Around The World Season 3 Marathon

this year we showed you what 13 types of food look like around the world from sandwiches to dumplings noodles have been around for centuries and a lot of people might associate their origins with chinese or italian dishes but they've made their mark in tons of countries [Music] dishes like spaghetti and meatballs or ramen have history that you might not know about here's how noodles are eaten around the world [Music] china is home to a variety of cuisines and noodles but a particularly popular noodle dish is jajangmyeon the name translates to fried sauce noodles wheat noodles are mixed with a sauce made by stir-frying ground pork or beef with fermented soybean paste it's usually served with fresh or pickled vegetables chopchae is a popular korean noodle dish it was invented in the 17th century but was first made without noodles or meat the legend is that king huanghe was holding a palace banquet and yi chung served in the dish the king loved it so much that he promoted chung to secretary of treasury today the dish is made with glass noodles made from sweet potato starch and served with vegetables and seasoned meat the dish is especially popular during korean holidays italy has hundreds of pasta dishes but one of its ancient classics is kacho e pepe it means cheese and pepper legend has it that in roman times shepherds would take their sheep to graze in the mountains the shepherds would bring homemade pasta with them and cook it then combine it with the cheese they made out of the milk they collected from their sheep the dish consists of black pepper grated pecorino romano cheese and spaghetti it's simple but delicious [Music] did you know spaghetti and meatballs were actually created in the united states not italy but it's associated with italy because it's created by italian immigrants four million italians immigrated to the united states between 1880 and 1920. most came from southern italy and went from spending 75 of their income on food in italy to 25 in america with a boost in income more meat was consumed in larger quantities which in turn gave us meatballs canned tomatoes and spaghetti were part of the few items available at grocery stores and hence the dish was born is another noodle dish that didn't exist until immigrants created it hawaii has a rich mix of cultures that has resulted in a distinct cuisine simon is hawaii's version of ramen inspired by a blend of japanese and chinese culture it's made up of thicker chewier noodles that are cooked in a dashi broth and topped with bok choy mushrooms ginger chosu and spam this afghan dish calls for thick noodles and legumes and a tomato-based broth with spices like turmeric it contains chili beef and loads of vegetables and gets topped with yogurt this hearty meal from egypt is full of different ingredients it was created around the 1800s and made for an affordable vegan dish families can make with their remaining ingredients to make kosheri mix rice macaroni lentils chickpeas and crispy fried onions with tomato and garlic sauce this noodle dish is a dessert roasted vermicelli noodles are boiled in milk and ghee and flavored with cardamom saffron nuts and dried fruits this dish originated in the indian subcontinent but has regional variations also known as paisam this dish is often served in hindu temples or in celebrations like weddings or pujas similar variations are eaten for muslim holidays like eid it can be served hot or chilled with about five thousand ramen shops in tokyo alone many people associate ramen with japan but the dish is actually an adaptation of chinese wheat noodles i'm here at tabetomo home to the largest bowl of sukamen in new york city and other traditional ramen dishes i'm able to enjoy this bowl of ramen because of years of rich history chinese immigrants introduced ramen to japan in the late 19th century it became popular after world war ii when japan was struggling and many of its citizens had to rely on black markets for food with a food shortage including a drastic reduction in rice the u.s was importing large amounts of wheat into japan vendors used this wheat to make ramen but during this time it was illegal to buy or sell restaurant food the united states had upheld japan's ration control laws during their occupation so thousands of ramen vendors were arrested by 1950 the government relaxed these restrictions and ramen vendors rose in popularity today ramen isn't the simple dish it once was but its history is the reason it's enjoyed by thousands of people every day sour sweet and salty thailand's national dish was created in the 1930s by the country's then prime minister the thai economy was struggling during world war ii and the government encouraged rice noodles to be eaten instead of rice rice noodles were both cheap and filling the stir-fry noodles are paired with vegetables bean sprouts and a protein like chicken or tofu mi goreng is a popular indonesian fried noodle dish that's also eaten in surrounding regions like singapore and malaysia it's thought that it was introduced to indonesia by chinese immigrants it's made with yellow egg noodles garlic egg chili sauce a sweet soy sauce veggies and some kind of protein it's topped with crispy shallots and lime juice the main star of this meal is the fresh lobster cut off the coast of greece this dish serves lobster meat with tomato sauce usually served with wine and lots of herbs on a bed of spaghetti the lobster is traditionally served right in the shell and with plenty of parsley taiwan's national dish is another meal with outside origins wheat noodles are eaten with braised beef and greens in a stock simmered with beef bones originally chinese the dish became distinctly taiwanese with the additions of pickled greens and signature spices it sold all over the island and prices range from a few dollars to a few hundred phil was born in northern vietnam but is popular throughout the country the flavor changes depending on the region it first appeared in the 19th century which was around the time the french began to colonize vietnam some culinary experts believe it to be a creation formed from mixing french and vietnamese cuisine it consists of broth made by simmering bones and herbs rice noodles and a type of meat usually beef is typically served with lime basil and bean sprouts dopa kriyoja comes from peru but changes with the region it's typically homemade and the basics usually include meat onion garlic ajipanka tomato egg milk and angel hair noodles the background for the dish is thought to be influenced by a mix of peru's cultures tabitomo brews their ramen broth for 60 hours in house but if you don't have that kind of time you might be familiar with instant ramen it's quick easy to make and great on a tight budget one popular brand of instant ramen is called indomie created in indonesia the brand is popular in countries all over notably nigeria and domi's manufacturer partnered with a nigerian food company in the late 80s when ndomi was marketed in nigeria the company argued it was as important as rice and bread and due to the population boom in the country it's been marketed as a quick and easy meal for busy mothers today many nigerians might not even associate endomeat with indonesia because it's such a large part of nigeria's culture sandwiches food historians believe this portable meal was popularized in england in 1762 by john montagu the fourth earl of sandwich apparently he ordered a cook to prepare an easy to eat meal so he could gamble freely it's unlikely he or his cook were the first people to put food between bread this concept existed way before that and even today variations can be seen across the globe so let's take a look at some of the sandwiches you should try when traveling around the world [Music] the vietnamese bond meat is a french baguette filled with either roast chicken or pork infused with savory ingredients like slices of cucumber chili pepper cilantro sour pickle daikon and carrot mayo and maggi sauce for many years the bond me has been a staple street food in vietnam french culture including the french baguette has heavily influenced vietnamese culture because of the french occupation and colonization of vietnam between the 17th and 20th centuries the vietnamese version of the french baguette is slightly fluffier [Music] similar to vietnam's bond me this laotian sandwich also uses the french baguette cow ji can be found on almost every street corner in laos it's filled with pork belly ham tomato lettuce carrots cheese and chili sauce [Music] the donor kabob is an essential sandwich in turkey pieces of seasoned meat are skewered onto a rotating spit and grilled vertically traditionally lamb is the meat of choice but nowadays other meats such as beef are used the meat is shaved from the spit and placed between bread topped with grilled vegetables sauces cheese and a dash of lemon juice you can find many variations of the donor kebab all throughout europe especially in germany berlin is filled with food stalls that sell the turkish damages in the 1960s turkish citizens migrated to germany as laborers turkish immigrant khadir nirman has been credited with creating the sandwich during the 1970s in berlin though it's likely that there was a similar concept that existed in turkey as well while its origins are a bit unclear it's safe to say our love for the donor kabob is very clear due to the fact that they're available worldwide and since we're talking about love this next sandwich is a personal favorite of mine because i grew up eating it if you enjoy roast pork you have to try it in cuban bread which is like a crispy baguette it's layered with ham cheese pickles mustard and a little bit of garlic if you're up for it the cuban sandwich or cubano is not actually even from cuba yep it was created in tampa florida by cuban immigrants but the influence of cuba's love for rose pork shines through in this creation however if you're looking for a sandwich that actually originated in cuba try a media noche it's almost identical to a cubano except the bread is a sweet egg based bread [Music] japan's popular katsu sando is a must try this sandwich is typically made with fried breaded pork cutlets a few shreds of cabbage and tonkatsu sauce tucked between two slices of japanese milk bread nowadays any type of protein can be used such as wagyu beef egg salad or fish mr katsu in southern california serves a 17-layer version of the pork katsu sando [Music] this popular omelet sandwich has made its mark in malaysia singapore and indonesia you can find roti john's sold at street stalls throughout these three countries a mixture of eggs minced meat onions and cheese is spread onto a griddle an open-faced baguette is placed on top and toasted over the omelette until the outside of the sandwich becomes crispy garnishes like sambal sauce tomato sauce and mayo can be added on top for extra flavor 300 million sandwiches are eaten by americans each day and according to a yougov survey america's favorite sandwich the grilled cheese now i can honestly say i've traveled around the world in search of great cheese so i can appreciate a solid grilled cheese sandwich we're here at murray's cheese which was voted the best place to get a grilled cheese sandwich in new york city by my friend and co-producer herron rowe grilled cheese became an american classic after the 1920s pre-sliced white bread and processed cheese became available and soon american families were cooking it up in their homes but this comfort food went beyond the household it was found in government-issued cookbooks during world war ii and diners also began advertising it on menus so murray cheese has basically perfected the grilled cheese sandwich by taking a special blend of cheese and butter and then sandwiching it between crispy bread oh my gosh calling all cheese lovers this brazilian sandwich is called baru slices of roast beef and melted cheese are tucked between a french roll along with tomatoes and pickles china's steam gua bao is a traditional favorite it originated in fujo and became popular in taiwan when fujiani's immigrants brought it over a flat scene bow is folded over braised pork with sweet peanuts and coriander leaves as you can see this is much more than a sandwich portugal's franciscenia is typically eaten with a knife and fork in the late 1950s a french resident in portugal named daniel silva created the sandwich franciscana translates to little french lady it's usually made with a sack of ham steak sausage egg and cheese and topped with a tangy sauce in guyana this sandwich is a party and road trip favorite the quick recipe is ideal for any occasion really cheese paste is more than just cheese between bread instead sharp cheddar cheese is grated and mixed with butter mayo pepper mustard garlic and pepper sauce the creamy finish is spread between two slices of white bread and since we're talking about spreads india has a similar take the chutney sandwich is a striking green or red spread laid between two slices of bread for green chutney mix use fresh cilantro and green chilies red chilies are used for the red spread uruguay is said to have some of the world's best beef chivito is a steak sandwich enjoyed all throughout the south american country it's also uruguay's national dish according to legend an argentine tourist walked into a restaurant asking for a sandwich to be made with chivo or baby goat the chef didn't have any goat meat and instead grilled a thin piece of steak variations today include toppings like cheese eggs bacon pepper mayo lettuce and tomatoes it's also popular in argentina where it's known as lomito uruguay enjoys steak sandwiches and so does chile this sandwich is called the chacarero a roll holds thin churrasco steak with tomatoes green beans peppers and mayo [Music] senegal's and bambe is a spicy bean sandwich black-eyed peas which are really beans are seasoned along with beef and spread between a baguette lentils are sometimes used instead this type of sandwich is typically eaten for breakfast and is sold by street vendors all throughout senegal sabice from israel is a pita bread stuffed with fried eggplant boiled eggs salad amba and many other sauces the sabeech is actually an iraqi israeli hybrid when iraqi jewish refugees settled in israel in the 1940s and 50s they brought traditions like eating hard-boiled eggs potatoes and eggplant on sabbath today the sabich is a popular street food sold by vendors in israel and is still eaten on the sabbath so the uk is known for their love of chips so why not make it a sandwich a chip buddy is simply thick-cut deep-fried chips sandwiched between two buttered slices of white bread sauces like mayo and ketchup are added for flavor you can find the chip buddy in english fish and chip shops south africans enjoy hot chips stuffed in footlongs but this footlong is for sharing the gatsby sandwich is typically sliced into four portions and served as a long loaf stuffed with slap chips poloni and a char today many variations of the gatsby sandwich are available throughout cape town this finished sandwich is called porylinan a thick slice of pork sausage is placed between two slices of white bread the hamburger-like sandwich includes onions pickles garlic and your choice of condiment [Music] eaten in both venezuela and colombia the eurepa is a cornmeal pocket that is grilled fried or baked and filled with endless ingredients traditionally arepas are cooked on flat griddles they can be served with shredded meat like chicken or beef or with soft white cheese it's a popular street food in both countries and can be eaten during any time of day [Music] this danish sandwich comes in many many combinations smerbreth is basically an open-faced sandwich its main ingredients include spreads like butter cold meats seafood and scallions it's typically garnished with lemon and herbs it can probably get messy so feel free to eat it with a knife and fork [Music] trinidad and tobago's bacon shark is pretty iconic to the sister islands bake or fried flatbread is filled with the fusion of fried shark lettuce tomatoes cucumber and coleslaw sauces like garlic sauce mustard pepper sauce and mango chutney add flavor [Music] this spicy snack is sold at stalls in pakistan night and day the bun kebab resembles a burger with the patty typically being chicken beef or egg omelets the patty is fried and served with onions and chutney okay those were a lot of sandwiches but that just goes to show how important this portable meal is to so many cultures around the world so which one was your favorite and which other global foods would you like to see let us know in the comments below in these stressful and uncertain times of quarantine people from all over the world are seeking comfort in food comfort food can fix any bad day it's typically high in sugar fat and or salt and the beauty of comfort food is that it varies from person to person it's rooted in where you're from and who you grew up with we asked 20 people from different cultural backgrounds to share what comfort food is to them i'll start with mine my favorite comfort food is kimchi or kimchi stew i'm korean american and growing up my mom made kimchichiga pretty often for dinner my mom's kimchi has that in korean means like hand taste the best way i can describe it is my mom's special touch even if i try to make my mom's kimchichiga here in new york city i can't get that taste because it lacks my mom's special touch so basically the flavors that you're getting are like spicy salty fatty sour it's basically everything that i crave when i'm missing my mom i'm nigerian and one of my favorite comfort foods has to be amla and okra soup to make it you take some yam flour and you pour it into boiling hot water stir it up very quickly and it gets to this nice thick consistency from there you portion it out to whatever size you'd like for your meal and then you can dip it into your soup of choice and not only is a super tasty meal but after you eat it it hits you and it puts you in one of those nice food comas i remember sneaking into the kitchen as a toddler and trying to tear off small pieces of amela or like the ear seats that they put in the soup and taking it back to my playroom um so of course now any time that i have it i just automatically think of home i'm trinidadian my favorite comfort food is bacon salt fish bacon saltfish is a dish comprised of bake which is dough rolled out and a fish called bakalao it's a salted card that we chop up we boil and we saute with sweet tomatoes and sweet onions i think it's my favorite comfort food just because it brings back a memory of my grandmother used to own a daycare and whenever she was making something with dough like bake she would roll up little pieces of the dough and give it to the children to play with and we would just go crazy for those little pieces of dough my favorite haitian cover of food is grilled green with fried pork shoulder that has a special cut where it has just the right amount of fat and justified amount of skin on it you would season it well bake it briefly and then fry it so after that it'll get that nice crispy on the outside tender on the inside taste i remember being as a child you know every haitian gathering family party if you had grill on your plate that night you you knew it was going to be a good night my comfort food has always been passina which is like a really unhealthy version of italian wedding soup has no vegetables it's really just pasta and meatballs so the way that my mom makes her meatballs is really what i always crave she does a mix of pork of ground pork ground beef and ground beal and then she adds in just five ingredients so the five ingredients are salt pepper garlic powder parsley and cheese it's not just like parmesan cheese it's always pecorino romano cheese that's like the go-to key ingredient whenever i go home or whenever i'm like sad or sick or whatever that's what i want my mom to make me or that's what i like want to eat i'm from new york and my favorite comfort food is grilled cheese growing up as a picky eater grilled cheese was the number one thing i could get from every single family member and every single restaurant and it'd be almost the exact same every single time so today when i make those trees for myself i just use white and wheat bread and i use white american cheese it reminds me of being best friends with my mom i'm alison brown and today we're going to talk about beef patties because that's my favorite jamaican comfort food growing up my father used to bring home like a box of beef fatties and he used to put them on the table and it was first come first serve and if you did not get your beef patty you'd be tight um i love beef patties because of how diverse they are you could get a beef patty a calaloo patty accu-patty any type of patty my family is jamaican um they're from jamaica i'm american i was born here but when we go to jamaica it's over the patties are like hot and ready they're delicious i'm from new york i'm dominican and my favorite comfort food is mangu mangu is basically like mashed potatoes but instead of potatoes it's plantains and it's a breakfast food so most dominicans will eat it in the morning mangu is typically eaten with sevoyas on top which is onions queso frito on the side which is fried cheese salami which is a type of meat and usually like some people get a fried egg on it personally i love eggs so i always get on it the reason why mango is my favorite comfort food besides the fact that it's delicious is because it just reminds me of being in the dominican republic and just like being around great weather sunny like just an all-around great vibe my comfort food is peppa pot it came from guyana's first people known as the amerindians prabhupada is a meal that is boiled with caswell and spices and any choice of meat but my personal favorite is beef it can be eaten with anything bread cassava bread rice anything you would like peppermint reminds me of christmas time and all the family time and our rich culture indiana my favorite comfort food is kanji a type of rice porridge it's often eaten with yellowtail also known as a chinese donut there are also many different types of kanji i've had a plane with dried scallops with preserved egg and salted pork and just white fish growing up my mom would make this for breakfast some days and she would also make it for me when i was sick and i couldn't keep any solid foods down my mom passed away in january of 2018 so the process of making kanji and eating it reminds me of her love her dedication and her patience as my mother i'm mexican-american and my favorite comfort food is tamales every year my grandma and her sisters get together and they all make tamales for us to eat on christmas eve so it really reminds me of home and of christmas time and of my family so it's really special my family makes the dish with shredded pork in a red chili sauce with green olives basically right now only my grandma and my aunts know how to make it but they've started to teach me and my mom and my sisters how to do it so that way we can pass it on to the next generation my favorite comfort food is marmite on toast it just has this really rich really savory and quite salty flavor and it's just really comforting especially when it's put on some thickly buttered toast i have very vivid memories of eating my my on toast particularly when i was feeling a bit sick i had an operation when i was three years old i went under general anaesthetic when i woke up the nurse said is there anything we can get you and my first request was marmite on toast my favorite comfort food is gutier or thai noodle soup thai noodle soup is the thai equivalent of what a deli sandwich is to new yorkers and you can customize each kutio order to be your own my go-to order is katyalpet so duck noodle soup with senmi which are the rice noodles that are thinner than the ones you have in pho and i only will eat in this one noodle shop and i refuse to have it elsewhere because they just make it so special and it sucks because i can't really replicate that experience in any thai restaurant here since they don't really specialize in that my favorite comfort food are colombian attibus arepas are cornmeal patties are typically made with salt water and masarepa this is my favorite comfort food because when i was a kid my dad and i didn't have matching schedules at all so by the time we will get home i was already sleeping and we want to see each other until the weekend at the weekends our favorite family time activity was to make it past it was also the first meal i learned how to make so we're gather in our tiny kitchen mold them together put in a stovetop and then once they were ready and hot my dad would put butter on top sprinkle it with a little bit of cheese and it was delicious and it's still one of my favorite meals my favorite comfort food is puerto rican pasta in spanish we call it a masa like a doughy kind of thing that has like you can put stuff in it so you can put like meat chicken you can put vegetables and then they wrap it around a banana leaf and then they boil it and we make them in bulk i mean it takes two to three days to make it's my favorite comfort food because my aunts and my mom they sit around we talk and they're making this dish that is so reminiscent of our puerto rican culture my comfort food is lava machine it's a thin flatbread almost like pizza that's enjoyed in and around the middle east it's typically made by taking small dough balls and flattening them into really thin pieces and then it's topped with beef or lamb some vegetables and spices and then it's cooked in the oven for just a few minutes my family and i typically buy a dozen or so of them from armenian bakeries or grocery stores here in la because they make them really tasty my comfort food is ahigayina it's a spicy chicken mixture that my grandma used to make all the time a yellow pepper that is on in peru marillo is mixed with you saute some onions then you're going to add some chicken broth milk and crackers or bread it's a nice little paste sauce and then with some boiled chicken that you shredded ajigaina reminds me of just peru in general living there my grandfather had 50 80 chickens and my grandma would just grab one and it would be fresh i'm british pakistani and my favorite comfort food is a dish called aloof good the reason i love this dish so much is because it's a curry it's very curvy as opposed to one with lots of gravy my mom usually adds to it aloo potatoes mirch chilli namak salt healthy turmeric and then she adds something called punch puran which is a blend of five spices you blend the spices you fry them you add your chopped potatoes add water boil the water off and let the potatoes break up it's really heartwarming very flavoursome and it also reminds me of coming home from school and cooking with my mom learning to cook with my nani my mom's mom who passed away a few years back my two favorite brazilian comfort foods are cheese bread and feijoada for cheese bread there's definitely not an occasion it's just everywhere all the time you can eat it at any time of the day it's without a doubt the food that i miss the most because it's just the perfect snack feijoada is basically a giant black bean too it's definitely something that i grew up eating and it's very iconic in brazil almost everyone eats it my favorite comfort food has to be which is fava beans and it's usually served hot and it's really easy to make so that's why we make it all the time it contains tomatoes onions some people put tahini in it and we put in it a lot of spices usually people eat it with pita bread it's my favorite comfort food because over the summer my grandpa would make it for breakfast a lot so i'd wake up and it would be there so it reminds me a lot of home as social beings social distancing may not be easy let's do what we can and make the most of it by enjoying our favorite comfort foods [Music] many of us know desserts to be the last guilty pleasure after a meal but did you know that before the 17th century in europe what we know as desserts were used to cleanse the palate between courses in many parts of the world sugar was a rare and expensive ingredient it wasn't until colonists generated and expanded the production of sugar fields through slave labor that the price of sugar was lowered by the mid 17th century cookbooks dedicated to desserts were published with many different textures colors and flavors here are some of the best desserts that exist around the world this sweet treat got its name from the politician eduardo gomez who ran for president of brazil in the 1940s three gueleros which were inspired by gomez's military rank brigade quickly became a popular treat sold by women who supported him at rallies he lost the election but the bite-sized treat lives on it is made with condensed milk butter and cocoa powder and covered with chocolate sprinkles in nigeria the act of repeating a word twice is deeply embedded in the culture it is used for clarity and emphasis puff puff is deep fried dough sprinkled with powdered sugar in some cases and it can be served as both an appetizer and a dessert savory or sweet when i first think of mochi i think of the mochi ice cream in boxes sold at trader joe's but that's just the american take on the famous dessert mochi is actually a rice cake made from mochi gome this rice becomes glutinous when boiled and doughy when steamed water and air are huge factors in the transformation of moche gomes to the mochi dessert that we know water prevents the mochi from being a sticky mess and air contributes to the gooey stretch the word tembleke is associated with the spanish word dembelant which means to jiggle or tremble this definitely represents the consistency of this dessert a coconut pudding or custard if you wish tembleeke is a holiday dessert that has numerous variations throughout latin america but no matter where you are it is best eaten cold legend has it that chimney cakes were invented by women in transylvania during the mongol invasion in 1241 in order to convince the mongols that they would outlive them during a stalemate the women of transylvania came up with a plan that makes flour with water wrapped around a wooden stick this gave the illusion of large portions of bread but they were in fact hollow on the inside starving and disappointed the mongols left and chimney cakes went on to be popular in both romania and hungary this next dessert takes us here it's a little cupcake bake shop in new york home to one of my favorite american desserts and no it is not apple pie many people wonder is red velvet cake simply just chocolate cake with red food dye and the answer is not exactly though the dessert has cocoa powder as one of the ingredients it also calls for vinegar and buttermilk the acidic flavors mixed with the cream cheese frosting makes for a dessert that is definitely not chocolate cake the red velvet cake stems back to a marketing ploy by an american food coloring company during the great depression in order to boost sales the adams extract company added red food coloring to velvet cake in order to give it the bright distinct color that we know today so as demand for the dessert increased so did their revenue vanellope pie is a sweet combination of bananas toffee and whipped cream on a thick graham cracker crust the word binofi itself is actually a formanto from words banana and toffee it was invented at a restaurant in sussex england and became world famous yagwa meaning medicinal confection got its name because honey was known in korea as healthy medicine yogua is a deep-fried cookie soaked in honey for six to eight hours the history of this dessert is tied to special occasions like royal banquets or chuso though originally enjoyed mostly by the upper class because of the honey it is commonly eaten today and still served for chuseo soaked in a series of three milks evaporated condensed and heavy cream or whole milk this dessert is incredibly simple yet deliciously complex although people are not entirely sure where the dessert originated the main consensus is mexico it was nestle that took the tres leches cake mainstream by featuring the recipe on cans of evaporated condensed and creamed milk despite the marketing scheme tres leches developed its own cultural significance in families all across latin america [Music] the waffle is a sweet caramel-like filling sandwiched between two thin waffle cookies and was invented in the dutch city of hauda gerard campesin who was credited as the inventor took leftover bread crumbs and mixed them with a thick syrup warm up the caramel by letting the strudel guava sit on a cup of coffee or tea before consuming and you won't be sorry a filipino word meaning mix mix halo halo is a popular dessert in the philippines made up of shaved ice condensed milk and fun sweet toppings like fruit jellies beans ube ice cream or sweet custard this sweet treat is derived from the japanese dessert kakigori with the mix of japanese occupation before world war ii and the ice plant built by americans in the philippines in 1902 it was only a matter of time before filipinos redesigned the ice tree to make what is known today as halo halo the origins of this dessert are a bit murky with the catalan saying their crema catalana preceded france's creme brulee as well as britain saying its trinity cream was the first however thanks to chef fonzois macialo franz has the oldest recipe in writing dating back to 1691. creme brulee is a custard top with sugar that gets torched to create a caramelized hardened top layer unlike creme brulee where the curdling or clumping of eggs in the custard is a sign of a mishap bathed custard welcomes a slight cooking of the egg instead of including only the egg yolk like most custards baked custard includes the entire egg and can be served warm or cool based on preference did you know that the correct way to eat a belgian waffle is with your hands the belgian waffle originally called brussels waffle is one of two types of waffles that originated in belgium americans know the belgian waffle as a delicious breakfast food but not many of us are actually eating the waffle as it was intended belgian waffles are not to be eaten with a knife and fork but rather with your hands and no syrup may be fruit or whipped cream at most maurice for merch was the one who changed the name from brussels waffle to belgian because americans did not know where brussels was partly influenced by british colonial occupation this dessert actually has health benefits currents are high in fiber manganese which helps strengthen bones potassium and copper which helps with metabolism trinidadians eat the rolls casually as an afternoon snack or sometimes breakfast this dessert actually is not pudding at all malibu pudding like many other desserts has an unknown origin story some say dutch while others say south african similar to toffee pudding its warm spongy texture coated in a warm cream sauce is a recipe for deliciousness and how can i forget the key ingredient the apricot jam [Music] the cake's name is derived from the liquor of the black forest mountain region known as schwarz valle de quiesce the liquor is distilled from tart cherries black forest cake was invented in 1915 by confectionery yosef kello some people suggest that the look of the cake is a visual pun on the traditional ballen hoot worn by the woman in the black forest [Music] as popular as this dessert is in india according to food historian and former chef michael crondell it's derived from a fritter belonging to central asian turkic invaders folklore in india says that gulab jamun was accidentally created by a persian priest and presented to the people as a royal dessert [Music] although it shares similarities with the arabic luge mod a staple during ramadan gulab jamun is unique because it's covered in a rose water scented syrup someone who took out looms to pay for college the story of this next dessert really hit home if you're searching for an easy no-bake dessert option look no further the nanaimo bar consists of three layers the base is made up of wafer nuts and coconut crumbs the middle is custard and the top layer is chocolate ganache the bar is named after the city of nanaimo in southwest canada the earliest recording of the name nanaimo bar was in 1953 susan mendelson popularized the dessert and commercialized it in the 1970s to help pay her tuition she then opened up her own cafe at the lazy gourmet selling the dessert is most likely to have originated in northern thailand this traditional thai dessert is made with glutinous rice coconut milk a pinch of salt sugar and mangoes garnished with toasted sesame seeds or split mung beans the best time to eat this dessert is in the peak mango season in thailand april through june [Music] translated from italian as pick-me-up this espresso and alcohol-infused dessert is sure to do a bit of that and more pastry chef lili linguanoto was identified as the creator in the 70s however italian food writers discovered evidence that the same ingredients were first combined and called tirimesu by chef mario caslo in the 50s this of course sparked much controversy but regardless the origin remains in italy baklava's origins are still debatable both turkey and greece claim ownership of the dessert in turkey baklava is traditionally made with pistachios walnuts almonds or hazelnuts and in 2008 the turkish patent office registered a certificate for untet baklava or baklava with pistachios and in greece traditionally baklava is made with 40 phyllo sheets to represent the 40 days of lent similar to the famous baklava galacto boreko is filled with semolina custard and covered with several layers of phyllo it's soaked in a syrup making it a sweet light dessert that can take the shape of rolls or squares either way it's undisputably delicious give me my sugar addiction for lent was my go-to as a child but for dominicans who observed lent and or have eaten this as a child know that this dessert will teleport you back to your childhood abitwales conducted is a signature dish in the dominican republic during lent traditionally the treat is garnished with caletas de leche or tiny round cookies engraved with a cross it consists of red kidney beans sweet potatoes milk cinnamon and sometimes raisins in the 18th century monks and nuns in lisbon had leftover yolk after using egg whites to starch their clothing legend has it that the monks used this leftover yolk to create delicious desserts and potentially sold these desserts to help them in their times of financial hardship this financial hardship eventually led the monks to selling the recipe to a bakery in the capital of lisbon in the 1830s in its peak season this bakery today makes up to 50 000 tarts a day since the time of the vikings skid has remained relatively unchanged its recipe has been passed down between women from generation to generation what separates skin from other yogurt is its consistency which is thick in comparison to the yogurt you may be used to eating with fruit and granola skid comes in many different flavors and has health benefits that may make you want to ditch your yogurt soba buracha which translates to drunk soup will not get you drunk nor is it a soup it is a delicious sponge cake drenched in a liquid mixture of boiled raisins and prunes with cinnamon sugar rum sherry and lemon zest this is a festive dessert and is served during special occasions i don't think any dessert has as much controversy as the australian lamington or is it the new zealand wellington what started out as an april fool's joke by the guardian has sparked much controversy over whether this famous dessert belongs to australia or new zealand to clear speculation the sponge cake covered in chocolate and coated in coconut shavings is australian but the controversy over whether jam should be included may not get settled anytime soon tsuruniki or fried cork pancakes date back to russian texts from the 10th century cork is a dairy product that is created by warming soured milk until it curdles it is dried and crushed rolled in flour and then fried to create a crispy exterior and soft interior top it with sour cream and fruit and you may just have yourself a sir nikki picarones are mix of sweet potatoes and squash flour and salt shaped and fried with syrup on top enslaved african cooks who were brought to peru by the spaniards created this delicious treat inspired by the spanish bun nuellos though the spelling pronunciation and exact recipe of this dessert changes throughout the region panafe is traditionally a favorite amongst people in the middle east think shredded filo dough or semolina dough with melted cheese cream or nuts topped with sweet rose water syrup the stacked dessert features eight thin layers of dough with dulce de leche sandwiched between topped with whipped italian meringue this dessert gets its name from alfajores shortbreads that the dessert resembles the three colorful layers of shea bao mao are the yellow monk beans red beans and the green agar jelly mixed with pandan which gives the jelly a chewy taste similar to a gummy bear topped with crushed ice condensed milk and coconut milk this dessert is not as sweet as you may think but it is refreshing and perfect for the hot days in vietnam so many of these desserts have unknown dark or legend-like histories each place has really made it its own our memories associated with these desserts make each one unique to us so go and create a new exciting memory by trying any one of these desserts and let us know how it was in the comments below over three and a half billion people from around the world eat rice as a staple part of their diet and we can only show some of the beloved rice dishes that exist let's take a look at how rice is eaten around the world this dish stirs up a debate out of love jolof rice is a dish from west africa that varies from country to country it's popular in nigeria senegal ghana and many others most joloff rice dishes include tomatoes onions and peppers choices of protein can vary from lamb to chicken beef or fish jollof rice can be served with sides like fried plantains or vegetables goreng is indonesia's national dish and translates simply to fried rice it's believed to have been introduced when chinese immigrants made their way to indonesia sometime between the 10th and 15th centuries nasi goreng is made with an abundance of spices garlic shallot and a sweet soy sauce called ketchup manes meat vegetables and eggs can also be added in some accompaniments include fried prawn crackers salad or sambal an indonesian chili sauce in spanish cuisine paella is a must try rice dish it originated in valencia and is best cooked in a paella pan over an open fire traditionally it was made by farm laborers during lunch and eaten straight from the pan the meats and vegetables used in this dish varied based on whatever was available at the time nowadays there are plenty of variations with meat and seafood essential ingredients are onions garlic and saffron for a deep yellow stain this creamy rice dish is an italian staple arborio or carneroli rice is the best type of grain to use the rice is cooked with broth butter onions wine and parmesan cheese some may argue that risotto is time-consuming and requires a lot of attention when cooking but once you get a hang of the technique the dish can be ready in as little as 30 minutes kum tum also known as broken rice is a vietnamese dish with humble beginnings the grains used in kum tum are considered to be broken leftovers from the drying and milling process traditionally farmers from the mekong delta would cook the unsellable grains eventually they introduced the dish to the city of saigon which is now known as ho chi minh city kum tom is served with a variety of sides like shredded pork eggs and pickled vegetables this rice entree comes from the city of yangzhou in china's jiangxi province some may know the dish as house fried rice it's made of rice tossed with roast pork shrimp scallions eggs and peas inside of a wok the best type of rice to use is leftover cooked rice chinese restaurants worldwide have kept this dish a staple menu item india's biryani rice is a fusion of spices the word biryani derives from the persian word biryan and means fried before cooking a long grain rice such as basmati is fried and cooked with meat vegetables eggs nuts and fruits depending on the region there are countless variations and cooking methods of biryani puerto rico's rice dish is also considered the island's national dish arose con gandules is rice cooked with pigeon peas pork and sofrito sauce it's usually served during holidays and special occasions jamaican rice and peas uses pigeon peas or kidney beans long grain rice is cooked with coconut milk garlic scallions pepper and allspice rice and peas is commonly served in households every sunday it's usually served as a side dish along with curries or jerk and barbecue chicken using similar ingredients like pigeon peas and coconut milk trinidad and tobago's rice dish is called pelau trinidadians use a technique called browning the meat by adding meat to burnt sugar in a pot with onions and garlic before adding the rice and other ingredients for extra flavor a key ingredient to add near the end of cooking would be golden ray salted butter the final product can be served wet meaning it's on the soupier side or dry on the grainy side korean bibimbap translates to mixed rice with meat and vegetables traditionally it was made with raw beef and raw egg yolk today many variations exist based on choice white rice is served with side dishes like kimchi onions eggs mushrooms and so on bibimbap is served with gochujang sauce for extra flavor when visiting louisiana you must add jambalaya to your food bucket list the one pot dish is a staple in new orleans and can be categorized into two types creole and cajun the creole version is redder and uses tomatoes in both versions long grain rice is cooked with a mix of meats some popular choices are seafood chicken or sausage some variations include all three vegetables onions spices and peppers are also mixed in this rice dish is sweet chomperado is a chocolate porridge made with glutinous sweet rice traditionally tablaya or pure cocoa blocks are used but cocoa powder makes a great substitution in the philippines the porridge is commonly eaten for breakfast and served alongside toyo a salted dried fish it's topped with sweetened condensed milk evaporated milk or coconut milk tadig is basically scorched rice it's made from the pan-fried layer of crust at the bottom of the rice pot many years ago rice was a luxury ingredient in persia according to legend a single grain of rice should not go wasted or left in the pot to achieve this cooks would layer the bottom of the pot with bread to prevent the rice from burning other techniques use a mixture of rice yogurt and saffron or thin slices of peeled potatoes whichever ingredients you choose to place beneath the rice the end result will be a golden crispy layer at the bottom of the pot months off is jordan's national dish it consists of rice and lamb cooked in a sauce called jameed which is a fermented dried yogurt the dish is served on a platter in layers with a base of flatbread rice jamid lamb almonds and pine nuts are layered on top these japanese rice balls are called onigiri steamed rice is formed into shapes like balls triangles or cylinders it's then wrapped in nori dried seaweed onigiri can be eaten plain or stuffed with fillings like salmon or vegetables it makes a perfect snack for on the go eggs are one of the most inexpensive and most popular sources of protein in the world japan averages 320 eggs eaten per person annually and though chicken eggs are one of the most commonly eaten eggs they definitely aren't the only ones whether you like them scrambled for breakfast overeasy on your burger for lunch or baked for dessert here are some of the many ways eggs are eaten in cultures all around the world traditionally menamen is made with eggs tomatoes peppers spices and sometimes onions some people also add meat or cheese this comforting dish is commonly eaten for breakfast and served with bread it also shares many similarities with our next dish shakshuka this dish though it originated in north african countries has grown extremely popular beyond the continent countries in the middle east and along the mediterranean have taken the dish and made it their own by adding different spices or toppings while keeping the roots of the dish the same the base of shakshuka is tomatoes poached eggs onions and spices this dish is also known to be a bit spicy so be careful of course we couldn't limit this list to just chicken eggs quack is a deep-fried boiled quail egg it's a popular filipino street food that's typically served with a spicy vinegar sauce or special sweet and sour sauce the quail eggs are covered in an orange batter that gives them a very distinct color locomoco is sticky rice topped with a hamburger patty or spam and a fried egg with gravy on top this is not necessarily an egg recipe but the egg in this dish is crucial and really ties all the flavors together the origin story is unclear but the consensus is that it was created at the lincoln grill restaurant in 1949 the staples of huevos rancheros are fried tortillas refried beans salsa and of course fried eggs any other toppings are up for grabs after that [Music] if you enjoy omelets amusoba is a nice twist stir-fried noodles with meat and vegetables also known as yakisoba are wrapped in a fluffy omelet with tonkatsu sauce ketchup mayo or worcestershire sauce amo-soba is served in restaurants as street food or comfort food at home there are many iterations of a bacon egg and cheese but the ones from bodegas in new york city take the cake breakfast sandwiches became popular post-world war ii when americans wanted things to be fast and convenient they're now widely available at fast food chains one reason they're so popular is the taste chemistry created through the combination of bacon and eggs called umami nigerian egg sauce or stew is an easy to make dish that's best served with boiled yams plantains potatoes bread or sometimes rice though it can be enjoyed any time of the day it's mostly known as a breakfast dish the dish consists of eggs tomatoes scotch bonnet peppers onions garlic and spices typically known to have more tomatoes than eggs you can definitely adjust the ratio to your liking best served with naan roti or rice egg curry is extremely popular in india where you are in india though may slightly alter what flavors you taste underneath the curry as north and south india tend to have different climates thus different soil for growing crops north indian curry typically uses ghee or cream so it's thicker than southern curry which uses coconut milk bacon and egg pie is a dish kiwis can all agree is a staple you can make them with beaten eggs boiled eggs or both you can include peas spring onions or neither some households even include fruit chutney or tomatoes bacon and egg pie can be eaten hot or cold and though traditionally served for breakfast it's now eaten any time of the day contrary to popular belief quiche is actually from germany the word quiche is derived from the word cooken meaning cake and was created in the 16th century in a german kingdom that was later annexed by the french and renamed lorraine quiche lorraine is one of the most popular types of quiche but there are many varieties quiche can be eaten any time of the day but it is considered a popular brunch dish snack when getting tea or a starter if you're curious about the history of this dessert you should definitely check out our desserts around the world video pastel de nata is so delicious it partly inspired the very popular chinese egg tart the dessert came about from an excess of egg yolks and though you can definitely research recipes to make this on your own at home portuguese natives say the best place to get them is pastiche deblom in lisbon where they pioneered the recipe hotfitlon or balut is boiled fertilized duck egg there are actually many variations across asia that are similar these eggs can be fertilized anywhere from 14 to 21 days to eat it oil the egg then with the widest part of the egg upright take a small spoon to gently crack the top peel back the shell just enough that the liquid inside won't spill out add salt pepper vinegar or lime and enjoy you can sip the liquid and spoon the egg out or you can peel the entire shell off and pop it in hotfitloan is known to be a delicacy with healing properties known to be quick easy and affordable tomato and egg stir-fry is a staple in many chinese homes typically served with steamed rice it's a great balance of salty and sweet all you need is tomato eggs and an optional but secret ingredient that makes it unique rice wine the culinary term deviled existed long before it was used to describe eggs in the 19th century it was used to describe food that had spicy or zesty flavors now there are many variations and even names for deviled eggs mimosa eggs stuffed eggs or russian eggs to name a few you can date deviled eggs back to ancient rome where they were served as an appetizer among the wealthy historically these eggs weren't made with mayonnaise it wasn't until fannie farmer suggested it in 1896 that people began using it as a means to hold everything together today the most common ingredients used to make deviled eggs are mustard mayonnaise and paprika they're very popular in countries throughout europe and north america if you're familiar with deviled eggs polish stuffed eggs takes it to the next level it takes a bit of care as you have to be careful not to destroy the shell in the midst of scooping out the inside but once you're in the clear mix your eggs with some herbs and spices stuff the mixture back in the shell add some bread crumbs to the top and fry with some oil and voila when talking about tallur bellato it only makes sense to also talk about sambal toulour these countries share many similar foods both egg dishes are fried boiled eggs cooked in a spicy chili paste it's a perfect way to jazz up hard-boiled eggs they can be served by itself with rice or with noodles cassava egg balls are snacks they're boiled eggs wrapped in a seasoned cassava mash similar to the consistency of mashed potatoes and fried to create a nice crispy outer layer they're normally paired with a mango or tamarind sour if you're ever in guyana this is also a very popular affordable street food that you should try american fast food chains like mcdonald's kfc and domino's can be found all around the world but many countries have their own fast food restaurants that are popular among residents let's take a look at some of the best fast food you should consider when traveling kfc is extremely popular in china with over 5 000 restaurants throughout the country but with great success comes great competition decos is one of kfc's top competitors in china selling of course fried chicken along with that menu items include nuggets chicken sandwiches and chicken fries if you aren't familiar with jolly bee by now well you're missing out though it started out as magnolia dairy ice cream franchise in 1975 jollibee today is known for its delicious fried chicken sweet spaghetti and aloha burger along with the piping hot peach mango pie the filipino fast food chain serves up chicken joy in over 20 countries worldwide in russia fast food means bellinis soups and kasha made to order these classics are healthy flavorful comfort food though the chain hasn't made much success outside of russia it is known to be as big there as mcdonald's is in the u.s with 14 locations spread throughout the island chef is a family-style restaurant offering play areas to children while letting you enjoy a variety of flavorful meals ranging from fried chicken to burgers to roti offering brazilian steaks at an affordable price giraffas is a cross between fast food and casual dining it's popular in brazil and miami florida with over 350 total locations menu items consist of brazilian staples like pao de queijo and feijoada as well as burgers chicken sandwiches and steaks specializing in seafood nordc is the third largest fast food chain in germany right behind mcdonald's and burger king the chain offers a wide range of high quality fish and shellfish from sandwiches to meals italy may be the birthplace of pizza but japan is known to have some of the most unique pizzas in the world pizza law is domino's biggest competitor in japan serving up 30 different pizza topping variations you're likely to find one to satisfy your pizza cravings if you find yourself in singapore toast box is definitely where you should go for a good coffee and delicious food its signature plates include kaya toast with a soft boiled egg which is a popular singaporean snack or breakfast along with curry chicken nasi lemak and laksa specializing in portuguese african food nando's has taken many countries by storm the chain was founded in johannesburg south africa in 1987 and is now in over 20 countries worldwide and wildly popular in places like the uk the secret is the peri peri sauce which is also available at grocery stores in many countries the mixture of flavors and spices on the chicken makes nando's a place that customers continuously come back to with over 1300 locations lotteria is south korea's number one fast food restaurant the user-friendly kiosks let you surf through the many menu items like the shrimp bulgogi and mozzarella burger the shake shake fries offer a great personal touch because you get to choose your seasoning before mcdonald's was white castle the first fast food hamburger chain in the u.s opened in 1921 popularly known from the herald and kumar film the slider-sized burgers are sold at locations mostly on the east coast and in the midwest as well as retail stores goodies burger house is one of greece's most popular fast food restaurants it offers three types of burgers classic extreme and angus and you're able to add or take off any toppings you would like so the next time you travel engulf yourself and not only the street food but try the fast food as well though different types of bread require different ingredients and ratios flour or meal and water are always the main ingredients with over 20 types of bread on our list from flatbread to cornbread let's take a look at bread from places all around the world for those with a gluten intolerance injeera is a great option because traditionally it uses teff flour the spongy flatbread is multi-purpose used as a utensil a plate and a nutritious accompaniment to your food paired with dora watt injira is the national dish of ethiopia though the ingredients for a baguette are simple what truly makes a baguette special are the hands that prepare it and the time it takes once the dough is rolled and scored with a sharp blade or knife it's baked the important part of a baguette is the crunchy exterior but fluffy interior though poncubano shares many similarities to french bread or italian bread a key difference and what makes pon cubano pancobano is lard lard gives pancubano its smoothness taking the cubano sandwich to the next level each region of georgia has different shapes of hachapori and uses different types of cheese the one featured here is called ajari hachapori it's a boat-shaped bread with melted cheese traditionally feta in the center and topped with a raw egg wildly popular in many middle eastern countries lavash is a thin flatbread baked in a clay oven or toner in 2014 it was added to the unesco list of intangible cultural heritage as an expression of armenian culture cream cheese filled garlic bread is a popular street food in south korea soft buns are cut open and filled with cream cheese then dipped into a melted butter garlic mixture that includes basil parsley and parmesan cheese there are many popular bagel origin stories however according to maria balinska author of the bagel the surprising history of a modest bread bagels were brought to poland from germany and were originally called o varjanek they were popularized by queen yadwiga of poland and later brought to countries like the us where they were praised as one of the best ways to enjoy breakfast simmet has many similarities to a bagel however instead of being boiled in water cement is dipped in sweetened water and coated in sesame seeds before it's baked the result is an encrusted circular bread snack quintessential of turkish culture and cuisine not to be confused with english muffins crumpets are softer closer to the texture of a pancake rather than bread this is because the flour to liquid ratio is skewed more towards liquid creating a looser batter once placed on a griddle the batter forms a smooth crunchy bottom and a spongy top perfect for butter pande bono is colombian cheese bread because it's made with tapioca or yuca flour and cornmeal it's gluten-free mixed with milk queso fresco and eggs pandey bono can be ball or donut shaped and it's best served warm pao de queijo is delicious cheese bread that will melt in your mouth ingredients include tapioca flour milk eggs and queso de minas sometimes substituted with parmesan cheese the brazilian snack is soft and airy so you're likely to have more than just one [Music] perota is layered flatbread made from metaflower which is similar to cake flour in the u.s one of the most popular types of parota in south india is coin parota the dough is stretched out as thin as possible to create multiple layers gather together and then fried essential ingredients in soda bread are flour buttermilk baking soda and powder and salt recent twists add sugar and raisins the dense bread was actually first created by native americans and later adopted by the irish in a time of serious financial hardship throughout the country soda bread went on to become a culinary staple in ireland though the recipe for hala is simple it's the braiding techniques that truly separate it from other types of bread hala is important in jewish traditions it's typically eaten on shabbat or sabbath judaism's day of rest and other ceremonial occasions and jewish holidays excluding passover conchas are one of the most popular traditional sweetbreads in mexican cuisine the surface of konshas resembles a seashell making it not only easy to recognize but extremely popular in the age of social media kadepan or curry bread is deep fried dough filled with japanese curry the dough does include yeast so it's meant to rise before deep frying katepod normally incorporates curried ground beef and onions in the middle it's the perfect comfort food naan is delicious from the texture to the flavors a key ingredient to the unique texture is yogurt naan is made in a clay oven called a tondor the dough adheres to the sides where it's cooked rapidly at high temperatures tiger bread gets its name from its resemblance to a tiger after the dough is made a rice flour mixture is used to coat the topping of the bread before it goes into the oven the reason rice flour is used for the top is because it does not contain gluten so instead of expanding with the bread it'll crack apart creating the unique design the bread is known for projea is cornbread the dense cake-like bread is very popular in the balkan region and shares many similarities with american cornbread popular in native american and african-american homes project can be garnished or filled with feta goat or cottage cheese standing at a whopping two or sometimes three feet sangak is a mild sourdough flatbread made with sesame seeds this national bread got its name from the stones and pebbles the bread is baked on those stones also give it its unique shape limpa a swedish word meaning loaf has slightly changed with each generation a popular recipe for swedish limpa bread incorporates fennel or any seeds a sweetener and orange zest however a traditional recipe uses brewer's wart [Music] quasar may be considered french but they're actually an adaptation of austria's kipferl the first verified evidence of a quasar in france was at the shop of a viennese baker august sang he brought kipferl to france and made it with flakier dough people began referring to them as quasar because of their crescent shape and french bakers went on to imitate and popularize the bread pastry malawa is a traditional flatbread with flaky layers on the inside popular in yemeni jewish cuisine it can be served with many different toppings and can be eaten throughout the day though traditionally it's served for breakfast topped with chopped hard-boiled eggs and tomatoes and a spicy condiment called suge focaccia has to be one of the most beloved breads in italy the flatbread's key ingredients are flour water yeast and olive oil it's enjoyed any time of the day as a savory or sweet snack the taste and thickness of focaccia varies throughout italy most people add butter to their bread after it's done baking but butterflap incorporates the butter before the bread goes into the oven each layer gets a spread of softened butter melted butter is also brushed on top giving the bread a delicious buttery taste cocoa bread similar to butter flap is buttery but also sweet cocoa bread incorporates coconut milk giving it its own unique flavor the folded shape soft texture and a hint of sweetness is perfect by itself or with beef patties bow requires steam instead of heat from an oven the soft bun comes in many variations and shapes usually stuffed with meat or vegetables lotus leaf buns or bow buns are a twist on traditional bow which resembles a large dumpling korovai is a bread deeply rooted in tradition and holds great symbolic significance in russian ukrainian bulgarian polish and romanian cultures it's often served at weddings to bless the future union the higher it rises and the more decorations it has the better the marriage sourdough bread is the oldest form of risen bread dating back to ancient egypt it became popular in san francisco during the california gold rush so miners would carry starters around with them so they could make bread wherever they were starter is actually what gives sourdough its unique flavor the older your starter the more tangy your bread will taste [Music] bread has been around for centuries and will continue to threaten no carb diets but when you enjoy freshly sliced bread you're also enjoying centuries of traditions and cultures though we may never know where the first potato was sliced and fried with both france and belgium claiming ownership the creation of fries made an impact worldwide we'll explore the popular accompaniments to fries that make them unique in places around the world patot orloch or warfries are fries topped with mayonnaise thick peanut satay sauce and diced raw onions it's no mystery that americans love bacon bacon is so popular that it's likely to be put on everything burgers drinks they even have bacon wrapped foods a similar sentiment exists for american fries which are topped with cheese and of course bacon potatoes bravas are cubed shaped fried potatoes tossed in or topped with brava sauce brava sauce is a combination of oil spicy and sweet smoked paprika corn starch and broth however there are many variations like using tomato sauce or hot sauce to achieve the red color and thick consistency potato's bravas is typically served as an appetizer or side dish moon frite can be best described as a belgian dish with a french name the combination of mussels and fries in belgium is just as popular as fish and chips in the uk thanks to the completion of the villa brook canal in 1561 seafood flowed readily into the heart of belgium daily with mussels being a cheap alternative when fish supply was low in the winter time in belgium and france as well as many european countries mayonnaise works better than the acidic nature of ketchup that often accompanies fries in other parts of the world both countries use a double frying technique in animal fat the first round softens and cooks the potatoes and the second round creates a crispy outer layer mayonnaise is thick creamy and fatty and this works well with crunchy warm fries though born in quebec this canadian snack can be found almost anywhere in the country poutine is fries topped with white cheddar cheese curds covered in warm gravy fresh cheese is highly important for many people in quebec it has a milder taste and a softer texture from the presence of moisture which is great for melting and eating with fries this national dish is one many people may recognize fish and chips is battered fish and fries many brits value a crispy on the outside flaky on the inside fish and chips that are crunchy on the outside and fluffy on the inside seasoned with salt and vinegar popular accompaniments to the dish are mushy peas pickled onions and curry sauce because of english rule over india for almost a century curry and curry chips are extremely popular in irish and english cuisine irish curry sauce is a milder sweeter version of curry but many people in ireland in the uk also eat their chips with chinese takeaway curry sauce which is a bit more savory originating in lima peru salty papas is a popular street food fries are topped with thinly sliced hot dogs and can be garnished with cheese or fried egg some popular sauce choices are mustard ketchup mayonnaise and ahi sachi papas is now widely popular in colombia ecuador bolivia and other neighboring latin american countries the finished dish makara parunot is fries topped with sausages accompaniments include diced pickles and onions ketchup mustard and sometimes mayonnaise chipsy maya is one of tanzania's most popular street foods it's basically a fry's omelet it's typically served with a side of kochumbari and chili peppers or chili sauce because this dish is easy to make you can customize it to your liking swap in sweet potatoes add onions and peppers to the omelette mixture or add meat these fries are a specialty in parts of kenya to create the masala you need tomato paste or sauce and a mixture of spices like coriander cumin and chili powder you mix the fries in the sauce and end up with spicy flavorful fries there are also variations that mix dry spices with starch to coat the fries before frying potso is a turkish fries sandwich the local street food is not only popular it's affordable with one potzo being under one dollar the sandwich stuffed with fries can come with cheese meat and toppings like ketchup and mayonnaise a cuban fritta is a burger topped with julienned or shoestring fries sandwiched between a cuban bun because of cuba's proximity to cities in florida miami has become a hub of cuban fritas places like el rey de las fritas have mastered the recipe and continue to bring this delicious burger and fry combination to their customers a standard yiddle in grease includes tzatziki meat tomatoes onions and fries it's a popular street food enjoyed by locals and visitors alike the greek word giro is used to describe the circling motion of the rotisserie that holds the meat though the history is highly debated and unclear yiddles likely came into popularity in the 1920s and then spread to places outside of greece like the us while the dispute may never be settled about who first fried a potato we can't appreciate a great fry in the amazing condiments toppings and pairings it comes with let us know in the comments below how you enjoy your fries no matter where you're from you probably grew up eating dumplings in one form or another you might steam them boil them fry them or bake them and let's not forget the endless options of fillings here are 23 dumplings from around the world some of the earliest evidence of the dumpling dates back to over a thousand years ago in chinese cuisine and while countless varieties exist in the country we'll only be talking about one xiao long bao the ever popular steam soup dumpling consists of a delicate wrapper filled with broth and minced pork crab or shrimp it's typically served in bamboo baskets according to legend the first xiao long bao was created by huang ming chin a food vendor who wanted to update the classic dumpling and stand out amid his competitors known as a sardinian ravioli these dumplings are folded to look like an ear of wheat hailing from the province of ogliestra they're typically filled with potatoes pecorino cheese lard onions garlic and mint but can also be filled with ricotta spinach or chard and saffron they're often served with a drizzle of tomato sauce and topped with pecorino this breakfast dumpling is most popular in northern vietnam and is made of thick rice flour and broth paste filled with ground pork shallots woodier mushrooms and seasonings the dough and filling are then stuffed into a banana leaf formed into a pyramid and steamed you can find it at many street vendors in vietnam these nepali dumplings are usually filled with meat vegetables and or cheese and served with the tomato-based dipping sauce some nepali vendors in kathmandu have even filled momos with snickers and mars bars to accommodate tourists koshiyas which translates to little thighs are a popular brazilian street food made of a thick dough that is filled with seasoned shredded chicken and then shaped to look like a chicken leg it's then breaded deep fried and drenched in hot sauce one of the national dishes of taiwan bawan is among the country's most prevalent street foods this iconic dumpling consists of rice flour and potato starch wrapper filled with pork bamboo and mushrooms it can be steamed or fried and is typically served with a sweet and spicy sauce or a rich broth these breaded deep fried dumplings are also known as shrimp pockets or shrimp turnovers they consist of a flour-based buttery dough filled with a creamy mixture of shrimp onion and parsley they're perfect as snacks or appetizers hailing from turkey but popular across europe and the middle east monty are boiled dumplings that are typically filled with ground lamb and accompanied by a garlic yogurt sauce topped with sumac a classic guyanese dumpling that is often paired with a traditional coconut milk broth soup called metamg this simple yet tasty steamed dumpling is made with wheat flour sugar and butter this savory dumpling is made of soaked bread that is formed into a roll then boiled or steamed and it's served alongside hearty stews and meat dishes often soaked in gravy sometimes smoked meat fresh herbs or diced onions are added to the dumpling mixture banku one of the national dishes of ghana is a slightly sour tasting dumpling made of fermented cornmeal and cassava dough that is formed into a smooth paste and then boiled they're traditionally served with soup okra stew or grilled fish pepper sauce this hearty sweet and savory dumpling dish consists of a potato based dough stuffed with fried onions bacon allspice and white pepper they're then served with sour cream melted butter and sweden's iconic lingonberry jam [Music] these small flavorful dumplings have origins in lebanon but are also popular in iraq syria jordan and palestine either boiled baked or fried shishbadak are filled with seasoned lamb onions and pine nuts and are usually served in a warm yogurt sauce with melted butter mint sumac and toasted pine nuts sprinkled on top these dumplings are often filled with fish like carp or salmon or meat with chopped onions cheese dill and pepper while the savory version is typically served with sour cream the dessert version can be filled with a mixture of cherries or blueberries and sweet cottage cheese cloves lemon juice and sugar [Music] this dumpling's defining filling is kimchi but it can also include tofu shrimp pork beef cabbage bean sprouts onions scallions and mushrooms mandu can be steamed deep fried pan fried or boiled and are usually served in soup or alone with a dipping sauce korean dumplings were traditionally prepared for ancestral rights and enjoyed most on cold winter days typically served during shabbat this unique persian jewish dumplings defining flavors come from minced chicken veal or lamb mixed with onion chickpeas turmeric cumin and cardamom gondi are often served in chicken broth like a matzo ball popular across europe and america these dumplings are made by filling unleavened dough with potato minced meat cheese or sauerkraut they can also be made with fruit fillings making these dumplings both sweet and savory ooze is a steamed dumpling with a flour-based dough typically filled with garlic and mutton or beef a national dish of mongolia they're typically served during the mongolian lunar new year this sticky gooey potato dumpling is most popular in bavaria laringia and the rhineland regions these ball shaped dumplings can be made with cooked potatoes raw potatoes a combination of both or a quick dehydrated version that comes in a box it's often served with schnitzel sauerbraten and other hearty meat dishes insect frito is a deep-fried dumpling and is usually served with dipping sauces such as sweet and sour spiced vinegar banana ketchup or mang tomas or filipino pork liver sauce it makes a great appetizer this japanese dumpling that is especially popular in nagano consists of fermented buckwheat dough filled with various vegetables meat seafoods or uncle bead paste it's then cooked on an iron pan traditionally it was eaten by farmers during lunch breaks and made inside an irori a traditional fireplace at a farmhouse though derived from france croquetas tejamon have become an essential dish in spanish tapas featuring one of spain's most iconic foods serrano ham formed from a mixture of potato eggs bechamel sauce and ham they're then breaded and fried a small siberian dumpling widely consumed across russia palmani is considered one of russia's national dishes it consists of a thin wrapper that can be stuffed with anything from ground meat or fish to mushrooms onions or cabbage they range from mild to very spicy with fillings varying between regions and family recipes as you can see the diversity of dumplings is apparent in cultures all around the globe which dumplings are your favorite calling all tea lovers this one's for you this aromatic drink tends to be more than just a beverage along with health benefits tea represents togetherness in countries around the world let's take a look at the different types of tea and the many traditions that are paired with it [Music] from the birthplace of all tea comes puert grown for thousands of years in the yunnan province in southwest china where tea trees are worshiped this tea is legendary it's made from the leaves of a tree known as the wild old tree and is fermented anywhere from weeks to decades this means somewhere can cost a fortune the tea is typically sold as compressed cakes like fine wine puerta is best enjoyed slowly in small sips yerba mate is the perfect go-to when you're looking for a boost of caffeine but want to skip the coffee traditionally the beverage is prepared in a gourd that is shared among guests the drink is typically consumed out of a bombilla or a metal straw made of silver copper or stainless steel roibos is a caffeine free herb that is indigenous to the cedarburg region of south africa it has been harvested and brewed in the mountainous region for hundreds of years in fact south africa is the only country in the world that produces rooibos once brewed the tea is red in color and has a bitter taste similar to yerba mate it's also known as red tea or red bush tea bubble tea also known as boba or black pearl tea is a popular iced tea drink from taiwan it was created in the late 1980s when milk tea had already been common in asian countries bubble tea combines a base of milk tea sweetener and bubbles which are small balls made from tapioca or fruit jelly bubble tea is made by shaking the iced tea based drink with milk to produce a rich silky texture the air bubbles created by the vigorous shaking are an essential element of the drink in morocco atte the process of brewing and drinking tea is a ceremonious tradition that symbolizes friendship hospitality and a level of comfort with guests moroccan mint tea combines a base of green tea with fresh mint leaves and sugar the tea is poured from a height of 12 inches over the small glass greeting a foam on the top of the drink a symbol that the tea has been brewed long enough if there's no foam on the surface of the tea it's returned to the pot and steeped longer the ritual of pouring hot tea from a great height is an impressive sign of an experienced host a london fog combines earl grey tea steamed milk and vanilla syrup it was created in vancouver after mary lauria who was pregnant at the time requested an alternative to coffee the drink also known as a vancouver fog now has many different varieties but remains popular especially on cold rainy days this berry tea is called omija cha it's made from dried magnolia berries omija means five flavor berry so you can expect this tea to be salty sweet sour bitter and pungent the tea has been primarily used for medicinal purposes such as lowering blood pressure and detoxification because of its vibrant color omija cha makes a great base for fruit punch it's typically sweetened with honey or sugar after the collapse of the ottoman empire imported coffee grew in price and what is now known as turkey made a cultural shift to drinking more tea turkish tea is served in glasses that are distinct to turkish chai meant to show off the tea's rich mahogany color so drinkers can admire this and also manage the preference for the t's strength chai in hindi means tea masala chai is a spice tea originating from india and combines black tea with aromatic spices like cardamom cinnamon ground cloves ground ginger black peppercorn milk and sugar traditionally the milk used to make masala chai comes from water buffaloes the drink has become widely popular and is best enjoyed with snacks instead of steeping dried leaves and boiling water matcha hailing from japan is created by grinding young green tea leaves into a bright green powder though matcha is known for its strong levels of caffeine the ritual of preparing the beverage is respected as a calming choreographic technique the japanese tea ceremony is called chanuyu first the matcha powder is measured with a small wooden ladle called a chashaku it is brewed in a tea bowl called a chawan and water is slowly combined with the powder by using a cha sen a handmade bamboo whisk the ceremony is about directing attention to the aesthetics of the process and motions created with your hands the host of the ceremony has the guests interests in mind with every movement matcha is enjoyed with japanese sweet treats to offset the bitter taste from the drink english breakfast tea is meant to accompany a protein-rich english breakfast it's made from strong black tea typically from china india kenya or sri lanka the flavor is stronger than a tea one might drink in the late afternoon as it has high levels of caffeine english breakfast tea is prepared by steeping your tea bag for three to five minutes and is finished with a splash of milk and a scoop of sugar carrocade or hibiscus tea is a popular drink in egypt made from the dry dark red petals from the hibiscus flower it's said that cold carr kadee tea was served to the pharaohs in ancient egypt to help cool them down in the hot desert heat kirkety also plays an important role in north african culture and is often served during religious and healing ceremonies hong kong's silk stocking tea gets its name from the method in which the tea leaves are brewed in a large tea sock that resembles stockings this drink stems from british colonial rule over hong kong with the british tradition of afternoon tea but instead of milk and sugar silk stocking tea combines black tea with evaporated or condensed milk for sweetness is a sweet drink that's bright in color and starts with a strong base of black tea it's a staple of thai street food culture similar to the style of hong kong silk stocking tea the tea leaves are brewed using a stocking filter in a large pot of water once the tea is dark in color and cooled it's served over crushed ice with sweetened condensed milk the sweet flavor of chai yen is commonly used to balance the spicy flavors of thai cuisine this drink is named after the legendary american golfer arnold palmer he suggested that his wife add lemonade to a pitcher of iced tea palmer was overheard ordering the eponymous beverage at a restaurant in palm springs california and a nearby patron was intrigued and requested an order of the arnold palmer drink as well by his specifications arizona beverages bought the rights to the drink and today the arnold palmer also known as the half and half is an iconic beverage served around the united states and is easily identified by the contrast between the dark brewed iced tea and cooling lemonade on top iran's tea is defined by its deep reddish brown color and is significant to the culture it's served with breakfast lunch and dinner in iranian households where samovars are kept on the stove all day milk is typically not added to the drink pocha also known as butter tea is an essential drink and a symbol of strength the drink is rich with dairy and combines black tea butter made from yak's milk and salt as the primary flavors which tea is your favorite and where is it from let us know in the comments below cows produce the majority of the world's milk but beyond cows there are animals from all around the world that contribute to the production of milk based on environmental differences for example water buffalo produce milk in wet tropical regions and camels produce milk in dry regions with a variety of dairy animals comes a variety of uses for each milk let's take a look at how milk is utilized around the world somalia and kenya are the largest producers of camel milk in the world camels are an ideal dairy producing animal for arid and low moisture environments as camels are able to go over a week without drinking water herders occasionally survive on only camel milk while taking camels fast distances to graze in commercial camel milk settings camels can produce 5 to 20 liters a day kimmel milk tastes similar to cow milk but typically it's creamier and slightly saltier india and pakistan produce about 80 of all buffalo milk worldwide making these regions one of the few places in the world where cows are actually in the minority when it comes to dairy production water buffalo can produce more milk than cows and their milk is also thicker and whiter buffalo milk is used to make sorti paneer a soft cheese that borrows its name from the town of surat in india where this specific paneer is thought to have originated sahibal is another animal that has most of its milk produced in india and pakistan saeva originated in the dry punjab region which lies along the central punjab zaival are a type of cow but have a distinctive large hump on their back due to their heat tolerance and high milk production sai walls are one of the best dairy breeds in india and pakistan kulari cheese is a traditional ripen cheese product indigenous to rajori punch and uranpur in india's jammu and kashmir region it's a very dense cheese that is usually sauteed in its own fat and salted while serving kumi's or ereg is a drink native to mongolia traditionally made from fermented horse milk and it's been consumed for centuries it's made by fermenting mare's milk over the course of a day or two intermittently churning the milk throughout the fermentation process the final product has a slightly sour taste and it's a little bit alcoholic but only around two percent yaks are domestic to the himalayan region providing many amenities such as wool meat and of course milk yak milk has a higher fat and protein content than that of cows this is one of the reasons why yak butter is highly sought after in some circles because yaks produce more milk in the summer than in the winter yak milk is often turned into butter or cheese in order to preserve it for later one of those cheeses is chirpy which comes in soft or extremely hard variants goat milk is a staple of french cuisine contributing to many of the wide variety of cheeses produced in france goat milk is also used to make soap which can be a gentle cleanser that keeps skin moisturized by not stripping it of natural fats goat milk is also a good source of vitamin a which is known to preserve eyesight support organ function and even help the immune system reindeer milk is very rare and only a few places in scandinavia actually milk reindeer reindeer milk has a shocking twenty percent fat content compared to the average three point five percent for cows but that fat content gives the milk a very rich and creamy taste reindeer can be milked for only about one and a half cups per day reindeer milk can be turned into lay by yusto a traditional hard cheese from finland with a milky taste sometimes in sweden it's put into cups of coffee grease is known for its dairy products such as sheep's milk sheep's milk is extremely high in fat content and has a high level of solids which makes it ideal for cheese making sheep's milk tastes rich and buttery and has a less sharp aftertaste than cow's milk one of the most common cheeses made from sheep's milk is feta because of its high calcium content feta can also help maintain healthy teeth and bones headlines proclaim donkey milk great for both nutrition and cosmetic products donkey milk has been used for centuries it's even said that cleopatra bathed in donkey's milk in order to preserve her beauty and the youthful look of her skin as for its taste it's similar to skim milk many people find that it's much easier for humans to digest than cow's milk moose milk is very uncommon but it is commercially available in russia and sweden moose only produce between one and six liters per day but their milk is much higher in fat and protein than cow's milk there's thought to be only one producer of moose cheese in the world the allianz hoos and the beer home region of sweden where it has three moose moose cheese is one of the most expensive in the world and can cost as much as 500 per pound so which animal milk or products do you want to try let us know in the comments below barbecue is one of the oldest cookie methods on the planet evolving from simply cooking meat over a fire cultures have created various techniques to grill roast and cook their meat to perfection let's take a look at how barbecue is done around the world a popular dish in chinese cuisine is cha chao or chinese barbecue pork cha shell translates to fork roasted the meat is placed on an elongated fork and roasted over an open fire it has a slightly charred and reddish brown color finished with a sweet but savory flavor in india grilling is done inside a clay oven koretondor a tandoor is a cylindrical clay oven that's been used in india for centuries it burns at a very high heat exposing the food inside to open flames in hot air resulting in confection cooking some excavation sites have found tandoor clay ovens with chicken bones and char marks dating back to 3000 bc tandoori chicken is known to be one of india's most popular dishes and comes with sides like naan cucumber raita and basmati rice econ bakar is a technique of cooking fish over a bed of charcoal the procedure varies but fish is normally split in half flavored with spices and placed between two grates that go directly on the grill depending on the region the spices may differ but can range from sweet to spicy yakitori are bite-sized pieces of chicken derived from various parts of the bird including thymine neck meat skin heart and tails that are all placed on skewers and grilled over charcoal fire for generations mongolians have cooked hor hook which consists of potatoes carrots onions and meat poor hog is made by placing meat with hot stones an enclosed container and cooking it on an open fire the meat can be either goat or mutton but since mutton is considered a daily staple and goat is more of a delicacy it's typically goat that's cooked since hor hug is traditionally reserved for festivals or family events with many guests depending on the number of people sometimes even a whole sheep is used gooey refers to grilled meat dishes found in korean cuisine grilling is a key cooking component and method in korea traditionally most tables in a korean bbq have a gas or charcoal grill in the middle some ingredients come to the table raw sliced and prepared to grill the meat can already be marinated like the famous bulgogi and galbi beef or can be plain and unseasoned customers then cook the food according to personal preferences when cooking use kitchen scissors to cut the meat into smaller pieces and don't flip the meat more than once [Music] piard is a flat stone laid on top of a heat source piard meat needs to be sliced very thin because the only part of the meat that will cook is what is in contact with the hot stone potatoes and vegetables can also be placed on a piar along with a variety of dips aioli is a popular condiment that's served with piard some german cooks use a grill called sphincter which hangs from a tripod typically the shranktermeister keeps it moving by swinging and rotating it from its chains making it easier to cook large pieces of meat it results in a smoky juicy meat souvlaki is a popular greek dish consisting of pieces of meat and vegetables on a skewer souvlaki was a popular food among the ancient greeks it was even eaten by characters and homer's writings souvlaki can be served in a skewer in a pita sandwich or on a dinner plate with fried potatoes lechon originated in spain but is popular in the philippines the dominican republic puerto rico and cuba it's considered to be the national dish of the philippines and puerto rico leichon is the spanish word for suckling pig the meat is very tender and is usually roasted until the skin turns crispy jerk is common across the caribbean but jamaica is the heart of jerk culture and it's considered to be the country's national dish the smokiness and spiciness of jerk come from scotch bonnet chili's island thyme and allspice all of those seasonings cover the meat that's been butterflied in order to expose more of the surface to heat mexican barbacoa is traditionally made with goat sheep or lamb but beef and pork can be used as well the meat is buried in a pit covered in agave leaves and slow cooked until it's soft enough to fall off the bone it can be served in a broth and eaten as a soup or with tortillas which make for some of the most tender tacos there are numerous styles of barbecue in the u.s and everyone has an opinion on which is best ribs brisket and pulled pork are some of the favorites popular side dishes include salads baked beans cornbread and fruit the big holidays for barbecuing in the united states are memorial day weekend the start of the summer season and the fourth of july independence day celebration argentina devours the 3rd most amount of meat in the world the asado tradition originated from the gauchos of the early 1800s most of the time the asado is made from beef but lamb pork and mutton are other options the tradition involves eating the whole animal with the best pieces of the meat safe for last churrasco also started in the 1800s when gauchos would get together and grill large portions of meat on skewers brazilians often serve terrasco with chimichurri a simple garlicky green sauce that balances the smokiness of the meat trosco can be made at home and at festivals but can also be ordered at brazilian steakhouses at the steakhouses waiters walk around with skewers to show off the variety of meats to diners as customers choose their meat it's sliced off the skewers typically this barbecue experience is all you can eat so diners should bring their appetite pachamanca involves sticking out an earth oven and lining the inside of the pit with hot stones to cook the food potatoes corn and marinated meats are enclosed in leaves and placed into the oven for a few hours pachamanca is normally served with gas sitting on the ground and typically takes place on special occasions and during the harvest time every february and march [Music] many foods at australian barbies can be linked to the country's proximity to asia lamb chops beef steak sausages prawns and lobster are all popular meats you can find at a barbie barbies are recognized as a common method of fundraising for schools and local communities the earth oven is used in traditional south pacific cooking especially on the islands of fiji new zealand samoa and tahiti while the cooking method and names differ between islands cultures throughout the south pacific commonly use this below-ground barbecue style it's used in traditional feasts and family dinners alike and the food is usually cooked in baskets woven from banana leaves meals might include bread fruit yams fish pork and shellfish the meat is generally marinated finished with a savory glaze and topped with tropical fruit fries are important in south african culture it's like a potluck where family and friends bring their own meats or side dishes favorite meats found at a bry are a steak sausages societies pork chicken and lamb chops fish and crayfish are more popular in the coastal regions brides are so beloved in south africa that september 24th is considered national bride day in the country the ancient persian tradition of barbecuing meat kebabs continues today in iran kebab kobe day is made from ground lamb or beef or a combination of the two and is bundled with spices and grated onions in english cookie day means slamming referring to the method in which meat is prepared the kebab kiwi day can be found in both restaurants and among street vendors shish kebabs are thought to have emerged when soldiers and turkey skewered and grilled pieces of animals on their swords traditionally it's made with lamb but there are versions with various kinds of beef poultry or fish and they don't typically contain vegetables so which type of barbecue do you want to try are there any we missed let us know in the comments below thanks for watching this season's dishes from around the world and we'll see you around for season four

Channel: Food Insider

Views: 1,410,258

Rating: 4.8035598 out of 5

Keywords: INSIDER, FOOD INSIDER, around the world, travel, marathon, foodie, fries, tea, barbecue, milk, dumplings, eggs

Id: 509uHebkNsI

Length: 106min 15sec (6375 seconds)

Published: Sat Jan 02 2021