Foreign dishes. World cuisines, national dishes
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 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.
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 pepper), namul (fried 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. ©
Barbados: Cuckoo 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.
Canada: poutine (accent 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.
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.
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.
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.
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.
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.
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.
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.
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.
Jamaica: akki and salted fish
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.
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.
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.
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).
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.
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.
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.
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.
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.
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).
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 lavash or pita.
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.
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.
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.
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.
National cuisine can tell a lot about its people. The cult dishes of a particular country are often known throughout the world and are even included in the daily diet of many families. Other dishes are no less tasty and original, but for some reason they have not become so popular abroad. So, without further ado, we present you the best traditional dishes from around the world.
Bigos, Poland
It's a stew with sauerkraut. There are many options for bigos, and cabbage and meat (pork or game, smoked sausage, etc.) can be different.
Colcannon, Ireland
It's mashed potatoes and cabbage. Usually served as a side dish with boiled ham, grilled brisket or sausages. 
Fried mussels with french fries, Belgium
You can try "moules frites" in almost any Belgian restaurant, but be careful: one portion weighs one and a half kilograms! Locals joke that french fries are universal, but "mussels from Brussels", that is, "mussels only in Brussels." 
Ful medames, Egypt
This is a puree of boiled beans with garlic, lemon juice and olive oil. Due to the cheapness and nutritional value of this dish, ful has been an important part of the diet of the common people since ancient times. Since full is a difficult to digest dish, it is eaten for breakfast or, in extreme cases, for lunch. 
Fasolada, Greece
This is a soup with white beans, vegetables (usually tomatoes and peppers) and olive oil. It is believed that a simple and hearty dish was popular in ancient Greece. 
Meatballs, Denmark
Meat balls made from ground veal, beef and pork are not like those that float in our favorite soup. Danish "frikadellers" are cutlets, which are served with boiled potatoes and sauce in the best traditions. 
Adobo, Philippines
Adobo is a popular Filipino dish made from meat, seafood and vegetables marinated in vinegar, as well as soy sauce and garlic. Although the name of the dish is Spanish ("adobar" means "marinade"), the cooking method is specifically Filipino. 
Chilis en Nogada, Mexico
The name of the dish translates as "chili in walnut sauce." That is, these are peppers stuffed with rice and meat and poured with walnut sauce. The colors of the dish represent the colors of the Mexican flag: green chili, white walnut sauce and red pomegranate seeds. Very patriotic! 
Ajaico, Colombia
This is a potato soup with chunks of chicken, corn and guasco, a fragrant herb that gives the soup its characteristic flavor. A thick homogeneous cream soup is most often served with sour cream, capers and avocados. 
Bulgogi, South Korea
Bulgogi (or bulgogi) are grilled marinated pieces of beef or veal. Prepared with heads of garlic, peppers and onions, served with leafy vegetables such as cabbage. 
Crepes, France
This is a type of pancakes that are cooked in milk without yeast starter. Crepes can be baked on one side (when served with toppings) and are often used to make pies and cakes. 
Peking Duck, China
One of the most popular and ancient dishes of the country, "beijing kaoya", is prepared as follows: a duck carcass is rubbed with honey and baked in a special oven, and cut into thin slices when serving. Mandatory condition: the duck skin must be crispy, thin and non-greasy. Duck is served with tangerine tortillas, onion and sweet burdock sauce. 
Fish and Chips, UK
This is a deep-fried fish (traditionally cod, but can be any other with white meat, such as haddock or flounder) with large slices of french fries. Simple and very tasty! 
Feijoada, Brazil
It is a stew-like dish of beans, meat products and farofa (cassava flour). The hearty meal is served in a clay pot with cabbage, an orange wedge and, optionally, rice. According to a common version, the feijoada was invented 300 years ago by slaves brought to Brazil from Africa. 
Pad Thai, Thailand
A favorite dish of the locals is fried rice noodles with shrimp and/or meat, as well as tofu, fish sauce, shallots, bean sprouts and pickled radishes. 
Ramen, Japan
Broth with wheat noodles and sometimes meat, pickles, eggs, nori and other ingredients is the most popular Japanese fast food. 
Currywurst, Germany
These are ordinary sausages with ketchup-based sauce and curry powder, 800,000,000 servings of which are eaten annually in Germany. 
Arepa, Venezuela
Lush stuffed cornmeal pancakes are a wonderful breakfast. Inside can be put cheese, avocado or both, which is very popular in this country. 
Pho, Vietnam
This is a soup with noodles, where they put pieces of beef or chicken, or fried fish. The soup is garnished with Asian basil, mint, lime and bean sprouts. 
Pasta, Italy
Here's a dish that has spread to the whole world, so it's pasta. There are thousands of varieties of pasta - both forms of pasta, and additions to a hot dish. 
Putin, Canada
Yes, calm down! The French name is poutine, and the stress is on the last syllable. The national dish of Quebec is french fries topped with cheese slices topped with a sweetened gravy. The dish was first prepared in the 1950s, but today it can be found not only in ordinary restaurants, but also in Canadian branches of McDonald's, Burger King and KFC chains. 
Russian cuisine is incredibly tasty and satisfying, amazing with a variety of dishes and unique gastronomic combinations. No wonder Jean Antelme Brillat-Savarin, a famous French gourmet and author of the book Physiology of Taste, considered only three cuisines to be great, including Russian. For many centuries it has been an integral part of the culture and a marker of the historical authenticity of the Russian people. Let's remember the original Russian dishes, the tradition of cooking which has survived to this day.
Russian roast
The first mention of this dish dates back to the reign of Tsar Alexei Mikhailovich. Then the roast was served second after the traditional soup. The essence of the dish is easily captured thanks to the “heat” root, which means that it is simmered in the oven for several hours.For this purpose, any fatty pieces of meat are excellent, which are complemented by potatoes, cut into large pieces. By the way, Russian roast is the only dish awarded the title of nobility. It received it thanks to the admiration of the English king Charles II. He was so impressed with the taste of the roast beef that he immediately rewarded him with a high title right at the table.
Porridge
Porridge in Rus' is not just a hearty meal, but a philosophy of life. It was porridge that was the main dish on the table of our ancestors for several centuries in a row. It was eaten with pleasure by the poor and the rich, and the great reverence for this dish can be easily identified by the ancient saying "Porridge is our mother." 
Previously, porridge was called everything that could be prepared from crushed foods. Today we are happy to use wheat, millet, pea, buckwheat and other types of cereals. And for Christmas and for memorial dinners, it is still customary to cook kutya - porridge made from wheat or rice with the addition of honey, poppy seeds and raisins.
cabbage soup
This first dish has a short name and a long history. Knut Hamsun, a famous Norwegian writer, called it "an unacceptably bad meat soup" and at the same time "a wonderful Russian dish." Indeed, cabbage soup is very controversial both in taste and composition. 
Residents of Russian villages prepared them in different ways, depending on their wealth. Some cooked cabbage soup only with onions and cabbage, while others added crushed lard or meat. In other recipes, rye flour, turnips, mushrooms and fish are among the ingredients. A characteristic sour taste was achieved through sauerkraut or brine, sorrel, kvass. The editors of the site notes that cabbage soup could well get into our rating of the most delicious dishes cheaper than a hundred rubles.
Siberian dumplings
Since dumplings came to Russian cuisine from the Urals, it is not surprising that the most popular variety is Siberian. And although there are very similar dishes in many countries of the world (just think of Georgia, Italy and China), we consider them to be a primordially Russian dish. 
In Siberia, dumplings were prepared for many months in advance, as they are remarkably stored frozen. In the traditional recipe for minced meat, three types of meat are used: elk, pork and beef. Today, Siberian dumplings have a more prosaic filling - minced pork and beef, but they are still very juicy and tasty. By the way, to prepare the dough, be sure to use ice water - this gives it a unique taste.
pie
“Unbuttoned pirozhki” is the name given to rasstegai, a traditional Russian pastry made from lean yeast dough. At first, these open-top pies were served in taverns with soups and stews. Later, they then became an independent dish, for some time leading in the street trade format. 
The editorial office of find out.rf notes that historically pies were made from leftover food: what was left after dinner was put inside. But pies with fish filling were most valued: minced river fish, pieces of sturgeon, salmon or beluga. From above, an open pie was poured with melted butter or hot broth, which made it even more tasty and juicy.
Pancakes
Initially, pancakes were a ritual dish - they were prepared for the funeral table, and later also for Shrovetide. But today, these thin cakes, reminiscent of the sun, have become a full-fledged Russian dish without any subtext. Pancakes are mentioned in many proverbs and sayings, which once again emphasizes their popularity (for example, "The first pancake is lumpy"). They are cooked on yeast and unleavened dough, brewed with milk and water, baked in a frying pan and in a traditional Russian oven. 
Pancakes with butter and dozens of fillings are very tasty: mushrooms, meat, cabbage, potatoes, liver, cottage cheese and caviar. Pancakes have also become the basis for preparing kurnik – in this unique pie, thin pancakes are filled with chicken and mushrooms, and then covered with a “cap” of puff text. Kurnik is the king of pies, it is also called royal or festive. Very often it was served at weddings and other special occasions.
Bouzhenina
This hearty meat dish was mentioned even on the pages of Domostroy, compiled in the 16th century. However, at that time, not everyone could afford it, because it was prepared from a whole piece of pork, less often - lamb or bear meat. Pickled and then baked boneless meat was originally called "vuzhenina" (from the word "wood" - smoke, dry). 
Today, as before, boiled pork is served hot and cut into thick slices so that guests can eat heartily. However, as an appetizer, it is also good cold, so housewives often cook it a day or two before the solemn event.
Kvass on rye bread
Our ancestors prepared it from a wide variety of ingredients, due to which it had a sour or sweet taste, dark or light color, various sharpness and aroma. But it is kvass on rye bread that is considered traditional. It's amazing how delicious this drink made with rye crusts, yeast, sugar and raisins can be! And it not only quenches thirst well, but is also used for medicinal purposes. For example, kvass has a beneficial effect on the digestive system. 
Fire cutlets
Pozharsky cutlets have an interesting legend associated with Emperor Nicholas I - he allegedly tasted them while visiting the tavern of Daria Pozharskaya. She did not have the minced veal cutlets ordered by the sovereign, but she did find minced chicken, which became the main part of this tasty and tender dish. The secret of Pozharsky cutlets is that chopped butter is added to the meat, which melts during frying and makes them unusually tender. Russian national summer soup - okroshkaThere are a lot of recipes for its preparation, but in most cases it contains boiled meat (boiled sausage as an option), radish, fresh cucumber, potatoes, chicken eggs, green onions, dill or parsley. And for dressing they use low-fat kefir, whey, vegetable broth, kvass and even mineral water diluted with sour cream.
Any national culture is rich in unusual traditions that relate not only to cooking, but also to many other areas of life. So, from generation to generation (albeit sometimes very dubious) folk prescriptions for medicines for anything are passed on. The editors of the site invite you to read about the strangest and most dangerous drugs for serious illnesses.
Subscribe to our channel in Yandex.Zen
Loading...
