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Swedish cuisine is the traditional food of Sweden. Due to Sweden's large north-to-south expanse, there are regional differences between the cuisine of North and South Sweden.
In the United States, pigs in a blanket are small hot dogs or other sausages individually wrapped in pastry, commonly served as an appetizer.
A bagel is a bread roll originating in the Jewish communities of Poland. Bagels are traditionally made from yeasted wheat dough that is shaped by hand into a torus or ring, briefly boiled in water, and then baked. The result is a dense, chewy, doughy interior with a browned and sometimes crisp exterior.
A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used.
A club sandwich or clubhouse sandwich, is a sandwich consisting of bread, sliced cooked poultry, fried bacon, lettuce, tomato, and mayonnaise. It is often cut into quarters or halves and held together by cocktail sticks. Modern versions frequently have two layers which are separated by an additional slice of bread. Sometimes it is sliced diagonally and is called a wedge or wedgie, a term also used for a type of submarine sandwich.
Roti is a round flatbread originating from the Indian subcontinent. It is commonly consumed in many South Asian, Southeast Asian, Caribbean, and Southeast African countries.
An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Spain, other Southern European countries, North African countries, Latin American countries, and the Philippines. The name comes from the Spanish empanar, and translates as 'breaded', that is, wrapped or coated in bread. They are made by folding dough over a filling, which may consist of meat, cheese, tomato, corn, or other ingredients, and then cooking the resulting turnover, either by baking or frying.
A wafer is a crisp, often sweet, very thin, flat, light biscuit, often used to decorate ice cream, and also used as a garnish on some sweet dishes. They frequently have a waffle surface pattern but may also be patterned with insignia of the food's manufacturer or may be patternless. Some chocolate bars, such as Kit Kat and Coffee Crisp, are wafers with chocolate in and around them.
The milanesa is a variation of the Lombard veal Milanese, or the Austrian Wiener schnitzel, where generic types of breaded cutlet preparations are known as a milanesa.
Kibbeh is a popular dish in the Levant based on spiced lean ground meat and bulgur wheat. Kibbeh is considered to be a national dish of Syria and Lebanon.
Sancocho is a traditional stew in several Caribbean cuisine and Latin American cuisines. Latin variations represent popular national dishes in Dominican Republic, Colombia, Cuba, Honduras, Mexico, Ecuador, Panama, Puerto Rico, Trinidad and Tobago, and Venezuela. It usually consists of large pieces of meat, tubers and vegetables served in a broth.
Colombian cuisine is a culinary tradition of the six main regions within Colombia. Colombian cuisine varies regionally and is influenced by Indigenous Colombian, Spanish, and African cuisines, with a slight Arab influence in some regions.
Bougatsa is a Greek breakfast food, or mid-morning snack, or midday snack. Bougatsa has several versions with their own filling, with the most popular the bougatsa krema that has semolina custard filling used as a sweet food and dessert.
Barmbrack, also often shortened to brack, is a yeast bread with added sultanas and raisins. The bread is associated with Halloween in Ireland, where an item is placed inside the bread, with the person receiving it considered to be fortunate.
Uzbek cuisine shares the culinary traditions of peoples across Central Asia. Grain farming is widespread in Uzbekistan, making breads and noodles an important part of the cuisine, which has been described as "noodle-rich".
Paomo is a specialty of Shaanxi cuisine and is a typical food eaten in the city of Xi'an and other cities of Guanzhong. It is a hot stew of chopped-up steamed leavened flat bread, known regionally as mo, cooked in lamb broth and served with lamb meat, sometimes substituted with beef.
A great variety of cassava-based dishes are consumed in the regions where cassava is cultivated. Manihot esculenta is a woody shrub of the spurge family, Euphorbiaceae, native to South America, from Brazil, Paraguay and parts of the Andes.
Fatoot samneh is a dish originating in Yemeni cuisine, consisting of pieces of saluf or malawach, or pita, that have been fried in clarified butter and combined with beaten egg. It is commonly served as a breakfast or dinner dish. It was brought to Israel by Yemenite Jews. It is somewhat similar to the Jewish matzah brei or the Mexican-American migas, which are made with matzo, and corn tortillas, respectively; whereas fatoot samneh is made with pita bread.
References
- 1 2 "Traditional Bread From Colombia". TasteAtlas. November 24, 2016. Retrieved October 14, 2024.
- 1 2 "Mogollas Guadalupe". Don't Give Papaya. May 25, 2012. Retrieved October 14, 2024.
- ↑ "Mogolla". TuBabel. Archived from the original on February 11, 2009. Retrieved March 11, 2017.(in Spanish)