Each of us is familiar with the expression - how many people, so many opinions. If you change it a little geographically, you will get so many peoples, so many traditions. This expression is also true for cooking. The cuisine of each individual people of the world represents separate culinary kingdoms that are extremely interesting to learn about.
Each people living on Earth has its own traditions and history and, of course, its own characteristics of national cuisine. National cuisine acts as a kind of stronghold of those centuries-old traditions that are dear to everyone, which were preserved and kept secret in order to pass them on from generation to generation. In Italy, no one will tell you the real secret of making delicious pasta, the Chinese will not share with you the national recipe for preparing dishes from snake meat or shark fin, and there is no need to talk about French cuisine, which has long been considered the most aristocratic in the world.
National cuisine is a set of dishes that are constantly prepared by residents of a certain territory or country. Historical preconditions are a feature of any national cuisine. Most of the dishes that are considered national in a particular area were prepared several centuries ago. As time passed, the recipes were improved and supplemented in order to pass on culinary secrets to future generations. More often National dishes consist of those products that are available in a given area. There are also conditions for preparing dishes from the national menu.
Culinary gourmets are ready to travel far to enjoy the national cuisine of a particular country. After all, it is possible to taste the taste of real sushi only in Japan, and you can enjoy roasted chestnuts prepared according to original recipes only in France. Those who do not have the opportunity to visit foreign countries can try to study some recipes and features of savory national dishes in their own kitchen.
All existing national cuisines of the world can be divided into several large groups, uniting them according to some common characteristics.
European cuisine
Modern European cuisine has developed under the influence of the national characteristics of various European countries. However, despite this, it is difficult to talk about a single European cuisine, since the territory of Europe is inhabited by many peoples, and their life and culture are determined not only by climatic, but also by geographical conditions. The cuisine of the southern countries of Western Europe differs in “temperament” from the cuisine of its northern countries, just as the character of a Spaniard or Italian differs from the Finns. Southern cuisine is spicy, aroma, and colorful compared to the simpler and more restrained cuisine of the north.
Features of European cuisine include the abundance of vegetable dishes and the use of a large number of different sauces. Unlike the peoples of the East, Europeans use spices, seasonings and seasonings much less, focusing on preserving the taste of the original products.
European cuisine originates in Greece. Later, together with chefs, the culinary art migrated to Ancient Rome. This is why modern Italian and Greek cuisine have so many similarities. Common features are also inherent in the cuisines of Italy, Spain, Portugal and France. First of all, this is the use of ginger, all types of pepper, thyme, fennel, sage, cinnamon, tarragon and vanilla. The menu always includes vegetables and fruits: tomatoes, sweet peppers, cucumbers, grapes, figs and oranges. Many fish and seafood dishes, as well as poultry, lamb, pork or beef.
However, southern European states are also rightfully considered the legislators of European cuisine. So, for example, Europeans learned about coffee from Austria, the Germans, Belgians and Czechs gave them a love of beer, and the British taught Europeans how to drink real tea.
Eastern cuisine
Oriental cuisine combines gastronomic customs and traditions of Arab and Muslim countries, Asian countries, Turkish, as well as some Caucasian and Balkan countries. Just as in the case of the concept of “European cuisine,” the concept of “Oriental cuisine” is also very broad and relative, since it covers the culinary traditions of a wide variety of countries, sometimes completely opposite in customs and preferences. For example, in most countries of the Muslim world they prefer lamb, while in China and Japan they prefer fish and seafood.
The main products that are used to prepare oriental dishes are rice, lamb, fermented milk products, beans, vegetables and fruits, and flour products. With rare exceptions, fish and seafood, cheese, beef and eggs are consumed to a lesser extent. Oriental dishes are distinguished by their sharpness and spicy taste.
Another feature of oriental cuisine is the lack of soups in the European understanding. Many oriental cuisines offer characteristic soups such as “shurpa” - a fairly thick and fatty soup. In different countries it may be called differently (sorpo, shorpo, shorpa, chorpo), and consist of different ingredients. Mostly common foods are vegetables and fried meats. Cooking shurpa is a rather specific process, since its consistency is more like porridge. Local cereals, a lot of onions and vegetables are used for soups. The increased fat content of shurpa is associated with the use of ghee or fat tail fat during preparation.
In addition, dishes typical of oriental cuisine are pilaf, dolma, shish kebab and shawarma. Lavash, flatbreads and pita are baked as bread.
Oriental sweets made from nuts and dried fruits, baklava, Turkish delight, sherbet and halva are famous throughout the world. As drinks, residents of these countries prefer oriental coffee and ayran, while the Chinese, Japanese, people of Central Asia and Indians prefer tea.
American cuisine
American cuisine is a bizarre mixture of a wide variety of national dishes. The traditions of the indigenous peoples and tribes of America are closely intertwined with the traditions of the Spaniards, English, Italians, French and Portuguese who came to these lands. That is why America was denied recognition of its national cuisine.
American cuisine is made up of the cuisine of many countries. The continent itself has a long history, and many peoples settled on its territory - all this had a direct impact on both the characteristics of food preparation and the national cuisine in general.
Despite its diversity, North American cuisine is quite simple. Most of it is made up of cuisine from Mexico and the USA. Mexicans enjoy fiery and savory dishes based on the traditions of the Aztecs and Spaniards. And the United States is not averse to boasting of many dishes brought here from Europe and Asia.
Among the cuisines of South America, Brazilian cuisine occupies a leading position. The cuisine of Brazil is so diverse and interesting that even dishes from neighboring regions can be exotic to each other.
Top Chef Erwin Peters - Best Recipes
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 bun.
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 it 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.
National cuisine can tell a lot about its people. Cult dishes of a particular country are often known throughout the world and are even included in the daily diet of many families. Other dishes are no less tasty and original, but for some reason they have not become so popular abroad. So, without further ado, we present to you the best traditional dishes from around the world.
Bigos, Poland
This is a stew with sauerkraut. There are many options for bigos, and both cabbage and meat (pork or game, smoked sausage, etc.) can be different.
Colcannon, Ireland
This is mashed potatoes and cabbage. Usually served as a side dish with boiled ham, fried brisket or sausages. 
Fried mussels with French fries, Belgium
You can try “moules frites” in almost any Belgian restaurant, but be careful: one serving weighs one and a half kilograms! Locals joke that French fries are universal, but “mussels from Brussels”, that is, “mussels are only in Brussels”. 
Ful medames, Egypt
This is a puree of cooked beans with garlic, lemon juice and olive oil. Due to the cheapness and nutritional value of this dish, ful has been an important part of the diet of the common population since ancient times. Since ful is a difficult dish to digest, it is eaten for breakfast or, in extreme cases, for lunch. 
Fasolada, Greece
This is a soup with white beans, vegetables (usually tomatoes and peppers) and olive oil. It is believed that the simple and satisfying dish was popular back in Ancient Greece. 
Meatballs, Denmark
Meat balls made from ground veal, beef and pork are not like those floating in our favorite soup. Danish “frikadellers” are cutlets that, in the best traditions, are served with boiled potatoes and sauce. 
Adobo, Philippines
Adobo is a popular Filipino dish made from meat, seafood and vegetables marinated in vinegar, soy sauce and garlic. Although the name of the dish is Spanish (“adobar” means “marinade”), the preparation method is specifically Filipino. 
Chilis en Nogada, Mexico
The name of the dish translates as “chili in walnut sauce.” That is, these are peppers stuffed with rice and meat and topped with walnut sauce. The colors of the dish represent the colors of the Mexican flag: green chiles, white peanut sauce and red pomegranate seeds. Very patriotic! 
Ajaico, Colombia
This is a potato soup with pieces of chicken, corn and "guasco", an aromatic plant that gives the soup its characteristic taste. A thick, homogeneous cream soup is most often served with sour cream, capers and avocado. 
Bulgogi, South Korea
Bulgogi (or bulgogi) is marinated pieces of grilled beef or veal. Prepared with heads of garlic, peppers and onions, served with leafy vegetables such as cabbage. 
Crepes, France
This is a type of pancake that is prepared with milk without yeast. Crepes can be baked on one side (when served with filling), and they are also often used to make pies and cakes. 
Peking duck, China
One of the most popular and ancient dishes in the country, “Beijing Kaoya,” is prepared as follows: the duck carcass is rubbed with honey and baked in a special oven, and when served, it is cut into thin slices. A prerequisite: the duck skin should be crispy, thin and non-greasy. The duck is served with tangerine flatbread, onions and sweet burdock sauce. 
Fish and chips, UK
This is deep-fried fish (traditionally cod, but can be anything with white meat, such as haddock or flounder) with large slices of French fries. Simple and very tasty! 
Feijoada, Brazil
It is a stew-like dish made from beans, meat products and farofa (cassava flour). The hearty dish is served in a clay pot with cabbage, a slice of orange, and, if desired, rice. According to a common version, feijoada was invented 300 years ago by slaves brought to Brazil from Africa. 
Pad Thai, Thailand
A local favorite is stir-fried rice noodles with shrimp and/or meat, tofu, fish sauce, shallots, bean sprouts and pickled radishes. 
Ramen, Japan
A broth with wheat noodles and sometimes meat, pickles, eggs, nori and other ingredients is the most popular Japanese fast food. 
Currywurst, Germany
These are regular sausages with a ketchup-based sauce and curry powder, of which 800,000,000 portions are eaten annually in Germany. 
Arepa, Venezuela
Fluffy, stuffed cornmeal pancakes make a great breakfast. It can be filled with cheese, avocado or both, which is very popular in this country. 
Pho, Vietnam
This is a noodle soup with pieces of beef or chicken, or fried fish. The soup is garnished with the Asian variety of basil, mint, lime and bean sprouts. 
Pasta, Italy
One dish that has spread all over the world is pasta. There are thousands of pasta options - both in the form of pasta and as additions to a hot dish. 
Putin, Canada
So, calm down! The French name is poutine, and the stress is on the last syllable. The national Quebec dish consists of French fries with slices of cheese topped with sweetened gravy. The dish was first prepared in the 1950s, but today it can be found not only in regular restaurants, but also in the Canadian branches of the McDonald's, Burger King and KFC chains. 
We invite you to travel to a dozen and a half countries without leaving your home - without visas, planes, suitcases and signs in foreign metros. In order to hit the road, it is enough to charter a comfortable sunny kitchen with a full set of provisions - and then follow the instructions that you will find in the continuation of this article. You will find recipes for national sweets from around the world - baked goods and confectionery products that are proud of in Sweden, Australia, China, Serbia and other countries. Bright colors, flavor combinations that you couldn’t even imagine: why not, after all, you can explore the world by tasting it!
15 national confectionery products
1. Prinsesstårta (Sweden)
The Swedish princess cake was created in the 1930s by Annie Åkerstrom. She was the teacher of the daughters of Prince Charles of Sweden, Duke of Västergötland. The cake was originally called"Grön tårta" (Green Cake), but the princesses liked it so much that in Annie's cookbook the recipe was published as "Prinsesstårta".
The base of the cake is a sponge cake, followed by layers of raspberry jam, buttercream and whipped cream. To prevent this delicacy from spreading, it is covered with green marzipan on top (hence the name “Grön tårta”). Today, this cake is not only green, in which case it is sometimes called "Prinstårta" (Prince cake).
2. Frog cake (Australia)
The Frog cake was invented in 1922 by Balfours Bakery. It consists of sponge cake, butter cream, and topped with fondant. Initially it was only green, but later the bakery expanded the color range to pink and brown. Today “Frog” can be found in other, “seasonal” colors.
3. Šakotis / Sękacz (Lithuania / Poland)
“Šakotis” appeared during the Polish-Lithuanian Commonwealth. A wooden spit is poured with egg batter, which begins to drip, forming “sprigs”. When they are slightly baked, the spit is again poured with dough.
4. Baumkuchen (Germany)
Baumkuchen is a smooth version of Šakotis, in which the skewer is prepared by dipping the dough into it instead of pouring it over it. In cross-section, the pie resembles a cut tree. Baumkuchen is the hallmark of the city of Salzwedel.
5. Battenberg cake (UK)
History is silent about the origin of this cake. The basis of “Battenberg” are two sponge cakes, traditionally yellow and pink, which are cut into rectangular parallelepipeds and laid in a checkerboard pattern. Apricot jam is usually used to hold the cakes together. The top of the cake is covered with marzipan.
But this version of Battenberg, in my opinion, is a masterpiece:
6. 月 饼 / 月餅 / Mooncake (China)
This gingerbread blew my mind! It seems to me that I can endlessly consider different options for execution.
Mooncake (Yuebing) is a traditional gingerbread eaten during the Mid-Autumn Festival (Zhongqiujie). The hieroglyph for “longevity” or “harmony” is usually depicted on the gingerbread.
The filling of yuebing can be different, depending on the region: lotus seed paste, nuts, sweet bean paste, etc.
Modern mooncakes sometimes deviate slightly from tradition, such as being made from jelly or covered in icing.
7. Red velvet cake (USA)
The base of Red Velvet Cake is a dark or bright red sponge cake made by adding food coloring or beets. Top with cream cheese and buttercream frosting.
Today, the cake is often baked in the shape of a heart. I associate Red velvet cake with Dexter.
8. Ruske kape (Bosnia and Herzegovina, Croatia, Serbia)
The name of this cake is translated as “Russian hat”, because... The shape resembles a ushanka. Inside it consists of alternating chocolate and vanilla layers of biscuit and cream. Drizzle chocolate on top and sprinkle with coconut flakes.
9. Carac (Switzerland)
Carac is a crispy cake, the diameter of which varies from 8 to 25 cm. The filling is chocolate, covered with a bright green glaze on top.
10. Kransekage / Kransekake (Denmark / Norway)
This cone-shaped cake is made of dough rings that are hollow inside.
Overflødighedshorn - a variant of Kransekake, is considered a traditional wedding cake. Overflødighedshorn translates to "horn of plenty".
The cake is filled with chocolate, sweets and other small baked goods.
11. Bolu pandan (Indonesia)
The sap from the leaves of the Pandan tree is used in the preparation of this cake, which gives Bolu pandan its green color. Green dye is also sometimes used to enhance the color. Various options can be used as filling and decoration: chocolate, butter cream, coconut flakes, etc.
12. King cake (USA)
King cake is made during the Christmas festival of Epiphany. In the Louisiana version, the pie is covered with sugar icing in the traditional colors of the Mardi Gras carnival (analogous to our Maslenitsa - farewell to Winter and welcome to Spring): purple - justice, green - faith, gold - power. These colors were adopted in 1892.
13. 发糕 / 發粿 / Fa gao (China)
Typically, Fa gao ("prosperity cake") is made from rice flour and is steamed (rather than baked) until the top comes apart into 4 pieces.
14. Croquembouche (France)
This dessert consists of profiteroles, which are coated with caramel and folded into a cone. Croquembouche was invented in the early 19th century.
15. Fairy bread (Australia)
This unusual “dish” cannot be called either a cake or a pastry. This is a sweet sandwich. White bread is cut into triangles, spread with butter, and the top is tightly covered with confectionery topping. Fairy bread is a favorite treat for children.
Photos, as usual, were found on the Internet.
- In contact with 0
- Google+ 0
- OK 0
- Facebook 0
