Kangaroo steak is a cut of meat taken from the kangaroo. It is lean and has a distinct flavor, often described as gamey. It is commonly consumed in Australia and is considered a healthier alternative to traditional meats like beef and lamb because it's low in fat and has high amounts of protein. Kangaroo meat is typically harvested from wild kangaroos, which are managed under strict regulations in Australia to ensure sustainability and conservation. The meat is obtained from the muscular parts of the kangaroo, such as the loin or fillet. Due to its leanness, kangaroo meat should be cooked carefully to prevent it from becoming tough and dry. It is often recommended to cook kangaroo steaks to medium-rare or medium doneness to retain their tenderness and juiciness. The meat can be seasoned with herbs, spices, and marinades to enhance its flavor. It is usually served with salads, vegetables, rice, or potatoes and pairs well with red wine.
Testi kebab is a traditional Turkish kebab variety made by filling a clay pot with a mixture of meat (usually lamb, but sometimes beef or chicken), vegetables (such as tomatoes, peppers, onions, and garlic), and various spices. This dish is particularly popular in the Cappadocia region of Türkiye and is often considered a specialty of that area. The ingredients are placed in the clay pot, which is then sealed with dough to keep the steam inside. The sealed pot is placed in a wood-fired oven or over hot coals to cook slowly. This method allows the flavors to meld together while the meat becomes tender and succulent. When the testi kebab is ready, the pot is brought to the table and cracked open, either by the chef or the diner, using a small hammer or knife. The dramatic presentation and the delicious aroma that escapes when the pot is broken open make it a memorable dining experience. While the basic ingredients remain consistent, there can be regional variations in the spices and vegetables used. Some versions might include additional ingredients like potatoes or different types of meat. The cooking method can also vary slightly, with some recipes calling for the pot to be buried in hot ashes for several hours.
Pane e olio is an Italian phrase meaning bread and oil, referring to a simple yet classic Italian dish that highlights the quality of its basic ingredients: bread and olive oil. Traditional Italian bread such as ciabatta, focaccia, or a rustic country loaf is typically used, while extra virgin olive oil (EVOO) is the oil of choice due to its superior flavor and health benefits. High-quality, cold-pressed olive oil from regions like Tuscany or Puglia is ideal. The bread is usually sliced and may be served fresh or lightly toasted, with toasting enhancing its texture and providing a warm base for the olive oil. The olive oil is typically poured into a small dish or bowl for dipping, though some variations may include a drizzle of olive oil directly on the bread slices. The olive oil can be seasoned with a pinch of sea salt, freshly ground black pepper, or a dash of balsamic vinegar for added flavor, and some might add a sprinkle of dried or fresh herbs such as rosemary, thyme, or oregano. Rubbing a clove of garlic on the toasted bread before adding the olive oil can infuse the dish with a subtle garlic flavor, and additional toppings like sliced tomatoes, olives, or anchovies can be added for more complexity. Pane e olio is often served as an appetizer or a starter in Italian meals but can also be enjoyed as a light snack or part of an antipasto platter. This dish emphasizes the Italian culinary philosophy of using simple, high-quality ingredients to create delicious food and is a common practice in Italian households, showcasing the country's rich tradition of olive oil production and bread-making. But apart from Italy, the same dishes exist in other countries as well, such as Spain's pan con aceite, France's pain et huile d'olive, Lebanese khebez w zeit zaytoun, Turkish ekmek ve zeytinyağı, and many more.
Pataniscas are traditional Portuguese fritters made primarily from salted cod (bacalhau). The dish is characterized by its simple batter, which typically includes flour, eggs, and finely chopped onions and garlic, mixed with flaked cod. The batter is then spooned into hot oil and fried until golden brown and crispy. Pataniscas are commonly served as appetizers or snacks, often accompanied by a side of rice, salad, or beans. They are a popular choice in Portuguese cuisine for their flavorful and satisfying taste. These fritters are especially connected with the city of Lisbon and the Estremadura province.
Empire biscuit is a traditional Scottish treat consisting of two shortbread-style biscuits sandwiched together with a layer of raspberry jam. The top biscuit is coated with a smooth layer of white icing and typically decorated with a small piece of candied cherry or a jelly sweet. The combination of buttery, crumbly shortbread, sweet jam, and sugary icing makes Empire biscuits a popular bakery item, often enjoyed with a cup of tea or coffee. Originally known as the "Linzer biscuit" or "Deutsch biscuit," the treat was renamed "Empire biscuit" around the time of World War I, reflecting the patriotic sentiment of the era and the British Empire's influence. This renaming was part of a broader trend during the war where many items with German-sounding names were rebranded to sound more British.
Rotkohl is a traditional German salad and side dish made from red cabbage that is finely shredded and then braised or slow-cooked with ingredients like apples, onions, vinegar, sugar, and various spices such as cloves, bay leaves, and sometimes juniper berries. The dish is known for its sweet and sour flavor, which comes from the combination of sugar and vinegar, and its deep purple color, which can be enhanced by adding a bit of acidic liquid like apple cider vinegar or red wine during cooking. Rotkohl is often served as a side dish, particularly with hearty German meals such as roast pork, sausages, duck, or goose. It's especially popular in the colder months and is a common accompaniment to festive meals during Christmas.
Nürnberger Bratwürste are small, thin sausages originating from the city of Nürnberg in the Franconia region of Bavaria, Germany. They are typically about 7 to 9 centimeters (2.75 to 3.5 inches) long and weigh around 20 to 25 grams each, making them much smaller and thinner compared to other types of German sausages. The sausages are made from finely ground pork, often mixed with a blend of spices that typically includes marjoram, salt, pepper, and sometimes a hint of ginger or nutmeg, with marjoram being a signature ingredient that gives them their distinctive flavor. Nürnberger Bratwürste are usually grilled over a beechwood fire, which imparts a unique, smoky flavor, but they can also be pan-fried or cooked in a skillet. Traditionally, they are served in sets of six, eight, or twelve, often accompanied by sauerkraut or potato salad, or in a bread roll with mustard, known as "Drei im Weckla" (three in a roll). These sausages are a traditional delicacy with a history that dates back centuries, and they are protected under European Union law with a Protected Geographical Indication (PGI), meaning they must be produced within the city of Nuremberg to be labeled as Nürnberger Bratwürste.
Tutti frutti ice cream is a popular flavor that often includes a mixture of various fruit flavors and pieces of candied or real fruit. The name tutti frutti is Italian for "all fruits" and appropriately describes the blend of fruit flavors that characterize this ice cream. The flavor was first mentioned in England in 1860, and it soon found its way to the US, where it reached a relatively big popularity. The combination of fruits can vary, but it often includes flavors or pieces of fruits like cherry, pineapple, raisin, and orange, among others. In addition to fruit, it might also contain nuts and other complementary flavors. The colorful appearance of the mixed fruit often makes tutti frutti ice cream visually appealing, and it's a flavor enjoyed by many, especially those who appreciate a fruity taste in their frozen desserts. In some parts of the world, tutti frutti ice cream might also refer to specific regional variations that include unique local fruits or flavorings. It's a versatile flavor that can be tailored to suit different tastes and preferences.
Harcsapaprikás is a traditional fish paprikash originating from Hungary. The dish is usually made with a combination of catfish, sour cream, sweet paprika powder, flour, tomatoes, shallots, butter, green peppers, salt, and black pepper. The fish is cut into chunks, seasoned with salt and pepper, coated in paprika and flour, and then shortly fried. The shallots and green peppers are sautéed in a pot, and then covered with water and tomatoes. After a few minutes of cooking, paprika, flour, and fish are added to the pot, and sour cream is mixed in a few minutes before serving the stew. Harcsapaprikás is often served with a mixture of pasta, bacon, sour cream, and cheese on the side.
In English butchery, rump is a primal beef cut positioned at the hindquarters, directly behind the sirloin and ahead of the leg. The rump is from a muscle group that is relatively active, granting it a pronounced beefy flavor and a texture that's slightly firmer than cuts like the sirloin. Given its robust taste, the rump is particularly favored by beef connoisseurs who appreciate a meatier bite. Its texture, although less tender than some other premium cuts, offers a chewiness that many find satisfying, especially when cooked to perfection. Rump steaks, sliced from this primal cut, are a popular choice for grilling, frying, or broiling. They benefit from a high-heat, quick-cooking method that sears the exterior and retains the juicy interior. Due to its leanness, it's advisable not to cook rump steaks beyond medium to preserve their moisture and flavor. For those who prefer larger cuts, the whole rump can also be roasted, often served in traditional English pubs as part of a carvery. When aged appropriately, rump's flavors become even more profound, further enhancing its status in the beef hierarchy.
Salada de polvo is a traditional Portuguese dish featuring tender octopus as the main ingredient. The octopus is boiled until tender, then cut into bite-sized pieces and combined with finely chopped onion, diced green bell pepper, minced garlic, and fresh coriander. The salad is dressed with high-quality extra virgin olive oil and vinegar, seasoned with salt and pepper, and optionally enhanced with a squeeze of lime or lemon juice. Depending on the recipe, tomatoes, herbs like mint, bay leaves, parsley, chives, and red bell peppers can also be included. Chilled for at least an hour to meld the flavors, this dish is light, refreshing, and tangy, with a savory depth from the olive oil and garlic. Often served as an appetizer or part of a meal, it pairs well with crusty bread and a crisp white wine.
Flat iron steak is a cut of beef that comes from the shoulder (or chuck) of the cow, specifically the top blade. The name "flat iron" is believed to come from the steak's shape, which somewhat resembles an old-fashioned flat iron. It's known for its rich flavor and tenderness, making it a popular choice for grilling and other cooking methods. The flat iron steak is usually well-marbled, which contributes to its flavor and tenderness. However, it has a line of tough connective tissue running through the middle, which is typically removed by butchers to make the steak more palatable. This cut is praised for being relatively affordable compared to other premium cuts like ribeye or filet mignon. It’s often used in recipes where a rich, beefy flavor is desired, and it's versatile enough to be cooked in various ways, including grilling, broiling, or pan-searing.
Sinigang na bangus is a popular Filipino dish known for its tangy and savory flavors. It features bangus (milkfish), which is simmered in a sour broth typically made from tamarind (sampalok), though other souring agents like green mangoes or calamansi can be used. The dish includes a variety of vegetables such as kangkong (water spinach), sitaw (string beans), labanos (radish), talong (eggplant), and tomatoes. The preparation begins with sautéing onions and tomatoes to create a flavorful base. The bangus is then simmered with water and the souring agent until the fish is tender. Vegetables are added in stages, starting with those that take longer to cook, and the dish is seasoned with fish sauce (patis), salt, and pepper. The result is a comforting and hearty soup, perfectly balancing the sourness of the broth with the rich taste of the milkfish. Sinigang na bangus is typically served with steamed white rice.
Even though sauerkraut is a German word meaning sour cabbage, Chinese sauerkraut or suan cai, sometimes also called xiān cài, is probably the very first version of sauerkraut, as it is known that the laborers who built the Great Wall of China ate it as standard fare over 2000 years ago. In fact, sauerkraut is thought to have originated in the north of China among the Mongols, and was most likely brought to Europe in the 13th century with the Mongol invasion and the migration of nomadic tribes. Traditionally, suan cai from Northern China uses shredded napa cabbage, which is shortly blanched, salted, and then fermented in its own juice with the addition of rice wine, while in the southern parts of the country Chinese mustard greens are used instead. Just like European sauerkraut, suān cài makes for a perfect accompaniment to various meats, especially pork, but it is also often used as a topping for noodle soups.
Red sobia is a traditional beverage hailing from the Hejaz region of Saudi Arabia commonly consumed during the holy month of Ramadan. This refreshing drink is a variation of the more widely known white sobia but is distinguished by its deep red hue, which comes from the use of hibiscus or raspberry. The base of the drink is made from soaked and blended bread or barley, to which sugar, water, and various flavorings such as cinnamon or cardamom are added. The mixture is then allowed to ferment slightly, giving the drink its unique taste, which is both sweet and tangy with a hint of spice. Red sobia is often served chilled and is a popular choice for breaking the fast due to its cooling and hydrating properties. It is typically sold by street vendors in large jars or bottles.
The Italian cornetto is a popular crescent-shaped pastry, similar to a croissant but with key differences. The dough is less laminated than that for a croissant and enriched with sugar, eggs, and butter, resulting in a cornetto with a slightly softer and less flaky texture when compared to a croissant and a sweeter and richer flavor. It is also usually less curved and slightly larger than a croissant. Cornetti (plural for cornetto) can be enjoyed plain or filled with sweet fillings like crema pasticcera (pastry cream), jam, Nutella, or almond paste, and are sometimes dusted with powdered sugar or glazed. Typically enjoyed as part of an Italian breakfast, cornetti are often paired with a cappuccino or espresso, making them a beloved staple in Italian cafés. Although it's best known as cornetto, the same pastry in North Italy is typically called brioche.
Pimientos del piquillo rellenos are a popular Spanish dish consisting of piquillo peppers that are stuffed with various fillings. Piquillo peppers are small, sweet red peppers from the Navarra region of Spain, known for their vibrant color and slightly smoky flavor. The piquillo peppers are usually roasted and then peeled, which gives them a tender and slightly charred flavor. After being prepared, the peppers are stuffed with a variety of fillings. Common fillings include seafood, such as cod or shrimp, ground meat, or a combination of vegetables and cheese. Once stuffed, the peppers are often arranged in a baking dish and covered with a sauce. A popular choice is a béchamel sauce, which adds a creamy texture and rich flavor to the dish. The dish is then baked until the peppers are heated through and the sauce is bubbly and slightly browned. Pimientos del piquillo rellenos are typically served as a tapa or appetizer, but they can also be part of a main course.
Tremoços, also known as lupini beans, are a popular snack in Portugal and other Mediterranean countries. These yellow legume seeds come from the Lupinus genus and are known for their high protein and fiber content. Tremoços are typically soaked and cooked to remove their natural bitterness and then pickled in brine. They are often enjoyed as a bar snack, served cold and eaten by squeezing the beans out of their skins. Tremoços are appreciated for their slightly bitter and salty flavor, making them a favorite accompaniment to drinks, usually beer.
Samsa from Central Asia is a traditional pastry widely enjoyed in countries like Uzbekistan, Kazakhstan, Kyrgyzstan, and Tajikistan. This dish is a staple of Central Asian cuisine, known for its flavorful filling encased in a crisp, golden pastry shell. The dough is made from wheat flour, water, and sometimes a bit of oil or butter, rolled out thinly to create a sturdy casing. The filling typically consists of minced lamb or beef mixed with finely chopped onions and seasoned with spices like cumin, black pepper, and sometimes coriander. Tail fat, a traditional ingredient in Central Asian cooking, is often added to enhance the richness of the dish. Unlike the deep-fried samosas of South Asia, Central Asian samsa is traditionally baked, often in a tandoor oven, which gives it a distinctive crisp and slightly charred exterior while keeping the inside moist and flavorful. The samsa is usually shaped into a triangle or square, though round versions are also common, with the pastry carefully folded around the filling to prevent leakage during baking. Served hot, samsa is a popular street food and is often enjoyed as a snack or quick meal. It can be eaten on its own or accompanied by a simple dipping sauce, fresh salad, or yogurt. More than just a snack, samsa is a reflection of Central Asia's rich culinary traditions, offering a taste of the region's aromatic flavors with each bite.
Although sauerkraut or sour fermented cabbage is most known as German national food, it has origins in China, when it was made from shredded cabbage that was fermented in rice wine. Some claim that it was brought to Europe by Genghis Khan after his plunders in China. In Europe, they use salt instead of wine, so the water is drawn out from the cabbage, making a juice that accompanies it in the process. Fermented cabbage is often used as a side dish accompanying numerous meat dishes, but it is also often found in casseroles and sandwiches. Sauerkraut is also praised as being an excellent source of vitamins, along with being a flavorful comfort food consumed throughout Eastern Europe and abroad.
Even though it originated as a humble peasant dish, French onion soup is nowadays regarded as one of the most prized dishes of French cuisine. The broth is simple, made merely with caramelized onions and meat stock. However, the soup is distinguished by croûtes–pieces of crispy baked bread that are placed on top of the soup and are then generously covered with cheese. The assembled dish is finished in the oven, allowing the cheese to melt while the top turns into a golden crust. French onion soup is a dish with a rich history and a very long tradition. The onions have been used since the Roman times, and a similar soup has been known since the Middle Ages. This French classic has been changed through history, establishing its final form in the 17th century. It was primarily known as a simple and hearty traditional dish, but in the 1960s, when French cuisine started to grow in popularity around the world, onion soup became one of its most famous representatives. Today, it can be found in almost every traditional French restaurant, where it is usually served as a starter.
Plecing kangkung is a traditional Indonesian dish originating from the island of Lombok. The dish is made with a combination of blanched water spinach (kangkung) and plecing sambal. The sambal is made with a combination of ground red chili peppers, garlic, shallots, bird's eye chili, shrimp paste, salt, and sugar. Once stir-fried to perfection, this dish is usually garnished with additional vegetables such as string beans, bean sprouts, and fried peanuts before serving, while lime wedges are often served on the side. Plecing kangkung can also be found in the neighboring Bali.
Traditionally associated with Porto, francesinha is a unique sandwich consisting of toasted bread, beef or pork, sausages, ham, and cheese, while the whole combination is then doused in a rich beer-infused tomato sauce. The sandwich has different variations that include mushrooms, chicken, or vegetables. Francesinha is not a sandwich you can enjoy on the go or as a quick snack; it is a wholesome meal that is usually found on the menus of traditional restaurants where it is served as a nutritious lunch or dinner. Among the numerous stories about its origin, one stands out, claiming that it was inspired by the famous croque-monsieur, a French sandwich enjoyed by many Portuguese immigrants. According to the story, a Portuguese immigrant Daniel David Silva first served the sandwich at the Regaleira restaurant. He adapted the French version with traditional Portuguese ingredients and created a dish that is today considered as one of the classics of Portuguese national cuisine. The sandwich is usually served with French fries on the side, and it is sometimes topped with a fried egg.
Pastila is a traditional Russian sweet originating from the 17th century. It is a cross between candy and meringue cookies: light and airy puffs made from egg whites, sugar, and fruit, reminiscent of the popular Turkish Delight. Traditionally, pastila are made from sour apples or berries, although other types of fruit can also be used. Pastila from Kolomna is thought to be the most delicious variety, and the recipe for Kolomensky pastila has been closely guarded until the 19th century. At the same time, the confectioners started using sugar instead of honey, a practice which is still in use today. Pastila is usually consumed as a dessert in between meals, although it is also often served with tea as an afternoon snack.
Wachauer marillenknödel is a classic Austrian dish consisting of a depitted Wachau apricot that is encased in a light dough which is then shaped into a dumpling, cooked, and rolled in breadcrumbs that have been fried in butter. The dough can be made either with soft cheese or potatoes, while the breadcrumbs are often seasoned with powdered cinnamon. Although the delectable Wachau apricot dumplings are served generously dusted with icing sugar, some might think that they are served as a dessert, but the dumplings are traditionally consumed as a main dish.
Rushan is a flat Chinese cheese with a leathery texture, originating from the Chinese province of Yunnan, where it is traditionally prepared by the Bai people who refer to it as nvxseiz. It is made from cow’s milk. The cheese can be either grilled or deep-fried. When grilled, usually at street food stands, rushan is typically served on a stick, topped with fruit preserves, chocolate syrup, or condensed milk. When deep-fried, its texture changes and the cheese becomes slightly flaky.
Deliciously chewy, dense and fudgy with a rich chocolate flavor, the beloved brownies are one of the most popular American desserts. Some claim that Bertha Palmer, wife of the owner of Palmer House Hotel, asked the chef to invent a new chocolate dessert to serve at the 1893 Colombian Exposition. Others say that it was an accident, when Brownie Schrumpf, a librarian, excluded baking powder from a chocolate cake and was left with a thick, black cake bar. Regardless of the origins, what really popularized the brownies were instant, boxed mixes from the 1950s made by two brands - Duncan Hines and Betty Crocker. Of course, the best brownies are not the ones from a box. Some prefer them underbaked, moist, and fudgy on the interior, while some like them well-baked until they develop a spongy texture. The chocolate used for brownies must be of high quality, dark and bittersweet. Nowadays, there is a number of brownie varieties with added walnuts, pecans, chocolate chips, or even chili powder. Portable, easy to prepare and satisfying, brownies are said to taste the best when paired with a glass of cold milk.
These small, round, sweet meringue-based cookie sandwiches with filling in the middle are light and crunchy on the outside and chewy in the middle. Macarons, which first appeared in Italy in 1533 (albeit without the filling), got their name from the Italian word maccherone, which means fine dough. They were originally made for the marriage of the Duke of Orléans, who later became King Henry II of France. Food historians credit Pierre Desfontaines as the inventor of the macaron. He was the first to fill the cookies with a creamy ganache and stick them together, turning the humble almond cookie into the versatile treat we know today. Macarons are the most popular type of cookie in Paris, but they are popular throughout the rest of the world as well, and they appear with different fillings and in various sizes, colors, and flavors.
This specialty coffee is a staple in Viennese coffee houses. It consists of an espresso that is fortified with an orange liqueur such as Grand Marnier or Cointreau. The concoction is sweetened and then topped with whipped cream. It is usually garnished with chocolate shavings or orange rind. As it is evident from the name, the drink was named after Maria Theresa, the Holy Roman Empress, but it is not known whether it hails from the time of her reign.
Chur chur is a traditional Indian flatbread and a variety of naan. The dough is usually made with flour, sugar, baking powder, ghee, salt, yogurt, water, and oil. Once shaped, the dough is stuffed with a mixture of boiled and mashed potatoes, grated paneer, chopped onion, hot chili peppers, ginger, red chili powder, garam masala, amchur, cumin, coriander, salt, and pepper. The stuffed dough is baked in a tandoor or cooked on a tawa until it turns golden brown. Once done, chur chur naan is lightly crushed, then brushed with ghee or butter and served as it is. If desired, the flatbread can be garnished with grated paneer on top.
Spumoni is an Italian layered dessert consisting of ice cream, whipped cream, nuts, and candied fruits such as cherries. It's also often described as a layered and molded custard-based ice cream on the outside and a semifreddo or parfait inside. Originally, spumoni was made as a combination of ice cream, nuts, and fruits surrounding a sponge cake, but today the term can denote any layered ice cream. The most popular flavors used in spumoni are cherry, pistachio, and vanilla (or chocolate), with red, green, and white colors representing the Italian flag. The dessert is widely enjoyed in Italy, but it is also popular in Argentina and the United States of America due to a large number of immigrants who popularized spumoni in those countries. In America, spumoni is usually accompanied by butter cookies on the side, especially during wintertime.
Jabukovača is a traditional Bosnian apple pie originating from the city of Sarajevo. It is made just like baklava, with the addition of chopped apples. The thin dough is spread with a combination of chopped apples, sugar, vanilla sugar, walnuts, and lemon juice. It is then rolled and arranged in the baking tray. When served, jabukovača is usually cut into slices and doused in sherbet – a combination of sugar, honey, and lemon juice.
Also known as the full breakfast, this traditional British dish appears everywhere with a few essentials and some regional additions. First, there is the meat – usually a combination of sausages and bacon. The sausage is plain pork sausage, while the bacon can be streaky or back bacon. Then there are vegetables and legumes – baked beans and tomatoes, both cooked over high heat. The balance of sweetness and acidity in the tomatoes nicely balances out the fattiness on the other side of the plate. Lastly, there is a crispy piece of fried bread and two or three over-easy eggs to tie the whole meal together. Alongside this hearty breakfast, you will usually find a cup of tea, ketchup or brown sauce, and a nice fruit jam. Optionally, black pudding, kidneys, mushrooms, and potatoes can be added to the fry-up, depending on personal taste and regional preferences. Although it is traditionally a breakfast dish, a full English breakfast is more than hearty enough to serve as a mid-day meal.
Tutti frutti ice cream is a popular flavor that often includes a mixture of various fruit flavors and pieces of candied or real fruit. The name tutti frutti is Italian for "all fruits" and appropriately describes the blend of fruit flavors that characterize this ice cream. The flavor was first mentioned in England in 1860, and it soon found its way to the US, where it reached a relatively big popularity. The combination of fruits can vary, but it often includes flavors or pieces of fruits like cherry, pineapple, raisin, and orange, among others. In addition to fruit, it might also contain nuts and other complementary flavors. The colorful appearance of the mixed fruit often makes tutti frutti ice cream visually appealing, and it's a flavor enjoyed by many, especially those who appreciate a fruity taste in their frozen desserts. In some parts of the world, tutti frutti ice cream might also refer to specific regional variations that include unique local fruits or flavorings. It's a versatile flavor that can be tailored to suit different tastes and preferences.
This internationally known, decadent, and sugar-packed dessert is usually made with a mixture of flour, sugar, yeast, and salt, which is deep-fried and then bathed in syrup or honey. The origin of lokma fritters is ancient but often debated. It is presumed that they first appeared in Greece or Turkey, though some suggest Arabic origin. The dish is considered to be one of the oldest recorded desserts in Greek history. It is said that the pastries were even given to winning Olympians as a treat and were called honey tokens. Loukoumades, or loukmades in Cyprus, can be found throughout the streets of Greece, in shops selling nothing else but this caloric dessert. Alternatively, loukoumades can be topped with Greek cheese, chocolate, sesame seeds, or walnuts. In Turkey, lokma fritters are best enjoyed while still warm. They are drizzled with honey or syrup and can occasionally be sprinkled with either ground cinnamon, walnuts, or pistachios. The name probably stems from from Arabic luqma, meaning bite or mouthful, and it is said that lokmas were first prepared in Turkey by the sultans' cooks in palaces of the Ottoman Empire, though the oldest documentation of a similar dish was even found in the tomb of Ramses IV. In some Middle Eastern and Levant countries, this dessert is known as luqaimat or luqmat al-qadi, which roughly translates as judge's mouthful. The deep-fried balls are usually covered with date syrup, honey, or flavored syrups, while some prefer them sprinkled with various seeds. They are also often flavored with saffron or cardamom. The dessert is traditionally made in the month of Ramadan, and consumed after iftar, or breaking the fast. The dish is also found in some African countries, where it appears under various names.
Hailing from Hejaz, saleeg is a traditional Saudi Arabian rice dish consisting of creamy, porridge-like short-grain rice and roasted meat. Chicken is the most common meat choice, and it is typically boiled in water with spices before it is roasted. This dish uses a combination of the broth in which the meat has been cooking, hot water, and optional mastic tear to boil the rice. The boiled rice is then combined with milk and ghee or butter, and cooked until it reaches the desired consistency. A large serving platter (tabasi) is traditionally used for serving saleeg, and the roasted meat is usually placed on top of the rice. Additional melted ghee or butter can be drizzled over the dish, and it is recommended to serve it with accompaniments such as salata hara (a spicy, salsa-like condiment), duggus (a chili tomato-parsley sauce), pickled lemons, or a tomato-cucumber salad.
Anticucho is a meat dish consisting of small pieces of skewered and grilled meat, the most popular of them made with beef heart, called anticuchos de corazón. Incan in origin, the dish quickly gained popularity throughout South and Central America. The first written recipe dates back to the 16th century, referring to a meal of marinated llama meat cooked directly over a fire. When the conquistadors encountered the dish, they modified it to make it their own, replacing the llama meat with beef, which was skewered on sugar cane stalks. Today, the meat is typically marinated in red wine vinegar and spices such as garlic, cumin, and aji pepper - developing a fruity flavor when roasted. Anticucho can be found throughout Peru and has spread to other South American countris (especially popular in Bolivia) on numerous street carts and street food stalls, called anticucheras. Typical accompaniments to the dish include corn or boiled potatoes.
Picante de cuy is a traditional dish originating from Peru. It's usually made with a combination of cuy (guinea pigs), potatoes, garlic, ají peppers, oil, and salt. The guinea pigs are cut into pieces and seasoned with salt and garlic. They're fried on both sides in hot oil, and once fried, the boiled potatoes, ground ají peppers, and minced garlic are added to the pan and everything is lightly roasted. Picante de cuy is traditionally served with white rice and salsa criolla on the side.
Lomo saltado is a traditional Peruvian dish consisting of stir-fried marinated slices of sirloin or beef tenderloin, onions, yellow Peruvian chilis, and tomatoes. The dish is typically served with French fries and rice on the side, and can be found on the menus of almost all Peruvian restaurants, whether simple or upscale. The dish has had a big Asian influence due to the influx of Chinese immigrants during the 19th century. Over the years, some Chinese cooking techniques were combined with the Peruvian, and new dishes were invented, such as lomo saltado. Today, there are many variations on the dish, so beef can be replaced by chicken, when it is called pollo saltado. If the potatoes are replaced with noodles and vegetables, it is then called tallarin saltado. With its fusion of old and new worlds, lomo saltado still holds its status as one of Peru's most loved dishes.
Risotto alle ortiche is a traditional Italian type of risotto made with stinging nettles as the key ingredient. Other ingredients used in the dish include risotto rice, celery, onions, carrots, stock, butter, and grated Parmigiano-Reggiano cheese. The risotto is cooked in a traditional manner until the rice becomes al dente. When it does, the nettle-butter-onion mixture is added to the risotto, which is then served with grated cheese on top. If desired, a bit of white wine can be added to the risotto in the beginning stages of cooking, while crispy pancetta is sometimes added as a garnish before serving. It's recommended to pair the risotto with a glass of Gewürztraminer or Barbera d'Asti.