INTERNATIONAL FOODS

Cornish pasty is a popular dish native to Cornwall. Shaped like the letter D or half moon, this crispy and juicy pastry is stuffed with beef and various root vegetables and spices. The golden color of the pastry is achieved using eggs or milk, while it is stuffed with potatoes, turnips, onions, chopped veal, herbs and spices. The final product has a well-balanced, delicious flavor as only high-quality beef and vegetables from the Cornwall region are used in it. Cornish pasty is believed to have been invented as a practical, portable meal for tin miners who couldn't get out of the mines for lunch, and its thick crust kept the fillings warm for a long time. ENJOY YOUR MEAL 

  Black pepper  (1 pinch) Salt  (1 Dessert Spoon) Garlic  (3 pieces) Onion  (1 Piece) Sumac  (1 pinch) Sweet Red Pepper  (1 pinch) Spaghetti-  1 Pack Carrot  (1 Piece) Beet  (2 Pieces) Olive oil  (1 Tea Cup) First, peel the beets and carrots. Let's divide it into parts. Then lay greaseproof paper on the baking tray; Let's place the carrots, beets, onions and garlic. Let's drizzle olive oil on it and bake in the oven at 392 degrees for 20 minutes. Let's add olive oil and spices to all the vegetables that come out of the oven and pass them through the blender. Let's boil the pasta. Then, let's take 1 glass of boiled pasta water and add it to the sauce, let's bring together the more pasta and the sauce. ENJOY YOUR MEAL     

Flour   (2.5 Cups of Water) Salt  (1 Flick) Egg  (1 Piece) Starch  (2 Tablespoons) Water(1 Cup of Water) Cream Cheese  (1 Piece (Pack) Instant Coffee (1 Dessert Spoon) Milk (3 Cups of Water) Butter (5 Tablespoons) Let's prepare the cream first. Let's mix all the ingredients except labneh and cook until it gets a thick consistency. When the big eye sees the boiling, let's keep it on the stove for a few more minutes. Let's let it cool. We prepare the dough just like profiteroles. We boil water, instant coffee, salt and butter and add flour into it. By mixing quickly, we ensure that the dough is collected. It is important that there is no lump in it. A little bit of the bottom of the pot. We squeeze it like eclairs with a piping bag. We bake at 200 degrees for 25-30 minutes. During this time, we do not turn on the oven. In the meantime, whip the cooled cream with a mixer. If the heat has dropped well, let's add the cream cheese and continue mixing with th

champagne - 16,90 oz raspberries - 0,44 lb  ice - 20 cubes raspberry juice - 67,62 oz raspberry liqueur - 0,11 lb lime - ½, rind lemon balm - fresh leaf Put raspberries in ice trays and freeze. Pour raspberry juice and champagne into a suitable container. Grate the lemon zest and add the raspberry liqueur. Add the raspberry ice cubes and stir before serving. serve cold ENJOY YOUR MEAL  

2 Boneless skinless chicken breasts. cut into thin slices (optional) ½ Cup of olive oil. 1 tsp of salt. 1 tsp of pepper. 1 tsp of paprika. 1 tsp of turmeric. 1 tsp of curry. 1 tsp of garlic. 2 tbsp of butter. 1 cup of heavy cream. ¼ cup of chicken broth. 4 to 5 sliced mushrooms. 1 sprig of fresh rosemary. 1 Tbsp of powdered dijon mustard. 4 cloves of fresh garlic. 1 cup of mozzarella. Sprinkle the chicken breast with salt, pepper, turmeric, paprika, curry, garlic powder. Add ½ cup of olive oil and mix them well with all the spices. And leave in the fridge for 1 hour. Heat a large skillet over medium-high heat, add chicken, grill until cooked through. (10 to 12 minutes) turn it once on the other side till it takes the golden color. When almost cooked add 1 tbsp of butter with the chicken, then add 1 sprig of fresh rosemary. Transfer the chicken to a plate and keep warm. In the same skillet add 1 tbsp of butter, add the sliced mushrooms. Add 4 fi

Kiwiburger, created by McDonald's franchise and added to the national menu in 1991, is a specially designed hamburger consisting of 0,24 lbs beef patty, fried egg, beetroot, tomato, lettuce, cheese, onion, mustard and ketchup sandwiched on toasted bread. The burger was an idea by franchise owner Bryan Old and was delayed multiple times before being released in 2011. Although created by McDonald's, it can now be found in burger joints nationwide. ENJOY YOUR MEAL  

Widely regarded as one of Rome's best street food, this steak was actually arancini dicks deep fried rice is quite similar to Sicily, but suppli traditionally filled with mozzarella cheese and rice, slow cooked in a tomato based gravy is boiling technique. In Rome, they are known as supplì al telefono, which takes their name from the Italianization of the French word surprise and the long strings of melted cheese that resemble a telephone cord, surprise balls that appear when you break one of these crispy rice are opened. However, these delicious rice pies date back to long before the phone. The name is apparently 18. it appeared during the Napoleonic occupation of Italy at the end of the XVIII century, while the first written record of supplì was found in the 1874 menu of the Trattoria della Lepre of Rome. At that time they were stuffed with provatura Romana cheese, chicken giblets or minced meat, and were allegedly the favorite afternoon snack of James Joyce, who was living in Ro

Bò bía is a Vietnamese take on traditional Chinese popiah rolls, and these are believed to have originated among the Teochew community. Unlike the original Chinese version, this Vietnamese specialty is made with thin rice patties, while the fillings include julienne jicama and carrots, Chinese sausages, thinly sliced ​​omelet, dried shrimp, and fresh greens such as Thai basil, lettuce or mint. The rolls are traditionally served with a dipping sauce on the side and are often consumed as street snacks. ENJOY YOUR MEAL  

2 bottles of mineral water  2 cups of kombucha tea 1 peach 2 limes 5-6 sprigs of fresh lavender Mix mineral water and kombucha and pour into a large pitcher. Add sliced ​​peach, lime and lavender branches on it, let it rest for 10-15 minutes on the bottom shelf of the refrigerator and serve cold. ENJOY YOUR MEAL  

While this Italian flatbread is now commonly consumed as a sandwich (one of the most popular fillings includes prosciutto, creamy soft cheeses such as squacquerone, tomatoes, and a handful of pepperoni and wild arugula), Piada, or piadina Romagnola, was once simply a staple.It was usually made from cornmeal by the poor. In his poem La Piada, which is a kind of tribute to the Romagnolan piadina, the 19th-century Italian poet Giovanni Pascoli describes it as "smooth as a leaf" and calls it "the bread of poverty, humanity, and freedom". Since then, the modest, rustic piadina has come a long way and today occupies a special place in the cuisine of the region, awarded with Protected Geographical Indication status. Almost any ingredient can be used as a filling for le piadine, and it can easily be found freshly prepared at street kiosks called piadinerie. ENJOY YOUR MEAL  

puff pastry dough - 1 sheet milk - 16,90 oz sugar - 1 cup flour - 2 tablespoons egg yolk - 4 pcs. vanilla - 1 pc cinnamon - 1 stick lemon peel Lightly roll out the dough, roll it into a roll and cut it into 1 cm thick rings. Place each piece in a muffin tin and form a basket. Separate a little from the milk, add the flour, and mix it into a paste. Put the rest of the milk on the stove with the sugar, cinnamon stick, and a piece of lemon peel. After boiling, add the flour, stirring constantly. Remove it from the heat and allow it to cool slightly, then add the beaten egg yolk in a thin stream. ENJOY YOUR MEAL

pork - 1,1 lb leek - 3 branches sunflower oil salt - optional Grease the iron plate with sunflower oil. Put in a cold oven and heat to 352 degree. Cut the pork into cubes. Clean the leek and cut into circles. Heat two tablespoons of oil in a pan over medium heat and add the meats and fry for about 10 minutes, stirring occasionally. Add the leeks and mix. Fry until softened, or about 10 more minutes. Season with salt. Pour it on hot iron plate. Bake in the oven for about 20 minutes, stirring occasionally. ENJOY YOUR MEAL  

Originally a poor man's dish, soupe de poisson à la rouille is a classic French soup and a close relative of the famous bouillabaisse. The soup is mostly prepared with white fish cooked in a delicious broth containing tomatoes, olive oil, garlic, saffron and various herbs. The soup is then strained and served with rouille sauce, a classic Provençal sauce that usually includes bread, garlic, spices, egg yolk and olive oil, while some versions may also include monkfish liver, tomatoes or potatoes. Soupe de poisson originated in the Provençal region, most likely Marseille, and can be found all along the French Mediterranean coast. It is usually consumed as a starter, typically served hot and topped with crunchy croutons and Gruyère cheese. ENJOY YOUR MEAL  

Torisashi is raw chicken sashimi sometimes made by slicing chicken meat that is lightly fried on the outside, but remains pink on the inside. The name of the dish is a combination of the two words, tori meaning bird or chicken, while sashi means sashimi. In the city of Kagoshima, torisashi has a cult-like following and is usually served with soy sauce flavored with ground ginger or mirin. In other parts of the country, these pink chicken slices are accompanied by sesame, salt, scallions, or wasabi. Many parts of the chicken, such as the heart, gizzard, breast, and liver, are used for torisashi. Chickens are slaughtered in a specific way and immediately cooled to prevent salmonella-causing bacteria in the meat. ENJOY YOUR MEAL  

Shark fin soup is a soup of Chinese origin made with shark fin and flavored with chicken or other broth. Shark fin is somewhat neutral in flavor and is used to add texture to the dish. It is believed that the first shark fin soup was invented during the Sung Dynasty by an emperor who wanted to show his guests his power, wealth and generosity. Therefore, preparing and serving this expensive dish is now seen as a sign of respect. Today, the soup is part of the Big 4, which represents health and well-being in Chinese culture and is usually reserved for special occasions, while the other three are abalone, sea cucumber, and fish larynx. öShark fin soup is a status symbol, with bowls ranging from $5 to $2,000, depending on the type of shark fin served in the soup. However, due to the shark fin process and the inhumane treatment of sharks that have live fins and cannot swim or survive in the ocean, Shark fin soup is considered one of the biggest threats to shark populations around the wo

  8 slices of multi grain bread 3 tablespoons of extra virgin olive oil 4 pieces of steak 1 clove of garlic Salt, pepper, lettuce leaves FOR SAUCE: 1,014 oz extra virgin olive oil 2 teaspoons mustard sauce 1 teaspoon apple cider vinegar FOR HUMMUS: 0,55 lbs of chickpeas juice of 1 lemon 6 tablespoons of tahini 2 cloves of garlic Salt, cumin, red pepper flakes, extra virgin olive oil   For hummus, wash the chickpeas and put them in a bowl. Add enough water and 1 teaspoon of salt to cover it and leave it overnight. The next day, drain the water, wash and boil. After draining the boiled chickpeas, save the water. Peel the skins and mash them in a mortar. Get it in a bowl. Peel the garlic, crush it in a mortar with the addition of a pinch of salt and add it to the chickpea puree. Add lemon juice, tahini and desired amount of salt and mix well. Add the spices and olive oil. Add the chickpea from the boiled water and mix until it has a paste-like consistency.

4 slices of rye bread 4 slices of tomatoes arugula leaves 4 slices of aged cheddar cheese FOR CHEESE MEATBALL 0,11 lb grated fresh cheddar cheese 0,11 lb of curd cheese 3-4 sprigs of chopped dill 1 egg 1 tablespoon of breadcrumbs Black pepper, cayenne pepper 1 teaspoon of olive oil FOR SAUCE 2 tablespoons of extra virgin olive oil 1 teaspoon cayenne pepper 1 pinch of grated lemon peel For the cheese patties, mix the cheddar cheese, curd cheese, chopped dill, egg, breadcrumbs, chili flakes and black pepper. Pour a tablespoonful of mortar into the pan to which a little olive oil has been added. Press lightly on it and cook on both sides. Prepare all the ingredients in this way. For the sauce, mix extra virgin olive oil, hot pepper and lemon peel and brush on one side of each bread. Place cheese patties, old caper cheese slices, arugula leaves and tomato slices on 2 slices of bread with sauce. After putting the slices of bread on it, cut the sandwiches into

6 small red peppers enough water 1 cup of curd cheese ½ cup coarsely ground walnuts Half a bunch of dill, salt, pepper 1 tablespoon of olive oil Topping: 3 tablespoons of ground walnuts Pomegranate syrup, 2 sprigs of dill Clean the red peppers and boil them in water to which you add salt. Remove from the water and allow to cool. Then cut the top diagonally. On the other hand, take the curd in a bowl and add walnuts, chopped dill, olive oil, salt, and pepper to it and mix. Divide the prepared filling into the peppers. Sprinkle chopped walnuts on top. Drizzle with pomegranate syrup, garnish with dill, and serve. ENJOY YOUR MEAL  

eggs - 4 pieces /М - size/ sesame tahini - 0,44 LBS salt - 1 pinch baking powder - 1 pack water - 3,38 OZ/as needed In a suitable bowl, mix the tahini and eggs. Beat well with a mixer and add a pinch of salt and baking soda. Beat again, a thick cake mix should be obtained. If mixing becomes difficult and the mixture is too thick, add water. Preheat the oven to 352 degrees and bake until soft / about 25-30 minutes / Wait for the bread to cool and enjoy it. ENJOY YOUR MEAL  

For dough: egg - 1 pc egg white - 2 pcs sour cream - 0,044 lb strained yogurt - 0,044 lb flax flour - 0,022 lb oat bran - 0,011 lb For the garnish: avocado smoked salmon tomatoes seed - (or other products optional) Whisk the egg and egg whites in a bowl. Add other products to them, mix well until a homogeneous mixture is obtained and transfer to a small bowl or box. Put it in the microwave for 3-4 minutes (optionally you can also cook the mixture in the oven). When the mixture is cooked and your bread is ready, take it out and slice it into several thin slices. Finally, garnish low-carb protein bread slices with garnishes as desired. ENJOY YOUR MEAL  

avocado - 2 pcs For sauce: mayonnaise - 1 pc cooking cream - 1/2 cup parsley dijon mustard - 1/2 teaspoon shallots - 2 pcs. garlic - 1 clove lemon juice - 1/2 teaspoon black pepper - pinch, ground sea ​​salt - 1 pinch capers - 1 and 1/2 tablespoons, crushed celery seeds - 1/4 teaspoon, ground Finely chop some parsley and shallot. Crush a clove of garlic. Mix all the ingredients for the sauce and refrigerate for an hour. Cut the avocado in half and remove the core. Top the avocado with the sauce and serve.  ENJOY YOUR MEAL

banana - 1 pc blueberries - 1/2 teaspoon water - 1 teaspoon ice - 2 cubes The banana is cut into pieces and frozen in the freezer for several hours. Then all the ingredients are put in the blender and mixed. Optionally, you can add ice to it. ENJOY YOUR MEAL  

Although sometimes confused with steak due to its unusual name, filet Américain is a spread made with raw beef. This popular dish is a close relative of the more famous steak tartare, but the difference is that filet Américain uses ground meat in a meat grinder. Only lean and quality veal is used in this Belgian classic, and since the meat is served raw it should be as fresh as possible. When the meat is ground, it is often heavily seasoned and enriched with onions, capers, mustard, mayonnaise, raw eggs, tabasco and Worcestershire sauce that help hold the ground beef together. There are two ways to serve Filet Américain in restaurants: it is prepared whole or left for consumers to add seasonings according to their personal preferences. It is believed that Joseph Niels invented the dish in 1924 and was the first to serve it in his restaurant in Brussels. Filet Américain is usually spread on crackers and served as a starter, but is sometimes served as a main course with french frie

A meat pie is made with puff pastry stuffed with sauce and minced meat. Of course, there are many variations, so the filling can also be made with onions, chicken and asparagus, mushrooms, cheese, crocodile, vegetables, or seafood. There are also meat pie varieties such as party pies (small pies served to party guests) and pie floaters (green pea soup with a pie floating on top). The concept of pie dates back to the Neolithic period, when barley, semolina, and grains were ground into dough, filled with honey, and baked over hot coals. The Greeks later developed the meat-stuffed pie. It is believed that the meat pie was brought to Australia during the colonial period, as it was quite popular in Europe at the time and provided good nutritional value for the settlers with basic and largely available ingredients. Today, meat pies are typically topped with a ketchup-like tomato sauce, sparking a heated debate over whether to pour the tomato sauce over the pie all at once or sparingly, and w

This tamale variety comes from the town of Salta in Argentina, hence its name. Fresh corn husks, called chalas, are filled with a delicious cornmeal and ground meat mixture from boiled lamb or pork head. These tamales are often enhanced with the addition of onions, allspice, and ají peppers. When tamales salteños are combined, they are boiled, then removed from their shells and consumed hot. ENJOY YOUR MEAL  

Called hackepeter or mett, this unusual German specialty consists of raw ground pork that should be eaten as is. Raw meat is typically flavored with salt and pepper, but can be enhanced with crushed cumin, marjoram, nutmeg, garlic or onion for added flavor. When raw onions are added to the basic mett, the resulting mixture is called zwiebelmett, while the addition of onions and marjoram is called thüringer mett. In Germany, seasoned raw ground pork is typically sprinkled on bread rolls (mettbrötchen) or slices of bread, and raw onion rings are often sprinkled on top. ENJOY YOUR MEAL 

water - 52,91 oz mint - 1 handful of leaves lemon - 1 pc orange - 1 pc strawberries - 5 pcs. kiwi - 1 pc cucumber - a few slices, optional Cut all the products into rings, put in a jug, add water and leave in the refrigerator for about 2 hours. Cucumber gives a refreshing taste together with lemon and mint. The drink is refreshing in summer. It is suitable in the morning after alcohol use :)) ENJOY YOUR MEAL  

Mineral water – 8,45 oz mint syrup – 1,69 oz lemon juice 1,35 oz  fresh ice First, mint syrup is added to the cocktail glass, then fresh lemon juice and finally soda. Thus, a three-color cocktail is obtained. Serve garnished with a few cubes of ice and a slice of lemon. ENJOY YOUR MEAL ENJOY YOUR MEAL  

buckwheat - pressed pumpkin seeds - 2 tablespoons, raw peeled walnuts - 3 - 4 pcs. almonds - 3 - 4 pcs. dried red blueberries - 1 tablespoon raisins - 1 tablespoon apple - 1 pc blueberries - 2 tablespoons, fresh cinnamon - 1/2 teaspoon Soak walnuts, almonds and pumpkin seeds in water overnight. Add the desired amount of pressed buckwheat to warm water, until you get a smooth porridge. Slice or grate the apple, add the remaining ingredients and mix everything. ENJOY YOUR MEAL  

onions - 2 - 3 pcs. mozzarella For the pane: eggs - 2 - 3 pieces Flour bread crumbs (breadcrumbs) Peel the onions, wash and cut into wide rings. Remove the first and third wheel, then the second and fourth wheel. It must be grouped so that the mozzarella can be placed in the middle. Cut the mozzarella cheese into strips as wide as an onion. Take the first ring and put the third ring inside. Place the mozzarella strips between them. Place all the casters in a pan and let them freeze briefly in the freezer. Beat the eggs with a wire. Place the egg and breadcrumbs on two separate, separate plates. Take the onion out of the freezer. Dip first in flour, then in egg, breadcrumbs, egg and again breadcrumbs. Fry in very hot oil. Decorate as you wish. ENJOY YOUR MEAL  

salmon - 0,44 lb pearl fish - 0,22 lb herring - 0,22 lb marinated onion - red potatoes - 1,1 lb, boiled lemon juice olive oil dill - one or two branches Different fish are cut into small pieces and mixed with onions. Add lemon juice to the mixture and add it to the sliced ​​potatoes. Optionally, it is seasoned with hot olive oil, salt, pepper and grated dill.  ENJOY YOUR MEAL

1 large cabbage 100 pieces of mussels 1.5 cups of rice 6 onions Half a glass of vegetable oil 1 glass of olive oil 2 tablespoons of peanuts 1 tablespoon of currants 3 glasses of hot water 1 teaspoon of granulated sugar 2 teaspoons of allspice 1 teaspoon of black pepper 1 teaspoon cinnamon salt Boil the cabbage leaves in salted water until they soften slightly and drain them. Soak the mussels in water for 15 minutes and drain. Chop the onions. Soak the currants in warm water and drain. Heat oil and half a glass of olive oil in the pan and saute the onion. Add the peanuts and mussels. When the mussels release and absorb the juice, add the rice and fry for 10 minutes, stirring. Add two glasses of hot water, currants and granulated sugar and cook, stirring, until the water evaporates. Remove from heat and add allspice, salt, cinnamon and pepper. Blend and let cool. Divide the mussels into the cabbage leaves and wrap them, and place the wraps in the pot. Add 1 glass

  4 large pieces of thinned beef steak 4 slices of ham 2 roasted red peppers 4 slices of cheddar cheese Salt Black pepper 7~8 sprigs of parsley, finely chopped oven rope sunflower oil 3 grated tomatoes 1 teaspoon tomato paste 1 tablespoon of sunflower oil half a glass of water Salt Black pepper Move the steaks to the kitchen counter. Sprinkle finely chopped parsley on top. Place half a roasted pepper, a slice of ham and cheddar cheese on each steak slice. Finally, after sprinkling salt and pepper, wrap it and tie it with oven string. Take the sunflower oil in the pan and heat it. Fry both sides of the steak wraps. In a separate pan, heat the sunflower oil. Add grated tomatoes, tomato paste, salt, black pepper and half a glass of water and pour it over the sprouts that are frying in the pan. After cooking for 2-3 minutes, transfer it to the baking dish with the sauce. Cover with aluminum foil and bake in a preheated oven at 352 degrees.

Tapado de pescado is a delicious Honduran specialty soup containing ingredients such as white fish (snapper, haddock, sea bass), coconut milk, plantains, yucca, zucchini, potatoes, onions and spices. The soup has a slightly sweet flavor due to the use of coconut milk and a creamy texture due to the richness of various vegetables. Tapado de pescado is so popular that native Hondurans known as Garifunas often sell it to tourists at local beaches. ENJOY YOUR MEAL 

Canh chua is a popular Vietnamese soup from the Mekong Delta region. It is characterized by its sour, sweet and salty tastes. The soup contains ingredients such as seafood (eel, shrimp, snakehead, catfish), tomatoes, okra, pineapple, tamarind, bean sprouts, and fresh herbs with a tangy flavor. Traditionally, canh chua is served either with rice noodles or with a side of steamed jasmine rice. There are numerous versions of the soup, depending on the ingredients used in it. Besides fish, it can be made with water spinach, chicken, bamboo shoots, mustard greens, pork or beef. Due to its nutritional value, health benefits, and short cooking time, canh chua has the status of an excellent Vietnamese food. ENJOY YOUR MEAL  

Originally invented on Hainan, a tropical island in southern China, the humble Hainanese chicken rice has become one of the most popular dishes in Singapore. It consists of steamed chicken cut into bite-sized pieces and then served with fragrant white rice. When taken to a serving plate, soy sauce and sesame oil are drizzled, served with sliced ​​cucumbers and spicy hot sauce. Frequently, the evaporated liquid is then seasoned and served as a soup. The recipe was brought to Singapore by Hainanese immigrants in the 19th century, and the first vendor in Singapore to sell this unique dish opened its counter in the 1940s. However, there are some differences between the Haina and Singapore versions of the dish: Hainans prefer to use pork broth and serve the dish with ground ginger instead of hot sauce. Regardless of the original, the Singaporean version has become a favorite variety and is often referred to today simply as Singapore chicken rice. Although it is also served in restaura

Marinera murciana is a traditional Spanish tapas from the Murcia region. Usually rosquilla buns are made with a combination of potatoes, eggs, tuna, anchovies, mayonnaise, carrots, and beans. Potatoes are boiled and cut into pieces, then mixed with hard-boiled eggs, tuna, carrots, beans and mayonnaise. Let the salad chill in the refrigerator for about an hour (on the side where the ends of the rosquilla meet, otherwise it will fall apart) before spooning onto the end of a rosquilla bun. Finally, the anchovies (whole or sliced) are placed on top of the salad and you're ready to enjoy this classic tapa. While potatoes may or may not be peeled depending on personal preference, it's important to choose a crispy rosquilla for this tapa. ENJOY YOUR MEAL  

Mazamorra morada is a well-known Peruvian dessert made with purple corn as the main ingredient, giving the dessert its distinctive color and flavor. Besides purple corn, pudding is made with various fruits such as apples, peaches, and pineapple, as well as potato flour or cornstarch as sugar and thickening agents. The dessert is traditionally flavored with cloves and cinnamon and is usually served cold. In Peru, it can be found in street food carts as well as upscale restaurants. ENJOY YOUR MEAL  

Tacos de adobada is a Mexican dish that is similar to, but not identical to, tacos al pastor. Both tacos al pastor and tacos de adobada refer to pork marinated in a combination of spices, chili peppers, and vinegar. For tacos al pastor, pork is cooked on a vertical skewer called a trompo, while for tacos de adobada, pork is usually cooked on a grill or stovetop. However, in some places, such as Baja California, people refer to al pastor as carne adobada. Adobada is usually made from pork shoulder, either thinly sliced ​​when grilled or cut into chunks when fried. Tacos are usually topped with chopped onions, radishes, cilantro, and lime juice. ENJOY YOUR MEAL  

Kohada nigiri sushi is a traditional Japanese type of nigiri sushi. Hand-pressed sushi rice topped with slices of kohada or shad consists of a silver-skinned fish that is inexpensive and often used for sushi. Fish is typically salted and marinated with vinegar, which brings out their umami flavor. A shad that reaches about 2,75 to 393 inches in length is called a kohada. Shinko denotes the small shad, while nakazumi denotes the fully grown shad. It is recommended to prepare the kohada nigiri sushi from November to January, when the fish gets a little oilier. Before serving, kohada nigiri sushi is usually topped with oboro (shrimp paste). ENJOY YOUR MEAL  

  lentils - 0,55 lb, red onion - 1 pc carrot - 1 pc cumin - 1/2 teaspoon paprika - 1 teaspoon garlic - 3 cloves salt - optional thyme - 1 tablespoon tomatoes - 0,22 lb sunflower oil - 7 tablespoons Water Finely chop the onion, carrot, garlic. Boil the onions and carrots until soft. Add lentils and other ingredients. Cook for 10-15 minutes. When ready, pass it through the rondo. ENJOY YOUR MEAL

  veal – 1,1 lb margarine - 3 tablespoons onion - 1 pc flour - 2 tablespoons lemon juice basil Boil the meat in slightly salted water and, after cooling, cut into equal parts. Fry the onion and flour in the margarine, add the broth, add the meat and bring to a boil again. Season with salt, lemon juice and basil. ENJOY YOUR MEAL