What is one ethnic food that you could eat forever and always?!
What is one ethnic food that you could eat forever and always?
Answers: Lasagna just like Garfield I could eat every day lucky I am not as fat as him. Mexican food...a dish call..
Chilaquiles............mmmmmmm...
tasty tacos. mmmmm. Mexican - love all of it!!!! sushi Ethnic food? Hmmm...I'm not sure that I understand the term, but I'll guess and say 'Mousaka'. I love that stuff!!! Palak Paneer!!!! I love love love it! The creamy spinach and the yummy cheese. If you haven't tried it yet, go to your nearest Indian restaurant and order yourself some! Lentil Dahl and Saag aloo. Is the first choice but i'd miss
some Jerk chicken and sweet potato and callaloo pie.
Amphora kebap is one of my favourite turkish dishes.........i love Turkish food.
I am not sure what............sorry, there's too much variety. Falafels and rotis (rotis are Jamaican). They are both unbelievably delicious and nutritious! Indian egg curry Mexican food.
T A C O S R U L E Thai Food ... you get the variety of Chinese with the favor and spice to match Mexican... I love Baba ghannouj and chicken shawarma. Yummy!! Samosas!
and Caldo de Pollo!
well, lasagna of course.
almost forgot tamales!
Saganaki!
Vegetable fried rice!
...sorry. It's lunchtime. Chicken chow mein, or chicken fried rice. Also mexican food!!! easy, PIZZA! Definitely Nigiri Sushi any time, any where, any day!
There's something about Sushi that makes you addicted to it. Vietnamese Fried or Spring Rolls
Vietnamese Pho
Mexican Tinga
Brazilian feijoada
Brazilian churrasco
Greek gyros shrimps Gyros. Sushi for sure. A million varieties. mmmhhh. Italian I love greek food and my favroit is Youvarlakia its a greek egg-lemon meatball soup. This is a great recipe for this mediterranean delight.
Youvarlakia (Greek Egg-Lemon Meatball Soup)
1 Tbsp. butter
1 onion, divided
4 cups broth
1 lb. extra lean ground beef (and not just for the nutrition, but so you don't get a greasy broth!)
1 tsp. salt
1/2 cup uncooked white rice
1 Tbsp. dried parsley or a couple Tbsp. fresh
dill, to taste
ground pepper, to taste
4 eggs, divided
1/2 cup fresh lemon juice (about 2 lemons)
Cut the onion in half. Finely mince or grate one half and put in a medium sized bowl.
Dice the other half of the onion. Add butter to saucepan or small casserole/stockpot to met. Add the diced onion and cook until translucent. Add the broth to the pot and bring to a light boil.
Meanwhile, make the meatballs. To the grated/minced onion, add the beef, salt, parsley, dill, ground pepper, uncooked rice and 1 beaten egg. Form the mixture into 1" meatballs (you will get around 25 or so).
Drop the meatballs into the broth. Reduce heat and simmer, covered, for about 20-25 minutes, until meatballs cook through and rice is done. Season to taste with salt and pepper. Remove from heat.
In a medium bowl, whisk the 3 remaining eggs with the lemon juice until combined.
Slowly drizzle 2 ladles of the broth from the meatballs into the egg/lemon mixture, stirring continuously so as not to scramble the eggs.
Slowly pour the egg/lemon/broth mixture back into the meatballs, again stirring continuously as you do so. Season to taste again, if necessary.
Serve meatballs with a ladle of sauce (or as much as you want). ALL of them! To choose one is to deny one's self of too much!