1. Escudella, Andorra
With a population of only 85,470, the Iberian country of Andorra may be tiny, ndorra is home to an exciting range of foods and flavours, with a cuisine heavily influenced by the country’s unique location in the Pyrenees, sandwiched between Spain and France. Escudella is a popular cuisine of Andorra. Escudella also Andorra’s national dish is a filling, hearty stew typically served in the winter and hugely popular across the entire principality.
2. Wiener Schnitzel, Vienna (Austria)
The most popular dish of Vienna is Wiener Schnitzel. The origins of this dish are still very much debated. Some peoples said it was brought over from Milan, Italy, whilst the others claim that Schnitzel originated in the 18th century among the Viennese bourgeoisie. Traditionally the Viennese schnitzel is made from veal but very often it is also available with pork, chicken or turkey meat. The real deal is veal though and the taste is delicious. Make sure you order it with potato salad and redcurrant jelly. And most usually it is served with a slice of lemon on the side.
3. Bozbash, Armenia
Armenian cuisine is as ancient as its history, as the land it is standing on. Armenian culinary traditions are over 2000 years old. Soups in Armenian cuisine are very popular; they are cooked so skillfully that you’ll remember their taste for the rest of your life. Armenian housewives cook fragrant khash and high-calorie bozbash. Soups in Armenia are cooked using various recipes. Bozbazh is one of popular cuisine from Armenia that should must you try it.
4. Fish Dolma, Azerbaijan
Food culture is so rich that Dolma (stuffed grape leaves) and its central place in Azerbaijani culture and families have been recognized in the UNESCO List of Intangible Cultural Heritage. Though the most traditional Dolma recipes feature red meat, a fish version is also quite tasty. Fish fillet is minced, and then mixed with finely chopped onion and coriander. This is used as the filling, which is wrapped in grape leaves and boiled in a broth made from fish bones until fully cooked. Then, fish dolma is served with matsoni, which is similar to yogurt.
5. Vereshchaka with buckwheat pancakes, Belarusia
Belarusian national cuisine has evolved over the centuries. Belarusian culinary traditions represent a mix of simple recipes used by commoners and a sophisticated cuisine of the nobility, an extensive use of local ingredients and unusual way of cooking. Since the times of the Grand Duchy of Lithuania the national culinary traditions have been a mix of Baltic, Slavic, Jewish and partly German cuisines. Vereshchaka became common in the Grand Duchy of Lithuania in the mid-18th century. At first it was known as one of the variations of machanka (a meat sauce for pancakes). Vereshchaka was invented by royal chef called Vereshchaka. The dish became widely known in the 19th century.
6. Banitsa, Bulgaria
Bulgarian cuisine is one of the most famous cuisines on the Balkans and among the Slavic nations. It is distinguished from the others by the excellent taste of the meals and the exceptional diversity. Bulgarians are very proud of its cuisine due to the fact that the recipes are unique and so old that they are passed down from generation to generation for hundreds of years. Banitsa is a traditional Bulgarian food in the börek family prepared by layering a mixture of whisked eggs and pieces of cheese between filo pastry and then baking it in an oven. In Bulgaria, Banitsa is commonly made on Christmas and New Year’s Eve with good luck charms added. The charms may be small pieces of dogwood branches with a certain number of buds, coins, or handwritten fortunes wrapped in foil.
7. Sushi, Japan
The earliest form of sushi, a dish today known as narezushi, As with many ancient foods, the history of sushi is surrounded by legends and folklore. The concept of sushi was likely introduced to Japan in the ninth century, and became popular there as Buddhism spread. Los Angeles was the first city in America to successfully embrace sushi. In 1966, a man named Noritoshi Kanai and his Jewish business partner, Harry Wolff, opened Kawafuku Restaurant in Little Tokyo. Sushi is constantly evolving. Modern sushi chefs have introduced new ingredients, preparation and serving methods. That’s why Sushi is one of popular cuisine around the world.