A fresh vegetarian salad made with parsley, tomatoes, mint, onion, and bulgur wheat, often enjoyed with a splash of Lebanon s anise-flavored drink, arak.
Tabbouleh from Lebanon:
A traditional rice dish from Valencia, pan-seared with fresh vegetables, seafood, or meats, cooked to perfection with spices and herbs.
Paella from Spain:
A spicy shrimp soup with a unique spicy-sour flavor, made from lemongrass, lime leaves, shallots, chili, fish sauce, lime juice, mushrooms, and shrimp.
Tom Yum from Thailand:
Chunks of chicken marinated in yogurt and spices, then mixed with a thick and creamy gravy sauce, highlighting classic North Indian spices.
Chicken Tikka Masala from India:
A French delicacy where duck is carefully spiced, cured, and cooked in its own fat, typically served with salad or roasted potatoes.
Confit de Canard from France:
A layered dish with sautéed eggplant or potatoes, minced meat, vegetables, and topped with béchamel sauce, baked to golden perfection.
Moussaka from Greece:
Meticulously prepared raw fish served with vinegar-marinated sushi rice and possibly dried seaweed, vegetables, fruit, or eggs, showcasing the precision of Japanese culinary art.
Sushi from Japan:
Green poblano chilies filled with a mixture of chopped meats, fruit, and spices, topped with a creamy walnut sauce and pomegranate seeds, representing the Mexican flag s colors.
Chiles en Nogada from Mexico:
A crispy duck dish from Beijing, seasoned and roasted to perfection, typically served with pancakes, garlic, scallions, cucumbers, and sweet bean sauce.
Peking Duck from China:
A versatile dish with a bubbly crust, melted mozzarella, and fresh basil, offering a wide range of flavors with various toppings and sauces, embodying the essence of Italian cuisine.
Pizza from Italy: