Voorgerecht

Hoewel het een veelvoorkomend gezicht is in landen als Kroatië, Slovenië en Macedonië, wordt gibanica vooral geassocieerd met Servië. Het is een traditioneel taartachtig gerecht dat filodeeg (soms vervangen door gistdeeg) combineert met een romige combinatie van kaas en eieren. De populairste versie van deze veelzijdige taart staat in de volksmond bekend als gužvara, wat gekreukt betekent, waarbij de vellen filodeeg worden gedrenkt in een romig mengsel van verse koeienkaas en eieren. De vellen worden vervolgens gelaagd en gebakken in de vorm van een ovenschotel. Dit taartachtige gerecht kan in zowel zoete als hartige versies worden bereid, afhankelijk van de regio en persoonlijke voorkeuren. In Servië wordt gibanica meestal gecombineerd met yoghurt en is het een perfect ontbijt of een vullende snack. Geserveerd in plakjes, is het ook een hoofdbestanddeel bij elke feestelijke gelegenheid, wanneer het traditioneel wordt genoten als een koud voorgerecht.

Gibanica

This Greek classic consists of large white beans that are cooked and then baked in a flavorful tomato sauce, which is usually seasoned with various herbs such as oregano, parsley, and mint. The dish calls for the use of fasolia gigantes, an authentic Greek variety of beans characterized by their large size, hence the name (gigantic). Gigantes plaki can be enjoyed as the main course, but it is also a common meze dish that is best served with bread on the side.

Reuzenplaki

Gizdodo is a traditional dish consisting of chicken gizzards and plantains (dodo), hence the name. In order to prepare it, boiled gizzard pieces are deep-fried and mixed with fried plantains. The combination is then drizzled over with a sauce consisting of tomatoes, green and red bell peppers, and onions. If desired, hot habanero peppers can also be added to the mix. In Nigeria, gizdodo is a staple at parties, served as an appetizer or the main meal, and it's often accompanied by other dishes on the side, such as jollof rice.

Gizdodo

India

Gobi manchurian is a traditional Indo-Chinese dish consisting of fried cauliflower (gobi) that&rsquo;s tossed in a sweet and spicy sauce (manchurian). There are two versions of the dish &ndash; dry and in gravy. The dry version is often served as an appetizer or a bar snack with ketchup on the side as a dipping sauce, while the gravy version features a thick sauce made with cornstarch and it&rsquo;s usually served as a main dish with rice on the side, either fried or steamed. The cauliflower florets are coated in batter and deep-fried until crisp. The batter often consists of water, flour, corn flour, red chili powder, and seasonings, while the sauce is made with a combination of garlic, ginger, onions, scallions, soy sauce, vinegar, oil, sugar, and chili peppers. Originally, the dish was created by the Chinese community in Kolkata during the time of the British Raj.

Gobi-manchurian

Gobi matar is a traditional stir-fry originating from North India. The dish is usually made with cauliflower, peas, turmeric, onions, ginger-garlic paste, oil, lemon juice, coriander, and red chili powder. The vegetables are stir-fried in oil, then served hot in a large bowl. The dish is typically accompanied by rice, roti, or parathas on the side. Gobi matar can be served as an appetizer or as an accompaniment to other dishes. There are a few variations, so it can be enriched with tomatoes and garam masala spices, if desired.

Gobi-matras

Gochujeon is a traditional dish originating from South Korea. This type of jeon (pan-fried battered food) is made with a combination of green chili peppers, fish sauce, onions, flour, and oil. The chili peppers and onions are chopped and mixed with flour, water, and fish sauce. The mixture is pan-fried in oil on both sides until the pancake turns golden brown. Once done, gochujeon is served hot with rice or a dipping sauce on the side. There are many variations on this type of jeon, so it can also be made with whole chili peppers, or there can be additional ingredients for the pancake, such as chicken and garlic.

Gochujeon

These crispy summer rolls are prepared by wrapping soaked rice paper (b&aacute;nh tr&aacute;ng) around various ingredients. Although the most common combinations include meat or seafood - usually beef, pork, shrimps, or crab meat, as well as rice vermicelli noodles - the stars of the dish are fresh and aromatic herbs and vegetables such as mint, cilantro, cucumbers, or mushrooms. The rolls are always served at room temperature or well-chilled, and they're usually accompanied by nước chấm (fish sauce), peanut sauce, or hoisin sauce. Interestingly, these Vietnamese rolls were included in the list of the world's 50 best foods by CNN.

Ik hou van je

Gola kebab is a traditional meat dish originating from India. It consists of meatballs that are usually skewered when served. The meatballs are made with a combination of mutton, onions, and a variety of herbs and spices such as red chili powder, turmeric powder, cloves, cardamom, cinnamon, coriander leaves, mint leaves, and ginger-garlic paste. Once shaped, the meatballs are shallow fried or baked until golden brown. They are often accompanied by chutneys such as green chutney or mint chutney, then served as an appetizer or a side dish to vegetable-based dishes.

Gola-kebab

Thailand

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Goong ten, also known as "dancing shrimp", is a traditional and adventurous street food specialty from Northern Thailand. It features small, live freshwater shrimp as its main ingredient, typically sourced from freshwater. The dish includes a mix of fresh herbs such as cilantro, mint, and lemongrass, along with Thai chili peppers for heat. Lime juice adds a tangy flavor, while fish sauce provides a salty, umami taste. Shallots and garlic are used to enhance the overall flavor. The flavor profile of goong ten is known for being bold and vibrant, combining spicy, tangy, and savory elements. The fresh herbs and lime juice provide a refreshing contrast to the heat of the chili peppers and the umami of the fish sauce. To prepare goong ten, the live shrimp are rinsed and then mixed with the herbs, spices, lime juice, fish sauce, and other seasonings just before serving. The mixture is usually prepared and consumed quickly to ensure the shrimp remain alive and moving, contributing to the "dancing" effect. The dish is typically served as an appetizer or a snack, often accompanied by sticky rice and fresh vegetables to balance the intense flavors.
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Goong tien

France

Goug&egrave;res are tiny, hollow pastry puffs made from choux dough and cheese, most commonly grated Comt&eacute;, Emmentaler, or Gruy&egrave;re. These cheese puffs are often served cold or at room temperature as an accompaniment to beverages such as champagne or wine, but they can also be served warm as an appetizer. The snacks were invented in the 17th century, in a store called Le ramequin de Bourgogne, located in the Burgundy area. Goug&egrave;res can also be served in a sweet version, accompanied by various fruit jams on the side.

Gougères

Gravlax is a Scandinavian dish consisting of raw, salt-cured salmon that is traditionally seasoned with dill. Originally, the dish was made by fishermen who used to bury the salt, sugar, and dill-rubbed salmon above the line of high tide and leave it to ferment. At the time, it was characterized by its pungent flavor and odor, but today, gravlax is cured under refrigeration. The name gravlax comes from a combination of two words, grav, meaning buried, and lax, meaning salmon, referring to the original method of production. This delicacy is usually thinly sliced and served as an appetizer. It pairs well with crackers and pickled vegetables, but it can also be used as a stuffing for bagel sandwiches.

Gravadlax

Italy

Grissini are traditional Italian breadsticks with origins in Torino, Piemonte, a region in northwestern Italy. These snacks consist of crispy, thin, dry bread that can be additionally flavored with rosemary, sesame seeds, onions, or Parmesan cheese. Grissini can be traced back to the 17th century, as they were invented to cure the health-related problems of Duke Vittorio Amedeo II of Savoy. Since the duke had problems with digestion, the doctor ordered Antonio Brunero, a Torino baker, to make a meal which the duke could easily digest. Brunero made the dough for ghersa, a traditional Torino bread, and stretched it into long, thin strips. When the duke consumed the baked product, it was proclaimed a great success and became a popular snack throughout Italy. Today, grissini are served in a number of ways, and one can easily find them in most Italian restaurants, served to guests before the main meal, either on their own, or wrapped in prosciutto as an appetizer.

Grissini

Guacamole is a world-famous buttery delicacy dating back all the way to the Aztec empire of the 1500s. It&rsquo;s a healthy blend of ripe, mashed avocados, onions, chiles, optional tomatillos and selected seasonings such as sea salt and coriander. The star of this incredibly simple dish is the avocado, high in unsaturated fat, potassium, vitamins, minerals and protein, its name stemming from the Aztec ahuacatl, meaning testicle or testicle tree, which is why it was believed that it was an aphrodisiac by the Aztecs. Guacamole is sometimes prepared in the molcajete, a traditional Mexican mortar and pestle where onions, chiles, and salt are ground to a paste and added to the coarsely mashed avocados. Of course, guacamole is only as good as the avocados it is prepared with, and among the best are the nutty and creamy Hass and smooth Fuerte avocados. It is usually accompanied by corn chips, nachos or tortillas on the side, so guacamole is typically enjoyed as a dip. Regardless of its position on the table, the only important thing is to serve it fresh before it oxidizes and changes its vivid green color to a darker brown hue.

Guacamole

Guasacaca is Venezuela's version of guacamole, although it is not as thick. This simple combination of avocado, coriander, parsley, bell peppers, onions, garlic, salt, oil, and vinegar is typically consumed with barbecued meats such as beef, chicken, sausages, and morcillas. It is used as a dip with fried plantain and yuca, but it can also be drizzled on empanadas. The sauce is usually made in a blender, resulting in a creamy sauce, while some prefer the mashed version, resulting in a chunkier sauce.

Guasacaca

Gubbr&ouml;ra is a traditional appetizer originating from Sweden. It's usually made with a combination of anchovies, hard-boiled eggs, onions, sour cream, chives, dill, and white pepper. The salted anchovies are cut into small pieces and mixed with pieces of hard-boiled eggs, sour cream, chopped onion, and herbs. The mixture is seasoned with white pepper and salt isn't needed because the anchovies are already quite salty. Gubbr&ouml;ra is chilled before serving, and it's then usually enjoyed over a piece of dark rye bread. This appetizer is often served late at night with schnapps or beer.

Gubbröra

Guljeon is a traditional dish originating from South Korea. This type of jeon (pan-fried battered food) is made with oysters. Other ingredients include eggs, rice wine, salt, pepper, flour, scallions, and oil. The oysters are shelled, rinsed, drained, and coated with flour before they're dipped in a mixture of beaten eggs, rice wine, salt, pepper, and scallions. Once battered, the oysters are pan-fried in oil on both sides, then served hot with a dipping sauce on the side.

Guljeon

Guncha wa keema is a traditional dish originating from Hyderabad. It&rsquo;s usually made with a combination of cauliflower florets, ghee, garam masala, tomatoes, salt, pepper, ginger, garlic, onions, red chili powder, coriander, turmeric, and cumin. The cauliflower florets are steamed or cooked, then tossed with the other ingredients, most of which have been fried in ghee. If desired, the dish can be sprinkled with lemon juice. Before serving, guncha wa keema is usually garnished with coriander leaves and it&rsquo;s then ready to be enjoyed with any Indian flatbread on the side.

Guncha wa keema

Gundruk is a popular Nepalese dish made by fermenting and drying several leafy vegetables such as rayo sag, mustard leaves, radish leaves, and cauliflower, in order to produce a sour product characterized by its dark brown color. It is a versatile food item that can be served both as an appetizer or a side dish, but it can also be made into a soup. Due to the fact that it is a great source of minerals, gundruk is especially important in rural areas of the country where people mostly feed on maize and tubers.

Wapendruk

The pan-fried variety of the Chinese jiaozi dumpling, known as guotie, is a Northern Chinese dumpling typically filled with minced pork, Chinese cabbage, scallions, ginger, rice wine, and sesame seed oil. Crunchy and soft textures are achieved by a special method of preparing; while the bottom of the dumpling is frying, a small amount of liquid is added to the pan which is then covered, thus allowing the rest of the dumpling and the filling to steam. When it comes to the shape, guotie should always be long and straight as it can stand more easily and it does not fall over during cooking. Goutie can be literally translated as pot sticks, so these dumplings are often nicknamed potstickers, especially in North America. Although the first-known mention of goutie dates back to the Song Dynasty, today they are a popular street food, often eaten as a snack or an appetizer, typically accompanied by a dipping sauce.

Guotie

The famous Japanese gyoza are crescent-shaped dumplings that have originated from the traditional Chinese jiaozi dumplings. The recipe was slightly altered to accommodate the Japanese taste, and gyoza soon became one of the favorite Japanese meals. They consist of a thin wrapper made with wheat flour, eggs, and water, which is then stuffed with a mixture of meat and vegetables. The ingredients used in the stuffing are regionally influenced, but most commonly include minced pork or chicken, cabbage, chives, a substantial amount of garlic, ginger, and green onions. They are traditionally prepared in three different ways. The most famous are pan-fried gyoza, which are fried and then shortly steamed. Other types include boiled gyoza, usually served in broth, and the less common deep-fried variety. Traditionally, these scrumptious dumplings are served with a dipping sauce on the side, usually made with rice vinegar, soy sauce, and sesame oil. Since the 1940s, gyoza have been slowly making their progress to become one of the staple foods in Japan, commonly consumed everywhere in the country. They can be found on the menus of traditional Japanese restaurants and bought at specialized gyoza shops. In restaurants, they are usually offered as a starter, most commonly enjoyed as a snack, followed by a glass of cold beer or traditional sake. Also, although it is not a side dish per se, gyoza dumplings often accompany ramen.