This is one of the most popular snack dishes in Sweden. The herring is fried in breadcrumbs until golden brown and served on crusty bread with butter. You can complement the dish with pickled onions, lingonberry jam, potatoes in a uniform or mashed potatoes. Sometimes fried herring is pickled. To do this, put the fillet in a plate and pour a marinade of sugar, vinegar, allspice, bay leaf and red onion. The finished dish is cut into pieces and eaten cold.
These are pies made of yeast dough with a lot of cabbage and meat filling. In Russia, they are well known in the Far East, but in the European part of the country, pyanse are not so common.
The filling is made from minced meat and white cabbage. You can add kimchi — these are spicy pickled vegetables (most often Peking cabbage). Korean pies are steamed, which makes them tender and juicy. The size of one serving can be up to 300 grams, so pyanse can replace a full-fledged second course.
Pancerotti is also a kind of pies, which are sometimes called a reduced version of the closed pizza calzone. But, unlike pizza, they are made from soft dough and fried in a frying pan. Most often, tomatoes and mozzarella cheese are put inside the pie. There are other options for fillings, such as onions fried in olive oil, salted anchovies or capers.
Panzerotti should be eaten hot, while no appliances are needed — a small pie is convenient to hold in your hands.
This light and hearty dish is loved in Vietnam, Thailand, Indonesia and other Asian countries. The ingredients and cooking methods vary depending on the region, but the principle is always the same: some kind of filling is wrapped in a wrapper, such as pork, shrimp, chicken, vegetables or fish. In Vietnam, rice paper is used as a shell, and in China — thin flour pancakes. You can also experiment with seasonings: peanut powder, soy sauce, sesame seeds and even powdered sugar are added to spring rolls. Before serving, the rolls are fried until golden brown.
In the Middle East, a cafe where you can try different types of hummus is called "humusia". Now such establishments are found in other countries. Humusia serves both a classic chickpea puree snack and variations with additives — herbs, tomatoes, fried eggplant, grated cheese.
They eat hummus with a pita tortilla: they pinch off a piece, roll it up like a spoon and scoop up a snack. You can also offer visitors other options — for example, there is hummus with pita bread or corn chips.
Twisted buns, popular in the Czech Republic and Slovakia, are good because you can put both sweet and salty fillings inside. Ice cream, salted caramel or custard are placed in the trays, and the pastries are decorated with berries and fruits. But you can experiment with the filling any way you want. For example, if you cook a sandwich with cheese, olives and bacon, you will get a hearty option for lunch.
The bun itself is served with sprinkles. The classic version is a mixture of cinnamon, ground nuts and powdered sugar. But you can use coconut, poppy seeds or colored pastry sprinkles.
Currywurst is a sausage fried to a crisp, drizzled with tomato sauce and seasoned with curry powder. You can eat just like that or add French fries. This snack was invented in post-war Berlin.
Pork sausages are most often used for currywurst, but you can also cook it from beef. There is a vegetarian option — with plant-based sausages. In Germany, it is customary to serve the finished dish in paper trays, generously pouring sauce over it.A popular national dish of grilled chicken or pork. French fries, red onions and zadziki sauce made from Greek yogurt are added as a side dish. It is served in a round flatbread pita or pita bread.
The dish resembles a shawarma. The difference in meat: gyros is often made from pork, but it is not used in oriental shawarma. Another feature is in the seasonings. So, meat for shawarma is marinated in turmeric, cardamom, cloves and garlic. And in Greece, herbs are preferred: rosemary, oregano and thyme.
These and other dishes can become the core of your catering business. And so that you can focus on the quality of products and service, and not on the grueling search for money, use subsidies. For example, Moscow entrepreneurs are provided with grants for the creation or development of fast food chains. To get financing, you need to open new catering outlets and hire employees. You can apply by June 30, 2022.
