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 items served are smoked salmon, avocado pear, caviar, pâté, shellfish cocktails and melon with garnishes and decorations. Seasoned hot dishes served are of vegetables, meat, fish, egg, pasta, cheese, soufflés, tartlets, puff pastry or choux pastry. In Mexico" botanas" refers to the vegetarian varieties commonly served in small portions in wine bars. In many Central American countries, hors d'oeuvres are known as "bocas" (lit. "mouthfuls"). "Pasapalos" (lit. "drink passer") is Venezuelan for an hors d'oeuvre. In Arabic "moqabbelat" (, "things which make one accept what is to come". From root lit. "to accept") is the term for an hors d'oeuvre.