Apéritif

Spanakopita is a Greek spinach pie consisting of a buttery, flaky phyllo pastry with a filling of cooked spinach, lemon juice, feta cheese, and sometimes dill. It can be served either as a small snack, an appetizer, or a light main course. Due to a farming tradition of handheld foods, the pies were originally invented for the field workers who would carry them in their pockets and consume them while working. Although spanakopita has humble beginnings, it has risen to greater gastronomic heights, so today it can be found in most Greek diners, taverns, and upscale restaurants. It is likely that the dish originated 400 years ago, during the Turkish occupation of Greece, since a Turkish dish called ispanaki is almost identical in presentation. The traditional way to serve the pie is to cut it into small triangles and consume it while slightly warm, accompanied by tzatziki sauce - a flavorful dip consisting of yogurt, garlic, and cucumbers.

Spanakopita

Greece

Spinialo is a traditional seafood dish originating from the island of Kalymnos. The dish consists of fouskes, sea squirts that are marinated in a bottle of seawater. These primitive marine vertebrates usually attach themselves to shells and rocks, and when cut in half, fouskes reveal a soft flesh with a strong and bitter flavor and a texture that's similar to scrambled eggs. Spinialo was originally a fishermen's dish, made in wine bottles filled with a dash of olive oil, seawater, and fouskes. The combination was typically served on barley rusks drizzled with lemon, and it was used as a dish eaten on long sponge diving trips. Scallops, mussels, devil fish, or sea urchins are also often added to the mix. Nowadays, spinialo is served as an appetizer in some taverns and restaurants in Kalymnos.

Spinialo

Italy

Bologna is famous for its mortadella, a delicious sausage made with a mixture of finely ground pork and pieces of lard flavored with spices, that locals proudly use as a key ingredient in many creative dishes. One of those is spuma di mortadella, a favorite Bolognese starter - the recipe is even registered with the city&rsquo;s Chamber of Commerce. This simple, yet utterly delicious concoction of mortadella di Bologna, ricotta, grated Parmigiano Reggiano and heavy cream can be enjoyed on its own, or as a perfect addition to a traditional Italian antipasto platter served alongside crostini, gnocco fritto, tigelle, or crescentine.

Mousse de mortadelle

Croatia

Srdele na savor is a traditional Istrian variation on the classic Venetian dish called sarde in saor. The dish consists of fried and marinated sardines. Although each cook prepares the dish with different ingredients, it's usually made with a combination of sardines, garlic, onions, salt, pepper, aromatic herbs (fennel, basil, rosemary, sage, bay leaves), olive oil, carrots, vinegar, and flour. Some people also like to add white or red wine to the mix. The sardines are first rolled in flour and fried in olive oil. The vegetables and herbs are saut&eacute;ed in the remaining oil, and the combination is then cooked with the vinegar. As soon as the alcohol evaporates, the mixture is poured over the sardines, and the dish is left to chill in the fridge. It is believed that srdele na savor taste the best after a prolonged time in the marinade.

Servir à savourer

Steak tartare is an appetizer made with finely chopped raw beef or horse meat that is seasoned with salt, pepper, Worcestershire sauce, Tabasco, and mustard. The meat is combined with a raw egg yolk, capers, shallots, parsley, and (sometimes) chopped gherkins. When served, steak tartare is usually accompanied by toasted bread, rye bread, or french fries. It is believed that steak tartare was originally a variation on beefsteack &agrave; l'Am&eacute;ricaine, a dish of raw chopped beefsteak that first appeared in France at the turn of the 20th century. This variation, steak tartare, was originally served with tartar sauce, and anything that was served with it was known as &agrave; la tartare, hence the name.

Steak tartare

Le tokalj s jajima ou kajgana sa suhom hobotnicom est un plat traditionnel croate originaire de la région de Kvarner, et il est particulièrement populaire sur l'île de Rab. Le plat est composé d'un mélange de tokalj (poulpe séché au vent), d'œufs, d'oignons et d'huile d'olive. Le tokalj est coupé en tranches, puis mélangé aux œufs et aux oignons sautés dans l'huile d'olive. Le mélange est cuit jusqu'à ce que les œufs atteignent la consistance souhaitée. Il est intéressant de noter qu'il n'est pas nécessaire d'ajouter du sel car le poulpe séché est déjà salé. Le plat est servi au petit-déjeuner ou en entrée légère.

Le lac de Štokalj

Ireland

In the past, stout and raw oysters were considered a poor man's lunch, and although even today this combination may raise eyebrows, they do complement each other well by balancing, yet enhancing their contrasting flavors. It is believed that this pairing was created in the 19th century with the invention of stout, and many credit Galway as the place of origin, which is no surprise given that it is a harbor city. Shucked oysters are typically served alongside lemon wedges and a glass of stout, but there have been inventions in this department as well, such as shucked oysters topped with stout granita.

Huîtres crues et stout

Russia

Stroganina is the Russian version of sashimi. It is prepared with a whole fish that is frozen raw after which it is skinned and cut with a sharp knife into incredibly thin slices. The pieces naturally curl, and they should be served immediately after slicing. Stroganina originates from the Russian Arctic, and it is traditionally prepared with whitefish such as omul, nelma, or muksun. The name of the dish stems from the word strogat, meaning to shave. Stroganina is traditionally paired with vodka and comes served on ice, usually accompanied by a combination of salt and pepper. A less common version is prepared with raw reindeer meat.

Stroganina

China

Suanla bocai is a traditional dish originating from Sichuan. It's usually made with a combination of spinach, Zhenjiang vinegar, soy sauce, chicken stock, sugar, and chili oil. The spinach is blanched, refreshed under cold water, drained, cut into strips, and arranged on a serving dish. A mixture of soy sauce, chicken stock, chili oil, sugar, and Chinkiang vinegar is stirred into a sauce that is then poured over the spinach before the dish is ready to be served. Suanla bocai is always served cold, usually as an appetizer.

Suanla bocai

Sudado de langostinos is a traditional seafood dish originating from Peru. It's made with a combination of shrimps, onions, garlic, yellow chili peppers, white wine, fish broth, tomatoes, seasonings, and coriander. The shrimps are saut&eacute;ed in a pan with the onions, garlic paste, and sliced yellow chili peppers. The combination is mixed with white wine, fish broth, yellow chili paste, and tomatoes. It's simmered until the shrimps are fully cooked, and the dish is seasoned with salt and pepper. Once done, the shrimps are arranged in a serving bowl and garnished with coriander sprigs.

Sudado de langoustines

Sukuti is a unique Nepalese dish consisting of dried meat such as lamb which is cut into thin slices and marinated in cumin, turmeric, black pepper, coriander, chili, and ginger, garlic, and onion paste. It can be consumed as it is, but it can also be charbroiled and spiced, then served as an appetizer or snack. Many people like to combine it with achar, curries, or noodles.

Sukuti


Dans la riche mosaïque de la gastronomie hongroise, le « Sült » (signifiant « rôti » ou « cuit au four ») est bien plus qu'une simple méthode de cuisson ; c'est une célébration de l'héritage agricole profond du pays et de son amour pour les plats de viande copieux, festifs et réconfortants. Qu'il s'agisse de « Sült kacsasült » (canard rôti), de « Sült libacomb » (cuisse d'oie rôtie) ou d'une succulente pièce de « Sült oldalas » (travers de porc rôtis), le terme « Sült » évoque des images de grandes réunions de famille, de déjeuners dominicaux animés et de l'arôme emblématique de la viande cuite lentement et assaisonnée avec le trio classique hongrois : sel, ail et beaucoup de graines de carvi. C'est un plat qui honore le porc, le bœuf ou l'oiseau dont il provient, traité avec une combinaison de patience et de savoir-faire technique qui donne une viande croustillante à l'extérieur et incroyablement succulente à l'intérieur.

Le cœur d'un excellent « Sült » hongrois réside dans le processus de rôtissage lent, souvent effectué dans un « tepsi » (un plat à rôtir traditionnel profond). Pour les plats de porc comme les travers, la viande est souvent frottée avec une pâte de saindoux, d'ail écrasé et de carvi, puis rôtie à basse température pendant plusieurs heures. Cela permet au gras de fondre lentement, arrosant la viande de son propre jus et créant une saveur profonde et primitive. Pour la volaille, en particulier l'oie et le canard hongrois mondialement connus, la peau est piquée pour permettre au gras de s'échapper et d'arroser l'oiseau, garantissant que la peau devienne fine et exceptionnellement croustillante — une texture très prisée dans les cuisines hongroises. Les jus de cuisson, enrichis par les sucs de viande et le gras fondu, sont souvent conservés pour être servis sur des pommes de terre ou utilisés pour parfumer d'autres plats.

L'assaisonnement du « Sült » en Hongrie est intentionnellement simple pour laisser briller la qualité de la viande. L'ail est utilisé en abondance, fournissant une base parfumée. Les graines de carvi sont essentielles, non seulement pour leur saveur citronnée et boisée, mais aussi pour leur rôle traditionnel d'aide à la digestion des viandes riches et grasses. Dans certaines régions, un léger saupoudrage de paprika hongrois doux est ajouté vers la fin du rôtissage pour apporter une teinte rouge-doré et une subtile douceur terreuse. L'accompagnement est tout aussi important que la viande elle-même. Le « Sült » est presque toujours servi avec une forme de pomme de terre — qu'il s'agisse de « sült burgonya » (pommes de terre rôties) cuites dans le même plat que la viande, ou d'une purée crémeuse. Une portion de « savanyúság » (légumes au vinaigre), comme des cornichons, des poivrons farcis au chou ou une salade de betteraves, est indispensable pour apporter une acidité vive qui tranche avec la richesse du rôti.

Accorder le « Sült » avec une boisson est une question de tradition et d'équilibre. Un vin rouge hongrois robuste et corsé, tel qu'un Villányi Franc ou un Szekszárdi Bikavér (Sang de Taureau), est le choix classique pour le porc ou le bœuf rôti. Les tanins du vin aident à équilibrer les graisses et rehaussent les notes savoureuses des épices. Pour le canard ou l'oie rôti, un blanc légèrement plus doux ou plus aromatique comme un Tokaji Furmint ou un Riesling de vendanges tardives peut offrir un contraste surprenant et élégant. Pour découvrir le « Sült » dans ce qu'il a de plus authentique, il faut visiter un « vendéglő » traditionnel dans la campagne hongroise ou une halle de marché animée comme le Grand Marché de Budapest pendant la période de Noël. C'est un plat qui représente la chaleur et l'abondance du cœur hongrois, une tradition culinaire intemporelle qui rassemble les gens grâce au langage universel d'un repas parfaitement rôti.


Sült

Canada

Sushi pizza is an unusual spin on sushi that is popular throughout Canada, especially in Toronto. It consists of a fried rice patty topped with salmon, tuna, or crab, avocado slices, spicy mayonnaise, and soy-wasabi sauce. It is believed that the dish was invented by a Japanese chef Kaoru Ohsada in a restaurant named Nami. Originally, he made the dish by frying sushi rice, topping it with salmon, and garnishing it with tobiko fish roe and chopped onions. Today, sushi pizza is often accompanied by soy sauce or pickled ginger on the side. This food trend has also crossed national borders, so you can occasionally find it in pok&eacute; restaurants in the United States.

Pizza sushi

Serbia

Belmuž is a traditional shepherd's dish originating from eastern Serbia. This simple dish consists of only three ingredients &ndash; cheese, flour, and a bit of salt. The key ingredient is cheese, that should be fresh and full-fat cow's or preferably sheep's cheese. Once cut into pieces, the cheese is placed in a big pot over low heat. As it melts, salt and flour are added until a homogenous mass is formed. The mixture is continuously stirred with a big wooden spoon until the fat separates and starts to float on the surface. Belmuž is then ready to be served, usually as an appetizer with sour milk and various sliced vegetables. Interestingly, if the cheese used for the dish is already salt, there is no need to add extra salt to the dish. Belmuž is traditionally prepared by men due to the fact that it needs to be continuously stirred as it cooks, which takes a lot of effort.

Svrljiški belmuž

Tacu-tacu is a simple and rustic Peruvian dish that combines rice, beans, various spices, and onions. The ingredients are typically pan-fried and formed in a thick, pancake-like dish. It is believed that tacu-tacu originated among the African community, while the name stems from the Quechuan taka-taka, which translates as pounded or mashed. The variation of this classic may include lentils, and the dish is typically served with a fried egg on top or sided with breaded and fried meat, fried plantains, and the onion-based salsa criolla.

Tacu-tacu

Peru

Tamalito is the Peruvian version of tamales. They are smaller and drier than tamales, but both are prepared in a similar fashion. Green maize is first combined with lard, and the combination is then filled with various ingredients and wrapped in corn leaves before being tied with a string and steamed in a pot. Tamalitos are traditionally served as a light appetizer or a tasty side dish. It is recommended to pair them with salsa criolla.

Tamalito

Thailand

Tam makhuea is a traditional dish originating from the northern parts of the country. The dish, which can be served as an appetizer or a side dish, is usually made with a combination of eggplants, hot chili peppers, garlic, shrimp paste, and vegetable oil. The eggplants are first boiled in a small amount of water until it evaporates, and then fried in oil. The garlic, shrimp paste, and chili peppers are pounded, then mixed with the fried eggplant and pounded some more. Tam makhuea is simply seasoned with salt and the dish is ready to be enjoyed.

Tam Makhuea

India

Tandoori pomfret is a traditional dish prepared with pomfret, a fish that&rsquo;s popular in India&rsquo;s coastal regions such as Maharashtra, Goa, and Chennai. The pomfret is washed, the inner organs are removed, and it&rsquo;s then marinated in a combination of lemon juice, ginger-garlic paste, and salt. After a few minutes of marinating, it&rsquo;s mixed with red chili paste, garam masala spices, dahi, and turmeric. The fish is then cooked in a tandoor oven, and it&rsquo;s usually served as an appetizer with green chutneys, lemon wedges, and onion slices. For the best experience, add a few butter garlic naan flatbreads on the side.

Pomfret tandoori

The name tangbao or tangbaozi refers to a broad group of steamed Chinese soup-filled dumplings. Depending on the origin, dumplings can be made with leavened or plain dumpling dough which is usually wrapped around a gelatinous filling, twisted and sealed at the top, and then steamed. While they steam, the firm filling (usually made with minced pork or crab meat) transforms into a flavorful soup, which stays safely secured inside the bun. Due to the nature of this Chinese delicacy, they are always served immediately after steaming, so the soup stays liquid and hot. Because of the sizzling filling, tangbao buns should be consumed with precaution and usually employ a unique eating technique. Chopsticks are used to hold the bun at the top, and a small bit is taken from the side, allowing the soup to pour into the wide spoon held underneath. The soup and the dumpling are usually eaten alternatively, but can also be enjoyed one at the time. One of the most common varieties of the dish includes the tangbao dumplings originating from the Jiangsu province, which are usually large in form and often come with a straw tucked inside the bun, which is used to slurp the delicious soup. Xiaolongbao, the authentic Shanghai version, is famous for its small size and slightly thinner dough. All the varieties found in China and in Chinese restaurants around the world are typically served as a snack, as a part of dim sum meals, or as a satisfying appetizer.

Tangbao

Sweet and sour spare ribs is a popular Chinese dish that is mostly consumed in restaurants since it is somewhat hard to prepare it at home. Spare ribs are first marinated, deep-fried, then dipped in Chinese sweet and sour sauce. Traditionally, the dish is served as an appetizer and is extremely popular in the southern parts of China. In Chinese culture, pork symbolizes prosperity, so the dish is often prepared and served for Chinese New Year. The Chinese people love to serve sweet and sour dishes during the festive time because the word sour (syun in Cantonese) sounds like the word grandchild when pronounced, giving hope for a new offspring. It is recommended to pair this decadent appetizer with a glass of ice-cold beer.