Are you tired of cooking the same old dishes every week? Do you want to spice up your culinary routine and try something new and exciting? Look no further! As an adventurous cook, you’re probably always on the lookout for unique and flavorful recipes that will take your taste buds on a journey around the world. In this article, we’ll be exploring 20 exotic international recipes that are sure to delight even the most discerning palates.
From savory pancakes in Japan to spicy stews in Ethiopia, these dishes represent some of the most delicious and lesser-known cuisines from around the globe. Whether you’re a seasoned chef or just starting out in the kitchen, these recipes are sure to inspire and educate you on the rich culinary traditions of different cultures.
In this article, we’ll take a culinary journey through 20 exotic international recipes, each one more mouthwatering than the last. So sit back, relax, and get ready to taste the world!
Japanese Okonomiyaki Savory Pancake
Okonomiyaki, a popular Japanese savory pancake, is a flavorful and filling dish that combines ingredients like cabbage, pork, seafood, and sauce. This recipe provides a delicious and easy-to-make version of this beloved street food.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup water
– 1/4 cup grated yamaimo (Japanese mountain yam) or substitute with regular yam
– 1/2 cup thinly sliced cabbage
– 1/4 cup diced pork belly or substitute with bacon
– 1/4 cup diced squid or shrimp
– 2 tablespoons soy sauce
– 2 tablespoons okonomiyaki sauce (available at Asian grocery stores)
– 1 tablespoon sake (Japanese rice wine) or dry white wine
– Salt and pepper to taste
– Sesame seeds and green onion for garnish
Instructions:
1. In a large bowl, combine flour, water, and yamaimo. Mix until smooth.
2. Add cabbage, pork, squid/shrimp, soy sauce, okonomiyaki sauce, and sake. Mix well.
3. Heat a non-stick pan or takoyaki grill over medium heat. Pour in the batter and cook for 4-5 minutes.
4. Flip the pancake and cook for another 4 minutes.
5. Serve hot with additional okonomiyaki sauce, sesame seeds, and green onion.
Cooking Time: 8-10 minutes
Indian Butter Chicken with Creamy Tomato Sauce
This recipe combines the richness of butter chicken with the comfort of a creamy tomato sauce, creating a dish that’s sure to please even the pickiest eaters. With its blend of spices and tangy flavors, this dish is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breast or thighs
– 2 large onions, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon ghee or vegetable oil
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– 1 can (14 oz) diced tomatoes
– 1 cup heavy cream
– 2 tablespoons butter
– Salt and pepper to taste
– Fresh cilantro, chopped (for garnish)
Instructions:
1. In a large skillet, heat the ghee or oil over medium-high. Add the onions and cook until caramelized, about 5 minutes.
2. Add the garlic, cumin, and paprika (if using). Cook for 1 minute.
3. Add the chicken and cook until browned, about 5-7 minutes.
4. Stir in the diced tomatoes, heavy cream, and butter. Season with salt and pepper to taste.
5. Simmer the sauce over medium-low heat for 10-15 minutes or until the flavors have melded together.
6. Serve hot, garnished with chopped cilantro.
Cooking Time: 25-30 minutes
Mexican Chiles en Nogada Stuffed Peppers
Experience the rich flavors of Mexico with this festive dish, perfect for special occasions. Chiles en Nogada is a traditional Mexican recipe that combines roasted poblano peppers with a flavorful mixture of meats, fruits, and spices.
Ingredients:
– 4 large poblano peppers
– 1 pound ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup almonds, toasted
– 1/2 cup raisins
– 1/4 cup pomegranate seeds
– 1 tablespoon tomato paste
– 1 teaspoon cumin
– Salt and pepper to taste
– 1/2 cup Mexican crema or sour cream
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 375°F.
2. Roast the poblano peppers by placing them on a baking sheet and baking for 10-15 minutes, or until charred.
3. Remove the peppers from the oven and peel off the skin, removing the seeds and membranes.
4. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
5. Add the onion, garlic, almonds, raisins, pomegranate seeds, tomato paste, cumin, salt, and pepper to the skillet. Cook until the mixture is well combined.
6. Stuff each poblano pepper with the meat mixture and top with a dollop of crema or sour cream.
7. Serve warm, garnished with cilantro if desired.
Cooking Time: 30-40 minutes
Thai Green Curry with Coconut Milk
This classic Thai dish is a flavorful and aromatic curry made with green chilies, coconut milk, and your choice of protein. This recipe serves 4-6 people.
Ingredients:
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 green chilies, seeded and chopped
– 1 can (14 oz) coconut milk
– 1 cup your choice of protein (chicken, shrimp, or tofu)
– 1 tablespoon Thai red curry paste
– 1/2 teaspoon fish sauce (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add garlic, ginger, and green chilies; cook until fragrant, about 1 minute.
3. Stir in curry paste; cook for 1 minute.
4. Add coconut milk and bring to a simmer.
5. Add your choice of protein and cook until cooked through, about 5-7 minutes.
6. Season with fish sauce (if using), salt, and pepper.
7. Garnish with cilantro leaves and serve over steamed rice or noodles.
Cooking Time: 15-20 minutes
Italian Truffle Risotto with Wild Mushrooms
Elevate your risotto game with this decadent and earthy dish, perfect for a special occasion or cozy night in. This recipe combines the rich flavors of truffles with the meatiness of wild mushrooms, all wrapped up in a creamy Arborio rice base.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mixed wild mushrooms (such as cremini, shiitake, and oyster), sliced
– 2 cloves garlic, minced
– 1/4 cup white wine (optional)
– 1 tablespoon truffle oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and cook until translucent, 3-4 minutes.
3. Add mushrooms and garlic; cook until mushrooms release their liquid and start to brown, about 5 minutes.
4. Add Arborio rice; cook for 1 minute, stirring constantly.
5. Add wine (if using); cook until absorbed, about 2 minutes.
6. Add 1/2 cup broth at a time, stirring continuously and allowing each portion to absorb before adding the next.
7. After 20-25 minutes of cooking, stir in truffle oil; season with salt and pepper to taste.
8. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Moroccan Lamb Tagine with Apricots
Moroccan Lamb Tagine with Apricots: A flavorful and aromatic dish that combines tender lamb with sweet apricots, allspice, and cinnamon, simmered to perfection in a traditional clay tagine pot.
Ingredients:
– 1 pound boneless lamb shoulder or shanks, cut into 2-inch pieces
– 2 tablespoons olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup dried apricots, chopped
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground allspice
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups lamb or beef broth
Instructions:
1. Heat oil in the bottom of a clay tagine pot or large Dutch oven over medium heat.
2. Brown the lamb pieces, then set aside.
3. Add onion and garlic; cook until softened.
4. Stir in apricots, cumin, coriander, cinnamon, allspice, salt, and pepper.
5. Add broth and browned lamb; bring to a simmer.
6. Cover and cook for 2-1/2 hours or until lamb is tender.
7. Serve hot over couscous or rice.
Cooking Time: 2-1/2 hours
French Coq au Vin with Red Wine Sauce
This iconic dish originated from the Burgundy region of France, where chicken cooked in red wine is a staple of rustic cuisine. This recipe brings together tender chicken, rich onions, and robust red wine for a satisfying meal.
Ingredients:
– 1 1/2 lbs chicken thighs, cut into 8 pieces
– 2 large onions, sliced
– 3 cloves garlic, minced
– 1 cup red wine (Burgundy or Merlot)
– 1 cup chicken broth
– 2 tbsp butter
– 1 tsp tomato paste
– 1/4 cup mushrooms, sliced (button or cremini)
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat butter in a large Dutch oven over medium-high heat.
2. Add chicken and cook until browned on all sides, about 5-6 minutes. Remove from pot.
3. Add onions, garlic, and mushrooms; cook until onions are translucent, about 8-9 minutes.
4. Add red wine, chicken broth, tomato paste, salt, and pepper. Stir to combine.
5. Return chicken to the pot, cover, and simmer for 25-30 minutes or until cooked through.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 45-50 minutes
Greek Spanakopita Spinach and Feta Pie
A classic Greek recipe, this spinach and feta pie is a delicious and savory treat that’s perfect for snacks or light meals. With its flaky phyllo crust and creamy filling, it’s sure to become a favorite.
Ingredients:
– 1 package of frozen chopped spinach, thawed and drained
– 1/2 cup crumbled feta cheese
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 egg, beaten
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 package of phyllo dough (usually found in the freezer section)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, combine spinach, feta cheese, onion, garlic, egg, salt, and pepper.
3. Layer phyllo dough in a 9×13 inch baking dish, brushing each sheet with olive oil.
4. Pour the spinach mixture over the phyllo layers.
5. Roll out remaining phyllo sheets to fit on top of the pie. Brush with olive oil.
6. Bake for 45-50 minutes, or until golden brown.
Cooking Time: 45-50 minutes
Korean Bibimbap with Gochujang Sauce
Experience the vibrant flavors of Korea with this iconic rice bowl dish, elevated by a rich and spicy gochujang sauce. Crunchy vegetables, savory beef, and creamy egg come together in perfect harmony.
Ingredients:
– 1 cup cooked white rice
– 1/2 cup beef (thinly sliced), cooked with soy sauce and sugar
– 1 cup mixed vegetables (bean sprouts, zucchini, carrots, mushrooms)
– 1/2 cup gochujang sauce (Korean chili paste)
– 1 tablespoon sesame oil
– 1 egg, fried in a non-stick pan
– Salt to taste
– Chopped green onions and toasted sesame seeds for garnish
Instructions:
1. Cook rice according to package instructions.
2. Prepare beef by cooking it with soy sauce and sugar until caramelized.
3. Sauté mixed vegetables with sesame oil until tender-crisp.
4. Fry an egg in a non-stick pan until the whites are set and yolks are still runny.
5. To assemble, place cooked rice in a bowl, followed by beef, vegetables, and fried egg.
6. Drizzle gochujang sauce over the top and sprinkle with salt to taste.
7. Garnish with chopped green onions and toasted sesame seeds.
Cooking Time: 30 minutes
Spanish Paella with Seafood and Saffron
Experience the rich flavors of Spain with this classic seafood paella recipe, infused with the warmth of saffron. This dish is perfect for a special occasion or a cozy night in.
Ingredients:
– 1 cup uncooked Spanish rice (Calasparra or Bomba)
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 pound mixed seafood (shrimp, mussels, clams, squid), cleaned and rinsed
– 1 teaspoon saffron threads, soaked in 2 tablespoons hot water
– 4 cups chicken broth
– 1 cup water
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large paella pan or skillet over medium-high heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add seafood; cook until shells open, about 5 minutes.
4. Stir in saffron mixture, smoked paprika, salt, and pepper.
5. Add rice, chicken broth, and water; bring to a boil.
6. Reduce heat to low; simmer, covered, for 20-25 minutes or until rice is cooked and liquid absorbed.
7. Garnish with parsley, if desired.
Cooking Time: 25-30 minutes
Vietnamese Pho with Beef and Rice Noodles
This classic Vietnamese noodle soup is a comforting and flavorful dish that’s perfect for any meal. With its rich beef broth, tender rice noodles, and savory beef slices, pho is a must-try culinary experience.
Ingredients:
– 1 pound beef bones (preferably oxtail or beef neck)
– 2 pounds beef brisket or chuck, sliced into thin strips
– 4 cups beef broth
– 2 tablespoons fish sauce
– 2 tablespoons soy sauce
– 1 tablespoon sugar
– 2 cloves garlic, minced
– 1 onion, sliced
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground cardamom
– 1/4 teaspoon ground cayenne pepper
– 8 ounces rice noodles
– Fresh herbs (basil, mint, or cilantro), chopped (optional)
– Lime wedges, for serving
Instructions:
1. In a large stockpot, combine beef bones, beef broth, fish sauce, soy sauce, sugar, garlic, onion, cinnamon, cardamom, and cayenne pepper.
2. Bring to a boil, then reduce heat and simmer for 1 hour.
3. Add sliced beef and cook for an additional 30 minutes.
4. Cook rice noodles according to package instructions. Drain and set aside.
5. Assemble the pho by placing cooked noodles into bowls, followed by slices of beef and garnishing with fresh herbs (if using). Serve with lime wedges.
Cooking Time: Approximately 2 hours
Lebanese Falafel with Tahini Dressing
This classic Middle Eastern recipe combines crispy, flavorful falafel with a creamy and tangy tahini dressing, perfect for wraps, salads, or as a snack.
Ingredients:
For the falafel:
– 1 cup dried chickpeas
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh cilantro
– 1 tablespoon lemon juice
– 1 teaspoon baking powder
– Salt and pepper to taste
– Vegetable oil for frying
For the tahini dressing:
– 1/2 cup tahini
– 1/4 cup freshly squeezed lemon juice
– 2 cloves garlic, minced
– 1/2 cup water
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Soak chickpeas overnight, then drain and rinse.
3. Blend chickpeas with remaining falafel ingredients until smooth.
4. Shape into patties and fry in hot oil until golden, about 3-4 minutes per side.
5. For the tahini dressing, combine all ingredients in a bowl and whisk until smooth.
6. Serve falafel with tahini dressing and your choice of toppings.
Cooking Time: 20-25 minutes (including soaking time)
Brazilian Feijoada Black Bean Stew
Feijoada, Brazil’s national stew, is a hearty and flavorful dish that brings people together. This recipe combines tender black beans with a variety of meats and spices to create a rich and comforting meal.
Ingredients:
– 1 pound dried black beans, soaked overnight and drained
– 2 pounds beef brisket or pork ribs, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– Salt and black pepper, to taste
– 4 cups beef broth
Instructions:
1. In a large pot or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, cumin, smoked paprika (if using), salt, and pepper. Cook for 1 minute.
3. Add the beef and pork, browning on all sides, about 5-7 minutes.
4. Add the soaked black beans, beef broth, and water to cover. Bring to a boil, then reduce heat and simmer for 2 hours or until the beans are tender.
Cooking Time: 2 hours
Russian Beef Stroganoff with Sour Cream
A classic Russian dish that combines tender beef strips with a rich and creamy sauce, served over egg noodles.
Ingredients:
– 1 pound beef strips (sirloin or ribeye)
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup mushrooms, sliced
– 1 tablespoon tomato paste
– 2 cups beef broth
– 1 teaspoon paprika
– Salt and pepper, to taste
– 8 ounces egg noodles
– 1/2 cup sour cream
– Chopped fresh parsley or dill, for garnish
Instructions:
1. Cook the egg noodles according to package instructions. Set aside.
2. In a large skillet, heat the oil over medium-high. Add the beef and cook until browned, about 3-4 minutes. Remove from heat and set aside.
3. In the same skillet, add the onion and garlic. Cook until softened, about 1 minute.
4. Add the mushrooms and tomato paste to the skillet. Cook for an additional 2-3 minutes.
5. Add the beef broth, paprika, salt, and pepper to the skillet. Stir to combine.
6. Return the beef to the skillet and simmer until cooked through, about 5-7 minutes.
7. Serve the beef mixture over the egg noodles and top with sour cream. Garnish with parsley or dill.
Cooking Time: Approximately 20-25 minutes.
Turkish Imam Bayildi Stuffed Eggplant
Imam Bayildi is a classic Turkish dish that literally translates to “the imam fainted” due to the abundance of onions and garlic. This recipe is a flavorful take on the traditional stuffed eggplant, perfect for a hearty dinner.
Ingredients:
– 2 large eggplants
– 1 onion, finely chopped
– 3 cloves of garlic, minced
– 1 cup cooked rice
– 1/4 cup tomato paste
– 1/4 cup olive oil
– Salt and black pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a pan, sauté the onion and garlic until softened. Add cooked rice, tomato paste, and olive oil. Season with salt and black pepper.
4. Stuff each eggplant half with the rice mixture and place them in a baking dish.
5. Bake for 30-40 minutes or until the eggplants are tender and the filling is golden brown.
Cooking Time: 30-40 minutes
Ethiopian Doro Wat Spicy Chicken Stew
This traditional Ethiopian stew, known as Doro Wat, is a flavorful and aromatic dish that combines tender chicken with spicy chilies, onions, and spices. Serve over injera bread for a truly authentic experience.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 large onions, chopped
– 3-4 Scotch bonnet peppers, chopped (depending on desired level of spiciness)
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp turmeric
– 1/2 tsp paprika
– Salt and black pepper
– 2 tbsp vegetable oil
– 2 cups chicken broth
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onions, chilies, garlic, cumin, coriander, turmeric, paprika, salt, and black pepper. Cook until onions are translucent.
3. Add chicken and cook until browned on all sides.
4. Add chicken broth and bring to a boil.
5. Reduce heat to low and simmer for 30-40 minutes or until chicken is cooked through.
6. Serve hot over injera bread.
Cooking Time: 35-45 minutes
Peruvian Ceviche with Lime and Chili
Experience the bold flavors of Peru with this classic ceviche recipe, infused with the brightness of lime and heat of chili.
Ingredients:
– 1 pound fresh white fish (such as halibut or tilapia), cut into small pieces
– 1/2 cup freshly squeezed lime juice
– 1/4 cup chopped red onion
– 1/4 cup chopped fresh cilantro
– 1-2 teaspoons aji amarillo chili paste (or substitute with sriracha)
– Salt, to taste
Instructions:
1. In a large bowl, combine fish pieces and lime juice. Cover and refrigerate for at least 30 minutes to allow the fish to “cook” in the acidity.
2. Just before serving, stir in chopped onion, cilantro, and chili paste (to taste).
3. Season with salt as needed.
4. Serve immediately, garnished with additional cilantro if desired.
Cooking Time: 30 minutes (plus marinating time)
German Sauerbraten Marinated Pot Roast
Savor the rich flavors of Germany with this iconic pot roast recipe, slow-cooked to tender perfection and infused with the tanginess of vinegar and spices. A staple of German cuisine, Sauerbraten is a hearty dish that’s perfect for special occasions or cozy weeknight dinners.
Ingredients:
– 3-4 pound beef pot roast
– 1 cup vinegar (apple cider or white wine)
– 1/2 cup water
– 2 tablespoons brown sugar
– 2 teaspoons salt
– 1 teaspoon black pepper
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 cup mixed berries (cranberries, cherries, and raisins)
– Fresh parsley, chopped (optional)
Instructions:
1. In a large bowl, combine vinegar, water, brown sugar, salt, and black pepper.
2. Add the sliced onion and minced garlic to the marinade; mix well.
3. Place the pot roast in the marinade, making sure it’s fully covered. Cover with plastic wrap or a lid.
4. Refrigerate for at least 2 days or up to 5 days.
5. Preheat oven to 300°F (150°C). Remove the roast from the marinade; pat dry with paper towels.
6. Place the roast in a Dutch oven or heavy pot, cover with lid, and cook for 3-4 hours or until tender.
Cooking Time: 3-4 hours
Jamaican Jerk Chicken with Scotch Bonnet Peppers
Experience the bold flavors of Jamaica with this spicy chicken recipe, featuring the infamous Scotch Bonnet peppers. This dish is perfect for those who like a little heat in their meals.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup jerk seasoning (store-bought or homemade)
– 2 Scotch Bonnet peppers, seeded and chopped
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 1 tablespoon soy sauce
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a blender or food processor, combine jerk seasoning, Scotch Bonnet peppers, garlic, and a pinch of salt. Blend until smooth.
3. Place chicken breasts in a shallow dish and brush with olive oil. Sprinkle the jerk mixture evenly over both sides of the chicken.
4. Bake for 25-30 minutes or until cooked through.
5. Remove from oven and brush with soy sauce. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Swedish Meatballs with Lingonberry Sauce
Experience the authentic flavors of Sweden with this classic meatball recipe, served with a sweet and tangy lingonberry sauce. This hearty dish is perfect for special occasions or cozy nights in.
Ingredients:
– 1 pound ground beef
– 1/2 cup breadcrumbs
– 1 egg
– 1/4 cup milk
– 1 tablespoon all-purpose flour
– Salt and pepper, to taste
– Lingonberry jam or preserves (about 1/2 cup)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine ground beef, breadcrumbs, egg, milk, flour, salt, and pepper. Mix well with your hands until just combined.
3. Form into small meatballs, about 1 1/2 inches in diameter. Place on a baking sheet lined with parchment paper.
4. Bake for 12-15 minutes or until cooked through.
5. Meanwhile, heat the lingonberry jam or preserves in a saucepan over low heat until warmed through.
6. Serve the meatballs hot with lingonberry sauce spooned over the top.
Cooking Time: 20-25 minutes
Summary
Get ready to spice up your cooking routine with these 20 exotic international recipes! From Japanese Okonomiyaki to Moroccan Lamb Tagine, and from Indian Butter Chicken to Peruvian Ceviche, this collection has something for every adventurous cook. Discover new flavors and techniques with dishes like Thai Green Curry, Italian Truffle Risotto, and Mexican Chiles en Nogada. Explore the world through food with these mouth-watering recipes that are sure to tantalize your taste buds.
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