If you are a Foodie you know how each foodie fantasizes about eating traditional food from throughout the world, trying a new flavor or size for the first time, or finally getting to appreciate that mainly traditional meal you’ve heard about. What’s equally enjoyable about foodie is when you’ve gained some culinary knowledge and started to notice patterns and similarities in ingredients, recipes, cultural expressions, cooking methods, location, and other contributing elements. We gradually gain a deeper grasp of the world as we travel the globe eating our way through it.
Fall foods vary and have distinct qualities depending on the country and environment. It may be a classic dish from a long-standing culinary heritage. Or any regular dish from the menu. October may be the pinnacle of fall gourmet delights throughout the world, with each country and area enjoying its distinct in-season fruits and regional dishes. As the fall season is a time for celebrations worldwide as people gather to eat and enjoy the local fare. So let’s take a glimpse at the famous regional food all around the globe.
THE KARAHI FROM PAKISTAN
The dish karahi gets its name from the karahi pan, which is typically used to prepare it. The karahi is a deep, circular cooking pot with a similar shape to a wok that is indigenous to the subcontinent. It is used for deep frying as well as preparing meat curries and comes in either a round or flat bottom. The typical meat used in karahi is red-meat, mainly lamb or goat meat (known as mutton in the subcontinent), with lamb fat also utilized in the cooking process to provide flavor and complexity to the meal. Chicken karahi, traditionally cooked from bone-in chicken chunks, has also grown popular. The popularity of lamb karahi rises around the Muslim holiday of Eid-ul-Adha, despite the fact that it may be consumed all year long.
THE TRADITIONAL CABBAGE SOUP OF RUSSIA (SHCHI)
Russian food has always been fairly seasonal and economical for peasants, with plenty of fresh vegetables in the summer and fall and storable commodities in the winter and early spring. Autumn is a period for harvesting, hunting, fishing, slaughtering livestock, and storing food for the winter. Fall is the most plentiful season in Russia. People begin fermenting cabbage in the autumn. It is the greatest time to visit Russia for vegetarians. The vegetables are wonderful and fresh. They produce a variety of foods from such vegetables, such as soup (dried mushroom soup; borscht – a sour beetroot soup).
Both the wealthy and the less fortunate like Russian cabbage soup. Depending on the ingredients that are available and the observance of religious fasts, the soup may be “rich” or “skoromnoe” (as in “fatty”) and long-cooked in a stock of bones and meat, or it may be “empty” (‘postnie’) and just include mushrooms and vegetables. Because Orthodox fasts were lengthy and plentiful throughout the year, and animal products were absolutely forbidden,’empty’ shchi was a good way to give a substantial meal. Despite their wealth, both peasants’ and novelties’ homes were filled with the smell of sour, garlicky, cabbage.
During the harsh winters of the 18th and 19th centuries, travelers froze large quantities of soup, which they then cut with an axe when they were hungry and threw into pots to cook.
THE MULTILAYERED APPLE PIES FROM US
Apple Pie is a traditional American dessert. It commonly appears at gatherings ranging from picnics to holiday meals. This recipe for All-American Apple Pie has everything you could desire in an apple pie. Stacks of sweet and tart apples are combined with cinnamon and ginger for flavor. After that, a buttery, flaky top crust is added, and it is cooked until golden. An Apple Pie is a deep pie with numerous layers of apple slices sandwiched between two layers of dough. The apples are seasoned with cinnamon, nutmeg, and allspice before being covered in sugar. There are two options for the pastry dough shell that holds the filling. The upper portion has two options: it can either completely encircle the pie or be braided into a glistening lattice pie crust. This simple apple pie is just as good as it sounds, with great sweet aromas, fall spices, and a butter crust that retains its form nicely. The ideal pie for fall, Thanksgiving, or any other event throughout the year. Although nothing beats handmade pie crust. But if you are pressed for time, you may simply use a store-bought crust. Remember that you’ll need a crust for the top and bottom of the pie.
BOBOTIE FROM AFRICA
Bobotie, South Africa’s treasure and sometimes referred to be the national cuisine, has the right blend of spice and sweetness. Bobotie is a spicy and fruity minced lamb or beef dish cooked in the oven with a creamy egg custard topping from South Africa. Served with sambals and a bowl of golden rice coloured with turmeric. This wonderfully sweet and gently spicy beef dish is quite excellent and must be tried!
Simply described, bobotie is a spicy minced meat dish with an egg custard topping. Typically cooked with dried fruit and topped with sweet chutney and bananas, this is an extraordinarily sweet beef meal for the Western palate (unusual, but ridiculously delicious). There are several alternatives to the lamb or beef that the classic bobotie recipe asks for.
The recipe for bobotie originates from South Africa. But did you know that it’s most likely a descendant of an Indonesian curry dish recipe that got up in South Africa via the VOC (Dutch East India Company)? There is no way to verify the veracity of this story because it was obviously many years ago. This dish originated in South Africa and expanded throughout Africa as well as to South America.
However, the United Nations recognised it as a traditional South African meal in 1951 and put it in their international recipe book.
THE PUMPKIN SOUP FROM GERMANY
When you think of traditional German food, cream of pumpkin soup or pumpkin anything is probably not what comes to mind. But in Germany, pumpkins have grown to be a huge element of the autumn season. People cultivate miniature variations of pumpkins in their gardens and sell various varieties of them there for decoration purposes throughout the fall. Additionally, Ludwigsburg has a sizable pumpkin festival. Seasonal delicacies, such as handmade pumpkin jam (really, pumpkin apple and pumpkin coconut jam are great), pumpkin soup, which is typically served as an appetiser at this time of year in most places, feel like they are establishing new traditions. The hokkaido, a tiny, vivid orange globe of a winter squash, is the most popular pumpkin cultivar in Germany. The great thing is that you don’t have to remove the skin. Unlike the sugar pumpkins we often use, it can be fully absorbed into anything you’re preparing. While this is a creamy starter soup, which is found to be the ideal addition to grilled cheese sandwiches in place of tomato soup. It’s definitely not a German thing, but it is a delicious American-German fusion dish that is ideal for gloomy fall afternoons.