Half and Half Trivia Quiz

Answer: Rice

Maqluba is an elaborate Middle Eastern or Levantine dish consisting of layers of meat, vegetables, and rice, neatly stacked in a large pot, which is ceremoniously flipped over when served.
There are many variations of the dish depending on the country it's being made in.
The main ingredient is lamb, but chicken can also be used. The rice is usually basmati, and the vegetables include potatoes, tomatoes, bell peppers, and eggplants. As expected in Middle Eastern cuisine, the use of warm, aromatic spices is a key component.

Answer: Rice

This street food from Italy can be described as a round ball of risotto stuffed with ragu or mozzarella cheese, or a mix of peas and cheese, coated in breadcrumbs and deep-fried in oil. A little tomato paste is added to give it the characteristic orange color.
Arancini are made all over Italy, and the ones from Sicily are cone-shaped to imitate the shape of Etna.

Answer: Rice

Étouffée is a classic Creole and Cajun dish, popular in New Orleans and the Gulf of Mexico counties of Louisiana, Mississippi, Alabama, and Texas. It is made with rice and seafood in a "roux" (flour and fat cooked together) and enhanced by the "holy trinity" of southern cooking, namely onion, celery, and carrot.
Étouffée (pronounced ay-too-fay) comes from the French verb étouffer, meaning "to smother" or "suffocate," which reflects the cooking method in which the seafood is drenched in the rich, flavorful sauce and slowly cooked until tender.

Answer: Rice

Also spelled Kimbap, Gimbap is a popular Korean dish made with rice and a variety of fillings wrapped in sheets of seaweed and served in bite-sized pieces. Unlike the Japanese sushi, the fillings in gimbap are cooked.
The rice is lightly seasoned with sesame oil and salt, and the fillings range from beef, chicken, and eggs to seafood, radishes, cucumbers, and carrots.
Gimbap is a snack, a quick lunch, or a to-go food enjoyed throughout the day.

Answer: Rice

Anar Polow, also known as Pomegranate Rice, is a traditional Persian dish that combines fluffy basmati rice with the sweet-tart flavors of pomegranate seeds or pomegranate syrup, and savory ingredients such as ground lamb or chicken, aromatic spices, and nuts such as saffron, coriander, pistachios, and almonds.
The dish is associated with celebrations, including Yalda Night (the winter solstice festival), and wintertime, as pomegranates are a seasonal fruit in Iran and carry deep cultural symbolism of life, fertility, and renewal.

Answer: Rice

Sel Roti is a traditional ring-shaped rice bread from Nepal, made from a batter of ground rice, sugar, milk, and sometimes flavored with cardamom or ghee. The bread is deep-fried into a crisp, golden ring that is chewy inside and crunchy outside.
Sel Roti is largely prepared during major Hindu festivals like Tihar (Deepawali) and Dashain, where it is offered to deities and shared among family and neighbors, symbolizing tradition, respect, and hospitality.

Answer: Potato

Hailing from the Dauphine Region in south-eastern France, this indulgent dish consists of layers of thinly sliced raw potatoes and cream, baked in a well-buttered and garlic-rubbed ceramic dish until the top gets crispy.
It can be enjoyed as a main course with a green salad, or it can accompany a meat or seafood dish.

Answer: Potato

The main ingredients for this Dutch dish are boiled potatoes mixed with one or more vegetables, traditionally spinach, kale, carrots and turnips, and served with a sausage, usually a "rookworst," a smoked sausage.
The name stamppot means "mashed pot," and it is considered an easy and healthy family meal, where, literally, anything available is boiled and mashed together.

Answer: Potato

Papa Rellena is a popular Latin American and Caribbean dish, made of potatoes shaped into croquettes, stuffed with meats, vegetables and spices, battered, and fried.
The dish originated in Peru, during the colonial era, as a humble but filling food that the soldiers and travellers could carry easily. Over time, it became popular both as a street food and in home cooking, which could be enjoyed as a snack or a main dish with variations in almost all the Latin American countries.

Answer: Potato

Aloo Gobi is a classic vegetarian dish from the Indian subcontinent, made with potatoes (aloo) and cauliflower (gobi), usually cooked with onions, tomatoes, ginger, garlic, and a blend of spices like turmeric, which gives it the characteristic yellow color, cumin, and garam masala.
Both the potato and the cauliflower were introduced to India during the colonial era by the Portuguese and the British and were integrated into traditional cooking, blending them with the indigenous spices.

Answer: Potato

Nikujaga, literally "meat and potatoes," is a Japanese stew made with thinly sliced beef or pork, potatoes, onions, carrots, and shirataki noodles, all simmered in a mildly sweet soy sauce-based broth. It's considered a Western-influenced Japanese dish that originated in the late 19th century during the Meiji era, thanks to a Japanese naval admiral who studied in Britain and wanted to recreate the beef stews he had eaten there.

The Japanese navy cooks adapted the recipe using local ingredients like soy sauce and mirin, which they added to the meat and potatoes.

Answer: Potato

Bajias or bhajias are fried strips of thin slices of potatoes that have been coated with a flavored batter and are deep fried, making it a popular street food in Kenya. The batter is seasoned with coriander, turmeric, cumin, chili powder, garam masala, and ginger.

The origins of bajias are in the Indians who worked on the construction of the Kenyan railway, and are often served as a snack or side dish with madras (a mango chutney sauce).