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Puff Pastry Meat Pie, Finland by Nikos Makrygiannakhs A3

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Puff Pastry Meat Pie, Finland by Nikos Makrygiannakhs A3

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His hearty pastry is another food market favorite that is influenced by eastern culinary traditions.Made from a dough similiar to that of a doughnut,the pastry is filled with cooked rice and minced beef and then fried in oil. The greasiness and saltiness also  make it a go-to snack  for party goers returning home after a night out.Find lihapirakka at one of the many late -night grill  joints found all over the country.

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Short of Spaghetti, Australia, by Manolis Bekiarakis A3

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Short of Spaghetti, Australia, by Manolis Bekiarakis A3

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Short of spaghetti is one Australia's national dishes is a uniquel Australia versio of the classic Italian food.It is typically made with a combination of Australia beef,mushrooms,onions,carrot,celery,bacon,garlic,tomatoes and spaghetti pasta

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How To Make Spaghetti and Meatballs Recipe | Homemade Marinara Sauce

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Βερολίνο, Γερμανία

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In Berlin you can eat donuts with jam. It is a traditional Berlin donut called (berliner) and has vanilla cream, jam and chocolate inside.

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Best Homemade Jelly Donuts Recipe (Berliner Krapfen) Monika’s International Cooking

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Traditional moqueca is recognized as moqueca capixaba and is native to the state of Espirito Sonto.It is always cooked in a traditional clay pan.Moqueca capixaba can be made with fish, shrimp, crabs, sea crab or lobsters.

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It is a traditional greek dish that is made with susages and peppers.

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Spetzofai- Greek Sausage stew with Peppers

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Yogurt Tarts, Californtia by George Labridis A3

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Yogurt Tarts, Californtia by George Labridis A3

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The Nonfat California Tart yogurt is a milder version of the Italian Style Tart with more tart intenseness than the Classic Tart yogurts. It’s great for yogurt-lovers who want to test out the tart flavors!

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"PUDDINO" (Italy) by Eftichis Kontogeorgos A3

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"PUDDINO" (Italy) by Eftichis Kontogeorgos A3

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Puddino is a sweet Italian dessert, usually rich and creamy like a custard or pudding. It can be thickened with cornstarch or cookies to make it more a souffle or ganache and can be sauced with various flavors, including chocolate, caramel, apple and butterscotch.

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Chocolate Puddino - Italian Chocolate Pudding (Budino) - Food Wishes

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"BUCHE DE NOEL" (France) by Eftichis Kontogeorgos A3

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"BUCHE DE NOEL" (France) by Eftichis Kontogeorgos A3

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A Buche de Noel is a traditional Cristmas cake, often served as a dessert near Cristmas, especially in France, Belgium, Switzerland and several former French calonies such as Canada, Vietnam and Lebanon. Made of sponge cake, to resemble a miniature actual Yule log, it is a form of sweet roulade. The cake emerged in 19th century, probably in France, before spreading to other countries. It is traditionally made of genoise, generally baked in a large, shallow Swiss roll pan, iced, rolled to form a cylinder, and iced again on the outside. The most common combination is basic yellow sponge cake and chocolate buttercream, though many variations that include chocolate cake, ganache and icings flavored with espresso or liqueurs exist.

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Bûche de Noël (A French Christmas Dessert)  • Tasty

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"SEMIFREDDO" (Italy) by Eftichis Kontogeorgos A3

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"SEMIFREDDO" (Italy) by Eftichis Kontogeorgos A3

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Semifreddo is a class of frozen desserts. The main ingredients are egg yolks, sugar and cream. It has the texture of frozen mousse. It was created around the 19th century. However, it did not gain popurality until the early 20th century.

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Nutella Semifreddo Recipe - Easy Homemade Ice Cream!

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"CREME CARAMEL" (France) by Eftichis Kontogeorgos A3 

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"CREME CARAMEL" (France) by Eftichis Kontogeorgos A3 

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Creme caramel is a custard dessert with a lyer of clear caramel sauce, contrasted with creme brulee which is custard with a hard caramel layer on top.

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"AMARETTI" (Italy) by Eftichis Kontogeorgos A3

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"AMARETTI" (Italy) by Eftichis Kontogeorgos A3

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Amaretti is a bitter-sweet flavored macaron, that is traditional to Saronno, a comune of Lombardy, Italy. It is one of many types of tradional amaretti and this made with almonds.

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"PARFAITS" (France) by Eftichis Kontogeorgos A3

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"PARFAITS" (France) by Eftichis Kontogeorgos A3

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Parfait is a desert. In France, where the dish originated, parfait is made by boiling cream, egg, sugar and syrup to create a custard-like puree. The oldest known recipe date back to 1892. Parfait is typically served in tall glassware together with a long spoon known as parfait spoon. The classical parfait glass is stemware, with a short stem and a tall slender bowl, often tapered towards the bottom, also used for serving milkshakes.

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Granola & Yogurt Fruit Parfaits Recipe - EASY, Make-Ahead Recipe! With Crushed Raspberries!

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"GRANITA" (Italy) by Eftichis Kontogeorgos A3

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"GRANITA" (Italy) by Eftichis Kontogeorgos A3

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Granita in Italian is a semi-frozen dessert made from sugar, water and various flavorings. Originally from Sicily, it is available throughout Italy in varying forms. It is related to sorbet and Italian ice. However, in most of Sicily, it has a smoother, more crystalling texture. It is always different from that of ice cream, which is creamier and from that of sorbet, which is more compact. This makes Granita distinct and unique.

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Strawberry Granita Recipe - Frozen Italian Fruit Dessert

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"SOUFFLE" (France) by Eftichis Kontogeorgos A3

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"SOUFFLE" (France) by Eftichis Kontogeorgos A3

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A Souffle is a baked egg-based dish originating in France in the early eighteenth century. Combined with various other ingredients it can be served as a savory main dish or sweetened as a dessert. Thre word souffle is the past participle of the French verb souffler which means "to blow", "to breath", "to inflate", or "to puff".

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Claire Makes Individual Chocolate Soufflés | From the Test Kitchen | Bon Appétit

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"CANNOLI" (Italy) by Eftichis Kontogeorgos A3

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"CANNOLI" (Italy) by Eftichis Kontogeorgos A3

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Cannoli are Italian pastries consisting of tube-shaped shells of fried pastry dough, filled with a sweet, creamy filling usually containing riccota a stable of Sicilian cuisine. They range in size from 9 centimetres to 20 centimetres. In mainland Italy, they are commonly known as cannoli siciliani.

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"CREME BRULEE" (France) by Eftichis Kontogeorgos A3

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"CREME BRULEE" (France) by Eftichis Kontogeorgos A3

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Creme Brulee is a dessert consisting of a rich custard base topped with a lyer of hardened caramelized sugar. It is normally served slightly chilled. The heat from the caramelizing process tends to warm the top of the custard, while leaving the center cool. The custard base is tradinionally flavored with vanilla in French cuisine, but can have other flavorings. It is sometimes garnished with fruit.

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Creme Brulee Recipe Made with Real Vanilla Beans

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"SFOGLIATELLE" (Italy) by Eftichis Kontogeorgos A3

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"SFOGLIATELLE" (Italy) by Eftichis Kontogeorgos A3

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A Sfogliatelle is a shell-shaped filled Italian pastry native to Compania. Sfogliatelle means 'small, thin leaf/layer, as the pastry's texture resembles stacked leaves.

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Professional Baker Teaches You How To Make SFOGLIATELLE!

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"PROFITEROLES" (France) by Eftichis Kontogeorgos A3

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"PROFITEROLES" (France) by Eftichis Kontogeorgos A3

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A profiterole is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream or ice cream. The puffs may be decorated or left plain or garnished with chocolate sauce, caramel or a dusting of powedered sugar. Savory profiterole are also made, filled with pureed meats, cheese and so on. These were formerly common garnishes for soups. The various names may be associated with particural variants of filling or sauce in different places.

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"PANNA COTTA" (Italy) by Eftichis Kontogeorgos A3

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"PANNA COTTA" (Italy) by Eftichis Kontogeorgos A3

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Panna cotta is an Italian dessert of sweetened cream thickened with gelatin and molded. The cream may be aromatized with coffee, vanilla or other flavorings.

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"MOUSSE" (France) by Eftichis Kontogeorgos A3

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"MOUSSE" (France) by Eftichis Kontogeorgos A3

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A Mousse is a soft prepared food that incoporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparetion techniques. A mousse may be a sweet or savory. Sweet mousses are typically made with whipped egg whites, whipped cream or both and flavored with one more of chocolate, coffe, caramel, pureed fruits, or various herbs and spices, such as mint and vanilla. In the case of some chocolate mousses, egg yolks are often stirred into melted chocolate to give the final product a richer mouthfeel. Mousses are also typically chilled before being served, which gives them a denser texture. Sweetened mousse is served as a dessert or used as an airy cake filling. It is sometimes stabilized with gelatin. Savory Mousses can be made from meat, fish, shelfish, foie gras, cheese or vegetables. Hot Mousses often get their light texture from the addition of beaten egg whites.

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How to Make the BEST Chocolate Mousse Recipe EVER! | Tastemade Staff Picks

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"TORRONE" (Italy) by Eftichis Kontogeorgos A3

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"TORRONE" (Italy) by Eftichis Kontogeorgos A3

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Torrone is a southern European nougat confection, typically made of honey, sugar and egg white with toasted almonds or other nuts and usually shaped into either a rectangular tablet or a round cake. It is frequently consumed as a traditional Cristmas dessert in Spain and Italy as well as countries formerly under the Spanish Empire, particurarly in Latin America.

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Torrone (Italian Nut & Nougat Confection) – Great Valentine’s Day Treat!

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"ECLAIR" (France) by Eftichis Kontogeorgos A3

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"ECLAIR" (France) by Eftichis Kontogeorgos A3

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An Eclair is an oblong pastry made with choux dough filled with a cream and topped with chocolate icing. The dough, which is the same as that used for profiterole, is typically pipped intoa oblong shape with a pastry bag and baked until it is crisp and hollow inside. Once cool, the pastry is then filled with a vannila, coffee or chocolate-flavoured custard or with whipped cream or chiboust cream and then iced with fondant icing. Other fillings include pistachio and rum-flavoured custard, fruit-flavoured fillings, or chestnut pouree. The icing is sometimes caramel, in which case the desert may be called a baton de Jacob.

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"TIRAMISU" (Italy) by Eftichis Kontogeorgos A3

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"TIRAMISU" (Italy) by Eftichis Kontogeorgos A3

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Tiramisou is a coffee-flavoured Italian dessert. It is made of ladyfingers dipped in coffee, layered with a whipped mxture of eggs, sugar and mascarpone cheese, flavoured with cocoa. The recipe has been adapted into many varieties of cakes and other desserts. Its origins are often disputed among Italian regions Veneto and Friuli Venezia Giulia.

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¨CREPES¨ (France) by Eftichis Kontogeorgos A3

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¨CREPES¨ (France) by Eftichis Kontogeorgos A3

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A Crepe is a type of very thin pancake. Crepes are usually of two types: sweet crepes and savoury galletes. Crepe are served with a variety of fillings,from the simplest with only sugar to flambeed crepes Suzette or elaborate savoury galletes. Crepes originate in Brittany, a region in the west of France. The consumption is widespread in France, Belgium, the Netherlands, Canada and many parts of Europe, North Africa, North America, Lebanon, Mexico, Brazil and Argentina.

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Basic French Crepes Recipe - Crepe Batter just in a minute... || Easy CookBook

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Lechon, Philippines             by Spyros Manouselis  A3

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Lechon, Philippines             by Spyros Manouselis  A3

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Lechon is probably one of the most delicious pork dishes in the world. They fill a whole piglet with herbs and vegetables and then skewer it by hand over the coals until it is well cooked. It is an integral part of every holiday in the Philippines.

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EXTREME Lechon in Cebu – HUGE UNSEEN Pig Roasting Factory!  - Local Food in Philippines!

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Japanese udon noodles           - Lefteris Ligerakis A3

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Japanese udon noodles           - Lefteris Ligerakis A3

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Udon are white and thick Japanese noodles made from wheat flour. They have a delightfully chewy texture and are most commonly used in traditional hot Japanese noodle soup recipes, where the udon is served in a savoury dashi soup broth with several savoury garnishes on top. Some udon dishes have special names depending on their savoury garnishes, including kitsune udon (with a piece of aburaage fried tofu), chikara udon (with one or two grilled mochi rice cakes), and tanuki udon (with pieces of fried tempura batter). Udon noodles can be bought in two forms; dried or pre-cooked.

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30 minute Spicy Stir Fry Udon Noodles | Udon Noodle Recipe | Stir Fried Udon recipe | 정말 맛있음 볶음우동

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Sushi is traditionally made with medium-grain white rice, though it can be prepared with brown rice or short-grain rice. It is very often prepared with seafood, such as squid, eel, yellowtail, salmon, tuna or imitation crab meat. Many types of sushi are vegetarian. It is often served with pickled ginger, wasabi, and soy sauce. Daikon radish or pickled daikon are popular garnishes for the dish. Sushi is sometimes confused with sashimi, a related dish in Japanese cuisine that consists of thinly sliced raw fish or occasionally meat.

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A  lamington is an Australian cake made from squares of butter cake or sponge cake coated in an outer layer of chocolate sauce and rolled in desiccated coconut. The thin mixture is absorbed into the outside of the sponge cake and left to set, giving the cake a distinctive texture. A common variation has a layer of cream or strawberry jam between two lamington halves.

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lamington cake recipe | Australian lamingtons recipe

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LOMO SALTADO, Jirón Dante, Lima District, Περού

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LOMO SALTADO, Peru by  Kotronaki Iliana A3

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LOMO SALTADO, Peru by  Kotronaki Iliana A3

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Lomo saltado is a popylar, traditionali Peruvian dish, a stir fry that typically combanies by marinating sirloin strips in vinagar, soy soyce and spices, and stir frying these with red onions, parsley tomatoes ald possibl other ingredients. The dish originated as part of the chifa tradition, the Chinese cuisine of Peru, tho its popularity has made it part of the mainstream culture.

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HOW TO COOK LOMO SALTADO | PERUVIAN DISH

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Ramen Suzuki, 1988-2 Yamada, Inzai, Chiba, Japan

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Ramen is a Japanese noodle soup. It consists of Chinese wheat noodles served in a meat or fish-based broth, often flavored with soy sauce or miso and uses toppings such as sliced pork,nori,menma and scallions.

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How to make an Easy Shoyu Ramen at home in 10 minutes (recipe)

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London, Ηνωμένο Βασίλειο

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1.Fish and chips is a hot dish consisting od fried dish served with chips.

2.The dish originated in England.
FIsh and chips first apperared in the UK  in the 1860s
By the 1930s there were over 35.000 shops across the UK.

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How To Make Fish & Chips - Homemade Fish & Chips Recipe #MrMakeItHappen #FishandChips

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New York, Νέα Υόρκη, Ηνωμένες Πολιτείες

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Chicken nuggets by George Koutoulakis A3

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Chicken nuggets by George Koutoulakis A3

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A chicken nuddet is a food product consisting of a small piece of deboned chicken meat that is breaded or battered, then deep fried or baked, invented in the 1950s, chicken nuggets have become a very popular fastfood that you can either eat it in a restaurant or at home.

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Making McDonald's Chicken McNuggets At Home | But Better

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Hamburger in Australia by Theodora Binaki A3

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Hamburger in Australia by Theodora Binaki A3

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In Australia a traditional food is hamburger. In Australia the hamburger contains legumes, pineapple, fried egg, bacon, cheese, tomato and grilled onions.

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California, Ηνωμένες Πολιτείες

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A humburger is American food. The first hamburger appeard in the 19th or early 20th century. The humburger ingredidents is some onion one piese of cheese the burger buns some tomatos lettuce beff  and mayonez and ketchup.

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The well-known version of donuts with a hole in the middle may eventually be an American invention,however,the same sweetness was brought to Northern America by Dutch immigrants who settle in ''New Amsterdam'' that is, in today's New York.

As for the hole was Mrs. Elizabeth Gregory, mother of the captain of the ship New England in the 19th century who made cakes for her son to take for his voyage.It gave the sweet the ''literal name donuts. The name went down in history. The first donut machine was made in America in 1920.

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Easy BAKED Donuts Recipe | Glazed & Chocolate Glazed Donuts

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Ηνωμένες Πολιτείες

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SHOOFLY PIE, United States by Ifigeneia Smpiraki A5.

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SHOOFLY PIE, United States by Ifigeneia Smpiraki A5.

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Shoofly pie is a type of American pie associated with Pennsylvania Dutch cuisine. Related to the Jenny Lind pie, it may have originated among the Pennsylvania Dutch in the 1880s as molasses crumb cake. It was traditionally served not as a dessert pie but as a breakfast food with hot coffee. The modern form of shoofly pie as a crumb cake served in pie crust was a post-Civil War innovation when cast iron cookware and stoves made pie crust more accessible for home cooks. It is also known as molasses crumb pie. The name "Shoofly pie" is taken from a brand of molasses that was popular in parts of the US during the late 19th century.
Shoofly pie has been described as a crumb cake baked in a pie crust. The primary ingredients of the filling are molasses, flour, brown sugar, and water. Serving the coffee cake in pie crust made it easier for people to eat it with their hands in the 19th-century. It comes in two different versions: wet-bottom and dry-bottom. The dry-bottom version is baked until fully set and results in a more cake-like consistency throughout. The wet-bottom version is set like cake at the top where it was mixed in with the crumbs, but the very bottom is a stickier, gooier custard-like consistency.

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KUNG PAO CHICKEN, China by Toutoudaki Maritina A5

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KUNG PAO CHICKEN, China by Toutoudaki Maritina A5

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Kung Pao chicken, also transcribed Gong Bao or Kung Po, is a spicy, stir-fried Chinese dish made with cubes of chicken, peanuts, vegetables (traditionally Welsh onion only), and chili peppers. The classic dish in Sichuan cuisine originated in the Sichuan Province of south-western China and includes Sichuan peppercorns. Although the dish is found throughout China, there are regional variations that are typically less spicy than the Sichuan serving. Kung Pao chicken is also a staple of Westernized Chinese cuisine.

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NOODLES, China by Maritina Toutoudaki A5

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NOODLES, China by Maritina Toutoudaki A5

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Noodles are a type of food made from unleavened dough which is rolled flat and cut, stretched or extruded, into long strips or strings. Noodles can be refrigerated for short-term storage or dried and stored for future use.

Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added. They are also often pan-fried or deep-fried. Noodle dishes can include a sauce or noodles can be put into soup. The material composition and geocultural origin is specific to each type of a wide variety of noodles. Noodles are a staple food in many cultures (see Chinese noodles, Japanese noodles, Korean noodles, Filipino noodles, Vietnamese noodles, and Italian pasta).

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DUMPLINGS, China by Toutoudaki Maritina A5

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DUMPLINGS, China by Toutoudaki Maritina A5

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Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources) wrapped around a filling, or of dough with no filling. The dough can be based on bread, flour or potatoes, and may be filled with meat, fish, cheese, vegetables, fruits or sweets. Dumplings may be prepared using a variety of methods, including baking, boiling, frying, simmering or steaming and are found in many world cuisines.

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How to Make Chicken Dumplings from Scratch, CiCi Li - Asian Home Cooking Recipes

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FRIED RICE, Indonesia by Toutoudaki Maritina A5

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FRIED RICE, Indonesia by Toutoudaki Maritina A5

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Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines, as well as a staple national dish of Indonesia and Malaysia. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Fried rice first developed during the Sui Dynasty in China and as such all fried rice dishes can trace their origins to Chinese fried rice.

Many varieties of fried rice have their own specific list of ingredients.

Fried rice is a common street food in Asia. In some Asian countries, small restaurants, street vendors and traveling hawkers specialize in serving fried rice. In Indonesian cities it is common to find fried rice street hawkers moving through the streets with their food cart and stationing it in busy streets or residential areas. Many Southeast Asian street food stands offer fried rice with a selection of optional garnishes and side dishes.

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VEGGIE FRIED RICE RECIPE | EASY VEGETARIAN VEGAN CHINESE DINNER IDEA

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South Africans may boast to their tourists that Boerewors are grilled snakes, but in reality, they are just a few more sausages. The truth is that their presentation (wrapped in a skein) and their thickness resembling the thickness of a snake, can deceive the ignorant tourist, but in reality the meat of this sausage is usually beef or pork along with many local spices . If you eat it cooked in a braai (bbq) then you will go crazy.

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How to make #Boerewors | #Traditional #South #African #sausage | #Braai | #Open #fire #cooking

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TOURTIERE, Canada by Ifigeneia Smpiraki A5

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TOURTIERE, Canada by Ifigeneia Smpiraki A5

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For French-speaking residents of Canada and New England, this speciality is TOURTIERE, a spicy meat pie traditionally served at Christmas Eve or New Year's Eve dinner. It is a pie that, together with the soup, is one of the first dishes that mankind has known. Gastronomic evidence of antiquity was found in the form of three recipes dating back to 1600 BC.  They were written on pieces of clay in Mesopotamia. One of those known as "small fowl pie" contained the same basic ingredients as today's tourtière: some kind of meat filling between two sheets of dough. It was the kings' favorite dish of the time.

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Antartica DUCK DISH                               By Jack Katsoulas

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Antartica DUCK DISH                               By Jack Katsoulas

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Among fowl, the most popular in Antarctica is definitely duck. This favorite lunchtime meal is sold in most Antartican cities. Expect to have it seared in a skillet, then thinly sliced & placed on top of a bed of greens in a chewy hard role. The meal is moistened up with several sauces and often comes with a roasted duck leg on the side. Other fowl consumed in Antarctica include- goose, chicken & turkey.

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KHUUSHUR, Mongolia                              By Jack Katsoulas A3

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KHUUSHUR, Mongolia                              By Jack Katsoulas A3

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Pronounced horshure, Khuushur are fried pastries that are traditionally filled with mutton or goat meat. You may also come across modern versions that have a meat-vegetable fusion. As well as being tasty and filling, this finger food also has medicinal properties. Mongolians hold the hot pastry in their hands to stimulate the blood circulation.

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Khuushuur for The KING with STINGING NETTLE and CLOTTED CREAM | Khan's Kitchen

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HALIBUT DISH, Greenland                 By Jack Katsoulas A3

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HALIBUT DISH, Greenland                 By Jack Katsoulas A3

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Halibut is the common name for two flatfish in the genus Hippoglossus from the family of right-eye flounders and, in some regions, and less commonly, other species of large flatfish.

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Pan-Roasted Halibut with Mushrooms & Lemon Butter Sauce - Fast & Easy Halibut Recipe

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Alaska, Ηνωμένες Πολιτείες

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King Crab Legs, Alaska                            By Jack Katsoulas A3

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King Crab Legs, Alaska                            By Jack Katsoulas A3

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King crabs are a taxon of crab-like decapod crustaceans chiefly found in cold seas. Because of their large size and the taste of their meat, many species are widely caught and sold as food, the most common being the red king crab.

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Kimchi, South Korea by Konstantinos Fragkiadakis A5

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Kimchi, South Korea by Konstantinos Fragkiadakis A5

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Kimchi , a staple in Korean cuisine, is a traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish, made with a widely varying selection of seasonings including gochugaru (chili powder), spring onions, garlic, ginger, and jeotgal (salted seafood), etc. It is also used in a variety of soups.

There are hundreds of varieties of kimchi made with different vegetables as the main ingredients. Traditionally, kimchi was stored in-ground in large earthenware to prevent the kimchi from being frozen during the winter months. It was the primary way of storing vegetables throughout the seasons. In the summer the in-ground storage kept the kimchi cool enough to slow down the fermentation process. In contemporary times, kimchi refrigerators are more commonly used to store kimchi.

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Kaiserschmarrn, Austria by Irene Sifogiannaki A5

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Kaiserschmarrn, Austria by Irene Sifogiannaki A5

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The name of the dish is "Kaiser" meaning King and "schmarrn" meaning shred. The dish is basically flully shredded rancakes! The sweet dish if served as a dessert or even aw a meal n it's own. The pancakes are shredded into small pieces and topped with jams, sweet sauces, fruit compotes and caramelized dry fruits. The dish developed in the 19th century has since become a part of traditional Austrian food.

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Fluffy kaiserschmarrn: a giant pancake, torn into bite-size pieces after baking!

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EGUSISOUP, Africa, Nigeria, by Lydia Trachanatzi A5

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EGUSISOUP, Africa, Nigeria, by Lydia Trachanatzi A5

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Egusi is a dish  from Nigeria. It is very simple scrumptious,convenient,inviting,quik and easy to make .It is a very tasty dish the Egusi soup. Egusi is one of the universal soups which have in Nigeria. Also Egusi soup is usually served with fufu ( boiled and pounded cassana ) that helps sop up the soup!!!!!☺️👌

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Harcha, Morocco by Alexandra Fountoulaki A5

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Harcha, Morocco by Alexandra Fountoulaki A5

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Harcha is a popular Moroccan bread that is usually made with a combination of semolina, sugar, butter, milk, baking powder, and salt. It is traditionally fried in a pan until it develops a soft, crumbly texture. Most Moroccans prepare it for breakfast or as an afternoon snack, smeared it with butter, honey, or cheese, and served with mint tea. It is also one of the breads consumed during Ramadan It can also be served like a sandwich, stuffed with cheese or with meat confit. Finally, it can be crumbled and used as a tender bed for stew.

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How To Make Harcha - Moroccan Semolina Pan-Fried Bread Recipe

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Macau's Portuguese egg tart by TZILIVAKI  A5

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Macau's Portuguese egg tart by TZILIVAKI  A5

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https://youtu.be/c78nq2mHTpM

Macau's famous Portuguese egg tart wasn't as famous at first,their creator Andrew Stow came up with the idea of making them by combining the Portuguese tart with the British idea of his own . He first showed them to his Portugues friends, but they didn't want to eat them. Then he showed them to his Chinese friends but they didn't want to eat them either. The Chinese made  his idea famous and they themselves gave them the name of Portuguese egg tarts.When he started his business, more and more people liked the egg tarts , every day they sold more and more. After his death Macuo's government gave him a golden metal for increasing the tourism. His  idea of Portuguese egg tarts became the most famous in Asia . To this day his shop makes over 21.000 Portuguese egg tarts a day.

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Pan Fried Garlic Lemon Salmon by                      Nick Chatzidakis A5     

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Pan Fried Garlic Lemon Salmon by                      Nick Chatzidakis A5     

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Crispy Pan Seared Salmon with a Lemon Garlic Butter Sauce is a deliciously easy salmon recipe ready in minutes! Pan Seared Salmon are super crispy on the outside, while soft, tender and flakey on the inside, finished with a silky, flavourful buttery sauce.

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Easy Pan Fried Garlic Lemon Salmon Recipe - Seared Fish Recipes

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Borsch & Salo, Ploschtschad Pobedy, Καλίνινγκραντ, Καλίνινγκραντσκαγια ομπλαστ, Russia

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Borscht is a beet soup. It is typically made using large amounts of beets and by combining meat or bone stock with sautéed vegetables.

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INDIAN CHICKEN CURRY by Roberto Stirling Zakynthinakis A5

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INDIAN CHICKEN CURRY by Roberto Stirling Zakynthinakis A5

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Chicken curry is a dish originating from the Indian subcontinent. It is common in the Indian subcontinent, Southeast Asia, and Great Britain, as well as in the Caribbean, where it is usually referred to as curry (curried) chicken. A typical curry from the Indian subcontinent consists of chicken stewed in an onion- and tomato-based sauce, flavoured with ginger, garlic, tomato puree, chilli peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, and cardamom. Outside of South Asia, curry chicken is often made with a pre-made spice mixture known as curry powder.

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How to make quick, Southeast Asian chicken curry including three important tips!

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ASADO{BBQ}, Argentina by Ifigeneia Smpiraki A5

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ASADO{BBQ}, Argentina by Ifigeneia Smpiraki A5

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ASADO, the Argentine BBQ, is an integral part of their daily routine, so the Argentine BBQ is non-discriminatory or otherwise includes many different pieces of meat, offal and vegetables. However, the more classic options include:
* Tira Asado (railway)
* Vacio
* Entraña (skirt steak or otherwise thin diaphragm)
* Matambre (thin cut known in Argentina and Uruguay)
* Sausages chorizo
* Pork and blood morcilla sausages
* Riñones (beef kidneys)
* Chinchulines (veal intestines)
* Mollejas (beef tonsils)
* Bondiola (pork neck)
* Provoleta (provolone cheese or the Argentine version for saganaki).
Many of these grills, especially Asado de Tira and Entraña, are eaten served on a plate. However, some of the above grills are also served in the form of sandwiches and, in fact, each sandwich has a different name, depending on its dominant material.
{HISTORY}
Huge herds of wild cattle roamed much of Argentina's Pampa region until the mid-nineteenth century. The people of Río de la Plata, especially the equestrian gaucho, have developed a love for beef, especially asado, which is roast beef (or lamb or goat). metal frame called asador and baked by placing it next to a slow burning fire. Gauchos favored cooking asado with the wood of the quebracho tree because it smokes very little. Asado, accompanied by mate tea, formed the basis of the gutsu diet.

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The Squeeze & 80 Harvests by Amanda Barnes

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Cooking the quintessential Argentine BBQ (asado): Ingredients, method, recipes & taste!

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Chadian DARABA                           By Jack Katsoulas Α3

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Chadian DARABA                           By Jack Katsoulas Α3

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Simple, healthy, and inexpensive, daraba is a Chadian stew made with chopped okra, mixed vegetables, tomatoes, stock cubes, and smooth peanut butter, giving the dish a unique flavor. It is usually served with rice, boiled cassava, or boiled plantains on the side.

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Canazzu Vegetable Stew Healthy Vegan Meal

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SPRING ROLLS, Japan By Maritina Toutoudaki A5

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SPRING ROLLS, Japan By Maritina Toutoudaki A5

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Spring Rolls are the vegetarian super light, crispy and tender vegetarian appetizer cousin of the traditional egg roll. Spring Rolls are the perfect dim sum appetizer alongside Crab Rangoon, Shrimp Tempura and Potstickers. Spring rolls are a large variety of filled, rolled appetizers or dim sum found in East Asian, South Asian, Middle Eastern and Southeast Asian cuisine. The name is a literal translation of the Chinese.Spring rolls were a seasonal food consumed during the spring, and started as a pancake filled with the new season's spring vegetables, a welcome change from the preserved foods of the long winter months.[1] In Chinese cuisine, spring rolls are savory rolls with cabbage and other vegetable fillings inside a thinly wrapped cylindrical pastry. They are usually eaten during the Spring Festival in mainland China, hence the name. Meat varieties, particularly pork, are also popular. Fried spring rolls are generally small and crisp. They can be sweet or savory; the former often with red bean paste filling, and the latter are typically prepared with vegetables. They are fully wrapped before being pan-fried or deep-fried. Spring roll is a fried dish usually available as a dim sum. They typically contain minced pork, shredded carrot, bean sprouts and other vegetables served with Dipping sauce.

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CHICKEN SPRING ROLLS RECIPE RESTAURANT STYLE | SPRING ROLLS RECIPE

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Noodles, Hong Kong by George Stylianakis A5

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Noodles, Hong Kong by George Stylianakis A5

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Noodles is a traditional food from China.Noodles,is the most thin spaghetti in the world but is delicious. The ingredients is one potato cucamber and chiken broth.

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How To Make Wonton Noodle Soup / Hong Kong Style.

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Ναγκόγια, Άιτσι, Ιαπωνία

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Japan TOFU                     By Jack Katsoulas A3

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Japan TOFU                     By Jack Katsoulas A3

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Tofu, also known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be silken, soft, firm, or extra firm. Beyond these broad categories, there are many varieties of tofu. It has a subtle flavor, so it can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish and its flavors, and due to its spongy texture it absorbs flavors well.

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Πέλλα, Ελλάδα

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Chicken with bacon an gruyere and mustard with boukovo Pella, Pella, Greece by David Kinas

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Chicken with bacon an gruyere and mustard with boukovo Pella, Pella, Greece by David Kinas

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A wonderful recipe from Pella easy to prepare and delicious

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PORK SHNICHEL, Austria by Rizaki Paraskevi A5

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PORK SHNICHEL, Austria by Rizaki Paraskevi A5

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Schnitzel a very thin breaded and pan fried curled made from veal ,is one of the best known specialities of Viennese cuisine and is one of the national dishes of Austria .Breaded schnitzel with sauce is considered a no go in Austrian culture.

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Pork Schnitzel Recipe • A delicious German Classic! - Episode #256

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POUTINE, Canada by     Helen-Zoe Spyridaki A5

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POUTINE, Canada by     Helen-Zoe Spyridaki A5

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Poutine is a dish of french fries and cheese curds topped with a brown gravy. It emerged in Quebec, Canada, in the late 1950s, though its origins are uncertain and there are several claims of having invented the dish. For many years it was perceived negatively and mocked, and even used by some to stigmatize Quebec society. Poutine later became celebrated as a symbol of Québécois culture and the province of Quebec. It has long been associated with Quebec cuisine, and its rise in prominence has led to popularity throughout the rest of Canada, in the northern United States, and internationally.

Annual poutine celebrations occur in Montreal, Quebec City, and Drummondville, as well as Toronto, Ottawa, New Hampshire and Chicago. It has been called "Canada's national dish", though some believe this labelling represents cultural appropriation of the Québécois or Quebec's national identity. Many variations on the original recipe are popular, leading some to suggest that poutine has emerged as a new dish classification in its own right.

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Cheesy Poutine With Homemade French Fries (2 Ways)

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Νυμφαίο, Ελλάδα

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Jam of Nymfaio, Greece, Nymfaio by David Kinas   

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Jam of Nymfaio, Greece, Nymfaio by David Kinas   

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In adition to the bear shelter, the arcturus there you make a wonderful traditional jam with local wild strawberries.

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CHILLI CRAB Singapore by Stelios Sfinarolis A5

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CHILLI CRAB Singapore by Stelios Sfinarolis A5

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Chilli crab has been promoted by the Singapore Tourism Board as one of Singapore's national dishes, and can be found in seafood restaurants all over the island. It is traditionally eaten with bare hands as a means to savour the juicy crab meat with its sweet and spicy chilli sauce. Restaurants often provide wet towels or a washing bowl with lime in order for diners to clean their hands after their meal.

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Michelin-Starred Singaporean Chili Crab - How To

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SUSHI, Japan By Maritina Toutoudaki A5   

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SUSHI, Japan By Maritina Toutoudaki A5   

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Sushi  is a traditional Japanese dish of prepared vinegared rice, usually with some sugar and salt, accompanying a variety of ingredients , such as seafood, often raw, and vegetables. Styles of sushi and its presentation vary widely, but the one key ingredient is "sushi rice", also referred to as shari, or sumeshi.

Sushi is traditionally made with medium-grain white rice, though it can be prepared with brown rice or short-grain rice. It is very often prepared with seafood, such as squid, eel, yellowtail, salmon, tuna or imitation crab meat. Many types of sushi are vegetarian. It is often served with pickled ginger (gari), wasabi, and soy sauce. Daikon radish or pickled daikon (takuan) are popular garnishes for the dish.

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How to make Simple Sushi at home | step-by-step SUSHI recipe

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"ICE CREAM" (Italy) by Eftichis Kontogeorgos A3

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"ICE CREAM" (Italy) by Eftichis Kontogeorgos A3

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Gelato is a frozen dessert of italian origin. It is made with a base of 3.25% butterfat whole milk and sugar. It is generally lower in fat than other styles of frozen desserts. Gelato typically contains 70% less air and more flavouring than other kinf of frozen desserts, giving it a density and richness that distingiushes itfrom other ice creams.

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Italian Crema Ice Cream (Gelato alla Crema) - Food Wishes

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ALGERIA COUSCOUS Dish                    By Jack Katsoulas A3

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ALGERIA COUSCOUS Dish                    By Jack Katsoulas A3

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Numerous tiny, light, tender grains, ideally arranged to form a pyramid and served on a platter at the end of a meal - that is couscous, the national dish of Morocco and a must-have dish in any Moroccan restaurant. The word itself refers both to the complete dish and the tiny grains of semolina.

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How to cook Couscous with meat and vegetables (The Algerian dish)

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Нягань (NYA), Νιαγκάν, Κάντυ-Μανσίγσκιγ αυτόνομνυυ οκρούγκ, Ρωσία

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RUSSIAN BEEF STROGANOFF By Jack Katsoulas A3

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RUSSIAN BEEF STROGANOFF By Jack Katsoulas A3

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Beef Stroganoff, the classic Russian recipe of tender beef in a creamy sauce, is known the world over. The exact origins of the recipe are somewhat in dispute. However most agree that the prominent Stroganov family made the dish famous sometime in the 19th century. The first published version (1871) contained no mushrooms or onions, ingredients considered nearly obligatory today.

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Easy Classic Beef Stroganoff Recipe - Natasha's Kitchen

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Russian SHASHLIK                           By Jack Katsoulas A3

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Russian SHASHLIK                           By Jack Katsoulas A3

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The word shashlik or shashlick entered English from the Russian shashlyk from there spreading to English and other European languages. Prior to that, the Russian name for meat cooked on a skewer was verchenoye, from vertel, 'spit'.

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Russian Shashlik Recipe - Marinated Lamb Skewers over Charcoals

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Alice Springs Βόρεια Επικράτεια, Αυστραλία

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EMU DISH                                      By Jack Katsoulas A3

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EMU DISH                                      By Jack Katsoulas A3

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Delicious grilled, broiled, pan fried, sauteed, roasted, sliced, diced or substituted in your favorite recipes. Emu meat will readily accept marinades within 30-60 minutes. Longer marinating is also acceptable. Since emu is a low fat red meat the cooking methods used need to be modified accordingly. For the best flavor and tenderness cook on med-high heat searing in the natural juices.

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Emu bird recipe - Emu meat curry - Country Foods

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KAISEKI,Japan                             By Jack Katsoulas A3

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KAISEKI,Japan                             By Jack Katsoulas A3

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Kaiseki is a traditional        multi-course Japanese dinner. The term also refers to the collection of skills and techniques that allow the preparation of such meals and is analogous to Western haute cuisine.There are two kinds of traditional Japanese meal styles called kaiseki or kaiseki-ryōri. The first, where kaiseki refers to a set menu of select food served on an individual tray (to each member of a gathering).The second,refers to the simple meal that the host of a chanoyu gathering serves to the guests before a ceremonial tea, and is also known as cha-kaiseki . The development of nouvelle cuisine was likely inspired by kaiseki principles.

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Chef's Cut: The Art of Kaiseki with Niki Nakayama

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Νάπολη, Ιταλία

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ITALIAN PASTA                          By Jack Katsoulas A3

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ITALIAN PASTA                          By Jack Katsoulas A3

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Pasta is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, are sometimes used in place of wheat flour to yield a different taste and texture, or as a gluten-free alternative. Pasta is a staple food of Italian cuisine.

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Reserve the One Top: http://bit.ly/2v0iast Get all the recipes: http://bzfd.it/2zBQOrS Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/34913 MUSIC Licensed via Audio Network

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THANKSGIVING DINNER By Jack Katsoulas A3

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THANKSGIVING DINNER By Jack Katsoulas A3

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The centerpiece of contemporary Thanksgiving in the United States and in Canada is Thanksgiving dinner, a large meal, generally centered on a large roasted turkey. Thanksgiving may be the largest eating event in the United States as measured by retail sales of food and beverages and by estimates of individual food intake.People often consume as much as three or four thousand calories during the course of the dinner.

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A Whole Thanksgiving Dinner for 35 Dollars | But Cheaper

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This is a simple home version of butter chicken, also known as 'murgh' or 'chicken makhani,' a popular dish in Indian restaurants. This is best served with naan, an Indian bread, or you can also serve this with basmati rice.

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The best Butter Chicken recipe,  Indian Murgh Makhani Chicken Curry

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Μανάους, Αμαζόνας, Βραζιλία

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Brazil FEIJOADA               By Jack Katsoulas A3

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Brazil FEIJOADA               By Jack Katsoulas A3

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The most famous dish of Brazil is boiled with black beans, made with pork and beef. Its humble origins go back to the kitchens of sugar beet plantations, where slaves cooked beans with carcass remains, such as pig ears, legs and tails. Serve the rich, smoked boiled with rice, tsitsaron, kale, kassava flour, called farofa. It is not only the national dish of Brazil, it is a festive and edible institution.

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Brazilian Feijoada - Black Bean & Pork Stew Recipe

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Mexican TACO                           By Jack Katsoulas A3

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Mexican TACO                           By Jack Katsoulas A3

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Taco is a traditional Mexican dish consisting of a small hand-sized corn or wheat 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. They are often garnished with various condiments, such as salsa, guacamole, or sour cream, and vegetables, such as lettuce, onion, tomatoes, and chiles.

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Chicken Mexican Tacos Recipe | Tacos With Chicken Filling | The Bombay Chef – Varun Inamdar

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Pizza is a savory dish of Italian origin consisting of a usually round, flattened base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients (such as anchovies, mushrooms, onions, olives, pineapple, meat, etc.), which is then baked at a high temperature, traditionally in a wood-fired oven.

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How to Make Perfect Pizza | Gennaro Contaldo

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Ukraine CHEBUREKI         By Jack Katsoulas A3

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Ukraine CHEBUREKI         By Jack Katsoulas A3

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Chebureki is a deep-fried turnover with a filling of ground or minced meat and onions. It is made with a single round piece of dough folded over the filling in a crescent shape.
Chebureki is a national dish of Crimean Tatar cuisine. They are popular as snack and street food throughout the Caucasus, Central Asia, Russia, Lithuania, Ukraine, Eastern Europe.

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Chebureki Recipe | How to Make Beef Chebureki

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PORTOGAL CALDO VERDE SOUP By Jack Katsoulas A3

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PORTOGAL CALDO VERDE SOUP By Jack Katsoulas A3

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Caldo verd is a popular soup in Portouguese cuisine.The basic traditional ingredients for caldo verde use collard greens (or alternatively other leafy greens such as kale or mustard greens), potatoes, olive oil, black pepper and salt, Garlic and onion are traditionally added as well.

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Caldo Verde - Portuguese Sausage Kale Soup - Food Wishes

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Antikithera, Αντικύθηρα, Ελλάδα

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pasta elias, Antikithera Greece by David Kinas

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pasta elias, Antikithera Greece by David Kinas

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pasta elias is a favorite snack or acccompaniment for formal tables.

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Φωκίδα, Ελλάδα

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KOKORETSI From Greece   By Jack Katsoulas A3

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KOKORETSI From Greece   By Jack Katsoulas A3

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Kokoretsi is a grilled food made from animal offal found in the cuisines of Greece, the Balkans, Turkey and Azerbaijan. It is usually served as an appetizer, sliced. It is prepared all year round, but is very common at the Easter table.

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Kokoretsi on charcoal grill - 6 Basic Steps (EN subs) | Grill philosophy

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Θεσσαλονίκη, Ελλάδα

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Bougatsa of Thessaloniki, Greece by David Kinas

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Bougatsa of Thessaloniki, Greece by David Kinas

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Our favorite sweet from Asia minor, which was brought to greece by refugees after the Asia minor catastrophe, making it very popular in northern Greece.

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How To Make Bougatsa | Greek Custard Pie (Phyllo)

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Θεσσαλονίκη, Ελλάδα

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Round bread roll from Thessaloniki, Greece by David Kinas

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Round bread roll from Thessaloniki, Greece by David Kinas

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Thessaloniki in one Shape! It is loved as much as any snack and is eaten happily alone or in combination with everything!

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Evan Karas: Koulouri - The Bagel of the Greeks | Easy Recipe for Koulouri/Simit/Jerusalem Bagel

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Yassa poulet,Senegal by Megalogenis Alexander A3

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Yassa poulet,Senegal by Megalogenis Alexander A3

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Yassa is a apicy dish prepared with onion and either marinated poultry or marinated fish.Originally from Senegal,yassa has become popular throughout West Africa,Chicken yassa prepared with onion,lemon or mustard,is a specialty from the Casamance region in the south of Senegal.Other meats used for yassa are lamb or fish.

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Sauarma is an Arabic meat preparation with corn, where the thin pieces of lamb, chicken, turkey, beef or mixed meat are stacked in a conical shape on a vertical grill.

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CHICKEN SHAWARMA ROLL | WORLD FAMOUS CHICKEN RECIPE street food

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At the top of Cameroonian cuisine is Ndole , which is ubiquitous at parties and when cooked properly leaves nothing on the table. It is an irresistible combination of peanuts , bitter grass (or spinach) , meat cod or shrimp , crayfish and oil . It is loved by many people . It stastes like spinach stew with all the spicew and meat.

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DAL BHAT, Tibet, China      By Jack Katsoulas A3

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DAL BHAT, Tibet, China      By Jack Katsoulas A3

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Dal bhat is a traditional dish from the Indian subcontinent, popular in many parts of India , Bangladesh and Nepal. It consists of steamed rice and a cooked lentil soup called dal. It is a staple food in these countries. Bat or Chaulan means "boiled rice" in various Indo-Aryan languages.

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Λονδίνο, Ηνωμένο Βασίλειο

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English breakfast, England by David Kinas A3

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English breakfast, England by David Kinas A3

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It is probably the most popular dish in Britain. Includes fried eggs, bacon, sausages, toast, beans tomatoes mushrooms and orange juice.

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HARE A LA ROYALE, France By Jack Katsoulas A3

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HARE A LA ROYALE, France By Jack Katsoulas A3

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This opulent French masterpiece was invented for a toothless King Louis XIV, who required a luxurious dish that could be eaten with a spoon. A slow-cooked wild hare stuffed with foie gras and black truffles, this decadent dish is finished with a rich sauce thickened with chocolate and hare’s blood.

In this video you will see the last part and if you want to make this food go see the other parts.

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③LIÈVRE À LA ROYALE(HARE ROYAL) リエーヴルアラロワイヤル

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Picanha, Brazil by Mariniki Kouklinou A3

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Picanha, Brazil by Mariniki Kouklinou A3

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Barbecued meat is a Brazilian speciality.Picanha is te most popular cut and it is seasoned with only salt before its cooked to perfection.The thick layer of fat is charred and tender, pink,smokey middle falls apart in your mouth.Picanha is one of the highligts you will find at a Brazilian barbecue but there plenty of others including wlld boar and chicken hearts.

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How To Smoke Picanha Over An Open Fire  HD 1080p

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Koshari,Egypt by Megalogenis Alexander A3

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Koshari,Egypt by Megalogenis Alexander A3

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One of the most famous dishes in Egyptian cuisine is koshari,which consists of a combination of chopped spaghetti,rice and beans with tomatoes,onion,garlic and whatever else the cook wants.They pour a spicy sause on top and the dish is also suitable for vegan travelers.

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How to Make KOSHARI | Egyptian Koshari Street Food Recipe | Koshari Recipe by Varun | Kushari

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Λονδίνο, Ηνωμένο Βασίλειο

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Sunday roast with Yorkshire pudding, England, by David Kinas A3

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Sunday roast with Yorkshire pudding, England, by David Kinas A3

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A Sunday roast with Yorkshire pudding is a traditional british meal that is typically served on Sunday, consisting of roasted meat, roast potatoes and accompaniments.

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Traditional British Yorkshire Puddings  (Sunday Roast)

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Vetkoek, South Africa by Billy Marakas A3

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Vetkoek, South Africa by Billy Marakas A3

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Vetkoek is a popular meal for many people living in South Africa  where it is served plain or with a filling and is hot and is sold by wide variety of small trading businessess.

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Deep-Fried Burger Buns - South African Vetkoek, Crispy on the Outside, Soft on the Inside!!!

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Zaalouk, Morocco, by Megalogenis Alexander A3

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Zaalouk, Morocco, by Megalogenis Alexander A3

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Eggplant is a leading ingredient is many Moroccan dishes.The famous side dish zaalouk is one of them, and contains eggplant,tomatoes,garlic,olive oil and chopped coriander,while paprika and cumin give the mixture a unique smoky taste.It often accompanies salads,as well as kebabs and tazin, while it is spread on Moroccan pies or bread.

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Moroccan Zaalouk!! EASY and DELISH Appetizer!!! Recorded December 2020

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Λονδίνο, Ηνωμένο Βασίλειο

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Fish and chips, England by David Kinas A3

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Fish and chips, England by David Kinas A3

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Fish and chips is a hot dish consisting of fried fish in butter, served with chips. The first time this dish appeared in the UK in the 1860s, and by 1910, there were over 25.000 shops with this food only in the UK. If you watch the recipe in the video you can make it alone in your home.

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How To Make Fish And Chips | Homemade Fish And Chips Recipe | Crispy Fish And Chips | Neelam Bajwa

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Γαλλία, Ευρώπη

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"MACARONS" (France) by Eftichis Kontogeorgos A3

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"MACARONS" (France) by Eftichis Kontogeorgos A3

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A macaron is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond meal and food colouring. The macaron is tradionally held to have been introduced in France by the Italien chef of queen Catherine de Medici during the Renaissance. Since the 19th century, a typical Parisian-style macaron is presented with a ganache, buttercream or jam filling sandwich between two such cookies, akin to a sandwich cookie. The confection is characterized by a smooth squared top, a ruffled
circumference-referred to as the "crown" or "foot" and a flat base. It is midly moist and easily melts in the mouth. Macarons can be found in a wide variety of flavours that range from traditional to unusual

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Easy French Macaron Recipe | Beginner Step by Step Guide (FOOLPROOF)

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Paella is a Spanish dish traditionally made with rice, seafood, meat, vegetables, saffron etc.

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How to Make the Perfect Paella | Real Spanish Paella