Aperitivo

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.

Arte renano de Muscheln

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.

Champiñones en juliana

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.

Kurkure de hongos

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.

Rollos de cordero

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.

Midia

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.

Natación

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.

No me gusta

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.

No hay nada

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


En el ardiente e increíblemente aromático paisaje de la cocina costera del sur de la India, el 'Nethili 65' (anchoas fritas picantes) destaca como un aperitivo o entrante por excelencia que captura el alma de la playa Marina de Chennai y de los bulliciosos puestos de marisco de Tamil Nadu. El nombre '65' es un sufijo culinario legendario en la India, asociado sobre todo al Chicken 65, y designa una preparación caracterizada por un color rojo vibrante, una potente mezcla de especias y un crujiente profundamente satisfactorio. El Nethili 65 toma la humilde anchoa —conocida localmente como 'Nethili'— y la transforma en un bocado gourmet que es a la vez adictivo e icónico culturalmente. Es un plato que celebra la abundancia de la bahía de Bengala, refinado por una tradición milenaria de mezcla de especias y fritura de precisión.

La preparación del Nethili 65 es un ritual de equilibrio entre el picante y la textura. Las anchoas deben limpiarse meticulosamente —un proceso que requiere mucha mano de obra debido a su pequeño tamaño—, manteniéndolas enteras para que conserven su integridad estructural durante la fritura. El adobo es donde ocurre la magia. Se forma una pasta espesa con chile de Cachemira en polvo (para ese color rojo brillante característico), cúrcuma, pasta de jengibre y ajo, y una mezcla propia de garam masala. Para conseguir el crujiente perfecto del '65', se utiliza una combinación de harina de arroz y harina de maíz, a menudo ligada con un chorrito de zumo de limón o yogur para añadir una sutil acidez. Casi siempre se añade al adobo un puñado de hojas de curry frescas, que infunden al aceite y al pescado un aroma herbal y a frutos secos distintivo que es el sello de identidad de la cocina del sur de la India.

Freír el Nethili 65 es un acto de precisión. Las anchoas se sumergen en aceite muy caliente, donde se cocinan casi al instante. El objetivo es deshidratar el exterior rápidamente, creando una cáscara picante y quebradiza que protege la delicada y salada carne del pescado en su interior. Las hojas de curry y los chiles verdes enteros que se añaden durante los últimos segundos de la fritura proporcionan una guarnición fragante y comestible que añade capas de complejidad al plato. El resultado es un bocado intensamente sabroso, donde la riqueza mineral de la anchoa se complementa con el calor punzante de los chiles y el calor terroso de las especias. Es el aperitivo ideal para comer con las manos, diseñado para ingerirse entero, con espinas y todo, lo que añade una dimensión extra de calcio y textura.

El Nethili 65 es más que un plato; es un lubricante social en el contexto del sur de la India. Es el acompañamiento perfecto para una cerveza fría o un vaso refrescante de suero de leche ('mor'). En una comida tradicional, suele servirse como guarnición del arroz Sambar o del arroz Rasam, donde su toque crujiente y picante aporta un vivo contraste a los platos principales reconfortantes y caldosos. Es un básico tanto en los bares de las tiendas de bebidas ('Tasmac') como en los restaurantes de marisco de lujo. Para experimentar el Nethili 65 en su forma más auténtica, hay que visitar un 'Meen Kavan' (puesto de pescado) a lo largo de la costa de Coromandel o un hotel militar tradicional en Tamil Nadu. Es un plato que demuestra que, cuando se trata con las especias adecuadas y el toque de un maestro en la sartén, el pez más pequeño del océano puede crear la mayor explosión de sabor.


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.