The Olympic opening ceremonies are tonight! In honor of celebrating this great world event I decided to host a food Olympics. Below you’ll find recipes from all over the world. Make a few and get in the Olympic spirit!! If you would like to contribute a recipe representing your nation of origin or simply a national dish you love please join up in the linky at the bottom of the post.
Also from China;
Boiled Coke and Ginger Tea from Steve at Your Not From Around Here, Are You? One of the great pick-me-ups I discovered in China is boiled Coca-Cola and Ginger. From those with colds to tired athletes, a cup of sugary Coke with the tang of ginger awakens the mind and body alike.
Black Pepper Beef in Peanut Sauce from Amanda at Amanda’s Cookin’
Egg Drop Soup from Amanda at Amanda’s Cookin’
Nothing like a hot bowl of goulash to warm you up on a cold winter day.
This is a simple recipe with cow belly and peanut butter. Believe it or not, it is very tasty and a favorite dish of many!
Also from Germany:
Partybrot - Party Bread from Amanda at Amanda’s Cookin
Zitronenkuchen – Mini Lemon Cakes from Amanda at Amanda’s Cookin
Cranberry Kuchen – Cranberry Cakes from Amanda at Amanda’s Cookin
Jessie learned to make the stew from a friend while staying in Ireland. They loved the brown bread so much that she baked countless recipes before adapting her own (shared here). Delish!
Chakchouka is a Berber word, which means simply “”vegetable ragout”". The dish, which is also called Ojja in Tunisia, is traditionally made with a combination of paprika, onions, peppers, and tomatoes and seasoned with harissa. It’s usually served topped with eggs that have been poached in the juices from the vegetable mixture. However, it can also be served with fried eggs — or without any eggs at all.
MarocMama note: You will find chakchouka or taktouka across North Africa – my guess is that it found it’s popularity in Israel from the large Sephardic population.
Home made pasta from scratch wrapped with a spinach ricotta filling, topped with bechamel sauce and baked – perfection
Also from Italy:
Italian Lasagna from Amanda at Amanda’s Cookin’
Cranberry Bean Salad – Insalata di Fagioli Barlotti from Ashley at Wandering Educators
- Lithuania - Cold Beetroot Soup from Ele at Kootvela
You may never have thought to fill an enchilada with goat cheese and corn, but you’d be surprised what a delicious filling it makes — particularly when paired with the sweet and smoky flavor of the red mole. We owe this idea to Deborah Madison, who features a version of this dish in her book, Vegetarian Cooking for Everyone. The first time we tried her recipe, we accomplished it with the help of a bit of mole paste from our local Mexican grocer. But, this time around, the flavor was even more profound. The fresh mole — while turning out quite similar to other moles we’ve tried — was definitively more fresh, more vibrant. The chocolate flavor mingled with the smoky tang of the ancho chiles, and the spices muddled into a wonderfully sweet and spicy serenade of flavor — the perfect foil for the tangy goat cheese.
Also from Mexico;
Mexican Enchiladas from Jessie at Wandering Educators
Molcajete Guacamole – Wandering Educators
This is Cecilias’ grandmother’s recipe for Panamanian style bacalao (salt cod in tomato sauce).
Dalkgalbi is a chicken stew-meets-stir-fry from South Korea, a country that consumes the spiciest food in the world (move over, India). Chuncheon is the city most famous for the dish, but it’s widely available all over Korea to tantalise your taste buds and test your spice endurance.
Also from Spain;
Catalan Tomato Bread submitted by Kelly from Epicurious
A fresh, spicy tomato salad that all of our friends fall in love with when they come to visit us in Turkey. It’s a very common Turkish meze dish that is served in restaurants. We love to make our own for barbecues.
Also from Turkey:
Ezogelin Çorbası Originally from southeast Anatolia, the origin of this soup is attributed to an exceptionally beautiful woman named Ezo, near Gaziantep in the early 20th c. Legend has it that Ezo, with her rosy cheeks and black hair, was admired by travelers along the caravan route who stopped to rest in her village. Many men longed for her hand in marriage. Unfortunately she did not become happy in her two marriages. Her second marriage took her to Syria where she became homesick for her village. It is for her, the story goes, that Ezo created this soup. After bearing 9 children, Ezo died of tuberculosis in the 1950s and has since become a Turkish legend, depicted in popular films and lamented in folksongs. Her name lives on in this popular soup although the reason is not known exactly.
Also from the USA
Cajun Seafood Linguine from Green Global Travel
Shrimp and Grits from Green Global Travel
Southern US Holiday Recipes from Wandering Educators