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Popular Tasty Global Cuisines, Food Dishes from around the World

Goulash, Hungary

Goulash is a soup or stew of meat, usually seasoned with paprika and other spices. Originating from medieval Hungary, goulash is a popular cuisine predominantly eaten in Central Europe but also in other parts of Europe. Since the 20th century, goulash has been a must-have dish at any Hungarian-inspired restaurant. But for Budapest’s best, head to Budapest Bisztró, known for its legendary Goulash’s soup countrywide

http://www.eatingwell.com/recipe/251960/hungarian-beef-goulash/

Grey Peas, Latvia

This healthy and hearty national dish is typically served at Christmas as Latvians believe that eating peas brings luck and money but you’ll see Grey Peas on menus throughout Riga. It’s served as a side dish or a bar snack and is made from dried peas (similar to chickpeas) cooked with fried onions and fatty smoked bacon. Dig into a bowl at one of the city’s Lido restaurants, a traditional Latvian chain is known for cheap and wholesome family-friendly dining.

https://www.elizabethskitchendiary.co.uk/2018/02/riga-restaurants.html/

Käsknöpfle, Liechtenstein

Situated between Austria and Switzerland, Liechtenstein’s cuisine is influenced by these two countries the most. If one adds the drinks, it appears that also Italy, France and Scotland have an impact on the Principality of Liechtenstein. The traditional cuisine of Liechtenstein is simple and nutritious as the rural part of the country has influenced the food culture. Liechtenstein’s national dish is Käsknöpfle. The simple dough made of flour, eggs, water, salt and pepper is the basis for this culinary delight. The finished Käsknöpfle are served with local cheese, fried onions and apple puree aside.

Didžkukuliai, Lithuanian

Didžkukuliai (more commonly known as Cepelinai) is often called the national dish of Lithuania. While it’s considered an old, traditional recipe now, potatoes were only brought to Lithuania in the 17th century and became widely used for food at the beginning of the 19th one. Didžkukuliaiare large, Zeppelin-shaped (that’s where they get their name from) dumplings made from grated potatoes stuffed with meat. They are usually served with sour cream, spirgai (cracklings), or mushrooms. Some restaurants will serve a vegetarian version of the Didžkukuliai made with a curd filling instead of meat. As you can imagine, it’s a rather filling meal with enough calories to make any light eater or dieter run for the hills.

https://sortedfood.com/recipe/12255

Kachamak (Качамак)Macedonia

Macedonian cuisine is an aspect of Balkan cuisine, is the traditional cuisine of Macedonia. It reflects Mediterranean and Middle Eastern influences and shares characteristics of other Balkan cuisines. Kachamak (Качамак) is a traditional cuisine made of corn flour, potato and, sometimes, feta cheese. Similar to the Italian polenta, it is prepared by boiling the mixture thick or rare depending on taste, and then mashing while the pot is still on the fire. It is usually served with milk, plain yoghurt, sour cream or sometimes with bacon.

http://www.supichka.com/%D1%80%D0%B5%D1%86%D0%B5%D0%BF%D1%82%D0%B0/251/%D0%BA%D0%B0%D1%87%D0%B0%D0%BC%D0%B0%D0%BA

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