On the arid vast plateau of the Altiplano in the Andes and the Peruvian shores of Lake Titicaca, the department of Puno is located. This is a region that once belonged to the Huari Empire, conquered by the Incas in the 15th century. The Spaniards who seized these lands in the 16th century discovered that the diet of the Indians of the highlands, united by the Aymara and Quechua languages, consists of yuca, ulluco, sweet potato and numerous types of potatoes. In addition, the Andean peoples consumed corn, quinoa, and some varieties of hot peppers in large quantities. The source of protein was alpaca and llama meat, as well as guinea pigs and dried fish.

The period of the conquest influenced the traditional regional cuisine. However, the indigenous ethnic groups have retained their distinctive style of cooking. This style is characterized by the warmth of wood stoves, the use of earthenware. And these dishes have a flavor associated with mother earth. And just like in ancient times, most dishes include meat, root vegetables, grains and greens among the ingredients.

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Fish from a mountain lake

Lake Titicaca brings fresh freshwater fish to Puno's tables. Usually it is trout, rich in phosphorus, magnesium, potassium and zinc. One of the most common lake fish dishes is the easy-to-cook fried trout (trucha frita) accompanied by fried or boiled potatoes. It is also complemented with rice, corn and Creole salad. The latter consists of tomatoes, onions, hot green peppers and parsley.

From a small fish karachi, reaching a length of 10-15 cm, timpo de karachi soup (thimpo de carahi) is prepared. This is a dish with potatoes, onions, garlic, hot pepper and munya. Karachi may be replaced by Mauri or Pecherrey, also found in Titicaca.

Soups and stews are the basis of local cuisine

Chupe de Quinoa (chupe de quinua) is one of the types of dishes united by the name chupe. The basis of this nutritious soup is pre-soaked and washed quinoa (a tall cereal plant domesticated on the Altiplano almost 6,000 years ago). It also contains corn, yellow potatoes, pumpkin, beans, onions, tomatoes, and fish or seafood. As a rule, chupe is cooked in a clay pot. And the soup is seasoned with Peruvian black mint, yellow hot ground pepper, as well as oregano and paprika.

chupe de quinoa

This recipe is worth paying special attention to. It contains very useful and delicious food, specifically the "superfood" quinoa. This delicious dish is worth making at home. Yuka, which is part of it, in my opinion, can not be added. Of course, it will not turn out exactly like the Peruvians, but it will also be very tasty!

ouarhata

Huarjata is a soup borrowed from the Bolivian highland cuisine. In Puno, it is boiled from a pork or lamb head cut into pieces. The broth is complemented by onions, garlic, fresh and dried potatoes, cabbage. Separately, uarhata is served with rice and a sauce of tomatoes and hot peppers.

chiro

The list of regional soups continues with rich tearo (chairo). It is usually consumed in the countryside in the afternoon. Its main ingredient is meat. Miscellaneous recipes suggest using alpaca, lamb, pork, beef or poultry. In addition to fresh meat, chairo includes dried lamb, fresh and dried potatoes, carrots, beans, celery, onions and garlic.

Sakhta

Classic chicken sakhta (sajta de pollo) is a stew of chicken, quinoa, potatoes, peanuts, yellow or red peppers, carrots and peas stewed together with spices. In some variations of the dish, chicken is replaced with beef. Accompanying it are slices of fresh tomatoes, half rings of red onion, parsley and cheese.

As he says famous writer and publicist Alexander Genis, we are best able to comprehend the edible part of the world. So forget about the usual food for a while - borscht, pasta and mashed potatoes - and go on a little culinary journey. We have prepared an excellent itinerary for you: Romandia - the French-speaking part of Switzerland, Latin America and the island of Sardinia.

Cheese donuts from Jura canton

There is a French verb grignoter (to gnaw), which is often used in relation to a quick snack - chips, crackers, small sandwiches, canapes, and so on. They cannot be called a full-fledged dinner, but they are very sociable and great for friendly gatherings when you are too lazy to cook, but you need something to entertain guests at the TV. So is the case with these cheese pampushkas - tender, with a spicy taste and for one bite. Easy to prepare, disperse instantly.

Flour - 120 g
Eggs - 2 pcs.
Hard cheese - 75 g
Water - 200 ml
Butter - 50 g
Cayenne pepper - 2 pinches
Ground nutmeg - 2 pinches
Salt - ½ tsp

1. In a small saucepan, combine water with oil and spices (salt, cayenne pepper, nutmeg), bring to a boil, then reduce heat.
2. Add flour and mix until the dough turns into a smooth, thick mass of a uniform consistency that will easily move away from the walls of the dish (1-2 minutes).
3. Remove the pan from the heat.
4. Beat the eggs, leave a little egg mass to grease the donuts, and gradually mix the rest of the egg mass into the dough. The consistency of the dough should be soft, but not spreadable.
5. Grate the cheese on a fine grater, set aside 2 tbsp. l. (we will need them later), mix the rest of the cheese into the dough. Roll the dough into a thick sausage and divide into 10 equal parts. Wet your hands with cold water and roll each piece of dough into a ball.
6. Lay a sheet of baking paper on a baking sheet and place the balls of dough on it in the form of a ring so that they lightly touch each other. Lubricate the blanks with a beaten egg, sprinkle with grated cheese.
7. Heat the oven to 180°C and bake the donuts in the bottom of the oven for about 40 minutes. Attention: do not open the oven door during baking!
8. Then turn off the oven, slightly open its door and keep the donuts inside for another 15 minutes, then serve warm /

Empanadas with olives, goat cheese and dried tomato pesto

Empanadas are fried pasties from Latin America. Amazing flavor and crunchy texture - distinctive features this extraordinary dish, the perfect complement to which would be lettuce or sauce. Served with fried fennel, leek and tomato sauce.

Empanadas are traditional pastries from Latin America. -

1/2 cup spicy herb puff pastry
1 cup dried tomato pesto
1 cup pitted kalamata olives or any other olives Cut in half 2 medium heads of natural, fresh creamy goat cheese, each approximately 150 g
1 tablespoon chopped fresh thyme leaves
2 tablespoons chopped fresh marjoram leaves
1/3 teaspoon ground black pepper
Salt to taste

1. Divide the dough into 6 separate balls, each approximately 6 cm in diameter. Lightly flour the work surface and roll out each ball to 3 mm thick with a rolling pin.
2. Using a mold, cut out circles with a diameter of 15 cm from the dough. Remove excess.
3. Preheat the oven to 190°C. Lightly grease a baking sheet with oil.
4. In a deep bowl, mix the pesto, olives, goat cheese, thyme, marjoram, black pepper and salt.
5. Put a full spoonful of filling in the center of each circle. Moisten the edges of the circles with water and fold in half. Press down on the edges of the dough until they stick together and pierce them with the tines of a fork. Lay the pies on a baking sheet.
6. Bake until golden in the preheated oven until the empanadas are golden brown (15-20 minutes). Serve hot.

Minestra di fagioli (bean soup)

This soup of legumes and whole hulled barley is popular on the Mediterranean island of Sardinia. Barley gives the soup a nutty flavor and increases the fiber content.

Almost every national cuisine has its own bean soup. In Sardinia, it is cooked with barley. -

1 cup dried northern beans;
½ cup whole hulled barley (unpolished or semi-polished)
6 cups vegetable broth;
2 medium yellow potatoes, diced into 1.3cm thick cubes (about 1 cup)
1 medium yellow or white head finely chopped onion(about 1 cup);
2 medium celery stalks thinly sliced ​​(about ½ cup)
1 medium carrot, coarsely chopped (about ¼ cup)
2 teaspoons minced garlic;
1 teaspoon dried basil;
½ teaspoon ground sage;
1 sprig of fresh rosemary (10 cm);
1 bay leaf;
½ cup finely chopped fresh parsley;
2 tablespoons of olive oil;
½ teaspoon salt;
¼ teaspoon freshly ground black pepper.

1. Soak beans and barley in water at room temperature for 8-12 hours (or overnight). Drain and rinse the beans and grains well.
2. Put the beans and barley in a large pot or cauldron. Pour in the vegetable broth. Add potatoes, onion, celery, garlic, basil, sage, rosemary and bay leaf. Bring to a boil over high heat, stirring occasionally.
3. Simmer covered for about 1 hour until the beans and barley are tender. Remove the rosemary sprig and bay leaf. Add parsley, oil, salt and pepper and serve.

Advice. For added flavor, sauté the onion, garlic, basil, and sage in 1 tablespoon olive oil until light golden brown before cooking. Then add other ingredients. You can freeze the soup in batches and store in airtight containers for up to 4 months.

What should never be missed when visiting another country? Of course, national dishes! Kitchen different peoples the world is a kind of journey within a journey. In this issue, we've rounded up the best dishes from around the world, just in case you're going to go all out and start your own food tour.

Australia: Pie floater

This dish is often referred to as the perfect hangover cure. This is an Australian-style meat pie that is "dipped" in or "floated" over pea soup. Sometimes tomato sauce, vinegar, salt and pepper are placed on top.

Argentina: asado

This is a popular grilled meat dish. In a word, Argentinian steak. If you come across a really good asador (one who makes asado), then you will remember the taste of real grilled meat once and for all.

Austria: Wiener Schnitzel

Wiener schnitzel is synonymous with Austria. This is a very thin veal tenderloin breaded and heavily fried. Usually served with lemon and parsley and garnished with potatoes or rice.

Belgium

Of course, mussels and french fries can be eaten in other countries, but such a spicy and tasty combination first appeared in Belgium. Mussels are cooked in different ways (with wine, butter and spices, or even in tomato broth) and served with salty crispy fries. Wash it all down with a refreshing Belgian beer.

Brazil: feijoada

Brazil is a huge country with a diverse cuisine, so it's hard to choose just one dish. However, the most iconic Brazilian dish is probably feijoada - a dish of beans and smoked beef or pork. Usually served with rice, kale, farofa (fried cassava flour), hot sauce and orange wedges to aid digestion.

Canada: poutine (emphasis on "i")

Putin first appeared in Quebec, this is a delicious high-calorie dish that will warm you from the inside: french fries and slices of cheese in hot gravy.

China: Shanghai dumplings

It is difficult to choose just one best dish in such a huge country as China, but, perhaps, Shanghai dumplings (xiao long bao) deserve this title. This dish appeared in Shanghai and is a dumplings stuffed with meat, which are steamed in broth in a bamboo basket.

Colombia: Arepa

Arepas are flatbreads made from maize or flour that are grilled, baked, or pan-fried to a deliciously fluffy texture. They are usually eaten for breakfast or as a lunchtime snack. Often topped with butter, cheese, eggs, milk, chorizo, or hogao (onion sauce).

Costa Rica: tamales

If you happen to be in Costa Rica in December, you will surely see tamales on every corner, because these tortillas are made mainly at Christmas. Tamales can have a wide variety of fillings, including pork, rice, eggs, raisins, olives, carrots, and peppers. They are wrapped in paradise banana leaves and cooked in a wood-fired oven.

Croatia: Pag cheese

Pagsky cheese is a Croatian hard cheese made from goat's milk. It is made on the island of Pag and is so famous that it is exported all over the world.

Denmark: olebrod

This is a traditional Danish rye bread that is dipped in beer and boiled to a porridge. Served with whipped cream, thanks to which it looks like a dessert. Nutritious and sweet, but with the taste of rye bread.

Egypt: molohea

This dish is served throughout North Africa, but it is especially popular in Egypt, where it first appeared. The Egyptian version of this dish uses the leaves of molohea (a type of bitter vegetable) - the stems are removed from them, then finely chopped and cooked with coriander, garlic and broth. Usually served with chicken or rabbit, and sometimes lamb or fish.

England: roast beef and Yorkshire pudding

These dishes are considered national in England. Combine the flavor of beef in gravy with hot bread.

France: potofeu

The national dish of France - potofeu - is a product of rural cuisine - a broth with meat, root vegetables and spices. According to tradition, the cooks strained the broth through a sieve and served it with meat.

Georgia: khachapuri

Spicy cakes with cheese or egg.

Germany: Currywurst

This popular fast food dish consists of grilled bratwurst (served whole or cut into pieces) seasoned with curry ketchup. French fries are served as a side dish. Connoisseurs say that it is best to try with Nuremberg sausage.

Greece: Gyros

Gyros are made from meat (beef, veal, pork or chicken) that is cooked on a vertical spit and served with tomatoes, onions and various sauces. They say that the best and largest gyros can be tasted in the north of the country. In addition, in the south they are more often served with jajik, and in the north - with mustard and ketchup.

Holland: pickled herring

It is a raw fillet of herring that is marinated in a mixture of cider, wine, sugar, spices and/or spices. This dish is best eaten on a fresh fried bun with chopped onions.

Hungary: goulash

A popular Hungarian dish, goulash, is a cross between soup and stew and has a very thick texture. There are many ways to prepare this dish, but traditional recipe includes beef, onion, paprika, tomato, Green pepper, potatoes and sometimes noodles.

India: tandoori chicken

In India, cuisine varies greatly from region to region, so it's nearly impossible to pick just one dish to describe the entire country. In the north, dishes are more "meat", with curries and fragrant bread. In the south - more vegetarian and spicy. Well, if I had to choose, I guess the tandoori chickens could get the title. the best dish India. It consists of the actual chickens, which are marinated in tandoori masala and fried in a special tandoori oven. Served with vegetables, yogurt sauce and rice.

Indonesia: martabak

Martabak is a sweet Indonesian pie. From the top and bottom it is essentially a porous cake, and in the middle there can be a variety of sweets - from chocolate chips to grated cheese and peanuts, and sometimes a banana! Sold all over Indonesia right on the streets.

Italy: pizza

Agree, it could not be otherwise. Pizza originated in Italy - in Naples, to be exact. Neapolitan pizza is very dense, with a crispy crust and high quality ingredients such as fresh tomatoes, mozzarella, basil and meat. In this country, pizza is an art and pizza chefs are artists.

Japan: katsudon

Of course, sushi seems like the most obvious candidate for the title of Japanese cult dish, but many Japanese argue that katsudon is no less popular. This is a crispy, deep fried pork cutlet with egg and seasonings. Served, of course, with rice. And those gourmets who still consider sushi the most delicious dish, it is possible to order them on the website http://www.sushi-v-penze.ru/.

Kazakhstan: beshbarmak

In translation, it means "five fingers", because this dish was originally eaten with the hands. Boiled meat (mutton or beef) is cut into cubes and mixed with boiled noodles, and then seasoned with onion sauce. Served in a large round dish with lamb broth as a side dish.

Malaysia: nasi lemak

Considered the unofficial national dish of Malaysia; consists of rice cooked in coconut milk and pandan leaves. Traditionally served wrapped in banana leaves, chili, anchovies, peanuts and boiled eggs. Many claim that this dish can cure you of a hangover.

Mexico: mole

Mole sauce is one of the most complex and delicious sauces in the world because it uses over a hundred ingredients. This sauce appeared in the regions of Pueblo and Oaxaca, but you can find it almost throughout the country.

Indonesia: Rijstafel

Translated from Dutch, this word means "rice table". This is a set meal of a dozen small side dishes such as sate, sambal, egg rolls, fruits and vegetables. While all of these dishes are of Indonesian origin, the dish itself dates back to the Dutch colonial period.

Nigeria: egusi soup and mashed potatoes

Puree can be made by stirring potato flour into hot water or starch, using boiled white yam and beating until soft texture. Egusi soup is made from protein-rich pumpkin seeds, melons; leafy vegetables, goat meat, and condiments such as chili are commonly added. There are many regional versions of this dish.

Norway: Rakfisk

This is salted trout that has been marinated for several months. It is eaten raw, with onions and sour cream. For a long time, Norway was a poor country, on the verge of agricultural possibilities. Due to the long winter, Norwegians are used to harvesting their crops in advance and saving them. Therefore, traditional Norwegian dishes are often marinated, smoked or canned. And rakfisk is one of them.

Philippines: adobo

In other countries, adobo is a popular sauce, but in the Philippines, it is a whole dish with meat (pork or chicken) cooked in vinegar, soy sauce, garlic and vegetable oil. Before frying, the meat is marinated in this sauce. The dish is so popular that it is called the unofficial national dish of the Philippines.

Poland: zhur

Zhur is a soup base made from rye flour that is fermented in water for up to five days. Chopped vegetables are added to the broth - carrots, parsnips, celery root, leeks, potatoes, garlic, and usually eggs and sausages.

Portugal: francesinha

This is a Portuguese sandwich made of bread, ham, linguica (smoked pork sausage) and steak. All this is poured with melted cheese and tomato sauce. Best eaten with French fries and a cold beer.

Romania: sarmale

Cabbage leaves stuffed with rice and meat. This is a very popular dish in Romania eaten in winter.

Ukraine: borscht

Any foreigner in Ukraine is simply obliged to try borscht. Usually served cold and with sour cream. The best aperitif? Of course, gorilka.

saudi arabia kabsa

A fragrant rice dish with many spices such as cloves, cardamom, saffron, cinnamon, pepper, nutmeg and bay leaves. Usually all this is mixed with meat and vegetables. This dish can be found throughout the Middle East, but is especially popular in Saudi Arabia.

Scotland: smoked salmon on black bread

Smoked salmon is a must have in Scottish cuisine. The Scots squeeze a fresh lemon on the salmon and eat the fish, simply putting it on a piece of black bread, adding only butter or cream cheese.

Slovakia: cheese dumplings

These are small potato dumplings with soft goat cheese (brynza) and bacon.

Slovenia: Kranjska sausage

This is a Slovenian sausage made from pork (20% of which is bacon), salt, pepper, water and garlic. And that's all.

South Africa: biltong

A type of cured meat from South Africa. It can be beef or game meat, such as an ostrich. South African version of beef jerky, but much tastier. Strips of meat seasoned with salt and spices, dried and truly delicious.

South Korea: panchang

A traditional meal in South Korea consists of many small side dishes, from which it is almost impossible to choose just one. Therefore, Koreans love panchang - a set of small dishes that are served with rice and eaten in company. It can be kimchi, soup, gochujang, kalbi, etc.

Spain: jamon

A spicy marinated ham cut from the hind leg of a pig. This iconic Spanish dish is served with a glass of wine, crispy bread and olives.

Switzerland: Rösti

Thinly grated potatoes, which are fried in a pan until golden brown. It was originally a farmers' breakfast in the canton of Bern, but the taste of this dish has made it popular throughout the country.

Taiwan: bread coffin

It is a very thick piece of white bread stuffed with various yummy things like chicken or peppered beef.

Thailand: Phat Thai

This dish originated in Thailand in the 1930s and has remained a cult favorite throughout the country ever since. Thin rice noodles are fried with tofu and shrimp and seasoned with sugar, tamarind, vinegar, chili and fish sauce. It turns out very spicy and tasty.

UAE Shawarma

One of the most affordable meals in expensive UAE. Perhaps that is why it remains one of the most popular in the country. It is a pita sandwich that contains fried meat (usually a mixture of lamb, chicken, turkey or beef) and vegetables. They are usually seasoned with spicy sauce or tahini.

Russia: buckwheat and beef stroganoff

Stroganoff meat, finely chopped beef, poured hot sour cream sauce, goes well with a traditional Russian side dish - buckwheat.

USA: hamburger

There are many different dishes in the USA and it is quite difficult to choose just one. But, you see, a hamburger is, perhaps, the “face” of America. Especially in the company of french fries and a milkshake.

Venezuela: pabellon criollo

This dish consists of white rice with stewed black beans and meat. Often served with scrambled eggs and fried plantains.

Vietnam: pho

This dish is popular throughout the country - noodle soup. There are many versions about the type of meat used, but each of them must have rice noodles and broth seasoned with shallots, fish sauce, ginger, salt and spices like cardamom, star anise and cloves. Some versions also include onion, cilantro and black pepper.

Wales: Clark's Pie

Spicy meat patties originating in Cardiff, Wales. They are made according to a secret recipe, but you will find meat, vegetables and gravy in them.

Gastronomic tours from year to year are gaining more and more popularity among true gourmets, for whom it is important to make an extraordinary journey through the tastes of the most diverse cuisines of the world.

Conventionally, gastronomic tours can be divided into the following groups:

1. Earth products. You will be offered to taste what this area is famous for: for example, Parma ham, Spanish jamon, French cheese, Brussels praline, Japanese puffer fish, Swedish bleak caviar, local berries, fruits, nuts, vegetables.
2. Dishes of national cuisine. You visit local restaurants, usually Michelin-starred, to taste famous chefs, popular delicacies and immerse yourself in the best flavors of the national cuisine.
3. One product. For example, if you love cheese, you can visit cheese factories and taste real French Emmental, Dutch Gouda, Austrian Amadeus, Greek Latotiri, Belgian Laramme, Italian Mozzarella and Georgian Suluguni.
4. One country. In this case, a complete gastronomic journey is made with acquaintance with local fruits and vegetables, a variety of street food, as well as national dishes in local establishments.

We have selected five countries for you, each of which invariably attracts seekers of new taste experiences from all over the world.

Italy

A light aroma of olive oil, basil and lightly oven-roasted dough whets your appetite as you take a slice of Italian pizza sagging from the heaviness of mozzarella cheese from the southern Apennines and fresh San Marzano plum tomatoes. And how can you not try the wonderful Barolo - a dry red wine with a complex multifaceted aroma from Piedmont?

Italian cuisine is the most popular cuisine in the world: delicious juicy ravioli, homemade pasta Bolognese and Carbonara, a variety of pizzas, risotto and carpaccio (thinly sliced ​​meat with aromatic seasonings). All this makes even the most spoiled gourmet fall in love with itself ... It's amazing that you don't get fat from such dishes at all, because Italians use special wholemeal flour, which has a beneficial effect on digestion.

France

France is the country with the highest number of Michelin-starred restaurants (620 restaurants). No wonder, after all french cuisine incomparable, be it fresh crispy baguettes and fragrant pastries, cheeses and wine, or national cuisine. Be sure to try Burgundy-style grape snails with garlic oil and herbs, foie gras - a delicate delicacy made from fatty duck or goose liver, most popular in marinated form, frog legs, onion soup, bouillabaisse - a soup of seafood and fried vegetables, Quiche pie and much more.

French cuisine is so diverse that you can study it for years. There are more than three thousand sauces in France, as well as countless desserts, soups, varieties of chocolate ... The freshest seafood, juicy meat, which the French like to undercook and eat with asparagus, artichokes, spinach or eggplant garnishes. And, of course, how can you not try the best French wines, worthy of a separate independent trip to wineries and plantations? Bordeaux, Loire, Alsace and Burgundy wines are four great reasons to go to France immediately!

Thailand

Thai cuisine is growing in popularity because last years there was a leap in the development of tourism in this direction. At the same time, more and more Russians, returning home after a delicious vacation, fall into despondency and longing for the incredibly tasty, spicy, fragrant Thai cuisine. Many people try to find in supermarkets and on the Internet all the necessary ingredients to cook Tom Yam - a spicy coconut milk soup with fish, seafood and chicken.

Red curry with chicken or green curry with fresh vegetables in coconut milk, delicious Pad Thai noodles fried with nuts, legumes, tofu, chili and eggs, and then seasoned with fish sauce. For dessert, sticky rice with coconut milk and mango is very popular, as well as countless smoothies made from a variety of unusual fruits: mangosteen, papaya, coconut, carambola, lychee, pitaya, guava and longan. If you are not a fan of super spicy food, then do not forget to warn each time you order how much chili you want in your dish, so as not to find yourself at the table with watery eyes, drinking one glass of water after another.

India

Mother India always knows how to feed her children who come to her from all over the world. In India, all sorts of scents of various spices, from spicy and spicy to sweet, beckon from every alley. Without them, it is impossible to imagine almost any dish of Indian cuisine. The basis is often sabji - vegetables, from which dishes are prepared with the addition of sour-milk products: ghee, yogurt, Kurd. Cooking Indian dishes is a whole art, a complex and multifaceted process, with which you can convey a huge number of tastes by adding certain spices, but in such a way that they do not drown out the natural taste, but only enhance it or give additional shades.

In India, 80% of the population are vegetarians, but meat dishes are also present in the diet (except for cattle meat and beef, which is considered sacred and excluded from food for religious reasons). The main dishes of Indian cuisine are Dal soup, a fragrant stew of lentils, peas and legumes, Palak paneer - tender pieces of Indian paneer cheese in cream sauce with spinach, vegetables and spices, a variety of Indian flatbreads: chapati, roti, paratha, naans, puri, dosa, samosa, kulchi ... Alu Gobi - potatoes with cauliflower, Malai kofta - potato balls and Paneer ( homemade cheese), deep fried in a creamy sauce with herbs, spices and sometimes nuts. From drinks, yogurt is popular - lassi, local Darjalinga teas, Tibetan teas with milk and salt. The first thing you should try in India is Thali, a plate that is a huge metal round tray with small plates with all kinds of Indian dishes.

Mexico

Mexican cuisine has been included in the list of world cultural heritage UNESCO, because many recipes have come down to us from ancient times. The basis of this cuisine is corn, from which tortillas are baked, tamales are boiled, and tacos and enchiladas are made. Tamales - festive corn porridge, especially popular in every home at Christmas, as well as quesadles with a variety of fillings: cheese, meat, mushrooms, vegetables, legumes and many others. Fajitos - fragrant beans with vegetables or meat with spices on a flatbread, popular nachos - triangular slices of corn tortillas with cheese, peppers, beans and tomatoes, and, of course, guacamole, which is made from fresh avocados, tomatoes, spices, peppers, with the addition of lime juice. Burrito, without which it is difficult to imagine Mexican cuisine, with various fillings, wrapped in a fried flatbread made of dough that melts on the tongue.

From alcohol in Mexican cuisine, tequila and mezcal are popular - a drink made from fermented blue agave juice, to which the carcass of the Hypopta agavis caterpillar is added. The caterpillar has a bright red color, but quickly discolors in the drink - used largely as a publicity stunt. True, often the drink comes with salt with powder from these pounded caterpillars, which is added to the drink for taste.

Section: Great culinary journey around the world
1st page of the section

AT different countries ah, they cook in different ways, and everywhere is good. In this section, we get to know the world from the point of view of a culinary specialist. You will learn different things about the life and history of peoples and about 700 wonderful recipes, each of which is very good in home cooking.
If after the recipe it is not indicated how many servings it is designed for, then it is for 4 servings.

Bulgaria
Bulgarian cuisine

For table decoration:

Love at first sight
Bulgaria receives its guests picturesquely. Sheer cliffs, among which the street winds, dizzying turns - and now a view of the alluring blue Black Sea opens up. White hotels on the coast resemble a pearl necklace. And not just a beach - golden sands. This sight gives birth to love at first sight.
Each hotel has its own guest book. It captures grateful confessions in almost all European languages. A tourist from Germany writes: “Every day begins with a pot sour milky. This is something extraordinary. For us, seeing this sour milk, like most other savory dishes, was new.”
And here is how one Leipzig professor describes the end of the day: “How nice it is to sit in the evenings under the open sky and chat, drink wine and eat kebapcheta! National dishes deserve unlimited recognition.”
Let's listen to the professor and taste kebapchet.

Ingredients:
500 g of meat (one part of beef, two parts of pork or lamb), salt, pepper on the tip of a knife (up to 1/2 teaspoon is possible).

Turn the meat through a meat grinder, strongly pepper and lightly salt. Mix everything well.
Form small sausages from minced meat (2.5 cm thick and 5 cm long) and fry on a wire rack.
Serve this with deep-fried potatoes (straws), raw sweet peppers, onions, sliced ​​tomatoes and bread.
Kebapcheta is sold at all corners and served in all restaurants.
This dish is eaten right on the street with white bread and large quantity finely chopped onion.

From kashkaval to imambayaldy
It is quite difficult for a foreigner to navigate the Bulgarian menu, especially if he is not at odds with the Cyrillic alphabet (Slavic script). Fortunately, the hospitable Bulgarians enter into his position and explain everything:
- What tarator?
- Tarator is a cold soup made from yogurt, cucumbers, garlic and grated nuts.
- BUT kashkaval?
- A very tasty sheep's cheese, which is made in the mountain valleys.
- BUT lukanka?
- Flat, hard-smoked sausage.
- BUT shepherd?
- Dried goat meat.
- BUT lute?
- A savory sweet pepper sauce that is eaten with grilled meat.
- BUT metse?
- Various additions to drinks.
- Banitsa?
- Layer cake with vegetables, cheese or cottage cheese.
- Guvech?
- A dish of vegetables baked in the oven with lamb.
- Mixed?
- Roast lamb.
- Taskebap?
- Veal in tomato sauce, a kind of goulash.
- Imambayalda?
- An eggplant dish.
- BUT moussaka?
Moussaka is... However, wait. We offer you the recipe for this dish. And, if you like, a recipe for one soup and one dessert. Everything is for two servings.

Ingredients:
200 g minced meat, 50 g onion, 20 g tomato paste or ketchup, 100 g fresh or canned tomatoes, or instead 50 g tomato juice, 50 g flour, 2 eggs, 100 g butter, 1/4 l milk, 200 g potatoes, salt and pepper to taste.

Fry finely chopped onions in a pan in 50 g of mayal along with tomato puree or ketchup. Add minced meat and fry for another 15-20 minutes.
Then add finely chopped tomatoes and potatoes. Continue frying until potatoes are soft.
Salt, pepper, transfer the mass to a flat frying pan or glass refractory bowl (its height should not exceed 5 cm).
Add 1/2 cup water, slide the pan into the hot oven and bake until the water has evaporated.
At this time, mix the eggs with milk, flour and the remaining butter, and pour everything into a mold, evenly distributing it over the surface. Bake until a golden crust appears on the surface.

And here is the Bulgarian soup chorba-topcheta.

Ingredients:
70 g minced meat and minced meat (mix), 30 g rice, a bunch of parsley, 2 eggs, 125 g butter or margarine, 50 g flour, 60 g yogurt, 3/4 l water, 50 g onions, salt, pepper .

Mix the meat well with a small amount of finely chopped onion, one part of parsley and one protein. Add salt and pepper to taste.
From the mass, prepare small dumpling balls and roll them in flour.
Put a bunch, parsley, salt into the water. Bring water to a boil and drop the dumplings into it.
Boil 30 min.
Add rice and cook for 10 more minutes.
At this time, mix yogurt, yolks and flour with a small amount of cooled soup, pour into the pan with the rest of the soup and continue to cook for a few more minutes.
Add pepper to taste and season the soup with butter.

Ingredients:
2 eggs, 200 g milk, 60-80 g sugar, vanilla powder.

Beat eggs with 50 g of sugar, add vanilla powder and milk and beat until the sugar is completely dissolved.
Heat the rest of the sugar in a clean pan until a brown liquid is obtained.
Pour it into two cups, pour evenly into each, pour in the previously whipped passu
Put the cups on the steam bath. When their obsession hardens, the caramel must be cooled.
Serve cold.

Where they dance the motherfucker
Beyond the vineyards, another world begins. Grasshoppers are chirping, somewhere a donkey is screaming. Around the corner you can already see the houses of some village, here, on the streets of this village, centuries seem to meet. Roman ruins side by side with modern hotels.
These contrasts testify to the great achievements of Bulgaria since its liberation. Here traditions and traditions live side by side with progress.
And if you ever have to visit these places, do not give up traditional Bulgarian dishes.

Ingredients:
500-750 g lamb, 10 onions, 1 clove of garlic, 2 yolks, 1-2 tbsp. tablespoons flour, 1 cup yogurt, 1 full teaspoon butter or margarine, 1 teaspoon red pepper, juice of 1/2 lemon, 2 bay leaves, 6 black peppercorns, parsley, dill, salt, pepper.

Dip the meat cut into large pieces into a pot of boiling water (all the meat should be covered), add peppercorns and bay leaf.
Cook over low heat. Soon add the onion. Let the water boil by half.
Strain the broth.
In a small amount of cooled broth, dilute the flour, add yogurt and beat everything well.
Let it boil, add meat and onion. Remove from heat, cool slightly.
Before serving, season the stew with lemon juice whipped with yolks. Mix everything with oil seasoned with pepper and salt.
Finely chop the parsley and dill and sprinkle over the stew.
Serve hot.
Instead of lamb, you can take the meat of a very young lamb.

Peasant lunch
Here is how Ivaylo Petrov describes a peasant dinner:
“Yurdanitsa cooked dinner under cherries. She poured compote into an earthenware pot and brought in the rest of the dishes: stew with new potatoes, fried peppers, cheese, tomatoes, hot little peppers, cucumbers, sour milk. I cut the pie into big pieces.

Ingredients:
600 g pork or lamb, 4 tbsp. spoons vegetable oil, 2 onions, 5-6 peppers, 250 g green beans, 4-5 potatoes, 4 small hot peppers, 1/2 cup green peas, a bunch of parsley, red pepper, salt.

Cut the meat into medium-sized pieces and fry in boiling oil with coarsely chopped onions. Season with pepper and salt
Shortly before the meat is ready, add peas, peeled and diced potatoes, peeled and diced peppers, from which the core has been removed, peeled and finely chopped beans.
Finely chop the parsley and mix with all the contents.
Pour 1-2 glasses hot water and put the dish in the oven for stewing.
In Bulgaria, this dish is cooked and served in clay pots.

Ingredients:
750 g Bulgarian (sweet) pepper, 750 g tomatoes, 3 onions, 3 tbsp. spoons of margarine or vegetable oil, 6 eggs, salt.

Finely chop the onion and lightly fry in fat.
Wash the pepper, remove the seeds, cut into thin circles, add to the onion and simmer for 15 minutes.
Coarsely chopped tomatoes lightly stew with onions and peppers. Salt.
Beat the eggs, salt, pour over the contents and lightly bake.
Remove the stew from the heat and serve with fluffy rice, potatoes, or bread.

Ingredients
Dough: 250 g flour, 1 tbsp. a spoonful of melted butter or margarine, 1/2 teaspoon of vinegar, a pinch of salt, 3-4 tbsp. spoons of warm water, 100-125 g of melted butter or margarine for greasing.
Filling: 400-500 g of cottage cheese, 2-3 eggs, 2 tbsp. spoons of honey, 3-4 tbsp. spoons of sugar, 50 in butter or margarine, a pinch of salt, zest of 1/2 lemon.

From the indicated components, prepare the dough for the roll.
Sift flour on a board, beat an egg into it, add fat, salt, vinegar and knead a stiff dough. The dough should not be rolled out, it should be picked up and thrown onto the board with force until it stops sticking to the hands and the board and begins to bubble.
Then you need to take a dry board, sprinkle it with flour and put the dough on it, sprinkle it with warm water and cover it with a heated pot.
Let the dough stand for 1/2 hour, then cut it into 9 equal parts.
Roll out each piece thinly.
While the rolled sheets are drying (spread each one separately), prepare the filling: grind the cottage cheese, mix with beaten eggs, melted butter, warmed honey and sugar, add a pinch of salt and lemon zest
Grease each sheet, fold in half so that a semicircle is formed, and put the filling on it.
Put the sheets folded in a semicircle with the filling on top of each other and put them in a pre-greased form, sprinkle with oil on top and put to bake in a moderately heated oven. Sheets of dough can also be placed on top of each other, putting a filling on each layer.
After baking, sprinkle the banitsa with water and cover with a napkin to make it more fluffy.

In many regions of Bulgaria, salted banitsa is eaten with sour milk as an independent dish.
Strictly speaking, banitsa, kebapcheta and imambayalda are Turkish dishes - these are culinary borrowings from the time of the Ottoman rule.

Winning Tomato
English television once organized a kind of competition. Two tomatoes fall from a meter high in front of the camera. One is Italian, the other is Bulgarian. The first is broken when it hits the floor, the Bulgarian remains unharmed. So it was proved that tomato to tomato is different.
The winning tomato was called Madara and came from a Plodexport box.
Bulgaria ranks first in the world in tomato production.
Canned food from a country in the Balkans has long won recognition. Among them there are ready meals, for example, various vegetable salads, lutenitsa, eggplant caviar, etc.

Ingredients:
2 eggplants, 2 cloves of garlic, vegetable oil, lemon juice, salt.

Put eggplants in a frying pan without fat, put in a hot oven and bake until the skin is wrinkled and turns brown, and the eggplants themselves are soft. Then take them out of the oven, rinse with cold water and carefully remove the skin.
Remove the skin with your hands, a wooden or plastic knife, as eggplants change color when they come into contact with metal. Then they need to be crushed with a fork and mixed with grated garlic, vegetable oil, lemon juice and salt.
A thick mass of eggplant can be spread on bread or used in the preparation of salad plattos from bell pepper, tomatoes, cucumbers and onions.
Eggplants can also be cut into small slices and seasoned with a marinade made from vegetable oil, vinegar, salt; sprinkle with parsley and dill.
Serve cold.

Long live in Bulgaria
More than 52,000 inhabitants of this country have exceeded eighty, and they are sure that they will live for many more years. They all drink milk and eat yogurt, they eat yogurt every day throughout their lives.
See how to cook, which cannot be compared with a fake store.
They also eat fruits and vegetables - tomatoes, melons, peaches and peppers - everything that the rich Bulgarian land will give birth to.

Ingredients:
2 bottles of yogurt, 1/4 l. milk or sour cream, 1/4 tbsp. tablespoons of vegetable oil, 1 green cucumber, 2 tbsp. spoons of dill, 3 cloves of garlic, pepper, salt, a handful of peeled nuts.

Beat yogurt with milk or sour cream, add salt and pepper and, if desired, crushed garlic.
Stirring constantly, pour in vegetable oil, add finely chopped cucumber and dill.
Refrigerate the soup.
Shortly before serving, add chopped nuts.
Tarator can also be served with pieces of ice.

Ingredients:
300 g white beans, 1 tbsp. a spoonful of butter or margarine, 2-3 tbsp. tablespoons of vegetable oil, 1 medium-sized onion, wine vinegar, tomato paste, garlic clove, 2 tbsp. tablespoons chopped greens, 1 bell pepper, 2 tbsp. spoons of sour cream, pepper, salt.

Soak the beans overnight in cold boiled (!) water, then simmer until soft with a little water and fat (the grains should not boil).
Combine still warm beans with oil, tomato paste, wine vinegar, crushed garlic and grated onion.
Add finely chopped pepper, salt, pepper and mix well.
You can add sour cream.
Serve the salad chilled.

Vitamins that stimulate appetite
Potatoes are rarely served in Bulgaria and are usually mashed or deep fried. But on the table there is always an abundance of white bread - the breadbasket is never empty.
Hot food is served here twice a day - for lunch and dinner.
Sandwiches are not accepted in Bulgaria. But you don’t notice their absence if you immediately get used to the piquant charm of Bulgarian cuisine.
Seasonings are often garlic and nuts. Even carps are seasoned with them.
For dinner, there is always a salad of fresh vegetables and fruits on the table.

Ingredients:
250 g sweet bell peppers, 250 g tomatoes, 1 medium-sized onion, st. a spoonful of finely chopped parsley, 1-2 tbsp. tablespoons of vegetable oil, a little vinegar.

Washed, dried, peeled pepper pods cut into noodles and mixed with tomato slices, onions, parsley, sunflower oil and vinegar.
Capsicum acquires a very subtle, piquant taste if the hostess is hardworking.
Pepper pods put in a pan and without adding fat, bake on all sides until a beautiful brown hue is obtained. Then quickly transfer the pods to a bowl and cover tightly with a lid, after which the thin skin of the pods can be easily removed.
For large pods, the cuttings and core must be removed.
It goes without saying that after such a procedure, large pods can be successfully used for stuffing, followed by baking them in the oven.

Ingredients:
500 g green beans, 100 g lean bacon, 2 tbsp. tablespoons wine vinegar, 1 teaspoon mustard, 1/2 teaspoon sugar, pepper, salt, 2 tbsp. spoons of red wine, 2 pods of sweet bell pepper.

Divide the bean pods into pieces and boil lightly in salted water, then discard in a colander.
Fry the lard, cut into thin slices, until golden brown, combine the remaining fat from frying with vinegar, mustard, sugar, pepper and red wine.
Simmer two pods of finely chopped bell pepper until soft and combine with bean pods.
To this, serve fried bacon and potatoes sprinkled with caraway seeds. Calculated for 2 servings.

Ingredients:
6 large apples, 1 cup vanilla cream (see below), 30 g chopped nuts, almonds, raisins, 60 g butter, 0.4 l red wine, 6 pcs. soft cookies, 1 tbsp. a spoonful of currant marmalade.

Mix nuts, almonds, raisins and vanilla cream and fill washed and cored apples with this mixture.
Grease a baking dish with oil, put apples on it, pour everything with wine, close the lid and simmer until the apples are soft.
Vanilla cream: Combine 1/8 l of milk with 1 incomplete tablespoon of potato flour, 1 full tablespoon of butter, 60 g of sugar, 1 egg yolk, 1/2 sachet of vanilla sugar.
Stir in a steam bath until a creamy mass is obtained.
Allow the mass to cool and then beat.

coin for luck
Christmas according to an old tradition is a family holiday. Per festive table they usually eat carps stuffed with nuts. They are served with fried onions and rice.
Place of honor on the table pogacha, which is prepared in the following way. Sieved several times wheat flour, add salt, dry yeast, a little warm water to it and knead a thin dough.
An old silver coin is placed in it, which is passed down in the family from generation to generation. Whoever gets a piece of the pie with a coin will be happy in the coming year. So says the legend.
Pogacha is baked in a frying pan sprinkled with flour. After the cake has been taken out of the oven, it must be sprinkled with water and tied in a napkin.
Until the hacha is divided, each member of the family carefully examines it.
Bubbles on the surface mean family happiness.

Ingredients:
750 g game meat (hare, venison or roe deer), 250 g white beans, 4-6 peppers, 2 onions, 1 garlic clove, fat or bacon for frying, flour, green onions or parsley, salt, pepper

Soak large white beans in cold boiled (!) water to soften, then boil until tender. Lightly heat the pepper pods in the oven, remove the skin and seeds, cut into strips.
Cut the meat into large pieces, fry in fat or with finely chopped pieces of bacon along with onion and garlic, then add a little flour, fry it until brown, add water or broth.
Add bell peppers, salt and ground black pepper. Simmer meat until done.
When the meat is quite soft, add the beans discarded in a colander, a lot of green onions and parsley. Season with salt and lemon juice.
Put in the cold.

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