# data[].attributes.headline
Vetkoek, Morocco-Africa by Alexandra Lamai A2

# data[].attributes.subject
Vetkoek, Morocco-Africa by Alexandra Lamai A2

# data[].attributes.body
Vetkoek is an iconic south African street food item consisting of deep-fried yeast buns that are usually filled with cheese, curry ,or fruit jams. It can be served as a small snack, for breakfast or lunch. The ball-shaped dough is made from salt, yeasts,and flour.

When served at a South African braai, Vetkoek is often served with boerewors, a traditional sausage. You can also serve them as they are, or with a cup of tea on the side.

# data[].attributes.attachment_link.title
Amagwinya [Vetkoek] & Spiced Boerewors Mince Recipe

# data[].attributes.headline
Palova- New Zealand by Aris Syggelakis A3

# data[].attributes.subject
Palova- New Zealand by Aris Syggelakis A3

# data[].attributes.body
Pavlova is a meringue-based dessert. Originating in Australia or New Zealand in the early 20th century, it was named after the Russian ballerina Anna Pavlova. Taking the form of a cake-like circular block of baked meringue, pavlova has a crisp crust and is soft, and light inside. The confection is usually topped with fruit and whipped cream. The name is commonly pronounced /pævˈloʊvə/ pav-LOH-və or (in North America) /pɑːvˈloʊvə/pav-LOH-və, and occasionally closer to the name of the dancer, as /ˈpɑːvləvə/ PAHV-lə-və.

# data[].attributes.body
Phở or pho is a Vietnamese soup dish consisting of broth, rice noodles , herbs, and meat (usually beef),sometimes chicken. Pho is a popular food in Vietnam where it is served in households, street stalls and restaurants countrywide. Pho is considered Vietnam's national dish.Pho originated in the early 20th century in northern Vietnam, and was popularized throughout the world by refugees after the Vietnam War. Because pho's origins are poorly documented, there is disagreement over the cultural influences that led to its development in Vietnam, as well as the etymology of the name. The Hanoi (northern) and Saigon (southern) styles of pho differ by noodle width, sweetness of broth, and choice of herbs.

# data[].attributes.headline
Escargot in garlic butter, France by Emmanouela Tsitsidaki A'4

# data[].attributes.subject
Escargot in garlic butter, France by Emmanouela Tsitsidaki A'4

# data[].attributes.body
Snails are mollusks which belong to the gastropod class and, let's get it out of the way, the same class as slugs.

They've also been eaten for millennia. There are records of snails as food during the 6th century BCE among hunter-gatherers and they were much loved by Romans. Pliny called them "elite food", and remains have been found among ruins in Benidorm in Spain and Volubilis in Morocco.

The escargot origin in France, though, is a bit unclear.

Some say they may have been brought to the country by Julius Caesar as he was going about conquering Gaul , but others point to escargot fossils in Provence, long before Caesar cast his hungry eye upon Gaul.

Snails may have become less popular during the Middle Ages but here, too, there are shrouds of mystery.

Some sources say the church considered them impure, yet some monasteries were known to have snail farms, called escargotières, because snails were categorized as fish and therefore edible on Fridays. Until 1966, Catholics were not allowed to eat meat on Fridays so the snail was a welcome substitute.

# data[].attributes.attachment_link.title
Escargots Snails In Garlic Butter - How To Cook Snails | All Time French Classics

# data[].attributes.headline
BITTERBALLEN-Holland By Nicole Paizaki A3

# data[].attributes.subject
BITTERBALLEN-Holland By Nicole Paizaki A3

# data[].attributes.body
Bitterballen are one of Holland's favorite snacks. They are Dutch meatballs . These are around fried meat-based croquettes . In the early 1990s , it was the way to turn leftover meat from yesterday 's food into today's appetizer.

Bitterballen are traditionally made with beef , but can also be made with chicken , shrimp or even mushrooms, for those who prefer a vegaterian option. Nowadays it is usually served in bars, pubs or at receptions. Their preparation is as follows: boil the meat together with herbs. After it softens, separate it from its broth and chop it. Make a roux from the meat broth and when it thickens , add the cut meat into the roux and mix it.

We make small balls from the mixture, roll them and fry them .

Usually served warm with a mild , mild mustard such as Dijon.

# data[].attributes.attachment_link.title
Recipe: How To Make Homemade Bitterballen/Croquettes..Easy Party Snacks

# data[].attributes.headline
Chakhchoukha - Africa by Maria Stavroulaki A'3

# data[].attributes.subject
Chakhchoukha - Africa by Maria Stavroulaki A'3

# data[].attributes.body
Chakhchoukha is often served with meat, such as lamb or beef, which is cooked separately and then added to the dish along with chickpeas or other vegetables such as carrots or turnips. The dish is typically garnished with fresh herbs such as parsley or cilantro and served with bread on the side. Chakhchoukha or chekhechoukha is a traditional Algerian dish made from torn or rolled pieces of cooked semolina dough that are served in a flavorful tomato-based sauce. The dish consists of small pieces of rougag (thin round flatbread) mixed with marqa, a tomato stew.

# data[].attributes.headline
Chiko rolls - Australia by Joan Terehova Louke, A3

# data[].attributes.subject
Chiko rolls - Australia by Joan Terehova Louke, A3

# data[].attributes.body
Chiko Roll is an original snack from Australia, invented by Frank McEncroe. It is inspired by Chinese spring rolls. It mainly contains cabbage, barley, carrot, green beans, beef, beef fat, wheat grains, celery and onion.

# data[].attributes.attachment_link.title
How to Make Chiko Rolls | FOOD | Great Home Ideas

# data[].attributes.headline
Chicken biryani - India by Max Skiadopoulos, A3

# data[].attributes.subject
Chicken biryani - India by Max Skiadopoulos, A3

# data[].attributes.body
Biryani is a mixture of rice, chunks of meat, diced potatoes, thin noodles fried until golden brown and then boiled, green beans, raisins and spices. The ingredients are prepared separately and finally mixed. The dish is eaten with yogurt and salad. There are many variations because it is of Indian origin from where it then spread to the rest of the Middle East.

# data[].attributes.attachment_link.title
Simple Chicken Biryani | Restaurant Style Eid Special Biryani | The Bombay Chef – Varun Inamdar

# data[].attributes.headline
Ice cream Kulfy-India by Mike Kokogiannakis A4

# data[].attributes.subject
Ice cream Kulfy-India by Mike Kokogiannakis A4

# data[].attributes.body
Kulfy is a kind of ice cream dessert that originated in India the 16th century. Sometimes the kulfy is called '' traditional Indian ice cream'' and is denser and creamier than regular ice cream. Traditional ones include cream rose, mango, cardamom, saffron, and pistachio. Newer flavours incude apple, orange, strawberry, peanut and avocando.

# data[].attributes.attachment_link.title
Pista Kulfi | How To Make Kulfi At Home | Homemade Icecream | Summer Recipe | Varun

# data[].attributes.body
Ramen is a Japenese kind of noodle soup. The noodles are made of wheat. Ramen are typically Japanese, though they originally came from China. Ramen has become very popular in Japan and there are many shops that sell it. The Japanese also make instant ramen to eat ramen quickly and easily at home. Outside of Japan, people have also started to eat ramen.

There are various types of thickness, shapes and lengths. The noodle may be thin or thick, straight or wrinkled.

In Japan, there are unique local Ramen in various areas where local tastes are enjoyed. It is called "gotouchi ramen" in Japan. For example, Hakata ramen is known for its pork ramen soup. The noodles are very thin and do not need to be boiled for very long to become soft. Sapporo ramen is known for its miso ramen soup. And Kitakata ramen is known for its Shoyu ramen soup. Shio ramen is also a popular flavor. These days, Gyokai-tonkotsu ramen is also popular.

# data[].attributes.attachment_link.title
Homemade Ramen Made Quick | Gordon Ramsay

# data[].attributes.body
A New York style eclair is an elongated, typically filled pastry made of choux dough and topped with chocolate ganache or icing. It is a variation of the classic French éclair. New York style eclairs are often filled with flavored cream, such as vanilla, chocolate, or coffee. They may also be filled with fruit, such as raspberry or strawberry. The dough is made from flour, water, butter, and eggs. It is boiled to form a thick paste, which is then piped into long, thin strips. The strips are then baked until they are golden brown and puffed up. Once they are cooled, the eclairs are filled with cream and then topped with chocolate ganache or icing. They are typically served chilled.

# data[].attributes.headline
Tiradito - Peru By Michael Palathouras A3 

# data[].attributes.subject
Tiradito - Peru By Michael Palathouras A3 

# data[].attributes.body
Tiradito is a Peruvian raw fish dish served with a spicy cirtus sauce made from aji amarillo peppers. It is a popular in Peruvian dish and quite simple to make, usually done in 20 minutes on less. It's a bit of a mashup recipe of Japanese and Peruvian cuisine, created when Japanese immigrants began to work with local fish and ingredients.

# data[].attributes.attachment_link.title
Chef Aarón Sánchez's Yellowtail Tiradito | Cocina

# data[].attributes.headline
Asian-style Beef Stroganoff - Asia by Skiadopoulos Maximos A3 

# data[].attributes.subject
Asian-style Beef Stroganoff - Asia by Skiadopoulos Maximos A3 

# data[].attributes.body
Beef stroganoff consists of sauteed beef strips served in a creamy sauce with mushrooms or tomatoes, often served with rice, noodles, or potatoes. This recipe has a long history, and many variations for its preparation exist, but its roots are in mid-19th-century Russia.

# data[].attributes.headline
Cheeseburger - America by Perakis Damoulis A3

# data[].attributes.subject
Cheeseburger - America by Perakis Damoulis A3

# data[].attributes.body
A cheeseburger is a hamburger topped with cheese. Traditionally, the slice of cheese is placed on top of the meat patty. The cheese is usually added to the hamburger patty near the end of the cooking time, which allows the cheese to melt.Cheeseburgers can include variations in structure, ingredients and composition!!!

# data[].attributes.attachment_link.title
Gordon Ramsay Makes an All American Burger

# data[].attributes.body
Laksa is a spicy noodle dish popular in Southeast Asia. Laksa consists of various types of noodles, most commonly thick rice noodles, with toppings such as chicken, prawn
or fish. Most variations of laksa are prepared with a rich and spicy coconut soup or a broth seasoned with sour asam.

Ingredients:
2 chicken breasts, roughly chopped
150g of king prawns, peeled
1 tbsp of vegetable oil
1 tbsp of sesame oil
1 stick of lemongrass, bashed, touch outer layer removed and
finely chopped
1 red chili, deseeded and finely chopped
500ml of chicken stock
400ml of coconut milk
3 spring onions, sliced
2 garlic gloves, finely chopped
fresh ginger, thumb-sized piece, peeled and finely chopped
juice of half a lime reserve the squeezed lime half
1 tbsp of fish sauce
1 tsp tomato purèe
1 tsp peanut butter
1 tsp palm sugar, or light brown sugar
½ tsp ground turmeric, or a few strands of saffron
200g of rice noodles
coriander leaves, to garnish

# data[].attributes.attachment_link.title
Easy laksa at home... in just 15 minutes! 🙌💯🙌💯 Marion's Kitchen

# data[].attributes.headline
Pizza Margherita, Italy by Pagia Maya A3

# data[].attributes.subject
Pizza Margherita, Italy by Pagia Maya A3

# data[].attributes.body
In June 1889 the pizzaiolo Raffaele Esposito, Pizzeria Brandi's chef, invented a dish called "Pizza Margherita" in honor of the Queen of Italy, Margherita of Savoy, and the Italian unification, since toppings are tomato (red), mozzarella (white) and basil (green), ingredients inspired by the colors of the national flag of Italy.

The origins of Pizza Margherita came from mixing similar toppings that were already present in Naples between 1796 and 1810. In 1849 Emanuele Rocco recorded different pizza toppings like basil, tomatoes and thin slices of mozzarella; the mozzarella was thinly sliced, and added to the toppings already present.

# data[].attributes.attachment_link.title
ITALIAN PIZZA MARGHERITA - Original Italian recipe

# data[].attributes.headline
 Brazilian rice, Brazil by Marina Kezempoglou A2

# data[].attributes.subject
 Brazilian rice, Brazil by Marina Kezempoglou A2

# data[].attributes.body
Brazilian Rice is a more flavorful version of white rice that has just a couple of additional steps. You simply sauté garlic and onion with a little olive oil in the pot first. Then add the rice and mix it with the onion and garlic to allow the rice to absorb all of that goodness. Then add water and cook completely.

# data[].attributes.headline
Tacos, Mexico by Andreas Pramateftakis A3

# data[].attributes.subject
Tacos, Mexico by Andreas Pramateftakis A3

# data[].attributes.body
Tacos is a traditional Mexican food consisting of a small hand-sized corn- or wheat-based tortilla topped with a filling. The tortilla is then folded around the filling and eaten by hand. A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, beans, vegetables, and cheese, allowing for great versatility and variety.

Though tortillas are a Pre-Hispanic invention with archaeological evidence of their existence dating back at least to 500 C.E., wrapping meat in a tortilla has not always been called a taco. One likely theory is that calling the word taco dates to the 18th Century from miners in the Silver Mines of Central Mexico.

They would carve out a hollow hole in the rock face, and then they would slide a rolled-up paper stuffed with dynamite called a taco into the hole to detonate the rock face and excavate the ore beneath. If this theory were true, I would not be surprised (knowing the Mexican culture) if the taco were then a pun double entendre in as much of the rolling of dynamite in paper as with the common explosive gastronomical effects.

# data[].attributes.attachment_link.title
HOW TO MAKE BEEF TACOS || BEST BEEF TACOS

# data[].attributes.location_name
Argentina Av., Μπουένος Άιρες, Αργεντινή

# data[].attributes.headline
 Empanadas, Argentina by Agapi Pedinaki A3 

# data[].attributes.subject
 Empanadas, Argentina by Agapi Pedinaki A3 

# data[].attributes.body
This popular Latin American food(Empanadas) is renowned around the world as a decadent and filling main course. Throughout Latin America, you' ll find many different kinds of doughs, fillings and cooking methods used to make Empanadas. Yet, most variations have their roots in the same place: Galacia, Spain.They' re also an essential and popular dish in Argentina, available across Buenos Aires and the rest of the country as both fast- food fare and restaurants staples.

Ingredients:

4 Cups of ap flour
1 TPS of salt
1/4 of TPS sugar
1 cup of salted butter
Total water 11/2 cups
1/2 onion
2 garlic cloves
1 TSP black pepper
1/2 TBSP chicken bouillon
3 roasted Anaheim peppers
2 potatoes

# data[].attributes.attachment_link.title
Learn How To Make The BEST Beef Empanadas! (Easy Empanada Recipe)

# data[].attributes.headline
Grasshoppers, Uganda by Mixalis Kraounakis A2

# data[].attributes.subject
Grasshoppers, Uganda by Mixalis Kraounakis A2

# data[].attributes.body
It's certainly a good idea to think about eating insects. Food specialists would like people around the world to think about eating insects — an excellent source of protein. Not everyone is a fan of the idea, for the obvious reasons. But in northeastern Nigeria, deep-fried grasshoppers, spiced with powdered chili, are a local favorite. Ado Garba told me that he loves eating grasshoppers. I could tell, admiringly, that he is a hopper connoisseur. "Of course, I eat grasshoppers, it's one of my favorite foods," says Garba as he expertly whips off the legs of the fried insect, opens his mouth wide and promptly goes into crunch and munch mode, licking his lips at the end, with a big, satisfied smile. "I've been eating grasshoppers for almost 20 years," he tells me proudly. "Once it's well-cooked, you taste the onion, salt, pepper and curry powder and other ingredients. "As a school boy, Garba would go grasshopper hunting near his village in northeastern Borno state, not far from Maiduguri. So he's familiar with the insects and has been a keen eater for a long time.

# data[].attributes.attachment_link.title
The Remote Kitchen Ep 4 | Uganda - Fried grasshoppers | WaterAid

# data[].attributes.body
Pavlova takes it is name from the invention of the dessert in honor of Anna Pávlova, a Russian ballet dancer who introduced important innovations in this discipline. preferably with whipped cream. The main part consists of meringue.
This cake is not only important in Australia, but also in New Zealand: both countries are credited with its invention in 1926 when Keith Money, Anna Pavlova's biographer, wrote that a hotel chef in Wellington, New Zealand , created the dessert when Pavlova visited the place. The characteristic that makes it so special is that it is soft on the inside but crispy on the outside.

# data[].attributes.headline
Croquettes, Spain by Kostas Libinakis A2

# data[].attributes.subject
Croquettes, Spain by Kostas Libinakis A2

# data[].attributes.body
These traditional Spanish fritters are usually prepared with a buttery béchamel base that is well chilled and formed into round or cylindrical patties, which are then coated in egg wash and breadcrumbs, and finally fried until crispy and golden.

Spain abounds in various types of croquetas, and the most popular versions incorporate ham or shredded chicken in the béchamel base, but other ingredients such as mushrooms, cod, or shrimp are also common. Though they originated as a frugal dish, which made use of leftover ingredients, today they are a classic that is often served as tapas—small finger foods that are usually accompanied by a few drinks.

# data[].attributes.attachment_link.title
Classic Potato Croquettes - By RECIPE30.com

# data[].attributes.body
Moroccan street food is legendary and the best place to sample the wide variety is Djemaa el-Fna square in Marrakech. Here beside the kebabs, calamari and grilled sardines, you will find the more unusual sweet cheek meat of sheep’s heads, snails cooked in a spicy broth that wards off colds, and skewers of lamb’s liver with caul fat. Makouda are little deep-fried potato balls, delicious dipped into spicy harissa sauce.

# data[].attributes.attachment_link.title
Maakouda - Moroccan Potato Patties Recipe - CookingWithAlia - Episode 97

# data[].attributes.body
Hawawshi is a traditional Egyptian stuffed pita street food. Its much like a burger baked inside pita bread. The spiced meat filling is packed with flavor and when combined with the crisp bread,makes a delicious snack. Hawawshi is a popular Egyptian street food,particularly in Cairo and Alexandrite they call it there baladi.
Recipe:
Dough(or pita)
Mixture of ground beef
Warm spices
Onions
Garlic
Hot peppers
Fresh herbs

# data[].attributes.attachment_link.title
Egyptian Hawawshy (bread loaf with meat) English version ..حواوشي مصري

# data[].attributes.headline
Nanaimo Bars - Canada By Adamantia Politi A3

# data[].attributes.subject
Nanaimo Bars - Canada By Adamantia Politi A3

# data[].attributes.body
The Nanaimo Bars is a bar dessert that requires no baking and is named after the Canadian city of Nanaimo in British Columbia. It consists of three layers: a wafer, nut (walnuts, almonds, or pecans), and coconut crumb base; custard icing in the middle; and a layer of chocolate ganache on top. Many varieties exist, consisting of various types of crumb, various flavours of icing (such as peanut butter or coconut, mocha), and various types of chocolate.

# data[].attributes.attachment_link.title
How to Make Nanaimo Bars | Chocolate Recipe | Allrecipes.com

# data[].attributes.headline
Peking Duck-Beijing-China by Andrew Galanos A4

# data[].attributes.subject
Peking Duck-Beijing-China by Andrew Galanos A4

# data[].attributes.body
Roasted duck is a favorite dinner option in Chinese culture, especially by Beijing citizens. The word “Peking” comes from an old spelling of the city of Beijing, where residents would cook white-feathered ducks native to the area. The crispy skin and thin slices of meat are delectable and have become a favorite among Americans for the impressive amount of flavor.

Peking duck is often brushed with a sweat sause, which contributes to the delicious taste. In most restaurants, the chefs roast the whole duck and slice the meat at your table. The duck’s traditional preparation makes this meal option so unique.

# data[].attributes.attachment_link.title
How to roast Peking duck at home no professional tools needed 北京烤鴨在家做

# data[].attributes.headline
China Wontons (traditional dumplings) Ourania Drakaki A4

# data[].attributes.subject
China Wontons (traditional dumplings) Ourania Drakaki A4

# data[].attributes.body
A Chinese food consisting of small dumplings filled with various ingredients that may include meats, seafood, vegetables, cheeses, and seasonings. The ingredients are wrapped in Wonton skins, also known as wrappers made from a thin pasta dough used to make egg noodles consisting of wheat flour, water and eggs. The Wonton is shaped into a small, bite-sized serving that can then be prepared as a deep-fried, boiled, or steamed Wonton. Also referred to as Won Ton, this dumpling is often served as an appetizer or a main dish, such as Crab Rangoon. A dipping sauce commonly accompanies the Wontons when they are served.

# data[].attributes.headline
Mexican and North American Pancakes, Mexico, North America, by Nick Maravelakis, A4

# data[].attributes.subject
Mexican and North American Pancakes, Mexico, North America, by Nick Maravelakis, A4

# data[].attributes.body
Pancakes are a stack of American style and it is a type of batter bread. Its basic ingredients are flour, eggs, milk and butter for frying.

First and foremost, the term "pancake" was first mentioned in the 15th century, but it was established in the 19th century in America. In addition, the first official record of a pancake recipe is found in the book American Cookery by Amelia Simmons in 1796AC. In fact, there are two recipes in it: Johny Cake or Hoe Cake with milk and molasses and one for Indian Slapjack (which is a sort of pancake).

Nowadays, Pancakes can be served everywhere all year round with a variety of toppings or fillings. Pancakes are traditionally eaten on Shrove Tuesday, which is primarily known as "Pancake Day" not only in USA but also in several countries (such as France). Historically, pancakes were made on Shrove Tuesday so that the last of the fat or lard was used up before Lent.

Secondly, pancakes have developed associations with particular seasons and toppings in different regions. In North America, they are typically considered a breakfast food and serve a in a stack of two or three, also, they are topped with real or artificial maple syrup and butter , also, a leavening agent is used (typically baking powder) creating a thick fluffy pancake and fruits are added.

Next, in Mexico, hotcakes are similar to American pancakes More specifically, there is no difference between hotcakes and pancakes . Both words describe the popular round ; and they go by other names, such as flapjack .In addition , they are often made with cornmeal, or instead of wheat flour. Besides this, they are popular breakfast items at restaurants throughout the country and are often sold by street vendors in cities; during the local celebrations of towns over the course of the day. Last but not least, these hotcakes are topped with different sauces such as condensed milk.

Taking everything into account, this type of food (pancakes, hotcakes etc.) is very old and popular as it is served everywhere and plays a major role in Lent.

# data[].attributes.attachment_link.title
American Pancakes | How to make easy breakfast recipe

# data[].attributes.body
Pizza is a dish of Italian origin consisting of a usually round, flat base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients (such as various types of sausage, anchovies, mushrooms, onions, olives, vegetables, meat, ham, etc.), which is then baked at a high temperature, traditionally in a wood-fired oven small pizza is sometimes called a pizzetta. A person who makes pizza is known as a pizzaiolo. One of the simplest and most traditional pizzas is the Margherita, which is topped with tomatoes or tomato sauce, mozzarella, and basil. Popular legend relates that it was named for Queen Margherita, wife of Umberto I, who was said to have liked its mild fresh flavor and to have also noted that its topping colors—green, white, and red—were those of the Italian flag

# data[].attributes.attachment_link.title
Authentic Italian Pizza Recipe ( Pizza Margherita & Pizza Bianca )

# data[].attributes.headline
Lasagnia, Italy, by Emma Margaritaki A'2

# data[].attributes.subject
Lasagnia, Italy, by Emma Margaritaki A'2

# data[].attributes.body
Lasagnia is a type of pasta, possibly one of the oldest types, made of very wide, flat sheets. Lasagna originated in Italy during the Middle ages. This dish is made  of stacked layers of lasagna alternating with fillings such as minced meat, tomate sause, vegetables, bechamel, rigota, mozzarella, parmesan and many more. On the top it has many different types of cheese that melt in the oven. The resulting baked pasta is cut into single-serving square portions.

# data[].attributes.headline
Mousaka, Greece by John Makrygiannakis A2

# data[].attributes.subject
Mousaka, Greece by John Makrygiannakis A2

# data[].attributes.body
A medley of fantastic flavors meld when moussaka (the stress is on the last syllable) is baked to perfection.  No other dish in the world combines the spiced essence of minced meat, soft tasteful eggplant and the creamy richness of béchamel sauce.

Head to any Greek restaurant to discover this special dish. It is considered one of the top comfort foods for Greeks. Today moussaka is the best known of all Greek dishes along with the gyro and souvlaki.
Greek gourmands craft their own special recipe, as does just about every Greek family. There are so many variations of it across the world. There’s no doubt it is known as a Greek food but it is also considered a favorite dish in other Balkan nations, the Middle East and in Turkey.  So, where exactly did this fantastic casserole dish originate?

It is widely believed that the Arabs introduced moussaka to the world when they introduced the eggplant. Greek moussaka Arab origins may be related to the Levantine musakhkhan. It seems even the word moussaka probably derived from this Arab word. One food historian claims a 13th-century Arabic cookbook known as the Baghdad Cookery Book details a recipe which could very well be the ancestor of moussaka. Today, moussaka is a common dish in Lebanon and the Arab world, a version that consists of eggplants, olive oil, garlic, onions and tomatoes.

In 1910, Nikolas Tselementes, one of the most influential Greek chefs, published Greek recipes including a moussaka featuring French béchamel sauce on top. His version is the moussaka Greeks know and love.Today, there are many of versions of moussaka which always consists of eggplant and ground meat.   Sometimes the meat is lamb, sometimes it is beef and in other recipes it is a mix of both. Other additions include vegetables such as zucchini or potatoes.

# data[].attributes.attachment_link.title
Moussaka - How One Of Greece's Most Traditional Dishes Is Made

# data[].attributes.headline
Tacos, Mexico, by Foivos Papaefthimiou, A4

# data[].attributes.subject
Tacos, Mexico, by Foivos Papaefthimiou, A4

# data[].attributes.body
A taco is a traditional Mexican food consisting of a small hand-sized corn-or wheat-based tortilla topped with a filling.

Some say that the taco predates the arrival of the Spanish in Mexico, since there is anthropological evidence that the local people living in the lake region of the Valley of Mexico traditionally ate tacos filled with small fish.

Others claim that the advent of the taco is much more recent, with one of the most popular theories being that the taco was invented by silver miners in the 18th century,however the first mention of the word "taco" in Mexico was in the 1891,so we dont know why spanish people used that word to explain this traditional food/dish.

Tacos can be eaten at any time of the day, and they are a popular food in many cultures. In Mexico, for example, tacos are often eaten as a street food or as part of a casual meal, while in other parts of the world, they may be served in restaurants or as a quick and easy meal at home. Tacos are versatile and can be filled with a wide variety of ingredients, including meat, beans, vegetables, cheese, and salsa. So, in general, you can eat tacos whenever you feel like it with whatever you want in it!

Tacos are a very popular food in Latin America, especially in Mexico and neighboring countries, but they have also become popular in other parts of the world such as the United States, Canada, Europe and Asia.In Mexico, tacos are usually eaten on the streets and from stalls, fast food restaurants or businesses specializing in Mexican cuisine. They also cannot be found in local markets, where they are sold as street food.In other areas of the world, tacos can be found in Mexican places, but also in areas considered in global cuisine. In addition, tacos cannot be found at food trucks, festivals and street events, as well as supermarkets and food boys.

# data[].attributes.headline
Schnitzel, Germany by Lefteris Marinakis A2

# data[].attributes.subject
Schnitzel, Germany by Lefteris Marinakis A2

# data[].attributes.body
The concept is so simple. First, a slice of meat is pounded so it is thin and tender, then seasoned, crumbed and fried to perfection. So where did this simple but ingenious idea begin?

Going by the name alone, many people assume that the origins began in Germany or Austria, but it was Israel in the Middle East where the dish was believed to have been served first.

The earliest forms of this sumptuous dish were made from chicken and turkey (to remain Kosher), and it was a prevalent dish amongst the Jewish community. When the Ashkenazi Jews began to migrate into Europe their dish came with them, and its popularity began to spread.

It became trendy in Germanic lands and Italy and Austria, where locals would swap out chicken and turkey for veal, pork, beef and the famous European variant, Wienerschnitzel.

It rapidly became a staple across Europe, and when the time came for settlement in the new United States of America, German migrants brought their famous recipes with them.

Unfortunately, veal was a rare commodity in the colonial days of the United States, so the Germans leaned towards beef instead, popularising the crumbed steak pub favourite that we know and love today.

# data[].attributes.headline
Injera, Ethiopia by Antony Koumandrakis A2

# data[].attributes.subject
Injera, Ethiopia by Antony Koumandrakis A2

# data[].attributes.body
A sourdough porridge with a unique, which becomes a very thin type of bread with a slightly spongy texture. Traditionally made from teff flour (an African cereal grown almost exclusively in Ethiopia, used mainly to make flour), it is a national dish in Ethiopia and Eritrea. A similar variation is eaten in Somalia (where it is called canjeelo or lahooh) and Yemen (where it is known as lahoh).

# data[].attributes.headline
Edikang Ikong, Nigeria, by ΜANOLIS KOYMANDRAKIS A2 

# data[].attributes.subject
Edikang Ikong, Nigeria, by ΜANOLIS KOYMANDRAKIS A2 

# data[].attributes.body
A sourdough porridge with a unique, which becomes a very thin type of bread with a slightly spongy texture. Traditionally made from teff flour (an African cereal grown almost exclusively in Ethiopia, used mainly to make flour), it is a national dish in Ethiopia and Eritrea. A similar variation is eaten in Somalia (where it is called canjeelo or lahooh) and Yemen (where it is known as lahoh)

# data[].attributes.attachment_link.title
How to cook Edikang Ikong Soup #Nigeria soup #vegetable soup recipe

# data[].attributes.body
Flying fish and cou cou. The Bajan equivalent of the Sunday roast, flying fish and cou cou is the national dish of Barbados and something you have to experience during your visit. Coucou is a dish you'll find a lot in Barbados, but it's not very prevalent in the rest of the world. If you've never tried it before, imagine something similar to polenta or grits in texture. It's made from a combination of cornmeal and okra. The two ingredients muddle together to form a sort of savory porridge.

# data[].attributes.attachment_link.title
Trini Coo Coo Recipe by Chef Jeremy Lovell | Foodie Nation

# data[].attributes.body
Qalb el Louz is a Ramadan dessert that few Algerians can resist. It is sold and eaten throughout the country.

Qalb el Louz is simple but so delicious. It is made with three simple ingredients: semolina, ground almonds (or peanuts, if you are on a budget), and a syrup of sugar, water, and rose water.

Once the mixture is ready, it is placed in a tray, and finally baked until golden brown. It can be flavored with honey, cinnamon, or cardamom.

Qalb el Louz is very soft and mushy on the inside, yet every mouthful comes with an explosion of sweet and nutty flavors. It’s an Algerian treat you simply have to try:)

# data[].attributes.attachment_link.title
Qalb El Louz - Algerian basbousa recipe - قلب اللوز

# data[].attributes.body
Souvlaki (Greek: σουβλάκι, souvláki, [suˈvlaci]; plural: σουβλάκια, souvlákia), is a popular Greek fast food consisting of small pieces of meat and sometimes vegetables grilled on a skewer. It is usually eaten straight off the skewer while still hot. It can be served with or inside of a rolled pita, typically with lemon, sauces, vegetables such as sliced tomato and onion, and fried potatoes as a side. The meat usually used in Greece and Cyprus is pork, although chicken, beef, and lamb may also be used in some regions as well as worldwide."Souvlaki" is the common term in Macedonia (Greece) and other regions of northern Greece, while in southern Greece and around Athens it is commonly known[citation needed] as kalamaki (καλαμάκι meaning "small reed").

# data[].attributes.attachment_link.title
How To Make Authentic Souvlaki | Greek Street Meat

# data[].attributes.headline
Eintopf-Germany By Nikiforos Tsilimigakis A4

# data[].attributes.subject
Eintopf-Germany By Nikiforos Tsilimigakis A4

# data[].attributes.body
A steaming bowl of Eintopf will warm anyone up on a cold day. The name of this traditional German stew literally means ‘one pot’ and refers to the way of cooking rather than its contents. That said, most recipes contain the same basic ingredients: broth, vegetables, potatoes or pulses, and pork, beef, chicken, or fish.

Eintopf is similar to Irish stew and you will find many different regional specialties throughout Germany. These include Lumpen und Flöh (which means ‘rags and fleas’) in the Kassel area and Linseneintopf (lentils) in Thüringen.

Full of flavor and heart-warming goodness, it’s no wonder this tasty dish is one of the most popular German foods.

# data[].attributes.headline
Chico roll (Australia) by Platsaki Evgenia Valeria A2

# data[].attributes.subject
Chico roll (Australia) by Platsaki Evgenia Valeria A2

# data[].attributes.body
Chiko roll is the Australian version of a Chinese spring roll or an egg roll. This snack consists of a dough made from eggs and flour which is filled with seasonings, carrots, cabbage, barley, mutton, celery, and rice. The dough is thick and almost chewy, and chiko rolls are commonly deep-fried in hot oil.

They can be found in most fish and chips shops. These trademarked snacks were invented by Frank McEnroe in the 1950s. The name chiko roll refers to the original name, chicken roll, even though the snack never contained any chicken meat. Interestingly, chiko rolls are usually associated with beachside kiosks and surf culture.

# data[].attributes.attachment_link.title
How to Make Chiko Rolls | FOOD | Great Home Ideas

# data[].attributes.headline
Chilli crab - Singapore by George Seimenis A3 

# data[].attributes.subject
Chilli crab - Singapore by George Seimenis A3 

# data[].attributes.body
Chilli crab is a Southeast Asian seafood dish that originated in Singapore in the 1960s.
It is widely associated as the national cuisines of both Malaysia and Singapore. Mud crabs are commonly used and are stir-fried in a semi-thick, sweet and savoury tomato-and-chilli-based sauce. Chilli crab sauce is described as "sensuous" and "sweet, yet savoury", with a "fluffy texture". Mud crabs (Scylla serrata) are the most common type of crabs used for the dish, although other species of crab can also be used. It is commonly served with a side of either fried or steamed mantou buns, which are used to scoop up the sauce.

# data[].attributes.attachment_link.title
Michelin-Starred Singaporean Chili Crab - How To

# data[].attributes.body
If this dish sounds and looks like Minestrone, it’s because it is. Minestrone is an Italian dish and for those that don’t know, Libya was colonized by the Italians between 1910 and 1947 and Libya’s food carries a lot of Italian influence. Libyan Imbakbaka is usually made with chickenLibyan “Imakbaka” is the easiest one-pot dish that I am sure every Libyan grew up eating – ALOT.
It is the dish that you make when you don’t have time but want something hearty and delicious. It is the dish you make when you have guests that show up at your door unannounced, but want to make them a dish that makes them feel welcomed. It is the dish you make when you run out of fresh produce, but don’t want to make a trip to the grocery. You get it, RIGHT?! It is the Libyan version of the ultimate one-pot pasta wonder. Pasta cooked in a rich tomato broth with veggies, seasoned with various warm spices, and topped fresh basil. It is the dish YOU need to start making or meat but I personally prefer it with just veggies: frozen peas, carrots, chickpeas, you can also add beans as well.
If you eat meat, I highly recommend trying it with meat or chicken. If you are following the recipe, you would add the meat after you sautéed the onions. You want to cook the meat on high and get some color. Then, you will add the tomato puree and deglaze the pan. Thereafter, follow the instructions as described below. Since meat takes longer to cook, you need to cook the sauce longer than described below before adding the pasta

# data[].attributes.attachment_link.title
How to make Libyan Mbakbaka - A warmly spiced one pot pasta masterpiece

# data[].attributes.body
Hot dogs are a staple of American street food -- sold at carts and stands across the country.

Nothing complements a baseball game or summer cookout quite like a hot dog.

For that we owe a debt to a similar sausage from Frankfurt, Germany (hence, “frankfurter” and “frank”) and German immigrant Charles Feltman, who is often credited with inventing the hot dog by using buns to save on plates.

But it was Polish immigrant Nathan Handwerker’s hot dog stand on Coney Island that turned the hot dog into an icon. Every Fourth of July since 1916, the very same Nathan’s has put on the International Hot Dog Eating Contest (current five-time winner Joey Chestnut took the title in 2011, downing 62 hot dogs and buns in the 10-minute face-stuffing).

Meanwhile in Windy City, the steamed or water-simmered all-beef Chicago dog (Vienna Beef, please) is still being “dragged through the garden” and served on a poppy seed bun – absolutely without ketchup.

# data[].attributes.attachment_link.title
Making The Perfect Hot Dog Completely from Scratch (Chili Cheese)

# data[].attributes.headline
Anzac Biscuits ( Australia )  - By Nick Nisiotis A2

# data[].attributes.subject
Anzac Biscuits ( Australia )  - By Nick Nisiotis A2

# data[].attributes.body
The Anzac biscuit is a sweet biscuit, popular in Australia and New Zealand, made using rolled oats, flour, sugar, butter (or margarine), golden syrup, baking soda, boiling water, and (optionally) desiccated coconut. Anzac biscuits have long been associated with the  Australian and New Zealand Army Corps (ANZAC) established in World War I.
It has been claimed that these biscuits were sent by wives and women's groups to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation.
The earliest known recipe combining the words 'anzac' and 'biscuit' is a recipe from 1916 for "ANZAC GINGER BISCUITS" which was published on June 4, 1916 in the Perth edition of The Sunday Times However, this recipe contains no mention of oats present in modern anzac biscuits. The first recipe for something called "Anzac Biscuits" appears in an Australian publication, the War Chest Cookery Book (Sydney, 1917), but this recipe was also for a different biscuit from what we know as the modern Anzac biscuit.
Today, Anzac biscuits are manufactured commercially for retail sale. Because of their historical military connection with the ANZACs and Anzac Day, these biscuits are still used as a fundraising item for the Royal New Zealand Returned Services' Association (RSA) and the Returned and Services League of Australia (RSL). Special collectors old-style biscuit tins with World War military artwork are usually produced in the lead up to Anzac Day and sold in supermarkets, in addition to the standard plastic packets available all year.

# data[].attributes.headline
Kokoda - Fiji by Christos Trachanatzis A3

# data[].attributes.subject
Kokoda - Fiji by Christos Trachanatzis A3

# data[].attributes.body
If you want a simple, fresh, and light dinner, this is the recipe for you! Mahi Mahi cooks in lime juice and is served with vegetables and coconut milk for a Fijian dish you’ll love.This recipe is called Kokoda in Fiji. Fijian Kokoda is a form of Fish Ceviche that is served with coconut milk in order to balance out the acidity of the lime juice!

# data[].attributes.attachment_link.title
Kokoda – The Fijian Ceviche with Chef Lance Seeto

# data[].attributes.headline
Adana Kebab, Turkey by John Markoulakis Α2

# data[].attributes.subject
Adana Kebab, Turkey by John Markoulakis Α2

# data[].attributes.body
Adana Kebab is a delicious hand-minced meat kebab mounted on a skewer and then grilled over charcoal. This spicy ground lamb dish is made with only a few ingredients and is easy to make at home. This unique kebab is one of the most delicious and famous kebabs of Turkish cuisine and originated in Adana city of Turkey. It’s traditionally made with hand-minced lamb meat, tail fat, a generous amount of Urfa chili pepper, and salt. The best way to cook them is to grill them on charcoal but can work on an indoor grill pan or cast-iron skillet as well as in an oven.

# data[].attributes.attachment_link.title
Homemade Turkish Adana Kebab Recipe | Adana Kebab With Homemade BBQ Skewers | Turkish Kebab

# data[].attributes.headline
Chicken Wings - USA  Andriana Kastanaki A2 

# data[].attributes.subject
Chicken Wings - USA  Andriana Kastanaki A2 

# data[].attributes.body
Chicken wings have become ubiquitous with sports and drinking culture, but they're well-worth your time (and appetite) on any occasion. They're simple, easy to cook, full of protein, budget-friendly and a fun, hearty finger food for parties and weeknight dinners alike. Try them baked, fried, smoked, grilled or made into soup. No matter how you eat chicken wings, they're a versatile, delicious ingredient worth learning more about.
Chicken wings are white meat, even though they're juicier and have a more concentrated poultry flavor, like dark meat. Many people think of Buffalo wings when they think of this part of the chicken, and for good reason: they're extremely popular throughout the United States. The original Buffalo wings hail from Buffalo, New York, circa 1964: buttery, tangy, hot sauce-coated fried wings served with blue cheese dip and celery sticks.

# data[].attributes.attachment_link.title
Oven Baked Chicken Wings - TASTY Tips for Baking CRISPY Chicken Wings!

# data[].attributes.headline
Efo Riro - Nigeria, Africa by Diana Κulla Α2

# data[].attributes.subject
Efo Riro - Nigeria, Africa by Diana Κulla Α2

# data[].attributes.body
Efo Riro is a traditional vegetable soup of the Yoruba tribe in Nigeria. It is known for its savoury taste.Efo Riro is made with various meats, fish, a large amount of green vegetables especially spinach and green amaranth , red peppers and (sometimes tomatoes are also added).This savoury soup also goes well with boiled rice, plantains or sweet potatoes.

INGREDIENTS:
1. Assorted meat
2. Smoked turkey or fish
3. Spinach
4. Palm oil
5. Onions
6. Tomatoes
7. Green amaranth
8. Red peppers
9. Salt
10. Black pepper
11. Boiled rice
12. sweet patatoes

# data[].attributes.attachment_link.title
HOW TO MAKE EFORIRO SOUP // VEGETABLE SOUP

# data[].attributes.location_name
South East Nigeria Economic Commission, Nza Street, Enugu, Nigeria

# data[].attributes.headline
Edikang ikong soup-Africa  by Panagiotis Stefanakis Α3

# data[].attributes.subject
Edikang ikong soup-Africa  by Panagiotis Stefanakis Α3

# data[].attributes.body
Edikang ikong is a vegetable soup that originated among the Efik people of Cross River State and Akwa Ibom State in Southeastern nigeria. It is considered to be a delicacy among some Nigerians, and is sometimes served during occasions of importance. Edikang ikong is a nutritious soup and expensive to prepare, and has been described as being mostly eaten by rich people in Nigeria.

# data[].attributes.attachment_link.title
How to cook Edikang Ikong soup (Calabar style). Nigerian food

# data[].attributes.body
In Australia and New Zealand, a meat pie is a hand-sized pie containing diced or minced meat and gravy, sometimes with onion, mushrooms, or cheese and often consumed as a takeaway food snack. This variant of the standard meat pie is considered iconic.

# data[].attributes.attachment_link.title
How To Make Australian Meat Pies | Ep 526

# data[].attributes.headline
JOLLOF RICE Nigeria by Nick Stathopoulos A3

# data[].attributes.subject
JOLLOF RICE Nigeria by Nick Stathopoulos A3

# data[].attributes.body
It’s not easy pinning down a national favorite dish for Nigeria, because this is a vast country with many distinct regional cuisines.

But one dish you shouldn’t leave Nigeria without eating is jollof rice, a great favorite all over West Africa, and one that is thought may be the origin of the Cajun dish jambalaya.

A simple, spicy one-pot dish comprising, at its most basic, rice, tomatoes, onions and pepper, it’s often served at parties and other festive gatherings, along with other Nigerian favorites such as egusi soup (made with ground melon seeds and bitter leaf), fried plantains and pounded yam (iyan or fufu).

Other dishes to try in Nigeria include thick, spicy broths made with okra and flavored with chicken or meat, and suya, which are spicy Nigerian shish kebabs (similar to Ghana’s chichinga) cooked over braziers by street vendors.

# data[].attributes.headline
Sushi – Japan By Nicholas Polyanagnostakis😊👍 A3

# data[].attributes.subject
Sushi – Japan By Nicholas Polyanagnostakis😊👍 A3

# data[].attributes.body
Sushi is one of the quintessential Japanese dishes that is loved around the word. Sushi rice, flavored with rice vinegar, is delicately hand-pressed and topped with various kinds of raw seafood.

Sushi comes in many,different forms such as nigiri, makizushi, and gunkan maki. Sushi is enjoyed with soy sauce, wasabi, and pickled ginger, called ‘gari.’ Whilst it is common to use raw seafood, other ingredients, such as tamagoyaki (a Japanese-style omelet) and eggplant, are also often used.

# data[].attributes.attachment_link.title
How to make Simple Sushi at home | step-by-step SUSHI recipe