Stamp Requests

Saltah is typically served hot and bubbling in a stone pot, and eaten with flatbread (such as mulawah or lahoh). People scoop it up with bread by hand, in traditional Yemeni style. Saltah - Wikipedia https://share.google/SGNxysG7ENZjErheq

Gyros is meat cooked on a vertical rotisserie, then sliced and served wrapped or stuffed in pita bread, along with other ingredients such as tomato, onion, fried potatoes, and tzatziki. In Greece, it is normally made with pork or sometimes with chicken, whilst ground beef and lamb are also used.

Yemen’s signature rice and meat dish cooked to perfection in an underground oven

Amala and Ewedu, Meat pie.

Brunost (literally "brown cheese") is a type of Norwegian whey cheese, considered one of the most iconic Norwegian foods. It has a characteristic sweet taste, and is usually eaten as a topping for sandwiches. https://www.visitnorway.com/things-to-do/food-and-drink/brown-cheese/

Kebab is the most famous food in Turkey. There are many types and it is one of the important symbols of Turkish culture.

The arrival of the Çiğköfte flakes, which is an important dish of the Southeast, is important in terms of culture

There’re no Dominican sets or premium stamps. As Dominicans, I think we’d like to have a food premium set in order to share our gastronomy proudly and be known for our delicious dishes. Our gastronomy is an important part of us, our dishes are made with love and patience, and even if we’re not the creators ourselves of a dish presented here, we do give it our personal touch and serve it in a different way. Here I attach some dishes and their drawing to make the stamps easier to do. (1) And (2) Mangú with the Tres Golpes “Mangú” can also be known as Dominican mashed plantains, is one of Dominicans' most beloved dishes, and "Los Tres Golpes" is the name we use to specify that there’re cheese, salami and fried eggs in the dish. This is the most complete and complex breakfast of our gastronomy. (3) and (4) Dominican Sancocho Also served in others Caribbean and South American countries, here is made of Dominican meat and vegetables stew. It’s without doubt our most cherished dish. Sancocho is usually made for special occasions, but you can enjoy it any day. (5) and (6) “La bandera” La Bandera Dominicana, or “The Dominican Flag,” is also what Dominicans call the Dominican national dish served for lunch throughout the country, it’s white rice with meat and beans, it can also be served with avocado and “tostones”. (7)”Pica Pollo” (French fries and fried chicken) You will find pica pollo (the popular Dominican fried chicken) in every small town, city, and barrio. It's the meal of choice for a night of partying. The original “pica pollo” goes to go back to restaurants started by Chinese immigrants who settled in the country in the previous century. Nowadays it has been "aplatanado" (Dominicanized), and it is considered almost as "criollo" as mangú. (I didn’t put a drawing of this one ‘cause I think is easy to make an stamp out of it) (8)”Yaniqueque” Yaniqueques are deep fried bread of Dominican Republic. You can find this very famous bread in beaches and they are said to be made with beach water. As with most of the recipes, every household has its unique version. Some use butter or oil, some use eggs and some make them just plain. They are also either made soft and fluffy or nice and crisp, all depends on individual taste. (I didn’t put a drawing of this one ‘cause I didn’t find one.) (9) and (10) “Habichuelas con dulce” Habichuelas con dulce is a sweet bean liquid dessert from the Dominican Republic that is especially popular around the Easter holiday. The dessert is part of the cuisine of the Dominican Republic and is traditionally garnished with milk cookies or with casabe, "a flatbread made of yuca flour." If you’re still reading, thanks so much. I hope you like my idea <3

is one of the best Brazilian snacks and everyone should try it

Couscous (Arabic: كُسْكُس kuskus; Berber languages: ⵙⴽⵙⵓ, romanized: seksu) – sometimes called kusksi or kseksu – is a traditional North African dish of small steamed granules of rolled semolina that is often served with a stew spooned on top. Pearl millet, sorghum, bulgur, and other cereals are sometimes cooked in a similar way in other regions, and the resulting dishes are also sometimes called couscous. Couscous is a staple food throughout the North African cuisines of Algeria, Tunisia, Mauritania, Morocco, and Libya. It was integrated into French and European cuisine at the beginning of the twentieth century,through the French colonial empire and the Pieds-Noirs of Algeria. In 2020, couscous was added to UNESCO's Intangible Cultural Heritage list. In December 2020, Algeria, Mauritania, Morocco, and Tunisia obtained official recognition for the knowledge, know-how, and practices pertaining to the production and consumption of couscous on the Representative List of the Intangible Cultural Heritage of Humanity by UNESCO. The joint submission by the four countries was hailed as an "example of international cooperation." https://en.wikipedia.org/wiki/Couscous