Apéritif

Spain

Rabas or fried squid is the quintessential seafood tapa of the Cantabrian coast. Made with sliced squid strips or rings that are lightly battered or breaded before they are fried to crispy perfection, this dish is best savored when lightly seasoned with salt and with an optional drizzle of fresh lemon juice. There are numerous variations on the dish depending on the species of squid, the type of flour, or the oil used in the preparation, as well as the preferred version of cutting the squid (strips, rings, or other shapes). The best rabas are, nevertheless, those made with fresh squid, defined by a firm consistency, thin coating, tender bite, and natural seawater flavor. This Spanish appetizer pairs well with a glass of dry white wine or a cold beer and is available in almost any bar and restaurant throughout the region.

Rabas

Italy

Radicchio rosso alla Trevisana is a traditional dish originating from Treviso. It's made with a few simple ingredients &ndash; the red radicchio from Treviso (radicchio rosso di Treviso), olive oil, salt, and black pepper. The heads are cut into quarters, washed, dried, then placed in the grill pan. The radicchio is drizzled with olive oil and seasoned with salt and pepper, then cooked under the hot grill while being turned as it cooks so that it doesn't burn. The radicchio is served on a plate and the juices from the pan are spooned over it. Some cooks like to drizzle the grilled radicchio with a sweet and sour condiment called agrodolce. The dish can be served warm or cold, and if the red radicchio from Treviso is unavailable, it can be replaced with radicchio di Chioggia.

Radicchio rosso à la Trevisana

Rammach&eacute; are traditional Sicilian fritters, and the dish is typical of Acireale. It's made with butter, flour, eggs, diced prosciutto crudo, parsley, lard, salt, and grated caciocavallo cheese. The dough is made with butter, flour, and eggs, and when it starts to develop bubbles, it's time to incorporate the cheese, parsley, and prosciutto into it. The balls of dough are fried in lard very slowly until golden brown. These Sicilian fritters are typically served hot.

Rammaché

India

Rasam is a South Indian soup made with a base of tamarind juice and added ingredients such as pepper, cumin, chili, lemon, lentils, and tomatoes, resulting in a tangy and sour flavor of the dish. The name of the dish can be literally translated to juice, referring to tomato or tamarind juices. Originally, rasam was made only with tamarind and black pepper due to the abundance of those ingredients in South India. The soup is usually served as an appetizer with rice on the side. Traditionally, it is consumed after sambar, and followed by the main dish with curd rice. Over time, the popularity of rasam helped in the creation of mulligatawny soup as rasam's Anglo-Indian version. There are numerous regional varieties of rasam throughout South India, such as nellikkai rasam with Indian gooseberries, inji rasam with ginger, and vepam poo rasam with neem flowers.

Rasam

Rebasashi is a traditional sashimi dish made from raw liver. Not so long ago, most yakiniku, izakaya, and yakitori restaurants offered the dish on their menus, but it has been banned since 2012 as it&rsquo;s not safe to eat raw liver, and the specialty disappeared from the menus. However, the food industry made a safe, vegan-friendly imitation of liver sashimi that&rsquo;s based on konnyaku (made from a type of tuber called devil&rsquo;s tongue plant). The texture and flavor is very similar to raw beef or pork liver (both are banned). Once sliced, konnyaku is marinated and it&rsquo;s often topped with sesame seeds. When served, this sashimi is usually accompanied by salted sliced onions and a dipping sauce consisting of sesame oil, garlic, chili, and soy sauce. Interestingly, rebasashi made from beef liver is still being served in some Japanese restaurants in Hong Kong and South Korea.

Rebasashi

Greece

Usually associated with the island of Cephalonia, this simple Greek dish consists of slices of lightly moistened bread or Greek rusks that are brushed or drizzled with olive oil and vinegar, then often topped with diced tomatoes, oregano, and basil. The name of the dish stems from rigani, which stands for oregano in Greek language. Riganada is a dish mostly enjoyed in the summer and is commonly paired with sardines and cheese.

Riga

Australia

The name of this Kiribati specialty is self-explanatory: lobster tails are roasted in the oven and accompanied by a coconut curry dipping sauce on the side. Lobster tails are usually just drizzled with oil and baked, while the creamy sauce is a combination of coconut milk, curry powder, turmeric, ginger, and salt. The dish is typically consumed as an appetizer and is often served with rice.

Queues de homard rôties avec sauce au curry et à la noix de coco

United States

Despite their misleading name, Rocky Mountain oysters are actually bulls' testicles that are peeled, pounded, coated in flour, salt, and pepper, then fried. This unusual appetizer can be found in the American West and western Canada, and it is believed that the dish was invented by some of the first ranchers who had inhabited the West. Because they were in need of cheap sources of food, the ranchers began to cook animal testicles with branding coals. Nowadays, Rocky Mountain oysters are a true delicacy that is usually served with demi-glace sauce in Canada, while in America they are typically served with cocktail sauce on the side.

Huîtres des montagnes Rocheuses

Peru

Rocoto relleno is the most famous appetizer from the Peruvian city of Arequipe, consisting of a spicy, oven-baked rocoto chili pepper stuffed with ground beef, onions, and pieces of hard-boiled eggs. The stuffing is traditionally seasoned with cumin, chili paste, salt, and ground pepper. Rocoto is often served with a slice of queso fresco cheese melted on top of the stuffing. This flavorful appetizer is often accompanied by baked potatoes or various salads on the side.

Rocoto garni

R&oslash;dbetgravet laks is a traditional fish dish originating from Norway. The dish is usually made with a combination of salmon fillets, beetroot, sugar, salt, lemon peel, orange peel, dill, and aquavit. The grated beetroot is mixed with sugar, salt, lemon and orange peel, chopped dill, and a splash of aquavit, if desired. The mixture is spread over the salmon fillets, which are then wrapped and left to marinate in the fridge. After 48 hours, the marinade mixture is scraped off the salmon and it is then cut into thin slices. The slices of marinated salmon are usually served with a flatbread and horseradish cream (horseradish, sour cream, salt, pepper) on the side. The dish is especially popular during the festive Christmas season.

Lacs de gravier de rivière

Rolada z kurczakiem i pieczarkami is a mushroom-stuffed chicken roulade in an egg-cheese coating. It is usually made with thin chicken breast slices that are topped with fried mushrooms and onions, and then rolled up and baked in an egg-cheese batter. It is best to bake the roulade in a keks&oacute;wki pan in order to preserve its form, even though it can also be baked in a regular baking sheet. Meat roulades (or zrazy in Polish) are traditionally made with beef, pork, or veal, but they can also be made with poultry as in this case. They are an essential part of Polish cuisine and a typical main dish when served in restaurants. With a crispy coating and moist meat on the inside, this chicken roulade can be eaten warm or cold, usually as an appetizer or a snack.

Rolada z kurczakiem et pieczarkami

Germany

Rollmops is a German dish consisting of pickled herring fillets that are wrapped around ingredients such as gherkins, onion rings, or green olives. The combination is then usually skewered with a cocktail skewer. The dish is traditionally eaten cold, on its own or with bread. It grew in popularity in 19th-century Berlin, and it was a common pub food in the city. Aside from Germany, rollmops are also popular in England and Poland, especially during the Christmas season.

Balais à franges

Śledzie is a Polish specialty consisting of herrings pickled in various ingredients such as vinegar, oil, sour cream, and onions. Due to the large amount of marinades and flavors, there is also a special variety of sweet herrings. Śledzie is traditionally served on Christmas Eve, as a cold appetizer or a side dish. It is recommended to pair this popular dish with dry white and red wines.

Rolmopsie

R&uuml;hrei mit krabben is a traditional egg-based dish originating from Germany. It's usually made with a combination of eggs, shrimp, butter, chives, salt, pepper, and bread. The shrimps are boiled until pink, drained, shelled, and deveined. The eggs are lightly beaten, seasoned with salt and pepper, and cooked in butter over low heat until they are set and no liquid remains. The shrimps are placed on one half of a buttered slice of bread, while the eggs are placed on the other half of the slice. The eggs are garnished with chives, and this appetizer is ready to be enjoyed.

Rührei avec des crabes

Indonesia

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Rujak bulung is a unique and traditional Balinese salad made with seaweed ("bulung" in Balinese). This salad is a vibrant mix of fresh seaweed, usually from the species Gracilaria or Eucheuma, that is thinly sliced and served with a dressing made from a blend of savory, sweet, and spicy flavors. The dressing for rujak bulung typically includes fish sauce or shrimp paste (to add depth and umami), and a variety of spices like chili peppers and salt. Sometimes, it also includes ground peanuts for an added crunch and nuttiness. The result is a dish that perfectly balances the freshness of the seaweed with the richness of the dressing, creating a taste that is simultaneously sweet, spicy, sour, and salty. Rujak bulung is not only appreciated for its delightful taste but also for its health benefits, as seaweed is known to be rich in minerals, vitamins, and fiber.
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Rujak bulung

Runditt is a traditional buckwheat flatbread originating from Piedmont. It's made with all-purpose flour, buckwheat flour, butter, and salt. The trick is to make the thinnest possible sheet of dough. The dough is rolled as thin as possible, and it's then cut into squares. The dough is placed on a griddle, cooked, then removed and greased with a bit of butter and sprinkled with salt. If desired, it can also be rubbed with a garlic clove for extra flavor. This flatbread is typical of the Valle Vigezzo.

Runditt

Ryba po grecku is a traditional fish dish originating from Poland. Although there are variations, the dish is usually made with a combination of fish fillets (cod, haddock, tilapia, perch, pike, etc.), carrots, celery, leeks, parsley, onions, oil, tomato paste, lemon juice or vinegar, bay leaves, paprika, salt, and pepper. The fillets are seasoned with salt and pepper, fried in oil on both sides, and set aside. The carrots and celery are grated and mixed with the other chopped vegetables before the mixture is saut&eacute;ed over medium heat until soft. Near the end of cooking, the rest of the ingredients are stirred in and everything is saut&eacute;ed for a few more minutes. The fillets are placed in a glass dish and topped with the vegetables. The process is repeated until everything is layered and used up, and the dish is then served hot or cold. Ryba po grecku is traditionally served on Christmas Eve as an appetizer, ideally with bread and butter on the side.

Ryba po grecku

Rye whiskey gravlax consists of thin slices of fish that have been cured in a rye whiskey-based marinade. Fresh fillets of brown trout, sea trout, or salmon with their pin bones removed are generously seasoned with salt, sugar, and freshly cracked pepper, and then drizzled with Tasmanian rye whiskey before they are allowed to soak for at least 12 hours in the fridge. After soaking in the marinade, the fish fillets are rinsed and patted dry, and they can be served for breakfast, brunch, or as an appetizer. Paper-thin and delicate slices of gravlax with a hint of spiciness from the rye whiskey go well with anything from rye or sourdough bread, toasts, remoulades, boiled eggs, pickles, cream cheese, onions, dill, potatoes, asparagus, and rocket.

Gravlax au whisky de seigle

Sabzi khordan refers to an assortment of fresh herbs and vegetables served as an essential part of most Iranian meals. It usually consists of basil, dill, mint, parsley, radishes, scallions, and a variety of other fresh herbs and vegetables. Traditionally, sabzi khordan is served as a side dish with many Iranian meals, but it can also be enjoyed as an appetizer or a light main meal, when it is typically accompanied by flatbreads and feta cheese.

Sabzi Khordan

Saewoojeon is a traditional dish originating from South Korea. This type of jeon (pan-fried battered food) is made with a combination of shrimps, flour, eggs, salt, white pepper, and oil. The shrimps are cleaned and then sprinkled with salt and pepper, coated with flour, and dipped in beaten eggs. Once battered, they are pan-fried in hot oil on both sides until golden brown. Saewoojeon is served hot as a snack or an appetizer with a dipping sauce on the side.