Unusual Recipes From Around The World

Only some have the opportunity to travel constantly, but nothing prevents us from experiencing the aromas and tastes of our favorite countries right at home.

We suggest going to the Dominican Republic for an aperitif, Monaco or Malta for a snack, Italy or Finland for a first course, Switzerland or Azerbaijan for a second course, the UK for dessert, and drinking coffee like in Oman. If you want to travel but you don’t have enough money – try 20Bet casino – where you can earn money easily.

Dominican Republic: Oranges And Milk (Cold Drink)

Dominicans are great masters at preparing unusual dishes from simple ingredients, and the best proof of this is the soft drink Morir Soñando, whose name (morir soñando) is translated from Spanish as “to die while dreaming.” The history of the creation of the cocktail is a legend of love. A long time ago, fisherman Carlos fell in love with the beautiful Rosalinda, whose mother ran a coastal cafe in the village of Las Galeras. Every day before going to sea, he came there to see his beloved, and she prepared him a special drink from cold milk and oranges. The young man drank, Rosalinda danced, and one day, he said: “And it’s not scary to die in your dreams about this girl.” The phrase gave the name to the drink.

Malta: Beans And Peppers (Snack)

Maltese cuisine mixes European and Arabic traditions, and the skill of a Maltese chef is measured by the ability to give the most ordinary products an unexpected taste.

One of the most popular dishes of the Maltese Islands is bigilla, a bean paste with red pepper, olives, and garlic. This snack, served with crackers or biscuits, traditionally begins a large Maltese lunch.

Monaco: Ricotta And Chard (Appetizer)

The Principality of Monaco is mainly associated with gourmet restaurants. Still, there is at least one democratic national dish that can be prepared at home – deep-fried marijuana pies stuffed with ricotta and chard. Translated from the Monegasque dialect, barbarian means “Uncle Juan.” According to legend, pies were invented by the wife of a local peasant at the end of the 17th century. The woman simply decided to give a second life to yesterday’s ravioli – she generously seasoned them with Provençal herbs, sprinkled them with olive oil, and baked them in the oven. Relatives and neighbors came running to the aroma of hot pies, including Uncle Juan, who ate the most. The dish was named after him.

Italy: Pasta And Beans (First Course)

Various methods of preparing pasta are known far beyond Italy, but pasta e fagioli (pasta with beans), popular in Veneto, Emilia-Romagna, Campania, and Puglia, remains exotic for foreigners.

An interesting detail: the use of two independent ingredients in one dish – beans and pasta – began in Italy in the 16th century, immediately after beans were brought to Europe from America. Catherine de Medici, the bride of the heir to the French throne, Henry II, in addition to a dozen professional chefs and a lot of jewelry, brought several bags of beans with her to France.

Finland: Salmon And Milk (First Course)

Milk soup with salmon is a traditional Finnish dish, the history of which is also connected with Russia: it is believed that Emperor Alexander III was very fond of it.

The Russian monarch had a dacha in Langinkoski, at the picturesque rapids of the Kymijoki River, where he often fished with pleasure. Empress Maria Feodorovna herself allegedly prepared soup from the salmon he caught.

Switzerland: Potatoes And Bacon (Main Course)

You can mentally transport yourself to a Swiss idyll by preparing a relatively simple and, at the same time, very symbolic dish for this country, recti. Fried potatoes with bacon and scrambled eggs were once the traditional breakfast of German-speaking farmers. In honor of this dish, there was even a playful word, “Röstigraben” (German: Röstigraben) – “a ditch with fried potatoes,” denoting the symbolic border between German and Romanesque Switzerland, as well as the entire set of cultural and political differences between the two parts of one country. However, over time, the dish migrated to the other side of the “ditch” and became equally loved.

Azerbaijan: Meat And Greens (Main Course)

Pilaf can safely be called the king of Azerbaijani cuisine – there are several dozen recipes for this dish in the country. One of the most popular is sabzi-pilaf, or pilaf, with meat and herbs. The word “sabzi” came into the Azerbaijani language from Iran and translated from Farsi, means “green.”

An exciting detail: according to Farhad Ashurbeyli, vice-chairman of the Association of Culinary Specialists of Azerbaijan, the pilaf will turn out even tastier if you add some brown leaves or cherry plum paste.