Hors d'oeuvre of striking colors. In Italian "antipasto" means it is served cold in the form of olive, cheese, pickled vegetables or "entrada" (Portuguese, Spanish) are served as hors d'oeuvres in Southern Europe. "Voorgerecht" in Dutch means the dish ("gerecht") before ("voor") the main course. Fattoush is a bread salad in Levantine cuisine made from toasted or fried pieces of pita bread ("khubz 'arabi") combined with mixed greens and other vegetables. It belongs to the family of dishes known as "fattat" (plural) or fatta, which use stale flatbread as a base. In the United States the custom appears to have come from
Hors d'oeuvre pineapple with dipping sauce. In Algeria, apart from fish, a dozen different hors d'oeuvres served include artichokes à la grecque, Algerian salad, salami sausage and prawns. Appetizers served in Kenya are raw and fresh vegetables and assorted dips with decorations. Before modern-day hors d'oeuvre were introduced from Europe into South Africa, starters served consisted of eastern fish sambals and cooked bone marrow served with bread. Hors d'oeuvre An hors d'oeuvre (; ), appetizer or starter is a small dish served before a meal. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table