Mursian cuisine

Mursian cuisine is the gastronomical tradition of Mursland, a representative of Central Artemian cuisine with which it shares many commonalities. Cooking traditions vary from region to region and so do many ingredients, but Mursian cuisine is primarily based on four major ingredients: Wine, olive oil, wheat and in some regions a variety of fish. It uses vegetables, olive oil, grains, fish, and meat, including pork, poultry, veal and beef, lamb, rabbit, and goat. A variety of fruits are also used.

Breads are ubiquitous, generally made of wheat or sometimes barley. Salads are also generally served as appetizers alongside a primary meal. Soups and water-based stews are consumed very commonly as main courses, generally composed of either vegetarian ingredients or with lamb, goat meat, veal, chicken or pork. Deep frying is uncommon, with grilling being the go-to method of cooking meats and some vegetables. Sausages are very common and eaten either by themselves or alongside other ingredients. The areas of the country composed mostly of plains consume primarily agricultural products such as grains, milk products and meats. Meanwhile the southern peninsula's cuisine is composed primarily of a variety of fish and the ubiquitous wine, of which many regional variants exist.