Russian cuisine is incredibly tasty and satisfying, striking in the variety of dishes and unique gastronomic combinations. No wonder Jean Antelm Brieu-Savaren, a famous French gourmet and author of the book “Physiology of Taste”, considered only three cuisines to be great, including Russian. For many centuries, it has been an integral part of culture and a marker of the historical authenticity of the Russian people. Let's remember the original Russian dishes, the tradition of cooking which has survived to the present day.

Russian roast

  The first mention of this dish dates back to the reign of Tsar Alexei Mikhailovich. Then the roast was served second after the traditional soup. The essence of the dish is easily captured thanks to the root “heat” - this means that it is languished in the oven for several hours.

For this purpose, any fatty pieces of meat that complement potatoes cut into large pieces are perfect. By the way, Russian roast is the only dish awarded the noble title. He received it thanks to the admiration of the English king Charles II. He was so impressed with the taste of roast beef that immediately, right at the table, awarded him a high title.

Porridge

  Porridge in Russia is not just a hearty meal, but a philosophy of life. It was porridge that was the main dish on the table of our ancestors for several centuries in a row. The poor and rich ate it with pleasure, and great reverence for this dish is easy to determine by the ancient proverb "Porridge is our mother."

Previously, porridge was called everything that could be prepared from crushed products. Today we are happy to use wheat, millet, pea, buckwheat and other types of cereals. And by Christmas and for funeral dinners it is still customary to cook kutya - porridge made from wheat or rice with the addition of honey, poppy seeds and raisins.

Cabbage soup

  This first course has a short name and a long history. Knut Gamsun, a well-known Norwegian writer, called him "prohibitively bad meat soup" and at the same time "wonderful Russian food." Indeed, cabbage soup is very controversial both in taste and in composition.

Residents of Russian villages prepared them differently depending on their income. Some cooked cabbage soup only with onions and cabbage, while others added crushed lard or meat. In other recipes, rye flour, turnips, mushrooms and fish are found among the ingredients. A characteristic sour taste was achieved due to sauerkraut or brine, sorrel, kvass. The editors of the site notes that cabbage soup could well be included in our rating of the most delicious dishes cheaper than a hundred rubles.

Siberian dumplings

  Since dumplings came to Russian cuisine from the Urals, it is not surprising that the most popular variety is Siberian. And although in many countries of the world there are very similar dishes (just remember Georgia, Italy and China), we consider them to be a primordially Russian dish.

In Siberia, dumplings were prepared for many months in advance, as they are remarkably stored frozen. The traditional recipe for minced meat uses three types of meat: elk, pork and beef. Today, Siberian dumplings have a more prosaic filling - minced pork and beef, but they are still very juicy and tasty. By the way, it is imperative to use ice water to prepare the dough - this gives it a unique taste.

Pie

  “Opened pies” - that's what pies, the traditional Russian pastry made from inedible yeast dough, are called. Initially, these open-top pies were served in taverns for soups and stews. Later they later became an independent dish, for some time leading in the format of street trading.

The editors iznayvsyo.rf notes that historically pies were made from the remnants of food: put what was left after dinner inside. But most of all prized were pies with fish filling: minced river fish, pieces of sturgeon, salmon or beluga. From above, the open pie was poured with melted butter or hot broth, which made it even more delicious and juicy.

Pancakes

  Pancakes were originally a ritual dish - they were prepared for the memorial table, and later also for Shrovetide. But today, these thin cakes, resembling the sun, have become a full-fledged Russian dish without any subtext. Pancakes are mentioned in many proverbs and sayings, which once again emphasizes their popularity (for example, “The First Pancake is Lumpy”). They are cooked on yeast and unleavened dough, brewed in milk and water, baked in a pan and in a traditional Russian oven.

Pancakes with butter and dozens of fillings are delicious: mushrooms, meat, cabbage, potatoes, liver, cottage cheese and caviar. And also pancakes became the basis for cooking the henhouse - in this unique pie, thin pancakes are laid with chicken and mushroom filling, and then covered with a “cap” of puff text. Kurnik is the king of pies, it is also called royal or festive. Very often he was served at a wedding and other special occasions.

Boiled pork

  This hearty meat dish was mentioned on the pages of Domostroi, compiled in the 16th century. However, at that time, not everyone could afford it, because it was prepared from a whole piece of pork, less often - lamb or bear meat. Pickled and then baked meat without bone was originally called “vuzhinina” (from the word “wood” - smoked, dried).

Today, as before, boiled pork is served hot and cut into thick slices - so that guests can get enough from the heart. However, as an appetizer it is good and cold, so housewives often cook it a day or two before the ceremony.

Kvass on rye bread

  Our ancestors prepared it from a variety of ingredients, due to which it had a sour or sweet taste, dark or light color, various harshness and aroma. But kvass on rye bread is considered traditional. It is amazing how delicious this drink made from rye crusts, yeast, sugar and raisins can be! And he not only quenches thirst well, but also is used for medicinal purposes. For example, kvass has a beneficial effect on the digestive system.

Fire cutlets

  Fire cutlets have an interesting legend associated with Emperor Nicholas I - allegedly he tasted them while visiting the restaurant Daria Pozharskaya. She did not have cutlets of chopped veal ordered by the sovereign, but there was minced chicken, which became the main one of this delicious and tender dish. The secret of fire cutlets is that chopped butter is added to the meat, which melts during frying and makes them unusually tender. Russian national summer soup - okroshka

There are a lot of recipes for its preparation, but in most cases, the composition contains boiled meat (boiled sausage as an option), radishes, fresh cucumber, potatoes, chicken eggs, green onions, dill or parsley. And for refueling, use low-fat kefir, whey, vegetable broth, kvass and even mineral water diluted with sour cream.

Any national culture is rich in unusual traditions that relate not only to cooking, but also to many other areas of life. So, from generation to generation (although sometimes very dubious), folk prescriptions for medicines for anything are passed on. The editors of the site invite you to read about the strangest and most dangerous medicines for serious illnesses.
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How many nationalities in the world, so many folk cuisines exist. For this reason, there is no sense in arranging a competition for the most delicious dish in the world.

Open championship

Firstly, it can spread hostility between culinary experts from different countries, and our main task, on the contrary, is to unite efforts. Secondly, they say that the Russian is good, the German is not very good. This means in terms of cooking, that every nation has a favorite dish, sometimes not quite suitable for eating by representatives of other nationalities. Therefore, speaking about what is the most delicious dish in the world, you need to keep in mind a long menu of all sorts of dishes popular in different parts of the globe. What we will try to consider in this article.

The secret of popularity

CNN has compiled a unique top of the most delicious dishes in the world. This list includes traditional dishes of different countries and peoples, which are especially popular and considered the best: Peking duck, Japanese sushi, Italian pizza, Turkish kebab, Spanish paella, Mexican tacos, etc. The rating of the most delicious dishes in the world suggests that The secret of popularity lies in the prevalence not only within the historical homeland, but also in many other countries. However, sometimes, in order to prepare a meal according to an original recipe, it is necessary to use local ingredients that are not quite available in another region. These 50 most delicious dishes of the world include Swiss fondue, and Ukrainian borsch, and a hamburger, and even potato chips - you can’t list everything. Here are some recipes for them.

Japanese most delicious dish in the world

Of course, this is sushi (rolls, sashimi). They are rightfully part of eastern culture and philosophy. Sushi preparation is both a science and a ceremony, quite a long one. Many Japanese recipes are based on rice and seafood with the addition of specific seasonings and spices. So, for cooking, we need the following ingredients:

Cooking sushi (rolls)

Cook rice (two cups of cereal in two cups of water) until tender, so that the liquid boils completely. Season the cooled rice with Japanese vinegar without turning it into porridge. All this can be done with a wooden spatula.

Next, on a special bamboo mat, put a sheet of nori with pimples up. On it - an even thin layer of rice. Top with a bit of wasabi (use caution, as this product is very spicy). Trout and avocado (or fresh cucumbers) are cut into thin slices and put in the middle of the structure so that the folding process can be carried out. Using a bamboo mat, tightly twist the roll blank. Then with a thin sharp knife, previously wetting it in water, we cut the resulting sausage into portions (a few centimeters high).

The most delicious Italian dish in the world.

Lasagna is a famous Italian menu dish that has gained worldwide popularity. To prepare it, you need to buy special sheets of dough, which are sold today in any large supermarket in the department where flour and pasta are presented.

Ingredients: 250 grams of ground meat, half a tomato, 200 grams of onions, 150 grams of carrots, a few cloves of garlic, one liter of milk, 100 grams of butter, 100 grams of flour, 300 grams of hard cheese, 50 grams of Parmesan cheese, lean oil, salt and pepper to taste.

Finely chop the onion and garlic. Rub the carrots coarsely. Peel the tomatoes and rub coarsely (can also be processed in a blender). Fry onions and garlic in vegetable oil (preferably olive) in a non-stick pan. There is carrots. It is also slightly fried. Next, add minced meat to the resulting mixture. Fry for about twenty minutes. At the end, add the tomatoes, mix and simmer another five minutes. The result was a fragrant filling.

Cooking Bechamel

Without this sauce, not a single self-respecting hostess who is going to cook the most delicious Italian dish in the world (photo is attached) will manage.

Melt the butter in a small saucepan. Add the flour, mix, lightly fry. Pour milk there, stirring occasionally so that lumps do not form. Stir to the consistency of thick sour cream. Nutmeg (powder) and salt can be added to the prepared sauce.

Lasagna

In a large baking dish, greased with oil, lay out the sheets of dough (some previously they are slightly boiled, but they are already well prepared due to the juice secreted by the dish). On the sheets we spread half the minced meat, stewed in advance. We coat the third part of the bechamel sauce. large. Sprinkle half on top. Cover again with lasagna sheets. And we repeat the sequence of actions: meat filling, bechamel, cheese. Top the structure with sheets of dough, spread the remaining sauce, sprinkle with parmesan. Bake in the oven at 180 degrees for about forty-five minutes, until cooked. Lasagna should be browned well. So it turns out (according to the Italian version) the most delicious dish in the world, the recipe and photos of which are presented in this article. By the way, you can serve tomato sauce to the cooked lasagna, which is very easy to prepare. In olive oil, fry the onion (100 grams) and garlic (a couple of cloves). Peel 300 grams of tomatoes, cut and stew together with onions and garlic for about five minutes. Add spices - the sauce is ready. They can be watered with fragrant lasagna.

Tacos

It must be said that in different countries, cooks have different ideas about the most delicious dish in the world. The recipe for one of them, the Mexican, will be carried out without delay.

Taco (taco - accent on the first syllable) is a traditional dish of Latin America (and Mexico in particular). It consists of tortillas and a filling placed inside. Sauce is also served. Since there are no special restrictions, the filling is supposed to be diverse. Baking flat cakes is basically the same everywhere. In order to cook this most delicious dish in the world, the recipe of which is given below, you first need to bake the base - flat cakes.

Tortillas

Ingredients: two cups of corn flour, a small spoon of salt, a pinch of soda, baking powder, a large spoon of culinary margarine. We prepare the usual dough, which is suitable, for example, by consistency and for dumplings. From it we form small balls. We make cakes of them with a diameter of about 20 centimeters and a thickness of two millimeters. Fry them in a non-stick pan without oil. After frying each, we sweep the flour from the pan, otherwise it will burn! We hold ready-made semi-finished products on a paper towel. In principle, they can be frozen and used later.

Filling

It consists of several layers. Ingredients should be finely chopped or minced. Take the chicken (500 grams). Fry it until half ready (with a minimum amount of oil). Finely chop a few pods of seedless chili. Fry with chicken. The water from the filling should evaporate completely! Separately, cut several onions and mix with the juice of one lime. Separately - tomatoes (200 grams), finely chopped. And also - grated cheese (200 grams). So, we got four bowls with different ingredients. Now we take ready-made cakes and arrange them on plates (if frozen, we heat them). In the middle of each, we spoon different types of fillings to our taste with a spoon. Wrap in a cake and eat. You can dunk in spicy. Tacos are tastier!

Paella

Another dish that can be rightfully included in the most delicious dishes in the world (for recipes see below) is paella. It comes from Spain, more precisely, from Valencia. There are many cooking options for paella. Common ingredients for all: rice and saffron (to color each grain in a spicy yellow color). A large frying pan called paella is also needed. The rest varies depending on the cooking area: meat, seafood, snails, cheese, lobsters. In the classic version, the dish is cooked on an open fire. All components must be ready at the same time, and rice remains friable. Various types of paella, according to Spanish chefs, are the most delicious dishes in the world. Some recipes are listed below.

Valencian

Ingredients: half a kilogram of chicken, half a kilogram of rabbit, 200 grams of green beans, 200 grams of beans, green pepper, three tomatoes, a pound of rice, saffron, spices, olive oil.

Stew chicken and rabbit (cut into small pieces). All vegetables are also simmered in a pan. Add chopped peeled tomatoes there, simmer for another five minutes. Then fill it with boiling water (two liters). Continue to simmer until the meat is completely cooked (this process will take about forty minutes). Add rice, saffron and spices. Cook for about another twenty minutes on low heat.

With seafood

Seafood paella is cooked in approximately the same way. Replace the meat with shrimp, mussels, snails, squid. Only the initial stage of preparation is shorter in time, since it is not recommended to process seafood for a long time. Otherwise, as usual, it should turn out to be friable, fragrant and fragrant.

These are just a few recipes, and there are still a great many of them. Try it and you cook the most delicious dishes of the world, photos of which are presented in the article.

What in no case should you miss when you visit another country? Of course, national dishes! The kitchens of different peoples of the world is a kind of journey in travel. In this issue, we have collected the best dishes from around the world - in case you go all out and start your own gastronomic tour.

Australia: Pie Floater

This dish is often called the perfect cure for a hangover. This is an Australian-style meat pie that is “immersed” in pea soup or “soars” above it. Sometimes tomato sauce, vinegar, salt and pepper are placed on top.

Argentina: Asado

This is a popular dish of grilled meat. In a word, the steak is Argentinean. If you come across a really good asador (the one who makes asado), then you will once and for all remember the taste of real meat on the grill.

Austria: Vienna Schnitzel

Vienna Schnitzel is a synonym for Austria. This is a very thin veal tenderloin breaded from bread, which is deeply fried. It is usually served with lemon and parsley, and potatoes or rice are used as a side dish.

Belgium: mul-free

Of course, mussels and fries can be eaten in other countries, but such a spicy and tasty combination first appeared in Belgium. Mussels are prepared in different ways (with wine, butter and spices, or even in tomato broth) and served with salty crispy fries. All this is washed down with a refreshing Belgian beer.

Brazil: Feijoada

Brazil is a huge country with a diverse cuisine, so it is difficult to choose only one dish. However, the most cultured Brazilian dish is probably feijoada - a dish of beans and smoked beef or pork. It is usually served with rice, kale, porcelain (fried cassava flour), spicy sauce and orange slices to facilitate digestion.

Canada: Putin (emphasis on “and”)

Putin first appeared in Quebec, this is a delicious high-calorie dish that will warm you from the inside: french fries and slices of cheese in hot sauce.

China: Shanghai Dumplings

It is difficult to choose only one best dish in such a huge country as China, but perhaps Shanghai dumplings (xiao long bao) deserve this title. This dish appeared in Shanghai and is dumplings with meat filling, which are steamed in broth in a bamboo basket.

Colombia: Arepa

Arepa are tortillas made from maize or flour, which are fried on the grill, baked or fried in a pan until a delicious airy texture is formed. They are usually eaten for breakfast or as a lunch snack. Often put butter, cheese, eggs, milk, chorizo \u200b\u200bor hogao (onion sauce) on top.

Costa Rica: Tamale

If you arrived in Costa Rica in December, you will probably see tamale on every corner, because these cakes are made mainly for Christmas. Tamale can have a wide variety of fillings, including pork, rice, eggs, raisins, olives, carrots and peppers. They are wrapped in the leaves of a paradise banana and cooked in a wood stove.

Croatia: Page cheese

Page cheese is a solid Croatian goat cheese. It is cooked on the island of Pag, and it is so famous that it is exported around the world.

Denmark: Elebrod

This is a traditional Danish rye bread, which is soaked in beer and boiled until porridge. Served with whipped cream, thanks to which it looks like a dessert. Nutritious and sweet, but with the taste of rye bread.

Egypt: Molochaea

This dish is served throughout North Africa, but is especially popular in Egypt, where it first appeared. In the Egyptian version of this dish, the leaves of Moloch are used (a type of bitter vegetable) - stems are removed from them, and then finely cut and cooked with coriander, garlic and broth. Usually served with chicken or rabbit, and sometimes with lamb or fish.

England: roast beef and yorkshire pudding

These dishes are considered national in England. Combine the flavor of beef in gravy with hot bread.

France: Potofo

The national dish of France - potofoe - is a product of rural cuisine - a broth with meat, root vegetables and spices. According to tradition, the cooks filtered the broth through a sieve and served with meat.

Georgia: Khachapuri

Spicy cakes with cheese or egg.

Germany: carrivurst

This popular fast-food dish consists of bratwurst fried sausages (served whole or chopped into pieces) seasoned with ketchup curry. As a side dish served french fries. Experts say that it is best to try with a Nuremberg sausage.

Greece: gyros

Gyros are made from meat (beef, veal, pork or chicken), which is cooked on a vertical skewer and served with tomatoes, onions and various sauces. They say that the best and largest gyros can be tasted in the north of the country. In addition, in the south they are more often served with dzhadzhik, and in the north - with mustard and ketchup.

Holland: pickled herring

This is a raw herring fillet that is marinated in a mixture of cider, wine, sugar, spices and / or spices. This dish is best served on a fresh fried bun with chopped onions.

Hungary: goulash

A popular Hungarian dish - goulash - is a cross between soup and stew and has a very thick consistency. There are many options for preparing this dish, but the traditional recipe includes beef, onions, paprika, tomatoes, green peppers, potatoes and sometimes noodles.

India: Tandoori Chickens

In India, cuisine varies greatly by region, so it’s almost impossible to choose just one dish to describe the whole country. In the north, the dishes are more "meat", with curry and aromatic bread. In the south - more vegetarian and spicy. Well, if you had to choose, probably, tandoori chickens could get the title of the best dish in India. It consists of the actual chickens, which are marinated in tandoori masala and fried in a special tandoori oven. Served with vegetables, yogurt sauce and rice.

Indonesia: Martabak

Martabak is a sweet Indonesian cake. Top and bottom it is, in fact, a porous cake, and in the middle there can be a variety of sweets - from chocolate chips to grated cheese and peanuts, and sometimes a banana! Sold throughout Indonesia right on the streets.

Italy Pizza

Agree, there could be no other. Pizza appeared in Italy - in Naples, to be exact. Neapolitan pizza is very dense, with a crispy crust and high-quality ingredients such as fresh tomatoes, mozzarella, basil and meat. In this country, pizza is an art, and pizza chefs are artists.

Japan: Katsudon

Of course, sushi seems to be the most obvious candidate for the title of a cult Japanese dish, but many Japanese say that katsudon is no less popular. This is a crispy, deep-fried pork chop with egg and seasonings. Served, of course, with rice. And those gourmets who still consider sushi to be the most delicious dish have the opportunity to order them on the website http://www.sushi-v-penze.ru/.

Kazakhstan: Beshbarmak

Translated means “five fingers”, because this dish was originally eaten by hand. Boiled meat (lamb or beef) is cut into cubes and mixed with boiled noodles, and then seasoned with onion sauce. Served in a large round dish with lamb broth as a side dish.

Malaysia: Nasi Lemak

It is considered an unofficial national dish of Malaysia; consists of rice cooked in coconut milk and pandan leaves. By tradition, served wrapped in banana leaves, and as a side dish often comes chili, anchovies, peanuts and boiled eggs. Many claim that this dish can heal you from a hangover.

Mexico: mole

Mole sauce is one of the most complex and delicious in the world, because it uses more than a hundred ingredients. This sauce appeared in the regions of Pueblo and Oaxaca, but you can find it almost throughout the country.

Indonesia: riistafel

Translated from Dutch, this word means “rice table”. This is a set lunch of dozens of small side dishes such as sate, sambal, egg rolls, fruits and vegetables. Although all of these dishes are of Indonesian origin, the dish itself appeared in the Dutch colonial period.

Nigeria: egus and mashed potatoes soup

You can make mashed potatoes by stirring the potato flour in hot water or starch, using boiled white yams and whipping it until a soft texture is formed. Egusi soup is made from protein-rich pumpkin seeds, melons; leafy vegetables, goat meat and seasonings such as chilli are usually added. There are many regional versions of this dish.

Norway: rakfisk

This is salted trout that has been pickled for several months. It is eaten raw, with onions and sour cream. For a long time, Norway was a poor country on the verge of agricultural opportunities. Because of the long winter, the Norwegians are used to harvesting in advance and preserving it. Therefore, traditional Norwegian dishes are often pickled, smoked or canned. And rakfisk is one of them.

Philippines: adobo

In other countries, adobo is a popular sauce, but in the Philippines it is a whole dish with meat (pork or chicken) cooked in vinegar, soy sauce, garlic and vegetable oil. Before frying, the meat is marinated in this sauce. The dish is so popular that it is called the unofficial national dish of the Philippines.

Poland: jour

Zhur is a base for soup, consisting of rye flour, which is fermented in water for up to five days. Chopped vegetables are added to the broth - carrots, parsnips, root celery, leeks, potatoes, garlic, and also usually eggs and sausages.

Portugal: Francesinha

This is a Portuguese sandwich made of bread, ham, lingua (smoked pork sausage) and steak. All this is watered with melted cheese and tomato sauce. Best served with french fries and cold beer.

Romania: Sarmale

Cabbage leaves stuffed with rice and meat. This is a very popular dish in Romania eaten in winter.

Ukraine: borsch

Any foreigner in Ukraine is simply obliged to try borsch. It is usually served cold and with sour cream. Best aperitif? Of course the vodka.

Saudi Arabia: Cuba

A fragrant rice dish with many spices, such as cloves, cardamom, saffron, cinnamon, peppers, nutmeg and bay leaves. Usually all this is mixed with meat and vegetables. This dish can be found throughout the Middle East, but it is especially popular in Saudi Arabia.

Scotland: smoked salmon on brown bread

Smoked Salmon is a must-have of Scottish cuisine. The Scots squeeze fresh lemon on salmon and eat the fish, simply laying it on a slice of brown bread, adding only butter or cream cheese.

Slovakia: cheese dumplings

These are small potato dumplings with soft goat cheese (feta cheese) and bacon.

Slovenia: crane sausage

This is a Slovenian sausage made from pork (20% of which is bacon), salt, pepper, water and garlic. And that’s all.

South Africa: Biltong

A type of canned meat from South Africa. It can be beef or game meat, such as an ostrich. The South African version of beef jerky, but much tastier. Strips of meat, seasoned with salt and spices, dried and truly delicious.

South Korea: Panchang

A traditional lunch in South Korea consists of many small side dishes, from which it is almost impossible to choose one. Therefore, Koreans love panchan - a set of small dishes that are served with rice and eat in company. It can be kimchi, soup, kochujan, kalbi, etc.

Spain: Jamon

Spicy pickled ham, which is sliced \u200b\u200bfrom the hind leg of a pig. This is a cult Spanish dish, served with a glass of wine, crisp bread and olives.

Switzerland: Rösti

Finely grated potatoes, which are fried in a pan until golden brown. It was originally a farmers breakfast in the canton of Bern, but the taste of this dish has made it popular throughout the country.

Taiwan: bread coffin

This is a very thick piece of white bread stuffed with various yummy foods, such as chicken or pepper beef.

Thailand: Phat Thai

This dish was invented in Thailand in the 1930s, and since then it remains a cult throughout the country. Thin rice noodles are fried with tofu and shrimp and seasoned with sugar, tamarind, vinegar, chili and fish sauce. It turns out very spicy and tasty.

UAE: shawarma

One of the most affordable dishes in the expensive UAE. Perhaps that is why it remains one of the most popular in the country. This is a pita sandwich with grilled meat (usually a mixture of lamb, chicken, turkey or beef) and vegetables. Usually seasoned with hot sauce or tahini.

Russia: buckwheat and beef stroganoff

The meat is in Stroganov style, finely chopped beef, seasoned with hot sour cream sauce, goes well with a traditional Russian side dish - buckwheat.

USA: Hamburger

There are a lot of different dishes in the USA and choosing just one is quite difficult. But, you see, a hamburger is perhaps the “face” of America. Especially in the company of french fries and a milkshake.

Venezuela: Pabellon Criollo

This dish consists of white rice with stewed black beans and meat. It is often served with scrambled eggs and fried plantans.

Vietnam: Fo

This dish is popular throughout the country - noodle soup. There are many versions regarding the type of meat used, but each of them must have rice noodles and broth seasoned with shallots, fish sauce, ginger, salt and spices like cardamom, star anise and cloves. Some versions also include onions, cilantro and black pepper.

Wales: Clark Pie

Spicy meat patties originating in Cardiff, Wales. They are made according to a secret recipe, but in them you will find meat, vegetables and gravy.

The most delicious and intriguing dishes that have long been a hallmark of their countries!

Tapas in Barcelona, \u200b\u200bSpain

  Patatas bravas (potatoes in spicy tomato sauce), calamares fritos (fried squid), boquerones (anchovies), croquetas de jamón (ham croquettes), chorizo \u200b\u200b(pork sausages), pimientos asados \u200b\u200b(fried peppers), albóndigas (meat balls) berenjenas gratinadas (eggplant, baked with cheese) are only part of the dishes, united by the common name "tapas". The richest selection of tapas in Spain can be found in Barcelona - especially along La Rambla, along which tourists, along with locals, leisurely stroll south from Plaza Catalunya.

Doner kebab in Istanbul, Turkey Traditional doner kebab is a grilled lamb on a pillow of rice, and many restaurants in Turkey still serve it in this form. However, nowadays fast food culture is gaining momentum, and the dish has somewhat transformed. Now, the usual doner for everyone is more likely to be wrapped in pita pieces of meat, roasted on a spit, mixed with salad and sauce. And nowadays, it has become a kind of tradition to eat a hearty doner in Istanbul, and then wander through the narrow streets of Sultanahmet or along the Bosphorus, sometimes wiping the rest of the sauce sneakily and shaking pieces of salad from the chin.

Pasta in Naples, Italy

  Culinary historians are still arguing about the appearance of pasta in Italy - either brought it to the national cuisine by Marco Polo, importing from China, or the Etruscans got to know it long before that. But everyone agrees that by the 18th century Naples had turned the mixing of flour with water into a profitable industry, becoming the world capital of pasta. In addition to this, the Neapolitans discovered an amazing combination of pasta and tomato, from which the taste was born, which have gained worldwide recognition! So, the next time you happen to visit Naples, wandering through the narrow streets of its historical center, do not forget to go to the nearest trattoria and taste the famous pasta napoletana!

Steam Dumplings - Shanghai, China

  These delicious balls may seem to be just slices of dough, but it’s worth trying them only once to understand that inside there is a hot fragrant broth in combination with ground pork, crab meat or vegetables. This small trick is achieved by adding gelatin inside the dumplings, which turns into liquid during steaming. In order not to burn the gums with hot broth, do not bite the dumpling right away, but slightly bite it on the side so that the liquid pours out gradually.

Feijoada in Rio de Janeiro, Brazil

Taste buds celebrate their own carnival, tasting a Brazilian dinner, feijoada - dark and spicy gravy, prepared on the basis of black beans and pork. Keep in mind that the feijoada cooked in most restaurants in Brazil for local residents, in addition to ordinary pieces of meat, may also contain pork parts that are less familiar to us, such as ears, tongues, and even squiggles. Also keep in mind that this hearty meal can be a real test for your stomach - so be prepared that after such a dinner in Rio de Janeiro you would rather want to take a nap rather than swim in the waves of Ipanema.

Gumbo in New Orleans, USA

  Spooning a gumbo from a steaming pot is as typical of any New Orleans resident in the US as listening to jazz or blues. This, beloved by all Louisiana, dainty is a hearty broth of seafood or smoked meat, compacted by adding flour mixed with fat, and then poured onto a hill of rice. There are many variations of the dish - from classic Creole to more spicy Cajun.

Couscous in Casablanca, Morocco

  As soon as you arrive in Casablanca, immediately go to the Boulevard de la Corniche, which is near the water, and order a cup of mint tea and a traditional Moroccan dish - couscous. Couscous is made from semolina (crushed grain) and is prepared by long-term steaming in a special boiler. Then it is poured with a sharp gravy of vegetables or a mixture of vegetables with meat or fish. Without a doubt - you ask for supplements!

Nasi goreng at Penang, Malaysia

  Everyone who has ever visited Malaysia must have had a chance to try nasi goreng as simple as all the brilliant ones. Literally, the name of the dish can be translated simply as “fried rice” - and it is enjoyed with pleasure throughout Malaysia, as well as in Indonesia and Singapore. To prepare the dish, fry the rice with chicken or seafood with the addition of vegetables, eggs and sweetened soy sauce. Nasi goreng can be found anywhere in Malaysia, but it is best to try it in the crowded and bustling center of Penang Island. A variety of Malay, Chinese and Indian culinary styles in combination give this seemingly modest dish special, incomparable notes.

Curry in Mumbai, India

Curry is a pan-Asian phenomenon that can be found anywhere from Thailand to Japan. But India is the real birthplace of curry, and if you have not tried curry in Mumbai, you can assume that you have not tried it at all! Mumbai curry usually consists of seafood and coconut mixed with masala (a special blend of spices). The usual set of spices includes turmeric, coriander, ginger and red chili.

Hot Dog in New York, USA

  Is it hard to believe that a city like New York in the USA can boast one of the most popular dishes in the world? Everyone knows that the most iconic culinary ritual in New York is to go to a busy city crossroads, find a ragged metal trolley with a colorful umbrella and order a hot dog with ketchup, mustard, onions and optionally with sour cabbage or spicy sauce! To see traditional food and its lovers in all its glory, head to Nathan’s on Coney Island on July 4 and visit the famous hot dog competition! The record for today is 53.5 hot dogs in 12 minutes!

And of course! Russian kitchen!

  Pancakes may have been the first flour products and are rooted in prehistoric times. Russian pancakes - a traditional dish of the Eastern Slavs, a national version of pancakes. Russian pancakes are cooked on a yeast dough and often brewed in water or milk (custard pancakes) before baking in a traditional Russian oven. Buckwheat flour is often used for their preparation.

Grandma’s pies
  Pie - a small dish of yeast dough with a filling that is baked (in the oven) or fried (in deep fryers, small pots or boilers). The name is derived from the word pie. There are a great many different recipes for pies. The differences relate to the dough (yeast is usually used) and toppings (with cabbage, potatoes, onions and eggs, with various berries, with cereals). Cakes are also often and mistakenly called pastries from other types of dough. In particular, Tatar and Uzbek samsa and Karelian gates are often mistakenly called pies. A round and open pie on top, with only the edges plucked, is called a cheesecake. This type of cake mainly contains cottage cheese.


  Homemade - the most delicious
  Etymological dictionaries indicate that the Russian word for dumplings is a borrowing from Finno-Ugric languages, leading it to the word “dumplings” (“bread ear”: sing “ear” + nanny “bread”). At the same time, various sources diverge when indicating a specific language from which this word fell into Russian.


Under forty degrees just super!
  Borsch - a kind of beet-based soup that gives the borsch a characteristic red color. A traditional dish of the Eastern Slavs. Widespread in the national cuisines of neighboring nations


  After forty degrees is also super
  Sun (originally a villager) - a dish of Russian cuisine, soup on steep meat, fish or mushroom broth with hot spices. There are three types of solyanka: meat, fish and mushroom. The base of the hodgepodge is sour-salty-spicy due to the addition of components such as pickles, olives, capers, lemon, kvass, salted or pickled mushrooms. Solyanka combines the components of cabbage soup (cabbage, sour cream) and pickle (pickles, cucumber pickle). Various kinds of fried boiled meat, corned beef, smoked meat and sausages are used in meat hodgepodge. In fish hodgepodge - boiled, salted, smoked red fish (sturgeon). In all hodgepodge there are many spices: pepper, parsley and dill.


  In the summer in the heat - it is!
  Okroshka is a mixture of finely chopped various types of meat or fish, vegetables and pickles (originally - fresh and / or pickles, onions, pickled plums, pickled mushrooms, in later versions - boiled potatoes, turnips, carrots, rutabaga), herbs (finely chopped green onions, parsley, dill, celery), seasoned with a special white okroshny kvass or a tiny kvass in half with bread and sour cream.

In any country, there are culinary preferences that have been shaped by more than one generation. National traditions of different countries of the world depend on many factors. Naturally, the recipes for dishes in each region are based on the use of certain products and spices available. Not the least role is played by the method of preparation. It is worth noting that each nation has its own taste preferences. And many dishes in general are true national pride, the fame of which has spread throughout the world. We want to devote our article to the conversation about national dishes of different countries of the world. Their diversity and unusualness is sometimes simply amazing. And sometimes it turns out that our favorite food or bun is someone else's culinary invention, which has reached our latitudes.

French cuisine

Traditional French cuisine is based on the use of simple products, from which complex dishes are ultimately obtained. In France, fish, shrimp, lobster, vegetables, meat and, of course, great cheeses - Camembert, Roquefort and others - are widely used.

One of the most sensational are snails and frog legs, without which it is impossible to imagine the original kitchen. Well, and, of course, it is worth recalling the fine wines that complement any meal.

The most famous French food

Traditionally, the morning of the French begins with an omelet. It was from France that came to us. It is prepared quite simply - beaten eggs in oil in a frying pan. Omelet can be lush and flat, rolled into a tube or doubled. This national dish of France has gained popularity around the world, now it is difficult to find a country in which it would not be cooked. By the way, the first mention of it is found in manuscripts dated to the sixteenth century. But it acquired a modern look in the eighteenth century.

No less popular are the famous croissants, which are puffed bagels. Traditionally, such pastries are served for breakfast. Croissants have gained such universal love that they are currently one of the main products of all bakeries and confectioneries in Austria and France. Of course, the most delicious pastries are prepared by real confectioners. But in fast food establishments you can find such a dish. It is known that for the first time it was the Austrian confectioners who began to prepare such buns, however, they gained popularity precisely in France. To prepare a delicious treat, use a variety of fillings - fresh fruits, chocolate, pralines, dried fruits, etc.

Very popular and quite expensive is the escargo dish. They serve it in restaurants. The appetizer is prepared on the basis of edible snails. The most delicious French consider Burgundy. In general, the dish belongs to the category of delicacies.

Ratatouille

One of the most famous dishes of France is ratatouille. The dish is very easy to prepare and at the same time incredibly tasty. Gradually, it earned love all over the world, far beyond France. In its modern design, ratatouille is inconceivable without olive oil and provence herbs. Today there are a lot of recipes for dishes. In the classic version for cooking you need to take: one Bulgarian pepper, six tomatoes, several cloves of garlic, zucchini or zucchini, dill, olive oil, salt, parsley.

For the sauce you need to chop two tomatoes, onion and pepper. We spread all the vegetables in a preheated pan and fry in olive oil for about ten minutes. Add salt and pepper. We transfer the finished sauce to the bottom of the form for the ratatouille. By the way, some cooks recommend chopping the sauce with a blender.

Zucchini and the remaining tomatoes are cut into circles and put in the form for cooking. In this case, it is necessary to alternate the tomatoes with zucchini. For dressing dishes prepare sauce. To do this, combine chopped greens, olive oil and garlic. Pour vegetables with sauce, add pepper and salt. Cover the dish with foil. And send to the oven. Bake vegetables for about an hour.

German cuisine

All national cuisines of the world have their own characteristics. German was no exception. German cuisine is for many associated with beer, sauerkraut and sausages. However, this is not the whole range of products used by local residents. Nationals are quite interesting and diverse.

The Germans are very fond of pork. Meat dishes generally occupy a special place in the local cuisine. Chefs cook excellent sausages. By the way, in Germany, egg dishes are incredibly popular. Snacks are prepared from them, stuffed, made omelets, baked, combined with different products.

Each region of the country is famous for its characteristic dishes.

Black Forest Cherry

Chocolate cake "Black Forest Cherry" - a national dish in Germany, which is known far beyond the borders of the country. The sweetness is better known to us under another name - “Black Forest”. To prepare the cakes for dessert, you should take: flour (110 g), sugar (110 g), eggs (6 pcs.), Chocolate (60 g), baking powder (teaspoon), cocoa (3 tsp). But for the cream you will need: good fat cream (650 g), cherry (470 g), vanilla, powdered sugar (110 g). For cakes, it is necessary to use impregnation, for it we take sugar (3 tbsp. L.), Cognac (4 tbsp. L.), Cinnamon (teaspoon).

To prepare the dough, you need to separate the yolks and proteins. The first should be whipped with sugar. But the whites are whipped in a separate container until dense peaks. Next, carefully introduce the mass to the yolks.

Before using flour, it must be sieved together with baking powder and cocoa powder. Ready-made dry mass is gradually added to the beaten eggs. Add ground almonds and grated dark chocolate there. As a result, we got the dough, which we shift to a greased form. Cakes must be baked for about half an hour at 180 degrees. As soon as it is ready, we take it out of the stove and leave to cool. After that, it will need to be cut with a knife into three parts. We should get three cakes.

Now you can start filling. To make it, you need cherries. You can take frozen or fresh berries, after removing the seeds. Juice can be drained into a stewpan and add cinnamon and sugar. The mass gradually needs to be heated, gradually the sugar will begin to dissolve. In the mass you need to pour cognac, cherry liquor or whiskey. Soak our cakes with the resulting syrup.

In a separate bowl, beat the sugar with good fat cream and vanilla. Put cherries on the lower cake, do not forget to spread the cream between the berries. Spread the second cake on top and then repeat the action with the filling. Next, lay out the last layer. We grease the sides of the dessert with the remnants of the cream mass and decorate them with chocolate chips. The finished cake is sent to a cold place for a couple of hours. The top of the dessert is decorated with icing sugar and candied cherries.

The most popular national dishes from around the world have long been in the public domain, however, having undergone some changes and additions far from their homeland. Such is and which is loved by many of us.

Kazakh cuisine

Kazakhs are incredibly hospitable people. Probably, for this reason, Kazakh national dishes are so delicious. It doesn’t matter why the guest came to the house, he will certainly be invited to drink tea and eat sweets and dried fruits, and they will not let go of the hungry. The popularity of Kazakh dishes is confirmed by the fact that restaurants serving national cuisine work all over the world, far beyond the borders of Kazakhstan.

Even the most inexperienced in cooking, people have probably heard about such a Kazakh national dish as beshbarmak and manti. The latter look very much like our dumplings, but have larger sizes. They are steamed in a special container. It is called the mantle. In such a pan there is a grill on which manty is laid out.

How to cook manti?

The traditional recipe for this deliciously delicious dish is still used today. In Asia, a mixture of different types of meat is used for cooking. This dish has not only high energy value, but also retains all the nutrients, thanks to a special method of steaming.

The standard recipe involves the use of lamb (about a kilogram). You will also need one egg, water (180 ml), a couple of onions, a glass of flour, a teaspoon of salt, black pepper and caraway seeds.

In a large container, mix the dry ingredients and pour the egg into the middle and add water. Next, knead the dough, cover it with a napkin and leave it for fifteen minutes. Meanwhile, you can prepare the filling by finely chopping the meat or by passing it through a meat grinder. Add salt, spices and onions. Mix everything thoroughly and add oil.

Roll out the dough into a thin layer and divide it into rectangles. In each we put the filling and fasten the opposite edges of the rhombus. Next, we cook the manti in the mantle bowl for about 45 minutes.

Russian kitchen

Dumplings - a national dish of Russia. But it got into Russian cuisine from the Urals. In general, similar food is present in many national cuisines of the world. And every nation has the right to consider it to be originally their own. Very similar to ravioli dumplings, manti, Georgian khinkali.

If for cooking dumplings we usually take beef or pork, in Asia lamb is used for our dishes. In addition, manti, as we have said, is steamed, and ravioli and khinkali are boiled. Of course, such national dishes from around the world have their own peculiarities in effect, but at the same time they are all incredibly tasty. The principle of preparation of dumplings is quite similar to the recipe for manti, with the exception of the heat treatment method and additional components.

Belarusian dishes

National dishes of Belarus have been formed over many centuries. The originality of the cuisine was determined by geographical and climatic conditions. Nearest neighbors had no less influence. In olden times, meat was not consumed so often, but salted lard, mushrooms and berries were present. Unlike other Slavic cuisines, few sweets were present and dairy was almost completely absent. As desserts used jelly from berries,

It's no secret that most of the national dishes of Belarus are food made from grated potatoes. One of them is called potato pancakes.

Preparing a meal is quite simple. To do this, you need potatoes (10 pcs.), Onion, salt and vegetable oil. The potatoes are peeled, washed and ground on a grater. Add onions, salt and mix all the ingredients well.

Then, in a hot pan, potato pancakes are fried in vegetable oil. The dish is served hot with sour cream. In addition, you can offer sour cream-apple sauce or sour cream and onion to potato pancakes. The dish is also cooked with meat, mushrooms and sausages. As a rule, the recipes are quite simple and it is not difficult to cook them.

Ukrainian food

Very diverse and represented by a wide selection of dishes. Many of them have long been prepared in many countries of the world, but are still associated with Ukraine. The most famous national dish of Ukraine is borsch. No less known are dumplings, salted lard, pickle, cracklings, cottage cheese pancakes, roast, etc.

Ukrainian borsch recipe

To prepare such a national dish as Ukrainian borsch, you need to take: meat (preferably pork 550 g), half a head of cabbage, potatoes (5-7 pcs.), Onion, pepper, a couple of carrots, tomato, garlic and herbs.

The dish is prepared quite simply. First, we cut the meat, cut it into portions and pour cold water. Next, cook it until half-ready. Meanwhile, peel and cut the potatoes into cubes, chop the cabbage and chop the carrots, onions, and beets. In vegetable oil, fry the carrots in a pan, then add onions, and then chopped pepper. Add the vegetables diluted with water to the vegetables and continue to stew the dressing for the dish.

We send potatoes to the pot with broth, and a little later we put cabbage. As soon as the vegetables are almost ready, the borsch dressing can be transferred to a container with liquid. Next, cook the dish until cooked, not forgetting to put chopped herbs shortly before the end of cooking. The dish must certainly be infused, then it becomes much tastier. Serve borsch with sour cream and garlic.