Anahtar kelimeler

Trafikle ilgili anahtar kelimelere genel bakış. Burada henüz bilmediğiniz anahtar kelimeleri ve tanımları kolayca arayabilirsiniz.

Risotto

Risotto (/rɪˈzɒtoʊ/, Italian: [riˈzɔtto, -ˈsɔt-], from riso meaning 'rice') is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and Parmigiano-Reggiano. It is one of the most common ways of cooking rice in Italy. Saffron was originally used for flavour and its signature yellow colour. Risotto in Italy is often a first course served before the main course, but risotto alla milanese is often served with ossobuco alla milanese as a main course. (Source: Wikipedia.org, CC BY-SA)

Acheke

Attiéké (Ebrié: , Bambara: cɛkɛ), also spelled attiéké (Ivory Coast, is a side dish made from cassava that is popular and traditional in Ivory Coast. The dish is prepared from fermented cassava pulp that has been grated or granulated. Dried attiéké is also prepared, which is similar in texture to couscous. Attieké is a culinary specialty of the lagoon people (Ebrié, Adjoukrou, Alladian, Abidji, Avikam, Ahizi, Attie) of southern Ivory Coast. The word attiéké comes from the word 'adjèkè' from the Ebrié language spoken in southern Côte d'Ivoire. The pronunciation of the word was distorted by the Bambara transporters into 'atchèkè' and then by the French colonists into 'attiéké'. It is made from grated cassava that is fermented, and is flavorful when eaten with fried fish with ground spicy pepper garnished with chopped pepper, and onions with a little seasoning for taste added mixed with regular oil. One can also eat Attieke with grilled fish with cuts vegetables (onions,tomatoes & cucumber),grilled chicken, & even fried snails along with a tasty fried pepper stew. It can be served with light fish soup like pepper soup if you like. (Source: Wikipedia.org, CC BY-SA)

Ackee and saltfish

Ackee and saltfish is the Jamaican national dish prepared with ackee and salted codfish. The ackee fruit (Blighia sapida) is the national fruit of Jamaica. It was imported to the Caribbean from Ghana before 1725 as 'Ackee' or 'Aki' is another name for the Akan people, Akyem. The fruit's scientific name honours Captain William Bligh who took the fruit from Jamaica to the Royal Botanic Gardens in Kew, England in 1793 and introduced it to science. Because parts of the fruit are toxic, such as the arils prior to the opening of the husk at the ripening stage, there are shipping restrictions when being imported to countries such as the United States. Salted codfish, on the other hand, was introduced to Jamaica for enslaved people as a long-lasting and inexpensive protein source. (Source: Wikipedia.org, CC BY-SA)

Jerk

Jerk is a style of cooking native to Jamaica, in which meat is dry-rubbed or wet marinated with a hot spice mixture called Jamaican jerk spice. The art of jerking (or cooking with jerk spice) originated with Amerindians in Jamaica from the Arawak and Taíno tribes who intermingled with the Maroons. The smoky taste of jerked meat is achieved using various cooking methods, including modern wood-burning ovens. The meat is normally chicken or pork, and the main ingredients of the spicy jerk marinade sauce are allspice and Scotch bonnet peppers. Jerk cooking is popular in Caribbean and West Indian diaspora communities throughout North America and Western Europe. (Source: Wikipedia.org, CC BY-SA)

Ramen

Ramen (/ˈrɑːmən/) (拉麺, ラーメン or らーめん, rāmen, IPA: [ɾaꜜːmeɴ]) is a Japanese noodle dish. It consists of Chinese-style wheat noodles (or 中華麺, chūkamen) served in a broth; common flavors are soy sauce and miso, with typical toppings including sliced pork (chāshū), nori (dried seaweed), menma (bamboo shoots), and scallions. Ramen has its roots in Chinese noodle dishes. Nearly every region in Japan has its own variation of ramen, such as the tonkotsu (pork bone broth) ramen of Kyushu and the miso ramen of Hokkaido. The origin of ramen is traced back to Yokohama Chinatown in the early 20th century. The word 'ramen' is a Japanese borrowing of the Mandarin Chinese word lāmiàn, meaning 'pulled noodles'. The dish evolved from southern Chinese noodle dishes, reflecting the demographics of Chinese settlers in Yokohama. Ramen gained popularity in Japan, especially during food shortages following World War II. In 1958, instant noodles were invented by Momofuku Ando, further popularizing the dish. Today, ramen is a cultural icon in Japan, with many regional varieties and a wide range of toppings. (Source: Wikipedia.org, CC BY-SA)

Sushi

Sushi (すし, 寿司, 鮨, 鮓, pronounced [sɯɕiꜜ] or [sɯꜜɕi]) is a Japanese dish of prepared vinegared rice (鮨飯, sushi-meshi), usually with some sugar and salt, accompanied by a variety of ingredients (ねた, neta), such as seafood—often raw—and vegetables. Styles of sushi and its presentation vary widely, but the one key ingredient is 'sushi rice', also referred to as shari (しゃり), or sumeshi (酢飯). The inventor of modern sushi is believed to be Hanaya Yohei, who invented nigiri-zushi, a type of sushi most known today, in which seafood is placed on hand-pressed vinegared rice, around 1824 in the Edo period (1603–1867). It was the fast food of the chōnin class in the Edo period. (Source: Wikipedia.org, CC BY-SA)

Tempura

Tempura (天ぷら or 天麩羅, tenpura, [tempɯɾa]) is a typical Japanese dish that was originally introduced to Japan by the Portuguese in Nagasaki through fritter-cooking techniques during the 16th century. The dish usually consists of seafood, meat and vegetables that have been battered and deep fried. The word tempura comes from the Ember Days (quatuor tempora in Latin), the quarterly periods of fasting in Western Christian churches, where believers go meatless. (Source: Wikipedia.org, CC BY-SA)

Wagashi

Wagashi (和菓子, wa-gashi) are traditional Japanese confections that are often served with green tea, especially the types made of mochi, anko (azuki bean paste), and fruit. Wagashi are typically made from plant-based ingredients with an emphasis on seasonality, and generally making use of cooking methods that pre-date Western influence in Japan. Making wagashi typically takes a lot of work. They are usually named after poetry, historical events, or natural scenery. Wagashi are known for their delicateness and variety in appearance, reflecting the delicacy culture of Japan. They can be used as a gift during festivals, and can also be a daily treat for visiting guests. Different places have wagashi that are unique in flavor as their local specialty. Japanese people tend to take wagashi back home after business trips or personal trips. (Source: Wikipedia.org, CC BY-SA)

Mansaf

Mansaf (Arabic: منسف) is a traditional Levantine dish made of lamb cooked in a sauce of fermented dried yogurt and served with rice or bulgur. It is a popular dish eaten throughout the Levant. It is considered the national dish of Jordan, and can also be found in Kuwait, Saudi Arabia and Syria. The name of the dish comes from the term 'large tray' or 'large dish'. The dish evolved greatly between the 1940s and late 1980s, undergoing changes in the recipe as well as in the preparation process. (Source: Wikipedia.org, CC BY-SA)

Beshbarmak

Beshbarmak (Kazakh: бешбармақ, Kyrgyz: бешбармак, 'five-finger') is a dish from Central Asian cuisine. It is also known as naryn in Xinjiang, Uzbekistan, Kyrgyzstan and Kazakhstan, as turama or dograma in Karakalpakstan, North Caucasus and Turkmenistan, as kullama in Bashkortostan and Tatarstan. It one of the main national dishes of both Kyrgyzstan and Kazakhstan. The term beshbarmak means 'five fingers' because nomads traditionally eat this dish with their hands. Another name for beshbarmak in Kyrgyz is 'tuuralgan et', which means crumbled/chopped meat. Beshbarmak is usually made from finely chopped boiled meat, mixed with dough (typically egg noodles) and chyk, an onion sauce. It is typically served on large communal platters, shared between several people, after shorpo, which is a first course of mutton broth served in bowls called kese. It is also followed by a broth called ak-serke (shorpo mixed with kymyz or ayran), which is thought to help with settling the stomach. Festive beshbarmak can be cooked together with kazy and chuchuk. (Source: Wikipedia.org, CC BY-SA)

Chapati

Chapati (alternatively spelled chapatti, chappati, chapathi, or chappathi; pronounced as IAST: capātī, capāṭī, cāpāṭi), also known as roti, rooti, rotli, rotta, safati, shabaati, phulka (in East Africa), chapo (in Marathi), sada roti (in the Caribbean), poli, and roshi (in the Maldives). is an unleavened flatbread originating from the Indian subcontinent and staple in India, Nepal, Bangladesh, Pakistan, Sri Lanka, East Africa, Arabian Peninsula and the Caribbean. Chapatis are made of whole-wheat flour known as atta, mixed into dough with water, oil (optional), salt (optional) in a mixing utensil called a parat, and are cooked on a tava (flat skillet). It is a common staple in the Indian subcontinent as well as amongst expatriates from the Indian subcontinent throughout the world. Chapatis were also introduced to other parts of the world by immigrants from the Indian subcontinent, particularly by Indian merchants to Central Asia, Southeast Asia, East Africa, and the Caribbean islands. (Source: Wikipedia.org, CC BY-SA)

Nyama choma

The nyama choma is a specialty of grilled goat meat. Roasted meat is very popular in Kenya where it is considered the national dish also in Tanzania. The expression nyama choma means 'barbecue meat' in kiswahili. In Kenya, goat meat is preferred, but beef is also used. For the authentic nyama choma, just add salt and pepper, but some people marinate it first in a mixture of onions, garlic and ground ginger, with some hot pepper and lemon juice. (Source: Wikipedia.org, CC BY-SA)

Ugali

Ugali, also known as posho, sima, and other names, is a type of corn meal made from maize or corn flour in several countries in Africa. It is cooked in boiling water or milk until it reaches a stiff or firm dough-like consistency. In 2017, the dish was added to the UNESCO Representative List of the Intangible Cultural Heritage of Humanity, one of a few foods in the list. (Source: Wikipedia.org, CC BY-SA)

Larb

Laab / Larb (Lao: ລາບ; Thai: ลาบ, RTGS: lap, pronounced [lâːp], also spelled laap, larp, or lahb) is a type of Lao meat salad that is the national dish of Laos, along with green papaya salad and sticky rice. Laab is of Lao origin, but is also eaten beyond its origins, most prominently the neighboring former Lan Xang territory, or modern days Laos and the northeastern and northern areas of Thailand, Isan and Lanna. Other local variants of laab also feature in the cuisines of the Tai peoples of Shan State, Burma, and Yunnan Province, China. In Laos, depending on how the dish is prepared, it may be known by different names, including nam tok, goi/saa, yum/sua. Modern laab is most often made with chicken, beef, duck, fish, pork or mushrooms, flavored with fish sauce, lime juice, padaek, roasted ground rice and fresh herbs. The meat can be either raw or cooked; it is minced and mixed with chili, mint, roughly ground toasted rice (khao khoua) and, optionally, assorted vegetables according to personal preference. The dish is served at room temperature and usually with a serving of sticky rice and raw or fresh vegetables. (Source: Wikipedia.org, CC BY-SA)

Tam Mak Hoong

Green papaya salad (Burmese: သင်္ဘောသီးသုပ်, Arakanese: ပဒကာသီးသုပ်, Khmer: បុកល្ហុង, Lao: ຕຳຫມາກຫຸ່ງ, Thai: ส้มตำ, and Vietnamese: gỏi đu đủ) is a spicy salad made from shredded unripe papaya. It was created by the Lao people and is a popular national dish of Laos. It also is a popular food in the neighbouring Northeastern region of Thailand and has gained its popularity in the country and the rest of the continental Southeast Asia (Cambodia, Myanmar, and Vietnam), as well as Xishuangbanna (China). (Source: Wikipedia.org, CC BY-SA)

Jāņi cheese

Jāņi cheese (Latvian: Jāņu siers) is a Latvian sour milk cheese, traditionally eaten on Jāņi, the Latvian celebration of the summer solstice. Nowadays the cheese has become one of the symbols of Latvian culture. The basic ingredients of the dish are curd produced from both soured milk and fresh milk. Traditionally, caraway seeds, salt and eggs are added during cooking, as well as butter or cream if wishing to increase fat content. The cheese is made by heating whole milk, adding curd, and then cooking the mixture until fluffy curds separate from a clear whey. The whey is discarded when the cheese mass reaches a temperature of 72–77 °C (162–171 °F). At this point, the curds are placed into a skillet or cooking pan, and a mixture of egg, butter, salt, and caraway seeds is stirred into it. Once a solid and firm ball is formed, the cheese is placed in a cheesecloth to drain and often pressed by placing weight on it. Generally, the cheese is prepared a few days before eating and is allowed to ripen in a cool place before consumption. (Source: Wikipedia.org, CC BY-SA)

Layered rye bread

Layered rye bread (Latvian: Rupjmaizes kārtojums) is a traditional Latvian dessert made from rye breadcrumbs, blackcurrant or lingonberry jam, and whipped cream. It is topped off with grated dark chocolate and/or cinnamon and often served with fresh berries and cottage cheese ice cream. Layered rye bread similar in appearance and construction to the trifle of the British Isles, and is sometimes called rye bread trifle or Latvian ambrosia. Layered rye bread is an iconic Latvian food, and is considered one of the national dishes. It was the sweet chosen to represent Latvia in the Café Europe initiative of the Austrian presidency of the European Union, on Europe Day 2006. (Source: Wikipedia.org, CC BY-SA)

Sklandrausis

Sklandrausis (Livonian dialect: sklandrouš, from Curonian: sklanda – 'fence-post, wattle fence, slope, declivity'; Livonian: sūrkak (plural: sūr kakūd), žograusis or dižrausis is a traditional Latvian dish of Livonian origin. It is a sweet pie, made of rye dough and filled with potato and carrot paste and caraway. In 2013 European Commission designated sklandrausis with a Traditional specialities guaranteed. The dough of sklandrausis is made from rye flour, butter, and water. The potato filling consists of potatoes, sour cream, egg, butter, and salt. The carrot filling consists of carrots, butter, sour cream, egg, and sugar. (Source: Wikipedia.org, CC BY-SA)

Kibbeh

Kibbeh (/ˈkɪbi/, also kubba and other spellings; Arabic: كبة, romanized: kibba) is a family of dishes based on spiced ground meat, onions, and grain, popular in Middle Eastern cuisine. In Levantine cuisine, kibbeh is usually made by pounding bulgur wheat together with meat into a fine paste and forming it into balls with toasted pine nuts and spices. It may also be layered and cooked on a tray, deep-fried, grilled, or served raw. In Mesopotamian cuisine, versions with rice or farina are found. Some recipes add semolina. Kibbeh is considered to be a national dish of Lebanon and Syria, and is a popular dish in the Levant. Versions are found in Cyprus, Egypt, Israel, Palestine, Iraq, Iran, the Persian Gulf, Armenia, and Turkey, and among Assyrian people. It is also found throughout Latin American countries that received substantial numbers of immigrants from the Levant during the late 19th and early 20th centuries, as well as parts of North America. (Source: Wikipedia.org, CC BY-SA)

Tabbouleh

Tabbouleh (Arabic: تبولة, romanized: tabbūla), also transcribed tabouleh, tabbouli, tabouli, or taboulah, is a Levantine salad made mostly of finely chopped parsley, with tomatoes, mint, onion, soaked uncooked bulgur, and seasoned with olive oil, lemon juice, salt and sweet pepper. Some variations add lettuce, or use semolina instead of bulgur. Tabbouleh is traditionally served as part of a mezze in the Eastern Mediterranean and the Arab world. Like hummus, baba ghanoush, pita bread, and other elements of Arab cuisine, tabbouleh has become a popular food in the United States. (Source: Wikipedia.org, CC BY-SA)

Käsespätzle

Käsespätzle (German for 'spätzle with cheese', also called Käsknöpfle in Vorarlberg and Liechtenstein or Kasspatzln in Tyrol) is a traditional dish of the German regions of Swabia, Baden and Allgäu, and also in the Austrian regions Vorarlberg and Tyrol, as well as Liechtenstein and Switzerland. Hot spätzle and grated cheese such as Emmentaler or granular cheese are layered alternately and finally topped with fried onions. After adding each layer, the käsespätzle is baked until all the cheese is melted. Accompanying side dishes are green salads or potato salad. In some parts of Vorarlberg and also Liechtenstein käsespätzle is usually served with apple sauce. Leftovers of käsespätzle can be pan-fried with butter. (Source: Wikipedia.org, CC BY-SA)

Cepelinai

Cepelinai (lit. 'zeppelins'; singular: cepelinas) or didžkukuliai are potato dumplings made from grated and riced potatoes and stuffed with ground meat, dry curd cheese or mushrooms. It has been described as a national dish of Lithuania, and is typically served as a main dish. The name of cepelinai comes from their shape that resembles of a Zeppelin airship. Cepelinai are typically around 10–20 cm long, although the size depends on where they are made: in the western counties of Lithuania cepelinai are made bigger than in the east.[citation needed] In Samogitia cepelinai are called cepelinā. After boiling, the cepelinai are often served with sour cream sauce and bacon bits or pork rinds. (Source: Wikipedia.org, CC BY-SA)

Šaltibarščiai

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)

Judd mat Gaardebounen

Judd mat Gaardebounen is a savory dish of smoked pork collar and broad beans which is one of the most widely recognized national dishes of Luxembourg. It is associated with the village of Gostingen in the south-east of the country where the inhabitants have earned the nickname of Bounepatscherten as a result of their well-known broad beans. After being soaked in water overnight, the cured (or smoked) pork collar is boiled and skimmed, then allowed to simmer with leeks, carrots, celery and cloves for about two hours. A bouquet garni should be included, together with a glass of Moselle wine. For the beans, blanched in water for 5 minutes, a sauce is prepared. Chopped onion, bacon cubes and flour are browned in butter in a saucepan, meat stock is stirred in and the sauce, which should be fairly liquid, is left to simmer for some 20 minutes. The blanched beans are added to the sauce together with finely ground fresh savoury, pepper and salt. When the pork is ready, it is removed from the broth, sliced and arranged on a large plate with the beans. The dish can be served with boiled potatoes and either wine or beer. (Source: Wikipedia.org, CC BY-SA)

Romazava

Romazava ([rumaˈzavə̥]) is the national dish of Madagascar, consisting of greens, zebu meat, tomatoes, and onions, typically accompanied by a portion of rice. An integral component of the stew is brèdes mafana, called anamalaho in Malagasy; the plant holds an acid amide called spilanthol in its buds that elicits a tingly, pungent, citrusy and mouth-numbing effect, inducing excessive saliva production. (Source: Wikipedia.org, CC BY-SA)

Nasi lemak

Nasi lemak is a dish originating in Malay cuisine that consists of fragrant rice cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish. It is also the native dish in neighbouring areas with significant Malay populations such as Singapore, Brunei, and Southern Thailand. In Indonesia it can be found in several parts of Sumatra, especially the Malay regions of Riau, Riau Islands and Medan. Nasi lemak can also be found in the Bangsamoro region of Mindanao, prepared by Filipino Moros, as well as Australia's external territories of Christmas Island and the Cocos (Keeling) Islands. It is considered an essential dish for a typical Malay-style breakfast. Nasi lemak is featured as a national dish in most of the country's tourism brochures and promotional materials. (Source: Wikipedia.org, CC BY-SA)

Stuffat tal-fenek

Rabbit stew, also referred to as hare stew when hare is used, is a stew prepared using rabbit meat as a main ingredient. Some traditional regional preparations of the dish exist, such as Coniglio all'ischitana on the island of Ischia, German Hasenpfeffer and jugged hare in Great Britain and France. Hare stew dates back to at least the 14th century, and was published in The Forme of Cury during this time as a recipe for stewed hare. Rabbit stew is a traditional dish of the Algonquin people, is the national dish of Malta and is also a part of the cuisine of the Greek islands. Hare stew was commercially manufactured and canned circa the early 1900s in western France and eastern Germany. (Source: Wikipedia.org, CC BY-SA)

Chiles en nogada

Chiles en nogada is a Mexican dish of poblano chiles stuffed with picadillo (a mixture usually containing shredded meat, aromatics, fruits and spices) topped with a walnut-based cream sauce called nogada, pomegranate seeds and parsley, and it is typically served at room temperature. It is widely considered a national dish of Mexico. The picadillo usually contains panochera apple (manzana panochera), sweet-milk pear (pera de leche) and criollo peach (durazno criollo). The cream sauce usually has milk, double cream, fresh cheese, sherry and walnut. The walnuts, which give the nogada sauce its name (nogal being Spanish for 'walnut tree') are traditionally of the cultivar nogal de Castilla (Castilian walnut). In some cases, pecans may substitute for or supplement the walnuts. (Source: Wikipedia.org, CC BY-SA)

Mole poblano

Mole poblano is perhaps the best known of all mole varieties. An ancient dish native to the state of Puebla, it has been called the national dish of Mexico, and ranked first as the most typical of Mexican dishes. Mole poblano contains about 20 ingredients, including sugar and cocoa, but for practicality and simplicity, chocolate is also used, which works to counteract the heat of the chili peppers,[citation needed] but its flavor does not dominate. It helps reinforce the sauce's dark color provided by mulato pepper. This sauce is most often served over turkey, a meat native to Mexico, at weddings, birthdays and baptisms, or at Christmas with romeritos over shrimp cakes. Even though the holiday is not much recognized elsewhere in Mexico,[citation needed] mole is prominent in Puebla on Cinco de Mayo, where it is a major celebration. (Source: Wikipedia.org, CC BY-SA)

Taco

A taco (US: /ˈtɑːkoʊ/, UK: /ˈtækoʊ/, Spanish: [ˈtako]) is a traditional Mexican food consisting of a small hand-sized corn- or wheat-based tortilla topped with a filling. The tortilla is then folded around the filling and eaten by hand. A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, beans, vegetables, and cheese, allowing for great versatility and variety. They are often garnished with various condiments, such as salsa, guacamole, or sour cream, and vegetables, such as lettuce, onion, tomatoes, and chiles. Tacos are a common form of antojitos, or Mexican street food, which have spread around the world. Tacos can be contrasted with similar foods such as burritos, which are often much larger and rolled rather than folded; taquitos, which are rolled and fried; or chalupas/tostadas, in which the tortilla is fried before filling. (Source: Wikipedia.org, CC BY-SA)

Barbajuan

Barbajuan (also spelled barbagiuan or barbagiuai) is an appetizer mainly found in the eastern part of the French Riviera, in the western part of Liguria and in Monaco. A kind of fritter stuffed with Swiss chard and ricotta, among other ingredients, it originates from Monaco, where it is especially eaten on the national day, 19 November. The word means Uncle John in Monégasque. (Source: Wikipedia.org, CC BY-SA)

Njeguški pršut

Njeguški pršut (Serbian Cyrillic: Његушки пршут) is a specialty of Njeguši in Montenegro. Pršut is dry-cured ham, served uncooked, similar to Italian prosciutto crudo. Its particular flavour and aroma are, according to its producers, the result of the mixture of sea and mountain air and beech wood burned during the drying process. The curing process includes salting with sea salt for about three weeks, pressing to remove excess liquid for about three weeks, light smoking and drying in the cool mountain breeze for three months followed by maturing process. The whole cycle takes about a year. (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. (Source: Wikipedia.org, CC BY-SA)

Tajine

A tajine or tagine (Arabic: طاجين) is a North African dish, named after the earthenware pot in which it is cooked. It is also called maraq or marqa. Algerian and Moroccan tajine dishes are slow-cooked savory stews, typically made with sliced meat, poultry or fish together with vegetables or fruit. Spices, nuts, and dried fruits are also used. Common spices include ginger, cumin, turmeric, cinnamon, and saffron. Paprika and chili are used in vegetable tajines. The sweet and sour combination is common in tajine dishes like lamb with prunes and spices. Tajines are generally served with bread. Because the domed or cone-shaped lid of the tajine pot traps steam and returns the condensed liquid to the pot, a minimal amount of water is needed to cook meats and vegetables. This method of cooking is important in areas where water supplies are limited or where public water is not yet available. (Source: Wikipedia.org, CC BY-SA)

Lahpet thoke

Lahpet, also spelled laphet, laphat, lephet, leppet, or letpet in English (Burmese: လက်ဖက်; MLCTS: lak hpak, pronounced [ləpʰɛʔ]), is Burmese for fermented or pickled tea. Myanmar is one of the few countries where tea is both consumed as a drink and as an eaten delicacy, in the form of pickled tea, which is unique to this region. Laphet is regarded as a national delicacy that plays a significant role in Burmese society, and remains a traditional Burmese gesture of hospitality and is served to guests visiting a home. Its place in the cuisine of Myanmar is reflected by the following popular expression: 'Of all the fruit, the mango's the best; of all the meat, pork's the best; and of all the leaves, lahpet's the best'. In the West, laphet is most commonly encountered in 'tea leaf salad' (လက်ဖက်သုပ်). (Source: Wikipedia.org, CC BY-SA)

Mohinga

Mohinga (Burmese: မုန့်ဟင်းခါး; MLCTS: mun.hang: hka:, IPA: [mo̰ʊɰ̃hɪ́ɰ̃ɡá]; also spelt mont hin gar) is a rice noodle and fish soup from Myanmar and an essential part of Burmese cuisine, considered by many to be the national dish of Myanmar. Mohinga is readily available in most parts of the country, sold by street hawkers and roadside stalls in larger cities. Mohinga is traditionally eaten for breakfast, but today is eaten at any time of day. The main ingredients of mohinga are gram flour and/or crushed toasted rice, garlic, shallots or onions, lemongrass, ginger, fish paste, fish sauce, and catfish (or other types of fishes, such as Mrigal carp). The ingredients are combined in a rich broth, which is cooked and kept on the boil. Mohinga is served with rice vermicelli, dressed and garnished with fish sauce, a squeeze of lime, crisp fried onions, coriander, spring onions, crushed dried chillis, and, as optional toppings, deep-fried Burmese fritters such as split chickpeas, urad dal, gourd, sliced pieces of youtiao, as well as boiled egg and fried ngapi fish cake. Mohinga is eaten with Chinese soup spoons, which are known as mohinga zun (lit. 'mohinga spoons') in Burmese. (Source: Wikipedia.org, CC BY-SA)

Dal bhat

Dal bhat (Hindi: दालभात, Urdu: دال بھات, Bengali: ডাল ভাত, Gujarati: દાળ ભાત, Marathi: डाळ भात, Assamese: দাইল ভাত dail bhat / ডালি ভাত dali bhat) is a traditional meal from the Indian subcontinent, popular in many areas of India, Pakistan, Bangladesh and Nepal. It consists of steamed rice and a cooked lentil or other pulses stew called dal. It is a staple food in these countries. Bhat or chawal means 'boiled rice' in a number of Indo-Aryan languages. At higher elevations in Nepal, above 6,500 feet (2,000 m), where rice does not grow well, other grains such as maize, buckwheat, barley or millet may be substituted in a cooked preparation called dhindo or atho in Nepal. Bhat may be supplemented with roti in Nepal (rounds of unleavened bread). (Source: Wikipedia.org, CC BY-SA)

Momo

Momo is a type of steamed filled dumpling with origins from the Himalayan region that is popular in Tibet, Bhutan, Nepal and India. In Nepal, where it is considered a national dish, they are usually served with a sauce known as achar influenced by the spices and herbs used within many South Asian cuisines. It can also be cooked as soup versions known as jhol momo where the broth is made from achar using a mixture of tomatoes, sesame seeds, chillies, cumin and coriander or mokthuk from boiling pork/buffalo bones mixing with various herbs and vegetables. (Source: Wikipedia.org, CC BY-SA)

Soused herring

Soused herring is raw herring soaked in a mild preserving liquid. It can be raw herring in a mild vinegar pickle or Dutch brined herring. As well as vinegar, the marinade might contain cider, wine or tea, sugar, herbs (usually bay leaf), spices (usually mace), and chopped onion. The word 'soused' can also describe a marinated herring that has been cooked. The herring is usually baked in the (vinegar) marinade (but can be fried and then soaked in the marinade). It is served cold. This is usual in Scotland, Wales and Ireland. The soused herring (maatjesharing or just maatjes in Dutch, or Matjes/matjes in German and Swedish respectively) is an especially mild salt herring, which is made from young immature herrings. The herrings are ripened for a couple of days in oak barrels in a salty solution, or brine. The pancreatic enzymes which support the ripening make this version of salt herring especially mild and soft. Raw herring pickled in vinegar are called rollmops. (Source: Wikipedia.org, CC BY-SA)

Stamppot

Stamppot (English: 'mash pot') is a traditional Dutch dish made from a combination of potatoes mashed with one or several vegetables. These vegetable pairings traditionally include sauerkraut, endive, kale, spinach, turnip greens, or carrot and onion (the combination of the latter two is known as hutspot in the Netherlands and as wortelstoemp in Belgium). Leafy greens such as endive may be left raw and added to the potatoes only at the mashing stage. Some less common regional varieties of stamppot are made with fruit and potatoes, such as blauwe bliksem (blue lightning), made with pears, and hete bliksem (hot lightning), made with sweet apples. Pineapple may also be included in sauerkraut or endive stamppot. In recent years, variations on the traditional stamppot have been becoming more and more popular with people adding ingredients such as rocket, leeks, beets, sweet potato, mushrooms and various other vegetables. Sometimes, fish is used as an ingredient in stamppot as well. Stamppot is primarily a cold-weather dish. (Source: Wikipedia.org, CC BY-SA)