Appetizer

Munavoi is a simple Finnish spread consisting of whipped butter combined with mashed hard-boiled eggs. Characterized by a unique coarse texture and a mild, buttery flavor, it is only lightly seasoned with salt and pepper. Apart from Finland, where it is usually spread on bread or served atop Karelian pies, this simple and easily prepared delicacy is also a staple of traditional Estonian cuisine.

Munavoi

Murgh angara is a traditional chicken dish originating from India. This spicy and dry appetizer is made with chicken pieces that have been marinated in a special Angara marinade, skewered, then grilled in a tandoor or over burning charcoal. The technique of infusing the meat with burnt charcoal smoke is known as the Dunghar method. In order to prepare the dish, boneless chicken pieces are marinated in a combination of ginger-garlic paste, gram flour, dahi, hot chili peppers, oil, tomato paste, and garam masala spices, while lemon juice and mustard oil can also be added to the marinade, if desired. Once prepared, the dish is served hot with rice, paratha, or naan on the side.

Murgh angara

India

Murgh shorba is a traditional chicken soup originating from North India. Although there are variations, it&rsquo;s usually prepared with a combination of chicken pieces, ghee, onions, ginger-garlic paste, coriander, mint, garam masala, cinnamon, cardamom, cloves, bay leaves, salt, and pepper. The onions, ginger, and garlic are saut&eacute;ed in butter with the dry spices, and then the meat is added to the stock. The soup is simmered for a short while (it shouldn&rsquo;t be as thick as most other soups), and it&rsquo;s then served warm. Murgh shorba is usually served as a starter or as an accompaniment to different main dishes. For the best experience, it&rsquo;s recommended to serve murgh shorba with garlic naan on the side.

Murgh shorba

Germany

Muscheln rheinische art is a traditional dish originating from the Rhine region. The dish is made with mussels from the North Sea and white wine from the middle and upper Rhine region as key ingredients. The mussels are cooked in vegetable stock and white wine, then served in their shells with a bit of stock. The dish is traditionally accompanied by brown bread and butter on the side. It&rsquo;s usually served as an appetizer, but it can also be served as the main course. There are a few variations on the dish, so beer is sometimes added to the stock instead of wine.

Muscheln Rheinische Art

Mushroom julienne is a Russian appetizer consisting of thinly sliced mushrooms, onions, cream, cheese, and sour cream. The dish is often flavored with white wine, nutmeg, and ground pepper. Although it is traditionally served as an appetizer in small ceramic or metal dishes, it can also be used as a topping for meat. It is recommended to serve mushroom julienne with toasted breadsticks or sliced bread on the side.

Mushroom Julienne

Mushroom kurkure is a traditional dish consisting of stuffed and grilled mushrooms. The mushrooms used in kurkure are usually of the button mushroom variety. Although there are variations, the stuffing is usually prepared with a combination of cheese, khoya, hot chili peppers, tomatoes, salt, pepper, and cumin. The stuffed mushrooms are dipped in a batter of flour, cumin, salt, and water, then grilled or deep-fried in oil. Once prepared, the stuffed mushrooms are served hot as an appetizer, ideally with chutney on the side.

Mushroom kurkure

Mutabal is a Middle Eastern dip that's usually made with a combination of roasted eggplants, tahini, lemon juice, garlic, yogurt, olive oil, and salt. The ingredients are blended or mashed together until the dip develops a desired consistency, either smooth or a bit more coarse. Once prepared, mutabal can be garnished with parsley, pomegranate seeds, or cilantro on top. If desired, onions can also be added to the mixture. It is recommended to serve mutabal as a part of a meze platter with pita bread on the side.

Mutabal

Syria

Mutabbal al-batirsh is a traditional and famous eggplant and minced lamb dip from the city of Hama in Syria, known for its rich and distinctive flavor. The dish consists of roasted and finely chopped eggplant mixed with tahini, garlic, lemon juice, and olive oil and seasoned with salt and cumin. This mixture is then combined with minced meat cooked with onions and tomatoes, giving it a rich and unique taste. Mutabbal al-batirsh is served sprinkled with pine nuts and parsley alongside fresh Syrian bread, usually as an appetizer or light meal, and is a favorite among many in Syrian cuisine.

Mutabbal al-batirsh

China

Mut jup mun gai yik is a traditional dish originating from Guangzhou. The dish is usually made with a combination of chicken wings, soy sauce, honey, peanut oil, Shaoxing wine or sherry, garlic, and ginger. The chicken wings are stir-fried in peanut oil in a wok over high heat until browned. A mixture of soy sauce, wine, garlic, ginger, and honey is added to the wok and the mixture is stirred until the wings are coated with the sauce. The dish is simmered over low heat until the wings are tender. Honey-soy braised chicken wings are typically served warm or at room temperature as an appetizer.

Mut jup mun gai yik

Mutton rolls are Sri Lankan snacks or appetizers consisting of pancakes that are filled with potatoes, onions, and mutton, which are then wrapped and deep-fried. The pancakes are usually prepared with flour, eggs, milk, and water. After they have been shaped into rolls, the pancakes are dipped in batter, rolled in breadcrumbs, then deep-fried in very hot oil. It is recommended to serve them with chili-based dipping sauces on the side.

Mutton Rolls

Mydia or dagnje na crvenu buzaru is a popular Greek and Croatian appetizer consisting of fresh mussels that are steamed in red wine along with fresh herbs, garlic, and a variety of garden vegetables. The dish is usually doused in a Mediterranean red sauce. It is served in most fish taverns (called psarotaverna) in Greece and in most coastal restaurants in Croatia, accompanied by lots of bread used for mopping up the flavorful sauce. In Croatia, the dish is also known as dagnje na crveno.

Mydia

Croatia

This light and healthy Croatian dish consists of large tomatoes filled with a combination of onions, pickles, olives, and canned fish. However, there are many variations, and almost every family has their own recipe. In order to prepare it, tops should be cut off from the tomatoes, which are then hollowed out and filled with a combination of the aforementioned ingredients. The filling is typically flavored with olive oil, salt, pepper, lemon juice, and parsley. After a brief period in the refrigerator, the tomatoes are ready to be served as an appetizer, preferably garnished with even more parsley on top.

Nadjevene rajčice na primorski

Nadugi is a traditional appetizer or spread originating from Georgia. It's usually made with a combination of sour cream, sulguni or Imeretian cheese, mint, salt, and chili peppers. The mint, salt, and chili peppers are ground into a paste. It is simply mixed with cheese and sour cream, and nadugi is ready to be enjoyed. The creamy mixture can be spread over bread or stuffed into cheese cones and served as an appetizer. If desired, garlic and carrots can also be added to the mixture.

Nadugi

Nataing is a Cambodian appetizer made with ground pork, coconut milk, garlic, shallots, and ground roasted peanuts. Chili powder gives the dish a distinctive red color and a mild spiciness, while the hint of sweetness is imparted by sugar. Sweet, savory, and spicy, nataing is often flavored with fish sauce, lime juice, or tamarind juice, and it is usually consumed as an appetizer or a dip. Crispy rice cakes, rice crusts, steamed white rice, and bread are just some of the typical accompaniments to this Khmer specialty.

Nataing

Nem chua is a traditional dish of cured and fermented meat. Although the dish is traditionally made from pork, it can also be made with other types of meat such as beef. In order to prepare it, lean pork is minced, then combined with sliced pork skin, spices, chili peppers, and garlic. The combination is wrapped into banana leaves, then stored for the fermentation process from 3 to 5 days in a cold place. These rolls have a sweet, salty, spicy, and sour flavor, and they're usually served as a snack or an appetizer with raw garlic on top, and fish sauce or chili sauce on the side. They can also be grilled. Nem chua is especially popular for the Lunar New Year celebrations.

Nem chua

Vietnam

Nem nướng is a traditional Vietnamese grilled sausage originating from Nha Trang. The sausage is usually made with a combination of ground pork fat and meat, garlic, fish sauce, shallots, sugar, black pepper, and often baking soda that's used for puffing up the meat. The meat is formed into patties and balls or placed on skewers before the grilling process. Once done, nem nướng can be served in many ways &ndash; with steamed rice and fresh or pickled vegetables; wrapped in rice paper; paired with rice noodles, or in a b&aacute;nh m&igrave; sandwich. The sausage is often accompanied by nước chấm dipping sauce, and it's served as an appetizer or a snack.

Nem nướng

Italy

Often referred to as nervetti in insalata, this classic northern Italian dish consists of meat, cartilage, and tendons from beef shank that are cooked on the bone. When tender, all of the elements are removed from the bones and left to set, allowing the gelatinous properties to create a firm, jelly-like treat. Though it is often prepared plain, various ingredients such as olives, onions, or peppers are occasionally added to the mixture. Nervetti is always served well-chilled, thinly sliced, and is mainly combined with various vegetables. The whole combination is seasoned and served in the form of a salad that is usually enjoyed as a cold appetizer.

Nervetti


In the fiery and incredibly aromatic landscape of South Indian coastal cuisine, 'Nethili 65' (Spicy Fried Anchovies) stands as a quintessential 'touch-up' dish or appetizer that captures the soul of Chennai's Marina Beach and the bustling seafood stalls of Tamil Nadu. The name '65' is a legendary culinary suffix in India, most famously associated with Chicken 65, and signifies a preparation characterized by a vibrant red color, a potent blend of spices, and a deeply satisfying crunch. Nethili 65 takes the humble anchovy—known locally as 'Nethili'—and transforms it into a gourmet snack that is both addictive and culturally iconic. It is a dish that celebrates the bounty of the Bay of Bengal, refined by a centuries-old tradition of spice-blending and precision frying.

The preparation of Nethili 65 is a ritual of balancing heat and texture. The anchovies must be meticulously cleaned—a labor-intensive process due to their small size—while keeping them whole to maintain their structural integrity during frying. The marinade is where the magic happens. A thick paste is formed using Kashmiri chili powder (for that signature brilliant red hue), turmeric, ginger-garlic paste, and a proprietary blend of garam masala. To achieve the perfect '65' crunch, a combination of rice flour and cornflour is used, often bound with a splash of lemon juice or curd (yogurt) to add a subtle tang. A handful of fresh curry leaves is almost always added to the marinade, infusing the oil and the fish with a distinctive, nutty-herbal aroma that is the hallmark of South Indian cooking.

Frying Nethili 65 is an act of precision. The anchovies are dropped into bubbling hot oil, where they cook almost instantly. The goal is to dehydrate the exterior rapidly, creating a spicy, brittle shell that protects the delicate, salty flesh of the fish inside. The curry leaves and whole green chilies added during the final seconds of frying provide a fragrant, edible garnish that adds layers of complexity to the dish. The result is a snack that is intensely flavorful, where the mineral richness of the anchovy is complemented by the searing heat of the chilies and the earthy warmth of the spices. It is the ultimate finger food, designed to be eaten whole, bones and all, which adds an extra dimension of calcium and texture.

Nethili 65 is more than just a dish; it is a social lubricant in the South Indian context. It is the perfect accompaniment to a cold beer or a refreshing glass of buttermilk ('mor'). In a traditional meal, it is often served as a side dish to 'Sambar' rice or 'Rasam' rice, where its spicy crunch provides a vivid contrast to the comforting, liquid-centric main courses. It is a staple of 'Tasmac' (beverage shop) bars and high-end seafood restaurants alike. To experience Nethili 65 at its most authentic, one should visit a 'Meen Kavan' (fish stall) along the Coromandel Coast or a traditional military hotel in Tamil Nadu. It is a dish that proves that when treated with the right spices and a master's touch at the frying pan, the smallest fish in the ocean can create the biggest explosion of flavor.


Nethili 65

Nethili varuval is a traditional dish originating from the southern parts of the country, and it's especially popular in Kerala as an appetizer. The dish consists of marinated and fried anchovies and it's usually made with a combination of anchovies, rice flour, curry leaves, and oil. The anchovies are marinated in a paste consisting of shallots, ginger-garlic paste, chili powder, black pepper, turmeric, lemon juice, and salt. Before they're fried in oil, the anchovies are mixed with rice flour in order to become crispy. Once golden and fully cooked, the fried anchovies are often served with onion rings and lime wedges on the side.

Nethili varuval

United States

BBQ shrimp is a traditional dish from New Orleans. Despite the name, it has nothing to do with barbecue &ndash; instead it's either cooked on the stove or in the oven. The dish is made with large fresh shrimp (shells on), butter, lemon juice, hot sauce, garlic, and Worcestershire sauce. The combination is baked or cooked on the stove, and it's then traditionally served as an appetizer. BBQ shrimp are typically served with crusty french bread on the side to mop up the juices.