National cuisines of different countries - features, recipes and reviews

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Each nation has its own national cuisine. In dishes that are traditional in certain countries, there are a lot of amazing features that become even more interesting when you consider that their formation was due to geographical, historical and living conditions. This topic is very interesting. Therefore, this material will talk about some of the national cuisines of the world, well known to each of us. And their most interesting dishes, of course.

Tatar cuisine

She has retained her original features from ancient times to the present day. Tatar national cuisine is rich in cultural and folk traditions that go back centuries. And it's impressive.

In addition to ethnic features, the traditions of neighboring peoples also formed the basis of culinary art. From them, the Tatars adopted baklava, pilaf, dumplings, echpochmak, chak-chak, kabartma, bal-may,katyk, etc.

Kystybai is probably the most ancient and simple dish. It is a flatbread stuffed (usually with porridge or mashed potatoes) fried in a pan.

Another delicacy of the national Tatar cuisine is belish. Delicious baked pie made from unleavened dough. Filled with minced meat mixed with potatoes. It is allowed to replace the vegetable with rice or millet. Often, belish is made in the form of a “pot” of dough with a lid made of it. From the photo above, you can understand how it looks.

For delicacies - to Kazan

Everyone knows that this city is the capital of Tatarstan. Where else to try the above national goodies and much more, if not there?

If you believe the reviews, the restaurant "Tatarskaya usadba" is a great place. The menu of this institution includes various dishes - both national and European. They are cooked in a real wood-fired oven, which is made according to an old model found during excavations in Ancient Bulgar. Needless to say, the national cuisine in Kazan has been preserved at a decent level.

It is also recommended to visit the Chak-chak Museum. There, guests will not only be introduced to the history of the Tatar people, but will also be fed an airy delicacy with Tatar tea straight from the samovar.

You definitely won't regret visiting Kama resto-bar. His speci alty is rethought Tatar cuisine. Do you want to try old dishes in a modern version? Then you should go there.

Echpochmak recipe

Thisyou can try the dish in any restaurant of the national cuisine of the Tatars, but it is always interesting to cook something new on your own. Here are the ingredients of echpochmak:

• Kefir - 200 ml.
• Sour cream - 200g
• Beef - 1.5 kg.
• Butter - 200g
• Potato - 1.8 kg.
• Vegetable oil - 3 tbsp. l.
• Onion - 7 pcs
• Flour - 1.5 kg.
• Chicken egg.
• S alt to taste.
• Soda - 1 tsp

Put the butter into the container. Add a glass of flour, mix these two ingredients with a mixer or a knife. Pour more flour, repeat the action. Pour in kefir with slaked soda, sour cream, sunflower oil. Mix thoroughly. In portions, report the flour, kneading a smooth and elastic dough.

Peel potatoes and onions. Chop the tubers into cubes. Chop the onion. Add fresh minced beef, sprinkle with s alt and pepper, mix stuffing.

Then you need to make small balls from the dough, and from them - cakes. Put the filling in the middle of each, fix the triangle with a small hole in the center. Bake for 1 hour at 200°C. You will get delicious pies, as in the photo above.

Georgian cuisine

Many dishes of this great people have gained wide popularity in the world and have become international. These include khachapuri, kharcho, tobacco chicken, etc.

Dishes of this cuisine are loved for their sharpness, spice and piquancy. And connoisseurs adore Georgian delicaciesvegetables. After all, they often act as the main, independent ingredient.

Georgian national cuisine actively uses forest mallow, young beet tops, garden purslane, grass beans, as well as cilantro, basil, tarragon, leek, savory, green onion and mint.

Soups are very interesting. There is practically no vegetable grounds in them, but the consistency is very dense, since raw eggs are added there, mixed with vinegar, sour fruit juices, tkemali puree or matsoni. Soups are fatty, rich and tasty, with a high content of meat. They are served separately with dried lavash and crushed garlic.

And, of course, we can't help but mention sauces, of which there is a huge selection in Georgia (especially sour and spicy ones). They are made from barberry, tkemali, pomegranate, dogwood, blackthorn, blackberries, walnuts, garlic, wine vinegar and other aromatic ingredients.

Adjarian khachapuri: ingredients

If you want to cook something from Georgian national cuisine, then you can make a choice in favor of this interesting dish. For the test you will need:

• Milk and water - 125 ml each.
• Sachet of dry yeast.
• S alt - 1 tsp
• Sugar and vegetable oil - 2 tsp each
• One egg.
• Flour - 400g

But the ingredients for the filling:

• Suluguni and Adyghe cheese - 250g each
• Butter - 100g
• Eggs - 5 pcs

Cooking khachapuri

First you need to make the dough. Combine milk with waterwarm up slightly. Add sugar with yeast, mix, leave for 10 minutes. Then the egg, s alt and oil are reported there. When everything is thoroughly mixed, you can slowly add the sifted flour. The result should be a tender, soft, elastic dough that does not stick to your hands. It needs to be kept warm for an hour. After the time has elapsed, lightly knead and leave for another 30 minutes.

While the dough comes up, you need to make the filling. Coarsely grate the cheeses, pour melted butter into the chips, knead.

Roll out large thin ovals from the dough. Lay the cheese sides from the filling along the top and bottom edges. Roll them up and bring them to the center. The filling will be inside the "rollers".

Fasten the edges - the workpiece will take the shape of a boat. Rolled edges apart and fill with cheese filling.

All khachapuri should then be put on a baking sheet lined with baking paper and sent to the oven, heated to 200 ° C, for 15-25 minutes. When the pastry is almost ready, you need to take it out and “pour” into each one a raw egg. Then return the pan to the oven for 2 minutes. After the time has elapsed, take it out, throw a small piece of butter into the filling and serve.

According to this recipe, the dish of the national cuisine of Georgia turns out exactly as it is in the original.

Russian cuisine in the past

Over the past hundred years, it has changed a lot, the reason for which was the massive urbanization and the destruction of the class-social structure of society that has been formed over the centuries. But still, some features of the dishes of Russian national cuisine have been preserved.

Take, toFor example, soups and cereals. Their diversity was originally due to long and cold winters. These dishes, as well as pickles, urinations and off-season mushroom snacks were very common.

And also, since almost every house used to have a Russian stove, people cooked homemade bread (rye and sour), pies and pies, stewed, stewed, baked and boiled dishes. There was practically nothing fried.

Meat in cooking until the 17th century was used insignificantly. But then cutlets, sausages, meatballs began to appear.

And, of course, Russian national cuisine is famous for its special drinks. Fruit drinks, honey, kvass, sbiten - you will not find this in other cultures.

Kulebyaki recipe: ingredients

Surely such famous Russian dishes as cabbage soup, okroshka, Russian salad, herring under a fur coat, etc. are known to every person. The tasty kulebyaka pie is less common. So now it is worth revealing this recipe of the national cuisine of our people. One of many, to be exact. Here are the ingredients:

• Puff pastry - 800g
• White cabbage - 1 kg.
• Onion - 3 pcs
• Eggs - 3 pcs
• Butter - 2 tbsp. l.
• Dill and parsley - half a bunch each.
• S alt - 1 tsp
• Sugar - 2 tsp
• Pinch of pepper.
• Yolks for brushing dough.

Cooking kulebyaki

Chop the whole cabbage into small chips, after dividing the head of cabbage into quarters. Boil in a largethe amount of boiling water for 5 minutes, then put it on a sieve.

Chop greens, onions, boiled chilled hard boiled eggs. Heat up the butter in a frying pan. Throw onion there and after five minutes add cabbage. Then add eggs and herbs, sprinkle with sugar, s alt, spices.

Next, you need to take the thawed puff pastry and divide it in half. Roll out into two thin layers, put one of them on a baking sheet, greased with butter. Sprinkle with cabbage filling. Cover with a second layer, carefully blind the edges, and cut off the excess.

Remove the pie for a while in a warm place to infuse, and cut out all kinds of decorations (flowers, petals, etc.) from the rest of the dough, which will need to be stuck on the surface of the pie before baking. And you also need to make a small cross-shaped hole in the middle of it.

Copiously smearing the surface with beaten yolks, send for 40 minutes in the oven, heated to 220 ° C.

It is important to mention that in a real, traditional kulebyaka there are always several types of filling. You can experiment. In this recipe, these are onions, herbs, eggs and cabbage. And you can combine mushrooms and meat, fish and rice, potatoes and chicken.

Belarusian cuisine

The culinary traditions of our closest neighbors are of particular interest. And many of us, in fact, are familiar with them, although they themselves do not suspect it. Because among the modern dishes of Russian national cuisine, a lot is borrowed from Belarusians.

These include fish soup, mushroom andpea soups, solyanka, jellied meats, pancakes, cottage cheese.

The main feature of the Belarusian national cuisine, of course, is the widespread use of potatoes in the preparation of many dishes. Dumplings, potato pancakes, casseroles, sorcerers, kapytka, dracheny, lezhen and much more are prepared from this vegetable.

Very popular bigos (stew with cabbage), zrazy, cracklings, knuckle. Their sauces should also be included in the list of interesting dishes of the Belarusian national cuisine. The one that is prepared on the basis of sour cream with the addition of cumin, black pepper and onion fried in lard with bacon with cracklings is especially piquant.

Draniki with meat: recipe

It's worth stepping away from the topic of baking a little and talking about how this tasty and satisfying dish is prepared. The recipe for the national cuisine of Belarusians involves the use of the following ingredients in cooking:

• Meat ground pork and beef - 300 g.
• Onion - 1 pcs
• Potato - 8 tubers.
• Chicken eggs - 2 pcs
• Flour - 2 tbsp. l.
• Vegetable oil - 100 ml.

First you need to prepare the stuffing. Mix minced meat with finely chopped onion, season with s alt and pepper to taste.

Then, grate the peeled potatoes as finely as possible. Pour flour into the resulting gruel, add eggs, s alt and pepper. Mix thoroughly.

Heat the oil in a frying pan. With a spoon, lay out small portions of the potato mass like pancakes. Spread some filling on top. Cover with anotherpotato layer.

Fry on both sides under the lid - otherwise the meat will not cook.

Serve with sour cream.

Caucasian cuisine

You can talk about it for a very long time. The national cuisine of the Caucasus is incredibly diverse, which is not surprising, because it includes the traditions and dishes of many peoples (Armenian, Azerbaijani, Lezgi, Abkhazian, Ossetian, etc.).

In cooking, the simplest ingredients are used - vegetables, herbs, meat. But in combination with spicy additives and spices, you get simply unimaginable delights with amazing taste.

Take, for example, a dish called dolma. It would seem - pigeons. But they are made from grape leaves! This dish is so original that in December 2017 UNESCO included it in the list of intangible cultural heritage.

Also, the peculiarities of the national cuisine of the Caucasus are pronounced in a fatty soup called khash. This dish is the oldest in Armenia, it is even believed that it was of a ritual nature.

It is made from garlic, tripe and beef feet. The process lasts at least two days, since the meat alone has to be kept in water for a day. Khash in the finished version is uns alted and without spices. It is served separately with s alt, crushed garlic, grated radish and greens, dried pita bread.

Conclusion

In fact, you can write at least one big book about every national cuisine in the world. There are a lot of interesting recipes, the secrets of which, fortunately, in our timeavailable to everyone. And, most importantly, any national cuisine is distinguished by a variety of dishes. So everyone can find a recipe that will interest them.