Japan – Mixed Vegetable Tsukemono

October 10, 2021/0 Comments/in World Cuisine, Asian Cusine, Japanese Cuisine/by zayna khan

This is Japanese vegetable pickle use to add to different Japanese dishes and consume in many snacks like sandwiches, salads, etc. This is the thing that can make any other dish to the next level. This is a very common dish of KAISEKI, a traditional multi-course Japanese dinner. This is more like the Name means ”PICKLED THINGS”. In 1906, a book of tea written by Okakura Kakuzō also known as Okakura Tenshin was a Japanese scholar and he introduced this dish, Tsukemono in the great tea ceremony, Kaiseki. There are many varieties of tsukemono prepared in Japanese cuisine and also there are many different dishes cooked by using this individual dish, tsukemono.

Morocco, Algeria – Pastilla ( Moroccon Chicken Pie)

November 7, 2021/0 Comments/in World Cuisine, African Cuisine, Algerian Cuisine, Moroccan Cuisine/by Yushra

Pastilla is very famous because it is a celebratory dish in Morocco and Algeria. It is served during weddings and also at family gatherings. The name of this pie comes from the spanish word “pastilla” which means “pastry” in Spanish. After a while the letter P was changed to B meaning that the name changed from Pastilla to Bastilla. Bastilla has the Arabic origin meaning this dish now also associates as an Arabic cuisine. This dish has many different variations.

Levant, Egypt – Ful Medames With Challah

November 14, 2021/0 Comments/in World Cuisine, African Cuisine, Asian Cusine, Egyptian Cuisine, Levantine Cuisine, Levantine Cuisine/by adelina aida

Ful medames is the Levantine salad made up of fava beans and raw vegetables. Ful medames is eaten in Arabic countries, Asia, Middle Eastern, and North African. This salad is the most ancient dish of Egyptian cuisine. There are many varieties of the dish around the world.

Pakistan – Chicken Manchurian

August 30, 2024/0 Comments/in Asian Cusine, Indian Cuisine, Pakistani Cuisine, World Cuisine/by finmail

This dish is an indo-Chinese starter recipe which is very popular in India. This crispy, sweet & sour chicken recipe is easy to make and it is yum in taste.

Singapore – Sambal Stingray

April 11, 2021/0 Comments/in World Cuisine, Asian Cusine, Singapore Cuisine/by ananya fatima

Sambal stingray is the “FOOD OF SEA” in which we used fish which is barbecued in which we use banana leaves which are grilled and cook with different ingredients. This dish is not only famous in Singapore but it is actually famous in Malaysia.

Pakistan – Sulemani Karahi

October 1, 2020/0 Comments/in World Cuisine, Asian Cusine, Pakistani Cuisine/by dazzy umar

This dish is the special invention of the people known to be as ”SHINWARI”. This dish is made up of lamb with 3 4 ingredients and when cooked on slow heat it gives a mouth watering effect.

The meat is used for making the special shinwari cuisine is DUMBA known to be as RAM or TUP. This meat has unique taste and giving the dish full kick of flavors.

Turkey – Pide

March 2, 2021/0 Comments/in World Cuisine, Asian Cusine, European Cuisine, Turkish Cuisine, Turkish Cuisine/by Muhammad Reshaeel

Pide is the most famous and local cuisine of Turkey. This is a flatbread kind of dish which has the shape same as the shape of a boat, and it is baked in an oven. Pide was first made in the decade of 1850s.

The Maldives – Aluvi Baokibba (Cassava Coconut Cake)

July 11, 2021/0 Comments/in World Cuisine, Asian Cusine, Maldivian Cuisine/by fariha saeed

Aluvi Baokibba is also known as cassava coconut cake. This is the specialty of Maldives. You can serve this to any occasion to impress the guests. In the early times, coconut has to be the main ingredient of many dishes either it is dessert, starter, or main course. But now coconut is not the main ingredient of the dish but there are a few recipes in which coconut is the main ingredient like Aluvi Baokibba, Maroshi, etc.

Nigeria – Efo Riro

May 29, 2020/0 Comments/in World Cuisine, African Cuisine, Nigerian Cuisine/by Verdzekov Bernard

A cuisine is a traditional cooking habit, practiced by different cultures in different areas around the world. Most of the soups in Africa are made from leaves. Mushrooms will be used in the soup. This mush rooms when prepared, serve as meat.

Nigeria – Abacha and Ugba

June 10, 2020/0 Comments/in World Cuisine, African Cuisine, Nigerian Cuisine/by Verdzekov Bernard

This meal am about to write on is also called African salad. From its out look, someone will think it is salad. Abacha is prepared from casava. it is cooked well first, then grated and then sun dried. Abacha is a meal prepared and valued by the Nigerians, mainly by those from the eastern part of Nigeria.