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Simit 📍Turkiye 🇹🇷 Taste simit. Turkish simit is a circular bread that's commonly accompanied by either tea or ayran (salted yogurt drink) and consumed for breakfast with fruit preserves or in savory combinations with cheese, pastırma (salt cured beef), and fresh vegetables. It is believed that simit has been... show more

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Nan-e sangak Iran 🇮🇷 Video: The Caspian Chef Nan-e sangak is a whole wheat leavened flatbread and the national bread of Iran. Its shape can be either triangular or rectangular, and it comes in two main varieties: plain and special, which is topped with poppy and sesame seeds. The name sangak refers to the old method of baking the bread, meaning little stones, because it is traditionally baked in a dome-shaped oven with a surface full of pebbles and stones.

Nan-e sangak Iran 🇮🇷 Video: The Caspian Chef Nan-e sangak is a whole wheat leavened flatbread and the national bread of Iran. Its shape can be either triangular or rectangular, and it comes in two main varieties: plain and special, which is topped with poppy and sesame seeds. The name sangak refers to the old method of baking the bread, meaning little stones, because it is traditionally baked in a dome-shaped oven with a surface full of pebbles and stones.

TasteAtlas

45,469 görüntüleme • 8 ay önce

Steak Tartare by the.hungry.tourist 📍France 🇫🇷 ⭐️4.2 Explore France: Steak tartare is an appetizer made with finely chopped raw beef or horse meat that is seasoned with salt, pepper, Worcestershire sauce, and either Tabasco or mustard. The meat is combined with a raw egg yolk, capers, onions, parsley, and (sometimes) chopped gherkins. When served, steak tartare is usually accompanied by toasted bread, rye bread, or french fries. It is believed that steak tartare was originally a variation on beefsteack à l’Américaine, a dish of raw chopped beefsteak that first appeared in France at the turn of the 20th century.

Steak Tartare by the.hungry.tourist 📍France 🇫🇷 ⭐️4.2 Explore France: Steak tartare is an appetizer made with finely chopped raw beef or horse meat that is seasoned with salt, pepper, Worcestershire sauce, and either Tabasco or mustard. The meat is combined with a raw egg yolk, capers, onions, parsley, and (sometimes) chopped gherkins. When served, steak tartare is usually accompanied by toasted bread, rye bread, or french fries. It is believed that steak tartare was originally a variation on beefsteack à l’Américaine, a dish of raw chopped beefsteak that first appeared in France at the turn of the 20th century.

TasteAtlas

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Samsa at Qazaq Samssa 📍Shymkent, Kazakhstan 🇰🇿 Taste Kazakhstan: This is samsa, the definitive staple of Central Asia, eaten daily from Kazakhstan and Uzbekistan to Kyrgyzstan and Tajikistan. While it shares a root with the deep-fried, potato-filled samosas of South Asia, this is a completely different beast. It is a savory, wheat-dough pastry traditionally baked on the blistering clay walls of a roaring tandoor oven. The dough, made simply from flour, water, and a bit of butter, is stretched thin and folded into tight triangles or squares. Inside is a heavy mix of hand-chopped lamb or beef, plenty of onions, cumin, black pepper, and a crucial chunk of rich tail fat. As it bakes, that fat melts completely, turning the filling into a rich, steaming broth trapped inside a crisp, slightly charred crust. It is served hot and fresh, straight out of the oven, often accompanied by a simple dipping sauce, salad, or cold yogurt to cut through the heavy, savory richness. credits: @qazaq_samssa on Instagram

Samsa at Qazaq Samssa 📍Shymkent, Kazakhstan 🇰🇿 Taste Kazakhstan: This is samsa, the definitive staple of Central Asia, eaten daily from Kazakhstan and Uzbekistan to Kyrgyzstan and Tajikistan. While it shares a root with the deep-fried, potato-filled samosas of South Asia, this is a completely different beast. It is a savory, wheat-dough pastry traditionally baked on the blistering clay walls of a roaring tandoor oven. The dough, made simply from flour, water, and a bit of butter, is stretched thin and folded into tight triangles or squares. Inside is a heavy mix of hand-chopped lamb or beef, plenty of onions, cumin, black pepper, and a crucial chunk of rich tail fat. As it bakes, that fat melts completely, turning the filling into a rich, steaming broth trapped inside a crisp, slightly charred crust. It is served hot and fresh, straight out of the oven, often accompanied by a simple dipping sauce, salad, or cold yogurt to cut through the heavy, savory richness. credits: @qazaq_samssa on Instagram

TasteAtlas

34,422 görüntüleme • 21 gün önce

Fırın sütlaç 📍Turkiye 🇹🇷 ⭐️ 4.5 Discover Turkish desserts: This Turkish oven-baked rice pudding is made with water, milk, sugar, rice, and rice flour. It is a simple, light dessert that is said to have origins in the Ottoman cuisine. Although it has been traditionally flavored with rose water, the modern versions often incorporate vanilla as a flavoring. After cooking, fırın sütlaç is browned in a salamander broiler, and it is usually topped with either ground cinnamon or chopped hazelnuts before serving. Video: @diyettdusmani

Fırın sütlaç 📍Turkiye 🇹🇷 ⭐️ 4.5 Discover Turkish desserts: This Turkish oven-baked rice pudding is made with water, milk, sugar, rice, and rice flour. It is a simple, light dessert that is said to have origins in the Ottoman cuisine. Although it has been traditionally flavored with rose water, the modern versions often incorporate vanilla as a flavoring. After cooking, fırın sütlaç is browned in a salamander broiler, and it is usually topped with either ground cinnamon or chopped hazelnuts before serving. Video: @diyettdusmani

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Pazarske mantije 📍 Serbia 🇷🇸 ⭐ 4.7 Pazarske mantije is a Serbian dish originating from Novi Pazar. This dish resembles the Bosnian burek in flavor, but the shape is quite different – it's shaped into small spheres that are arranged in a baking pan and baked together. The dough is first stretched, brushed with butter, then stuffed with ground beef, salt, pepper, onions, and a bit of oil. Once stuffed, the dough is shaped into small balls, arranged in a pan, then baked, traditionally in old furnaces which give them their unique flavor and aroma. Video: @ivo_zinee

Pazarske mantije 📍 Serbia 🇷🇸 ⭐ 4.7 Pazarske mantije is a Serbian dish originating from Novi Pazar. This dish resembles the Bosnian burek in flavor, but the shape is quite different – it's shaped into small spheres that are arranged in a baking pan and baked together. The dough is first stretched, brushed with butter, then stuffed with ground beef, salt, pepper, onions, and a bit of oil. Once stuffed, the dough is shaped into small balls, arranged in a pan, then baked, traditionally in old furnaces which give them their unique flavor and aroma. Video: @ivo_zinee

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13,385 görüntüleme • 1 yıl önce

An unassuming bakery in Istanbul has been churning out a classic Turkish treat for over 75 years. The traditional simit is more than just a piece of bread. It's a staple at breakfast tables and tea time, and a go-to quick snack for many of the city’s residents.

An unassuming bakery in Istanbul has been churning out a classic Turkish treat for over 75 years. The traditional simit is more than just a piece of bread. It's a staple at breakfast tables and tea time, and a go-to quick snack for many of the city’s residents.

The Associated Press

79,157 görüntüleme • 9 ay önce

Yufka Türkiye 🇹🇷 Learn the authentic recipe: Yufka is a traditional flatbread consisting of flour, water, salt, and olive oil. The unleavened dough is typically rolled with a rolling pin until it develops a paper-thin consistency. It is believed that yufka is an earlier form of phyllo dough. It can be used in the preparation of numerous Turkish pastries, and it is sturdy enough to hold all of the fillings for a shawarma sandwich. In 2016, UNESCO recognized yufka making and sharing culture as an Intangible Cultural Heritage of Humanity. Video: @degisikbirgurme

Yufka Türkiye 🇹🇷 Learn the authentic recipe: Yufka is a traditional flatbread consisting of flour, water, salt, and olive oil. The unleavened dough is typically rolled with a rolling pin until it develops a paper-thin consistency. It is believed that yufka is an earlier form of phyllo dough. It can be used in the preparation of numerous Turkish pastries, and it is sturdy enough to hold all of the fillings for a shawarma sandwich. In 2016, UNESCO recognized yufka making and sharing culture as an Intangible Cultural Heritage of Humanity. Video: @degisikbirgurme

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Mezzena is a half leg of cured ham, typically made from the hind leg of a pig. It is dry-cured with salt and aged for several months, developing a deep flavor and tender texture. Common in regions like Umbria and Emilia-Romagna, mezzena is used to produce traditional Italian prosciutto. It is usually sliced thinly and served raw, often paired with bread, cheese, or fruit. The slicing process is done carefully to preserve its aroma, structure, and taste, reflecting Italy’s long tradition of artisanal meat curing. Video: @macellariapucci

Mezzena is a half leg of cured ham, typically made from the hind leg of a pig. It is dry-cured with salt and aged for several months, developing a deep flavor and tender texture. Common in regions like Umbria and Emilia-Romagna, mezzena is used to produce traditional Italian prosciutto. It is usually sliced thinly and served raw, often paired with bread, cheese, or fruit. The slicing process is done carefully to preserve its aroma, structure, and taste, reflecting Italy’s long tradition of artisanal meat curing. Video: @macellariapucci

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Birote (Bolillo) 📍Mexico 🇲🇽 Learn more: Birote is a Mexican bread with a crisp crust and a soft, airy interior, made from dough similar to a French baguette. At Panaderia Zalýa in Tijuana, the focus is almost entirely on this one product, with batches going into the oven early each morning and baked at high heat for that signature texture.

Birote (Bolillo) 📍Mexico 🇲🇽 Learn more: Birote is a Mexican bread with a crisp crust and a soft, airy interior, made from dough similar to a French baguette. At Panaderia Zalýa in Tijuana, the focus is almost entirely on this one product, with batches going into the oven early each morning and baked at high heat for that signature texture.

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12,663 görüntüleme • 4 ay önce

Montreal bagel at Fairmount Bagel 📍Montreal, Canada 🇨🇦 Explore Canada: The Montreal bagel is a dense, imperfect ring of dough. Eastern European Jewish immigrants brought the recipe to Canada in the early 1900s, and the bakeries that opened back then still use the exact same manual method today. The dough is rolled by hand into an uneven circle with a wide hole, leaving no room for a thick, fluffy center. Bakers drop the raw dough into a rolling boil of honey-sweetened water. This step locks in a distinct sweetness and turns the exterior into a sticky trap for seeds. Once coated entirely in sesame or poppy, the bagels are lined up on long, narrow wooden boards and shoved straight into a glowing wood-fired oven. The bakers constantly feed the fire and shuffle the boards, working fast in the intense heat. They emerge blistered and smelling of wood smoke. The honey-water bath creates a hard crust, while the open flames char the outer layer of seeds. Underneath that crunch, the dough is tight, heavy, and chewy. Bakeries like Fairmount operate 24 hours a day, pulling fresh batches from the ashes constantly. Locals grab them hot in a brown paper bag to eat plain right on the street, or slice them open to hold a heavy smear of cream cheese and thick cuts of cured salmon.

Montreal bagel at Fairmount Bagel 📍Montreal, Canada 🇨🇦 Explore Canada: The Montreal bagel is a dense, imperfect ring of dough. Eastern European Jewish immigrants brought the recipe to Canada in the early 1900s, and the bakeries that opened back then still use the exact same manual method today. The dough is rolled by hand into an uneven circle with a wide hole, leaving no room for a thick, fluffy center. Bakers drop the raw dough into a rolling boil of honey-sweetened water. This step locks in a distinct sweetness and turns the exterior into a sticky trap for seeds. Once coated entirely in sesame or poppy, the bagels are lined up on long, narrow wooden boards and shoved straight into a glowing wood-fired oven. The bakers constantly feed the fire and shuffle the boards, working fast in the intense heat. They emerge blistered and smelling of wood smoke. The honey-water bath creates a hard crust, while the open flames char the outer layer of seeds. Underneath that crunch, the dough is tight, heavy, and chewy. Bakeries like Fairmount operate 24 hours a day, pulling fresh batches from the ashes constantly. Locals grab them hot in a brown paper bag to eat plain right on the street, or slice them open to hold a heavy smear of cream cheese and thick cuts of cured salmon.

TasteAtlas

87,077 görüntüleme • 3 ay önce

Sütlaç 📍Türkiye 🇹🇷 Discover Turkish desserts: Sütlaç is a traditional Turkish rice pudding made from milk, rice, and sugar, often thickened slightly with starch. It has a creamy, delicate texture and is typically flavored with vanilla or a hint of cinnamon. Served chilled or baked in the oven for a caramelized top (known as fırın sütlaç), it's a beloved dessert in Turkish cuisine, enjoyed for its simplicity and comforting taste. Video: @mertcooks

Sütlaç 📍Türkiye 🇹🇷 Discover Turkish desserts: Sütlaç is a traditional Turkish rice pudding made from milk, rice, and sugar, often thickened slightly with starch. It has a creamy, delicate texture and is typically flavored with vanilla or a hint of cinnamon. Served chilled or baked in the oven for a caramelized top (known as fırın sütlaç), it's a beloved dessert in Turkish cuisine, enjoyed for its simplicity and comforting taste. Video: @mertcooks

TasteAtlas

23,189 görüntüleme • 10 ay önce

Obi non 📍Uzbekistan 🇺🇿 Taste Uzbekistan: Obi non is the quintessential centerpiece of the Uzbek dastarkhan (dining table), an ancient and beautifully crafted flatbread that is as much a work of art as it is a culinary staple. Baked in a traditional tandoor (clay oven), the dough is slapped directly onto the incredibly hot clay walls, developing a crisp, beautifully blistered exterior while maintaining a soft, airy, and slightly chewy crumb. Beyond its delightful taste and texture, obi non commands immense cultural respect in Uzbekistan, governed by deeply ingrained traditions and etiquette. The bread is considered practically sacred; it must never be placed upside down on the table, and it is strictly torn by hand rather than cut with a knife, as slicing it is thought to sever friendships and bring bad luck. Sharing obi non is a universal symbol of Uzbek hospitality and peace, with the eldest member or head of the household traditionally taking the honor of breaking the warm bread and distributing it to guests. Video: Ağır Gurme

Obi non 📍Uzbekistan 🇺🇿 Taste Uzbekistan: Obi non is the quintessential centerpiece of the Uzbek dastarkhan (dining table), an ancient and beautifully crafted flatbread that is as much a work of art as it is a culinary staple. Baked in a traditional tandoor (clay oven), the dough is slapped directly onto the incredibly hot clay walls, developing a crisp, beautifully blistered exterior while maintaining a soft, airy, and slightly chewy crumb. Beyond its delightful taste and texture, obi non commands immense cultural respect in Uzbekistan, governed by deeply ingrained traditions and etiquette. The bread is considered practically sacred; it must never be placed upside down on the table, and it is strictly torn by hand rather than cut with a knife, as slicing it is thought to sever friendships and bring bad luck. Sharing obi non is a universal symbol of Uzbek hospitality and peace, with the eldest member or head of the household traditionally taking the honor of breaking the warm bread and distributing it to guests. Video: Ağır Gurme

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12,529 görüntüleme • 5 ay önce

Saj bread (markook) 📍Saudi Arabia 🇸🇦 Saj bread (known in Saudi Arabia as markook, among many other different names) is a paper-thin flatbread defined by its preparation on a large, convex metal griddle of the same name. The dough is unleavened and stretched by hand through a rhythmic tossing motion until it achieves a translucent diameter that can exceed 60 centimeters. Once draped over the heated dome, the high surface temperature cooks the dough in under a minute, resulting in a flexible texture marked by toasted "leopard spots" that provide a subtle charred flavor. In Saudi food culture, it serves as an essential component of shawarma wraps, either shredded into qursan or eaten on its own as a warm snack, typically folded into a triangle or rolled tightly while still on the griddle. In this form, it is often brushed with ghee or honey, or sprinkled with za'atar. Video: ابو مزنه

Saj bread (markook) 📍Saudi Arabia 🇸🇦 Saj bread (known in Saudi Arabia as markook, among many other different names) is a paper-thin flatbread defined by its preparation on a large, convex metal griddle of the same name. The dough is unleavened and stretched by hand through a rhythmic tossing motion until it achieves a translucent diameter that can exceed 60 centimeters. Once draped over the heated dome, the high surface temperature cooks the dough in under a minute, resulting in a flexible texture marked by toasted "leopard spots" that provide a subtle charred flavor. In Saudi food culture, it serves as an essential component of shawarma wraps, either shredded into qursan or eaten on its own as a warm snack, typically folded into a triangle or rolled tightly while still on the griddle. In this form, it is often brushed with ghee or honey, or sprinkled with za'atar. Video: ابو مزنه

TasteAtlas

12,887 görüntüleme • 6 ay önce

Strudel 📍Austria 🇦🇹 Taste Austria: While it is the undisputed centerpiece of Austrian baking, the true origins of strudel dough stretch far beyond the borders of Vienna. The technique of pulling an unleavened dough until it becomes a fragile, translucent membrane is actually a direct descendant of the ultra-thin pastries developed in the Ottoman Empire. The culinary method traveled through Hungary before eventually reaching the Habsburg court in the 17th century, where it was adopted and refined into an Austrian institution. The word “strudel” translates to “whirlpool” in Middle High German, which perfectly describes the internal architecture of the baked dish. Because the dough is entirely stretched by hand rather than pressed with a rolling pin, it creates a highly laminated effect—dozens of microscopic, crisp layers that shatter upon impact. This delicate outer shell acts as a neutral, structural casing designed to trap steam and hold incredibly dense, moisture-heavy fillings without disintegrating. Whether it is loaded with sharp apples and toasted breadcrumbs, thick Topfen cheese, or savory combinations like spinach and smoked ham, the integrity of the pastry relies entirely on its historical, paper-thin foundation. Credits: @austrian_cravings

Strudel 📍Austria 🇦🇹 Taste Austria: While it is the undisputed centerpiece of Austrian baking, the true origins of strudel dough stretch far beyond the borders of Vienna. The technique of pulling an unleavened dough until it becomes a fragile, translucent membrane is actually a direct descendant of the ultra-thin pastries developed in the Ottoman Empire. The culinary method traveled through Hungary before eventually reaching the Habsburg court in the 17th century, where it was adopted and refined into an Austrian institution. The word “strudel” translates to “whirlpool” in Middle High German, which perfectly describes the internal architecture of the baked dish. Because the dough is entirely stretched by hand rather than pressed with a rolling pin, it creates a highly laminated effect—dozens of microscopic, crisp layers that shatter upon impact. This delicate outer shell acts as a neutral, structural casing designed to trap steam and hold incredibly dense, moisture-heavy fillings without disintegrating. Whether it is loaded with sharp apples and toasted breadcrumbs, thick Topfen cheese, or savory combinations like spinach and smoked ham, the integrity of the pastry relies entirely on its historical, paper-thin foundation. Credits: @austrian_cravings

TasteAtlas

181,067 görüntüleme • 3 ay önce

Bolón de verde 📍 Ecuador 🇪🇨 Taste Ecuador: A staple of Ecuador’s coastal region, bolón de verde (literally "large green ball") is a traditional dumpling made from green plantains. The dish typically features the barraganete variety, a large, starch-dense plantain prized for its ability to hold its shape during mashing. The preparation begins by boiling or frying chunks of the green plantain until soft. While still hot, they are mashed with butter, lard, salt, and cumin to form a thick, pliable dough. This dough is shaped into baseball-sized spheres and stuffed with savory fillings. Once stuffed and sealed, the dumpling is fried a second time to develop a deeply crunchy outer crust while keeping the inside soft. It is traditionally served hot for breakfast or mid-afternoon Merienda, accompanied by a fried egg, hot ají salsa, and black coffee. Video: Nievita Zambrano

Bolón de verde 📍 Ecuador 🇪🇨 Taste Ecuador: A staple of Ecuador’s coastal region, bolón de verde (literally "large green ball") is a traditional dumpling made from green plantains. The dish typically features the barraganete variety, a large, starch-dense plantain prized for its ability to hold its shape during mashing. The preparation begins by boiling or frying chunks of the green plantain until soft. While still hot, they are mashed with butter, lard, salt, and cumin to form a thick, pliable dough. This dough is shaped into baseball-sized spheres and stuffed with savory fillings. Once stuffed and sealed, the dumpling is fried a second time to develop a deeply crunchy outer crust while keeping the inside soft. It is traditionally served hot for breakfast or mid-afternoon Merienda, accompanied by a fried egg, hot ají salsa, and black coffee. Video: Nievita Zambrano

TasteAtlas

105,956 görüntüleme • 23 gün önce

The focaccia at Forno Santa Caterina Bari, Italy 🇮🇹 Video: @fornosantacaterina The focaccia at Forno Santa Caterina is irresistibly airy and golden, with a perfect balance of crisp crust and tender, olive-oil-rich crumb. Each bite carries the warmth of the oven and the simplicity of great ingredients. Nestled in the heart of Palermo, the bakery itself is a charming, no-frills spot that buzzes with locals stopping in for their daily bread or a quick treat. There’s usually a steady flow of people, and everything is baked on-site in a traditional oven. It’s a casual, affordable place to grab a snack or stock up on baked goods while exploring the city.

The focaccia at Forno Santa Caterina Bari, Italy 🇮🇹 Video: @fornosantacaterina The focaccia at Forno Santa Caterina is irresistibly airy and golden, with a perfect balance of crisp crust and tender, olive-oil-rich crumb. Each bite carries the warmth of the oven and the simplicity of great ingredients. Nestled in the heart of Palermo, the bakery itself is a charming, no-frills spot that buzzes with locals stopping in for their daily bread or a quick treat. There’s usually a steady flow of people, and everything is baked on-site in a traditional oven. It’s a casual, affordable place to grab a snack or stock up on baked goods while exploring the city.

TasteAtlas

16,561 görüntüleme • 1 yıl önce

Happy World Bread Day! Discover Turkish breads: In Türkiye 🇹🇷, ata ekmeği — literally “ancestral bread” — is more than just a side. This traditional, rustic loaf is dense, chewy, and deeply satisfying, often made with simple ingredients like whole wheat or stone-ground flour. It's baked in the spirit of old Anatolian methods, where bread was the heart of every meal and a symbol of abundance and respect. It’s still lovingly served today, especially alongside soups, where it’s torn by hand, dipped, and shared — always warm, always fresh. On World Bread Day, ata ekmeği reminds us how bread connects us to our roots, our land, and to each other. A humble staple that carries centuries of tradition in every bite. Video: Agirgurme

Happy World Bread Day! Discover Turkish breads: In Türkiye 🇹🇷, ata ekmeği — literally “ancestral bread” — is more than just a side. This traditional, rustic loaf is dense, chewy, and deeply satisfying, often made with simple ingredients like whole wheat or stone-ground flour. It's baked in the spirit of old Anatolian methods, where bread was the heart of every meal and a symbol of abundance and respect. It’s still lovingly served today, especially alongside soups, where it’s torn by hand, dipped, and shared — always warm, always fresh. On World Bread Day, ata ekmeği reminds us how bread connects us to our roots, our land, and to each other. A humble staple that carries centuries of tradition in every bite. Video: Agirgurme

TasteAtlas

15,963 görüntüleme • 9 ay önce

Bougatsa 📍Chania, Crete 🇬🇷 Learn the authentic recipe: Bougatsa is a traditional Greek pastry made with layers of phyllo dough and a filling that varies by region — in Crete, the most classic version is filled with cheese cream filling, baked until the pastry is crisp and flaky, then typically cut into pieces and served hot, often dusted with sugar and cinnamon. In the city of Chania, bougatsa is not just a breakfast item but a long-standing everyday ritual, usually eaten in small local bakeries that specialize in a single product and refine it over generations. Bougatsa Iordanis is one of the most well-known examples of this tradition — a family-run spot that has built its reputation on consistency and simplicity, focusing almost exclusively on bougatsa prepared in the same style for decades, with an emphasis on texture, temperature, and timing rather than variation or reinvention. Video: Dino.iordanis

Bougatsa 📍Chania, Crete 🇬🇷 Learn the authentic recipe: Bougatsa is a traditional Greek pastry made with layers of phyllo dough and a filling that varies by region — in Crete, the most classic version is filled with cheese cream filling, baked until the pastry is crisp and flaky, then typically cut into pieces and served hot, often dusted with sugar and cinnamon. In the city of Chania, bougatsa is not just a breakfast item but a long-standing everyday ritual, usually eaten in small local bakeries that specialize in a single product and refine it over generations. Bougatsa Iordanis is one of the most well-known examples of this tradition — a family-run spot that has built its reputation on consistency and simplicity, focusing almost exclusively on bougatsa prepared in the same style for decades, with an emphasis on texture, temperature, and timing rather than variation or reinvention. Video: Dino.iordanis

TasteAtlas

17,260 görüntüleme • 4 ay önce

Strudel 📍Austria 🇦🇹 Explore Austria: Few pastries are as closely tied to Austrian culture as the Strudel. Layers of paper-thin dough are carefully stretched, filled with apples, apricots, cherries, or creamy cheese, then rolled and baked into a dish that has graced Austrian tables for centuries. Strudel has long been part of family traditions, with recipes passed down through generations. Today, it is a classic feature of Austrian cafés, enjoyed from Vienna to the Alps, often served warm with a dusting of sugar or a spoonful of cream. Credit: @austrian_cravings

Strudel 📍Austria 🇦🇹 Explore Austria: Few pastries are as closely tied to Austrian culture as the Strudel. Layers of paper-thin dough are carefully stretched, filled with apples, apricots, cherries, or creamy cheese, then rolled and baked into a dish that has graced Austrian tables for centuries. Strudel has long been part of family traditions, with recipes passed down through generations. Today, it is a classic feature of Austrian cafés, enjoyed from Vienna to the Alps, often served warm with a dusting of sugar or a spoonful of cream. Credit: @austrian_cravings

TasteAtlas

20,369 görüntüleme • 11 ay önce

Mezzena di speck del Trentino 🇮🇹 Taste Trentino: A mezzena di speck (half-slab) is a traditional, cured, cold-smoked pork from the Trentino–South Tyrol region, often matured for 7–12 months. The meat is lightly salted, seasoned with mountain herbs and spices, gently smoked, and then air-cured in the cool Trentino climate. Lean and aromatic, it has a clean, delicate beef flavor with subtle smokiness. Traditionally, it’s sliced very thin and eaten raw, often with bread, butter, or local cheeses. Video: @salumeria_sodifor2

Mezzena di speck del Trentino 🇮🇹 Taste Trentino: A mezzena di speck (half-slab) is a traditional, cured, cold-smoked pork from the Trentino–South Tyrol region, often matured for 7–12 months. The meat is lightly salted, seasoned with mountain herbs and spices, gently smoked, and then air-cured in the cool Trentino climate. Lean and aromatic, it has a clean, delicate beef flavor with subtle smokiness. Traditionally, it’s sliced very thin and eaten raw, often with bread, butter, or local cheeses. Video: @salumeria_sodifor2

TasteAtlas

120,014 görüntüleme • 6 ay önce