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Food52Nihari lamb will always be one of the recipes that best defines Pakistani cuisine. It is no wonder that nihari is considered the national dish of Pakistan.Food.com"This dish is originally form the semitropical Hainan Island in the south of China, but was introduced by migrants to Singapore, where it is now almost a national dish." From Ethnic Cuisine.Food.com1 thing SusieQusie & I did to prepare me for what she called *Mary Pats Grand Adventure in Iceland* was to buy a cookbook by Nika Hazelton titled *Classic Scandinavian Cooking* & it was the only cookbook I brought w/me over 4 yrs ago. Although I have spent more time sharing classic US cuisine w/Icelanders, I decided to revisit this cookbook to see what I could find to share here on RZ. Only she will know why this recipe tickles me so. Per the intro ... All the Norse love meatballs, but the Danes' affection & use for them amounts to a national passion. *Frickadeller* are made from every kind of meat. They are eaten continually, either hot or at room temp. The club soda makes them light. ... # of servings was given, but time has been estimated. *Enjoy* !Food and WineThe South Asian spices in this vegetarian stew reflect the influence of Kenya's generations-old Indian community on the national cuisine. Feel free to substitute other vegetables based on seasonal availability, as Hubert Des Marais does. Satisfying Vegetarian RecipesFood52Casey Angelova of the food blog, Eating, Gardening & Living in Bulgaria, is sponsoring another cultural cuisine event. This time it’s honoring Portugal on their National Day. The Portuguese call it “Dia de Portugal.” It’s also a day honoring their national hero, Luís de Camões, for he’s the author of an epic poem, Os Lusíadas, that tells the history of Portuguese exploration. A few centuries ago, Portugal had vast empires in Africa and Latin America. With a foundation of Mediterranean flavors, it’s a cuisine with a global influence. Tomatoes, chocolate, vanilla and chilies from the “New World” are now important ingredients in many cultures, including Portugal. Before the addition of Latin America flavors, Gazpacho, or as the Portuguese call it, Gaspacho, was a cold soup made of cucumbers, stale bread, onions, garlic, olive oil and vinegar. Later, the addition of tomatoes and chilies became another variation that made it sweet and spicy. Traditionally, this soup is made with a mortar and pestle, but a food processor or a blender simplifies the process. Some people strain and discard the solids, but I like the slight lumpy texture of puree soup. There are many adaptations to this soup, because the ingredients are easily substituted. Several years ago, I made a Latin American-inspired tomatillo version with pumpkin seed pesto swirled into it. For this version, the Shrimp and Cucumber salad was added to make this dish a little heartier. Including a roughly chopped salad is a great introduction to people who prefer warmer soups with texture. Made with raw ingredients, Gazpacho is a tasty soup to make when a garden is overflowing with summer vegetables. It’s best enjoyed at room temperature with a slight chill on an extremely hot summer day. Dia Português feliz!Food.comThis dish is the national Dish of the Bahamas! Bahamas national dish is Cracked Conch, it’s served ’scorched’ (scored) and raw in lime juice or cracked (dipped in cracker crumbs, then fried). Authentic Bahamian cuisine This delicious crayfish which the locals call the queen of conch is the only type of fish that incorporates special Bajan seasonings. Bajan seasonings used in the caribbean, is a wet rub of garlic, thyme, onion, marjoram and pepper, it is used on all meats and fish. You can rub this seasoning in dry for frying or add lime juice and oil to make a wet rub. Cracked Conch is usually prepared and served with optional side dishes such as potatoe salad, cole slaw, macaroni and cheese or fried plantains macaroni & cheese, cole slaw, potato salad and plantains.Food and WineSosaties, South African kebabs, are among the most popular dishes at an braai. Lamb sosaties are the national favorite, but beef, pork and chicken are also common. The meat or poultry is marinated in a spicy curry sauce, then grilled until crisp on the outside but still moist and tender inside. The dish has its roots in Malay cuisine (sosatie comes from the Malay words sate, meaning spiced sauce, and sesate, meaning skewered meat); similar dishes are part of the Javanese fijsttafel. More Amazing Lamb RecipesFood.comThis iconic South American stew, called locro, is the perfect hearty winter meal when served with hot crusty bread. Roasted squash seeds add crunch.Locro (from the Quechua ruqru) is a hearty thick stew popular along the Andes mountain range. The dish is a common plate for the Peruvian cuisine, which at one point held the center of the Inca empire. It is also one of the most typical Argentine dishes prepared by the different native Indian tribes at a time of the Spanish conquest. Its origin dates to before the Spanish colonial times. Locro at the table, with quiquirimichi and bread.The defining ingredients are corn, some form of meat (usually beef, but sometimes beef jerky or chorizo), and vegetables. Other ingredients vary widely, and typically include onion, beans, squash or pumpkin. It is mainly eaten in winter and is therefore has a greater caloric value. In Argentina it spread from the Cuyo region to the rest of the country. It is considered a national dish and is often served on May 25, the anniversary of the May Revolution. Recipe CuisineAtHome Magazine, Issue 79, February 2010 edition. Locro being served at Simoca market, ArgentinaIn some parts, such as in the Santiago del Estero Province of Argentina, a red hot sauce made from red peppers and paprika known as quiquirimichi is served on the side.Food.comAdapted from Vivette Castro by Kim Severson for the New York Times, March 4, 2009. Many Cubans in Miami wax lyrical about bistec de palomilla, the Cuban national steak, and debate whether lemon juice is a reasonable substitute for lime juice in the marinade. People weighed in on the etymology of the word “palomilla” and the political leanings of the late Nitza Villapol, the Cuban cooking teacher who codified the nation’s cuisine in books and on television.
