Casserole

Sweden

Lerpottasill is a traditional dish originating from the region of Sk&aring;ne. It is made with a combination of herring fillets, potatoes, hard-boiled eggs, onions, dill, chives, and butter. The eggs are chopped and mixed with the onions, dill, and chives. The potatoes are boiled, sliced, and layered in a buttered frying pan, then topped with the herring fillets. The egg mixture is spread on top of the fish, and the combination is baked in the oven for a few minutes. Once prepared, the dish is served immediately, often with flatbread and cheese on the side.

Lerpottasill

Austria

Le Lungauer schöpsernes est un plat traditionnel autrichien originaire de la région de Lungau. Ce repas copieux se compose principalement de mouton ou d'agneau cuit en ragoût ou préparé en cocotte. Bien que la recette exacte puisse varier, les ingrédients courants du Lungauer schöpsernes comprennent du mouton ou de l'agneau, des pommes de terre, des oignons, de l'ail et une variété d'herbes et d'épices. La viande est souvent marinée dans un mélange de vinaigre et d'eau, parfois avec l'ajout de vin, puis mijotée avec les autres ingrédients jusqu'à ce qu'elle soit tendre. Le plat est généralement servi avec du pain local, ce qui en fait un repas riche et satisfaisant, particulièrement réconfortant pendant les hivers froids des Alpes.

Schöpserne de Lungau

Le plat égyptien connu sous le nom de macaroni béchamel se compose de couches de pâtes (penne, rigatoni ou macaroni coudé) avec une garniture de bœuf haché intercalée entre les deux et une garniture de sauce béchamel. La combinaison est cuite au four sous forme de cocotte de pâtes en couches jusqu'à ce qu'elle prenne une couleur brun doré, puis elle est coupée en tranches et servie. Ce plat est très courant lors des fêtes religieuses, en particulier pendant le Ramadan.

Macaronis à la béchamel

Maduro en gloria is a sweet Nicaraguan casserole consisting of ripe plantains, queso fresco, milk, eggs, sugar, butter, and cinnamon. The plantains are peeled, sliced, then fried in oil until golden brown. Afterwards, they are strained in order to remove excess oil, then arranged in a large casserole dish and topped with cheese and cinnamon. The process is repeated until there are at least two layers of plantains, cheese, and cinnamon. Milk, sugar, and eggs are combined, then poured over the layered ingredients. The concoction is baked until the top layer develops a golden-brown color.

Maduro en gloria

Ce n'est pas un macaroni au fromage ordinaire. Ce qui différencie le makawoni au graten haïtien (également orthographié macaroni au gratin) du macaroni au fromage, ce sont les nouilles - il n'y a pas de macaroni coudé ici, car ils sont remplacés par des types de pâtes plus grosses comme les rigatoni et les penne, ainsi que des arômes inhabituels comme la mayonnaise, la sauce Worcestershire, la moutarde et le poivre blanc. Tous les ingrédients sont généralement placés dans une cocotte et saupoudrés de fromage râpé comme le parmesan ou le cheddar. Certains cuisiniers aiment ajouter d'autres ajouts savoureux comme du jambon ou du poulet râpé. On dit que le makawoni au graten est meilleur consommé pendant les saisons les plus froides car c'est un plat réconfortant typique.

Makawoni au graten

Initially prepared as a Christmastime dish, this rich Finnish casserole is nowadays enjoyed throughout the year. It consists of rice, ground liver, eggs, saut&eacute;ed onions, and, occasionally&ndash;crisped bacon and raisins, seasoned and baked in the oven until crispy. This unusual combination results in a hearty, luscious dish that is usually accompanied with a flavorful and tart lingonberry jam.

Maksalaatikko

Miser&rsquo;s feast is a traditional frugal dish originating from Wales. Simply put, the dish consists of potatoes and pork. The original recipes called for British bacon, while the addition of pork chops was a luxury, but nowadays, the bacon is somewhat of a luxury, while pork chops are inexpensive. The list of ingredients usually includes sliced potatoes, onions, pork chops (or bacon), black pepper, and salt. The potatoes, onions, and pork are layered in a baking dish, then topped with water, salt, and pepper. The dish is covered and baked until the potatoes become tender and the pork is fully cooked. It&rsquo;s then uncovered and baked again until the liquid forms into a thick sauce. Miser&rsquo;s feast is always served warm as a one-dish meal.

Miser's Feast

Croatia

Mlinci na varaždinski is a savory dish originating from the Croatian city of Varaždin. The key ingredient used in the dish are mlinci &ndash; thin and dry sheets made with flour, water, and salt. In order to prepare the dish, speck should be cut into cubes and fried. It is then combined with fresh cow&rsquo;s cheese, salt, pepper, and sour cream. Mlinci are shortly steamed, then left to dry. A baking dish is greased, then layered with mlinci and a combination of other ingredients. The top is sprinkled with grated Varaždinec cheese, hence the name of the dish. The whole thing is drizzled over with heavy cream and baked in the oven until golden brown. This delicious casserole can be served on its own as a main dish or as a warm appetizer.

Mlinci na varaždinski

Ce classique danois est composé de filet de porc accompagné de grandes quantités d'oignons, le tout arrosé d'une sauce crémeuse. Le plat est généralement cuit au four et est souvent agrémenté de champignons ou de morceaux de bacon croustillants. Il est généralement apprécié comme un repas copieux fait maison et est principalement servi avec des pommes de terre, du riz et des cornichons.

Mørbradbøffer et flødesov

Moussaka is one of the best known Greek dishes &ndash; a baked casserole consisting of ground lamb meat and layers of sliced eggplant, covered with a thick layer of bechamel sauce that gets golden and crusty as it bakes. The lamb is sometimes replaced with beef, while the eggplants might be replaced with zucchini or potatoes. It is likely that moussaka has Middle-Eastern origins, and it was introduced when the Arabs brought the eggplant to Greece. Its Greek name mousak&aacute;s is derived from the Turkish musakka, which came from the Arabic word musaqqa'ah, meaning chilled. Moussaka is not an everyday dish&ndash;it is baked as a special treat for guests and family on festive days. An exotic version of lasagna, without the pasta, moussaka is exceptionally healthy due to the abundance of vegetables used in the dish. It is commonly cut into squares and served warm, not hot, as the dish needs some resting time in order to firm up.

Moussaka

Mubattan kusha is a layered potato and meat casserole originating from Libya. Quick and easy to prepare, the dish consists of ground meat (lamb or beef), sliced potatoes, onions, tomatoes, butter, eggs, and flour. It is traditionally flavored with parsley, hot peppers, ginger, cinnamon, black pepper, and dill. Fried or grilled potato slices are first layered in a casserole dish, then topped with a mixture of eggs and herbs, and finally, with a layer of meat. The process is repeated until the casserole dish is filled, the whole thing is sprinkled with breadcrumbs, and mubattan kusha is baked until golden brown. It is recommended to pair it with a big salad for a complete meal.

Mubattan kusha

Nachynka is a traditional dish originating from Ukraine. This cornmeal casserole is usually made with a combination of onions, butter, cornmeal, sugar, salt, milk, eggs, and baking powder. The onions are saut&eacute;ed in butter, then mixed with salt, sugar, and milk. The dish is stirred until thick, and it is then mixed with the eggs and baking powder and stirred again. The mixture is poured into a casserole dish and baked in the oven for about an hour or until the mixture puffs up and becomes golden brown.

Nachynka

Vous aimez les lasagnes ? Vous êtes fan des brioches à la cannelle ? Eh bien, vous pouvez avoir le meilleur des deux mondes dans un plat traditionnel saint-marinais appelé nid d'hirondelle. Cette casserole de pâtes est préparée en garnissant des feuilles de lasagne fraîches de sauce béchamel, de fromages italiens, de tranches de prosciutto, de basilic et encore plus de fromage par-dessus. Les pâtes sont ensuite roulées et coupées en petits cylindres qui sont assemblés les uns à côté des autres dans un plat de cuisson enduit de sauce marinara. Le plat est cuit jusqu'à ce que le dessus des rouleaux devienne doré et croustillant. Le nom du plat se traduit par nid d'hirondelle, faisant référence à son aspect visuel une fois cuit.

Nids de rondines

United Kingdom

Dating back to at least 1673, ormer casserole is a Guernsey specialty made with ormers, pork belly, carrots, shallots, butter, and bay leaves. Ormers are a type of shellfish that is one of Guernsey's well-known local delicacies. They look similar to oysters and have a mild flavor. Ormers can only be collected on a few dates between January and April, so this dish isn't always available in local restaurants. The ormers are removed from their shells, flattened with a mallet, then rolled in flour and fried in Guernsey butter. Later on, they are combined with the other ingredients in a casserole dish, and the concoction is then baked until ready for consumption. It is recommended to serve this delicious casserole with crusty bread or Guernsey biscuits on the side.

Ormer Casserole

Australia

Palusami is a Samoan main dish prepared with taro leaves and onions in coconut milk. The combination of these ingredients is baked in a casserole dish until the taro leaves become wilted and the sauce becomes bubbly. The dish has a few variations so it can be modified by adding corned beef or dill into the casserole in order to elevate the flavors.

Palusami

Panackelty is a popular English casserole that is especially popular in County Durham and Sunderland. It consists of slowly cooked meat (typically lamb chops or corned beef) and root vegetables such as onions, carrots, and potatoes, although there are numerous recipe variations throughout the region, so the type of meat and vegetables may vary. The dish is cooked in a pan which is placed in an oven at a low temperature, hence the name. It is believed that panackelty was invented out of necessity as a frugal and hearty dish.

Panackelty

Pan haggerty is a traditional dish originating from Northumberland, but it&rsquo;s enjoyed throughout the United Kingdom in numerous variations. The dish is usually prepared with a combination of sliced potatoes, onions, butter, salt, pepper, and shredded cheddar cheese. The potato and onion slices are layered in a baking dish, dotted with butter, and seasoned with salt and pepper. The dish is covered and baked until the potatoes and onions become tender. It is then uncovered, sprinkled with the cheese, and baked again until the cheese becomes lightly browned. Once done, pan haggerty is left to cool slightly, and it&rsquo;s then served while still warm. It is believed that the name of the dish is an English pronunciation of a Celtic or French name. Pan haggerty is especially popular as comfort food on cold and rainy days.

Pan haggerty

Italy

Présente dans tout le sud de l'Italie, la parmigiana di melanzane est un type de gratin de légumes traditionnellement composé de tranches d'aubergines frites ou grillées, recouvertes de sauce tomate au basilic et garnies d'un ou plusieurs fromages, tels que la mozzarella, le pecorino siciliano, la scamorza et le caciocavallo silano. Contrairement à la croyance populaire, la parmigiana n'a rien à voir avec le fromage parmigiano reggiano, même s'il est utilisé dans de nombreuses recettes car il donne une croûte plus croustillante. En fait, elle n'a aucun lien avec la ville de Parme. En fait, le nom de ce délicieux plat d'été proviendrait de parmisciana, le mot pour « persan » dans le dialecte sicilien, et il est souvent suggéré que le mot est enraciné dans l'arabe badhnajan ou le turc patlıcan, qui signifient tous deux « aubergine ». Bien que l'aubergine ait été introduite en Italie par les Arabes dès le VIIIe siècle, la parmigiana que nous connaissons aujourd'hui pourrait être originaire de Sicile vers le XVIe siècle, lorsque les tomates furent introduites en Italie depuis le Nouveau Monde par les Espagnols. Plus tard, la casserole d'aubergines s'est répandue dans tout le pays, adoptant une version propre à chaque région. Quelles que soient ses véritables origines et les nombreuses versions différentes de la recette classique, la parmigiana di melanzane reste le plat réconfortant du sud de l'Italie à son meilleur et est l'un des plats italiens les plus populaires aujourd'hui.

Parmigiano

This famous eggplant casserole is made throughout Italy, but the Calabrian version is particularly rich and delicious. Depending on the region, parmigiana is usually prepared with layers of fried or grilled slices of eggplant topped with basil-flavored tomato sauce and local cheese, but this recipe is additionally enriched with boiled eggs and salsiccia calabrese, the tasty Calabrian sausage flavored with fennel seeds. Parmigiana alla calabrese is usually prepared with provola, mozzarella, and grated pecorino, while the final local touch is hidden in the tomato sauce, prepared with olive oil, tomatoes, and the most appreciated Italian onions - the famous Calabrian cipolla di Tropea.

Parmigiana alla calabrese

Cette version de la parmigiana aux aubergines est la plus populaire en dehors de l'Italie. Originaire de Campanie, cette variante du plat est composée d'aubergines, d'huile d'olive, d'oignons, de basilic, de tomates, de mozzarella ou de fromage fior di latte et de Parmigiano-Reggiano râpé. Les aubergines sont pelées, coupées en tranches et frites brièvement, puis disposées dans un plat allant au four sur la sauce tomate avec le fromage, les feuilles de basilic et le Parmigiano-Reggiano râpé. Les couches sont répétées et la dernière doit se terminer par de la sauce tomate et du fromage râpé. Le plat est cuit jusqu'à ce que la surface devienne croustillante, puis il est servi, idéalement à température ambiante.