29 Jul 4 Unconventional Bar Snacks from Around the World
Nachos and guacamole might be top bar snacks, but there are many more options to satisfy late night munchies (or drunchies as they’re known) around the world.
These snacks use a range of global ingredients and flavors, from exotic meats to trendy Larabars. Plus, they showcase key menu trends like plant-based jerky and salty snacks.
Kalakukko
Some snacks are so good that they cross over to other countries, where they take on a new name. Such is the case with kalakukko, which is also known as Muikkukuro in Finland and koulouri in Turkey. While kalakukko may be best known for being a bar snack in Finland, its origins stretch back to the Middle Ages. This snack is a savory dish of fish and bacon baked inside a rye bread crust. The dish first appeared among workers who wanted a convenient way to bring food on the job, and it was a popular snack in Finland until farming replaced fishing and hunting.
The name of kalakukko is a bit misleading, because while Google and other online translators translate the term as “fish cock,” in Karelian (the language spoken in the region that now spans both Finland and Russia), it means purse or bag. Despite the name, this is not a dish for the faint of heart—it’s incredibly filling and rich, and some people even use it as a breakfast meal.
Bakers pile whole fish in a koloss—a small circular loaf of dough—and then cover them with fatty strips of pork bacon. This is not only to keep the fish juicy, but also to soften up the small bones and help the kalakukko hold together. As a result, the finished product is more like a meat pie than a fish pastry.
Traditionally, the kalakukko was made with a variety of different fish, depending on where it was being made. The koloss in southern Savonia often included vendace, a small whitefish, and in northern Karelia, the kalakukko was filled with European perch. Other fish, such as pike or trout, were also used in kalakukko, but these days the dish is most often made with a combination of fish and potatoes or rutabaga and pork.
In addition to being a tasty bar snack, kalakukko is an important part of Finnish folk culture and has been celebrated in songs, books, and movies. It’s so popular that it has its own museum in Kuopio, and a classic song called Lentava Kalakukko (“Flying Kalakukko”) is sung at funerals.
Placinta
Placinta (pronounced plah-chin-ta) is a leavened dough or savory pastry filled with a wide variety of sweet and savory ingredients. While some similar dishes exist like Greek spanakopita and Turkish borek, placinte are unique for their rich fillings and their layered shape.
The savory version of the dish is stuffed with a variety of meats, cheeses, and vegetables, while the dessert versions are stuffed with fruits, herbs, and other delicious additions. Typically, they have a round or square shape and can be made with either flour or puff pastry. The filling may include local sheep cheese brynza, cottage cheese with greens, salted feta cheese, smoked bacon, pork or beef sausage, fresh or salted cabbage, potatoes, and many more options.
To make a traditional placinta, the first step is to prepare the dough. This can be done by mixing water with yeast, adding salt and oil, then gradually adding flour. The dough should be kneaded until it is smooth and elastic. Once it is ready, it can be divided into smaller portions and left to rise for 30 minutes.
After the dough has risen, it can be rolled out on a floured surface. Afterwards, a spoonful of the desired filling is placed in the center and then the edges are brought up and over it to completely cover the filling. The finished product is then fried in vegetable oil until golden brown.
Placinta is a staple of Romanian cuisine and can be found in bakeries, cafes, and homes throughout the country. It is often served as a sweet dessert or appetizer and is also a common feature on the tables of special celebrations and events.
While it is not as well-known internationally as other popular snacks from around the world, placinta is a must-try for anyone looking to try something new and exotic. The combination of rich fillings and a light, flaky texture makes for a one-of-a-kind culinary experience. Placinta are a great snack to eat on its own, but they also pair nicely with a glass of wine, kompot, or beer. They are the perfect complement to any bar experience, including one at The Dolly Blue Bar in Newby Bridge.
Scotch Egg
A hearty bar snack found on brew pub menus everywhere, the Scotch egg is an old world classic of cooked eggs swaddled in sausage meat and then breaded and fried. Whether it’s served warm or cold, this is a savory and filling snack that’s easy to take on the road. And although these spherical snacks can be made at home, they’re even better when a bartender creates his own twist on the dish and gives it his stamp of approval.
There are many variations on the Scotch egg — and no one version is right or wrong. The traditional British recipe calls for a soft or medium-boiled egg wrapped in pork sausage, coated in flour, beaten eggs and then breadcrumbs and baked or deep fried. Some chefs add other ingredients, such as herbs or curry powder, to the sausage mixture to enhance flavor.
The Scotch egg is often associated with English pubs and picnic food, but it’s a popular bar snack in other countries, too. The Dutch, for example, have a riff on the Scottish egg called a vogelnestje (“bird’s nest”) and the Flemish of Groningen province have another rounded bar snack they call gehaktbal kiekeboe (“peekaboo meatball”). In our neck of the woods, the Ohio Sauerkraut ball is basically a spherical variation on the Scotch egg and has been around since the late 1800s.
When it comes to Scotch eggs, many of today’s best versions are homemade rather than bought from a store. This gives you full control over the quality of your ingredients and lets you play with the flavors.
A man named Ben Holden was enjoying a Scotch egg and some chips at his local pub in Manchester, England when he had a moment of inspiration. He mixed the pickled egg and the scotch egg together to try out different textures and flavors. His Manchester egg is now a popular variation on the classic.
Chef Oliver Marlowe of London’s Hunter’s Moon pub won 2022’s Scotch Egg Contest with his fine-dining version — a brown egg in the center, truffle mayonnaise and foie gras, topped with a gold leaf crumb crust. The dish is so popular that restaurants around the country are trying to make their own versions, including using different sausages, breadcrumbs and coatings, such as panko flakes or beer brat meat freed from its casings. Whatever variation you try, the key is to be sure your oil and egg temperatures are exactly where they need to be before you start cooking — and that’s where a reliable kitchen thermometer can save the day.
Syltelabb
While wine and cocktail pairings have their heyday, good old bar snacks remain the workhorses of alcohol consumption. They’re usually salty and easily nibbled with one hand while holding a beer or spirit. While we’re used to a bowl of nutsbeer nuts, corn chips, pretzels, or the ever-present bag of neon orange cheese puffs, around the world there are more inventive, and more filling options. Syltelabb, for example, is boiled, salt-cured, preserved pig’s feet. It’s a seasonal Norwegian snack, traditionally enjoyed with Christmas beer and aquavit. You can eat them with your hands or with a piece of lefse or fresh bread. They’re not a healthy snack, but they are delicious. And cheap, which makes them a great complement to beer.
Dried shredded squid is also a traditional bar snack in South Korea and can be found in sealed packages at Asian markets.