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Niçoise salad

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cod fritters

Chicken Fingers

Cacio e Pepe Pasta

Sweet and Sour Pork

A Culinary Journey Across


49 E-Cookbooks
49 Countries
“There is no love sincerer than the love of food,” George Bernard Shaw said.
Judging by the number of amazing dishes out there, he was right.

But which are the tastiest? Which are the best foods? We've found the world's tastiest dishes: how many have you tried?

Best bites around the globe
We may not be able to travel to every country on Earth, but a great way to get a taste of a culture is to sample its signature dishes. Try cooking up a storm in your own kitchen and let your taste buds set sail on a culinary journey across the globe.
The food of Afghanistan is influenced by Persian, Central Asian and Indian cuisines, and features a variety of dishes made with rice, meat, vegetables, fruits, nuts, spices, and dairy products.
Some of the most popular Afghan dishes are:

Kabuli Pulao: The national dish of Afghanistan, consisting of steamed rice mixed with raisins, carrots, nuts, and lamb or beef
Sajji Kabab: A whole lamb or chicken marinated in salt and roasted over a fire, served with rice or naan bread
Ashak Dumplings: Leek and scallion dumplings served with minced meat, tomato sauce, and dried mint
Mantu: Spicy meat-filled dumplings steamed and served with yogurt or cheese sauce
Afghani bolani - potato and green onion stuffed flatbread
Coriander chutney
Kabuli pulao
The cuisine is rich in vegetables, meat, and fish; however, eggplant, lamb, and lavash (flatbread) make up its primary components. In addition, cracked wheat, or bulgur, is often used instead of rice and maize in Armenian cuisine.
Chicken salad with couscous
zerbaijani cuisine is an intriguing blend of influences from many nations and countries, and yet it has remained distinctive and unique. At the same time many foods that are indigenous to the country can now be seen in the cuisines of other neighboring cultures.
Some of the delicious meals include:
Plov or Pilaf: :
It is a classic dish of rice and meat, sometimes flavoured with herbs and condiments. Similar dishes are common in many European, Asian and even African cuisines. But Azerbaijani pilaf is different. The three main components of local pilaf are riсe covered with saffron, cinnamon and aromatic herbs; fried mutton, chicken, lamb or beef; and mixture of vegetables, greens and sometimes even dried fruits and chestnuts.
Kabab and Shashlik:
Similar meat dishes are also very popular in a great region stretched from Middle East to Eastern Europe and South-East Asia. Azerbaijan has many types of kabab and shashlik. It is made from different kinds of marinated chopped or minced meat, chicken or fish, and vegetables, such as bell pepper, onion, mushroom and tomato. All this is pinned on a skewer and is fried over fire like a barbecue.
Bahrain’s traditional food includes fish, meat, rice, and dates. One of the most famous Bahraini dishes is machboos, which is made up of meat or fish served with rice. Another known food is muhammar which is sweet rice served with dates or sugar.
Bahrainis also eat other Arabian food such as falafel, fried balls of chickpeas served in a bread, and shawarma, lamb or chicken carved from a rotating spit and wrapped in pita bread. Traditional snacks include samboosa and pastry. Balaleet is a sweet saffron noodles served with a savory omelet on top.
Traditional Bangladeshi cuisine and dishes
Similar to many other countries in Asia, Curries are one of the most popular forms of Bangladeshi food. Utilising the wide range of spices, herbs, oils, meats, potatoes and aubergines available to craft complex, signature dishes. Many popular ingredients in Bangladesh are, in some way, incorporated into a curry before eating.
Bangladesh is the fourth largest producer of rice in the world and so rice is the staple of the Bangladeshi diet, accompanying most meals, especially curries. Furthermore, fish is also a staple of popular Bangladeshi food, being fused into many traditional dishes.
A wide range of fish and seafood is eaten across Bangladesh, the most popular being the national fish, hilsa, but other common fish include catfish, tilapia and rohu.
Much like Indian food, Bangladeshi cuisine is often eaten with a bread such as naan or roti.
Rice forms the main body of most Bhutanese meals. It is accompanied by one or two side dishes consisting of meat or vegetables. Pork, beef and chicken are the meats that are eaten most often. Vegetables commonly eaten include Spinach, pumpkins, turnips, radishes, tomatoes, river weed, onions and green beans.
Traditional Bhutanese food has been influenced by its neighbors, especially China, Tibet, and India. But like the country itself, the local cuisine has been able to maintain its unique character. It’s less oily than Chinese or Indian food and spicier than most Tibetan dishes.
Ema Datshi – (chilies and cheese) If there is one national dish of Bhutan, this is it. It’s so ubiquitous that some say if you haven’t eaten ema datshi, you haven’t been to Bhutan. The locals eat the stew, which is similar to a curry, daily along with red rice. It’s made of green, yellow or red chilies, yak or cow’s milk cheese, onions and tomatoes. Taste very carefully, though. The chilies of Bhutan are high up on the Scoville Heat Scale and are meant to make you warm enough to sweat.
Red Rice Regardless of where you eat–from the elegant Aman and Uma resorts to an outdoor village festival, you will get red rice.
ema datshi
The cuisine of Brunei is heavily influenced by its neighbouring countries like Malaysia, Singapore and Indonesia, as well as India, China, Thailand and Japan. Being a predominately Islamic country, food is halal and pork is avoided. Alcohol is also banned in Brunei. Food in Brunei is often spicy and meals are usually accompanied by either rice or noodles.
Popular dishes in Brunei include:
Beef Rendang: slow cooked beef in lemongrass and coconut sauce.
Nasi Lemak: a rice dish cooked in coconut milk and pandan leaves - usually served for breakfast. Nasi Lemak can be served with many side dishes ie. eggs, chicken, beets, roasted peanuts or vegetables.
Udang Sambal Serai Bersantan: prawns cooked with chili and coconut milk.
Serongeng Padang: chicken fried with garlic and wrapped in pandan leaves.
Ambuyat: a sticky ball of flavourless sago starch wrapped in a bamboo fork and dipped in sour fruit sauce.
Air Batu Campur: also known as ABC - a dessert/drink combining ice with sago pearls, red beans, noodles and grass jelly.
Cambodian or Khmer food is typically made with fresh ingredients and is a medley of flavors. As rice is considered a staple in Asian cuisines, it is served with most meals in Cambodia. Unlike Thai cuisine that is distinctly spicy, the food in Cambodia is rather mild and has a lot of pickled and tangy flavors. The most popular Cambodia dishes are Fish Amok Probably the most popular Cambodian dish. This dish is composed of a rich and creamy curry like sauce that is the perfect balance of ginger, lemongrass, turmeric and coconut milk. When cooked correctly, the fish is silky smooth, almost melting in your mouth with each bite. Banana Blossom Salad Lap Khmer (Lime-marinated Khmer beef salad) Kampot Pepper Crabs
Black bean and corn wontons
Honey- mustard pork roast

The 8 Culinary Traditions of China

Chinese Recipes- In a country where the traditional way to greet someone translates to 'have you eaten yet?' (ni chile ma), be rest assured, the food will be extraordinary. China has the most popular culinary heritage in the world. The history of their cuisine dates back to about 1000 years with varied cooking styles, techniques and ingredients that have evolved over time.
A typical Chinese meal will have two things - a carbohydrate or starch like noodles, rice or buns, and accompanying stir fries or dishes of veggies, fish and meat. They use a lot of fresh vegetables like mushroom, water chestnuts, bamboo and even tofu. In North China, wheat-based accompaniments like noodles and steamed buns dominate the table, in contrast to South China where rice is a favourite. The short-grain sticky rice, grown throughout Southern China, is irresistible.
Chinese cuisine is as diverse as their culture where every region writes up a new menu. Cooking styles, ingredients, flavours - all differ from region to region. The most prominent regional cuisines in China are:
Anhui, Fujian, Hunan, Jiangsu, Shandong,Szechuan and Zhejiang.

Cantonese cuisine is famous all over the world for its distinctive style. Most dishes are steamed and stir-frying which makes it healthy and non-greasy. Here the dishes are tender, slightly sweet and with a mellow fragrance.

Shandong cuisine originated in East China and mostly features seafood as it is a coastal province. You'll find scallops, clams, sea cucumbers and just about everything on the menu. They heavily rely on salty flavours.

Zhejiang cuisine also thrives on seafood, but focuses more on soft, fresh flavours. Their food is known to have a delicate appearance. They are also fond of using bamboo shoots. This province is famous as the 'land of milk and honey.

Similarly, the dishes from Jiangsu region are known for their soft texture. Back in the day, it was a prominent part of ancient China's royal cuisine. Their dishes offer a balance of sweet and salty tastes.

Szechuan cuisine stands out due to the bold, pungent and spicy flavours. The use of Sichuan peppercorn is what makes it unique. This one is for those of you who love the sting.

Anhui cuisine uses a wide variety of herbs and vegetables, especially, fresh bamboo and mushrooms. It also use a lot of wild herbs to enhance the flavour and aroma.

Fujian cuisine is often served in a broth or for cooking styles like braising, stewing, steaming and boiling. The most notable features of this cuisine are - the use of fresh ingredients from the mountains and sea, soup making and a lot of focus on seasonings.

Hunan cuisine is well known for its hot spicy flavor, fresh aroma and deep color. This province is popularly known as the 'land of fish and rice'. It is renowned for its stews, but their cuisine also features a lot of braised and baked dishes.

Eat it Right!

Chinese food is meant to be eaten with chopsticks and you'll find this practice fairly common in all Chinese households. Many, many years ago the use of fork and knife was believed to stand for violence versus chopsticks which represented gentleness and compassion.

Brochettes of pork with rosemary
Cantonese noodles
Chinese black bean sauce
Chow yuk
Coconut tofu fingers with spicy plum sauce
Coriander-pepper pork chops
Given its proximity to Russia, it might be tempting to dismiss Georgian food as heavy, stodgy and bland. But nothing could be further from the truth. As any traveller to Georgia will tell you, the country’s unique cuisine, wine culture and the ritual of the supra (Georgian feast) are all highlights.
Georgian cooking is influenced by its Persian and Turkish neighbours to the south. Georgian cooking also features loads of fresh herbs and some of the tastiest locally grown produce you’re likely to encounter anywhere in the world. .
Georgia’s most recognisable dish, khinkali, is something of a hybrid between Russian pelmeni, ravioli, and Chinese soup dumplings. .
Some of the food specialties of Georgia are: .
Badrijani nigvzit: chargrilled eggplant with a walnut paste that’s flavoured with blue fenugreek, tarragon vinegar, and dried marigold. .
Khachapuri, an open cheese pie, is one of Georgia’s more creative bread dishes. .
Kharcho is typically made with beef, plum puree and ground walnuts, which gives the sauce a complex sweet-and-sour taste and a beautiful nutty texture. .
pkhali, a vegan dish made from finely chopped beetroot, nettles, cabbage, spinach, and other leafy vegetables. Combined with crushed walnuts, garlic and fresh herbs for flavour, pkhali is like a cross between a cold salad and a dip.
Chikhirtma: Georgia’s answer to chicken soup.
Lobio: A stewed kidney beans that comes with all the trimmings – pickles, fresh spring onion, and mchadi corn bread.
Khachapuri cheese bread
Cuisine is influenced by the cooking of

Hong Kong cuisine is mainly influenced by Cantonese cuisine, European cuisines (especially British cuisine) and non-Cantonese Chinese cuisines (especially Hakka, Teochew, Hokkien and Shanghainese), as well as Japanese, Korean and Southeast Asian cuisines, due to Hong Kong's past as a British colony and a long history of being an international port of commerce. From the roadside stalls to the most upscale restaurants, Hong Kong provides an unlimited variety of food and dining in every class. Complex combinations and international gourmet expertise have given Hong Kong the reputable labels of "Gourmet Paradise" and "World's Fair of Food".
As Hong Kong is Cantonese in origin and most Hong Kong Chinese are immigrants or descendants of immigrants from Cantonese-speaking regions of China, the food is a variant of Cantonese cuisine – almost all home-cooking and much of the dine-out fares, from restaurant to bakery, are Cantonese or heavily Cantonese-influenced. Most of the celebrated food in Hong Kong such as the wife cake, roast duck, dim sum, herbal tea, shark's fin and abalone cooking, poached chicken, and the mooncake, and others, originated in nearby Guangzhou, and dai pai dong was an institution adopted from the southern Chinese city. As in the parent cuisine, the Hong Kong Cantonese cuisine accepts a wide variety of ingredients, a lighted seasoned taste. Unlike Guangzhou, the uninterrupted contacts Hong Kong has with the West has made it more susceptible to Western influences, and has produced favourites such as egg tarts and Hong Kong-style milk tea.
General tso chicken
Kung pao tofu
Steamed bbq pork buns
Sticky tofu stir-fry
Stir-fried chicken thighs
Vegan chicken
There’s astounding complexity in the flavor profiles of Indian dishes, from the simplest snacks to the most elaborate of special-occasion feasts, and in the diversity of countless regional and local versions of the national cuisine.
Spices are at the heart of almost any Indian dish.
Masala is a premade blend of spices used in many main dishes and sauces. In Indian cuisine, spices complement each other; recipes are developed so that no particular spice or flavor stands out or overpowers other flavors. Some of the most popular Indian dishes are:
1. Biryani. It is a mixed rice dish which can include any kind of meat, eggs or vegetables.
2. Dosa.
3. Butter chicken/Butter paneer.
4. Tandoori meats, vegetables and bread.
5. Samosas.
6. Chaat.
7. Daal Makhni.

Kadai is the Hindi name for a wok. It is a versatile pan that is used to cook almost every Indian meal. It has evolved through time! Kadai is considered one of the most essential Indian cookware.
Black beluga lentil and coconut curry soup
Chickpea salad
Curried lamb
Indian Fish and potato tikkis
Punjabi samosa
Two foods adored by Indonesians are tempeh – fermented soybeans usually found in block form that are high in protein and fibre – and krupuk, or deep fried crackers, made from prawn, seafood or vegetables, which are eaten at the start of a meal.
With 6,000 islands, there are many regional specialties, but wherever you are in Indonesia, most meals, including breakfast, are based around rice. Literally meaning "fried rice", nasi goreng is considered the national dish . It is a meal of stir-fried rice spiced with kecap manis (sweet soy sauce), shallot, garlic, tamarind and chilli and accompanied by other ingredients, mainly egg, chicken, prawns or salted dried fish.
Some of the intense flavour in Indonesian food comes from very sweet and sour ingredients – such as the thick sweet soy sauce called kecap manis, which is used in countless dishes. The sour notes in the cuisine come from tamarind and lime and the aromatics from shallots, ginger, galangal, pandan, turmeric, lemongrass and lime leaves.
Asian-style halibut in parchment
Beef satay
Broiled fillets of salmon with ginger cream
Coriander-pepper pork chops
Nasi goreng
Rambutan fruit smoothie
Iran's culinary culture has historically interacted with the cuisines of the neighboring regions, including Caucasian cuisine, Turkish cuisine, Levantine cuisine, Greek cuisine, Central Asian cuisine, and Russian cuisine

Typical Iranian main dishes are combinations of rice with meat, vegetables, and nuts. Herbs are frequently used, along with fruits such as plums, pomegranates, quince, prunes, apricots, and raisins. Characteristic Iranian flavorings such as saffron, dried lime and other sources of sour flavoring, cinnamon, turmeric, and parsley are mixed and used in various dishes.
A typical and traditional meal in Iran. Lamb, minced or in chunks, is the most popular meat you'll find in Iranian kebab. Chicken and beef also make a frequent appearance. In Iran, kebab skewers are often served alongside grilled tomatoes, a healthy plate of rice and flat bread, and raw onions.
Majadra lentils and rice
Scrambled eggs with caviar
Tah-dig persian saffron rice
The cuisine of Iraq is a Middle Eastern cuisine that has its origins in the ancient Near East culture of the fertile crescent1. It is influenced by Persian, Turkish, and Arab cuisines, and reflects the natural and historical diversity of Iraq.

Some of the most popular Iraqi foods are:
Masgouf (مسگوف): The national dish of Iraq, a grilled fish seasoned with salt and pepper, and served with pickles and cardamom tea.
Iraqi Dolma (دولمة): Stuffed vegetables, such as grape leaves, Swiss chard, eggplant, zucchini, and onion, cooked in a tomato-based sauce with pomegranate molasses and lamb meat.
Kleicha (كليجة): The national cookie of Iraq, a sweet pastry filled with dates, nuts, or coconut, and flavored with cardamom, rose water, and sesame seeds.
Iraqi cuisine also features a variety of rice dishes, breads, soups, stews, salads, and desserts, as well as dates, which are a staple fruit and a major export of the country.
Iraqi food is usually not very spicy, but it is rich in herbs and spices, such as cumin, coriander, mint, dill, cassia, and saffron. Iraqi cuisine is a reflection of the long and diverse history of Iraq, and a source of pride and joy for its people.
Majadra lentils and rice
List of Israeli dishes
• Falafel- Deep fried ball made of ground chickpeas or fava beans
• Kubba bamia - Kubba made of semolina or rice and okra cooked in a tomato stew or soup
• Kubba seleq - Kubba Stew or Soup made of Beet
• Kebab - minced lamb, beef or chicken flavored with parsley or coriander, spices, nuts and date, pomegranate, tamarind or carob molasses
• Shashlik
• Kufta - meatballs made of minced meat, spices and herbs cooked in tomato sauce, tamarind or date molasses alongside beans, peas, vegetables, etc.
• Bamia - Okra stew cooked in hot tomato, pomegranate or tamarind sauce with onions, served with meat and rice
• Skewered Goose Liver - flavored with spices.
• Tilapia - St. Peter's fish, eaten in Israel and especially in Tiberias fried or baked spices.
• Denesse - in the coastal region is baked in the oven with yogurt, tomatoes, garlic, dried mint and cucumbers, it is also fried.
• Merguez - North African spicy sausage, mainly grilled in Israel
• Moussaka - oven-baked layer dish of a ground meat and eggplant casserole
• Shakshouka - a dish of eggs poached in a sauce of tomatoes, chili peppers, and onions, often spiced with cumin
• Schnitzel - Fried chicken with breadcrumbs or flour, in the flour version the chicken can be flavored with lemon juice, turmeric, cumin, sumac, paprika and more.
• Brik
• Ktzitzot Khubeza - a patty made of mallow, bulgur/bread crumbs, eggs, onion, olive oil
• Malawach - Big bread eaten with fresh grated tomato and skhug
• Hamin - variety of Shabbats stews
• Jakhnun - Pastry served at Shabbat morning with fresh grated tomato and skhug, eaten for breakfast especially in Shabbath
• Ziva - puff pastry topped with sesame seeds and filled with cheese and olives
• Ptitim
• Couscous
• Mujaddara - Lentil and bulgur casserole
• Orez Shu'it - white beans cooked in a tomato stew and served on rice
• Gefilte fish - such as carp, whitefish, or pike, which is typically eaten as an appetizer. It is a dish traditionally served by Ashkenazi Jewish households.
• Burgul - cooked in many ways.
• Kishka - in Israel it is available in the frozen-food section of most supermarkets.
• Macaroni Hamin - is a traditional Sephardic Jerusalemite dish originally from the Jewish Quarter of the Old City of Jerusalem.
• Khachapuri - bread filled with eggs and cheese.
Baba ganoush
Challah bread
Chicken couscous
Chickpea pizza
Chickpea salad
Traditional Japanese Dishes

Sushi is one of the best known Japanese foods around the world.
Sushi usually refers to a dish of pressed vinegared rice with a piece of raw fish or shellfish, called a neta, on top. Sushi is generally eaten with soy sauce and wasabi.
Sashimi is is similar to sushi but without the rice, sashimi is raw fish sliced into easy-to-eat pieces. The high-quality of the fish caught in all regions of Japan makes it a great choice no matter if you are visiting Tokyo, Kyoto, or Hokkaido.
Just like sushi, diners can enjoy dozens of varieties of sashimi. Some of the most common and popular varieties are maguro and other tuna varieties, salmon, mackerel, and sea bream. You can also try clams, uni, or sea urchin, and salmon roe. Sashimi vs. Nigiri: What Are the Differences?

Sashimi and nigiri are both Japanese preparations of raw fish and seafood, but there are a few differences.
Serving: Sashimi is simply served as slices of raw fish, whereas nigiri is sliced raw fish served on top of a mount or ball of vinegared rice.

Classification: Since nigiri is served with vinegared rice, it is considered a type of sushi. Sashimi is a stand-alone dish, though sashimi (raw fish) is incorporated into many types of sushi.
Ingredients: Sashimi is always raw, whether it’s fish, seafood or another protein. Nigiri can include raw fish as well as cooked components, such as unagi (eel), tamago-yaki (cooked egg) or vegetables.
Portion: Sashimi includes multiple slices of one type of fish, whereas nigiri is a one-bite serving.
Presentation: Sashimi is served with seasonal garnishes and colors and textures that highlight the fish and add dimension to the plate. Nigiri is typically served without any additional garnishes or accompaniments.
Tempura is a dish involving ingredients like seafood, meat, and vegetables covered in batter and deep-fried in oil. Tempura is generally dipped in a special sauce called tentsuyu before eating. Tentsuyu is a sauce made of broth from kombu or dried bonito, mirin, and soy sauce mixed at a ratio of 4:1:1 and cooked. You can add ginger or grated radish to your liking for a more refreshing taste. Soba - Buckwheat Noodles
Soba is a noodle dish made from buckwheat flour with water and flour, thinly spread and cut into noodles with widths of 1cm-2cm. After boiling the noodles in hot water, it is eaten dipped in cold soup, or by pouring hot soup over it. The sobatsuyu - sobajiru, made from kombu or dried bonito broth with seasonings like soy sauce and mirin, is crucial for having a delicious soba experience. Udon - Hearty Wheat Noodles
Udon is a unique dish known for its thick noodles. Udon is also a well-known traditional Japanese dish. The dough is made from flour and salt water that is well-kneaded and cut into noodles. After being boiled in hot water, much like soba, it is eaten in seafood broth soup, or by pouring soup and toppings like tempura on top of it. There is no one designated way to eat udon.
Onigiri - Rice Balls
Onigiri, also called omusubi, may just look like plain rice, but they often have a savory filling inside and are wrapped with a salty sheet of nori seaweed. They are made in bento lunches by families and often seen sold in convenience stores and supermarkets. This is a classic choice for a snack or light meal. Common flavors for onigiri include kelp, pickled plum (umeboshi), salmon, and bonito flakes. There are also many other flavors.
Yakitori - Grilled Chicken Skewers
Yakitori is a popular food where chicken is cut into small pieces, then placed on bamboo skewers and grilled. It is often found on the menus of izakaya and casual restaurants, making it a good option for a night out in Japan with friends. It is especially delicious when paired with alcohol. Also, if you go to a Japanese festival, there is a good chance that food stalls will be selling this classic dish.
Sukiyaki - Japanese Hot Pot
Sukiyaki is a one-pot dish cooked in a shallow iron pan, traditionally enjoyed in the fall and winter in Japan. It became popular in Japan around the 19th century. Made both in homes and available on menus at restaurants, it is a dish you will want to try when in Japan.
Sukiyaki is made with several different ingredients, like thin slices of beef, green onion, mushroom, tofu, and noodles. Diners prepare the dish themselves by boiling the ingredients in the pot. After the ingredients are cooked thoroughly, to eat sukiyaki in its conventional way, dip the meat or vegetable into a bowl of beaten egg. Note that there are regional differences in how sukiyaki is made across Japan, namely between the Kanto and Kansai regions. In Kansai, the meat is grilled before being boiled in the potOden - Simmered Ingredients
Oden is a dish of various ingredients simmered in broth. The ingredients are meant to bring out the flavor of the dashi (consisting usually of a mixture of seafood and kelp) and have a savory, salty taste. Oden has been eaten for a long time in Japan and is thought to have been first made during the Muromachi period (1336 – 1573).
Mild-tasting vegetables, tofu, and fish are common ingredients in oden. Daikon radish, a thick root vegetable, can be found at most shops with oden. Another popular choice is ganmodoki, a hearty mixture of tofu and vegetables made into a circular shape.
Miso Soup
Miso soup is another famous Japanese food, renowned for its great taste and health benefits. This soup is conventionally drunk accompanied by other side and main dishes. A traditional Japanese diet generally includes drinking miso soup daily.
Miso soup is made simply, with the fermented miso base, which has a flavorful taste full of depth, added to Japanese dashi (conventionally mixture of bonito and kelp). There are hundreds of regional varieties on miso soup, from simple soups with just seaweed and tofu to ones with crab and a variety of vegetables.
Miso paste itself comes in different types, from white, which has a sweet flavor, to a darker, saltier red. Be sure to enjoy authentic miso soup when you are in Japan. It is served at most Japanese restaurants in all price ranges; you will find miso soup with teishoku set meals as well as high-end kaiseki cuisine, and everything in between.
(ラーメン, Shina Soba, Chūka Soba, Ramyeon, 라면)
Ramen is a noodle soup that first appeared in Japan in 1910, when Chinese cooks combined the noodles with a salty broth. These curly noodles were of bright yellow color and more elastic than the Japanese noodles prepared at the time – the dough was kneaded with a sodium carbonate-infused mineral water called kansui.
In 1958, its name was derived from the pronunciation of the Chinese word lamian (pulled noodles), and that same year, Nissin Foods produced the first-ever instant version of noodles with a chicken-flavored broth called Chickin Ramen.
Shortly after, the dish started to be exported around the world. Ramen should be cooked al dente and eaten quickly while it is still hot. It is not recommended to leave the noodles sitting in the broth for too long, as they tend to become too soft and mushy.
The dish can be either kotteri (rich) or assari/paitan (light), depending on the opaqueness and the heaviness of the broth which is usually made using animal bones or dried seafood mixed with onions, garlic, ginger, leeks, and mushrooms.
Two most famous types of ramen are ramen of Kyushu, prepared with a boiled pork bone broth called tonkotsu, and ramen of Hokkaido, made with a traditional seasoning called red miso.
Avocado Sashimi
Citrus kosho - japanese citrus chili paste
Crispy fried tofu katsu style
Edamame hummus with spiced pita chips
Fried banana wontons with custard sauce
Gomasio sesame salt
The cuisine of Jordan is a part of the Levantine cuisine, which is influenced by the cultures and traditions of the Middle East, North Africa, Persia, and the Mediterranean.

Some of the common ingredients in Jordanian dishes are bread, rice, lamb, olives, olive oil, za’atar, yoghurt, tahini, garlic, onions, pickles, sage, and mint.
Some of the popular Jordanian dishes are:
Falafel: deep-fried balls or patties made from ground chickpeas and spices, often served with bread, salad, and sauces
Moutabel: a roasted eggplant dip with yoghurt, tahini, garlic, and lemon juice
Mansaf: the national dish of Jordan, consisting of lamb cooked in jameed (dried yoghurt) and served over rice with bread and pine nuts
Zarb: a Bedouin specialty of meat and vegetables cooked in a submerged oven called a taboon
Baklava: a sweet pastry made of layers of filo dough filled with nuts and soaked in honey or syrup
Baba ganoush
The cuisine of Kazakhstan is the traditional food of the Kazakh people, who were nomadic herders for centuries. Their cuisine is based on meat, especially horse and mutton, and various milk products. They also use flour to make noodles, dumplings, and pastries. Some of the most famous dishes of Kazakh cuisine are:

Beshbarmak: This is the national dish of Kazakhstan, which means “five fingers” because it is eaten with the hands. It consists of boiled meat (usually horse or mutton) cut into pieces and served with a boiled pasta sheet and a meat broth called sorpa.
Quyrdak: This is a roast made from horse, sheep, or cow offal, such as kidneys, heart, liver, and other organs. It is diced and fried with onions, peppers, and herbs.
Qazy: This is a horse meat sausage that is considered a delicacy. It is smoked and dried, and then boiled or grilled before serving.
Mänti: These are dumplings filled with minced meat, onions, and spices. They are steamed or boiled and served with sour cream or butter.
Qurt: This is a type of cheese made from sour milk. It is dried and salted, and then shaped into balls or cubes. It is eaten as a snack or added to soups and salads.

Kazakh cuisine also has a variety of desserts, drinks, and breads, such as shelpek (flatbread), baursak (fried dough), irimshik (cottage cheese), shubat (fermented camel milk), and kumys (fermented mare’s milk)
Kazakh cuisine is rich in history and culture, and reflects the nomadic lifestyle of the Kazakh people. It is also influenced by the cuisines of neighboring countries, such as Russia, China, Uzbekistan, and Mongolia
Kuwaiti cuisine is an infusion of Arabian, Persian, Indian, and Mediterranean cuisines. A prominent dish in Kuwaiti cuisine is machboos, a rice-based specialty usually prepared with basmati rice seasoned with spices, and chicken or mutton. Seafood is a very significant part of the Kuwaiti diet, especially fish
Traditional Kyrgyz food revolves around mutton, beef and horse meat, as well as various dairy products. The preparation techniques and major ingredients have been strongly influenced by the nation's historically nomadic way of life. Thus, many cooking techniques are conducive to the long-term preservation of food.
Lao cuisine or Laotian cuisine is the national cuisine of Laos.

The staple food of the Lao is sticky rice (Lao: ເຂົ້າໜຽວ, khao niao, pronounced [kʰȁw.nǐa̯w]).
Laos has the highest sticky rice consumption per-capita in the world with an average of 171 kilograms (377 lb) of sticky rice consumed annually per person.
The most famous Lao dish is larb (Lao: ລາບ; sometimes also spelled laab or laap), a spicy mixture of marinated meat or fish that is sometimes raw (prepared like ceviche) with a variable combination of herbs, greens, and spices.
Lao cuisine has many regional variations, corresponding in part to the fresh foods local to each region.
A French legacy is still evident in the capital city, Vientiane, where baguettes (Lao: ເຂົ້າຈີ່) are sold on the street and French restaurants are common and popular, which were first introduced when Laos was a part of French Indochina
Coconut-ginger shrimp
Honey- mustard pork roast
Lebanese cuisine is a delightful fusion of fresh ingredients, vibrant colors, and bold flavors. If you’re curious about traditional Lebanese dishes, here are 12 that you must try for an authentic local experience:

Tabbouleh: A refreshing salad made with parsley, mint, fresh tomatoes, onions, olive oil, bulgur or couscous, lemon juice, and various spices. It’s a classic choice for both standalone meals and as part of a Lebanese meze spread.

Sfeeha:These savory meat pies are often filled with a mixture of lamb meat, onions, parsley, tomatoes, chili pepper, pomegranate molasses, labneh (yogurt), and tahini. Baked to a golden hue, they’re a delightful treat.

Kibbeh:Lebanon’s national dish, kibbeh consists of torpedo-shaped fried croquettes filled with bulgur, minced meat (beef or lamb), onions, and sautéed pine nuts. Don’t miss out on this popular Lebanese delight.

Manakish:Imagine a Lebanese-style pizza—bread topped with thyme, sesame seeds, sumac, and olive oil. It’s a common breakfast or snack item, and its simplicity is utterly delicious.

Adas bil Hamod:This lentil and lemon soup is both healthy and flavorful. Made from lentils, garlic, mint, lemon juice, and spinach, it’s a comforting choice.

:Fattoush: A classic Lebanese salad featuring crispy lettuce, cucumber, tomatoes, radishes, and onions. It’s served with fried crispy pita bread and a tangy dressing made from sumac and lemon.

Baba Ghanouj: A dip made from roasted eggplants, tahini, garlic, parsley, cumin, lemon, vinegar, and salt and pepper. Enjoy it with pita bread as an appetizer or alongside your main course.

Kafta: You can’t visit Lebanon without trying kafta. Made from lamb, chicken, or beef, it’s filled with chopped onions, parsley, breadcrumbs, and various spices. Often barbecued on skewers, it pairs well with tabbouleh or pita bread and hummus.

Sheikh Mahshi: Not only visually appealing but also incredibly tasty, this dish features eggplants stuffed with spiced meat (beef or lamb). Cooked in a tomato sauce and served with vermicelli rice, it’s a must-try.
Baba ganoush
Basic hummus
Chickpea pizza
Chickpea salad
Lentil burgers
Macau food is a unique blend of Portuguese, Chinese and Asian influences, reflecting the history and culture of the region. Some of the most popular Macau dishes are:
Pastel de nata: These are Portuguese egg tarts with a flaky crust and a creamy custard filling, topped with a caramelized layer. They are best enjoyed fresh and warm from the oven.
Pork chop buns: These are simple but satisfying snacks consisting of a crispy fried pork chop sandwiched between two toasted buns. They are juicy, tender and flavorful.
Almond cookies: These are crumbly cookies made with ground almonds, sugar and lard. They have a nutty and buttery taste and melt in your mouth. They are often sold in souvenir shops and bakeries.
Shrimp roe noodles: These are thin egg noodles tossed with shrimp roe, soy sauce, lard and scallions. They have a springy texture and a savory flavor, enhanced by the pops of shrimp roe.Macau is an autonomous region on the south coast of China, across the Pearl River Delta from Hong Kong. A Portuguese territory until 1999, it reflects a mix of cultural influences.
While it’s famous for casino revenues crushing those of Las Vegas, Macau’s history as a former port during the spice trade resulted in an awesome cuisine entirely its own.
Macanese cuisine is suspected to have evolved as different styles of cooking became infused into traditional Portuguese cooking using local ingredients and spices from Africa, India and the coast of Malacca. And then, Chinese cooking techniques became integrated into these dishes as well.
Features of Macanese Cuisine">Features of Macanese Cuisine
Portuguese Egg Tarts
Pork Chop Buns
Macanese Sawdust Pudding or Serradura Pudding
Caldo Verde
African Chicken
Malaysian cuisine is a rich and diverse blend of cooking traditions influenced by Malay, Chinese, Indian, Indonesian, Thai, Arab, Portuguese, Dutch, and British cuisines.
Some of the common ingredients and flavors in Malaysian cuisine are rice, noodles, coconut milk, sambal (chili sauce), lemongrass, ginger, garlic, tamarind, and curry.
Seafood, chicken, beef, and mutton are also widely used, as well as a variety of vegetables, fruits, nuts, and spices.
Some of the most popular and iconic dishes in Malaysian cuisine are:

Nasi lemak: rice cooked in coconut milk and pandan leaves, served with sambal, boiled egg, cucumber, anchovies, and peanuts. It is considered the national dish of Malaysia.
Hokkien mee: fried noodles with shrimp, pork, squid, fish cake, cabbage, and dark soy sauce. It is a specialty of the Chinese community in Malaysia12 Nasi goreng: fried rice with vegetables, garlic, soy sauce, and sometimes meat or seafood. It is a simple and satisfying dish that can be eaten any time of the day.
Apam balik: a thick and crispy pancake filled with peanuts, sugar, corn, and butter. It is a sweet and crunchy snack that originated from Sri Lanka12 Char kuay teow: fried flat rice noodles with bean sprouts, chives, egg, and seafood or meat. It is a spicy and flavorful dish that is similar to Pad Thai.
Nasi campur: rice with a variety of side dishes, such as meat, vegetables, eggs, peanuts, and fried prawn crackers. It is a common way of eating in Malaysia, where you can choose your own combination of dishes. Ikan bakar: grilled fish or seafood marinated in a spicy and sour sauce, wrapped in banana leaves. It is a popular dish at local food markets, where you can pick your own fish or seafood.
Spicy peanut chicken
the cuisine of Maldives is also known as Dhivehi cuisine. It is based on three main ingredients: coconuts, fish and starches.
Coconuts are used in various forms, such as grated, milked or oiled. Fish, especially tuna, is the main source of protein and is cooked in different ways, such as curried, smoked or dried. Starches include rice, tubers and fruits, such as taro, sweet potato, cassava, breadfruit and screwpine.
Some of the popular dishes of Maldivian cuisine are:
Garudhiya: a fragrant fish soup served with lime, rice, chilli and onions.
Mas huni: shredded smoked tuna mixed with coconut, lemon and onions. It is eaten with roshi, a chapati-like bread, for breakfast.
Mas roshi: a stuffed chapati with smoked tuna and coconut.
Bis keemiya: a pastry filled with tuna, hardboiled egg, onion and cabbage. It is similar to a samosa or a spring roll.
Mas riha: a spicy tuna curry that is the most important curry in Maldivian cuisine. It is eaten with steamed rice or roshi.
Mongolian cuisine is mainly based on meat and dairy products, as the nomadic lifestyle and harsh climate of the country limit the use of vegetables and spices.
Some of the most popular dishes are buuz (steamed meat dumplings), tsuivan (fried noodles and meat), and khuushuur (meat hot pockets). Mongolians also drink a lot of milk tea, cheese, and yogurt, as well as fermented mare’s milk (kumys).
Myanmar’s diverse cuisine is influenced by the country’s geography and rich cultural diversity. The food is characterised by a wide range of curries, noodles, soups and salads.
make up a significant portionof Myanmar cuisine. There aredifferent styles of curries in Myanmar.Burmese curries tend to me madewith a lot of oil whereas Kachincurries are often prepared withoutany oil.Noodles are used in a variety of disheslike soups and salads; they are usuallyboiled, but can also be fried.Noodles
are used in a variety of disheslike soups and salads; they are usuallyboiled, but can also be fried. Rice
The main staple of Myanmar cuisine isrice. Rice accounts for 43% ofagricultural production, enabled by thecountry's climate. Though rice iscommonly eaten plain, variationsinclude fried rice, Myanmar-stylebiryani, and glutinous “sticky” rice.Soups
A diverse range of soups are consumedacross Myanmar, either as a main dish orside dish. One of the most popular isMohinga, a fish based noodle soup.Salads
are often consumed as snacks orside dishes.Laphet thoke is a salad typically made fromfermented tea leaves, yellow split peas,toasted sesame seeds, peanuts, driedshrimp, chili.
Nepal is a country with diverse cultural and geographical features, which is reflected in its food. Nepalese cuisine is influenced by both Indian and Tibetan cuisines, and uses a variety of spices, grains, vegetables, and meats. Some of the most popular dishes in Nepal are:

Dal Bhat: This is the staple meal of Nepal, consisting of lentil soup (dal) and steamed rice (bhat). It is often served with vegetable curry (tarkari), pickles (achar), and sometimes meat or fish. Dal Bhat is eaten twice a day by most Nepalis, and is considered a balanced and nutritious diet.
Momos: These are steamed or fried dumplings filled with minced meat, cheese, or vegetables. They are served with spicy sauces or soups, and are a favorite snack or appetizer. Momos are originally from Tibet, but have become very popular in Nepal and other parts of the Himalayas.
Sel Roti: This is a sweet and crispy ring-shaped bread made from rice flour. It is deep-fried and often eaten with yogurt or vegetables. Sel Roti is a festive food in Nepal, and is prepared during occasions like Tihar and Dashain.
Yomari: This is a dessert made from rice dough and stuffed with a sweet paste of coconut, sesame seeds, and molasses. It is shaped like a fish and steamed. Yomari is a special dish of the Newari people, an indigenous group of Kathmandu valley. It is made only during the festival of Yomari Punhi, which celebrates the end of the rice harvest
North Korean cuisine is part of the wider Korean cuisine, but with some influence from Manchurian/Chinese dishes, as well as a more contemporary take on western food.
Some of the staple foods in North Korea are rice, noodles, kimchi, bulgogi, and soju.
North Korean food tends to be less spicy and more sour than South Korean food, and it also uses more fresh ingredients.
Some of the dishes that originated in North Korea are naengmyeon (cold noodles), chokbal (pig’s trotters), and kajami shik’ae (fermented flounder).
North Korea also has some street food, such as cookies, dumplings, and sweet potatoes, and its first pizzeria opened in 2009.
Homemade black garlic and sauce
Seafood green onion pancake haemul-pajeon
Singapore noodles
The cuisine of Oman, which is part of the Khaleeji cuisine is influenced by various cultures and regions.
Omani cuisine is rich in spices, herbs, and marinades, and often features dishes based on chicken, fish, lamb, and rice1. Some of the most popular Omani dishes are:

Majboos: Rice mixed with saffron and cooked with spicy red or white meat.
Shuwa: Meat marinated with spices and roasted in an underground oven.
Mashuai: Roasted kingfish served with lemon rice.
Mushaltat: Flatbread stuffed with honey, meat, spinach, or cheese. Dates: A staple fruit that is often served with kahwa, a traditional Omani coffee.
Omani cuisine is not very spicy and is seldom served warm. It is a delicious fusion of flavours that reflects Oman’s position as a vast trading empire at the intersection of traditional spice trade routes.
The cuisine of Pakistan is a blend of regional cooking styles and flavours from across South, Central and Western Asia1. Pakistani cuisine is influenced by Persian and Arab cuisine, and also maintains some Mughal influences.
Some of the common ingredients in Pakistani dishes are spices, herbs, rice, wheat, meat, dairy, fruits, and vegetables.
Some of the popular dishes in Pakistani cuisine are:

Biryani: a mixture of yellow rice and either chicken or beef, cooked with spices, lemons, tomatoes, and potatoes.
Chicken Tikka: grilled chicken pieces marinated in yogurt and spices.
Seekh Kabab: skewered beef or lamb seasoned with herbs and spices, grilled over charcoal.
Channa Chaat: a snack of chickpeas mixed with various vegetables and topped with a tangy dressing.
Aloo Keema: a curry of potatoes and minced mutton or chicken.
Samosas: fried pastries filled with green chilies, herbs, and boiled potatoes, or sometimes meat.
Sajji: a whole lamb or chicken stuffed with rice and green papaya paste, roasted on a spit. Haleem: a thick stew of wheat, barley, lentils, and minced beef, mutton, or chicken, cooked for hours with spices. Halva Puri: a breakfast dish of sweet semolina pudding and deep-fried flatbread.
Coriander chutney
Palestinian cuisine is a rich and diverse blend of influences from various cultures and regions that have settled in the land of Palestine throughout history. It is similar to other Levantine cuisines, such as Lebanese, Syrian and Jordanian, but it also has its own distinctive dishes and flavors.
Some of the staples of Palestinian cuisine include rice, hummus, falafel, olive oil, olives, beans, legumes, yogurt, seasonal vegetables, meat and fish.
Depending on the location and climate of the region, different types of cooking styles and ingredients are used. For example, coastal cities are known for their seafood and citrus, while the West Bank is famous for its heavier meals with bread, rice and meat. The Gaza Strip has a spicy and diverse cuisine that incorporates chili peppers, seafood and herbs.
Palestinian cuisine also offers a variety of desserts, mostly pastries filled with sweetened cheeses, dates or nuts. Some of the most popular sweets are baklava, kunafa, ma’amoul and qatayef. These are often enjoyed with coffee or tea, especially during holidays and celebrations.
The cuisine of Qatar is part of the Arab cuisine. Qatari cuisine is influenced by the desert climate, the Islamic faith, and the diverse cultures of the expatriates and migrant workers living in the country. Some of the most popular dishes in Qatar are:
Majboos: A fragrant rice dish cooked with meat, vegetables, and spices. It is considered the national dish of Qatar and is often served on special occasions.
Harees: A porridge-like dish made from wheat and meat, cooked with butter and spices. It is a common dish during Ramadan and Eid al-Fitr.
Thareed: A stew of meat and vegetables, poured over thin flatbread called khobes rgag. It is another popular dish during Ramadan and Eid al-Fitr.
Kabsa: A rice dish similar to majboos, but with different spices and ingredients. It is usually made with chicken, lamb, or camel meat, and garnished with nuts and raisins.
Ghuzi: A whole roast lamb served over nutty rice. It is also known as shuwaa and is a festive dish for celebrations and gatherings. Madrouba: A spicy and comforting porridge made with chicken, overcooked rice, and various seasonings. It is often served with lime zest and fresh herbs.
Jareesh: A dish of crushed wheat cooked with meat or chicken, and flavored with spices and herbs. It is a hearty and filling dish that can be eaten for breakfast or lunch.
Baleelat: A sweet dish of vermicelli noodles cooked with sugar, butter, cardamom, and saffron. It is usually topped with nuts, raisins, and cream, and served for breakfast or dessert.
Umm Ali: A rich and creamy dessert made from puff pastry, milk, cream, sugar, and nuts. It is similar to bread pudding and is often served hot with vanilla ice cream.
Luqaimat: Deep-fried dough balls coated with sugar syrup or honey. They are crispy on the outside and soft on the inside, and are a popular snack or dessert.
Cuisine is influenced by the cooking of
Singapore is a melting pot of cuisines, incorporating a rich heritage of food dishes consisting of Chinese, Indian, Malaysian and Indonesian influences.
Asian-style halibut in parchment
Oriental lemon chicken
Singapore noodles
Sticky tofu stir-fry
Thai pasta salad with shrimp and vegetables
Traditional Food in South Korea
Kimchi is a bit part of the national identity and is therefore served with pretty much every meal in South Korea. It’s usually made from fermented cabbage and chili, it’s a bit of an acquired taste for travellers.
Korean Barbecue Meal
Korean barbecue has become popular in the west, but health and safety usually means restaurants can’t use a charcoal broiler at the table like they do in South Korea – undoubtedly key to the best flavours. Generally at a barbecue restaurant you’ll find bulgogi, cuts of marinated meat (usually pork or beef), and galbi, ribs that are usually unmarinated. Gimbap – You might think of this as Korean sushi, as it consists of rice, meat or fish, pickled radish, and sesame seeds wrapped up in dried seaweed. The difference from sushi is how the rice is flavoured with salt and sesame oil. A roll of gimbap can be a useful snack to carry with you, but is also an option in a restaurant or cafe.
Soups and stews
Again, the amount of soups and stews you’re likely to encounter in South Korea is ridiculous, and the difference between soup and stew might not always be clear. Soups are known as guk or tang, while jjigae usually means stew. You’ll find soups and stews made with vegetables, kimchi, seafood, meat, tofu, noodles, and more, sometimes all at once. Noodles
It's said that, on average, South Koreans eat 80 bags of ramen noodles per person annually, which is a lot of instant noodles. Most of that ramen is Shin Ramyun (shin means “spicy” in Korean, and ramyun is the Korean word for ramen, a Japanese word).
Noodles are popular in South Korea. Look out for naengmyeon, a thin and chewy buckwheat noodle served in an ice cold beef broth – a Korean speciality. The recipe of the broth can vary heavily from place to place. You’ll also find japchae (yam noodles fried with vegetables, beef, and/or dumplings), ramyeon (Korea’s spicy answer to ramen, served with kimchi), and u-dong (thick wheat noodles similar to Japanese udon).
Seafood is massive in South Korea, and many restaurants will have bays of fish tanks containing live specimens for you to choose from.
A traditional South Korean seafood dish is hwe, served raw (similar to sashimi) and flavoured with a hot pepper sauce. Note that in some places the fish will be prepared while still alive to ensure maximum freshness, which can be an altogether unpleasant experience. You could also try haemultang, a spicy hotpot stew made with crab, shrimp, squid, along with vegetables and noodles. Traditional drinks in South Korea
The national drink of South Korea is soju. It’s a bit like vodka (around 20% proof), and you’ll usually find it’s the cheapest beverage on the menu.
The most popular brands of beer in South Korea are western-style lagers – Cass, Hite and OB.
Chicken salad
Homemade black garlic and sauce
Peri peri sauce
Seafood green onion pancake haemul-pajeon
Singapore noodles
There are hundreds of cooking methods in China. However, the most common methods are stir-frying, deep-frying, shallow-frying, braising, boiling, steaming and roasting.
Rice is China's staple food. The Chinese word for rice is "fan" which also means "meal." Rice may be served with any meal, and is eaten several times a day. Scallions, bean sprouts, cabbage, and gingerroot are other traditional foods. Soybean curd, called tofu, is an important source of protein for the Chinese. Although the Chinese generally do not eat a lot of meat, pork and chicken are the most commonly eaten meats. Vegetables play a central role in Chinese cooking, too.

There are four main regional types of Chinese cooking.

The cooking of Canton province in the south is called Cantonese cooking. It features rice and lightly seasoned stir-fried dishes. Because many Chinese immigrants to America came from this region, it is the type of Chinese cooking that is most widely known in the United States. Typical Cantonese dishes are wonton soup, egg rolls, and sweet and sour pork.

The Mandarin cuisine of Mandarin province in northern China features dishes made with wheat flour, such as noodles, dumplings, and thin pancakes. The best known dish from this region is Peking duck, a dish made up of roast duck and strips of crispy duck skin wrapped in thin pancakes. (Peking was the name of Beijing, the capital of China, until after the Cultural Revolution of the late 1960s. This traditional recipe is still known in the United States as "Peking duck.")

Shanghai cooking, from China's east coast, emphasizes seafood and strong-flavored sauces.

The cuisine of the Szechuan province in inland China is known for its hot and spicy dishes made with hot peppers, garlic, onions, and leeks. This type of cooking became popular in the United States in the 1990s. Tea, the beverage offered at most meals, is China's national beverage. The most popular types of tea—green, black, and oolong—are commonly drunk plain, without milk or sugar added. Teacups have no handles or saucers.

Singapore noodles
Thailand cuisine is remarkable. Aromatic spices, and a distinctive blend of sweet, sour, salty, and savory flavors characterize Thai cuisine.
The typical Thai meal consists of rice served alongside various curries, sauces, and vegetable dishes. Soups are an important part of the meal, and often include a unique blend of spices and flavors. Noodles are also popular.
There is a huge variety of food, with different dishes coming from Thailand’s different regions.
Food in Thailand is quite inexpensive. In fact, some of the most authentic, high quality dishes can be bought from street-side vendors for only 20-30 baht—less than $1USD. Even a nice meal out at a restaurant can bereasonably priced.
Here are some of the common types of Thai street food:
Noodle soup:
Filled with aromatic spices and abundant flavors, Thai noodle soups may include pork, beef, chicken, or sea food, as well as an abundance of vegetables.
Delicious skewers of pork, beef, or other meats, accompanied by peanut sauce make a great meal or snack.
Spicy Salads:
Thai spicy salads often include green papaya, grilled chicken, and an ample supply of spices.
Rice meals:
It’s easy to find a full meal for one, including rice, vegetables, and meat, usually for around $1.00. The different options for flavors and varieties of meat and vegetables are endless.
Thailand also has a huge variety of inexpensive tropical fruit that you can pick up from markets or small stands. Fresh, sweet, and totally delicious, this makes for the perfect dessert.
Thais will never call their capital city Bangkok - indeed, some Thais in the more remote provinces may never have even heard of it being called that. Instead in Thai it is known as Krung Thep (กรุงเทพ), which roughly translates to 'City of Angels'. Bangkok (translating as 'village of wild plums') was the original site for the capital city and was located west of the Chao Phraya river (in modern day Thonburi).
Asian cauliflower
Asian shrimp with pineapple relish
Broiled gingered chicken
Cauliflower stew with coconut oil ginger and turmeric
Coconut shrimp with sweet chili sauce
Cod fillets orientale
Cuisine of Turkey is the culinary tradition of Turkey and its people. It is influenced by various cultures and regions, such as Central Asia, the Mediterranean, the Balkans, and the Middle East. Turkish cuisine is rich in flavors, spices, and dishes, such as kebabs, köfte, dolma, börek, pide, meze, and desserts. Some of the most popular Turkish foods are:
Kebap: grilled meat cubes on a skewer, usually served with rice, bread, salad, and sauces.
Köfte: meatballs made from ground lamb or beef, mixed with spices and herbs, and cooked in various ways.
Dolma: stuffed vegetables, such as peppers, tomatoes, eggplants, or vine leaves, with rice, meat, herbs, and spices.
Börek: savory pastry made from thin layers of dough, filled with cheese, spinach, meat, or potatoes, and baked or fried.
Pide: flatbread baked in a stone or brick oven, topped with cheese, meat, vegetables, or eggs.
Meze: a selection of small dishes, such as salads, dips, cheese, olives, and seafood, served as appetizers or snacks.
Baklava: a sweet pastry made from layers of thin dough, filled with chopped nuts and soaked in syrup or honey.
Basic hummus
Caramelized figs with fudge sauce
Lemon herb tahini sauce
Majadra lentils and rice
Cuisine of Turkmenistan is the traditional food of the Turkmen people, who live in Central Asia. Turkmen cuisine is influenced by their nomadic culture, which revolves around animal husbandry, especially sheep and camel.
Therefore, meat, especially mutton and lamb, is the main ingredient of many dishes, such as shashlyk, kakmach, gowurma, and dograma. Turkmen cuisine also uses rice, vegetables, fruits, dairy products, and bread as staple foods. Some of the most popular dishes in Turkmenistan are:

Palaw: a rice dish cooked with meat, carrots, onions, and sometimes dried fruits and garlic. Palaw is considered the national dish of Turkmenistan and is served on special occasions and celebrations.
Dograma: a soup made with shredded meat, onion, and pieces of dry flatbread. Dograma is an ancient dish that dates back to sacrificial rituals and rites. It is still prepared on religious holidays and weddings.
Unash: a soup with beans and hand-made noodles. Unash is a hearty and nourishing dish that is often eaten in winter2. Ichlekli: a meat pie with various fillings, such as pumpkin, spinach, cheese, or potato. Ichlekli is baked in a clay oven called tamdyr and is a common snack or appetizer.
Gutap: a fried or baked pastry with different fillings, such as meat, cheese, greens, or potato. Gutap is similar to ichlekli, but smaller and thinner. Gutap is often served with sour cream or yogurt.
Pishme: a fried doughnut-like pastry sprinkled with sugar or honey. Pishme is a popular dessert or breakfast item in Turkmenistan. Turkmen cuisine is not very spicy, but it uses salt and black pepper as seasonings. Turkmen people also enjoy various drinks, such as tea, ayran (a yogurt drink), chal (a fermented camel milk drink), and agaran (a fruit juice).
Turkmenistan is also famous for its melons, which are sweet and juicy and come in many varieties.
Among the food specialties of the United Arab Emirates are:
Hummus, baba ghanush, tabbouleh,falafel, fattoush, khoubiz.
The popular bread mohalla is eaten for breakfast with honey and date syrup. Traditional dishes include marinated and grilled kabobs of chicken, shish tawook, or lamb or beef, shish kebab, or makhbous, lamb with rice, hareis, a wheat casserole, and mashwee samak, a fish dish prepared on the grill.
Variety also dominates among the sweet dishes, so typical Arabic desserts include various baklave, also umm ali, a sweet pudding flavored with cinnamon, nutmeg, and rose water, and kunafa, small pieces of dough filled with cheese flavored with jasmine syrup. Desserts also include esh asaraya, a cheesecake with whipped cream, muhalabia, a pudding with honey and pistachios, or kichk al-fuqura, a cream of almonds.
Apple and berry crisp
Apple and oat scones with cinnamon
Apple and pork stuffing
Apple betty
Apple blueberry crisp
Apple crunch
Uzbek cuisine shares the culinary traditions of Turkic peoples across Central Asia.
There is a great deal of grain farming in Uzbekistan, so breads and noodles are of importance, and Uzbek cuisine has been characterized as "noodle-rich".
Mutton is a popular variety of meat due to the abundance of sheep in the country and it is a part of various Uzbek dishes. Uzbekistan's signature dish is palov (plov or osh or "pilaf"), a main course typically made with rice, pieces of meat, grated carrots and onions. It is usually cooked in a kazan (or deghi) over an open fire; chickpeas, raisins, barberries, or fruit may be added for variation.
In the past few years Vietnamese food has become more and more popular around the world.
Renowned for its spicy and refined flavors, Vietnamese cuisine is one of the most popular exotic Asian cuisines. Nems, Pho and bo bun are among the most popular Vietnamese dishes. Want to try your hand at Asian cuisine? Learn how to prepare these iconic dishes with our selection of Vietnamese recipes.
Food lovers may have tried the two best known Vietnamese dishes – spring rolls and bread rolls. Rice, noodles, fresh vegetable and herbs all play big roles in Vietnamese food, making it one of the healthiest cuisines in the world.
In Vietnam you’ll discover one unmistakable fact: Vietnamese people love noodles. They eat them every day, sometimes for every meal. Vietnamese noodles are made from a few basic ingredients, the most common being rice, wheat and mung beans, but a whole sub-cuisine is built on these basics.
Here are 10 favourites Vietnamese food.
• Vietnamese Noodle Soup (Pho)
• Summer Rolls / Fried Spring Rolls (Goi Cuon / Nem Ran)
• Baguettes (Banh Mi)
• Grilled Pork (Thit Nuong)
• Crepe Wrap (Banh Xeo)
• Beef on Rice Noodles (Bun Bo Nam Bo)
• Pork on Thick Noodles (Cao Lau).
Asian shrimp with pineapple relish
Bang bang shrimp
Black bean and corn wontons
Broiled gingered chicken
Coconut shrimp with sweet chili sauce
Coconut-ginger shrimp
Yemen's most famous dish is considered to be Saltah سلتة (also spelt Salta), and Yemeni lunch often consists of it. Ingredients are minced meat and vegetable (eggplant, tomato, okra or onion is mainly used, like Ratatouille in France), and cooked with heat on high, then finally Fenugreek (leaf) puree is topped on.
Chicken, goat, and lamb are the staple meats in Yemen. They are eaten more often than beef, which is expensive. Fish is also eaten, especially in the coastal areas. Cheese, butter, and other dairy products are less common in the Yemeni diet.
Green Schug
Grilled cauliflower with red chili zhug yogurt - black garlic - hazelnut dukah and mint salsa verde
Hazelnut Dukkah - the food booster
Red zhoug - schug
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Measures of non liquid ingredients

Non-liquid ingredients in volume converted
into weight using the table below.
For products not included, use a metric scale
Weight of specific 'ingredients in grams


1 cup

3/4 cup

2/3 cup

1/2 cup

1/3 cup

1/4 cup

2 tablespoons

All-purpose wheat flour 120 g 90 g 80 g 60 g 40 g 30 g 15 g
All-purpose sifted wheat flour 110 g 80 g 70 g 55 g 35 g 27 g 13 g
White sugar 200 g 150 g 130 g 100 g 65 g 50 g 25 g
Powdered sugar/Icing sugar 100 g 75 g 70 g 50 g 35 g 25 g 13 g
Brown sugar normally packed 180 g 135 g 120 g 90 g 60 g 45 g 23 g
Corn flour 160 g 120 g 100 g 80 g 50 g 40 g 20 g
Cornstarch 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Rice (not-cooked) 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Macaroni (uncooked) 140 g 100 g 90 g 70 g 45 g 35 g 17 g
Couscous (uncooked) 180 g 135 g 120 g 90 g 60 g 45 g 22 g
Quick oatmeal (uncooked) 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Table salt 300 g 230 g 200 g 150 g 100 g 75 g 40 g
Butter / Margarine 240 g 180 g 160 g 120 g 80 g 60 g 30 g
Shortening 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Fruits and légumes chopped 150 g 110 g 100 g 75 g 50 g 40 g 20 g
chopped walnuts 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Nuts /ground almonds 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Fresh bread crumbs (not packed) 60 g 45 g 40 g 30 g 20 g 15 g 8 g
Dry bread crumbs 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Parmesan grated 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Chocolate chips 150 g 110 g 100 g 75 g 50 g 38 g  19 g
  • Mediterranean Complete E-cookbook
  • Italy Complete E-cookbook
  • France Complete E-cookbook
  • Spain Complete E-cookbook
  • Canada Complete E-cookbook
  • Canada Complete E-cookbook
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on a world cooking journey.
49 Asia E-cookbooks Recipes