Jellied meat is included in the ranking of the most disgusting dishes in the world: what other food was considered tasteless

We all love to try something tasty, we look for recipes, go to interesting restaurants, and are interested in the cuisines of the world. A Tasteatlas took a different approach to the popularity of certain dishes and created a ranking of the 100 worst dishes in the world. Our native recipes are also there.

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Here are the top 10 strangest-tasting dishes according to the publication.

1. Haukartl, Iceland

Haukartl is a national delicacy of Iceland made from the dried flesh of sharks, namely the Greenland shark and other arctic sharks. The meat is first fermented for up to three months, then hung and left to dry for another four to five months. There are two varieties of this dish: chewy reddish glerhakarl and tender white skirhakarl. It is often considered a food for the brave because its high ammonia content often causes people to vomit.

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The jerky shark meat is usually cut into cubes and served on toothpicks along with a shot of local liquor known as brennivin.

2. Yerushalmi Kugel, Israel

Yerushalmi kugel is a savory casserole made with thin boiled noodles coated in caramelized sugar. After mixing with eggs, olive oil, pepper and salt, the mixture is placed in a frying pan and baked until firm. The dish first appeared in the XNUMXth century, when European Jews brought the culinary traditions of preparing such casseroles.

As the name suggests, the dish originated in Jerusalem (Yerushalayim), where it is still popular and available in bakeries and street markets. It is also a staple dish served on Shabbat and other Jewish holidays. Yerushalmi kugel can be baked in round or rectangular pans.

3. Ramen burger, USA

A ramen burger is a unique variation of hamburger consisting of a meat patty sandwiched between two fried buns filled with ramen noodles. The meat cutlet is usually topped with shoyu sauce and topped with arugula and green onions. The dish was created by Keizo Shimamoto, a ramen blogger who debuted it in 2013 in Brooklyn.

The ramen burger was so popular that Time magazine named it one of the 17 most influential burgers ever created.

4. Sklandrausis, Latvia

Sklandrausis, which received TSG status in 2013, is a round Latvian pie that has been prepared in Latvia since the 16th century. Dough made from unleavened rye flour is rolled into cakes and shaped so that the edges are curved upward.

The filling of potatoes and carrots is laid out in layers on top of each other, and when everything is assembled, you can spread cream on top and sprinkle with cinnamon or cumin. It is recommended to eat the pie cold, with tea or milk.

5. Chapalele, Chile

Chapalele is a Chilean bread made with just two main ingredients - potatoes and flour. It is native to the island of Chiloe, where it is traditionally cooked by steaming and curanto, a hole in the ground used for cooking.

However, it can also be fried, stewed or baked. Once the dish is ready, chapalele can be eaten alone as an appetizer or used as a side dish for stews and meat dishes.

6. Calskrove, Sweden

This food giant is the invention of the restaurant Tre Kronor from the Swedish city of Skellefteå. It consists of a hamburger-stuffed calzone pizza (along with bread, toppings and dressings) and fries.

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The high-calorie dish was originally invented for people who couldn't decide whether to eat pizza or a hamburger after a night of heavy drinking.

7. Lahana Corbasi, Türkiye

Lahana Çorbası is a traditional Turkish soup. It is made with a combination of shredded cabbage, green lentils, bulgur wheat, chicken broth, onion, tomato sauce and olive oil. First, the onions are fried in olive oil, then tomato sauce, water, broth, cabbage, lentils and bulgur are added.

The soup is boiled until all the ingredients are soft and then served hot, preferably garnished with chopped parsley and mint.

8. Bocadillo de Carne de Caballo, Spain

Bocadillo de carne de caballo is a traditional Spanish sandwich made with horse meat. Typically, a Spanish-style baguette called barra de pan is cut in half lengthwise and then filled with pieces of fried or grilled horse meat.

Other common sandwich filling ingredients include baby garlic, slices of cheese, crispy fried bacon, beans and onions. This variation of the Spanish bocadillo sandwich is usually served with a glass of cold beer or red wine, a cup of coffee, olives and peanuts.

9. Marmite and chips sandwich, New Zealand

This unusual sandwich consists of sliced ​​butter bread, covered in Marmite spread and folded together with crispy potato chips. Although the thick, yeast-based spread Marmite originates from the UK, it is incredibly popular in Australia and New Zealand.

A marmite and chip sandwich is a quick-to-assemble treat that is usually served as a filling snack.

10. Baked endive with ham, France

Endives au jambon is a traditional French dish, especially popular in the Seine-Maritime region. The dish is usually made with a combination of endive, lemon juice, milk, flour, butter, slices of ham, nutmeg, Neufchatel cheese, salt and black pepper.

The endive is cut in half lengthwise and boiled in a mixture of salted water and lemon juice. Béchamel sauce is prepared in a saucepan with the addition of Neufchatel cheese. The endive is refreshed in cold water, drained, wrapped in slices of ham and placed in a greased baking dish.

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31. Salad Indigirka, Russia

Indigirka is a Russian fish salad originally from Yakutia. It consists of diced frozen fish mixed with onion, oil, salt and pepper.

The salad is usually prepared from frozen fish (preferably of northern origin - muksun, sockeye salmon, peled, whitefish or trout) and is traditionally served in bowls with ice.

The salad first appeared in the mid-20th century and got its name in honor of the Indigirka River, one of the largest rivers in Yakutia. It is believed that it was created by chef Innokenty Tarbakhov, who took as a basis a similar ethnic Yakut dish of raw fish, which in Yakut is called raw, and in Russian - five minutes.

The salad is sometimes accompanied by lemon wedges, but modern variations may include fish roe, fennel, and various dressings. This well-chilled snack goes perfectly with vodka.

44. Khapama, Armenia

Khapama is an Armenian dish that is usually prepared by stuffing a pumpkin with rice, various nuts and dried fruits, butter, honey and cinnamon, but there are also some recipes that call for the use of meat. The dish is traditionally prepared between New Year and Armenian Christmas or other similar holidays, but especially in autumn and winter when pumpkin is in season.

After cooling, the hapama is served whole or cut into slices, each of which corresponds to the size of an individual serving. The popularity of this dish is so great that it even has its own song, “Hey Jan Hapama.”

67. Kholodets, Russia

Kholodets is a traditional Russian dish consisting of meat in gelatin. The name comes from the word "cold". This is due to the fact that jellied meat is always served cold. The dish is believed to have gained popularity in the 19th century and was consumed primarily by servants at the time.

Jellied meat is served as an appetizer; it is recommended to combine it with strong horseradish sauce, a small amount of spicy Russian mustard and a glass of vodka.

American dishes from the rating

20. Spaghetti Pie

Spaghetti pie is a traditional American pie originally from Colorado. Although often called Colorado's most iconic pie, spaghetti pie is savory rather than sweet, like most of the state's other iconic pies. It is made with spaghetti, ground beef, onions, tomatoes, bell peppers, butter, beaten eggs and cheese such as mozzarella, ricotta or parmesan.

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Parsley, basil and oregano are often added to enhance the flavor. Once assembled, this savory pie is topped with cheese and baked in the oven until the cheese is melted and the pasta is golden brown.

34. Chocolate covered bacon

This unusual American dish consists of strips of bacon that are cooked until crisp, dipped in chocolate, and then left to cool until the chocolate coating hardens. The earliest mention of this sweet and savory snack dates back to 2005, but it is still unknown who created it.

The snack gained immense popularity when it was featured on a Food Network show called Dinner: Impossible, and is now often found at numerous fairs across the country.

52. Pork and beans

Pork and beans is a classic American dish made with pork and beans as the main ingredients. There are many variations of this dish, and although its origins are unclear, the 1832 cookbook American Frugal Housewife lists only three main ingredients - beans, salt pork and pepper.

Over time, the dish became commercially available in canned versions, usually consisting of navy beans, tomato sauce, and pieces of salt pork or lard. Nowadays, the dish is often enriched with the addition of carrots, onions, garlic and fresh herbs such as thyme and bay leaves, and versions prepared in the American South sometimes include ingredients such as barbecue sauce, white vinegar, paprika, mustard and brown sugar.

Pork and beans were also a staple of American cowboy cooking because the ingredients were portable and nutritious.

53. Poi

Poi is a traditional Hawaiian food, a nutritious starchy dish made from the taro plant. The dish is prepared by crushing a cooked corm (the stem of an underground plant) and adding water to it until it turns into a thick, sticky, purple paste. It promotes weight loss, lowers cholesterol, is an excellent source of vitamin B and calcium, and is low in fat and protein.

The taro plant was introduced to Hawaii by the Polynesians in 450 AD and is one of the oldest crops in Hawaii. Because taro is associated with the god Kane, the creator of water, sun and life, poi has become a sacred part of Hawaiian life. When poi was served, people were forbidden to argue as a sign of respect for its sanctity.

Some people like it thinner, others thicker, and you can eat it right away when it’s fresh and sweet. It can be eaten for breakfast, with bread or rolls, but is traditionally served with fish.

61. Pittsburgh salad

This is a variation of the traditional lettuce native to Pittsburgh, Pennsylvania. The salad consists of lettuce with tomatoes or other vegetables, a piece of beef steak or grilled chicken, and crispy French fries.

The salad is traditionally topped with shredded cheese, such as cheddar or mozzarella, and tossed with a dressing (usually ranch) before serving. It is recommended to serve the dressing separately and then use it as a sauce.

This salad is very versatile, so feel free to add any ingredients you like.

66. Fortune cookies

The intriguing fortune cookies are crispy, folded wafers with a fun "fortune" hidden inside. This is a note; a proverb or universal prophecy believed to predict a person's future. The cookies are made from egg whites, flour, sesame oil and sugar and have a light vanilla flavor.

They are rolled into flat, perfectly round shapes and then baked. Before they are folded, while they are still hot and pliable, the fortune cookie is placed inside the cookie. As fortune cookies cool, they harden and develop a distinctive crispy texture.

Although they are usually associated with Chinese restaurants, where they are served at the end of the meal, their origins are believed to be hidden in Japanese culture. They are closely related to o-mikuji, the Japanese tradition of placing fortune telling in Buddhist and Shinto shrines, and are somewhat similar to the Japanese tsujura senbei cookies, which are slightly larger and darker in color.

78. Royal chicken

Chicken a la King (lit. "Chicken Royal") is a savory dish made with diced chicken, cream sauce, vegetables and sherry mushrooms, served with rice, noodles, buttered toast or bread. The recipe was first mentioned in The New York Times in 1893, but there are several claims regarding its origin.

All indicate the time as the late 1880s, but the inventor as well as the place of origin are different - from New York and Philadelphia in the USA to London in the UK. Interestingly, there is also a version made with turkey meat instead of chicken.

80. Chicken rigs

Chicken riggi is an Italian-American pasta dish originating from the Utica area of ​​New York City. Most often, the dish consists of rigatoni pasta, hot or sweet peppers, chicken and a spicy, aromatic creamy tomato sauce. This dish is served in almost every Italian restaurant in the Utica area.

His story begins in the late 1970s at the Clinton House restaurant in Clinton, New York. Lawyers, doctors and union workers came to play cards and eat the "riggi dish" with chicken, tomatoes and cherry peppers, but no sauce.

Because they wanted the same dish every week, chicken riggies quickly caught on with other customers and a new American classic was born. This is a simple dish that has not yet reached the peak of popularity. Chicken Riggies even hold their own annual festival in town, where chefs tweak the recipe by adding ingredients like steak, shrimp and heavy cream.

85. Frog eye

This salad is a flavorful mixture made from a ball of acini di pepe pasta, egg yolks and a whipped cream topping, which can sometimes be enriched with pieces of pineapple, shredded coconut, tangerines or marshmallows.

This macaroni salad/fruit salad hybrid is especially popular in Utah, where it is a lunch staple.

92. Bourbon ball

This is a sweet candy native to Kentucky. It contains bourbon, pecans, wafer crumbs, butter and chocolate. This treat was originally invented by Ruth Boo of the Rebecca Ruth Candy Company in 1938. Today, it is a favorite among Southern families and is traditionally prepared and consumed during the holiday seasons.

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