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World’s most delicious dishes you’ll want to try

Best bites around the globe

We may not be able to travel to
every country on Earth, but a great way to get a taste of a culture is
to sample its signature dishes. Try cooking up a storm in your own
kitchen or – when dining out is on the cards again – find a great
restaurant and let your taste buds set sail on a culinary adventure
across the globe. Here’s a selection of popular dishes you shouldn’t
miss.

Beef Wellington, England, UK

Brent Hofacker/Shutterstock
A dish that’s fallen out of
favour and then become popular again more times than we can count, beef
Wellington’s origins are as unclear as its connection to Arthur
Wellesley, 1st Duke of Wellington. Traditionally, it’s a beef fillet
steak, coated in pâté and mushroom duxelles (an extremely finely chopped
mixture of mushrooms, shallots and herbs), wrapped in puff pastry, then
baked. Its modern-day popularity is largely thanks to Gordon Ramsay
who’s made it one of his signature dishes.

Get the recipe for beef Wellington here

Onion soup, France

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Very few dishes are as comforting
as French onion soup – a blend of mellow, slowly cooked, caramelised
onions in a broth laced with white wine and cognac. It’s thought that a
version of the soup has existed since at least Roman times, but the
modern version originated in 18th-century Paris. The soup is served in a
ramekin, topped with a slice of baguette and cheese that’s then melted
under a grill.

Peking duck, China

Natalia Lisovskaya/Shutterstock
A dish cooked and eaten in
Beijing since the Imperial era, today Peking duck is a Chinese
restaurant favourite across the world. There are countless methods of
preparing and cooking the duck, but originally it was roasted in a
closed oven until the kitchens of the Qing Dynasty developed the
open-oven style to cook several ducks at the same time. The duck is then
served with steamed Chinese pancakes, cucumber, spring onion and sweet
bean sauce.

Try this recipe for duck pancakes with hoisin sauce at home

Shakshuka, the Middle East

Claimed as one of their own
throughout North Africa and the Middle East, untangling the web of where
shakshuka is from is simply impossible. All we know is that it’s an
incredibly tasty and filling dish that’s become a popular breakfast and
brunch meal throughout the world. Literally translating as a mixture,
it’s usually cooked by reducing down tomatoes, onions and a range of
spices before the eggs are poached on top.

Try this shakshuka recipe with aubergines

Laksa, Malaysia

A spicy, sweet, sour and
fragrant soup from Southeast Asia, laksa is mostly associated with
Malaysia. The origins are murky with several theories in different
countries and a wide range of laksa exist, from regional varieties to
differences in preparation. Typically, either a rich and spicy coconut
milk broth or a sour asam broth made with tamarind, the soup is made
with thick wheat noodles or rice vermicelli and served with chicken,
prawn or fish.

Get the recipe for prawn laksa here

Clam chowder, USA

Creamy clam chowder is
Massachusetts’ finest dish that’s prevalent throughout New England. Made
with potatoes, crushed oyster crackers and chunks of local clam, it’s a
flavourful and hearty dish to have all year long. The most famous place
to eat it, Legal Sea Foods in Boston, began life as a market frequented
by Julia Child and has been cooking up perfect chowder for decades.

Get the recipe for clam chowder here

Gua bao, Taiwan

Slawomir Fajer/Shutterstock
The popularity of bao buns has
skyrocketed in the Western world in the last decade or so and while
these steamed buns are Chinese in origin, it’s the Taiwanese version
that’s proved to be the most popular. A traditional gua bao consists of
slices of pork belly meat dressed with pickled mustard greens, coriander
and ground peanuts.

Bouillabaisse, France

Bouillabaisse is synonymous with
the South of France, especially the port city of Marseille, and is a
wonderful celebration of sea creatures caught just off the coast. The
soup is made with a selection of spices and Provençal herbs as well as
heady saffron. Various fish and shellfish are then added at different
times to cook in the broth. In Marseille the broth is traditionally
served separate from the seafood with slices of bread and rouille (a
sauce of olive oil, breadcrumbs, garlic, saffron and cayenne pepper) on
the side.

Goulash, Hungary

Tatiana Volgutova/Shutterstock
Although often cooked as a meat
sauce or stew across Europe and beyond, the traditional Hungarian
goulash is actually a soup. Beef shin, shank or shoulder and vegetables
(typically carrot, peppers, celery but not potatoes) are heavily
seasoned with paprika and traditionally slowly simmered in broth over an
open fire in a cauldron. It’s then eaten either in a bread bowl or with
the Hungarian version of spaetzle noodles.

Texas-style barbecue, Texas, USA

Other states along the so-called
barbecue belt that include the Carolinas, Tennessee and Kentucky will
have to forgive us, but Texan barbecue takes the spotlight. Drawing on
the diverse cultural traditions within the state, Texas-style barbecue
has strong German and Czech influences, and mostly features brisket,
sausage and beef short ribs as well as smoked meats. The selection of
sides usually includes some type of a slaw and beans as well as potato
salad, mac ‘n’ cheese, fried okra or green beans.

Ramen, Japan

Natalia Lisovskaya/Shutterstock
A Japanese noodle soup, ramen
has grown in popularity outside of Japan in the last decade and it’s
easy to see why. In its simple form, it’s a rich meat (or occasionally
fish) broth, flavoured with soy or miso and served with toppings such as
mushrooms, seaweed, sesame seeds, spring onions and soft-boiled egg. As
with most dishes, there are regional varieties too, including the most
popular tonkotsu (pork bone broth) ramen of Kyushu and the miso ramen of
Hokkaido.

Get the recipe for quick miso ramen here

Cacio e pepe, Italy

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There are countless divine
Italian pasta recipes, but this one is genius in its simplicity.
Translating as cheese and pepper, the dish, as its name suggests, uses a
handful of basic ingredients: black pepper, cheese, pasta and butter.
You’ll find versions made with either spaghetti, linguine or pici, which
is a short, thick worm-like pasta, and there’s also debate about what
cheese to use – it’s usually either Parmesan or pecorino romano.

Get the recipe for cacio e pepe here

Southern fried chicken, USA

You might think that there
couldn’t be anything easier than deep-frying a piece of chicken – but
you’d be wrong to assume it’s as simple as that. Making the perfect
batter, adding just the right amount of seasoning and choosing the best
way to fry takes practise. A dish deeply rooted in the American South, a
perfect basket of fried chicken is one for the bucket list.

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Boeuf bourguignon, France

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This classic French dish might
look rustic, but plenty of work and skill goes into making it just
right. Consisting of beef slowly braised in red wine, plus beef stock,
carrots, onions and sometimes mushrooms, this super-rich dish is packed
with layers of flavour. It’s also become one of the most famous recipes
from Julia Child’s groundbreaking cookbook The French Chef.

Get the recipe for boeuf bourguignon here

Barramundi, Australia

Lifestyle Travel Photo/Shutterstock
Barramundi is key to Australian
cuisine and you’d be hard pressed to find a restaurant, a café or a fish
and chip shop Down Under that doesn’t have it on the menu. This white
fish can be fried, grilled, barbecued, baked, chargrilled or steamed,
and it’s excellent when served with a lemon and dill butter.

Raclette, Switzerland

Both the name of a cheese and a
full dish, this is a traditional après-ski meal. The cheese is either
melted under a grill or in a little pan and then served with potatoes,
cornichons, pickled onions and sometimes a selection of charcuterie.
Thought to have been invented in the Swiss canton of Valais, it’s
traditionally made with raclette cheese produced in the region.

Pho, Vietnam

Joshua Resnick/Shutterstock
This warm, comforting noodle
dish has taken the world by storm and rightly so. Its apparent
simplicity hides complex flavours that are at once unctuous and
refreshing. Born in northern Vietnam in the late 19th century, pho’s
development was influenced by Chinese and French cooking, mirroring the
history of the country. Today, it is a uniquely Vietnamese offering that
you won’t have to go far to find, wherever you are in the world.

Get the recipe for a slow-cooked short rib pho here

Poutine, Canada

It might not be a looker, but
this Québec dish is certainly delicious, and is now not only popular
across Canada and the northeast of the US but further afield too.
Comprising fluffy-on-the-inside, crunchy-on-the-outside French fries,
and thick, rich and meaty gravy, poutine is elevated to a culinary event
by the addition of cheese curds. These small, solidified white cheese
bites retain some of their shape under the heat of the gravy.

Get the recipe for poutine here

Biryani, India

A celebration of spices and
rice, biryani’s origins lie with the Muslims of the Indian subcontinent.
Today, endless varieties of biryani exist, depending on the region
where it’s cooked and the cook who makes it, but the basics – rice and
an assortment of spices – remain untouchable. You can make yours with
meat or skip it for a vegan or vegetarian treat.

Get the recipe for an easy chicken biryani here

Hamburger, USA

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The hamburger has its roots in
Germany and is named after the city of Hamburg where, during the 19th
century, local beef was ground and mixed with onions and garlic and then
formed into patties. But the dish we know and love today is no doubt
an American icon. The modern incarnation is attributed to several
Americans and is an essential part of the American food culture.

Discover the incredible history of the Big Mac here

Tacos, Mexico

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These soft corn tortillas full
of delicious beef, pork and chicken have mysterious origins that are
often traced back to Mexico’s 18th-century silver mines. Contrary to
American tacos, the Mexican version doesn’t include garnishes like
lettuce, tomato, cheese or even sour cream. In fact, Mexican tacos are
usually topped with coriander, finely diced white onion and a type of
salsa or, sometimes, guacamole.

Try this bloody mary take on prawn tacos here

Smørrebrød, Denmark

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A dish commonly found across all
Scandinavian and Baltic countries, this open-faced sandwich has its
roots in Denmark. Back in the 1800s, slices of rye bread where used
instead of a plate and the tradition of smørrebrød (literally, buttered
bread) started when decorating the bread slices became a fashionable
craze. Common toppings include pickled herring, prawns or smoked salmon
which is then paired with sliced egg, mayonnaise and cress. Modern
smørrebrød can also be vegetarian, vegan or topped with meat.

Som tam, Southeast Asia

This spicy, crunchy salad is the
taste of Southeast Asia on a plate, made with shredded unripe green
papaya and other local fruit and vegetables tossed in a delicious sweet
and sour dressing of palm sugar, chilli peppers and lime juice.
Originating from Laos, it’s also eaten throughout Vietnam, Cambodia and
Thailand. Making a traditional som tam means lots of shredding and
pounding with a pestle and mortar, but modern, less messy and
time-consuming takes on the traditional dish abound.

Try these Thai-spiced fishcakes served with som tam-inspired salad

Arepa, Venezuela and Colombia

Arepa is a type of traditional
bread from Colombia and Venezuela, which is made from cornmeal and
stuffed with sweet or savoury fillings. The flat, round, unleavened
dough is grilled, baked, fried, boiled or steamed and eaten daily in the
region, where the recipe has remained largely unchanged for centuries.

Kebab, Turkey

The kebab has a long heritage
(the name was first recorded as far back as the 14th century) and
is thought to have originated in Turkey with soldiers cooking their
freshly hunted meat over open fires. Kebabs come in a multitude of
varieties, from the popular shish and döner to regional specialities
like Adana and testi. Traditionally, only lamb is used, however, as
tastes have evolved so has the variety of meats.

Why not try chicken shish, four-spice pork or spiced beef kebabs?

Falafel, Middle East

Anna Shepulova/Shutterstock
This round, deep-fried patty of
ground chickpeas, herbs, spices and onions makes for a tasty veggie
treat. Falafel has a thousand-year history, probably hailing from Egypt,
where it was eaten as a substitute for meat by Coptic Christians during
Lent and was made with fava beans. The dish later migrated towards the
Levant, where it took on its current chickpea form.

Give this incredible falafel sandwich a go

Poke, Hawaii, USA

The native Hawaiian diced raw
fish dish, meaning ‘to slice’ in Hawaiian, has surged in popularity
across the US in recent years, probably due to the appeal of its
healthy, fresh ingredients. But this taste of the sea has ancient roots
that date back a long time, when native islanders would rub sea salt,
seaweed and traditional relish inamona into their fresh catches.

Discover more much-loved dishes in every US state

Beef stroganoff, Russia

A 19th-century invention by
French chefs working for the Stroganovs (an influential Russian merchant
family), beef stroganoff has become a staple in many homes in Eastern
and Central Europe. It’s traditionally a dish of sautéed beef and sliced
mushrooms served with a sour cream sauce, but different versions of
beef stroganoff exist in other parts of the world, including Scandinavia
and even Brazil.

Khachapuri, Georgia

These doughy vessels – carrying
cheese, butter and a runny egg in the centre – are as Georgian as it
gets. The country’s national dish, it’s perfect as a sharing starter or
as a side as part of a bigger meal. In Georgia, khachapuri is such a
popular, widely available dish that it’s even used to measure inflation
levels in different Georgian cities (this is known as the Khachapuri
Index).

Dim sum, China

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A meal of small savoury and sweet
dishes – mostly steamed and fried dumplings, buns and rolls – dim sum’s
history is inextricably linked to the old Chinese tea houses. Served in
bamboo steamers, dim sum means touch the heart in Cantonese and has
since evolved into an essential element of Chinese cuisine.
Traditionally enjoyed from the early hours until mid-morning, it may
well be a forerunner of the modern-day brunch.

Beef rendang, Indonesia

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This tasty West Sumatran curry
gets bags of flavour from its long cooking process, which involves
combining beef with a spicy paste of garlic, onion, red chillies,
turmeric, ginger, pepper, lemongrass, galangal, star anise, kaffir lime
leaves, bay leaves and turmeric leaves. It is then mixed with coconut
milk and cooked until the meat is tender and the liquid is caramelised
around it.

Sushi, Japan

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Most of us think sushi is all
about the quality and freshness of the raw fish – but while that’s no
doubt important, it’s the rice that’s at the heart of the matter. The
word sushi is an old Japanese term that literally means it’s sour.
Today, there are five main types of sushi – nigiri (fish served on
rice), sashimi (fish without rice), maki (rice and filling wrapped in
seaweed), uramaki (seaweed wraps around the filling with rice on the
outside) and temaki (cone-shaped).

Masala dosa, India

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Eaten across several parts of
Asia for breakfast, lunch or dinner, the dosa is a fermented crêpe made
from rice batter and black lentils that enjoys a history stretching back
a whopping 2,000 years. The masala dosa is a variation that’s stuffed
with a delicious filling of parboiled potatoes, fried onions and spices.
Often served with coconut and tomato chutney, it’s one of South India’s
most popular and tasty snacks.

Moules frites, Belgium

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From the coast to the streets of
Brussels, Belgians love sitting down to a lunch consisting of crispy,
golden French fries and a big, steamy pot of mussels. Although mussels
come steamed in a variety of broths and sauces with myriad ingredients,
nothing beats a classic moules marinière – a mix of white wine, onions,
parsley, cream and butter.

Get the recipe for moules marinière here

Tagine, Morocco

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A sweet and warming slow-cooked
stew served in the terracotta pot it’s cooked in (and from which it
takes its name), the tagine has been a staple of Moroccan cuisine for
centuries. For a mouthwatering meal, you can mix meat or poultry with
vegetables or fruit, and the delicate spices of turmeric, cinnamon,
saffron, ginger and cumin. Originally a Berber dish, it has gathered
Arab, Ottoman, Moorish and French influences throughout time.

Try this simplified version of a lamb tagine you can make at home

Köttbullar, Sweden

Whether or not the Swedish
meatball owes its international profile to IKEA is debatable. What is
true is that the country has declared the origins of its national dish
to be Turkish. They’re based on a recipe King Charles XII brought back
in the early 18th century and are traditionally served with a creamy,
brown gravy-like sauce, mashed or boiled potatoes and lingonberry jam.

Pizza Napoletana, Italy

If ever a foodstuff needed no
introduction it would be pizza. And if any pizza can lay claim to being
the forebearer of an international obsession, it’s the pizza Napoletana
hailing from Naples in Italy. Made specifically with Mozzarella di
Bufala Campana and either San Marzano or Roma tomatoes, it then has to
be cooked precisely 60 to 90 seconds in 485ºC (905ºF) in a wood-fired
oven.

Get the recipe for Neapolitan pizza dough here

Rarebit, Wales, UK

So much more than grilled cheese
on toast, real Welsh rarebit has a sensational sauce made of melted
Cheddar with mustard, ale and Worcestershire sauce, which is poured over
the toast rather than grilled. Some recipes call for the addition of
egg yolks that contribute to an incredibly creamy and rich sauce.
Whichever way you do it, it’s without a doubt one of the UK’s most
comforting foods.

Pierogi, Poland

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Although variations of pierogi
are popular across Russia, Ukraine, Georgia and Belarus, pierogi are
synonymous with Polish cuisine. A variety of fillings, both sweet and
savoury, are wrapped in a thinly rolled dough and then pan-fried (or
boiled, if sweet) to be served as a snack, first course or dessert. The
most popular savoury fillings include sauerkraut or a meat and onion
mix, while sweet varieties usually contain sweet curd cheese or
bilberries and sugar.

Try these beetroot and horseradish pierogi

Gumbo, Louisiana, USA

The official dish of Louisiana,
both Creole and Cajun gumbo are a testament to the state’s melting-pot
culture, although the actual origins are foggy. The name comes from the
West African for okra, and the dish itself uses a kind of roux, so
there’s a clear French influence too. What we do know is that this
heartening stew – cooked with the Louisiana Holy Trinity of celery, bell
peppers and onions – is a delight.

Get the recipe for Cajun seafood gumbo here

Ceviche, Peru

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This dish is so much a part of
Peru’s heritage that the country has a holiday to celebrate it on 28
June. Chunks of raw fish are marinated for a couple of minutes in lime
juice along with onions, chilli peppers, salt and oil. Traditionally,
ceviche is served at room temperature with sides like corn and sweet or
white potatoes and a cold beer.

Sauerbraten, Germany

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Sauerbraten, the German national
dish, is a pot roast made of beef rump that’s traditionally marinated
for days in a mixture of vinegar or red wine (or both), water, herbs and
spices. It’s then served with a rich, sweet-sour gravy. Many people
think the meal dates back as far as Charlemagne himself in the 9th
century, while other documents say that Julius Caesar was the
inspiration behind the dish – it’s believed he sent amphoras filled with
beef marinated in wine to the new Roman colony of Cologne.

Colcannon, Ireland

Historically, this simple plate
of mashed potatoes and kale (or cabbage), with milk, butter, salt and
pepper, was eaten in Ireland year-round, usually with boiled ham. So
beloved is colcannon that there are even songs about it and it’s also
the traditional Irish Halloween dish.

Discover more amazing Irish foods here

Jollof rice, West Africa

A West African one-pot dish,
jollof rice has its origins hotly contested by Nigeria, Ghana, Senegal
and a few other West African countries. In the Nigerian version, the
rice is added to a spicy tomato sauce and simmered until ready.
Ghanaians use basmati rice instead of long grain and their take on
jollof rice is also spicier. Which is better? We couldn’t possibly say.

Discover 30 easy rice recipes the whole family will love

Jerk chicken, Jamaica

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A style of marinating meat
native to Jamaica, jerk is made with allspice and Scotch bonnet peppers,
and its name is believed to be Spanish, derived from the Peruvian word
charqui, meaning dried strips of meat. The meat is grilled, and the
resulting flavours and aromas are deliciously smoky and spicy. You’ll
find jerk huts pretty much everywhere across the Caribbean.

Get the recipe for jerk chicken here

Chicken Kiev, Russia

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These breadcrumb-crusted chicken
breasts – with an oozing centre of garlicky loveliness – won over hearts
and taste buds to become a beloved British ready meal in the 1980s. But
the chicken Kiev has an altogether more illustrious heritage. Named
after the capital of Ukraine, it’s still unclear whether it was invented
in Russia, Ukraine or France, where lots of Russian chefs trained at
the time, to then return to Moscow and St Petersburg to cook French
cuisine for the bourgeoisie.

Singapore noodles, Hong Kong

Another misnamed dish, these
curried noodles don’t actually come from Singapore. In fact, the
stir-fried vermicelli noodles with curry powder, vegetables, scrambled
eggs and meat are Cantonese in origin and widely eaten in Hong Kong, yet
pretty much unheard of in Singapore. Today, the dish is a much-loved
takeaway classic in many countries.

Take a look at these super-fast dinners to get you through the week

Haggis, neeps and tatties, Scotland, UK

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Immortalised as the “great
chieftain o the puddin’-race” by Robert Burns, the savoury meat pudding
of sheep offal with suet, oatmeal, onion and spices boiled in a bag is
synonymous with Scotland. Eaten to celebrate Burns Night in January,
haggis is traditionally served with neeps and tatties, also known as
mashed potato and turnips, and, of course, a wee dram. Perfect fare to
fend off the winter chills.

Don’t think you can stomach haggis? Try these modern croquettes instead

Bibimbap, South Korea

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Loaded with warm white rice at
the bottom and an arrangement of sliced beef, sautéed and pickled
vegetables as well as a variety of sauces and a runny egg on top,
bibimbap is a Korean food icon. Traditionally, the dish was eaten on the
eve of the lunar new year when the family had to get rid of all the
leftovers. Today, it’s a popular lunch and dinner dish eaten across the
world.

Feijoada, Brazil

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Although it is considered the
national dish of Brazil, feijoada is popular in many parts of the world.
The Brazilian version of the stew traditionally consists of pork
trimmings (including ears, tail, tongue and snout), which are
transformed into an aromatic stew thanks to a variety of seasonings and
spices, as well as hearty black beans.

Asado, Argentina

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Asado is more than just a
barbecue. Its roots are with the Pampas gauchos of the mid-18th to 19th
century, who roasted beef close to a slow-burning fire on a metal
structure called an asador. In Argentina, it’s a way of life and most
families gather for one once a week. The asador, or cook, will place
simply seasoned meat – prime cuts, offal and sausages served together –
over a flame, preferably from a wood fire, for around two hours. Meat is
served medium to well done.

Wiener schnitzel, Austria

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A thin, pan-fried veal cutlet
that has been pounded, salted and rolled in a crust of flour, eggs and
breadcrumbs, the wiener schnitzel is a Viennese speciality. The key is
to shallow-fry it swimming in clarified butter or lard so it goes a
lovely golden yellow all over. Modern versions also use pork instead of
veal and the meat is served with boiled potatoes.

Try this herb and hazelnut crusted chicken schnitzel

Fish and chips, UK

When you’ve found the perfect
cosy pub or enjoyed a long stroll on a blustery British beach, nothing
else will do. The dish has a foggy origin story, with potential
19th-century roots in both Lancashire and London – indeed, chips were a
cheap, tasty, staple food in the industrial north and fried fish was
common in London’s East End. Whatever the truth, battered white fish
married with the perfect chip is a national passion that has never
abated.

Bobotie, South Africa

Curried meat and fruit with a
creamy, egg-based golden topping, bobotie (pronounced ba-boor-tea) is
South Africa’s national dish. With a mixed cultural heritage, it’s been
around for centuries. Think of it as somewhere between a shepherd’s pie
and a moussaka and you’ll be on the right track.

Moussaka, Greece

A good moussaka is a fine dish
to have in your repertoire. Its layers of creamy sauce, potato, ground
meat and aubergine create a rich, hearty dish that’s perfect for a
family get-together. Also common in Turkey and Lebanon, moussaka is
thought to have been around since Arabs brought the aubergine to
Greece.

Get the recipe for classic moussaka here

Banitsa, Bulgaria

This cheesy Bulgarian breakfast
pastry can be served hot or cold, and is often eaten with plain yogurt,
ayran (traditional yogurt drink), or boza (a fermented drink), in much
the same way the French would eat a croissant. It’s made of egg and
cheese placed between sheets of filo pastry, which is then wrapped into a
spiral, and hidden treats or messages are added on special occasions.

Plov, Uzbekistan

A meaty rice dish, plov comes in
more than 60 varieties and forms the heart of Uzbek cuisine. Its essence
is long grain rice steamed with saffron, with a layer of eggs, flour,
butter and yogurt at the bottom. Meat, dried fruit, fresh herbs, fish,
vegetables and spices are often piled on top. But, at its most basic,
plov is rice with onions and carrots with a meat like mutton or lamb,
and its history can be traced back more than a thousand years.

Pastel de choclo, Chile

A kind of Chilean shepherd’s pie,
pastel de choclo, literally corn pie, is a popular comfort food that
combines the cultures of the native people and the Spanish conquistadors
in its mix of South American corn and ground beef. The base of beef,
chicken, onions, olives and hard-boiled eggs gains a sweet kick from the
addition of raisins in a way that’s typical of South American cooking.

Paella, Spain

No visit to Spain is complete
without a taste of the local paella, a seafood and rice dish as
synonymous with sunshine as its delicious flavours. The paella has
ancient roots but began taking its modern form in 19th-century
Albufeira, near Valencia, when workers would cook rice and seafood over
an open fire. Paella Valenciana also includes chicken, while the most
famous, paella mixta, is a mixture of both chicken and seafood. It is
often said that there are as many variations of paella as there
are cooks making it.

This chicken and chorizo paella isn’t strictly traditional, but is just as delicious

Pad Thai, Thailand

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Thailand’s national dish, pad
Thai is a popular street food across the country. Although there are
many pad Thai variations, the dish usually sees rice noodles stir-fried
with eggs, tofu, tamarind paste, fish sauce, dried shrimps, palm sugar
and red chilli pepper, then topped with peanuts. Combining sweet, salty,
umami and sour flavours, it’s a taste sensation that’s loved across the
globe.

Get the recipe for chicken and prawn pad Thai here

Source: love food.com

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