[custom_adv] What’s equally fun with food travel is getting to the point of some experience — where patterns begin to emerge and you take note of similarities among ingredients, cultural expressions, cooking techniques, and geography. [custom_adv] Little by little, the more we eat our way around the globe, the better our understanding of the world becomes. And yet…the more those food stories become global and bound together, the more regionally defined they are….once again leading us to feel like first time foodies all over again — a pleasant conundrum. [custom_adv] Persian food is one of the most underrated cuisines in this world. Not many people even know what to expect, which is perhaps why Fesendjoon isn't as famous as it should be. Not only is it one of national dishes, but it's absolutely delicious. [custom_adv] Fesendjoon combines some of most prized ingredients. The meat, often chicken or duck, is stewed for hours in a sauce made of walnuts and pomegranate syrup. The end result doesn't look particularly good, but it is one of the most delicious dishes. Even though the use of spices in fesendjoon is very moderate it is nevertheless very rich in flavour. Some like it a bit more sweet. Others prefer the sour taste. [custom_adv] Typically shish barak is served in a hot yogurt sauce with melted butter and traditional seasonings like sumac and mint — a delicious contrast between creamy and spicy. And toasted pine nuts on top offer the perfect crunch. It’s easy to see why shish barak is popular throughout the Middle East, but especially in Syria and Lebanon. [custom_adv] Bobotie is often considered as being the national dish of South Africa. It is definitely the most well known South African dish for tourists to try, especially when visiting Cape Town. The reason for this is that Bobotie is native to the Cape province. Now there are various stories about the official origins of bobotie. One version says it was brought to South Africa by the slaves from Indonesia and Malaysia who settled in the colorful Bo-Kaap suburb in Cape Town, hence its alternative name Cape Malay curry. [custom_adv] Originating from Indian indentured sugar cane laborers living in Durban in the 19th century, this beloved bread-bowl is basically a loaf of bread hollowed-out and filled with a blistering hot curry of whatever ground meat or veggie is available, from potatoes and beans to almost always chickpeas. For vegetarians, the meatless version that is equally spicy. If you’re looking for South African’s favorite comfort food, bunny chow will fit the bill. [custom_adv] Made of rice, lentils, macaroni, garlic and chickpeas, bought together by a spicy tomato sauce and sometimes topped with fried onion, and a drizzle of garlic vinegar, this popular street food is also considered to be Egypt’s national dish. It’s comfort food at its best when the rice, chickpeas, and lentils are cooked together. [custom_adv] Pronounced bur-bar I am, this warm and creamy dish is Bali’s answer to chicken noodle soup, but interestingly it’s generally not eaten for lunch or dinner. This traditional Balinese breakfast dish is basically a warm slightly soupy rice porridge. Typically the dish is topped with shredded chicken, chopped scallion, crispy fried shallots, and sometimes with preserved salted vegetables or chicken broth. [custom_adv] Eating the dumplings can be a little tricky. In Din Tai Fung first timers are provided with an instruction card that teaches you the correct way to eat a soup dumpling. First you dip the dumpling into a 60-40 mixture of vinegar to soy sauce. Then you transfer the dumpling into a deep spoon and use your chopsticks to poke a hole into the side to let the steam escape and the soup spill out and fill the spoon.
