Ok, if that wasn't a mouthful of gibberish, then I don't know what is.
What I meant, without an ounce of pithiness in my title, is have you ever re-made an ethnic dish using ingredients more commonly associated with another ethnic cuisine?
I'll give an example.
Today, I made "Chinese" Scotch Eggs.
Instead of regular soft-boiled eggs, I used Chinese Thousand Year Old Eggs instead.
Instead of a regular pork sausage paste, I used Taiwanese style sweet sausage paste
Instead of a bread crumbs, I made a dough from rice flour and crusted it with sesame seeds.
All of that combined, I created my own Chinese version of Scotch Eggs.
I must say the musty-savoriness of the Thousand Year Old Eggs contrasted well with the sweet tang of the sausage crust, and the toasted sesame seeds gave a nice earthy tone.
What about you? Any ethnic re-makes?