What dishes are worth trying? What food is worth trying in Greece? The most famous national dishes of Turkish cuisine
Try the frittata, spicy caciucco, and for dessert - delicious cannoli
© depositphotos.comItaly is the ancestor of culinary art. Taste Italian cuisine you cannot compare, let alone confuse, with any other. Despite the widespread claim that Italy is the birthplace of pasta and pizza, there are many other dishes you can try here that are just as hard to resist. tochka.net offers a guide to the ten most popular dishes in Italian cuisine.
- Caprese salad
Caprese salad © depositphotos.com
The salad received this name in honor of the island of Capri. Caprese salad is one of the most popular Italian dishes. Moreover, this dish is very patriotic. Each ingredient in it symbolizes one of the colors of the Italian flag. Mozzarella cheese and tomatoes are cut into pieces. Place on a plate, alternating with basil leaves.
- Frittata
Frittata © depositphotos.com
This dish is simply the Italian version of an omelette. It is prepared with various fillings of cheese, vegetables, sausage or meat. And in general, many different fillings are used in frittata. Even including pasta or potatoes from yesterday's dinner. It is usually cooked on the stove and then baked in the oven. Neapolitan frittatas often use pasta. And the traditional Christian one contains leeks and Parmesan cheese. Please note that Italians do not add foods containing a lot of liquid to frittatas.
- Bruschetta
Bruschetta © depositphotos.com
As a light snack or before a meal in Italy, you will be served something like hot sandwiches. Translated, bruschetta means “bake over coals.” For bruschetta, they mainly use ciabatta, but there may be other similar types of bread. The base remains unchanged - pieces of bread dried on a grill or grill, rubbed with garlic and sprinkled with olive oil. And on top they lay out the filling - ham, mozzarella, tomatoes, olives and more. Most popular look bruschetta - with tomatoes and basil.
- Cacciucco
Cacciucco © depositphotos.com
A seafood soup very popular in the port town of Livorno, in Tuscany. Kachukko is very thick and has a consistency similar to goulash. This dish is prepared from a mixture of fish broth, tomato paste and red wine with the addition of seafood. According to legend, cacucco was first prepared by a fisherman’s widow. Each of his friends shared with the woman something that was not a pity. Italians have quite original traditions. According to custom, there should be as many varieties of fish in a cacciucco as there are letters “s” in the word cacciucco.
- Cannelloni
Cannelloni © depositphotos.com
This is one of the varieties of pasta that is so popular in Italy. Cannelloni is pasta in the form of tubes with a diameter of 2-3 cm and a length of about 10 cm. Usually there are 4-5 pieces in a serving. They are first boiled, and then the tubes are filled with cheese or cottage cheese, spinach, meat and other ingredients. Next they bake in the oven and eat with pleasure.
- Gnocchi
Gnocchi © depositphotos.com
This slightly scary name characterizes a very light and extremely tasty dish. Gnocchi are Italian dumplings. It is prepared from potatoes, semolina, cheese, and served with tomato or other sauce. Gnocchi is eaten as a separate dish or as a side dish. It is worth noting that in different parts of Italy it is prepared according to different recipes. Also, in addition to the usual size dumplings (about 2 cm), small ones are also prepared - gnocchetti.
- Calzone
Calzone © depositphotos.com
Calzone is one of the types of pizza, but not a simple one - closed. After laying out the filling, it is folded in half, into a crescent shape. This dish is typical of the central and southern regions of Italy. Here it is consumed as a snack. Calzones can be filled with anything - vegetables, mushrooms, sausage, cheese and even fruit. You may also come across another Italian name for this dish - panzerotto. The real aroma of the calzone (“pants”) can only be felt when you open the stuffed dough. Small pizzas of this type - "calzoncella" ("pants") look like pies in the shape of a semicircle.
- Milanese cutlets (cotoletta alla Milanese)
Milanese cutlets (cotoletta alla Milanese) © depositphotos.com
Just the name of this dish sounds beautiful and has a little bit of a hint of fashion. In fact, this dish is not exactly like cutlets, but rather like Wiener schnitzel. There is still a lot of controversy about whether the Italians stole the recipe from the Austrians, or vice versa. It is not known for certain, but the recipe for Milanese cutlets can be found on the menu of one of the royal dinners in 1134. It would be more correct to even call this dish Milanese chop. For preparation, pork chops on the bone are used, they are thoroughly fried in breading.
- Tiramisu
Tiramisu © depositphotos.com
And, of course, desserts. And not simple ones, but famous throughout the world. Tiramisu is served in restaurants in almost every country. However, you will only find out what real tiramisu is in Italy. According to the traditional recipe, it is not baked and does not look like a cake at all. Most likely, this is a dessert well soaked in cream. Interestingly, the title translates as “lift me up.” Perhaps due to the high calorie content. Or maybe because of the stimulating properties of its ingredients. However, no one can say for sure today.
- Cannoli
Cannoli © depositphotos.com
This is a dessert you must try in Sicily. They serve it everywhere there. Cannoli is a crispy waffle tube. They are filled with mascarpone cheese, whipped cottage cheese or ricotta with the addition of various syrups (usually vanilla and chocolate), Marsala wine or rose water. Previously, cannoli was only served during Carnival. It's good that this tradition is unpopular now. You can try this delicious dessert at any time of the year.
There are few national dishes in Holland, so trying them all won't be too difficult. Yes, and it’s not just cupcakes that need to be worked on all the time.
Let's start our gastronomic journey.
Poffertjes / Poffertjes
What they are: Small, plump pancakes made with yeast and buckwheat flour.
What it's like: Similar to our pancakes, but with a hint of buckwheat.
How to eat: With powdered sugar and butter, clumsily managed with a microscopic plastic fork.
Where to find: In autumn and winter, in street food tracks - the most delicious ones are there.
Appeltaart / Apeltart
What is this: Apple pie.
What it looks like: Oddly enough, no similarities to the American or German pie were found. The taste is very original.
As it is: Definitely with whipped cream and enjoyment.
Where to find: Amsterdam residents and enthusiastic tourists assure that the best apple pie can only be tasted at Café Winkel 43 at Noordermarkt, 43. It is true.
Bitterballen / Bitterballen
What is this: Salty little balls coated with breadcrumbs and filled with a creamy mixture of ground beef, broth, flour, butter, herbs and spices.
What it looks like: Reminiscent of improved fried dumplings.
As it is: Be careful (the insides are scalding hot) when dipping them into the mustard. Goes great with beer.
Where to find: Almost any Bruin café (antique or artificially aged pubs with dark brown walls and furniture). Find the best bitterballen at Grandcafé Luxembourg on Spui, 24.
Stroopwafels / Stropwafels
What is this: A wafer cookie made from two thin layers of dough with a sticky syrup (molasses) in the middle.
What it looks like: Something similar can be found in our stores, but the original is only vaguely reminiscent.
As it is: Especially good with a cup of coffee or tea. Stropwafels come in different sizes, but the classic ones fit perfectly into a standard cup in diameter. Place the cookies on a mug of tea and wait until the sweet syrup melts a little. God, how difficult it is to write about this indifferently.
Where to find: Until 1870, this waffle angel in the flesh could only be tasted in Gouda. Now sold in every supermarket. But it’s better to try fresh ones - from a bakery or at the Albert Cuypstraat market.
Snert / Sn(r)t
What is this: Dutch version of pea soup. In addition to peas, the Dutch add leeks, celery and smoked sausage to the soup.
What it looks like: For very thick pea soup :)
As it is: To be honest, this dish looks “so-so”, but the taste is nothing. Pea soup lovers will definitely appreciate it. Must be eaten with rye bread and bacon.
Where to find: Almost any restaurant or pub.
Pannenkoek / Panenkoek
What is this: Pancakes that are thinner and larger than American ones, but thicker than French ones (just imagine).
What it looks like: The taste is not much different from the usual pancakes, but the fillings are amazing.
As it is: They are traditionally eaten for dinner and are often served with simple syrup, caster sugar, jam, bacon or cheese. Classic - a combination of bacon and sugar syrup.
Where to find: Go to popular restaurant Pancakes (here are the addresses) or take a ride on the Pannenkoekenboot - the pancake boat departs from the pier on Ms. Street. van Riemsdijkweg and runs along the Amstel River.
Oliebollen / Olibole
What is this: Donut.
What it looks like: The taste and texture are similar to a regular cottage cheese donut, but less fatty. Currants and raisins in the dough are a bonus.
As it is: Oliebollen is usually served hot (from deep frying) and with powdered sugar.
Where to find: Traditionally, the Dutch eat donuts at New Year's Eve. You can find and try it at festivals and markets during the winter season.
Gerookte Paling / Gerukte Paling’
What is this: Smoked eel.
What it looks like: Very reminiscent of the taste of fish that grandfather smokes at the dacha. It doesn't matter whose.
As it is: Eel is often served on breadcrumbs or a bun as a cocktail appetizer, but there are many main dishes featuring it.
Where to find: In restaurants (the price cannot be called affordable).
Jodenkoeken / Jodekuke
What is this: Literally translated - “Jewish cookies”. Large, flat, round shortbread cookies with a diameter of about 10 centimeters.
What it looks like: Reminds me of the shortbread from the school cafeteria.
As it is: On a park bench in Oosterpark.
Where to find: In almost every grocery store in Amsterdam, it is easily recognized by its stylish yellow jar.
Stamppot / Stamppot
What is this: The epitome of Dutch cuisine. A fairly heavy dish, it consists of mashed potatoes mixed with vegetables (cabbage or carrots). But the recipe may vary depending on the chef’s ideas.
What it looks like: This dish can kill you. Seriously. Very satisfying. If you describe the taste, imagine a classic stew that your mother cooks at home. Now mentally place the dish in the blender. The result is Stamppot.
As it is: Traditionally served with rookworst (local smoked sausage).
Where to find: The best place is at the home of some Dutchman. If you find it difficult to communicate in bars and you can’t ask to visit a stranger, then try asking around in pubs - maybe you’ll be lucky and the chef just prepared a Stamppot for the staff today. If this doesn’t work, then go to Albert Heijn (a chain of supermarkets throughout Amsterdam), buy a ready-made dish and heat it in the nearest available microwave.
Patat / Patat
What is this: French fries. The most common fast food in Amsterdam, which is worth trying just for show. In general, it’s strange to buy potatoes from Arabs and hope for something.
What it looks like: For potatoes, which are prepared in bad pizzerias in your city. It's often a little al dente.
As it is: With any sauce except ketchup (it's very bad).
Where to find: Sold in stalls on the first floors of buildings that you will meet at every step of your tourist path.
Speculaas / Speculaas
What is this: Typical Dutch (and also Belgian) cookies.
What it looks like: It’s difficult to immediately remember the Russian analogue, but it 100% exists. The taste is spicy and pleasant: a mixture of cinnamon, nutmeg, cloves, ginger, cardamom and white pepper. Crispy.
As it is: Hand straight from the package.
Where to find: At the supermarket.
Koffie Verkeerd / Koffie Verkeerd
What is this: Literally translated as “wrong coffee”, because regular coffee will contain only a third of milk, instead of the Dutch 50/50.
What it looks like: Like a latte, but without the foam.
As it is: In the morning, have a snack with a small cookie, which will definitely be brought with your drink.
Where to find: Koffie verkeerd can be ordered in almost any cafe or restaurant in the Netherlands.
Kaasbroodjes / Kasbrodes
What is this: Crispy puff pastry pie with soft cheese filling.
What it looks like: It's like the cheese puff from Crossroads, if only it tasted good.
As it is: Be careful because they crumble.
Where to find: In almost every bakery in Amsterdam, as well as in stores like Albert Heijn.
Lekkerbek / Lekerberk
What is this: Batter-fried fillets of white fish sold by street fish vendors and fish stalls throughout the country.
What it looks like: It is likely that you have eaten fish in batter more than once and are sure that you can well imagine the taste. But no.
As it is: Hot and right away.
Where to find: Look for fragrant fish stalls at street markets or head to shops like Volendammer Vishandel.
Filet Americain / Filet America
What is this: Raw beef meat paste with spices.
What it looks like: Meat tartar.
As it is: Spread generously onto bread or cracker. But if you are pregnant or have low immunity, then it is better to skip this point altogether.
Where to find: Locals recommend trying it in the restaurants Herengracht (Herengracht, 435), Broodje Bert (Singel, 321) or La Cage (Reguliersdwarsstraat, 44).
Krentenbollen / Krentebole
What is this: Small soft bread with currants and raisins inside.
What it looks like: They are reminiscent of Russian raisin buns, only the Dutch version has more butter and raisins.
As it is: With a piece of cheese on top.
Where to find: In most grocery stores and bakeries in the Netherlands.
Traditional Danish cuisine is quite simple, but very tasty and filling. Preference here is given to potato and fish dishes: seafood for the Danes is an important basis of the diet. Pork predominates in the country.
What kind of food is prepared from these products and what do they generally eat in Denmark? This will be especially interesting for those who are planning to travel around the unusual Scandinavian country. After all, history and culture are learned not only in museums, but also in culinary traditions.
Smørrebrød
The most famous traditional National dishes Denmark - sandwiches. In the old days, it was an inexpensive and simple snack in the form of rye bread with butter, cheese and ham.
Everything changed in 1888, when the owner’s wife began making tall sandwiches with a wide variety of fillings for visitors at Oscar Davidsen’s bar. There was no limit to her invention, and 10 years later there were already 178 options for smørrebrød on the menu. Soon this national Danish dish gained worldwide fame.
Nowadays smørrebrød – business card Scandinavian Kingdom. The required components of this popular dish are local rye bread with seeds and whole grains, and salted butter. You can try sandwiches filled with fish and shrimp, meat, cheese with the addition of boiled eggs, pickled cucumbers, fresh vegetables and a variety of sauces.
Although smørrebrød is translated from Danish as “bread and butter,” it no longer resembles a regular sandwich. Rather, it is a snack dish, so it is served with a knife and fork. You can try traditional Danish food in any restaurant or fast street food establishment.
Koldskål
Among the traditional national Danish dishes, it is worth noting the Koldskol soup, the name of which translates as “cold bowl”. Some may think that it does not sound very appetizing, but local residents can eat this cold summer dish in liters.
The refreshing soup is made from a mixture of egg yolks, lemon juice, vanilla and buttermilk (low fat cream). When serving, add finely crushed dry cookies, strawberries or rhubarb with sugar to the plate.
An interesting calculation was made: during Denmark’s record warm June 2013, about 4 million liters of coldskol were sold in public catering establishments (it turns out that every resident of the Kingdom ate about 1 liter of soup!).(Millionbof)
The national cuisine of Denmark is rich in delicious meat dishes, and millionbøf is one of them. Food with interesting name– “million steaks” – is ground beef or finely chopped pieces of beef, fried with gravy.
Millionbeuf is served with a side dish, most often boiled rice, pasta or mashed potatoes. Danish restaurants use... a large number of various seasonings, and the serving, in addition to traditional side dishes, is supplemented with sweet peppers, corn or onions.
Æbleflæsk
Since the middle of the 18th century, aeble flesk has firmly established itself among the traditional dishes of Denmark. Before this, local residents consumed large quantities of potatoes and carrots. But one day a chef thought: it’s enough to eat only vegetables! - and suggested frying the pork with the addition of sugar, thyme, onions and apples.
The simple recipe quickly gained popularity. Now you can try eble flask in almost any restaurant or tavern. Traditionally, a glass of dark beer is ordered with this dish in Denmark.
Stegte Sild
Herring is considered the most popular national Danish food. Every year residents consume about 500 tons of this fish. Basically, herring is pickled, smoked or filleted.
Stegt Flæsk
IN gastronomically Pork is the second most important product in Denmark after herring. It is prepared often, tasty and everywhere. Stegt flesk, one of the most popular dishes in Danish cuisine, is crispy-fried pork belly with potatoes in a parsley and sour cream sauce.
In 2014, the Ministry of Food and Agriculture countries conducted a survey, according to the results of which Stegt Flask was named “Food of the Year”. Roast pork beat out even the best dish in Danish cuisine, with nearly half of those polled voting for it.
Rødkål
Among traditional Danish dishes served as side dishes, red cabbage Rødkoll ranks first. Until the 19th century in kitchens local residents white cabbage predominated. But later, during the heyday of nationalism, it was replaced by red, which was served with potatoes and laid out on a dish in the form of the Danish flag.
Since then, sweet and sour redkol, which is stewed with cloves, sugar and apple cider vinegar, has taken a strong place in national cuisine. They serve it with meat and game dishes and like to complement the feast with a glass of dark ale.
Elben
This national dish of Danish cuisine combines two of the most important and popular products in the country: beer with pork. Elben is made from pork ribs that are marinated in a dark ale stout beer and then grilled.
The earliest and most ardent connoisseurs of the dish were Danish sailors. While at sea for several weeks, they ate only herring. And as soon as they went ashore, they immediately ordered meat from the port taverns.
Traditionally, the ribs are served with tomato sauce and the same stout. After drinking elben, to help the stomach digest food, in Denmark it is customary to drink a glass of spicy, herbal-infused digestin - aquavit.
Øllebrød
Another must-try food in Denmark is ellebrød. It has been eaten here since Viking times. Despite the fact that it is porridge, the dish is by no means considered obligatory and boring. Ellebrød is made from rye bread, which is pre-soaked in beer overnight and served in the morning with whipped cream.
When the Danes eat ellebrød as a hearty dinner, they pair it with a glass of classic lager.
Rødgrød Med Fløde
Many Danish dishes are prepared from berries, which grow wildly in northern European countries in the summer. The most striking example of such food is Rödgröd med flöde, or “red porridge.”
This popular dessert, which is an unstrained jelly soup, is incredibly tasty and healthy at the same time. When serving, it is supplemented with berries (red currants or raspberries), whipped cream, milk, and cream sauce. How can you resist and not try at least once?
They say that no real Dane can pronounce the name of the national dessert correctly. There is a legend that during the Second World War, “rödgrød med flöde” was a kind of password. Its pronunciation was used to distinguish between Danes returning to their homeland and Germans trying to cross the border.What else to try in Denmark
Of course, it is impossible to list all Danish dishes: the Kingdom’s cuisine is very rich and varied. In addition to the 10 gastronomic delights already described, you should definitely try other popular foods:
- a variety of herring (sild) and salmon (laks) dishes;
- flounder fillet (rødspættefilet);
- smoked eel (røget ål);
- Danish steak (Dansk bøf);
- pork tenderloin with onions (mørbradbøf);
- liver pate (leverpostej);
- meatballs (frikadeller);
- duck breast (andebryst);
- pancakes (pandekager);
- apple pie with whipped cream (Gammeldags æblekage med flødeskum);
- fresh or deep-fried cheeses (ost);
- assorted fish and seafood (platte).
If there's one thing you can learn from My Big Fat Greek Wedding, it's that Greeks love food. But Greek cuisine is not only kebabs and yogurt. Greece has one of the most delicious cuisines, and there are also hearty meat dishes, and rose-scented desserts. Check out our list of must-try dishes in Greece.
Papoutsaki
The name of the dish translates as “little shoes”, it consists of eggplants stuffed with meat, tomato sauce and béchamel sauce.
Pastitsio
This pasta dish is somewhat reminiscent of lasagna. Its preparation requires several layers of pasta, minced pork or beef, tomato sauce with mint and cinnamon, as well as bechamel and grated cheese. This is very tasty as a stand-alone dish, but also goes well with a salad.
Taramasalata
This is a delicious spread of caviar mixed with olive oil and potatoes or bread. It's incredibly delicious when eaten with pita bread. The dish has a lot of fat, but it also has enough protein and Omega-3 acids.
Avgolemono soup
This delicious chicken broth is topped with a beaten egg, lemon juice and rice - it's the perfect meal for... winter weather and an excellent remedy for colds. Chop up some chicken and bell peppers to add even more flavor to the broth.
Halloumi
This cheese is prepared in Cyprus. Halloumi has a delicate texture with a slightly salty taste and is made from sheep and goat milk. This is a universal cheese that can be eaten both pure form, and in a salad, on a sandwich and even with watermelon. Unlike other cheeses, this cheese does not melt when grilled, baked or pan-fried.
Kleftiko
This lamb roast is usually seasoned with garlic, onion and oregano and served with potatoes and vegetables. If the meat has been marinated long enough and cooked correctly, it will flake easily under the fork and practically melt in your mouth.
Kuluri
It is impossible to imagine a Greek feast without a basket of koulouri - this is bread sprinkled with sesame seeds, which is usually baked in the shape of a circle. It is crispy on the outside and soft on the inside. This bread is often prepared with olives or feta and is especially delicious if served while still warm.
Koulourakia
This name sounds similar to the previous one, however, the dish is somewhat different. These are butter cookies with sugar that can be both crunchy and soft inside. Cookies are served all year round, but especially often on Easter.
Galaktoboureko
For dessert, try a slice of the sweet corn quiche. It has a delicate rosewater scent and a flaky pastry crust.
Spanakopita
Not all Greek pastries are sweet. For example, spanakopita is a savory pie made from spinach and feta. The pie crust is made from crispy phyllo dough.
Keftedes
These crispy fried meatballs are usually made with pork or beef, seasoned with oregano, onion, garlic and a pinch of cinnamon.
Tzatziki
The popular sauce is made from regular yogurt, mint, cucumber, olive oil and garlic. This is a great addition to either roasted pork or chicken skewers or pita bread.
Sheftalia
These succulent lamb or pork sausages are a dish from Cyprus. The Greeks cannot imagine a family barbecue without such a product.
Kalo prama
This dish literally translates to “great thing”, and when you try it, you will understand the essence of the name. It's a corn cake soaked in rosewater syrup and topped with almonds. The perfect dish for a light and sweet dessert.
Kritaraki
This pasta dish with onions and tomatoes is prepared with different types meat - lamb, pork, beef or chicken. In any case, it turns out very fragrant.
Gemista
This dish requires peppers and tomatoes; they are stuffed with rice, herbs, and sometimes minced meat. The result is a hearty and healthy main dish that can also be used as a side dish.
Souvlaki
Many people think of kebab, but have never heard of souvlaki - grilled skewers of meat, usually pork or chicken. The meat is served on pita bread with salad or eaten straight from the skewer.
Dolmades
Hand-rolled rolls of minced pork, rice and parsley wrapped in grape leaves are tricky to make. But they are incredibly tasty both hot and cold. The meat can be replaced with peppers for a vegetarian version.
Loukoumades
If you love donuts, you'll love loukoumades. This is a popular dessert sold on the streets and consists of small fried pieces of dough served with syrup and cinnamon or nuts.
Aphelia
This dish is pork marinated in red wine. It takes a very long time to prepare, but the incredible aroma justifies all the effort - be sure to try it if you love meat.
Kurabiedes
During the holiday season, many Greek grandmothers make cookies with walnuts and powdered sugar, vanilla and orange. Try these cookies along with traditional Greek coffee without milk to balance out the sweetness of the dessert with the drink.
Mavromatica
This is one of the most useful products on this list. The protein-rich dish is made with black beans in tomato sauce. It can be with or without meat.
Moussaka
Layers of minced meat, usually lamb or beef, cooked in tomato sauce and accompanied by eggplant and béchamel sauce are a classic of Greek cuisine. If desired, the dish can be prepared without meat - eggplant with aromatic sauces turns out great.
Lukaniko
Lukaniko is a spicy-flavored smoked sausage cooked with fennel, orange and sometimes chili. This is a great snack when eaten hot, straight from the grill, on a halloumi pita sandwich.
Baklava
Baklava is popular both in Turkey and the Middle East, but in Greece it can also be found in every pastry shop. The dessert, made from phyllo dough and pistachios, is usually cut into squares or triangles. The dish also includes honey, lemon juice and cinnamon. It turns out to be an incredibly tasty and mouth-watering dessert.
Important: Some Baikal cuisine dishes are prepared from raw fish. Whether it’s worth trying them is up to you to decide, but in any case, it’s better to order raw fish dishes from trusted restaurants.
It is also highly NOT recommended to try bear meat in any form, even heat-treated, if there is no veterinary examination. And in general, you should try meat dishes only if you are confident in their quality and safety for health.
Smoked omul
People on Lake Baikal love fish and prepare it in every possible way - smoked, dried, salted, fried. Hot smoked omul, which is served in many cafes and restaurants, is especially popular. They also prepare dishes from whitefish and grayling. And the signature Baikal snacks are splitting and gadai (sagudai), which are prepared from raw fish. These dishes are definitely not for everyone.
Smoked omul can be ordered in a cafe or bought at the market in Listvyanka. But it is recommended to eat sagudai in restaurants - in Listvyanka or Irkutsk.
Buryat poses (buuza)
This is one of the main dishes of Buryat cuisine. The poses are somewhat reminiscent of the familiar dumplings, only large and with broth inside. For the filling, different meats are used - lamb, pork, beef, even horse meat. Some restaurants even add cuttlefish ink to the poses, giving them a rich black color.
And now about how to eat poses correctly. You're supposed to take a bite on the side first and drink the broth (be careful - it's hot!). And then eat as you please - eat the whole pose or leave the dough tail.
The poses are best prepared in cafes and restaurants of traditional Buryat cuisine. For example, this dish can be tasted in Irkutsk poznas and in Irkutsk datsan, as well as on Olkhon and Arshan. And poses with cuttlefish ink are served, for example, in the Buza cafe in Irkutsk. In some cafes you can also find fish poses.
Buhler and Shulen
Buhler - the so-called rich stew with lamb, onions and herbs - is a very satisfying dish of Buryat and Mongolian cuisine. It is believed that the “correct” buchler is cooked from meat from different parts of the lamb carcass. Buhler is served on Olkhon and Arshan, as well as in restaurants and cafes in Irkutsk.
And another hearty soup of Buryat cuisine is shulen. It is prepared from lamb with homemade noodles, with the addition of green onions.
Game meat
On Baikal they cook the meat of deer, wild boar, partridge, quail, and pheasant. Fried or smoked, boiled or stewed - for every taste. You can taste meat delicacies in Irkutsk restaurants that specialize in preparing game - for example, in the Okhotnikov Restaurant.
Tea with milk
A peculiar Buryat drink. To prepare tea, milk is used, as well as butter, flour and even salt. It turns out to be either a hearty drink or a light meal. Tea is used both black and green. Moreover, it is not just brewed, but boiled, mixed with milk, flour and salt. This dish is not for everyone, but if you are determined to try Buryat cuisine, you may want to finish your meal with tea with milk.
And if you just want to drink tea, it’s better to warn the waiter - in many establishments they may bring you Buryat tea with milk by default.
In many Buryat cafes you will be offered tea with Baikal herbs, sea buckthorn whipped milk, berry juice - the choice is yours.
What dishes of Buryat cuisine do you remember? Share in the comments!