Nine Cuisines, One Dish Each
- Perilagu Khan Apr 9, 2012 02:13 PM
The object here is to list your favorite single dish for each of the national/regional cuisines listed below. And please, let us not bicker and aaaaargue over the definition of American cuisine or whether or not kung pao chicken is a proper Chinese dish. This is for fun.
1. Italian: capellini with a sauce of tomato, bacon, portabella mushrooms, parsley and white wine
2. Indian: murg methi (chicken with fenugreek)
3. Mexican: enchiladas Suizas (chicken enchiladas in a cream-and-Swiss cheese sauce)
4. Chinese: kung pao chicken (lots of hot pepper and toasted peanuts)
5. Thai: gai ga pao (chicken with mint and loads of diced Thai pepper)
6. French: button mushrooms sauteed in butter, white wine and garlic
7. American: New York strip with a compound butter of thyme and lemon
8. Middle Eastern: chicken couscous (with lots of harissa)
9. Eastern European/Russian: chicken Kiev
With the caveat that I change my mind about this stuff several times a day:
1. Italian: eggplant parmesan
2. Indian: naan
3. Mexican: chile rellenos
4. Chinese: shrimp rice roll
5. Thai: som tom poo plara
6. French: vichyssoise
7. American: macaroni & cheese
8. Middle Eastern: falafel
9. Eastern European/Russian: pierogi with sauerkraut & mushroom
Like small h, this is also subject to change:
Italian -- pasta with fruits of the sea
Indian -- samosa chat made with freshly fried samosas (none of that microwaved crap)
Mexican -- duck in pumpkinseed mole
Chinese -- mabo tofu with lots of sichuan peppercorns
Thai -- fish paste covered egg yolks with green curry
French -- Bouchon's quiche lorraine -- different because of the height; custard quivers and stays moist (gee, kind of sounds dirty as I'm writing it)
American -- pub style burger cooked medium rare with tallow-fried french fries
Middle Eastern -- eggplant napoleon from Tanoreen; http://www.flickr.com/photos/37601286...
Eastern European -- papanasi
You can’t remotely IMAGINE how difficult it is for me to choose just one dish, since I love so many & cook so many, so I’ve just randomly picked my favorites. None of them are “hands down”.
1. Italian: Baby Calamari Fra Diavolo over Pasta
2. Indian: Anything “Vindaloo”
3. Mexican: Enchiladas Suizas (chicken enchiladas topped with cheese (white cheddar or Monterey Jack preferred, green tomatillo sauce, & sour cream)
4. Chinese: Szechuan Seafood HotPot
5. Thai: Any spicy curry that doesn’t include coconut milk – lol!
6. French: Coq au Vin
7. American: Any cut of steak or great burger that’s tender, flavorful, & perfectly cooked
8. Middle Eastern: Any dish that isn’t overloaded with what I consider “sweet baking spices. Am not a fan of lots of cinnamon, clove, etc., etc. Other than that – I’m game!
9. Eastern European/Russian: My own version of Hungarian Goulash, which I make in honor of the late great Bela Lugosi’s birthday every year – lol!
1. Italian: winter meatballs and savoy cabbage
2. Indian: spicy lamb sausage shish kebab cooked in tandoor
3. Mexican: Oaxacan mole with chicken enchiladas
4. Chinese: kung pao chicken (scorched chilies and fried peanuts)
5. Thai: basil chicken
6. French: grilled veal chops with demi glace and morrel mushrooms
7. American: bbq shrimp
8. Middle Eastern: kofta kabob
9. Eastern European/Russian: potato pancake rolled up with beef goulash inside
1. Italian: Spaghettini Aglio Olio (Garlic and Oil).. always my favorite!
2. Indian: Lamb Baida Roti (w/the mint, cilantro chutney)
3. Mexican: Tacos Arabes
4. Chinese: Chinese Brisket and Turnip Stew
5. Thai: Satay (really not into Thai)
6. French: Salade Nicoise
7. American: Joe's Special (a San Francisco treat!)
8. Middle Eastern: Kibbeh (the raw version)
9. Eastern European/Russian: Sarma (Serbian style)
re: Perilagu Khan
Tacos Arabes- Are Mexican 'Arab-style' tacos. Originally Puebla street-food they've become very popular and have spread to the U.S. It's marinated roasted pork loin thats cut shawarma rotisserie-style. They're wrapped in a thin pita or flour tortilla and always have a chipotle-garlic sauce and a slice of lime. Sometimes stringy white cheese is added. And they're big!!
Joe's Special- This is an old San Francisco dish that's origins go way back into obscurity. It's basically a pan-fried scramble of ground beef, chopped onion, spinach and eggs with oregano, a few drops of Worcestershire sauce and Tabasco. Parmesan cheese is usually sprinkled on top. Delicious, cheap and easy to make.. I make it every month.
1. Italian: pasta e fagiole
2: Indian: potato samosas
3. Mexican: menudo
4. Chinese: hot and sour soup (I love soups, as you can tell)
5. Thai: Tom yum soup (lemongrass, chilis, fish sauce, yum)
6. French: Tarte tatin (apple)
7. American: Southern fried chicken and biscuits
8. Middle Eastern: stuffed kusa squash
9: Eastern European: Hot borscht
1. Italian: Zuppa di Pesce
2. Indian: Chana Masala
3. Mexican: Enchiladas Suizas or chimichangas
4. Chinese: Chicken and Tofu with Vegetables in a Garlic Sauce
5. Thai: Tom Yum Gai
6. French: Croque Monsieur
7. American: Burger with a side of Steak Fries
8. Middle Eastern: Falafel, hummus, baba ghanoush, and kebabs
9. Eastern European/Russian: Khachapuri
Italian: sausage and broccoli rabe on bread or over pasta
Indian: paneer masala
Chinese: Peking duck with pancakes
Thai: pad kee Mao (drunken noodles with lots of Thai basil)
French: quiche or really fresh plain croissant to which you add fresh sweet butter
American: CT style lobster roll
Lebanese: kibbe balls
Persian: kebab koobideh
Eastern European: fresh fried latkes with apple sauce and sour cream or potato and cheese pierogi with butter and onion sauce
I'm getting hungry (again) just reflecting on all of these:
1. Italian: Fettucine pomodoro, assuming both the pasta and sauce are freshly made
2. Indian: Saag paneer (greens and cheese)
3. Mexican: Fish tacos
4. Chinese: Szechuan pork belly
5. Thai: Masaman curry with homemade tofu
6. French: Steak frites with a glass of wine, followed by a slice of tarte Tatin
7. American: Southern meat-and-three with fried chicken, collard greens, sweet potatoes and a biscuit
8. Middle Eastern: Kefta (meatball) tagine with eggs
9. Eastern European/Russian: Borscht
re: Perilagu Khan
Honestly I usually search online until the recipe has what I remember the ingredients to be from when I lived in Spain. For example, if a tortilla recipe has green pepper I know it isn't what I am looking for. Sorry this doesn't help bit with regards to Spanish food. This month's COTM is that theme so it may be worth lurking around those threads. Sorry I mean for May not April.
1. Italian: Linguine alle vongole (in bianco)
2. Indian: Chettinad-style chicken curry (w/ lots of Murraya koenigii)
3. Mexican: Topolobampo's lamb w/ mole negro
4. Chinese: Far too many to choose from
5. Thai: Correctly made Tom Yum
6. French: None particularly comes to mind. ETA: OK, maybe Choucroute garni.
7. American: Medium-rare Prime Rib
8. Middle Eastern: Dolmades
9. Eastern European/Russian: Borscht
10. Other SE Asian: Too many to choose just one, but the favorites would include: Bak Kut Teh, Hainan Chicken Rice, Penang Har Mee, Popiah, Roti canai w/ some chicken or mutton/lamb (saucy) curry, Laksa Lemak, Phở Bò; and something I wish I could get a proper serving of here - KL Hokkien Mee.
11. British: Fish & Chips
12. Japanese: Agedashidofu
1. Italian: Campari
2. Indian: Hyderabadi biryani
3. Mexican: Tortas de carne enchilada
4. Chinese: Peking duck
5. Thai: Moo grob
6. French: Croissant
7. American: Chicken fried steak, biscuits and gravy
8. Middle Eastern: Börek
9. Eastern European/Russian: Selyodka pod shuboy
1. Italian: gnocchi...I have never had a chance to explore Italian food beyond Italian American restaurant favorites, I wish I knew more about this cuisine!
2. Indian: Gosh, too hard...um, let's say nihari for today. Well made, tender beef shank meat in a fiery browned onion and garam masala gravy with a strong perfume of fennel seeds, the signature spice of the dish. Eaten with kulcha.
3. Mexican: pozole rojo de pollo. I love all caldos and brothy stews, I love hominy, I love broth enriched with chiles, herbs, and spices, what more to ask for
4. Chinese: Hong Kong style BBQ duck. Fatty, salty, crisp skinned, bones worth chewing.
5. Thai: choo chee fish curry, fish must be velveted and crispy in the sauce.
6. French: seafood soup in a rich broth-bouillabaisse
7. American: BBQ brisket, the burnt ends, mmmmh (Texan)
8. Middle Eastern: freeka with chicken
9. Eastern European/Russian: Ashkenazi Jewish style brisket
1. Italian: caprese
2. Indian: naan
3. Mexican: street tacos with lots of cilantro
4. Chinese: hot and sour soup
5. Thai: tom ka gai
6. French: buttery croissant with fresh jam
7. American: fried chicken and waffles
8. Middle Eastern: Falafel, hummus, pita, haloumi, gyro, eggplant dip, tzakiki...anything and everything...it's my favorite cuisine
9. Eastern European/Russian: latkes
1. Italian: Pasta carbonara, with real pancetta
2. Indian: Murgh Makhani (butter chicken)
3. Mexican: Chicken with Oaxacan mole negro
4, Chinese: Mapo tofu
5. Thai: Tom yum
6. French: Breton galettes, pancakes filled with eggs, cheese and ham
7. American: pumpkin pie (gotta have dessert!)
8. Middle Eastern:lamb with pomegranate sauce
9, Eastern European: my grandmother's potato pancakes
1. Italian: linguine alla vongole
2. Indian: puri masala
3. Mexican: pork pibil
4. Chinese: braised pork bellly with bok choy
5. Thai: kua gling
6. French: cassoulet
7. American: pastrami on rye with pickles
8. Middle Eastern: baba ganoush
9. Eastern European/Russian: Goose and red cabbage.
Had to comment. I love Pasta Carbonara, but ironically have never had it prepared even remotely well by anyone Italian. I've had it in homes and the best was at the most unlikely place ever (in Newport, RI where a band was playing Pearl Jam at the time and our appetizer was nachos).
1. Italian: angel hair, garlic, hot peppers, olive oil, parm, salt/pepper
2. Indian: chicken 65
3. Mexican: street style tacos
4. Chinese: vegetable lo mein or flounder in xo sauce with bok choy
5. Thai: pad thai
6. French: moules frites
7. American: fried chicken
8. Middle Eastern: falafal
9. Eastern European/Russian: pierogies
re: Perilagu Khan
I have linked some well known Indian and Pakistani chefs' Chinese recipes.
Many of English language Indian cookbooks have a Chinese section, as do the two main English language Pakistani cookbooks (Zubaida Tariq's and the Dalda Cookbook). In South Asia they don't call it Indian-Chinese, they just call it Chinese, and these cookbooks just label their sections Chinese. But the recipes are for stuff like cauliflower manchurian, chile chicken, singapore veg, and other typical Indian-Chinese favorites. These kinds of books are not usually marketed in the US but you can often find them on Amazon.
re: small h
Well, well, well. Now isn't that interesting! Ask and ye shall receive.
(Okay, I'm out of cliches and colloquialisms.)
I see a few Nepalise dishes there. Not surprising, of course. And it's interesting that they describe their offerings as Chinese food with Indian flavors. (That may be PR more than anything.) At any rate, I wonder if anybody's tried it the other way 'round--Indian food with Chinese flavors?
1. Italian: Pizza capricciosa - mozzarella, ham, olives, tomato, mushrooms, artichokes, oil
2. Indian: Hyderabadi Chicken Biryani - chicken marinated in yogurt, lemon, saffron, coriander and more, then layered with basmati rice and baked.
3. Mexican: Tacos Dorados De Barbacoa Adobada, or cow's head marinated in a spicy red salsa and baked until falling apart. Corn tortillas are then stuffed with this meat and grilled. Served with a mound of grilled jalapenos and onions.
4. Chinese: Salt and Pepper shrimp - the classic Cantonese dish
5. Thai: Green Papaya Salad - shredded papaya tossed with the 4 fundamental Thai flavors: sour lime, hot chili, salty fish sauce, and sweet palm sugar.
6. French: Chocolate Croissant
7. American: Santa Fe style green chili cheeseburger
8. Middle Eastern: biber dolması - Turkish green peppers stuffed with ground beef, rice, tomatoes, onion, parsley and garlic.
9. Eastern European/Russian: Zrazy - thinly sliced sirloin stuffed with smoked pork belly, breadcrumbs, mushrooms, pickles and mustard, braised in beer or red wine and served with a cold cucumber salad with dill and yogurt dressing.
1. Italian: Cozze alle marinara
2. Indian: Baingan bharta
3. Mexican: ceviche veracruz
4. Chinese: Dan dan mien
5. Thai: Som tum thai
6. French: creme brûlée (I ate it EVERY night for dinner when I was there....)
7. American: my grandmother's shredded potato casserole topped with cheese
8. Middle Eastern: imam bayildi
9. Eastern European/Russian: sauerkraut pierogies sautéed with butter and onions
Fun one! Mine are:
1. Italian: Black (or white) truffle risotto topped with a poached (or sous vide) egg. It used to be osso buco made with real veal, but since you can no longer get real veal...
2. Indian: Tandoori chicken, properly marinated in yogurt and fired in a super hot tandoori oven by a master. You can't get better than that!
3. Mexican: Cheese chiles rellenos and/or a really good caldo de res
4. Chinese: Sweet and Sour Pork Ribs, which you cannot get in restaurants in the USA, but I make from an pre-WWII recipe from nuns in China. The sauce is NOT red and the ribs are parboiled, dusted well with corn starch and deep fried. DEEEElicious!
5. Thai: Tom Kha Kai (coconut lemon grass soup)
6. French: Tournedos Rossini, made the traditional way served on a crouton and with both a slice of foie gras and black Perigord truffle with a touch of Sauce Perigordine.
7. American: A full on dry aged grass fed Charolais or Piedmontese (breeds) 7 rib standing rib roast with that old American favorite, Yorkshire pudding and a little horseradish sauce. I'll take thirds!
8. Middle Eastern: Yogurt kebab, made with good lamb over real charcoal on pida, with yogurt and butter simmered tomatoes topped with paprika butter. Incredibly good.
9. Eastern European/Russian: Beef Stroganoff. The basic 5 ingredients plus salt kind made with butter, beef, onions, mushrooms and sour cream. That's it! Over extra thick rich egg noodles.
Okay. I'm decadent. So sue me! '-)
The sweet and sour is in the sauce, which is true of all sweet and sour dishes. In this case a mixture of soy sauce, sugar, vinegar and water. When made properly, if you breathe in while bringing it to your mouth, it will take your breath away from the hot vinegar, yet once in your mouth is satisfyingly sweet.... and sour. A really well made sweet and sour sauce is exceptional. I have only EVER found ONE Chinese restaurant that made it properly when they first opened, then dropped it in favor of the crappy bright red stuff about six weeks after opening. I was so disappointed!
Well, here goes. But be warned. I'm forced to do this from memory because that A#1 most prized spiral bound Chinese cook book has been lost! It's been out of print for at least a few decades and I can't accurately remember the name of it, so I can't Google up a used copy. If there are any. So, from memory:
Get at least one rack of baby back style pork ribs and separate into riblets. I usually do two racks and end up wishing I'd done more. If you have a kettle big enough to steam them, that is ideal, otherwise pile them into a pan and put about a half to three quarters of a cup of water in the pan and steam them that way until tender. Cool while you heat about 4 inches of peanut oil in a deep saucepan, OR if you prefer, you can use a deep fryer preheated to 350F. Cool ribs enough that you can pick them up and drop them into a paper lunch bag that has at least a half cup of corn starch in it. Shake the bag well to coat evenly. Remove from bag with tongs, shake off excess cornstarch and drop, one at a time, into hot oil. Don't crowd the pan and do in as many batches as you need. Remove and drain on paper towels when browned and crispy. Don't crowd or they will soften. When all ribs are done, make the sauce. Or you can make the sauce first and then do the ribs.
Sweet and Sour Sauce
1/2 cup of good soy sauce. I prefer Kikkoman, but use what you like best.
1/4 cup water
1 cup sugar.
3/4 cup (or more to taste) apple cider vinegar
1 rounded Tbsp corn starch
Mix the cornstarch with the sugar and add to a saucepan. Add all remaining ingredients and bring to a soft boil. Stir until thickens. Reduce heat to slow simmer. This sauce should be pungent to the point that you feel it "jumping into your mouth" when you get it near enough to breath the fumes. Mild vinegars will not do that and I have not found any Asian vinegars I personally like as well as plain old fashioned apple cider vinegar. I also prefer Japanese style shoyu/soy sauce in this recipe as opposed to any of my Chinese soy sauces.
Chunk and separate about a half an onion into triangular shapes, or you can substitute diagonal cut scallions. Peel a cucumber, cut in half lengthwise, seed, and cut into "quarter moon" shapes a tad more than 1/4 inch thick. Add these to simmering sweet and sour sauce and allow to simmer until just beginning to soften..
Arrange ribs in a serving bowl. Pour sauce with vegetables over the ribs. If there is enough sauce, some can be served as a side. Serve immediately.
I often serve this with a simple lo mein made with fettuccini, onions, cabbage, water chestnuts and maybe a few snow peas. It's also good with just plain rice, or fried rice. It's good alone and it's good with other stuff. I hope you like it!
1. Italian: Chicken Marsala (pre-allergies I would have said Manicotti)
2. Indian: Paneer Masala or Saag Paneer
3. Mexican: Camarones Aguachiles (pre-allergies: quesadilla with jack and cheddar)
4. Chinese: Kung Pao Shrimp
5. Thai: Pad Thai (only when made by my Thai childhood best friend's nanny)
6. French: Creme Caramel
7. American: Steamed Lobster (or Chicken Divan or Macaroni and Cheese w/ Cheddar, Gruyere, Swiss, Havarti and Parmesan)
8. Middle Eastern: Skordalia with Homemade Lavash
9. Eastern European/Russian: Cheese Blintzes
Italian: Pappardelle con funghi
Indian: Rava masala dosa with sambar and coconut chutney
(fenugreek chicken is very high on the list, though- I make a very good one)
Mexican- as long as the chorizo and tortillas are top quality, that's all you need for awesome tacos
Chinese: Ma Po Dofu
Thai: what is normally just caled 'basil chicken'
French: Trout almondine
American: big pub burger with mushrooms and swiss
Middle Eastern: schwarma on laffa
Eastern European: pierogies with sauteed onions
Italian: Old school American-Italian lasagne. Rich and heavy, the kind that feels like you're eating a cinder block made of ricotta and ground beef.
Indian: Garlic naan bread dripping with ghee
Mexican: Burrito al pastor (stacked slices of marinated pork shoulder carved off a rotating vertical spit, in a griddled flour tortilla with shredded lettuce, avocado, onion, red and green salsa)
Chinese/Taiwanese: Rou Jiang Mian (noodles in a sauce of ground pork, shallots, sesame paste)
Thai: Uhh, I can tolerate Pad Thai I guess. Sorry not a Thai food fan. Too sweet for me.
French: Tartiflette (casserole of sliced potato, cheese, and creme fraiche)
American: the classic heart-clogging diner breakfast. (over easy eggs, buttermilk biscuits, sage sausage, chicken fried steak, sawmill gravy, Tabasco sauce, and most importantly, HASH BROWNS)
Middle Eastern: Spinach sauteed in olive oil with red bell pepper
Eastern European: Kielbasa on a sesame seed roll with brown mustard and grilled onions
Cantonese: Beef He Fen (stir-fried rice noodles with sliced beef, scallions, and sprouts)
Cantonese: Char siu bao (sweet barbecued pork bun)
Spanish: Char-grilled mackerel with lemon and Manchego cheese
Yes, "too sweet" is a common complaint about Thai food in the USA as dumbed down for USAmericans - although some dispute that too. Thai cuisine does use a fair bit of sugar but it is supposed to be balanced by the heat (chile-heat), saltiness and sourness. In the US many places either dial down the heat without adjusting the sugar, or dial up the sugar to please certain segments of USAmerican diners who have sweet teeth - in either case resulting in food that is overly sweet in overall taste.
I'm surprised RUK hasn't piped in here - as she has a very favorable opinion of Thai food in Thailand, especially that served to tourists. Perhaps she has some comments about Thai food in restaurants in the USA?
I will fully admit to being a total rube when it comes to genuine Thai food as served in Thailand. That said, I do have a general aversion to sweet foods, and to me Thai curries taste like someone went down the line at an Indian buffet and poured condensed milk into all the serving pans.
You're correct that Thai restaurants in US tend to oversweeten their dishes. I do understand what you're saying about the other flavors balancing the sweet. But sometimes my palate does get tired of eating sugar, even if it's balanced with other things like chiles and lime and fish sauce. I was in Thailand for about two weeks and was actually glad when I left and ate something without sugar as I found it soothing.
1. Italian: Osso Bucco
2. Indian: Butter Chicken
3. Mexican: Tacos al Pastor
4. Chinese: Clams in Black Bean Sauce
5. Thai: Pad Thai
6. French: Coq au vin
7. American: Southern Fried Chicken
8. Middle Eastern: Gyro
9. Eastern European/Russian: Goulash
Italian: zuppa de pesce
Indian: saag paneer
Mexican: ceviche veracruz
Chinese; crab in ginger sauce
Thai: tom yum soup
French : beef bourguignon
American: Boston Baked Beans
Middle eastern: b'stilla
Eastern European: Borscht
1. Italian: Pizza Napalitano
2. Indian: masala dosa. No, wait, chicken tikka. Or biryani. Too many to choose.
3. Mexican: cochinita pibil or fish tikinchik
4. Chinese: shrimp in black bean and garlic sauce, made spicy
5. Thai: chicken Panang curry on steamed broccoli
6. French: cassoulet
7. American: pulled pork, well-smoked, with a Memphis-style bbq sauce
8. Middle Eastern: lamb couscous (agree with OP on the "lots of harissa")
9. Eastern European/Russian: pork goulash on fresh spatzle
Italian : Pasta with Arribiata
Indian : Chicken, lamb or goat vindaloos
Mexican: Tacos with chichurrones (pork rinds), cilantro, onions and salsa
Chinese: Mala Lamb or Szechuan Duck
Thai : Nua Phad Prik
American: Baby back ribs and a baked potato
Middle Eastern: Moussaka or Pastitsio
Eastern European: Blintzes, latkes and pierogies
What I like TODAY as favorites, might be different tomorrow, as too many good dishes to truly pick a favorite in any of these cuisines...
1. Italian: Cacio e Pepe pasta, eaten at lunch at an outdoor cafe in Rome, with Orvieto white wine
2. Indian: Chicken Tikka Masala (I know, not really Indian, but I love it!)
3. Mexican: combo plate with chile rellenos with mexican tomato sauce, taco al Lengua with lot's of cilantro, liime and radish slices, black beans, and a trip to the salsa bar.
4. Chinese: Peking duck and pancakes with hoisin and duck sauce on the side
5. Thai: Bahn Xeo filled with shrimp, pork and veggies. All the usual side condiments, please!
6. French: Gratin Daphinoise, JF's way (inside joke)
7. American: a really great MR charcoal-grilled burger, good bun, pickles, blue cheese, tomatoe and lettuce, served with onion rings
8. Middle Eastern: Grilled Lamb kabobs served with Raita, on a bed of tabouli
9. Eastern European/Russian: potato and cheese Pierogi, with onion sauce.
1. Italian: fresh tagliatelle with boar ragu
2. Indian: mysore masala dosa with coconut chutney
3. Mexican: tacos al pastor con salsa de aguacate
4. Chinese: Sichuan crab -or- water-boiled fish
5. Thai: kao soi -or- nam prik ong
6. French: mousse au chocolat
7. American: pulled pork with s. carolina mustard sauce -or- crawfish etoufee
8. Middle Eastern: chicken musakhan -or- kefta kebab
9. Eastern European/Russian: stuffed cabbage
1. Italian: Caprese
2. Indian: Samosas
3. Mexican: Chicken with mole poblano
4. Chinese: Shrimp with black bean and chiles
5. Thai: Panang curry with shrimp or tofu
6. French: Boeuf Bourguignon
7. American: Barbecued ribs (Memphis-Mississippi style)
8. Middle Eastern: Algerian lamb with couscous (with carrots, turnips, chickpeas, raisins) and harissa
9. Eastern European/Russian: Serbian walnut and poppyseed 'bread' (a rolled, rich dessert bread)
My own categories:
1. German: stuffed cabbage rolls
2. Polish: Bigos "hunter's stew" (a meat cabbage-sauerkraut-mushroom dish)
3. Austrian: Kaiserschmarn (a kind of sweet omlette dish with raisins)
4. Swiss: Cheese fondue
5. Egyptian: Falafel
6. Chilean: Shepherd's pie (with olives and raisins in the mix)
7. Peruvian: Ají de Gallina
8. Swedish: gravelax
9. Spanish: riñones al jerez (kidneys in sherry sauce)
1. Italian: spaghetti w/meatballs and sausage
2. Indian: naan
3. Mexican: hard shell tacos carnitas
4. Chinese: chicken chow mein
5. Thai: pad thai
6. French: creme brulee
7. American: rare prime rib w/horseradish sauce and mashed potatoes
8. Middle Eastern: baba ganoush
9. Eastern European/Russian: beef stroganoff
1. Italian: osso bucco with risotto milanese
2. Indian: beef vindaloo
3. Mexican: chili rellenos
4. Chinese: Peking duck
5. Thai: ??? (wish I had more experience with Thai)
6. French: cassoulet
7. American: seafood etouffe
8. Middle Eastern: lamb kebabs
9. Eastern European/Russian: cabbage rolls
re: Perilagu Khan
Dude. The variations are endless. Just to name a few of the more popular incarnations:
Hamburger Schnitzel = breaded, topped with a fried egg
Holsteiner Schnitzel = breaded, topped with a fried egg, anchovies and capers
Jägerschnitzel = breaded or not, "hunter-style" with shroom sauce)
Ziguenerschnitzel = breaded or not, with a 'spicy' (but not really, we're Germans after all) bell pepper & onion sauce
Rahmschnitzel = with cream sauce
Love this thread and I'm answering before reading others
1. Italian: Lamb Ragu/w tomatoes over homemade farfalle
2. Indian: Lamb Phall
3. Mexican: Chorizo burrito with salsa verde
4. Chinese: Embarrassed, but steamed pork dumplings are my fave
5. Thai: Duck Nam Dang - crispy duck with sweet and sour wine sauce
6. French: Escargot
7. American: Peter Luger Porterhouse for two
8. Middle Eastern: Moussaka
9. Eastern European/Russian: Chicken Paprikash