Mingau

Gachas is an ancient, traditional Spanish dish consisting of a few basic ingredients: flour, water, salt, olive oil, and garlic. In the past, it was a staple dish among shepherds and farmers, but today it is popular throughout the country. Its texture can vary from soup-like to pie-thick with a golden-brown crust, depending on the method of preparation. The dish is served warm, and some cooks like to add saffron, paprika, or fried onions in order to improve the flavors.

Gachas

Georgia

Ghomi é um prato tradicional da Geórgia que consiste em farinha de milho grossa e fina combinada com água. Se os pedaços de queijo, como sulguni, forem colocados no mingau quente para derreter antes do consumo, o prato é chamado de elarji. Ghomi é frequentemente servido com diferentes molhos ao lado, como tkemali ou bazhe.

Ghomi

Griķi, que se acredita derivar do termo para uma pessoa grega, é o nome letão para o pseudocereal conhecido como trigo sarraceno. Um dos ingredientes básicos da culinária tradicional letã, griķi também é o nome deste prato simples que consiste em grãos de trigo sarraceno que foram cozidos em água com manteiga e sal antes de serem apreciados sozinhos ou como acompanhamento de várias especialidades letãs. O trigo sarraceno cozido é tipicamente comido com manteiga ou creme de leite e saladas, e geralmente acompanha molhos cremosos de carne ou especialidades de carne, como karbonāde (schnitzel de porco) e karbonāde ar kaulu (costeletas de porco).

Griķi

Grutjespap is a Dutch porridge made with buckwheat, milk, and salt. The combination of those ingredients is boiled until it thickens, and grutjespap is ready to be served, preferably warm and with a bit of stroop on the side to make it sweeter.

Grutjespap

Harapash is one of Albania's national dishes, made with a combination of cornflour, butter (traditionally goat butter), olive oil, milk, and cottage cheese. The mixture is blended by hand and boiled until it reaches the preferred texture. The most popular way of serving the dish is to have it as a side dish accompanying lamb offal, but it can also be plated in a thin layer and eaten on its own, sprinkled with cottage cheese.

Harapash

A staple during the month of Ramadan in numerous Middle Eastern countries is a plate of jareesh, a satisfying meal which combines coarse wheat and meat. This centuries-old dish probably originated in Saudi Arabia, but has since spread throughout the entire Middle East and India. Numerous countries in the area have created their unique varieties, employing authentic ingredients and giving the dish local names. In Middle Eastern countries, harees is usually prepared with coarse ground wheat which is mixed with water, butter, and meat, then left to soak overnight. Any excess liquid is drained, and all the ingredients are thoroughly mixed to create a homogenous and slightly elastic mixture that looks like a thick porridge. Chicken and lamb are the most common meat varieties employed in harees, but some regional variations also include mutton. The spices used in the preparation are also regionally influenced: cardamom, cinnamon, and cumin are commonly employed in Arabian countries, garlic and olive oil are usually found in Lebanon, while chili and turmeric are used in Indian variations.

Hareesh

Considered the national dish of Armenia, harissa is a thick porridge made by slowly simmering korkot (dried or roasted cracked wheat) together with fatty pieces of lamb or chicken meat. Said to have been invented in the Ararat plains, the origins of the dish can be traced back to ancient times, as well as to Gregory the Illuminator, the patron saint of Armenia, who would offer it as a charity meal. Even to this day, harissa is considered a charity meal, and is traditionally prepared each year for Easter, as well as to commemorate the Musa Ler resistance during the Armenian genocide of 1915. When it comes to the method of preparing, there are two diverging opinions; one claims it is forbidden to stir harissa until it is cooked all the way, while the other insists it should be stirred as soon as the wheat is half-cooked. The finished meal is served in bowls, topped with butter, and paired with a side of pickled vegetables and lavash flatbread.

Harissa

Heukimjajuk is a traditional porridge originating from South Korea. The porridge is usually made with a combination of ground black sesame seeds, sweet rice flour, and salt. The black sesame seeds are toasted and blended with water into a smooth mixture, and then mixed with sweet rice flour. The porridge is simmered over medium heat until it becomes slightly thin and shiny. Once done, it's seasoned with salt to taste. Heukimjajuk is often garnished with pumpkin seeds or pine nuts before it's served warm.

Heukimjajuk

Dikgobe é um prato de Botswana, África do Sul e Lesoto, consistindo de uma combinação de ervilhas, feijões e samp, que é milho processado, dando ao prato uma consistência de mingau. Os ingredientes são cozidos em uma pequena quantidade de gordura ou óleo, enquanto o sal é usado como tempero. Embora possa ser consumido sozinho, o dikgobe é geralmente servido no almoço como acompanhamento de pratos de carne, e é recomendado combiná-lo com um copo de leite fresco.

Izinkobe

Jatjuk is a traditional porridge originating from South Korea. The porridge is usually made with a combination of ground pine nuts, ground white rice, salt, and water. Finely ground pine nuts and ground rice are cooked in water and slowly simmered until the consistency of the porridge becomes slightly thick. This mild porridge is typically seasoned only with salt and garnished with whole or crushed pine nuts. Due to the fact that it's easily digestible, jatjuk is often served to the elderly and recovering patients.

Jatjuk

The fundamental dish of Russian cuisine is known as kasha, a porridge that has represented an essential Russian meal for centuries. Russian kasha refers to various dishes which are created with cereals, most commonly rice, wheat, or millet, and pseudocereals like buckwheat and quinoa. The dish is usually boiled in water and milk, and ranges from sweet to savory in flavor. It can be modified by numerous additions such as fresh or dried fruit, preserves, cheese, butter, vegetables, nuts, or honey. In the past, the porridge was traditionally prepared in cast iron pots and slowly baked in the oven during the night. This authentic Russian dish holds a strong symbolic meaning&ndash;it is the first solid meal served to children, and is typically served during funerals, thus symbolizing the circle of life. Varieties of the dish, prepared with different cereals, are often found in other Slavic countries such as Ukraine, Poland, and Belarus.

Kasha

A very old and traditional Polish dish called kasza gryczana ze skwarkami is a buckwheat porridge topped with cracklings. It consists of buckwheat groats cooked in salted boiling water, which are combined with fried bits of bacon, and sometimes fried sausage bits, onions, and garlic cloves. To preserve its warmth, people used pillows or small duvets to cover the dish, which is usually garnished with chopped parsley and accompanied by a glass of kefir or buttermilk. It pairs well with a variety of dishes, including sauces, casserole dishes, and meat dishes such as goulash. In Poland, kasza dishes, which consist of grains or seeds cooked in water or milk, are an essential part of Polish cuisine, dating back to medieval times.

Kasza gryczana ze skwarkami

Kat-kat banana is a traditional specialty that features green bananas and fish cooked in coconut milk. It is usually prepared with plantains, which are first boiled with fresh coconut milk, then mashed and combined with cooked, shredded fish fillets, usually carangue or amberjack. The banana-fish mixture is usually flavored with ginger and garlic. This dish is part of Seychelles&rsquo; Creole cuisine and is typically accompanied by chili peppers and rice.

Kat-kat banana

No Japão, o mingau de arroz kayu ou okayu é o equivalente à canja de galinha em tempos de doença, um remédio comum para resfriados e febre. É um prato simples que consiste em arroz macio e facilmente digerível e água. O arroz é frequentemente cozido em caldo dashi ou miso para realçar os sabores do mingau. Devido aos seus sabores suaves e suaves, o kayu às vezes é consumido no café da manhã, e alguns restaurantes de hotéis até o servem como parte de bufês de café da manhã. Como há uma proporção muito maior de água para arroz no prato, ele é frequentemente usado como um alimento de dieta para perda de peso.

Kayu

Kinteata é um prato grego tradicional que é frequentemente descrito como um mingau ou uma sopa. É preparado com urtigas jovens que são fervidas, amassadas e então misturadas com farinha de trigo ou milho até que o prato desenvolva uma textura espessa e cremosa. Kinteata é frequentemente temperado com alho ou hortelã, e é tradicionalmente servido regado com azeite de oliva. Acredita-se que os gregos de Pontiac foram os primeiros a introduzir urtigas e kinteata na culinária grega tradicional.

Kinteata

Koliva is a traditional dish consisting of a combination of any of the following ingredients: boiled wheat kernels, honey, sugar, sesame seeds, walnuts, raisins, anise, almonds, and pomegranate seeds. In the Orthodox Christian religion, it is used as a ritual dish that is prepared for funerals, memorials, Lent, Slava, or Christmas, since it symbolizes death and resurrection. This unique porridge is traditionally served with powdered sugar on top, while it is customary to stick a candle in the center and light it at the beginning of the service, then extinguish it at the end.

Koliva

Madrooba ribyan é um prato tradicional de camarão do Golfo, particularmente popular em países como a Arábia Saudita. O termo "madrooba" se refere a um ensopado espesso, semelhante a um mingau, feito cozinhando grãos como trigo ou arroz com carne, frango ou frutos do mar até que a mistura fique macia e cremosa. Neste caso, "ribyan" indica que o camarão é o ingrediente principal. Para preparar madrooba ribyan, o camarão é cozido com uma mistura de cebola e alho, com temperos como bahārāt. Os grãos são adicionados à panela e cozidos com o camarão até que fiquem macios e pastosos, resultando em um prato farto e saboroso. Este prato é frequentemente servido como uma refeição reconfortante durante os meses mais frios ou como um prato especial durante o Ramadã e outras ocasiões festivas, incorporando as ricas tradições culinárias da região do Golfo.

Madrooba ribyan

Madrouba is a spicy and comforting Omani and Qatari porridge made with chicken, overcooked rice, and a plethora of flavorings such as turmeric, cumin, cardamom, ginger, cloves, cinnamon, garlic, and black pepper. Variations do exist, though, as there is no fixed recipe. One of the more common is madrouba made with wheat and not rice. It is recommended to serve madrouba while it is still piping hot, preferably garnished with fresh lime zest.

Madrouba

Mămăligă is a traditional porridge and the country's national dish that is often confused with polenta. It is an extremely simple dish of boiled cornmeal that was cooked mostly by peasants in the past, often acting as a substitute for bread. They would prepare it in a round-bottomed kettle known as ceaun, and after it cooled down and hardened, the porridge would get sliced with a piece of string. Mămăligă is often topped with butter, sour cream, or cascaval cheese. Another way of serving the dish includes crushing the porridge in a bowl of hot milk. In the last few decades, this simple and rural meal evolved into something bigger, so today it can also be found in modern, upscale restaurants. The dish is also very popular in Moldova.

Mămăligă

Italy

Matuffi is an old peasant dish originating from Tuscany. It's especially popular around Lucca. This robust and hearty dish is essentially layered polenta with mushrooms and sausages. It's made with olive oil, carrots, celery, onions, lean sausages, red wine, mushrooms, tomatoes, cornmeal, and grated cheese. Bay leaves are traditionally used to flavor the sauce made with vegetables, wine, crushed sausages, tomatoes, and mushrooms. When the polenta has been cooked, it's placed in serving bowls with alternating layers of the polenta and the sauce, with the addition of grated cheese in between. It's recommended to eat the dish with a spoon and follow it up with a glass of full-bodied red wine.