4 ms·
With a few well-known* exceptions it's a very risky idea to attribute any particular dish to a particular country. I'm from Eastern Europe, and can say almost a
by brokenkebab 7y ago
With a few well-known* exceptions it's a very risky idea to attribute any particular dish to a particular country. I'm from Eastern Europe, and can say almost any attribution can and will be disputed here :-) And situation can be farther complicated by the fact that same names are often used for different dishes.
* - And even those are disputed from time to time.
- fimdomeio 7y agoWell I think we could make a list kind of "Falsehoods people believe about culinary". A dish with the same name can also mean different things in different names. Açorda in Portugal, always has bread, but depending on where in Portugal you are can mean a soup that you pour over a piece of bread or smashed bread with shrimps
- dzhiurgis 7y agoBiriyani, paella and plov is basically same (yet tastes very different). What I’m interested in is why most soups in Eastern Europe are stock/“bullion” style while in west they are more like goulash/curry/gravy?
- brokenkebab 7y agoI believe it's just a classification difference. In some cultures a soup is soup when it's liquid. A gravy-style dish can exist, no problem, but will not be recognized as soup then.