Just the other day, March 14th, World Pie Day was celebrated. In honor of this event, a well-known website Pinterest compiled a rating of the most requested and popular pies on the Internet.
We invite you to evaluate 8 of the most famous delicacies from different parts of our planet.
Germany - strawberry pie
Ingredients for the dough:
- 1 liter of boiled warm milk
- 4 eggs
- 1 kg flour
- 200 g margarine or butter
- 1 cup of sugar
- a pinch of salt
- 1 package of dry yeast
- vegetable oil
For filling:
- 500 g strawberries
- whipped cream
- gelling powder
Preparation:
- Bake the biscuit dough, folding it at the edges so that the filling does not leak out later. You can buy ready-made dough.
- Prepare the jelly filling: pour 250 ml of water, gelling powder and 30 g of sugar into a small saucepan. Stirring, cook until boiling.
- Place strawberries on the dough and fill them with jelly filling.
- 15 minutes until thickening - and the cake is ready! If desired, top with whipped cream.
Mexico - lemon pie
Ingredients:
- 1 can of concentrated milk
- 1 can of condensed milk
- 1 large lemon
Preparation:
- Open the cans of concentrated and condensed milk and mix the contents of the cans in a cup.
- Next, squeeze the juice from the lemon and pour it into the milk. The less lemon juice, the more liquid the cream turns out in the end. Stir. The milk will curdle - this is normal, don't worry.
- We put a layer of cookies on the bottom of the mold (it’s better to put foil under it), on top - a generous layer of cream, cookies - cream, and so on until the cream runs out.
- Place in the refrigerator overnight. In the morning you can enjoy your perfectly soaked lemon cookie cake.
Australia - French silk cake
Ingredients:
- 15 pcs. Oreo cookies (or chocolate chip cookies)
- 5 tbsp. l. melted butter
- 1.5 cups cream
- 200 g chocolate
- 1 cup cream
- 1/2 tsp. vanilla extract
- 1 tbsp. l. Sahara
- chocolate chips
Preparation:
- Mix the crumbled cookies with melted butter and place on the bottom of the mold. Place in the refrigerator until hardened.
- Make the chocolate layer: pour the cream into a bowl and put in the microwave for 1.5–2 minutes. Add chocolate pieces to the hot cream and mix with a whisk until smooth. Place in the refrigerator for at least an hour until the cream cools and thickens slightly.
- For the vanilla layer, mix cream with vanilla and sugar. Cover the mixture with film and place in the refrigerator for 30 minutes. Then beat.
- Next, we take out our hardened mass with cookies. Apply chocolate cream on it first, then vanilla. Place in the refrigerator for an hour. Decorate with chocolate shavings and you are ready to serve.
Spain - apple chimichanga
Ingredients:
- 8–10 flour tortillas
- 5 apples
- 1/2 cup water
- 1/4 cup cornstarch
- 1/2 cup sugar
- 1/2 tsp. cinnamon
- 1 tbsp. l. lemon juice
Preparation:
- Pour water into a saucepan, add sugar, cinnamon, lemon juice, a pinch of salt and starch. Bring to a boil, stirring constantly. Boil for about 3 minutes.
- Peel and cut the apples into small cubes, add to the syrup, reduce the temperature and cook for another 10 minutes (until the apples become soft). Let it cool.
- Spread the apple filling onto the tortilla crust, wrap the pancake and fry in vegetable oil.
- Mix 0.5 cups of sugar with 1 tbsp. l. cinnamon. Dip the fried chimichanga in the cinnamon sugar mixture - and the apple dessert is ready to be served! If desired, you can top the chimichanga with caramel, condensed milk or ice cream. You can also use homemade fried pancakes instead of tortilla crusts.
Boston cream cake
Biscuit ingredients:
- 125 g flour
- 1 tsp. baking powder
- 150 g sugar
- 4 eggs, separated into yolks and whites
- 1 tsp. lemon juice
- 3 tbsp. l. vegetable oil
For cream:
- 2 eggs
- 30 g starch
- 100 g sugar
- 500 ml milk
- 50 g butter
- 1 packet of vanillin
For the glaze:
- 200 g dark chocolate
- 50 g cream
Preparation:
- Mix flour, baking powder and 50 g sugar.
- Grind the yolks with lemon juice and vegetable oil.
- Beat the egg whites with the remaining 100 g of sugar until soft peaks form. Then add a third of the whites to the yolks, beat; then beat the remaining two-thirds.
- Gradually add the flour mixture to the eggs and carefully mix with a spatula until smooth.
- Line the bottom of the mold with baking paper and lightly grease it with vegetable oil (except for the sides). Bake the biscuit in an oven preheated to 175°C for 30–40 minutes. Let it cool in the mold - this way the biscuit will not settle and decrease in diameter.
- Cut the finished biscuit into three layers. Layer the bottom two with cream and place in the cake.
- Making the glaze: put the broken chocolate and cream in a water bath and, stirring, bring to a homogeneous consistency.
- Pour frosting over the top layer and sides of the cake. And you can serve right away!
UK - shepherd's pie
Ingredients:
- 1 large onion
- 2.5 tbsp. l. butter
- 700 g potatoes
- 2 carrots
- 1 tsp. ground coriander
- 1 clove of garlic
- 0.5 tbsp. l. flour
- 300 ml meat broth
- 500 g minced lamb
- 1.5 tsp. turmeric
- green pea
- 100 g Parmesan cheese
- 1 egg
Preparation:
- We clean all the vegetables. Cut the potatoes into large pieces, the onion into cubes, and the carrots into thin strips. Chop the garlic.
- Boil the potatoes in boiling salted water until tender, then mash them. Add 1.5 tbsp. l. butter, coriander and salt, mix. Let cool slightly, then add the egg and mix again. Cover and set aside.
- Heat the remaining oil in a frying pan, fry the onions, carrots and garlic for 2-3 minutes. Add the minced meat, stir and cook over medium heat, breaking up any lumps with a spoon, for 6–7 minutes.
- Drain excess oil from the pan. Add flour fried in a dry frying pan until golden brown and cook for 1 minute. Pour in the broth, stir and cook for 1 minute after boiling. Next, reduce the heat and simmer for 10 minutes. 4 minutes before the end, add green peas.
- Preheat the oven to 190°C. Place the minced meat in a baking dish, put a layer of mashed potatoes on top using a cooking bag, sprinkle with grated cheese and bake for 50–60 minutes.
France - open pie with zucchini and goat cheese
Ingredients:
- 250 g ready-made shortcrust pastry
- 2 kg zucchini
- 120 g fresh goat cheese
- 2 medium sized onions
- 100 g crumbly fat cottage cheese
- 4–5 tbsp. l. olive oil
- freshly ground black pepper
- 10 cherry tomatoes
- 1 bunch of dill
- 2 eggs
Preparation:
- Grate 3 zucchini on a coarse grater, add 1 tbsp. l. salt and leave for half an hour. Squeeze out excess juice.
- Roll out the dough and place it in the mold. Prick with a fork and brush with yolk. Cool in the refrigerator for 15 minutes. Then bake it in the oven at 180°C until golden brown.
- Cut the remaining zucchini into thin circles, blanch for a minute and dry.
- Prepare the filling: fry chopped onion and tomato halves in oil for 3 minutes. Add grated zucchini to it and cook for 5 minutes. Cool, mix with cottage cheese, egg, chopped dill, salt and pepper.
- Place the filling in the dough, overlapping the zucchini slices from step 3. Bake for 15 minutes at 180°C. Next, sprinkle with goat cheese and bake for another 10 minutes. Ready!
Brazil - strawberry cake
Ingredients:
- 500 g strawberries
- 400 ml strawberry curd mass
- 500 g dry cookies (like Yubileiny)
- whipped cream
Preparation:
- Place the crushed cookies on a plate as a base. Or you can pour it into cups - there will be many small portions.
- Spread the strawberry curd over the base in an even layer.
- We use strawberries and whipped cream to decorate the dessert.
- Place the result in the refrigerator for soaking. That's all, bon appetit!
In Rus', pies were baked with or without reason. There was always chicken on the wedding table. Its basis was rich or unleavened dough, and the filling included buckwheat porridge, chicken, mushrooms, sauerkraut and much more. In honor of name days, Kalinnik was often baked. Especially for this purpose, viburnum berries were dried, then ground into powder, mixed with rye flour, and a dough was prepared based on this mixture. This pie had no filling. On weekdays, one could find vekoshnik on the table, which was baked according to the “leftovers are sweet” principle: everything that was left after dinner - vegetables, meat - was mixed, laid out on yeast dough and baked in the oven.
They know how and love to cook pies in the Caucasus. There, girls begin to be taught this art almost from the cradle. Achma, a pie with cheese, does not require special dexterity and skill from the hostess. But to bake kubdari - a meat pie, you need to try: the filling must be juicy, so that when you bite off a piece, broth flows down your hands. Our widely known Ossetian pies amaze with their variety of fillings. Cheese, herbs, beet leaves, meat, potatoes - absolutely everything is used.
Tatar Gubadiya is very difficult to perform. It takes several days to prepare. The main difficulty lies in the kyrt - one of the components of the filling. To get it, pour fermented baked milk into a pan and add cottage cheese and sugar. Bring to a boil and then cook for about two and a half hours. Next, the almost finished kyrt is laid out on a baking sheet and taken out to dry in the fresh air for a day. In addition to cottage cheese, the filling includes rice, raisins and eggs. Everything is laid in layers and in no case mixed.
Europeans, not accustomed to standing at the stove for a long time, do not bake pies like ours. Of course, the French have quiche lauren, and the Italians have calzones. And according to the cooking technology, they can be classified as pies, although they are distinguished from our kulebyak and pies by their ease of execution. You can start learning to bake with them, and once you conquer a small peak, you’ll want to go further, right?
For 6 persons: flour - 4 tbsp. l., pork (fillet) - 700 g, butter - 150 g, carrots - 3 pcs., onions - 1 pc., celery - 3 roots, eggs - 1 pc., salt, ground black pepper
Cut the butter into pieces, put it in a saucepan, pour in 100 ml of water. Bring the mixture to a boil, remove from heat. Add flour. Knead until a homogeneous, smooth dough is obtained. Transfer the dough to a floured surface and let cool. Peel the onions and carrots, chop finely. Chop the celery. Wash the meat, cut into cubes, salt and pepper. Fry with vegetables. Roll out 2/3 of the dough into a circle and line a greased pan with it. Trim off excess dough. Place the filling. Roll out the remaining dough into a thin layer, cover the pie and seal the edges. Brush with beaten egg. Bake for an hour. Remove from the oven and cool in the pan for 20 minutes.
Calorie content per serving 290 kcal
Cooking time from 60 minutes
7 points
For 6 persons: puff pastry - 400 g, salmon (or salmon) fillet - 500 g, spinach - 250 g, cheese (hard varieties, grated) - 200 g, eggs - 1 pc., lemons - 1 pc., salt, ground black pepper
Place a pot of water on the fire, let it boil and quickly add the spinach. Remove from heat, squeeze out water, set aside.
Roll out the dough into a thin layer. Place grated cheese, spinach and fillet on one part of it, salt and pepper, cover with the other part. Brush the edges with beaten egg. Fold and pinch them. Brush the entire dough with the remaining egg and bake for about 30 minutes. If the dough starts to bake too much, cover it with foil. Remove, cool, cut into portions, pour over lemon juice, and serve.
Calorie content per serving 270 kcal
Cooking time from 60 minutes
Difficulty level on a 10-point scale 6 points
For 2 persons: yeast dough - 500 g, tomato sauce - 4 tbsp. l., mozzarella - 100 g, tomatoes - 1 pc., chicken fillet - 2 pcs., onions - 1 pc., cheese (hard varieties) - 200 g, sunflower oil
Wash the chicken fillet, cut into small cubes, and cut the onion into half rings. Fry everything in sunflower oil. Cut the tomato and mozzarella into slices.
Roll out the dough into a thin layer, cut out two identical circles from it. Spread half of each with tomato sauce and place the filling on this side. Fold the dough in half, pinch the edges. Bake for 20 minutes at 180°C. Remove and sprinkle with grated cheese. Serve to the table.
Calorie content per serving 240 kcal
Cooking time 40 minutes
Difficulty level on a 10-point scale 5 points
For 4 persons: flour - 3 cups, apples (large) - 4-5 pcs., sugar - 1.5 cups, butter - 120 g, vegetable oil - 1 tbsp. l., cinnamon - 1 tsp., powdered sugar, salt
Mix flour with salt, add sugar (1 cup) and vegetable oil. Then pour in water (0.5 cups) and knead the dough. Divide it into two parts and put it in the refrigerator. Cut the apples into slices. Melt the butter, add apples and sugar. Cook for 15 minutes. Place the apples in a bowl. Boil the remaining juice in the saucepan for another 15 minutes, then pour into the bowl with apples. Add cinnamon and stir. Place one flat cake in a mold and make sides. Add apple filling. Cover the pie with the remaining dough and seal the edges. Bake for an hour, sprinkle with powdered sugar.
Calorie content per serving 310 kcal
Cooking time from 50 minutes
Difficulty level on a 10-point scale 6 points
For 6 persons: flour - 6 cups, milk - 3 cups, dry yeast - 2 tbsp. l., feta cheese - 1 kg, butter - 100 g, ham - 100 g, sugar - 1 tbsp. l., vegetable oil, salt
Pour the flour onto the table, make a well, pour in warm milk, add yeast, sugar, salt and knead a soft dough. Place in a warm place for 2 hours, then stir. Mix the cheese with finely chopped butter and mash. Add chopped ham to the mixture. Divide the dough into two parts, knead each into a flat cake with your hands. Place the filling in the center and distribute it evenly. Bring the edges of the dough towards the center and pinch. Using the palm of your hand, form a cake about 1.5 cm thick. Bake for 15 minutes on a greased baking sheet.
Calorie content per serving 390 kcal
Cooking time from 70 minutes
Difficulty level on a 10-point scale 7 points
For 6 persons: puff pastry - 500 g, fish fillet - 500 g, rice - 50 g, onion - 1 pc., cream - 50 g, eggs - 1 pc., lemons - 1 pc., vegetable oil, salt
Rinse the rice and boil. Chop the fish and onion, pour in lemon juice, stir and leave for 30 minutes, then add rice, cream, salt, stir.
Line a baking sheet with parchment paper. Lay out a layer of dough, cut out the shape of a fish (form the tail from scraps). Place the filling. Brush the edges with egg. Cover with the remaining dough and seal the edges. Using the tip of a knife, draw fish scales and grease with vegetable oil. Bake for 20 minutes.
Calorie content per serving 220 kcal
Cooking time 80 minutes
Difficulty level on a 10-point scale 7 points
For 6 persons: flour - 1 kg, butter (melted) - 400 g, suluguni cheese - 1 kg, eggs - 5 pcs., sour cream - 200 g, salt
Beat eggs, add water (200 ml), flour and salt. Knead the dough. Divide it into eight parts. Make a ball out of each one. Roll them out thinly into large circles. Place one layer on oiled parchment and brush with some melted butter. Grate the cheese, mix with sour cream and half the remaining butter. Place four boiled layers in a stack on a layer of raw dough, greasing each one with butter. Place three more layers of dough on top, also brushing them with oil. Spread out the remaining filling. Fold the edges of the raw dough up.
Preheat the oven to 200°C. Cover the achma with the last layer. Place a sheet of foil on top. Bake in the oven for 15 minutes, then reduce the temperature to 180°C, remove the foil and bake for another 10 minutes.
Calorie content per serving 320 kcal
Cooking time 60 minutes
Difficulty level on a 10-point scale 6 points
For 6 persons: flour - 200 g, butter - 150 g, cream - 200 g, eggs - 3 pcs., cheese (hard varieties) - 150 g, broccoli - 200 g, salt
Mix butter with flour, add 3 tbsp. l. ice water, knead the dough. Form into a ball and refrigerate for an hour. Cook broccoli for 5 minutes. Divide into inflorescences. Grate the cheese on a coarse grater. Beat eggs with cream, add salt, half the cheese, mix. Divide the dough into the mold and make sides. Sprinkle the base with the remaining cheese. Add broccoli, pour in egg mixture. Bake for 30 minutes.
Calorie content per serving 290 kcal
Cooking time 40 minutes
Difficulty level on a 10-point scale 4 points
Photo: Fotolia/All Over Press, Legion Media
Each country has its own national dish. We all know very well that pizza is an iconic dish in Italy, paella in Spain, but few people know what national desserts are there. Let's begin our sweet, fabulous journey into the world of desserts and learn recipes for sweets from Greece, Japan and many other countries.
Turron, Spain
Turron is translated from Spanish as “nougat” and tastes very much like it. There are two types of this Spanish sweet. The first is hard grilled candy, the second is soft with nuts. The recipe for the national dessert is very well protected, so you can only enjoy it in Spain.
Tiramisu, Italy
A very famous and beloved dessert is tiramisu. The birthplace of this dish is, of course, Italy, and real tiramisu can only be prepared there, since the ingredients for the dessert are exclusively of Italian origin. Mascarpone cheese is made in Lombardy, savoiardi cookies, and Marsala wine is produced in Sicily.
Cheesecake, USA
We bring to your attention the most famous dessert in the world - cheesecake. You can try it now everywhere in Russia and Europe. But it was in America that many types and options were invented for this raw cake. A special feature of preparing such a dessert is its cooling; “cracks” should not be allowed in the filling.
Pudding, UK
Pudding is considered not just a traditional dessert, but also a symbol of ancient England. It has thousands of recipes, since each family has its own and is passed on from generation to generation. To prepare, you only need flour, bread crumbs, eggs, cream, spices and a little fat. In general, previously pudding had nothing to do with desserts, and the main ingredient of the dish was meat. Staying in England for Catholic Christmas, you will enjoy the variety and incomparable taste of this dessert.
Strudel, Austria
In 1969, a recipe for an excellent dessert appeared in Vienna, which was later called strudel. When traveling around Austria, you should definitely stop by Vienna or Salzburg and try a real strudel. The recipe for this incredibly delicious sweet has hardly changed over the years.
Puff pastry is filled with curd mass with fruit (most often apples or pears) or berries, and poppy seeds are also added. The presentation of the dessert is very interesting: it should be hot, and in combination with ice cream or cream, the dish becomes simply incomparable. The ideal drink would be a latte or black tea.
Trdlo, Czech Republic
The first association about the Czech Republic in terms of cooking is, of course, excellent Czech beer, but no less popular is the national dessert - trdlo (trdelnik). What is a sweet with such an interesting name? These are puff pastries with different fillings. They are baked not in the oven, but over an open fire, after which they are placed in a mixture of sugar and cinnamon. Very often the trdlo is also sprinkled with nuts or coconut shavings. Tourists really like this delicacy; it is convenient to eat while walking around the city.
Baklava, Türkiye
This unique delicacy of Turkish cuisine makes you admire the skill of the chefs. The baklava recipe was created back in the 15th century and has remained almost unchanged for so many centuries. To prepare baklava, very thin sheet dough is used. The dough sheets are poured with butter and honey, also sprinkled with nuts, and then placed on top of each other. Real Turkish baklava is very sweet and sugary in taste, but with an unforgettable honey aroma. True connoisseurs claim that the thinner the dough, and the less noticeable it is, the tastier the delicacy!
Churchkhela, Georgia
An ancient Georgian delicacy - Churchkhela. The nuts are strung on a string and dipped in fruit juice (preferably grape juice), which is thickened with flour. The process of preparing the dessert is very complex and lasts about 15-20 days, but the result is a sweet, tasty and healthy dessert.
Creamy candies, Japan
Although creamy sweets are not a national dish, they are so popular in Japan that it would be wrong not to remember them. Very tasty sweets are more like a snack that you want to eat again and again. Creamy sweets are made not from plums, as you might think, but from a special type of chestnuts that are found only in Japan, and they also add potatoes, sugar and seasonings.
Pavlova cake, Australia and New Zealand
The Pavlova cake is named after the Russian ballerina Anna Pavlova. Not a single celebration in Australia and New Zealand takes place without this elegant and airy cake. The dessert combines a marshmallow-soft center with a crispy crust, which is decorated with all kinds of berries and cream. It’s worth visiting these countries for such a delicacy.
Each nation has its own special national cuisine. And in each such cuisine you can find the characteristics of the culture of the people, passed on from generation to generation. Of course, in order to appreciate all the intricacies of various dishes, you need to go to one country or another. And visit both chic restaurants and small family restaurants, where this or that dish is prepared in a special way. We really hope that you find something special for yourself or share your experience.
Welcome to a gastronomic tour of the world's cuisines! We have collected for you a considerable collection of dishes imbued with the spirit of different countries. Cooking is an important part of culture. Recipes for national dishes have been carefully passed down from generation to generation until they have survived to this day. And now is your chance to set your own cosmopolitan table by preparing sumptuous dishes at home!
Recipes from around the world at your fingertips
There is no way to fly to France for rooster in wine or to Thailand for coconut soup with ginger? And you don't need to board a plane for new culinary experiences! Try cooking exotic dishes yourself. In this section you will find the best recipes from dozens of different countries. Among them are not only popular, but also cuisines that are more unusual for us.
The list of traditional dishes on our website consists of culinary masterpieces from all over the world:
- European cuisine (Bulgarian, Belarusian, French, English, German, Ukrainian, Russian, Belgian, Greek, Spanish, Italian, Hutsul).
- Balkan cuisine (Finnish, Scottish, Latvian).
- Asian (Thai, Chinese, Japanese, Indian, Vietnamese, Korean).
- Eastern and Arabic (Turkish, Jewish, Lebanese, Tatar and Bashkir, Uzbek, Abkhazian, Azerbaijani, Georgian, Armenian).
- Cuisine of North and South America (Indian, Canadian, American, Mexican, Hawaiian, Colombian).
- Australian cuisine;
- Egyptian cuisine.
The choice of recipes is very wide! Prepare a dish that suits your mood and set of ingredients. Treat yourself to a delicious beef carpaccio or surprise your family with Georgian khinkali.
Peculiarities of cuisine of different nations
All nations are different, and the cuisine of each nationality has its own subtleties. Yes, to try the perfect cacambert with garlic or chestnut soup, it is better to go to one of the French restaurants. But if you make an effort, you can achieve amazing similarity! The main thing is that the recipe is as clear and laid out as possible.
Each recipe on our website is accompanied by visual photos that will help you accurately repeat the culinary masterpiece. All instructions describe the necessary steps step by step so that you do not rack your brains over the cooking process. You will definitely succeed!
Choose a recipe, cook, enjoy. Don't forget to experiment and share your own recipes!
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, 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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