The 8th biggest country in the world, founder of the dance Tango and where Lionel Messi is from: Argentina! I am not hardcore football fan, but I have been surrounded by Messi fans and it’s always exciting to cook something from a country that I sort of am familiar with. It’s also home to the famous Diego Maradona and Che Guevara.

As for the food, Argentinians absolutely love their food and celebrate it greatly. The food is a blend of Mediterranean, greatly influenced by the Italian and Spanish cuisines. Argentina is apparently a beef country, and beef is made in a number of delicious ways. I chose to make the popular Argentinian Empanadas. And for dessert I made Alfajores with a Dulce de leche filling. All three dishes are immensely enjoyed by the Argentinians.

The Empanadas is similar to a dish we make locally called pettis, which is a pastry with a tuna filling. Instead of the tuna, Empanadas has a spicy beef filling. I had a slight disaster with this dish as I cooked the beef thoroughly on the stove before baking it, duh. Hence, a slightly dry beef filling!

Alfajores, oooooh the Alfajores! This is a version of the biscuit melting moments, which true to it’s name just melts into the mouth. It’s a very soft, delicate and crumbly biscuit that is also very rich. Words describing it makes me want to jump up, run to the kitchen and bake it. It has became my all time favorite cookie. And the best part is that I used dulce de leche as a filling. I had no idea what this is before this day. Apparently it is condensed milk slow cooked over few hours. It develops into a thick pasty condense milk with an enhanced condensed milk taste. Talk about richness! The buttery taste of the Alfajores with the condensed milky filling was just absolute heaven.

All in all, not a bad cookout as the cookies made up for everything. Cant’ wait to do Armenia!


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