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Pasta and pizza are two of the most popular dishes around the world that sunny Italy has given us. Actually the range traditional dishes of this original country is so rich and diverse that it is difficult to fit it into one article.

However, the editorial website I have selected for you 10 of the most famous and most delicious Italian dishes that you will definitely want to try.

Panini

The traditional Italian hot sandwich stuffed with ham, Parmesan, tomatoes and pesto sauce on wheat bread has become popular all over the world for its simple yet sophisticated taste.

You will need (for 4 servings):

• 8 slices white bread
• 2 tbsp. l. butter
• 200 g Mozzarella
• 2 tomatoes
• 2 tbsp. l. pesto sauce
• fresh basil leaves to taste

Cooking:

1. Spread 4 slices of bread with pesto.
2. Cut mozzarella and tomatoes into thin slices. Place the tomato slices on the pesto halves and top with the mozzarella.
3. Then, if desired, you can put basil leaves on top, and cover each sandwich with the second half of the bread.
4. Then heat up the pan and butter fry the panini for 3 minutes on each side.

Panna cotta

A real feast of cream, sugar and vanilla flavors. The name of the amazing dessert is translated from Italian as “boiled cream” and is prepared mainly in the north of the country.

You will need:

• 1 liter full fat unsweetened pastry cream
• 150 g grated raspberries (optional)
• 20 g gelatin
• 20 whole raspberries (optional)
• 2-3 tbsp. l. Sahara
• 1/2 tsp vanillin

Cooking:

1. Pour the cream into a small saucepan, put on low heat, add sugar and vanilla.
2. Dissolve gelatin in a small amount warm water, then pour it into the heated cream, mix everything well until smooth - the gelatin should dissolve. Pour dessert into creamers.
3. Put raspberries in each glass with butter cream.
4. Remove the dessert in the cold for at least 4 hours, during which time it should harden well.
5. Pour over the dessert with grated raspberries (or any other berry sauce), serve.

Chicken Parmignan

One of the most popular dishes in the Campania region and in Sicily, it has become widespread in the United States. Tender chicken fillet baked in tomato sauce with Parmesan is the perfect accompaniment to spaghetti.

You will need:

• black pepper - 1/2 tsp
• breadcrumbs - 2/3 cup
• salt - 1 tsp
• hot red pepper - 1/2 pod
• Parmesan cheese - 50 g
• chicken (breast) - 1 pc.
• sifted flour - 1/2 cup
• basil - 1 bunch
• olive oil - 3-4 tbsp. l.
• Mozzarella cheese - 4 slices
• large egg - 1 pc.
• young garlic - 4 cloves
• large tomatoes - 3-4 pcs.
• small onion - 1-2 pcs.

Cooking:

1. Remove skin and bones from chicken breast, wash and dry with a towel. Cut each half lengthwise into 2 pieces. Salt, sprinkle with black pepper, chopped garlic and basil. Add 1-2 tablespoons of olive oil, mix and refrigerate for 1 hour.
2. Prepare the sauce. To do this, fry the onion cut into small cubes until transparent in 2 tablespoons of olive oil, add chopped garlic, simmer for another 5 minutes. Then add grated or chopped in a blender tomatoes and hot pepper flakes. Simmer for 10-15 minutes to evaporate excess liquid. Put the chopped basil greens into the finished sauce.
3. Prepare 3 bowls for breading. Pour flour into the first, break into the second a raw egg, stirred with a little water, and in the third place a mixture of breadcrumbs and Parmesan cheese, grated on a fine grater. Every piece chicken fillet roll successively in flour, lezon and breadcrumbs and cheese mixture and put on a greased baking sheet or in a baking dish. Place in preheated oven for 15 minutes.
4. Remove the baking sheet with the fillet from the oven, put a layer of tomato sauce and a slice of Mozzarella cheese on each piece. Return the baking sheet with the fillets to the oven and bake for another 5 minutes. Serve garnished with a fresh basil sprig.

Gelato

The taste of the original Italian gelato dessert cannot be compared with any other ice cream. It is rightfully considered the best sweet culinary masterpiece of this sunny country.

You will need:

• 250 ml whole milk
• 250 ml cream with a fat content of 33-35%
• 4 egg yolks
• 150 g sugar
• 1 vanilla pod or 1 tsp. vanilla extract

Cooking:

1. Pour the milk into a deep non-stick dish, add the cream and half the sugar. Put the heat on a slow fire and bring the mass to the appearance of small bubbles, stirring constantly. Do not boil! Remove from heat, add vanilla extract.
2. Separate the yolks from the whites. Lightly beat the yolks. You can beat both manually (with a whisk) and with a mixer.
3. Add the second part of the sugar and continue beating continuously. Pour in some more hot mixture and continue beating for another 1-2 minutes. Pour the yolk-sugar mixture into the milk-cream mixture and continue beating continuously. Heat the mixture over low heat, stirring constantly.
4. Using a thermometer, measure the temperature of the mixture. It is very important not to allow it to overheat. The custard is ready when it begins to thicken and reaches 185°F (85°C). You can determine the temperature without a thermometer by observing the cooking process. As soon as the mixture begins to bubble, the heating process must be completed. The custard is completely ready when it has become thick and viscous enough. So as to completely cover the back of the spoon or spatula.
5. Strain the mixture through a sieve to avoid lumps into a deep bowl dipped in crushed ice. An ice bath will let the hot custard cool much faster and cook immediately. Pour the well-cooled mixture into the bowl of an automatic ice cream maker. The freezing time in the ice cream maker is indicated in the instructions for your device. Usually this time is from 20 to 30 minutes.
6. Transfer the ice cream to an airtight container and place in the freezer for another 30 minutes.

Risotto

Along with spaghetti, Italian risotto is considered one of the most common dishes. The rice base allows you to endlessly fantasize with fillings and add any ingredients to your taste.

You will need:

• chicken fillet (brisket and thighs) - 1 kg
• stalk of celery - 1 pc.
• onion - 2 pcs.
• carrots - 1 pc.
• butter - 100 g
• dry white wine - 200 ml
• Arborio rice - 200 g
• Parmesan cheese - 50 g
• salt and pepper to taste

Cooking:

1. Cut the chicken meat into cubes, do not throw out the bones. Place chicken bones, whole celery, carrots and 1 onion in a saucepan. Add 1.5 liters of water, pepper and salt. Bring to a boil and cook over low heat for 30 minutes. Strain the broth, pour 500 ml of broth into a clean saucepan and heat until it simmers gently.
2. Melt 65 grams of butter in a saucepan, add 1 finely chopped onion and chicken meat. Stir-fry over low heat for 10 minutes until the chicken is golden brown. Add wine, salt and pepper. Simmer for another 12-15 minutes until the liquid has evaporated.
3. Add rice and cook, stirring, for 2 minutes, until rice is translucent. Add just enough broth to cover all the rice and cook, stirring constantly, until the broth has boiled away. Then add the broth again and continue cooking, stirring.
4. Continue this process until the risotto is cooked through (about 20 minutes), then remove the saucepan from the heat and, while the risotto is hot, stir in the remaining butter and grated Parmesan. Cover and wait 5-7 minutes. The dish is ready!

lasagna

A traditional dish from the city of Bologna, made from layers of pastry mixed with layers of filling, filled with sauce (usually béchamel). Filling layers can be from meat stew or minced meat, tomatoes, spinach, other vegetables and, of course, Parmesan cheese.

You will need:

• ground beef - 400 g
• onion - 40 g
• carrots - 100 g
• celery stalks - 40 g
• tomato paste - 40 g
• water - 400 ml
• wheat flour - 40 g
• butter - 40 g
• milk 3.2% - 750 ml
• ground nutmeg - 1 pinch
• fresh basil - 4 sprigs
• salt - 2 pinches
• olive oil- 1 tbsp. l.
• Parmesan cheese - 80 g
• pasta dough for lasagna - 8 pcs.

Cooking:

1. Preparing the bolognese sauce.
   Mixing tomato paste with hot water. Onions, carrots and celery cut into small cubes. We spread the vegetables and minced meat in a saucepan, pour tomato sauce, salt, bring to a boil, simmer over medium heat under the lid for 30 minutes. 2-3 minutes before readiness, add finely chopped basil.
2. Preparing bechamel sauce.
   Pour the milk into a saucepan and heat without bringing to a boil. Milk must be hot. Melt the butter in a saucepan, add flour, fry for 2-3 minutes, then gradually add hot milk, stirring so that there are no lumps. Continue to stir and simmer, add salt and nutmeg. The sauce will be ready when it thickens and can be removed from heat.
3. Lay out the lasagna.
   Grate the cheese. Preheat the oven to 220 degrees. Grease the bottom of the mold with oil, pour a little bechamel sauce so that the bottom is completely covered, then follow the same principle with bolognese sauce. Lay out 4 sheets of overlapping lasagna dough. Pour sauces on top, sprinkle with cheese, lay dough sheets again, pour sauces and sprinkle with cheese.
4. Place the mold in a hot oven for 20 minutes. Then turn off the oven, cover with foil and leave in the hot oven for another 10 minutes.

Tiramisu

A fabulously tender delicacy with a mild taste of coffee is traditionally made from Mascarpone cheese and special savoiardi biscuits.

You will need:

• 500 g Mascarpone cream cheese
• 4 eggs
• powdered sugar - 5 tbsp. l.
• 300 ml cold strong espresso
• 1 glass of Marsala sweet wine (or cognac, or rum, or Amaretto - only not glasses, but a few spoons)
• 200 g cooked savoiardi (or ladyfingers)
• bittersweet cocoa powder for sprinkling or bittersweet dark chocolate

Cooking:

1. Beat egg whites into a very strong foam. For greater foam strength, it is advisable to add a little powdered sugar at the end of whipping. The density of whipped proteins will determine whether the cream will spread or not.
2. Grind the yolks white with powdered sugar.
3. Add Mascarpone and stir well (more convenient with a large fork).
4. Proteins on spoons add to the cream and mix gently.
5. Mix cold espresso with alcohol. Dip each cookie for 5 seconds in the coffee mixture and place in the mold.
6. Spread half of the cream on the savoiardi. Place a second layer of coffee-soaked cookies on top.
7. Put the rest of the cream on them. Decorate with cream from a confectionery syringe on top.
8. Put the tiramisu in the refrigerator for 5-6 hours. During this time, the cream will thicken.
9. Sprinkle with bittersweet cocoa powder or dark chocolate before serving.

Tortellini

Italian dumplings made from unleavened dough with meat, cheese or vegetables. Historical homeland tortellini - Emilia region.

You will need:
Dough:

• flour - 2 cups
• yolk - 1 pc.
• water (warm) - 100 ml

Filling:

• spinach (fresh or frozen) - 2 large beam(200 g)
• cheese (ideally Ricotta, but you can use regular cottage cheese) - 200 g
• onion - 1 pc.
• salt to taste (0.25 tsp)

Refueling:

• butter - 100 g
• garlic - 1-2 teeth
• Parmesan (can be replaced with any hard grated cheese) to taste

Cooking:

1. We are preparing the stuffing. If the spinach is fresh, then wash it thoroughly, dry it and chop it. If frozen, then defrost, let drain, cut. In a frying pan, heat a small amount of vegetable oil and fry the spinach for about 7-9 minutes, stirring occasionally.
2. Peel and finely chop the onion. We shift the finished spinach into a separate bowl, and add a little more vegetable oil (1 tablespoon) to the pan and saute the onion until soft for about 5 minutes. Add cheese (Ricotta or cottage cheese) to the spinach, as well as sauteed onions and mix - the filling is ready.
3. We collect water in a wide saucepan, add salt and put on medium heat so that the water boils.
4. We knead the dough: for this we combine all the components of the dough according to the recipe, knead it for a while (it is very convenient to first mix everything with a mixer, and then knead with your hands). Then we divide the dough into 2 equal parts and wrap each in cling film so that it is infused and does not dry out.
5. After 10-15 minutes (or better after half an hour), unfold the dough and roll it into long thin rectangular strips. The thinner the dough you can roll out, the better.
6. We spread the filling on one layer of dough in such quantity and at such intervals that the size of the finished tortellini suits you. So, we cover the stuffing placed on one layer of dough with another rolled layer. We press the junctions of the layers of dough with our fingers to form the contours of each dumpling.
7. As soon as the first part of the tortellini is ready, immediately place them in boiling salted water. As soon as they surfaced, continue to cook for another 3-4 minutes, and then remove with a slotted spoon to a plate.
8. For dressing, melt the butter and mix it with the garlic squeezed on the press. We put the tortellini in a bowl (pour a little dressing there so that they do not stick to the plate) and pour over the dressing, and sprinkle with grated Parmesan on top, decorate with a leaf of any greenery and start enjoying.

1. Beat eggs with cream, salt, pepper. When the eggs with cream turn into a homogeneous mixture, add greens.
2. Heat up a frying pan, add a tablespoon of olive oil. Fry sausages on both sides. As soon as they become soft, with a wooden spatula we divide them into pieces. We continue to fry until fully cooked.
3. Pour the remaining olive oil into the skillet. We put half of our sausages at the bottom. Then pour in the egg-butter mixture. We spread the slices of tomatoes, put Ricotta between them with a spoon. Then lay out the remaining sausages.
4. Place the frittata in the oven for 20-25 minutes.
5. When the dish is ready, take it out and cool for 5 minutes. Sprinkle with basil and eat.

Let's say you have the opportunity to try one dish in every country in the world. How to choose the most worthy culinary attraction?

On the Quora website (a social service, a kind of online marketplace for questions and answers), they decided to conduct a survey on this topic. Users had to name one dish each, which they considered the most “cult” for their country. The result is a list of 35 national dishes representing 35 countries.

Australia: float pie

Float pie is known as a hangover cure. it meat pie floating in a bowl of thick pea soup. It is sometimes seasoned with tomato sauce and vinegar. This dish is especially popular in winter.

Austria: Wiener Schnitzel

This dish is considered one of the symbols of Austria. The classic Wiener Schnitzel is a very thin piece of battered veal, breaded, fried to a golden brown color in a large amount of fat or butter. As a side dish to it, as a rule. serve potatoes or rice, and decorate with lemon and parsley.

Argentina: asado

An asado grill can be found in every self-respecting Argentine family. In essence, this is meat cooked on coals, but its taste depends on many subtleties, and it is usually done by men - asadores. Meat is included in the meal homemade sausage, glands, kidneys and black pudding. Served asado with bread, salad, chimichurri sauce and red wine.

Belgium: Mussels with French Fries

This dish can be tasted in other countries - for example, in France or the USA, but it was the Belgians who were the first to come up with this delicious combination of ingredients.

Mussels are prepared in abundance different ways(in wine, oil, herbs or tomato sauce), and served with salty, crispy French fries. And washed down with a cold Belgian beer.

Brazil: feijoada

Brazil is a country with a rich and varied culinary tradition, so choosing one dish is not so easy. However, Quora users settled on feijoada, a dish of black beans, roasted pork, beef, spices, and cassava flour. It is usually served with rice, cabbage, orange slices and hot sauce to speed up the digestion process.

Canada: putin

This is a very high-calorie dish originally from Quebec. It consists of french fries, cheese and sauce.

China: Xiao long bao

These are Shanghai dumplings floating in the soup. The shape of xiao long bao is even more similar to khinkali. They are made from different types of meat and steamed in special bamboo baskets.

Croatia: Pag cheese

The world-famous Pag cheese is made from sheep's milk on the island of Pag.

Egypt: molohea

Different variations of this dish are prepared throughout North Africa, but it has gained particular popularity in its homeland - in Egypt.

The Egyptian version is made from the leaves of molohei (a bitter-tasting vegetable) that are stripped from the stems, chopped and boiled in a broth with coriander and garlic. Moloheya is served with pieces of chicken or rabbit meat, sometimes they are replaced with lamb or fish.

England: Roast Beef & Yorkshire Pudding

Once upon a time English chefs figured out a way to use the fat dripping onto the pan while frying meat to make puddings. Now roast beef with "drip" pudding is considered national dish England.

Georgia: khachapuri

Khachapuri is a juicy, viscous flatbread stuffed, usually with cheese or an egg.

Holland: herring

The Dutch prefer herring with a fresh bun and chopped onions.

India: tandoori chicken

In India, culinary traditions vary greatly depending on the region, so finding one dish that would represent the whole country is almost impossible. More curries are eaten in the north meat dishes, and in the south, preference is given to vegetables with a large number of various spices.

However, if you still need to choose only one classic Indian dish, then it will be tandoori chicken. Pieces of chicken are marinated in yoghurt with spices, and then baked over high heat in a clay oven. It is usually served with vegetables and rice.

Indonesia: Terang Bulan Pie

This is a semi-circle-shaped sweet cake stuffed with all sorts of goodies - chocolate chips, grated cheese, peanut pieces and even bananas. Such pies are sold by street vendors throughout Indonesia.

Italy: pizza

The classic Italian pizza is made with a very thin base and a topping consisting of fresh tomatoes, mozzarella, basil and various meat products. In Italy, pizza is considered an art and pizzaioli are artists.

Japan: katsudon

It would seem that all over the world Japan is associated with sushi, but the Japanese themselves advise travelers not to miss the opportunity to try katsudon - a thin pork chop with an egg, which is placed on top in a bowl of rice.

Malaysia: nasi lemak

Nasi lemak translates as “rice with cream”. Rice is cooked in coconut milk with pieces of pandanus leaves. Served wrapped in banana leaves with sambal sauce, anchovies, peanuts and boiled egg.

Mexico: mole sauce

This is a very complex sauce, with up to 100 ingredients, including herbs, ground nuts, butter, cocoa, beef broth and, of course, several types of chili. And they prepare mole sauce for quite a long time - sometimes for several days.

Norway: Rakfisk

Rakfisk is considered a winter dish. This is a trout that is first salted, left to ferment for several months, and then served with onions and sour cream. Once Norway was poor country where little could be grown. Since the winters in this country are long, it was necessary to stock up on fish before the first snow and somehow store it. Pickled fish turned out to be a good way out.

Philippines: adobo

Adobo is called a popular spice in many countries, but in the Philippines it is a dish consisting of pieces of chicken or pork stewed in a mixture of soy sauce and vinegar, and flavored with pepper, garlic and bay leaves.

Portugal: francesinha

The name of this dish is translated as “little Frenchwoman. It is a sandwich of two square slices of white bread, between which there is a piece of meat, a slice of ham stuffed with olives and black pudding. All this is covered with melted cheese and put in a plate with tomato sauce. The francesinha is usually served with french fries and a mug of cold beer.

Romania: sarmale

Sarmale is the Romanian version of cabbage rolls or dolma. It is minced rice and meat, baked in small salted cabbage or grape leaves. Considered a winter dish.

Russia: borscht

Russian users of the Quora website advised foreigners to definitely try a plate of borscht with Russian vodka.

Saudi Arabia: Kasbah

This is a rice dish with a large number spices - cloves, cardamom, saffron, cinnamon, pepper, nutmeg and bay leaf. Kasbah is usually served with meat and vegetables.

Scotland: smoked salmon

Served on toasted wholemeal bread with butter or curd cheese paste. The Scots love to drizzle lemon juice over fish.

Slovakia: cheese dumplings

These are small potato dumplings seasoned with soft cheese and bacon.

Slovenia: Kranjska sausage

Small pork sausages, salt, pepper, water and garlic - and nothing else.

South Africa: biltong

This is a South African variety of cured meat. Most often, biltong is made from beef, but it also works well with other types of meat, such as ostrich. Thin strips of meat are marinated with various spices and salt and dried.

South Korea: panchang

This traditional South Korean dish consists of a variety of appetizers and salads served on small plates as an accompaniment to the main course and rice: kimchi (pickled vegetables with hot red peppers), namul (sautéed vegetables seasoned with sesame oil, vinegar and garlic), jeon ( Korean variation on the theme of pancakes) and so on.

Spain: Jamon Iberico

For the production of this ham, a special breed of Iberian pigs is raised, which are kept on a special acorn diet. Ham fall asleep sea ​​salt and then hung in well-ventilated basements for a couple of years. Ready jamon is cut into thin slices and served with wine, crispbread and olives.

UAE Shawarma

Shawarma is one of the dishes available for any wallet in expensive United Arab Emirates. Perhaps the democratic nature of this dish made it one of the most popular in the country. Prepared from pita stuffed with pieces fried meat(usually a mixture of lamb, chicken, turkey or beef) with vegetables. As a dressing, tahini, hummus or hot sauce is used.

Ukraine: dumplings

Ukrainians will gladly treat foreigners to dumplings with potatoes, cottage cheese, cabbage or meat. They will be served with fried bacon with onions, and sour cream.

USA: Hamburger

It's so simple and boring. For a hamburger, Americans recommend taking milk shake and french fries.

Venezuela: pabellon criollo

This Venezuelan national dish includes minced beef, rice, black beans and cheese. Pabellon criollo is usually served with fried egg and fried plantain.

Based on materials

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 pea soup or hovering over it. 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 traditional Danish Rye bread, which is dipped in beer and boiled to a state of 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 I had to choose, I guess the tandoori chickens could get the title. the best dish 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 beat until soft. 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

Type of canned meat 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

Traditional lunch at 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.

Is it worth talking about the benefits of eggs? No. Everyone, and especially those who are not indifferent to what to eat, try to diversify their diet with this useful product containing a lot of protein, vitamins and trace elements.

How to cook awesomely delicious scrambled eggs in bread - step by step recipe with photos

Is not new recipe, but I tried to make it unusual and tasty. At the same time, I used 1 egg and a few ingredients in one serving. Mostly those that cook quickly or don't need to cook at all. heat treatment. By the way, you can vary and vary with products - and each time the scrambled eggs will be with a new accent.

Ingredients

• Bread - 1 slice
• Egg - 1 pc.
• Bulgarian pepper - 70g
• Celery stem - 5 cm
• Greens - a pinch
• Garlic - several slices
• Spices - to taste
• Olive oil

Easy cooking of scrambled eggs in bread with pepper - a hearty and delicious breakfast!

It was with him, with bread, that my meal began today. I accidentally bought lean bread. I tried it - the yummy is incredible, to the point that one bread is enough. But fantasies quickly led me to scrambled eggs. I took a knife and cut out an oval (in the shape of a bread).

Step 1. Cut out the oval with a knife

Then I carefully took out the crumb, and started cutting vegetables. I love not only useful and tasty. So I took red bell pepper. Sliced ​​so that long arms turned out.

Step 2. Bulgarian pepper

Celery now, when we are so lacking in vitamins, will support the body. 'cause I try it every day different dishes put. It didn't work out this time either. Cut into half rings.

Step 3. Half rings of celery

Cheese always garnishes scrambled eggs. But this time I decided to use it differently. I wanted to make chips, and I cut them thinly and thinly.

Step 4. Cheese on a chip

And now it has come important point- You need to heat up the pan. Then, pouring oil into it, fry a toast of such an interesting shape.

Step 5. The toast is fried

Immediately place the vegetables side by side, sprinkling them with slices of garlic. As soon as the toast is browned, turn it over and crack the egg into the bowl. Put the cheese in the middle of the bread, and gently pour the egg over it.

Step 6. Pour the egg into the bread

We fry on a small fire so that neither the toast, nor the egg, nor the vegetables burn. No, do not cover with a lid, otherwise it will be ugly. After all, the yolk decorates the scrambled eggs so much, and it tastes so good ...

Step 7. Finished scrambled eggs

The most delicious scrambled eggs with porridge, mushrooms and vegetables - my favorite recipe

Yes, if you have porridge left and you have nowhere to put it, but it’s a pity to throw it away, don’t throw it away. In the morning, when the family needs to cook breakfast, use it - I guarantee success!

Ingredients

• Egg - 1 pc.
• Porridge (pasta) - 3-4 tablespoons
• Mushroom - 1-2
• Vegetables (any) - 100 g
• Cheese - 70 g
• Butter

How easy it is to cook scrambled eggs with porridge, vegetables and mushrooms - a time-tested recipe!

First, chop the mushrooms and vegetables. It was my favorite celery, bell pepper, cherry tomatoes, carrots, mushrooms and greens (all equally divided). And mix it all with porridge.

Step 1. Mix vegetables with porridge

Melt the butter in a saucepan or frying pan. Let's pour the porridge with vegetables here. First we add gas, and as soon as it starts to sizzle, we turn it down and cover it with a lid.

Step 2. Cover the pan with a lid

While everything is ripening there, and we will devote no more than 4-5 minutes to this matter, mix the egg with grated cheese.

Step 3. Mix the egg and cheese

Spread over the entire surface of the egg-cheese mass and simmer until tender. Sprinkle greens on top and serve immediately on the table!

Step 4. The dish is ready. Enjoy your meal!

Fried eggs with sausages, crackers and vegetables - one of the best recipes

I had no time. Only scrambled eggs. But, to make it all different, as always, I inspect the refrigerator. Here are a couple of sausages - neither there nor the court. And here are vegetables chopped from yesterday's dinner. Everyone, we're getting ready. Fried eggs - tasty and beautiful - will be smoking on a plate in 10 minutes!

Ingredients

• Egg - 1 pc.
• Sausage - 1 pc.
• White loaf - 1 piece
• Cheese - 50 g
• Celery - 50 g
• Bulgarian pepper - 50 g
• Leek - 50 g
• Tomato - 50 g
• Olive oil for frying
• Spices

How delicious to cook scrambled eggs with sausage, vegetables and crackers

Since the vegetables were almost all cut, I only cut the sausage. Better - as small as possible.

Step 1. Cut the sausage

Let's heat up the pan. Pour oil into it and send vegetables with sausage there - let them fry over high heat. In the meantime, quickly prepare an egg with grated cheese.

Step 2. Egg with grated cheese

The bread was soft, and next time I'll dry it better in advance. In a word, we will send pieces of a loaf to a pan and fill this beauty with an egg-cheese mass seasoned to taste. Three minutes under cover. To make the serving beautiful, cut out the scrambled eggs with some kind of cookie cutter.

Step 3. Cut out the scrambled eggs with a cookie cutter

Just make this tenderloin with decisive movements - cutting off, not tearing off the scrambled eggs. See how beautiful it turned out!

Step 4. Voila, the dish is ready!

Interesting ideas for serving scrambled eggs with nipples

1. Cut the sausage lengthwise , but not completely. Roll it up to make a heart shape and fasten with a toothpick. And then fry the egg, pouring it into the middle of the heart.
2. Cut the sausages in half , and cut the halves as if you were going to finely cut, but without cutting it! Connect both ends - you get a chamomile, into the middle of which eggs are driven in!

Fried eggs with shrimp baked in sour cream sauce - surprise your loved ones

This is a very original dish. And not only in terms of products. First, the scrambled eggs will go through the oven. Secondly, the process itself is not the same as usual.

Initially, preheat the oven to 160 degrees, grease the molds with oil. In each of them we will drive an egg, a little cream and salt and pepper. Bake for 15 minutes in the oven. Just don't overcook the yolks! Fry the shrimp in butter, stew them sprinkled with wine and adding a little sour cream. We serve scrambled eggs directly in pots, putting shrimp there, seizing with a baguette.

Fried eggs in a tomato (bell pepper) - we make a familiar dish even tastier

No less original presentation. Especially if the vegetables are large and bright. So, cut the washed tomatoes on one side. Take out the pulp. Pour inside the eggs, beaten with grated cheese, parsley and dill. Having flavored this beauty with spices and salt, we will send the tomatoes to the oven, covering them with a trimmed barrel. We bake until done. Sprinkle grated cheese on top. The same can be done in Bulgarian pepper, and in zucchini, etc.

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