Discover a whole host of authentic traditional recipes from different cultures and countries all over the world. Typical recipes from local cuisines and dishes. Cook and try foods from different countries.
Tacos Gobernador is a Mexican dish consisting of tacos filled with shrimps, chillies, some cheese and a tomato sauce wrapped in a corn tortilla. The dish is a fairly new tradition, named after a governor who particularly enjoyed the flavor of shrimp with cheese. There are many variations on the recipe, including the level of …
Also known as kumis, Airag, also known as Kumis, is essentially fermented mare’s milk and is the national beverage of Mongolia. A combination of lactic acid bacteria and yeast leads to the process of fermentation of the milk. Airag is useful in treating severe illnesses related to the heart, lungs, and stomach. It is rich …
Medialunas is the Argentinian take on the traditional French croissant. The word literally translates to half a moon (explaining the crescent shape). The yeast infused dough is intricately layered with butter with a technique called laminating and glazed with sugar. Unlike a regular croissant, Medialunas are smaller and sweeter. It is a staple pastry dish …
Bombardino is an Italian alcoholic cocktail which is typically prepared with egg liqueur, cream and whiskey (or rum or brandy). It is among the most popular winter cocktails in the world. Thanks to the warm temperature at which it is served and the alcohol content, the bombardino is a great relief on cold winter days. …
Feteer Meshaltet is a flaky Egyptian layered pastry with butter in between the layers. It is popularly known as “Egyptian layered pastry”. Feteer Meshaltet can be enjoyed with both sweet and savory fillings such as cheese, coconut, chocolate, sausages, ground beef and many more. Feteer Meshaltet is traditionally given as a gift to visitors and …
Presskopf is a German sausage that is cooked in a broth containing various animal parts and internal organs. Pork meat, heart, blood, muscle meat, rinds and calf or pork head meat are common ingredients. This sets up into gelatin and is often called aspic (jelly like consistency) or terrine. It is usually flavored with onion, …
Rigo Jancsi, also known as the Hungarian Chocolate Mousse Cake, is a cube-shaped, two-layered chocolate pastry named after late gypsy violinist Rigo Jancsi. As with all the other pastries, it requires skills along with various ingredients for its preparation. However, the savory scrumptious taste serves as the most perfect outcome one could ask for. History …
Pupusas are a Salvadoran dish consisting of a corn tortilla made with cornmeal or rice flour and filled with a wide range of ingredients, including pork, shrimp, fish, pumpkin, squash, beans and spinach. They are widely consumed in Central America, especially in Honduras and El Salvador. In our favorite Pupusa recipe, we will teach you …
Choo Chee Curry is a traditional Thai curry dish prepared with coconut milk, Thai red curry and fish. Variations of the dish differ in the type of fish used, which ranges from mackerel, soft fish, cichlids and various other types of fresh fish. Choo Chee Curry is similar to Panang Curry and Roasted Curry in …
Pisto Manchego is a classic Spanish dish prepared from garden vegetables with tomato and pepper as its base. Owing to its similarity with its French counterpart, the dish is also famously known as the Manchego ratatouille. The Pisto does not require a lot of oil in its preparation, making it a very healthy and low-calorie …
Hallongrotta is a traditional Swedish butter cookie with a hole on top filled with raspberry jam. These sweet pastries are a popular holiday treat throughout Sweden, best paired with coffee, tea or simply eaten on their own. Origin & Cultural Significance The Swedish term Hallongrotta, hallongrottor in its plural form, means raspberry cave. It was …
Makowiec (or poppy seed roll) is a Polish dessert made of a yeast dough that is rolled over with a poppy seed filling containing ground poppy seed, butter, sugar, honey, raisins and walnuts. Makowiec is traditionally served during the Christmas season but is also enjoyed by many all year round. Origin & Cultural Significance Makowiec …
Zapiekanka, famously known as Polish pizza, is a type of open sandwich which is made with a half baguette to which sautéed mushrooms and gratin cheese are added. It is then baked until the bread is crisp and the cheese is melted. To add more flavor to the dish, it is usually served with ketchup. …
Tête de Veau is a dish made with a calf’s head which is slowly cooked in a broth flavored with aromatics and vegetables, accompanied by gribiche sauce with hard-boiled eggs and herbs. Tête de Veau is widely popular in France, Belgium, Germany, Switzerland and Italy and is usually enjoyed during the holidays. It is generally not …
Chateaubriand is of the finest classic French dishes consisting of a large steak fillet cut from the centre of beef tenderloin, served with a sauce and/or mushrooms. Origin & Cultural Significance The word chateaubriand can mean two things, a dish made of a large fillet cut from the centre of beef tenderloin served with sauce, …
Hanami Dango (or Sanshoku Dango) is a traditional Japanese rice flour dessert which is particularly enjoyed during the custom tradition of flower viewing (Hanami) each year. This sweet rice dumpling delicacy is formed into three small balls in different colors, skewered together in the centre with a bamboo stick. Origin & Cultural Significance Hanami Dango, sometimes …
Salchipapas is a Peruvian street food dish made of deep-fried potatoes (papas) and stir-fried beef sausages (salchichas). It has become one of Peru’s most popular street foods and a real staple quick dinner for the locals. This dish is simple to make with just deep-fried potatoes mixed with stir-fried beef sausages, cut into small pieces …
Carne-De-Sol can be literally translated as ‘Sun-dried Meat’ in Portuguese. In northeastern Brazil, preserving meat by salting and drying it in the sun is a common practice, and that’s where the dish comes from. However, despite the name, most modern-day carne-de-sol recipes don’t require the sun to dry the meat. It needs salt, brown sugar …