Palavras

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Bake and shark

Bake and shark is a traditional fast food dish of Trinidadian cuisine prepared using fried flatbread, shark meat and additional ingredients. It is a classic street food dish that is sold at a multitude of food stalls and cookshops all over Trinidad and Tobago. It consists of a fried flatbread ('bake') filled with fried pieces of shark meat and various other ingredients and sauces. Before frying, the shark meat is either seasoned with a herb blend and breaded, or marinated in a mix of lemon juice, onion, garlic, thyme and capsicum chinense. Popular additional ingredients are lettuce, coleslaw, tomatoes or pineapple; liquid condiments commonly used are mustard, ketchup, garlic sauce, chili sauce or a sauce made from culantro. In Trinidad, bake and shark is widely associated with Maracas beach on the Northern coast as it features a multitude of bake and shark stands, and the needed shark is caught in the offshore surf. (Source: Wikipedia.org, CC BY-SA)

Doubles

Doubles is a common street food originating in Trinidad and Tobago of Indian origin. It is normally eaten during breakfast, but is also eaten occasionally during lunch or as a late night snack and popular hangover food for local Trinidadians. Doubles is made with two baras (flat fried dough) and filled with curry channa (curried chickpeas) and various chutneys. Doubles can be served spicy, sweet, or savory. Condiments include spicy pepper sauce, kuchela, or green mango, bandhaniya (also known as chadon beni or culantro), cucumber, coconut, and tamarind chutneys. (Source: Wikipedia.org, CC BY-SA)

Pelau

Pelau is a traditional rice dish of the West Indies (Guadeloupe, Dominica and Caribbean countries such as Trinidad and Tobago, Grenada, Barbados and Saint Vincent and the Grenadines). Main ingredients are meat (usually chicken or beef), rice, pigeon peas or cowpeas, coconut milk and sugar; various vegetables and spices are optional ingredients. Spices used in the dish include cardamom, cloves, cumin and coriander. The meat is caramelised and the other ingredients are then added one by one, resulting in a dark brown stew. An alternative preparation method is to sauté the meat, precook the rice, prepare the dish and bake it in the oven. Side dishes are optional; coleslaw is a typical one. (Source: Wikipedia.org, CC BY-SA)

Brik

Brik (/briːk/ BREEK; بريك) or burek is the north African version of borek, a stuffed filo pastry which is commonly deep fried. The best-known version is the egg brik, a whole egg in a triangular pastry pocket with chopped onion, tuna, harissa and parsley. With a slightly different shape, but with identical ingredients and method of preparation, the brik is known in Algeria and Libya as bourek (بوراك). Brik is also very popular in Israel, due to the large Tunisian Jewish population there. It is often filled with a raw egg and herbs or tuna, harissa and olives and is sometimes served in a pita. This is also known as a boreeka. Brik pastry is made by slapping a sticky lump of dough onto a hot non-stick surface in overlapping circles to produce the desired size and cooked for a short amount of time. The brik dough sheets are called malsouka or warka. Typical fillings include tuna, ground meat, raw egg, chicken, or anchovies garnished with harissa, capers, or cheese. (Source: Wikipedia.org, CC BY-SA)

Couscous

Couscous (Arabic: كُسْكُس kuskus; Berber languages: ⵙⴽⵙⵓ, romanized: seksu) – sometimes called kusksi or kseksu – is a traditional North African dish of small steamed granules of rolled semolina that is often served with a stew spooned on top. Pearl millet, sorghum, bulgur, and other cereals are sometimes cooked in a similar way in other regions, and the resulting dishes are also sometimes called couscous.: 18  Couscous is a staple food throughout the Maghrebi cuisines of Algeria, Tunisia, Mauritania, Morocco, and Libya.: 250  It was integrated into French and European cuisine at the beginning of the twentieth century, through the French colonial empire and the Pieds-Noirs of Algeria. In 2020, couscous was added to UNESCO's Intangible Cultural Heritage list. (Source: Wikipedia.org, CC BY-SA)

Baklava

Baklava (/bɑːkləˈvɑː, ˈbɑːkləvɑː/, or /bəˈklɑːvə/; Ottoman Turkish: باقلوا listen (help·info)) is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey. It was one of the most popular sweet pastries of Ottoman cuisine. The pre-Ottoman origin of the dish is unknown, but, in modern times, it is a common dessert of Turkish, Iranian and Arab cuisines, and other countries of the Levant and Maghreb, along with the South Caucasus, Balkans, Somalia and Central Asia. Baklava is normally prepared in large pans. Many layers of filo dough, separated with melted butter and vegetable oil, are laid in the pan. A layer of chopped nuts—typically walnuts or pistachios, but hazelnuts are also sometimes used—is placed on top, then more layers of filo. Most recipes have multiple layers of filo and nuts, though some have only top and bottom pastry. (Source: Wikipedia.org, CC BY-SA)

Kebap

Kebab (UK: /kɪˈbæb/, US: /kɪˈbɑːb/; Persian: كباب, kabāb, Arabic: كباب, [kaˈbaːb]; Turkish: kebap, [cebɑp]), kabob (North American), or kabab is a type of cooked meat dish that originates from cuisines of the Middle East. Many variants of the category are popular around the world, including the skewered shish kebab and the doner kebab with bread. Kebabs consist of cut up or ground meat, sometimes with vegetables and various other accompaniments according to the specific recipe. Although kebabs are typically cooked on a skewer over a fire, some kebab dishes are oven-baked in a pan, or prepared as a stew such as tas kebab. The traditional meat for kebabs is most often lamb meat, but regional recipes may include beef, goat, chicken, fish, or even pork (depending on whether or not there are specific religious prohibitions). (Source: Wikipedia.org, CC BY-SA)

Kuru fasulye

Kuru fasulye is a stewed bean dish in Turkish cuisine. It is made primarily with white beans and olive oil, and onion and tomato paste or tomato sauce are almost invariably used. Sometimes other vegetables or meat may also be added, especially pastirma. Kuru fasulye is often served along with rice or bulgur. It is often considered the national dish of Turkey. (Source: Wikipedia.org, CC BY-SA)

Simit

Simit is a circular bread, typically encrusted with sesame seeds or, less commonly, poppy, flax or sunflower seeds, found across the cuisines of the former Ottoman Empire, and the Middle East. Simit's size, crunch, chewiness, and other characteristics vary slightly by region. It is widely known as Turkish bagel in the United States.[citation needed] In İzmir, simit is known as gevrek ('crisp'), although it is very similar to the Istanbul variety. Simit in Ankara are smaller and crisper than those of other cities.[citation needed] Simit is generally served plain, or for breakfast with tea, fruit preserves, or cheese or ayran. Drinking tea with simit is traditional. Simit ('Bokegh' in Armenian) is a traditional Christmas bread in Armenia. (Source: Wikipedia.org, CC BY-SA)

Matooke

Matoke, locally also known as matooke, amatooke in Buganda (Central Uganda), ekitookye in southwestern Uganda, ekitooke in western Uganda, kamatore in Lugisu (Eastern Uganda), ebitooke in northwestern Tanzania, igitoki in Rwanda, Burundi and by the cultivar name East African Highland banana, is a starchy triploid banana cultivar originating from the African Great Lakes. The fruit is harvested green, carefully peeled, and then cooked and often mashed or pounded into a meal. In Uganda and Rwanda, the fruit is steam-cooked, and the mashed meal is considered a national dish in both countries. Matoke bananas are a staple food crop in Uganda, Kenya, Tanzania and other Great Lakes countries. They are also known as the Mutika/Lujugira subgroup. (Source: Wikipedia.org, CC BY-SA)

Borscht

Borscht (English: /ˈbɔːrʃ, ˈbɔːrʃt/ ) or barszcz is a sour soup common in Eastern Europe and Northern Asia. In English, the word 'borscht' is most often associated with the soup's variant of Ukrainian origin, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color. The same name, however, is also used for a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht, and cabbage borscht. Borscht derives from an ancient soup originally cooked from pickled stems, leaves and umbels of common hogweed (Heracleum sphondylium), an herbaceous plant growing in damp meadows, which lent the dish its Slavic name. With time, it evolved into a diverse array of tart soups, among which the Ukrainian beet-based red borscht has become the most popular. It is typically made by combining meat or bone stock with sautéed vegetables, which – as well as beetroots – usually include cabbage, carrots, onions, potatoes, and tomatoes. Depending on the recipe, borscht may include meat or fish, or be purely vegetarian; it may be served either hot or cold, and it may range from a hearty one-pot meal to a clear broth or a smooth drink. It is often served with smetana or sour cream, hard-boiled eggs or potatoes, but there exists an ample choice of more involved garnishes and side dishes, such as uszka or pampushky, that can be served with the soup. (Source: Wikipedia.org, CC BY-SA)

Varenyky

Pierogi are filled dumplings made by wrapping unleavened dough around a savory or sweet filling and cooking in boiling water. Pierogi or their varieties are associated with the cuisines of Central, Eastern and Southeastern Europe. Dumplings most likely originated in Asia and came to Europe via trade in the Middle Ages. The widely-used English name pierogi was derived from Polish. In some parts of Eastern Europe they are known as varenyky. Pierogi are also popular in modern-day American and Canadian cuisine, where they are sometimes known under different local names. Typical fillings include potato, cheese, quark, sauerkraut, ground meat, edible mushrooms, and/or fruits. Savory pierogi are often served with a topping of sour cream, fried onions, or both. (Source: Wikipedia.org, CC BY-SA)

Fish and chips

Fish and chips is a hot dish consisting of fried fish in batter, served with chips. The dish originated in England, where these two components had been introduced from separate immigrant cultures; it is not known who combined them. Often considered Britain's national dish, fish and chips is a common takeaway food in numerous other countries, particularly English-speaking and Commonwealth nations. In Britain and Ireland, cod and haddock appear most commonly as the fish used for fish and chips, but vendors also sell many other kinds of fish, especially other white fish, such as pollock, hake or coley, plaice, skate, and ray (particularly popular in Ireland[citation needed]); and huss or rock salmon (a term covering several species of dogfish and similar fish). In traditional fish and chip shops several varieties of fish are offered by name ('haddock and chips'), but in some restaurants and stalls 'fish and chips', unspecified, is offered; it is increasingly likely to be the much cheaper basa. (Source: Wikipedia.org, CC BY-SA)

Full breakfast

A full breakfast is a substantial cooked breakfast meal, often served in the United Kingdom and Ireland, that typically includes bacon, sausages, eggs, black pudding, baked beans, tomatoes, mushrooms, toast, and a beverage such as coffee or tea. It appears in different regional variants and is referred to by different names depending on the area. While it is colloquially known as a 'fry-up' in most areas of the United Kingdom and Ireland, it is usually referred to as a 'full English' (often 'full English breakfast'), a 'full Irish', 'full Scottish', 'full Welsh', and 'Ulster fry', in England, the Republic of Ireland, Scotland, Wales, and Northern Ireland, respectively. (Source: Wikipedia.org, CC BY-SA)

Hamburger

A hamburger, or simply burger, is a sandwich consisting of fillings—usually a patty of ground meat, typically beef—placed inside a sliced bun or bread roll. Hamburgers are often served with cheese, lettuce, tomato, onion, pickles, bacon, or chilis; condiments such as ketchup, mustard, mayonnaise, relish, or a 'special sauce,' often a variation of Thousand Island dressing; and are frequently placed on sesame seed buns. A hamburger patty topped with cheese is called a cheeseburger. Hamburgers are typically sold at fast-food restaurants, diners, and other restaurants. There are many international and regional variations of hamburger. (Source: Wikipedia.org, CC BY-SA)

Chivito

Chivito is the national dish of Uruguay. It is a sandwich of sliced beefsteak (churrasco), mozzarella, ham, tomatoes, mayonnaise and black or green olives. A chivito commonly also includes bacon and fried or hard-boiled eggs. It is served in a bun, often accompanied by French-fried potatoes. Other ingredients, such as red beets, peas, grilled or pan-fried red peppers, and slices of cucumber, may be added. In Argentine cuisine a similar sandwich is called lomito. (Source: Wikipedia.org, CC BY-SA)

Laplap

Laplap (sometimes wrongly spelled lap lap) is the national dish of Vanuatu. Laplap is prepared by grating breadfruit, bananas, taro or yam roots into a vegetable paste. The paste is then wrapped in banana leaves and cooked in an underground stone oven, with fresh coconut cream. Meats like pork, beef, chicken or flying fox can be added. (Source: Wikipedia.org, CC BY-SA)

Pabellón criollo

Pabellón criollo (Spanish pronunciation: [paβeˈʝoŋ ˈkɾjo.ʝo]) is a traditional Venezuelan dish, the local version of the rice and beans combination found throughout the Caribbean. It is a plate of rice, shredded beef in stew and stewed black beans. Common additions include tajadas (fried plantain slices) or a fried egg, and both of these variants have acquired slang names. A pabellón con barandas (baranda is Spanish for guard rail) is served with tajadas because the long plantain slices placed on the sides are humorously considered to be keeping the food from falling off from the plate. A pabellón a caballo (a caballo is Spanish for horseback riding) means with a fried egg on top, as though the egg were 'riding' the dish. Besides these two main variants, people also add other things to the dish such as granulated sugar on the beans, Queso Palmita over the beans or hot sauce over the meat. (Source: Wikipedia.org, CC BY-SA)

Bún bò Huế

Bún bò Huế (pronounced [ɓun˧˥ ɓɔ˧˩ hwe˧˥]) or bún bò (English: /buːn bɔː/) is a popular Vietnamese rice noodle (bún) dish with sliced beef (bò), chả lụa, and sometimes pork knuckles. The dish originates from Huế, a city in central Vietnam associated with the cooking style of the former royal court. The dish has a mix of spicy, salty, and savory flavors. The predominant flavor is that of lemongrass. Compared to phở or bún riêu, the noodles are thicker and cylindrical. Bún bò is commonly served with lime wedges, cilantro sprigs, diced green onions, raw sliced onions, chili sauce, thinly sliced banana blossom, red cabbage, mint, basil, perilla, Persicaria odorata or Vietnamese coriander (rau răm), saw tooth herb (ngò gai) and sometimes mung bean sprouts. Thinly sliced purple cabbage is sometimes used a substitute when banana blossoms are not available. Purple cabbage most resembles banana blossom in texture, though not in taste. Fish sauce and shrimp paste are added to the soup according to taste. Ingredients might be varied by region due to their availability. (Source: Wikipedia.org, CC BY-SA)

Phở

Phở (UK: /fɜː/, US: /fʌ/, Canada: /fɔː/; Vietnamese: [fəː˧˩˧] ) is a Vietnamese soup dish consisting of broth, rice noodles (bánh phở), herbs, and meat (usually beef (phở bò), sometimes chicken (phở gà)). Phở is a popular food in Vietnam where it is served in households, street-stalls, and restaurants country-wide. Residents of the city of Nam Định were the first to create Vietnamese traditional phở. It is considered Vietnam's national dish. Phở originated in the early 20th century in Northern Vietnam, and was popularized throughout the world by refugees after the Vietnam War. Because phở's origins are poorly documented, there is disagreement over the cultural influences that led to its development in Vietnam, as well as the etymology of the name. The Hanoi (northern) and Saigon (southern) styles of pho differ by noodle width, sweetness of broth, and choice of herbs and sauce. (Source: Wikipedia.org, CC BY-SA)

Saltah

Saltah (Arabic: سلتة) is a traditional Yemeni dish. Saltah is considered to be the national dish of Yemen. In the Ottoman Empire, saltah was used as a charitable food and was made with leftover food that was donated by the wealthy or the mosques. It is widely eaten in northern parts of the country and Indonesia. It is mainly served for lunch. The base is a brown meat stew called maraq, a dollop of fenugreek froth, and sahawiq (a mixture of chillies, tomatoes, garlic, and herbs ground into a salsa). Rice, potatoes, scrambled eggs, and vegetables are common additions to saltah. It is eaten traditionally with khubz mulawah, a Yemeni flatbread used as a utensil to scoop up the dish. Saltah is an old Yemeni dish that some say is thousands of years old. It is said that its ingredients were only maraq and hulbah (fenugreek). It has been developing since then and is split into two dishes: saltah and fahsah. Saltah is traditionally cooked in a hardened clay-pot known as a haradah. (Source: Wikipedia.org, CC BY-SA)