive in the middle, along with minced egg whites and minced beetroot on top.

Konserve Dilinde Kanepeler

Served as a hot appetizer, canap&eacute;s Lorenzo consist of toast circles which have been spread with seasoned crabmeat, then sprinkled with parmesan cheese. Once assembled, these canap&eacute;s are often shortly browned in the oven.

Kanepeler Lorenzo

Slices of toast are first spread with French mustard, then layered with thin slices of lean ham. The toast is then coated with a second spread, only this time it is a cold white sauce consisting of minced cooked onions, garlic, and cheese. To finish, the prepared canap&eacute;s Madison are sprinkled with parmesan cheese and breadcrumbs, then baked in the oven until they gain a lovely browned crust.

Kanepeler Madison

Known under two different names, canap&eacute;s Winchester are also, given the use of Madras chutney, often referred to as canap&eacute;s Madras. Firstly, circles made from toast are moistened with Hollandaise sauce, then spread with a mixture of minced white fleshed fish, Madras chutney, and sweet pickles. In the end, these canap&eacute;s are topped with grated Parmesan cheese, followed by a short bake in the oven.

Kanepeler Winchester

Slices of toasted bread are first cut into strips and coated with a spread made from white-fleshed fish, mustard, and Worcestershire sauce, then finished with a sprinkle of grated parmesan cheese. Before serving, canap&eacute;s Windsor are shortly baked to get the cheese on top to melt and make a crust.

Kanepeler Windsor

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Cantık pidesi is a traditional flatbread from Bursa. The dough for cantık pidesi is similar to other pide doughs, made from flour, water, yeast, and salt, but what sets it apart is the filling and the method of preparation. The traditional filling for Bursa cantık pidesi includes minced meat (often beef or lamb), onions, tomatoes, green peppers, and spices such as paprika and black pepper. This mixture is spread onto the rolled-out dough, which is then folded over to encase the filling, sometimes in a half-moon shape or other times leaving a portion of the filling exposed. Before baking, the cantık is often brushed with butter or olive oil to enhance its flavor and ensure a golden, crispy crust. It's then baked in a hot oven until the dough is cooked through and the filling is hot and aromatic. The result is a delicious, savory pastry that's enjoyed as a snack, appetizer, or meal, often accompanied by ayran (a yogurt-based beverage) or tea.
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Cantık pidesi

Italy

Capesante alla veneziana is a traditional dish originating from Venice. The dish is usually made with a combination of scallops, garlic, breadcrumbs, olive oil, lemon juice, parsley, salt, and pepper. The scallops are cleaned and dredged in breadcrumbs. The garlic and parsley are saut&eacute;ed in olive oil, and the scallops are then added to the pan and cooked until golden on both sides. The dish is drizzled with lemon juice and seasoned with salt and pepper, then served in half shells.

Venedik'te Capesante

Even though it is prepared throughout southern Italy, the flavorful caponata is a typical Sicilian vegetable dish whose origins date back to the early 18th century. In the original recipe, the most important ingredient was gurnard fish (capone in Italian), but due to its price, gurnard was soon replaced by the widely available and much cheaper eggplant. This version that has remained the most popular to this day. Today, there are over 30 different recipes for caponata, all of which make an amazing use of the rich late summer harvest of eggplants and tomatoes. Capers, olives, onions, and celery lend an invigorating bite to this delicately piquant dish, and with other ingredients such as pine nuts, raisins, almonds, and friggitello peppers, the colorful caponata easily becomes a wonderful embodiment of the true essence of Sicily. After being saut&eacute;ed one at a time, the vegetables are seasoned with a pinch of sugar and simmered in vinegar, which slowly melts into a tangy medley of sweet and sour flavors. Caponata can be enjoyed while still warm, as a side with various meat, poultry, and seafood dishes, or it can be served atop rigatoni or ziti for a filling pasta meal. In Sicily, caponata is typically kept for a couple of days after cooking, allowing time for the flavors to deepen, after which it is most often served as a cold antipasto on a crispy bruschetta or alongside sfincione Palermitano - Sicilian-style focaccia bread.

Kaponata

Caponata di carciofi is a traditional vegetable dish originating from Sicily. In this version of caponata, the key ingredients are fresh artichokes, which is the reason why the dish is perfect to make in the spring. Other ingredients include lemon, olive oil, celery, onions, capers, red wine vinegar, and tomato sauce. The artichokes are cooked in the rich sauce, and once done, the caponata should have a flavor that's both sweet and sour. This artichoke caponata can be served at room temperature, but it's recommended to let it rest in the fridge overnight, then serve it the next day, either as an appetizer or a tasty side dish.

Caponata di etli

Caponata di pesce is a variation of the traditional Sicilian caponata, where fish or seafood is added to the classic dish of eggplant and vegetables. The base of caponata di pesce typically includes saut&eacute;ed eggplant, celery, onions, tomatoes, capers, olives, and sometimes pine nuts or raisins, all seasoned with vinegar and sugar to achieve the characteristic agrodolce taste. To this, pieces of fresh fish (like cod, swordfish, or tuna) or seafood (such as shrimp or calamari) are added, often lightly seared or cooked separately before being mixed into the vegetable mixture. This dish can be served warm, at room temperature, or even chilled, making it versatile as an appetizer, main course, or part of a larger spread.

Balık Caponata'sı

Capon&egrave;t is a dish of stuffed cabbage rolls originating from Piedmont. The rolls are typically stuffed with a mixture of ground pork, salsiccia, hard cheese, garlic, breadcrumbs, egg, salt, pepper, and parsley. There are, of course, variations &mdash; cured meats, cubes or strips of fat, rice, seasonings like nutmeg, and even veal can be part of the stuffing. Once assembled, the rolls are arranged in a casserole and baked. Alternatively, they can be pan-fried. It is considered a poor man's dish as it was created as a way to use up leftovers, as it was a luxury to let food go to waste, which is not something a lot of people could afford. Caponet is a festive autumn and winter dish, typically served as an appetizer, best enjoyed with red wine.

Şapkalı

Nothing embodies the essence of summer in southern Italy like vibrant colors of the flavorful insalata Caprese, a true classic of Neapolitan cuisine. The perfect combination of ripe, sun-kissed tomatoes, creamy mozzarella and fresh basil - this simple salad is believed to have originated on the island of Capri, hence the name. Caprese was originally made with the Re Umberto or Fiascone tomatoes, traditionally grown along the beautiful Amalfi coast, and treccia di Sorrento, a type of braided mozzarella cheese. Also, contrary to popular practice, the authentic Caprese salad recipe doesn't call for balsamic or any other type of vinegar. Instead, mozzarella and tomatoes are thickly sliced, arranged on a plate and garnished with basil leaves, sprinkled with some salt and white pepper, then finished with a generous drizzle of extra virgin olive oil.

Caprese Salatası

Spain

Caracoles a la andaluza is a traditional tapa or appetizer originating from Andalusia. It&rsquo;s made with a combination of snails (caracoles) and a rich sauce consisting of tomatoes, garlic, parsley, longaniza sausage, salt, pepper, white wine, and brandy. Aromatic herbs such as mint are often added to the sauce. The snails are first boiled in salted water, then mixed with the sauce. The dish is served in earthenware bowls while piping hot. It&rsquo;s recommended to pair caracoles a la andaluza with a glass of sherry on the side.

Caracoles a la endula

In Rome, this classic dish of braised artichokes&mdash;carciofi in Italian&mdash;reigns supreme over numerous other vegetable-based antipasti. Artichokes, preferably of the large, purple-headed Romanesco globe artichoke variety, are boiled whole in an aromatic white wine bath and flavored with olive oil, lemon juice, parsley, and mentuccia Romana, a type of calamint that grows wild throughout the Lazio region. These amazingly tender, juicy, and flavorful Roman-style artichokes are standard springtime fare in every Italian household, and they can also be found in restaurants across the country.

Carciofi alla Romana

Carima&ntilde;olas, kızartılmadan önce tavuk, dana eti veya peynirle doldurulan ezilmiş manyokla yapılan Kolombiya atıştırmalıklarıdır. Bu kızartmalar geleneksel olarak torpido şeklindedir ve kahvaltıda veya daha büyük bir öğünden önce meze olarak servis edilebilir. Et dolgusu genellikle soğan, dolmalık biber, sarımsak, kimyon ve domates salçası ile tatlandırılır. Carima&ntilde;olas'ı yanında aj&iacute; sosuyla sıcak olarak servis etmeniz önerilir.

Carimañola

Mexico

Carne cocida en lim&oacute;n is a traditional dish originating from Chiapas. Often served in cantinas and pulquerias, this tasty snack consists of ground meat marinated in lime juice. It's usually prepared with a combination of fresh lime juice, ground beef (often sirloin), chopped tomatoes, chopped white onions, serrano chili peppers, and salt. The lime juice is mixed into the ground meat, and it's then placed in the fridge to marinated for at least four hours. The rest of the ingredients are then added, and the meat mixture is refrigerated for two more hours. Once done, carne cocida en lim&oacute;n is typically served with fried or toasted tortillas.