1. LASAGNE / LASAGNA (ITALY DISH)
Lasagna, one of the most celebrated of the Italian food staples, has a long and luxorious history. The term "lasagna" comes from the Greek word, "lasagnum," meaning dish or bowl. The ancient Greeks used baking dishes of that name, which they eventually transferred to the Romans. The Romans, who ended up using the same style of dish, also developed a type of food which they used the term "lasagnum" for: it was served in said dish, with layers of a pasta-like food with other fillings in-between. With the extent of the Roman empire, this new "lasagnum" dish spread all across Europe, eventually reaching Britain, where it was published in the very first cookbook.
2. PAELLA (SPANISH DISH)
Paella is currently an internationally-known rice dish from Spain. It originated in the fields of a region called Valencia on the eastern coast of Spain. Today paella is made in every region of Spain, using just about any kind of ingredient that goes well with rice. There are as many versions of paella as there are cooks. It may contain chicken, pork, shellfish, fish, eel, squid, beans, peas, artichokes or peppers. Saffron, the spice that also turns the rice a wonderful golden color is an essential part of the dish.
3. CHOP SUEY (AMERICAN CHINESE DISH)
Chop Suey is a stir-fried dish which can include a variety of meat and vegetables in a cornstarch thickened sauce. While allegedly from the Guangdong Province, chop suey is widely believed to have originated in the US during construction of the Transcontinental Railway. Whatever Chop Suey’s origin, it’s become synonymous with American Chinese food. One of the factors that influences the evolution of food as it migrates to a new land is the availability of traditional ingredients. When chop suey arrived with early Chinese immigrants in the late 19th century, bokchoy, straw mushrooms and water chestnuts weren’t available here. So the immigrants did what any great chef would do and improvised, using readily available ingredients such as cabbage, button mushrooms and celery. In this version I’ve tried to stay true to the inauthenticity of American Chop Suey by using ingredients that would have been available around that time in the US.
4. VINDALOO (PORTUGUESE DISH)
The name "vindaloo" is derived from the Portuguese dish "carne de vinha d'alhos," which is a dish of meat, usually pork, with wine and garlic.The Portuguese dish was modified by the substitution of vinegar (usually palm vinegar) for the red wine and the addition of red Kashmiri chillies with additional spices to evolve into Vindaloo. Vindaloo served in western restaurants differs from the original dish of that name in that it is simply a hotter version of the standard "medium" restaurant curry, with additional chili and including potatoes. Despite its origins, vindaloo in Britain is usually not available with pork, only with chicken, beef, lamb/mutton, or prawn. Vindaloo is one of the hottest dishes available on the menu where it is served, although some establishments serve a "tindaloo" in addition, which is a completely different dish originating in Bangladesh. The Bengali tindaloo is a step up from vindaloo in terms of spiciness, with the addition of more chilies. Another hotter curry is the "phall". These two dishes are sometimes omitted from the menu, because they are regarded too hot for the majority of diners, but can be prepared by special request.
5. HAGGIS (SCOTTLAND DISH)
Haggis, a national dish of Scotland. A haggis is actually a large spherical sausagemade of the liver, heart, and lungs of a sheep, all chopped and mixed with beef or mutton suet and oatmeal and seasoned with onion, cayenne pepper, and other spices. The mixture is packed into a sheep’s stomach and boiled. Haggis is usually accompanied by turnips and mashed potatoes.
6. SAUERKRAUT (GERMANY DISH)
Sauerkraut is the most well known German food. Sauerkraut is finely sliced green cabbage that has been fermented by lactic acid bacteria (Leuconostoc, Lactobacillus, and Pediococcus). The fermentation process (also known as pickling) gives the cabbage a distinct sour flavor, which is where it gets the name Sauerkraut (sour cabbage).
Finished Sauerkraut can be purchased in many German food stores as well as in many markets. Sauerkraut can be eaten raw, which has many vitamins and minerals. However, if you are not used to the high amount of lacto-bacilli found in raw Sauerkraut, it can easily upset your stomach. For cooking suggestions, please see our Cooking Sauerkraut and Sauerkraut Recipes sections below.
7. MOUSAKKA (TURKISH DISH)
The English name for moussaka comes from modern Greek mousakás (μουσακάς), which entered Greek from the Turkish musakka, which itself came from Arabic musaqa‘h (مسقعة), via an Arabic root literally meaning "chilled" . Moussaka, dish of baked lamb and eggplant prepared throughout the Balkans and Middle East, but most closely associated with Greece and Turkey. In the Greek version the eggplants are sliced and fried lightly in olive oil, then layered in a casserole with a mixture of ground lamb, onions, tomato sauce, and seasonings. A béchamel (white sauce) with grated cheese is poured over the meat and vegetables before the dish is baked. Sliced potatoes are sometimes placed first in the casserole to form a bottom layer; zucchini can replace the eggplant. The dish can be baked in a deep pot lined
8. BURRITOS (MEXICAN DISH)
Mexican cuisine’s perception all over the world is way too different from reality. Chilli is of course part of the daily food; however it doesn’t mean that each and every Mexican includes it in all their meals. There are many people that decide not to add spicy sauce or chilli and it is a great surprise for any foreigner when they notice that a Mexican says NO to spicy food. Burritos on the other hand are not so popular as a taco or chilli. Although they were created in Chihuahua, a state from North Mexico
9. SUSHI (JAPANESE DISH)
Sushi is a typical Japanese food with over a thousand years of history and tradition. It has become perhaps the most visible example of Japanese cuisine in other countries. Consists of cold cooked rice dressed with vinegar that is shaped into bite-sized pieces and topped with raw or cooked fish, or formed into a roll with fish, egg, or vegetables and wrapped in seaweed or stuffed in a small tofu pouch.
10. KIMCHI (KOREAN DISH)
Kimchi (Korean: 김치) is a fermented dish typically consisting of vegetables, red chili peppers, and a seafood-based sauce, which is then put in a stoneware pot to ferment in the sun. The longer it ferments, the stronger the flavor. Kimchi was originally made with vegetables and beef stock, but began incorporating stronger spices in the 1100s, when foreigners began transporting different spices to Korea. Red chili peppers, the main ingredient in kimchi, was not introduced until after 1500. Kimchi was originally created to prevent the loss of nutrients and minerals.
11. BORSCHT (NORTH AMERICAN DISH)
The soup made its way into North American cuisine .
Borscht (also borsch, bortsch, borstch, borsh, borshch; Ukrainian: )is a soup of Ukrainian origin that is popular in many Eastern and Central European countries. In most of these countries, it is made with beetroot as the main ingredient. In some countries, tomato is used as the main ingredient, while beetroot acts as a secondary ingredient. Other, non-beet varieties also exist, such as thetomato paste-based orange borscht and green borscht (sorrel soup). Potatoes and cabbage are also standard; some regions have green borscht where cabbage is substituted with green spinach.
12. Bouillabaisse (THE TRADITIONAL SOUTHERN FRANCE DISH)
The Marseille bouillabaisse is definitely a gem of the traditional Southern France cooking. This Provencal fish soup used to be a main dish for poor people, commonly cooked by fishermen's wives with the leftovers of the catch. Nowadays, the bouillabaisse from the Provence Alpes Cote d'Azur region has become a reference of the French gastronomy.
According to the Provencal tradition, an authentic Marseillaise bouillabaisse should include at least five different kinds of sea fish, from haddock and cod to perch and bass - without forgetting shellfish! This French regional fish soup from Provences Alpes Cote d'Azur actually implies only one restriction, to cook extremely fresh fishes. Once you match this requirement, any combination is acceptable!
Lasagna, one of the most celebrated of the Italian food staples, has a long and luxorious history. The term "lasagna" comes from the Greek word, "lasagnum," meaning dish or bowl. The ancient Greeks used baking dishes of that name, which they eventually transferred to the Romans. The Romans, who ended up using the same style of dish, also developed a type of food which they used the term "lasagnum" for: it was served in said dish, with layers of a pasta-like food with other fillings in-between. With the extent of the Roman empire, this new "lasagnum" dish spread all across Europe, eventually reaching Britain, where it was published in the very first cookbook.
2. PAELLA (SPANISH DISH)
Paella is currently an internationally-known rice dish from Spain. It originated in the fields of a region called Valencia on the eastern coast of Spain. Today paella is made in every region of Spain, using just about any kind of ingredient that goes well with rice. There are as many versions of paella as there are cooks. It may contain chicken, pork, shellfish, fish, eel, squid, beans, peas, artichokes or peppers. Saffron, the spice that also turns the rice a wonderful golden color is an essential part of the dish.
3. CHOP SUEY (AMERICAN CHINESE DISH)
Chop Suey is a stir-fried dish which can include a variety of meat and vegetables in a cornstarch thickened sauce. While allegedly from the Guangdong Province, chop suey is widely believed to have originated in the US during construction of the Transcontinental Railway. Whatever Chop Suey’s origin, it’s become synonymous with American Chinese food. One of the factors that influences the evolution of food as it migrates to a new land is the availability of traditional ingredients. When chop suey arrived with early Chinese immigrants in the late 19th century, bokchoy, straw mushrooms and water chestnuts weren’t available here. So the immigrants did what any great chef would do and improvised, using readily available ingredients such as cabbage, button mushrooms and celery. In this version I’ve tried to stay true to the inauthenticity of American Chop Suey by using ingredients that would have been available around that time in the US.
4. VINDALOO (PORTUGUESE DISH)
The name "vindaloo" is derived from the Portuguese dish "carne de vinha d'alhos," which is a dish of meat, usually pork, with wine and garlic.The Portuguese dish was modified by the substitution of vinegar (usually palm vinegar) for the red wine and the addition of red Kashmiri chillies with additional spices to evolve into Vindaloo. Vindaloo served in western restaurants differs from the original dish of that name in that it is simply a hotter version of the standard "medium" restaurant curry, with additional chili and including potatoes. Despite its origins, vindaloo in Britain is usually not available with pork, only with chicken, beef, lamb/mutton, or prawn. Vindaloo is one of the hottest dishes available on the menu where it is served, although some establishments serve a "tindaloo" in addition, which is a completely different dish originating in Bangladesh. The Bengali tindaloo is a step up from vindaloo in terms of spiciness, with the addition of more chilies. Another hotter curry is the "phall". These two dishes are sometimes omitted from the menu, because they are regarded too hot for the majority of diners, but can be prepared by special request.
5. HAGGIS (SCOTTLAND DISH)
Haggis, a national dish of Scotland. A haggis is actually a large spherical sausagemade of the liver, heart, and lungs of a sheep, all chopped and mixed with beef or mutton suet and oatmeal and seasoned with onion, cayenne pepper, and other spices. The mixture is packed into a sheep’s stomach and boiled. Haggis is usually accompanied by turnips and mashed potatoes.
6. SAUERKRAUT (GERMANY DISH)
Sauerkraut is the most well known German food. Sauerkraut is finely sliced green cabbage that has been fermented by lactic acid bacteria (Leuconostoc, Lactobacillus, and Pediococcus). The fermentation process (also known as pickling) gives the cabbage a distinct sour flavor, which is where it gets the name Sauerkraut (sour cabbage).
Finished Sauerkraut can be purchased in many German food stores as well as in many markets. Sauerkraut can be eaten raw, which has many vitamins and minerals. However, if you are not used to the high amount of lacto-bacilli found in raw Sauerkraut, it can easily upset your stomach. For cooking suggestions, please see our Cooking Sauerkraut and Sauerkraut Recipes sections below.
7. MOUSAKKA (TURKISH DISH)
The English name for moussaka comes from modern Greek mousakás (μουσακάς), which entered Greek from the Turkish musakka, which itself came from Arabic musaqa‘h (مسقعة), via an Arabic root literally meaning "chilled" . Moussaka, dish of baked lamb and eggplant prepared throughout the Balkans and Middle East, but most closely associated with Greece and Turkey. In the Greek version the eggplants are sliced and fried lightly in olive oil, then layered in a casserole with a mixture of ground lamb, onions, tomato sauce, and seasonings. A béchamel (white sauce) with grated cheese is poured over the meat and vegetables before the dish is baked. Sliced potatoes are sometimes placed first in the casserole to form a bottom layer; zucchini can replace the eggplant. The dish can be baked in a deep pot lined
8. BURRITOS (MEXICAN DISH)
Mexican cuisine’s perception all over the world is way too different from reality. Chilli is of course part of the daily food; however it doesn’t mean that each and every Mexican includes it in all their meals. There are many people that decide not to add spicy sauce or chilli and it is a great surprise for any foreigner when they notice that a Mexican says NO to spicy food. Burritos on the other hand are not so popular as a taco or chilli. Although they were created in Chihuahua, a state from North Mexico
9. SUSHI (JAPANESE DISH)
Sushi is a typical Japanese food with over a thousand years of history and tradition. It has become perhaps the most visible example of Japanese cuisine in other countries. Consists of cold cooked rice dressed with vinegar that is shaped into bite-sized pieces and topped with raw or cooked fish, or formed into a roll with fish, egg, or vegetables and wrapped in seaweed or stuffed in a small tofu pouch.
10. KIMCHI (KOREAN DISH)
Kimchi (Korean: 김치) is a fermented dish typically consisting of vegetables, red chili peppers, and a seafood-based sauce, which is then put in a stoneware pot to ferment in the sun. The longer it ferments, the stronger the flavor. Kimchi was originally made with vegetables and beef stock, but began incorporating stronger spices in the 1100s, when foreigners began transporting different spices to Korea. Red chili peppers, the main ingredient in kimchi, was not introduced until after 1500. Kimchi was originally created to prevent the loss of nutrients and minerals.
11. BORSCHT (NORTH AMERICAN DISH)
The soup made its way into North American cuisine .
Borscht (also borsch, bortsch, borstch, borsh, borshch; Ukrainian: )is a soup of Ukrainian origin that is popular in many Eastern and Central European countries. In most of these countries, it is made with beetroot as the main ingredient. In some countries, tomato is used as the main ingredient, while beetroot acts as a secondary ingredient. Other, non-beet varieties also exist, such as thetomato paste-based orange borscht and green borscht (sorrel soup). Potatoes and cabbage are also standard; some regions have green borscht where cabbage is substituted with green spinach.
12. Bouillabaisse (THE TRADITIONAL SOUTHERN FRANCE DISH)
The Marseille bouillabaisse is definitely a gem of the traditional Southern France cooking. This Provencal fish soup used to be a main dish for poor people, commonly cooked by fishermen's wives with the leftovers of the catch. Nowadays, the bouillabaisse from the Provence Alpes Cote d'Azur region has become a reference of the French gastronomy.
According to the Provencal tradition, an authentic Marseillaise bouillabaisse should include at least five different kinds of sea fish, from haddock and cod to perch and bass - without forgetting shellfish! This French regional fish soup from Provences Alpes Cote d'Azur actually implies only one restriction, to cook extremely fresh fishes. Once you match this requirement, any combination is acceptable!
