Moroccan mint tea is served all day, with or without a meal, and as a welcome drink for guests which is impolite to refuse. They pour it from a distance to produce a foam on the top of the tea and is usually served 3 times.
Moroccan mint tea is also described in this Moroccan proverb: “The first glass is as bitter as life, the second glass is as strong as love, the third glass is as gentle as death.”
Moroccan Mint Tea
Moroccan mint tea is the national drink of Morocco since the British influence of the 1850s and is now commonly consumed all through the West Arab World.
Various fillings are used, from pumpkin, to vegetables, to different meats. It is often baked in a tandoor oven, by sticking the prepared dough onto the sides of the heated tandoor, but an oven can be used in its stead.
The traditional meat version of the Uzbek samsa calls for mutton fat, which provides a silky and rich feel when bitten into, but that may be replaced if the heavy fat sounds like a health problem.
Samsa (related to samosa) are ubiquitous throughout the Central Asian country of Uzbekistan.
Borsch is originally a Ukrainian concept, so here we will spell it also without the English ‘t’ at the end (it is spelled ‘borscht’ in English, after we borrowed it from Yiddish); it is considered also to be the national dish of Ukraine.
Borsch, a soup with a beet base, has been around for hundreds of years, dating back to Medieval times. It was a food for the working class and poor, since the starch and other components were cheap and accessible; you would never see this served at a royal dinner back then.
There are innumerable recipes for borscht throughout the world, and so I will add one more, though it is meant to be as close to the authentic and traditional recipe from years past as possible; some of the recipe is derived from an 1861 Russian cookbook, Classic Russian Cooking: Elena Molokhovets’ A Gift to Young Housewives, by the author named in the title, and the rest is a modern-day variation or adaptation.
Traditional Ukrainian Borscht
This is an adaptation of traditional Ukrainian borsch (borscht) taken from the 1861 book, Classic Russian Cooking: Elena Molokhovets' A Gift to Young Housewives. In it, this dish is referred to as "Ukrainian borshch" (Borshch malorossiyskiy / Борщ малороссийский, lit. "Little Russian Borscht").
Make a meat broth with the water and beef and/or pork.
Add the vinegar and diced onions to meat broth.
Prepare the beets by boiling them whole in a separate pot for about an hour. After that, immerse in cold water, grate them, and set aside for later.
Cook whole potatoes, carrots, and head of cabbage for about half an hour or less.
Shred the cabbage, chop the carrots and potatoes.
Mix all together, with the grated beets from before, and add the diced parsley and salt and pepper to taste.
Serve with a dollop of sour cream on top, and enjoy!
To save a lot of time, replace buying the head of cabbage with a bag of coleslaw mix; it is already pre-shredded into just the right consistency. Use 2 cups of this.As Elena stated in her book over 150 years ago, “the borshch may also be served with fried buckwheat kasha, pancake pie with beef stuffing, or plain pancakes.”For the most authentic version, you can sauté the beets, onion, and carrots in the pork fat before combining; this is the traditional way but adds quite a bit of calories.
My mother is from Indonesia, and one of my all-time favorite foods that she used to make for us was sate (the Indonesian and Malaysian spelling for satay, pronounced the same way), whether it was beef (sapi), chicken (ayam), or something else.
The flavorful, tender meats would have me craving more and more after each bite, and I just couldn’t get enough. For this reason, I am glad that she doesn’t live near me now, because my metabolism ain’t what it used to be!
Sate is an Indonesian (and Malaysian) dish of marinated meat that has been skewered and grilled, usually served with a sauce, though the meat, if it is done right, is exquisite enough to excuse any extra condiments. It is similar to the Middle Eastern kebabs and Japanese yakitori, and though Malaysians and the Thai tend to claim sate is their creation, its southeast Asian origin is in the Indonesian island of Java.
Sate ayam is often served with a peanut sauce (bumbu kacang or sambal kacang), which is as popular as the dish itself. It is usually served as an appetizer or part of a larger meal, but in Indonesia it is common to see street vendors selling them as snacks.
Sate ayam, the Indonesian chicken satay, is just like a regular chicken kebab, but like half the size and triple the deliciousness.
1/2cupkecap manisIndonesian sweet soy sauce, an Indonesian thick soy sauce sweetened with palm sugar.
3clovesgarlic, finely minced
3pcsshallots, slicedmake very thin slices
2tbspsoy saucenow the regular kind
2pcsred chilies, dicedbird's eye chili / Thai chili, if possible
1/4tspwhite pepper, ground
1pclime juice(one lime's worth of juice)
1tspterasiA shrimp paste, or any fish sauce/paste.
Cube the chicken into slightly smaller than 1" cubes (about 2 cm). Soak the bamboo skewers for about ½ hour in water prior to impaling the chicken cubes and putting on the grill, this way they won't burn!
Prepare both the basting mix and the marinades by mixing their ingredients in two different bowls.
Throw the cubed chicken into the bowl and let marinate, preferably overnight, but at least several hours. Take the marinated meat and stick 'em on the skewers, about 4 or 5 per stick.
Prepare the grill, charcoal if possible, but a large griddle/pan on the burner will work. When heat is even, place skewered meat on the grilling surface.
Baste the meat initially; turn over 2 or 3 times, basting the top after each flip.Meat should be done after 6-8 minutes of grilling.
Serve immediately, with Indonesian peanut sauce (sambal kacang or bumbu kacang), preferably. Selamat makan!
Even mere images of street food are often enough to evoke scents and flavors rich enough to make our mouths water.
A litany of places around the world have roads lined with street food vendors advertising their fare. This subset of food culture is one that has been around for centuries, with dishes that have been passed through generations by word of mouth.
For anyone with an adventurous palate, we present a tour of the best places to find street food around the world.
Here are the best places to find street food around the world:
Bangkok is touted by many as home to the world’s best street
food, so it’s only natural that it tops our list. This food is convenient,
affordable, and, most importantly, delicious. Some of the food stalls may seem unassuming, but don’t let
appearances fool you. Bangkok has earned its crown for a reason, and it’s sure
to keep it.
What to try: For
a popular local dish, try some pad thai or rice porridge complete with pork
balls and a raw egg.
2. Ho Chi Minh City
Many vendors here in Ho Chi Minh City focus their talents on one dish, meaning that their recipes have been refined to perfection. Some stalls will even cook the food in front of you, ensuring freshness and efficiency.
What to try: Anyone new to the area can’t go wrong with a hearty serving of pho. Pair it with some fresh spring rolls on the side.
The authentic dishes on these streets of Cairo will make you envy the locals who get to partake in these meals daily. You may find a lot of food made with ingredients such as rice, chickpeas, lentil, and fava beans.
What to try: Ask locals where to find the best fuul (a type of Egyptian fava bean stew), and don’t forget to pick up a selection of kebabs. Cairo also has an abundant supply of tea you certainly won’t want to miss.
Mumbai is rich in savory foods and colorful desserts. Their dishes are a mixture of textures and flavors, and they’re as pretty as they are tasty. Here you’re likely to find irresistible combinations of fresh breads and vegetables.
What to try: You can’t go wrong with a generous helping of vada pav (a fried potato dumpling stuffed into a bun) or a cup of falooda (a smoothie of sorts) for dessert.
5. New Orleans
New Orleans is known for being the home of Mardi Gras. The
city’s food is just as loud as its celebrations; Creole and Cajun are
particularly well-known cuisines. Visitors eat, dance, and then eat some more.
What to try:Po’ boys, of course, cannot be passed up. You’ll want to indulge in crawfish and shrimp, of course, since New Orleans offers seafood at its finest. Eat your fill, but save a little room for a fresh beignet (deep-fried choux pastry similar to an English fritter).
If your palate is diverse, you’ll love everything Singapore has to offer. Its streets are packed with a conglomeration of Chinese, Indian, and Malaysian classics. Chicken and rice are in ample supply here, serving as the base for many meals.
What to try:Laksa is a dish packed with ingredients such as bean sprouts, fish cakes, and coconut milk, among other things. Visitors may also want to sample some of the city’s many curry dishes.
So, what did you think? Do you have a craving to try any of these now? Have any more to add to this list? Let’s chat below here in the comments, and thanks for reading!
The cotoletta alla milanese is simply a veal cutlet, breaded and fried. It is quite similar to the Wiener schnitzel, and rightly so, because that whole region of northern Italy, including Milan, used to be under Austrian rule.
One of the main differences is that the bone stays in when making the cotoletta alla milanese. This dish is quite a simple one with few ingredients, and it is just as easy to produce. Though there are several variations of this dish, it all basically boils down to a veal cutlet breaded and fried in clarified butter.
Cotoletta alla Milanese
The Cotoletta alla Milanese, or Milanese Veal Cutlet, is quite a common dish in the real Milan, Italy; so common, in fact, that many people simply ask for una milanese in restaurants there.
Pierogi are the national food of Poland, and common throughout the world for the simple ingredients and unlimited options for its stuffing. It can be an appetizer, main dish, or dessert.
Traditionally a “peasant food” in Polish cuisine, it is now quite popular to eat at almost any time of day. Pierogi can also be found spelled perogi, pierogy, perogy, pierógi, perogie, pierogie, piroghi, pyrohy, or pyrogy (depending on the language and country of origin).
This recipe is just for the dough, and you can fill in whatever ingredients you desire. The word pierogi is already the plural form, as it you generally eat more than one at a time; the Polish word for a single piece is pieróg.
Classic Pierogi Dough
Pierogi are the national food of Poland; here's the recipe for its dough foundation.
Pour the flour through a sifter and into the mixing bowl. Add a half a teaspoon of salt and the egg (egg is optional).
Pour the 3/4 cup boiling water slowly into the bowl, while stirring the mixture around with a whisk. Try to remove as many lumps in the batter as possible.
Cover the bowl for five minutes and wait. Wash some dishes or something if you have nothing better to do. After 5 minutes, add the quarter-cup of cold water, and let it sit for 15 more minutes; wash some more dishes.
Add the 1/2 teaspoon of vegetable oil and knead the dough for a few minutes.
With a rolling pin, roll the dough on a flat surface until it is uniformly about 3 mm thick.
Cut circles out of dough; using a large cup or small bowl is an excellent replacement for a circle-cutter.
Find a pierogi recipe and filling you enjoy and make some Polish dumplings!
Replacing much of the water with milk (anywhere from a quarter to three-quarters of the amount of water) makes the dough taste sweeter and gives it a velvety texture, perfect for making dessert pierogi or pierogi-filled with cheese.
Glue pierogi together by moistening half of the edge of a dough circle with some water,folding it together, and then pinching it shut.
Polish pierogi recipes rarely call for eggs, because it makes the finished product more hard and tough, as opposed to the soft dough that is common, which is why we leave the egg as optional.
Also commonly known as the “Stonewall” (or “Stone Wall”), this cocktail was quite simple: rum and hard cider, essentially. The infamous Green Mountain Boys and their leader, Ethan Allen, purportedly drank this mixture prior to the legendary taking of Fort Ticonderoga.
Benedict Arnold also was said to have tried this, and to have reported on the Green Mountain Boys’ doing so. Even Buffalo Bill, much later, was a fan (he preferred it with a twist of lemon).
Soon, with the westward push and expansion, the drink would evolve; during the Civil War period, it came to be made with corn whiskey and non-alcoholic apple cider. This recipe here is an attempt at the Colonial American original.
Stone Fence Cocktail
The "Stone Fence" cocktail, also known as the "Stonewall" or "Stone Wall," was a colonial American Favorite of the Green Mountain Boys and others.
Everywhere Fare is a site dedicated to authentic recipes and traditional foods from around the world. We might give you some fusion, sure, but our main goal is to document, preserve, and relay the most traditional recipes from countries all over the world.