盤點全球26個國家的爽心美食(下)
PHILIPPiNES: Kare-kare
菲律賓：牛尾湯Kare-kare is a nutty and sweet Philippine stew. Its signature flavor derives from a thick and savory peanut sauce.
牛尾湯是一種堅果香氣十足的甜味菲律賓燉菜。它的標誌性風味來自一種濃稠可口的花生醬。SPAIN: Paella
西班牙：肉菜飯
Rich, smoky, vibrant, and nourishing, Valencians take their paella (a rice dish topped with seafood) seriously; it is Spain's best-known culinary export, after all.
煙燻風味的肉菜飯口味濃郁、色彩豔麗且營養豐富。瓦倫西亞人很看重這種海鮮蓋澆肉菜飯。畢竟，它是西班牙最著名的出口食品。INDIA: Khichuri
印度：豆拌飯Khichuri is an ancient Indian comfort dish made from rice and lentils that is typically prepared in one pot.
豆拌飯是一種古老的印度爽口菜，把大米和小扁豆放在一口鍋中做成。PUERTO RICO: Mofongo
波多黎各：莫方果Mofongo, a ball-shaped dish of pickled, fried, and then smashed plantains that are flavored with garlic, salt, and oil in a wooden pilón, is a Puerto Rican staple usually served alongside a hearty stew or broth.
莫方果是一種球形菜餚，做法是把大蕉醃製、油炸然後搗碎，再用大蒜、鹽和油在木製槽中調味。它是波多黎各人的主食，通常與豐盛的燉菜或肉湯一起食用。GREECE: Moussaka
希臘：木莎卡Moussaka — a baked dish that can be described as Greece's version of lasagna — typically features layers of fried eggplant, potatoes, ground meat, and spices, all topped off with grated cheese and a cream sauce such as béchamel.
木莎卡是一種烤菜，可以說是希臘版本的千層麪，通常以油炸茄子、土豆、碎肉和香料爲原料，上面撒有磨碎的奶酪和白醬汁等奶油沙司。MOROCCO: Shakshuka
摩洛哥：莎蘇卡Shakshuka is a stew of eggs poached in a spicy sauce of tomatoes, chili peppers, and onions flavored with cumin. While it likely originated in North Africa, it is a popular dish throughout the Middle East.
莎蘇卡是一種雞蛋燉菜，用西紅柿、辣椒和洋蔥調的辣醬烹製而成，輔以孜然調味。雖然它可能起源於北非，但卻是整個中東地區的熱門菜。
CUBA: Picadillo
古巴：什錦肉糜Picadillo, a Cuban-style hash, routinely features a base of ground beef and tomatoes, but you'll find different renditions of the dish depending on which region you're eating it in. Some prefer it with olives for a salty kick; others enjoy it with raisins for sweetness.
什錦肉糜是一種古巴風味的雜燴，通常以碎牛肉和西紅柿爲底料，但不同地區的什錦肉糜有着不同口味。有些人更喜歡搭配橄欖來增加鹹味；其他人則喜歡加葡萄乾來增加甜味。HUNGARY: Goulash
匈牙利：古拉西Goulash is a hearty, paprika-flavored stew with cubes of seared beef, parsnips, carrots, and potatoes.
古拉西是一種紅辣椒味的豐盛燉菜，裏面加有切碎的煎牛肉塊、歐洲蘿蔔、胡蘿蔔和土豆。SWEDEN: Äggakaka
瑞士：阿嘎卡卡Commonly served straight from the skillet, äggakaka — which translates from Swedish to "egg cake" — is redolent of a thick pancake, albeit a fluffy one.
阿嘎卡卡——從瑞典語翻譯過來就是“雞蛋糕”，通常是直接拿煎鍋端上來吃，吃的時候讓人想起厚厚的煎餅，儘管它是蓬鬆的。Iran: Asheh Reshteh
伊朗：湯Thick, stick-to-your-ribs soups make up the backbone of Iranian cooking — in fact, there are more than 50 varieties. Asheh Reshteh, a Persian noodle soup full of beans, herbs, and yogurt, is arguably the most popular type.
各種各樣大份量的濃湯是伊朗烹飪的主心骨。事實上，伊朗有50多種湯。而添加了豆子、香草和酸奶的麪條湯，可以說是最受歡迎的一種。INDIA: Naan
印度：印度饢Soft, pillowy, and marked with gorgeous golden spots, naan, which is baked in a hot tandoori clay oven, is a type of Indian bread that's perfect for dipping.
印度饢鬆軟、呈枕頭狀，上面點綴着華麗的金色斑點，是一種在粘土炭火烤爐裏烤成的餅，非常適合蘸着醬料吃。JAMAICA: Ackee and saltfish
牙買加：西非荔枝果煮鹹魚Jamaica's national fruit, the ackee, is the star of ackee and saltfish, the island's national dish, a salty and savory sautée that's often served with fried plantains and rice.
牙買加的國果——西非荔枝果是這道菜的點睛之物。西非荔枝果煮鹹魚是牙買加的國菜，是一種鹹味可口的燉菜，常與炸芭蕉和米飯一起食用。UKRAINE: Borscht
烏克蘭：羅宋湯Borscht — a sour soup with a vibrant red color, thanks to its primary ingredient of beets — is traditionally made with meat or bone stock, sautéed veggies, and fermented beetroot juice, although there are countless variations of the dish.
羅宋湯是一種鮮紅色的酸湯，主要成分是甜菜。儘管這道菜有多種做法，但傳統上由肉或骨頭湯、炒蔬菜和發酵甜菜根汁製成。
