<P> Ful medames, originally from Egypt and still a national dish there, consists of fava beans with oil and cumin; it is popular throughout the Levant . The dish may be ancient: dried beans of Neolithic age have been found near Nazareth . </P> <P> Ottoman cuisine has given rise to the cuisines of modern Turkey, parts of the Balkans, Cyprus, and Greece . A distinctive element is the family of small flaky pastries called börek . These are popular and widespread across the Eastern Mediterranean region, and date as far back as ancient Roman times . Börek are made of thin sheets of filo pastry, filled with mixtures such as meat, caramelised onion and sweet peppers . </P> <P> Another widespread and popular dish is moussaka, a baked dish of aubergine or potato with various other ingredients: often minced meat and tomatoes, sometimes a layer of egg custard or béchamel sauce on top . In its Greek variant, well - known outside the region, it includes layers of aubergine and minced meat with custard or béchamel sauce on top, but that version is a relatively recent innovation, introduced by the chef Nikolaos Tselementes in the 1920s . </P> <P> Much of Greek cuisine is part of the larger tradition of Ottoman cuisine, the names of the dishes revealing Arabic, Persian or Turkish roots: moussaka, tzatziki, yuvarlakia, keftes and so on . Many dishes' names probably entered the Greek vocabulary during Ottoman times, or earlier in contact with the Persians and the Arabs . However, some dishes may be pre-Ottoman, only taking Turkish names later; the historians of food John Ash and Andrew Dalby, for example, speculate that grape - leaf dolmadhes were made by the early Byzantine period, while Alan Davidson traces trahana to the ancient Greek tragos and skordalia to the ancient Athenian skorothalmi . Greek cookery makes wide use of vegetables, olive oil, grains, fish, wine and meat (white and red, including lamb, poultry, rabbit and pork). Other important ingredients include olives, cheese, aubergine, courgette, lemon juice, vegetables, herbs, bread and yoghurt . Some dishes can be traced back to ancient Greece: lentil soup, fasolada, retsina (white or rosé wine flavoured with pine resin) and pasteli (sesame seeds baked with honey); some to the Hellenistic and Roman periods: loukaniko (dried pork sausage); and Byzantium: feta cheese, avgotaraho (bottarga) and paximadhia (rusk). Lakerda, mizithra cheese and desserts like diples, koulourakia, moustokouloura and melomakarono also date back to the Byzantine period, while the variety of different pitas probably dates back to the ancient times . </P>

Which of the following is used in italian mediterreanean and mexican dishes