National dishes from around the world. National cuisines of the world

31.07.2022

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National dishes are the most important component of the culture and traditions of any country. Agree that no trip is complete without tasting local cuisine. Sometimes incredibly tasty, sometimes strange or unusual for us, this food reflects the identity and spirit of the people.

Indian barfi with coconut and milk

You will need:

50 g butter (softened)
100 g dry milk
2 tbsp. l. powdered sugar
1 tsp heavy cream
150 g condensed milk
100 g shredded coconut
100 g nut assortment

Cooking:

First, make milk barfi: in a deep bowl, mix milk powder, soft butter and powdered sugar.
Nuts need to be crushed with a blender into small crumbs. And together with the cream, add to the total mass.
Mix everything together and put the “dough” in the cold for 10 minutes.
For coconut barfi, combine condensed milk and coconut flakes. We mix. Then put the mass in the cold for half an hour. The shavings should be saturated with condensed milk.
After 10 minutes, we form balls of the same size from the milk mass, and then give them a cubic shape. The mass turns out to be very plastic, which allows you to sculpt any figures of a simple shape.
We roll small balls from the coconut mass, roll them in the remaining coconut flakes.
Put coconut and milk barfi on a plate. Top with cashews and pine nuts, if desired.

Fruit marshmallow - a traditional Russian sweet

You will need:

1 kg plums
½ cup granulated sugar

Cooking:

Wash the plums, dry them, cut them in half and remove the pits. We spread the halves of the plums on a baking sheet covered with parchment, and send them to the oven, preheated to 170–180 degrees (depending on the size of the plums), for 20 minutes.
Remove the plums from the oven, let them cool slightly and puree with a blender until smooth. Add granulated sugar. Mix thoroughly.
We line a baking sheet with parchment or a silicone mat and spread the plum puree with a spatula in an even layer about 5 mm thick. We put in the oven, preheated to 60-70 degrees, for 6-8 hours, until the marshmallow is completely dry and smooth.
Carefully remove the marshmallow from the parchment, cut into strips and twist into rolls. For long-term storage, put in a jar and close tightly. Or just hurry to try with tea.

Australian Lamington Cake

You will need:

For the biscuit:

3 eggs
150 g sugar
20 g butter
150 g flour
1 st. l. baking powder
60 g potato starch

For cream:

100 g butter (room temperature)
100 g dark chocolate
50 g sugar
250 ml milk
200 g coconut flakes for sprinkling

Cooking:

Preheat the oven to 180 degrees. Beat the eggs until fluffy, then add the sugar and continue beating until the sugar is completely dissolved.
To the oil add 3 tbsp. l. boiling water, then pour into the egg mixture, continuing to beat.
Pour the sifted flour, starch and baking powder into the prepared egg mixture. Gently mix with a spatula in an upward motion. The dough should retain its fluffy texture.
Put the finished dough into a square shape, covered with baking paper. Place the cake in the oven to bake for 30 minutes.
Focus on your oven and in any case check the readiness of the biscuit with a wooden stick.
Cool the finished biscuit. And then cut into squares.
For cream in a water bath, melt chocolate with butter, stirring with a wooden spoon.
Mix milk with sugar and heat a little. Then add to the chocolate mass, remove from the water bath and put on fire.
Stirring, cook until the mass thickens.
Pour the finished cream into a wider plate and let cool slightly. Separately, prepare a plate with coconut flakes.
Dip the biscuit pieces one by one into the chocolate sauce, and then cover them evenly on all sides with coconut flakes. You can connect the two halves with whipped cream.
Let stand at least 3 hours before serving.

Sweet Vietnamese rolls

You will need:

4 sheets of rice paper
2 bananas
2 pears
100 g nuts
2 tbsp. l. honey
150 g cheese (preferably soft, which goes well with fruit)

Cooking:

Cut the peeled fruit into cubes and add small pieces of cheese to the mass. Put honey and stir in a delicious filling for sweet rolls.
Spread some napkins on the table. Pour cold water into a bowl. For a minute (or according to the instructions for rice paper), dip the sheets in water.
Lay them out on paper towels and let them sit for a bit. After a couple of minutes, the paper will become plastic.
Spread the filling and wrap the rice paper fruit rolls as you like.

Japanese mochi balls with ice cream

You will need:

4 tbsp. l. Sahara
3 art. l rice flour
6 art. l. water
150 g ice cream
dye as desired

Cooking:

We knead the dough. In flour with sugar, add 5 tbsp. l. water.
We stir. You will get a fairly homogeneous stretching mass. If you want to add color, now is the time!
Place in the microwave for exactly two minutes, covered with a damp paper towel. Take out, add another spoonful of water, stir and put in the microwave for another minute, also covered with a towel.
Let the dough cool, stirring constantly. The dough is perfectly molded in a warm state, and when it cools down, it loses elasticity, so we start sculpting right away. Cover the board with cling film and sprinkle with flour. Sprinkle your hands with flour as well. We take out a little dough, crush it with flour and make cakes out of it.
The size of the cake depends on the size of the filling. Ideally, the thinner the layer of dough, the better. Cakes are obtained either by stretching the dough, or tapping on it with your fingers.
We put ice cream in the center of the cakes. We pinch the edges.
We spread it on a dish lightly sprinkled with flour, and crush it on top. Dessert is ready! (The dessert is stored in the freezer for a long time, but it is better not to re-freeze. If you are expecting guests to arrive, take it out of the freezer 20-30 minutes beforehand so that the filling has time to become soft.)

Argentine cookies "Alfajores"

You will need:

For test:

2.5 cups flour
1 cup starch
200 g margarine
3 yolks
3–4 tbsp. l. Roma
2 tsp baking powder
100 g sugar

1 can of boiled condensed milk

For decoration:

1 cup powdered sugar
crushed nuts

Cooking:

Grind margarine with sugar. Add yolks, rum (optional). Mix thoroughly. We put the starch and introduce the sifted flour with baking powder.
Knead a non-sticky dough.
Roll out the dough approximately 0.4-0.5 mm. Cut out circles with a diameter of 8 cm.
Bake in the oven at 150 degrees for 15-20 minutes. Attention: cookies should not be browned, after cooling they become very fragile.
Take out of the oven, let cool.
Lubricate one circle with a thin layer of condensed milk. Put another one on top. We coat the sides with condensed milk.
Roll the sides in nuts (you can also use coconut flakes). Sprinkle with powdered sugar.

Czech dumplings

You will need:

1 egg
1 st. l. semolina
100 g flour
20 g butter
lemon peel
3 art. l. Sahara
250 g cottage cheese
150 g strawberries

For sauce:

250 ml milk
1 egg yolk
1 st. l. starch
2 tbsp. l. Sahara
8 g vanilla sugar

Cooking:

Crack an egg into the curd and add soft butter. Mix.
Mix flour with salt, sugar, semolina and zest.
Add dry ingredients to cottage cheese and knead the dough. Wrap in cling film and refrigerate for 1 hour.
While the dough is resting, make the sauce. Add starch to 50 ml of milk and mix well. Put the yolk. Mix well with a whisk, pour in the remaining milk and add all the sugar.
Put on medium heat and, stirring all the time, do not bring to a boil, let the yolk brew.
Divide the curd dough into 6-8 parts, knead each part into a cake, put chopped or whole strawberries in the middle.
Roll into a ball. Do this with the rest of the dough.
Throw into boiling water, boil for 1-2 minutes and, turning off the heat, leave the dumplings in the water for 10 minutes.
Drizzle generously with vanilla sauce when serving.

Historical events taking place in different countries, as well as their geographical location, culture, traditions, national characteristics and religious beliefs of their peoples, have had a great influence on national culinary recipes.

The methods of preparing many dishes have been improved over many centuries and often today, without realizing it, we use recipes and cooking techniques for various dishes that have been known for a very long time.

The use of cooking methods for various dishes, the variety of kitchen utensils and utensils, the use of various spices largely depend on the geographical position of the country. So, for example, in Asian countries, when cooking, it is customary to use a large amount of various spicy greens, for cooking pilaf (which is very common in various Asian cuisines) - the use of a cauldron. For the cuisines of European countries, countries of America, Australia and New Zealand, which are characterized by food that can be cooked fairly quickly, sandwiches, sandwiches, pizza, canapes are very popular.

Cooking methods largely depend on the culture and traditions of certain peoples. Often, similar dishes, differing in the use of different types of meat, spices and herbs, can be found in the cuisines of different nations.

The cuisine of each country is interesting and varied. We invite you to take a short excursion into the history, customs and national traditions of the cuisines of the countries of the world.

Azerbaijan is an ancient country with amazingly beautiful and diverse nature, hardworking and hospitable people, original culture and centuries-old traditions. Azerbaijani cuisine is one of the most interesting in the countries of the Caucasus and deservedly enjoys wide popularity ...

One can talk about Arabic cuisine as a general phenomenon inherent in the entire "Arab continent". After all, both culture and language from Morocco to the Persian Gulf have common roots. For over a thousand years, this sense of unity has not been tested by borders...

Armenian cuisine is one of the most ancient on Earth. From hoary antiquity, such a popular dish as shish kebab (khorovats) originates at the present time. The technology of cooking the fish dish kutap is almost the same today as it was 1500 years ago. Dishes of Armenian cuisine are distinguished by their peculiar spicy taste and spiciness…

The cuisine of the peoples of the Balkan Peninsula has special, specific elements, such as an addiction to pork, pepper seasonings, and the indispensable presence of soup in every meal. The geographical location of the Balkan Peninsula has led to the presence of common elements between the culinary traditions of the Balkan countries and the cuisines of neighboring cultures ...

Belarusian cuisine has a centuries-old, rich and interesting history. For a long time Belarusians have maintained close economic ties with Russians, Poles, Ukrainians, Latvians and Lithuanians. And it is quite natural that Belarusian cuisine has influenced the cuisines of neighboring peoples. In turn, the cuisines of these peoples to a large extent influenced the Belarusian ...

The principles of development of modern British gastronomy are very similar to the Mediterranean. The British strive to use local products, preferably organically grown, and at the same time introduce new ingredients that have arrived from distant lands - in particular, spices and herbs from Southeast Asia and from the shores of the Mediterranean Sea ...

Like any other national cuisine, Vietnamese cuisine has been influenced by the country's geographical location and history: in the south of the country, more hot red peppers, dried herbs and spices are used for food. The inhabitants of the northern part of the country prefer soups and roasts…

The Greek cuisine is based on a relatively limited set of agricultural products. The appetizer, although served, often consists only of olives, bread, feta cheese and tzatziki - yogurt mixed with grated cucumber and chives ...

Georgian cuisine - original and original - has gained great popularity not only in our country, but also abroad. Many of the Georgian dishes, such as shish kebab, kharcho soup, etc., have become truly international. Despite the fact that Georgia is relatively small, the difference in the direction of agricultural production of its various regions affects the character of the cuisine ...

When we talk about Jewish cuisine, we mean: firstly, food prepared according to the strict rules of ritual purity - “kashrut”, and secondly, a set of dishes beloved by Jews and different from dishes of other peoples: after all, traditional recipes, handed down from generation to generation, contain only the set of initial products that the Shulchan Aruch, the code of Jewish laws, allows ...

The people of India attach special importance to food - it is more than just the process of cooking or eating calories. It is both a ritual, and a healing remedy, and a source of pleasure. The ancient Indian culinary tradition had its own rules and customs governing all aspects of the cooking process ...

On the territory of Spain it is difficult to single out a single national type of cuisine. The country has a huge number of regional culinary schools, traditions and trends, and each of them can differ markedly from the generally accepted idea of Spanish cuisine ...

Italy was a mecca for gourmets back in Roman times, and to this day, Italian cuisine has not lost any of its former splendor. When creating dishes, the culinary wizards of the Apennine Peninsula rely on the centuries-old experience of their predecessors…

A characteristic feature of Kazakh cuisine is the widespread use of meat, milk, flour products. In the summer, almost every Kazakh family cooks ayran - sour milk diluted with water. It is drunk as a soft drink, various cereal stews are seasoned with it ...

The quality of Chinese cuisine is often equated with French cuisine. Cooking has always been regarded here as a real art, poets and philosophers wrote treatises on food and made recipes. Therefore, we can trace the thousand-year history of Chinese dishes through ancient writings and images ...

Korean cuisine has a lot in common with Japanese. Pork, eggs, rice, soybeans, vegetables also predominate, fish and seafood occupy a significant place, many spices are used for cooking. An important place in the diet of Koreans is occupied by soup, without which almost no meal can do ...

In Malaysia, where so many cultures have grown together over the centuries, there is no national cuisine as such. It is a skillful interweaving of the best culinary traditions of all those nations that once came here. But all the traditional cuisines of the Malaysian peoples have one thing in common - rice, or "nasi", in Malay ...

Mexican cuisine is famous all over the world for its unique taste. It is original and original, combines the cuisine of Indian tribes, Spanish and French culinary traditions. A feature of Mexican cuisine is the abundance of corn or maize, sauces and seasonings. Fiery-spicy salsas sauces (from chili and tomato) are something without which it is impossible to imagine Mexican cuisine ...

The traditional cuisine of Moldova is famous for its diversity and sophistication due to the fact that it was formed under the influence of the cultures of many peoples who lived in the country at different times (Ukrainians, Russians, Greeks, Jews, Germans, etc.) ...

German cuisine is distinguished by a wide variety of dishes from various vegetables, pork, poultry, game, veal, beef and fish. A lot of vegetables are consumed, especially in boiled form, as a side dish - cauliflower, bean pods, carrots, red cabbage, etc.

The Baltic cuisines - Estonian, Latvian and Lithuanian - have a number of common features due to the similarity of natural conditions and the historical development of the Baltic peoples ...

Like any other national cuisine, Russian cuisine has developed under the influence of various natural, social, economic and historical factors. The main feature of Russian national cuisine is the abundance and variety of products used for cooking ...

It's almost impossible to single out Norwegian, Danish, Icelandic or Swedish cuisine as they simply don't exist. But there is one common Scandinavian cuisine that unites everyone. It was formed by the natural conditions in which the inhabitants of this region of Europe had to live ...

Thai cuisine is one of the oldest, since its foundations were laid back in those days when an independent Thai state did not exist and the Thais were one of the nationalities of the southern Chinese provinces. Therefore, many of the ingredients and spices of modern Thai cuisine come from China. Also, the formation of Thai cuisine was influenced by the Indo-Lankan culinary tradition ...

The original Tatar cuisine was formed in the course of the centuries-old history of the existence of the ethnic group and its interaction and contact in everyday life with neighbors - Russians, Maris, Chuvashs and Mordovians, Kazakhs, Turkmens, Uzbeks, Tajiks ...

Turkish cuisine will not leave anyone indifferent - there are nutritious meat dishes, delicate vegetable dishes, amazing desserts, and hot oriental spices and spices. The traditions of Turkish cuisine are based on one single postulate - the taste of the main product should be felt in the dish, it should not be interrupted by various sauces or seasonings ...

To fully enjoy the Uzbek feast for a European is an impossible task. Not only that, Uzbek cuisine is fatty and satisfying. Here it is customary to eat slowly, long and tastefully. A long series of dishes strikes the unprepared imagination of those who are used to diets. Up to ten dishes per meal is the usual Uzbek hospitality...

Dishes of Ukrainian cuisine have gained well-deserved fame in our country and abroad. Ukrainian borsch, various flour products (pampushki, dumplings, dumplings, shortcakes, etc.), meat products and dishes (Ukrainian sausages, cold appetizers, game, poultry, etc.), vegetable and dairy products (ryazhenka, cheesecakes) , all kinds of drinks made from fruits and honey are very popular ...

French cuisine is conditionally divided into three parts: common, regional and haute cuisine, an example of which was the court cuisine of the French kings. It is clear that this division is very arbitrary: after all, for example, a Burgundy dish, which in Paris will be considered regional, in Burgundy itself will be classified as a common ...

The formation of Japanese cuisine was greatly influenced by China, from where some products were imported, for example, soybeans, tea and noodles, and Europe. Initially, Japanese cuisine itself was very simple, if not primitive, but at the same time very diverse ...

Each nation has its own special national cuisine. And in each such cuisine you can find the features of the culture of the people, passed down from generation to generation. Of course, in order to appreciate all the subtleties of various dishes, you need to go to a particular country. And visit both chic restaurants and small family restaurants, where this or that dish is prepared in a special way. We really hope that you will find something special for yourself or share your experience.

Welcome to a gastronomic tour of the cuisines of the peoples of the world! We have collected for you a considerable collection of dishes imbued with the spirit of different countries. Cooking is an important part of the culture. Recipes of national dishes were tremulously passed down from generation to generation until they reached our days. And now you have a chance to set your own multinational table by preparing sumptuous dishes at home!

Recipes from all over the world at your fingertips

Can't fly to France for cock in wine or Thailand for coconut ginger soup? And you don't have to board a plane for a new culinary experience! Try to cook exotic dishes yourself. In this section you will find the best recipes from dozens of different countries. Among them are not only popular, but also more unusual cuisine for us.

The list of traditional dishes on our website is made up of culinary masterpieces from all over the world:

European cuisine (Bulgarian, Belarusian, French, English, German, Ukrainian, Russian, Belgian, Greek, Spanish, Italian, Hutsul).
Balkan cuisine (Finnish, Scottish, Latvian).
Asian (Thai, Chinese, Japanese, Indian, Vietnamese, Korean).
Eastern and Arabic (Turkish, Jewish, Lebanese, Tatar and Bashkir, Uzbek, Abkhazian, Azerbaijani, Georgian, Armenian).
Cuisine of North and South America (Indian, Canadian, American, Mexican, Hawaiian, Colombian).
Australian cuisine;
Egyptian cuisine.

The choice of recipes is very wide! Prepare a dish that suits your mood and set of ingredients. Treat yourself to a delicious beef carpaccio or surprise the family with Georgian khinkali.

Features of the cuisine of different nations

All peoples are different, and the cuisine of each nationality has its own subtleties. Yes, to try the perfect Cacamber with garlic or chestnut soup, it is better to go to one of the French restaurants. But if you make an effort, you can achieve a striking similarity! The main thing is the most understandable and laid out recipe.

Each recipe on our website is accompanied by visual photos that will help you to repeat the culinary masterpiece exactly. In all instructions, the necessary actions are described step by step so that you do not rack your brains over the cooking process. You will definitely succeed!

Choose a recipe, cook, enjoy. Don't forget to experiment and share your own recipes!

In Russia, pies were baked with or without reason. There was always a chicken coop on the wedding table. It was based on rich or unleavened dough, and the filling was buckwheat porridge, chicken, mushrooms, sauerkraut and much more. Kalinnik was often baked in honor of name days. Especially for this, viburnum berries were dried, then they were ground into powder, mixed with rye flour, and dough was prepared on the basis of this mixture. This pie had no toppings. On weekdays, you could see a vekoshnik on the table, which was baked according to the “leftovers are sweet” principle: everything that was left after dinner - vegetables, meat, was mixed, laid out on a yeast dough and baked in the oven.

They know how and love to cook pies in the Caucasus. There, girls begin to teach this art almost from the cradle. Achma, a cheese pie, does not require special skill and skill from the hostess. But to bake kubdari - a meat pie, you need to try: the filling must be juicy, so that when you bite off a piece, the broth flows over your hands. Ossetian pies, widely known in our country, amaze with a variety of fillings. Cheese, greens, beet leaves, meat, potatoes - absolutely everything is used.

The Tatar Gubadiya is very difficult to perform. It has been preparing for several days. The main difficulty lies in the kyrt - one of the components of the filling. To get it, ryazhenka is poured into a saucepan and cottage cheese and sugar are added. Bring to a boil, and then cook for about two and a half hours. Next, the almost finished kyrt is laid out on a baking sheet and taken out for a day to dry in fresh air. In addition to cottage cheese, the filling includes rice, raisins and eggs. Everything is stacked in layers and in no case mixed.

Europeans, who are not accustomed to standing at the stove for a long time, do not bake pies like ours. Of course, the French have quiche lauren, and the Italians have calzone. And according to the technology of preparation, they can be classified as pies, although they are distinguished from our kulebyaks and pies by the simplicity of execution. You can start learning to bake with them, and having conquered a small peak, you will want to go further, right?

For 6 persons: flour - 4 tbsp. l., pork (fillet) - 700 g, butter - 150 g, carrots - 3 pcs., onion - 1 pc., celery - 3 roots, eggs - 1 pc., salt, ground black pepper

Cut the butter into pieces, put in a saucepan, pour in 100 ml of water. Bring the mixture to a boil, remove from heat. Pour in the flour. Knead until a homogeneous smooth dough is obtained. Transfer the dough onto a floured surface, let cool. Peel onions and carrots, finely chop. Grind celery. Wash the meat, cut into cubes, salt and pepper. Fry with vegetables. Roll out 2/3 of the dough into a circle and cover it with a greased form. Cut off excess dough. Lay out the filling. Roll out the remaining dough into a thin layer, cover the pie and pinch the edges. Brush with beaten egg. Bake an hour. Remove from oven and cool in pan for 20 minutes.

Calorie per serving 290 kcal

Time for preparing from 60 minutes

7 points

For 6 persons: puff pastry - 400 g, salmon (or salmon) fillet - 500 g, spinach - 250 g, cheese (hard varieties, grated) - 200 g, eggs - 1 pc., lemons - 1 pc., salt, ground black pepper

Put a pot of water on the fire, bring to a boil and quickly add the spinach. Remove from heat, squeeze out water, set aside.

Roll out the dough into a thin layer. Put grated cheese, spinach and fillet on one part of it, salt, pepper, cover with the second part. Brush the edges with beaten egg. Bend and pinch them. Brush the pastry with the remaining egg and bake for about 30 minutes. If the dough starts to bake too much, cover it with foil. Remove, cool, cut into portions, pour over lemon juice, serve.

Calorie per serving 270 kcal

Time for preparing from 60 minutes

Difficulty level on a 10-point scale 6 points

For 2 persons: yeast dough - 500 g, tomato sauce - 4 tbsp. l., mozzarella - 100 g, tomatoes - 1 pc., chicken fillet - 2 pcs., onion - 1 pc., cheese (hard varieties) - 200 g, sunflower oil

Rinse the chicken fillet, cut into small cubes, onion into half rings. Fry everything in sunflower oil. Slice the tomato and mozzarella.

Roll out the dough into a thin layer, cut out two identical circles from it. Grease half of each with tomato sauce, put the filling on this side. Fold the dough in half, pinch the edges. Bake for 20 minutes at 180°C. Take out, sprinkle with grated cheese. Serve at the table.

Calorie per serving 240 kcal

Time for preparing 40 minutes

Difficulty level on a 10-point scale 5 points

For 4 persons: flour - 3 cups, apples (large) - 4-5 pcs., sugar - 1.5 cups, butter - 120 g, vegetable oil - 1 tbsp. l., cinnamon - 1 tsp, powdered sugar, salt

Mix flour with salt, add sugar (1 cup) and vegetable oil. Then pour in water (0.5 cups), knead the dough. Divide it into two parts, put in the refrigerator. Cut apples into slices. Melt butter, add apples and sugar. Cook 15 minutes. Transfer apples to a bowl. Boil the juice remaining in the saucepan for another 15 minutes, then pour into a bowl with apples. Add cinnamon, stir. Put one cake in a mold, make sides. Add apple filling. Cover the pie with the remaining dough, pinch the edges. Bake for an hour, sprinkle with powdered sugar.

Calorie per serving 310 kcal

Time for preparing from 50 minutes

Difficulty level on a 10-point scale 6 points

For 6 persons: flour - 6 cups, milk - 3 cups, dry yeast - 2 tbsp. l., cheese - 1 kg, butter - 100 g, ham - 100 g, sugar - 1 tbsp. l., vegetable oil, salt

Pour the flour on the table, make a deepening, pour in warm milk, add yeast, sugar, salt and knead the uncooked dough. Put in a warm place for 2 hours, then stir. Mix cheese with finely chopped butter, knead. Add chopped ham to the mixture. Divide the dough into two parts, knead each with your hands into a cake. Put the filling in the center, spread it evenly. Bring the edges of the dough to the center and pinch. Using the palm of your hand, form a cake about 1.5 cm thick. Bake for 15 minutes on a greased baking sheet.

Calorie per serving 390 kcal

Time for preparing from 70 minutes

Difficulty level on a 10-point scale 7 points

For 6 persons: puff pastry - 500 g, fish fillet - 500 g, rice - 50 g, onion - 1 pc., cream - 50 g, eggs - 1 pc., lemons - 1 pc., vegetable oil, salt

Wash rice, boil. Grind fish and onion, pour over lemon juice, mix and leave for 30 minutes, then add rice, cream, salt, mix.

Line a baking sheet with parchment paper. Lay out a layer of dough, cut out the shape of a fish from it (form the tail from scraps). Lay out the filling. Brush the edges with egg. Cover with the remaining dough, pinch the edges. Draw fish scales with the tip of a knife, grease with vegetable oil. Bake 20 minutes.

Calorie per serving 220 kcal

Time for preparing 80 minutes

Difficulty level on a 10-point scale 7 points

For 6 persons: flour - 1 kg, butter (melted) - 400 g, suluguni cheese - 1 kg, eggs - 5 pcs., sour cream - 200 g, salt

Beat eggs, add water (200 ml), flour and salt. Knead the dough. Divide it into eight parts. Make a ball out of each. Roll them out thinly into large circles. Put one layer on oiled parchment, grease with part of the melted butter. Grate cheese, mix with sour cream and half of the remaining butter. Put four boiled layers in a pile on a layer of raw dough, each lubricated with oil. Put three more layers of dough on top, also brushing them with oil. Spread out the rest of the filling. Fold the edges of the raw dough up.

Preheat oven to 200°C. Cover the achmu with the last layer. Place a sheet of foil on top. Bake in the oven for 15 minutes, then reduce the temperature to 180 ° C, remove the foil and bake for another 10 minutes.

Calorie per serving 320 kcal

Time for preparing 60 minutes

Difficulty level on a 10-point scale 6 points

For 6 persons: flour - 200 g, butter - 150 g, cream - 200 g, eggs - 3 pcs., cheese (hard varieties) - 150 g, broccoli - 200 g, salt

Mix butter with flour, add 3 tbsp. l. ice water, knead the dough. Form into a ball and refrigerate for an hour. Boil broccoli for 5 minutes. Divide into inflorescences. Cheese grate on a coarse grater. Beat eggs with cream, add salt, half the cheese, mix. Distribute the dough in shape, make the sides. Sprinkle base with remaining cheese. Put the broccoli, pour the egg mixture. Bake 30 minutes.

Calorie per serving 290 kcal

Time for preparing 40 minutes

Difficulty level on a 10-point scale 4 points

Photo: Fotolia/All Over Press, Legion Media

Each country has its own national dish. We all know perfectly well that pizza is a landmark dish in Italy, paella - in Spain, but few people know what national desserts there are. Let's start our sweet, fabulous journey into the world of desserts and learn the recipes for sweets from Greece, Japan and many other countries.

Turron, Spain

From Spanish, turron is translated as "nougat" and tastes very similar to it. There are two types of this Spanish sweet. The first is hard, like roasted candies, the second is soft with nuts. The recipe for the national dessert is very well guarded, so you can only enjoy it in Spain.

Tiramisu, Italy

A very famous and beloved dessert - tiramisu. The homeland of this dish, of course, is Italy and you can only cook real tiramisu there, since the ingredients for the dessert are exclusively of Italian origin. Mascarpone cheese is made in Lombardy, Savoyardi cookies, Marsal wine are made in Sicily.

Cheesecake, USA

Your attention is given to the most famous dessert in the world - cheesecake. You can try it now everywhere both in Russia and in Europe. But it was in America that many types and options were invented for this raw cake. A feature of the preparation of such a dessert is its cooling, “cracks” in the filling should not be allowed.

Pudding, UK

Pudding is considered not just a traditional dessert, but also a symbol of ancient England. It has thousands of recipes, since they are different in every family, and are passed down from generation to generation. All you need is flour, breadcrumbs, eggs, cream, spices and some fat. In general, earlier pudding had nothing to do with desserts, and the main ingredient of the dish was meat. Staying in England for Catholic Christmas, you will enjoy the variety and incomparable taste of this dessert.

Strudel, Austria

In 1969, a recipe for an excellent dessert appeared in Vienna, which was later called strudel. When traveling around Austria, you should definitely stop by Vienna or Salzburg and try a real strudel. The recipe for an incredibly delicious sweet has not changed much over the years.

Puff pastry is stuffed with curd mass with fruits (most often apples or pears) or berries, poppy seeds are also added. The serving of the dessert is very interesting: it should be hot, and in combination with ice cream or cream, the dish becomes simply incomparable. An ideal drink would be a latte or black tea.

Trdlo, Czech Republic

The first association about the Czech Republic in terms of cooking is, of course, excellent Czech beer, but no less popular is the national dessert - trdlo (trdelnik). What is a sweet with such an interesting name? These are puff pastry with different fillings. They are baked not in the oven, but on an open fire, after which they are placed in a mixture of sugar and cinnamon. Very often, trdlo is also sprinkled with nuts or coconut flakes. Tourists like this delicacy very much, it is convenient to eat it while walking around the city.

Baklava, Turkey

The unique delicacy of Turkish cuisine makes you admire the skill of culinary specialists. The recipe for baklava was created back in the 15th century and has hardly changed for so many centuries. For the preparation of baklava, very thin sheet dough is used. Sheets of dough are poured with oil and honey, also sprinkled with nuts, after which they are placed on top of each other. Real Turkish baklava is very sweet and sugary in taste, but with an unforgettable honey aroma. True connoisseurs say that the thinner the dough, and the less noticeable it is, the tastier the delicacy!

Churchkhela, Georgia

Ancient Georgian delicacy - Churchkhela. Nuts are strung on a string and dipped in fruit juice (preferably grape juice), which is thickened with flour. The process of preparing the dessert is very complicated and lasts about 15-20 days, but the result is a sweet, tasty and healthy dessert.

Cream candy, Japan

Creamy sweets, although not a national dish, are so popular in Japan that it would be wrong not to mention them. Delicious sweets are more like a snack that you want to eat more and more. Creamy sweets are made not from plums, as you might think, but from a special kind of chestnuts that are only found in Japan, and they also add potatoes, sugar and seasonings.

Pavlova Cake, Australia and New Zealand

Pavlova's cake bears the name of the Russian ballerina Anna Pavlova. Not a single celebration in Australia and New Zealand is complete without this elegant and airy cake. The dessert combines a tender center like marshmallows with a crispy crust, which is decorated with all kinds of berries and cream. For the sake of such a delicacy, it is worth visiting these countries.