Appetizer

Australia

Whitebait fritters are considered a delicacy in New Zealand and they are the most popular way of preparing whitebait. The recipe is quite simple, which is in contrast to the rather pricey fish. The batter is made from eggs and flour, to which fry fish is added, then seasoned with salt and pepper, but purists will advise to limit the use of flour and just use egg whites instead of whole eggs as too much eggs, flour, and spices can interfere with the taste of fish. These fritters can be consumed as a snack, enjoyed as an appetizer, or even a main meal when paired with a fresh salad on the side.

Weißfischfrikadellen

Wan Tan sind eine Art chinesischer Teigtaschen, die zu einem beliebten Grundnahrungsmittel in der chinesischen Küche und darüber hinaus geworden sind. Der Name 'Wan Tan' stammt von der kantonesischen Aussprache der Zeichen, die 'Wolkenschwalbe' bedeuten, eine poetische Beschreibung dafür, wie die zarten, schwimmenden Teigtaschen in der Brühe, in der sie oft serviert werden, Wolken ähneln. Wan Tans bestehen aus einer herzhaften Füllung, die in eine dünne, quadratische oder runde Teighülle aus Mehl, Ei, Wasser und Salz gewickelt ist.

Die Füllung ist das Herzstück des Wan Tan und besteht typischerweise aus gehacktem Schweinefleisch und Garnelen, gewürzt mit Zutaten wie Ingwer, Frühlingszwiebeln, Sojasoße und Sesamöl. Der Wickelprozess erfordert Geschicklichkeit; eine kleine Kugel Füllung wird in die Mitte der Hülle gelegt, die dann gefaltet und versiegelt wird. Es gibt zahlreiche Faltstile, vom einfachen Dreieck bis zur komplexeren Barrenform, die Reichtum und Wohlstand symbolisiert.

Wan Tans sind unglaublich vielseitig in ihrer Zubereitung. Am häufigsten werden sie gekocht in einer klaren, herzhaften Brühe serviert, garniert mit Blattgemüse und Frühlingszwiebeln (Wan-Tan-Suppe). Sie können jedoch auch frittiert werden, um eine knusprige Vorspeise zu kreieren, oder gedämpft und in einer würzigen Chili-Öl-Soße geschwenkt werden.

Kulturell sind Wan Tans von Bedeutung, insbesondere während der Wintersonnenwende in Nordchina. Sie sind eine Arbeit der Liebe, die oft in großen Mengen von Familien hergestellt wird, die zusammenkommen, um zu falten und zu plaudern.

Wan Tan

Spain

Xato is a traditional salad originating from Catalonia. It's made with a combination of endive leaves, anchovies, Arbequina olives, salt cod, and tuna. This traditional salad is dressed with the eponymous sauce consisting of breadcrumbs, garlic, hazelnuts, almonds, vinegar, olive oil, salt, and dried nyora peppers. The dressing is typically ground with a pestle in a mortar. This salad is often served as an appetizer before grilled meat dishes or botifarra sausage.

Xató (Salat)

Yalanchi is an Armenian dish made by stuffing grape leaves with a meatless filling. Translated from Turkish, the word yalanchi means fake or liar, referring to the fact that the filling contains no meat. The basic ingredients for the stuffing include rice, onions, lemon juice, pine nuts, and currants, as well as fresh herbs such as dill, parsley, and mint. These grape rolls are always served cold, and it is recommended to pair them with a salad or matzoon (Armenian yogurt) on the side.

Yalanchi

Yam kun chiang is a Thai salad made with crispy fried slices of dried pork sausage. The sausage slices are combined with ingredients such as bird&rsquo;s eye chilis, shallots, cucumbers, tomatoes, cilantro leaves, celery, and onions. Sweet, salty, and fatty, the sausage used in this dish is known as kun chiang in Thai, and it originates from China, where it is called lap cheong or lap chong. The salad is typically laced with fish sauce and lime juice or rice vinegar, and it is often consumed as a light lunch or an appetizer with a cold beer on the side. Yam kun chiang also pairs well with steamed rice or plain rice porridge, and it can even be used as a sandwich filling.

Yam Kun Chiang

Hailing from the Isan region, yam naem sot is a Thai salad with chunks of fermented pork sausage known as naem. The sausage is removed from the casing and torn into pieces, which can be cooked or left raw. Chunks of sausage are then combined with finely chopped vegetables and herbs, and the mixture is drenched in a sweet, sour, and savory dressing. Typical ingredients include shallots, spring onions, mint leaves, cilantro, garlic, ginger, lemongrass, fish sauce, lime juice, sugar, and chilis. This spicy Thai salad is usually topped with roasted peanuts, cashews, and freshly chopped cilantro leaves for a more vibrant-looking dish. Thai people typically eat yam naem sot as an appetizer on its own or on top of chopped greens. The salad can also be paired with jasmine rice for a more substantial meal.

Yam naem sot

Yam nuea yang is a Thai salad made with thin slices of grilled beef, fresh vegetables, and herbs that are laced with a spicy, sweet, sour, and savory dressing. Typical vegetables and herbs used in the salad include shallots, tomatoes, cucumbers, coriander leaves, mint leaves, Thai basil, bird&rsquo;s eye chilis, and scallions. This beef salad is usually seasoned with a blend of fish sauce, lime juice, bird&rsquo;s eye chilis, and palm sugar, while ingredients such as garlic, ginger, lemongrass, and coriander roots can also be included in the dressing. Yam nuea yang can be eaten on its own or served with rice noodles, sticky rice, or jasmine rice on the side. In Thailand, this salad is commonly enjoyed as an appetizer or a part of a bigger meal.

Yam nuea yang

Dominican Republic

Yaniqueque or yanikeke is a Dominican fried bread with a crispy and crunchy texture. It is made with flour, salt, melted butter, and baking powder. The dough is rolled into thin circles with crimped edges, and it is then fried in hot oil until golden brown. Yaniqueques are typically placed on paper towels in order to let out excess oil. They can be found throughout the country, on numerous streets and beaches. It is believed that this is a variation on the johnny cakes, and the dish was brought to the country in the 1900s by Afro-Caribbean immigrants. Although yaniqueques are usually served with ketchup, they can also be sprinkled with salt, cinnamon, or sugar.

Yaniqueque

Yorkshire pudding is a popular British side dish that is traditionally served during Sunday roasts. It is made from a creamy batter consisting of flour, eggs, and milk or water. While some might think of it as a dessert, in Britain, pudding was typically a meat-based dish, whereas today puddings exist in a number of different variations. Yorkshire pudding is served either before the main meal as an appetizer, or alongside it as a side dish. In the past, it was consumed with a rich, thick gravy in order to satiate the people with low-cost ingredients, so they wouldn't need to eat too much of the expensive meat that was served as the main dish. Yorkshire pudding was considered a poor man's meal, and it was cooked beneath the meat so that it would collect the drippings and juices, making sure that not one drop was lost. Crispy on the outside and custardy in the center, it is a mouth-watering dish that can also be reheated and enjoyed the next day, after the big Sunday roast.

Yorkshire Pudding

China

Yuba or tofu skin roll is a traditional dim sum snack consisting of filled tofu skin. The wrappers are made from tofu skin and they&rsquo;re packed with crunchy vegetables or meat, then braised in a savory broth. Although there are variations, yube is often filled with ingredients such as cabbage, shiitake mushrooms, carrots, shrimp, chicken, bean sprouts, leeks, or celery. The vegetables are seasoned with a mixture of soy sauce, sugar, white pepper, and sesame oil. The broth and sauce for braising usually consists of water or stock, soy sauce, ginger, sugar, cinnamon, and star anise. When served, tofu skin rolls are often garnished with chopped scallions, while the sauce can be served in the same plate or on the side for dipping.

Yuba

Yuca con chicharr&oacute;n is a typical Honduran and Salvadorean dish consisting of boiled yucca root combined with lemon juice and cabbage, topped with crispy, deep-fried pork chicharr&oacute;n, and a tomato-based hot sauce. The dish is commonly served on the side, accompanying various soups, tamales, or roasted meat dishes, although it can also be served on its own as an appetizer.

Yuca mit Chicharron

Japan

Yudofu, which translates to hot water tofu, is one the simplest Japanese dishes. As the name suggests, the tofu is merely heated in warm water, which is usually only spiced with dried kelp, a variety of dried seaweed. Yudofu was created by Buddhist monks who live in the Kyoto area and follow a strict diet which does not include any animal produce. The tofu used in yudofu has to be fresh, and restaurants serving the dish usually prepare fresh tofu on a daily basis. Most commonly, the kinugoshi tofu variety is employed in the dish, due to its silky and almost custard-like consistency. Traditionally, the dish is served in a traditional Japanese nabe pot, and the guests usually help themselves by taking a piece of tofu and placing it in their individual bowls. Occasionally, yudofu can be served already portioned, when it is commonly decorated with chopped scallions. This comforting traditional Japanese dish is regarded as a winter meal, and can be found in numerous Japanese restaurants, especially in the Kyoto area. Soy, ponzu, or mentsuyu sauce is typically served alongside the creamy hot water tofu.

Yudofu

Yukhoe is the Korean version of steak tartare, consisting of thinly sliced beef marinated in soy sauce, sesame oil, garlic, and sugar. The concoction is then seasoned with salt and pepper. The dish is always served with a raw egg yolk on top, while thinly sliced Korean pear is an often-seen addition served on the side. The name of the dish is derived from two words: yuk, meaning meat, and hoe, meaning sashimi. No one is yet sure about the origins of yukhoe, but some say it originated in China, while the others claim it was first served at the Korean Royal Court. Today, the dish is traditionally consumed by dipping the meat in raw egg yolks or in chogochujang sauce, consisting of chili, sugar, vinegar, and honey.

Yukhoe

Yukjeon is a traditional dish originating from South Korea. This type of jeon (pan-fried battered food) is usually made with thinly sliced battered beef. The beef is marinated in a soy-based sauce, and it's then coated with rice flour or eggs and flour before it's pan-fried in oil. The marinade often consists of soy sauce, rice wine, sesame oil, sugar, garlic, and pepper. Once fried, yukjeon is garnished with scallions and served warm with a dipping sauce on the side. If properly prepared, the meat should be very thin and extra tender.

Yukjeon

Usually consumed during the Chinese New Year celebrations, yusheng is a tasty salad made with slices of raw fish and shredded vegetables which are seasoned with spices and various toppings such as peanuts and sesame seeds. The dish is additionally flavored with yusheng sauce, most commonly consisting of plum sauce and sesame oil. The origins of the dish can be traced to south China, but nowadays, especially since the dish was repopularized in the 1960s in Singapore, the dish is eaten predominantly by the Chinese living in Singapore and Malaysia. Yusheng is typically presented as an appetizer in a multi-course dinner and is served in a very peculiar way - in a ceremony known as lo hei, as each ingredient is added to the plate, people gathered around the table will say auspicious greetings related to that ingredient. Once all the ingredients have been introduced on the plate, everyone will (on cue, and by using their chopsticks) toss the ingredients as high as they can while at the same time loudly proclaiming their New Year's wishes, and by doing so, predestine themselves to have a prosperous year.

Yusheng

Fish ball is one of the most popular meals that is commonly eaten throughout Southern China, Hong Kong, and Macau. The dish originates from the eastern regions of Guangdong province, and consists of ball-shaped patties made with finely pulverized fish meat, also known as surimi. Fish balls are typically consumed either as an appetizer or the main meal. It was popularized in Hong Kong, where there are two versions of the dish - one is smaller, yellow, made with shark meat, and sold on skewers, while the other one is bigger, white, and made with more expensive fish meat. The second version is usually consumed with noodles. In Singapore and Malaysia, fish balls are often filled with pork, and can be found in soups, noodles, or accompanied by rice.

Yú wán

Croatia

Zapečeni &scaron;trukli is a Croatian dish that is especially popular in the Zagorje and Međimurje regions, as well as Zagreb. The dough for these &scaron;trukli is made with flour, oil, lukewarm water, and salt, while the filling consists of fresh cow's cheese, eggs, butter, salt, and a bit of sugar. Once the &scaron;trukli have been assembled and rolled, they are first shortly boiled, then transferred to the oven. Before baking, they are traditionally topped with heavy cream, sour cream, or a combination of both. Zapečeni &scaron;trukli are done once they develop a golden-brown color on the exterior.

Zapečeni štrukli

Peru

Zarza de patitas is a traditional Cusco delicacy made from pig's feet. After a thorough cleaning process, the feet are boiled until they become tender, and the bones are subsequently removed. The meat and skin of the pig's feet then become the centerpiece of the dish. They are marinated in a flavorful mixture of vinegar, lime juice, finely chopped onions, rocoto pepper (or another chili variety), salt, pepper, and occasionally chopped cilantro or parsley. The acidity from the vinegar and lime not only infuses the meat with zest but also further softens its texture. This marinated dish is served cold, often garnished with slices of onions and rocoto pepper. To complement its texture and taste, it's typically accompanied by sides like boiled sweet potatoes or corn. While zarza de patitas can be found in many traditional Peruvian eateries, it is especially popular during celebrations or as an appetizer at family gatherings. Its unique gelatinous texture from the collagen-rich skin combined with the slightly chewy meat offers a culinary experience that might be an acquired taste for some but is a cherished delicacy in Cusco culture.

Zarza de Patitas

Żebbuġ mimli is a traditional snack or appetizer originating from Malta. In order to prepare it, pitted green olives are usually stuffed with a combination of tuna, anchovies, capers, breadcrumbs, garlic, and olive oil. The stuffing ingredients are blended or mashed into a smooth paste, then simply piped into the olives. The stuffed olives are placed in the fridge to cool for a bit, and then served on their own or with cheese and cold cuts for a nice meze.

Żebbuġ-Mimli

Zeytin salatası ist ein traditionelles türkisches Gericht aus der Region Hatay. Dieser einfache Salat wird zubereitet, indem einheimische grüne türkische Oliven einzeln in einer Kupferschüssel aufgeschlagen werden. Der Salat wird mit Olivenöl und Granatapfelsirup gewürzt. Er kann als Vorspeise vor der Hauptmahlzeit oder als gesundes und nahrhaftes Frühstück serviert werden.