Originating from the northern parts of South America in pre-Columbian times, Arepas are a traditional type of bread made from cornmeal and filled with savory or sweet fillings.
The smooth, round, and flat dough is grilled, fried, steamed or even boiled before it’s leavened. For centuries this recipe has remained largely unchanged and is still notable in the cuisines of Colombia and Venezuela.
A celebration of spices and rice, biryani's originated from India, and today, there are countless variations that exist, depending on the region where it's cooked, but the basics – rice and an assortment of spices – surpass all other versions.
The aromas, the vibrant color, and that fluffy rice are what makes this dish so delectable.
A dish usually found across all Scandinavian and Baltic countries, this open-faced sandwich has its origins in Denmark. Back in the 1800s, slices of rye bread were generally used instead of plates and the tradition of smørrebrød (which means, buttered bread) rose when decorating the bread slices became trendy on social media.
The most common toppings include pickled herring or smoked salmon which is then paired with sliced egg, mayonnaise, and dill.
The name of this food has a long legacy that goes all the way back to the 14th-century. It's been thought to have originated in Turkey when soldiers cooked their hunted meat over open fires. Kebabs come in a number of different varieties from the popular thinly-sliced doner kebab to the skewered shish kebab.
Traditionally, lamb was used, but with time, tastes have evolved and so has the variety of meats.
Falafel, Middle East
With a thousand-year history, this deep-fried patty of ground chickpeas, spices, herbs, and onions make for a tasty treat. Originally hailing from Egypt, it was first eaten as a meat substitute by Coptic Christians during Lent.
Eventually, the recipe migrated towards the Levant where it became even more popular.