Tiperyn cuisine

Tiperyn cuisine is the culmination of indigenous and introduced cooking practices on the mainland of the Holy Tiperyn Realm. As a prolific colonizer, Tiperyn cuisine and culinary art has evolved significantly since the 19th century, augmented by practices introduced by foreign nationals and the national of Realm territories. Likely the most significant foreign influences to Tiperyn culinary tradition come from South Kaya, Nasiria, and independent developments made by Tiperyn-majority territories in Avalonia.

Ancient agriculture on the Goidelia subcontinent was pioneered by the Goidelic peoples, with husbandry being widespread throughout what is now mainland Tiperyn. Following the Goetic invasions of the 12th century and the introduction of intensive grain-based agriculture, Goidelic culture was largely marginalized. Indigenous Tiperyn food primarily consists of cereal grains like barley and wheat, as well as root vegetables, deciduous fruits like apples, dairy, and livestock. Since the beginning of the colonial era, however, Tiperyn cuisine has evolved significantly with foreign infleunces from its various subjects being integrated into the average Tiperyn's diet. Among the most sigificant influences come from Kaya, Nasiria, and New Valentina. Although foreign influence is less pronounced in Goidelic-majority regions of West Tiperyn, due to low levels of immigration and relatively limited food diversity in general.

Characteristically Tiperyn dishes include Mary's Roast, meatballs and mash, shepherd's pie, mushroom chicken, corned beef, hash, and various sandwiches. However, fusion cuisine and foreign foods are also very common, particularly in metropolitan areas. Uniquely Tiperyn fusion dishes include Nasiri Mincemeat and Grilled Sours.

Vitter sandwiches
A vitter is a sandwich composed of cooked ground meat patties, typically either beef or lamb, placed in a, roll, or bread slice. Abroad some cultures also consider minced chicken or turkey sandwiches as vitters, although in Tiperyn these are usually referred to just as sandwiches. The Tiperyn government claims that it is the originator of the sandwich, among a few other nations, with it being named after the Duchy of Vitenlan where it is purported to have originated. Vitters are served wth a variety of toppings, condiments and accompaniments. Perhaps the most characteristically Tiperyn toppings are fried pickles, radishes, and fried green onions, among others. Aravo-Tiperyn fusion cuisine also features Nasiri mincemeat style burgers, with shredded spit-grilled meat atopped with garlic, chili, and barbecue sauce. Fermented cabbage as a topping and cornbread buns is also common in Kayan-inspired variations.

Among the most popular side dishes along with Vitters are chips, usually eaten with malt vinegar, or mayonnaise. Cabbage-based slaw is also common.

Kayo-Tiperyn cuisine
The colonization of South Kaya in the 17th century and subsequently close relationship between Tiperyn and Kaya led to a significant Kayan influence on Tiperyn cuisine. It led to the introduction of, and to the Tiperyn diet. Other foodstuffs, such as and  were introduced to Tiperyn from other Avalonian colonies. It also introduced vegetables as common accompaniments to main dishes — particularly as the Kayan diaspora in Tiperyn grew through the 19th and 20th centuries.

Dishes
An example of a Kayan-Tiperyn fusion dish that was coined in the early 20th century is the Grilled Sour (Tipsprek: Briedzoer) which consists of or, , and  grilled or pan fried between slices of. While not a traditional dish among the Kayan diaspora, the Grilled Sour first gained acclaim on the periphery of Ambrosia's Kayatown where Kayan immigrants were attempting to market to predominantly Tiperyn city goers. The Grilled Sour is more or less a Kayan-Tiperyn take on the corned beef sandwich or roast beef sandwich which was already a staple in Tiperyn cuisine. The primary Kayan-Tiperyn contributions were the use of cornbread rather than the more common white bread and fermented cabbage rather than pickle. Cornbread is now among the most popular types of bread in Tiperyn, followed only by white bread.

Although perhaps not as popular to the mass Tiperyn market, are fairly popular among tourists frequenting specialty restaurants in Kayatown. They are a savoury and sometimes hot dish built on a cornmeal pancake made with fermented vegetables. Marinated beef, chicken, or lamb is often served with the pancake, as well as a creamy condiment created from minced, onions, garlic, avocado, spices, and almond milk.

Another popular snack and streetfood descended from Kayan immigrants is the Ambrosia Roll (Tipsprek: Ambrozyskbroad) which is a cornmeal roll sold in several varieties. Common mix-ins include sharp cheese, peppers, and, particularly at seafood restaurants, shredded crab or lobster. Dessert rolls also commonly sold, which are Ambrosia rolls covered in a honey glaze.

Beverages
Kaya's greatest influences on Tiperyn beverage preferences have most likely been in corn-sweetened soft drinks and New World wines grown by Tiperyn vineyards in South Kaya. Kayan confectionary companies, such as Golden Jade have a significant presence in Tiperyn metropolitan areas, although they have not penetrated as deeply into suburban or rural Tiperyn retail. Aside from their, which are a popular snack item, the company also sells a wide variety of coffees, corn-flavoured sodas, and alcoholic beverages, such as fermented corn tea and whisky.

However, the popularity and availability of Kayan wines eclipses the Kayan soft drinks market by far. Tiperyn vineyards and wineries began growing wine grapes in colonial Kaya beginning in the late 1600s. Kayan wine quickly usurped wines imported from Western Artemia and the Eurybian region among Tiperyn wine drinkers — especially during a period of strict wine tariffs during the 1700s as a means of protectionism. The new availability of colonial New World wines, combined with the artificially increased cost of Artemian wine, cemented Kayan wines as among the most popular even to today. Wine increased in popularity among common people through the 19th and 20th centuries, whereas culturally beer and ciders had been seen as "drinks for the working Tiperyn". Today, wine constitutes about 45% of all alcoholic beverages consumed in Tiperyn, compared to beer at 34%. Although this includes all manner of imported wines, culturally wine in Tiperyn is most closely associated with Kayan varieties.

Aravo-Tiperyn cuisine
The contributions of Aravan Nasiri nationals living in Tiperyn's metropolitan and suburban areas on Tiperyn cuisine have been significant. Nasiris introduced a wide range of cooking styles, spices, and new takes on traditional Tiperyn dishes to gain traction in the Tiperyn food market.

One of the most significant aspects of Nasiri food and Aravo-Tiperyn fusion is that dishes are typically to fit with Islamic dietary restrictions. Although Tiperyn citizens are bound by law to practice Apostolicism (as the state religion), foreigners and territorial nationals residing in Tiperyn are not. Thus, Nasiri-operated businesses are free to serve food catering to specific religious groups outside of Apostolicism, and halal foods have gained traction as the Nasiri diaspora in Tiperyn has grown.

Among the most popular examples of Aravo-Tiperyn fusion is Nasiri Mincemeat. A dish that gained popularity as a street food, but Nasiri Mincemeat is also widely served in sit-down Nasiri restaurants across the price spectrum. At its more basic form, it is shredded or minced beef, lamb, chicken or a combination of the three resting atop a bed of  and mild cheese, and drizzled with chili, garlic and barbecue sauce. Sometimes, rather than featuring spit-grilled meat, the meats are smoked in the. Meat may also be marinated in yoghurt before cooking. Other variations of Nasiri Mincemeat include the Nasiri Pie and Nasiri Hash. The former is essentially a, but with Aravan spices and shredded lamb or beef as the filling topped with a potato crust and drizzled in the three sauces. Nasiri Hash, meanwhile, is finely minced meat with the characteristic spices, mixed with finely diced potatoes and pan fried. It is then typically served table side with shredded cheese and the three sauces.