Cazuela

The rich and nutritious torly is an Egyptian mixed vegetable casserole with chunks of beef, lamb or chicken dispersed throughout it. The most common vegetables include potatoes, zucchini, carrots, and onions, while tomato sauce is used as a binding agent. In order to prepare it, a layer of cooked meat is topped with a layer of vegetables, and the process is repeated until the last layer, which is typically meat. The casserole is often topped with sliced tomatoes before baking.

Torly

Brazil

La torta capixaba es un plato tradicional y complejo de Brasil originario de Espirito Santo. Esta tarta de marisco se elabora con una enorme lista de ingredientes: pescados como lubina, merluza y mero, mejillones, carne de cangrejo siri, bacalao salado, camarones, aceite de oliva, ajo, cebollas, tomates, cebollas verdes, cilantro, pimientos rojos, leche de coco, clavos, canela, palmitos, aceitunas y huevos. Se saltean las cebollas y el ajo, seguidos de los tomates, el cilantro, los pimientos rojos y las cebollas verdes. La combinación se cuece a fuego lento con pescado, mejillones, carne de cangrejo, camarones y bacalao salado. A continuación, se añaden los demás ingredientes a la olla y se cuece a fuego lento hasta que el líquido casi se haya evaporado. Se añaden huevos revueltos a la sartén y, a continuación, la mezcla se hornea en una cazuela de barro hasta que los huevos cuajen. La torta capixaba suele ir acompañada de rodajas de tomate y cebolla por encima, que se hornean hasta dorar y luego se sirve caliente. Su origen se remonta al siglo XIX, cuando se servía durante los días sin carne de la Semana Santa. Hoy en día, se prepara durante todo el año, pero es especialmente popular el Domingo de Pascua.

Torta capixaba

Tuna casserole is an American dish consisting of pasta or noodles, canned tuna, various vegetables, and creamed, condensed soup. After the casserole has been baked, it is often topped with potato chips, crumbled crackers, or breadcrumbs in order to provide extra crunch. The dish gained popularity during the 1950s because the ingredients were affordable and inexpensive, while the whole casserole could easily feed a whole family in about 30 minutes. It can also be frozen and prepared later, making it a great convenience food and a potluck staple.

Tuna Casserole

Romania

An authentic Transylvanian specialty, varză a la Cluj consists of sour cabbage, minced meat, and rice. The sour cabbage is first cooked, and then combined with a mixture of seasoned minced meat, onions, and rice in a casserole dish, traditionally in alternating layers. Often topped with a mixture of sour cream and milk, the dish is sometimes flavored with tomato sauce or sour cream between layers. A version of this Romanian dish, mentioned in a 1695 cookbook, called for a combination of minced cabbage and a variety of meats, including beef, ham, chicken, or goose, all seasoned with salt, pepper, and ginger. This traditional cabbage dish is a local specialty in Cluj-Napoca, served in numerous restaurants throughout the city. It is usually eaten hot, accompanied by hot peppers, sour cream, and mămăligă on the side.

Varză a la Cluj

Italy

La verzata es un plato tradicional italiano originario de Lombardía. El plato consiste en col de Saboya estofada en un sofrito con mantequilla y panceta, luego mezclada con tiras de corteza de cerdo y salchichas pequeñas. Los ingredientes suelen incluir col de Saboya, mantequilla, cebollas, zanahorias, apio, panceta, corteza de cerdo, salchichas, caldo, manteca de cerdo, salvia, sal y pimienta. El plato es especialmente popular en invierno. Cuando se sirve, a menudo se colocan rebanadas de pan en platos de sopa, luego se cubre con el guiso y el plato se acompaña con parmesano rallado como acompañamiento.

Verzata

Los vincisgrassi son un plato tradicional de pasta italiana originario de Las Marcas. Este plato de lasaña al horno de varias capas no tiene una receta definitiva, ya que cada cocinero y cocina local hace su propia versión personal. Sin embargo, aparte de las láminas de pasta de lasaña, la mayoría de las versiones de vincisgrassi incluyen salsa bechamel y un ragú que contiene panceta, prosciutto crudo, cebollas, ajo, apio, zanahorias, vino blanco, puré de tomate y menudencias de pollo. También hay versiones con carne picada, sesos, mollejas e hígado de pollo. Una vez ensamblados y espolvoreados con parmesano rallado, los vincisgrassi se hornean lentamente en el horno hasta que la parte superior se dore. Supuestamente, el plato lleva el nombre del príncipe austríaco Alfred zu Windisgrätz, que comandó las tropas que ocuparon Ancona en 1799.

Vincisgrassi

Ukraine

Los champiñones blancos a la Hutsul son un plato tradicional ucraniano originario de las partes occidentales del país. El plato suele prepararse con una combinación de champiñones blancos, cebollas, mantequilla, nata, harina, queso duro, sal y pimienta. Los champiñones se hierven y se cortan en trozos más pequeños. Las cebollas se cortan y se fríen en mantequilla hasta que se doren. Los champiñones se añaden a la sartén, la mezcla se sazona con sal y pimienta y se fríe durante unos minutos más. La mezcla de champiñones y cebollas se coloca en una olla de barro o cerámica y se cubre con una salsa compuesta por harina, mantequilla y nata. Se ralla queso duro por encima y luego el plato se hornea en el horno hasta que el queso se derrita y la superficie esté burbujeando.

Hongos blancos al estilo Hutsul

Japan

Yaki karē or baked curry is prepared by placing steamed rice in a baking dish, covering it with curry sauce, then topping the whole thing with cheese and broiling it until the cheese starts to bubble up. In some cases, a raw egg is placed on top of the dish before baking. It is believed that yaki karē was invented in 1955 in the seaside city of Mojiko. Nowadays, the dish is quite often served with breaded and fried chicken or pork known as tonkatsu on the side.

Yaki karē

Dominican Republic

Yaroa is a traditional dish originating from Santiago in the Dominican Republic. This casserole is prepared in many versions throughout the country, but it's most often made with mashed sweet plantains, beef (although pork and chicken can also be used), cheese, fries, and condiments such as mayonnaise, ketchup, and mustard. This layered dish is usually bought from food truck vendors and it's often enjoyed as a street food snack after midnight. Yaroa is beloved by club-goers and it's traditionally served in a styrofoam to-go box.

Yaroa

Israel

Yerushalmi kugel is a savory casserole made with thin cooked noodles that are coated in caramelized sugar. After it is mixed with eggs, olive oil, pepper, and salt, the combination is placed in a pan and then baked until firm. The dish first appeared in the 18th century, when European Jews brought culinary traditions of preparing similar baked casseroles. As the name suggests, the dish originated in Jerusalem (Yerushal&aacute;yim), where it is still popular and available at bakeries and street markets. It is also a staple dish served on Shabbat and other Jewish holidays. Yerushalmi kugel can be baked in round or rectangular pans.

Yerushalmi Kugel

Yogurtlitava is a traditional North Macedonian spring dish that combines meat, rice, and a mixture of eggs and yogurt or sour milk baked in a casserole pot. It is normally prepared with lamb, but veal, beef, or any other type of meat can serve as a replacement. This dish is traditionally prepared for Easter in many households across the country, but especially in Bitola, where the family lunch gatherings for this holiday are incomplete without it. The dish is usually accompanied by scallions, fresh salads, and a glass of red wine. Yogurtlitava is similar to another traditional North Macedonian dish called Elbasan tava, which is considered a national dish in Albania, where it is known as tav&euml; kosi.

Yogurtlitava

Poland

Żebroczka is a traditional casserole originating from Silesia. The dish is usually made with a combination of potatoes, rice, milk, bacon, onion, garlic, caraway, marjoram, salt, and black pepper. The onions and garlic are fried in bacon fat, and then mixed with grated potatoes and boiled rice. The mixture is seasoned with salt, pepper, marjoram, and caraway, and milk is stirred into the mixture, which is then placed into an ovenproof dish and baked in the oven. Once the edges become slightly burnt, the casserole is ready to be enjoyed.

Żebroczka

Aunque el nombre puede sugerir algo diferente, la zuppa Gallurese, también llamada suppa cuata, no es una sopa en absoluto. El caldo es uno de los ingredientes, pero el plato en sí es más bien una cazuela, hecha con capas alternas de pan empapado en caldo y varios quesos, por lo que el nombre probablemente proviene del verbo inzuppare, que significa remojar. El plato se termina con una generosa capa de queso rallado (generalmente una combinación de quesos duros y blandos, como pecorino, cacciocavallo y fontina) y luego se hornea hasta que esté dorado y burbujeante. La zuppa Gallurese se puede hacer con pan duro o con el crujiente pane carasau; cuando se usan estas láminas de pan tan finas como el papel, el plato se vuelve muy similar a la lasaña. Popular tanto como plato principal como acompañamiento, la zuppa Gallurese se disfruta mejor caliente, servida con una ensalada verde fresca como acompañamiento.