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 is heavily influenced by other countries due to the island nation's dependence on importing outside goods and sometimes, inspiration. Many English culinary words and customs have been directly borrowed from the original French (some completely Anglicized in spelling) such as: "cuisine", "sirloin", "pastry" and "omelette" which came from the 18th century and earlier. In the late 19th and early 20th century, even more words, foods and customs from culinary France made their way into England, such as "éclair", "casserole", "à la carte", "rôtisserie" and "hors d'oeuvre". The custom of the savoury course is of British origin and comes towards the