Behind every famous dish is a long -level story, having learned which you can imbue the culture of the country and understand the customs of local residents. For example, pilaf will become much tastier if you imagine yourself on a feast from the fairy tale “A Thousand and One Nights.” We prepared a delicious guide for the cuisines of the world – the Pan -Asian, Eastern, Italian and Russian, where we will talk about the bright representatives of each of them.
Pan -Asian
Onigiri
This unusual dish at first glance appeared in Japan back in the 3rd century AD. Triangles or fresh rice balls served as a snack for peasants, military and travelers. Anything can be a filling: fish, shrimp, meat, pickled cucumbers, mayonnaise. Today Onigiri is a popular street food, in Asia you can find entire stores where this dish is sold exclusively. It is easy to cook and is also easy to eat on the go – it is placed in the palm of your hand. In our area, Onigiri analogue could become pies or sandwiches.
Tom Yam
The birthplace of the world famous soup is considered to be Myanmar, Laos and Thailand. There is no single recipe-in every Asian country the dish is prepared in its own way, and each cook adds copyright notes to it. The original volume was different from what we were used to today. It was a simple and cheap soup on transparent broth, everything that was at hand was used – the meat of chicken, fish and even frogs. In the XX century, coconut milk and shrimp began to be added there, this version of the soup was called Tom Yam Kung. Thailand believes that the dish has healing properties and can treat diseases. Still: lime, lemon grass, chili pepper, rich broth and other ingredients – a storehouse of vitamins and trace elements.
Italian
Paste
The word PASTA in Italian means “dough” and involves all the pasta at once – both spaghetti and lasagni. The Romans prepared the paste directly in the furnace with the liquid filler. A more or less modern type of dish took the dish in the Middle Ages, when it began to cook in boiling water. In the 9th century, the Arabs helped the spread of pasta in Sicily – they came up with a special technique for drying the dough, and already in the 12th century the first enterprises appeared there for the manufacture of solid pasta. In Italy, there are from 300 to 600 species of this dish, and one Italian eats on average more than 25 kg of pasta per year.
Panna-Kotta
A snow -white dessert of fat cream, gelatin and sugar came to us from the north of Italy, from the Piedmont region. Initially, the dish was prepared in a decoction of fish bones, and instead of sugar, honey and vanilla were added. Panna-Kotta is served with fruits and berries, chocolate and caramel sauces, and in expensive restaurants it is decorated with edible gold. Analogs of this sweet and delicate dessert are in Germany and France – there they are called Bavarua and Blanmange.
East
Pilaf
It is difficult to say in which of the countries this dish appeared for the first time and where it is prepared the most tasty. Mentions of the festive food are found in the tales of “Thousand and One Nights” and the works of the medieval Persian doctor Avicenna. In the Uzbek version of pilaf, rice, meat and vegetables are cooked together, in Azerbaijan – separately, in Turkmenistan, instead of traditional lamb, poultry can be used, and in Turkey, beans are added to the dish. It is believed that pilaf needs to eat with hands to show respect for food, in addition, it is much tastier – try!
Humus
There are a lot of applicants for authorship of the snitch – Israel, Syria, Lebanon, Palestine, Türkiye, Egypt and even Greece. Mentions of Humus can be found in Arabic table books of the 13th century and the Old Testament. The basis of the dish is bean mashed potatoes, the sesame paste of Tahini, seasonings and olive oil, but there are a lot of variations of the humus and its serve to the table. Due to the high content of vegetable protein, the snack is in great demand among vegetarians. Traditionally, the dish is eaten by pits slices, and also served as a sauce to Falafel or meat. Nutota paste has become so popular that on May 13 fans celebrate the International Humus Day.
Russian
Syrniki
Here is one of the versions of this delicacy: once a practical housewife tried the sour cow milk and decided not to throw it away, but to add flour there and prepare a new dish. The concepts of “cottage cheese” at that time did not exist, but the word “cheese” in Rus' called all the products made of raw milk. Today, cottage cheese became a popular dish for breakfast, they are eaten with sour cream, jam, honey, sprinkled with cinnamon and powdered sugar. The German analogue of the Syrnikov is Kvarkkoilcheen, or Saxon curds from grated boiled potatoes, cottage cheese, eggs and flour.
Olivier
For the first time, this dish and its alleged author, a cook of French origin Lucien Olivier, are mentioned in the book “Moscow and Muscovites” by Gilyarovsky. Then the salad was served only in the expensive restaurant “Hermitage”, and the composition was unknown. At the end of the 19th century, the recipe for Olivier appeared in several table books. It included fried hazel grouse, potatoes, fresh cucumbers, capers, olives, Provencal and Kabul sauces, cancer cervix and even truffle. However, later expensive ingredients disappeared from Olivier – they were replaced by boiled vegetables, sausage and meat available to everyone. It was such an option that became the most famous in the world, and outside our country was the name “Russian salad”.
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