TasteAtlas on Instagram: "@tasteatlas presents Dana İncik Tandır 📍Türkiye 🇹🇷 Dana incik tandır is a traditional Turkish dish made from veal shank, slow-cooked in the tandır style until the meat falls off the bone. Unlike Italian osso buco, which inspired similar preparations, this dish reflects Turkey’s own culinary heritage, where tandır ovens and long, slow braising techniques have been used for centuries. It is typically served with rice, bulgur, or mashed potatoes. Cr

TasteAtlas on Instagram: "@tasteatlas presents arepa rellena 📍Colombia 🇨🇴 Video: @arepalosmontaneros An arepa rellena is a warm, golden corn cake that’s split open and filled with delicious ingredients like meats, cheese, avocado, or eggs. Crispy on the outside and soft inside, it’s a beloved staple in Colombian and Venezuelan cuisine — hearty, comforting, and endlessly versatile."

TasteAtlas on Instagram: "@tasteatlas presents Börek 📍 Turkiye 🇹🇷 Börek is a baked dish consisting of a savory or sweet filling wrapped in yufka - thinly stretched sheets of dough made with flour, water, and salt. Heartier than phyllo, but thinner than a tortilla, hand-made yufka is typically brushed with butter before baking. Although many countries have their own versions of this satisfying dish, it was probably invented during the Ottoman Empire in the Anatolian Provinces, an area that now

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TasteAtlas on Instagram: "@tasteatlas presents Pastırma 📍Türkiye 🇹🇷 Video. @agirgurme Pastırma is a highly seasoned, air-dried cured beef from Türkiye. It is made by pressing and salting beef, then drying it and coating it with a thick spice paste known as çemen, which contains ground fenugreek, garlic, paprika, and a mix of other spices. Pastırma is prized for its deep umami taste and intense spice character, often enjoyed on its own, with eggs, in börek, or folded into stews and pilafs for

TasteAtlas on Instagram: "Makový závin (Poppy Seed Roll) 📍 Central and Eastern Europe 🇨🇿🇵🇱🇺🇦🇸🇰 A beloved dessert across the region, this sweet roll is filled with a rich poppy seed paste wrapped in soft, yeasted dough. Known as makový závin in Slovakia and the Czech Republic, makowiec in Poland, or рулет с маком in Ukraine, it’s a festive classic often enjoyed during Christmas and Easter. The filling, made from ground poppy seeds, sugar, butter, and sometimes honey or dried fruits, give