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The best dishes of the East: where to go for new impressions

Countries of the East – a tasty morsel for tourists. And not only in the figurative sense, but also in the direct. After all, in addition to the sights that keep the age-old secrets, exotic nature and color, here is fantastically delicious cuisine. And if you want to get a bright taste experience – you should definitely buy a tour to Israel, the United Arab Emirates or Egypt with departure from Kiev. In these countries, they cook food with meaning, mixed with ancient traditions and legends.
Hummus
Dish on the basis of ground chickpea, which add tahini and all sorts of spices to taste. It is rightly called the gastronomic “calling card” of Israel. Traditionally, hummus is used as an appetizer – smeared on fresh pita bread or matzoh, which goes well with. Variations of cooking this dish a million, here the same principle applies as with our soup – each housewife has her own secret recipe. Therefore, you should definitely try it in different places to add up the full impression.
Manakesh
This Arabic pizza variation is definitely worth the tour in the UAE. Round cake, sprinkled with meat, cheese and herbs, managed to conquer many hearts. It is ideal for a wholesome breakfast, which will give you strength for the whole day, as well as for lunch or dinner. Tourists love manakesh for cooking speed, nutrition and incredible taste.
Ful medames
Oven-boiled beans seasoned with olive oil, garlic, lemon juice and greens. This Egyptian dish attracts with its pleasant texture and good compatibility of ingredients, but you need to be careful with it because of its high content. Ful is recommended for breakfast or lunch, but it is extremely undesirable to have dinner for them – too hard a test for digestion. But in the morning, before many hours of sightseeing, it will be a real salvation.
Falafel
Another traditional Israeli dish – fried balls of chickpea paste, mixed with herbs. Today, this food is well known to Ukrainians and has become popular among vegans. Due to its high protein content, it is able to replace meat food. And if you wrap these crispy balls in pita or pita bread, add vegetables and sesame sauce – then you don’t want to think about hamburgers with hot dogs. This is how hummus is served in Jordan, Egypt and other eastern countries.
Tabule
Vegan dish, which thrilled even the most ardent meat-eaters. A mixture of parsley, mint, bulgur, onion and tomato creates a truly magical combination. The ideal solution for those who do not want to gain extra pounds on vacation. This dietary salad falls in love with the first spoon, so many tourists who have been to eastern countries, on return, introduce it into their regular diet.
Umm ali
Incredibly delicious Egyptian pudding. Prepared from dough, soaked in milk and cream with the addition of raisins, nuts, vanilla and even condensed milk. In the role of the basis can be used a variety of types of dough – croissants, for example. Yes, it is very satisfying and high-calorie, but for the sake of such a dessert, you can sacrifice a diet, because it is simply cosmically tasty. For his sake, he wants to sell his soul to the devil, if only the delicacy on a plate never ends. Fortunately, this will not have to do – in Egypt, Umm Ali is served in many establishments.
Shaverma
She attracts her appetizing aroma from street kiosks in Eastern countries, tickles receptors with exciting notes of spices, pleases her eyes with a rosy golden meat spinning on a spit. No, what you tried in our stalls is another story. If you buy a tour to Egypt or the UAE and try a shawarma there – you will be very surprised. Tender shashlik chicken meat, fresh vegetable salad, garlic puree, and all this in lightly toasted pita bread. Amazing harmony of tastes, rapid saturation, the possibility of a simple and inexpensive snack do not run – what else is needed for happiness for a tourist? Give two!
Dolma
Eastern version of cabbage, where instead of cabbage leaves are used fresh grape leaves. This makes dolma a gastronomic gourmet drug. Under the juicy, slightly sourish shell of the leaf, the most tender minced lamb meat is revealed. In vegetarian variations, it is replaced with fresh vegetables, which is no less appetizing. Cooking dolma is hard work, it takes more than one hour to wind a dozen “envelopes”, but it is eaten up in a matter of minuses. In addition, it is important to try it in places where the preparation process is treated carefully, carefully selecting each leaf. It is important that they are fresh, not over dried.

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