INTERNATIONAL FOODS

Known as bolinhos de bacalhau in northern Portugal and pastéis de bacalhau in central and southern regions and Brazil, these crispy cod fritters are one of Portugal's favorite national dishes. It consists of dry salted cod, mashed potatoes, onions, parsley, eggs and various spices. The cod is first soaked and deboned before being added to a creamy mixture that is shaped into elliptical or rounded shapes and fried until golden brown and crispy on the outside. These small spring rolls are often enjoyed as a starter served at restaurants or formal dinner parties, but also as a hearty main course accompanied by rice and a selection of fresh salads. ENJOY YOUR MEAL

Shuǐjiǎo is Chinese dumplings, served without broth or soup, filled with a variety of ingredients that are only limited by one's imagination. Boiled ravioli is the staple food of northern China. Some of the most popular ingredients for the filling are shrimp, cucumber, purple cabbage, pork, bean sprouts, noodles, and rice. Shuǐjiǎo is especially popular during Lunar New Year when whole families in northern China prepare them, some family members roll out the dough, some mix the ingredients for the filling, and some close them in crescent-like shapes. Sometimes, cooks even hide a lucky coin in the filling for one lucky consumer who finds it. Doughs are traditionally served on their own with some sort of dipping sauce on the side to enhance the flavor of the dish. ENJOY YOUR MEAL

Čurke are traditional sausages from the Croatian region of Međimurje. It is believed that each village and each family has their own recipe for this specialty. There are two types of čurke – black and white and the black type is particularly popular in the region. It typically consists of pork blood, boiled pork liver and head, garlic, buckwheat, onions and salt. The white variety is the same, but without blood. It is recommended to serve these sausages with potatoes, meatballs or sauerkraut. ENJOY YOUR MEAL

Birria is a traditional slow-cooked goat stew from the Mexican state of Jalisco. Colloquially, birria means mess, used to refer to anything of low quality, indicating the working-class origins of this humble dish. The slow cooking method ensures that the meat is extremely tender. Other ingredients found in the stew include roasted peppers, garlic, cumin, bay leaves, and thyme. In street stalls known as Birrieria, it is only served in the morning as it is a great hangover cure. Especially in New Year's, Christmas and wedding menus, this delicious stew is widely consumed, served with cornbread, garnished with onion, coriander and lime slices. ENJOY YOUR MEAL

Klimpor fra Ryfylke is a traditional Norwegian dish originating from Ryfylke. They are usually made with a mixture of potatoes, flour, salt, sugar and cinnamon. If desired, an egg can be added to the mixture. Potatoes are boiled, mashed and mixed with flour, salt, sugar and cinnamon. The mixture is shaped into small round or rectangular patties that can be cooked in boiling salted water or milk. These small potato dumplings are often used in meat soups at weddings and banquets. ENJOY YOUR MEAL

6 bone-in beef ribs 12 small potatoes 2 sprigs of fresh thyme 2 sprigs of fresh rosemary 8 cloves of garlic To marinate: 1 bunch of fresh thyme 1 bunch of fresh rosemary 2 cloves of garlic 1 teaspoon of salt 1 coffee spoon of black pepper Keep the ribs together with the marinade ingredients in the refrigerator for 1 day. Cook the marinated beef ribs for 24 hours in the steam setting of the oven. At the end of the cooking time, take it out of the oven and let it rest for 5-10 minutes. Then seal your meat with a pinch of thyme and rosemary in a low-fat skillet. Place the small potatoes with the thyme, rosemary and chopped garlic in an oven bag and bake in the oven at 340 degrees for 1 hour. Serve the beef ribs on the serving plate by garnishing them with potatoes. ENJOY YOUR MEAL

4 quails 4-5 mini carrots 1 tablespoon of olive oil 1 teaspoon molasses Salt Black pepper for rice 1 cup wild rice 1 capia pepper (small chopped) 2 tablespoons of pomegranate 2 tablespoons almonds (peeled and crushed) 1 tablespoon of butter 1 tablespoon of parsley (finely chopped) 1 teaspoon salt 1 pinch of black pepper Mix olive oil, molasses and spices in a bowl. Dip the carrots in this sauce and place them on a baking tray lined with greaseproof paper. Put the quails in the same sauce pan and, after coating all sides of the quails with sauce, place them on the same tray and cook them in a preheated 392 -degree oven until golden brown. From time to time, brush the remaining sauce on the quails with a brush. After washing the rice with plenty of water, boil it by adding water to it, strain it and keep it aside. Take the peppers in a pan and fry them in butter. Add the boiled rice and season with spices. Add almonds and pomegranate seeds and mix. Take the pilaf on a serving plate and a

1 croissant Cheddar cheese Salami Ham Cucumber (Thinly Sliced) 1 tablespoon of mayonnaise 1 tablespoon creamy white or labneh cheese Cut the croissant in half with a fine knife. Slice all the ingredients thinly. Spread cream cheese on one side of the croissant and mayonnaise on the other. Put the materials in order as in the photo. Cut the sandwich in half and serve. ENJOY YOUR MEAL

Half a pack of butter  1 glass of water 1 cup of flour half a teaspoon of salt 4 eggs 1 teaspoon of baking powder For the cream: 2 cups of milk 0.11 lbs labneh 1 cup of granulated sugar 2 tablespoons of flour 2 tablespoons of starch 1 egg yolk 1 packet of vanilla 0.11 lbs butter Inside: Strawberry Banana chocolate chips For top: Powdered sugar For the cream , all ingredients except vanilla, cream cheese  and butter are mixed thoroughly and cooked until they reach the consistency of pudding. When it starts to boil, it is mixed for 1 more minute, the bottom is closed, butter, vanilla and labneh are added, mixing is continued and left to cool. For the dough , water, margarine and salt are put in the pot, melted and boiled by mixing. Add the flour little by little, mix well and leave to cool. Baking powder and eggs are added one by one to the cooled mixture and mixed thoroughly with a mixer. Half of the dough is placed under the handcuffed mold with greaseproof paper and baked for 30-35 mi

2 stalks of leek 2 tablespoons whole wheat or cornmeal 2 tablespoons of yogurt 1 teaspoon of salt 1 egg Spices of your choice (I used black pepper, cayenne pepper, red powdered pepper.) Black Seed for topping Finely chop the leeks and sauté in 1 teaspoon of olive oil. Then blend all the ingredients. Cook in a non-stick pan. ENJOY YOUR MEAL

1 handful of sushi rice 1/2 sheet of nori 5-6 anchovies (Smoked or marinated) 2-3 strawberries (divided into 4) 1 cucumber (julienne cut) Few leaves of parsley (finely chopped) To marinate the anchovies, after removing the heads and bones, salt both sides and let it rest for 15 minutes. To remove salt, wash in running water and soak the anchovies in rice vinegar for at least 3 hours. Since rice is sticky, you should always wet your hands. Therefore, carry a container of drinking water with you. Put the nori on the bamboo. Wet your hands, take a handful of rice and spread thinly on the nori. Turn the back of the nori and arrange in order the anchovies, one or two pieces of cucumber, and 2 strawberries cut into quarters. Roll the nori with the help of bamboo. Cover the rolled roll with the parsley you spread in a bowl and place the thin slices of strawberries on the roll, then wrap it with cling film. Re-compress the roll with bamboo and slice with a sharp knife without removing the clin

2 bonito fillets Salt Olive oil For the puree: 1 celery 1 potato 1 glass of water Milk 1 tablespoon of butter Salt Black pepper For the orange sauce: ½ teaspoon of balsamic vinegar 1 teaspoon of orange juice Salt Black pepper Celery and potatoes are boiled in orange and salted water. Boiled vegetables are crushed and mixed with milk. It is passed through the blender to ensure a smooth consistency. Orange juice, vinegar are boiled in a small saucepan. Add salt and pepper to it. The bonitos that are salted and whose bones are removed are taken into the pan. It is fried in butter. Vegetable puree is placed on the serving plate. Acorns are placed on the porridge. The prepared orange sauce is poured over the bonito.  While the fish is frying in butter, pine nuts can be added and roasted.  You can also use celery puree as puree or salad. ENJOY YOUR MEAL

This Danish sandwich consists of a bread topped with thinly sliced ​​flæskesteg, a traditional pork roast with a crispy crust. It is usually complemented with fried red cabbage, pickles, mustard, ketchup or mayonnaise. Flæskestegssandwich is a popular street food often served at traditional hot dog stalls and fast food establishments. ENJOY YOUR MEAL

Fritz and sauce is a classic Australian sandwich especially loved by children. It consists of two slices of bread, some tomato sauce and fritz. Fritz is an inexpensive type of sausage that contains chunks of beef, lamb, and pork, starch, flour, and seasonings. The bread is buttered, then topped with fritz slices and gravy. The sandwich is completed with the second slice of bread. ENJOY YOUR MEAL

Alcachofas con jamón (artichokes with ham) is a traditional Spanish dish often served as a tapa. The dish is usually made with a mixture of artichokes, olive oil, tomato juice, sugar, salt, white wine, jamón serrano, bay leaves and parsley. The artichokes are sorted and thrown into cold water with parsley. Tomato juice and sugar are boiled in olive oil, then mixed with artichokes, white wine, ham and bay leaf. Cook until the artichokes are soft. Before serving, this tapa is salted, sprinkled with olive oil and chopped parsley. ENJOY YOUR MEAL

Originally made by one of Taiwan's indigenous peoples, the Amis, alivongvong is a traditional dish of sticky rice dumplings stuffed with meat, and everything is carefully stuffed into a small, handmade basket of leaves. Steamed white and black rice is often used for the rice batter, while typical fillings include pork, wild boar or fish and mushrooms. The typical leaf selection is pandan leaves, which are expertly formed into a small, freestanding basket. The basket of leaves is then steamed, which gives the dumpling a pleasant pandan leaf scent and aroma. A type of zongzi, alivongvong, also known as alifengfeng, is often referred to as Amis' lunchbox because of its convenient portability. It is sometimes referred to as the Amis lover's box, as in the old days it was customary for Amis women to put their husbands' meals in hand-woven leaf baskets. This dish reflects the traditional and natural side of Taiwanese Aboriginal cuisine and is found at night markets and restau

  12 artichoke hearts 1 bunch of aragula 15 dried tomatoes 1.5 tablespoons of parmesan cheese 5 red plums 2 oranges for the sauce 4 tablespoons of balsamic vinegar 3 tablespoons of strained honey 4 tablespoons of olive oil 2 cloves of garlic Crush the garlic and mix it with honey and vinegar. Whisk the olive oil slowly. Marinate the artichokes with salt, pepper and olive oil and grill them. Slice dried tomatoes, oranges and plums. Mix it with the arugula and sauce that you washed and dried, and place it on the plate. Put 3 grilled artichoke hearts on a plate and sprinkle powdered Parmesan cheese on top and serve. ENJOY YOUR MEAL

12 green beans 1 onion 1 potato 2 tomatoes 1 cup fine bulgur 1 cup natural lentils 1 tablespoon of olive oil 6 cups of hot water dried mint Salt After putting the oil in the pan, fry the finely chopped onions in the oil. Then add the chopped tomatoes to the ingredients in the pot. Add some salt. After two minutes, add the diced potatoes and green beans. Add the natural lentils that you soaked the night before to the pot with the bulgur. When you see that it is boiling, reduce the heat of the stove and cook on low heat for 20 minutes. Serve with a sprinkling of dried mint on top. ENJOY YOUR MEAL

  1 clove of garlic 1 beet (boiled and blended) 5-6 tablespoons of olive oil 1.1 lbs of beans Salt Black pepper 400 g strained yogurt 3-4 tablespoons of pesto sauce Cut all the beans in half after removing the edges. After washing and drying, add salt, pepper and olive oil and mix. Put greaseproof paper on the baking tray and place all the beans on the tray. Bake in a preheated 392 degree oven for about 15-20 minutes. Make it a little burnt and crunchy. Depending on your oven, you can extend the time by another 5 minutes. Add strained yoghurt, olive oil, salt and beetroot passed through a blender into a separate bowl and mix with a whisk. Grate 1 clove of fresh garlic and continue mixing. While pouring the mixture in a round shape onto the serving plate, place it in circles. After the beans from the oven have cooled, put them on the beetroot yoghurt mixture. Serve with a little olive oil and pesto sauce on top. ENJOY YOUR MEAL

6 slice watermelon 0,88 lbs cherry tomatoes 0,44 lbs mozzarella cheese 3 tablespoon olive oil one tablespoon lemon juice one piece grated lemon peel 1/4 bundle mint one dessert spoon sumac one tea spoon salt 1/2 tea spoon freshly ground black pepper Chop the watermelon slices from which you have removed the seeds into small cubes. Cut the cherry tomatoes into two or four equal parts, depending on their size. Chop the mozzarella cheese that you have drained into small cubes or shape it with the help of a mold. Extract the mint leaves. For the dressing of the salad; Combine olive oil, lemon juice, grated lemon peel, sumac, salt and freshly ground black pepper in a small bowl. After mixing all the salad ingredients you have chopped, pour the salad dressing you prepared on it. Serve without delay.

  0,22 lbs pumpkin, cleaned, peeled and thinly sliced ​​0,11 lbs American rice 0,11 lbs boiled beluga lentils 1 clove of garlic, sliced 0,044 lbs almonds, roasted 0,22 lbs mixed greens micro sprouts extra virgin olive oil Salt For sauce: 1 teaspoon Dijon mustard 1/2 tablespoon of soy sauce 2 teaspoons of lime juice 1 teaspoon of honey Olive oil Wash and drain the rice. Take a small saucepan with 3,38 oz of hot water. Add a pinch of salt and let it boil. Cook on medium-low heat with the lid closed until the water is absorbed. Take it off the fire and let it cool. Preheat your oven to 392 degrees. Put the pumpkin slices and garlic on the baking sheet. Sprinkle with salt, drizzle with olive oil and mix. Bake in the oven for about 20 minutes until golden brown. For sauce; Mix mustard, soy sauce, balsamic, lime juice, honey and 2 tablespoons of olive oil by shaking them in a closed jar. Place the greens, baked pumpkin, rice, and beluga lentils on your salad serving plate. Pour the sauce you

Toyama ramen is a unique variety of Japanese ramen created by a restaurant called Taiki in 1947. This pitch black soup is made with lots of salty black soy sauce, ramen noodles, chicken and fish stock, and braised pork simmered in it. The degree of saltiness depends on the restaurant, but Toyama ramen usually comes with lots of pepper and minced negi (long onions) on top. In the 1950s, construction workers in Toyama started bringing their own rice for ramen, and because they sweated so much, the ramen was deliberately made saltier to make up for the lost sodium. As a result, this black ramen is nowadays often served with rice or a raw egg. ENJOY YOUR MEAL

Miến xào cua is a traditional Vietnamese dish consisting of pan-fried glass noodles and crab meat. Other common ingredients in the dish include tree ear mushrooms, shiitake mushrooms, carrots, and bean sprouts. The ingredients are mixed and fried in a large skillet, then sauced with a mixture of lemon juice, minced garlic, sugar, water and fish sauce. Once cooked, miến xào cua is garnished with chopped green onions and coriander before serving. This traditional dish is often seen in restaurants, but is also prepared at home for special occasions. ENJOY YOUR MEAL

  Suki haeng is the lesser-known, dry version of the popular Thai suki. It is prepared in the wok, unlike the traditional variety, which is cooked in broth with meat, seafood, various vegetables and glass noodles. All the ingredients are usually coated with eggs, briefly fried in the wok, and served with a chili-flavored suki dipping sauce. ENJOY YOUR MEAL

  Tian bu la are Taiwanese fish cakes made with soft white fish fillets, eggs, and a thick dough containing either potato or tapioca flour. The generously seasoned mixture is poured directly into the hot oil, then deep-fried until golden brown. Fish cakes are usually shaped into long and thin cylindrical forms, but are sometimes flattened into thick, round discs. Although they can be eaten immediately after frying, Taiwanese traditionally boil them over low heat in a soy sauce-based broth, which softens the crunchy crust and infuses the cake with all the tangy broth flavors. Fried and boiled versions are often served in traditional Taiwanese restaurants alongside other deep-fried treats such as fish cakes or tofu. It is served in bowls and covered in a sticky brown sauce made from chili paste, soy sauce, miso soup, and sugar. Traditionally, gravy leftovers are mixed with the broth in which the cakes are boiled to create a delicious soup that is then eaten at the end of a meal. Both typ

Flour 6 cups Vanilla 1 tablespoon 2 cups of water 1 teaspoon of nutmeg Dry Yeast 2 tablespoons Fruit Sugar ½ cup Brown Sugar ½ cup Raisins ½ cup Oil ½ cup Yeast is added to 2 glasses of hot water and 1 glass of flour is added to it and left at room temperature for 3 hours. Take brown sugar in a pan. Add 1 ½ cups of water and boil it and when the sugar dissolves completely, it is added to the leavened dough. Add the remaining flour, vanilla, oil, nutmeg, fruits and knead until smooth. It is divided into three parts and given a round shape and baked for 30 minutes at 352 degrees. ENJOY YOUR MEAL

  1/2 Cup of Walnuts 1/2 Cup of Hazelnuts 1/2 Cup of Peanuts 3 Tablespoons Roasted Sesame 4 Tablespoons of Honey 1 Cup of Dried Apricots 1 Cup of Dates 1/2 Cup of Raisins  0.44 lbs Cream FOR SAUCE: 1/2 Cup of Molasses 0.22 lbs  Medlar 1 Tea Glass of Water FOR DOUGH: 2 Cups of Milk 1/2 Cup of flour 1 Tea Cup of Sugar 2 eggs 6 Tablespoons of Butter Puree all the stuffing ingredients in the mixer. Put the milk, sugar, flour and oil, which are Bilina ingredients, in a bowl and mix well with a whisk. Lightly oil the Teflon pan, pour the mixture into it with the help of a medium-sized ladle and cook in the form of pancakes on medium heat. Spread the filling you prepared into it and wrap it in the form of stuffing. Serve with the sauce. SAUCE Put the medlar and molasses on the stove, boil for 15 minutes and strain. After cooling, pour over or around the stuffed bilina and serve. ENJOY YOUR MEAL

  1 tablespoon of sunflower oil 2 tablespoons fresh ginger (finely chopped) 1 tablespoon shallot (finely chopped) 500 g pears ( 1.1 LBS) (divided into 4, after removing the core parts, thinly sliced) 2 cups unsalted chicken stock 1/2 teaspoon salt 1 cup milk (preferably semi-skimmed) 4 parsley sprigs Put the sunflower oil in a saucepan and heat the oil by placing the saucepan on medium heat. When hot, add the shallots and ginger and cook for 2-3 minutes, stirring frequently. Reserve a few of the pear slices for garnishing, add the remaining slices, chicken stock and salt to the pot, cover the pot halfway and cook until the pear slices soften (15-20 minutes). Take the saucepan off the heat, transfer the mixture to the blender bowl, and mix until you get a puree consistency. Then pour it back into the pot, put the pot on low heat, add the milk and heat the soup (it should not boil). Take the saucepan off the heat, pour the soup into a soup bowl, garnish with the pear slices and parsley s

4 slices of salmon fillet 4 handfuls of breadcrumbs – panko 1 heaping tablespoon of butter 2 – 3 cloves of garlic 2 handfuls of basil for Serving colorful cherry tomatoes for Pesto Sauce 2 bunches of basil – 50 leaves ½ bunch of parsley ½ cup hazelnuts ½ cup powdered Parmesan 2 – 3 cloves of garlic Salt Black pepper 1 – 1.5 cups of olive oil For salmon; Put your pan on the stove and take the bread crumbs in it and fry it until it turns light color. Add the butter and melt it. Then add finely chopped garlic and basil and mix. Cut off the slightly oily parts of the salmon on the edge with your knife. But keep it on the skin. Take a pan on the stove and heat it. Place the skinned parts of your salmon inside and cook until slightly crispy. Then dip the meaty parts into the breadcrumb mortar you prepared. Place your salmon in your glass baking dish and the tomatoes that you cut in half around the edges. Bake in a preheated oven at 352 degrees for 20 minutes. For the pesto sauce; Take basil,

  1 broccoli 2 green apples 1 small red onion ½ cup of cranberries ½ cup walnuts  for the Sauce 2 tablespoons of strained yogurt 1 tablespoon of mayonnaise 2 tablespoons of apple cider vinegar 1 teaspoon of granulated sugar 2 – 3 tablespoons of olive oil Salt for Top Almonds – Roasted For broccoli; Cut off the stem part of your broccoli that is under it. Divide your broccoli into small trees. Put the steam cooker in your pot. Add water to the base and place the broccoli on the apparatus. Cover the pot and boil the broccoli for 10 minutes. For vegetables and fruits; Chop the apples into small cubes. Chop the onion very finely. For the sauce; Add strained yogurt, mayonnaise, apple cider vinegar, granulated sugar, olive oil and salt into a separate mixing bowl and mix thoroughly with the help of a whisk until the sugar dissolves. To combine; Add apple, red onion, cranberry and walnut into your sauce and mix. Take the ready mixture on your serving plate. Place the boiled broccoli on it, sp

  for Puree 5 – 6 eggplants garden – roasted / 6 – 8 different type eggplants 2 spoonful butter 2 heaping tablespoons of flour Salt Black pepper Muscat - grated ½ – 1 cup old cheddar - grated  1 – 1.5 cups of milk for Meatballs 1,1 lbs mince Salt Black pepper 1 egg 1 cup breadcrumbs or panko 2 pinches of dried thyme 1 tablespoon of cumin 1 tablespoon of ketchup 1 – 2 tablespoons of butter for Tomato Sauce 2 tablespoons of olive oil 1 onion 4 cloves of garlic 5-6 tomatoes Salt Black pepper 1 pinch of granulated sugar For the puree; Make holes in the shells of your eggplants with the help of a knife. Place them on a baking tray with baking paper and roast them in a preheated oven at 358 – 392 degrees for 40 – 50 minutes. Make a vertical scratch on the belly of the roasted eggplants and remove the eggplant inside with the help of a spoon. Take your pot on the stove and heat it. Add the butter and melt it. Add the flour to the melted butter and mix for a few turns. Then add the roasted egg

  6 eggs 2.5 cups granulated sugar 2,2 lbs of fresh cheese or cream cheese 2 cups cream 2 tablespoons of flour Add eggs and sugar into a mixing bowl and beat with a mixer, but don't try to get a thick consistency like you would a standard cake. Release from a liquid and runny consistency. Add the fresh cheese and cream into the egg and sugar mixture and continue whisking. Add the flour through a sieve to the mixture and continue whisking. Place baking paper inside and around the 10,23 inc springform cake tin. While pouring your mortar into your cake mold, pass it through a thick-perforated strainer and pour it into your cake mold. Hit your cake tin on the counter so that the excess bubbles appear. Bake for 20 minutes in a preheated oven at 392 – 428 degrees on the lowest top shelf of the oven. Then open the upper grill and let it burn for 10-15 minutes in a preheated oven at 392 - 428 degrees. Cool the cheesecake out of the oven for 1 hour at room temperature, then cool it in the r

Tacos Arabes is a traditional Mexican dish originating from Puebla. Pita breads (tava árabe) are topped with thinly sliced ​​cumin, marinated pork, spicy chipotle salsa, and a sauce made of yogurt, lemon juice, olive oil, garlic, and parsley. Tacos arabes are typically served with lemon wedges on the side. As the name suggests and many people believe, Middle Eastern immigrants came to Puebla after the First World War and brought back the culinary tradition of serving sliced ​​roasted lamb (replaced with pork in Puebla) in pita bread. ENJOY YOUR MEAL

Ceviche mixto is a classic Peruvian dish that distinguishes itself from other types of ceviche by the addition of various seafood ingredients to the regularly used fish. These include shrimp, squid, octopus, oysters or scallops. Sometimes a few mussels or small crabs are added to the dish. Seafood is typically marinated with lemon juice, celery juice, salt, onion, coriander and cayenne pepper. Ceviche mixto is often served with glazed sweet potatoes and Peruvian corn. ENJOY YOUR MEAL

Seafood paella is one of the most popular types of paella not only in Valencia, but also in Andalusia and the entire Spanish coast. Due to the abundance of fresh fish and seafood, this dish is an absolute summer favorite in Spain. Paella de mariscos is prepared with a typical base of saffron-flavored rice, peppers and tomatoes, but owes its striking visual appearance to the delicious combination of fish, shrimp, mussels and oysters. It is recommended to prepare this rich dish in a wood fire to infuse it with a delicate sooty aroma. ENJOY YOUR MEAL

  The rice burger is the Japanese version of the ubiquitous hamburger, one of the world's most famous fast food items. Instead of traditional wheat bread, this Japanese dish uses pressed rice patties made with plain rice, eggs, and cornstarch. Meatballs are pan-fried or grilled to create a firm crust that holds the remaining ingredients together. However, the filling is not related to the traditional hamburger and can consist of a variety of authentic and local ingredients and dishes. It usually includes seafood tempura, teriyaki chicken or grilled meat, but there are also a number of vegetarian versions. The rice burger first appeared in 1987 when fast food franchise MOS Burger, a local version of standard American fast food restaurants, introduced it to the Japanese market. The first version, no longer offered, was made with daikon and tsukune (Japanese-style dumplings). Since the launch of the first rice burger, the new fast food design has been an instant success in Japan. With

  Bicky burger is a unique Belgian hamburger, also popular in the Netherlands, consisting of a sesame bread stuffed with deep-fried meatballs made from a combination of pork, chicken and horse meat. The hamburger is also topped with pickles, fried onions, ketchup, hot sauce and a special sauce made of cucumber, onion, cabbage, cauliflower and mustard. The first Bicky was made in 1981 by a Dutch company called Beckers, and although the company is Dutch, no one knows why they decided to target the Belgian market in the first place. ENJOY YOUR MEAL

  Himmel und Erde is a traditional German dish that dates back to the 18th century. The name of the dish means Heaven and Earth, derived from Erdapfel, an old word for potato. The meal consists of mashed potatoes paired with apple sauce. While it is mostly served with meat dishes, it is recommended to have blood sausage with it. In this case, the dish is sometimes called Himmel, Erde, and Höllen (Heaven, Earth, and Hell). Today, there are countless variations of the original recipe, depending on the region, but the classic version is still most popular in its place of origin, the Rhineland. ENJOY YOUR MEAL

One of the most popular fresh seafood one-bowl donburi dishes, kaisendon consists of a variety of raw seafood called sashimi, thinly sliced, laid over fresh steamed rice. What kind of sashimi to use in a kaisendon dish is not fixed, but the choice of seafood depends on both location and season and is mostly maguro (tuna), tai (bream), ama ebi (deep-water shrimp), hotate (scallops), uni (sea urchin) ), kani (crab) and sometimes even marinated ikura (salmon eggs). Other than sashimi, kaisendon is typically stuffed with fried nori seaweed, myoga ginger, shiso or Japanese basil, cucumber, onion, and fresh or pickled ginger. All ingredients are drizzled with wasabi-soy sauce before being placed on a steam bed of rice, and the bowl of kaisendon is finally garnished with some white sesame seeds, white radish sprouts and wasabi paste. Fresh seafood donburi dishes have a large following in Japan; They're light but nutritious, a great lunch option, and can be found at any sushi restaurant. E

Sharing the same name as the pan in which they are prepared, cataplana refers to a large group of Portuguese dishes that can be prepared with a variety of ingredients such as meat, seafood, rice or pasta. Pan and savory dishes are traditionally associated with Faro, and each city in the region is said to have their favorite ingredient for cooking. Originally invented by fishermen, cataplana dishes are found all over Portugal today. The most famous version of the dish is cataplana de marisco, prepared with a variety of seafood. ENJOY YOUR MEAL

Passatelli in brodo is a special dish of the Emilia-Romagna region of Italy, consisting of meat broth filled with dough made from cheese, bread and eggs. This hearty soup belongs to the cucina povera (the cuisine of the poor), where people invented new dishes with the few ingredients they had at the time. It is recommended to pair the soup with a simple red wine such as Sangiovese. ENJOY YOUR MEAL

Candied sweet potatoes are a Barbadian specialty dish typically prepared at festive occasions. It is made by boiling diced sweet potatoes and then cooking them with a mixture of margarine, brown sugar, orange juice, cornstarch, raisins, and cinnamon. The meal is usually served with turkey, cooked ham, or similar festive food. Alternatively, candied sweet potatoes are sometimes combined with pineapple chunks and sweet cherries. ENJOY YOUR MEAL   

Kenyan bajias are a popular street food consisting of thinly sliced ​​potatoes flavored with turmeric, cumin, chili powder, garam masala, coriander, ginger, salt and pepper. The potatoes are then pounded and fried until golden brown. While the food is native to coastal towns in Kenya, these delicious street snacks were originally influenced by the Indians who worked on the railroad. It is recommended to pair bajias with a mango chutney called madras. ENJOY YOUR MEAL

    2 slices of tenderloin 2 slices of halloumi cheese 1 tomato (thickly sliced) 1 village pepper (Chopped into thick rings) 2 tablespoons of olive oil 1 pinch of salt For Top 1 tablespoon of olive oil Thyme black cumin Mix the tenderloin slices with salt and olive oil in a bowl and leave to rest. Mix zahter, black cumin and olive oil in a bowl. Grill the rested steak slices, halloumi cheese, tomatoes and peppers in order, arrange them on a plate in layers and serve hot with thyme sauce on top. ENJOY YOUR MEAL

3 tomatoes 1 red onion 1 green pepper 1 red pepper 5 sprigs of parsley 1 teaspoon cumin ½ teaspoon of olive oil Salt Peel the skins off the tomatoes and cut them into small pieces. Chop the onions and peppers into small cubes as well. Finely chop the parsley. Mix the spices and olive oil and pour it into the salad. Mix all the ingredients and serve. ENJOY YOUR MEAL