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/ck/ - Food & Cooking

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13402121 No.13402121 [Reply] [Original]

What foreign dips/spreads am I missing out on? I've tried bruschetta, hummus, baba ganoush.

>> No.13402124

Vegemite

>> No.13402127

>>13402121
Crusty bread dipped in olive oil and vinegary shits

>> No.13402128

>>13402121
caponata

>> No.13402129

>>13402121
molasses

>> No.13402135

>>13402121
muhammara
its made with peppers and pomegranate, good stuff

>> No.13402155

>>13402124
Forgot to add that one to the list. Love that stuff.

>>13402127
Tried that too at an Italian restaurant, it was good

>>13402129
Nasty
>>13402128
>>13402135
I'll check these out thanks

>> No.13402166

bruschetta isn't a dip what the fuck

>> No.13402219

>>13402166
It's a spread

>> No.13402232

>>13402219
no it's not

>> No.13402235

>>13402232
It is to me

>> No.13402279
File: 57 KB, 563x422, obazda-rezept-b_0.jpg [View same] [iqdb] [saucenao] [google]
13402279

Bavarian Obazda

>> No.13402283

>>13402235
Tell us all in detail what it is that you are talking about because I assure you you are completely alone in your description of how bruschetta is a spread.

>> No.13402325
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13402325

>>13402121
>bruschetta
>dips/spreads

>> No.13402373

>>13402279
The fuck is that weirdass shit with serpentine raw onions?

>> No.13402382

>>13402235
But you are wrong.
It's like saying steak is your favorite beverage.

>> No.13402467
File: 187 KB, 1597x2000, bruschetta-bar-I-howsweeteats.com-1.jpg [View same] [iqdb] [saucenao] [google]
13402467

>>13402283
>>13402382
Checkmate

>> No.13402486

>>13402467
That's shit for making bruscetta.

>> No.13402492

>>13402486
Nope, the jar clearly says bruschetta. Not "bruschetta topping", not "bruschetta spread"; simply, "bruschetta".

>> No.13402547

>>13402373
Obazda is very ripe Brie or Camembert cheese, chopped into large cubes stirred into a milk curds/soft butter mixture (traditionally it is only soft butter but that is extremely heavy) together with very finely chopped onion and seasoned with some crushed caraway, a glug of beer, salt, pepper and sweet paprika.

>> No.13402583

>>13402492
You are interpreting it incorrectly.

>> No.13402588

>>13402121
How about spread those cheeks and let me give you a foriegn dip know what I mean?

>> No.13402638
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13402638

"aci ezme" or "antep ezme"
https://www.giverecipe.com/turkish-spicy-ezme-salad/

this is one recipe, theres a thousand ways to do it
only ever ate it, never made some myself so cant say how easy it is to recreate

its fucking delicious on toasted "pide" bread, toasted being anywhere from warm to crunchy

>> No.13402662
File: 514 KB, 1024x1024, herecomesthepepe.jpg [View same] [iqdb] [saucenao] [google]
13402662

>>13402121
cursed image

>> No.13402727

Ajvar, Croatian red pepper spread.

>> No.13402729

>>13402121
I enjoy the spice the Koreans put on bulgogi. Oh, and cabbage kimchi.

>> No.13402749

>>13402727
Damn, I looked it up and you eastern european muslims really did hit a home rum. Now go back to getting genocided, ok?

https://www.curiouscuisiniere.com/ajvar/

>> No.13404024
File: 260 KB, 1000x1767, Zaatar+Crostinis.jpg [View same] [iqdb] [saucenao] [google]
13404024

>>13402121
Za'atar/za'ater
But not the bullshit with cumin in it, unless all you want to taste is cumin.
Mix it in olive oil to make a spread and lather it on bread/pita before toasting it in the oven or sprinkle dry on eggs. My Armenian friend turned me onto it and I can't stop eating it.