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• — Cornish pasture, UK —

  The dish is typical of the southwestern regions of England, but it is common throughout the country. Cornish pasta is an oval-shaped pie with a filling that can be various types of meat or vegetables.

• — Peking Duck, China —

  The hallmark of Chinese cuisine is the duck. It is rubbed with honey and baked in the oven. Peking duck is served with sauces and tortillas.

• — Tandoori chicken, India —

  The homeland of this spicy poultry dish is the Indian state of Punjab. From there, tandoori chicken spread throughout India. Before cooking, the chicken is marinated in yogurt with various spices, and then baked in a special tandoori oven.

• — Sushi, Japan —

  Japanese cuisine is unimaginable without sushi. This dish consists of rice and fillings of meat, vegetables or fish.

• — Falafel, Israel —

  Although the history of this dish began in Egypt, it was in Israel that it became the culinary symbol of the country. This is due to the incredible popularity of the dish among local residents. Falafel is balls of chickpeas or beans with the addition of herbs and spices. They are fried in oil until golden brown and served with sauce and flatbread.

• — Haggis, Scotland —

  The national dish of Scotland was invented by the poor during the time of the poet Robert Burns, who decided to use sheep offal to good use. The heart, liver and lungs of the animal are mixed with onions, bacon, spices, they stuff the mutton stomach with them and boil it. Haggis is served with mashed turnips and potatoes.

• — Paella, Spain —

  The main ingredients of the national Spanish dish are rice, saffron and olive oil. In regional variations, seafood, chicken or vegetables are added to them. The dish is a symbol of Valencia.

• — Kimchi, Korea —

  The main place in Korean cuisine is occupied by kimchi - pickled vegetables with spicy spices. The main component of the dish is Chinese cabbage. Hot peppers, onions, ginger and garlic and other vegetables to taste or plants of the cruciferous family are added to it.

• — Moules frites, Belgium —

  Fish and seafood are considered one of the key ingredients in Belgian cuisine. It is with the use of seafood that the popular national dish moules frites is prepared. It consists of two components: fresh mussels and the second national treasure of the country - french fries.

• — Pad Thai, Thailand —

  Pad Thai is the symbol of Thai cuisine. For the most delicious variations of it, you should go to street food vendors. The dish includes rice noodles, tamarind sauce, shrimp, roasted peanuts and a number of other additional ingredients. Pad thai is prepared in a wok using a quick frying method.

• — Currywurst, Germany —

  Germany is famous all over the world for all kinds of sausages and sausages. But the inhabitants of the country most of all liked the sausage with sauce of ketchup or tomato paste and curry powder. It is she who is considered one of the culinary symbols here.

• — Empanada, Chile —

  A pie with various fillings is popular throughout Latin America. In Chile, this dish is considered national. The classic pie is stuffed with finely chopped beef with onions and olives.

• — Bunny chow, South Africa —

  One of the culinary symbols of South Africa is cooked in half a rectangular loaf of bread. The crumb is taken out of it and filled with bean curry, meat or vegetables.

• — Wiener schnitzel, Austria —

  This dish is one of the most famous outside of Austria. Schnitzel is made from veal, which is dipped in flour, eggs and breadcrumbs. The meat is fried in a large amount of oil and served with green or potato salad, or boiled potatoes.

• — Mole Poblano, Mexico —

  The main culinary asset of Mexico is a spicy thick sauce with cocoa. In it, locals stew turkey or chicken.

• — Pastilla, Morocco —

  One of the most iconic dishes of Moroccan cuisine is the pie. It is prepared from puff pastry and stuffed with the meat of young pigeons or chicken, fish and offal.

• — Pelmeni, Russia —

  One of the first associations that arise at the mention of Russian cuisine is, of course, dumplings. A dish of unleavened dough stuffed with minced meat would not refuse to try any foreigner who dreams of one day reaching vast Russia.

• — Chili crab, Singapore —

  The author of the dish is an unknown street vendor, who in 1956 tried to fry crab in chili sauce. The experiment turned out to be more than successful: now fried in a mixture of onions, garlic, ginger and chili, and then stewed in tomato sauce, crab is Singapore's hallmark.

• — Haukarl, Iceland —

  Iceland is perhaps the only place on the planet where you can try the jerky of the Greenland polar shark or just the giant shark. The dish, which has its roots in the days of the Vikings, is a national treasure here.

• — Koshari, Egypt —

  The national dish of Egyptian cuisine is a mixture of rice, pasta and lentils seasoned with tomato-vinegar sauce. The dish can be found both in eateries and in restaurants that specialize only in cooking koshari.

• — Mazguf, Iraq —

  In a special way, fried fish is a culinary symbol of Iraq. The fish is cut along the ridge, unfolded like a book and fried, impaled on stakes, over an open fire.

• — Meat Pie, Australia, New Zealand —

  A pie stuffed with chopped meat or minced meat with the addition of onions, mushrooms and cheese is considered the national dish of two countries at once: Australia and New Zealand. According to statistics, the average Australian eats 12 of these meat pies a year.

• — Dener kebab, Turkey —

  This dish has many names, but many people know it as shawarma. To prepare the national Turkish dish, pita bread and filling are used, which can consist of lamb, chicken, beef, as well as all kinds of spices and fresh vegetables.

• — Ceviche, Peru —

  The dish is common in many Latin American countries, and its recipe may vary from country to country. But Peru is considered to be the birthplace of ceviche. Here, finely chopped raw fish of various varieties, marinated in lime juice, is served with sweet potato, toasted corn or cassava.

• — Pho, Vietnam —

  Pho noodle soup is one of the symbols of Vietnamese cuisine. Soup noodles are usually made from rice flour, and either beef, chicken, or fried fish is added to the soup before serving.

• — Stegt Flask, Denmark —

  Fried pork with potatoes and parsley sauce in 2014 was recognized as the national dish of Denmark. Stegt flask is one of the most popular Danish dishes.

• - Feijoada, Brazil -

  According to one version, the dish was invented more than 300 years ago by slaves who were brought from Africa to Brazil. Subsequently, it became a local culinary symbol. A dish is prepared from beans, meat products and cassava flour.

• — Nyama on Irio, Kenya —

  A traditional Kenyan dish is a steak (nyama) served with a side dish of iriyo, consisting of mashed potatoes, peas, butter and corn.

• — Forikol, Norway —

  The hallmark of Norwegian cuisine, forikol, is made from lamb, flour and cabbage, which are stewed for several hours. Served with boiled potatoes.

Chuvash cuisine has more than one hundred years. Developing, she, naturally, was influenced by the culinary traditions of her neighbors: Russians, Tatars, Udmurts, Mari. However, culinary borrowings did not deprive the Chuvash cuisine of its national flavor, but only contributed to its diversity. ›

Kuban is a Russian granary. In addition, this region is also a stronghold of the Cossacks. The duty of the army was to "vigil and guard the border." After that, a lot of water flowed under the bridge, and, as we know from history, a lot of things happened. But the Cossacks still exist, and speaking about the culinary traditions of the Kuban, one must understand that they are inextricably linked with the history of this land - with the Cossack history. ›

One and a half thousand years ago, the first Chinese cookbook was compiled; Since ancient times, there have been many "restaurants" and tea houses in the Celestial Empire. Cooking was considered an art in China, and cooking has always been taken very seriously. ›

Udmurtia is a republic within Russia, located in the Volga Federal District. It is located in the western part of the middle Urals, in the basins of the Kama and Vyatka rivers. In the north and west, Udmurtia borders on the Kirov region, in the south - on Tatarstan and Bashkortostan, in the east - on the Perm Territory. ›

Karelia is a region visited by quite a large number of tourists. They are attracted here by the beautiful restrained strict northern beauty of nature, numerous lakes, the famous islands: Kizhi (with monuments of wooden architecture) and Valaam (Valaam Monastery). Karelian cuisine, no doubt, cannot but arouse interest, both among those who come to Karelia and those who simply love culinary experiments, expanding the geography of prepared dishes. ›

In Russia, as in no other country, the "first" was given great importance. Not a single dinner began without it, whether it was festive or everyday. “Soup is revered as the most nutritious and wholesome food,” says one of the Russian chronicles... ›

Ukrainian cuisine has always been extremely practical. Food was cooked in the same oven and often breakfast, lunch and dinner were prepared immediately, preserved and "reached" in a warm oven. Borsch, porridge, dumplings and potatoes are the vegetable basis of the Ukrainian table. ›

Moroccan cuisine is an example of originality and diversity. Over the centuries, Moroccan cuisine has absorbed many different culinary traditions. It intertwined elements of the cuisines of many peoples: Arabs, Berbers, Mauritanians, Jews, various peoples of the Middle East, the Mediterranean. Both the historical realities and the geographical position of Morocco contributed to such an incredible culinary mix. ›

Mari cuisine is very diverse and, most importantly, delicious. Naturally, it has many features in common with the cuisines of the peoples of its neighbors - the Udmurts, Chuvashs, Tatars, Russians. However, until now, the Mari cuisine has not lost its originality, and therefore it was decided to talk about it in the series of materials "Cookery of Russia". ›

What should never be missed when visiting another country? Of course, national dishes! The cuisines of different peoples of the world are a kind of journey within a journey. In this issue, we've rounded up the best dishes from around the world, just in case you're going to go all out and start your own food tour.

Australia: Pie floater

This dish is often referred to as the perfect hangover cure. This is an Australian-style meat pie that is "dipped" in or "floated" over pea soup. Sometimes tomato sauce, vinegar, salt and pepper are placed on top.

Argentina: asado

This is a popular grilled meat dish. In a word, Argentinian steak. If you come across a really good asador (one who makes asado), then you will remember the taste of real grilled meat once and for all.

Austria: Wiener Schnitzel

Wiener schnitzel is synonymous with Austria. This is a very thin veal tenderloin breaded and heavily fried. Usually served with lemon and parsley and garnished with potatoes or rice.

Belgium

Of course, mussels and french fries can be eaten in other countries, but such a spicy and tasty combination first appeared in Belgium. Mussels are cooked in different ways (with wine, butter and spices, or even in tomato broth) and served with salty crispy fries. Wash it all down with a refreshing Belgian beer.

Brazil: feijoada

Brazil is a huge country with a diverse cuisine, so it's hard to choose just one dish. However, the most iconic Brazilian dish is probably feijoada - a dish of beans and smoked beef or pork. Usually served with rice, kale, farofa (fried cassava flour), hot sauce and orange wedges to aid digestion.

Canada: poutine (emphasis on "i")

Putin first appeared in Quebec, this is a delicious high-calorie dish that will warm you from the inside: french fries and slices of cheese in hot gravy.

China: Shanghai dumplings

It is difficult to choose just one best dish in such a huge country as China, but, perhaps, Shanghai dumplings (xiao long bao) deserve this title. This dish appeared in Shanghai and is a dumplings stuffed with meat, which are steamed in broth in a bamboo basket.

Colombia: Arepa

Arepas are flatbreads made from maize or flour that are grilled, baked, or pan-fried to a deliciously fluffy texture. They are usually eaten for breakfast or as a lunchtime snack. Often topped with butter, cheese, eggs, milk, chorizo, or hogao (onion sauce).

Costa Rica: tamales

If you happen to be in Costa Rica in December, you will surely see tamales on every corner, because these tortillas are made mainly at Christmas. Tamales can have a wide variety of fillings, including pork, rice, eggs, raisins, olives, carrots, and peppers. They are wrapped in paradise banana leaves and cooked in a wood-fired oven.

Croatia: Pag cheese

Pagsky cheese is a Croatian hard cheese made from goat's milk. It is made on the island of Pag and is so famous that it is exported all over the world.

Denmark: olebrod

This is a traditional Danish rye bread that is dipped in beer and boiled to a porridge. Served with whipped cream, thanks to which it looks like a dessert. Nutritious and sweet, but with the taste of rye bread.

Egypt: molohea

This dish is served throughout North Africa, but it is especially popular in Egypt, where it first appeared. The Egyptian version of this dish uses the leaves of molohea (a type of bitter vegetable) - the stems are removed from them, then finely chopped and cooked with coriander, garlic and broth. Usually served with chicken or rabbit, and sometimes lamb or fish.

England: roast beef and Yorkshire pudding

These dishes are considered national in England. Combine the flavor of beef in gravy with hot bread.

France: potofeu

The national dish of France - potofeu - is a product of rural cuisine - a broth with meat, root vegetables and spices. According to tradition, the cooks strained the broth through a sieve and served it with meat.

Georgia: khachapuri

Spicy cakes with cheese or egg.

Germany: Currywurst

This popular fast food dish consists of grilled bratwurst (served whole or cut into pieces) seasoned with curry ketchup. French fries are served as a side dish. Connoisseurs say that it is best to try with Nuremberg sausage.

Greece: Gyros

Gyros are made from meat (beef, veal, pork or chicken) that is cooked on a vertical spit and served with tomatoes, onions and various sauces. They say that the best and largest gyros can be tasted in the north of the country. In addition, in the south they are more often served with jajik, and in the north - with mustard and ketchup.

Holland: pickled herring

It is a raw fillet of herring that is marinated in a mixture of cider, wine, sugar, spices and/or spices. This dish is best eaten on a fresh fried bun with chopped onions.

Hungary: goulash

A popular Hungarian dish, goulash, is a cross between soup and stew and has a very thick texture. There are many variations of this dish, but the traditional recipe includes beef, onions, paprika, tomatoes, green peppers, potatoes, and sometimes noodles.

India: tandoori chicken

In India, cuisine varies greatly from region to region, so it's nearly impossible to pick just one dish to describe the entire country. In the north, dishes are more "meaty", with curry and fragrant bread. In the south - more vegetarian and spicy. Well, if you had to choose, perhaps tandoori chicken could be named the best dish in India. It consists of the actual chickens, which are marinated in tandoori masala and fried in a special tandoori oven. Served with vegetables, yogurt sauce and rice.

Indonesia: martabak

Martabak is a sweet Indonesian pie. From the top and bottom it is essentially a porous cake, and in the middle there can be a variety of sweets - from chocolate chips to grated cheese and peanuts, and sometimes a banana! Sold all over Indonesia right on the streets.

Italy: pizza

Agree, it could not be otherwise. Pizza originated in Italy - in Naples, to be exact. Neapolitan pizza is very dense, with a crispy crust and high quality ingredients such as fresh tomatoes, mozzarella, basil and meat. In this country, pizza is an art and pizza chefs are artists.

Japan: katsudon

Of course, sushi seems like the most obvious candidate for the title of Japanese cult dish, but many Japanese argue that katsudon is no less popular. This is a crispy, deep fried pork cutlet with egg and seasonings. Served, of course, with rice.

Kazakhstan: beshbarmak

In translation, it means "five fingers", because this dish was originally eaten with the hands. Boiled meat (mutton or beef) is cut into cubes and mixed with boiled noodles, and then seasoned with onion sauce. Served in a large round dish with lamb broth as a side dish.

Malaysia: nasi lemak

Considered the unofficial national dish of Malaysia; consists of rice cooked in coconut milk and pandan leaves. Traditionally served wrapped in banana leaves, chili, anchovies, peanuts and boiled eggs are often served as a side dish. Many claim that this dish can cure you of a hangover.

Mexico: mole

Mole sauce is one of the most complex and delicious sauces in the world because it uses over a hundred ingredients. This sauce appeared in the regions of Pueblo and Oaxaca, but you can find it almost throughout the country.

Indonesia: Rijstafel

Translated from Dutch, this word means "rice table". This is a set meal of a dozen small side dishes such as sate, sambal, egg rolls, fruits and vegetables. While all of these dishes are of Indonesian origin, the dish itself dates back to the Dutch colonial period.

Nigeria: egusi soup and mashed potatoes

Puree can be made by stirring potato flour into hot water or starch, using boiled white yam and beating until soft texture. Egusi soup is made from protein-rich pumpkin seeds, melons; leafy vegetables, goat meat, and condiments such as chili are commonly added. There are many regional versions of this dish.

Norway: Rakfisk

This is salted trout that has been marinated for several months. It is eaten raw, with onions and sour cream. For a long time, Norway was a poor country, on the verge of agricultural possibilities. Due to the long winter, Norwegians are used to harvesting their crops in advance and saving them. Therefore, traditional Norwegian dishes are often marinated, smoked or canned. And rakfisk is one of them.

Philippines: adobo

In other countries, adobo is a popular sauce, but in the Philippines, it is a whole dish with meat (pork or chicken) cooked in vinegar, soy sauce, garlic, and vegetable oil. Before frying, the meat is marinated in this sauce. The dish is so popular that it is called the unofficial national dish of the Philippines.

Poland: zhur

Zhur is a soup base made from rye flour that is fermented in water for up to five days. Chopped vegetables are added to the broth - carrots, parsnips, celery root, leeks, potatoes, garlic, and usually eggs and sausages.

Portugal: francesinha

This is a Portuguese sandwich made of bread, ham, linguica (smoked pork sausage) and steak. All this is poured with melted cheese and tomato sauce. Best eaten with French fries and a cold beer.

Romania: sarmale

Cabbage leaves stuffed with rice and meat. This is a very popular dish in Romania eaten in winter.

Ukraine: borscht

Any foreigner in Ukraine is simply obliged to try borscht. Usually served cold and with sour cream. The best aperitif? Of course, gorilka.

saudi arabia kabsa

A fragrant rice dish with many spices such as cloves, cardamom, saffron, cinnamon, pepper, nutmeg and bay leaves. Usually all this is mixed with meat and vegetables. This dish can be found throughout the Middle East, but is especially popular in Saudi Arabia.

Scotland: smoked salmon on black bread

Smoked salmon is a must have in Scottish cuisine. The Scots squeeze a fresh lemon on the salmon and eat the fish, simply putting it on a piece of black bread, adding only butter or cream cheese.

Slovakia: cheese dumplings

These are small potato dumplings with soft goat cheese (brynza) and bacon.

Slovenia: Kranjska sausage

This is a Slovenian sausage made from pork (20% of which is bacon), salt, pepper, water and garlic. And that's it.

South Africa: biltong

A type of cured meat from South Africa. It can be beef or game meat, such as an ostrich. South African version of beef jerky, but much tastier. Strips of meat seasoned with salt and spices, dried and truly delicious.

South Korea: panchang

A traditional meal in South Korea consists of many small side dishes, from which it is almost impossible to choose just one. Therefore, Koreans love panchang - a set of small dishes that are served with rice and eaten in company. It can be kimchi, soup, gochujang, kalbi, etc.

Spain: jamon

A spicy marinated ham cut from the hind leg of a pig. This iconic Spanish dish is served with a glass of wine, crispy bread and olives.

Switzerland: Rösti

Thinly grated potatoes, which are fried in a pan until golden brown. It was originally a farmers' breakfast in the canton of Bern, but the taste of this dish has made it popular throughout the country.

Taiwan: bread coffin

It is a very thick piece of white bread stuffed with various yummy things like chicken or peppered beef.

Thailand: Phat Thai

This dish originated in Thailand in the 1930s and has remained a cult favorite throughout the country ever since. Thin rice noodles are fried with tofu and shrimp and seasoned with sugar, tamarind, vinegar, chili and fish sauce. It turns out very spicy and tasty.

UAE Shawarma

One of the most affordable meals in expensive UAE. Perhaps that is why it remains one of the most popular in the country. It is a pita sandwich that contains fried meat (usually a mixture of lamb, chicken, turkey or beef) and vegetables. They are usually seasoned with spicy sauce or tahini.

Russia: buckwheat and beef stroganoff

Meat in Stroganoff style, finely chopped beef, filled with hot sour cream sauce, goes well with the traditional Russian side dish - buckwheat.

USA: hamburger

There are many different dishes in the USA and it is quite difficult to choose just one. But, you see, a hamburger is, perhaps, the "face" of America. Especially in the company of french fries and a milkshake.

Venezuela: pabellon criollo

This dish consists of white rice with stewed black beans and meat. Often served with scrambled eggs and fried plantains.

Vietnam: pho

This dish is popular throughout the country - noodle soup. There are many versions about the type of meat used, but each of them must have rice noodles and broth seasoned with shallots, fish sauce, ginger, salt and spices like cardamom, star anise and cloves. Some versions also include onion, cilantro and black pepper.

Wales: Clark's Pie

Spicy meat patties originating in Cardiff, Wales. They are made according to a secret recipe, but you will find meat, vegetables and gravy in them.

Almost every country has its own national dishes. All of them differ significantly from each other in taste, aroma, appearance and ingredients used for their preparation. Below is a list of the ten most famous cuisines in the world and their most popular dishes.

Indonesian cuisine is one of the most vibrant and colorful cuisines in the world, boasting regional diversity and around 5,350 traditional recipes. It is characterized by the predominance of plant products, the main of which is rice. Also, corn, soy, cassava, sweet potato, sago, chicken, seafood, various fruits and vegetables are actively used in dishes. A variety of spices play a significant role, especially pepper. The most famous dish of Indonesian cuisine, which is often perceived as the "culinary symbol" of Indonesia, is Nasi Goreng.

Mexican cuisine is the name of the national cuisine of Mexico, which is a combination of Aztec and Spanish culinary traditions. It is based on a rich variety of products: first of all corn (maize), and only then avocados, fresh and dried beans, sweet and regular potatoes, chili peppers, tomatoes, pumpkin, duck and turkey meat, chocolate, various seasonings, and also many species of fish living in the coastal waters of this country. The most famous dish of Mexican cuisine is a rather spicy tortilla soup, as well as the world-famous alcoholic drink - tequila.

Eighth place in the list of the most famous cuisines of the world is occupied by Chinese cuisine - one of the richest and most diverse cuisines in the world, divided into several main groups, each of which has its own differences in terms of ingredients used, spices and cooking methods. The differences between these cuisines are closely related to the traditions and culture of each individual region. However, despite these differences, rice is an integral part of most Chinese dishes. The most famous dishes of Chinese cuisine are: Peking duck, fried rice, dim sum, centennial egg and turtle soup.

Italian cuisine is the traditional cuisine of Italy, one of the most popular European cuisines. Specializes in flour, fish and seafood dishes. Its characteristic feature is the relative simplicity and speed of preparation, as well as the use of fresh ingredients in dishes. Italian dishes are dominated by a large number of vegetables and spices, such as oregano, basil, pepper, tarragon, thyme, rosemary and parmesan cheese. Quite often olive oil, tomatoes, onions, garlic and olives are used. Italian cuisine is very diverse and regional. Each region has its own culinary delights. The most famous Italian dishes are pizza, lasagna and spaghetti.

Spanish cuisine is the name of the national cuisine of Spain, which is divided into regional ones. Each of them has its own characteristics, because they directly depend on what products are used for cooking. An essential ingredient in true Spanish cooking is olive oil, it is Spain that produces 44% of all olive oil in the world. Spanish food is simple. Most often they are prepared from fish, seafood, legumes and rice. They are often topped with tomatoes, peppers, potatoes, eggs, garlic, onions, olives, almonds, and wine. The most famous and national Spanish dish is the ham and paella.

French cuisine is the national multi-regional cuisine of France, known throughout the world as very diverse and refined. Its main feature is the use of exclusively fresh products. Despite the differences in regional culinary traditions, a characteristic feature of the national French cuisine is the abundance of vegetables and root crops: potatoes, green beans, various varieties of onions, spinach and cabbage. Residents of coastal areas prefer to use seafood in their cuisine: fish, crabs, lobsters, lobsters, shrimp, etc. The most famous dishes of French cuisine are baguette, frog legs, ratatouille, croissant, truffle, etc. And also very popular in everything world alcoholic drink - cognac.

Japanese cuisine is the national cuisine of Japan, characterized by seasonality of food, freshness of products, low use of seasonings, minimal processing, preservation of the original appearance and taste of products. Much attention is paid to the appearance of the dishes. The main ingredients of Japanese cuisine are rice, various vegetables and seafood - fish, seaweed, shellfish. The Japanese, in comparison with Americans and Europeans, eat very little beef and pork, as well as animal fats, butter and dairy products, since in Buddhism it is forbidden to kill and eat animals. The most famous dishes of Japanese cuisine are sushi, sashimi, Japanese curry and the national alcoholic drink made from rice - sake.

Indian cuisine is one of the oldest and most diverse cuisines in the world, best known for its vegetarian dishes. This densely populated peninsula is home to so many peoples of different religions that it is very difficult to characterize typical Indian cuisine in a few sentences. But we'll try. Most of the population of India are vegetarians, so the skillful use of seasonings has become a real art for them. Among the huge number of spices used in Indian cooking, it should be noted: cumin, coriander, turmeric, cardamom, red and green chili, cinnamon, saffron, cloves, nutmeg, ginger, anise, sesame, onion and garlic. Indian dishes are based on rice, various vegetables, eggs, fish, seafood, etc. Dairy products are very popular. The most famous Indian dishes are curry, dhal, chapati, etc.

The second place in the list of the most famous cuisines of the world is occupied by the national cuisine of Turkey, which is among the best in terms of richness, variety of tastes and products used. In modern Turkish cuisine, the most important food is meat and bread. A wide variety of spices are also used. And the most used vegetable in Turkish cooking is eggplant. The most famous Turkish dishes are kebab, berek, dolma, baklava, Turkish delight and others.

Thai cuisine - the national cuisine of Thailand, considered one of the best, most original and famous in the world, is associated primarily with the taste of bananas, citrus fruits, pineapples, coconut milk, fresh coriander, lemongrass, garlic and chilli peppers. However, the basis for Thai dishes is primarily rice, and only then a variety of aromatic spices, fish and seafood. Meat in Thailand is consumed relatively infrequently, it is considered a festive dish. Thai cuisine emphasizes lightly cooked dishes with strong aromatic properties. The most common condiment is mild fish sauce. The most famous Thai dish is a spicy and sour soup based on chicken broth with shrimp, chicken, fish or other seafood, sometimes with the addition of coconut milk - Tom Yum.

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National dishes are the most important component of the culture and traditions of any country. Agree that no trip is complete without tasting local cuisine. Sometimes incredibly tasty, sometimes strange or unusual for us, this food reflects the identity and spirit of the people.

Indian barfi with coconut and milk

You will need:

• 50 g butter (softened)
• 100 g dry milk
• 2 tbsp. l. powdered sugar
• 1 tsp heavy cream
• 150 g condensed milk
• 100 g shredded coconut
• 100 g nut assortment

Cooking:

1. First, make milk barfi: in a deep bowl, mix milk powder, soft butter and powdered sugar.
2. Nuts need to be crushed with a blender into small crumbs. And together with the cream, add to the total mass.
3. Mix everything together and put the “dough” in the cold for 10 minutes.
4. For coconut barfi, combine condensed milk and coconut flakes. We mix. Then put the mass in the cold for half an hour. The shavings should be saturated with condensed milk.
5. After 10 minutes, we form balls of the same size from the milk mass, and then give them a cubic shape. The mass turns out to be very plastic, which allows you to sculpt any figures of a simple shape.
6. We roll small balls from the coconut mass, roll them in the remaining coconut flakes.
7. Put coconut and milk barfi on a plate. Top with cashews and pine nuts, if desired.

Fruit marshmallow - a traditional Russian sweet

You will need:

• 1 kg plums
• ½ cup granulated sugar

Cooking:

1. Wash the plums, dry them, cut them in half and remove the pits. We spread the halves of the plums on a baking sheet covered with parchment, and send them to the oven, preheated to 170-180 degrees (depending on the size of the plums), for 20 minutes.
2. Remove the plums from the oven, let them cool slightly and puree with a blender until smooth. Add granulated sugar. Mix thoroughly.
3. We line a baking sheet with parchment or a silicone mat and spread the plum puree with a spatula in an even layer about 5 mm thick. We put in the oven, preheated to 60-70 degrees, for 6-8 hours, until the marshmallow is completely dry and smooth.
4. Carefully remove the marshmallow from the parchment, cut into strips and twist into rolls. For long-term storage, put in a jar and close tightly. Or just hurry to try with tea.

Australian Lamington Cake

You will need:

For the biscuit:

• 3 eggs
• 150 g sugar
• 20 g butter
• 150 g flour
• 1 st. l. baking powder
• 60 g potato starch

For cream:

• 100 g butter (room temperature)
• 100 g dark chocolate
• 50 g sugar
• 250 ml milk
• 200 g coconut flakes for sprinkling

Cooking:

1. Preheat the oven to 180 degrees. Beat the eggs until fluffy, then add the sugar and continue beating until the sugar is completely dissolved.
2. To the oil add 3 tbsp. l. boiling water, then pour into the egg mixture, continuing to beat.
3. Pour the sifted flour, starch and baking powder into the prepared egg mixture. Gently mix with a spatula in an upward motion. The dough should retain its fluffy texture.
4. Put the finished dough into a square shape, covered with baking paper. Place the cake in the oven to bake for 30 minutes.
5. Focus on your oven and in any case check the readiness of the biscuit with a wooden stick.
6. Cool the finished biscuit. And then cut into squares.
7. For cream in a water bath, melt chocolate with butter, stirring with a wooden spoon.
8. Mix milk with sugar and heat a little. Then add to the chocolate mass, remove from the water bath and put on fire.
9. Stirring, cook until the mass thickens.
10. Pour the finished cream into a wider plate and let cool slightly. Separately, prepare a plate with coconut flakes.
11. Dip the biscuit pieces one by one into the chocolate sauce, and then cover them evenly on all sides with coconut flakes. You can connect the two halves with whipped cream.
12. Let stand at least 3 hours before serving.

Sweet Vietnamese rolls

You will need:

• 4 sheets of rice paper
• 2 bananas
• 2 pears
• 100 g nuts
• 2 tbsp. l. honey
• 150 g cheese (preferably soft, which goes well with fruit)

Cooking:

1. Cut the peeled fruit into cubes and add small pieces of cheese to the mass. Put honey and stir in a delicious filling for sweet rolls.
2. Spread some napkins on the table. Pour cold water into a bowl. For a minute (or according to the instructions for rice paper), dip the sheets in water.
3. Lay them out on paper towels and let them sit for a bit. After a couple of minutes, the paper will become plastic.
4. Spread the filling and wrap the rice paper fruit rolls as you like.

Japanese mochi balls with ice cream

You will need:

• 4 tbsp. l. Sahara
• 3 art. l rice flour
• 6 art. l. water
• 150 g ice cream
• dye as desired

Cooking:

1. We knead the dough. In flour with sugar, add 5 tbsp. l. water.
2. We stir. You will get a fairly homogeneous stretching mass. If you want to add color, now is the time!
3. Place in the microwave for exactly two minutes, covered with a damp paper towel. Take out, add another spoonful of water, stir and put in the microwave for another minute, also covered with a towel.
4. Let the dough cool, stirring constantly. The dough is perfectly molded in a warm state, and when it cools down, it loses elasticity, so we start sculpting right away. Cover the board with cling film and sprinkle with flour. Sprinkle your hands with flour as well. We take out a little dough, crush it with flour and make cakes out of it.
5. The size of the cake depends on the size of the filling. Ideally, the thinner the layer of dough, the better. Cakes are obtained either by stretching the dough, or tapping on it with your fingers.
6. We put ice cream in the center of the cakes. We pinch the edges.
7. We spread it on a dish lightly sprinkled with flour, and crush it on top. Dessert is ready! (The dessert is stored in the freezer for a long time, but it is better not to re-freeze. If you are expecting guests to arrive, take it out of the freezer 20-30 minutes beforehand so that the filling has time to become soft.)

Argentine cookies "Alfajores"

You will need:

For test:

• 2.5 cups flour
• 1 cup starch
• 200 g margarine
• 3 yolks
• 3–4 tbsp. l. Roma
• 2 tsp baking powder
• 100 g sugar

• 1 can of boiled condensed milk

For decoration:

• 1 cup powdered sugar
• crushed nuts

Cooking:

1. Grind margarine with sugar. Add yolks, rum (optional). Mix thoroughly. We put the starch and introduce the sifted flour with baking powder.
2. Knead a non-sticky dough.
3. Roll out the dough approximately 0.4-0.5 mm. Cut out circles with a diameter of 8 cm.
4. Bake in the oven at 150 degrees for 15-20 minutes. Attention: cookies should not be browned, after cooling they become very fragile.
5. Take out of the oven, let cool.
6. Lubricate one circle with a thin layer of condensed milk. Put another one on top. We coat the sides with condensed milk.
7. Roll the sides in nuts (you can also use coconut flakes). Sprinkle with powdered sugar.

Czech dumplings

You will need:

• 1 egg
• 1 st. l. semolina
• 100 g flour
• 20 g butter
• lemon peel
• 3 art. l. Sahara
• 250 g cottage cheese
• 150 g strawberries

For sauce:

• 250 ml milk
• 1 egg yolk
• 1 st. l. starch
• 2 tbsp. l. Sahara
• 8 g vanilla sugar

Cooking:

1. Crack an egg into the curd and add soft butter. Mix.
2. Mix flour with salt, sugar, semolina and zest.
3. Add dry ingredients to cottage cheese and knead the dough. Wrap in cling film and refrigerate for 1 hour.
4. While the dough is resting, make the sauce. Add starch to 50 ml of milk and mix well. Put the yolk. Mix well with a whisk, pour in the remaining milk and add all the sugar.
5. Put on medium heat and, stirring all the time, do not bring to a boil, let the yolk brew.
6. Divide the curd dough into 6-8 parts, knead each part into a cake, put chopped or whole strawberries in the middle.
7. Roll into a ball. Do this with the rest of the dough.
8. Throw into boiling water, boil for 1-2 minutes and, turning off the heat, leave the dumplings in the water for 10 minutes.
9. Drizzle generously with vanilla sauce when serving.