National cuisines of the peoples of the world. National pies from different countries. — Meat pie, Australia, New Zealand —

Every country has culinary preferences that have been formed over more than one generation. National traditions of different countries of the world depend on many factors. Naturally, recipes for dishes from each region are based on the use of certain products and spices available. The method of preparation also plays an important role. It is worth noting that each nation has its own taste preferences. And many dishes are generally a real national pride, the fame of which has spread throughout the world. We would like to dedicate our article to a conversation about national dishes from different countries of the world. Their diversity and unusualness is sometimes simply amazing. And sometimes it turns out that our favorite food or bun is someone else’s culinary invention that has reached our latitudes.

French cuisine

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

Some of the most sensational are snails and frog legs, without which it is impossible to imagine an original kitchen. Well, and, of course, it’s worth remembering the wonderful wines that complement any meal.

The most famous French food

Traditionally, the French start their morning with an omelet. It came to us from France. It is prepared quite simply - beaten eggs are fried in oil in a frying pan. The omelette can be fluffy and flat, rolled into a tube or doubled. This national dish of France has gained popularity all over the world; now it is difficult to find a country where it is not prepared. By the way, the first mentions of it are found in manuscripts dating back to the sixteenth century. But it acquired its modern appearance already in the eighteenth century.

No less popular are the famous croissants, which are puff pastries. Traditionally, such pastries are served for breakfast. Croissants have gained such universal love that they are now a staple product in all bakeries and pastry shops in Austria and France. Of course, the most delicious baked goods are prepared by real confectioners. But you can also find such a dish in fast food establishments. It is known that it was Austrian confectioners who first began to prepare such buns, but they gained popularity in France. To prepare a delicious delicacy, a variety of fillings are used - fresh fruits, chocolate, pralines, dried fruits, etc.

Escargot is a very popular and quite expensive dish. They serve it in restaurants. The appetizer is prepared using edible snails. The French consider Burgundy to be the most delicious. In general, the dish belongs to the category of delicacies.

Ratatouille

One of the most famous dishes in France is ratatouille. The dish is very easy to prepare and yet incredibly tasty. Gradually it earned love all over the world, far beyond the borders of France. In its modern version, ratatouille is unthinkable without olive oil and Provençal herbs. There are quite a lot of recipes for this dish today. In the classic version, for cooking you need to take: one bell pepper, six tomatoes, several cloves of garlic, zucchini or zucchini, dill, olive oil, salt, parsley.

For the sauce you need to chop two tomatoes, an onion and a pepper. Place all the vegetables in a heated frying pan and fry in olive oil for about ten minutes. Add salt and pepper. Transfer the finished sauce to the bottom of the ratatouille mold. By the way, some chefs recommend grinding the sauce with a blender.

Cut the zucchini and remaining tomatoes into slices and place in a baking dish. In this case, it is necessary to alternate tomatoes with zucchini. A sauce is prepared to season the dish. To do this, combine chopped herbs, olive oil and garlic. Pour the sauce over the vegetables, add pepper and salt. Cover the top of the dish with foil. And put it in the oven. Bake the vegetables for about an hour.

German cuisine

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

The Germans love pork very much. Meat dishes generally occupy a special place in local cuisine. The chefs prepare excellent sausages. By the way, egg dishes are incredibly popular in Germany. They are used to prepare snacks, stuff them, make omelettes, bake them, and combine them with various foods.

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

black forest cherry

Chocolate cake "Black Forest Cherry" is the national dish of Germany, which is known far beyond the country's borders. The sweetness is better known to us under another name - “Black Forest”. To prepare cake layers for dessert, you should take: flour (110 g), sugar (110 g), eggs (6 pcs.), chocolate (60 g), baking powder (teaspoon), cocoa (3 tsp). But for the cream you will need: good heavy cream (650 g), cherries (470 g), vanilla, powdered sugar (110 g). For the cakes you need to use impregnation, for it we take sugar (3 tbsp), cognac (4 tbsp), cinnamon (teaspoon).

To prepare the dough, you need to separate the yolks and whites. The first ones should be beaten with sugar. But beat the whites in a separate container until stiff peaks form. Next, carefully add the mixture to the yolks.

Before using flour, it must be sifted together with baking powder and cocoa powder. Gradually add the finished dry mass to the beaten eggs. Add ground almonds and grated dark chocolate there. As a result, we got the dough, which we put into a greased form. The cake must be baked for about half an hour at 180 degrees. As soon as it is ready, take it out of the stove and leave it to cool. After this, it will need to be cut into three parts with a knife. We should have three cake layers.

Now you can start filling. To prepare it you need cherries. You can take frozen or fresh berries, after removing the seeds. The juice can be poured into a saucepan and added cinnamon and sugar. The mass needs to be gradually heated, gradually the sugar will begin to dissolve. You need to pour cognac, cherry liqueur or whiskey into the mixture. We soak our cakes with the resulting syrup.

In a separate bowl, beat the sugar with good heavy cream and vanilla. Place the cherries on the bottom layer, not forgetting to spread the cream between the berries. Place the second cake layer on top and then repeat the steps with the filling. Next, lay out the last layer. Use the remaining cream mixture to grease the sides of the dessert and decorate them with chocolate chips. The finished cake is sent to a cold place for a couple of hours. The top of the dessert is decorated with powdered sugar and candied cherries.

The most popular national dishes from around the world have long become common property, although they have undergone some changes and additions far from their homeland. This is the one that many of us love.

Kazakh cuisine

Kazakhs are incredibly hospitable people. This is probably why Kazakh national dishes are so tasty. After all, no matter why the guest came to the house, he will certainly be invited to drink tea and snack on sweets and dried fruits, and they will not let him go hungry. The popularity of Kazakh dishes is confirmed by the fact that restaurants of national cuisine operate all over the world, far beyond the borders of Kazakhstan.

Even the most inexperienced people in cooking have probably heard about such a Kazakh national dish as beshbarmak and manti. The latter look very similar to our dumplings, but are larger in size. They are steamed in a special container. She is called the Mantyshnitsa. This pan has a wire rack on which the manti is placed.

How to cook manti?

The traditional recipe for this incredibly tasty dish is still used to this day. In Asia, a mixture of different types of meat is used for cooking. This dish not only has a high energy value, but also retains all the beneficial substances, thanks to a special steaming method.

The standard recipe involves using lamb (about a kilogram). You will also need one egg, water (180 ml), a couple of onions, a glass of flour, a teaspoon each of salt, black pepper and cumin.

In a large container, mix the dry ingredients and pour the egg into the middle and add water. Next, knead the dough, cover it with a napkin and leave for fifteen minutes. In the meantime, you can prepare the filling by finely chopping the meat or passing it through a meat grinder. Add salt, spices and onions. Mix everything thoroughly and add oil.

Roll out the dough into a thin layer and divide it into rectangles. We put the filling in each and fasten the opposite edges of the diamond. Next, cook the manti in a manty dish for about 45 minutes.

Russian kitchen

Dumplings are the national dish of Russia. And it got into Russian cuisine from the Urals. In general, similar food is present in many national cuisines of the world. And every people has the right to consider it their original. Ravioli, manti, and Georgian khinkali are very similar to dumplings.

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

Belarusian dishes

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

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

Preparing the dish is quite simple. To do this you will need potatoes (10 pcs.), onions, salt and vegetable oil. The potatoes are peeled, washed and grated. Add onion, salt and mix all ingredients well.

Next, pancakes are fried in vegetable oil in a hot frying pan. The dish is served hot with sour cream. In addition, you can offer sour cream-apple sauce or sour cream and onion sauce for potato pancakes. The dish is also prepared with meat, mushrooms and sausages. As a rule, the recipes are quite simple and preparing them is not difficult.

Ukrainian food

Very varied and presented with a rich selection of dishes. Many of them have been prepared for a long time in many countries of the world, but are still associated specifically with Ukraine. The most famous national dish of Ukraine can be called borscht. No less famous are dumplings, salted lard, rassolnik, cracklings, cheesecakes, roast, etc.

Ukrainian borscht recipe

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

The dish is prepared quite simply. First, we cut the meat, cut it into portions and fill it with cold water. Next, cook it until half cooked. In the meantime, peel and cut the potatoes into cubes, shred the cabbage and chop the carrots, onions, and beets. Fry the carrots in vegetable oil in a frying pan, then add the onion, and then the chopped pepper. Add tomato diluted with water to the vegetables and continue to simmer the dressing for the dish.

Place the potatoes into the pan with the broth, and a little later add the cabbage. As soon as the vegetables are almost ready, the borscht dressing can be transferred to a container with liquid. Next, cook the dish until cooked, not forgetting to add chopped herbs shortly before the end of cooking. The dish must certainly steep, then it becomes much tastier. You can serve borscht with sour cream and garlic.

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• — Cornish Pasture, UK —

  The dish is typical of the south-west regions of England, but it is common throughout the country. Cornish pasty is an oval-shaped pie filled with various types of meat or vegetables.

• — Peking duck, China —

  The hallmark of Chinese cuisine is duck. It is rubbed with honey and baked in the oven. Peking duck is served with sauces and flatbreads.

• — Tandoori chicken, India —

  The Indian state of Punjab is considered the birthplace of this spicy poultry dish. 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 —

  It is impossible to imagine Japanese cuisine without sushi. This dish consists of rice and a filling 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 —

  Scotland's national dish was invented by poor people during the time of the poet Robert Burns, who decided to put sheep's offal to good use. The heart, liver and lungs of the animal are mixed with onions, lard, and seasonings, stuffed into the lamb's stomach and boiled. Haggis is served with mashed rutabaga 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 seasonings. The main component of the dish is Chinese cabbage. Hot peppers, onions, ginger and garlic and other vegetables to taste or cruciferous plants 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 country's second national treasure - French fries.

• — Pad Thai, Thailand —

  Pad Thai is the symbol of Thai cuisine. For the most delicious variations, you should go to street food vendors. The dish includes rice noodles, tamarind sauce, shrimp, fried peanuts and a number of other additional ingredients. Pad Thai is prepared in a wok using the quick frying method.

• — Currywurst, Germany —

  Germany is famous throughout the world for all kinds of sausages and sausages. But the residents of the country most liked the sausage with a sauce made from ketchup or tomato paste and curry powder. It is here that it is considered one of the culinary symbols.

• — Empanada, Chile —

  The pie with various fillings is popular throughout Latin America. In Chile, this dish is considered national. The classic pie is filled with finely chopped beef, onions and olives.

• — Bunny chow, South Africa —

  One of South Africa's culinary icons is cooked in half a rectangular loaf of bread. The pulp is taken out of it and filled with curry of beans, meat or vegetables.

• — Wiener schnitzel, Austria —

  This dish is one of the most famous outside of Austria. Schnitzel is made from veal that 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 heritage of Mexico is a spicy thick sauce with cocoa. Locals stew turkey or chicken in it.

• — Pastilla, Morocco —

  One of the most iconic dishes of Moroccan cuisine is pie. It is prepared from puff pastry and filled with meat from young pigeons or chicken, fish and offal products.

• — Pelmeni, Russia —

  One of the first associations that arises when mentioning Russian cuisine is, of course, dumplings. Not a single foreigner who dreams of one day reaching vast Russia would refuse to try this dish of unleavened dough stuffed with minced meat.

• — 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 crab fried in a mixture of onions, garlic, ginger and chili, and then stewed in tomato sauce is the hallmark of Singapore.

• — Hakarl, Iceland —

  Iceland is perhaps the only place on the planet where you can try dried meat from a Greenland shark or simply a basking shark. The dish, which dates back to Viking times, 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 preparing koshari.

• — Mazguf, Iraq —

  Fish fried in a special way 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 filled with chopped meat or minced meat with the addition of onions, mushrooms and cheese is considered the national dish of two countries: Australia and New Zealand. Statistics show that 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 the 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, are served with sweet potato, roasted corn or cassava.

• — Pho, Vietnam —

  Pho noodle soup is one of the symbols of Vietnamese cuisine. Soup noodles are typically made from rice flour, and either beef, chicken, or fried fish are added to the soup before serving.

• — Stegt flask, Denmark —

  Roast pork with potatoes and parsley sauce was recognized as the national dish of Denmark in 2014. 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 na irio, Kenya —

  A traditional Kenyan dish is steak (nyama), served with a side dish of irio, consisting of mashed potatoes, peas, butter and corn.

• — Forikol, Norway —

  The hallmark of Norwegian cuisine, forikol, is made from lamb, flour and cabbage, which is stewed for several hours. The dish is served with boiled potatoes.

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National dishes are the most important component of the culture and traditions of any country. Agree that no trip is complete without tasting local cuisine. Sometimes incredibly tasty, sometimes strange or unusual for us, this food reflects the identity and spirit of the people.

Indian barfi with coconut and milk

You will need:

• 50 g butter (softened)
• 100 g milk powder
• 2 tbsp. l. powdered sugar
• 1 tsp. heavy cream
• 150 g condensed milk
• 100 g coconut flakes
• 100 g assorted nuts

Preparation:

1. First, let's make milk barfi: in a deep bowl, mix milk powder, soft butter and powdered sugar.
2. The nuts need to be crushed in a blender into fine crumbs. And add it to the total mass together with the cream.
3. Mix everything together and place the “dough” in the cold for 10 minutes.
4. For coconut barfi, combine condensed milk and coconut flakes. Mix. Then put the mixture in the cold for half an hour. The chips should be soaked in condensed milk.
5. After 10 minutes, we form balls of the same size from the milk mass, and then give them a cubic shape. The mass turns out to be very plastic, which allows you to sculpt any simple shapes.
6. Roll the coconut mixture into small balls and roll them in the remaining coconut flakes.
7. Place coconut and milk barfi on a plate. Top with cashews and pine nuts if desired.

Fruit pastila - traditional Russian sweet

You will need:

• 1 kg plums
• ½ cup granulated sugar

Preparation:

1. Wash the plums, dry them, cut them in half and remove the pits. Place the plum halves on a baking sheet lined with parchment and place in the oven, preheated to 170–180 degrees (depending on the size of the plums), for 20 minutes.
2. Take the plums out of the oven, let them cool slightly and puree them in a blender until smooth. Add granulated sugar. Mix thoroughly.
3. Line a baking sheet with parchment or a silicone mat and spread the plum puree with a spatula into an even layer approximately 5 mm thick. Place in the oven, preheated to 60–70 degrees, for 6–8 hours, until the marshmallow is completely dry and smooth.
4. Carefully remove the marshmallow from the parchment, cut into strips and roll into rolls. For long-term storage, place in a jar and close tightly. Or we immediately rush to try it with tea.

Australian Lamington cake

You will need:

For the biscuit:

• 3 eggs
• 150 g sugar
• 20 g butter
• 150 g flour
• 1 tbsp. l. baking powder
• 60 g potato starch

For cream:

• 100 g butter (room temperature)
• 100 g dark chocolate
• 50 g sugar
• 250 ml milk
• 200 g coconut flakes for sprinkling

Preparation:

1. Preheat the oven to 180 degrees. Beat the eggs until fluffy, then add sugar and continue beating until the sugar is completely dissolved.
2. Add 3 tbsp to the oil. l. boiling water, then pour into the egg mixture, continuing to beat.
3. Add sifted flour, starch and baking powder to the prepared egg mixture. Gently mix with a spatula using upward movements. The dough should retain its fluffy structure.
4. Place the finished dough in a square pan lined with baking paper. Place the biscuit in the oven to bake for 30 minutes.
5. Focus on your oven and in any case check the readiness of the sponge cake with a wooden stick.
6. Cool the finished biscuit. And then cut into squares.
7. For the cream, melt the chocolate and butter in a water bath, stirring with a wooden spoon.
8. Mix milk with sugar and heat slightly. Then add to the chocolate mass, remove from the water bath and put on fire.
9. Stirring, cook until the mixture thickens.
10. Pour the finished cream into a wider plate and let cool slightly. Separately prepare a plate with coconut flakes.
11. Dip the biscuit pieces one at a time into the chocolate sauce, and then cover them evenly on all sides with coconut flakes. You can combine two halves with whipped cream.
12. Let sit for at least 3 hours before serving.

Sweet Vietnamese rolls

You will need:

• 4 sheets of rice paper
• 2 bananas
• 2 pears
• 100 g nuts
• 2 tbsp. l. honey
• 150 g cheese (preferably soft cheese, which goes well with fruit)

Preparation:

1. Cut the peeled fruit into cubes and add small pieces of cheese to the mixture. Add honey and mix the delicious filling for sweet rolls.
2. Lay out a few napkins on the table. Pour cold water into a bowl. Place the sheets in water for a minute (or according to the rice paper instructions).
3. Place them on napkins and let them sit for a while. In just a couple of minutes the paper will become plastic.
4. Add the filling and wrap the fruit rolls with rice paper as you like.

Japanese mochi balls with ice cream

You will need:

• 4 tbsp. l. Sahara
• 3 tbsp. l rice flour
• 6 tbsp. l. water
• 150 g ice cream
• coloring optional

Preparation:

1. Mix the dough. Add 5 tbsp to flour and sugar. l. water.
2. Stir. You will get a fairly homogeneous stretchy mass. If you want to add dye, now is the time!
3. Place in the microwave for exactly two minutes, covering with a damp paper towel. Take it out, add another spoon of water, stir and put in the microwave for another minute, also covering with a towel.
4. Let the dough cool, stirring constantly. The dough molds perfectly when warm, and when it cools down, it loses its elasticity, so we start sculpting right away. Cover the board with cling film and sprinkle with flour. We also sprinkle our hands with flour. We take out the dough a little, crush it with flour and make flat cakes out of it.
5. The size of the flatbread depends on the size of the filling. Ideally, the thinner the layer of dough, the better. We get flatbreads either by stretching the dough or by tapping it with our fingers.
6. Place ice cream in the center of the scones. We pinch the edges.
7. Place on a plate lightly sprinkled with flour and crush it on top. Dessert is ready! (The dessert can be stored in the freezer for quite a long time, but it is better not to refreeze it. If you are expecting guests to arrive, remove it from the freezer 20–30 minutes beforehand so that the filling has time to become soft.)

Argentine Alfajores cookies

You will need:

For the test:

• 2.5 cups flour
• 1 cup starch
• 200 g margarine
• 3 yolks
• 3–4 tbsp. l. Roma
• 2 tsp. baking powder
• 100 g sugar

• 1 can of boiled condensed milk

For decoration:

• 1 cup powdered sugar
• chopped nuts

Preparation:

1. Grind margarine with sugar. Add yolks, rum (optional). Mix thoroughly. Add starch and add sifted flour and baking powder.
2. Knead the dough that does not stick to your hands.
3. Roll out the dough to approximately 0.4–0.5 mm. Cut out circles with a diameter of 8 cm.
4. Bake in the oven at 150 degrees for 15–20 minutes. Attention: the cookies should not brown; after cooling they become very fragile.
5. Remove from the oven and let cool.
6. Lubricate one circle with a thin layer of condensed milk. We put another one on top. Coat the sides with condensed milk.
7. Roll the sides in nuts (you can also use coconut flakes). Sprinkle with powdered sugar.

Czech dumplings

You will need:

• 1 egg
• 1 tbsp. l. semolina
• 100 g flour
• 20 g butter
• lemon zest
• 3 tbsp. l. Sahara
• 250 g cottage cheese
• 150 g strawberries

For the sauce:

• 250 ml milk
• 1 egg yolk
• 1 tbsp. l. starch
• 2 tbsp. l. Sahara
• 8 g vanilla sugar

Preparation:

1. Beat the egg into the cottage cheese and add soft butter. Mix.
2. Mix flour with salt, sugar, semolina and zest.
3. Add dry ingredients to cottage cheese and knead the dough. Wrap in film and place in the refrigerator for 1 hour.
4. While the dough is resting, prepare the sauce. Add starch to 50 ml of milk and stir well. Put in the yolk. Mix well with a whisk, pour in the remaining milk and add all the sugar.
5. Place over medium heat and, stirring all the time, without bringing to a boil, let the yolk brew.
6. Divide the curd dough into 6-8 parts, knead each part into a flat cake, put chopped or whole strawberries in the middle.
7. Wrap in a ball. Do this with the rest of the dough.
8. Throw into boiling water, boil for 1-2 minutes and, turning off the heat, leave the dumplings in the water for 10 minutes.
9. When serving, drizzle generously with vanilla sauce.

4 years ago 4 years ago

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142 points

No meal is complete without dessert. This rule is true all over the world, but they differ from country to country.

Some are light and fruity, and some are rich and chocolatey.

From Japanese mochi to Polish poppy seed rolls, see what people around the world are cooking to satisfy their sweet tooth.

Creme brulee is a favorite dessert in France. It contains a creamy custard topped with a layer of firm, crisp, lightly browned caramel.

In Indonesia, the word dadar means pancake and gulung means to roll, so it's no surprise that this dessert, popular on the Indonesian island of Java, is called Dadar Gulung. This green pancake is made from pandanus leaves that are rolled out and then filled with coconut sugar.

This is American apple pie. Apple slices baked in puff pastry can be served with whipped cream, vanilla ice cream or even cheddar cheese.

Turkish baklava consists of puff pastry with chopped nuts. The squares are held together with syrup or honey.

The streets of Italy are lined with cafes selling the Italian version of ice cream. The popular Italian dessert gelato consists of fresh cow's milk, cream and sugar, with the addition of fresh ingredients such as berries, nuts, chocolate and fresh fruit.

Picarones bagels are a striking example of a mixture of Spanish cuisine and the culinary traditions of the Peruvian population. They are made from a roasted mixture of sweet potatoes, zucchini, flour, yeast, sugar and anise.

Russians and Ukrainians love cheesecakes very much. They are served with jam, sour cream or honey.

Tarta de Santiago is a traditional Spanish pie with almonds, which was invented in the Middle Ages in the capital of Spanish Galicia - Santiago de Compostela.

Japanese sweets called mochi get their name from the sticky rice mochigome, which is ground into a paste and then formed into a flat cake. Mochi is prepared throughout the year, but is most often eaten and sold around the Japanese New Year. The flatbread is often wrapped around a small scoop of ice cream.

Pastelitos are usually eaten on Argentine Independence Day. These flaky pastries are stuffed with sweet quince or sweet potato and deep fried.

England is the homeland of Banoffee Pie, a delicious pie made with bananas, cream, toffee, and sometimes chocolate or coffee.

Brigadeiros are eaten at any major Brazilian festival. Like truffles, the dessert is made from cocoa powder, condensed milk and butter. Brigadeiro is served either as a cooked mixture or formed into small individual balls coated with chocolate sprinkles.

Dragon's beard candy is not only a Chinese dessert, but also a traditional handmade art. Resembling a white cocoon, the candy is made primarily of sugar, molasses, peanuts, sesame seeds and coconut.

As the name suggests, Belgian waffles are adored in Belgium. They taste even better when warm and topped with powdered sugar or Nutella.

Gulab jamun is one of the most loved desserts in India, although it is also eaten throughout Southeast Asia. These are sweet balls of milk powder, fried in ghee and dipped in sugar syrup.

If there is one type of dessert that can be distinguished in Austria, it is the Sachertorte. A dense and not very sweet chocolate cake was invented in 1832 by the Austrian Franz Sacher. The recipe is still known only to the pastry chefs of the Sacher Hotel in Vienna.

Lamington is an Australian dessert that is a rectangular sponge cake coated with chocolate glaze and rolled in coconut flakes.

Yakgwa is a type of very sweet Korean cookie made from honey, sesame oil and wheat flour.

Schwarzwälder Kirschtorte literally translates to Black Forest Cherry Cake ("Black Forest"). It is made in the Black Forest in southwestern Germany from a mixture of cream, chocolate, cherries and kirsch, a German fruit brandy.

Skyr has been part of Icelandic cuisine for over a thousand years. Yogurt is served as a dessert chilled with milk and sugar, and sometimes with fruit.

The Canadian Nanaimo Bar (Nanaimo cake) owes its name to the city of Nanaimo in British Columbia. The simple dessert requires no baking; It consists of layers of wafer crumbs and chilled custard, covered with melted chocolate.

Typically served with tea, koeksisters are a common South African dessert named after the Dutch word for "koekje" - a biscuit. These are extremely sweet dough buns that have been fried and dipped in cold sugar syrup.

Princess cake (Prinsesstårta) is a layer cake from Sweden that is covered with a layer of marzipan, usually green in color, giving the cake a unique appearance. Under the marzipan, layers of delicate sponge cake with whipped cream and light vanilla cream alternate.

Umm Ali is the Egyptian version of pudding. It is made from puff pastry, milk, sugar, vanilla, raisins, coconut and various nuts.

American

American cuisine is a synthesis of several world cuisines. The main influence on the formation of American culinary traditions was from England, Germany, Italy and China.
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Armenian

Armenian cuisine is one of the oldest in all of Asia, and it was partially passed on to neighboring peoples (Georgians, Russians, Azerbaijanis, etc.). As a rule, Armenian dishes take a long time to prepare and require a lot of labor.
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Belarusian

One of the main Slavic cuisines, it is distinguished by a large number of dishes from potatoes, mushrooms and meat (primarily pork), as well as a very low consumption of milk and dairy products. Belarusians often replace familiar sweets and desserts with berry jelly, compotes, juices or pies. All recipes

Eastern

This includes the cuisines of the peoples of Central Asia, the Middle East, the Caucasus and the Balkans. Almost all of these cuisines have in common the use of large quantities of rice in the preparation of a wide variety of dishes. The famous Chinese cuisine stands out especially clearly in this category.
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Georgian

Very unique, developed over more than one century, under the influence of many traditions, Georgian cuisine is one of the most vibrant in the world. The famous kebabs, chakhokhbili, lobio, and kharcho are very popular even outside the country.
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European

European cuisine (also called continental) combines the traditions of many countries, but also has its own distinctive features. Spices and seasonings fade into the background in comparison with Eastern cuisine; dishes are prepared mainly from meat and vegetables, as well as eggs and flour.
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Italian

Almost everyone is familiar with the two main dishes of Italian cuisine - pizza and pasta. These dishes are beloved by Europeans and Americans; there are hundreds of variations and recipes for their preparation. However, Italian cuisine is much more extensive, with seafood and cheese dishes being especially popular among locals.
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Caucasian

Mexican

The hallmark of Mexican cuisine is burritos and tortillas (corn flour flatbread). Very hot chili peppers or jalapenos are added to almost all dishes. Two sauces make the cuisine famous: guacomole and salsa.
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Russian cuisine is very rich in first courses, hearty pies and loaves. Stewed porridges, stewed meat dishes, dumplings, as well as pancakes and pancakes are popular among people. At the end of the 15th century, there were 500 recipes for kvass alone.
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Mediterranean

Residents of the Mediterranean consume a large amount of fresh vegetables and fruits, pasta and baked goods made from durum wheat flour, as well as fish and seafood. Diets and healthy eating plans are often based on Mediterranean cuisine.
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