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  1. Bolinhos de Bacalhau are one of the most typical snacks of Portugal. They are made of Portugal’s favorite ingredient, Bacalhau (cod). They are deep-fried fish cakes, made of codfish, potatoes, onion, parsley, and eggs. It is simply fantastic to eat a Bolinho de Bacalhau with a fresh soda or a beer.

  2. Nov 29, 2019 · List of traditional food from Germany Rouladen. A list of traditional German food wouldn’t be complete without the mention of Rouladen. Rouladen is a typical German dinner, often served with potato dumplings, red cabbage and gravy. It can also be served with vegetables or mashed potatoes.

  3. Aug 25, 2020 · Ok so not technically a food but Pulque is far too good to not include! Made from the fermented agave plant, Pulque is an alcoholic drink that the natives have been drinking for over 2,000 years. Calling it traditional would be underrated due to its deep history with the indigenous Mexican culture.

  4. Mar 29, 2019 · When we say tortilla in Sweden, we usually talk about thin bread made from flour. In Spain however, a tortilla is basically a Spanish omelette made of eggs and potatoes. And it is delicious with countless varieties according to the traditional family and regional recipes. You can eat it for breakfast, lunch or even for dinner.

  5. Jun 21, 2021 · Malida is another traditional Afghan dessert which is traditionally prepared for weddings and other festivals. Bread is first made with flour, baking soda, yeast and oil. It is then finely ground in a grinder in order to form fine breadcrumbs. These breadcrumbs are then cooked in a pan with hot oil, cardamom powder and sugar.

  6. Jan 19, 2022 · Portugal – Pasteis de Nata. Can you even say you’ve experienced Portugal if you haven’t eaten pastéis de nata? We can’t say for sure. These custard-filled sweet pastries were originally made by Catholic monks at the Jerónimos Monastery in Lisbon. In the 1800s, times got hard and the monks started making and selling them to bring in ...

  7. Bouillabaisse is seafood stew and typically made with fresh bony fish, shellfish, mussels, vegetables, herbs and olive oil. The origins of the dish are the fish stews cooked by the fishermen in Marseilles who used to cook big pots of fish and let the stew boil and then simmer for a long time before eating the meal together with their friends and families.

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