Turkish delights

"Turkish delights" : If you ever go to turkey, the only gift whom your friends and family members will expect from you will be the Turkish delight. It is popular in all over the world. Its sweet taste is different from rest sweets. Its Turkish name "lokum". In turkey people eat this sweet in everyday life but specially on holy events and marriages ceremony. Turkish people don't drink their Turk coffee without "lokum".
It is made with gel of starch along with sugar. which flavoured latter with pomegranate, rose water, lemon, mastic later dusted by copra and then cut into cube shape before selling.
In Istanbul from spicy bazar you can find a huge variety of these delights.

Corn masa cake along with spicy slaw

"Corn masa cake" : It is very popular and national dish of the El Salvador. Children like this recipe a lot there so their moms prepare this recipe at home. The ingredients used for it preparation are masa harina, thinly sliced yellow onion, peeled and grated carrot, crushed chilies, sugar, white vinegar, oz. grated monterey jack, salt, shredded green cabbage, oregano.
Mix sugar carrot, vinegar, cabbage, chili, salt oregano in a bowl. Now you have to add harina along with water and stir until become a dough after that take some oz piece of dough and give them shapes of ball by rolling later by squeezing cheese into the ball then in center of dough press the cheese. For sealing the cheese stretch the edges of the dough. Now start trying to pat the dough until becoming like a disk whom they called pupusas. Now heat skillet and cook pupusas until become golden. your food is ready.
It is served hot along with slaw.

Chakalaka of South Africa

"Chakalaka" : It is the most loved salad type sauce of South African. In South Africa if you will take dishes like fish, braais, meat, barbeques they will definitely served you chakalaka because they consider without chakalaka food is uncompleted.
Its ingredients are worcester sauce, thin cube cut tomatoes, ketchup, crushed garlic cloves, hot atchar, robot pepper cut into thin and long strips like shape, salt and pepper for taste, onion cut into small pieces, white wine vinegar, olive oil and habanero chili thinly sliced.
In preparing method just mix all the above mentioned ingredients and served chakalaka with any dish of your choice.

Uzbek plov

 

"Uzbek plov" : It is known as the king of all other rice recipes because of its taste and beauty in plate. It is the national recipe of Uzbekistan. In ancient time it was just cooked at places for royal dinners while business class ate it once a week, while common man on very special event or just on vacation. It is believed that it was first cooked by Persian Scholar "Abu Ali Abin-e-Sina" in 10 century at Iran.
In its cooking procedure available ground meat is fried until get reddish brown color in oil then thin sliced onion is added to meat and again roast until onion become golden brown. long sliced carrot is then added now some spices like salt, powder red chili, seeds of black pepper, dry grapes, dry coriander added and stirred then cold water is added, On the top or rice some garlic along with root are fixed and then let to cook on low heat for 2 hours later washed good quality rice is added to the top of already cooking ingredients again water is added cooked on small fire until all water evaporate. Uzbek plov is served along with Uzbek green tea and vegetables pickled.
This recipe is popular all over the world and known as the beauty of Uzbek restaurant. Just like Uzbekistan it is everyday part of  central Asian states and some parts of Russian's cuisine.

"Hangi" a New-zeland recipe.

 

"Hangi" : It is a very famous and traditional New-zeland's recipe. It is actually Maori cooking method that date back thousand of years and passed from one generation to another. But still alive with its charm even today in  New-zeland. Cooking procedure of Hangi is very interesting and particular. we can say pit furnace food.In its cooking procedure first of all dig a hole into the ground according to how much food you want to cook then put some stones heat them with big fire after getting hot, Food of basket containing vegetables like potatoes, onions, cabbage, other seasonal vegetables and meat such as poke or sheep etc. is sited over the hot stones then cover the top of furnace firstly with some sheet that prevent the mixing of earth with food and then again level with earth with already dig complex.
Hangi takes a lot of time in cooking might be complete day or night but it is famous for Hangi that how long it will stay in furnace the sweeter the taste of  food pulp will be.

Before serving, food pulp is taken out from furnace and decorated in plate a little salt is also garnish.
 Usually cook on special events on village side but in cites it is easily available at restaurants.

Sajji

Blochistan is the largest province of Pakistan and famous for its tribal cultures and traditions. some of Blochistan cuisine's recipes are different from the other provinces of Pakistan such as Sajji, kaak, Dampukht, Kadhi Kabbab etc. The following picture is not a part of any discovery movie where hero get lost in thick jungle and cook meat for his survival. Its real done in Blochistan province of Pakistan for making a recipe known as "sajji".

 

 

"Sajji" :Traditionally the sajji is prepared on tribal meeting, Holy events and on weeding. The whole lamb after removing skin and cleaning is used, Inside of its stomach raw rice is filled and then opening place is sealed rice cooked with lamb fats. Then lamb is hanged on Iron bar which is fixed at few meter distance around fire with the heat of fire it cooks it might need 2 to 4 hours in completing.

 

 

 

 

 

Now a days in urban areas chicken is also used for making sajji. whose cooking procedure is first wash the whole chicken then make some cuts on it then make a paste of garlic, turmeric, black pepper, oil and lemon. Cover the chicken with this paste let it remain in same condition for 2 to 3 hours. After that chicken is fixed on iron bars and that again fixed around fire until cook then fried hot rice are but into it before serving.

Usually it is served with Naan or Roti while in Blochistan province it is served with Kaak

Ash-e-Nar (Pomegranate soup of Iran)

 

Iran also known as Persia is one of the oldest country on earth. That is also a reason for a very huge variety in their cuisine. Even in some other countries famous recipes roots exist in Iran such as Baryani in India and Pakistan, Kabuli plavo of Afghanistan, Baklava of turkey and Azerbaijan's birth place was Iran.

"Ash-e-Nar" : There are a lot of soups and popular for their on specific taste. But "Ash-e-Nar" soup specialty is "at the same time you can enjoy sweet and sour taste together" that particular taste can't be present in any other soup. Iranian cooked food look very colorful because of the usage of colorful ingredients, spices and garnishing of vegetables and fruits.
In cooking procedure of "Ash-e-Nar" spit peas are let to boil under high temperature after sometime rice are added. When rice start split apart from each other, Sugar, Salt, spinach, pepper, and pomegranate juice along with meat balls made up of available ground lamb or cow meat, pepper. salt, turmeric are added and again boil the mixture until you feel like a creamy consistency. In another saucepan heat oil and put some grind turmeric when oil get very hot turn o fire put some crushed mint and stir it now put this oily mixture on boiling soup and let to simmer for further 2 to 3 minutes now your food is ready for serving.
Don't forget to garnish pomegranate seeds on soup before serving that make it to look very special.

Tasty Tacos

 

 

"Taco" : It is very popular and traditional Mexican fast food and also very popular in America. It is composed up of wheat tortilla which cover the inside ingredients including chicken, beef, poke, see food, vegetables, cheese. Taco alloying a lot of variety to be inside of it. It is usually eaten without any utensils but with hands. Salsa, onion, lettuce, tomatoes, coriander are also garnishes before serving.
Historically it birth was with the arrival of European to Mexico. Now there are a lot of variety in tacos depending upon the ingredients used in making and also on the region. In Mexico you can easily find tacos at food restaurant even street vendors from taco carts are really very delicious.
while eating Tacos cold drinks make it more tasty.

Maldives Gardudhiya

"Maldives Garudiya" : It is very popular food of Maldives from decades. "Graudiya" is clear fish broth. Usually foreigners think it as a soup to drink actually not.
Maldives is the only country whose 99% is on water, that is why most of their cuisine having sea food. Maldives people like rice a lot so, import from other countries. But fishes and coconut oil are the main ingredients in their almost every recipe.In Garudiya recipe they use "tuna" fish found in Indian ocean.
In its cooking procedure, after cutting and cleaning the fish pieces along with dried cheery pepper, curry leaves and onions are putted into the pot where it is boiled until cook and added some salt to taste. But during cooking remove the scum or foam layer from the top regularly. Finally the food ready, It's served hot along with steamed rice lemon juice  and onion. Some people like to take it with local bread (roshi).

Kotu Roti (Sri Lankan Food)

"kottu rotti" : It is very popular and known as street food of Island Sri Lanka. In its cooking procedure  small pieces of flaky flatbread (Godamba rotti) along with sliced vegetables such as radish, chopped coriander, onion, green chili, meat, salt red powder chili and some local dry spices along with eggs are fried in a pan. you can omit some spices if you don't like or meat if you are a vegetarian but not "rotti" because of major ingredient. Still you can enjoy fantastic depth of its flavor. Trust me your mouth is going to rejoice with happiness after eating this special recipe. It is usually served with a bowl of curry sauce and lemon which further increases its flavor.
In Sri Lankan island you can find this dish anywhere easily at restaurant, roadside food stall, seaside beaches, outside of cricket stadium etc.

Pakode with Tea

I know its afternoon and you are tired, you need some rest. what if you try a Pakistani fast food "pakode" with a cup of tea? It is best time to enjoy this delicious food. "Pakode" recipe is very popular in all Pakistan specially in northern side of Pakistan. It is usually eaten with evening tea and cooked at home and at restaurant. It is easy to cook but its ingredients vary from person to person. But in cooking process major and famous ingredients are pulse flour which is mixed with sliced onion and potatoes, chopped coriander, salt and red chili powder and yeast powder then add some amount of water and again mixed to become a saturate composite material and let for few minutes to get yeast. Finally make small balls from mixed material and put into hot oil and roast it until get red, take out and let to become a little bit cool now its ready to eat. Usually it is served with spicy sauce, ketchup and tea.

Bon appetite.

Doner Kebab

 

"Doner Kebab" : It is a Turkish fast food and now it is not only popular in Turkey but also in Middle East, Europe, Canada and Australia. But its birth place is Turkey. In its making procedure,  the meat is cooked on vertical slowly rotating rotisserie against fire. The cooked sliced meat is warped in flatbread such as "pide, lavash or ekmek" just like a sandwich. Sandwich version of this donner is served with French- fries, tomatoes, pickled cucumber, chili, chopped salad leaves, catchup and mayonnaise. In Turkey people usually take "ayran"  (buttermilk) as drink while eating doner. Its taste is very delicious and will attract you again and again. In Turkey you can easily find doner shop everywhere. There is a lot of variety in doner from one city to another such as Adana kebab doner in Adana city, lavash in Ankara, Iskender kebab in Bursa city etc.

Beshbarmak

                                          "Beshbarmak"
As every culture having their special food whom they cooked on special events like family gathering etc. In Kyrgyzstan & Kazakhstan that special recipe is "Beshbarmak" and also the national food.
"Beshbarmak" is a Turkish word which mean five fingers as this food is eaten with five fingers of one's hand. In cooking procedure they first boiled the head meat of horse or sheep then mixed with already boiled noodles finally spiced with onion and chopped coriander. Usually its is served in big round plates.
If anyone goes to Kazakhstan or Kyrgyzstan or their restaurant he must try that recipe.

Chicken Baryani

Baryani : It is one of the most famous recipe of sub continent. Historically its origin is from Iran, it's transfer to India via Afghanistan on the way a lot of different local spices added and found a new place and got new name there like kabuli pulao etc. But the word "Biryani" took birth in Lakhnau (Indian).
Its taste is very delicious. Its cooking procedure is different from other rice recipes. Chicken with yogurt and other spices are cook separately while rice are boiled separately then cooked chicken is sandwich between rice layers. After that sandwich form is putt into oven and left for 10 to 15 minutes now your food is ready.
It having a particular taste and very delicious smell. Usually it is served with salad and yogurt.
Taste this cultural dish that will be a good experience for you in life.

Bon appetite.