The meat dishes in Tibet are made from mutton, goat or yak and they are oftentimes fried or cooked as piquant stew mixed with potatoes. Mustard seed is cultivated in Tibet that is why many cuisines employ mustard seed. Tibetans love yak yoghurt, cheese and butter, in fact well-prepared yoghurt is a prestige item in Tibet.

beef shapta

 Yoghurt is an integral part of the Tibetan cuisine as Tibetans love this as a daily beverage. It is a creamy milk created by Yak cow. Eastern Tibet nomads create yoghurt in a specialized process, where milk is boiled first ten after removed from heat, old yoghurt is poured in. For a thousand years it has been patronized by Tibetans.

Dried beef and mutton stripe is also a known local food especially in the winter, prepared by cutting the meat into long stripes and hung is air dried shaded area. It turns out to be crisp and is very tasty; and it is said that it can be eaten raw because the coldness of winter they say killed the bacteria in the meat.

Sha Balep is bread filled with seasoned beef and in semi-circle form or circle shapes and in regional variations is pan fried or deep fried.

Balep korkun is another Tibetan pastry, a central Tibetan flatbread prepared using a skillet instead of an oven.

Thenthuk is a soup fit in cold weathers. It is cooked with noodles and veggies.

Tsam Thuk is also a soup that uses sheep or yak stock, but compared to De Thuk, it is combined with roasted barley flour and different Tibetan cheeses.

Tingmo is steamed bun, a Tibetan variation of the Chinese baozi.

Dre-Si is a sweet dish in Tibet which uses rice cooked in unsalted butter, combined with raisins, droma, dates and other types of nuts. It is a special dish cooked only during the Tibetan New Year celebration.

Juema or Gyurma is the Tibet’s blood sausage with sheep or yak’s blood plus rice or roasted barley flour.

Next we have the Tibetan biscuits or cookies called Khapsey, which are deep fried and prepared during special celebrations like the Tibetan New Year or weddings. They are formed in many different detailed textures and shapes. There are some sprinkled with powdered sugar.

Buttered tea is a well-loved drink of Tibetans. It is prepared with ghee and boiled brick tea.

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Stuffed Mushrooms is an Argentina food made up of stemmed white mushrooms, stuffed with various ingredients, such as a mixture of olive oil, spices like mint leaves, parsley leaves, garlic, black pepper, dried bread crumbs, and Pecorino Romano baked and eaten as an appetizer.

Fugazza is an Argentinean variation of focaccia, which is a tasty pizza-like bread with cheese and piles of sweet onions on top. Its crust is softer and thicker than the normal pizza crust.

The Fugazetta on the other hand is stuffed variation of fugazza. It is loaded with cheese that melts from the center of the bread, and the sweet onions are on the top. You can put any toppings of your liking, be it olives, herbs or cured meats, or even add pizza toppings.

Costillas de Cerdo a la Riojana is a known Argentinean dish that will surely load you up if you are in a hurry. It is derived from Spain, and prepared with chicken. It is perfect for Sunday meals. You can add on frozen French fries or left-over pork ribs.

Fugazzeta de Verdura is another Argentinean dish which is a stuffed pizza with two layers of dough stuffed with spinach, veggies and creamy cheese. There is a pile of caramelized onions and cheese on top of the stuffed pizza.

Afajores are Caramel Sandwich Cookies which can be very obsessive. They are sandwich cookies, made of two crispy and moderately sweet cookies filled with dulce de leche, which is a caramel milk confection.

Tres Leches Cake or the Pastel de Tres Leches is a dessert loved by everyone who gets to taste it. It is a spongy cake soaked in cream, condensed milk and evaporated milk mixture with an icing of meringue or whipped cream with fresh fruit. There are many versions of it in Latin America, sometimes there are added ingredients like chocolare, coconut or rum.

Passion Fruit Mousse or Mousse de Maracuya is just one of the many tropical fruit mousses and mousse cakes in South America; in fact it was even more known than chocolate mousse. This mousse is best served with fresh fruit.

Picarones are Pumpkin and Sweet Potato Doughnuts which is crispier than the actual doughnut, as these are deeply fried spiced pumpkin rings and sweet potato yeast batter given with spiced molasses syrup. They taste different and not very sweet, but the sauce, the pumpkin and the sweet potatoes distinguishing tastes compliment each other thus bringing out the unique and delicious taste of the Picarones.

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Chicken a la King is prepared with diced chicken covered in cream sauce, combined with mushrooms, veggies and sherrie, and the mixture is topped on rice, bread or pasta.

Waldorf salad is an NYC salad made of celery, fresh apples and walnuts with mayonnaise dressing. It is commonly given atop a bed of lettuce as light meal or appetizer.

A popular English cuisine is the Eggs Benedict, comprised of two one half English muffin, with bacon or ham, poached eggs and Hollandaise sauce on top.

The New York style pizza is originally from New York City in 1900s. It is popular for its big, thin, wide and foldable shape. It is often topped with mozzarella cheese and tomato sauce, with additional toppings. It is customarily hand-tossed and very light when it comes to the sauce. It can be eaten as street snack when folded, or as fast food. What difference does it have to other American style pizzas? It is its hand-tossed thin crust, made from high gluten bread flour. The minerals of the water in NYC used in preparing the dough is said to contribute to its authentic taste.

Egg cream is a NYC beverage originally made from a combination of milk, soda water and chocolate syrup in the 1800s. Believe it or not, even if the name is egg cream, egg or cream is not included in its components; but egg was said to be included in the early versions of the drink. It is roughly wholly a fountain drink, with attempts to put it in a bottle but the attempts failed because it is better served with fresh taste.

Vichyssoise is a rich, thick soup prepared with chicken stock, cream, onions, potatoes and pureed leeks. It is customarily served cold, but can also be consumed steaming hot.

Reuben sandwich is a hot sandwich, composed of rye bread stuffed with corned beef, Russian/Thousand Island dressing, Swiss cheese and sauerkraut, and grilled to yummy perfection. The sandwich literally melts in your mouth.

Pasta primavera is a cuisine comprised of pasta and fresh veggies. Meat variants are added, like shrimp, chicken or sausage, but the center of Pasta primavera is the veggies. The pasta can have any veggies, but cooks prefer crisp, firm veggies like carrots, peas, onions, broccoli, tomatoes and green bell peppers. Its sauce is made with a combination of sofritto of garlic, Parmesan cheese and olive oil; sometimes Alfredo sauce is used.

And lastly, the black and white cookie, aka a half and half cookie, half moon or drop cake; a soft, spongy cake-like shortbread which is covered in vanilla fondant (the white portion)and the other half with dark chocolate fondant (the black portion). It is like neenish tart, but the difference is there is no creamy filling in the black and white cookie unlike the neenish tart.

Dian Xin or Dim Sum is probably familiar to all of us. It literally means “touch the heart”. It is often eaten as a breakfast or brunch (breakfast slash lunch). There is a wide array of choices for this, like the Dumpling or Gow, Phoenix talons or the Chicken feet, Siu Mai, Spring rolls and steamed spare ribs. Dim sum is integral to the Cantonese culture and it is not new seeing Cantonese restaurants packed with people eating dim sum especially on Sunday mornings.

The Shark fin soup or stew is cooked with genuine shark fins obtained from different shark kinds. Cooking this in Cantonese, the raw shark fins are de-skinned, trimmed to shape and dried. The sharks fin is bleached with agua oxygenada before the drying process to create a more attractive color of the fin. It is a very expensive dish; in fact the greatest Cantonese shark fin soup or stew costs $100 USD per bowl. There are more affordable shark fin dishes which are obtained from small shark species. The rate of the soup is dependent upon the quality and the size of the shark fin; shark fin is approximately a minimum of $4.50 per bowl, believe it or not.

Char Siu or the Barbeque Pork is the Cantonese version of barbecued pork. It is cooked with long boneless pork strips and the part of the pork used is the pork shoulder. The uniqueness of char siu is the seasoning used to coat the meat, turning it dark red or burnt when cooked. The seasoning or sauce for char siu is a mixture of honey or sugar, soy sauce, five-spice powder, sherry/rice wine and red food coloring. Char siu as translated is “fork roasted”; the customary cooking technique. Although this BBQ pork can be eaten solely, it is best paired with other foods, like the char siu bau where the meat is stuffed in buns, or accompanied with rice.

The Chinese white cut chicken or bai qie ji is said to be a New Year’s cuisine and a comfort food for many households. It is a poached chicken covered in scallion-ginger sauces. It looks like a simple dish, but cooking it perfectly to bring out the succulent and tasty chicken is a great challenge.

Sesame Roll is a common Cantonese dessert that you can find anywhere in Canton or Hong Kong. It is like a dimsum or snack. The primary ingredient is crushed black sesame seeds combined with sugar, water and water chestnut powder.

Another integral Cantonese dessert is Tong Shui, a sweet dessert soup, made of Black sesame seeds. It is not only delicious, it is also beneficial to the health as it is said to prevent gray hair. The soup is served warm, as snack or dessert.

The Cantonese egg tart is the most traditional Chinese/Cantonese dessert. It has a hard crust made of butter, confectioner sugar, flour, egg and vanilla extract filled with yummy custard on the center.

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Their national dish is Kibbeh, cooked from minced onions, ground red meat of goat, lamb or beef, burghul, and rice. Its most popular variety is a torpedo-shaped fried croqueted filled with minced meat of lamb or beef. Variations of Kibbeh are shaped into patties or balls and are either cooked in broth or baked.

Next is the Tabbouleh, a Levantine Arab salad, prepared with tomatoes, bulgur, fine-chopped parsley, onion, garlic, mint, lemon juice, salt and olive oil. Other variations use couscous other than bulgur. It is customarily given as part of mezze in Arab; some varieties were made of Turks and Armenians, and now a well-known ethnic food in the West.

Fattoush is a Levantine bread salad created from fried or toasted pita bread pieces mixed with veggies. The cooks use seasonal produce, combining various herbs and veggies according to taste and stale pita to make Fattoush. The veggies are sliced into large pieces in contrast to tabbouleh which used fine-chopped ingredients. What gives fattoush its sour taste is Sumac.

Baklava is a pastry made up of layers of filo stuffed with chopped nuts and covered with honey or syrup. It is a perfect dessert or snack anytime of the day.

Another popular Lebanese pastry is the Ma’amoul. They are mini shortbread pastries stuffed with either walnuts, pistachios or dates, sometimes almonds or figs. They are available in various shapes; they could be flattened, domed or ball-shaped. There are molds available for shaping them, but cooks can use their hands as well.

Stouf is a unique Lebanese dessert. It is an almond-semolina cake, created from semolina flour wit pine nuts, sugar and turmeric that give its distinguished taste.

The Lebanese also have an eggplant dish called Baba ghanoush. The eggplant is mashed and combined with seasonings and olive oil. It can also be cooked in other cooking styles like broiling over open flame before peeling or baking. It is commonly consumed as a dip with pita bread or khubz.

Halva is a Lebanese dessert which has two types: flour-based or nut-butter based. The flour based halva is somewhat gelatinous in consistency and comprised of grain flour (semolina), sugar, butter and clarified butter. The nut-butter based is crumbly in consistency and comprised of sesame paste (tahini) or sunflower seed butter and sugar.

Lastly we have Manakish, the Lebanese pizza. It is composed of dough with thyme, ground meat or cheese toppings. It can be folded or sliced. It is usually eaten during breakfast or lunch.

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First we have the the Gatsby, a specialty of Cape Town, which are well-known across the Cape Flats. The Gatsby is baguette stuffed with hot chips and polony or masala steak, with pickle (atchar) and hot sauce.

Next we have the Boerie roll, which is basically sold almost everywhere. The Boerie roll is the best and most popular South African street food and it is a juicy spicy sausage wrapped on bread roll with your preference on onion or tomato, tomato sauce, mustard mix, or a combination of the three.

Our third street food is the Samoosa, an invigorating combination of veggies and meat, or sometimes plain vegetables, filled in a folded, triangle-shaped pastry. It is very affordable and tasty. Grab one on the road.

The Bunny chow is a street food meal, comprised of one half load white bread hollowed out and hot curry is filled in the hollow part. Talk about unique and delicious!

Next we have Bobotie, a South African dish composed of spicy minced meat with egg-based topping baked to perfection. It came from Dutch East India Company brought to the Cape Malay community. It is prepared with curry powder which creates its tang. It is paired with Samba.

Melktert is the African term for milk tart. It is a South African dessert made of sweet pastry crust filled with cream made from a combination of sugar, eggs, flour and of course, milk. The amount of milk used against the egg is greater compared to the custom European custard tart or the Chinese egg tart; and this creates a lighter texture and a more obvious milk flavor. It is topped with cinnamon sprinkles; sometimes the cinnamon quill is infused into the milk for the custard.

Tomato bredie is the stew of South Africa. It is called tamatiebredie in African term. It is typically cooked with mutton and prepared for a very long duration, and seasoned with ginger, cloves, cardamom, cinnamon, and chili. It originated from the Dutch. Bredie is the African term for stew. It also means oriental spinach, but obviously, tomato is used in this. Actually, other veggies can also be used, like green beans or pumpkin.

And last we have Malva pudding, the African sweet pudding, given hot together with custard or ice cream. It is cooked from apricot jam and has a consistency of spongy and caramelized.

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Aloo gosht is a comfort food in Pakistan; the Pakistani meat curry and it is also included in the North Indian cuisine. It is prepared with aloo or potatoes and gosht or meat. The meat used is often mutton or lamb, cooked with a stew-like shorba gravy. It is best eaten with plain rice or sometimes with breads like naan, paratha or roti. Aloo gosht is cooked in different styles. The meat pieces are cooked over medium heat with many different spices such as cumin seeds, chili powder, bay leaves, ginger, cinnamon, red chili powder, onions, garama masala, black cardamom, garlic, plus tomatoes and cooking oil while the potatoes are simmered. The potatoes along with salt are added and mixed; then water is poured and the whole dish is allowed to boil. When the meat is tender, it will then be ready and can now be garnished with chopped coriander.

Sarson sa saag is a commonly cooked curry in the Punjab Indian region and in Pakistan which is cooked with mustard leaves and spices. It is considered to be the customary way of preparing saag and is customarily served with unraised corn bread or makki di roti. It is topped with unprocessed white or processed yellow butter or customarily, with clarified butter or ghee. Palak in Punjabi or spinach can be used to garnish the Sarson sa saag for color or to thicken the dish. It could affect the taste though.

Makki di roti is unleavened, flat bread in North India created from corn flour. It is baked on Tava. If we translate Makki di roti, it means “bread of corn”. It is yellow colored. It is often made during the winter season in Punjab region and it is often paired with saag or sarson da saag (which we mentioned earlier), butter or makhan and buttermilk. In Uttar Pradesh, it is eaten with butter and spinach.

Gulab jamun is a well-known desser in Indian Subcontinent countries like Sri Lanka, India, Pakistan, Bangladesh and Nepal. Nepal knows this dessert as Lalmohan, which is given with or without curd, which is served in many different occasions. It is made with dough comprised of many milk solids. Gulab jamun is derived from Persian gulab or “rose water” which refers to rosewater-scented syrup, and jamun is a Hindustani jamun, a south Asian fruit.

Lastly we have korma, a dish coming from Central or South Asia which is prepared with cream, yoghurt, seed pastes, nut or coconut milk. It is like a type of curry.

La Buseca, also called Milan tripe, is stomach of a cow, boiled to tenderness. Butter, sage, onions, and bay leaves are sautéed in frying pan; after which, the tripe is added along with one half cup of white wine.  Hot broth and a small amount of tomato sauce are poured in the mixture; salt and pepper is then added to taste. The mixture is cooked for two hours; while garbanzo beans are put to a boil in another pot. The beans are then combined with the mixture in the frying pan and topped off with parmesan cheese. Buon appetito!

Next we have La Cassoeula, a meat and veggie stew comprised of finely sliced carrots, small onion, and celery stalk placed in a pot with oil. Over medium head, pork ribs are placed on the pot for 15 minutes and then saucepan is deglazed with red wine. When the wine reduces, tomato sauce is added and the pan will be cover to allow everything to be cooked at around fifteen minutes. Cabbage is added gradually while the ribs are cooking. Some want the Casseoula to have more sauce, thus they add a single to two glasses of water. The whole preparation takes almost three hours.

The typical secondo of Milan is the La Cotoletta, where veal cutlets are flattened using the hands, placed in a flour and beaten eggs mixture. The cutlets are then scoured in bread crumbs and cooked in heated oil in frying pan to a golden brown finish. Enjoy the second with a garnish of parsley and lemon.

Now let me introduce to you the Milanese specialty with gremolata, the L’ossobuco. Veal shank is placed on seasoned flour, cooked along with heated butter, olive-oil, onion, celery and garlic and until golden brown. One half cup of white wine is added in the pan until the meat is tender. The gremolata mix is made with lemon zest, garlic and parsley until in creates a pesto.

Lastly is the La Piccata Milanese or fried slices of chicken with sauce, where sliced chicken is pounded with mallet to make it tender, sprinkled with a small amount of salt, dusted with flour, immersed in beaten eggs and parmesan cheese, and cooked and turned over in heated olive oil to a golden brown finish. The sauce is made by sautéing mushrooms and ham in another pan until it becomes soft, then the liquid is removed. The cutlets are placed back in the saucepan. A small amount of broth is poured in the ham mushroom mix is added plus one tablespoon of butter. The sauce is simmered until a smooth consistency of the sauce is achieved. The cutlets are removed from the pan and sauce is added, then is garnished with chopped parsley before serving.

Biryani is a rice based dish created with basmati or rice, spices, fish, veggies or meat. It is not only well-known in India, but is a well-known dish globally.

Another is the Butter Chicken (which I know is very familiar to all of us). It is made by marinating chicken overnight in spices and yoghurt and then cooked with a special Makhani sauce made with Butter, spices and tomato puree that creates that distinctive flavor. It is Punjabi cuisine’s gem and is patronized by people all around the world.

A south Indian dish, called Rasam, is a tomato soup-like cuisine which is not only appetizing, but is also good for the health and has an inviting aroma. It is healthy because it helps in people’s digestion. It is cooked with dal, tamarind and of course tomato.

The Tandoori Chicken is a chicken dish marinated in yoghurt (like the butter chicken) and with tandoori masala seasoning. It is a common dish for the Indians and is traditionally cooked in clay oven or the Tandoor.

A popular south Indian breakfast is Idli-Dosa-Vada with Sambar, which is fermented black lentils that are de-husked and rice paired with a veggie stew or chowder with tamarind and toor dal or sambar for short.

Palak paneer is a known vegetarian cuisine of spinach or Palak and cottage cheese or Paneer wrapped in curry sauce. It is a customary North Indian delicacy and an important part in the Punjabi cuisine.

There is a street food in India often eaten during breakfast called the Chole-Bhature. It is a mix of spicy chick peas or Chole and Bhattoora, a fried Indian bread cooked with maida flour. It is a popular dish in North India and was derived from Punjab.

If you want a protein and fiber filled dish from Punjab, then Daal makhani dish is for you. It is comprised of beans and lentils customarily cooked in tangy masala with dollops of fresh cream added to have that rich finish. It is Punjabi cuisine’s signature dish.

I think you have also heard about this dish, where meat is threaded on skewer and grilled. This is the Kebab, where you can use any meat according to your preference and add on any cubes of veggies, fruits or spices. Onions, mushrooms, bell peppers and tomato are the common add-ons to the meat for the Kebab.

A traditional and popular yoghurt based Indian drink is Lassi shake. It is prepared by blending yoghurt, Indian spices , ground roasted cumin and water. There is also a variation called the Sweet Lassi where instead of spices, they blend water and yoghurt with fruits or sugar.

Let us enumerate some of the best Greek cuisine, sweets and mezes. First we have Mousakka, the so called National Dish of Greece, which is a casserole of eggplant with seasoned or spiced meat stuffing garnished with creamy sauce of béchamel which is then baked to golden brownish finish. It is a very popular Greek cuisine created by the legend Green chef Nicholas Tselementes. There are other versions like the potato or zucchini, but this eggplant version is a traditional rendition. It takes almost 2 hours and 45 minutes to prepare and cook this dish, rest assured, the time spent will be very worth it.

Next, we have the Pastitsio, or the Baked Pasta with Meat and Bechamel topping. The three vital elements of this dish are the pasta, the meat stuffing and the creamy béchamel sauce. They are layered in a pan and baked to golden perfection.

Then there is the Souvlaki, the hamburger of Greece. It is a grilled slice of meat/s, be it lamb, pork or beef, placed on a  round pita bread topped with onions, lettuce, tomato and a cucumber yogurt garlic sauce mixture sauce called sadziki which plays a great role in the delicious taste of the Souvlaki.

Gyro is roasted meat on vertical pit, placed on pita bread topped with tzatziki sauce, onion and tomato, in other words, sandwich.

Another Greek pastry is Tiropita or the Greek Savoury cheese pie. It is prepared with layers of buttered phyllo, stuffed with a mixture of cheese and egg. It is so light and it can be enjoyed as snack or desserts. Kids also enjoy this pastry.

Spanakopita is Greek Spinach Pie with Feta. They are made up of flaky phyllo sheets layered with savory spinach and feta cheese filling. It can be in a form of pie, phyllo triangles or pita.

Patates is the Greek version of French Fries, although different. The potatoes are oven roasted to crispiness and are seasoned with pepper, salt, oregano, olive oil and other seasonings. They are usually eaten by the Greek as a small dish or meze, or side dish.

The Greek also has this interesting and unique dish called Dolmades, which is stuffed grape leaves with rice and herbs. It is a perfect appetizer and meze; but it can also be a main dish or side dish.

One yummy treat of Greece is the Loukoumades or Greek Honey Puffs. They are fried dough wrapped in sweet syrup and topped with walnuts and cinnamon. Tasty, isn’t it?

Another delicious sweet you can’t overlook is the Custard-Filled Phyllo or the Galaktoboureko, a favorite Greek dessert, made with a tasty custard filling created with pastry phyllo dough coated with sweet syrup.

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