Apéritif

Croatia

Fuži na pastirski način is a traditional dish originating from Istria. The dish is usually made with a combination of fuži pasta, asparagus, prosciutto, onions, button mushrooms, garlic, parsley, white wine, meat stock, salt, pepper, and olive oil. The onions are saut&eacute;ed in olive oil and translucent, and then mixed with the rest of the ingredients except the pasta. Once the sauce thickens, it is mixed with the fuži pasta, well-stirred, and the dish is typically served in small portions as a warm appetizer.

Fuži na pastirski način

Gadazelili khveli is a traditional dish originating from Georgia. This simple, yet delicious appetizer (although some might say it's a soup) is usually made with a combination sulguni cheese, milk, fresh mint, and salt. The milk is brought to a boil and the pieces of cheese are stirred into the pot until the cheese melts. The cheese is placed on a plate and the salt and mint are worked into the cheese with a wooden spoon so that the mint is evenly distributed throughout the melted cheese. The mixture is shaped into a large ball or many small balls that are placed back into the pot with the simmering milk. The cheese and milk are served in a bowl, either warm or at room temperature, and gadazelili khveli is then ready to be enjoyed. The dish is especially popular in winter.

Gadazelili khveli

Gajijeon is a traditional dish originating from South Korea. This type of jeon (pan-fried battered food) is made with a combination of eggplants, flour, eggs, salt, and oil. The eggplants are cut into slices, sprinkled with salt, then coated with flour and dipped in beaten eggs. The slices are then pan-fried in hot oil on both sides until golden brown. Once done, gajijeon is served hot with a dipping sauce on the side. If desired, the dish can be garnished with sesame seeds.

Gajijeon

Galayet bandora or qalayet bandora is a traditional dish originating from Jordan and Palestine. The dish is usually made with a combination of tomatoes, onions, garlic, olive oil, hot peppers, and salt. The ingredients are simply cooked in olive oil and the dish is then enjoyed with warm pita bread served on the side. If desired, the dish can be sprinkled with pine nuts for a celebratory visual appearance. Traditionally, it is served as a main course for lunch or dinner, but it can also be served as an appetizer. Galayet bandora is especially popular in autumn.

Bandora de Galayet

France

Galettes de Bretagne are basically thin cr&eacute;pes from the Brittany region in northwestern France. These pancakes are made from buckwheat flour, then filled with various ingredients such as eggs, ham, mushrooms, and bacon. In Brittany, cr&eacute;peries are so popular that they outnumber caf&eacute;s, and people regularly use them to consume their galettes with bits of salted butter. Traditionally, the pancakes are paired with a glass of local cider. According to a legend, the Bretagne galette was invented by accident, when a farmer spilled buckwheat porridge on a hot surface. Although people usually associate buckwheat flour with a salty taste, buckwheat cr&eacute;pes are extremely nutritious and contain vitamins B1, B2, and fiber that helps in preventing high blood pressure. Buckwheat came to Brittany from the east in the 12th century, so thick, moist, and flavorful galletes were ready to win over even the pickiest palates.

Galette de Bretagne

Gambas al ajillo is a popular Spanish appetizer consisting of shrimps that are saut&eacute;ed in a pan with minced garlic, lemon juice, paprika, and olive oil. The dish is usually consumed as a tapa. It is recommended to garnish gambas al ajillo with chopped parsley and pair it with some crusty bread on the side, which is useful for mopping up the flavorful sauce.

Gambas à l'ail

This is a traditional tapa dish where whole shrimps are seasoned with salt, then quickly grilled on an iron skillet over high heat. It is recommended to enjoy them simply with a few squeezes of lemon or lime juice on top, while black pepper is optional, according to personal preferences. Pair the shrimps with a cold beer or a glass of wine on the side.

Gambas à la plancha

Gambas en gabardina is a classic Spanish tapa. It's made with battered and fried shrimps, or as the poetical name suggest, shrimps in a raincoat. In order to make it, fresh shrimps are coated in a batter consisting of flour, baking powder, beer, and salt, sometimes with a pinch of saffron for color. They are then fried in hot oil and served hot as a tapa or a starter, preferrably with alioli sauce and a glass of beer on the side.

Gambas en gabardine

Gamjajeon is a type of Korean pancake prepared with grated or pur&eacute;ed potatoes, while some varieties may include scallions, chives, carrots, or onions. The pancakes are usually small and round and should be pan-fried until perfectly crispy on the outside. They make for an excellent snack, side dish, or an appetizer, as well as a light main course. Gamjajeon are usually served with choganjang dipping sauce that combines soy sauce, vinegar, sugar, and water, or optionally gochujang chili paste, chili flakes, and sesame seeds.

Gamjajeon

China

A dim-sum classic, fried stuffed bean curd paste is an exceptionally delicious and nutritious Chinese dish. This dish enhances the otherwise subtle flavor of bean curd by stuffing hollow bean curd pieces with a prawn-and-pork mince filling. The stuffed bean curd pieces are then pan-fried until nicely browned and crispy on the outside. Typically garnished with chopped scallions or coriander, the dish is often served with a dipping sauce made with chicken stock, oyster sauce, Shaoxing rice wine, and sesame oil.

Gan zha xiang ling

Garibi gui is a traditional dish originating from South Korea. This type of gui (grilled food) is made with marinated scallops. The scallops are often marinated in a combination of sesame oil, garlic, ginger, rice wine, sugar, white pepper, and orange juice. Once marinated, the scallops are grilled on both sides until they're fully cooked. They are then served over steamed bok choy or lettuce. Garibi gui is usually served as an appetizer.

Gui Garibi

This classic Greek dish consists of saut&eacute;ed shrimps that are traditionally deglazed with the anise-flavored ouzo, then doused in a rich tomato sauce, and finally topped with crumbled feta cheese. The dish was named after sagani, a small, two-handled pan traditionally used for preparing one-pot dishes. This restaurant staple is typically enjoyed as an appetizer or a mezze dish that is usually complemented by bread or warm pita triangles.

Garides saganaki

Garlic butter Dublin Bay prawns is a traditional dish. It's made with a combination of Dublin Bay prawns, butter, minced garlic, chopped parsley, and freshly squeezed lemon juice. The garlic, parsley, and lemon juice are heated in melted butter. The prawns are added to the pan and the combination is cooked over medium heat until everything is heated through. The dish is garnished with parsley and lemon wedges, then served immediately while still hot.

Crevettes de la baie de Dublin au beurre à l'ail

Canada

Garlic fingers is a popular food item throughout Atlantic Canada. Even though it looks like a pizza, garlic fingers are cut in strips or fingers instead of being cut into slices like a regular pizza. The dish consists of pizza dough that is topped with cheese, garlic butter, and parsley. It is baked until the cheese melts, and it can then be additionally topped with dill, vegetables, or pieces of bacon. Garlic fingers are often consumed with regular pizza as a side dish, and they are typically accompanied by dipping sauces such as Donair or marinara. Apart from pizza joints, garlic fingers can be found in many grocery stores.

Doigts d'ail

United States

Garlic knots are a traditional American type of garlic bread that's believed to have originated in Brooklyn or Queens. They're most commonly found in New York City's pizzerias. These soft and chewy knots are usually made from bread or pizza dough that's rolled and pulled into knots. The knots are brushed with a mixture of crushed garlic, olive oil, and chopped parsley, but there are many variations with additional ingredients such as oregano, butter, parmesan cheese, or black pepper. Garlic knots are served warm, accompanied by warm marinara sauce, and they're often served free of charge with large orders in pizzerias.

Noeuds d'ail

Spain

A perfect remedy for a hot summer day called gazpacho is a cold soup consisting of crushed tomatoes, finely chopped cucumbers, onions, peppers, croutons, vinegar, and olive oil. With the same level of familiarity as paella to the consumers worldwide, the soup's refreshing, cool and acidic flavors promote Spanish cuisine at its best. The dish began as a light lunch that the wives brought to their husbands in the field in order to cool them down from the hot summer sun. Shortly after, it began to be served at the end of big meals, although today it is a popular summer appetizer. Throughout Spain, there are a number of gazpacho varieties, such as gazpacho blanco (white gazpacho) or ajo blanco, a M&aacute;laga specialty made with garlic, bread, and almonds, with a garnish of green grapes. As the dish evolved, all kinds of ingredients started to be added to the soup, such as watermelon and cantaloupe. Regardless of the varieties, all gazpachos share a common thread of three key ingredients - bread, vinegar, and oil.

Gazpacho

Gazpacho de mango or mango gazpacho is a variety of Spanish gazpacho, a refreshing soup that&rsquo;s traditionally enjoyed cold. As the name suggests, this version is based on mangoes, which are combined with other ingredients such as cucumbers, tomatoes, peppers, jalape&ntilde;o peppers or chili, onions, shallots, and garlic. All the ingredients are peeled and diced before they&rsquo;re blended with cold water and olive oil into a mixture with a smooth consistency and a silky texture. Orange juice, lime juice, or vinegar are usually added to the combination to add the necessary acidity, and the soup is typically flavored with spices and herbs such as cilantro, basil, or tarragon. With a subtle sweet and savory flavor, mango gazpacho is traditionally enjoyed well-chilled alongside salads, grilled meat or seafood, skewered vegetables, and crusty bread. This simple soup makes for a great summer appetizer due to its refreshing nature, although it is also commonly eaten as a light meal for lunch or dinner.

Gaspacho de mangue

Geera chicken is a tasty Trini poultry dish consisting of chicken parts such as back, neck, and gizzard, along with garlic, onions, hot peppers, thyme, curry powder, and the key ingredient used in the dish &ndash; geera, or cumin. The dish is extremely easy to make &ndash; marinated chicken pieces are simply cooked in the combination of all other ingredients and oil. Geera chicken is typically served as an appetizer at parties, and it is common in numerous bars and rum-shops on the island as an accompaniment to alcoholic beverages.

Poulet Geera

Geera pork is a Trini way of preparing pork by cutting it into small pieces, then seasoning the meat with cumin seeds (geera), garlic, pepper, onions, chives, and hot peppers. The meat is marinated, then cooked in water until most of the liquid is absorbed and pork is well cooked. The dish is a staple at Trini bars, where it is regularly served either in cups or with hops bread. It is believed that the pepper in the dish makes it harder for people to get intoxicated, so that is the reason why geera pork is so popular in bars.

Porc Geera

Gefilte fish, or stuffed fish (from gefilte, which means filled or stuffed in Yiddish), is a ubiquitous Jewish appetizer that is based on chopped or ground fish. This dish is typically prepared with ground carp, pike, or whitefish that is combined with a variety of other ingredients before it is shaped into balls or oval patties, which are then usually simmered in fish stock. Typical ingredients that go into gefilte fish include matzo meal, eggs, onions, carrots, leeks, parsley, goose fat or oil, and various seasonings and spices such as salt, pepper, allspice, sugar, cinnamon, or bay leaves. Gefilte fish may be more on the savory side, with a distinctive peppery flavor, as it is usually prepared in countries such as Lithuania and Russia, or sweet, a version that is typical of Polish cuisine. Believed to date back to medieval Germany, this specialty has been attributed to the Ashkenazi Jews, and despite the many different theories regarding its creation, the dish has most likely been invented out of poverty and the need to feed many people with as little expense as possible. Today, gefilte fish balls or patties are available in jarred or frozen versions, though many people prefer the homemade versions over the store-bought ones as these are almost always rather bland-tasting and unappetizing. The dish is usually enjoyed chilled or at room temperature, topped with boiled carrots and onions, and accompanied by a side of chrain (ground horseradish, often mixed with beets). Gefilte fish has been traditionally consumed for Shabbat, although it is also eaten for a number of Jewish holidays such as Passover Seder and Rosh Hashanah, the Jewish New Year.