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 northern 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.

History
Cuisine in Mursland has been recorded in various images, texts and cookbooks since the early middle ages, with the first recorded cookbook being XXX by XXX in the year XXX CE. Through history Mursian cuisine has both influenced and been influenced by its neighboring nations, with many dishes being introduced from nations such as Lusjki. Through its earlier history, the gastronomy was marked by its frugality, with a large variety of cheaper stews consumed primarily by the poorer classes of the nation.

The late middle ages and Mursian Naissance saw the introduction of new ingredients such as such as caviar, nutmeg and basil. Lemons were also introduced as more expensive ingredients became more widely available to the lower classes of the country. Fish continued to be integral to the nutrition of the southern peninsula through the entire history of the nation but new spices were introduced from the growing Keshian spice trade.

Main courses

 * Bifteki — Grilled rounded beef, made from minced meat, but other meat (chicken, turkey) can also be used.
 * Yahniya — Stew of meat, fish, or vegetables in a browned-onion base with tomatoes and olive oil.
 * Gyros — Roasted and sliced meat (usually pork or chicken, rarely beef or lamb) on a turning spit, typically served with sauces like tzatziki and garnishes (tomato, onions) on pita bread
 * Kavarma — Meat or vegetables braised with yogurt or cream, water or stock, and spices to produce a thick sauce or gravy.
 * Fasolakia — Fresh green beans stewed in tomato sauce. Sometimes includes potatoes, carrots, or zucchini.
 * Tsouknidopita — Nettle pie with filo pastry, (sheep's milk) butter and feta cheese
 * Omeletta — Egg cooked with vegetables such as spinach, peppers, onions, cheese and optionally coldcuts.
 * Stuffed courgettes
 * Beans with sausage
 * Pork with Cabbage

Side dishes

 * Fried squid
 * Shrimp
 * Dolmadakia — Stuffed vine leaves with rice
 * Kolokythoanthoi — Fried zucchini flowers, often stuffed with rice and various herbs and spices.
 * Loutza — Cured pork tenderloin.
 * Lakerda — Pickled bonito eaten as a meze
 * Loukaniko — Sausage made from pork or lamb, typically flavored with orange zest or leeks.
 * Kyufte — Meatballs of minced pork meat, seasoned with traditional spices and shaped in a flattened ball

Soups and stews

 * Tarator — Cold soup of cucumbers, garlic, yogurt and dill
 * Vegetable soup
 * Nettle soup — With rice and sirene
 * Spinach soup — With sirene and eggs
 * Mushroom soup
 * Chicken soup
 * Boiled Beef — Boiled veal, potatoes and vegetables in consommé
 * Lamb soup — Made from lamb organ meats
 * Kurban chorba — Lamb meat and lamb organ meats, eggs and vegetables
 * Shkembe chorba — Spicy soup made of tripe
 * Pacha — A sour lamb's-trotter soup, with sour ingredients such as pickles, bitter fruit, or vinegar in the broth

Desserts and sweets

 * Amygdalopita — Almond cake made with ground almonds, flour, butter, eggs and pastry cream.
 * Bougatsa — Pastry consisting of either vanilla custard or (salty) cheese filling between layers of phyllo.
 * Baklava — Layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey.
 * Tolumbi — Fried schuh pastry cakes soakes in syrup which is usually made with honey.
 * Kazanlak Donuts
 * Kazanlak Korabii — Scone like pastry that is egg washed and sprinkled with sugar
 * Fanouropita — A kind of spicebread with ground cloves and cinnamon, resembling a sweet bread rather than a cake.
 * Galaktoboureko — Custard between layers of filo.
 * Kormós — Chocolate salami. Dessert made from cocoa, broken biscuits, butter, eggs and sometimes alcohol such as port wine or rum.
 * Kourabiedes — Christmas cookies made by kneading flour, butter and crushed roasted almonds, then generously dusted with powdered sugar. Can also be baked for Easter.

Beverages
Mursian people are among the biggest consumers of wine and similar alcoholic beverages. Many variants of wine exist across the nation with a great variety of flavors, textures and aromas. Wine has a great importance in Mursian culture, and has been a staple of its cuisine since the 18th century and the wide accessibility and introduction of grapes for the lower classes of the country. Other common beverages are beer, which is also widely consumed primarily along other meals. Teas and coffee have been introduced into the nation due to international trade since the age of sail and have slowly grown to become popular parts of the nation's cuisine too, with many Cafes being found in the country's many cities.