The most delicious national cuisine. National dishes from different countries of the world. National cuisines of the world

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. ©

Canada: poutine (emphasis on 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.

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.

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.

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.

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.

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.

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.

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.

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.

Jamaica: ackee and saltfish
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.

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.

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.

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).

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.

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.

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.

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.

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.

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).

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.

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.

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.

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.

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.

Historical events taking place in different countries, as well as their geographical location, culture, traditions, national characteristics and religious beliefs of their people have had a great influence on national culinary recipes.

Methods for preparing many dishes have been improved over many centuries and often today, without realizing it, we use recipes and techniques for preparing various dishes that have been known for a very long time.

The use of methods for preparing various dishes, the variety of kitchen utensils and utensils, and the use of various spices largely depend on the geographical location of the country. For example, in Asian countries, it is customary to use a large amount of various spicy herbs when cooking, and to prepare pilaf (which is very common in various Asian cuisines) - using a cauldron. For the cuisines of European countries, America, Australia and New Zealand, which are characterized by food that can be prepared fairly quickly, sandwiches, sandwiches, pizza, and canapés are very popular.

Methods of cooking largely depend on the culture and traditions of certain peoples. Often similar dishes, distinguished by the use of different types of meat, spices and herbs, can be found in the cuisines of different nations.

The cuisine of each country is interesting and varied. We invite you to take a short excursion into the history, customs and national traditions of cuisines around the world.

Azerbaijan is an ancient country with amazingly beautiful and diverse nature, hardworking and hospitable people, unique culture and centuries-old traditions. Azerbaijani cuisine is one of the most interesting in the countries of Transcaucasia and deservedly enjoys wide popularity...

We can talk about Arab cuisine as a general phenomenon inherent in the entire “Arab continent”. After all, both culture and language from Morocco to the Persian Gulf have common roots. For over a thousand years, this sense of unity has not been tested by borders...

Armenian cuisine is one of the most ancient on Earth. A currently popular dish like shish kebab (khorovats) originates from hoary antiquity. The technology for preparing the fish dish kutap today is almost the same as it was 1500 years ago. Dishes of Armenian cuisine are distinguished by their unique piquant taste and spiciness...

The cuisine of the peoples of the Balkan Peninsula has special, specific elements, such as a passion for pork, pepper seasonings, and the indispensable presence of soup in every meal. The geographical location of the Balkan Peninsula has determined the presence of common elements between the culinary traditions of the Balkan countries and the cuisines of neighboring cultures...

Belarusian cuisine has a centuries-old, rich and interesting history. Since ancient times, Belarusians have maintained close economic ties with Russians, Poles, Ukrainians, Latvians and Lithuanians. And it is quite natural that Belarusian cuisine influenced the cuisines of neighboring peoples. In turn, the cuisines of these peoples significantly influenced the Belarusian...

The principles of development of modern British gastronomy are very similar to the Mediterranean. The British strive to use local products, preferably organically grown, while introducing new ingredients from distant lands - in particular, spices and herbs from Southeast Asia and the Mediterranean coast...

Like any other national cuisine, Vietnamese cuisine was formed under the influence of the country's geographical location and its history: in the south of the country, more hot red peppers, dried herbs and spices are used in food. Residents of the northern part of the country prefer soups and roasts...

The basis of Greek cuisine is created by a relatively limited range of agricultural products. Although the appetizer is served, it often consists only of olives, bread, Feta cheese and tzatziki - yogurt mixed with grated cucumber and chives...

Georgian cuisine - original and unique - has gained great popularity not only in our country, but also abroad. Many of the Georgian dishes, such as shish kebab, kharcho soup, etc., have become truly international. Despite the fact that Georgia is relatively small, the difference in the direction of agricultural production of its various regions affects the character of the cuisine...

When we talk about Jewish cuisine, we mean: firstly, food prepared according to the strict rules of ritual purity - “kashrut”, and secondly, a set of dishes loved by Jews and different from the dishes of other peoples: after all, traditional recipes, passed down from generation to generation, contain only that set of initial products that the Shulchan Aruch, a set of Jewish laws, allows...

Indians attach special importance to food - it is more than just a process of cooking or absorbing calories. This is a ritual, a healing agent, and a source of pleasure. The ancient Indian culinary tradition had its own rules and customs that regulated all aspects of the food preparation process...

In Spain it is difficult to identify a single national type of cuisine. There are a huge number of regional culinary schools, traditions and trends in the country, and each of them can differ markedly from the generally accepted idea of Spanish cuisine...

Italy has been a Mecca for gourmets since the time of the Roman Empire, and to this day Italian cuisine has lost none of its former splendor. When creating dishes, the culinary wizards of the Apennine Peninsula rely on the centuries-old experience of their predecessors...

A characteristic feature of Kazakh cuisine is the widespread use of meat, milk, and flour products. In the summer, almost every Kazakh family prepares ayran - sour milk diluted with water. It is drunk as a soft drink and served as a topping for various cereal stews...

In terms of quality, Chinese cuisine is often equated to French cuisine. Cooking has always been regarded here as a real art; poets and philosophers wrote treatises on food and compiled recipes. Therefore, we can trace the thousand-year history of Chinese dishes through ancient writings and images...

Korean cuisine has a lot in common with Japanese. Pork, eggs, rice, soybeans, vegetables also predominate; fish and seafood occupy a significant place; many spices are used for cooking. Soup occupies an important place in the Korean diet, without which almost no meal is complete...

In Malaysia, where so many cultures have grown together over centuries of cohabitation, national cuisine as such does not exist. It is a skillful interweaving of the best culinary traditions of all those nations that once came here. But all the traditional cuisines of the Malaysian peoples have one thing in common - rice, or “nasi” in Malay...

Mexican cuisine is famous throughout the world for its unique taste. It is original and unique, combining the cuisine of Indian tribes, Spanish and French culinary traditions. A feature of Mexican cuisine is the abundance of corn or maize, sauces and seasonings. Fiery hot salsas (chili and tomato) are something you can’t imagine Mexican cuisine without...

The traditional cuisine of Moldova is famous for its diversity and sophistication due to the fact that it was formed under the influence of the cultures of many peoples who stayed in the country at different times (Ukrainians, Russians, Greeks, Jews, Germans, etc.)…

German cuisine is distinguished by a wide variety of dishes from various vegetables, pork, poultry, game, veal, beef and fish. A lot of vegetables are consumed, especially boiled, as a side dish - cauliflower, bean pods, carrots, red cabbage, etc...

Baltic cuisines - Estonian, Latvian and Lithuanian - have a number of common features due to the similarity of natural conditions and historical development of the Baltic peoples...

Like any other national cuisine, Russian cuisine has developed under the influence of various natural, social, economic and historical factors. The main feature of Russian national cuisine is the abundance and variety of products used to prepare dishes...

It is almost impossible to single out Norwegian, Danish, Icelandic or Swedish cuisine, as they simply do not exist. But there is one common Scandinavian cuisine that unites everyone. It was shaped by the natural conditions in which the inhabitants of this region of Europe had to live...

Thai cuisine is one of the oldest, since its foundations were laid back in the days when an independent Thai state did not exist and the Thais were one of the nationalities of the southern Chinese provinces. Therefore, many of the ingredients and spices of modern Thai cuisine come from China. Also, the formation of Thai cuisine was influenced by the Indo-Lankan culinary tradition...

The original Tatar cuisine took shape during the centuries-long history of the existence of the ethnic group and its interaction and contact in everyday life with its neighbors - Russians, Mari, Chuvash and Mordvins, Kazakhs, Turkmen, Uzbeks, Tajiks...

The cuisine of Turkey will not leave anyone indifferent - there are nutritious meat dishes, tender vegetables, mind-blowing desserts, and fiery oriental spices and herbs. The traditions of Turkish cuisine are based on one single postulate - the dish should have the taste of the main product, it should not be interrupted by various sauces or seasonings...

For a European, fully enjoying an Uzbek feast is an impossible task. Not only is Uzbek cuisine rich and filling. Here it is customary to eat slowly, for a long time and with taste. A long series of dishes amazes the unprepared imagination of those accustomed to diets. Up to ten dishes per meal - ordinary Uzbek hospitality...

Dishes of Ukrainian cuisine have gained well-deserved fame in our country and abroad. Ukrainian borscht, various flour products (dumplings, dumplings, dumplings, cakes, etc.), meat products and dishes (Ukrainian sausages, cold appetizers, game, poultry, etc.), vegetable and dairy products (ryazhenka, cheesecakes) , all kinds of drinks made from fruits and honey are widely popular...

French cuisine is conventionally divided into three parts: popular, regional and haute cuisine, an example of which was the court cuisine of the French kings. It is clear that this division is very arbitrary: after all, for example, a Burgundian dish, which in Paris will be considered regional, in Burgundy itself will be classified as common...

The formation of Japanese cuisine was greatly influenced by China, from where some products were imported, such as soybeans, tea and noodles, and Europe. Initially, Japanese cuisine itself was very simple, if not primitive, but at the same time very diverse...

Let's say you had the opportunity to try one dish in every country in the world. How to choose the most worthy culinary attraction? On the Quora website (a social service, a kind of online market for questions and answers), they decided to conduct a survey on this topic. Users had to name one dish that they considered the most “cult” for their country. The result was a list of 35 national dishes, representing 35 countries.

Australia: Pie Float

The float cake has a reputation as a hangover cure. It's a meat pie floating in a bowl of thick pea soup. It is sometimes flavored with tomato sauce and vinegar. This dish is especially popular in winter.

Austria: Wiener schnitzel

This dish is considered one of the symbols of Austria. The classic Wiener schnitzel is a very thin piece of breaded veal, fried until golden brown in a large amount of fat or butter. As a side dish, usually. Serve potatoes or rice and garnish with lemon and parsley.

Argentina: asado

A grill for preparing asado can be found in every self-respecting Argentinean family. In essence, it is meat cooked over coals, but its taste depends on many subtleties, and it is usually done by men - asadors. The dish contains meat, homemade sausage, glands, kidneys and blood sausage. The asado is served with bread, salad, chimichurri sauce and red wine.

Belgium: mussels with fries

This dish can be tried in other countries - for example, in France or the USA, but it was the Belgians who were the first to come up with this delicious combination of ingredients. Mussels are cooked in many different ways (wine, oil, herbs or tomato sauce), and served with salty, crispy fries. And they wash it down with a cold Belgian beer.

Brazil: Feijoada

Brazil is a country with a rich and varied culinary tradition, so choosing just one dish is not easy. However, Quora users settled on feijoada, a dish made from black beans, baked pork, beef, spices and cassava flour. It is usually served with rice, cabbage, orange slices and hot sauce to speed up the digestion process.

Canada: poutine

This is a very high-calorie dish originally from Quebec. It consists of French fries, cheese and sauce.

China: Xiao Long Bao

These are Shanghai dumplings floating in soup. The shape of xiao long bao is even more similar to khinkali. They are made from different types of meat and steamed in special bamboo baskets.

Croatia: Pažski cheese

The world-famous Pag cheese is made from sheep's milk on the island of Pag.

Egypt: Molochei

Variations of this dish are prepared throughout northern Africa, but it has gained particular popularity in its homeland - Egypt. The Egyptian version is made from molochea leaves (a bitter-tasting vegetable), which are separated from the stems, chopped and simmered in a broth with coriander and garlic. Molochey is served with pieces of chicken or rabbit meat, sometimes they are replaced with lamb or fish.

England: roast beef & Yorkshire pudding

Once upon a time, English chefs came up with a way to use the fat dripping onto the pan while frying meat to make puddings. Nowadays, roast beef with dripping pudding is considered the national dish of England.

Georgia: khachapuri

Khachapuri is a juicy, chewy flatbread with a filling, usually cheese or egg.

Holland: herring

The Dutch prefer herring with a fresh bun and chopped onions.

India: tandoori chicken

In India, culinary traditions vary greatly depending on the region, so finding one dish that would represent the entire country is almost impossible. In the north they eat more curried meat dishes, while in the south they prefer vegetables with a wide variety of spices. However, if you still have to choose just one classic Indian dish, it would be tandoori chicken. Pieces of chicken are marinated in yogurt with spices and then baked over high heat in a clay oven. It is usually served with vegetables and rice.

Indonesia: Terang Bulan Pie

This is a sweet pie in the shape of a semicircle, filled with all sorts of goodies - chocolate chips, grated cheese, pieces of peanuts and even bananas. These pies are sold by street vendors all over Indonesia.

Italy: pizza

Classic Italian pizza is made from a very thin base and toppings consisting of fresh tomatoes, mozzarella, basil and various meat products. In Italy, pizza is considered art and pizza makers are artists.

Japan: katsudon

It would seem that the whole world associates Japan with sushi, but the Japanese themselves advise travelers not to miss the opportunity to try katsudon - a thin pork chop with an egg, which is placed on top of a bowl of rice.

Malaysia: nasi lemak

Nasi lemak translates to “rice with cream.” The rice is cooked in coconut milk with pieces of pandanus leaves. Served wrapped in banana leaves with sambal sauce, anchovies, peanuts and boiled egg. This dish is believed to help with hangovers.

Mexico: mole sauce

This is a very complex sauce, containing up to 100 ingredients, including herbs, ground nuts, butter, cocoa, meat broth and, of course, several types of chiles. And mole sauce takes quite a long time to prepare – sometimes several days.

Norway: rakfisk

Rakfisk is considered a winter dish. This is trout that is first salted, left to ferment for several months, and then served with onions and sour cream. Norway was once a poor country where little could be grown. Since the winters in this country are long, we had to stock up on fish before the first snow and somehow store it. Pickled fish turned out to be a good way out.

Philippines: adobo

Adobo is a popular spice in many countries, but in the Philippines it is a dish consisting of pieces of chicken or pork stewed in a mixture of soy sauce and vinegar, and seasoned with pepper, garlic and bay leaves.

Portugal: Francesinha

The name of this dish translates as “little French girl.” It is a sandwich of two square pieces of white bread, between which there is a piece of meat, a slice of ham stuffed with olives and blood sausage. The whole thing is covered with melted cheese and placed in a plate with tomato sauce. Francesinha is usually served with French fries and a glass of cold beer.

Romania: sarmale

Sarmale is the Romanian version of cabbage rolls or dolma. It is minced rice and meat baked in small salted cabbage or grape leaves. It is considered a winter dish.

Russia: borscht

Russian users of the Quora website advised foreigners to definitely try a plate of borscht with Russian vodka.

Saudi Arabia: Kasbah

This is a rice dish with the addition of a lot of spices - cloves, cardamom, saffron, cinnamon, pepper, nutmeg and bay leaf. Kasbah is usually served with meat and vegetables.

Scotland: smoked salmon

Served on wholemeal bread toast with butter or curd cheese spread. The Scots love to sprinkle lemon juice on their fish.

Slovakia: cheese dumplings

These are small potato dumplings topped with soft cheese and bacon.

Slovenia: Kranj sausage

Small sausages made of pork, salt, pepper, water and garlic - and nothing more.

South Africa: biltong

This is a South African type of jerky. Most often, biltong is made from beef, but it is also excellent from other types of meat, such as ostrich. Thin strips of meat are marinated with various spices and salt and dried.

South Korea: Panchang

This traditional South Korean dish consists of a variety of appetizers and salads served on small plates as an accompaniment to the main dish and rice: kimchi (fermented vegetables with hot red pepper), namul (stir-fried vegetables dressed with sesame oil, vinegar and garlic), jeon ( Korean variation on the theme of pancakes) etc.

Spain: Jamon Iberico

To produce this ham, a special Iberian breed of pigs is raised and kept on a special acorn diet. The ham is covered with sea salt and then hung in well-ventilated cellars for a couple of years. The finished jamon is cut into thin slices and served with wine, crispbread and olives.

UAE: shawarma

Shawarma is one of the dishes available to any budget in the expensive United Arab Emirates. Perhaps the democratic nature of this dish made it one of the most popular in the country. It is made from pita bread stuffed with pieces of fried meat (usually a mixture of lamb, chicken, turkey or beef) with vegetables. Use tahini, hummus or hot sauce as a dressing.

Ukraine: dumplings

Ukrainians will happily treat foreigners to dumplings with potatoes, cottage cheese, cabbage or meat. They will be served with fried lard with onions and sour cream.

USA: Hamburger

It's so simple and boring. Americans recommend taking a milkshake and fries with a hamburger.

Venezuela: pabellion criollo

This Venezuelan national dish consists of chopped beef, rice, black beans and cheese. Typically, pabellion criollo is served with a fried egg and fried plantain.

The cuisine of each country has certain characteristics that are unique to it. Often, gastronomic masterpieces become national treasures and landmarks along with museums, monuments and architectural structures.

Tourists who come to a particular country in order to get to know the habits, culture and customs of an unfamiliar people even better, try local cuisine. And national delicacies can tell much more about a people than the usual tourist attractions.

Today it is not at all necessary to travel to get acquainted with the cuisine of another country. This can be done at home by mastering several recipes.

Let's learn how to cook 10 delicious national dishes from different countries, which have already won the love of gourmets around the world.

1. Pizza

Italian pizza has long emigrated from the country and is being prepared today all over the world. This is exactly the dish that is almost impossible to get tired of, because you can experiment endlessly with fillings.

Pizza dough can be bought in the supermarket or prepared at home. Of course, the latter option is preferable if you want the dish to be as tasty as possible and melt in your mouth. Read how to make the dough yourself.

Let's try to make summer pizza with chicken, bacon and strawberries. Nourishing and very tasty!

Ingredients:

Pizza dough 300 g
Mozzarella 250 g
Boiled or fried chicken breast fillet 200 g
Smoked bacon 4 slices
red onion 1 PC.
Strawberry jam (not very sweet) 1/3 cup
Balsamic vinegar 1/4 cup
Chili sauce 1 tsp.
Cilantro 5 sprigs
Strawberries 8–10 berries
Semolina 2 tbsp. l.

Cooking method:

Place a metal baking sheet on the middle rack of the oven and preheat it to 225 degrees.
Fry the bacon in a pan until crispy. Transfer to paper towels to absorb excess oil. Break the bacon into small pieces.
Pour balsamic vinegar into a saucepan. Bring to a boil, then reduce heat and simmer for 4-5 minutes until the liquid is reduced by half. Add strawberry jam and hot sauce and mix well. Remove sauce from heat and cool to room temperature.
Roll out the pizza dough into a circle approximately 35 centimeters in diameter. Sprinkle a sheet of baking paper with semolina and transfer the dough onto it.
Peel the onion and cut into thin half rings. Cut the chicken fillet into small cubes and mix with 2 tablespoons of balsamic sauce.
Pour the rest of the sauce on top of the dough and spread evenly, leaving 2 centimeters free on each edge. Place the chicken on the dough.
Sprinkle 3/4 of the cheese over the chicken and then distribute the bacon and onion evenly. Sprinkle with remaining cheese.
Transfer the pizza to the hot baking sheet in the oven and bake for 8-10 minutes until the cheese is melted and the edges of the dough are golden.
Remove the pizza from the oven and let cool slightly.
Chop the strawberries and finely chop the cilantro. Sprinkle the pizza with cilantro and strawberries and serve immediately.

2. Burgers

Classic American food is loved by residents of completely different countries around the world. Indeed, burgers are tasty, nutritious and satisfying. This dish is a real lifesaver when you need a quick snack and restore wasted energy.

Ingredients :

Chicken breast fillet 2 pcs.
Ground coriander 1 tsp.
Grated ginger 1 tbsp. l.
Mayonnaise 4 tbsp. l.
Mixed lettuce leaves 1 bunch
Chili pepper 1 pc.
Lemon 1 pc.
Fresh mint 1 tbsp. l.
Cucumber 1 pc.
Sesame buns 4 things.

Cooking method:

Grind the fillet in a meat grinder or food processor. Mix minced meat with spices. Make 4 cutlets.Fry them over high heat for 6-8 minutes.
Mix mayonnaise and mint leaves together. Drizzle the insides of the halved sesame buns.
Top with cucumber, cut into thin slices using a vegetable peeler, lettuce and chicken cutlets.
Serve with sauces to taste or French fries.

3. Pasta

Another delicious Italian dish that is now served in top restaurants around the world is pasta. It can be different and you can experiment endlessly in the kitchen, delighting your family. Try making pasta

Ingredients:

Zucchini 40 g
Cherry tomatoes 40 g
Canned tomatoes 75 g
Pasta (penne) 80 g
Garlic 5 g
Asparagus 45 g
Parmesan 10 g
Tobasco 1 tbsp. l.
A pinch of salt
Black pepper pinch

List of ingredients:

Place the penne in boiling salted water and cook al dente. Drain the water.
Wash the asparagus and boil in salted water for 3-4 minutes.
Rinse garlic, zucchini, tomatoes with water. Cut the garlic into small pieces, zucchini into cubes, and cut the tomatoes in half.
Pour olive oil into a frying pan, add chopped garlic, lightly fry.
After a while, add the zucchini and tomatoes to the pan. Fry for 5–7 minutes.
Place the boiled asparagus in the pan and fry for 3-5 minutes.
Place canned tomatoes in a blender, grind into a homogeneous mass and pour into a frying pan.
Add salt, pepper and sauce and simmer for another 1-2 minutes.
Then place the penne in the pan and simmer for 2-5 minutes.
Place the finished pasta on a plate and sprinkle with Parmesan cheese, chopped on a coarse grater, before serving.

4. Paella

Classic Spanish paella is prepared with the addition of seafood and served in large frying pans. If you like to try something new, then recreate this recipe at home and throw a Spanish food party.

Ingredients:

Rice 700 g
Tomatoes 3 pcs.
Olive oil 1/4 cup
King prawns 500 g
Garlic 1 clove
Parsley to taste
Mussels 600 g
Green peas 1 can
Onion 1 pc.
Salt to taste
Pepper to taste
Red pepper 1 pc.
Green pepper 1 pc.
Saffron 1 tsp.
Water 2 l
Squid rings 300 g

Cooking method:

Boil shrimp in salted water. In another saucepan, cook the mussels in boiling water for 5 minutes until they open.
Strain the mussel broth and mix with the shrimp broth. Add saffron.
Add olive oil to the paella pan and heat the pan. Add finely chopped onion and sauté over low heat. Then add chopped garlic.
Peel the tomatoes and cut them into cubes along with the green bell pepper. Place the vegetables in the frying pan.
Add squid rings and dry them a little.
Boil the rice until half cooked. Place it in the frying pan. Fry for 5-10 minutes, stirring.
Pour broth into the dish being prepared and bring to a boil. Reduce heat and simmer for about 20 minutes, adding more broth if needed. Do not stir the rice anymore.
Add the shrimp 5 minutes before the paella is ready.
Slice the red bell pepper lengthwise and place in the pan.
Sprinkle the paella with chopped parsley, add the mussels and green peas.
Before serving, cover the paella with foil and let rest for 5 minutes. Afterwards you can serve the dish to the table.

5. Borscht

Aromatic borscht, a traditional first dish of Ukrainian cuisine, has gained popularity due to its delicious taste. It was borscht that glorified the cuisine of the Eastern Slavs around the world. Let's learn how to cook this dish correctly.

Ingredients:

Beef brisket on the bone 500 g
Pork lard 200 g
Medium bulb 3 pcs.
Beetroot 2 pcs.
Potatoes 2 pcs.
Carrots 2 pcs.
Head of cabbage 1/2 pcs.
Garlic 4 cloves
Parsley 1 bunch
Tomato paste 2 tbsp. l.
Apple cider vinegar 1 tbsp. l.
Bay leaf 1 pc.
Sugar a pinch
Salt to taste
Black pepper to taste
Sour cream for serving

Cooking method:

Place the brisket in a 5 liter saucepan. Fill completely with cold water and place over medium heat. Skim off the foam, reduce heat, add 1 teaspoon of salt and bay leaf. Cook for 1.5 hours.
After this time, remove the brisket, cut the meat from the bones into small pieces and return to the broth (no bones will be needed).
Heat the frying pan. Add half the lard, and after 3 minutes add the onion. Fry, stirring thoroughly, for 5–7 minutes.
Then add grated carrots, mix and fry for 5 minutes.
In another frying pan, fry the remaining lard over low heat. Add beets, sugar and vinegar there. Fry for 10 minutes, stirring thoroughly. Then add tomato paste to the beets and fry for another 2 minutes.
Peel the potatoes and cut into cubes. Finely chop the cabbage.
Bring the broth to a boil and add the potatoes. Cook over low heat for 3 minutes. Then add the cabbage and cook for another 5 minutes. Then add carrots with onions and beets. Cook the soup over low heat, covered, for about 10 minutes.
Peel the garlic. Chop the parsley as finely as possible and add to the borscht.
Close the lid, turn off the heat and let the borscht brew for 10 minutes. Serve with sour cream.

6. Rolls

Today, Japanese cuisine is no longer something exotic. Delivery of sushi and rolls is available almost everywhere, and some even prepare these delicacies themselves at home. You too will learn. Mastering the Philadelphia recipe.

D To make rolls at home, you will need a bamboo mat and cling film.

Ingredients:

Sushi rice 350 g
Water 360 g
Rice vinegar 80 g
Dried nori seaweed 1 package
Lightly salted trout or salmon 1 package
Philadelphia cheese" 300 g
Wasabi for serving
Ginger for serving
Soy sauce for serving

Cooking method:

Cook sushi rice according to package directions.
Cut a whole sheet of nori in half. Repeat the same with other sheets from the package.
Carefully wrap the mat in cling film - this will help avoid unnecessary contamination.
Cut the fish into thin slices of approximately the same thickness and length.
Place a mat in front of you. Place half a sheet of nori, smooth side down, on the part of the mat that is closest to you.
Place rice on nori in a thin layer. Before taking a new portion of rice, you need to wet your hands in cold water. Leave the nearest edge of the nori free by a centimeter.
Cover the rice and nori with the other half of the mat and turn the mat along with the nori, pressing it lightly with your palm. Unfold the mat so the rice should be on the bottom and the nori on top.
Place cheese in the middle of the nori. Leave the edges empty, otherwise the cheese will come out while rolling the roll.
Roll up the roll, pressing the mat tightly against the nori. Give the roll a round shape.
Place fish slices close together next to the rolled roll. Using a mat, wrap the roll in the fish.
Cut the roll into pieces with a sharp knife. It is necessary to moisten it with cold water each time so that the rolls do not fall apart.
Serve with wasabi, ginger and soy sauce.

7. Onion soup

A cult dish of French cuisine, which almost all tourists without exception try when they find themselves in Paris. What to do if there is no opportunity to go to France yet? Prepare it at home.

Ingredients:

Semi-hard or hard cheese 100 g
Onion 500 g
Butter 50 g
Sugar 1 tbsp. l.
Flour 1 tbsp. l.
Meat or chicken broth 1.5 l
Port wine 2 tbsp. l.
Baguette slices to taste
Salt to taste
Black pepper to taste

Cooking method:

Thinly slice the onion into half rings. Melt the butter in a heavy-bottomed saucepan andwithin 20 minutesCook the onion over medium heat, stirring often so that it does not burn, but only turns golden and soft. Salt and pepper.

After this time, sprinkle the onion with sugar, flour and cook, stirring for another 10 minutes.

Pour half the hot broth into the onion and bring to a boil. Cook over low heat for 15 minutes. Then pour in the remaining broth and port and cook for another 30–40 minutes.

Pour the soup into heatproof bowls or pots. Arrange the bread slices, pressing them down slightly until they are slightly wet on both sides.

Sprinkle the soup with grated cheese and bake under the grill or in an oven preheated to 180 degrees until the cheese forms a golden brown crust. This is approximately 5–7 minutes. Serve immediately.

8. Dumplings

It is not possible to determine the exact geographical origin of dumplings. In general, this is a dish of Russian cuisine, which has ancient Chinese, Finno-Ugric, Turkic and Slavic roots.

Today dumplings are extremely popular in Russia. And it’s not surprising, because homemade dumplings are a real work of art.

Ingredients:

Eggs 1 pc.
Water 1 glass
Salt 1 tsp.
Wheat flour 600 g
For filling:
Ground beef 250 g
Minced pork 250 g
Onion 1 pc.
Garlic 1 clove
Salt to taste
Black pepper to taste

Cooking method:

Sift the flour in a heap. Make a well on top, pour in the egg and 1 tablespoon of water. Add a pinch of salt.
Collecting the flour from the edges to the middle so that the water and egg do not spill out of the recess, knead the dough, adding the remaining water in small portions. Knead the dough until it becomes elastic and smooth, about 10 minutes. Cover with a damp towel and leave for half an hour. The water for dumpling dough should be ice cold. To do this, you need to put it in the refrigerator in advance.
While the dough is rising, you need to prepare the filling. Peel the onion and garlic and chop very finely. Mix ground beef and pork. Add onion and garlic to the filling. Salt and pepper. Mix thoroughly until smooth.
Divide the finished dough into 4 parts, cover 3 parts with a damp towel and set aside. Roll the remaining dough into a rope 2 centimeters thick. Cut it into pieces approximately 1.5 centimeters wide. On a floured surface, roll out each piece of dough into a thin cake.
Place 1.5 teaspoons of filling in the center of each tortilla. Fold the filled circle in half to form a crescent. Connect the ends of the crescent and fasten them. To ensure that the ends stick together well, you need to press them tightly with your fingers.
Place the dumplings on a tray or flat dish, sprinkle with flour and refrigerate. Prepare dumplings from the remaining dough in the same way.
Dumplings must be boiled or frozen immediately.

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.
Canada: poutine (emphasis on 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.
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.
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.