A friend of mine worked as a journalist in Burma and said the cuisine there was the worst stuff he’d ever tasted (primarily that it was extremely oily and not very tasty). Then again I know another guy who’se worked there as a businessman and quite liked the food.
Ethiopian food is famously good (although the amusing thing is that Christian Ethiopians, at least, are on some sort of fast for around two thirds of the days of the year, which definitely means none of those meat stews and so forth).
Latvia’s national dish is chick peas/garbanzo beans and bacon. Not bad, but nothing to write home about either.
It’s actually not chickpeas, but something called “grey peas” (which are actually brown.)
Here’s a photo of the completed dish.
They may serve grey peas in Latvia, but I assure you, the dish I had in Riga did indeed consist of chick peas.
[quote=“Icarus, post:4, topic:789606”]
[ul]
[li]If you know the cuisine from country A[/li][li]And you know the cuisine from country C[/li][li]Then the cuisine from country B, which is between country A and country C, could be described as “halfway between A-ish and B-ish”[/ul][/li][/QUOTE]
Country A: Canada
Country C: Mexico
Country B = Half Mexican, Half Maple Syrup? 
Perhaps you did, but the national dish is made with gray peas. They are even listed in the European Protected Designation of Origins.
Poutine with salsa instead of gravy would actually be tasty! :o
Yeah, after the edit window closed I was thinking;
Tacos with maple syrup?
Poutine Burritos?
I found the food in Myanmar to be problematic. This was before it opened up (Obama visit) so there are probably more options now due to the massive influx of travellers since. The breakfasts were interesting though, once it included seven different kinds of mango each served on a separate dish.
I prefer Indonesian food over Thai food. Ayam betutu, kare ayam, perkedel and (shared with Malaysia and Singapore) roti canai served with curry and lentil sauce for breakfast. Food of the gods. But I’m happy to find nasi ayam. So simple and yet not possible to duplicate in the US.
Or fuse german with korean and get Kassler rippchen with kim chee.
Genuine fry bread is cooked in lard.
From our cross-postings over the past while, we should totally grab some grub together next time I’m up your way. 
Anywho, my Serb grandparents were fine with Greek restaurants (that was most of the “family restaurants” where I grew up–basically your Applebees + Cracker Barrel before chains were common), but they would have had some rude words if I tried to take them to a Turkish restaurant.
In fact, before you commented, I meant to say that Serbs rarely have restaurants in the Midwest at least, but the Bosnians do, and it’s the same food except they don’t do the pork thing. And the people at church were always like, “Ehh, you’re going *there *after liturgy?! Aren’t you…nervous?” And I was all “Nope, I want some darn cevaps! And they’re nice people.” 
It’s kinda hard to explain.
For me, Bosnian is much more likely to include lamb, which I really enjoy. My favorite version of chevapi are the Bosnian type. There’s actually a fair number of Serbian restaurants out here in the Chicago area. There’s at least a couple in the Western Burbs along Ogden (Źupa, Dunav, and Skadarliya, although the last is apparently also advertising Macedonian influences), as well as Cafe Beograd and Serbian Village Restaurant in the city. Milwaukee, as well, has a few on the south side of the city.
Indeed there are.
This one’s not too far from home or work.
Although other than poutine and peameal bacon, I’m not so sure what’s so Canadian about their menu.
Good to know! (The Bosnians do have the best bread tho) I don’t get out to Chicago as often or as long as I’d like to, but my mom still lives on the Indiana border, so I can make an excuse for some good food. I’m more familiar with STL and Pittsburgh due to where I’ve lived lately, and it really seems to be either Bosnian or…falafel kind of joints. Not that there’s anything wrong with that. 
I’m all about the lamb, too, when I make homemade cevap/pljeskavica. I’ve even used half goat mince, which is very tasty. :o
Thanks for the recommendations! The last Slavic-ish food I got in Chicago apart from Serbfests was a Slovak hole in the wall on the near North Side (pretty good tho!), and revisiting the Russian Tea Time, which is something else altogether. Seems it (Serbian “street food”) would be more popular.
Good lord, there’s a place out in Phoenix I discovered two years ago (I go there at least once a year to visit the in-laws with the family) called Old Town Sarajevo that has the best chevapi and lepinja I’ve had outside the Balkans. Their lepinjia bread is just so goddamned perfect. Here’s a picture of it with čevapi, ajvar, and kajmak. Just perfect. I typically make my čevapi with half lamb, half beef. I used to do 50% lamb, 25% beef, 25% pork, but then I realized the pork just wasn’t adding anything to it and went halfsies on the lamb and beef and was quite happy with it. I spent a number of months in the Western Slavonian part of Croatia, maybe 20 miles from the Bosnian border, and grew quite fond of the čevapi out there (and they had lepinja pretty much identical to the one pictured above), but the very best čevaps I had were in Sarajevo and Mostar.
Oh, honey, you’re killing me here! That pic! I’m drooling. Funny, I used to live in Phoenix (well, Glendale) in the early 2000s and I would have killed for a place like that nearby
.
I agree, if you have lamb (or goat, seriously), no need for the pork in cevap. I’m not sure if I’ve ever made it with pork, actually. Where I grew up, people would make it with just beef, actually. Which is ok but kind of tough and not as flavorful. I’m jealous about your time in Croatia. Would love to visit there and thereabouts (my family is Serb but actually came here from Croatia, WWII stuff you know) But Croatia has the most beautiful landscapes and seasides (and, uh, seafood too, so…) So if we ever can get over that way, it’ll be Croatia plus a little detour in Novi Sad.
I would pay so much if someone could show me how to make good lepinje. Bread is weird, you know? I can make pretty awesome naan and Greek pita, but I don’t know the little nuance to make lepinje and recipes are never in English. 
Funny, that place (Old Town Sarajevo) is just over the Glendale border in Phoenix on Northern Ave.
And as far as lepinja, I haven’t learned the secret yet. I’ve tried a couple times with reasonable results, but nothing that really makes me feel like I nailed it.
Probably need something like a pizza oven. There’s something about it that makes me think you need really high heat to get that bubbly fast rise (oven spring, IOW).
I don’t know if I’m really qualified to evaluate this type of cuisine since I’ve only had it a few times but what Basque-American food I’ve had, I’ve liked. You can find Basque places sprinkled thoughout southwestern Idaho, southeastern Oregon, northern Nevada, and the southern Central Valley of California but good luck trying to find any outside of those regions.
