A taste of home: Readers share stories of dishes from their cultural or ethnic backgrounds that can’t be found in GTA restaurants - make restaurant dishes at home

My favorite dish is my grandmother's braised pork belly and lotus root stew.
Like most grandmothers, she never wrote down the recipe.
I have been looking for it in a Chinese restaurant after her death, hoping it will appear on the menu. So far no luck.
With restaurants that reflect our different population filled with GTA, I have to believe that I am not the only one in this case.
There must be other people like me whose Favorite less-known cooking gems have not yet appeared on the menu.
So I made a shout out to the readers asking them to enjoy the food at home but haven't seen it on the restaurant menu yet.
The reaction is overwhelming.
The reader made me mouth watering about the description of Bajan flying fish and coucou (
Corn flour and okra)
Portuguese beef belly and pig ear salad, Scottish dumplings (Dessert Pudding)
Thai Yen ta fo (
Soup noodles, soup noodles are spicy noodles)
Greek pastitsio (
Grilled pasta with ground beef and veal)
Pinnekjott, Norway (
Salty smoked lamb)
Zwetschgenkn ödel, Austria (
Potato dumplings with plum stuffing).
The Italians attached specific regional features, from the short pasta pizzoccheri made from buckwheat flour in northern Italy to the pasta e ceci cooked in Rome with chickpeas,
This is a snapshot of the well.
We hope to see our favorite dishes on the restaurant menu one day.
Modicana Scaccia (
Stuffed flat bread from Sicily Modica)
Jo says the term Italian cuisine is too broad to describe the cooking of her people
Anne asenza, 74
People in neighboring towns can cook the same dishes, and the results are very different because of the different techniques taught by the family.
A proud Sicilian family from the city of Modi Ka is known for its scaccia.
This delicious hand
Stuffed bread consists of a thin hand
Dough folded over and over a variety of fillings and then baked into delicate crispness.
Asaza comes from a long list of chefs who have inherited the ancient culinary tradition.
Her mother, Grace Occhipinti, published an article in a 1976-Star article on how to hand-launch Italy.
"Our grandmother lives with us and whenever there is a school dance she asks us to stay at home and make cookies, so I learned how to cook early from my mother and grandmother.
The key to our scaccia is to fold the dough three times instead of holding two layers like a sandwich.
The secret is also in the dough, it is as delicate as a very thin pizza crust.
This is a very comforting food made on Christmas Eve and Easter after the church.
My cousin Assunta Gintoli, 81, is the Queen who made scaccia.
In September, she made her own tomato sauce, ate 30 bushels of tomatoes, and made her own filling with ricotta cheese and sausage. And bake them in the same pot she has been using for the past 50 or 60 years.
In Modica, places like McDonald's are everywhere.
You can make them in different ways and fill them with cheese, herbs, vegetables and ketchup, but historically meat is not common because it is expensive.
Definitely local.
"Tomato E Biber (Sephardi-
Tomato stuffed with rice
Most diners know the Domez, grape leaves and Rice promoted through Greek cuisine in Toronto, but Domez of the Regina Callaghan family is different --
Tomatoes are the preferred container for rice stuffing. The 65-year-
An old resident of Scarborough, who grew up in a Jewish family from Turkey, said that her family cooking was a mix of Turkey, Jewish and Spanish, partly because of the Spanish religious refereeing office, thousands of people have been prosecuted for not following the Catholic Church in Europe, and for the reason her family fled to Turkey.
"My parents and I were born here after immigrating in 1958.
When Spanish religious referees took place, the Eastern countries were providing shelter, which is why our ancestors arrived in Turkey in their 1400 s.
Our recipes are affected by Turkey but they have a Spanish
The Jews spin on it.
Very strange but delicious.
Dolmades refers to anything filled, and if it is made of rice, they are served at room temperature.
If it is made of meat, it will heat up.
My mom made it with feel and taste, but my sisterin-
10 years ago, Luo sat with her and measured everything to make the recipe.
We are not practicing Jews, but when my parents died, we re-established contact with the Sephardi community (
Jews with ancestors in Spain)
But I don't know anyone who actually makes that dish.
My girls will succeed. this is the way of life.
Caribbean chicken market (
Chicken soup with coriander)
Torunton Janelle Hinds still remembers her first chicken claw when visiting Trinidad's family 20 years ago.
She immediately fell in love with chicken paste, a soup with chicken feet (
Other parts of the bird are also commonly used)
Stew in light broth with vegetables, fragrant fruit, plenty of lime juice and chili peppers.
The root of the dish is in the Bahamas, usually prepared over the weekend as a hangover treatment, but it is still enjoyed by the whole family.
"Chicken Soup has always been a dish I can't find in GTA.
My mother is from Trinidad and I remember being there for the carnival when I was a child.
We were in a small town.
The celebration was handed me this Cup with a chicken claw inside.
I was hesitant but I tried it and I had seconds and three seconds and it was great.
This is a cooling soup because there are cucumbers in it and a little pepper, because Trini people can't live without pepper.
I'm 26 now and I'm still trying to reproduce what I looked like when I was 7, but I can't get them to do it like below, so I'm looking at it on Yelp, restaurant menu site, anything that could help me find a restaurant in GTA that serves it.
I don't know why I didn't ask one of my family members in Trinidad to send me a recipe, but now I think I'll have someone else do it for me, because it's hard to reproduce what I had a long time ago.
When it comes to French, Quebec macaroni and tomato juicing
The most popular dish to cook in Canada is dultier or Pudin, but one of the popular dishes in Quebec's family is macaroni with tomato sauce (
Google macaroni for recipes on the Quebec food website).
Most versions add cheese, onions, garlic and herbs, and some add ground beef.
Most of them are cooked pasta with tomato sauce.
It's not marinated or meat sauce. but straight-
A can of tomato sauce.
Most of this dish is related to poor families, but Toronto-
Wanda Sinclair, a 61-year-old genealogical scientist, said she has been eating since she was a child and now eats whenever she looks after her niece and nephew.
"My mom put us on it and I saw on Facebook that my relatives had already on it.
Our grandmother seems to have succeeded, too.
My grandmother is Scottish, but my grandfather's mother is French.
His father was born in Quebec.
His family dates back to 1600 of the area.
You cook the macaroni, filter it, put it back in the pan, pour it into the ketchup and heat it.
I can add ground meat or hard cheese like cheddar cheese to it and put it in the oven.
I don't like things with sauce, but I want pasta with tomato sauce.
Raj, North India (
Red kidney bean curry)
The GTA has a range of Indian restaurants, both for specific regions, highlighting the country's rich culinary offerings
Dining or street
Food is the focus and is also a combination of new and old recipes reinterpreted by a new generation of chefs.
But Rajma, an 18-year-old student in the journalism department at Ryerson University, said she rarely saw it in restaurants.
It's red kidney bean curry in northern India.
"I was born in New Delhi where my mom and dad grew up and my family still lives there.
Since then we moved to Houston, San Francisco, Calgary, Edmonton, back to Calgary and then to Toronto because of my dad's chartered accountant job.
But no matter where we move, lagema has always been my staple food.
It's hard to determine the exact reason I like it, but some of its stuff is very nostalgic and I 've never had rajma as good as my mom.
She uses cardamom, coriander and cumin, a common spice makeup, but I noticed that she also put cinnamon in it.
This is a kind of food in northern India. There are a lot of very rich cream here. it is the food of the royal family.
I don't know why it's not popular in restaurants because there are a lot of similar dishes like dhal makhani.
Maybe Raj doesn't like it enough.
I want to be in North America, because of the red kidney beans, it's like a pepper and it's slow --
Cooked with tomato.
In fact, my mom once joined her rajma in the pepper cooking contest and won the championship!
Steamed three eggs in China (
Delicious eggs salted duck eggsyear egg)
Almost every Chinese family will have some kind of delicious steamed egg dish: The eggs are stirred with a little water and then mixed with anything, including pork and Pickles, then steamed in the small dish.
35-year-old Antonian Jonathan Chant said his mother made a version that was popular with many Chinese families, using three eggs: regular eggs as the basis, and then doused with salted duck eggs andyear eggs —
Eggs preserved in an alkaline mixture.
"My parents immigrated from Hong Kong separately. I was the first child born in Toronto.
When I was 3 years old, we moved to Thunder Bay and then Limington and then went back to university in Toronto.
Growing up in Lei Wan, we don't have as many Chinese restaurants in Toronto, so most of the Chinese food I eat is made by my mother.
At school, I'm even from my so-
Call a friend and ask about my lunch, but for whatever reason I always think the hot lunch she made was better than the sandwiches they had.
One of my favorite dishes is steamed eggs.
My mom mixed the pork with the egg and poured it into the plate.
Then she put a complete salted duck egg yellow in the middle.
In the end, she sprinkled thousands of dollars.
Before steaming the egg yolk of salted duck eggs, wrap the eggs together. The Jell-O-
Like the softness of ground meat and steamed eggs, plus the taste of lasagna --
I was attracted by one year old eggs.
This dish is made by itself and can also be mixed with rice and soy sauce.
When I see my parents, I may eat it once a year.
My mom thinks the restaurant may not be successful because the steaming process can be too long and you can't do it well in advance.
Pork sausage in Bangladesh (Indian-Spiced sausage)
Pork is not popular in the Indian subcontinent, but in Kolkata, West Bengal, the famous Entally market is known for its British flavor
Meet Indian products such as pork sausage from local Catholics (
This is what Mother Teresa spent most of her life here).
You may not see pork sausages at most Indian and Bangladeshi restaurants in GTA, but for 26-year-old Brampton resident Henry Gomez, this is a family favorite for generations.
"I was born in Dubai but my dad was born in Kolkata and my mom was born in Dhaka, capital of Bangladesh.
We are Bengali, but we are also Catholics and eat pork.
We moved to Canada in 1996 and my uncle Luke thought it would be fun to make sausages when Mint went public in the back garden in the summer.
We used this hand for the first time.
But now we have a kitchen mixer with sausage accessories to make things easier.
My parents and I alternate between ground fresh pork;
Make a mixture of spices including onions, garlic, ginger, green pepper, nutmeg, cloves and fresh mint;
We bought the machine from an Italian butcher's shop, fed the machine, and stuffed the casing in.
In order to prepare them, you simply put them in boiling water, then fry them quickly in a frying pan, and then add some semi-cooked potatoes.
Rice served with daal (
Like most Bangladeshi dishes).
Spicy mango achar (pickle)
This is a good seasoning and although my sister prefers ketchup, I usually reach out to get a bottle of Frank's red chili sauce.
The sausage was really good but only half the appeal.
During our annual sausage
I can't help but think of my late uncle Luke, who has restored the tradition of our family.
They are a unique way to connect me as a Bengali
Catholics with roots in both India and Bangladesh, currently living in a suburb of a city often referred to as Hogdon!
"Liu Karon is a star food writer based in Toronto.