Pastries of different nationalities. National dishes from around the world

Just the other day, on March 14, World Pi Day was celebrated. In honor of such an event, a well-known site pinterest made a rating of the most requested and popular pies on the Internet.

We invite you to evaluate the 8 most famous goodies from different parts of our planet.

Germany - strawberry pie

Dough Ingredients:

1 l boiled warm milk
4 eggs
1 kg flour
200 g margarine or butter
1 cup of sugar
a pinch of salt
1 pack dry yeast
vegetable oil

For filling:

500 g strawberries
whipped cream
gelling powder

Cooking:

We bake the biscuit dough, bending it around the edges so that the filling does not leak out later. You can buy ready-made dough.
Prepare the jelly filling: pour 250 ml of water, gelling powder and 30 g of sugar into a small saucepan. Stirring, cook until boiling.
Spread the strawberries on the dough and fill it with jelly filling.
15 minutes to thicken - and the cake is ready! Topped with whipped cream if desired.

Mexico - lemon pie

Ingredients:

1 can of concentrated milk
1 can of condensed milk
1 large lemon

Cooking:

We open the cans with concentrated and condensed milk - mix the contents of the cans in a cup.
Next, squeeze the juice from the lemon and pour it into the milk. The less lemon juice, the more liquid the cream is in the end. We stir. The milk will curdle - this is normal, don't worry.
At the bottom of the mold we put a layer of cookies (it is better to put foil under it), on top - a generous layer of cream, cookies - cream, and so on until the cream runs out.
We put it in the refrigerator for the night. In the morning, you can already enjoy a perfectly soaked lemon cookie cake.

Australia - French silk cake

Ingredients:

15 pcs. Oreo cookies (or chocolate chip cookies)
5 st. l. melted butter
1.5 cups cream
200 g chocolate
1 cup cream
1/2 tsp vanilla extract
1 st. l. Sahara
chocolate chips

Cooking:

Mix the crumbled cookies with melted butter and spread on the bottom of the mold. We put in the refrigerator until hardened.
We make a chocolate layer: pour the cream into a bowl and put in the microwave for 1.5–2 minutes. Add the chocolate chips to the hot cream and stir with a whisk until smooth. Place in the refrigerator for at least an hour to allow the cream to cool and thicken slightly.
For the vanilla layer, mix cream with vanilla and sugar. Cover the mixture with cling film and place in the refrigerator for 30 minutes. After we beat.
Next, we get our hardened mass with cookies. We apply chocolate cream on it first, then vanilla. We put in the refrigerator for an hour. Decorate with chocolate chips and serve.

Spain - Apple Chimichanga

Ingredients:

8-10 flour tortillas (tortillas)
5 apples
1/2 cup water
1/4 cup cornstarch
1/2 cup sugar
1/2 tsp cinnamon
1 st. l. lemon juice

Cooking:

Pour water into a saucepan, add sugar, cinnamon, lemon juice, a pinch of salt and starch. Bring to a boil, stirring constantly. Boil for approximately 3 minutes.
We clean the apples and cut them into small cubes, add to the syrup, reduce the temperature and cook for another 10 minutes (until the apples become soft). Let's cool down.
We spread the apple filling on the tortilla cake, wrap the pancake and fry in vegetable oil.
Mix 0.5 cups of sugar with 1 tbsp. l. cinnamon. Roll the fried chimichanga in the sugar-cinnamon mixture - and the apple dessert is ready to serve! If desired, you can pour caramel, condensed milk or ice cream on the chimichanga. You can also use homemade fried pancakes instead of tortilla crusts.

Boston Cream Cake

Biscuit Ingredients:

125 g flour
1 tsp baking powder
150 g sugar
4 eggs, separated into yolks and whites
1 tsp lemon juice
3 art. l. vegetable oil

For cream:

2 eggs
30 g starch
100 g sugar
500 ml milk
50 g butter
1 sachet of vanillin

For glaze:

200 g dark chocolate
50 g cream

Cooking:

Mix flour, baking powder and 50 g sugar.
Rub the yolks with lemon juice and vegetable oil.
Whisk the egg whites with the remaining 100 g of sugar until soft peaks form. Then add a third of the proteins to the yolks, beat; then the remaining two-thirds, beat.
Gradually add the flour mixture to the eggs and gently knead with a spatula until smooth.
We lay the bottom of the form with baking paper and lightly grease with vegetable oil (except for the sides). We bake a biscuit in an oven preheated to 175 ° C for 30–40 minutes. We cool in the form - so the biscuit does not settle and does not decrease in diameter.
We cut the finished biscuit into three cakes. We layer the two lower ones with cream and put them in a cake.
We make the icing: put the broken chocolate and cream in a water bath and, stirring, bring to a homogeneous consistency.
Pour frosting over the top crust and sides of the cake. And you can serve right away!

UK - shepherd's pie

Ingredients:

1 large bow
2.5 st. l. butter
700 g potatoes
2 carrots
1 tsp ground coriander
1 garlic clove
0.5 st. l. flour
300 ml beef broth
500 g minced lamb
1.5 tsp turmeric
green pea
100 g parmesan cheese
1 egg

Cooking:

We clean all vegetables. We cut the potatoes into large pieces, onions into cubes, carrots into thin strips. Mince the garlic.
Boil the potatoes in boiling salted water until tender, then mash them. Add 1.5 tbsp. l. butter, coriander and salt, mix. Let cool slightly, then add the egg and mix again. Cover and set aside.
In a frying pan, heat the remaining oil, fry the onion, carrot and garlic for 2-3 minutes. Add minced meat, mix and cook over medium heat, breaking up lumps with a spoon, 6-7 minutes.
Drain excess oil from the pan. Add flour fried in a dry frying pan until golden brown and cook for 1 minute. Pour in the broth, stir and cook for 1 minute after boiling. Then reduce the heat and simmer for 10 minutes. 4 minutes before the end, add green peas.
Preheat the oven to 190°C. We place the minced meat in a baking dish, put a layer of mashed potatoes on top with a pastry bag, sprinkle with grated cheese and bake for 50–60 minutes.

France - open pie with zucchini and goat cheese

Ingredients:

250 g ready-made shortcrust pastry
2 kg zucchini
120 g fresh goat cheese
2 medium sized onions
100 g crumbly fatty cottage cheese
4–5 st. l. olive oil
freshly ground black pepper
10 cherry tomatoes
1 bunch dill
2 eggs

Cooking:

We rub 3 zucchini on a coarse grater, add 1 tbsp. l. salt and leave for half an hour. Squeeze out excess juice.
Roll out the dough and put it into a mold. Prick with a fork and brush with egg yolk. Cool in the refrigerator for 15 minutes. Then we bake it in the oven at 180 ° C until golden brown.
Cut the remaining zucchini into thin circles, blanch for a minute and dry.
Prepare the filling: fry the chopped onion and tomato halves in oil for 3 minutes. Add grated zucchini to it and cook for 5 minutes. Cool, mix with cottage cheese, egg, chopped dill, salt and pepper.
We spread the filling in the dough, put the zucchini circles from point 3 on it with an overlap. Bake for 15 minutes at 180 ° C. Sprinkle with goat cheese and bake for another 10 minutes. Ready!

Brazil - strawberry cake

Ingredients:

500 g strawberries
400 ml strawberry curd
500 g dry biscuits (like "Jubilee")
whipped cream

Cooking:

We lay out the crushed cookies on a plate as a base. Or you can pour into glasses - there will be many small portions.
Spread the strawberry curd in an even layer on top of the base.
We use strawberries and whipped cream to decorate the dessert.
We place the result in the refrigerator for impregnation. That's all, bon appetit!

Travels

Pie recipes from around the world

Pies are something that unites gourmets with a wide variety of taste preferences. We offer you to make a small gastronomic journey and find out how pies are prepared in different countries.

Joy of the meat eater

Greek minced meat pie, the recipe of which even beginners can master, will appeal to those who love meat and puff pastry pie recipes. Everything is very simple: fry the onion with 500 g of ground beef, cut into cubes 200 g of cheese and chop the greens. When the minced meat has cooled, we introduce cheese with herbs and 2 beaten eggs. We roll out part of the puff pastry, transfer it to a baking sheet with parchment and evenly distribute the filling. We close it with the second half of the dough, fasten the edges and grease with oil. This simple and delicious pie recipe is recommended to bake for 30 minutes at 180 ° C.

Fish - pig comrade

Finnish chefs offer us. Knead the dough from 3 tbsp. l. wheat flour, 2 tbsp. l. vegetable oil, 3 tbsp. l. water and salt. We roll out the layer and put in the middle of 1 tbsp. l. raw rice, and on top - pieces of fish (whitefish, salmon or perch) in two layers, flavoring them with salt and pepper. We close the fish with bacon and wrap the edges of the dough, forming a pie in the form of a loaf of bread. Sprinkle it with rye flour, grease with oil and send it to the oven preheated to 225 ° C for 30 minutes. Then we take out the cake, wrap it in foil and return it back for another 4-5 hours, reducing the temperature to 120 ° C. This creation may well replenish your collection of oven pie recipes. Before serving, you can flavor the pie with cheese.

Potato study

This Irish potato pie recipe has a hearty filling. We prepare the dough from 225 g of flour, 150 g of butter, a raw egg and 1-2 glasses of water, wrap it with a film and put it in the refrigerator for half an hour. Put 255 g of chopped boiled potatoes with herbs into a deep baking dish, then a layer of 3 boiled eggs, 500 g of fried pork and another potato layer. We roll out the dough and cover the filling with it, forming the sides. We put the cake in the oven at a temperature of 200 ° C for 20-25 minutes. And so that it does not burn on top, after 10 minutes we cover it with foil. Let the cake cool down and invert onto a plate.

Happiness is in cabbage

Russian cuisine is rich in delicious pies. These clearly include the photo recipes of which are on our website. Yeast dough made from 1 kg of flour, 400 ml of milk, 40 g of yeast, 300 g of butter and 2 tsp is suitable for him. Sahara. While the dough is coming up (30-40 minutes), let's take care of the filling. Finely chop the head of cabbage, transfer to a saucepan, add salt and pepper and pour 150 ml of cream. Simmer the cabbage until it softens, then add a little butter and 5 chopped boiled eggs. We roll out part of the dough into a layer, put it on a baking sheet and distribute the filling. We cover it with a second layer and fasten the edges. Lubricate with yolk and put in the oven at a temperature of 180 ° C for an hour.

Improvisations with classical

Charlotte, invented by the French, is an eternal culinary hit. In some ways, it resembles our pie with apples and jam,. In a deep bowl, beat with a mixer 3 eggs with 3 tbsp. l. sugar, add 3 tbsp. l. any jam, 2 tbsp. l. sour cream and beat all the ingredients again. Gradually introduce 200 g of flour and at the end put a little soda. The dough will be quite liquid. Pour part of it into a baking dish, greased with oil, and pour 3-4 chopped apples into the same place. Then pour the second part of the dough and put the charlotte in the oven for 35 minutes at a temperature of 200 ° C.

cherry holiday

One of the best additions to tea is cherry pie, a recipe that everyone can do. And for special occasions, you can make a Viennese strudel with cherries. Knead the dough from 150 g flour, 1 tbsp. l. vegetable oil, 80 ml of water and a pinch of salt, then roll into a ball and leave to rest for 30 minutes. Then, on a wide towel sprinkled with flour, roll it into a wide thin layer. Lubricate it with melted butter, sprinkle with 3 tbsp. l. ground crackers, 100 g of sugar, 50 g of crushed almonds and spread 500 g of cherries. We turn the dough into a roll, fasten the edges on the sides, transfer to a baking sheet and grease with an egg. It is recommended to bake the strudel for 40 minutes at a temperature of 180 ° C.

Cheesecake in Russian style

Cheesecake, very popular in America, can be made at home in an easier version. After all, in fact, it is. At the heart of such a cheesecake is a recipe for a shortbread pie, more precisely, a shortbread cake, not completely baked, but until golden brown. We make it from 250 g flour, 125 g margarine and 1 tbsp. l. Sahara. Wipe 500 g of cottage cheese and beat with 2 eggs, 125 g of sour cream and 3 tbsp. l. Sahara. Now we place the semi-finished cake in a baking dish, put the curd filling on top and tamp it down. We send the cheesecake to the oven at a temperature of 160 ° C for an hour. Before serving, you can decorate it with berries or cream fudge.

Of course, recipes for pies from around the world are not limited to the proposed options. If you have something to replenish our collection of recipes, we will be very happy.

Traditional pies in Russia and Ukraine are pies. These are baked pies with an open top. Hence the name for the so-called "unbuttoned" middle. Previously, beef was most often added to pies. Today, the filling can be the most diverse, as well as cakes to order in our bakery.

Another Ukrainian national dish is an egg and rice pie. Yes, yes, the authorship of this amazingly delicious filling belongs to Ukrainian hostesses. We tried to keep the old recipe for this filling. And regularly in our bakeries a similar bakery products. Buy puffs with onion and egg can also be found on the website of our bakery if you want to feel the spirit of real Ukrainian cuisine.

Another popular type of pie is kulebyaka.. This is a traditional dish of Russian cuisine, which is distinguished by a complex filling. In ancient times, the dough for kulebyaki was made with yeast, and chicken, buckwheat flakes and parsley were used as fillings. Today cakes to order are made with a filling, which includes a minimum composition of products, but still sometimes you can treat yourself to pastries with traditional Russian filling.

Uzbeks also like to wrap stuffing in dough. So, in Uzbek cuisine, the Yupka dish is very popular, which is a multi-layered (about 12 layers) flatbread made of unleavened dough stuffed with beef.

The inhabitants of Chile appreciated the beauty of the combination of delicious filling and dough. Pastel de choclo is similar to a casserole, but it is still customary to call this dish a pie. The dough for the Chilean pie is made from corn flour, milk and vegetable oil. And the filling is already traditional - chicken and olives.

Quite interesting is the Christmas cake from Scotland. Kokki likki is made from puff pastry and is filled with chicken (“kokki”) and leek (“likki”). Which explains the rather original name of the pie.

Swiss pastry can surprise us with the original peach pie. It is prepared quite simply - shortbread dough and peaches without skins and pits. By the way, in France they also love sweet pies. So, the recipe for a pie with plums is very popular, where caramelized fruits are placed as a filling.

But if you want to try a pie with some unusual filling, then you need to go to England. Juicy filling of beef and lamb kidneys under a crispy pastry lid with the addition of dry thyme - it sounds very appetizing and certainly incredibly tasty!

Continuing the conversation about interesting fillings, we can also mention the traditional pies in Ireland, in which pork and celery are added.

As you can see, the recipe for a seemingly ordinary dish like a pie can actually be very diverse! You can also try cakes to order from bakery "Pekarushka" with a wide variety of fillings! Live tasty and varied!

In Russia, pies were baked with or without reason. There was always a chicken coop on the wedding table. It was based on rich or unleavened dough, and the filling was buckwheat porridge, chicken, mushrooms, sauerkraut and much more. Kalinnik was often baked in honor of name days. Especially for this, viburnum berries were dried, then they were ground into powder, mixed with rye flour, and dough was prepared on the basis of this mixture. This pie had no toppings. On weekdays, you could see a vekoshnik on the table, which was baked according to the “leftovers are sweet” principle: everything that was left after dinner - vegetables, meat, was mixed, laid out on a yeast dough and baked in the oven.

They know how and love to cook pies in the Caucasus. There, girls begin to teach this art almost from the cradle. Achma, a cheese pie, does not require special skill and skill from the hostess. But to bake kubdari - a meat pie, you need to try: the filling must be juicy, so that when you bite off a piece, the broth flows over your hands. Ossetian pies, widely known in our country, amaze with a variety of fillings. Cheese, greens, beet leaves, meat, potatoes - absolutely everything is used.

The Tatar Gubadiya is very difficult to perform. It has been preparing for several days. The main difficulty lies in the kyrt - one of the components of the filling. To get it, ryazhenka is poured into a saucepan and cottage cheese and sugar are added. Bring to a boil, and then cook for about two and a half hours. Next, the almost finished kyrt is laid out on a baking sheet and taken out for a day to dry in fresh air. In addition to cottage cheese, the filling includes rice, raisins and eggs. Everything is stacked in layers and in no case mixed.

Europeans, who are not accustomed to standing at the stove for a long time, do not bake pies like ours. Of course, the French have quiche lauren, and the Italians have calzone. And according to the technology of preparation, they can be classified as pies, although they are distinguished from our kulebyaks and pies by the simplicity of execution. You can start learning to bake with them, and having conquered a small peak, you will want to go further, right?

For 6 persons: flour - 4 tbsp. l., pork (fillet) - 700 g, butter - 150 g, carrots - 3 pcs., onion - 1 pc., celery - 3 roots, eggs - 1 pc., salt, ground black pepper

Cut the butter into pieces, put in a saucepan, pour in 100 ml of water. Bring the mixture to a boil, remove from heat. Pour in the flour. Knead until a homogeneous smooth dough is obtained. Transfer the dough onto a floured surface, let cool. Peel onions and carrots, finely chop. Grind celery. Wash the meat, cut into cubes, salt and pepper. Fry with vegetables. Roll out 2/3 of the dough into a circle and cover it with a greased form. Cut off excess dough. Lay out the filling. Roll out the remaining dough into a thin layer, cover the pie and pinch the edges. Brush with beaten egg. Bake an hour. Remove from oven and cool in pan for 20 minutes.

Calorie per serving 290 kcal

Time for preparing from 60 minutes

7 points

For 6 persons: puff pastry - 400 g, salmon (or salmon) fillet - 500 g, spinach - 250 g, cheese (hard varieties, grated) - 200 g, eggs - 1 pc., lemons - 1 pc., salt, ground black pepper

Put a pot of water on the fire, bring to a boil and quickly add the spinach. Remove from heat, squeeze out water, set aside.

Roll out the dough into a thin layer. Put grated cheese, spinach and fillet on one part of it, salt, pepper, cover with the second part. Brush the edges with beaten egg. Bend and pinch them. Brush the pastry with the remaining egg and bake for about 30 minutes. If the dough starts to bake too much, cover it with foil. Remove, cool, cut into portions, pour over lemon juice, serve.

Calorie per serving 270 kcal

Time for preparing from 60 minutes

Difficulty level on a 10-point scale 6 points

For 2 persons: yeast dough - 500 g, tomato sauce - 4 tbsp. l., mozzarella - 100 g, tomatoes - 1 pc., chicken fillet - 2 pcs., onion - 1 pc., cheese (hard varieties) - 200 g, sunflower oil

Rinse the chicken fillet, cut into small cubes, onion into half rings. Fry everything in sunflower oil. Slice the tomato and mozzarella.

Roll out the dough into a thin layer, cut out two identical circles from it. Grease half of each with tomato sauce, put the filling on this side. Fold the dough in half, pinch the edges. Bake for 20 minutes at 180°C. Take out, sprinkle with grated cheese. Serve at the table.

Calorie per serving 240 kcal

Time for preparing 40 minutes

Difficulty level on a 10-point scale 5 points

For 4 persons: flour - 3 cups, apples (large) - 4-5 pcs., sugar - 1.5 cups, butter - 120 g, vegetable oil - 1 tbsp. l., cinnamon - 1 tsp, powdered sugar, salt

Mix flour with salt, add sugar (1 cup) and vegetable oil. Then pour in water (0.5 cups), knead the dough. Divide it into two parts, put in the refrigerator. Cut apples into slices. Melt butter, add apples and sugar. Cook 15 minutes. Transfer apples to a bowl. Boil the juice remaining in the saucepan for another 15 minutes, then pour into a bowl with apples. Add cinnamon, stir. Put one cake in a mold, make sides. Add apple filling. Cover the pie with the remaining dough, pinch the edges. Bake for an hour, sprinkle with powdered sugar.

Calorie per serving 310 kcal

Time for preparing from 50 minutes

Difficulty level on a 10-point scale 6 points

For 6 persons: flour - 6 cups, milk - 3 cups, dry yeast - 2 tbsp. l., cheese - 1 kg, butter - 100 g, ham - 100 g, sugar - 1 tbsp. l., vegetable oil, salt

Pour the flour on the table, make a deepening, pour in warm milk, add yeast, sugar, salt and knead the uncooked dough. Put in a warm place for 2 hours, then stir. Mix cheese with finely chopped butter, knead. Add chopped ham to the mixture. Divide the dough into two parts, knead each with your hands into a cake. Put the filling in the center, spread it evenly. Bring the edges of the dough to the center and pinch. Using the palm of your hand, form a cake about 1.5 cm thick. Bake for 15 minutes on a greased baking sheet.

Calorie per serving 390 kcal

Time for preparing from 70 minutes

Difficulty level on a 10-point scale 7 points

For 6 persons: puff pastry - 500 g, fish fillet - 500 g, rice - 50 g, onion - 1 pc., cream - 50 g, eggs - 1 pc., lemons - 1 pc., vegetable oil, salt

Wash rice, boil. Grind fish and onion, pour over lemon juice, mix and leave for 30 minutes, then add rice, cream, salt, mix.

Line a baking sheet with parchment paper. Lay out a layer of dough, cut out the shape of a fish from it (form the tail from scraps). Lay out the filling. Brush the edges with egg. Cover with the remaining dough, pinch the edges. Draw fish scales with the tip of a knife, grease with vegetable oil. Bake 20 minutes.

Calorie per serving 220 kcal

Time for preparing 80 minutes

Difficulty level on a 10-point scale 7 points

For 6 persons: flour - 1 kg, butter (melted) - 400 g, suluguni cheese - 1 kg, eggs - 5 pcs., sour cream - 200 g, salt

Beat eggs, add water (200 ml), flour and salt. Knead the dough. Divide it into eight parts. Make a ball out of each. Roll them out thinly into large circles. Put one layer on oiled parchment, grease with part of the melted butter. Grate cheese, mix with sour cream and half of the remaining butter. Put four boiled layers in a pile on a layer of raw dough, each lubricated with oil. Put three more layers of dough on top, also brushing them with oil. Spread out the rest of the filling. Fold the edges of the raw dough up.

Preheat oven to 200°C. Cover the achmu with the last layer. Place a sheet of foil on top. Bake in the oven for 15 minutes, then reduce the temperature to 180 ° C, remove the foil and bake for another 10 minutes.

Calorie per serving 320 kcal

Time for preparing 60 minutes

Difficulty level on a 10-point scale 6 points

For 6 persons: flour - 200 g, butter - 150 g, cream - 200 g, eggs - 3 pcs., cheese (hard varieties) - 150 g, broccoli - 200 g, salt

Mix butter with flour, add 3 tbsp. l. ice water, knead the dough. Form into a ball and refrigerate for an hour. Boil broccoli for 5 minutes. Divide into inflorescences. Cheese grate on a coarse grater. Beat eggs with cream, add salt, half the cheese, mix. Distribute the dough in shape, make the sides. Sprinkle base with remaining cheese. Put the broccoli, pour the egg mixture. Bake 30 minutes.

Calorie per serving 290 kcal

Time for preparing 40 minutes

Difficulty level on a 10-point scale 4 points

Photo: Fotolia/All Over Press, Legion Media

Historical events taking place in different countries, as well as their geographical location, culture, traditions, national characteristics and religious beliefs of their peoples, have had a great influence on national culinary recipes.

The methods of preparing many dishes have been improved over many centuries and often today, without realizing it, we use recipes and cooking techniques for various dishes that have been known for a very long time.

The use of cooking methods for various dishes, the variety of kitchen utensils and utensils, the use of various spices largely depend on the geographical position of the country. So, for example, in Asian countries, when cooking, it is customary to use a large amount of various spicy greens, for cooking pilaf (which is very common in various Asian cuisines) - the use of a cauldron. For the cuisines of European countries, countries of America, Australia and New Zealand, which are characterized by food that can be cooked fairly quickly, sandwiches, sandwiches, pizza, canapes are very popular.

Cooking methods largely depend on the culture and traditions of certain peoples. Often, similar dishes, differing in the use of different types of meat, spices and herbs, can be found in the cuisines of different nations.

The cuisine of each country is interesting and varied. We invite you to take a short excursion into the history, customs and national traditions of the cuisines of the countries of the world.

Azerbaijan is an ancient country with amazingly beautiful and diverse nature, hardworking and hospitable people, original culture and centuries-old traditions. Azerbaijani cuisine is one of the most interesting in the countries of the Caucasus and deservedly enjoys wide popularity ...

One can talk about Arabic cuisine as a general phenomenon inherent in the entire "Arab continent". After all, both culture and language from Morocco to the Persian Gulf have common roots. For over a thousand years, this sense of unity has not been tested by borders...

Armenian cuisine is one of the most ancient on Earth. From hoary antiquity, such a popular dish as shish kebab (khorovats) originates at the present time. The technology of cooking the fish dish kutap is almost the same today as it was 1500 years ago. Dishes of Armenian cuisine are distinguished by their peculiar spicy taste and spiciness…

The cuisine of the peoples of the Balkan Peninsula has special, specific elements, such as an addiction to pork, pepper seasonings, and the indispensable presence of soup in every meal. The geographical location of the Balkan Peninsula has led to the presence of common elements between the culinary traditions of the Balkan countries and the cuisines of neighboring cultures ...

Belarusian cuisine has a centuries-old, rich and interesting history. For a long time Belarusians have maintained close economic ties with Russians, Poles, Ukrainians, Latvians and Lithuanians. And it is quite natural that Belarusian cuisine has influenced the cuisines of neighboring peoples. In turn, the cuisines of these peoples to a large extent influenced the Belarusian ...

The principles of development of modern British gastronomy are very similar to the Mediterranean. The British strive to use local products, preferably organically grown, and at the same time introduce new ingredients that have arrived from distant lands - in particular, spices and herbs from Southeast Asia and from the shores of the Mediterranean Sea ...

Like any other national cuisine, Vietnamese cuisine has been influenced by the country's geographical location and history: in the south of the country, more hot red peppers, dried herbs and spices are used for food. The inhabitants of the northern part of the country prefer soups and roasts…

The Greek cuisine is based on a relatively limited set of agricultural products. The appetizer, although served, often consists only of olives, bread, feta cheese and tzatziki - yogurt mixed with grated cucumber and chives ...

Georgian cuisine - original and original - has gained great popularity not only in our country, but also abroad. Many of the Georgian dishes, such as shish kebab, kharcho soup, etc., have become truly international. Despite the fact that Georgia is relatively small, the difference in the direction of agricultural production of its various regions affects the character of the cuisine ...

When we talk about Jewish cuisine, we mean: firstly, food prepared according to the strict rules of ritual purity - “kashrut”, and secondly, a set of dishes beloved by Jews and different from dishes of other peoples: after all, traditional recipes, handed down from generation to generation, contain only the set of initial products that the Shulchan Aruch, the code of Jewish laws, allows ...

The people of India attach special importance to food - it is more than just the process of cooking or eating calories. It is both a ritual, and a healing remedy, and a source of pleasure. The ancient Indian culinary tradition had its own rules and customs governing all aspects of the cooking process ...

On the territory of Spain it is difficult to single out a single national type of cuisine. The country has a huge number of regional culinary schools, traditions and trends, and each of them can differ markedly from the generally accepted idea of Spanish cuisine ...

Italy was a mecca for gourmets back in Roman times, and to this day, Italian cuisine has not lost any of its former splendor. When creating dishes, the culinary wizards of the Apennine Peninsula rely on the centuries-old experience of their predecessors…

A characteristic feature of Kazakh cuisine is the widespread use of meat, milk, flour products. In the summer, almost every Kazakh family cooks ayran - sour milk diluted with water. It is drunk as a soft drink, various cereal stews are seasoned with it ...

The quality of Chinese cuisine is often equated with French cuisine. Cooking has always been regarded here as a real art, poets and philosophers wrote treatises on food and made recipes. Therefore, we can trace the thousand-year history of Chinese dishes through ancient writings and images ...

Korean cuisine has a lot in common with Japanese. Pork, eggs, rice, soybeans, vegetables also predominate, fish and seafood occupy a significant place, many spices are used for cooking. An important place in the diet of Koreans is occupied by soup, without which almost no meal can do ...

In Malaysia, where so many cultures have grown together over the centuries, there is no national cuisine as such. It is a skillful interweaving of the best culinary traditions of all those nations that once came here. But all the traditional cuisines of the Malaysian peoples have one thing in common - rice, or "nasi", in Malay ...

Mexican cuisine is famous all over the world for its unique taste. It is original and original, combines the cuisine of Indian tribes, Spanish and French culinary traditions. A feature of Mexican cuisine is the abundance of corn or maize, sauces and seasonings. Fiery-spicy salsas sauces (from chili and tomato) are something without which it is impossible to imagine Mexican cuisine ...

The traditional cuisine of Moldova is famous for its diversity and sophistication due to the fact that it was formed under the influence of the cultures of many peoples who lived in the country at different times (Ukrainians, Russians, Greeks, Jews, Germans, etc.) ...

German cuisine is distinguished by a wide variety of dishes from various vegetables, pork, poultry, game, veal, beef and fish. A lot of vegetables are consumed, especially in boiled form, as a side dish - cauliflower, bean pods, carrots, red cabbage, etc.

The Baltic cuisines - Estonian, Latvian and Lithuanian - have a number of common features due to the similarity of natural conditions and the historical development of the Baltic peoples ...

Like any other national cuisine, Russian cuisine has developed under the influence of various natural, social, economic and historical factors. The main feature of Russian national cuisine is the abundance and variety of products used for cooking ...

It's almost impossible to single out Norwegian, Danish, Icelandic or Swedish cuisine as they simply don't exist. But there is one common Scandinavian cuisine that unites everyone. It was formed by the natural conditions in which the inhabitants of this region of Europe had to live ...

Thai cuisine is one of the oldest, since its foundations were laid back in those days when an independent Thai state did not exist and the Thais were one of the nationalities of the southern Chinese provinces. Therefore, many of the ingredients and spices of modern Thai cuisine come from China. Also, the formation of Thai cuisine was influenced by the Indo-Lankan culinary tradition ...

The original Tatar cuisine was formed in the course of the centuries-old history of the existence of the ethnic group and its interaction and contact in everyday life with neighbors - Russians, Maris, Chuvashs and Mordovians, Kazakhs, Turkmens, Uzbeks, Tajiks ...

Turkish cuisine will not leave anyone indifferent - there are nutritious meat dishes, delicate vegetable dishes, amazing desserts, and hot oriental spices and spices. The traditions of Turkish cuisine are based on one single postulate - the taste of the main product should be felt in the dish, it should not be interrupted by various sauces or seasonings ...

To fully enjoy the Uzbek feast for a European is an impossible task. Not only that, Uzbek cuisine is fatty and satisfying. Here it is customary to eat slowly, long and tastefully. A long series of dishes strikes the unprepared imagination of those who are used to diets. Up to ten dishes per meal is the usual Uzbek hospitality...

Dishes of Ukrainian cuisine have gained well-deserved fame in our country and abroad. Ukrainian borsch, various flour products (pampushki, dumplings, dumplings, shortcakes, etc.), meat products and dishes (Ukrainian sausages, cold appetizers, game, poultry, etc.), vegetable and dairy products (ryazhenka, cheesecakes) , all kinds of drinks made from fruits and honey are very popular ...

French cuisine is conditionally divided into three parts: common, regional and haute cuisine, an example of which was the court cuisine of the French kings. It is clear that this division is very arbitrary: after all, for example, a Burgundy dish, which in Paris will be considered regional, in Burgundy itself will be classified as a common ...

The formation of Japanese cuisine was greatly influenced by China, from where some products were imported, for example, soybeans, tea and noodles, and Europe. Initially, Japanese cuisine itself was very simple, if not primitive, but at the same time very diverse ...