Hi Colourless, but Flavourful peeps :)

How about posting your countries/regional/family dishes here, so other Dollars across the world can have a taste of your home?
Don't forget to include a recipe!(not just the name :)
(also, think of alternatives for hard to get ingredients)

I really love eating the mustard rabbit, it's a really good french dish. There is a link for the recipe: http://www.saveur.com/article/Recipes/Rabbit-Cooked-with-Dijon-Mustard

Great idea! Here's one of my grandmother's recipes:

Peach stew:
(makes 6 servings)

Ingredients:
6 small chicken breasts
2 large cans of peaches à 850g
sugar
250ml chicken stock
1 large cube of instant gravy (or concentrated soy sauce + concentrated chicken stock)
about 2 tablespoons of medium hot mustard
1 cup of cream or crème fraîche
vegetable oil or butter for frying
salt
pepper
ground sweet paprika
 
Preparation:
• Wash, dry and fry the chicken breasts from both sides till they are just short of well-done.
• Take them out of the pan to season them with salt, pepper and paprika (on both sides), and fry them briefly again to make the seasoning stick.
• Then take them out once again, cut them into bite-sized chunks and set them aside.
• Add chicken stock to the remaining meat juice and spices in the pan to make the sauce.
• Dissolve the instant gravy in the stock and season the sauce with mustard.
• Drain the canned peaches by adding the juice from the cans to the sauce. Cut the peaches into bite-sized chunks as well and set them aside.
• Let the sauce boil until it has been reduced to 2/3 of its original volume.
• Add the cream or crème fraîche to the sauce, taste and season it with paprika, sugar and maybe a little salt and mustard. It should taste both sweet and savory.
• After that add the meat and peach chunks to the sauce, bring everything to a short boil and taste it, adjust the seasoning if necessary.

Serve with freshly cooked long-grain rice (the rose-scented kind if available)

And another recipe from the other side of my family:

Sweet Chicken Stew:
(makes 6-8 servings)

Ingredients:
6 chicken breasts or other boneless chicken parts
1 medium-sized Chinese cabbage
3-4 spring onions
2 eggs
about 15 teaspoons of potato starch
1 ginger root
300-400ml of water
vegetable oil for frying
instant chicken stock
salt

For the sauce:
200ml of light soy sauce
100ml of dark rice vinegar
29 teaspoons of sugar

Preparation:
• Prepare the sauce by mixing light soy sauce, rice vinegar and sugar. Make sure that the sugar dissolves properly.
• To make the batter, mix the eggs with 15+ teaspoons of potato starch and stir until smooth and sticky (dough-like consistency).
• Wash, dry and cut the chicken breasts into bite-sized pieces. Coat them with the aforementioned batter and deep-fry them in vegetable oil until light-brown. Let them dry off on paper towels.
• Peel and mince or grate the ginger. Wash and slice the spring onions into 0.5cm thick slices. Set both ingredients aside.
• Wash and cut the Chinese cabbage into bize-sized pieces. Fry it until al dente, i.e. cooked but still firm to the bite. Set it aside for further use.
• Stir fry the spring onions in a pot until they become fragrant, then add water, the ginger and 3/4 of the sauce. Taste and season with sugar and salt.
• Add the chicken and make sure that it is covered by sauce in the beginning. Bring everything to a short boil, afterwards let it simmer on low heat for another 20min.
• Then add the Chinese cabbage, bring it to a boil before you let it simmer again until the cabbage becomes a bit softer. Season with the remaining 1/4 of the sauce and a pinch of instant chicken stock.
• Thicken the sauce by dissolving 3 teaspoons of potato starch or more in a small cup of water (50ml) and adding it to the dish. Stir thoroughly to prevent lumps from forming. Bring the stew to a last boil.

Serve with freshly cooked long-grain rice (the rose-scented kind if available)

:d that looks so dilicious! I'll be busy cooking for a while :)

What's your local speciality and how do you prepare it?

Oh man, i can't not join in a food thread.
Meet the Arrosticini. They're extremely simple, just sheep meat pieces on a stick and are quickly grilled on a special grill (like this http://upload.wikimedia.org/wikipedia/commons/9/92/Arrosticini_2010-by-RaBoe-05.jpg, but any grill will do).
Despite their simplicity they're insanely good and the average local guy can eat 30-ish of them, but i've seen people eating 100+. If there's any sort of rural party, you *will* find them.

To the actual recipe: just take sheep meat pieces and put them on the stick. It's very important to put a decent amount of grease pieces, because they give a lot of flavour and make the meat really juicy. When you grill them be careful, it's easy to leave them too long and burn them. They're ready when they have a nice dark brown color.
Best served with bread, olive oil, tomatoes and red wine.

>>9 I've got to try that when it gets warmer. Barbeques, mhmm...

>>9 omg I'm hungry and that made me hungrier

Csirke Paprikás is chicken prepared in a kind of meat-paprika sauce with some kind of noodles, usually "nokedli" which are basically flour and eggs worked together and torn into little noodle "balls".
This is the best recipe I've found on the internet which is in english, but hell, people outside of Hungary really don't know how to prepare this shit -_-": http://norecipes.com/csirke-paprikas-with-nokedli-chicken-paprikash/
When I'll have too much time on my hands, I'll post a proper recipe.

>>13 it looks yum yum! I'll post one of my region recipe too shortly! its like a salty sweet mild fish curry, and i luuuuuuuv it