The most popular dishes from around the world. The best national dishes of the world

Any country is an integral part of its culture, which has been formed over centuries or even centuries.

After all, it is difficult to imagine Russia without cabbage soup or Georgia without khachapuri. Therefore, visiting different countries, it is necessary to try the national dishes of these countries. This will allow you not only to fully plunge into culture countries, but also to bring home some of the most interesting recipes.

National dishes

1. Croatia: Pag cheese
   The famous Pag cheese is made from sheep's milk on the island of Pag.
2. Italy: pizza
   Classic pizza is made from very thin dough. Tomatoes, mozzarella, and a variety of meat products serve as the filling, and the dish is seasoned with basil.



3. China: xiao long bao
   These are dumplings that float in the soup. They resemble khinkali in shape, but they are made from different types of meat and steamed in special bamboo baskets.



4. India: tandoori chicken
   This dish consists of chicken pieces marinated in yogurt and spices. Tandoori chicken is baked over high heat in a clay oven, and a dish is served with vegetables and rice.



5. Canada: putin
   This incredibly high-calorie dish consists of french fries, cheese and a specially prepared sauce.



6. Belgium: Mussels with French Fries
   Mussels can be cooked in a variety of ways and are served with salted crispy potatoes and washed down with cold Belgian beer.



7. Austria: Wiener Schnitzel
   It is a thin piece of battered veal, breaded, that is fried until golden brown in a large amount of fat or butter and served with potatoes or rice.



8. Argentina: asado
   It is a charcoal-grilled meat served with bread, salad, chimichurri sauce and red wine.



9. Brazil: feijoada
   Feijoada consists of black beans, baked pork, beef, spices and cassava flour. It is served with rice, cabbage, orange slices and spicy sauce.



10. Australia: float pie
    This is a meat pie that floats in a bowl of thick pea soup.



11. Egypt: molohea
    Molohea is prepared from the leaves of molohea (a bitter-tasting vegetable), which are separated from the stems, chopped and boiled in a broth with coriander and garlic. Served with chicken or meat.



12. England: Roast Beef with Yorkshire Pudding
    It's roast beef with dripping pudding.



13. Georgia: khachapuri
    Surely everyone knows this juicy viscous cake stuffed with cheese or eggs.



14. Malaysia: nasi lemak
    This dish consists of rice cooked in coconut milk with pieces of pandanus leaves. And it is served wrapped in banana leaves with sambal sauce, anchovies, peanuts and a boiled egg.



15. Netherlands: herring
    The Dutch love to eat herring with a fresh bun and chopped onions.



16. Indonesia: Terang Bulan Pie
    This dish is a sweet cake in the shape of a semicircle, stuffed with chocolate chips, grated cheese, pieces of peanuts and even bananas.



17. Saudi Arabia: Kasbah
    Kasbah is made from rice with the addition of a large amount of spices - cloves, cardamom, saffron, cinnamon, pepper, nutmeg and bay leaf, and is served with meat and vegetables.



18. Japan: katsudon
    This is a thin pork chop with an egg, which is placed on top in a bowl of rice.



19. Mexico: mole sauce
    This sauce consists of about 100 ingredients, and it is prepared for quite a long time - sometimes for several days.



20. Norway: Rakfisk
    This is a trout that is first salted, left to ferment for several months, and then served with onions and sour cream.



21. Philippines: adobo
    These are pieces of chicken or pork that are stewed in a mixture of soy sauce and vinegar. Pepper, garlic and bay leaf are also added here.



22. Portugal: francesinha
    This is a sandwich that consists of two square slices of white bread, between which there is a piece of meat, a slice of ham stuffed with olives, and sausage. It is covered with melted cheese and placed in a plate with tomato sauce.



23. Ukraine: dumplings
    Vareniki are usually stuffed with potatoes, cottage cheese, cabbage or meat, and they are served with fried lard with onions and sour cream.



24. Romania: sarmale
    This dish is similar to cabbage rolls. It is prepared from minced meat with rice, which is baked in small salted cabbage or grape leaves.



25. Russia: cabbage soup
    The Russians will be happy to treat a foreigner with a plate of delicious and satisfying cabbage soup.



26. Scotland: smoked salmon
    It is served on toasted bread with butter or curd cheese paste.



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



28. Slovenia: Kranjska sausage
    These are small pork sausages to which salt, pepper, water and garlic are added.



29. South Africa: biltong
    This is beef jerky that is marinated with various spices.



30. South Korea: panchang
    Panchang - a variety of appetizers and salads that are served with the main course and rice: kimchi, namul, jeon ...



31. Spain: Jamon Iberico
    This is a ham from a special breed of Iberian pigs, which are kept on a special acorn diet. The meat is salted and then dried in well-ventilated cellars.



32. UAE Shawarma
    In the UAE, this dish is made from pita stuffed with pieces of fried meat of different varieties and vegetables. As a dressing, tahini, hummus or hot sauce is used.



33. Venezuela: Pabellon Criollo
    This dish is made with minced beef, rice, black beans and cheese.



34. USA: hamburger
    For a hamburger, Americans recommend taking a milkshake and french fries.

These dishes look so appetizing that I already want to go to all these countries. Whatever country you are in, do not forget to ask about the local national dish and taste it!

This is a real creative lab! A team of true like-minded people, each of which is an expert in his field, united by a common goal: to help people. We create materials that are really worth sharing, and our beloved readers serve as a source of inexhaustible inspiration for us!

The cuisine of each country has certain characteristics that are unique to it. Often, gastronomic masterpieces become a national treasure and attraction along with museums, monuments and architectural structures.

Tourists who come to a particular country, in order to get to know the habits, culture and customs of an unfamiliar people even better, try local cuisine. And national delicacies can tell much more about the people than the usual tourist entertainment.

Today it is not necessary to travel to get acquainted with the cuisine of another country. This can be done at home, having mastered several recipes.

Learn to cook 10 delicious national dishes from different countries that have already won the love of gourmets around the world.

1. Pizza

Italian pizza has long since emigrated from the country and is being prepared all over the world today. This is exactly the dish from which it is almost impossible to get tired, because you can experiment endlessly with fillings.

Pizza dough can be bought at the supermarket or made at home. Of course, the latter option is preferable if you want the dish to be as tasty as possible and melt in your mouth. How to cook the dough yourself, read in.

Let's try to cook a summer pizza, with chicken, bacon and strawberries. Hearty and very tasty!

Ingredients:

• Pizza dough 300 g
• Mozzarella 250 g
• Boiled or fried chicken breast fillet 200 g
• Smoked bacon 4 slices
• red onion 1 PC.
• Strawberry jam (not very sweet) 1/3 cup
• Balsamic vinegar 1/4 cup
• Chili sauce 1 tsp
• cilantro 5 sprigs
• Strawberries 8-10 berries
• Manka 2 tbsp. l.

Cooking method:

1. Place a metal baking sheet on the middle level of the oven and heat it to 225 degrees.
2. Fry the bacon in a pan until it is crispy. Transfer to paper towels to absorb excess oil. Break bacon into small pieces.
3. Pour balsamic vinegar into a saucepan. Bring to a boil, then reduce heat and simmer for 4-5 minutes until liquid is reduced by half. Add strawberry jam and hot sauce, mix well. Remove sauce from heat and cool to room temperature.
4. Roll out the pizza dough into a circle with a diameter of about 35 centimeters. Sprinkle a sheet of baking paper with semolina and transfer the dough onto it.
5. Peel the onion and cut into thin half rings. Cut the chicken fillet into small cubes and mix with 2 tablespoons of balsamic sauce.
6. Pour the rest of the sauce on top of the dough and spread evenly, leaving 2 centimeters free from each edge. Lay the chicken on the dough.
7. Sprinkle the chicken with 3/4 of the cheese and then evenly distribute the bacon and onion. Sprinkle with remaining cheese.
8. Transfer the pizza to the hot baking sheet in the oven and bake for 8-10 minutes, until the cheese is melted and the edges of the pastry are golden.
9. Remove pizza from oven and let cool slightly.
10. Slice the strawberries and finely chop the cilantro. Sprinkle the pizza with cilantro and strawberries and serve immediately.

2. Burgers

Classic American food is loved by residents of completely different countries of the world. Indeed, burgers are tasty, nutritious, satisfying. Such a dish saves a lot when you need a quick bite to eat and restore the spent energy.

Ingredients :

• Chicken breast fillet 2 pcs.
• ground coriander 1 tsp
• Grated ginger 1 tbsp. l.
• Mayonnaise 4 tbsp. l.
• lettuce mix 1 bunch
• Chili pepper 1 pc.
• Lemon 1 pc.
• Fresh mint 1 tbsp. l.
• Cucumber 1 pc.
• Buns with sesame seeds 4 things.

Cooking method:

1. Turn the fillet in a meat grinder or in a food processor. Mix minced meat with spices. Make 4 meatballs.Fry them over high heat for 6-8 minutes.
2. Mix together mayonnaise and mint leaves. Drizzle them on the inside of the sesame seed buns cut in half.
3. Put the cucumber, cut into thin slices with a vegetable peeler, lettuce leaves and chicken cutlets on top.
4. Serve with sauces of your choice or french fries.

3. Pasta

Another delicious Italian dish served in top restaurants around the world today is pasta. It can be different and you can experiment in the kitchen, delighting your family, here, too, you can endlessly. Try making pasta

Ingredients:

• Zucchini 40 g
• Cherry tomatoes 40 g
• canned tomatoes 75 g
• Pasta (penne) 80 g
• Garlic 5 g
• Asparagus 45 g
• Parmesan 10 g
• Tobasco 1 tbsp. l.
• Salt pinch
• Black pepper pinch

List of ingredients:

1. Plunge penne into boiling salted water and cook al dente. Drain the water.
2. Wash the asparagus and boil in salted water for 3-4 minutes.
3. Rinse garlic, zucchini, tomatoes with water. Cut the garlic into small pieces, zucchini into cubes, and cut the tomatoes in half.
4. Pour olive oil into a frying pan, add chopped garlic, fry lightly.
5. After a while, send zucchini and tomatoes to the pan. Fry for 5-7 minutes.
6. Put the boiled asparagus in the pan and fry for 3-5 minutes.
7. Put canned tomatoes in a blender, chop into a homogeneous mass and pour into a pan.
8. Add salt, pepper and sauce and simmer for another 1-2 minutes.
9. Then put in the penne pan and simmer for 2-5 minutes.
10. Put the finished pasta on a plate and sprinkle with parmesan, chopped on a coarse grater, before serving.

4. Paella

Classic Spanish paella is cooked with seafood and served in large pans. If you like to try something new, then repeat this recipe at home and throw a Spanish food party.

Ingredients:

• Rice 700 g
• Tomatoes 3 pcs.
• Olive oil 1/4 cup
• king prawns 500 g
• Garlic 1 clove
• Parsley to taste
• Mussels 600 g
• Green peas 1 can
• Onion 1 pc.
• Salt to taste
• Pepper to taste
• Red pepper 1 pc.
• Green pepper 1 pc.
• Saffron 1 tsp
• Water 2 l
• Squid rings 300 g

Cooking method:

1. Boil shrimp in salted water. In another pot, cook the mussels in boiling water for 5 minutes until they open.
2. Strain the broth for cooking mussels and mix with the broth where the shrimp were cooked. Add saffron.
3. Pour the olive oil into the paella pan and heat the pan. Add finely chopped onion and sauté over low heat. Then add chopped garlic.
4. Peel the tomatoes from the skin and cut them into cubes along with green bell peppers. Send vegetables to the pan.
5. Add squid rings and dry them a little.
6. Boil rice until half cooked. Send it to the pan. Fry for 5-10 minutes while stirring.
7. Pour the broth over the prepared dish and bring to a boil. Reduce heat and simmer for about 20 minutes, adding more stock if necessary. Don't stir the rice.
8. Add shrimp 5 minutes before paella is ready.
9. Slice the red bell pepper lengthwise and add to the pan.
10. Sprinkle paella with chopped parsley, add mussels and green peas.
11. Before serving, cover the paella with foil and leave for 5 minutes. After that, you can serve the dish to the table.

5. Borscht

Fragrant borscht, a traditional first course of Ukrainian cuisine, has gained popularity due to its delicious taste. It was borsch that glorified the cuisine of the Eastern Slavs around the world. Learn how to cook this dish right.

Ingredients:

• Beef brisket on the bone 500 g
• Pork fat 200 g
• medium bulb 3 pcs.
• Beets 2 pcs.
• Potatoes 2 pcs.
• Carrots 2 pcs.
• Head of cabbage 1/2 pc.
• Garlic 4 cloves
• Parsley 1 bunch
• Tomato paste 2 tbsp. l.
• Apple cider vinegar 1 tbsp. l.
• Bay leaf 1 pc.
• sugar pinch
• Salt to taste
• Black pepper to taste
• Sour cream for serving

Cooking method:

1. Put the brisket in a 5 liter saucepan. Cover completely with cold water and place over medium heat. Remove foam, reduce heat, add 1 teaspoon salt and bay leaf. Cook for 1.5 hours.
2. After this time, remove the brisket, cut the meat from the bones into small pieces and return to the broth (the bones are not needed).
3. Heat up the pan. Put half the fat, and after 3 minutes add the onion. Fry, stirring well, 5-7 minutes.
4. Then add grated carrots on a coarse grater, mix and fry for 5 minutes.
5. In another pan over low heat, fry the remaining fat. Add beets, sugar and vinegar there. Fry for 10 minutes, stirring thoroughly. Then add the tomato paste to the beets and fry for another 2 minutes.
6. Peel potatoes and cut into cubes. Shred the cabbage finely.
7. Bring the broth to a boil and add the potatoes. Cook over low heat for 3 minutes. Then put the cabbage and cook for another 5 minutes. Then add carrots with onions and beets. Simmer the soup over low heat, covered, for about 10 minutes.
8. Peel the garlic. Chop with parsley as finely as possible and add to the borscht.
9. Close the lid, turn off the heat and let the borscht brew for 10 minutes. Serve with sour cream.

6. Rolls

Today, Japanese cuisine is no longer something exotic. Delivery of sushi and rolls is available almost everywhere, and some even prepare these delicacies at home. You will learn too. Mastering the Philadelphia recipe.

D To make rolls at home, you will need a bamboo mat and cling film.

Ingredients:

• Rice for sushi 350 g
• Water 360 g
• Rice vinegar 80 g
• Dried seaweed nori 1 package
• Lightly salted trout or salmon 1 package
• Philadelphia cheese" 300 g
• Wasabi for serving
• Ginger for serving
• Soy sauce for serving

Cooking method:

1. Cook the sushi rice following the instructions on the package.
2. Cut a whole sheet of nori in half. Repeat the same with other sheets from the package.
3. Wrap the mat carefully in cling film - this will help to avoid unnecessary contamination.
4. Cut the fish into thin plates of approximately the same thickness and length.
5. Put a mat in front of you. Place half of the nori sheet, smooth side down, on the part of the mat closest to you.
6. Spread the rice on the nori in a thin layer. Before taking a new portion of rice, you need to wet your hands in cold water. Leave the nearest edge of the nori free for a centimeter.
7. Cover the rice and nori with the other half of the mat and turn the mat over with the nori, pressing lightly with the palm of your hand. Unfold the mat - rice should be on the bottom, and nori on top.
8. Put the cheese in the middle of the nori. Leave the edges empty, otherwise the cheese will climb out while rolling the roll.
9. Roll up the roll, pressing the mat firmly against the nori. Give the roll a round shape.
10. Lay fish slices close to the rolled roll. Using a mat, roll the roll into the fish.
11. Cut the roll into pieces with a sharp knife. It is necessary to moisten it with cold water each time so that the rolls do not fall apart.
12. Serve with wasabi, ginger and soy sauce.

7. Onion soup

A cult dish of French cuisine, which is tried by almost all tourists without exception, once in Paris. But what if there is no opportunity to go to France yet? Cook it at home.

Ingredients:

• Semi-hard or hard cheese 100 g
• Onion 500 g
• Butter 50 g
• Sugar 1 tbsp. l.
• Flour 1 tbsp. l.
• Meat or chicken broth 1.5 l
• Port wine 2 tbsp. l.
• Baguette slices to taste
• Salt to taste
• Black pepper to taste

Cooking method:

1. Onion thinly cut into half rings. Melt the butter in a heavy bottomed saucepan andwithin 20 minutesover medium heat, cook the onion, stirring often so that it does not burn, but only turns golden and becomes soft. Salt and pepper.
   
2. After this time, sprinkle the onion with sugar, flour and cook stirring for another 10 minutes.
3. Pour half of the hot broth into the onion and bring to a boil. Cook over low heat for 15 minutes. Then pour in the remaining broth and port wine and cook for another 30-40 minutes.
4. Pour the soup into fireproof bowls or pots. Arrange the slices of bread, slightly drowning them so that they are slightly wet on both sides.
5. Sprinkle the soup with grated cheese and bake under the grill or in a preheated oven at 180 degrees until the cheese forms a golden crust. It's about 5-7 minutes. Serve immediately.

8. Dumplings

It is not possible to determine the exact geographical origin of dumplings. In general, this is a dish of Russian cuisine, which has ancient Chinese, Finno-Ugric, Turkic and Slavic roots.

Today dumplings are extremely popular in Russia. And no wonder, because homemade dumplings are a real work of art.

Ingredients:

• Eggs 1 pc.
• Water 1 glass
• Salt 1 tsp
• Wheat flour 600 g
• For filling:
• Ground beef 250 g
• Minced pork 250 g
• Bulb 1 pc.
• Garlic 1 clove
• Salt to taste
• Black pepper to taste

Cooking method:

1. Sift the flour with a slide. Make a well in the top and pour in the egg and 1 tablespoon of water. Add a pinch of salt.
2. Collecting flour from the edges to the middle so that water and the egg do not spill out of the recess, knead the dough, adding the remaining water in small portions. Knead the dough until it is elastic and uniform, about 10 minutes. Cover with a damp towel and leave for half an hour. Water for dumplings dough should be ice cold. To do this, put it in the refrigerator in advance.
3. While the dough is resting, you need to prepare the filling. Peel the onion and garlic and chop very finely. Mix ground beef and pork. Add onions and garlic to the filling. Salt and pepper. Mix thoroughly until a homogeneous mass is obtained.
4. Divide the finished dough into 4 parts, cover 3 parts with a damp towel and set aside. Roll the remaining dough into a 2 cm thick rope. Cut it into pieces about 1.5 cm wide. Roll out each piece of dough into a thin circle on a floured surface.
5. Put 1.5 teaspoons of the filling in the center of each cake. Fold the circle with the filling in half so that you get a crescent moon. Connect the ends of the crescent and fasten them. In order for the ends to stick together well, you need to press them tightly with your fingers.
6. Put the dumplings on a tray or flat dish, sprinkle with flour and refrigerate. In the same way, prepare dumplings from the remaining dough.
7. Pelmeni must be boiled or frozen immediately.

In any country there are culinary preferences that have been formed by more than one generation. National traditions of different countries of the world depend on many factors. Naturally, the recipes of each region are based on the use of certain products and spices available. The method of preparation also plays an important role. It is worth noting that each nation has its own taste preferences. And many dishes in general are a real national pride, the fame of which has spread throughout the world. We want to devote our article to a conversation about the 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 come down to our latitudes.

french cuisine

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

Some of the most notorious are snails and frog legs, without which it is impossible to imagine the original cuisine. Well, and, of course, it is worth remembering the excellent wines that complement any meal.

The most famous French food

Traditionally, French mornings start with an omelette. It was from France that it came to us. It is prepared quite simply - beaten eggs are fried in oil in a pan. An omelette can be fluffy and flat, rolled into a tube or doubled. This national dish of France has gained popularity all over 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 dating back to the sixteenth century. But it acquired its modern form already in the eighteenth century.

No less popular are the famous croissants, which are puff bagels. Traditionally, this pastry is served for breakfast. Croissants have gained such universal love that they are now one of the staples of all bakeries and pastry shops 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 it was Austrian confectioners who first began to prepare such buns, but they gained popularity in France. A variety of fillings are used to prepare delicious treats - fresh fruits, chocolate, pralines, dried fruits, etc.

Escargot is a very popular and quite expensive dish. It is served in restaurants. The snack 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

Ratatouille is one of the most famous French dishes. The dish is very easy to prepare and at the same time incredibly tasty. Gradually, it earned love around the world, far beyond the borders of France. In the modern version, ratatouille is unthinkable without olive oil and Provence herbs. There are a lot of recipes for the dish today. 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 cut two tomatoes, an onion and a pepper. We put all the vegetables in a preheated pan and fry in olive oil for about ten minutes. Add salt and pepper. We shift the finished sauce to the bottom of the ratatouille mold. By the way, some chefs recommend grinding the sauce with a blender.

Cut the zucchini and the remaining tomatoes into slices and transfer to a baking dish. In this case, it is necessary to alternate tomatoes with zucchini. Sauce is prepared for dressing the dish. To do this, combine chopped herbs, olive oil and garlic. Pour the vegetables with sauce, add pepper and salt. Top the dish with foil. And send it to the oven. Roast vegetables for about an hour.

German cuisine

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

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

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

black forest cherry

Chocolate cake "Black Forest Cherry" is a national dish of Germany, which is known far beyond the borders of the country. We know the sweetness better under a different name - "Black Forest". To prepare 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 heavy 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 tablespoons), cognac (4 tablespoons), cinnamon (teaspoon).

To prepare the dough, it is necessary to separate the yolks and proteins. The first should be beaten with sugar. Whisk the egg whites in a separate bowl until stiff peaks form. Next, carefully add the mass to the yolks.

Before using flour, it must be sifted along with baking powder and cocoa powder. Gradually add the finished dry mass to the beaten eggs. We also add ground almonds and grated dark chocolate. As a result, we got the dough, which we shift into a greased form. The cake 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 it 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 stuffing. Cherry is needed for its preparation. You can take frozen or fresh berries, after removing the bones. The juice can be drained into a saucepan and add cinnamon and sugar. The mass gradually needs to be heated, gradually the sugar will begin to dissolve. Pour cognac, cherry liqueur or whiskey into the mass. We soak our cakes with the resulting syrup.

In a separate bowl, beat sugar with good heavy cream and vanilla. We spread cherries on the bottom cake, not forgetting to spread the cream between the berries. Put the second cake on top and then repeat the steps with the filling. Next, lay out the last layer. Lubricate the sides of the dessert with the rest 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 powdered sugar and candied cherries.

The most popular national dishes from different countries of 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 tasty. After all, no 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 him go hungry. The popularity of Kazakh dishes is confirmed by the fact that national cuisine restaurants operate all over the world, far beyond the borders of Kazakhstan.

Even the most inexperienced people in cooking have probably heard about such a Kazakh national dish as beshbarmak and manti. The latter outwardly very much resemble our dumplings, but are larger. They are steamed in a special container. They call her a mantle. In such a pan there is a grate on which manti is laid out.

How to cook manti?

The traditional recipe for this amazingly delicious dish is still used today. In Asia, a mixture of different types of meat is used for cooking. Such a dish has not only a 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 cumin.

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 for fifteen minutes. In the meantime, you can prepare the filling by finely chopping the meat or 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. We put the filling in each and fasten the opposite edges of the rhombus. Next, cook the manti in the mantyshnitsa for about 45 minutes.

Russian kitchen

Pelmeni is the national dish of Russia. And 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 primordially its own. Ravioli, manti, Georgian khinkali are very similar to dumplings.

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

Belarusian dishes

The national dishes of Belarus have been formed over many centuries. The originality of the cuisine was determined by geographical and climatic conditions. Nearby neighbors had no less influence. In the old days, meat was not consumed so often, but salted lard, mushrooms and berries were present. Unlike other Slavic cuisines, there were few sweets and almost no dairy. Kissels from berries were used as desserts,

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

Preparing the dish is quite simple. This will require potatoes (10 pcs.), Onion, salt and vegetable oil. Potatoes are peeled, washed and chopped on a grater. Add onion, salt and mix all ingredients well.

Next, pancakes are fried in vegetable oil in a hot frying pan. The dish is served hot with sour cream. In addition, draniki can be served with sour cream and apple sauce or sour cream and onion. The dish is also prepared with meat, mushrooms and sausages. As a rule, the recipes are quite simple and it is not difficult to prepare them.

Ukrainian food

Very diverse and represented by a rich 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 can be called borscht. No less famous are dumplings, salted bacon, pickle, cracklings, cheesecakes, roasts, etc.

Ukrainian borscht recipe

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

The dish is quite easy to prepare. First, we cut the meat, cut it into portions and pour it with cold water. Next, cook it until half cooked. In the meantime, we clean and cut the potatoes into cubes, chop the cabbage and chop the carrots, onions, and beets. Fry the carrots in vegetable oil in a pan, then add the onion, and then chopped pepper. Add the tomato diluted with water to the vegetables and continue to simmer 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 borscht dressing can be transferred to a container of liquid. Next, cook the dish until cooked, not forgetting to put chopped greens shortly before the end of cooking. The dish must certainly be infused, then it becomes much tastier. Borscht can be served with sour cream and garlic.

Each country has its own culinary traditions. As a rule, regional dishes are based on local ingredients and spices, and recipes for their preparation are carefully preserved and passed down from generation to generation. A variety of cooking methods can be used to prepare a dish, so for residents of other countries a certain combination of products and a cooking method may even seem strange. Nevertheless, many of these dishes are a matter of national pride.

Their fame has long spread throughout the world. Individual dishes can even be prepared outside the country, but for the original version of the dish, it is still better to go to a place where the traditions of its preparation have been honed for centuries. These 30 national dishes are considered the culinary symbols of their countries, and you should definitely try them if you find yourself in their homeland.

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.

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.

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.

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

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.

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.

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.

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.

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 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.

This simple dish was invented in the 1950s and quickly gained popularity for its simplicity. Poutine includes french fries topped with pickled cheese and topped with sweet gravy.

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.

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.

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.

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.

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

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.

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.

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.

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.

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.

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, planted on stakes, over an open fire.

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.

This dish has many names, but many 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.

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 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.

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.

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.

We invite you to travel to a dozen countries without leaving your home - without visas, planes, suitcases and signs in foreign subways. In order to hit the road, it is enough to charter a comfortable sunny kitchen with a full set of provisions - and then follow the instructions that you will find in the continuation of this article. Recipes of national sweets from around the world are waiting for you - pastries and confectionery products that are proud of in Sweden, Australia, China, Serbia and other countries. Bright colors, flavor combinations that you could not even imagine: why not, because you can explore the world and taste it!

15 national confectionery

1. Prinsesstårta (Sweden)

The Swedish princess cake was created in the 1930s by Annie Åkerstrom. She was a teacher to the daughters of Prince Karl of Sweden, Duke of Västergötland. The original name of the cake was"Grön tarta" (Green cake), but the princesses liked it so much that Annie's cookbook published the recipe as "Prinsesstårta".

The base of the cake is a biscuit, followed by layers of raspberry jam, buttercream and whipped cream. In order to keep this tasty treat, it is covered with green marzipan on top (hence the name "Grön tårta"). Today, this cake is not only green, in which case it is sometimes called "Prinstårta" (Prince cake).

2. Frog cake (Australia)

The Frog cake was invented in 1922 by the Balfours bakery. It consists of a biscuit, butter cream, topped with fondant. Initially, it was only green, but later the bakery expanded the color range to pink and brown. Today, the "Frog" can be found in other "seasonal" colors.

3. Šakotis / Sękacz (Lithuania / Poland)

"Shakotis" appeared during the time of the Commonwealth. A wooden skewer is poured with egg dough, which begins to drain, forming "twigs". When they are slightly baked, the skewer is again poured with dough.

4. Baumkuchen (Germany)

Baumkuchen is a smooth version of Shakotis, in which the skewer is not poured with dough, but dipped in it. In cross section, the cake resembles a saw cut of a tree. Baumkuchen is the hallmark of the city of Salzwedel.

5. Battenberg cake (UK)

History is silent about the origin of this cake. The basis of "Battenberg" are two biscuit cakes, traditionally yellow and pink, which are cut into rectangular parallelepipeds and stacked in a checkerboard pattern. Apricot jam is usually used to hold the cakes together. The top of the cake is covered with marzipan.

But this version of Battenberg, in my opinion, is a masterpiece:

6. 月 饼 / 月餅 / Mooncake (China)

This cake blew my mind! It seems to me that I can endlessly consider various options for execution.
Mooncake (Yuebing) is a traditional gingerbread eaten at the Mid-Autumn Festival (Zhongqiujie). On the gingerbread, the hieroglyph "longevity" or "harmony" is usually depicted.

The filling of yuebing can be different depending on the region: lotus seed paste, nuts paste, sweet bean paste, etc.

The modern Mooncake sometimes deviates slightly from tradition, such as being made of jelly or covered in icing.

7. Red velvet cake (USA)

The basis of the Red Velvet Cake is a dark or bright red sponge cake, which is obtained by adding food coloring or beets. Topped with cream cheese and cream icing.
Today, the cake is quite often baked in the shape of a heart. For me, Red velvet cake is associated with Dexter.

8. Ruske kape (Bosnia and Herzegovina, Croatia, Serbia)

The name of this cake is translated as "Russian hat", because. shaped like an earflap. Inside, it consists of alternating chocolate and vanilla layers of bikwit and cream. Topped with chocolate and sprinkled with coconut flakes.

9. Carac (Switzerland)

Carac is a crispy pie that varies in diameter from 8 to 25 cm. The filling is chocolate topped with bright green icing.

10. Kransekage / Kransekage (Denmark / Norway)

This cone-shaped cake is made up of test rings, hollow inside.

Overflødighedshorn, a variant of the Kransekake, is considered a traditional wedding cake. Overflødighedshorn translates as "cornucopia".

The cake is filled with chocolate, sweets, and other small pastries.

11. Bolu pandan (Indonesia)

The sap from the leaves of the Pandan tree is used in this cake to make Bolu pandan green. Green dye is also sometimes used to enhance the color. Various options can be used as filling and decoration: chocolate, butter cream, coconut flakes, etc.

12. King cake (USA)

The royal pie is prepared during the Christmas festival of Epiphany. In the Louisiana version, the cake is covered with sugar icing in the traditional colors of the Mardi Gras carnival (an analogue of our Maslenitsa is the farewell of Winter and the meeting of Spring): purple - justice, green - faith, gold - power. These colors were adopted in 1892.

13. 发糕 / 發粿 / Fa gao (China)

Typically, Fa gao ("prosperity cake") is made from rice flour and steamed (rather than baked) until the top breaks into 4 pieces.

14. Croquembouche (France)

This dessert consists of profiteroles, which are smeared with caramel and folded into a cone. Croquembouche was invented in the early 19th century.

15. Fairy bread (Australia)

This unusual "dish" can not be called a cake or a cake. This is a sweet sandwich. White bread is cut into triangles, smeared with butter, and tightly covered with confectionery topping. Fairy bread is a favorite treat for children.

Photos, as usual, found on the Internet.