Ten Best International Recipes from Panning the Globe

Ten Best International Recipes from Panning the Globe blog

I met Lisa at the 2014 Food & Wine Conference and loved the concept of her site, Panning the Globe.  The mission of Panning The Globe is to share great recipes from every country in the world. Lisa believes that enjoying global cuisine at home is a great way to learn about and appreciate the world, with all of its exciting and diverse ingredients and flavors. Because I also love experimenting with international flavors, I asked Lisa if she would share her top 10 best international recipes. I don’t know about you, but I can’t wait to try these. Her Greek Lemon Chicken Soup is my go-to soup when I feel a cold coming on. In fact, when I was posting the paella recipe, I decided to make it for dinner! We can’t all travel to every country in the world, but that doesn’t have to stop us from enjoying the excitement of global cuisine. Bringing the exotic flavors of far-away places to our table is a fantastic and delicious way to learn about the world!



TURKISH MANTI Tiny lamb-filled dumplings served with three sauces – brown butter, caramelized tomato, and garlicky yogurt.  PORTUGUESE KALE AND POTATO SOUP In Portugal the most popular meat is pork and the best-loved soup is sausage kale potato soup, also know as Caldo Verde. It’s often served at weddings and other special occasions. It makes a hearty, comforting one-pot dinner. CHICKEN ADOBO FROM THE PHILIPPINES Tender chicken in a tangy, flavorful sauce: This dish is loaded with a bunch of my favorites ingredients – garlic, vinegar, soy sauce, and black pepper.  Slow simmering causes the sauce to thicken and intensify and the chicken gets tender to the point of almost falling apart.  



EASY SPANISH PAELLA I always thought of paella as an exotic, difficult-to-make dish. I am happy to announce that paella doesn’t have to be complicated or time-consuming, and you don’t need a special pan.   In Spain, where paella originated, it is actually a common weeknight dinner. Paella isn’t defined by the seafood and meats it contains. In fact when it was created in the mid nineteenth century – by workers in the fields of Valencia, Spain – it contained whatever local ingredients were available – usually snails and rabbit.  The saffron-infused short-grain rice and aromatic vegetables are what make paella paella – then it’s up to the chef to determine the combination of meat, poultry, seafood or vegetables. PERSIAN LAYERED CHICKEN AND RICE WITH YOGURT: TACHIN JOOJEH A rice, egg and yogurt layer forms “a firm crust at the bottom of the casserole”. When you flip your Tachin Joojeh onto a platter and lift the casserole dish off, you will probably stand back and sigh, as I did, admiring the firm brown and yellow crust and the juicy chicken and onions and steamed rice layers that descend beneath it.



GREEK LEMON CHICKEN SOUP Greek lemon chicken soup, also known as Avgolemono soup, is bright and warming.   It has plenty of chicken and rice and a rich creamy texture, despite having no cream in it.  The lightness comes from the lemon. RUSSIAN STUFFED CABBAGE Ground beef is mixed with rice and vegetables, rolled up in cabbage leaves, and cooked for several hours in a sweet and sour tomato sauce until it is juicy and tender and irresistibly delicious. SWEDISH HASSELBACK POTATOES It’s not very hard to turn a simple potato into something extraordinary!



DANISH AEBLESKIVERS Aebleskivers are spherical pancakes. They were invented in Denmark and are popular there, especially around the Christmas holidays.  They resemble pancakes in color and texture, but they’re balls. It’s really fun to make them….and to eat them! SUKIYAKI from JAPAN Nabemono or nabe is the Japanese term for hot pot or one-pot dishes. Sukiyaki is one of Japan’s most popular nabe dishes.  It combines lots of fresh vegetables, tender tofu, and thin slices of beef, all cooked together in one pot, in a sweet soy-based broth. Thanks so much for sharing Lisa! Be sure to follow her blog at Panning the Globe.

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1 Comment

  • Reply
    sara goretti
    August 27, 2014 at 9:45 am


    La “torta al testo” è una sorta di focaccia schiacciata tipica dell’Umbria che viene poi farcita con salumi, formaggi o verdure di campo.

    500 gr. di farina
    2 uova
    30 ml di olio extra vergine d’oliva, Goretti
    60 gr. di pecorino
    1/2 panetto di lievito di birra o una bustina di lievito istantaneo in polvere
    q.b. di acqua
    q.b. di sale
    lievito istantaneo

    Disporre la farina a fontana e versare al centro le uova sbattute, l’olio, il pecorino grattugiato ed il lievito con un poco di zucchero, dopo averlo fatto precedentemente sciogliere in mezzo bicchiere di acqua tiepida. Impastare fino ad ottenere un composto liscio ed omogeneo, quindi stendere con il matterello un pezzo di pasta, fino ad ottenere una sfoglia dello spessore di 2 centimetri e del diametro del testo. Stendere la pasta sul testo arroventato e praticare con una forchetta dei forellini e l’impronta della forchetta piatta. Quando la torta cresce ,con sveltezza, e senza romperla prenderla con due dischi di cartone (sotto e sopra) e girarla dall’altra parte. Lasciar cuocere finché, premendo con le dita sprigiona una certa morbidezza. A cottura ultimata, farcire a piacere con i diversi tipi di salumi, formaggi e verdure.

    Soprattutto in passato e nell’antichità veniva cotta su un testo di terracotta fatto riscaldare sulla brace del camino, da cui ne deriva il nome. Il testo di terracotta man mano è stato sostituto da quelli fatti con lega di ghisa e alluminio che permettono di cuocere la torta comodamente sui fornelli a gas, anche se inevitabilmente a scapito di un sapore più buono.

    The “torta al testo” is a kind of flat bread typical of Umbria, which is then stuffed with meats, cheese or vegetables.

    (Serves 8)
    500 gr. flour
    2 eggs
    30 ml extra virgin olive oil, Goretti
    60 gr. pecorino
    1/2 packet of yeast or one packet of instant yeast powder
    q.b. of water
    q.b. salt
    instant yeast

    Place the flour in the centre and pour in the beaten eggs, oil, pecorino cheese.
    The add the yeast and a little sugar which has been dissolved in half a glass of warm water.
    Mix until the mixture is smooth and has a consistent texture.
    Then using a rolling pin, roll out the mixture to a thickness of 2cm.
    Prick the dough all over using a fork.
    When the pastry base starts to rise, without breaking it cut to large circles. (see photograph above).
    Allow to the dough to cook until it is soft and firm to touch, but not solid.
    Garnish as desire with different types of meats, cheese and vegetables.

    In the past, and particularly in ancient time, this was cooked in clay ovens or on top of a fireplace – which is where its name derives from. From clay it is now metal that is used, cast iron or aluminium, that allows you to bake the cake easily on a gas stove, although at the expense of its traditional flavour.

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