MAIN INGREDIENTS
One of Brazil’s most loved grilled meats, the picanha is both the name of the dish and the name of the cut used to make the dish. The cut comes from the top back side of the animal and is located above the butt. The meat is cut into slices which are generously sprinkled, then skewered and cooked over embers.
When done, the meat is carved, and the outside slices are served. The remaining picanha meat is salted again, then placed over the embers so the outsides can caramelize and be sliced again for another portion. It is a mainstay at Brazilian churrasqueiras (barbecue restaurants) where it’s served sided with dishes like farofa, rice and beans, and vinaigrette.
TIME
- Preparation time: 30 min
- Cooking time: 1 h 40 min
- Total time: 2 h 10 min
Shanghai's signature dish, xiaolongbao is a steamed, soup-filled dumpling, characterized by its distinct purse-like shape, with a pinched top and with ripples coming down its sides, a design specifically chosen with the filling in mind, as that way it is less likely the liquid will pour out.
The dough is made with just flour, salt, and hot water, making the wrappers elastic and able to hold the filling better. The trick to filling the dumplings with soup is making the soup in the form of a meat broth jelly, which is mixed with the filling, traditionally pork, but today, the fillings have further diversified to include other kinds of meats and seafood, such as shrimp, crab, and roe and even vegetables.
TIME
- Preparation time: 40 min
- Cooking time: 10 min
- Total time: 50 min
Flaky, laminated pastry shells filled with a creamy egg yolk custard, flavored with cinnamon, or pastel de nata for short, is the world-famous Portuguese dessert invented by Catholic nuns and monks sometime before the 18th century. The preparation is a lengthy one, and every step should be done with the utmost care.
First, the pastry is made by laminating the dough with butter — however, lard was used before, and margarine is commonly used today. The custard is made with just milk, water, sugar, and egg yolks, and flavored with cinnamon, or in some recipes also with vanilla and lemon, which has the purpose of cutting the sweetness of the custard.
TIME
- Preparation time: 1 h 15 min
- Cooking time: 20 min
- Total time: 14 h 15 min
Belonging to a group of Chinese jiaozi dumplings, guotie, also known as potstickers, are prepared by searing the bottom part while the rest of the dumpling is steamed, thus creating a play on textures. The preparation begins with making the dough for the wrappers from just flour, salt, and warm water.
The dough is then left to rest, and in the meantime, the filling is prepared by mixing minced pork, best if minced by hand using a cleaver, and minced cabbage with, including but not limited to, sesame oil, shrimp, ginger, scallions, peanut oil, soy sauce, and rice wine.
TIME
- Preparation time: 1 h 10 min
- Cooking time: 15 min
- Total time: 1 h 25 min
MAIN INGREDIENTS
A traditional Indian flatbread and one of the best-known types of naan, butter garlic naan is prepared much the same as regular naan. Flour, water, yeast, salt, sugar, and yogurt or curd are needed to make the dough. The yogurt or curd is added because it relaxes gluten, making for a soft and supple flatbread.
The dough is shaped into a teardrop or an oval and baked traditionally in the tandoor oven. When prepared at home, it is oven-baked or fried in a tawa (a wide pan). When baked, it is brushed with a mixture of melted ghee and chopped garlic, which will occasionally also include chopped cilantro.
TIME
- Preparation time: 25 min
- Cooking time: 35 min
- Total time: 2 h
MAIN INGREDIENTS
A true pizza Margherita is made with a simple bread dough consisting of flour, yeast, salt, and water, and a topping of either peeled or fresh tomatoes, mozzarella or fior di latte, salt, extra virgin olive oil, and basil leaves. The topping will also often include grated hard cheese, typically pecorino, or a 50:50 mixture of pecorino and Parmigiano Reggiano.
The dough is twice-proven and should be shaped by hand only. Once shaped, the disc of dough should not exceed 35 cm (13.5-inch) and should have a raised 1-2 cm (1/2-inch) outer rim, also known called cornicione, while the center should be about 0.3 cm (1/8-inch) thick.
TIME
- Preparation time: 1 h
- Cooking time: 5 min
- Total time: 9 h 5 min
MAIN INGREDIENTS
Made from only four ingredients — milk, sugar, salep, and mastic — Maraş dondurması, which literally translates as Maraş ice cream, is a dessert enjoyed all across Turkey, and it originates from the city of Kahramanmaraş. Located in the southern Mersin province, this town lies on the slopes of the Ahir Mountain, which provides two out of the four ingredients mentioned.
The milk for Maraş dondurması is harvested from the Ahir Mountain goats, and their nutrition consisting of aromatic herbs gives it a distinctive taste. On the other hand, salep or sahlep is a type of flour made from bulbs of a special type of purple orchids growing on the slopes of Ahir Mountain.
TIME
- Preparation time: 45 min
- Cooking time: 25 min
- Total time: 15 h 10 min
A close relative to Greek gyros and Turkish döner kebab, shawarma is the ultimate Middle-Eastern version of street food popular both across Lebanon, as well as in other Arabic countries and across the world. Although it may seem simple at first glance, it actually takes up to 2 days to prepare the original Lebanese shawarma.
The first step is to mix up a marinade from garlic, olive oil, vinegar, lemon juice and a whole array of spices — usually a special shawarma mix known as The 7 spices which consists of coriander, black pepper, cinnamon, turmeric, cloves, and nutmeg, to name just some.
TIME
- Preparation time: 15 min
- Cooking time: 20 min
- Total time: 12 h 35 min
MAIN INGREDIENTS
Made from the softest piece of beef tenderloin, châteaubriand (alternative spelling: chateaubriand) is a true aristocrat of French cuisine. Carefully seasoned and grilled meat is cut into slices and served with either chateaubriand or béarnaise sauce and potatoes, but the name chateaubriand may also refer to the above-mentioned piece of meat.
Beef tenderloin is trimmed on both sides so only the central, juiciest part remains. This part usually weighs between 350 and 500 grams, so the recipe generally serves two. The meat is seasoned with olive oil, ground pepper and salt and grilled briefly on high, and then on medium temperature so it preserves its juices and remains pink on the inside.
TIME
- Preparation time: 20 min
- Cooking time: 20 min
- Total time: 40 min
MAIN INGREDIENTS
Carne asada taco is considered the first type of taco to exist. Carne asada or grilled meat is the main ingredient. Skirt steak, flap steak, flank steak, and even chuck steak are the usual choices. They are marinated and slow-cooked over charcoal and then cut into small pieces.
The pieces of meat are added to a tortilla and usually topped with guacamole or salsa verde, chopped onion, and cilantro and drizzled with lime juice. Tacos can be eaten as is or paired with a side dish, such as refried beans, Mexican rice, and grilled onion.
TIME
- Preparation time: 20 min
- Cooking time: 15 min
- Total time: 3 h 35 min
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