INTERNATIONAL FOODS

 Red lentils 1/2 cup fine bulgur (or quinoa) 1 onion and 2 cloves of garlic 1 tablespoon tomato paste and 1 tablespoon red pepper paste 2 tablespoons nutritional yeast Whole wheat lavash or high-protein lavash Greens and fillings: Arugula, fresh mint, parsley, gherkin pickles, pomegranate molasses, and lemon Olive oil, cumin, red pepper flakes, salt Boil the red lentils in 2.5 cups of water until soft. Remove from heat, add the fine bulgur, cover, and let it rest for 10 minutes. Sauté the finely chopped onion and garlic in olive oil until translucent. Add the tomato and pepper pastes along with the spices, and cook for another 2 minutes. Add the sautéed mixture and the nutritional yeast to the lentil-bulgur base and mix well. Knead until the mixture reaches a soft consistency that does not stick to your hands. Spread the lentil mixture onto a piece of lavash. Top generously with arugula, fresh mint, parsley, and gherkin pickles. Squeeze some lemon juice over the top, drizzle with p...

  For the meat Beef tongue White onion Garlic cloves Bay leaves Dried marjoram Fresh or dried thyme Salt to taste For the Sauce Green tomato Tree chili peppers Guajillo chiles Garlic cloves Instant coffee to give the sauce that color salt and pepper to taste For the tacos Small yellow corn tortillas Vegetable oil White onion Cilantro Lemon wedges Remove the meat from the package and rinse thoroughly, pat dry with paper towels. Place in a slow cooker or large regular pot . Cover with water. Add the onion, garlic, bay leaves, marjoram, and thyme. Cook for 8 hours if using the slow cooker on low. If you prefer to cook using a regular pot on the stovetop , cook for about 2 1/2 to 3 hours until the meat is very soft and can be shredded easily. Once the meat is cooked, shred and separate 6 cups of meat to make the tacos. For the sauce: Remove the peel from the green tomatoes and rinse. Place in a medium saucepan and cover with water. Lightly toast the guajillo and arbol chiles in a ski...

2 potatoes 2  sausages Olive oil Salt Black pepper Peel and slice the potatoes, then fry them. Slice the sausages and cook them in a pan. Place the fried potatoes on a plate and top with the cooked sausages. Season with salt and spices, then serve. ENJOY YOUR MEAL

 45 ml vodka 15 ml Port wine 120 ml tomato juice 15 ml lemon juice 2 dashes of Worcestershire sauce Black pepper to taste Sea salt to taste 15 ml Chipotle sweet & sour mix* Garnish: 1 lemon slice 1 pickle *Chipotle sweet & sour mix Heat 150 ml of water, 75 g of chipotle chili, 1 g of cloves, and 1 g of cinnamon for 20 minutes. Add 150 g of brown sugar and stir until dissolved. Let cool and bottle. Place all ingredients into a shaker. Shake the cocktail four times. Serve your "Bloody Holly Chipotly" cocktail in a highball glass. ENJOY YOUR MEAL

200–250 grams of butter, softened at room temperature 1 head of black garlic (approximately 8–9 cloves) 1 teaspoon of salt Finely chopped parsley or chives (optional) Peel the black garlic cloves, place them in a bowl, and mash into a purée using a fork. Combine the softened butter, mashed black garlic, and salt in a mixing bowl. Add the finely chopped parsley or chives, if desired. Mix all the ingredients together using a spatula or fork until the mixture is smooth and uniform. Ensure the black garlic is evenly distributed throughout the butter. Transfer the mixture onto a piece of plastic wrap. Roll it into a log shape and seal the ends tightly. Refrigerate the butter for at least 1 hour. Once firm, slice as needed. You can use this black garlic butter to top meat dishes, incorporate it into seafood recipes, or serve it alongside roasted vegetables. ENJOY YOUR MEAL

2 large celeriac roots (hollowed out into bowl shapes or cut into large cubes) 150 g boiled or roasted chestnuts (peeled, whole) 1 carrot (sliced ​​into rounds or half-moons) 1 shallot or 1 onion (finely chopped) 1/2 tea glass of extra virgin olive oil 1.5 cups freshly squeezed orange juice 1/2 cup hot water 1 teaspoon brown sugar or honey 1 teaspoon salt 1 egg yolk Juice of 1/2 a lemon 1 teaspoon flour or starch Fresh green celeriac leaves or finely chopped dill Peel the celeriac roots. Either hollow out the centers to create bowl shapes or cut them into large cubes. To prevent them from darkening, keep them in lemon water until you are ready to cook. Heat the extra virgin olive oil in a large pot. Add the chopped onion and carrot, and sauté for 4–5 minutes until softened. Remove the celeriac from the lemon water, drain, and add to the pot. Add the whole boiled chestnuts, sugar, and salt. Pour in the freshly squeezed orange juice and the hot water. Cover the pot and cook over low heat...