Wheat dishes

Bread is a baked food product made from water, flour, and often yeast. It is a staple food across the world, particularly in Europe and the Middle East. Throughout recorded history and around the world, it has been an important part of many cultures' diets. It is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture.

Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Pasta was originally only made with durum, although the definition has been expanded to include alternatives for a gluten-free diet, such as rice flour, or legumes such as beans or lentils. Pasta is believed to have developed independently in Italy and is a staple food of Italian cuisine, with evidence of Etruscans making pasta as early as 400 BCE in Italy.

Couscous () is a traditional North African dish of small steamed granules of rolled semolina that is often served with a stew spooned on top. Pearl millet, sorghum, bulgur, and other cereals are sometimes cooked in a similar way in other regions, and the resulting dishes are also sometimes called couscous.

Kibbeh (, also kubba and other spellings; ; ) is a popular dish in the Arab world and the Levant in particular, made of spiced lean ground meat and bulgur wheat. Kibbeh is considered to be a national dish of Lebanon and Syria.

Kutia or kutya is a ceremonial grain dish with sweet gravy traditionally served predominantly in Belarusian and Ukrainian cuisine, but also in parts of Lithuania, Poland, and Russia. It is consumed by both Eastern Orthodox Christians and Catholics, though whether it is served on Christmas–Feast of Jordan holiday season or as part of a funeral feast can vary between regions. The word with a descriptor is also used to describe the eves of Christmas, New Year, and Feast of Jordan days.

food

thumb|200px|Cooking samanak in Isfara, Tajikistan

Æbleskiver (, [singular: æbleskive]) are spherical Danish snacks made from fried batter. The name literally means "apple slices" in Danish, although slices of apples are not an ingredient in present-day versions. The crust is similar in texture to European pancakes, but with a light and fluffy interior similar to a Yorkshire pudding. The English language spelling is usually aebleskiver, ebleskiver or ebelskiver.

Asida (, or Maghrebi ġsydë, ), a common dish in the Arab world, is a lump of dough made by stirring wheat flour into boiling water, sometimes with added butter or honey. Similar in texture to fufu, it is eaten mainly in Middle East and African countries. It is considered one of the best-known desserts and traditional dishes in many Arab countries.

Misua (also spelled miswa) is an extremely thin type of noodle made from wheat flour. It is common in East and Southeast Asia, especially in China, Philippines, Taiwan, Malaysia, Indonesia, Singapore, Vietnam, Brunei, and Thailand.

Koliva, also spelled, depending on the language, kollyva, kollyba, kolyvo, or colivă, is a dish based on boiled wheat that is used liturgically in the Eastern Orthodox Church for commemorations of the dead.

Australian bread

Frumenty (sometimes frumentee, furmity, fromity, or fermenty) was a popular dish in Western European medieval cuisine. It is a porridge, a thick boiled grain dish—hence its name, which derives from the Latin word frumentum, "grain". It was usually made with creed wheat boiled with either milk or broth and was a peasant staple. More luxurious recipes included eggs, almonds, currants, sugar, saffron, and orange flower water. Frumenty was served with meat as a pottage, traditionally with venison or even porpoise (considered a "fish" and therefore appropriate for Lent). It was also frequently used

type of soft, thin flatbread made from finely ground wheat flour

traditional yoghurt soup from Turkey

Latiao () is a popular Chinese snack. Latiao consists of strips made with wheat flour (especially wheat gluten), flavored with chili pepper. It is chewy, spicy, and tangy.

Milmyeon () is a noodle dish that originated in Busan, South Korea. Milmyeon is a variant of the northern Korean noodle dish naengmyeon. It consists of wheat noodles in a cold meat broth (mul milmyeon) or a spicy sauce (bibim milmyeon), and topped with vegetables and garnish.

Cuccìa () is a primarily Sicilian dish containing boiled wheatberries and sugar, which is eaten on December 13, the feast day of Saint Lucy, the patron saint of Syracuse. The dish is consumed in Sicily and in isolated pockets of southern Italy, as well as their communities abroad. It commemorates the relief from a food shortage in Sicily and the unexpected arrival of a cargo of wheat, which tradition says arrived in the port of Palermo on Saint Lucy's Feast in 1646. According to custom, bread should not be eaten on December 13; cuccìa should be the only source of wheat, and the primary source

Levantine dish

dish with gnocci

thumb|300px|Ajdovi žganci with cracklings Žganci is a traditional dish made from buckwheat, cornmeal, or wheat flour. It is considered a national dish of Slovenia, particularly in its buckwheat form known as ajdovi žganci.

'''' (, (synecdoche); ; ; , ) is a Maghrebi cuisine stew featuring stewed trotters. The dish is largely cooked on Eid al-Adha with the trotters of the sacrificial animal, but also served year-round at souks, and enjoyed during Ramadan. In Moroccan cuisine, hergma is a tagine; in Tunisian cuisine, hergma'' is a lablabi featuring other offal along with the trotters, such as heart and tripe.

Mexican snack food made of puffed wheat, often flavored with chili and lime

durum wheat product and form of semolina

traditional dish

Indonesian pudding dessert

American brand of breakfast porridge