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 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 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

Taste Testing Happy Meal with Pickle Seasoning

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: "Dum Pukht Biryani 📍Mughal India 🇮🇳 A royal 16th-century biryani prepared with the Dum Pukht method — slow-cooked in a sealed pot where the lid is made of dough to trap steam and aromas. This gentle cooking technique infuses every grain with rich flavors of meat and spices, creating one of India’s most elegant culinary traditions. 🎥 Video: @tastinghistorywithmaxmiller"