Around the world in food!

[Shauna]

Eh, it's all minced down and mixed up with oats and spices. If you were told it was just minced mutton you'd not know any difference.

[Aerith's Knight]

I'll give you one, but Dutch food is bloody bland.

Stamppot en Worst:
- Potatoes
- Endive
- Smoked sausage (Bologna-type) and/or bacon (thick-cut)
- Brown gravy

Cook the potatoes and Endive, mash them together.
Heat the sausage and/or fry the bacon.
Add the mash to the center of the plate, make a little hole in the center, add gravy. We love playing with dikes, okay?
Add the meat on the side.

It's usually consumed with some mustard (spicy type), and is filling, at least.

It should look something like This

[Gu-fu-fu]

Yeah, Moussaka is Greek, and is described as an eggplant casserole in some recipes here. The version I make is vegetarian and so has no ground beef in it, more eggplant and peppers and potatoes.

Welsh Rabbit (or rarebit) is definitely a cold weather dish, so now I totally want to make myself some. It has a lot of mustard and a bit of Worcestershire sauce so it is a bit spiced and warm.

Yeah, Spinochnik is Bulgarian but it is so much the same as Spinakopita (Greek) that I use them interchangeably. You simply lay out a few layers of dough at a time, using a pastry brush to sweep butter or olive oil over the dough, adding cooked chopped spinach (often the mixed with egg and spices - which will cook in the oven) that you have drained as much moisture from as possible after cooking, then another layer of dough brushed with butter or oil, then the feta, again, drained and often mixed with egg and spices, then dough, etc. You probably need to keep a wet towel or paper towel over the unused Phyllo dough as you work. Then you bake it all up, slice it, and have deliciousness.

Blintzes are popular in a lot of eastern Europe; my friend from Azerbaijan who worked in a Russian food store made me some, and I know they are popular with a lot of my Jewish friends as well. Definitely a thing in Russia and the Ukraine. Here is a nice recipe for mushroom blintzes, though I had them served with a bit of mushroom gravy on top, which I recommend. http://secret-ingredient.net/post/39...hroom-blintzes

Latkes are yummy yummy Jewish food! Often called potato pancakes they are shredded potato and onion or shallot with beaten egg fried in vegetable oil. Serve with applesauce and sour cream. I have only made them the once at a friend's house for Passover but wow did we make a lot!

See, I really could go on forever about the noms of the world! I buy what I can from local food import stores and am lucky I can find so much here. But yay for amazon!

I also like plain mochi toasted with a bit of ponzu sauce. It gets all crispy on the outside and while warm and dense and chewy on the inside. It tastes like very little on its own but I love the texture. In soup I slice it up so so it gets nice and soft. I even put it in ramen or miso soups, which my Japanese friends find odd.

I would try genmaicha perhaps with sweet mochi, Daifuku, and the best brand I can find on amazon that I have tried is this one https://www.amazon.com/Japanese-Frui...ywords=daifuku

Strawberry is probably a great gateway flavor, though I prefer red bean (still sweet!) but can only find melon, orange, and green tea in this brand. https://www.amazon.com/Japanese-Daif...%2Bfruits&th=1

If you don't like the texture of daifuku, you could totally try dorayaki, pancakes with a filling like sweet red bean, taro root, chestnut, and I have even had custard ones, which are actually my favorite, but harder to find. Here are red bean: https://www.amazon.com/Shirakiku-Dor...words=dorayaki

Taro or Matcha (a type of green tea): https://www.amazon.com/Huitouke-Flav...=dorayaki&th=1

and Chestnut: https://www.amazon.com/Shirakiku-Dor...words=dorayaki

I really need to stop now, especially as you asked for meals to make, not sweets to buy!

[The Summoner of Leviathan]

If you are doing Canada you must do POUTINE. IT IS THE FOOD OF THE GODS, especially when drunk or hung over.

[Gu-fu-fu]

I strongly second poutine, though I am not sure if you will be able to find cheese curds as they are not always readily available in the U.S.