Aperitivo

Slovenia

Sireki is a traditional snack or appetizer originating from the Slovenske Gorice area. It&rsquo;s made with a combination of cottage cheese, salt, paprika, and cumin. The cheese is mashed with a fork, seasoned with spices, then shaped into small cones that are often bite-sized. The cones are dried in the sun or in a warm place in the kitchen. Sireki are typically paired with white wine and enjoyed as a snack. They can also be served with buckwheat bread with walnuts, or as a part of a cheese plate at the end of lunch or dinner. Around Christmas, sireki are sometimes served with dried fruit. If desired, they can be additionally seasoned with chili powder.

Sireki

Bulgaria

Sirene po shopski consists of white Bulgarian cheese and tomatoes baked in gyuveche, a traditional earthenware pot. The ingredients are layered in the pot, seasoned with herbs such as parsley, and finished with an egg on top. It is believed that the dish originates in the area around Sofia. The reasons can be found in the name shopski, which refers to the Shopi people who live near the capital. This nutritious meal is usually served in the same earthenware pots in which it was baked, so each guest receives an individual serving. Sirene po shopski is most commonly consumed as an appetizer, but it can also be served as the main dish when paired with bread and a fresh salad on the side.

Sirene po shopski

Croatia

Sir i vrhnje é uma comida favorita de muitos croatas, feita simplesmente misturando queijo cottage fresco com creme de leite. Há muitas variações, então alguns gostam de adicionar páprica defumada em pó, sal, pimenta ou alho picado para torná-lo ainda mais saboroso. O prato é geralmente servido no café da manhã ou como um aperitivo leve que pode ser combinado com salsichas caseiras, bacon, cebolas fatiadas ou tomates. O que antes era um prato modesto e humilde é hoje um ícone da culinária do noroeste da Croácia que pode até ser comprado pré-fabricado em muitos supermercados, embora o melhor sir i vrhnje seja vendido regularmente em mercados de alimentos.

Senhor eu vrhnje

Greece

Skopelitiki tiropita is a type of Greek cheese-filled pastry (tiropita) that has been traditionally prepared on the island of Skopelos. The pastry uses local goat milk feta cheese and olive oil from the area of Skopelos for the filling, while the dough typically consists of all-purpose flour, olive oil, water, salt, and vinegar. Once it reaches a soft and elastic consistency, the phyllo dough is rolled out, drizzled with olive oil, sprinkled with crumbled feta cheese, and shaped into a spiral. The spiral-shaped pastry is then usually deep-fried in hot oil until golden brown and crispy on both sides, although it can also be baked in an oven. Skopelitiki tiropita can be enjoyed as an appetizer or a mid-morning or a late-night snack, and it is often accompanied by a cup of herbal tea or coffee on the side.

Escopelícia tiropita

Skordopsomo is the Greek version of garlic bread. It's made with a combination of sliced bread, olive oil, garlic, salt, pepper, oregano, and basil. Everything except the bread is blended or mashed together until smooth, and the mixture is then spread on the bread slices. They're baked shortly in the oven, until the bread becomes golden brown. This comforting dish is usually eaten as a snack, but it can also be served as an appetizer in many Greek taverns.

Skordopsomo

United States

Although many people might think so, the famous slider is not just a small hamburger, but a very specific food item. First of all, a small ball of ground meat is smashed on a well-oiled griddle until very thin, accompanied by onions, which fry into the meat during the cooking process. The meat is then flipped, and other ingredients are added on top of the meat, including the slider bun which absorbs the aromas and flavors while it steams. Originally, slider was a term describing small burgers at White Castle restaurants throughout the United States of America. There are several theories as to why they&rsquo;re called sliders: one says that they slide down easily because people typically eat more than just one, another says it&rsquo;s because they slide across the griddle to make room for new meat patties, while White Castle says it&rsquo;s because they slide out of their boxes with ease. Originally, slider was a term describing small burgers at White Castle restaurants throughout the United States of America. Interestingly, on January 14, 2014, Time magazine described the White Castle slider as the most influential burger of all time.

Controle deslizante

Smalec is a traditional spread originating from Poland. The spread is based on rendered pork fat, onions, and spices. For centuries, it was a hearty and inexpensive meal for the working class, and over time it became a symbol of Polish hospitality. Although there are many versions of the spread, it's usually made with a combination of pork fat, onions, diced apples, prunes, garlic, marjoram, salt, and pepper. The onions, apples, and prunes are fried in pork fat over low heat. The mixture is then enriched with minced garlic, marjoram, and seasonings. The prepared spread is poured into a bowl and left to cool and solidify. Smalec is typically spread on rye bread and served with pickles and black olives. In traditional Polish restaurants, this spread is often served as an appetizer before the main meal.

Esmalec

Sm&oslash;rrebr&oslash;d é um sanduíche aberto tradicional dinamarquês que consiste em pão de centeio com manteiga coberto com vários ingredientes e normalmente acompanhado de vegetais, ervas e saladas. As coberturas incluem ingredientes como frios, queijos, pastas, almôndegas, caviar e condimentos como maionese. Este sanduíche foi inventado no século XIX por trabalhadores agrícolas escandinavos que preparavam uma variedade de sanduíches abertos para o almoço, geralmente feitos com sobras da noite anterior, para fornecer energia durante as longas horas de trabalho. Alguns afirmam que a ideia básica vem da Idade Média e da tradição de servir comida em pão amanhecido. Hoje, o sm&oslash;rrebr&oslash;d é um alimento básico da culinária escandinava, servido como aperitivo, prato principal ou sobremesa. Os sanduíches são especialmente populares durante as festividades de fim de ano, como Natal e Páscoa. Sanduíches abertos também são comuns em outros países — na Áustria, eles são conhecidos como belegte brote.

Smørrebrød

Named after its predominantly white color, Snezhanka or Snow White is a refreshing salad made with ingredients such as cucumbers, garlic, dill, oil, salt, and the Bulgarian staple &ndash; yogurt, in this case &ndash; strained to make it thicker. Walnuts, roasted peppers, and chopped parsley are sometimes added to the salad as a topping, according to personal preferences. Snezhanka is always served cold, either as an appetizer, meze, side dish, or a dip for pita bread. When served as part of a meze, it is traditionally accompanied by alcoholic beverages.

Salada Snezhanka

Snițel de ciuperci are Romanian mushroom fritters. They usually consist of mushrooms that are dredged with flour first, then with a mixture of eggs, milk, and spices, and they are finally rolled in breadcrumbs. The breaded mushrooms are then fried until nicely browned, but they can also be baked in the oven. Crispy and flavorful, these mushroom fritters make for a great snack, an appetizer, or a light vegetarian meal. They can be consumed both hot and cold, usually accompanied by salads, potatoes, rice, or mujdei de usturoi, a traditional Romanian garlic sauce.

Snițel de ciuperci

Sobagaki is an ancient Japanese dish consisting of soba flour and hot water. The flour is mixed with hot water, then stirred until the consistency becomes similar to mashed potatoes or soft mochi. The name sobagaki means to stir soba flour. The dough is usually torn into smaller pieces and dipped in soy sauce, but it can also be eaten in soups or oshiruko (sweet beans stewed with mochi). It&rsquo;s recommended to use stone-ground shinsoba flour when preparing sobagaki. Pair it with sake on the side.

Sobagaki

France

Originally derived from the Genovese farinata, socca eventually became the specialty of Nice, France, where it is a street food staple. This traditional flatbread is made with chickpea flour, olive oil, salt, and pepper. Once the batter is prepared, it is transferred to a wide pan or a skillet, which is placed in the oven at very high temperature. The batter is then baked until the socca hardens and begins to slightly burn on the edges. Once baked, socca is sliced into pieces and seasoned with salt, pepper, and a drizzle of olive oil. It can be served as an appetizer with cheese, olives, and a glass of ros&eacute; on the side.

Soca

Simple, yet delicious, soko kecze is a Georgian specialty that can be translated as mushrooms in a clay pot. The dish consists of mushrooms that are baked and served in a special ketsi dish (clay dish). The mushrooms can be either plain or filled with butter and Georgian sulguni cheese, seasoned with black pepper, and sometimes a bit of garlic. This hearty mushroom dish is best enjoyed hot, while the cheese is still gooey and stretchy.

Soko kecze

Spain

Soldaditos de Pav&iacute;a is a traditional dish that's a staple of Madrid's tapa bars, but it's also often found in Andalusia. The dish consists of strips of battered and deep-fried cod that are served with a strip of roasted red pepper wrapped around them. Before the frying, the cod is typically marinated in a combination of piment&oacute;n and lemon juice. The name of the dish means soldiers of Pav&iacute;a, referring to the fact that the dish resembles the orange-red uniforms worn by the Hussars of Pav&iacute;a regiment.

Soldados de Pavía

Solomon Gundy is a popular Jamaican fish p&acirc;t&eacute; made with smoked red herring or mackerel combined with hot peppers, onions, and spices. The dish is traditionally served with crackers as an appetizer or a snack. It is recommended to pair the appetizer with avocado slices or roasted breadfruit, and it is especially popular to serve Solomon Gundy with a cup of tea on the side.

Salomão Gundy

Sopes mallorquines is a traditional dish originating from Mallorca. Despite the name, which is somewhat of a misnomer, the dish contains little of soup, and it's usually served as an appetizer that can be eaten with a fork. It consists of seasonal vegetables and slices of black bread softened in broth. The dish is always seasonal, so it might contain green beans, spinach, chard, cabbage, or other vegetables depending on the availability. The bread is cut into very thin slices. The vegetables are first lightly fried in a pottery terrine called a greixonera, and they're then mixed with water and simmered for about half an hour. The bread slices are added later so that they soak up the broth. The dish is served warm, and it's especially popular on rainy days.

Sopes mallorquines

Sorullos are Puerto Rican fried corn sticks that are traditionally served as an appetizer. They consist of cornmeal dough that is often combined with cheese, then rolled into the shape of a cigar before frying. When prepared, the texture should be crisp and crunchy on the exterior, while the interior remains tender. These snacks are usually served hot, and it is recommended to pair them with dips such as mayonnaise and ketchup.

Sorullos

Airy and simple, this legendary French comfort food consists of a cheese base combined with whisked egg whites, butter, milk, and flour. The dish puffs up into a decadent, golden souffl&eacute; when baked. Cheese souffl&eacute; is believed to have been invented during the late 18th century. Today, it is typically served hot in small ramekins straight out of the oven.

Soufflé au fromage

Carrot souffl&eacute; is a vegetable souffl&eacute; that is based on carrots, and it can be made in sweet or savory versions. Apart from mashed carrots, other typical ingredients used in the souffl&eacute; base include butter, flour, and eggs. The dish is then sweetened with sugar and flavored with aromatic spices such as vanilla, cinnamon, and nutmeg. Baking powder is usually added to make the souffl&eacute; swell, but it can also be prepared in a traditional way by whipping egg whites until frothy before mixing them in the souffl&eacute; base. Other typical ingredients include cheese, chicken broth, onions, milk, black pepper, and allspice. Crispy on the outside and creamy on the inside, this carrot souffl&eacute; is an ideal accompaniment to various meat and seafood dishes. The souffl&eacute; can also be enjoyed as a dessert if it errs on the sweeter side, or as a light vegetarian meal paired with a green salad on the side.

Soufflé de cenoura

Enjoyed throughout the Caribbean, souse is a versatile dish that is typically prepared with pork, namely some of the less-favored cuts such as head, feet, knuckles, or tail, while other versions also employ beef or chicken feet. The cuts are cooked until tender and are then doused in a vinegar and lime-based combination of various spices, herbs, and sliced vegetables. The dish is often compared to aspic or head cheese, though its consistency is not as firm and it is traditionally marinated for a short period. Souse comes in different regional varieties, but it is usually enjoyed as a cold appetizer or as an accompaniment to black or white pudding.