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Mullagatawny Soup - by Kevin. Wikipedia says: "Mulligatawny (pronounced /ˌmʌlɨɡəˈtɔːni/) is a curry-flavoured soup of Anglo-Indian origin...Translated literally from Tamil, "Mulligatawny" means "pepper water". ("Millagu" மிளகு means pepper and "Thanni" தண்ணீர் means water). The dish the Anglo-Indians call "pepper water" is actually closer to Tamilian ரசம்-rasam (pronounced Russ-um) than "mulligatawny"...There are many variations on the recipe for mulligatawny. In the West, the soup typically has a turmeric-like yellow colour and chicken meat, beef, or lamb meat. Often it is thickened with rice."
Kibbeh - by Dianne. Wikipedia says: "Kibbeh or kibbe (also kubbeh) (Arabic: كبة, pronounced [ˈkɪ̈bbe] (Aleppo-Damascus), [ˈkibbi] (rural western Syria, Lebanon), [ˈkubbi] (Homs, Palestine), or [ˈkubba]) (Mesopotamia)) is a Levantine Arab dish made of burgul (crushed wheat) or rice and chopped meat. The best-known variety is a torpedo-shaped fried croquette stuffed with minced beef or lamb. Other types of kibbeh may be shaped into balls or patties, and baked or cooked in broth."
Rosemary Semolina Round - by Mary. Read what the WiseGeek has to say: "Semolina bread is bread which is made with semolina flour, a flour derived from durum wheat. Durum wheat is the hardest wheat available, and it produces a distinctive flour which is famously used in pasta. Semolina bread may be made entirely from semolina or with a mixture of semolina and another flour; in either case, it has a rich flavor and a distinctively chewy texture...Like other traditional Italian breads, semolina bread is designed to be made with a starter, known as a biga. Starters pull wild yeasts from the air by creating an environment which is favorable for them to grow in. When mixed with flour, salt, oil, and water to make bread dough, the yeasts begin to slowly ferment. The slow fermentation time yields a much more complex flavor and a very chewy texture, and although it means that the bread takes longer to rise, many bakers believe that using a starter is worth the extra effort...The slow fermentation involved in the production of semolina bread produces a classically open crumb which is both soft and chewy. The crust of this bread is typically very crisp, and it may be decorated with chunks of coarsely ground semolina, or sesame seeds, along with other toppings. Many people find that semolina bread has a faintly buttery flavor, which is difficult to explain, since butter is not involved in the recipe."
Cold Slaw - by Martha. Wikipedia says this about coleslaw: "There are many variations of the recipe which include the addition of other ingredients, such as red cabbage, pepper, onion, grated cheese, pineapple, or apple. What distinguishes Coleslaw from cabbage as a condiment is that it is mixed with a salad dressing such as mayonnaise. In the U.S. coleslaw often also contains buttermilk or mayonnaise substitutes, and carrot; although many regional variations exist, and recipes incorporating prepared mustard or vinegar are also common. Barbecue slaw, also known as red slaw and commonly found in the Piedmont region of North Carolina, is made using ketchup and vinegar rather than mayonnaise. According to urban legend, out of any day of the week, coleslaw is known for being the worst-tasting when eaten on Wednesdays. This myth has never been confirmed, however." Check out Food Timeline's History of Cole Slaw.