Top 10 delicious and famous dishes all over the world

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.


5. Tzatziki ( Greece )

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.

 

Top 10 famous chefs in the world

Cuisine is now considered an art, so it is part of the general culture to know something about the food artists. Here we present you ten of the most famous chefs on the Globe, that have cooked even for celebrities.

10. Jamie Oliver

James Trevor “Jamie” Oliver, MBE (born 27 May 1975) is a British chef, restaurateur, media personality, known for his food-focused television shows, cookbooks and more recently his campaign against the use of processed foods in national schools. He strives to improve unhealthy diets and poor cooking habits in the United Kingdom and the United States. Oliver’s speciality is Italian cuisine, although he has a broad international repertoire.

9. Rachel Ray

Rachael Domenica Ray (born August 25, 1968) is an American television personality, businesswoman, celebrity chef and author. She hosts the syndicated daily talk and lifestyle program Rachael Ray, and three Food Network series, (30 Minute Meals,Rachael Ray’s Tasty Travels and $40 a Day). Ray wrote cookbooks based on the 30 Minute Meals concept, and launched a magazine, Every Day with Rachael Ray, in 2006. Ray’s television shows have won two Daytime Emmy Awards.

8. Jacques Pepin

Jacques Pépin (born December 18, 1935) is an internationally recognized French chef, television personality, and author working in the United States. Since the late 1980s, he has appeared on French and American television and written an array of cookbooks that have become best sellers.

7. Nobu Matsuhisa

Nobuyuki “Nobu” Matsuhisa ( born March 10, 1949) is acelebrity chef and restaurateur known for his fusion cuisine blending traditional Japanese dishes with South American (Peruvian) ingredients. His signature dish is black cod inmiso. Nobu Los Angeles ranked 13th in the Elite Traveler World’s Top Restaurants Guide 2012.

 

6. Sandra Lee

Sandra Lee (born Sandra Lee Christiansen on July 3, 1966) is an American television chef and author. She is known for her “Semi-Homemade” cooking concept, which Lee describes as using 70 percent pre-packaged products and 30 percent fresh items.


5. Emeril Lagasse

Emeril John Lagasse (born October 15, 1959) is an American celebrity chef, restaurateur, television personality, and cookbook author. A regional James Beard Award winner, he is perhaps most notable for his Food Network shows Emeril Live and Essence of Emeril as well as catchphrases such as “Kick it up a notch!” and “Bam!” The “Emeril Empire” of media, products and restaurants generates an estimated US$150 million annually in revenue.


4. Mario Batali

Mario Batali (also known as ‘”Molto Mario,” born September 19, 1960) is an American chef, writer, restaurateur and media personality. In addition to his classical culinary training, he is an expert on the history and culture of Italian cuisine, including regional and local variations. Batali co-owns restaurants in New York City, Las Vegas, Los Angeles,Singapore, Hong Kong and Westport, Connecticut.[3] Batali’s signature clothing style includes shorts and orange Crocs.


3. Bobby Flay

Robert William “Bobby” Flay (born December 10, 1964) is an American celebrity chef, restaurateur and reality television personality. He is the owner and executive chef of several restaurants: Mesa Grill in Las Vegas, New York, and the Bahamas; Bar Americain in New York and Uncasville, CT; Bobby Flay Steak in Atlantic City and Bobby’s Burger Palace in ten locations.


2. Alain Chapel

Alain Chapel (30 December 1937 – 10 July 1990) was a French Michelin 3 starred chef, credited with being one of the originators of Nouvelle Cuisine.
Chapel was born in Lyon, the son of Maître d’ Charles and his wife Eva. At the outbreak of World War II, the family moved to the village of Mionnay 12 miles outside the city, where his father opened a bistro called La Mere Charles in an old coaching inn surrounded by lush gardens.

1. Joel Robuchon

Joël Robuchon (born 7 April 1945 in Poitiers, France) is a French chef and restaurateur. He was titled “Chef of the Century” by the guide Gault Millau in 1989 and also awarded the Meilleur Ouvrier de France (France’s Best Craftsman) in cuisine in 1976. He has published several cookbooks in French, two of which have been translated into English, has chaired the committee for the current edition of the Larousse Gastronomique, and has hosted culinary television shows in France.