National baking recipes from different countries. Cuisines from around the world. South Korea: Panchang

Almost every country has its own national dishes. All of them differ significantly from each other in taste, aroma, appearance and ingredients used for their preparation. Below is a list of ten of the world's most famous cuisines and their most popular dishes.

Indonesian cuisine is one of the most vibrant and colorful cuisines in the world, with regional diversity and some 5,350 traditional recipes. It is characterized by the predominance of products of plant origin, the main of which is rice. Corn, soybeans, cassava, sweet potatoes, sago, chicken, seafood, various fruits and vegetables are also actively used in dishes. Various spices play a significant role, primarily pepper. The most famous dish of Indonesian cuisine, which is often perceived as the “culinary symbol” of Indonesia, is Nasi Goreng.

Mexican cuisine is the name of the national cuisine of Mexico, which is a combination of Aztec and Spanish culinary traditions. It is based on a rich variety of products: first of all, corn (maize), and only then avocado, fresh and dried beans, sweet and regular potatoes, chili peppers, tomatoes, pumpkin, duck and turkey meat, chocolate, various seasonings, and There are also many species of fish that live in the coastal waters of this country. The most famous dish of Mexican cuisine is considered to be a rather spicy tortilla soup, as well as the world famous alcoholic drink - tequila.

Eighth on the list of the most famous cuisines in the world is Chinese cuisine - one of the richest and most diverse cuisines in the world, divided into several main groups, each of which has its own differences in terms of ingredients used, spices and cooking methods. The differences between these cuisines are closely related to the traditions and culture of each individual region. However, despite these differences, rice is an integral part of most Chinese dishes. The most famous dishes of Chinese cuisine are: Peking duck, fried rice, dim sum, century egg and turtle soup.

Italian cuisine is the traditional cuisine of Italy, one of the most popular European cuisines. Specializes in dishes made from flour, fish and seafood. Its characteristic feature is the relative simplicity and speed of preparation, as well as the use of fresh ingredients in dishes. Italian dishes are dominated by a large number of vegetables and spices, such as oregano, basil, pepper, tarragon, thyme, rosemary and Parmesan cheese. Quite often olive oil, tomatoes, onions, garlic and olives are used. Italian cuisine is very diverse and regional. Each region has its own culinary delights. The most famous Italian dishes are pizza, lasagna and spaghetti.

Spanish cuisine is the name of the national cuisine of Spain, which is divided into regional ones. Each of them has its own characteristics, because they directly depend on what products are used to prepare dishes. An integral ingredient in true Spanish cooking is olive oil; Spain produces 44% of all olive oil in the world. Spanish dishes are simple. Most often they are prepared from fish, seafood, legumes and rice. They often add tomatoes, peppers, potatoes, eggs, garlic, onions, olives, almonds and wine. The most famous and national Spanish dish is considered to be jamon and paella.

French cuisine is the national multi-regional cuisine of France, known throughout the world as very diverse and refined. Its main feature is the use of exclusively fresh products. Despite the differences in regional culinary traditions, a characteristic feature of national French cuisine is the abundance of vegetables and root vegetables: potatoes, green beans, various varieties of onions, spinach and cabbage. Residents of coastal areas prefer to use seafood in their cuisine: fish, crabs, lobsters, lobsters, shrimp, etc. The most famous dishes of French cuisine are baguette, frog legs, ratatouille, croissant, truffle, etc. It is also very popular throughout the world's alcoholic drink is cognac.

Japanese cuisine is the national cuisine of Japan, characterized by seasonality of food, freshness of products, light use of seasonings, minimal processing, and preservation of the original appearance and taste of products. Much attention is paid to the appearance of the dishes. The main ingredients of Japanese cuisine are rice, various vegetables and seafood - fish, seaweed, shellfish. Compared to Americans and Europeans, the Japanese eat very little beef and pork, as well as animal fats, butter and dairy products, since Buddhism prohibits killing and eating animals. The most famous dishes of Japanese cuisine are sushi, sashimi, Japanese curry and the national alcoholic drink made from rice - sake.

Indian cuisine is one of the oldest and most diverse cuisines in the world, best known for its vegetarian dishes. This densely populated peninsula is home to so many peoples professing different religions that it is very difficult to describe typical Indian cuisine in a few sentences. But we'll try. Most of the Indian population are vegetarians, so the skillful use of seasonings has become a real art for them. Among the huge number of spices used in Indian cooking, we should highlight: cumin, coriander, turmeric, cardamom, red and green chili, cinnamon, saffron, cloves, nutmeg, ginger, anise, sesame, onion and garlic. Indian dishes are based on rice, a variety of vegetables, eggs, fish, seafood, etc. Dairy products are very popular. The most famous Indian dishes are curry, dhal, chapati, etc.

Second place in the list of the most famous cuisines in the world is occupied by the national cuisine of Turkey, which is among the best in terms of richness, variety of tastes and products used. In modern Turkish cuisine, the most important foods are meat and bread. A wide variety of spices are also used. And the most used vegetable in Turkish cooking is eggplant. The most famous Turkish dishes are kebab, börek, dolma, baklava, lokum and others.

Thai cuisine is the national cuisine of Thailand, considered one of the best, most original and famous in the world, associated primarily with the taste of bananas, citrus fruits, pineapples, coconut milk, fresh coriander, lemongrass, garlic and chili peppers. However, the basis for Thai dishes is primarily rice, and only then a variety of aromatic spices, fish and seafood. Meat is consumed relatively infrequently in Thailand; it is considered a festive dish. Thai cuisine emphasizes lightly cooked dishes with strong aromatic properties. The most common seasoning is mild fish sauce. The most famous Thai dish is a hot and sour soup based on chicken broth with shrimp, chicken, fish or other seafood, sometimes with the addition of coconut milk - Tom Yum.

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National dishes are the most important component of the culture and traditions of any country. Agree that no trip is complete without tasting local cuisine. Sometimes incredibly tasty, sometimes strange or unusual for us, this food reflects the identity and spirit of the people.

Indian barfi with coconut and milk

You will need:

50 g butter (softened)
100 g milk powder
2 tbsp. l. powdered sugar
1 tsp. heavy cream
150 g condensed milk
100 g coconut flakes
100 g assorted nuts

Preparation:

First, let's make milk barfi: in a deep bowl, mix milk powder, soft butter and powdered sugar.
The nuts need to be crushed in a blender into fine crumbs. And add it to the total mass together with the cream.
Mix everything together and place the “dough” in the cold for 10 minutes.
For coconut barfi, combine condensed milk and coconut flakes. Mix. Then put the mixture in the cold for half an hour. The chips should be soaked in condensed milk.
After 10 minutes, we form balls of the same size from the milk mass, and then give them a cubic shape. The mass turns out to be very plastic, which allows you to sculpt any simple shapes.
Roll the coconut mixture into small balls and roll them in the remaining coconut flakes.
Place coconut and milk barfi on a plate. Top with cashews and pine nuts if desired.

Fruit pastila - traditional Russian sweet

You will need:

1 kg plums
½ cup granulated sugar

Preparation:

Wash the plums, dry them, cut them in half and remove the pits. Place the plum halves on a baking sheet lined with parchment and place in the oven, preheated to 170–180 degrees (depending on the size of the plums), for 20 minutes.
Take the plums out of the oven, let them cool slightly and puree them in a blender until smooth. Add granulated sugar. Mix thoroughly.
Line a baking sheet with parchment or a silicone mat and spread the plum puree with a spatula into an even layer approximately 5 mm thick. Place in the oven, preheated to 60–70 degrees, for 6–8 hours, until the marshmallow is completely dry and smooth.
Carefully remove the marshmallow from the parchment, cut into strips and roll into rolls. For long-term storage, place in a jar and close tightly. Or we immediately rush to try it with tea.

Australian Lamington cake

You will need:

For the biscuit:

3 eggs
150 g sugar
20 g butter
150 g flour
1 tbsp. l. baking powder
60 g potato starch

For cream:

100 g butter (room temperature)
100 g dark chocolate
50 g sugar
250 ml milk
200 g coconut flakes for sprinkling

Preparation:

Preheat the oven to 180 degrees. Beat the eggs until fluffy, then add sugar and continue beating until the sugar is completely dissolved.
Add 3 tbsp to the oil. l. boiling water, then pour into the egg mixture, continuing to beat.
Add sifted flour, starch and baking powder to the prepared egg mixture. Gently mix with a spatula using upward movements. The dough should retain its fluffy structure.
Place the finished dough in a square pan lined with baking paper. Place the biscuit in the oven to bake for 30 minutes.
Focus on your oven and in any case check the readiness of the sponge cake with a wooden stick.
Cool the finished biscuit. And then cut into squares.
For the cream, melt the chocolate and butter in a water bath, stirring with a wooden spoon.
Mix milk with sugar and heat slightly. Then add to the chocolate mass, remove from the water bath and put on fire.
Stirring, cook until the mixture thickens.
Pour the finished cream into a wider plate and let cool slightly. Separately prepare a plate with coconut flakes.
Dip the biscuit pieces one at a time into the chocolate sauce, and then cover them evenly on all sides with coconut flakes. You can combine two halves with whipped cream.
Let sit for at least 3 hours before serving.

Sweet Vietnamese rolls

You will need:

4 sheets of rice paper
2 bananas
2 pears
100 g nuts
2 tbsp. l. honey
150 g cheese (preferably soft cheese, which goes well with fruit)

Preparation:

Cut the peeled fruit into cubes and add small pieces of cheese to the mixture. Add honey and mix the delicious filling for sweet rolls.
Lay out a few napkins on the table. Pour cold water into a bowl. Place the sheets in water for a minute (or according to the rice paper instructions).
Place them on napkins and let them sit for a while. In just a couple of minutes the paper will become plastic.
Add the filling and wrap the fruit rolls with rice paper as you like.

Japanese mochi balls with ice cream

You will need:

4 tbsp. l. Sahara
3 tbsp. l rice flour
6 tbsp. l. water
150 g ice cream
coloring optional

Preparation:

Mix the dough. Add 5 tbsp to flour and sugar. l. water.
Stir. You will get a fairly homogeneous stretchy mass. If you want to add dye, now is the time!
Place in the microwave for exactly two minutes, covering with a damp paper towel. Take it out, add another spoon of water, stir and put in the microwave for another minute, also covering with a towel.
Let the dough cool, stirring constantly. The dough molds perfectly when warm, and when it cools down, it loses its elasticity, so we start sculpting right away. Cover the board with cling film and sprinkle with flour. We also sprinkle our hands with flour. We take out the dough a little, crush it with flour and make flat cakes out of it.
The size of the flatbread depends on the size of the filling. Ideally, the thinner the layer of dough, the better. We get flatbreads either by stretching the dough or by tapping it with our fingers.
Place ice cream in the center of the scones. We pinch the edges.
Place on a plate lightly sprinkled with flour and crush it on top. Dessert is ready! (The dessert can be stored in the freezer for quite a long time, but it is better not to refreeze it. If you are expecting guests to arrive, remove it from the freezer 20–30 minutes beforehand so that the filling has time to become soft.)

Argentine Alfajores cookies

You will need:

For the test:

2.5 cups flour
1 cup starch
200 g margarine
3 yolks
3–4 tbsp. l. Roma
2 tsp. baking powder
100 g sugar

1 can of boiled condensed milk

For decoration:

1 cup powdered sugar
chopped nuts

Preparation:

Grind margarine with sugar. Add yolks, rum (optional). Mix thoroughly. Add starch and add sifted flour and baking powder.
Knead the dough that does not stick to your hands.
Roll out the dough to approximately 0.4–0.5 mm. Cut out circles with a diameter of 8 cm.
Bake in the oven at 150 degrees for 15–20 minutes. Attention: the cookies should not brown; after cooling they become very fragile.
Remove from the oven and let cool.
Lubricate one circle with a thin layer of condensed milk. We put another one on top. Coat the sides with condensed milk.
Roll the sides in nuts (you can also use coconut flakes). Sprinkle with powdered sugar.

Czech dumplings

You will need:

1 egg
1 tbsp. l. semolina
100 g flour
20 g butter
lemon zest
3 tbsp. l. Sahara
250 g cottage cheese
150 g strawberries

For the sauce:

250 ml milk
1 egg yolk
1 tbsp. l. starch
2 tbsp. l. Sahara
8 g vanilla sugar

Preparation:

Beat the egg into the cottage cheese and add soft butter. Mix.
Mix flour with salt, sugar, semolina and zest.
Add dry ingredients to cottage cheese and knead the dough. Wrap in film and place in the refrigerator for 1 hour.
While the dough is resting, prepare the sauce. Add starch to 50 ml of milk and stir well. Put in the yolk. Mix well with a whisk, pour in the remaining milk and add all the sugar.
Place over medium heat and, stirring all the time, without bringing to a boil, let the yolk brew.
Divide the curd dough into 6-8 parts, knead each part into a flat cake, put chopped or whole strawberries in the middle.
Wrap in a ball. Do this with the rest of the dough.
Throw into boiling water, boil for 1-2 minutes and, turning off the heat, leave the dumplings in the water for 10 minutes.
When serving, drizzle generously with vanilla sauce.

Another Ukrainian national dish - egg and rice pie. Yes, yes, everyone knows this taste, but many are accustomed to seeing the combination of such filling with dough in small ruddy pies.

Kulebyaka- of course, a traditional Russian dish with a complex filling. Initially, the dough for the dish was yeast, and the filling included chicken, buckwheat flakes and parsley. Nowadays the recipe can change due to the wide gastronomic choice.

Yupka- a dish of Uzbek cuisine - is a multi-layer (about 12 layers) flatbread made of unleavened dough stuffed with beef.

Pastel de choclo Originally from Chile, the recipe is more reminiscent of a casserole, but it is still customary to call the dish a pie. The dough is made from corn flour - a favorite and popular grain of local residents, milk and vegetable oil. The filling is chicken and olives.

Kokki-licky- a pie from Scotland, where it is most often prepared during the Christmas holidays. The dough for the dish is puff pastry, and the filling is always the same: chicken (“kokki”) and leek (“likki”).

Greek meat pie made from puff pastry stuffed with beef. Quite a simple but tasty combination.

Delicious for sure peach pie- a Swiss baking favorite. The recipe for this culinary masterpiece is quite simple: shortcrust pastry and peaches without skins or pits.

English pie- a classic recipe for the inhabitants of Foggy Albion. Juicy filling of beef and lamb kidneys under a crispy dough lid with the addition of dry thyme.

Meat pie from Irish cuisine is made from shortcrust pastry. The filling is spicy and aromatic: pork and celery.

French plum pie- appetizing and tasty. The base is shortbread dough, and caramelized fruits are placed inside.

German plum pie differs from the previous one in that the dough is made from yeast, and the fruit is exclusively fresh, pitted.

A native of Italy - chicken and zucchini pie- it’s hard to call it a pie, but nonetheless. It is famous for its complex but very tasty filling, which includes: raw smoked brisket, tomatoes in their juice, zucchini and chicken thighs. All this is covered with slices of loaf on top.

And finally Viennese strudel, known since the times of the Austrian Empire. The complex dough recipe does not stop baking lovers from achieving a delicious and aromatic dessert. The filling is made from apples, raisins,

What should you never miss when visiting another country? Of course, national dishes! Cuisines of different peoples of the world are a kind of journey within a journey. 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 hangover cure. This is an Australian style meat pie that is "dipped" in or "floating" over pea soup. Sometimes tomato sauce, vinegar, salt and pepper are added on top.

Argentina: asado

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

Austria: Wiener schnitzel

Wiener schnitzel is synonymous with Austria. This is a very thin bread-crusted veal tenderloin that is heavily fried. Usually served with lemon and parsley, and potatoes or rice as a side dish.

Belgium: mule frites

Of course, mussels and French fries can be eaten in other countries, but such a spicy and tasty combination first appeared in Belgium. Mussels are cooked in a variety of ways (with wine, butter and herbs, 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 just one dish. However, the most iconic Brazilian dish is probably feijoada - a dish made from beans and smoked beef or pork. Typically served with rice, collard greens, farofa (fried cassava flour), hot sauce and orange slices to aid digestion.

Canada: poutine (emphasis on the “and”)

Poutine originated in Quebec and is a delicious, high-calorie dish that will warm you up from the inside: French fries and slices of cheese in hot gravy.

China: Shanghai dumplings

It's hard to pick just one best dish in a country as vast as China, but Shanghainese dumplings (xiao long bao) deserve the title. This dish originated in Shanghai and consists of dumplings filled with meat, which are steamed in broth in a bamboo basket.

Colombia: arepa

Arepas are flatbreads made from corn or flour that are grilled, baked or pan-fried to a delicious, fluffy texture. They are usually eaten for breakfast or as a lunch snack. Often topped with butter, cheese, eggs, milk, chorizo or hogao (onion sauce).

Costa Rica: tamales

If you're in Costa Rica in December, you'll probably see tamales on every corner because these flatbreads are made mainly for Christmas. Tamales can have a variety of fillings, including pork, rice, eggs, raisins, olives, carrots and peppers. They are wrapped in heavenly banana leaves and cooked in a wood-fired oven.

Croatia: Pažski cheese

Pažski cheese is a hard Croatian cheese made from goat's milk. It is prepared on the island of Pag and is so famous that it is exported all over the world.

Denmark: Jelebrod

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

Egypt: Molochei

This dish is served throughout North Africa, but is especially popular in Egypt, where it first appeared. The Egyptian version of this dish uses molochea leaves (a type of bitter vegetable) - the stems are removed, then finely chopped 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 flavors of the beef in the gravy with the hot bread.

France: potofeu

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

Georgia: khachapuri

Spiced flatbreads with cheese or egg.

Germany: currywurst

This popular fast food dish consists of grilled bratwurst sausage (served whole or cut into pieces) flavored with curry ketchup. French fries are served as a side dish. Experts say that it is best to try it with Nuremberg sausage.

Greece: gyros

Gyros are made from meat (beef, veal, pork or chicken), which is cooked on a vertical spit and served with tomatoes, onions and various sauces. They say that the best and biggest 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

These are raw herring fillets that are marinated in a mixture of cider, wine, sugar, herbs and/or spices. This dish is best eaten on a fresh toasted bun with chopped onions.

Hungary: goulash

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

India: Tandoori chicken

In India, cuisine varies greatly depending on the region, so it is almost impossible to choose just one dish to describe the entire country. In the north, dishes are more “meaty”, with curry and aromatic bread. In the south they are more vegetarian and spicy. Well, if I had to choose, perhaps tandoori chicken could take the title of the best dish in India. It consists of the chicken itself, which is marinated in tandoori masala and fried in a special tandoori oven. Served with vegetables, yoghurt sauce and rice.

Indonesia: martabak

Martabak is a sweet Indonesian cake. The top and bottom are essentially a spongy cake, and the middle can contain a variety of sweets - from chocolate chips to grated cheese and peanuts, and sometimes banana! Sold all over Indonesia right on the streets.

Italy: pizza

Agree, it couldn’t have been any other way. Pizza originated in Italy - in Naples, to be more precise. Neapolitan pizza is very thick, 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 the most obvious candidate for the title of iconic Japanese dish, but many Japanese argue that katsudon is an equally popular dish. It's a crispy, deep-fried pork cutlet with egg and seasonings. Served, of course, with rice.

Kazakhstan: beshbarmak

Translated, it means “five fingers” because this dish was originally eaten with the hands. 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

Considered the unofficial national dish of Malaysia; consists of rice cooked in coconut milk and pandan leaves. Traditionally, it is served wrapped in banana leaves and often garnished with chili, anchovies, peanuts and boiled eggs. Many claim that this dish can cure your hangover.

Mexico: mole

Mole sauce is one of the most complex and delicious sauces in the world because it uses over a hundred ingredients. This sauce originated in the regions of Pueblo and Oaxaca, but can be found almost throughout the country.

Indonesia: Rijstafel

Translated from Dutch, this word means “rice table”. This is a set meal with a dozen small side dishes such as satay, sambal, egg rolls, fruits and vegetables. Although all of these dishes are of Indonesian origin, the dish itself dates back to the Dutch colonial period.

Nigeria: Egusi soup and puree

The puree can be made by mixing potato flour with hot water or starch, using boiled white yam and beating it until it forms a soft texture. Egusi soup is made from protein-rich pumpkin and melon seeds; leafy vegetables, goat meat and seasonings such as chili are usually added. There are many regional versions of this dish.

Norway: rakfisk

This is salted trout that has been marinated for several months. It is eaten raw, with onions and sour cream. For a long time, Norway was a poor country on the edge of agricultural opportunities. Due to the long winter, Norwegians are accustomed to harvesting their crops in advance and storing them. Therefore, traditional Norwegian dishes are often pickled, smoked or preserved. And rakfisk is one of them.

Philippines: adobo

In other countries, adobo is a popular sauce, but in the Philippines it is an entire 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: zhur

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

Portugal: Francesinha

This is a Portuguese sandwich made with bread, ham, linguica (smoked pork sausage) and steak. The whole thing is topped with melted cheese and tomato sauce. Best eaten with fries and a cold beer.

Romania: sarmale

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

Ukraine: borscht

Any foreigner in Ukraine simply must try borscht. Usually served cold and with sour cream. Best aperitif? Of course, vodka.

Saudi Arabia: Qabsa

An aromatic rice dish with a variety of spices such as cloves, cardamom, saffron, cinnamon, pepper, nutmeg and bay leaves. Usually all this is mixed with meat and vegetables. This dish can be found throughout the Middle East, but is especially popular in Saudi Arabia.

Scotland: smoked salmon on brown bread

Smoked salmon is a must-have in Scottish cuisine. The Scots squeeze fresh lemon onto the salmon and eat the fish simply by placing it on a piece of black bread, adding only butter or cream cheese.

Slovakia: cheese dumplings

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

Slovenia: Kranj sausage

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

South Africa: biltong

A type of preserved meat from South Africa. This could be beef or game meat, such as 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, making it almost impossible to choose just one. That's why Koreans love panchan - a set of small dishes that are served with rice and eaten in company. It could be kimchi, soup, gochujang, galbi, etc.

Spain: jamon

Spicy marinated ham, which is cut from the hind leg of a pig. This is an iconic Spanish dish served with a glass of wine, crusty bread and olives.

Switzerland: Rösti

Finely grated potatoes, which are fried in a frying pan until golden brown. Originally a farmers' breakfast in the canton of Bern, 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 delicious things, such as chicken or peppered beef.

Thailand: phat thai

This dish was invented in Thailand in the 1930s, and since then it has remained iconic throughout the country. Thin rice noodles are stir-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. This is probably why it remains one of the most popular in the country. This is a pita sandwich filled with grilled meat (usually a mixture of lamb, chicken, turkey or beef) and vegetables. It is usually seasoned with hot sauce or tahini.

Russia: buckwheat and beef stroganoff

Stroganoff-style meat, finely chopped beef, doused with hot sour cream sauce, goes perfectly with a traditional Russian side dish - buckwheat.

USA: hamburger

There are many 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. Often served with scrambled eggs and fried plantains.

Vietnam: pho

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

Wales: Clark's Pie

Spicy meat pies that originated in Cardiff, Wales. They are made using a secret recipe, but you will find meat, vegetables and gravy in them.

Historical events taking place in different countries, as well as their geographical location, culture, traditions, national characteristics and religious beliefs of their people have had a great influence on national culinary recipes.

Methods for preparing many dishes have been improved over many centuries and often today, without realizing it, we use recipes and techniques for preparing various dishes that have been known for a very long time.

The use of methods for preparing various dishes, the variety of kitchen utensils and utensils, and the use of various spices largely depend on the geographical location of the country. For example, in Asian countries, it is customary to use a large amount of various spicy herbs when cooking, and to prepare pilaf (which is very common in various Asian cuisines) - using a cauldron. For the cuisines of European countries, America, Australia and New Zealand, which are characterized by food that can be prepared fairly quickly, sandwiches, sandwiches, pizza, and canapés are very popular.

Methods of cooking largely depend on the culture and traditions of certain peoples. Often similar dishes, distinguished by the use of different types of meat, spices and herbs, can be found in the cuisines of different nations.

The cuisine of each country is interesting and varied. We invite you to take a short excursion into the history, customs and national traditions of cuisines around the world.

Azerbaijan is an ancient country with amazingly beautiful and diverse nature, hardworking and hospitable people, unique culture and centuries-old traditions. Azerbaijani cuisine is one of the most interesting in the countries of Transcaucasia and deservedly enjoys wide popularity...

We can talk about Arab cuisine as a general phenomenon inherent in the entire “Arab continent”. After all, both culture and language from Morocco to the Persian Gulf have common roots. For over a thousand years, this sense of unity has not been tested by borders...

Armenian cuisine is one of the most ancient on Earth. A currently popular dish like shish kebab (khorovats) originates from hoary antiquity. The technology for preparing the fish dish kutap today is almost the same as it was 1500 years ago. Dishes of Armenian cuisine are distinguished by their unique piquant taste and spiciness...

The cuisine of the peoples of the Balkan Peninsula has special, specific elements, such as a passion for pork, pepper seasonings, and the indispensable presence of soup in every meal. The geographical location of the Balkan Peninsula has determined the presence of common elements between the culinary traditions of the Balkan countries and the cuisines of neighboring cultures...

Belarusian cuisine has a centuries-old, rich and interesting history. Since ancient times, Belarusians have maintained close economic ties with Russians, Poles, Ukrainians, Latvians and Lithuanians. And it is quite natural that Belarusian cuisine influenced the cuisines of neighboring peoples. In turn, the cuisines of these peoples significantly influenced the Belarusian...

The principles of development of modern British gastronomy are very similar to the Mediterranean. The British strive to use local products, preferably organically grown, while introducing new ingredients from distant lands - in particular, spices and herbs from Southeast Asia and the Mediterranean coast...

Like any other national cuisine, Vietnamese cuisine was formed under the influence of the country's geographical location and its history: in the south of the country, more hot red peppers, dried herbs and spices are used in food. Residents of the northern part of the country prefer soups and roasts...

The basis of Greek cuisine is created by a relatively limited range of agricultural products. Although the appetizer is served, it often consists only of olives, bread, Feta cheese and tzatziki - yogurt mixed with grated cucumber and chives...

Georgian cuisine - original and unique - has gained great popularity not only in our country, but also abroad. Many of the Georgian dishes, such as shish kebab, kharcho soup, etc., have become truly international. Despite the fact that Georgia is relatively small, the difference in the direction of agricultural production of its various regions affects the character of the cuisine...

When we talk about Jewish cuisine, we mean: firstly, food prepared according to the strict rules of ritual purity - “kashrut”, and secondly, a set of dishes loved by Jews and different from the dishes of other peoples: after all, traditional recipes, passed down from generation to generation, contain only that set of initial products that the Shulchan Aruch, a set of Jewish laws, allows...

Indians attach special importance to food - it is more than just a process of cooking or absorbing calories. This is a ritual, a healing agent, and a source of pleasure. The ancient Indian culinary tradition had its own rules and customs that regulated all aspects of the food preparation process...

In Spain it is difficult to identify a single national type of cuisine. There are a huge number of regional culinary schools, traditions and trends in the country, and each of them can differ markedly from the generally accepted idea of Spanish cuisine...

Italy has been a Mecca for gourmets since the time of the Roman Empire, and to this day Italian cuisine has lost none of its former splendor. When creating dishes, the culinary wizards of the Apennine Peninsula rely on the centuries-old experience of their predecessors...

A characteristic feature of Kazakh cuisine is the widespread use of meat, milk, and flour products. In the summer, almost every Kazakh family prepares ayran - sour milk diluted with water. It is drunk as a soft drink and served as a topping for various cereal stews...

In terms of quality, Chinese cuisine is often equated to French cuisine. Cooking has always been regarded here as a real art; poets and philosophers wrote treatises on food and compiled recipes. Therefore, we can trace the thousand-year history of Chinese dishes through ancient writings and images...

Korean cuisine has a lot in common with Japanese. Pork, eggs, rice, soybeans, vegetables also predominate; fish and seafood occupy a significant place; many spices are used for cooking. Soup occupies an important place in the Korean diet, without which almost no meal is complete...

In Malaysia, where so many cultures have grown together over centuries of cohabitation, national cuisine as such does not exist. It is a skillful interweaving of the best culinary traditions of all those nations that once came here. But all the traditional cuisines of the Malaysian peoples have one thing in common - rice, or “nasi” in Malay...

Mexican cuisine is famous throughout the world for its unique taste. It is original and unique, combining the cuisine of Indian tribes, Spanish and French culinary traditions. A feature of Mexican cuisine is the abundance of corn or maize, sauces and seasonings. Fiery hot salsas (chili and tomato) are something you can’t imagine Mexican cuisine without...

The traditional cuisine of Moldova is famous for its diversity and sophistication due to the fact that it was formed under the influence of the cultures of many peoples who stayed in the country at different times (Ukrainians, Russians, Greeks, Jews, Germans, etc.)…

German cuisine is distinguished by a wide variety of dishes from various vegetables, pork, poultry, game, veal, beef and fish. A lot of vegetables are consumed, especially boiled, as a side dish - cauliflower, bean pods, carrots, red cabbage, etc...

Baltic cuisines - Estonian, Latvian and Lithuanian - have a number of common features due to the similarity of natural conditions and historical development of the Baltic peoples...

Like any other national cuisine, Russian cuisine has developed under the influence of various natural, social, economic and historical factors. The main feature of Russian national cuisine is the abundance and variety of products used to prepare dishes...

It is almost impossible to single out Norwegian, Danish, Icelandic or Swedish cuisine, as they simply do not exist. But there is one common Scandinavian cuisine that unites everyone. It was shaped by the natural conditions in which the inhabitants of this region of Europe had to live...

Thai cuisine is one of the oldest, since its foundations were laid back in the days when an independent Thai state did not exist and the Thais were one of the nationalities of the southern Chinese provinces. Therefore, many of the ingredients and spices of modern Thai cuisine come from China. Also, the formation of Thai cuisine was influenced by the Indo-Lankan culinary tradition...

The original Tatar cuisine took shape during the centuries-long history of the existence of the ethnic group and its interaction and contact in everyday life with its neighbors - Russians, Mari, Chuvash and Mordvins, Kazakhs, Turkmen, Uzbeks, Tajiks...

The cuisine of Turkey will not leave anyone indifferent - there are nutritious meat dishes, tender vegetables, mind-blowing desserts, and fiery oriental spices and herbs. The traditions of Turkish cuisine are based on one single postulate - the dish should have the taste of the main product, it should not be interrupted by various sauces or seasonings...

For a European, fully enjoying an Uzbek feast is an impossible task. Not only is Uzbek cuisine rich and filling. Here it is customary to eat slowly, for a long time and with taste. A long series of dishes amazes the unprepared imagination of those accustomed to diets. Up to ten dishes per meal - ordinary Uzbek hospitality...

Dishes of Ukrainian cuisine have gained well-deserved fame in our country and abroad. Ukrainian borscht, various flour products (dumplings, dumplings, dumplings, cakes, etc.), meat products and dishes (Ukrainian sausages, cold appetizers, game, poultry, etc.), vegetable and dairy products (ryazhenka, cheesecakes) , all kinds of drinks made from fruits and honey are widely popular...

French cuisine is conventionally divided into three parts: popular, regional and haute cuisine, an example of which was the court cuisine of the French kings. It is clear that this division is very arbitrary: after all, for example, a Burgundian dish, which in Paris will be considered regional, in Burgundy itself will be classified as common...

The formation of Japanese cuisine was greatly influenced by China, from where some products were imported, such as soybeans, tea and noodles, and Europe. Initially, Japanese cuisine itself was very simple, if not primitive, but at the same time very diverse...