Video - Global Delights: Top 5 Must-Try Dishes from Turkey to Korea!

Number 45. Baklava (Turkey) A rich and sweet pastry. Layer sheets of phyllo dough with melted butter and a mixture of chopped nuts (such as walnuts and pistachios). Bake until golden brown. Pour a syrup made of honey, sugar, and lemon juice over the hot baklava. Let it soak and cool before serving. Number 44. Croissant (France) A buttery, flaky pastry. Make a dough from flour, sugar, salt, yeast, milk, and butter. Roll out and fold multiple times with more butter to create layers. Shape into crescents and let rise. Bake until golden brown and flaky. Best served fresh and warm. Number 43. Bulgogi (Korea) A Korean BBQ dish with marinated beef. Slice beef thinly and marinate in a mixture of soy sauce, sugar, garlic, sesame oil, and grated pear. Grill or pan-fry until cooked and caramelized. Serve with rice and kimchi. Number 42. Bibimbap (Korea) A mixed rice dish. Cook rice and prepare assorted vegetables like spinach, carrots, and mushrooms. Cook marinated beef or tofu. Serve the rice topped with vegetables, meat, a fried egg, and gochujang (Korean chili paste). Mix everything together before eating. Number 41. Kimchi (Korea) A traditional fermented cabbage dish. Cut Napa cabbage and soak in salt water. Rinse and mix with a paste made of garlic, ginger, chili flakes, fish sauce, and sugar. Pack tightly into a jar and let ferment at room temperature for a few days. Store in the refrigerator and serve as a side dish or condiment.