Brazilian cuisine is the set of cooking practices and traditions of Brazil, and is characterized by African, European, and Amerindian influences.
Cheese is a dairy product derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein.
Cheese curds are the solid pieces of curdled milk either eaten alone as a snack, or used in various regional dishes.
Churrasco is a Spanish and Portuguese term referring to beef or grilled meat more generally, differing across Latin America and Europe, but a prominent feature in the cuisine of Uruguay, Brazil, Bolivia, Argentina, Chile, Colombia, Nicaragua, Peru and other Latin American countries.
Garlic (Allium sativum) is a species in the onion genus, Allium.
Halloumi (χαλλούμι, challoúmi) or hellim (Turkish) is a semi-hard, unripened, brined cheese made from a mixture of goat's and sheep's milk, and sometimes also cow's milk.
Kebabs (also kabobs or kababs) are various cooked meat dishes, with their origins in Middle Eastern cuisine.
This is a list of dishes found in Brazilian cuisine.
The Northeast Region of Brazil (Região Nordeste do Brasil) is one of the five official and political regions of the country according to the Brazilian Institute of Geography and Statistics.
Oregano (Origanum vulgare) is a flowering plant in the mint family (Lamiaceae).
Rennet is a complex set of enzymes produced in the stomachs of ruminant mammals.