France - Traditional French Foods

FRANCE

French cuisine is popular for its delicious, diversified and world-wide known cuisine. Traditional French foods range from delectable cheeses and desserts to hearty soups, stews, and fresh fish. One of the great things about French traditional food is the fact that each region has its own specialties that are traditional and unique to that area. These French traditional food items are based off the available items within that particular region. In this writing, we only give you some general ideas of the most popular traditional French foods. Look for the regional favorites while visiting France if you want to taste the best of the region.

Escargot

Escargot (Photo: myboringoldlife blog)

Most people unfamiliar with French cooking are quick to turn up their collective noses at this dish.  Perhaps the most widely know of the traditional French dishes, escargot is a delicacy made from snails.  Served as an appetizer, escargot is usually prepared in a garlic butter sauce.  The snails themselves are first removed from the shell, cleaned, and then placed back inside the snail shell after preparation.  Escargot generally come served with an herb butter sauce for dipping.  This traditional French dish even has its own utensil; escargot comes to the table with special tongs designed for holding the shell.

Bouillabaisse

Bouillabaisse from the Restaurant du Port, Le Grau du Roi, Marseille

Bouillabaisse is a French fish soup that is a specialty of the region of Provence and is one of the most familiar of the traditional French dishes. Three kinds of fish usually go into this traditional French dish, including scorpion fish, conger and monkfish.  Cooked with special herbs like saffron and garlic, as well as orange zest, bay leaf, and fennel.  Leeks, tomatoes, celery, and onions simmer together with the fish and spices.  Bouillabaisse is served with crusty French bread topped by rouille, a mayonnaise made with olive oil, cayenne, garlic and saffron.

Pumpkin Soup

Soupe au potiron (Photo: Cityfoodsters)

In the center of France, soupe au potiron is a favorite. In the fall, when pumpkins and potatos are harvested, this soup is featured on many traditional tables. The main ingredients are mixed with cream and topped with croutons or served with a freshly-baked baguette.

Chestnut Soup

Soupe aux chataignes (Photo: dandyman blog)

Another seasonal favorite is soupe aux chataignes. Locally-grown chestnuts are mixed with potatos, leeks, and turnips to make a hearty, and yet sweet, winter soup. While this French soup is more difficult to make because finding fresh chestnuts and peeling them can be tricky, it is a great recipe to try for a special occasion.

Coq au Vin

Coq au Vin (DB Bistro Moderne)

Literally “chicken and wine”, this dish is a combination of braised  rooster served in a special wine sauce.  Coq au vin, like many traditional French dishes, varies slightly by region.  Wine sauce preparation depends upon the area, though a burgundy is the most common choice.  After the chicken marinates in the wine one day before, it is seared in a hot pan.  Small mushrooms, onions, garlic, butter and salt pork (bacon) are added to the chicken and allowed to simmer.  As the sauce thickens, salt, pepper, thyme and other savory herbs are added to the pot.

Cassoulet

Cassoulet (Photo: Xoom Blog)

A traditional southwestern bean recipe, cassoulet is a perfect winter meal. It has lots of meat in it, but the meat is cut up into the bean dish and simmered. While this taste is not for everyone, it's a truly traditional meal hailing from France. Serve with bread on the side.

Moules

Moules frites (Photo by N. Galuten)

Mussels are a common seafood served in France. Most often cooked in garlic, the mussels take on a spicy flavor; paired with French fries in most restaurants, this dish is a favorite of French cuisine in many countries of Europe.

Tartiflette

Tartiflette (Photo: Ricado Cuisine)

Tartiflette is a French dish from the Haute Savoie region of France. It is made with potatoes, reblochon cheese, lardons and onions. A popular variation of this dish is to substitute the lardons with smoked salmon. While this dish features potatos and cheese, it is rich enough to become a main course on most tables. A traditional meal in the Alps, this dish is heavy and warms the body from the inside-out with its soft potatoes layered in creamy melted cheese.

Bouillinade

Bouillinade de poissons (Photo: moicatalane)

Potatoes and fish baked together with butter and herbs makes for a fresh potato alternative. Typically southern, the herbs mixed here (saffron, parsley, cayenne) are a new combination for many non-Mediterranean palates. 

Crèpes

Crèpes (G. Paul Burnett/The New York Times)

A standout favorite among traditional French dishes, crèpes can be served either as a dessert or a savory dish.  Crèpes are made from a very thin batter of eggs, flour and milk.  The crèpe is allowed to cook in a skillet for about a minute, flipped to cook for another minute, and then removed.  The result is a paper thin shell that can be stuffed with fruits and cream.  Some recipes call for a potato batter and are generally served with savory fillings.

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Greece Popular Drinks

GREECE

As Greek food is integral to the lifestyle and culture of Greece, Greek drinks have also played a large role in Greek life since the times of Ancient Greece.


Frappé coffee

Frappé coffee (also Greek frappé or Café frappé) is a Greek foam-covered iced coffee drink made from instant coffee (generally, spray-dried). It is among the most popular drinks in Greece, especially during the summer, and has been called the national coffee of Greece.

The coffee can be made either with a cocktail shaker or an appropriate mixer (e.g. a hand mixer). One or two teaspoons of coffee, sugar (to taste) and a little water are blended to form a foam, which is poured into a tall glass. To this is added cold water and ice cubes, and, optionally, milk - typically evaporated milk. In cafés, frappés tend to be relatively strong and heavy. As they drink, Greeks often top up their frappé with water thus lightening it and extending their drinking time.

Greek Coffee

The most popular Greek drink is the Greek Coffee. Originally Turkish, Greek coffee is loved by all Greeks and is now the national drink. It is a thick beverage, made by boiling finely ground coffee beans, and is served thick and strong, and often sweetened. It is always unfiltered, with the coffee sediment at the bottom of the cup. It is not served with milk but is usually served with a glass of cold water to freshen the mouth to better taste the coffee.

Metaxa

Metaxa is a famous Greek brand of sweet brandy. It is a blend of brandy, spices, and wine, with wine not being present in some of the more expensive editions of the product to allow for a drier taste.

Metaxa comes in six major types: Three Stars, Five Stars, Seven Stars, Twelve Stars Grand Olympian Reserve, Twelve Stars and the Private Reserve. The number of stars represents the number of years the blend has aged in cask, thus the Seven star is the most aged and selected type. The main difference between the Three Stars and the Five Stars is that the latter is noticeably drier, making the alcohol more pronounced. The Seven Stars and the Twelve Stars are more flavoursome and complex. In Twelve Stars the taste of the barrel in which the brandy matured is very noticeable. 

Metaxa is traditionally served neat, on the rocks (ice cube), with tonic or mixed (usually with sours). It is also used as a basic ingredient in several cocktails such as Alexander or the "Greek Mojito".

Retsina

Retsina is the wine with the biggest name recognition in Greece. It has been something like the national beverage for Greeks since the 1960′s. Retsina is either white or rose wine with a strong, distinctive resin taste that can take some time getting used to. Traditionally, back in ancient times, the wine barrels were sealed with Aleppo Pine resin which gave its unique district flavor to the contents. Today the taste is artificially manufactured, and Retsina is an Athens region specialty. It should not be aged. The most well-known and cheap-n-dirty is "Kourtaki Retsina". Some people say Retsina has a flavor as sappy turpentine like, while others (mostly non-Greeks) say that Retsina is definitely an acquired taste.

Retsina should be served cold and is ideal as an accompaniment for all types of Greek cuisine. Like most Greek beverages, it is undeniably at its best when combined with Greek foods, especially the savory mezedes served as appetizers.

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Greece - Popular Greek Foods

GREECE

There is no denying that when it comes to being passionate about food, the Greeks are some of the best. Greek cuisine is renowned for being flavorsome and fresh, incorporating a wide range of spices, meats and vegetables. The food in Greece is about tantalizing your taste buds and wherever you go you cannot help but be surrounded by the amazing smells of food being prepared and cooked and it really adds to your eating experience. In Greece, you certainly come across a whole wealth of spectacular dishes. If you're looking for some delicious Greek food to try, here's a selection of the popular local dishes for you to try next time you are in the country, in addition to Greece national dishes. A trip to Greece is guaranteed to not only have you in awe of the history and culture and people, but also in terms of the exquisite food you will be introduced to.

Gyros

Gyro (photo)

Gyros is the popular traditional Greek fast foods. It is a dish of meat (pork or chicken and rarely beef) roasted on a vertical turning spit and served with sauce (often tzatziki) and garnishes (tomato, onions) on grilled pita bread.

To make gyros, pieces of meat are placed on a tall vertical spit, which turns in front of a source of heat, usually an electric broiler. If the meat is not fatty enough, strips of fat are added so that the roasting meat remains always moist and crisp. The rate of roasting can be adjusted by varying the strength of the heat and the distance between the heat and the meat, allowing the cook to adjust to varying rates of consumption. The outside of the meat is sliced vertically in thin, crisp shavings when done. It is generally served in an oiled, lightly grilled piece of pita, rolled up with various salads and sauces. The pita and gyro meat themselves are the only obligatory ingredients.

Fakes

Fakes - Greek Lentil Soup [photo]

Fake is a lentil soup and one of the famous everyday Greek soups, usually served with vinegar and olives and/or smoked herring. It refers to a variety of vegetarian and meat soups made with lentils. The soup may consist of green, brown, red, yellow or black lentils, with or without the husk. Dehulled yellow and red lentils disintegrate in cooking, making a thick soup. Lentil soup may include vegetables such as carrots, potatoes, celery, parsley, and onion. Common flavorings are garlic, bay leaf, cumin, olive oil, and vinegar. It is sometimes garnished with croutons or chopped herbs or butter, olive oil, cream or yogurt.

Souvlaki

Souvlakia

Souvlaki (plural souvlakia) is a popular Greek fast food consisting of small pieces of meat and sometimes vegetables grilled on a skewer. Most common is pork, sometimes lamb or chicken, often marinated in oil, salt, pepper, oregano and lemon. It may be served on the skewer for eating out of hand, in a pita sandwich with garnishes and sauces, or on a dinner plate, often with fried potatoes. The meat usually used in Greece is pork, although chicken and lamb may also be used. In other countries and for tourists, souvlaki may be made with meats such as lamb, beef, chicken and sometimes shrimp or fish (especially swordfish).

Tzatziki

Tzatziki (photo)

Tzatziki is a Greek and Turkish meze or appetizer, also used as a sauce for souvlaki and gyros. It is made of strained yogurt (usually from sheep or goat milk) mixed with finely chopped cucumbers, garlic, salt, olive oil, and sometimes lemon juice, and dill or mint or parsley. Tzatziki is always served cold and with warm pita bread. While in Greece the dish is usually served as an accompaniment, in other places tzatziki is often served with bread (loaf or pita) as part of the first course of a meal.

Skordhalia

Skordhalia (photo)

Skordhalia or skordhalia/skorthalia is made by combining crushed garlic with a bulky base—which may be a mashed potato, walnuts, almonds, or liquid-soaked stale bread—and then beating in olive oil to make a smooth emulsion. Vinegar is often added. It is a thick garlic mashed potato dip (sauce or spread, etc.) which is usually served with deep fried salted fish/cod (bakaliaros skordalia, i.e. fried battered cod with garlic dip, a very popular dish). Skordhalia is also served with fried vegetables (eggplant, zucchini), poached fish, or boiled vegetables (beets). It is sometimes used as a dip.

Pastitsio

Pastitsio (photo)

Pastitsio, sometimes spelled Pastichio, is a Greek baked pasta dish with a filling of ground beef and béchamel sauce in its best-known form. The typical Greek version has a bottom layer that is bucatini or other tubular pasta, with cheese and egg as a binder; a middle layer of ground beef, veal or lamb with tomato and cinnamon, nutmeg or allspice; another layer of pasta; and a top layer of sauce, varying from an egg-based custard to a flour-based Béchamel or a Béchamel with cheese (known as Mornay sauce in France). Grated cheese is often sprinkled on top. Pastitso is a common dish, and is often served as a main course, with a salad.

Stifado

Lamb Stifado (photo)

Greek Stifado dishes are stews with pearl onions, red wine and cinnamon. They are easy to recognize since they include a lot of onions. The most commonly used are whole small boiler or pearl onions, but larger onions can be used as well, and the quantity is often equal in weight to the main ingredient. Stifatho dishes can be made with meat, poultry, seafood, game (rabbit, venison, etc.), or another vegetable as the central ingredient, with onions, wine or vinegar, tomato, and a selection of spices (often including cinnamon) creating a flavorful base. Generally made on the stovetop, there are a few stifatho variations that can be made in the oven.

Spetzofai

Spetzofai (photo)

Spetzofai (or spetsofai) is one of the most classic dishes in Greece. Spetzofai is a braised sausage with pepper and tomatoes. It is a hearty dish originally from the Mt. Pelion region and, of course, a specialty of the mainland area around Mt. Pelion and Volos.

Grilled octopus

Grilled octopus (photo)

The octopus (octopus vulgaris) will be on the menu of every seafood tavern in Greece and practically every Greek restaurant outside of Greece. Greeks enjoy octopus in a stew, with pasta, made into a salad with olive oil and wine vinegar but the most often ordered octopus is the grilled octopus. You should try Octapodaki tou Yiorgou (grilled octopus with lemon, oregano and olive oil).

Achinosalata

Achinosalata (photo)

Traditionally, in Greece, the sea-urchin is eaten freshly opened with just a squeeze of lemon. Achinosalata is sea-urchin eggs in lemon and olive oil.

Mezedes or meze

Mezédhes (photo)

In Greece, mezé, mezés, or mezédhes (plural) are small dishes, hot or cold, spicy or savory. Seafood dishes such as grilled octopus may be included, along with various salads, sliced hard-boiled eggs, garlic-bread, kalamata olives, fava beans, fried vegetables, melitzanosalata (eggplant salad), taramosalata, fried or grilled cheeses called saganaki, and various fresh Greek sheep, goat or cow cheeses (feta, kasseri, kefalotyri, graviera, anthotyros, manouri, metsovone and mizithra). Other offerings are fried sausages, usually pork and often flavored with orange peel, bekrí-mezé (the "drunkard's mezé", a diced pork stew), and meatballs like keftédes and soutzoukákia smyrnéika.
In Greece, meze is served in restaurants called mezedopoleíon and tsipourádiko or ouzerí, a type of café that serves ouzo or tsipouro.

Tiropita (Tyropita)

Tiropita (photo)

Tiropita is a Greek layered pastry food, made with layers of buttered phyllo and filled with a cheese-egg mixture. Regular tiropita fillings usually consist of feta cheese, egg, butter and yogurt. However, "kasseropita" contains kasseri instead of feta cheese and, unlike regular tiropita, does not contain yogurt. Tiropita can also be made in a large pan and cut into individual portions after baking. The individual form is sold in bakeries throughout Greece, where it is a popular breakfast and snack food. Alternatives to tiropita are spanakopita, a pie with spinach, as well as bougatsa. In Greece, one can find many varieties of Tyropita:

• Kourou: Surrounded by a thick pastry.
• Sfoliata: Surrounded by puff-pastry.
• Xoriatiki: Made in a Tapsi pan.
• Tyropitakia: Bite-sized.
• Skopelitiki: Made in the shape of a twirl.

Tiropita is usually eaten mid-morning by Greeks, who are not accustomed to having "breakfast" in the traditional western-European sense. Specifically, shortly after awakening and before going to work, Greeks typically consume coffee (either Turkish or cold, i.e., frappe) accompanied by cold water and, on occasion, bread with butter and honey. Approximately one to two hours later (mid-morning), tyropita (more commonly) or spanakopita are consumed.

Spanakopita

Spanakopita (photo)

Spanakopita is a Greek savory pastry with a filling of chopped spinach, feta cheese (sometimes in combination with ricotta cheese, as it is less expensive, and adds creaminess), onions or scallions, egg, and seasoning. The filling is wrapped or layered in phyllo (filo) pastry with butter and/or olive oil, either in a large pan from which individual servings are cut, or rolled into individual triangular servings. Spanakopita is mostly eaten as a snack in Greece, and it can be an alternative to tyropita.

Bougatsa

Bougatsa (photo)

Bougatsa is a Greek breakfast pastry consisting of semolina custard, cheese, or minced meat filling between layers of phyllo. Greek bougatsa is prepared from phyllo dough wrapped around a filling. After it is baked, it is cut into serving pieces and served hot. If the filling is semolina custard, then the pastry may be lightly dusted with powdered sugar or cinnamon. All are delicious and popular among Greeks for quick breakfast eats.

Baklava

Baklava (photo)

Baklava is a rich, sweet pastry made of tissue-thin layers of filo pastry filled with chopped nuts and drenched in syrup or honey.

Galaktoboureko

Galaktoboureko (photo)

Galaktoboureko is a Greek dessert of semolina-based custard (sometimes flavored with lemon, orange, or rose) in between layers of phyllo. It may be made in a pan, with phyllo layered on top and underneath, or rolled into individual servings (often approximately 10 cm long). It is served or coated with a clear, sweet syrup.

Greek Yoghurt

Greek Yoghurt with honey (photo)

Greek yoghurt, Strained yoghurt or yoghurt cheese is yoghurt which has been strained in a cloth or paper bag or filter to remove the whey, giving a consistency between that of yoghurt and cheese, while preserving yoghurt's distinctive sour taste. Most strained Greek yogurts have no added fats and are made of real milk.

Strained yoghurt is used in Greek food mostly as the base for tzatziki dip and as a dessert, with honey, sour cherry syrup, or spoon sweets often served on top. A few savoury Greek dishes use strained yoghurt. In Greece, strained yoghurt, like yoghurt in general, is traditionally made from sheep's milk. More recently, cow's milk is often used, especially in industrial production. Another Greece must-try food is definitely a yogurt with honey.


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Greece National Foods

GREECE

Food is always a exiting part of a vacation and this is especially true when you get to a new country. You can always tell a lot about the people and the lifestyle of a country by seeing how they eat. The Greek lifestyle is reflected most in the food they eat and when and how they eat. In Greece you will find great variations both when it comes to meat dishes and to fish dishes. In this writing, I give you a list of Greece national foods. You should at least try these dishes to generate a wider understanding of the lifestyle and culture of Greece.

Fasolada

Fasolada

Fasolada, fasoulada or sometimes Fasolia (sometimes written fassolada or fassoulada) is a soup of dry white beans, olive oil, and vegetables, sometimes called the "national food of the Greeks". Fasolada is made by simmering beans with tomatoes and other vegetables such as carrots, onion, parsley, celery, and bay leaf. Lima beans are sometimes used instead of white beans. It is often enriched with olive oil either in the kitchen or on the table. Greek Fasolada does not contain meat. 

Moussaka

Moussaka

Moussaka is an aubergine (eggplant) or potato based dish popular in Balkan cuisine and Mediterranean cuisine. The Greek version includes 3 layers of meat (precooked with spices, herbs, onions, garlic, tomatoes), aubergine (sautéed in olive oil) and topped with a white sauce/Béchamel sauce then baked.

There are variations on this basic recipe, sometimes with no sauce, sometimes with other vegetables. The most common variant in Greece may include courgette (zucchini), part-fried potatoes or sautéed mushrooms in addition to the aubergine.

Feta cheese

Greek Feta Cheese

Feta is a soft white brined curd cheese with small holes traditionally made in Greece. It is a crumbly aged cheese, commonly produced in blocks, and has a slightly grainy texture. Its flavor is tangy and salty, ranging from mild to sharp.

Feta is used as a table cheese, as well as in salads, pastries and in baking, notably in the popular phyllo-based dishes spanakopita ("spinach pie") and tyropita ("cheese pie") and combined with olive oil and vegetables. It can also be served cooked or grilled, as part of a sandwich or as a salty alternative to other cheeses in a variety of dishes.

Saganaki

Saganaki

Saganaki refers to various Greek dishes prepared in a small frying pan. Saganaki is best-known as an appetizer of fried cheese. The cheese used in cheese saganaki is usually kefalograviera, kasseri, kefalotyri, or sheep's milk feta cheese. Regional variations include the use of formaella cheese in Arachova and halloumi cheese in Cyprus. The cheese is melted in a small frying pan until it is bubbling and generally served with lemon juice and pepper. It is eaten with bread.

Other dishes cooked in a saganaki pan include shrimp saganaki, and mussels saganaki, which are typically feta-based and include a spicy tomato sauce.

Greek Salad

Greek Salad

Greek salad is a summer salad dish made with pieces of tomatoes, sliced cucumbers, green bell peppers, onion, sliced or cubed feta cheese, and olives (usually Kalamata olives, other types of olives may be used as well), typically seasoned with salt and dried oregano, and dressed with olive oil. Common additions include the pickled leaves, buds or berries of capers (especially in the Dodecanese islands), rocket (arugula) leaves, vinegar, lemon juice, and chopped parsley.

Kleftiko 

Lamb Kleftiko

Kleftiko is basically lamb meat seasoned with garlic, lots of oregano, lemon juice and wild greens, then wrapped in fig leaves and slow-baked on bone for many hours, sometimes even entire days, in a sealed pit that was usually buried to hidden the smoke from sight.



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Canada National Dishes

CANADA

It’s really fun to try national foods of the country you’re visiting. You can really begin to understand the culture from the inside out (your gastronomy). Canada is a great country with many different types of people living there. This causes the Canadian cuisine to be very diverse from province to province, but there are a few famous national dishes that can be seen all throughout the country.

Beaver Tail Pastry

Beaver Tail Pastry

A whole wheat pastry is made of fried dough that flattened to shape in the form of a beaver tail and sprinkled with sugar and cinnamon.  They can also be topped with maple butter, chocolate spread, ice cream, whipped cream, jellies, apple puree and even melted cheese. Beaver Tails are a brand name food. Look out for little green kiosks across the country – particularly in winter and at special events, when temporary kiosks shoot up to cope with demand.

Butter tarts

Butter tarts

A butter tart is a type of small pastry tart highly regarded in Canadian cuisine and considered one of Canada's quintessential desserts. The tart consists of butter, brown sugar, maple syrup, raisins and egg filled into a flaky pastry and baked until the filling is semi-solid with a crunchy top.

Nanaimo Bar

Nanaimo bar

The Nanaimo bar is a dessert item of Canadian origin popular across North America. It is a bar cookie which requires no baking and is named after the West Coast city in British Columbia. It consists of a wafer crumb-based layer topped by a layer of light vanilla frosting or custard flavored butter icing which is covered with melted chocolate. Many varieties exist, consisting of different types of crumb with different flavors of icing (e.g., mint, peanut butter) and different types of chocolate. Two popular variations on the traditional Nanaimo bar involve mint- or mocha-flavored icing. This is a mandatory staple of any Christmas cookie tray, church ladies bible study group, and birthday party.

Pancakes with Maple Syrup 

Pancakes and Canadian Maple Syrup

The maple tree is a national symbol and the syrup that it produces is scrumptious. It’s what we usually put on our pancakes but can be used to sweeten yogurt and cakes, too. The syrup is pretty inexpensive in Canada and makes for an excellent souvenir to bring back home.

Peameal bacon

Peameal bacon (cornmeal bacon)

Peameal bacon, also known as cornmeal bacon, is a type of bacon originating in Canada. Peameal bacon is made from boneless pork loins, short cut from the leaner portions of the loin, to ensure a more uniform product. Smokeless and tender, this product is sweet pickle-cured and rolled in a traditional golden cornmeal coating.

Peameal bacon is often served on a Kaiser roll as a sandwich. It is usually a general practice to add mayonnaise, lettuce, and tomato. Peameal bacon sandwiches are often considered to be a signature dish of Toronto, with the most famous vendors located at St. Lawrence Market.

Another common way of consumption is simply roasted and glazed with maple syrup.

Poutine

Poutine

Poutine is a fast food dish that originated in Quebec and can now be found across Canada. Poutine is made with french fries, topped with brown gravy and cheese curds. Sometimes additional ingredients are added. Poutine may also contain other ingredients such as beef, pulled pork, lamb, lobster meat, shrimp, rabbit confit, caviar, and truffles. It's a great cheap snack fast food that is served at any restaurant or chip wagon throughout Canada. You can find Italian poutine (served with Bolognese sauce and sometimes Italian sausages), Greek poutine (served with feta, Mediterranean vinaigrette and gravy) and New Jersey poutine (served with mozzarella). If you're ever visiting Quebec I would highly recommend trying one.

Tourtière

Tourtière

Tourtière is a meat pie originating from Quebec, usually made with finely diced pork, and/or veal, or beef. Wild game is often added to enhance the taste of the pie. It is a traditional part of the Christmas and/or Christmas Eve réveillon, New Year's Eve, and Thanksgiving meal in Quebec, but is also enjoyed and sold in grocery stores all year long.

There is no one correct filling, as the pie meat depends on what is available in regions. In coastal areas, fish such as salmon is commonly used, whereas pork, beef, rabbit, and game are often used inland. The tourtières of the Saguenay-Lac-Saint-Jean area and Eastern Quebec are slow-cooked deep-dish meat pies made with potatoes and various meats (often including wild game) cut into small cubes.

Tourtière in Montreal is made with finely ground pork only (which can be hard to find as the meat is often ground too coarsely elsewhere). Water is added to the meat after browning and the addition of cinnamon and cloves is what makes it unique. Many people use ketchup as a condiment, though the tourtière is also often eaten with molasses.

Pemmican

Pemmican is a concentrated mixture of fat and protein used as a nutritious food. The specific ingredients used were usually whatever was available; the meat was often bison, moose, elk, or deer. Fruits such as cranberries and saskatoon berries were sometimes added. Cherries, currants, chokeberries and blueberries were also used, but almost exclusively in ceremonial and wedding pemmican.

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