Thought I’d ask this because I want to discover more foods from across the world
(Also I shouldn’t have to say this to americans, please state where you are from and state where you are from without acronyms or shortened names because I’ve seen US Defaultism on lemmy and not all of us are going to know your acronyms considering we’re global users)
Fenek Moqli - Fried Rabbit in Garlic. ( Malta)
I’m from France, if I had to select one dish for you to try it would be duck confit with sarladaise potatoes (cooked in duck fat). In terms of calorie density it makes me think of Homer’s “I only eat food in bar form” meme. But so worth it.
Adana Kebab
Minced meat mixed with peppers, onion, garlic and tail fat, then cooked in strips covering the skewer. Served with lavash bread and onion salad, and if you’re grilling it you can grill tomatoes and peppers to go alongside with it.
With some fresh ayran on the side.
I’m Aussie but spent a few weeks in Turkey and I was in Heaven.
This sounds amazing
Canada doesn’t really have a local cuisine, unfortunately. Too much mutual cultural exchange with the US and too little history. Of the like three dishes to choose from, I do love a good Nanaimo bar. (That’s a layer of chocolate, on a layer of an icing-like custard concoction, on a thicker base of a coconut-chocolate crumbs)
Excuse me but we had moose maple chips once.
That wasn’t even my favourite one in the competition IIRC.
It wasnt very good tbh.
I forgot about Nanaimo bars. Omg I need to make some immediately.
I went to a bar in Nanaimo once. It was the Tally-ho. It was really divey when I was there. But it was that or go back to Cedar and hang out, and there was NOTHING to do in Cedar.
The baked treat is wayyyy better. Har har.
But it’s true – we’ve acquired a lot of different foods from people as they moved here, without a real image of our own. At least we can create mishmash of cultures and pick and choose some winners.
- dim sum with truffle oil and foie gras sounds a little posh
- street vendor $7 hot dogs with teriyaki and seaweed
- the iconic nanaimo bar
- candy-smoked coho
I guess someone’s gonna have to barbecue a gooeyduck street-side and call it iconic. I’m at a loss
Bunny Chow - South Africa (does not contain any bunnies)
It’s a ¼ or ½ loaf of bread hollowed out and filled with curry
There’s a version called kota (certain groups pronunciation of quarter, for quarter bunny) that is filled with chips (thick cut french fries), polony (bologna, I think), viennas (a frankfurter i think), cheese, tomato sauce, atchar (mango pickle), and sometimes russians (kolbasa, not the people). It’s the ultimate comfort food for me
Robbers roast (rosvopaisti) in Finland. I suppose other countries have something similar, but it’s a piece of meat cooked in a ground oven. First dig up a small hole, line it with rocks, keep bonfire going in the hole for couple of hours, scrape the coals out and put meat wrapped in parchment paper, wet newspapers and foil in to the hole, fill it with sand and set up a new bonfire on top of the sand. Throw onions, garlic, carrots and whatever you like to accompany/season the meat while you’re at it. Things like potatoes or sweet potatoes doesn’t really work as they just turn into a mush, at least unless you individually wrap them, but the process isn’t consistent enough, just cook whatever sides you want separately.
With meat include pieces of fat on top of it and season however you like. It’s traditionally made out of lamb, but I prefer cow (or moose if it’s available). Pork works just fine too. The whole process takes 10-12 hours, so it’s not for your wednesday dinner, but it’s very much worth the effort.
When the weather is good and you do it right the meat just breaks down and you’ll almost need a spoon to eat it. Absolutely delicious. And as you have bonfire going for all day you can cook sausages on a stick and have a ‘few’ beers while feeding the fire. It’s an experience with absolutely delicious food in the end.
Just be careful that you don’t pass out on all the beer while cooking and miss the fun part.
Gooey butter cake. Dessert from St. Louis, Missouri, USA
I love Gooey butter cake but I think toasted ravioli is our best food. (Hi fellow Missourian! I’m from O’Fallon though.)
It was a difficult choice, believe me. I absolutely love t ravs but i think the cake just slightly edges it out for me. I do love stl pizza too but thats just too divisive :). Hi fellow Missourian! I’m out in the city myself but we’re all in the metro area either way
From Bulgaria, banitsa, it’s a bit difficult to describe, but it’s sorta like layered dough with cheese and eggs, though this description really doesn’t do it justice…
My wife spent 18 months in Bulgaria. When she talks about the food banitsa invariably comes up as something she desperately misses.
Looks a lot like the moldovian Vertuta. I bet they taste similar.
Singapore here Nasi lemak is to die for Coconut rice with a side of fried fish/chicken,fried egg,deep fried anchovies and peanuts topped with sambal (a sweet chilli paste) Used to eat it for breakfast daily Bring on the heart disease !!
It tastes awesome!! Look up images of it if you want. Black beans + sausage + carne seca (dried meat) is an amazing combo and I love this dish @w@
FYI your link formatting needs work, the closing brace is not used.
It works on my end (web client)
Daeji Gukbab(돼지국밥)! You get it all over Korea but it’s especially famous in Busan where I live. It’s pork bone broth with meat served with a few toppings and a bowl of rice on the side. I always order the one with meat, intestines, and blood sausage. It’s very rich and savory and comforting. It’s also very cheap and often open 24hrs
from the Arabian peninsula; Shawarma, bukhari or mandi.
Bonus: Foul and tamis, but those are from afghanistan iirc? They’re very popular here though
Nam ngiao is a cotton flower and noodle soup from north Thailand and it’s the best thai dish you’ve never heard of!
It uses dried cotton flower, beef or pork broth, a bit of tomatoes and of course a combination of thai spices.
It’s an incredible mix of the golden triangle cultures (Thailand, Burma, Laos, Yunan China) and whenever I go there I do a little Nam ngiao tour as it’s a bit lole with Japanese ramen - every shop as their own recipe and flavor.
From Almeirim in Portugal, there’s “sopa da pedra”, translates to “soup of the rock”. It has several kinds of meat, beans, potato, and it’s usually eaten with bread (some say even a specific local bread type, but I’m not picky on that). It used to come with a stone in it traditionally, but for higiene reasons restaurants are not allowed to anymore. Some people at home still do it, I believe.
With it there is an old tale:
There was once a poor friar that was traveling. Once it came time to rest, he knocked on someone’s door and asked for their hospitality in exchange for a soup. His hosts let him in and they see the friar pulling an old smooth stone from his pocket and putting it in a pot, along with water.
“Some seasoning would make this soup better… Do you happen to have any chouriço?” [best translation I’ve got is “meat”, or maybe “sausage”] asks the friar. And so his hosts find him some chouriço that they throw in the pan.
“It’s looking great! Now this soup would really improve if we could thicken it up a little. Do you happen to have some potatoes or beans leftover from yesterday?” And some potatoes and beans have indeed been leftover from yesterday. The friar adds it to the soup.
The friar asks for a few more spices, olive oil, and soon there is a delicious smell coming from the pot. What a nice soup!
They eat and once the soup is finished the friar fishes out the stone, washes it and puts it back in his pocket. Tomorrow he’ll knock on someone else’s door along the way ;)
Ha! We have a very similar folk tale in Hungary about a soldier returning from war with a rock, asking an old lady to cook the “stone soup”, asking for more and more legit ingredients.
Out of curiosity, is the soup similar?
Just re-read the tale, it’s actually a bit similar, it has sausages (kolbász, much closer to chorizo than the english type), potatoes and rice.
That’s so interesting! I wonder if some immigrant took it from one country to the other, along with the story
All I could find was that the version I know comes from Székelys of Bukovina. Maybe it’s convergent evolution of resourceful people🤷♂️
chouriço reminds me of “chorizo”
Wonder if there’s some related etymology there
Chorizo is the Spanish variant, our neighbors. Chorizo and chouriço are not quite the same, but similar. AFAIK they have different seasonings.
From China, boiled dumplings/water dumplings. Preferably stuffed with pork and garlic chives with a little bowl of black vinegar and sesame oil to dip in.
My favorite food of all time. If it was possible to have dumplings every meal and be healthy I 100% would.
I love Chinese food so much. I’ve visited twice, and always make room for food.
My favorite street food is probably sheng jian bao, the pan fried buns with soupy pork filling sealed in.
In terms of a single standalone dish, it’s hard to say. I like noodle dishes, like Taipei style beef noodle soup. Or Wuhan style re gan mian.
And for the type of meal where there’s a lot of dishes on the table to be shared, my favorite dish in that setting is probably Mapo tofu. I did a food tour of Chengdu once and just everything Sichuan is so good, but Mapo tofu is just all my favorite Sichuan things in a single dish.
