Cox and Kings Presents

A Matter of Taste!

Top 10 National Dishes You Should Try!

Irish Stew, Ireland

Originally a thick broth of slow-boiled mutton with onions, potatoes, and parsley, Irish stew nowadays often incorporates other vegetables, such as carrots, and many cooks brown the

mutton first. It is a staple of Irish pubs worldwide.

Jamaicans sauté the boiled ackee (a nutricious fruit with a butter, nutty flavour) with saltfish (salt-curedcod), onions, and tomatoes. Sometimes the dish is served atop bammy (deep-

fried cassava cakes) with fried plantains.

Ackee and Saltfish, Jamaica

Originally a rustic dish that was stewed continuously all winter and topped up as needed, pot-au-feu (pot-in-the-fire) is a warming, fragrant dish of stewing steak, root vegetables, and spices. Traditionally, cooks sieve

the broth and serve it separately from the meat.

Pot-au-feu, France

Kibbeh, a versatile confection of ground lamb, bulgar, and various seasonings, is a core component of mezes. It is often fried in torpedo or patty shapes,

baked, boiled, or stuffed, but is tastiest raw.

Kibbeh, Lebanon

Sushi is essentially cold cooked rice dressed with vinegar that is shaped into bite-sized pieces and topped with raw or cooked fish, or formed into a roll with fish, egg, or vegetables and

wrapped in seaweed. This dish has gained immense popularity all over the world.

Sushi, Japan

Mole Poblano de Guajalote, Mexico

Mole is essentially a thick sauce; Mole poblano is made with chilies and chocolate. Before the Spaniards arrived, Mexican nobility ate roasted turkey, quail, and casseroles of turkey prepared

with chilies, tomatoes, and ground pumpkin seeds.

Goulash, Hungary

Gulyás Magyar for "herdsman" became a national dish in the late 1800s. A filling stew of beef, vegetables, red onions, and spices, goulash gets its flavor from the use of slow cooked beef

shin, or similar richly flavored cuts, and paprika.

Beef bulgogi (fire meat) is a dish of thinly sliced, prime cuts of meat marinated in a mixture of soy sauce, sesame oil, garlic, onions, ginger, sugar, and wine, and then grilled. It is often eaten

wrapped in lettuce or spinach leaves and accompanied by kimchi (fermented vegetable pickle).

Bulgogi, Korea

Wiener Schnitzel, Austria

This simple dish of pounded veal cutlets breaded and lightly fried is Austria's food ambassador, despite the dish's Italian origins. Austrians typically eat Wiener schnitzel

garnished with parsley and lemon slices, alongside potato salad.

Moussaka is made with veal or lamb (as opposed to beef), and instead uses sliced eggplant (aubergine) or potato (in the Turkish version). The meat is flavored with cinnamon and

pimento (allspice) and mixed with white wine. It is coated with a rich white sauce.

Moussaka, Greece

THANK YOU!