Güveç

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

Lungauer sch&ouml;psernes, Lungau bölgesinden gelen geleneksel bir Avusturya yemeğidir. Bu doyurucu yemek, esas olarak güveçte veya güveç tarzında pişirilmiş koyun veya kuzu etinden oluşur. Tam tarif değişebilse de, Lungauer sch&ouml;psernes'teki yaygın malzemeler koyun veya kuzu eti, patates, soğan, sarımsak ve çeşitli otlar ve baharatlardır. Et genellikle sirke ve su karışımında marine edilir, bazen şarap eklenir ve ardından yumuşayana kadar diğer malzemelerle birlikte pişirilir. Yemek genellikle yerel ekmekle servis edilir ve bu da onu özellikle soğuk Alp kışlarında rahatlatıcı olan zengin, doyurucu bir yemek haline getirir.

Lungauer Schöpsernes

Macaroni béchamel olarak bilinen doyurucu Mısır yemeği, arasına kıyma dolgusu konulmuş makarna katmanlarından (penne, rigatoni veya dirsek makarna) ve üzerine béchamel sosundan oluşur. Bu karışım, altın-kahverengi bir renk alana kadar katmanlı makarna güveci olarak fırında pişirilir ve ardından dilimlenerek servis edilir. Bu yemek, özellikle Ramazan ayında, dini bayramlarda çok yaygındır.

Beşamel soslu makarna

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

Bu sıradan bir makarna ve peynir değil. Haiti makawoni au graten'ini (ayrıca macaroni au gratin olarak da yazılır) makarna ve peynirden ayıran şey eriştelerdir - burada dirsek makarnası yoktur, çünkü bunların yerine rigatoni ve penne gibi daha büyük makarna türleri ve mayonez, Worcestershire sosu, hardal ve beyaz biber gibi alışılmadık tatlandırıcılar kullanılmıştır. Tüm malzemeler genellikle bir güveç kabına yerleştirilir ve üzerine parmesan veya çedar gibi rendelenmiş peynir serpilir. Bazı aşçılar jambon veya rendelenmiş tavuk gibi diğer lezzetli eklemeleri yapmayı severler. Makawoni au graten'in tipik bir rahatlatıcı yemek olduğu için soğuk mevsimlerde tüketilmesinin daha iyi olduğu söylenir.

Makawoni 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

Bu Danimarka klasiği, bol miktarda soğanla birleştirilmiş domuz bonfilesi kullanır ve hepsi kremalı bir sosla ıslatılır. Yemek genellikle güveç olarak pişirilir ve sıklıkla mantar veya çıtır pastırma parçalarıyla tamamlanır. Genellikle doyurucu bir ev yemeği olarak tüketilir ve çoğunlukla patates, pilav ve turşu ile servis edilir.

Mortgage ve Flodesovs

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

Lazanya sever misiniz? Tarçınlı ruloların hayranı mısınız? Peki, her iki dünyanın en iyisini, nidi di rondine adı verilen geleneksel bir Sammari yemeğinde bulabilirsiniz. Bu makarna güveci, taze lazanya yapraklarının üzerine beşamel sos, İtalyan peynirleri, prosciutto dilimleri, fesleğen ve hatta üstüne daha fazla peynir eklenerek hazırlanır. Daha sonra makarna açılır ve küçük silindirler halinde kesilir ve bunlar marinara sosuyla kaplanmış bir fırın kabında yan yana dizilir. Yemek, ruloların üstü altın rengi ve çıtır çıtır olana kadar fırınlanır. Yemeğin adı, pişirildikten sonraki görsel görünümüne atıfta bulunarak kırlangıç yuvası anlamına gelir.

Rondin nidi

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

Güney İtalya'nın her yerinde bulunan parmigiana di melanzane, geleneksel olarak fesleğen aromalı domates sosuyla katmanlanmış ve mozzarella, pecorino Siciliano, scamorza ve caciocavallo Silano gibi bir veya daha fazla peynirle kaplanmış kızarmış veya ızgara edilmiş patlıcan dilimlerinden yapılan bir tür gratine sebze güvecidir. Yaygın inancın aksine, parmigiana'nın parmigiano Reggiano peyniriyle hiçbir ilgisi yoktur, ancak daha çıtır bir kabuk oluşturduğu için birçok tarifte kullanılır. Aslında, Parma şehriyle hiçbir bağlantısı da yoktur. Aslında, bu enfes yaz yemeğinin adının, Sicilya lehçesinde "Farsça" anlamına gelen parmisciana kelimesinden geldiği varsayılmaktadır ve genellikle kelimenin kökeninin, her ikisi de "patlıcan" anlamına gelen Arapça badhnajan veya Türkçe patlıcan kelimesinden geldiği öne sürülür. Patlıcan, Araplar tarafından 8. yüzyıl kadar erken bir tarihte İtalya'ya getirilmiş olsa da, bugün bildiğimiz parmesan, domateslerin İspanyollar tarafından Yeni Dünya'dan İtalya'ya ilk getirildiği 16. yüzyıl civarında Sicilya'da ortaya çıkmış olabilir. Daha sonra, patlıcan güveci ülke genelinde yayılarak her bölgede kendine özgü bir versiyona büründü. Gerçek kökenine ve klasik tarifin birçok farklı yorumuna bakılmaksızın, parmesan di melanzane, Güney İtalya'nın en iyi konfor yemeği olmaya devam ediyor ve günümüzde en popüler İtalyan yemeklerinden biri.

Parmesan peyniri

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

Patlıcan parmigiana'nın bu versiyonu İtalya dışında en popüler olanıdır. Campania'dan gelen bu yemek çeşidi patlıcan, zeytinyağı, soğan, fesleğen, domates, mozzarella veya fior di latte peyniri ve rendelenmiş Parmigiano-Reggiano ile yapılır. Patlıcanlar soyulur, dilimlenir ve kısa bir süre kızartılır, ardından domates sosunun üzerine peynir, fesleğen yaprakları ve rendelenmiş Parmigiano-Reggiano ile birlikte bir fırın kabına yerleştirilir. Katmanlar tekrarlanır ve son katman domates sosu ve rendelenmiş peynirle bitmelidir. Yemek, yüzeyi çıtır çıtır olana kadar fırınlanır ve ardından ideal olarak oda sıcaklığında servis edilir.