12 Must Try Dishes From Around the World.

From the ‘foodtography’ featured in the majority of my blog posts, you have possibly determined that I eat more ‘cultural’ foods rather than British Dishes and it’s been this way even before I moved abroad. There are still countless dishes and types of cuisine I haven’t delved into as of yet, so with a little research assisted from one of my favourite information sources: Wikipedia, I have devised a list of dishes from around the world which I hope to have the pleasure of tasting (or devouring). 
I could easily compose a list of ‘must try’ dishes which I have already tried i.e. specific types of sushi, uncommon pasta dishes but to potentially introduce new cuisine to you as well as myself would be more appeciated. For reference these dishes are not categorised into a preferance order.

1 of 12: Suppli. OriginItaly

  • Fried sticks or balls of rice containing mozzerella. They are typically made from risotto rice, coated in egg wash and breadcrumbs. Other traditional fillings include chicken, mincemeat and a tomato puree based sauce. The name Suppli literally translates as ‘suprise’ suiting well to the snack’s ozzing centre. Larger versions of Suppli are named ‘Arancini’.

2 of 12: Egg waffle. OriginHong Kong.

  • Carrying the nickname of ‘bubble waffle’ this savoury treat resembles bubble wrap. The airtated pockets of the waffle are said to taste sweet and eggy, the waffle itself can be folded into a cone to hold fillings such as ice cream, gelato, fresh fruits, whipped cream and sauces. Thesedays I have seen it become a popular street food especially in London Chinatown.

3 of 12: Halo-halo. OriginPhilippines.

  • An ice cream sundae incomparable to other sundaes or parfait. Ingredients differ widely. Basis ingredients are ice cream or shaved ice with condensed milk whereas toppings can include boiled kidney beans, tapioca, palm fruit, jackfruit, coconut, lychees, purple yam and agar jelly. 

4 of 12: Tom yum goong. OriginThailand

  • This spicy sour soup almost always contains shrimp. As the ingredients for making it are widely available to other island countries its has become famous world wide within recent years. The word ‘tom’ refers to the cooking process. The broth of the dish is simplistic, yet packed with flavour. Ingredients used are crushed chilli peppers, fish sauce, lemongrass, stock, and lime leaves.

5 of 12: Mille-feuille. OriginFrance.

  • A French pastry going by several other names: custard slice, vanilla slice and Napoleon etc. Other pastries and modernised versions following a similar form have fruit and meringue. Despite being delicate they are thick and have to be eaten with a dessert fork. 

6 of 12: Alfajores. OriginSouth America.

  • Honestly alfajores look very alike South Korea chocopies, just with a more complex recipe. Manufacturing companies produce these using centuries old guidelines. Honey, almonds, hazelnuts, breadcrumbs, sugar and flour are among common natural ingredients used. The appearance of an Alfajor depends on which country in South America it is produced in. Some are coated in chocolate, others take on a biscuit sandwich shape.

7 of 12: Naga ‘bomb‘. OriginBali.

  • A viscous smoothie mainly made from pink dragon fruits. Other fruits blended with dragon fruit are bananas, mango and coconut. The smoothie is decorated using granola, berries, dessicated coconut and nuts. It’s the healthiest option in this list.

8 of 12: Mansaf. OriginMiddle East.

  • A friend who I had met in France, who originally came from Jordan, told me about this dish and how it is the one of the home comforts he misses most. Mansaf, and Arabic name for the dish, contains well seasoned lamb which has been cooked in a fermented white yoghurt. Rice accompanies the meat to act as an absorbant for the yoghurt considering all three main parts of the dish are pinched together and eaten by hand. A basic flat bread can be used to line the presentation tray, allowing pieces of the bread to be torn off to make it easy to grasp the combined elements of the dish. 

9 of 12: Pampoenkoekies. OriginSouth Africa.

  • Before tasty this I would prefer to be able to confidently pronounce its actual name, for now it would be simpler to describe pampoenkoekies as pumpkin fritters. It comes as a option to have the fritters dipped in caramel, dusted with cinnamon sugar or rolled in sugar icing – I don’t know about you, but this sounds like absolute heaven.

10 of 12: Burek. OriginBosnia and Herzegovina. 

  • Burek/borek is a thin flaky pastry dish baked in a large tray with sesame seeds on top. The filling varies, most favourable are beef and cheese making the pastry more like a pie. Despite continuing to be served in prior Ugoslavian countires, Bosnia and Herzegovina are very proud to have this dish selling it at traditional food markets.

11 of 12: Kaese Spaetzle. OriginGermany

  • A homemade dish of baked pasta with dried onions and emmental. Thesedays people have been adding German sausages to the hearty cuisine.

12 of 12: Frito pie. OriginUSA.

  • Similar to loaded nachos frito pie layers ingredients over corn chips instead of tortilla chips. Chilli beef, cheese, white or red onions, jalapeños, salsa, beans, rice and sour cream are stacked upon each other to form the ultimate spicy, cool snack. 

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