Food Dishes

## List of Foods

### Meats

* Cowskeep Black: Renowned throughout Cannor as the highest quality beef, Cowskeep Black is often considered by many culinary experts as the most prestigious breed of cattle. The Cowskeep Black cattle have been selectively bred for centuries to produce the perfect level of fat to meat ratio. Halfling Chef Timbo Bigfoot of Cowskeep has described it as "the most marbled meat in Halann" which gives it the "most flavorful, tender, and juicy" disposition. The meat "melts like butter in your mouth" due to its "moist and savory" details. Further research into this breed of cattle have shown that its flavor does indeed come from its unusually high amount of fat.

### Pasta

* Tijarikheti Attatan: Though used by the Tijarikheti to mean any noodle dish, attahan is mostly used in Common to refer to a specific dish characterized by small tube-shaped sorghum noodles and a sauce composed of sheep's or cow's milk, salted goat or more rarely buffalo cheese, and butter. A local variety of mushroom, the gnoll’s fur mushroom, is often added as well, though sometimes this is replaced by shredded chicken meat.
* Pho Datha: A stir-fried rice-noodle dish passed down among the Khom people. To make the rice noodles the rice is first aged at least nine months, fermented in steep water for several days, ground with water in a mill to produce a flour, has boiling water added to it to become a dough, and then shaped into individual noodles. Peanuts are then roasted, and the vegetables and meats are prepared on oil over a fire. One such vegetable, earning it the name Pho Datha, is the Lupulan Red Pepper. This pepper, known for its incredibly high spice is a key ingredient in Pho Datha, giving it the Pho, or fire, of its name. Once the vegetables have caramelized eggs are cooked in with them until scrambled at which point the noodles are added into the dish. Finally, the sauce and garnishes are put on top to create the finishing touches of the dish. Needing only a fire, water, and rice to make the noodles and with an assortment of vegetables and meats you can add, this is a highly customizable dish and a very easy one for the ancient Khom people to make. For this reason it survives even to this day as a widespread dish among South Haless.
* Kaages Bagu: In Common, grain of the dead, originated in Ancient Kheterata as a funeral offering composed of pasta, rice, and lentils. Due to its ease of cooking, Kaages Bagu quickly moved from simply being a funeral offering to a staple street food for commoners. Following Menkaunswt's occupation in 335BA, many Bulwari under his reign began incorporating chickpeas into the dish's mix, later becoming inseparable even in Kheterata. Records from the 11th century detail Cannorian tomatoes as a paste and garlic vinegar sauce being added though only available to nobles. Over time, even this would continue to spread and tomato paste and the garlic vinegar sauce were added to the dish by the common street merchant. This savory dish brought with it numerous variations, some street merchants using Raheni spices to create a hotter dish whereas others sticking with traditional Sarhaly yogurts and mints such as those from Irsmahap.

### Salads

* Teleni Peace Tea: One of the few teas consumed not only as a beverage or soup stock but as a salad, Teleni peace tea is traditionally pickled in the same barrel as plantains to take on their flavoring. It is often gifted as a symbolic gesture of peace and reconciliation, with the winner of a Teleni election gifting it to their former rivals to show respect and their acceptance of the tea also indicating their acceptance of the results.

### Cheeses

There are many types of cheese throughout Halann. Here we have collected the most well known cheeses grouped by region.

* Cannor cheese
* Bulwar cheese
* Serpentspine cheese
* North Aelantir cheese
* South Aelantir cheese
* Forbidden Plains cheese
* Haless cheese
* Sarhal cheese
* Rahen cheese

### Spices

* Kasiyaru : a very fine spice, cultivated from a plant of the same name that only grows in the area around the city of Zanšap. Though the locals have always credited this to Surael’s blessing, more modern botanists think it is likely due to a unique combination of rich soil brought by the numerous rivers flowing through the province, high exposure to the sun and the Šad Sur's protection from the dry desert winds.

### Desserts

* Wine Poached Pears: Initially a classic and simple way to spruce up unripe pears, every self-respecting Pearviewer family had their own unique take on the dish. With the discovery of Aelantir and increased trade with Haless, the incorporation of new spices and ingredients have lead to the popularity of the dish increasing across Cannor, especially among the nobility. The finest and best tasting of wine poached pears is said to be made from the sweetest honey from Beepeck's apiaries and the tartest sour pears of Pearview, combined with the highest quality imported cinnamon from Haless and vanilla pods from Aelantir plantations. Though classically made with local perries or ciders from the Small Country, a variety of alcoholic beverages have been employed to make the dish at the discretion of the chefs across Cannor. Fruitier rosé and white wines tend to be the most popular choices.