Pelmeni: whose national dish is this. Khash: whose national dish

1 /30

• — Cornish pasture, UK —

  The dish is typical of the southwestern regions of England, but it is common throughout the country. Cornish pasta is an oval-shaped pie with a filling that can be various types of meat or vegetables.

• — Peking Duck, China —

  The hallmark of Chinese cuisine is the duck. It is rubbed with honey and baked in the oven. Peking duck is served with sauces and tortillas.

• — Tandoori chicken, India —

  The homeland of this spicy poultry dish is the Indian state of Punjab. From there, tandoori chicken spread throughout India. Before cooking, the chicken is marinated in yogurt with various spices, and then baked in a special tandoori oven.

• — Sushi, Japan —

  Japanese cuisine is unimaginable without sushi. This dish consists of rice and fillings of meat, vegetables or fish.

• — Falafel, Israel —

  Although the history of this dish began in Egypt, it was in Israel that it became the culinary symbol of the country. This is due to the incredible popularity of the dish among local residents. Falafel is balls of chickpeas or beans with the addition of herbs and spices. They are fried in oil until golden brown and served with sauce and flatbread.

• — Haggis, Scotland —

  The national dish of Scotland was invented by the poor during the time of the poet Robert Burns, who decided to use sheep offal to good use. The heart, liver and lungs of the animal are mixed with onions, bacon, spices, they stuff the mutton stomach with them and boil it. Haggis is served with mashed turnips and potatoes.

• — Paella, Spain —

  The main ingredients of the national Spanish dish are rice, saffron and olive oil. In regional variations, seafood, chicken or vegetables are added to them. The dish is a symbol of Valencia.

• — Kimchi, Korea —

  The main place in Korean cuisine is occupied by kimchi - pickled vegetables with spicy spices. The main component of the dish is Chinese cabbage. Hot peppers, onions, ginger and garlic and other vegetables to taste or plants of the cruciferous family are added to it.

• — Moules frites, Belgium —

  Fish and seafood are considered one of the key ingredients in Belgian cuisine. It is with the use of seafood that the popular national dish moules frites is prepared. It consists of two components: fresh mussels and the second national treasure of the country - french fries.

• — Pad Thai, Thailand —

  Pad Thai is the symbol of Thai cuisine. For the most delicious variations of it, you should go to street food vendors. The dish includes rice noodles, tamarind sauce, shrimp, roasted peanuts and a number of other additional ingredients. Pad thai is prepared in a wok using a quick frying method.

• — Currywurst, Germany —

  Germany is famous all over the world for all kinds of sausages and sausages. But the inhabitants of the country most of all liked the sausage with sauce of ketchup or tomato paste and curry powder. It is she who is considered one of the culinary symbols here.

• — Empanada, Chile —

  A pie with various fillings is popular throughout Latin America. In Chile, this dish is considered national. The classic pie is stuffed with finely chopped beef with onions and olives.

• — Bunny chow, South Africa —

  One of the culinary symbols of South Africa is cooked in half a rectangular loaf of bread. The crumb is taken out of it and filled with bean curry, meat or vegetables.

• — Wiener schnitzel, Austria —

  This dish is one of the most famous outside of Austria. Schnitzel is made from veal, which is dipped in flour, eggs and breadcrumbs. The meat is fried in a large amount of oil and served with green or potato salad, or boiled potatoes.

• — Mole Poblano, Mexico —

  The main culinary asset of Mexico is a spicy thick sauce with cocoa. In it, locals stew turkey or chicken.

• — Pastilla, Morocco —

  One of the most iconic dishes of Moroccan cuisine is the pie. It is prepared from puff pastry and stuffed with the meat of young pigeons or chicken, fish and offal.

• — Pelmeni, Russia —

  One of the first associations that arise at the mention of Russian cuisine is, of course, dumplings. A dish of unleavened dough stuffed with minced meat would not refuse to try any foreigner who dreams of one day reaching vast Russia.

• — Chili crab, Singapore —

  The author of the dish is an unknown street vendor, who in 1956 tried to fry crab in chili sauce. The experiment turned out to be more than successful: now fried in a mixture of onions, garlic, ginger and chili, and then stewed in tomato sauce, crab is Singapore's hallmark.

• — Haukarl, Iceland —

  Iceland is perhaps the only place on the planet where you can try the jerky of the Greenland polar shark or just the giant shark. The dish, which has its roots in the days of the Vikings, is a national treasure here.

• — Koshari, Egypt —

  The national dish of Egyptian cuisine is a mixture of rice, pasta and lentils seasoned with tomato-vinegar sauce. The dish can be found both in eateries and in restaurants that specialize only in cooking koshari.

• — Mazguf, Iraq —

  In a special way, fried fish is a culinary symbol of Iraq. The fish is cut along the ridge, unfolded like a book and fried, impaled on stakes, over an open fire.

• — Meat Pie, Australia, New Zealand —

  A pie stuffed with chopped meat or minced meat with the addition of onions, mushrooms and cheese is considered the national dish of two countries at once: Australia and New Zealand. According to statistics, the average Australian eats 12 of these meat pies a year.

• — Dener kebab, Türkiye —

  This dish has many names, but many people know it as shawarma. To prepare a national Turkish dish, pita bread and filling are used, which can consist of lamb, chicken, beef, as well as all kinds of spices and fresh vegetables.

• — Ceviche, Peru —

  The dish is common in many Latin American countries, and its recipe may vary from country to country. But Peru is considered to be the birthplace of ceviche. Here, finely chopped raw fish of various varieties, marinated in lime juice, is served with sweet potato, toasted corn or cassava.

• — Pho, Vietnam —

  Pho noodle soup is one of the symbols of Vietnamese cuisine. Soup noodles are usually made from rice flour, and either beef, chicken, or fried fish is added to the soup before serving.

• — Stegt Flask, Denmark —

  Fried pork with potatoes and parsley sauce in 2014 was recognized as the national dish of Denmark. Stegt flask is one of the most popular Danish dishes.

• - Feijoada, Brazil -

  According to one version, the dish was invented more than 300 years ago by slaves who were brought from Africa to Brazil. Subsequently, it became a local culinary symbol. A dish is prepared from beans, meat products and cassava flour.

• — Nyama on Irio, Kenya —

  A traditional Kenyan dish is a steak (nyama) served with a side dish of iriyo, consisting of mashed potatoes, peas, butter and corn.

• — Forikol, Norway —

  The hallmark of Norwegian cuisine, forikol, is made from lamb, flour and cabbage, which are stewed for several hours. Served with boiled potatoes.

To the question Is brushwood considered a Kazakh dish? Does Kazakh brushwood have a history? given by the author European the best answer is Brushwood is not considered a Kazakh dish, here are baursaks, yes, there are also sweet ones, with cottage cheese.
There are very few sweet dishes in Kazakh cuisine.
Almost all sweets are borrowed from other nationalities living in Kazakhstan, such as kustil (eastern brushwood) and chak-chak (Tatar and Bashkir national dish).

Historically, Kazakh cuisine has not created its own special confectionery. Even in the XVII-XVIII centuries. they were borrowed through the Uzbeks and Tajiks from Iran, where a high, refined confectionery culture has developed since ancient times. At the same time, dried and dried fruits, grapes, melons, pomegranates, as well as crystalline sugar and halva, traditional in the Middle East, were brought from the south, from neighbors, and were available exclusively to the Kazakh bai elite, sultans and mullahs. Kazakhs were even less aware of flour confectionery products, which only in the 19th century. were borrowed, again as imported, from the Tatars. This is primarily kustil (brushwood) and chak-chak - pieces of pastry baked and then boiled in honey. Of the sweet dishes prepared by the Kazakhs themselves, one can note bolkaimok, originally borrowed from the Uzbeks...
"Great encyclopedia of culinary arts. All recipes by V. V. Pokhlebkin"
About BAURSAKI:
According to the Kazakh custom, baursaks were served first of all for dastarkhan. Baursaki is the most nutritious, high-calorie type of bread. They are also served with koumiss. On holidays, together with kurt, irimshik, sugar, sweets, it was used for shasha (the custom is to throw a handful of them to guests), they were given as a present (sarkyt). Baursaks have different shapes: triangular, quadrangular, oval, spherical. The quality is divided into several types.
Shi baursak
The dough, cooked in milk, egg sorp, was stretched, finely cut and fried in a large amount of oil. The taste of such baursaks is similar to the taste of sweets. They are crumbly and crunchy
Baursak tush
Prepared for the holidays. The dough was kneaded in milk, butter, sugar and egg, cut into small pieces and fried in fat. Psole of this was placed in a mold previously lubricated by Maslov, honey was poured, raisins were added, cooled and cut.
Sour baursak
Prepared from sour dough, to which an egg was added. The dough was kneaded gently, rolled out larger, fried in abundant oil.
Baursak-barmak
The composition and order of baking is the same as shi baursak, only the shape is stretched 4-5 cm and bent to one side (resembles a bent finger).
Flat baursak
They cooked it in the same way as shi baursak, only they did not stretch it, but rolled it out and cut it into 2x3 cm sizes.
Road baursak
Prepared on the way from the finished dough. It was rolled out (thinned), torn into pieces and fried in oil.
Woven baursak
The finished dough was woven and fried in this form. Topped with honey, sprinkled with granulated sugar and served with an apple and fruit.
Source: book "Kazakh cuisine"

Answer from Vladimir Ptokhov[guru]
Kazakhs have no brushwood! Until the age of 20 they were not engaged in agriculture and they did not have flour. We bought a little from Russians and Uzbeks for noodles for beshbarmak.
BRUSHWOOD
The Russian name for a semi-confectionery product made from unleavened pastry, deep-fried. It is characteristic of the peoples who inhabited the south of Russia until the 18th century. (Novorossia) and borrowed this dish from Greek cuisine. From the second half of the XVII century. it became widespread in Ukraine, where it was developed in many local variants and firmly established under the name verguny in the 18th - early 19th centuries. to the all-Ukrainian national cuisine. Verguns came to Russia, to the Russian regions proper and to St. Petersburg cuisine from the second half of the 19th century. and became widespread in the urban environment in the late XIX - early XX century. as a quick, unpretentious product. At the same time, it also received the Russian name of brushwood, according to its crunchy effect, that is, purely in appearance, and not in taste.
Brushwood verguns were usually prepared among the small urban people: philistines, shopkeepers, small employees, at student feasts, in artels - wherever it was possible to form and take part on an equal footing in a quick, inexpensive feast that did not require utensils.
From the 30s of the XX century. brushwood ceased to be a popular homemade confectionery product due to the appearance and reduction in the cost of industrial confectionery products, and first of all - cookies in packs and caramel sweets (pillows), which turned into the most convenient and cheap mass delicacy.
After the Second World War, with the gradual departure of the older generation, brushwood was made even less often in the home kitchen, it remained in some places in the provinces, and often under other, non-Russian names.

Let's say you have the opportunity to try one dish in every country in the world. How to choose the most worthy culinary attraction?

On the Quora website (a social service, a kind of online marketplace for questions and answers), they decided to conduct a survey on this topic. Users had to name one dish each, which they considered the most “cult” for their country. The result is a list of 35 national dishes representing 35 countries.

Australia: float pie

Float pie is known as a hangover cure. It's a meat pie floating in a bowl of thick pea soup. It is sometimes seasoned with tomato sauce and vinegar. This dish is especially popular in winter.

Austria: Wiener Schnitzel

This dish is considered one of the symbols of Austria. The classic Wiener Schnitzel is a very thin piece of battered veal, breaded, fried to a golden brown color in a large amount of fat or butter. As a side dish to it, as a rule. serve potatoes or rice, and decorate with lemon and parsley.

Argentina: asado

An asado grill can be found in every self-respecting Argentine family. In essence, this is meat cooked on coals, but its taste depends on many subtleties, and it is usually done by men - asadors. The composition of the dish includes meat, homemade sausage, glands, kidneys and black pudding. Served asado with bread, salad, chimichurri sauce and red wine.

Belgium: Mussels with French Fries

This dish can be tasted in other countries - for example, in France or the USA, but it was the Belgians who were the first to come up with this delicious combination of ingredients.

Mussels are cooked in many different ways (wine, oil, herbs or tomato sauce) and served with salty, crispy French fries. And washed down with a cold Belgian beer.

Brazil: feijoada

Brazil is a country with a rich and varied culinary tradition, so choosing one dish is not so easy. However, Quora users settled on feijoada, a dish of black beans, roasted pork, beef, spices, and cassava flour. It is usually served with rice, cabbage, orange slices and hot sauce to speed up the digestion process.

Canada: putin

This is a very high-calorie dish originally from Quebec. It consists of french fries, cheese and sauce.

China: Xiao long bao

These are Shanghai dumplings floating in the soup. The shape of xiao long bao is even more similar to khinkali. They are made from different types of meat and steamed in special bamboo baskets.

Croatia: Pag cheese

The world-famous Pag cheese is made from sheep's milk on the island of Pag.

Egypt: molohea

Different variations of this dish are prepared throughout North Africa, but it has gained particular popularity in its homeland - in Egypt.

The Egyptian version is made from the leaves of molohei (a bitter-tasting vegetable) that are stripped from the stems, chopped and boiled in a broth with coriander and garlic. Moloheya is served with pieces of chicken or rabbit meat, sometimes they are replaced with lamb or fish.

England: Roast Beef & Yorkshire Pudding

Once upon a time, English chefs came up with a way to use the fat dripping onto the pan during frying meat to make puddings. Roast beef with dripping pudding is now considered the national dish of England.

Georgia: khachapuri

Khachapuri is a juicy, viscous flatbread stuffed, usually with cheese or an egg.

Holland: herring

The Dutch prefer herring with a fresh bun and chopped onions.

India: tandoori chicken

In India, culinary traditions vary greatly depending on the region, so finding one dish that would represent the whole country is almost impossible. In the north, more curried meat dishes are eaten, while in the south, vegetables with a wide variety of spices are preferred.

However, if you still need to choose only one classic Indian dish, then it will be tandoori chicken. Pieces of chicken are marinated in yoghurt with spices, and then baked over high heat in a clay oven. It is usually served with vegetables and rice.

Indonesia: Terang Bulan Pie

This is a semi-circle-shaped sweet cake stuffed with all sorts of goodies - chocolate chips, grated cheese, peanut pieces and even bananas. Such pies are sold by street vendors throughout Indonesia.

Italy: pizza

The classic Italian pizza is made with a very thin base and a topping consisting of fresh tomatoes, mozzarella, basil and various meat products. In Italy, pizza is considered an art and pizzaioli are artists.

Japan: katsudon

It would seem that all over the world Japan is associated with sushi, but the Japanese themselves advise travelers not to miss the opportunity to try katsudon - a thin pork chop with an egg, which is placed on top in a bowl of rice.

Malaysia: nasi lemak

Nasi lemak translates as “rice with cream”. Rice is cooked in coconut milk with pieces of pandanus leaves. Served wrapped in banana leaves with sambal sauce, anchovies, peanuts and boiled egg.

Mexico: mole sauce

This is a very complex sauce, with up to 100 ingredients, including herbs, ground nuts, butter, cocoa, beef broth and, of course, several types of chili. And they prepare mole sauce for quite a long time - sometimes for several days.

Norway: Rakfisk

Rakfisk is considered a winter dish. This is a trout that is first salted, left to ferment for several months, and then served with onions and sour cream. Norway was once a poor country with little to grow. Since the winters in this country are long, it was necessary to stock up on fish before the first snow and somehow store it. Pickled fish turned out to be a good way out.

Philippines: adobo

Adobo is called a popular spice in many countries, but in the Philippines it is a dish consisting of pieces of chicken or pork stewed in a mixture of soy sauce and vinegar, and flavored with pepper, garlic and bay leaves.

Portugal: francesinha

The name of this dish is translated as “little Frenchwoman. It is a sandwich of two square slices of white bread, between which there is a piece of meat, a slice of ham stuffed with olives and black pudding. All this is covered with melted cheese and put in a plate with tomato sauce. The francesinha is usually served with french fries and a mug of cold beer.

Romania: sarmale

Sarmale is the Romanian version of cabbage rolls or dolma. It is minced rice and meat, baked in small salted cabbage or grape leaves. Considered a winter dish.

Russia: borscht

Russian users of the Quora website advised foreigners to definitely try a plate of borscht with Russian vodka.

Saudi Arabia: Kasbah

This is a rice dish with the addition of a large amount of spices - cloves, cardamom, saffron, cinnamon, pepper, nutmeg and bay leaf. Kasbah is usually served with meat and vegetables.

Scotland: smoked salmon

Served on toasted wholemeal bread with butter or curd cheese paste. The Scots love to drizzle lemon juice over fish.

Slovakia: cheese dumplings

These are small potato dumplings seasoned with soft cheese and bacon.

Slovenia: Kranjska sausage

Small pork sausages, salt, pepper, water and garlic - and nothing else.

South Africa: biltong

This is a South African variety of cured meat. Most often, biltong is made from beef, but it also works well with other types of meat, such as ostrich. Thin strips of meat are marinated with various spices and salt and dried.

South Korea: panchang

This traditional South Korean dish consists of a variety of appetizers and salads served on small plates as an accompaniment to the main course and rice: kimchi (pickled vegetables with hot red peppers), namul (sautéed vegetables seasoned with sesame oil, vinegar and garlic), jeon ( Korean variation on the theme of pancakes) and so on.

Spain: Jamon Iberico

For the production of this ham, a special breed of Iberian pigs is raised, which are kept on a special acorn diet. The ham is covered with sea salt and then hung in well-ventilated cellars for a couple of years. Ready jamon is cut into thin slices and served with wine, crispbread and olives.

UAE Shawarma

Shawarma is one of the dishes available for any wallet in the expensive United Arab Emirates. Perhaps the democratic nature of this dish made it one of the most popular in the country. It is made from pita stuffed with pieces of fried meat (usually a mixture of lamb, chicken, turkey or beef) with vegetables. As a dressing, tahini, hummus or hot sauce is used.

Ukraine: dumplings

Ukrainians will gladly treat foreigners to dumplings with potatoes, cottage cheese, cabbage or meat. They will be served with fried bacon with onions, and sour cream.

USA: Hamburger

It's so simple and boring. For a hamburger, Americans recommend taking a milkshake and french fries.

Venezuela: pabellon criollo

This Venezuelan national dish includes minced beef, rice, black beans and cheese. Typically pabellon criollo is served with a fried egg and fried plantain.

Based on materials

Almost every country has its own national dish - a cult one, which is eaten and loved more often than others within this area. National dishes are part of the country's culture, as well as a popular "attraction" for any tourist. When traveling abroad, you will clearly prefer to try the most famous dish in a foreign country. Well, in case you are going on a trip, keep this list of national dishes from various countries that you should definitely try.

1 Barbados: Peek-a-boo and flying fish

Barbados has a lot of fish, such as opah, tuna, barracuda or red beryx, but this country is called the “Land of flying fish”. And this type of fish has even reached the most famous national dish of Barbados, which is called Ku-ku. Ku-ku consists mainly of corn grits and okra fruits, and the flying fish served with it is usually fried or steamed.

2. Canada: Putin (stress on the second syllable)

Putin appeared in Quebec in the late 1950s. This is a favorite dish of all Canadians. It is made from french fries, which are drizzled with brown sauce and served with slices of cheese. Although the recipe is quite simple, there are many variations of poutine. Some restaurants offer this dish with toppings such as chicken, bacon or Montreal-style smoked meat, three-pepper sauce, or even caviar and truffles.

3. Syria: kebbe

This dish is also popular in Lebanon, Palestine and Jordan. The typical Syrian kebbe is made from bulgur (durum wheat), minced onion and finely chopped pieces of beef, lamb, goat or camel meat. The best variant of kebbe is such meatballs stuffed with beef or lamb. Cutlets can also be shaped like a ball or flatbread, and they can be baked or boiled in broth.

4. Poland: bigus

Bigus is a traditional meat stew in Polish, Lithuanian and Belarusian cuisine, but only the Poles consider this dish to be national. This very satisfying and tasty stew is made from a large number of ingredients - fresh and sauerkraut, various types of meat and sausages, tomatoes, honey, mushrooms, peppers, cumin, bay leaves, oregano, prunes and other ingredients. Bigus can be served on a plate or inside a bread bun.

5 Greece: Souvlaki

Greece is a country with several well-known dishes around the world, such as keftedes, moussaka or tzatziki, but it is souvlaki that is usually considered the most famous Greek dish. This popular "fast food" in Greece consists of small pieces of meat and sometimes vegetables on skewers. Souvlaki is usually made from pork, although chicken or lamb may also be used. Served on skewers, on pita with garnish and sauces, or with fried potatoes.

6 Italy: Pizza

Pizza is known all over the world, so there is no point in introducing this dish to you. We'd better tell you how pizza Margherita appeared. According to legend, this pizza was invented in 1889, when the Neapolitan culinary specialist Raffaele Esposito was ordered to create a pizza specifically in honor of the visit of Queen Margherita. Of the three pizzas he made, the queen preferred the one whose ingredients were dominated by the national colors of Italy: red (tomatoes), green (basil) and white (mozzarella). Then it was decided to name this pizza in honor of Queen Margherita.

7 Ireland: Irish Stew

First recognized in 1800, Irish stew is the country's most common dish and a staple on any pub's menu. Originally it was a thick broth with boiled lamb with onions, potatoes and parsley, but now other vegetables are often added to the dish.

8 USA: hamburger

Like pizza or pasta, hamburgers are eaten all over the world, but the United States is usually associated with this dish first. The word "hamburger" comes from the German word "Hamburg", from which many emigrated to America in the 19th century. On July 27, 1900, American deli Louis Lessing sold the first hamburger in his hometown of New Haven.

9 Hungary: Goulash

Goulash became the national dish of Hungary in the late 1800s, when the Hungarians were looking for symbols of national unity to distinguish themselves from other peoples of the Austro-Hungarian Empire. Later, this hearty dish spread throughout Central Europe, Scandinavia and Southern Europe. Goulash is a soup or stew made from beef (sometimes veal, pork, venison or lamb) and vegetables, seasoned generously with pepper and other spices.

10 Israel: Falafel

This dish is common not only in Israel, but throughout the Middle East. These are deep-fried balls or flatbreads made from ground chickpeas, garden beans, or both. Usually served in pita or lafa. Falafel has become so popular that in some countries McDonald's has started serving McFalafel.

Although this dish first appeared in Jamaica, it is also eaten in the UK, Canada, and the US. To prepare this dish, salted cod is sautéed in boiled akki (local tropical fruit), onions, tomatoes and spices. Usually served for breakfast or dinner with breadfruit, bread, dumplings or boiled green bananas. Often the dish is washed with coconut milk.

12. Austria: Wiener Schnitzel

This is a very thin and heavily fried veal schnitzel. The most popular Viennese and generally Austrian dish. Prepared from lightly beaten veal, slightly salted and rolled in flour, beaten eggs and bread crumbs. Traditionally, this dish is served with potato salad, cucumber salad, potatoes with parsley, French fries or fried potatoes and a lemon wedge.

13 South Korea: Bulgogi

It translates as "fiery meat". This is a typical South Korean dish that usually consists of grilled marinated beef. The marinade is a mixture of soy sauce, sesame oil, garlic, onion, ginger, sugar, wine, green onions, and sometimes mushrooms. In many restaurants in South Korea, small barbecue sets are built into the tables, and visitors can grill the meat themselves.

14. France: thin pancakes

Very thin sweet pancakes, usually made from white flour. Served with a variety of fillings, they can be sweet (with sugar, fruit jam, strawberries, maple syrup, etc.), and salty (with cheese, ham, eggs, ratatouille, mushrooms, artichokes and various meat products).

15. China: Peking Duck

The most famous dish from the capital of China and one of the most famous Chinese dishes all over the world. Duck with crispy skin served with green onions, cucumbers, sweet bean sauce and thin pancakes. Sometimes a bowl of hot sauce, such as hoisin, is added to the main plate.

16 Brazil: Feijoada

The main ingredients of this hearty and very tasty dish are beans and fresh pork or beef. This dish is prepared with black beans, various pork or beef products, such as bacon or smoked pork ribs, and at least two types of smoked sausages and jerky. It is usually served with white rice and oranges - the latter help digestion.

17. Ukraine: borscht

Popular in many countries of Eastern and Central Europe. Do you need to explain what it is? Foreigners describe it as a thick and spicy soup with beets as the main ingredient. Almost always, beef or pork is added, and pieces of meat, potatoes and beets are used for the broth. Sometimes carrots and peppers are added. They eat with bread.

18. Thailand: Thai noodles

Deep fried rice noodles. It is served in restaurants, and you can also buy it from a street stall. It is made from dry rice noodles moistened with water, which are fried with eggs and chopped tofu, and a huge amount of various ingredients are used as seasonings: tamarind pulp, fish sauce, dried shrimp, garlic, shallots, chili, etc. Served with lime wedges and chopped roasted peanuts. May also contain fresh shrimp, crab, chicken, or other meats, depending on the region.

19. Czech Republic: cream tenderloin

In the Czech Republic, there is an eternal debate about what is the national dish in the country - cream tenderloin or knuckle. Let it be the first. As a tenderloin, beef is usually taken, which is served with a thick creamy sauce and dumplings. Sometimes lemon slices and cranberries are served with the dish.

20. Venezuela: Arepa

These cornmeal tortillas are sometimes also considered the national dish of Colombia. Different regions of the country use different sizes, types of flour and additional ingredients. For example, in eastern Venezuela, the arepa is usually 7-20 cm in diameter and about 2 cm thick. Today this dish is made in special electrical appliances, which takes about 7 minutes (and with the usual cooking method - 15-25 minutes).

21 Türkiye: Kebab

Kebab has appeared on the streets of Turkey, where street vendors cut meat from vertically hung pieces. Traditionally, lamb is used in kebabs, but depending on local preferences or religious prejudices, beef, goat, chicken, pork or even fish can also be found in kebabs. Usually served in pita bread or pita.

22 Singapore: Chili Crab

The main ingredient of this delicious seafood dish is, of course, crab. It is fried in a thick, sweet and spicy tomato-chili sauce. This dish even made it to the list of "50 most delicious dishes in the world" at number 35.

23. Serbia: splash

This Balkan dish is made from different types of minced meat. Traditional Serbian splash is made from a mixture of lamb, pork or ground beef (sometimes veal), fried with onions and served on a plate with vegetables and side dishes - usually fried potatoes or bread. Recently, this hearty and tasty dish has begun to gain popularity in other parts of Europe.

24. New Zealand: Bacon and Egg Pie

This pie is made up of bacon, eggs, onions, peas, tomatoes, and cheese, so it's quite high in calories. Sometimes served with ketchup. This dish is also popular in neighboring Australia.

25. Belgium: Moules-Frites

It translates to "mussels and fries." This dish originated in Belgium and is considered national here, but is also popular in France and other Western European countries. The most unusual thing about Moules-Frites is its size. One portion of this dish per person in almost any restaurant in Belgium is 1.5 kg! The mussels and fries are usually served on separate plates to keep the potatoes from getting too soft.