Other countries are so fascinating and interesting and one of the best way to get to know another peoples’ culture is by eating their food. We are sure you heard about some famous dishes over the world and you are curious to taste them.
10. Paella ( Spain )
Paella is a Valencian rice dish that originated in its modern form in the mid-19th century near lake Albufera, a lagoon in Valencia, on the east coast of Spain. Many non-Spaniards view paella as Spain’s national dish, but most Spaniards consider it to be a regional Valencian dish. Valencians, in turn, regard paella as one of their identifying symbols. Valencian paella consists of white rice, green vegetables, meat (rabbit, chicken, duck, land snails), beans and seasoning. Seafood paella replaces land animals with seafood and omits beans and green vegetables.
9. Baklava ( Turkey )
Baklava is a rich, sweet pastry made of layers of phyllo pastry filled with chopped nuts and sweetened with syrup or honey. It is characteristic of the cuisines of the former Ottoman Empire, but is also found in Central and Southwest Asia. The origin of the name is unclear. Buell argues that the word “baklava” may come from the Mongolian root baγla- ‘to tie, wrap up, pile up’ composed with the Turkic verbal ending -v; baγla- itself in Mongolian is a Turkic loanword.
8. Pasta Bolognese ( Italy )
Bolognese sauce, known in Italian as ragù alla bolognese, is a meat-based sauce originating from Bologna, Italy. In Italian cuisine, it is customarily used to dress “tagliatelle al ragù” and to prepare “lasagne alla bolognese”. In the absence of tagliatelle, it can also be used with other broad, flat pasta shapes, such as pappardelleor fettuccine, or with short tube shapes, such as rigatoni or penne. Genuine ragù alla bolognese is a complex sauce which involves slow cooking using a variety of techniques, including sweating, sautéing and braising. Ingredients include a characteristic soffritto of onion, celery and carrot, different types of minced or finely chopped meat (generally bovine, including beef, and possibly pork, such as pancetta), wine and a small amount of tomato concentrate.
7. Falafel ( Israel )
Falafel is a deep-fried ball or patty made from ground chickpeas, fava beans, or both. Falafel is a traditional Arab food, usually served in a pita, which acts as a pocket, or wrapped in a flatbread known aslafa; “falafel” also frequently refers to a wrapped sandwich that is prepared in this way. The falafel balls are topped with salads, pickled vegetables, hot sauce, and drizzled with tahini-based sauces. Falafel balls may also be eaten alone as a snack or served as part of a meze.
6. Sushi ( Japan )
Sushi is a Japanese food consisting of cooked vinegared rice sushi-meshi ( “sushi rice”) combined with other ingredients( “neta”), usually raw fish or other seafood. Neta and forms of sushi presentation vary widely, but the ingredient which all sushi have in common is vinegared rice. The rice is also referred to as shari and “sumeshi” ( “vinegared rice”).
Raw meat (usually but not necessarily seafood) sliced and served by itself is sashimi. Many non-Japanese use the terms sashimi and sushi interchangeably, but the two dishes are actually distinct and separate. Sushi refers to any dish made with vinegared rice.
Tzatziki is a Greek appetizer, also used as a sauce for gyros. Tzatziki is made of strained yogurt (usually from sheep or goat milk) mixed with cucumbers, garlic, salt, olive oil, and sometimes lemon juice, and dill or mint or parsley. Tzatziki is always served cold. While in Greece and Turkey the dish is usually served as an accompaniment, in other places tzatziki is often served with bread (loaf or pita) as part of the first course of a meal.
4. Mamaliga ( Romania )
Mămăligă is a porridge made out of yellow maizeflour, traditional in Romania and Moldova. It is similar to the Italian polenta. Historically a peasant food, it was often used as a substitute for bread or even as a staple food in the poor rural areas. However, in the last decades it has emerged as an upscale dish available in the finest restaurants.
3. Hamburger ( United States of America )
A hamburger (also called a hamburger sandwich, burger or hamburg) is a sandwichconsisting of a cooked patty of ground meat (beef, pork, turkey, chicken, etc.) usually placed inside a sliced hamburger bun. Hamburgers are often served with lettuce, bacon,tomato, onion, pickles, cheese and condiments such as mustard, mayonnaise, ketchupand relish.
2. Ratatouille ( France )
Ratatouille is a traditional Frence Provençal stewed vegetable dish, originating in Nice. The full name of the dish isratatouille niçoise. The word ratatouille comes from Occitan ratatolha and the recipe comes from Occitan cuisine. The French touiller means to toss food. Ratatouille originated in the area around present day Occitan Provença (French: Provence) and Niça (French: Nice); theCatalan samfaina and the Majorcan tombet are versions of the same dish. The southern Italian ciambotta is a related spring vegetable dish.
1. Pupusa ( El Salvador )
A pupusa is a traditional Salvadoran dish made of a thick, handmade corn tortilla (made using masa de maíz, amaize flour dough used in Latin American cuisine) that is usually filled with a blend of the following: cheese, cooked pork meat, refried beans.