Other than sufficing hunger, food serves as one of the luxuries in life. The tasty flavours that bring us comfort and pleasure is the reason why people are crazy about it. The standard frequency of eating meals everyday is 3. Breakfast, lunch and dinner. And the most neglected but equally important is lunch.
Written by Jonny Hobs
The value of lunch time depends on which country you are from. In America, lunch is not as dramatic as breakfast and dinner. Some of them just skip it or consume a very light meal to make them last until dinner. But in other countries, especially around Asia, lunch is the most exciting part of the day. It is that one hour break from the busy daily routine, and the best thing to do within that short period of time is to indulge in food.
The word “lunch” is the short term for luncheon, which means “thick hunk” defining a thick slice of meat. In addition, another English word “nuncheon” was used to convey “midday meal”. Lunch is needed for some people to get them through the remainder of the day. Since breakfast and dinner has been in the spotlight, let’s talk about the type of food people eat for lunch all around the world.
The famous bento of the Japanese people started as early as the Kamakura period in the 12th century. Cooked and dried rice they call hoshii was developed to be packed in a small bag and carried to work. Later, wooden boxes known as bento boxes today were produced. The bento lunch box is a complete meal composed of rice or noodles paired with either fish or meat and veggies. You can expect to see the well-known Japanese food in bento boxes such as sushi, seaweed salad and tempura.
Tagine is a North African dish cooked in a conical earthenware pot. The name was derived from the earthenware container of stewed meat and vegetables. Tagine is not only a North African dish but it is also a familiar cuisine in the Middle East. It originated from the Muslims back in the 7th century until its fame travelled to North Africa. There are different versions of Tagine, including Tunisian tagine, Morrocan tagine and Algerian tagine. Meat, fish or poultry is cooked slowly with fruits and vegetables. Spices are also used to make this dish tastier and commonly served with bread.
Eggs have never been this visually enticing until shakshuka came along. Shakshuka is an Israeli dish with poached eggs as the main ingredient, combined with tomato sauce and seasoned with chilli, peppers and garlic. Although it is known as Israel’s cuisine, it can also be seen in Libya, Morocco, Tunisia and Algeria. Other variations includes minced lamb and feta cheese.
If you want to have a taste of a true Italian dish then you should try lasagne. This food is widely popular all over the world as it is bursting with flavor. Lasagne is a wide, flat pasta stacked together with alternated fillings of meat and sauces. It is known to be the oldest type of pasta originated in the city of Naples in the southern part of Italy.
The oldest recipe can be traced back in the 14th century, which appearance is far different from what we know today. The first lasagne closely resembled tacos as it was a boiled sheet of flattened fermented dough, covered with grated cheese and spices.
Smorrebrod is a common Scandinavian dish in Denmark. It is an open-faced sandwich with meat or fish and other garnishes. The base is a dense thick brown bread topped with pickled herrings, a variety of sliced cheese, boiled eggs, cucumber, tomato and various types of cold cuts. There are hundreds of combinations of smorrebrod and the toppings depend on the occasion. Smorrebrod is usually served during Easter and Christmas lunches.
Which one of these lunch dishes will you try this week?