Ubiquitous across Finland, often eaten as a snack with a glass of cold milk, these buns are translated literally as ‘slapped ears’ – some say because of their slightly squished shape, and others because children who tried to steal them hot from the oven were told they would get their ears slapped. Note: you will
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These deliciously cheesy quesadillas make fabulous party food, and this is an easy recipe to scale up to feed a whole crowd of revellers. Recipe purists should note that traditional Mexican quesadillas are made with one tortilla folded over the filling into a half-moon shape, rather than sandwiching the filling between two tortillas, which is
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An Indian-influenced chana (chickpea) curry sandwiched between two pieces of crisp naan-style bread called bara , a Trini double is the street food to eat in Trinidad after a spot of ‘liming’ – that’s hanging out with music and a few beers to you and me… As with the best post-pub food you can prepare
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Bacalaito are pancake like fritters made with salt cod. They are served all over Puerto Rico, from beaches and roadside stands to fiestas and street parties. With a crisp outside and a dense chewy middle, these are seriously addictive and simply fab when served with a shake of hot sauce. you will need to begin this
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Deep, dark and delicious thanks to an intensely aromatic blend of herbs and spices, jerk chicken is perhaps the best-known Jamaican street food. It’s always cooked outside, often in old oil barrels converted to grills, and it’s pretty much always served with rice and peas – although the ‘peas’ are actually black beans. This is
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Ubiquitous in Jamaica, and also found all over the Caribbean, these tropical patties are said to have their roots in the traditional Cornish pasty, thanks to a long colonial history going back centuries. Here, they are made of a tender golden turmeric pastry stuffed with a classic curried minced beef filling. They make a tropical
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These utterly delicious sweet tarts are said to be one of Canada’s only indigenous recipes and are baked on the street and in homes across the land, with several festivals and ‘food trails’ dedicated to celebrating them. They are traditionally made with corn syrup to keep the texture soft and oozing; however this can be
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Brought to New Orleans by the French in the eighteenth century, Beignets are crisp little doughnuts made from a rich yeasted dough. Served hot and rolled in cinnamon sugar, these make a very moreish treat. Best of all, they freeze brilliantly, so you can pop them in the fryer and enjoy them anytime you fancy.
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The gloriously named Muffeleta is another top-drawer sandwich from Louisiana, this time with Italian origins. Stuffed to the gunnels with a mixture of cured meats and cheese, and layered with a punchy olive salad, this just gets better with time, and is a great street food snack. Note: you will need to begin this recipe
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Could any dish be more ‘street’ than the ubiquitous burger? It’s famous across the world, thanks in part to global fast-food chains, but I think the very best burgers are the ones you build yourselves, adding all the extras you fancy and leaving behind those you don’t. This one is my favourite – a smoked
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