When we say the world food, the names that ring a bell are America, China, Japan, London, Thailand and such different nations. But, do you really think this is the only nation that defines the food world?
Of course not, different countries have the different type of cuisine and taste and each one is equally important. Today, we are going beyond the known borders to bring 7 recipes from distinct lands.
They are exceptional and will take you on an alternate excursion of taste. Ready to explore the taste of distinct lands?
1. Varenyky, Ukrain
Fold flour in softened butter and sour cream. Beat egg mix water. Then pour it over the flour mixture and fold properly. Knead the dough to make it soft then cover with damp clothes and set aside. Skin and boil potatoes then mash and keep aside. Saute garlic and add onions. Then add mushrooms and cook properly. Lastly, add the potato and make a proper mixture.
Boil water and add a little vegetable oil. Make circles out of the dough and press filling inside. Shape in the form of dumpling and shut the edges. Then place in the boiling water. Cook properly till the varenyky is floating on the water surface. Take out and dry the water using a tissue. Saute in butter and onion before serving.
2. Cheese Fondue- Swiss National Dish
In cornstarch and coat, the grated swiss cheese and keep it aside for a while. Also, rub the ceramic pot used for fondue with garlic and keep aside. Now, on a medium heat simmer wine with lemon juice and add the cheese gradually. Then, add mustard paste and nutmeg. Make a small slice of apple, strawberry, small sausages, and carrots and pour the fondue into the ceramic pot and it is ready.
3. Naengmyeon – North Korea.
For about 3 hours sock meat slices and after that drain the water and dry the meat slices. Boil water, put the meat, close the lid, and keep for 1 ½ hours. Chop green onion, radish, red onions then remove the meat and add the vegetables instead. In the broth, add minced garlic, chili, and soy sauce. Then boil for 30 minutes. Strain the broth and keep in the fridge for cooling. Combine sliced cucumber with vinegar and sugar then set aside. Then mix sugar in water and keep thinly sliced pear sliced in it. The make juice of another pear and keep aside. Then take the broth add the cucumber and pear juice. Then put back in the freezer after mixing well. Boil buckwheat noodles and keep aside. Rinse the noodles in ice-filled pot then keep aside. Take out the broth and put it in a bowl, then add the sugared pear and some cucumber in vinegar. Place the noodle and add a little mustard oil. Sprinkle sesame seeds and then top with a hardboiled egg.
4. Kaffemik Coffee – Greenland.
Take a freshly brewed black coffee and add whiskey and Grand Marnier in equal amount. Then, lightly heated it and served with pastry.
5. Fettuccine Alla Papalina – Vatican City.
Whisk Eggs, parmesan cheese and heavy cream in a bowl properly and left if to set. Boil fettuccine noodles and poured out the water. For frying, heat oil and add onion and thinly sliced ham. Mix the egg mixture and toss to mix properly. In the residual heat of the pasta, the cheese will melt as the egg will thicken. Add pepper before plunging into the deliciousness.
6. Hot Dog – Iceland.
Whisk mustard paste and egg yolk and start dripping in oil while whisking. Then add chopped parsley and sliced cucumber pickle to make your yummiest remoulade.
After that cook chicken slices in beer. Split the fluffy bun from middle and toast lightly. Add one sausage per bun, then cover with sliced small onions, apply the mustard paste on the top layer then remoulade and tomato ketchup over it put the layer of the small onion. Your hot-dog now ready to eat!
7. Kitfo – Ethiopia.
Firstly, to prepare Niter Kibbeh- put unsalted butter in a pan and melt completely. For 20 minutes cook ginger, garlic paste, cumin, oregano, turmeric, basil, and nutmeg together in a pan and then store in a covered container.
The second important ingredient is known as mitmita. Take chili peppers, cloves, cardamom seeds, and salt. Dry ground them properly.
To make the dish, melt niter kibbeh in a pan and then add mitmita. Add small chunks of boiled grated mutton in the butter mixture. Mix properly and serve.
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