Sushi is Japan's most famous culinary representative, typically made with rice and fillings which have been rolled inside a sheet of dry seaweed. However, the term sushi is actually an umbrella term covering a wide range of subvarieties which can be made with a myriad of different ingredients and in as many forms and presentations. Although the dish has become wrongly synonymous with raw fish, the primary ingredient of every type of sushi is only vinegared rice. Originally, sushi was only a method of preserving fish - first developed in Southeast Asia, but it reached Japan in the 8th century. Over time, the dish slowly transformed. Rice was no longer fermented but vinegared and eaten together with fish, and by the 19th century, sushi as we know it today was invented. Besides rice, which can be white or brown, other ingredients include seafood, meat, and vegetables that can be either raw or cooked. Termed as the original type of sushi, nigirizushi is prepared by draping a mound of rice with a sliced topping, frequently with some wasabi in between or on the side, while probably the most popular type of sushi known worldwide is makizushi; small, usually bite-sized cylindrical pieces most commonly wrapped in nori &mdash; a sheet of dry seaweed. Other best-known types of sushi include chirashizushi, served as a bowl of rice topped with a selection of raw ingredients; the pressed variety called oshizushi; inarizushi - deep-fried tofu sacs containing a filling; the traditional narezushi made with fermented rice; and temaki, cone-shaped pieces of seaweed filled with ingredients. Sushi can be eaten with chopsticks or fingers, and it is typically served on a platter or in a bento box with a compartment for dips (usually soy sauce). Due to the worldwide popularity of sushi, many variations of the dish developed outside of Japan.

Sushi

Adana kebap is a popular skewered meat dish named after one of the most famous kebab cities in the country, Adana. This kebab is made with ground lamb and tail fat that are kneaded together with garlic, onion, paprika, and hot red pepper flakes, giving it a deep red color and a spicy flavor. The whole concoction is typically placed around large and flat metal skewers, then grilled. Once it's done, the grilled meat is traditionally served on a platter over flatbreads, peppers, and tomatoes, or stuffed into pita bread along with a salad consisting of parsley and red onions. Before the pita is rolled, the meat is usually topped with roasted chilies, salt, cumin, and sumac. It is recommended to pair Adana kebap with ayran &ndash; a slightly salty, yogurt-based beverage or şalgam, a non-alcoholic fermented beverage made from vegetables and red carrots.

Adana kebap

The ubiquitous meatloaf is a dish celebrated for its simplicity and versatility. It is made with a substantial amount of minced meat, most commonly pork and beef that is bound by eggs or dairy products. Typically, it is placed in a special mold or formed by hand in the popular shape of a log. After it has been baked, it is usually sliced and served with mashed potatoes or vegetables, all doused in the accompanying juicy sauce. Meatloaf is not a dish that is commonly found in high-end restaurants, nor does it belong to haute cuisine. It is rustic and ordinary, yet incredibly comforting and nutritious. The history of the meatloaf as we know it today is believed to have its origins in ancient Rome, where a gastronome named Apicius first mentioned the idea of minced meat patties. It is believed that the now traditional loaf-shaped form grew out of the necessity to hasten the process and save time. Later, to stretch the costly meat, additional ingredients such as breadcrumbs, oats, panko crumbs, and even vegetables were incorporated into the dish. Modern meatloaf is usually associated with the United States. The popular belief is that the American meatloaf was invented and became famous during the Great Depression Era in the 1930s, but the most probable version claims it was a brought over by numerous immigrants who flocked to the United States from Europe. The reinvention in the United States has coincided with the technical advancements, and the first time meatloaf was mentioned in print was in 1899, near the same time during the invention of mechanical meat grinders. Today, it is hard to find a country which does not have their variety of this classic. They might vary in the choice of meat, selection of spices, and favorite additional ingredients, but essentially all the various national meatloaf types are interpreted as comforting and economical family meals.

Meatloaf

Gyros is one of the most popular Greek street food dishes, consisting of meat such as pork and chicken (in Greece) or lamb and veal (popular in other countries) cooked on a vertical spit. The meat is sliced in thin shavings and is then usually placed in a pita bread along with sauces such as tzatziki and vegetables such as tomatoes, onions, lettuce, and cucumbers. Gyros is derived from the Greek word gheereezo, meaning to turn, referring to the constantly rotating vertical spit on which the meat is cooked. Some believe that gyros originated during the time of Alexander the Great, when his soldiers skewered the meat on their swords and cooked it over a fire. Others claim that gyros was introduced to Greece in 1922, with the refugees from Constantinople and Smyrna. Many of the refugees became merchants and opened their shops with tiny holes in the wall, where gyros was sold. After WWII, gyros gained popularity and spread to Europe, Australia, and the United States. Today, gyros is known as one of the most popular street food varieties around the world.

Gyros

Australia

Hot jam donut is an Australian specialty hailing from Melbourne, which is why it's also affectionately known as the Melbourner. Unlike most other donuts, these ones are always served hot, usually from the window of a street food van at the Queen Vic Market. The donuts are made with yeasted dough that's proved twice and filled with red jam before it goes in the fryer. They're designed to be eaten fresh and hot, and once cooked, crispy on the outside and pillowy on the inside, the donuts are coated in sugar and served in white paper bags.

Hot jam donuts

Ciğer kebabı, or liver kebab, is a popular Turkish dish of skewered and grilled liver originating from southeastern Turkey, particularly Diyarbakır, Gaziantep, and Şanlıurfa. It is popularly enjoyed in southern provinces and holds cultural significance. It is also often served for breakfast. Preparation involves cutting and seasoning the liver with salt, spices, and sometimes vegetables and skewering it with tail fat. In Gaziantep, the liver is cubed and skewered, while in Mersin, Adana, and Şanlıurfa, it is threaded in smaller pieces using special liver skewers, often alternating with tail fat in Gaziantep. In Urfa, the skewers are wrapped in tail fat. Serving methods vary: it may be garnished with parsley and onion and seasoned with cumin or also accompanied by lavash bread. In Gaziantep, it is served directly on skewers with bread, accompanied by ornamental pepper and lemon. Roasted green peppers and tomatoes also often accompany the skewers. Historically, ciğer kebabı is detailed in Ottoman cookbooks such as Melce&uuml;'t-Tabb&acirc;h&icirc;n, describing sheep and lamb liver skewered and cooked over fire, seasoned with garlic, vinegar, water, and salt. Regionally, varieties include Urfa liver kebab and Diyarbakır liver kebab, each recognized with geographical indications, highlighting their unique local flavors and traditional preparation methods.

Ciğer kebabı

Kağıt kebabı is a traditional type of Turkish kebab originating from Antakya. Although there are some variations, it's usually made with a combination of meat (usually beef or lamb), olive oil, salt, pepper, and vegetables such as tomatoes, peas, carrots, bell peppers, potatoes, and shallots. The ingredients are mixed together and wrapped in parchment paper in order to trap the flavorful juices inside. A puncture is made on the top, and the parcels are brushed with water before they're baked in an oven. Once done, this kebab variety is typically served with rice and salad on the side.

Kağıt kebabı

Kofta or k&ouml;fte are walnut-sized fried meatballs, usually made from ground beef or lamb. It is a popular Turkish meze dish that is often prepared for special occasions and cocktail parties, since the meatballs are quite easy to prepare and can be easily consumed with a toothpick. K&ouml;fte come in various degrees of spiciness and in numerous forms - from egg-coated and fried kadin budu to Adana kofte from the south-east of Turkey. In eastern Turkey, the most popular variety is called i&ccedil;li k&ouml;fte, full of flavor due to large amounts of butter in the filling. Another interesting variety is called cizbiz kofta, one of the most popular street food items in the country, its name coming from the sound which the thin meat patties make when placed on the grill. Whether fried, stewed, drenched in sauce, or grilled, the variations are virtually infinite and every kofta dish pairs well with a glass of turnip juice and fried potatoes on the side.

Köfte

A quintessential American food, burger evolved from the German Deutsches beefsteak, according to the New York Times food critic Mimi Sheraton. Its other name (hamburger) is a result of the fact that many German immigrants originally came from the port of Hamburg. Burger is a succulent dish consisting of, ideally, medium-rare seared beef patties tucked in fresh, lightly toasted buns, accompanied by onion slices and ketchup or Dijon mustard. Of course, there is a variety of other condiments and vegetables such as salad greens and tomatoes, but they tend to turn the meat cold, according to Mrs. Sheraton. If cheese is added, it should be mozzarella, Gruyere or Cheddar, slightly melting and mildly pungent. It is yet unclear who first thought to encase the beef patties with buns. Giovanni Ballarini, a food historian, says that the immigrants were given grilled meat between sliced of bread, so there would be no plates involved, and no water was wasted for washing the dishes. Hannah Glasse first mentioned a Hamburg "sausage" in her 1747 cookbook The Art of Cookery, Made Plain and Easy, defining it as a chopped mixture of beef and spices that should be served with toast. Or maybe it was Charlie Nagreen, a meatball seller from Wisconsin, who, in 1885, decided to put meatballs between bread so the consumers could eat them while walking at a country fair where he worked. Today, toppings and accompaniments vary from region to region, but for an original version one should visit Louis' Lunch in New Haven, Connecticut, serving the burgers since 1900, and claiming to be the oldest burger joint in the United States. Whatever the theories about the origin of burgers may be, and there are a lot of them, it is a convenient, simple and hearty meal that most meat lovers will gladly indulge in.

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