Caracóis, also known as Portuguese snails, are a popular petisco (small dish) in Portugal. Typically enjoyed during the summer months, these small snails are simmered in a flavorful broth made with olive oil, garlic, onions, bay leaves, oregano, and sometimes piri-piri (spicy chili). The snails are cooked until tender and served hot, often accompanied by crusty bread to soak up the broth. Caracóis are a beloved snack at Portuguese cafes and taverns, with many regional variations, commonly enjoyed with a cold beer or a glass of wine.
Codornizes refers to quails in Portuguese cuisine. These small game birds are often marinated and grilled or roasted, providing delicate and flavorful meat. Another common preparation involves stuffing the quails with herbs, garlic, and sometimes bacon and cooking them until tender. Quail dishes are typically served with sides such as bread, rice, potatoes, or vegetables and are popular in Portuguese culinary traditions, especially for festive occasions or gourmet meals. The succulent meat of quails is prized for its tenderness and unique taste.
Pâté chaud, also known as "pa tê sô" in Vietnamese, is a savory pastry with French origins that is popular in Vietnamese cuisine. It consists of flaky puff pastry filled with a seasoned mixture of ground pork, onions, and various spices, but recipes do vary. The pastries are baked until golden brown and crispy, making them a delightful snack or appetizer. The combination of the buttery, flaky crust with the savory, flavorful filling provides a delicious and satisfying treat, often enjoyed warm.
Pralines roses, or "pink pralines," are a type of confectionery from France, particularly associated with Lyon. These candies are made by coating almonds with a vibrant pink sugar coating. They are both visually striking and delicious, and they serve as a key ingredient in several traditional French desserts. The main ingredients are almonds and sugar, with pink food coloring giving the pralines their distinctive color. The preparation involves coating the almonds in pink sugar syrup, which is heated until it crystallizes around the nuts, creating a crunchy, sweet coating. This process is repeated several times to achieve a thick, consistent coating. Pralines roses are used in various desserts. One of the most famous is Tarte aux Pralines Roses, a specialty from Lyon. This tart consists of a pastry crust filled with a mixture of crushed pralines and cream, resulting in a rich, sweet, and visually appealing dessert. Another popular use is in brioche, where the pralines are incorporated into the dough or sprinkled on top before baking.
French pralines are traditional sweet products made with a combination of caramelized sugar and whole almonds. They bear little resemblance to the classic, chocolate-based Belgian pralines, though these caramel-coated almonds are occasionally ground into a fine powder called pralin, which is commonly used as a filling in Belgian pralines. It is believed that Ursuline nuns who arrived in Louisiana in the 1700s brought the tradition of preparing French pralines. The original recipe was later adapted with butter, cream, and pecans to create the now-classic American pecan praline.
Bêtise de Cambrai is a popular candy and a specialty of the town of Cambrai. Their original flavor is mint, but nowadays there is a great range of flavors such as apple, chocolate, violet, and cherry. The candies are usually decorated with a caramel stripe which gives them extra sweetness. Bêtises come individually wrapped in cellophane, and are often packaged in tin boxes. They are so popular that the French consume an average of 3.5 kg of these sweets per year. Interestingly, two houses have a dispute over the candy - Afchain and Despinoy. In 1889, the court declared that Despinoy was the creator and Afchain the inventor, but the debate continues to live on.
Morcilla dulce from the Canary Islands is a traditional blood sausage made with pig's blood, lean meat, bacon, sugar, almonds, raisins, garlic, spices like cinnamon and aniseed, and salt. It is a cherished part of the Canarian culinary heritage known for its unique sweet flavor and soft, crumbly texture. Whether served as part of a tapas platter, in stews, or grilled, Morcilla dulce offers a distinctive taste experience that reflects the rich and diverse food culture of the Canary Islands.
Merguez is a spicy, flavorful sausage that originates from North Africa, particularly Algeria, Tunisia, and Morocco. It is traditionally made from ground lamb or beef, or a combination of both. Merguez is known for its distinctive red color, which comes from the addition of spices such as paprika, chili pepper, and harissa (a hot chili paste). Other common seasonings include cumin, garlic, coriander, fennel, and sumac. The sausages are typically stuffed into lamb casings and can be grilled, pan-fried, or used in a variety of dishes, including stews, tagines, and couscous. Merguez is popular in North African cuisine and has also become widely enjoyed in France and other parts of Europe. The spicy and aromatic profile of merguez makes it a unique and cherished ingredient in many traditional dishes.
Figatells are a traditional Valencian dish, particularly popular in the regions of Valencia and Alicante in Spain. They are a type of pork sausage made with a mixture of ground pork, liver, and various spices. The main ingredients include minced pork and pork liver, which give the sausage its distinctive flavor and richness. Common spices used in figatells include cinnamon, nutmeg, and sometimes allspice, along with salt, black pepper, and garlic. Fresh herbs like parsley are often added for additional flavor. The mixture is traditionally wrapped in pork caul fat, a thin, lace-like membrane that surrounds the internal organs of pigs. This wrapping helps keep the sausage moist and adds flavor. To prepare figatells, the minced pork and liver are mixed with spices, herbs, and seasonings until well combined. The mixture is then shaped into small, flat patties or sausages. Each patty or sausage is wrapped in a piece of caul fat. Figatells are typically grilled, pan-fried, or baked until they are thoroughly cooked and slightly crispy on the outside. Figatells are often served hot, either as a tapa or as part of a main course. They can be accompanied by a variety of side dishes, such as roasted vegetables, potatoes, or a fresh salad. They are also commonly served with a slice of lemon and some bread.
Caballitos are a traditional Murcian seafood dish made from fresh prawns or shrimp. These prawns are typically skewered on small wooden sticks (hence the name "caballitos," which means "little horses" in Spanish) and then lightly battered and fried until golden and crispy. The dish is commonly enjoyed as a tapa, often served with a squeeze of lemon and sometimes accompanied by a dipping sauce.
Tamees is a traditional flatbread that is widely popular in Saudi Arabia and other parts of the Arabian Peninsula, as well as in some South Asian countries like Afghanistan and Pakistan. This bread is known for its soft, fluffy texture and slightly chewy consistency. Tamees is typically made from basic ingredients such as wheat flour, water, yeast, and salt, with addition of milk to enrich the dough. The preparation of tamees involves mixing the ingredients to form a smooth dough, which is then allowed to rise. After the dough has risen, it is divided into portions and rolled out into large, flat rounds. The rounds are then baked in a wood-fired stone oven, which gives the bread its distinctive texture and slightly smoky flavor. The high heat of the oven causes the bread to puff up, creating a light and airy interior. Tamees is often enjoyed with a variety of accompaniments. It is commonly served with beans, cheese, or honey for breakfast, and it can also be paired with savory dishes such as meat stews and curries.
Al-Qursan is a traditional Saudi Arabian bread, especially popular in the central regions. Made from whole wheat flour, water, and salt, it is typically baked on a hot metal plate or griddle, resulting in a thin, crispy texture. This bread is commonly served with stews, meats, and vegetables, traditionally soaked in the stews, absorbing the rich flavors and becoming soft and flavorful. This method of serving, where the bread is mixed with the stew, creates a hearty and satisfying dish, often enjoyed as a main meal that takes the same name as the bread.
Fatoot is a traditional Saudi Arabian bread often served as a side dish or breakfast item, especially during Ramadan. Originating from the Medina region, it has been a staple in households for generations. Fatoot is known for its unique preparation and distinctive flavor. It's a type of unleavened bread made primarily from wheat flour, water, and salt, and it's typically baked on a hot griddle or saj, a convex metal cooking surface. The bread is thin, soft, and flexible, making it a perfect accompaniment for various dishes or to be enjoyed on its own.
Khubz al-jamri is a traditional type of bread in Saudi Arabia, especially popular in the southern regions. The name translates to "coal bread" or "ash bread" in English, referring to the traditional method of baking this bread directly on hot coals. The dough for khubz al-jamri is typically made from simple ingredients such as wheat flour, water, and salt. The dough is kneaded and then left to rise. Once ready, small portions of the dough are flattened into round shapes and placed directly onto charcoal ashes. The bread cooks quickly, developing a distinct smoky flavor and a slightly charred, crispy exterior while remaining soft on the inside. Khubz al-jamri is often enjoyed as part of a traditional meal and is commonly served with a variety of dishes such as grilled meats, stews, and vegetable dishes. It is particularly valued for its unique taste, which comes from the method of cooking it on hot coals, imparting a rustic and authentic flavor. This bread can be eaten on its own, often dipped in olive oil or served with honey for a simple yet delicious snack. It is also used to scoop up other foods, complementing the rich and diverse flavors of Saudi cuisine.
Mifa or meyfa bread is a traditional Saudi bread from the 'Asir region, that is distinctive for its unique cooking method and flavor. This bread is typically prepared using simple ingredients like flour, water, salt, and oil, but what sets it apart is the way it is cooked, traditionally using a "mifa", which is a large oven heated by firewood. The dough for mifa bread is kneaded until smooth and then allowed to rise. Once the dough has risen, it is divided into portions and rolled out into thin, round discs. These discs are then placed on the hot mifa walls. The bread cooks quickly, developing a slightly crispy exterior while remaining soft and tender on the inside. The high heat and unique shape of the oven impart a distinctive flavor and texture to the bread. Mifa bread is a versatile staple in Saudi cuisine and is often served with a variety of dishes. It pairs well with stews, soups, and salads, and can also be enjoyed on its own or with dips and spreads.
Shuraik bread is a traditional bread popular in the Arabian Peninsula, particularly in Saudi Arabia. This bread is known for its soft, slightly sweet flavor and fluffy texture, making it a favorite for both everyday meals and special occasions. The dough for shuraik bread typically includes basic ingredients such as flour, water, yeast, sugar, salt, milk to enrich the texture and flavor, and crushed chickpeas. The inclusion of sugar gives the bread its characteristic slight sweetness, and it is additionaly brushed with mixture of milk and honey. After the dough is mixed and kneaded until smooth, it is allowed to rise until it doubles in size. It is then shaped into round or oval loaves and allowed to rise again before baking. Shuraik bread is usually baked until it develops a golden-brown crust while remaining soft and airy on the inside. Its mild sweetness makes it versatile, allowing it to be paired with both savory and sweet accompaniments. It is commonly enjoyed with butter, honey, or cheese for breakfast, and can also be served alongside soups, stews, or grilled meats.
Mullah bread is a traditional Saudi flatbread known for its soft, pillowy texture and slightly chewy consistency. It is typically made from basic ingredients such as flour, water, salt, and sometimes a bit of sugar or oil to enhance its texture and flavor. The dough is kneaded until smooth and then left to rise, which helps create its characteristic light and airy structure. After rising, the dough is divided into portions, rolled out into flat rounds, and cooked on a hot griddle or baked in an oven until puffed and lightly browned. Mullah bread is versatile and often used as an accompaniment to a variety of dishes, including stews, soups, and grilled meats. It can also be enjoyed on its own, dipped in olive oil or spread with butter and honey.
Khubz ahmar, commonly known as "red bread" in Arabic, is a traditional Saudi bread from the al-Ahsa Governorate, distinguished by its reddish hue. This color is typically achieved by incorporating dates into the dough. The bread can vary in texture from soft and fluffy to slightly denser, depending on the recipe and baking method. It is usually round and flat, similar to other Middle Eastern breads like pita or naan. The main ingredients in khubz ahmar include wheat flour, dates, cardamom, saffron, seeds, salt, and water. The dough is traditionally baked in a pottery oven lined with palm trunks, which imparts a unique, smokey flavor to the bread. Khubz ahmar is often enjoyed as part of traditional meals, served alongside a variety of dishes such as stews, dips, and salads.
Polpo ubriaco, which translates to "drunken octopus" in Italian, is a traditional dish that involves cooking octopus in red wine. This dish is a popular part of Italian coastal cuisine, particularly in Tuscany, where fresh seafood is abundant. The preparation of polpo ubriaco typically involves first cleaning and tenderizing the octopus. The octopus is then simmered in a mixture of red wine, garlic, and various herbs and spices. The red wine not only imparts a rich, deep flavor to the octopus but also helps to tenderize the meat, making it succulent and flavorful. As the octopus cooks, it absorbs the flavors of the wine and other ingredients, resulting in a dish that is both savory and aromatic. The cooking process usually takes about an hour or until the octopus becomes tender. Polpo ubriaco can be served as a main course or as part of a larger seafood feast. It is often accompanied by crusty bread, which can be used to soak up the delicious sauce, and sometimes with a side of potatoes or a simple green salad. The dish pairs well with a glass of the same red wine used in its preparation, enhancing the overall dining experience.
Baccalà alla Maremmana is a traditional Italian dish from the Maremma region in Tuscany. It features salted cod (baccalà) prepared in a rich tomato-based sauce with various vegetables and aromatic herbs. The preparation of baccalà alla Maremmana typically involves soaking the salted cod in water for at least 24 hours, changing the water several times to remove excess salt and rehydrate the fish. Once the cod is ready, it is usually cut into pieces and lightly fried or simply cooked in the sauce. The sauce is made by sautéing onions and garlic in olive oil, then adding chopped tomatoes, herbs, and sometimes tomato paste. The cod is then simmered in this rich, savory sauce until it is tender and fully infused with the flavors of the tomatoes and herbs. Baccalà alla Maremmana is typically served hot, often with crusty bread or polenta to soak up the delicious sauce. It is a comforting and satisfying dish that exemplifies the use of simple, high-quality ingredients to create a meal that is both nutritious and full of flavor.
Patatje oorlog is a Dutch street food dish consisting of fries topped with a variety of condiments, including mayonnaise, finely chopped onions, and peanut-based satay-style sauce flavored with olek sambal, soy sauce, and chili. The dish is typically served in a paper cone and the fries are eaten by using your fingers. Since patatje oorlog is a drinking dish, it is recommended to pair it with a cold beer on the side. The name of the dish means war fries or war chips, most probably referring to the fact that eating patatje oorlog is a messy affair, looking similar to a battlefield where chips, onions, and sauces are all over the place.
These traditional Lithuanian pastries are made with a dough that is enriched with butter, eggs, and either kefir or sour cream. The dough is hand-rolled, and it is traditionally filled with minced mutton that is flavored with onions and various herbs. It is then firmly pinch-sealed into crescent-shaped pockets. Kibinai are particularly popular with the Karaim ethnic minority in Lithuania, and they're primarily associated with the city of Trakai.
Turkish ice cream is believed to originate from the city of Maraş—hence the name—and what really sets it apart from other varieties is its resistance to melting and a particularly dense, chewy texture. These qualities are brought by adding two thickening agents to the basic milk and sugar mixture: Arab gum, also known as mastic resin, and salep—a type of flour made from the root of the early purple orchid. In fact, in the Kahramanmaraş region, ice cream typically contains distinctly more salep than usual, which is why it is sometimes called kesme dondurma—from the Turkish kesmek, meaning to cut—which is the reason why this ice cream variety is usually eaten with a knife and fork. In Türkiye, ice cream is commonly sold in the streets but also in specialized dondurması shops, whose owners will often go out of their way by producing their own salep, apart from using exclusively natural flavorings and milk from goats fed only with thyme, orchid flowers, and milkvetch.
Churrasco is a Brazilian barbecue method where juicy pieces, slices, steaks, and chops of beef, veal, lamb, pork, and chicken are placed on big skewers and grilled over wood fire. It started in the early 1800s when the Gauchos (European immigrants that settled in the Rio Grade do Sul area) would get together and start a fire, adding large portions of meat on skewers and slowly grilling the meat. In the restaurants, known as churrascarias, the skewers are paraded across the restaurant in a flashy manner, and the waiters circulate among the tables in order to show off the succulent meat to hungry diners. After the customers have chosen their preferred type of meat, it is sliced off the skewers to the dining plates. Also known as rodízio, the theme of this barbecue experience is all you can eat, so the customers should know to come with an empty stomach. Beef is the most popular option, although livers and hearts are especially rich and chewy. In Brazil, the meat will often be from the zebu, a succulent, lean breed of cattle with a hump that's especially popular in churrasco as a cut of meat called cupim. Churrasco starts with appetizers and a variety of salads offered from a big buffet, as a preview of things to come. The usual accompaniments for the meat include farofa grains, rice, fried potatoes, potato salad, steamed greens, black beans, onions, fried bananas, and numerous chili-based sauces. After the big meal, it is typical to consume grilled pineapple slices, serving as a palate cleanser as well as a tasty dessert. Churrasco (lit. barbecue) is also popular as a cooking method in countries such as Nicaragua, Puerto Rico, Argentina, Uruguay, Ecuador, Guatemala, and Chile, and each country has their own favorite cuts of meat and accompaniments for this popular barbecue style.
Muhammara is a nutritious dip originating from the Syrian city of Aleppo. It is made with a combination of roasted red peppers, olive oil, and ground walnuts. The peppers give the dish a particular sweetness and smoky flavor, while ground walnuts make it texturally exciting. Lemon juice, pomegranate molasses, garlic, and salt are often added to the dish. Traditionally, it was prepared in a mortar, but modern techniques usually mechanically blend the ingredients, so its texture might vary from grainy to smooth. It is usually served individually in small bowls or in larger plates, when it is consumed communally. Freshly baked pita bread is the essential accompaniment to every muhammara dip - typically cut in triangles, pita is used as a utensil to scoop up this delightful spread. Muhammara is often a part of a mezze, served alongside baba ganoush, labneh, or hummus, but it is also often used as a dip for raw vegetables or a sauce accompanying grilled meat and fish dishes.
This classic casserole is one of the most popular Swedish dishes, which is often served for Christmas. It consists of potatoes and sprat fillets—do not mistake these with anchovies as it is suggested in many recipes—which are layered with onions and then doused in cream. The top of the casserole is occasionally basted in butter and sprinkled with breadcrumbs before it is baked until golden. Although it is believed that this Swedish casserole appeared earlier, the first written recipe under the catching name of Janssons frestelse, translated as Jansson's temptation, appeared in 1940. Allegedly, the name was inspired by Pelle Janzon, a popular Swedish opera singer. There's also Hansson's temptation, a vegetarian version without the sprats, loved by children, and Karlsson's temptation, in which the sprats are replaced with sautéed ground beef.
This timeless Italian classic is another staple of cucina povera - the traditional Italian peasant-style cooking that makes as much as possible with the fewest ingredients. Even though the official name of this simple, iconic dish literally translates to spaghetti, garlic, and oil, there's also an optional ingredient that adds a spicy kick and a nice touch of warmth - the tiny red chili pepper known in Italian as peperoncino rosso, or diavolillo (lit. little devil), as it is affectionately referred to in some parts of the country. The dish is made simply by tossing spaghetti together with garlic (and crushed chili for aglio, olio, and peperoncino) sautéed in olive oil. It is sometimes suggested that this basic pasta recipe might have originated in the neighboring regions of Abruzzo and Campania, but the Italian Academy of Cuisine officially listed spaghetti aglio e olio as a typical dish of Lazio. As such, it remains one of Rome's culinary darlings that can be found in nearly every trattoria in the city and throughout the region.
These sweet cheese rolls are a typical dessert commonly associated with Levantine and Arab countries, though it is believed they originated in the city of Hama in Syria. The dessert is made with a combination of semolina, water, rose water, sugar, and cheese - traditionally Akkawi or Majdoola cheese, though modern variations often replace it with the widely available mozzarella. All ingredients are combined and heated until they form a soft, pliable dough which is then rolled into thin sheets. The filling is made with ashta—thick clotted cream—which is piped before the sheets are rolled into thin logs. The rolls are then sliced into small bite-size pieces and are typically served drizzled with syrup and garnished with rose petal jam and ground pistachios.
Raggmunk is a classic Swedish potato pancake made with milk, flour, salt, eggs, and grated potatoes. The batter is spread out in the pan, and it's then fried in butter on both sides, until it becomes golden brown and crispy on the edges. Once done, raggmunk is traditionally served with salted pork or unsmoked bacon and a dollop of lingonberry jam. It's important not to use new potatoes because they don't have enough starch to hold the pancake together. This dish is especially popular in winter and during the festive Christmas season.
Khubz ahmar, commonly known as "red bread" in Arabic, is a traditional Saudi bread from the al-Ahsa Governorate, distinguished by its reddish hue. This color is typically achieved by incorporating dates into the dough. The bread can vary in texture from soft and fluffy to slightly denser, depending on the recipe and baking method. It is usually round and flat, similar to other Middle Eastern breads like pita or naan. The main ingredients in khubz ahmar include wheat flour, dates, cardamom, saffron, seeds, salt, and water. The dough is traditionally baked in a pottery oven lined with palm trunks, which imparts a unique, smokey flavor to the bread. Khubz ahmar is often enjoyed as part of traditional meals, served alongside a variety of dishes such as stews, dips, and salads.
Chinchulines is a small intestine of beef cattle that is either cut in pieces, braided (trenzado), or filled with stuffing, usually a garlic and parsley one, then grilled. For good results, the important thing is to prep the intestine, meaning clean it well and boil it in water or milk to tenderize it, or it might end up gummy and bad tasting when grilled. Chinchulines are grilled over high heat, which results in a burnt, crunchy outside that will burst upon biting into it. Although typically made with beef’s small intestine, it can also be made with lamb. Chinchulines are an appetizer served with just salt and lemon. Also, chinchulines are somewhat controversial, as although some people love them, lots of people detest them.
Tamagoyaki is a Japanese omelet dish made by using a unique cooking method - the eggs are folded into themselves until they are fully cooked. Although the omelette has no fillings, it is usually seasoned with sugar, mirin, and soy sauce. Tamagoyaki can often be found in bento boxes, and it is traditionally served either for breakfast or as a sushi topping. The name of the dish can be literally translated to eggs cooked over dry heat. The simple tamagoyaki first became popular in the 1950s, when the government started to encourage parents to give more protein to their children, and the farmers started to keep more chickens. Today, tamagoyaki can also be found in numerous shopping malls or in soba restaurants.
Rocciata is a traditional Italian pastry whose origins are mainly associated with Umbria and Marche. It consists of a thin sheet of dough that is filled with various combinations of apples, walnuts, sugar, and olive oil, while raisins, almonds, dried figs, cocoa, pine nuts, jam, citrus zest, dessert wines or liqueurs, and cinnamon are also commonly added. The roll is shaped into a horseshoe or a coil, and it is often drizzled with Alchermes liqueur or dusted with sugar. This traditional specialty is mainly prepared in autumn and winter, though it is not exclusively reserved for colder seasons. It is also usually made on All Saints Day. The dish is enjoyed in various parts of Umbria and Marche, though it is known under different names, and has many local versions. It is believed that this pastry dates from antiquity since similar dessert is mentioned in the tablets from Iguvine, which date to 3rd century BC. However, some suggest it might have been inspired by the Austrian apple strudel.
Tahini is a paste consisting of toasted and ground sesame seeds which are usually thinned with lemon juice and water. It is an incredibly versatile paste that can be served as a dip and consumed on its own, or as a condiment accompanying numerous meat and vegetable dishes in Middle Eastern cuisine. Tahini can also be used as a spread, as the main ingredient in soups, or as a key ingredient in hummus, halva, or baba ghanoush. It is believed that the best tahini should have a light and toasty sesame seed flavor and a rich texture. The paste contains large amounts of Vitamin B and E, as well as magnesium, iron, and calcium. Originally, sesame seeds came to Israel via ancient Persia, where they were considered holy food. Sesame products were so popular that they were reserved only for the aristocracy, and tahini soon spread to India, Africa, and Asia. Today, it remains an extremely popular condiment in numerous countries such as Greece, Iraq, Turkey, Syria, and Egypt. It is recommended to pair it with date syrup or cocoa powder for a nutritious, flavorful dessert.
This Indonesian dish consists of pieces of fried chicken that are served coated in sambal, a popular chili paste. The word penyet from the name of this dish means to press or push, referring to the preparation method in which the chicken is pressed by a pestle in order to make the meat more tender. Some versions tenderize the chicken after frying, at the same time coating it with sambal. The dish is served with extra sambal on the side, usually accompanied by fresh vegetables, tempeh, tofu, and rice. Although it hails from East Java, ayam penyet is found throughout the country and is also popular in Singapore.
Zuppa di carciofi e patate is a traditional Italian vegetable soup. It’s usually made with a combination of artichokes, potatoes, lemon juice, olive oil, onions, garlic, parsley, salt, pepper, and vegetable stock. The onions, garlic, and parsley are sautéed in olive oil. The artichokes are sliced and added to the pot along with the potatoes, vegetable stock, and water. The soup is simmered until everything is tender. The potatoes are removed from the pot, lightly mashed, and returned to the soup. Zuppa di carciofi e patate is seasoned with salt and pepper, garnished with parsley, and served warm.
Created in Australia by a Scottish businessman named Crag Carrick, donug is a big chicken nugget shaped into a circle, so that it looks similar to a doughnut. It is covered in cornflakes and panko crumbs, then deep-fried. Donugs come with three optional sauces – hot chili sauce, cheesy Dijon bechamel, or golden Japanese curry enriched with mozzarella. Carrick wants to make this unusual food hybrid available worldwide, and judging by recent viral posts on social media, he seems quite likely to succeed.
This unique, skinless, deep-fried sausage is a popular snack that is mostly consumed in Belgium and the Netherlands. There has been a long dispute whether frikandel is originally Belgian or Dutch, and although the exact origin of frikandel is unknown, it is certain that the dish first appeared in the 1950s. The original frikandel sausage consisted of a variety of meat, most commonly pork, chicken, and horse meat. However, since eating horse meat is sometimes regarded as taboo these days, most producers eliminated it from their recipes. Traditionally, it is served plain, with a dollop of mayonnaise on the side. However, it can be served as broodje frikandel, where the sausage is served in a white bread bun, or as frikandel speciaal, when the sausage is sliced through the middle and doused with mayonnaise, curry ketchup, and finely chopped onions. Frikandel can often be found at numerous snack bars and friteries throughout Belgium and the Netherlands.
The famous Japanese gyoza are crescent-shaped dumplings that have originated from the traditional Chinese jiaozi dumplings. The recipe was slightly altered to accommodate the Japanese taste, and gyoza soon became one of the favorite Japanese meals. They consist of a thin wrapper made with wheat flour, eggs, and water, which is then stuffed with a mixture of meat and vegetables. The ingredients used in the stuffing are regionally influenced, but most commonly include minced pork or chicken, cabbage, chives, a substantial amount of garlic, ginger, and green onions. They are traditionally prepared in three different ways. The most famous are pan-fried gyoza, which are fried and then shortly steamed. Other types include boiled gyoza, usually served in broth, and the less common deep-fried variety. Traditionally, these scrumptious dumplings are served with a dipping sauce on the side, usually made with rice vinegar, soy sauce, and sesame oil. Since the 1940s, gyoza have been slowly making their progress to become one of the staple foods in Japan, commonly consumed everywhere in the country. They can be found on the menus of traditional Japanese restaurants and bought at specialized gyoza shops. In restaurants, they are usually offered as a starter, most commonly enjoyed as a snack, followed by a glass of cold beer or traditional sake. Also, although it is not a side dish per se, gyoza dumplings often accompany ramen.
Belgian-style tripel is an approachable and easy-drinking beer style with high carbonation and complex flavors. They traditionally have high alcohol content, falling between a 7 to 10% ABV range, and are often classified as very strong ales. These yellow-golden beers typically have a distinctive spicy, fruity, and subtly sweet malt character. Their yeast character varies, but it often includes banana or clove-like aromas. First tripels were produced as abbey beers, while the Westmalle Tripel is widely considered as the prototype. It was first brewed in 1934, and in 1956 it gained its current form, which has not changed since. Though strong, tripels are light, approachable, and pair well with various dishes. They work well with rich seafood dishes, including shellfish and lobsters, but they can also match creamy sauces, desserts, and washed-rind cheese.