If local food reflects the culture from whence it came, then Northern Irish dishes truly reflect the environment in which they were created.
From the classic institution of Irish stew to the beloved Ulster Fry, culinary lovers will delight in discovering the region’s treasures that will sizzle their taste buds:
5. Vegetable roll
Consisting of slices of minced beef, fresh leek, tomato, and onion, this roll can either be integrated into a wider dish or on its own alongside mashed potatoes and beans to make an appetising dinner. The dish is believed to have been first made by Hull’s Company in 1954, but it is also believed to have dated from much earlier than that. Some believe that it was popularised in the immediate post-war years, when meat rationing finally ended. Photo: Meagan Stone on Unsplash
6. Irish stew
Top of the list of traditional Irish dishes, this iconic meal can be cooked in a multitude of different ways, depending on your personal recipe. Typically, though, the dish is made up of cuts of lamb or mutton cooked until tender, with potatoes and onions added for good measure. Carrots and other vegetables are also optional.
Irish stew is the definition of a comfort food; it’s ideal for warming you up on a cold day, perfect for steeling you up to face the ever-chaotic weather Photo: Sławomir Fajer - stock.adobe.co
7. Belfast bap
While best known for the bread of a breakfast sandwich, but can also be eaten as an individual bap. During the Great Famine of the 1840s, philanthropist Bernard Hughes created a standardised affordable bread bap - what one children’s song called ‘half a bap with sugar on the top.’ While practically unknown outside Northern Ireland, the bread is noted for being half the size of a typical pan loaf, its chewy, airy interior and a distinctive, almost-burnt crust on top. Photo: Stephen Barnes - stock.adobe.com
8. Praitie oaten
This traditional breakfast cake is exclusive to County Antrim. Made from warm mashed potatoes, rolled oats, butter, and salt, the potatoes and oatmeal are mixed into a soft dough that’s enriched with butter and seasoned with salt. The dough is then cut into pieces and shaped into rounds which in turn are cut into quarters. The cakes are then fried on both sides until golden brown. Best served with eggs, bacon, or sausages. Photo: JESHOOTS.COM on Unsplash