Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 42. Chapters: Halloumi, Mate, Kebab, Halva, Biryani, Samosa, Ka'ak, Ghorabiye, Eggplant salads and appetizers, Tahini, Ayran, Semolina, Mulukhiyah, Ful medames, Cottage pie, Salep, Jewish Syrian Cuisine, Mate cocido, Mahlab, Polvoron, Arab salad, Mujaddara, Markook, Ma'amoul, Syrian cheese, Baharat, Muhammara, Fried cauliflower, Kibbeh nayyeh, Maqluba, Nabulsi cheese, Akkawi, Shishbarak, Fried aubergine, Jibneh Arabieh, Kousa Mahshi, Makdous, Batata harra, Baladi cheese. Excerpt: Mate (Spanish pronunciation: ), also known as chimarrao (Portuguese: ) or cimarron, is a traditional South American infused drink, particularly in Uruguay, Argentina, Paraguay, southern states of Brazil, south of Chile, the Bolivian Chaco, and to some extent, Syria and Lebanon. It is prepared from steeping dried leaves of yerba mate (llex paraguariensis, known in Portuguese as erva mate) in hot water. Mate is served with a metal straw from a shared hollow calabash gourd. The straw is called a bombilla in some Latin American countries, a bomba in Portuguese, and a bombija or in general a masassa (type of straw) in Arabic. The straw is traditionally made of silver. Modern commercially available straws are typically made of nickel silver, called Alpaca, stainless steel, or hollow-stemmed cane. The gourd is known as a mate or a guampa, while in Brazil it has the specific name of cuia. Even if the water comes in a very modern thermos, the infusion is traditionally drunk from mates or cuias. As with other brewed herbs, yerba mate leaves are dried, chopped, and ground into a powdery mixture called yerba. The bombilla acts as both a straw and a sieve. The submerged end is flared, with small holes or slots that allow the brewed liquid in, but block the chunky matter that makes up much of the mixture. A modern bombilla design uses a straight tube with holes, or...