INTERNATIONAL FOODS

3 cl campari 1 cl absolute 1 drop of grenadine 8 cl sprites Prepare our mixture in a glass with plenty of ice. ENJOY YOUR MEAL  

  Martabak is a filled and fried pancake similar to roti, often served as a popular street food item in countries such as Saudi Arabia, Yemen, Indonesia, and Malaysia. While the fillings vary, the most popular include ground beef, eggs, garlic, onions, peppers, curry, and oil. Fresh herbs such as coriander and mint are often used for additional flavoring. The pancake batter should be extremely thin. Another name for the dish is mutabbaq, an Arabic word meaning folded, which refers to the way the flexible dough is folded around the filling during baking. The final product is usually rectangular in shape, immediately after forming a golden brown color on both sides. Martabak is believed to have been invented at the same time in Yemen and Saudi Arabia, and it is widely accepted that it soon spread to other parts of the Arab world, India and Iran, as both countries have large Indian populations. ENJOY YOUR MEAL

Dorada a la parrilla is an Argentine fish dish consisting of grilled dorado fish covered in a sauce of white wine, chopped aromatic herbs, oil, salt and ground black pepper. Grilling fish in parrillada gives fish meat a unique flavor and pleasant texture. After the fish is thoroughly cooked, it is served immediately.  ENJOY YOUR  MEAL  

Houria is a Tunisian salad made with carrots, harissa, garlic, vinegar, olive oil, cumin seeds and salt. Salad is very easy to prepare. After the carrots are boiled, lightly mash them into a puree. The puree is then combined with all the other ingredients and the salad is typically garnished with finely chopped parsley on top. However, there are many variations of this dish, so it is not unusual to see hard-boiled eggs, olives, crumbled feta or cilantro in a salad, often served as a garnish. ENJOY YOUR MEAL

  2 cl scotch whiskey 2 cl of sweet vermouth 2 dash benedicdines Prepare our ingredients by stirring in a glass. use lemon peel for decoration. ENJOY YOUR MEAL

Oyster stout is a style of stout brewed with oyster shells. It's unclear how it came about, but it's possible that oysters were primarily used to clarify and improve clarity – the shells were used to help remove impurities. Oyster stout is often classified as a sweet (milky) stout, but most people consider it a separate category. Nowadays, it is mainly brewed with whole oysters. Specimens are dark, smooth and richly flavored. They have a bitter-sweet taste with a mineral and salty character and the usual roasted notes reminiscent of cocoa and caramel. If the beer is made with shells only, it will have more subtle salty notes. Although it is unclear how and when oysters were first added during brewing, oyster stout has a long history in the British Isles. Bars would often serve oysters on the shell, and guests would often pair them with their favorite brew. This style is still rare and only produced in craft breweries. ENJOY YOUR MEAL

Often considered Wales' national fruitcake, bara brith is made by soaking dried fruit overnight in strong black tea and then adding it to a mixture of flour, brown sugar, eggs, marmalade, cinnamon and mixed spice. It is usually consumed fresh from the oven, but can also be fried and spread with Welsh salted butter. It is widely available in shops, bakeries and tearooms all over Wales.

  Maftool is a dish that reflects the unique harmony of camel, chicken and goat meat with rice. It is served with a sauce prepared using potatoes, chickpeas, carrots and tomato paste. Roasted peanuts and pine nuts added to the pilaf, one of the main ingredients of the Maftool meal, add a nice and different flavor to this delicious meal from Palestinian cuisine. ENJOY YOUR MEAL

1/2 cup of broken rice 4 large pieces of whitefish or grouper 3 tomatoes 3 tablespoons of tomato paste 1 bunch parsley crushed 1 large carrot peeled and cut into medium sized pieces 1 sweet potato peeled and chopped into large chunks 1 large chopped onion 4 cloves of finely chopped garlic 1 small eggplant sliced 1 small cabbage cut into 4 parts 1/2 cup peanut oil 2 bouillon cubes 4 bay leaves 1 tablespoon of nététou 2 tablespoons smoked fish minced or ground 2 habanero peppers, seedless and diced. 1 tablespoon of black pepper Salt 4 okra 6 cups of hot water Stuffing or mash/marinated for fish In a food processor or pestle, mix or mash the parsley, garlic, 1 bouillon cube, some salt and pepper, and a spoonful of oil. If the fish is in the flesh, cut the slits and stuff the puree into it, or mix the fillets with the puree and refrigerate for a few hours. Tomato sauce Heat the oil over medium heat and add the onion, tomato, tomato paste, black pepper and remaining garlic. Then fry for 15

Seco de chivo is a variation of chivo, a thick Ecuadorian stew traditionally served with fried plantains or yellow rice. This version uses goat meat, and the dish is almost always made for special occasions. Originally seco de chivo was made with chicha, a type of corn drink, but nowadays it is more often prepared with beer and juices to give the stew more flavor. ENJOY YOUR MEAL  

5 cl of Amaretto 3 cl lemon juice 2 cl of orange juice Mix the ingredients with the help of a shaker and serve. Use sliced ​​lemon or orange, cherry as our garnish. ENJOY YOUR MEAL  

Although it originated in the northern parts of Ghana, the rice and bean-based dish known as waakye is consumed nationally today. Whether eaten for breakfast or lunch, this meal can be made as rich and satisfying as desired by adding an almost endless list of accompaniments. The most typical include fried plantains, spaghetti-like talia, black pepper sauce called shito, hard-boiled egg, avocado, tomato-based soup with meat, and gari foto made with finely grated cassava. This versatile dish is a favorite street food and is served in a large waakye leaf. ENJOY YOUR MEAL

Pancho is a Uruguayan hot dog made with a sausage on pan de Viena bread. The sausage protrudes from the bread as it is usually longer than the pan de Viena. Experts say poncho has varying sauces depending on the region and vendors. Some of the favorite ingredients are corn, mustard, cheese, onions, and salsa golf, which is a mix of mayonnaise and ketchup. If you are making poncho at home, it is recommended to serve it with french fries. ENJOY YOUR MEAL

- cut the kanga - onion, - Garlic, - concentrated tomato (1 tablespoon) - njansang, - oleum (ginger leaf), - White pepper - pebe (tropical coconut) - leek. - salt - carrot (optional) Crush with a stone: mix with garlic, onion, njansang, pebe, pepper and fish, add carrot (optional), oleum leaf, a tablespoon of tomato concentrate, cut leek, a dash of oil and salt. Add water to the upper level of the fish and let it cook on low heat for 20 minutes. ENJOY YOUR MEAL

1 cl cherry liqueur 1 cl lemon juice 1 glass of grenadine 1 cl orange liqueur 4 cl brandy After dipping the rim of the glass into grenadine, surround it with granulated sugar. Use orange slices and cherries as garnishes. ENJOY YOUR MEAL  

Espinacas a la catalana is a traditional Spanish dish originating from Catalonia. It is usually made with a combination of spinach, raisins, olive oil, salt, pepper, garlic, and pine nuts. Spinach is blanched, drained and chopped. Garlic and pine nuts are sautéed in olive oil and the garlic is removed. Add raisins and spinach to the pan, season with salt and pepper and fry for a few more minutes. The meal is served on small plates and is usually accompanied by bread and ham. ENJOY YOUR MEAL

An excellent specialty from Thuringia, Thüringer klöße is a simple potato dumpling consisting of a mixture of cooked mashed potatoes topped with grated raw potatoes and crispy bread cubes. The dough is typically cooked in boiling water, but they can be lightly fried in butter for extra flavor. These traditional Thuringian potato dumplings are a great accompaniment to a variety of German meat delicacies and are often served with dishes such as meat rolls, roasted meat, stuffed cabbage, red cabbage or sauerkraut. Large and perfectly round, these German dumplings are prepared on Sundays and were once considered food for the poor. ENJOY YOUR MEAL  

The Montréal hot dog is a type of Canadian hot dog that consists of a steamed sausage in a soft, steamed bun topped with chopped onions, coleslaw, mustard, and a hint of zest. If the hot dog is steamed, it is called steamé or stimé, if grilled or toasted until crispy, it is called a toasté or toastie, although toasties are slightly more expensive and less popular than steamers. Despite the city's 66-year-old street car ban, which was lifted in 2013, the Montréal hot dog remains a major street delicacy and can be found on many street corners in the city today. ENJOY YOUR MEAL   

Mljetski makaruli is a Croatian pasta dish originating from the island of Mljet. It is a poor dish prepared in winter when people cannot go fishing due to storms and bad weather. The dish consists of a simple pasta called makaruli, which is prepared with flour, eggs, water and salt. The pasta is cooked, arranged on a plate, then combined in alternating layers with olive oil, garlic and grated goat cheese. Mljetski makaruli is often garnished with fresh thyme on top. The dish is traditionally prepared with sea salt collected on the outskirts of the island during the summer months. The earliest record of white macaroni dates back to the 17th century. Today, this simple dish is typically accompanied by a glass of local red wine called Plavac. ENJOY YOUR MEAL  

Bessara is a Moroccan dish made with mashed peas or dried broad beans. While it can be prepared in the form of soup or porridge, thicker versions are often used as a dip. Mashed beans are typically flavored with olive oil, lemon juice, and garlic, and while the dish is often served with paprika and cumin on the side, Moroccan bread is almost a must. Bessara is traditionally served for breakfast and is especially popular during the winter months. ENJOY YOUR MEAL

Mitraillette is a Belgian sandwich believed to originate from Brussels or Wallonia, the French-speaking part of the country near the French border. The sandwich consists of a long baguette filled with french fries, fried meat and some kind of sauce. Almost every friteria in Belgium has its own version. Meats range from meatballs and steaks to hamburger patties and frikandel, while sauces include mayonnaise, bearnaise, ketchup, and garlic sauce. Some businesses add carrots, cabbage, caramelized onions, lettuce, and tomatoes. In northern France, the sandwich is called l'américain, referring to the similarity between mitraillette and overstuffed American burgers. ENJOY YOUR MEAL  

Tarako spaghetti is a traditional pasta dish from Japan. The dish is usually made with a combination of spaghetti, butter, salt, schizo or basil leaves and tarako (salted cod roe). Tarako is mixed with butter and spaghetti is cooked in salted water and then added to the mixture. Everything is mixed well, divided into separate plates, and then garnished with shiso or basil leaves. When finished, the meal should be served immediately. If desired, soy sauce, milk and lemon juice can also be added. ENJOY YOUR MEAL  

0,99 lbs black beans (fresh or dried) 8-10 sprigs of coriander (fresh or frozen) 1 small or medium onion 1/2 small red or yellow sweet pepper (optional) 23,67 oz chicken stock or water 11,83 oz white rice 0,14 lbs of salt 0,52 lbs vegetable oil (for frying rice) 1,41 lbs oil (for frying gallo pinto) If you use haricot beans for this recipe, soak them overnight. If you use them fresh, rinse them with some water. Drain the beans. Put it in a pan and cover it with fresh water. Bring to a boil, reduce heat and cook for about 3 hours or until beans are tender. Add salt. Save up to 1 cup of the water in which the beans were cooked for later use. Finely chop the onion, sweet pepper and coriander. Divide by two. Take a large skillet, heat 1 tablespoon of oil and fry the dried rice for 2 minutes. Add the chopped onion, pepper and half the coriander and fry for 2 more minutes. Then pour the broth or chicken stock and bring to a boil. Cover the pan, reduce the heat and continue cooking for 20 to

1-drop granadine 4 cl pineapple juice 2 cl malibu 2 cl bacardi 3 cl vodka Mineral Water Shaking our ingredients, except soda, with plenty of ice. Transfer it to a glass and add mineral water to it and serve. ENJOY YOUR MEAL  

Arabic coffee is Arabic coffee made by brewing coffee beans, a traditional beverage originating from the Middle East. It has played a very important role in Arab social life since the 15th century. The drink is characterized by its dark color, uniquely strong bitter taste and odor. Although it is usually served plain and without sugar, cardamom is added to the coffee to give it a slightly milder flavor. For Arabs, Arabic coffee is a symbol of generosity, pride and hospitality and is traditionally served at weddings, feasts and funerals during Ramadan. Arabic coffee is considered a digestive product and is usually served in the morning after a meal with sweet dates in a small cup. ENJOY YOUR MEAL

Kafteji is a traditional Tunisian dish made with fried vegetables. Typical vegetables used in the dish include eggplant, bell pepper, potatoes, tomatoes, zucchini and pumpkin. Vegetables are fried, chopped, then combined with (usually fried) eggs and seasonings. The dish is usually sprinkled with parsley or coriander and then served alongside poultry or fish, although it can be eaten as is. Kafteji is also a popular Tunisian street food and is often served in a baguette.  ENJOY YOUR MEAL

  pisco (a brandy, liqueur made in Peru and Chile) sour lemon juice sugar syrup Egg white Angostura bitter Pisco for garnish Put all the ingredients in a shaker. Shake for 15 seconds without ice. Add ice to the shaker and shake again for 30 seconds. Strain into a glass and garnish. ENJOY YOUR MEAL

1,65 lbs chicken legs skin and fat removed 4 cups of hot water 2 bay leaves 1 teaspoon ground cinnamon 1 teaspoon allspice 2 tablespoons of vegetable oil 1 medium onion, finely chopped 20 tablespoons of tomato paste ½ cup ginger, finely chopped ½ cup garlic, finely chopped 1 box of tomato puree A little more than half a glass of green lentils 1 tablespoon of lime salt 2 tablespoons green pepper, thinly sliced 1 cup coriander leaves, chopped A little more than half a glass of oats 2 cubes chicken bouillon Dissolve 2 cubes or 20 g (0,044 lbs) cubed bouillon in 33,81 oz of hot water and set aside. Put the cleaned chicken thighs in a large pot, add the bouillon, bay leaf, cinnamon and emirati spices and bring to a boil. Bake for 2 hours or until chicken is fully cooked. Strain the stock through a sieve, remove the cooked chicken meat from the bones and bay leaves. Heat the oil in a separate pan, sauté the onions until they turn pink, add the tomato paste and saute for another 2-3 minutes.

1 bunch of celery 2 bay leaves ½ onion sliced 1 kg of bonito fish 1 kg of tomatoes ½ cassava 1 bunch coriander Bring 67,68 oz of water, celery, bay leaf and 1 whole onion to a boil over high heat in a large saucepan. Lower the heat, add the fish and cook for 10 minutes to make fish stock. Take the fish out of the pot. Add the tomatoes to the pot and cook for another 10 minutes. Put the fish stock in batches into the blender jug. Add a pinch of salt and pepper to each. Blend until a smooth soup is formed. Take the bones of the cooked fish. Put it on a tray to rest. In another pot of boiling water, cook the cassava until soft. Drain and crush the cassava. Transfer to a tray. Slice the remaining onion and set aside. Finely chop the coriander. Put this on the onions. Put the cassava paste in a large bowl. Add fish, onions and cilantro to it. Pour it over the soup. Add lemon juice, oil or American mustard if desired. ENJOY YOUR MEAL  

  2.5 cups flour 1 teaspoon of baking powder 1 teaspoon cream of tartar 1/2 cup of powdered sugar 1 1/2 cups butter or margarine (Soft) 1 teaspoon vanilla 1/2 teaspoon almond extract 1 egg 1/2 cup of almonds 1 cup dried apricots (chopped) 0,44 lbs chocolate chips In a large bowl, mix together the powdered sugar, butter, vanilla, almond extract, and egg. Stir in remaining ingredients except dark chocolate chips. Cover and refrigerate for at least 2 hours. Take equal sized pieces from the cooled dough with an ice cream scoop and arrange them on a baking tray lined with grease-proof paper at intervals. Bake in a preheated 352 degree oven for 8 to 10 minutes or until the edges are light golden brown. Take them out of the oven and place them on the wire rack to cool thoroughly. Melt the chocolate in a bain-marie. Mix until completely melted and dip the cooled cookies halfway into the chocolate and place on wax paper and leave for at least 2 hours for the chocolate to completely set. Store t

For the dough 1 glass of water 2 spoonful butter pinch of salt 2 cups flour 3 eggs for frying Sunflower oil For the top Cinnamon for the sauce 0,176 lbs dark chocolate 0,176 lbs milk chocolate Put the water, butter, sugar and salt in a saucepan. Bring the water to a boil and bring to a boil over medium heat, stirring, until the sugar dissolves completely. Add the flour, reduce the heat and cook, stirring until the flour comes together. When the dough starts to come together, take it off the stove. Add the eggs one at a time and mix with a spatula. Fill the dough into a piping bag and squeeze strips into the hot oil. Take the fried dough on a paper towel and absorb excess oil. Sprinkle cinnamon on them after they cool slightly. Serve the cinnamon crispy sticks with the chocolate sauce you melted in a bain-marie. ENJOY YOUR MEAL 

1 cl Vodka 1 cl tequila 1 cl Gin 1 cl bacardi 1 cl mint liqueur 1 cl lemon juice Shake the ingredients with plenty of ice and transfer them to the glass. Add ice to the glass. You can use a lemon slice for garnish. ENJOY YOUR MEAL  

4 cl Vodka 6 cl dry white wine l teaspoon sugar syrup You can serve Dionysos cocktail in a Wide Mouth Wine Glass by mixing Vodka, Ice, White Wine, Sugar Syrup in a Shaker. You can use Lemon Slice and Grape as garnish. ENJOY YOUR MEAL

2 cl Blue Curacao 6 cl pineapple juice 4 cl Malibu Mix with ice and shake. You can garnish with pineapple slice and cherries. ENJOY YOUR MEAL  

Markook or shrak is a popular Middle Eastern bread made with a combination of wheat flour, yeast, sugar, salt and water. It is traditionally cooked on the hot metal. Once properly cooked, the markook should have a very thin and flattened appearance. Bread is usually folded and bagged, then sold in many Middle Eastern markets. ENJOY YOUR MEAL

Papaya, which is not very much in our kitchen, comes to you with a wonderful recipe for you to try. This mixture, which is a drink with plenty of fiber, is good for digestion and supports you to lose weight. Ingredients: ½ medium size papaya ½ fresh pineapple Juice of 1 orange Preparation: Peel and slice the pineapple and papaya, then put them in a blender with orange juice. Your drink is ready. ENJOY YOUR MEAL  

For sherbet; 2 glasses of water 1.5 cups of granulated sugar 1 packet of vanilla For the cake; 3 eggs ½ cup of granulated sugar ½ cup of oil 1 cup of breadcrumbs 1 cup walnut kernels (coarsely ground) 1 cup powdered coconut 1 packet of baking powder 1 teaspoon butter (for greasing the baking dish) For the cream; 1 liter milk 1 cup of wheat starch Half a glass of granulated sugar 1 pack of powdered whipped cream For the Top; 1 teaspoon of powdered coconut ½ cup of walnut kernels (coarsely ground) Add water and sugar to a saucepan. Boil the sugar water. After the sugar water starts to boil, turn the heat down. Boil for another 15 minutes. After boiling for 15 minutes, remove from the stove. After removing from the stove, add the powdered vanilla. Stir and allow to cool at room temperature. For the cake , cook the eggs and sugar for 5 minutes until foamy. whisk well. Add the other ingredients and mix with a spatula. Spread the cake mix evenly on a greased Pyrex or baking dish. Bake in a h

1 cl tequila 2 cl bacardi 4 cl vodka ice tea Shake the ingredients with plenty of ice and transfer to the glass with ice. Use a lemon slice for garnish and serve. ENJOY YOUR MEAL  

Although it is often mixed with oshizushi or saba zushi, which is the most used fish in food, battera is a type of sushi that can also be prepared with other fish species such as salmon and shrimp. It belongs to the category of boxed sushi (oshizushi) and typically consists of a layer of aspidistra (baran) leaves used only as a coating, then a layer of fish, and finally a layer of sushi rice. Battera, unlike oshizushi, is always prepared upside down and when served, the fish always comes on top of the roll and is then sliced ​​into small, rectangular-shaped pieces. The original version of battera sushi was made with kohada, which was later replaced with other varieties of fish. ENJOY YOUR MEAL

Bhalla is a delicious snack popular in Pakistan and North India. It is prepared by mixing green bean paste and various spices, then formed into croquettes and fried in hot oil. This street food can be purchased from numerous street stalls and chaat shops, where it is typically served cold, topped with yogurt and chutney. ENJOY YOUR MEAL

  The Wilensky special is a Canadian sandwich originally from Wilensky's in Montreal, which opened as a cigar shop and barber shop in 1932. The sandwich consists of a round bread pressed on the grill, cut in half, topped with mustard, veal salami and veal bologna. Mustard is mandatory and there are no extra seasonings, but customers can add Swiss or cheddar cheese for a few cents more. Wilensky special is usually accompanied by sour or semi-sour pickles and soda frappé. According to Travel and Leisure magazine, Wilensky Special has been named one of the best sandwiches in the world. ENJOY YOUR MEAL

Welsh Rarebit is a traditional snack, ideally based on locally produced Cheddar or Caerphilly cheese, melted and mixed with butter and cream or beer, then spread on a warm, buttery toast. The dish originates from the 14th century as a way to emphasize the greatness of wheat bread and Welsh Cheddar. Today, it is one of the most famous Welsh dishes. ENJOY YOUR MEAL

1 glass of orange liqueur 1 glass cherry liqueur 1/2  raki 4 cl Irish whiskey 3 drops of angostura bitters Shake our ingredients and transfer them to a glass with plenty of ice and serve. ENJOY YOUR MEAL  

juice of 1 lemon 1 teaspoon red chili powder 3 cloves of garlic (minced) 1 tablespoon of tahini half a cup of water 2 cups chickpeas 1 teaspoon cumin pinch of salt A pinch of black pepper 2 tablespoons olive oil (for topping) 1/2 teaspoon cayenne pepper (for topping) 2 slices of bacon (small diced) Soak the chickpeas overnight Wash it the next day and boil it in plenty of water.  Drain the chickpeas and remove their shells Take the boiled and chickpeas with half a tea glass of water and mash them into a puree (it should be in the consistency of semi fluid) Add tahini, garlic, lemon juice, ground pepper, cumin, salt and pepper for 1-2 more rounds and set aside. You can put the hummus you prepared on your serving plate and pour the pastrami mixture on it and serve it with slices of bread. ENJOY YOUR MEAL

4 glasses of hot water For service; 5 tablespoons of vegetable stock (water set aside for boiling artichokes) 1 teaspoon of granulated sugar 1.5 teaspoons of salt 1.5 teaspoons of salt juice of 1 lemon 1 tablespoon of olive oil 1 tablespoon of mayonnaise Dill 1 tablespoon mustard 10 sprigs of dill (chopped) 4 spring onions (finely chopped) 5 pickled gherkins (diced into small cubes) 1 green apple (chopped with skins) 4 artichoke bowls juice of ½ lemon For the sauce; Lemon peel (grated) Add hot water to the pot. Add salt and lemon juice. Transfer the artichoke bowls and boil over medium heat for 15 minutes. After the artichokes are boiled, take 5 tablespoons of the boiling water and keep them aside. Cut the boiled artichokes in half and slice into long strips. Then add boiled, sliced ​​artichokes, diced green apples, diced pickled gherkins, finely chopped spring onions and chopped dill into a large mixing bowl. For the sauce, add mustard, mayonnaise, olive oil, lemon juice, salt and gr

5 eggplants (roasted) 1 tablespoon olive oil (for brushing the eggplants) juice of ½ lemon 3 tablespoons of olive oil 1 medium red onion (finely chopped) 2 tomatoes (cut into small cubes) 2 cloves of garlic (minced) 8 leaves of fresh basil (chopped) 1 teaspoon of red pepper flakes 1 teaspoon of salt 1 teaspoon of black pepper 6 slices of whole wheat bread Basil leaves (chopped) Cherry tomatoes (halved) First, place the eggplants on a baking tray lined with greaseproof paper. Make fine scratches on the eggplants with a knife. Afterwards, apply olive oil on them with the help of a brush. Roast the eggplants in a heated oven at 392 degrees for about 30-35 minutes, turning them inside out from time to time. Remove from the oven when the outside of the eggplants become discolored and soft. After they come out of the oven, place the eggplants in a bowl. Stretch it over. Let it sit for 20 minutes. (For easy peeling of their shells) After waiting for 20 minutes with a stretch on the eggplants,