What Country Are These Foods From?

Question

The following foods are from different parts of the world.
Which country is each food from?

-Gyro

-Paella

-Puto

-Bocconcini

-Pretzel

-Croque Monsieur

-Baklawa (there are a few different countries that this food is from. Name the one that starts with a ‘T’)

The first one to answer correctly/most detailed answer gets the 10 points

GOOD LUCK!

Answer 1

1-greece
2-spain
3-phillipines
4-italy
5-Germany
6-france
7-turkey

Answer 2

Gyro is Greek, also called Yero depending where you go. It's similar to Al Pastor (Mexican) and Shawarma (Middle East, Turkey)

Paella is from Spain and there are different types of Paella. My personal favourite is the Paella Valenciana. Cajuns have Jambalaya which is mighty similar to Paella

Puto is some kind of Rice Puff/Muffin from the Phillipines. In the Dominican Republic i worked at a resort and we made a variation of Puto. Everything was done the same except for the cooking method. Instead of steaming the rice, we soaked the rice over night, and the next morning during prep, we mixed the rice with a meringue and baking powder and fried them

Bocconcini is "italian". In North America it is passed as "freshly made cheese. In Italy there is no such thing as Bocconcini. There is fresh mozzarella and whatever is not fresh mozzarella (not made in and around Battipaglia with buffalo's milk) cannot be called by law Mozzarella. Every other "fresh cheese" that resembles bocconcini are called anything from Trecce to Fior di Latte.

Pretzels are said to be from Germany. My experiences, though, with pretzels have been from NYC. That is the only place where i've had a pretzel. Well, if you consider Rold Gold (those tiny stale things you can buy just about anywhere Pretzels). In germany they call them Brezel, but one of my german friend's told me that he heard someone say it was invented in Ancient Rome.

Croque Monsieur, how can i not know that. It's from France and the best ham and cheese sandwich in the world. Country bread, butter, swiss/ementhal cheese and ham.

To answer your question, Baklawa is from Turkey. Baklawa however is eaten in the Balkans as well (in Greece, known as Baklava).

ciao

Answer 3

Gyro is Greek, Paella is Spanish, Puto is Filipino, Bocconcini is Italian, Pretzels are German, Croque Monsieur is French, and Baklawa is Lebanese, among others.

Answer 4

Gyro-Greece
Puto-Mexico
Bocconcini-Italy
Pretzel-Germany
Croque Monsieur-France
Baklawa-Turkey

Answer 5

Gyro - a Greek sandwich: sliced roast lamb with onion and tomato stuffed into pita bread

Paella - A saffron-flavored Spanish dish made with varying combinations of rice, vegetables, meat, chicken, and seafood.

Bocconcini - Originated in Italy - they are small balls of mozzarella.

Puto - Puto Bumbong is a native delicacy of the Phillipines that is especially intended for Christmas. "Puto" means steamed glutinous rice, and "bumbong" means bamboo cannon.

The origin of puto bumbong is not known but evidently dates back to the early Spanish era. It was believed to have been brought over from Mexico by Legazpi and Urdaneta. Some trace it to the pastoral times when fishermen kept vigil and then proceeded to church at dawn to hear Mass. After the dawn Mass, they would relieve their hunger and weariness with puto bumbong and salabat (ginger tea).

Others attribute it to the harvest season when farmers would attend Mass and offer their thanksgiving for abundant grain.

Puto bumbong is a uniquely prepared delicacy. It is a purple-colored dish cooked in standing bamboo or metal tubes attached to a steam-producing tin can or cylinder mounted on a small saucepot of boiling water or steam.

Pretzel - A glazed, brittle biscuit that is salted on the outside and usually baked in the form of a loose knot or a stick.The German word Brezel or Pretzel, which was borrowed into English (being first recorded in American English in 1856) goes back to the assumed Medieval Latin word *brchitellum. This would accord with the story that a monk living in France or northern Italy first created the knotted shape of a pretzel, even though this type of biscuit had been enjoyed by the Romans. The monk wanted to symbolize arms folded in prayer, hence the name derived from Latin bracchitus, “having branches,” itself from bracchium, “branch, arm.”

Croque Monsieur - a French toasted ham and cheese sandwich that is dipped in beaten egg before being prepared, often with a grilling iron; also called croque-monsieur

Baklava - Baklava or baklawa is a popular rich, sweet pastry found in many cuisines of the Middle East, South Asia, and the Balkans, which are made of chopped nuts layered with phyllo pastry, sweetened with sugar or honey syrup. In Georgian cuisine it is known as tapluna.

Answer 6

1. Gyros - Greece --'turning', but in English usually ['dʒaɪɹəʊ]) is a kind of meat roasted on a vertical rotisserie, or by extension the pita sandwich it is usually found in. In addition to the meat, there are also various salads and sauces inside the pita. The most common fillings are tomato, onions and tzatziki sauce.

In Greece, gyros was formerly (and still sometimes) called ντονέρ [don'er], from its Turkish name döner kebab (literally "turning roast"); γύρος is a calque of that name. The Arabic shawarma and Mexican tacos al pastor are very similar.

Gyros and souvlaki are usually used interchangeably in Athens.

2.Paella - Spain -is a rice dish, originally from Valencia, where it is eaten especially on Sundays and during the Falles. There are many variations of it with different ingredients.

The name paella is the word for "frying pan" in Valencian (from Latin patella). However, the dish has become so popular in Spanish that the word paellera is now usually used for the pan and paella almost exclusively for the dish. In the Valencia area, nevertheless, the name paella is commonly used for both, the pan and the dish.

A Valencian paella.Paella is usually garnished with vegetables and with meat or seafood. The three main ingredients are rice, saffron, and olive oil.

3.Puto - the Philippines - steamed rice cakes usually sweet

4.Bocconcini - Italy -1. Small nuggets (about 1 inch in diameter) of fresh MOZZARELLA. Bocconcini are generally sold packed in WHEY or water. 2. Italian for "mouthful," referring not to size, but to the appetizing appeal of dishes described in this manner. Therefore, in Italian cookery, the word bocconcini may be attributed to many dishes. For example, bocconcini di vitello alla crema is a rich preparation of veal chunks cooked with wine, butter, egg yolks and whipping cream. A less rich, but equally tempting, dish is bocconcini Fiorentina — pieces of veal or beef sautéed with garlic, onions and herbs, sometimes with the addition of tomatoes.
http://www.epicurious.com/cooking/how_to/food_dictionary/entry?id=1450
5.Pretzel - Southern Germany - Sources differ as to the time and place of the pretzel's origin. Many sources say it originated in southern Germany (where it remains very popular and is known as Brezel); others say it comes from the region of Alsace, France, on the border with Germany. Some say it originated in medieval times, others that it dates back to ancient Rome or even Celtic times. One documented account taken from the book History of Science and Technology (au: Bryan Bunch with Alexander Hellemans) has it that in 610 A.D. "An italian monk invents prezels as a reward to children who learn their prayers. He calls the strips of baked dough, folded to resemble arms crossing the chest, prestiola ("little reward"). Telephone books and other historical records from the early 1900's show that the Pretzel was often referred to as the "Bretzel" in the U.S. at that time.

http://en.wikipedia.org/wiki/Pretzel

6. Croque Monsieur- Paris, France
The croque-monsieur, a hot ham and cheese sandwich served in the bistros and cafe of Paris, has provided quick, cheap nourishment for thousands of students and budget minded travelers.

7. Baklava - Turkey - The history of baklava is known to date back since ancient history of Mesopotamia. It is widely believed however, that the Assyrians at around 8th century B.C. were the first people who put together a few layers of thin bread dough, with chopped nuts in between those layers, added some honey and baked it in their primitive wood burning ovens. This earliest known version of baklava was baked only on special occasions. In fact, historically baklava was considered a food for the rich until mid-19th century.

Answer 7

Greece

Answer 8

Greece, Turkey, Italy, France in no particular order.

Answer 9

I know Baklawa to originate in Tunisia... (That's in North Africa)

Answer 10

1:Greece
2:Spain
3:Phillipines
4:Italy
5:Germany
6:France
7:Turkey