Os Pratos Tradicionais Mundo a Fora #Traditional Food all Over the World


Os Pratos mais tradicionais de cada País

Classic Dishes from the Countries


Curry Mee — Malaysia

Made with thin “mee-hoon” noodles made of rice, the spicy broth includes coconut milk and chili or Sambol. Optional ingredients can include tofu, prawns, cuttlefish, mint leaves, and whatever fresh vegetables you like on top. Our favorite is mushrooms and chives.


Pastitsio — Greece

This dish is by-far our favorite on the list, because it is just a good comfort food that has endured over the ages. A bottom layer of tube pasta (like rigatoni) with ground beef or lamb on top of that makes the bottom. On top of that, goes tomatoes, cinnamon, nutmeg, and allspice. Pour Bechamel (Creamy White Cheese Sauce) over the top and then cover with grated cheese. When baked, the top layer of cheese is browned to perfection and every layer is a savory joy.


Manti – Turkey

This dish originated in Turkey, but it was too delicious for the Ottoman Empire to keep to themselves. The dish spread all over the world and is now considered a traditional food of Russia, India, and many Southeast Asian Countries and cultures. The dish is simple: heavily spice ground beef or ground lamb, stuff it into a pastry pocket, and fry it. Spices differ depending on the locale where it is being cooked, but it is perfection in all forms.


Rouladen – Germany

Smoked pork belly, finely chopped onions and chopped pickles make the stuffing for rouladens, which gets rolled up in very thin strips of beef. These rolls are seared on both sides and shallow-simmered in beef stock, carrots and spices until tender. While the pickles might sound like a strange ingredient, it only takes one bite of your first rouladen to completely fall in love with this traditional German dish.


Chairo Paceño – Bolivia

A mixture of lamb and beef meat cooked slowly — bones and all — until tender, and served with what look like mashed potatoes, but are really mashed Lima beans, green peas, white corn and potatoes. A lot of flavor goes into both the meat and veggie mash with hefty amounts of chili, cayenne pepper, cumin, oregano, and mint.  This is such a great dish, but is hard to find outside of Bolivia. If you want to try it  yourself, you can find the recipe HERE. But be advised. You are going to need a whole lot of meat and a butcher.


Soljanka – Russia

Containing pickled cucumbers with brine, and often cabbage, salted mushrooms, olives, smetana (sour cream), and dill, this traditional Russian soup is heart for a vegetarian soup, but has a bit of a tart taste to it, due to the use of pickled cucumbers and their brine. Basically it is like adding pickles and pickle juice to your vegetable soup. It might sound a bit strange, but remember that the pickles were tasty in the German Rouladen dish.


Beef Tagine – Morocco

Paprika, cinnamon, ginger, lots of pepper, turmeric, and various other Morrocan spices are rubbed onto a large diced beef shoulder and are simmered until tender. Chickpeas are added and cooked until soft. The dish is finished off with saffron threads, which gives the dish its appealing reddish-orange color.


Feijoada — Brazil

Beans, beef and pork are the stars of this savory dark stew. Coming from Portugal, this dish is more popular in the (Now Former) Portuguese colonies, though the country that embraced this much-loved dish the most was Brazil, where you can find several variations and family recipes. This stew is thick with white beans (Black beans are more commonly used in Brazil), kidney beans, tomatoes, carrots, cabbage, and other available vegetables. This dish will leave you full and happy!

Check Out Our Favorite Feijoada Recipe: HERE our post about this food is Here

Traditional Polish bigos

Bigos — Poland

A traditional “Hunter’s Stew,” it is mostly a hearty and thick, yet unattractive mess of flavor. Made with cabbage, a bit of sauerkraut, whatever cuts of meat the hunter has, tomatoes. honey, and mushrooms; the real flavor comes from how you decide to season the Bigos, with the most popular ingredients being: pepper, juniper berries, bay leave and marjoram — and the secret traditional Polish ingredient: smoked and dried plums. Again, while it is not much to look at, the flavor is powerful and interesting.

Check Out Our Favorite Bigos Recipe: HERE

Homemade chicken schnitzels

Schnitzel — Austria

Behind the funny name is one of the most delicious fried foods in the world: Schnitzel! Basically, you just take your favorite meat, and pound it out flat and thin. Next batter it with egg and bread crumbs, and fry it to perfection with a nice golden brown on each side. Basically this dish came out of the Alpine Region of Europe, and many countries have their own versions of it, but Austrians really love their schnitzel and have some of the tastiest recipes for it in the world. The best part of this dish is how easy it is to make it for yourself!

Check Out Our Favorite Schnitzel Recipe: HERE

Potato zrazy

Potato Zrazy — Ukraine

These Ukrainian minced meat croquettes are pure heaven! The dish is very simple: mince your meat into tine pieces, mix with onion and spices, and brown. Next you cook your potatoes down to where they are basically mashed potatoes, and package the minced meat inside of a mashed potato shell. Brown the outsides of the shell into a nice golden brown, and this heavenly delicacy is ready to enjoy!

Check Out Our Favorite Potato Zrazy Recipe: HERE

Traditional Serbian cevapcici

Cevapcici — Serbia

These little Serbian uncased sausages are a great and filling snack, and often are sold on the streets and markets for lunches and snack times. A trio of ground lamb, ground pork, and ground beef make for the perfect tasting sausage, and can be served with many accompaniments. Wrap these guys up in bacon, or your other favorite salted and cured meat, and you take your Cevapcici to a whole new level of flavor!

Check Out Our Favorite Cevapcici Recipe: HERE


Frikadeller — Denmark

Sure, you’ve heard of Swedish Meatballs, but these Danish Meatballs are just as delicious. They truly are nothing more than a traditional meatball, lightly seasoned and mixed with egg for a binder. The real kicker to these meatballs is the fact that they are pan-fried in pure beef or pork fat, leaving them crispy and with another level of flavor crusted onto the outside. These are a must try, and you will be surprised how many other dishes you can sneak these little meatballs into.

Check Out Our Favorite Frikadeller Recipe: HERE

Injera  wot, traditional Ethiopian Food

Wat with Injera — Ethiopia

While Ethiopia is very well known for its severe hunger problems, the truth of the matter is that Ethiopians make very good and delicious dishes, and they have their own true food culture and cuisine. Wat with Injera is basically a curried meat, heavily spiced, and served with delicious accompaniments. The main flavor comes from making a Bebere Paste, which  combines: onions, garlic, chilies, cumin, Fenugreek seeds, cardamom, cinnamon, cloves, and a long list of additional seasonings. Spicy and delicious, this is a filling feast fit for a pharaoh!

Check Out Our Favorite Wat with Injera Recipe: HERE


via ibellhoop


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