Find a message about the national dish. The most delicious national dishes from around the world
The national cuisine of Russia has been formed over many centuries. Russia is a multinational country. More than 100 nationalities live here and each has its own cuisine, with national dishes and traditions. Therefore, it is difficult to draw a clear boundary between Russian cuisine. But, there is a whole specific set of dishes that can be called originally Russian and that every foreigner who comes to Russia simply must try.
A traditional Russian lunch usually consists of three courses. First, it can be a soup of meat with vegetables, sometimes with the addition of various cereals, cabbage soup (there are more than 60 types of this dish), solyanka, fish soup, all kinds of stews and borscht. The second is meat or fish with side dishes (potatoes, pasta, stewed cabbage and, of course, porridge). Third - compote, jelly, kvass, fruit drink, or juice.
Perhaps the most ancient dish of the national cuisine of Russia , are pancakes. Since pagan times, pancakes have been considered a ritual dish. And the ancient holiday, Maslenitsa, is simply unthinkable without pancakes. They are served with sour cream, butter, mushrooms, meat, fish, jam, caviar...
Russian black bread is no less famous. It appeared in the 9th century (for comparison, white wheat bread began to be baked at the beginning of the 20th century). There is a Russian proverb - “Bread is the head of everything” and it must be present on the table. There are other flour products that rightfully enjoy well-deserved success: Moscow rolls, Russian saiki, Tula gingerbread, Valdai bagels, Smolensk pretzels and, the most favorite dish, pie. Pies come with fish, meat, onions, eggs, mushrooms, cottage cheese, cabbage, turnips... Also, the pie becomes a dessert when jam, apples, raspberries, cherries, plums, lingonberries, blueberries, blueberries are added as filling...
Speaking about Russian national cuisine, one cannot fail to mention several dishes that have already become, in a way, a symbol and an integral attribute on the menu of many Russian restaurants. The highlight of Russian cuisine is considered to be black and red caviar, sturgeon kebab, salmon, trout, Siberian dumplings, okroshka, herring, jellied meat, vinaigrette (also called “Russian salad”). And certainly, in no kitchen in the world will you find sauerkraut, pickled mushrooms and lightly salted cucumbers.
Vodka has always been a traditional alcoholic drink in Russia. It appeared at the beginning of the 15th century and was called “bread wine”. Made from wheat, rye, barley and, of course, purified spring water. But there are other, native Russian drinks: “kvass” (bread, honey, berry); “honey” (cherry, currant, bird cherry, raspberry, clove); “Oluy” (the progenitor of beer); tea (from the generous gifts of forests, meadows and fields); “Sbiten” (a warm drink made from honey, with the addition of St. John’s wort, sage, bay leaf, capsicum, ginger).
To everyone who read the article to the end, bon appetit. Welcome to a generous and rich Russian feast!
Our cuisine is considered one of the most satisfying, tasty and rich in the world. Our ancestors knew a lot about food and loved a good table. People gathered to see him five to six times a day. Everything depended on the time of year, the length of daylight hours and economic needs. And it was called - interception, afternoon tea, lunch, lunch, dinner and lunch. It is interesting that this tradition was sacredly observed until the abolition of serfdom. With the advent of capitalism, the number of daily meals was reduced first to three times, and then to two.
Main ingredients of Russian cuisine
Russian folk dishes were not prepared from slaughter obtained by women. Also, living creatures that feed on carrion, that is, crayfish, were not suitable for food.
After Peter’s reforms and the emergence of a “window to Europe,” wine and sugar began to be imported to Russia. A trade route from China and India to Europe was built through the country. This is how we got tea, coffee, spices, etc.
Along with them came new traditions, but Russian folk dishes, photographs of which are presented in the article, are still loved and in demand. If you cook them in the oven or slow cooker, they will be a little similar to the authentic versions.
Character of Russian cuisine
The features of the national cuisine have been preserved better than, for example, the typical features of clothing or housing.
Traditional Russian dishes are distinguished by their high energy value and contain a lot of fat. This is caused by the harsh climate: it was always necessary to eat heavily (“While the fat one dries, the thin one will die.”).
Dishes in Russian cuisine are simple, rational and practical. People mainly prepared dishes from bread, flour and everything that the forest provided - honey, berries, nuts, mushrooms (although the population of the southern part of Russia is wary of mushrooms and is afraid to eat them). The main part of Russian food was various types of cereals and dairy products. Meat was considered a festive dish.
The Russians learned to preserve and preserve food - they smoked meat, dried it, salted it, fermented vegetables and fruits, pickled them, salted them (cucumbers, garlic, grape leaves, wild garlic), made jams, dried fruits (prunes, dried apricots, raisins).
Food for the poor
When there was not enough flour or cereals, people ate “second bread” - potatoes. They also often ate cabbage, from which soups are made, for example, cabbage soup (“cabbage soup and porridge is our food”), as well as carrots, beets and buckwheat (buckwheat porridge).
Bread
Bread played and continues to play the most important role in everyday and holiday food. Russians say: “bread is the head of everything.”
Russians revered bread very much: according to the old custom, dropped bread must be picked up, wiped, kissed and asked for forgiveness for negligence. People never threw away bread crumbs. From childhood, the child was taught to respect this product. The guests were greeted with the words “bread and salt.”
Bread is used as a snack throughout the day (for soup, for the main course).
Russian rye bread is baked with various additives (spices, raisins - the most famous aromatic bread “Borodinsky” with coriander).
White bread or lavash (white bread from the south or from Central Asia in the form of a large flat cake) is also sold.
Russian national dishes
Snacks
Russian cuisine is especially famous for its abundance of various snacks. These are salads, pickles (vegetables, mushrooms, fish), pies with different fillings (meat, fish, cabbage, potatoes, rice and eggs, apples, lemon, various types of jams), pancakes with different fillings (products made from batter, poured onto a hot frying pan in a thin layer), smoked meat, fish, sausage, ham, caviar - black from sturgeon, which is valued more than red from salmon.
Soups
Russian soups are hearty and thick, or, as the Russians say, “dense.” They are prepared with water or kvass; sour cream or mayonnaise is often added to a bowl of soup. Be sure to eat bread with soup.
- Shchi is a cabbage soup; there are about 60 types of cabbage soup.
- Borscht is a red soup made from cabbage, beets, carrots, and meat.
- Solyanka is a soup with pickled cucumbers.
- Ukha is a Russian fish soup.
- Okroshka, rassolnik, beetroot soup - cold soups.
Meat dishes
In Russia there is no tradition of lightly frying meat. Very often dishes are prepared from minced meat. Cutlets are made from minced meat; it serves as a filling for dumplings, pies, cabbage rolls (minced meat in cabbage leaves). Armenian kebab is popular - pieces of lamb. Russians often eat fish.
Sweet
Russians love sweets; stores offer a large and varied selection of chocolate, sweets (sold by weight), ice cream, and cookies; Pyushki are popular - baked circles made from yeast dough with powdered sugar.
Dairy
Fermented baked milk is made from sour milk; cottage cheese products are common - curd mass (with dried apricots, prunes, raisins), sweet cheese.
Festive and ritual dishes
- Christmas - sochivo, kutya
- Maslenitsa - pancakes with butter
- Easter - Easter cake, eggs, Easter, do not eat hot dishes
- wake - pancakes, kutia, white jelly
Borrowed dishes
Over the centuries, Russian cuisine has been enriched with many dishes from neighboring peoples.
- Shish kebab is a Caucasian dish in origin, borscht and solyanka are Ukrainian soups.
- Pelmeni is a Siberian dish in the form of boiled products made from unleavened dough stuffed with minced meat, as well as fish, potatoes, and cabbage.
Modern trends in Russian nutrition
At the beginning of the 90s. Russians have come under the influence of imported products and fast foods. We especially loved fried foods - pastries, French fries. Now they are again partially returning to domestic products and dishes. At the same time, especially in big cities, healthy nutrition is becoming extremely popular; dietary, vegetarian and exotic (mainly Japanese) cuisine is becoming fashionable.
Beverages
Kvass
A traditional Russian drink is kvass, a dark, slightly alcoholic drink made from bread or honey.
Vodka
Vodka is considered one of the symbols of Russia, although in recent years the amount of vodka consumption is inferior to the amount of beer consumption.
There are world famous brands of Russian vodka: “Stolichnaya”, “Smirnovskaya”, there is also an old tradition of home-made vodka, the so-called moonshine.
Vodka is affordable both in price and because you can buy it anywhere if you want, and this is one of the reasons for alcoholism among Russians. There are frequent cases of poisoning with vodka or moonshine.
You need to have vodka and beer. There is an endless variety of different products available. With beer they sell dried squid, smelt (small dried fish), roach (dried fish that you break and eat like chips), chips, peanuts, pistachios, crackers (small dried pieces of bread with different flavors). Vodka should be enjoyed with bread, sausage, pickled cucumber, wild garlic, etc.
Tea party
In the past, Russians usually ended the day with the ritual of drinking tea; they exchanged news over tea, talked about the events of the day, and the whole family gathered over tea.
Tea is brewed in a special teapot, allowed to settle, and then the tea is poured into cups and topped up with boiling water, or tea is prepared in a samovar. Sweets are served with tea: jam (cherry jam is most valued), sweets, cakes, buns, cookies.
Samovar
A samovar is a self-heating device for making tea. The samovar consists of a vase (it contains a charcoal brazier with a pipe), handles, a teapot burner, and a spout with a key.
In the past, in every home, the samovar occupied an important place in the interior of the living room or dining room. During tea drinking, it was placed on the table or on a special table, and the hostess or eldest daughter poured the tea. Gradually, samovars began to look not like teapots, but like decorative vases, they became simpler and stricter, and, finally, they became electric. In modern Russia, the samovar has ceased to be a necessity.
Feast
There is a big difference between everyday and holiday meals, between the dishes offered in restaurants
Food during the day
Breakfast (about 9 o'clock)
Breakfast is preferably hearty. During the day there is often nowhere to eat, so Russians prefer warm food - porridge (oatmeal, rice, wheat, buckwheat, semolina), scrambled eggs, sausages, pancakes. They eat cottage cheese, cheese, drink tea or coffee.
Lunch (approx. 2 p.m.)
Lunch usually consists of the first - soup, and the second - hot (meat or fish with a side dish). Russians are accustomed to eating at fast foods during the working day (establishments of this type are springing up, offering Russian national dishes), in canteens and cafes. In contrast to the rich Russian home feast, a foreigner may be surprised by the small portions in Russian restaurants. There are quite comfortable restaurants at the highest level, but a normal Russian cannot afford to have lunch or dinner there.
On the street you can always buy something to eat - pies, pastries, pancakes, shawarma (kebab), fried potatoes with different fillings.
Dinner (about 20 h)
Dinner does not occupy too important a place in the diet. They usually eat what they had for lunch, or what they can find at home.
Homemade holiday feast
In Russia, family holidays are usually celebrated at home; they also invite guests home and treat them themselves. There is no custom to hold meetings in restaurants.
In Russia there is a tradition of a rich feast. It has long been the custom that a guest must be received as best as possible and fed to his fullest.
The change of dishes (appetizers, first - soup, second - hot, third - sweet) in a Russian feast is not very clear - on the table, as a rule, there are all sorts of snacks, pies, salads, meat dishes and even desserts at the same time. At the same time, Russians attach great importance to the abundance on the table - there should always be plenty of food of all kinds (despite possible financial difficulties).
Purchases
Now in Russia we already have everything, everything can be obtained. This is a new situation for Russians - in Soviet times, stores looked completely different: empty counters, zero choice, unpleasant saleswomen, low-quality products, long lines. The saleswomen considered the buyer almost their enemy.
Abacuses were used instead of a cash register. Goods, for example, cheese or sausage, if they appeared, were sold in kilograms (people bought them for future use).
At the beginning of the 90s. Almost everyone got food from the market.
„Ruský model zákazníka: snaží se ho vždy za všech okolností podvést jeho krajan. Je to hra na kočku a na myš. Až 90% obyvatel nakupuje na trhu a často neví, jak má originální potravina chutnat a zboží vypadat.”
David Šťáhlavský: Rusko mezi řádky
Now everything depends on the amount of money in the buyer’s wallet. There are many trading options. There are still grandmothers standing on the street offering vegetables from their gardens, cigarettes or beer. At the entrances to the metro or near other transport hubs there are counters and kiosks with different types of products (dairy, bread, cookies...). Each district has its own market.
You can also buy in stores with counters, where the assortment is divided into several departments, but there is only one cash register and the payment system is complicated - you need to select a product, then go to the cash register and pay for everything, and then return to the department with a receipt and receive the selected product there.
You can shop in modern self-service supermarkets. Many of them are open around the clock - 24 hours.
The outskirts of large cities are now becoming overgrown, as everywhere else, with hypermarkets and shopping centers.
In big cities there are very expensive stores with imported and high quality products, with branded goods that are intended only for modern Russian V.I.P. - very rich people.
Literature:
- Sergeeva, A.: Russians. Stereotypes of behavior, traditions, mentality. Flint Publishing House, Nauka Publishing House, Moscow 2005.
- Shangina, I.I.: Russian people. Weekdays and holidays. Publishing house "Azbuka-classics", St. Petersburg 2003.
- Pešek, P.: Ruská kuchyně v proměnách doby: gastro-etno-kulturní studie. Pavel Mervart, Červený Kostelec 2007.
- Ruská kuchyně. Champagne Avantgarde. Bratislava 1992.
- Cooking: http://www.gotovim.ru
Almost every country has its own national dish - a cult dish, which is eaten and loved more often than others within that area. National dishes are part of the country’s culture, as well as a popular “attraction” for any tourist. When traveling abroad, you will obviously prefer to try the most famous dish in a foreign country. Well, in case you are going on a trip, save this list of national dishes from a variety of countries that are definitely worth trying.
1. Barbados: Peek-a-boo and the Flying Fish
Barbados has a lot of fish, such as opah, tuna, barracuda and redfish, but the country is called the “Land of the Flying Fish”. And this type of fish even made it to the most famous national dish of Barbados, which is called Coo-coo. Coo coo consists mainly of corn grits and okra fruit, and the flying fish served along with it is usually fried or steamed.
2. Canada: poutine (emphasis on the second syllable)
Poutine arrived in Quebec in the late 1950s. This is the favorite dish of all Canadians. It's made from French fries, topped with brown gravy and served with chunks of cheese. Although the recipe is quite simple, there are many variations of poutine. Some restaurants offer this dish with toppings such as chicken, bacon or Montreal smoked meat, three pepper sauce or even caviar and truffles.
3. Syria: kebbe
This dish is also popular in Lebanon, Palestine and Jordan. A typical Syrian kebbe is made from bulgur (durum wheat), chopped onions and finely chopped pieces of beef, lamb, goat or camel meat. The best version of kebbe is these cutlets stuffed with beef or lamb. The cutlets can also be shaped into a ball or flatbread, and can be baked or boiled in broth.
4. Poland: bigus
Bigus is a traditional meat stew in Polish, Lithuanian and Belarusian cuisine, but only the Poles consider it a national dish. This very nourishing and tasty stew is made from a large number of ingredients - fresh and sauerkraut, various types of meat and sausages, tomatoes, honey, mushrooms, peppers, cumin, bay leaves, oregano, prunes and other ingredients. Bigus can be served in a plate or inside a bread roll.
5. Greece: souvlaki
Greece is a country with several well-known dishes around the world, such as keftedes, moussaka or tzatziki, but souvlaki is usually considered the most famous Greek dish. This popular “fast food” in Greece consists of small pieces of meat and sometimes vegetables on skewers. Souvlaki is usually made from pork, although chicken or lamb can also be used. Serve on skewers, on pita bread with side dishes and sauces, or with fried potatoes.
6. Italy: pizza
Pizza is famous all over the world, so there is no point in introducing this dish to you. Let’s better tell you how Margherita pizza came to be. According to legend, this pizza was invented in 1889, when the Neapolitan chef Raffaele Esposito was ordered to create a pizza specifically in honor of the visit of Queen Margherita. Of the three pizzas he prepared, the queen preferred the one whose ingredients were dominated by the national colors of Italy: red (tomatoes), green (basil) and white (mozzarella). Then it was decided to name this pizza in honor of Queen Margherita.
7. Ireland: Irish stew
First recognized in 1800, Irish stew is the most common dish in this country and a staple on any pub menu. Originally it was a thick broth with boiled lamb, onions, potatoes and parsley, but now other vegetables are often added to the dish.
8. USA: hamburger
Like pizza or pasta, hamburgers are eaten all over the world, but the dish is usually associated primarily with the United States. The word "hamburger" comes from the German word "Hamburg", from where many emigrated to America in the 19th century. On July 27, 1900, American grocery store chef Louis Lessing sold the first hamburger in his hometown of New Haven.
9. Hungary: goulash
Goulash became the national dish of Hungary in the late 1800s, when Hungarians sought symbols of national unity to distinguish themselves from other peoples of the Austro-Hungarian Empire. This hearty dish later spread throughout Central Europe, Scandinavia and Southern Europe. Goulash is a soup or stew made from beef (sometimes veal, pork, venison or lamb) and vegetables, generously seasoned with pepper and other spices.
10. Israel: Falafel
This dish is common not only in Israel, but throughout the Middle East. These are deep-fried balls or cakes made from ground chickpeas, garden beans, or both. Usually served in pita or lafe. Falafel has become so popular that in some countries McDonald's has started serving McFalafel.
Although this dish first originated in Jamaica, it is also eaten in the UK, Canada and the US. To prepare this dish, salted cod is sauteed in boiled akki (a local tropical fruit), onions, tomatoes and spices. Usually served for breakfast or dinner with breadfruit, bread, dumplings or boiled green plantains. Often the dish is washed with coconut milk.
12. Austria: Wiener schnitzel
This is a very thin and deeply fried veal schnitzel. The most popular Viennese and Austrian dish in general. It is made from lightly pounded veal, slightly salted and rolled in flour, beaten eggs and bread crumbs. Traditionally, this dish is served with potato salad, cucumber salad, parsley potatoes, fries or fried potatoes and a wedge of lemon.
13. South Korea: bulgogi
Translated as “fiery meat”. This is a typical South Korean dish that usually consists of fried marinated beef. The marinade is a mixture of soy sauce, sesame oil, garlic, onion, ginger, sugar, wine, green onions and sometimes mushrooms. Many restaurants in South Korea have small barbecue sets built into their tables, allowing diners to grill their own meat.
14. France: thin pancakes
Very thin sweet pancakes, usually made from white flour. Served with a variety of fillings, they can be sweet (with sugar, fruit jam, strawberries, maple syrup, etc.) and savory (with cheese, ham, eggs, ratatouille, mushrooms, artichokes and various meat products).
15. China: Peking duck
The most famous dish from the capital of China and one of the most famous Chinese dishes around the world. Crispy-skinned duck served with green onions, cucumbers, sweet bean sauce and thin pancakes. Sometimes a bowl of hot sauce - such as hoisin - is added to the main plate.
16. Brazil: Feijoada
The main ingredients of this hearty and very tasty dish are beans and fresh pork or beef. This dish is made from black beans, various pork or beef products, such as bacon or smoked pork ribs, and at least two types of smoked sausages and beef jerky. Usually served with white rice and oranges - the latter help digestion.
17. Ukraine: borscht
Popular in many countries of Eastern and Central Europe. Should I explain to you what this is? Foreigners describe it as a thick and spicy soup with beets as the main ingredient. Beef or pork is almost always added, and pieces of meat, potatoes and beets are used for the broth. Sometimes carrots and peppers are added. They eat it with bread.
18. Thailand: Thai noodles
Deeply fried rice noodles. It is served in restaurants, but you can also buy it from a street stall. It is made from dry rice noodles moistened with water, which are fried with eggs and chopped tofu, and a huge number of different ingredients are used as seasonings: tamarind pulp, fish sauce, dried shrimp, garlic, shallots, chili, etc. Serve with lime wedges and chopped roasted peanuts. Depending on region, may also contain fresh shrimp, crab, chicken, or other meats.
19. Czech Republic: creamed tenderloin
In the Czech Republic, there is an eternal debate about what is the national dish in the country - creamed tenderloin or shank. Let it be the first. The tenderloin is usually beef, which is served with a thick creamy sauce and dumplings. Sometimes the dish is served with lemon slices and cranberries.
20. Venezuela: arepa
These corn flour tortillas are sometimes considered the national dish of Colombia. Different regions of the country use different sizes, types of flour and additional ingredients. For example, in eastern Venezuela, arepas are typically 7-20 cm in diameter and about 2 cm thick. Today this dish is made in special electrical appliances, which takes about 7 minutes (and with the usual cooking method - 15-25 minutes).
21. Türkiye: kebab
Kebab originated on the streets of Turkey, where street vendors cut the meat from vertically hung pieces. Traditionally, kebab is made with lamb, but depending on local preferences or religious beliefs, kebab can also be made with beef, goat, chicken, pork or even fish. Usually served in pita bread or pita bread.
22. Singapore: Chilli crab
The main ingredient of this delicious seafood dish is, of course, crab. It is fried in a thick, sweet and spicy tomato and chili sauce. This dish was even included in the list of “50 most delicious dishes in the whole world” at number 35.
23. Serbia: Pljeskavica
This Balkan dish is made from different types of minced meat. Traditional Serbian pljeskavica is made from a mixture of minced lamb, pork or beef (sometimes veal), fried with onions and served on a plate with vegetables and side dishes - usually fried potatoes or bread. Recently, this hearty and delicious dish has begun to gain popularity in other parts of Europe.
24. New Zealand: Bacon and Egg Pie
This pie contains bacon, eggs, onions, peas, tomatoes and cheese, so it's quite high in calories. Sometimes served with ketchup. This dish is also popular in neighboring Australia.
25. Belgium: Moules-Frites
Translates to “mussels and fries.” This dish originated in Belgium and is considered national here, but is also popular in France and other Western European countries. The most unusual thing about Moules-Frites is its size. One serving of this dish per person in almost any restaurant in Belgium is 1.5 kg! Mussels and fries are usually served on separate plates to prevent the potatoes from becoming too soft.
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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 (yama), 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.