Next Stop: Ireland

There are many references to food and drink in early Irish literature. Honey seems to have been widely eaten and used in the making of mead. The old stories also contain many references to banquets, although these may well be greatly exaggerated and provide little insight to every diet.

From the Middle Ages, till the arrival of the potato in the latter half of the 17th Century, the dominant feature of the rural economy was the herding of cattle. However, fresh meat was generally considered a luxury except for the most affluent until the late 19th century. The poor generally made do with dairy products and offal, supplemented with oats and barley. The practice of bleeding cattle and mixing the blood with milk and butter was not uncommon, with black pudding still a breakfast staple in Ireland.

The potato was introduced into Ireland in the second half of the 16th century, and came to be the main food crop of the poor. Potatoes were also used as a food for pigs (kept to provide ham and bacon that could be stored over the winter). The reliance on potatoes as a staple crop meant that the people of Ireland were vulnerable to poor potato harvests. Consequently several famines occurred throughout the 16th and 17th centuries.

Irish cuisine now can be divided into two main categories – traditional, mainly simple dishes, and more modern dishes, as served in restaurants and hotels.

Colcannon is a dish made of potato and one of wild garlic, cabbage or curly kale. Champ consists of mashed potato into which chopped scallions are mixed.

Other examples of simple Irish meals are Irish stew, bacon and cabbage (boiled together), and boxty, a type of potato pancake.

A dish mostly particular to Dublin is coddle, which involves boiled pork sausages. Ireland is famous for the Irish breakfast, a fried meal generally comprising of bacon, egg, sausage, black and white pudding, fried tomato and which may also include fried potato farls or fried potato slices.

While seafood has always been consumed by Irish people, shellfish dishes have increased in popularity in recent times. Many oyster festivals are held annually around the coast where oysters are often served with Guinness.

Next Stop: Belgium

Belgium is a nation of Gourmands rather than Gourmets which translates into big cuisine rather than fine cuisine. In reality this means that along with big portions, you get pretty good quality and a kind of unpretentiousness. The word Gourmandise originally meant gluttony, but like in France it has taken over the above meaning. It is often said Belgium serves food with the quantity of Germany and the quality of France.

French fries, called frieten (Flemish) or frites (French) are very popular. The best place to enjoy Belgian frites is at a friture (frituur or informally frietkot in Flemish) which is a temporary construction usually strategically placed in busy squares.

Typical dishes include:

Moules Frites/Mosselen-Friet (mussels and chips) - Dishes often use typical Belgian beers
Lapin à la Gueuze or Konijn in Gueuze (rabbit in Gueuze) - which is a spontaneously fermented, sour beer from the area around Brussels.
Stoemp - potato mashed with other vegetables, often served with sausage.
Salade Liégeoise - a salad with green beans, pieces of bacon, onions and vinegar.
Flemish Carbonades or Vlaams stoofvlees - similar to the French Beef Bourguignon but made with beer instead of red wine.
Waterzooi - a mild casserole of fish or chicken in cream, associated with Ghent.
Paling In't Groen or Anguilles au vert - eels in a green sauce of mixed herbs.
Chicon Gratin/Gegratineerd witloof - Belgian endives baked in melted cheese.
Tartines - open sandwiches of rustic bread, served on a board and eaten with knife and fork. May be spread with paté or soft cheese.

The Ardennes is notable for Charcuterie, or cold meat products, particularly paté, which may be made of game such as wild boar.

Another Belgian speciality is beer. Although a comparatively small country, there are a large number of beers available in a range of different styles. Almost every different beer has its own unique drinking vessel, usually a glass of some description.

Belgium is also well known for its waffles, usually eaten a street snack, and its chocolate, particularly pralines (filled chocolates).

Next Stop: Denmark

A well-known Danish quip states that the only time one is likely to find a Dane brandishing a knife is when he has a fork in the other hand. Generally speaking, good food, good company, wine, and comfortable furniture contribute to the feeling of Danish satisfaction.

Finding commonality in geography and long, cold winters, the cuisine of Denmark is similar to that in other Scandinavian countries, as well as that of northern Germany. Traditionally heavy and rich in fat, it consists mainly of carbohydrates, meat and fish. This stems from the country's agricultural past, as well as its geography and climate of long, cold winters. Traditional food preparation processes favored in Denmark include smoking and pickling. Locally available food products form the basis of the traditional diet: cereal products, dairy products, pork, seafood, apples, plums, carrots, potatoes, onions, beer and bread.

The Danish kolde bord (translated, the cold table) corresponds to its Swedish counterpart, the Smörgåsbord. It is usually served at lunch time. The cold table may be a buffet arrangement prepared away from the dining table, or more likely it will consist of the many and varied items being brought to the dining table and passed around family-style.


As a first course (or first visit to the buffet table) one will in all likelihood eat pickled herring (marinerede sild), or another herring dish. As a second course one will in all likelihood eat warm foods (lune retter) served on rye bread with accompaniments. Some typical warm foods would be:

Frikadeller -- Danish meatballs, the "national" dish
Chopped steak patty (Hakkebøf)
Danish sausage (Medisterpølse)
Parisian steak, (Pariserbøf)
Veal medallion (Kalvemedaljon)
Liver with sauteed mushrooms and onions (Dansk bøf med spejlæg og rugbrød)
Pork tenderloin (mørbradbøf) with sauteed onions and pickle slices (surt)


Beer (in particular the Danish brands— Tuborg, Carlsberg or Faxe) is the preferred beverage during this meal, especially with lune retter, and through the rest of the cold table meal. It is also quite acceptable to have another shot or two of the Akvavit ("the water of life") along the way. Children generally drink soft drinks.

Next comes a selection of cold cuts (pålæg) and salads, as might be found on prepared smørrebrød (open Danish sandwich). Finally one is served a variety of cheeses and fruit, along with crackers or white bread.

Next Stop: Germany

German Cuisine varies greatly from region to region. The southern regions of Bavaria and Swabia share many dishes among them and with their neighbours to the south, Switzerland and Austria.

Pork, beef, and poultry are the main varieties of meat consumed in Germany, with pork being the most popular by a substantial amount. The average person in Germany will consume up to 67 pounds of meat in a year. Among poultry, chicken is most common, although duck, goose, and turkey are also well enjoyed. Game meats, especially boar, rabbit, and venison are also widely available around the year. Lamb and goat are also available, but are not very popular.

Meat is usually pot-roasted; pan-fried dishes also exist, but these are usually imports from France. Throughout Germany, meat is very often eaten in sausage form. There is said to be more than 1500 different types of sausage in Germany. Certain families may also make their own sausage for personal consumption.

Trout is the most common freshwater fish on German menus, although pike, carp, and European perch are also frequently served. Seafood was traditionally restricted to the northern coastal areas — except for pickled herring.

Vegetables are often eaten in stews or vegetable soups, but can also be served as a side dish. Carrots, turnips, spinach, peas, beans, and many types of cabbage are very common. Fried onions are a common addition to many meat dishes throughout the country. Potatoes, while a major part of the diet, are usually not counted among vegetables by Germans. Asparagus, especially white asparagus known as spargel, is particularly enjoyed in Germany as a side dish or as a main meal. Sometimes restaurants will even devote an entire menu to nothing but spargel, when it is the right season (late Spring). Spargel season is traditionally set to the month before St. John's Day.

Beer is very common throughout all parts of Germany, with many local and regional breweries producing a wide variety of beers. In most of the country Pils is predominant today, whereas people in the South (especially in Bavaria) seem to prefer Lager or wheat beer. A number of regions have a special kind of local beer, for example the dark Altbier around the lower Rhine, the Kölsch of the Cologne area, which is light but like Altbier uses a more traditional brewing process than Pils, and the very weak Berliner Weiße, often mixed with fruit syrups, in Berlin. Beer may also be mixed with other beverages; pils or lager and lemonade, known as Alsterwasser or Radler, is a popular example. Krefelder is an Altbier mixed with Cola (the pils+coke equivalent being Colabier), and Russ a wheat beer mixed with Cola.

For more information:

http://en.wikipedia.org/wiki/German_cuisine

Next Stop: Switzerland

Swiss cuisine is unique in its many regional influences from its neighbors' cuisine, including Italian, French, and, to a lesser extent, German cuisine.

Foods often associated with Switzerland include cheese and chocolate. Swiss cheeses, in particular Emmental cheese, Gruyere, Vacherin, and Appenzeller, are famous Swiss products. The most popular cheese dishes are fondue and Raclette. Both these dishes were originally regional dishes, but were popularized by the Swiss Cheese Union to boost sales of cheese.

Rosti is a popular potato dish that is eaten all over Switzerland. It was originally a breakfast food, but this has been replaced by the muesli, which is commonly eaten for breakfast and in Switzerland goes by the name of "Birchermuesli" ("Birchermiesli" in some regions). For breakfast and dinner many Swiss enjoy sliced bread with butter and jam. There is a wide variety of bread rolls available in Switzerland. Bread and cheese is a popular dish for dinner.

Tarts and quiches are also traditional Swiss dishes. Tarts in particular are made with all sorts of toppings, from sweet apple to onion.

There are a great number of regional dishes in Switzerland. One example is zurigschnatzlets—thin strips of veal with mushrooms in a cream sauce served with rösti. Italian cuisine is popular in contemporary Switzerland, particularly pasta and pizza.

Apple juice is popular in many areas of Switzerland. It is also produced in the form of cider. The chocolate drink Ovomaltine (known overseas as "Ovaltine") originates in Switzerland and enjoys ongoing popularity, particularly with young people. Aside from being a beverage it is also used on top of a slice of buttered bread.

Information from:
http://en.wikipedia.org/wiki/Swiss_cuisine

Next Stop: Austria

The Cuisine of Austria, which is often incorrectly equated with Viennese cuisine, is derived from the cuisine of the Austro-Hungarian Empire. In addition to native regional traditions it has been influenced above all by Hungarian, Czech, Italian and Bavarian cuisines, from which both dishes and methods of food preparation have often been borrowed. Austrian cuisine is therefore one of, if not the most multi- and transcultural one in Europe. Goulash is one example of this. Austrian cuisine is known primarily in the rest of the world for its pastries and sweets. In recent times a new regional cuisine has also developed which is centered on regional produce and employs modern and easy methods of preparation.

For snacking in between meals there are open sandwiches, different kinds of sausage with mustard and bread, as well as sliced sausage, Leberkase rolls or Schnitzelsemmeln (rolls filled with Schnitzel).

There are also other common delicacies, which may not be cordon bleu, but which are typical of Austrian food, for example the Bosna or Bosner (a spiced bratwurst in a hot dog roll) which is an integral part of the menu at Austria's typical fast-food joint, the sausage stand (Wurstelstand).

Austrians eat many desserts. One such is called vanillekipferl, which are crescent-shaped cookies coated in confectioner's sugar, sometimes served around Christmas season. The dough is made with vanilla bean and almonds. Austrians also make many cakes and chocolates.

For more information:
http://en.wikipedia.org/wiki/Cuisine_of_Austria

Next Stop: Hungary

Hungarian, or Magyar, cuisine is the cuisine characteristic to Hungary and the Magyars (the main ethnic group of Hungary, and the Hungarian word for ‘Hungarian’).

Hungarian food is often spicy. It frequently uses paprika, black pepper and onions. Potatoes are also commonly used in many dishes. Hungarians are passionate about their soups, desserts and stuffed pancakes, with fierce rivalries between regional variations of the same dish, e.g. the fish soups cooked differently on the banks of Hungary's two main rivers: the Danube and the Tisza.

Hungarian cuisine is influenced both by the history of the Magyar people and by the environment found in the Carpathian basin when the Magyars settled in the late 800s. The importance of livestock is apparent in the prominence of meat in Hungarian food. The nomadic lifestyle of the Magyars may be reflected in the many dishes cooked over the fire, from goulash in a bogracs (or cauldron) to pogacsa pastries. In the 15th century, King Matthias Corvinus and his Neopolitan wife Beatrice were influenced by Renaissance culture and helped introduce ingredients like garlic and onions to Hungarian cuisine. Elements of Turkish cuisine were adopted by Hungarians during the Ottoman era, mainly in the form of vegetable dishes, but the influence is not as pronounced as in the Balkans. Cakes and sweets in Hungary show a strong German/Austrian influence.

Two remarkable elements of Hungarian cuisine that are hardly noticed by locals, but usually conjure up much enthusiasm amongst foreigners are different forms of fozelek (a lentil dish), as well as cold fruit soups.

For more information go to:

http://en.wikipedia.org/wiki/Cuisine_of_Hungary

Next Stop: Poland
Polish cuisine is a mixture of Slavic and foreign culinary traditions. Born as a mixture of various culinary traditions, both of various regions of Poland and surrounding cultures, it uses a large variety of ingredients. It is rich in meat of all kinds and with spices, as well as in different kinds of noodles and dumplings, the most notable of which are the pierogi. It is related to other Slavic cuisines in usage of kasza and other cereals, but was also under the heavy influence of Turkic, Germanic, Hungarian, Jewish, French or colonial cuisines of the past. Generally speaking, Polish cuisine is rich and substantial. Poles allow themselves a generous amount of time in order to enjoy their meals, with some meals taking a number of days to prepare in their entirety.

For more information:
http://en.wikipedia.org/wiki/Polish_cuisine

Next Stop: Ashkenazi (or Yiddish) Cuisine


The Ashkenazi Jews are descended from the medieval Jewish communities of the Rhineland (“Ashkenaz” being the Medieval Hebrew name for Germany). Later migration (due to being expelled from many countries), largely eastward, resulted in the formation of communities in Germany, Hungary, Poland, Russia, Lithuania, Ukraine, Moldavia, Austria, Hungary, Czech Republic, Slovakia and Romania between the 10th and 19th centuries. Most modern-day Ashkenazi Jews live in America and Israel, fleeing European persecution, which culminated in the Holocaust (however, there are communities found in many Western countries, including large ones in Melbourne and Sydney). From medieval times until the mid-20th century, the lingua franca among Ashkenazi Jews was Yiddish.

Except for a few traditional dishes that date from before the Roman expulsion of the Jews from the Land of Israel (such as matzah, which may be served in any Jewish household worldwide), Jewish cuisine often reflects the general style and practices of the local cuisine, adding unique recipes and cultural infusions, along with adaptations to the rules of kashrut.

The hearty cuisine of Ashkenazi Jews, for example, reflects their centuries of residence in the cold climate of central and Eastern Europe. Thus, a traditional Sabbath meal for Ashkenazi Jews might include roast chicken, carrot tzimmes and potatoes.

Each Jewish community has its traditional dishes, often revolving around specialities from their home country. In Germany, stews were popular, while in Poland, Jews made lokshen (noodle) or frimsel soup (cooked with goose fat) and various kinds of stuffed and stewed fish.

Below is a list of some tradition Ashkenazi dishes:

Gefilte Fish – poached fish patties or balls made from a mixture of ground deboned fish, most commonly carp.

Chicken Soup – the soup is often associated with European Jewish cuisine, often served with kneidlach (or matzah balls; dumplings made from matzah meal) or lokshen.

Kugel (pronounced koogel) – any one of a wide variety of traditional baked Jewish side dishes or desserts. Kugels may be sweet or savory (salty). The most common types are made from egg noodles or potatoes and often contain eggs, but there are recipes of kugels made with different vegetables, fruit, batters, cheese, and other flavorings and toppings.

Kishke – traditionally made from a kosher beef intestine stuffed with matzah meal, rendered fat (schmaltz) and spices.

Cholent – consists, generally, of meat with potatoes and beans, placed in a slow oven before Sabbath and left to simmer unattended until it is wanted for the Sabbath meal.

For more information see:
http://en.wikipedia.org/wiki/Jewish_cuisine

Next Stop: Russia

Russian cuisine derives its rich and varied character from the vast and multicultural expanse of Russia. Its foundations were laid by the peasant food of the rural population in an often harsh climate, with a combination of plentiful fish, poultry, game, mushrooms, berries, and honey. Crops of rye, wheat, barley, and millet provided the ingredients for a plethora of breads, pancakes, cereals, kvass, beer, and vodka. Flavourful soups and stews centred on seasonal or storable produce, fish, and meats. This wholly native food remained the staples for the vast majority of Russians well into the 20th century. Lying on the northern reaches of the ancient Silk Road, as well as Russia's close proximity to the Caucasus, Persia, and the Ottoman Empire has provided an inescapable Eastern character to its cooking methods (not so much in European Russia but distinguishable in the North Caucasus).

Russia's great expansions of territory, influence, and interest during the 16th-18th centuries brought more refined foods and culinary techniques. It was during this period that smoked meats and fish, pastry cooking, salads and green vegetables, chocolate, ice cream, wines, and liquor were imported from abroad. At least for the urban aristocracy and provincial gentry, this opened the doors for the creative integration of these new foodstuffs with traditional Russian dishes. The result is extremely varied in technique, seasoning, and combination.

Soups have always played an important role in the Russian meal. The traditional range of soups such as shchi, borscht, ukha, rassolnik, solyanka, botvin`, okroshka, and teur' was enlarged in the 18th to 20th centuries by both European and Central Asian staples like clear soups, pureed soups, stews, and many others.

Russian soups can be divided into at least 7 large groups:

Cold soups based on kvass, such as teur', okroshka, and botvin'ya.
Light soups and stews based on water and vegetables.
Noodle soups with meat, mushroom, and milk.
Soups based on cabbage, most prominently Shchi.
Thick soups based on meat broth, with a salty-sour base like rassolnik and solyanka.
Fish soups such as ukha and kal'ya.
Grain- and vegetable-based soups.

In traditional Russian cuisine three basic variations of meat dishes can be highlighted: - large boiled piece of meat cooked in a soup or porridge, and then used as second course or served cold as a snack.

For more, go to:
http://en.wikipedia.org/wiki/Russian_cuisine

Next Stop: Georgia

Georgian cuisine is famous for its uniqueness and diversity; every historical province of the country has its own distinct cuisine. An experienced traveller may discern some similarities between Georgian, Middle Eastern and Mediterranean food. Georgian food includes all types of meat and fish. The choice of fruits, appetizers and vegetarian meals is even wider – as an ancient settled culture Georgians developed a rich vegetarian menu. The different combinations of a variety of spices, fresh organic food, and the excellence of the cooks, make Georgian food an unforgettable experience.

Georgia is one of the oldest wine producing regions of Europe. Grapevine has been cultivated in the fertile valleys of the South Caucasus for at least 7000 years. Because of that the traditions of its viticulture are entwined with the country’s national identity. Georgia is believed by many to be the source of the world's first cultivated grapevines, and many also believe that the word wine is of Georgian origin.

Some tradition Georgian dishes include:

Khachapuri – is a filled bread dish from the Caucasus. The bread is leavened and allowed to rise, and is shaped in various ways. The filling contains cheese (fresh or aged), eggs and other ingredients. There are several types of khachapuri in Georgian cuisine, depending on region of origin

Khinkali – Georgian dumplings filled with various fillings, but usually spiced meat.

Churchkhela – a traditional candy originating from the Caucasus. Churchkhela are walnuts sewn onto a string, dipped in thickened white grape juice and dried.

Information from:
http://en.wikipedia.org/wiki/Georgian_cuisine
http://en.wikipedia.org/wiki/Georgian_wine

Next Stop: Armenia
Which Skippy kid can skip a meal from a cuisine knows for its lamb and vegies on the Barbie? Armenian cuisine may be as ancient as the history of Armenia, it seems rather modern Australian to have vegetables, fruits and grains take centre stage in a meal, with lamb as a basic ingredient.

Closely related to Eastern Mediterranean cuisine, various spices, vegetables, fish, and fruits combine to present unique dishes. Throughout history, Armenian cuisine has had cultural exchange with its Greek, Persian, Turkish and Arab counterparts. Armenia is also famous for its wine, brandy and vodka. In particular, Armenian cognac is renowned worldwide, and was considered by the British Prime Minister, Winston Churchill, as his favourite. You can't travel the world without a stop at a place known for its ability to get a drunk even drunker.

Armenian cuisine is not so much a static set of traditional recipes as it is an attitude and approach to food and to cooking. Partly, this has to do with the fact that a standard mixture of seasonings - known as chaimen - flavours most prepared dishes.

Besides the chaimen, garlic, onions, peppers, lemons, cinnamon, oregano, mint, tahine (tahini, a sesame seed paste), mahleb (ground cherry pits, available in Middle Eastern specialty stores) and olive oil round out the rest of the Armenian seasoning cupboard.

Dinner (jash)

The evening meal occurs after 5 p.m., with restaurants and bistros serving until midnight or the last guest leaves. A full course meal in Armenia begins with appetizers (also known as salads), that feature herbs (greens), cheese, sliced sausage, basturma and sujukh (dried spicy beef), prepared bean and vegetable salads and bread. First course is usually soup (spas, borsch, piti are specialties to ask for), or other prepared specialty (mushroom julienne is something to try). The main course is a variation on meat or fish, though there may be two main courses, varying between the two. Tradition demands that fruit and dessert always completes the menu, along with a demitasse of Armenian coffee and sweets.

For more information go to:
http://www.tacentral.com/dining.asp
http://middleeasterncuisine.suite101.com/article.cfm/the_essential_armenian_pantry
http://en.wikipedia.org/wiki/Armenian_cuisine

Next Stop: Turkey

Turkish cuisine inherited its Ottoman heritage, which could be described as a fusion and refinement of Turkic, Arabic, Greek and Persian cuisines. Turkish cuisine also influenced these cuisines and other neighbouring cuisines, as well as west European cuisines. The Ottomans fused various culinary traditions of their realm with influences from Middle Eastern cuisines, along with traditional Turkic elements from Central Asia such as yogurt. The Ottoman Empire indeed created a vast array of technical specialities. It can be observed that various regions of the Ottoman Empire contain bits and pieces of the vast Ottoman dishes.

Taken as a whole, Turkish cuisine is not homogenous. Aside from common Turkish specialities which can be found throughout the country, there are also region-specific specialities. The Black Sea region's cuisine (northern Turkey) is based on corn and anchovies. The southeast—Urfa, Gaziantep and Adana—is famous for its kebabs, mezes and dough-based desserts such as baklava, kadayıf and künefe. Especially in the western parts of Turkey, where olive trees are grown abundantly, olive oil is the major type of oil used for cooking. The cuisines of the Aegean, Marmara and Mediterranean regions display basic characteristics of Mediterranean cuisine as they are rich in vegetables, herbs and fish. Central Anatolia is famous for its pastry specialities such as kashkak, manti and gozleme.

The name of specialities sometimes includes the name of a city or a region (either in Turkey or outside). This suggests that a dish is a speciality of that area, or may refer to the specific technique or ingredients used in that area. For example, the difference between Urfa kebab and Adana kebab is the use of garlic instead of onion and the larger amount of hot pepper that kebab contains.

One of the most famous and common traditional stone baked Turkish specialities is pide (or Turkish ‘pizza’). Pides consist of a base of rolled out dough which is covered in various toppings. Like pizzas, pide toppings are extremely versitile and can be made with minced meat (together with onion,chopped tomatoes, parsley and spices), kashar cheese, spinach, feta cheese, pieces of meat, braised meat (kavurma), sucuk, pastirma and/or eggs.

For more information go to:
http://en.wikipedia.org/wiki/Turkish_cuisine

Next Stop: Lebanon

Although the food varies little from country to country throughout the Middle East, it is when the Arab world meets the Mediterranean that it becomes really interesting.

Lebanese food combines the sophistication of European cuisine with the excitement of eastern spices, and it is Lebanon's culinary contributions that have been the greatest influence on modern Arabic cuisine. Dishes from the Lebanon provide the framework for the exotic cuisine recognized internationally as Arabic.

Many traditional Lebanese dishes are simple preparations based on grains, pulses, vegetables and fruit. Often the same ingredients are used over and over, in different ways, in each dish. Yoghurt, cheese, cucumber, aubergines, chick peas, nuts, tomatoes, burghul and sesame (seeds, paste and oil) are harmoniously blended into numerous assorted medleys. Parsley and mint are used in vast quantities as are lemons, onions and garlic.

Pastries are stuffed with vegetables and vegetables are stuffed with meats. Meat may be made into nuggets then cooked over charcoal. Presentation is always artistic: even the most basic dish is beautifully garnished -- a sprig of parsley here and a dab of yoghurt there.

A typical Lebanese meal starts with mezze - this can be an elaborate spread of forty or fifty hors d'oeuvres or simply a salad and a bowl of nuts. But it is always a social occasion when friends and family gather to enjoy appetizers and conversation before dinner. A meat, (lamb is the favourite meat) chicken or fish dish follows with salad and rice.

Information:

http://www.arab.net/lebanon/ln_food.htm

Next Stop: Israel

Basically, one can divide Israeli cuisine to two: Ashkenazic and Sephardic.

Ashkenazic relates to Jewish people (immigrants) from east and west Europe and Sephardic relates to Jewish people from middle east countries. The Sephardic food is full of aromatic spices & herbs, spicier and livelier in general than Ashkenazic cooking which is sweeter. Nowadays we have new Israeli cuisine which combines the two with modern cooking. The style of Jewish cooking reflects the many places that Jews have lived throughout the centuries. Jewish cooking shows the influence of Middle Eastern, Mediterranean, Spanish, German and Eastern European styles of cooking, some influenced by the unique dietary Jewish laws.

Many of the foods that we think of as Israeli are not unique to Jewish or Israeli culture. Stuffed cabbage, a traditional Jewish dish, is common in Eastern Europe. Blintzes and knishes are familiar to all Germans, not just Jewish ones. Many of the dishes that make up the Israeli cuisine have been brought by immigrants from the countries of their origin. Thus, even though dishes such as couscous, felafel and shishlik are extraordinarily popular throughout the country, none of them can be considered "truly Israel." Couscous, for example, originated in the Maghreb nations of North Africa; the roots of felafel are Egyptian; and shishlik first came from Turkey.

Israel is a small country. It is long and narrow and stretches just under 450 kms from north to south and, on average, is 60 kms from east to west. Israel's cosmopolitan society is reflected by the infinite range of cuisine available in the country. Any style of food from Argentinian to Zairean can be obtained in Israel. Israel is famous for its fresh fruits and vegetables. The Jaffa orange has long been a sweet symbol of the country.

Many restaurants in Israel observe the Kosher (Jewish dietary) laws. When dining Kosher you cannot mix meat and dairy products. However there are many non kosher reasturants where you can found a big saucy white (refer to pig meat) steak. Bacon and eggs too can be obtained in some restaurants. Together with the country's non-jewish citizens - Muslim and Christian Arabs, Bedouin, and Druze this melting pot gives the country its exceptional cuisine flavour.

Information from:

http://www.inmamaskitchen.com/FOOD_IS_ART/israelifood.html

Next Stop: The Arabian Peninsula

Originally, the Arabs of the Arabian Peninsula relied heavily on a diet of dates, wheat, barley, rice and meat, with little variety, with a heavy emphasis on yogurt products, such as leben (yoghurt without butterfat). As the Arabs wandered out of the peninsula, so did their tastes and favored ingredients.

Essential to any cooking in the Arabian Peninsula is the concept of hospitality. Meals are generally large family affairs, with much sharing and a great deal of warmth over the dinnertable. Formal dinners and celebrations generally entail large quantities of lamb, and every occasion entails large quantities of tea.

In an average Persian Gulf state household, a visitor might expect a dinner consisting of a very large platter, shared commonly, with a vast mountain of rice, incorporating lamb or chicken, or both, as separate dishes, with various stewed vegetables, heavily spiced, sometimes with a tomato sauce. Most likely, there would be several, less hearty, items on the side. Tea would certainly accompany the meal, as it is almost constantly consumed. Coffee would be included as well.

There are many regional differences in Arab cuisine. For instance mujadara in Syria is different than mujadara in Jordan. Some dishes such as mensaf (the national dish of Jordan) are native to certain countries and rarely if ever make an appearance in other countries.

Unlike in most Western cuisines, cinnamon is used in meat dishes as well as in sweets such as Baklava. Other desserts include variations of rice pudding and fried dough. Ground nut mixtures are common fillings for such treats. Saffron is used in everything, from sweets, to rice, to beverages. Fruit juices are quite popular in this often arid region.

Information:
http://en.wikipedia.org/wiki/Arab_cuisine

Next Stop: Afghanistan

Afghanistan has a wide varying landscape allowing for many different crops. Afghan food is largely based upon cereals like wheat, maize, barley and rice which are the nation's chief crops. Afghanistan is well known for its grapes as well. Given their common history, Afghanistan, Iran and Tajikistan share many of the same dishes.

Some Afghan delicacies are:

Afghan kadu bouranee – A pumpkin dish made by frying pumpkin with different spices. It is topped with chaka (sour cream) and dried mint. Kadu bouranee is eaten with bread or rice.

Aush – An Afghan soup dish made with noodles and different vegetables in a tomato-based broth. It is topped with chaka (sour cream) and dried mint.

Bolani – A flat-bread dish which has a very thin crust and can be stuffed with a variety of ingredients, such as potatoes or leeks.

Bonjan – Cooked eggplant with potatoes and tomatoes.

Qabili Palau (or simply Palau) – A rice dish made by cooking basmati or long grained rice in a brothy sauce (which makes the rice brown). This dish may be made with lamb, chicken, or beef. Qabili palau is baked in the oven and topped with fried sliced-carrots and raisins. Chopped nuts like pistachios or almonds may be added as well. The meat is covered by the rice or buried in the middle of the dish.

Gosh feel – A dessert dish made by frying dough in an ear shape (gosh), and cooked in oil. Each gosh is topped with chopped pistachios and powdered sugar. Gosh feel is often consumed with Afghan tea.

Information from:

http://en.wikipedia.org/wiki/Afghan_cuisine

Next Stop: Iran

Persian cuisine is one of the oldest and richest cuisines in the world, however it is not widely recognized as it is often confused with Middle Eastern cuisine, a much broader and more general term, and this confusion is further perpetuated by restaurants and markets providing authentic Persian cuisine that label themselves as Middle Eastern. In reality, Persian cuisine is vastly different from what is found in the greater Middle East. It should be mentioned, however, that Persian cuisine has lots of similarity to Greek cuisines in its kebabs and to Indian cuisine in its stews.

Iranian cuisine, apart from its antiquity in the region, has also been a very influential and standard set of fare throughout neighboring countries. Afghanistan, the south-Central Asian states, and the cuisines of North India and Pakistan derive heavily in part from the cuisine of Iran. Iranian food is spicy. Herbs are used a lot, as is fruit from plums and pomegranates, to quince, prunes, apricots, and raisins. The main Persian cuisines are combinations of rice with meat, chicken or fish and plenty of garlic, onion, vegetables, nuts, and herbs. To achieve a balanced taste, unique Persian spices such as saffron, diced limes, cinnamon, and parsley are mixed delicately and used in some special dishes.

Traditional Persian cooking is done in stages, at times needing hours of preparation and attention. The outcome is a well-balanced mixture of herbs, meat, beans, dairy products, and vegetables. Major staples of Iranian food that are usually eaten with every meal include rice, various herbs (mint, basil, dill, parsley), cheese (feta or Persian panir, derived from goat or sheep's milk, and sometimes cow's milk), a variety of flat breads, and some type of meat (usually poultry, beef, lamb, or fish). Stew over rice is by far the most popular dish, and the constitution of these vary by region. Tea (chai) is the drink of choice on nearly every occasion, and is usually served with fruit, pastries, or sweets. You can usually find tea brewing throughout the day in most Iranian homes. Doogh, a yogurt drink, is also quite popular.

One of the oldest recipes, which can trace its existence back to the time of Persian empire, is khoresht-e-fesenjan, consisting of duck or sometimes chicken in a rich pomegranate and walnut sauce that yields a distinctive brown color, most often served with white rice.

Information from:
http://en.wikipedia.org/wiki/Persian_cuisine

Next Stop: Pakistan

Pakistani cuisine is generally similar to that of North India but while Indian cuisine is balanced between meat and vegetarian cuisines, meat plays a much more dominant role in Pakistani food. Due to its proximity with Central and West Asia, Pakistani food also tends to be modified by significant influences from these regions. It also varies greatly from region to region within Pakistan itself. The most popular cuisine in almost all areas of Pakistan is Moghul food. This is mostly barbequed food with the most popular dishes including Chicken Tikka, Kebobs, Chops, etc. The spices used can vary.

Curries, with or without meat, combined with vegetables such as bitter gourd, cauliflower, eggplant, okra, potatoes, rutabaga, saag, spinach etc. are the most common and often cooked for every-day eating. Various kinds of lentils called dal also make up an important part of the Pakistani dishes. Nevertheless, lentils have traditionally been considered as an inexpensive food source and hotel/restaurants may only offer a limited variety of these dishes. Lentil dishes are also typically not served when guests are invited at home or during special occasions. The one main exception is haleem which contains a variety of lentils along with meat. A batch of haleem will typically take over five hours to cook. This dish is known to have originated in Agra, where the Taj Mahal stands today.

A favourite Pakistani curry is karahi, either mutton or chicken cooked in a dry sauce. Lahori karahi incorporates garlic, onions, spices and vinegar. Peshawari karahi is a simple dish made with just meat, salt, tomatoes and coriander. Among well known dishes are chicken tikka, kofta, mutton korma, chicken korma, nihari, siri paya, shab degh and chakna. Dishes made with rice include pullao and biryani. Sajji is a Baluchi dish from Western Pakistan, made of lamb stuffed with rice, that has also become popular all over the country.

All of the main dishes (except those made with rice) are eaten alongside bread. To eat, a small fragment of bread is torn off with the right hand and used to scoop and hold small portions of the main dish. Pickles made out of mangoes, carrots, lemon etc. are also commonly used to further spice up the food.

Information from:
http://en.wikipedia.org/wiki/Cuisine_of_Pakistan

Next Stop: Sri Lanka

Famous for the production and export of tea, coffee, rubber and coconuts, Sri Lanka boasts a progressive and modern industrial economy. The natural beauty of Sri Lanka's tropical forests, beaches and landscape, as well as its rich cultural heritage make it a world famous tourist destination. The cuisine of Sri Lanka draws influence from that of India, as well as colonists and foreign traders.

Sri Lanka's cuisine mainly consists of rice, which can be cooked in a variety of ways – e.g. boiled or steamed – but which ever way its cooked, in Sri Lanka rice is always served with curry. Sri Lankan curries are not just limited to meat or fish platters, they can also be vegetable or sometimes even fruit curries. A typical Sri Lankan meal would consist of a “main curry” which could be fish, beef, chicken or mutton, as well as several other curries made with vegetable and lentils.

Side-dishes would include pickles, chutneys and “sambols” which can sometimes be fiery hot. The most famous of the sambols is the coconut sambol made of ground coconut, or onions mixed with chillies, dried Maldives fish and lime juice. This is ground to a paste and relished with rice, as it gives zest to the meal and is believed to increase appetite. In addition to sambols, you have “mallung” – chopped up leaves mixed with coconut that has been grated and red onions. Coconut milk is usually added to any Sri Lankan delicacy because it gives it that extra bit of flavour.

The Dutch and the Portuguese too have left their stamp on the local cuisine - for example, delectable dishes like Lamprais - rice boiled in stock with a special curry, accompanied by “Frikkadels”, or meatballs, all of which is then wrapped in a banana leaf and baked. This is an original Dutch recipe enjoyed by Sri Lankans today. It has of course been adapted to suit the Sri Lankan palate. The Dutch and the Portuguese also bequeathed a number of recipes for various sweets which continue to be made to this day. There are British and Malay influences as well. Roast beef and roast chicken are enjoyed by many Sri Lankans.

Hoppers is another dish that is native to Sri Lanka. It is served mainly during lunch or breakfast and many eat it with “lunumiris” which is a fiery hot mix of red onions and spices. Hoppers (appa) are made from a fermented batter of rice flour, coconut milk and a dash of palm toddy. The batter of rice flour and coconut milk traditionally has toddy added for the typical sourish flavour and, more importantly, the fermentation which makes the centres full of little holes like crumpets. If toddy is not available, the same action is duplicated by using yeast, either fresh or dry. Many restaurants use yeast because toddy is not readily available always. After leaving to rise, the batter is swirled in a hemispherical pan, rather like a small, more acutely curved wok. Even without the traditional hopper-pan, it is possible to enjoy the unique texture and flavour using a small omelette pan. There are many types of hopper such as plain hoppers, egg hoppers, milk hoppers, and sweeter varieties like vanduappa and paniappa.

Being one of the largest producers of tea in the world, Sri Lankans tend to drink a lot of tea.