Snack

Du pain frire is a traditional dish originating from Mauritius. The dish is prepared by frying bread in oil. It's made with a combination of day-old bread slices, gram flour, white flour, spring onions, baking powder, crushed garlic and ginger, and oil. Everything except the bread is mixed with a bit of water to create a thick batter, and each slice is then dipped into it before being fried in hot oil until golden brown. The fried slices are then served hot, usually with a chili sauce or coriander chutney on the side.

Du pain frire

Although elote is a Spanish word for corn, it also signifies a popular Mexican street food consisting of corn on the cob that is coated with lime and mayonnaise, then rolled in crumbled cotija cheese and chile powder. The dish is usually held by the stalk and consumed with hands. Over the years, elote has achieved such popularity that it is no longer reserved as a street food, sold by numerous Mexican street vendors. In recent years, it is sometimes featured even in upscale restaurants across the world, where it is treated as an international delicacy. Apart from Mexico, elote can also be found in the United States, in cities such as Boston, Los Angeles, and New York, where its contrasts of hot and cold, crunchy and creamy, and salty and spicy are regularly satisfying numerous hungry consumers.

Elote

Esquites is the name for popular Mexican street food that is usually consumed as a snack on the go. It is made with mature corn kernels, epazote, and salt. Corn is either grilled and shaved, or cooked with epazote, and it is then typically served in small cups, topped with chili peppers, lime juice, or cotija cheese. Sour cream, mayonnaise, and pequin chili powder are sometimes served on the side so everyone can add the ingredients according to personal preferences. The name esquites is derived from the Nahuatl word izquitl, meaning toasted corn.

Esquites

Türkiye

Konya's answer to lahmacun is etli ekmek, meat bread: a strip of thin dough a metre or more long, spread with a mince of lamb, onion and tomato and baked in a stone oven until the edges blister, then cut into hand-width pieces and served with a lemon and a plate of raw onion. It is the everyday lunch of central Anatolia, sold in fırın bakeries where the ovens run from early morning, and it is tied to Konya the way pide is tied to the Black Sea. The differences from lahmacun matter: etli ekmek is oval and very long rather than round, the dough is a little thicker and softer, the meat layer is thinner and spread edge to edge, and the seasoning is milder, with no chilli heat. Variants add cheese (kaşarlı), egg, or a layer of thin pastırma; a version with only cheese and herbs is sold as peynirli.

The dough is flour, water, salt, a little yeast and sometimes a spoon of oil, worked until elastic and rested, then stretched by hand and rolling pin into a long oval of two or three millimetres. The topping is lamb or a lamb-and-beef mix, chopped fine with onion that has been grated and squeezed, fresh tomato, parsley, salt and black pepper; in Konya the meat is fatty and the onion generous, and the mixture is spread so thinly that the dough is visible through it. The bread goes into a taş fırın on a long wooden peel and bakes for three or four minutes at high heat, close to the fire, so the base crisps and the rim rises and chars in places. It is brought to the table on a long board, scissored into pieces, and eaten with lemon squeezed over, a bite of onion and often a glass of ayran.

Judge the dough and the bake first: the base should be crisp underneath, the rim blistered and light, and the middle soft enough to fold a piece in half without snapping. The meat should be juicy and still slightly pink at the centre of the layer, seasoned so lamb and onion lead; dry grey crumbs or a thick, meatloaf-like slab are both wrong. The whole length should be evenly covered, with no bare patches at the ends. Mark down a pale, bready base from a cool oven, a greasy underside, raw onion flavour from unsqueezed onion, and tomato paste standing in for fresh tomato. A hot etli ekmek should still be slightly pliable five minutes after it arrives; one that has gone hard was baked too long or sat too long.

Etli ekmek

Fari masa is a leavened fried dough originating from Niger. It consists of yeast, water, flour, salt, oil, sugar, and beaten eggs. After it has been fried, the dough is either rolled in sugar and various spices or served with squash salsa or tomato salsa. Fari amsa should be golden brown and crispy on the outside, while the interior should remain spongy and chewy.

Fari Masa

Fatayer is an Arabic specialty consisting of pockets of dough that are filled with a variety of ingredients: spinach, cheeses such as halloumi or feta, meat such as chicken, beef, or lamb, potatoes, or soft Arabic yogurt-based cheeses. The dish can be baked or fried and is commonly consumed as a snack or a light lunch. It is still unknown who invented fatayer, as the Lebanese, Syrians, Egyptians, and Palestinians all claim the dish as their own. Today, these turnovers are popular throughout the Arab region, with numerous regional varieties and different fillings.

Fatayer

Festy cock is a traditional dish originating from Scotland. Best described as oatmeal pancake, festy cock is usually made with a combination of finely ground oatmeal, some water, and a bit of salt. In the past, the dish was baked in a kiln in order to celebrate Shrove Tuesday. Once prepared, the mixture is rolled and flattened, then often formed into the shape of a bird. Nowadays, festy cock is mostly baked in an oven until the oats are fully cooked and start to turn golden brown.

Festy Cock

Also known as water crackers, the savory galletti are thin, hard, and brittle Maltese biscuits consisting of flour, salt, semolina, yeast, sugar, warm water, and either olive oil or butter. They are often flavored with caraway, oregano, black pepper, or sesame seeds. Galletti are baked until golden-brown in color, and they can be served before or after a meal, paired with dips, cheese, and cold cuts, or consumed on their own. These biscuits are found in almost every home kitchen on the island, but it is also possible to find them in bars and restaurants.

Galletti

India

Ganthiya is a popular Indian deep-fried snack made from gram flour. It has origins in the Indian region of Gujarat, where it is commonly served with tea. Unlike most other Indian snacks, ganthiya is not crunchy, but soft and puffy. It can be found throughout Gujarat at numerous street stalls, but the snack is especially popular during Diwali. There is also a sweet version of ganthiya, called mitha ganthiya, while the plain version can be additionally flavored with red chili powder.

Ganthiya

Garantita is a popular Algerian street food item that is consumed as a snack and prepared as a kind of cake or tart. The dough is made with a combination of chickpea flour, oil, spices, and water. It is then covered with a beaten egg and baked in the oven until it develops a golden-brown color on top. Garantita is typically served hot, dressed with harissa and cumin. It is believed that the name of this street snack is derived from the Spanish caliantetorta.

Garantita

Italy

Gnocco fritto is a traditional pastry consisting of flour, lard, salt, and a leavening agent. The dough is traditionally shaped into little rectangles by flattening it with the palm of one's hand. Often times, people make small holes in the middle of the dough with their fingers, and fry the dough on lard in a pan. Gnocco fritto is traditionally served warm and paired with cheese or cured, sliced meats. In the past, it was very popular with farmers who consumed it during the days of hard labor in the fields.

Gnocco fritto

Gorditas are thick tortillas from Mexico, made from masa corn flour and stuffed with a variety of ingredients such as meat, cheese, beans, nopal cactus, and salsa or guacamole. Due to their thickness, they can withstand some ingredients that a regular tortilla can't, such as thick stews. Even their name, gordita, means little fat one in Spanish, referring to their thickness, a word that is commonly used as a term of endearment. Gorditas are typically served as street food in Mexico, but their popularity has spread all over the world. The dish is also ideal for a light lunch or supper, or to serve before a rustic main course such as lamb birria. Although most gorditas are prepared in a savory version, there is also a dessert version called gorditas de azucar, with sugar and spices added to the dough, and a filling of chopped fruits and whipped cream.

Gordita

Mexico

This variety of gorditas comes from Zacatecas, hence the name. In the region, these crisp masa cakes make for a great snack that is beloved by locals. The gorditas are made with masa harina, and they are filled with a combination of beans, garlic, chili peppers, and cumin. The concoction is then baked until golden-brown in color, and the gorditas should ideally be consumed immediately.

Gorditas Zacatecanas

Croatia

Prepared exclusively in Gunja, gunjanski gojtani is a spiral-shaped snack made with a combination of milk, eggs, flour, sugar, and salt. When prepared, the dough is poured through a funnel into a pan filled with hot lard, then fried. When it develops a nice golden color, it is taken out of the pan and ready to be consumed. The name of this snack is derived from its visual appearance, reminiscent of the decorative gajtani which were a part of traditional peasant raincoats made by artisans from Županja.

Gunjanski gojtani

Gyeran-ppang is a South Korean snack consisting of small bread-like loaves that are filled with whole eggs, and sometimes ham, cheese, or parsley. The base is made with a simple egg batter, while the finished loaves may be topped with nuts, tomato sauce, or cheese. These snacks are usually prepared at street stalls where vendors bake them in specialized, oblong molds. They are usually associated with the winter season and are best enjoyed warm and freshly prepared.

Gyeran-ppang

Habas saladas is a traditional snack that is well-liked throughout the country. In order to prepare it, fava beans are first fried in oil, causing their skin to crack open. After the skins have been removed, the fried beans are seasoned with salt or aji to produce a savory snack with a crunchy texture.

Habas saladas

Handvo is a traditional savory cake or snack originating from Gujarat. It's made with rice, lentils, and vegetables such as carrots, bottle gourd (calabash), and fenugreek. There are many variations on this savory cake, so ingredients such as hot chili peppers, sesame seeds, ginger, and mustard seeds can also be expected. The rice and lentils are usually soaked and ground into a dough that's fermented overnight. Once mixed with all the other ingredients, the batter is poured into a pot or pan and baked until the top becomes browned and crispy. Handvo is typically served with green chutney on the side.

Handvo

Hari mirch ke pakodey is a traditional dish originating from Andhra Pradesh. This snack is made with a combination of green chili peppers, salt, potatoes, amchur (powdered mango), coriander leaves, powdered sugar, cumin powder, and gram flour. The chili peppers are sliced lengthwise, soaked, then stuffed with a combination of mashed potatoes, amchur, coriander leaves, powdered sugar, and cumin powder. They&rsquo;re dipped into a smooth batter made from gram flour and water, then fried in oil until lightly browned. This snack is traditionally served piping hot. If desired, mint and tamarind chutney can be used instead of amchur.

Hari mirch ke pakodey

China

H&uacute;jiāo bǐng is a street food delicacy that is believed to have originated in Fuzhou, Fujian. This filling snack consists of a bun that is stuffed with sliced scallions and minced or finely chopped meat, preferably marinated fatty pork cuts. The buns are usually sprinkled with sesame seeds before they are baked in clay ovens. Apart from China, pepper buns are also popular in Taiwan where they are traditionally sold by street vendors of Fujian descent.

Hu jiao bing

Jhalmuri is a popular snack from Bangladesh and India prepared by simply tossing the selected ingredients together. A simple translation of the name reveals what it&rsquo;s all about; jahl means spicy, and muri stands for puffed rice, which is also the main ingredient of the dish. The recipe here is only a mere guideline, while the important thing is to balance the textures and flavors correctly. Apart from puffed rice, other ingredients include roasted peanuts, tomatoes, potatoes, cucumbers, sliced onions, and various spices such as chaat masala and cumin powder. This savory snack comes packaged in a thonga&mdash;a paper cone, and it can usually be purchased at various street food stalls.

Etli ekmek (4)4 reviews

Etli ekmek 4 reviews