What is your favorite dish from your country?
September 29, 2017 12:18 PM   Subscribe

I’d like to try food of the world, and I’d like to make it myself. Please give me recipes for the favorite food from your country. Preferably something I can make without having to order ingredients online, or burying a fish for six months; but I’m open to that as well if the dish is worth it. Main courses preferred, but again I am open for anything, and I do not mind several suggestions from the same country. Thanks!
posted by Agent X9 to Food & Drink (56 answers total) 146 users marked this as a favorite
 
Oh mama my favorite homemade pasta (from Italy) is Cavatelli, and it can be made in your kitchen without any pasta machine. The pieces are rolled with the tips of your fingers - I'm sure you can find simple recipies on youtube. It is my absolute FAVORITE pasta - dense but not as heavy as gnocchi, holds sauce well, and is just soooo delicious.

I recommend making a HUGE BATCH. You can freeze the cavatelli pieces in a freezer bag and then just dump them in boiling water for 5 minutes from frozen: FRESH FRESH PASTA is to DIE for.
posted by Dressed to Kill at 12:23 PM on September 29, 2017 [6 favorites]


Now I'd call this a main dish, but some people insist that a dish made from buttermilk, sugar, vanilla, lemon juice, and eggs served with cookies has to be dessert (phhhhhrrrrrrr): Danish cold buttermilk soup. I wouldn't serve it with strawberries - just ginger snaps. And it's a main dish.
posted by kariebookish at 12:26 PM on September 29, 2017 [5 favorites]


Lamb or beef Roast with roast potatoes & Yorkshire pudding. I'm Australian with a mum from Yorkshire so not sure what country you'd say it was from. Serve lamb with mint sauce & roast beef with horseradish. The Yorkshire pudding is from the UK for sure, but Australians like to claim the lamb roast as theirs. Either way you want lots of gravy to pour over the pudding.
posted by wwax at 12:32 PM on September 29, 2017 [6 favorites]


I'm not Omani so I can't speak to authenticity (although it seems well-researched and respected), but we have had great success with The Food of Oman. Omani food is really interesting because, as you might surmise from its geographical location, is a fascinating blend of Indian and Middle East, with a little Persian thrown in for fun. Yummmmmmmm.
posted by emkelley at 12:36 PM on September 29, 2017 [2 favorites]


UK: Chicken tikka masala, e.g. by Madhur Jaffrey
posted by runincircles at 12:37 PM on September 29, 2017 [3 favorites]


Pescado frito with patacones and arroz con coco from Cartagena, Colombia. I've never used these recipes, but have made other recipes from this website that were easy and good.
posted by justjess at 12:37 PM on September 29, 2017


I really love Semmelknödel as a way to use up stale bread, in soups. I particularly like adding it to chicken soup instead of pasta or rice.
posted by kdar at 12:38 PM on September 29, 2017 [1 favorite]


You can't do much better than mafé from Senegal. I don't have an actual recipe but perhaps other will be able to help out. If you live in NC I'd come over and make it with you! (Note- Im not from Senegal but studied abroad there and it's one of the most popular dishes).
posted by raccoon409 at 12:41 PM on September 29, 2017


Apple strudel. In Central Europe, dessert as a main dish is not uncommon. One would have this as a breakfast pastry with coffee, for instance.
posted by Atrahasis at 12:44 PM on September 29, 2017 [3 favorites]


Hungary: Goulash or chicken paprikash. Either are actually quite easy, and there are many variations of them so it's difficult to mess up.
posted by toerinishuman at 12:48 PM on September 29, 2017 [6 favorites]


Pure Dutch cold-weather comfort food: stamppot. There are many varieties; I like it with endives.
posted by neushoorn at 12:48 PM on September 29, 2017 [2 favorites]


Hungarian Goulash, specifically this version: https://www.daringgourmet.com/szegedin-goulash-szekely-gulyas/
posted by erst at 12:52 PM on September 29, 2017 [1 favorite]


North India: chana masala with basmati rice, followed by carrot halwa for dessert.
posted by Tamanna at 12:53 PM on September 29, 2017 [2 favorites]


The best thing in Ireland is brown soda bread - David Lebovitz explains it here and gives the Ballymaloe recipe.
posted by carbide at 12:55 PM on September 29, 2017 [2 favorites]


So, this is a more-or-less as you feel it recipe, but, it's awesome, and the way I learned to TexMex:

1 kg or so tomatoes
4-5 peppers - spicier the better (think habanero or scotch bonnets)
2-3 cloves garlic
3-4 limes
2-3 Tbsp cumin

500-700g chicken, cubed
Cooking oil
500g shredded cheese (softer rather than sharper, if you have the choice)
12 tortillas

Halve and pit the tomatoes, halve the peppers, and peel the garlic. Broil them all on a roasting pan for 10 minutes or so - until the face-down tomatoes blacken juuuuust a bit on the top. Take it out, then you can (watch your fingers, will be hot) just pick the skins off the tomatoes, and about the time it's cool enough for your fingers, put it all (excluding the skins) in the blender, add 3-4 limes worth of juice, and 2 tbsp or so of cumin. Blend it until just-smooth, set it all aside to cool.

Cube and grill 500-700g of chicken in oil. High heat, relatively short time period; if it's not completely cooked through, no worries. Set the chicken aside in a large mixing bowl, cover it in 200-300ml of the above-made salsa, add 500g or so of shredded cheese, and let it all mix into a gooey mixture.

Now the fun (and messy) part. Get a plate large enough for your tortillas, cover it with salsa, and lay the tortillas in it, just enough to cover both sides. Take the hot pan that you made your chicken in - add a bit more oil, and a few dollops of salsa, then, making a sort-of assembly line, put the tortilla in the hot oil for 10-12 seconds, then put the next tortilla on your salsa-plate, refurbishing the salsa as necessary so that you can still coat the tortilla, flip the one in the oil, give it another 10-12 seconds, then set it aside. Once they're done (or, second go-round, you can time it actually to fill-and-switch, but it takes a bit of practice? Or maybe not. YMMV), take the warmed-semi-fried tortillas, fill with the chicken-salsa-cheese mixture, and roll them. Put them in an oven pan, and cover with a bit more salsa (don't use it up, the extra is for chips) and a lot more cheese to the top, and broil the whole mixture for 8-10 minutes (until the cheese on top browns.

Serve. Schedule a coronary bypass for next Monday.
posted by Seeba at 12:56 PM on September 29, 2017 [4 favorites]


Brazilian cajuzinhos
New England Pudding
(I have a strange background)
posted by SyraCarol at 12:57 PM on September 29, 2017


Sweden Gravlax. This is a pretty good recipe and it's dead simple.
posted by Ferrari328 at 12:58 PM on September 29, 2017 [4 favorites]


This thread will be fun!
My favorite dishes are seasonal, so now as the dark months are coming, I suggest poached cod with mustard sauce and other extras. I almost can't wait for cod season. As written in the linked article, it's traditional New Year's fare, but I usually make it a couple of other times during the winter.
Compared to the recipe in the article, I use pickled red beets cut into little cubes rather than grated raw beets, and my sauce is a much simpler thing, just a lot of whole grain mustard, butter and some of the poaching liquid. Maybe a dash of cream to taste, but not always. No flour. Also, we always have a sauceboat of melted butter on the table as well as the mustard sauce. But I'm sure the recipe is fine.
In our family we follow the Norwegian tradition for a light red wine with this, but beer and schnapps are good too.
If you have leftover cod and potatoes, next day make a salad: cube the potatoes, and separate the cod into large flakes. cover with a sauce made of mayo, grainy mustard and maybe a drop of cream. Serve on toast with grated horseradish and pickled red beets.
posted by mumimor at 1:06 PM on September 29, 2017 [1 favorite]


I'm an American, but I grew up eating Lithuanian kugelis (pronounced koog-uh-lee, accent on first syllable). This recipe says it's served with applesauce or lingonberry preserves, but any fool knows you serve it with cottage cheese or sour cream. The recipe I've linked to is the closest I can find to the one my family used (some people put farina or evaporated milk in it - I don't know why). If you're near Chicago, you can try it at Grand Dukes Restaurant.
posted by FencingGal at 1:07 PM on September 29, 2017 [2 favorites]


Thai Massaman Curry. I prefer beef to chicken, but it's an amazing dish either way, and sooo flavorful over rice.
posted by Alensin at 1:09 PM on September 29, 2017 [4 favorites]


More Dutch cold weather comfort food: snert (pea soup).
posted by Too-Ticky at 1:13 PM on September 29, 2017 [1 favorite]


You don't say where you are which I would think would affect what types of things you could find at your local shop vs needing to order online, but i'll throw my vote in for Biryani - a meaty rice dish. My mother in law walked me through making her recipe this summer, which is somewhere between the recipes for Pakistani lamb and Hydrabadi chicken biryanis in this Saveur roundup, which discusses the various styles and methods.

In her version we marinated lamb overnight in a mixture of yogurt, lemon juice, salt and spices, then layered the raw marinated meat with washed basmati rice in a dutch oven which we sealed with a plain dough made from flour and water (at her house this would have happened in a pressure cooker -the dough-sealed "dum" style is an old school low-tech way of achieving the same result). The whole thing went on the stove for about 3.5-4 hours on low and came out pretty much amazing.
posted by Exceptional_Hubris at 1:17 PM on September 29, 2017 [3 favorites]


From Armenia, baklava hands down. Here's my recipe -- it's very easy (waaaay easier than you think).
posted by ananci at 1:30 PM on September 29, 2017 [4 favorites]


Egg & tomato, served on rice: my Chinese comfort food. I don't have a recipe because I just do it the way my dad taught me, but that linked one should do! (You can add sesame oil, too.) It's quick, hard to mess up, and very umami.
posted by fire, water, earth, air at 1:32 PM on September 29, 2017 [9 favorites]


Cantonese steamed whole fish with tons of ginger, soy sauce, scallions and cilantro, served with rice. Bonus: it cooks perfectly in the microwave (not my recipe, but it's a pretty standard/foolproof dish).
posted by acidic at 1:40 PM on September 29, 2017 [1 favorite]


Mario Batali's Sicilian Meatballs are truly superb.
posted by Splunge at 2:26 PM on September 29, 2017


It's not much of a departure to an American palette, but my old man can make a fry up that'll damn near kill you. (This is not hyperbolic, eating like that damn near killed him. So, y'know, moderation.)

He insists it's simple and you just throw stuff in the pan, but I've yet to master the timing.

The tea and soda bread are key. Irish Breakfast tea, not English. (The difference is mostly righteous indignation, which is my father's favorite seasoning.)
posted by Phobos the Space Potato at 2:26 PM on September 29, 2017 [9 favorites]


I'm Canadian, so my favourite national dish is ketchup chips.

But my people came from Ukraine, so I offer you this recipe for Ukrainian Borshch. Sourced from the cookbook of Savella Stechishin, the "Ukrainian-Canadian Julia Child". You'll often find Borsch served as a vegetarian soup, and this is fine (and even traditional, during Lenten meals). But this a recipe that includes meat, which makes a better borscht, IMO.

Another thing popular in Ukraine (though Russian in origin) is "Shuba" ("Fur coat"), a layered herring salad. "HERRING?!" Yeah I know, but stay with me here. There are a lot of other things in there too. This is insanely delicious and everyone should try it at least once. There are a gazzillion things to shred and dice and layer, and then you should wait at least over night, but it is so worth it. Mixed all together its actually not all that fishy at all – there are a lot of flavors at play.
posted by Kabanos at 2:40 PM on September 29, 2017 [5 favorites]


From Sweden, semlor.
posted by bluebird at 2:51 PM on September 29, 2017 [2 favorites]


Carrying on the Ukrainian theme, pierogi are an excellent cooking project. There are all kinds of variations on the internet (many ridiculous), but the best two fillings are onion-y mashed potatoes & every mushroom you can think of plus reconstituted dried mushrooms plus onion chopped fine and sauteed very dry; some people also like plain sauerkraut as a pierogi filling but I do not.

Then, encase the filling in a simple dough (flour, water, salt, a little oil, some plain mashed potato/potato starch/egg depending on your dietary preferences), boil til they float and serve.

The mushroom ones should be tiny like tortellini and go in borshch (traditionally the vegetarian version, but I can't imagine they'd ever be a bad addition). The potato ones are normal-sized and should be served smothered in fried onions (and optionally fried after boiling for even more deliciousness).
posted by snaw at 3:06 PM on September 29, 2017 [3 favorites]


From Cornwall, a country at various times in history, and still a country to some who live there: the pasty. My Cornish grandmother's recipe, what survived of it after being passed via my mum (who is neither Cornish nor a spectacular cook) was where I started, but it has a shortcrust pastry and no swede, and never struck me as being very good - so much for hand-me-downs. I've since found a recipe from the Cornish Pasty Association [PDF] that results in what people tell me is a really good pasty, and similar to those from the best bakeries. Where it says 'Cornish butter', any salted butter will do. 'Swede' is also known as rutabaga, or Swedish or yellow turnip. You need to use about twice as much salt and pepper as you think, and adding a small knob of butter to each pasty gives a richer feel to the filling. Lastly, I cut the ingredients into 1/2" dice, then halve them, giving small slices rather than dice - whether you slice or dice is a matter of contention with pasty-makers. Bread flour is essential for the pasty, which forms a resilient shell that is nevertheless delicious. Roll it nice and thin. Crimping the edge is a skill that can be learned via YouTube.
posted by pipeski at 3:14 PM on September 29, 2017 [5 favorites]


Have you seen United Noshes? They are making dishes from every UN member nation, and posting the recipes and process along with some commentary. Sounds like a bucket list for you!
posted by juniperesque at 3:46 PM on September 29, 2017 [2 favorites]


St. Louis, Missouri: toasted ravioli. Poland: pierogi ( they are tedious to make from scratch, but the frozen ones are perfectly good. I like the potato and cheese ones, sautee them with olive oil and onion until there are nice golden crispy edges and the onion is caramelized)
posted by Green Eyed Monster at 4:59 PM on September 29, 2017 [2 favorites]


Kartoffelsalat

My frugal German mother made a version of this using just cold boiled potatoes, chopped yellow onions, olive oil, apple cider vinegar (the vinegar is what made the whole thing pop) salt and black pepper. People always raved how good it was.
posted by Crystal Fox at 5:10 PM on September 29, 2017 [3 favorites]


Twiglets.
posted by Artw at 5:14 PM on September 29, 2017 [1 favorite]


Two dishes that I have very fond memories of were already mentioned.

I'd have to 2nd Semmelknödel but with roast pork and red cabbage. Looking for recipes I had to conclude that my family was weird because the internet would have you have potato dumplings with this, not Semmelknödel and that's just wrong to me.

I'd also have to 2nd Apfelstrudel but the Bavarian version. This looks very much like what my grandmother used to make. No need for icing sugar, puff pastry or vanilla sauce.
posted by koahiatamadl at 5:21 PM on September 29, 2017 [1 favorite]


From dad's Polish-Jewish side: kasha varniskas. It's basically just buckwheat and egg bowtie noodles sauteed with onions and some schmaltz, butter, or oil. Simple recipe, simple peasant food.

Also, BIALYS!! BAGLES!!

From my mom's Belgian (Waloon) side: moules-frites, although I think mom just steamed the mussels plain, steak tartare*, and Carbonnade flamande (beef stew) are the three Begian dishes my mom made all the time. We ate a lot of Eggo waffles, but my mom never made them. She said when she was growing up in Brussels, waffles were something you went out to eat, people didn't really make them at home.

*Linking to Bourdain's recipe instead of typing it, but for God's sake, definitely omit the ketchup and Tabsco. Cognac and anchovy paste optional. If the raw egg squids you out, you can substitute an equal amount of mayo for the yolk and oil. Mom approved substitution for steak: bison.
posted by Room 641-A at 6:13 PM on September 29, 2017


Irish-American style corned beef with cabbage and potatoes. It's not authentically Irish (it's typically made with meat from a kosher butcher, due to the proximity of Irish and Jewish immigrant in places like NYC), but I'm 2nd generation and I don't care. If you want authentically Irish I like savory boxty-based dishes too.
posted by axiom at 7:09 PM on September 29, 2017


I’m going to chime in with everyone saying “pierogi!” My mom’s family comes from northern Slovakia, and our three main go-to fillings are cheesy mashed potato, lekvar (prune butter—careful, these will burn your mouth if you don’t let them cool!), and sauerkraut (which I couldn’t stand as a kid, but can’t get enough of now).
posted by nicepersonality at 9:04 PM on September 29, 2017


How much do you like buttermilk? How do you feel about eating bright pink things?

Chłodnik (pronounced approximately "wad-neek" with a guttural at the beginning) is a chilled buttermilk-based soup and it seems to be a love-it-or-hate-it thing. The name means "little chiller", and it is refreshing. That link calls it Polish, but when I had it in Poland they said it was Lithuanian (we were near the border).

It's more elaborate to prepare, but I also ate a lot of żurek ("zyur-eck") in Poland, which is a savory soup with a fermented rye base. It always had white sausage and hardboiled egg when I got it, not bacon and chicken - I guess there's regional variation.
posted by momus_window at 9:19 PM on September 29, 2017 [1 favorite]


From Shanghai:

red cooked pork

pork and chive dumplings but for goodness' sake buy the wrappers pre-made like normal people. Even my grandmother stopped making the wrappers from flour, and she used to sew all her family's shoes by hand.

Lions heads (meatballs)

stir-fried shrimp

sweet and sour ribs
posted by d. z. wang at 9:27 PM on September 29, 2017 [8 favorites]


Wow, thank you all for excellent suggestions! I’m really looking forward to trying these out.
posted by Agent X9 at 3:59 AM on September 30, 2017


Mmmmmmm, my favorite Spanish recipe not paella, not tortilla, not pan tumaca, not even cocido madrileño. It's...

Fried eggplants with honey

Ingredients:
-An eggplant
-Salt
-Cake flour or just regular AP flour (cake flour will make it crunchier)
-Oil for frying
-Honey, molasses will do in a pinch

Directions:
1. Slice your eggplant (.5 cm) or cut into sticks (as thick as your thumb), however you prefer. If you're frying in a saucepan, more sticks will fit at the same time than slices.
2. Sprinkle with salt , let them sweat for 30 minutes in a colander.
3. Pat dry with a paper towel.
4. Coat the slices/sticks with flour (I do them by hand, if you toss them in a bowl they tend to stick together)
5. Heat up your oil, fry until golden-brown.
6. Drain on a paper towel, serve hot with lots and lots of honey drizzled over.

This is not technically a main course but I have definitely eaten a whole eggplant this way for dinner before.
posted by lollymccatburglar at 11:12 AM on September 30, 2017 [6 favorites]


From Hungary: Harcsapaprikás (catfish stew).
posted by kmt at 11:39 AM on September 30, 2017


Fall in New England?

Cider doughnuts.
posted by KazamaSmokers at 3:38 PM on September 30, 2017 [1 favorite]


From NZ (or also claimed by Australia): the pavlova. A meringue cake topped with whipped cream and fresh fruit.
posted by yesbut at 6:00 PM on September 30, 2017


My favorite Bolivian dish: falso conejo, or faux rabbit. It's pretty home-cook friendly; it comes together in about 30 minutes if you're good with your knifework and can multitask. I can't find a well-designed recipe in English that uses commonly available North American ingredients, so I'm going to write my own:

3 tablespoons oil, divided
1 medium onion, diced
1 diced tomato or 1 cup canned diced tomatoes
2 small or 1 large carrot, julienned
2 cloves garlic
1 tsp cumin
1 tsp cayenne pepper
1 tablespoon dried parsley
1 teaspoon salt
1 cup frozen peas
2 cups water
1 lb ground beef
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup bread crumbs
2 cups rice
4 potatoes, peeled, boiled, and cut in half

Set rice to cooking using your favorite method.
In medium sauce pan about half full with water and a bit of salt, bring water to boil while you peel the potatoes. Let the rice and potatoes cook while you do the fussy parts.

Heat 1 tablespoon oil in a small sauce pan and add the onion, saute for about 5 minutes, then add the remaining vegetables and saute briefly. Finally, add the water and turn heat down to low and allow to cook for about 15 minutes.

While the sauce is cooking down, spread out the bread crumbs on a plate. Season the ground beef with salt and pepper, then divide it into 4 balls, flattening the balls into flat patties. Then press them into the bread crumbs on both sides and roll patties out to about 1/4" (using a glass or rolling pin helps thin them out). Heat 2 tablespoons of oil in a large saute pan. Fry in the oil, about 3 minutes per side. By the time you have all the patties cooked the sauce should be ready; pour the sauce over the patties to moisten.

Serve over rice and potatoes; garnish with a bit of parsley.
posted by drlith at 8:17 PM on October 1, 2017


Clootie dumpling, from Scotland. This recipe describes it as a dessert, but it's a standard part of the full Scottish breakfast (a different beast from the full English).
posted by cardinalandcrow at 12:42 AM on October 2, 2017


And of course there is Wurstsalat. Yes, that means sausage salad.
posted by dominik at 3:38 AM on October 2, 2017


Childhood: cider doughnuts and grape nut ice cream.

Adopted home country 1: Königsberger Klopse, Käsespätzle

Adopted home country 2: Vada Pav, dosas, Falooda

What fun!
posted by athirstforsalt at 5:25 AM on October 2, 2017


I don't really have a favourite Australian dish since there isn't too much that is uniquely Australian, but I do appreciate a good pie floater from time to time. For this particular recipe (the first one from Google) you could very easily forgo the Vegemite (which I've never heard of as a meat pie ingredient anyway) and substitute with Worcestershire sauce or even a splash of soy or something suitably salty and umami.
posted by turbid dahlia at 5:09 PM on October 2, 2017


There are times when this Filipino prefers dishes like kare kare, sinigang, and dinuguan, but its hard to beat adobo for simplicity, ease, and deliciousness. Here's a good recipe. It's simply chicken or pork braised in soy sauce, vinegar, and lots of garlic and black pepper, with a bay leaf.

And here is Bad Saint's (hot DC Filipino restaurant) version which is closer to how its made in the south of the country, and which adds a healthy dose of tumeric, some coconut milk, and some heat.
posted by AceRock at 10:18 PM on October 4, 2017 [2 favorites]


As a follow up, Semmelknödel can be eaten with any roast meat + gravy you like, or with ‚Rahmschwammerl‘ (mushrooms with cream sauce, no recipe needed for that one - a rare vegetarian main in Bavarian cuisine!).

A favorite of mine, a typical pub food in Bavaria, would be ‚Knödlgröstl‘, where you fry cut-up onion, Semmelknödel pieces, chunks of boiled potato and scraps of meat (like ham or last day‘s pork roast), then add egg. Basically it‘s a Knödel scramble. You can serve this with gravy or without.

A sweet favorite from the austrobavarian region - typically eaten as a main dish - is Kaiserschmarrn. I‘d recommend eating it with lingonberry jam or a really good applesauce.
posted by The Toad at 1:00 AM on October 6, 2017


Made this recipe of blanquette de veau the other day, and it was an unmitigated success.

Ingredients:
800g de veal (pieces that need to cook for a long time)
60g salted butter
2 tbsp flour
1 onion
4 cloves
5 laurel leaves
2 thyme branches
1 veal bouillon cube
200g pearl onions
2 carrots
10 Paris mushrooms
30cl liquid cream (half and half? internationalising cream is hard!)
2 yolks
1 tbsp lemon juice
salt, pepper, nutmeg

1. Set 40g (2/3) butter in a dutch oven on high heat.
2. As soon as the butter makes noise, add the veal cut in pieces. Salt and pepper generously.
3. Once the meat is golden on all sides and the water it lets out has boiled away, add the flour. Mix carefully to spread it well. While you mix, slowly add enough cold water to completely cover the meat.
4. Add the laurel, thyme and bouillon cube. Cut the onion in half and stab each half with two cloves. Add them in the sauce.
5. Close the lid and set the heat as low as necessary to keep a light boil. Let cook for 2 hours to 2 and a half while mixing from time to time.
6. Make sure the veal cooks enough to be very tender, and don't hesitate cooking it more if it isn't. You can add water if you need.
7. Once the meat has cooked enough, set it aside, and take out the onion, laurel and thyme.
8. Add the peeled pearl onions, the peeled and sliced carrots and the sliced mushrooms. Salt, pepper and add nutmeg in the sauce.
9. Cook for about half an hour. Add the cream.
10. Take the vegetables out and set them aside.
11. Put the two yolks in a bowl. Beat them slightly and add a big ladle of hot sauce. Add the lemon juice. Mix well, then pour it back into the dutch oven while whipping.
12. Add the rest of the butter, mix well. At this point the sauce should have lost its clumps and be smooth.
13. Put the meat and vegetables back into the dutch oven and keep it on low heat until it's time to eat.

Serve with rice, pasta or potatoes. It keeps well for a few days.
posted by snakeling at 7:23 AM on October 6, 2017 [1 favorite]


Contrast with the British travesty that is chicken tikka masala, this is an actual chicken tikka which is grilled and certainly not in a creamy sauce. It's probably the single most popular dinner-out food in Pakistan. I've tried the recipe, it's pretty authentic. You might need to order ajwain/ carom online or it should be available from Indian or Middle Eastern grocery stores.

Some notes on the recipe:

tikka cut: this basically means the chicken should be quartered: leg+thigh and breast+wing. Skinless for maximum authenticity. You could use other cuts, but I would strongly advise against boneless chicken.
green raita: yoghurt with mint and coriander leaves, a pinch of salt and red chilli. Leave to infuse flavours.

The most authentic way to cook a tikka is over coals. If properly cooked, the outside should be charred and a little stiff and the inside should be very tender. The result should be closer to the picture at the top of the page than the bottom of the page. However, I have cooked it under the grill in the oven and pan fried it, both were fine.

To serve: raita (above), naan and a kachumer salad (chopped salad of tomatos, onions, cucumber with vinegar or lemon dressing). Alternatively, you could make a chicken tikka paratha roll, a beloved street food. This is a roll made of paratha (bought/ frozen is fine) with chicken tikka off the bone, raw onions (optional), green chutney and tamarind chutney. Links are all to similar recipes to the ones I use.
posted by tavegyl at 8:18 PM on October 7, 2017 [1 favorite]


My favourite is Kachhi Biryani. Oh, there are plenty of other biryanis to be found but no other city's biryani has come close, in my taste, to traditional Dhaka wedding biryani with the melting goat meat, delicious fried potato, crunchy fried onion and tangy aloo bokhara (pitted prunes). This is an authentic looking recipe, even including the dough sealing the top of the pot - lots of other recipes don't include that because of the fuss - but it doesn't mention the pitted prunes that you should add to the rice before cooking for maximum deliciousness. I haven't tried the recipe, so I can't vouch for it.
posted by Ziggy500 at 2:59 PM on October 24, 2017


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