7 Foods That Are Considered The Most Delicious In The World Are TasteAtlas Version

Thorramatur (Photo: Doc. Taste Atlas)

JAKARTA - Taste is non-disputable, but there are some traditional dishes from various parts of the world that often get negative reactions from the tasteers.

TasteAtlas, a world culinary map platform, released an annual list titled "100 Worst-Rated Foods in the World", highlighting the lowest-rated foods based on public reviews.

Although some of these foods have high historical and cultural values, their taste and appearance are often a challenge for their connoisseurs. Here are the 7 most unpleasant foods by the TasteAtlas version.

1. Svid

A unique dish called a provider from Iceland is the worst food according to the TasteAtlas version. Svid is made from a split second-sided sheep head, burned to remove its fur, then cooked.

Usually, svid is presented alongside Swedish mosquito collisions, rhubarb jelly, and impacted potatoes, especially during the Icelandic winter celebration called horrabl Marijuana. This dish was originally created when people shouldn't waste any parts of livestock.

Although syid is known to be very delicious, some may feel strange because they have to look into the sheep' eyes.

2. Blodpalt

Blodpalt is a type of dark thread rich in nutrients and comes from northern Sweden and Lapland, Finland. This deficit is made with black wheat flour or barley and animal blood.

In the past, bolodpalts were made using venison blood, but now there are various regional versions that use blood from other animals, plus spices, and even mash potatoes.

Some of the bolodpalt variants are filled with tumis of onions and chunks of smoke. These dishes are usually cooked in strong flavored meat broth and served as companions with smoke meat, butter, and linguistic butter.

3. Thorramatur

Thorramatur is a dish of various traditional Icelandic foods that are usually enjoyed during the Nordic month called wayorri, which runs from mid-January to mid-February.

The food includes fish and meat that have been preserved with small pieces and then served with whole-grained bread (r!gbraumen) and butter in the form of sickles.

Preserved fish and meat include fermented shark meat, smoke sheep, burned sheep head, blood sausages, and others. All these foods can be soaked according to taste.

Its signature complementary drinks are brennivulk, a type of flavored liquor, and seasonal beer specially produced for the celebration of penceorri.

4. Truchas a la Navarra

Truchas a la Navarra is a fish dish from the Navarre area, Spain. This dish is made of tiut fish, watch serrano (Spanish ham), flour, lemon, peterseli, olive oil, and salt. Trout is peppered, coated with flour, then fried in olive oil until golden and ripe.

After that, the fish are filled with molded serrano watch pieces, and given lemon juice. Before serving, this dish is usually sprinkled with watch pieces and shrinked peterseli.

5. Chapalele

Chapalele is a typical bread from Chile's Chilo\'e Island, which is only made of two main ingredients, namely potatoes and flour. Chapalele is steamed and cooked in curanto, a hole in the ground used to cook food traditionally.

However, chapalele can also be fried or roasted. This dish can be eaten as a snack or as a complement to the meat or soup dish.

6. Belut Jeli

Belut Jeli is a street food typical of the Cockney community in London that has existed since the 18th century. In the past, this dish was a cheap and easy way to make nutritious food, because it was very abundant in the Thames River. The threads were cut into pieces, boiled for 30 minutes with spices, then cooled to form a natural gelatin.

The texture is soft and chewy, it tastes light, slightly salty, similar to the herring that is synthesized, but without a pungent aroma. This dish is usually served with white pepper and vinegar to strengthen the taste.

7. Ramen Burger

Ramen burger is a unique variety of hamburgers, where meat is made from fried ramen noodles tucked between two breads. The meat is usually wrapped in shoyu sauce with arugula leaves and onion leaves on top.

This dish was created by Keizo Shimamoto, a ramen blogger, who introduced it in 2013 in Brooklyn. Ramen burger is so popular that it is included in Time Magazine's list of the 17 most influential burgers of all time.