Poutine is a Canadian dish. It is made with French fries and cheese curds topped with a light brown gravy.

The Nanaimo bar is a dessert item of Canadian origin popular across North America. It is a bar dessert which requires no baking and is named after the west coast city of Nanaimo, British Columbia.

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Tourtière is a meat pie originating from Quebec, usually made with finely diced pork, veal or beef. Wild game is often added to enhance the taste of the pie.

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A butter tart is a type of small pastry tart highly regarded in Canadian cuisine and considered one of Canada's quintessential desserts.

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American classic dessert

Cooked sausage, traditionally grilled or steamed and served in a sliced bun as a sandwich. Hot dog variants include the corn dog and pigs in blankets. Typical hot dog garnishes include mustard, ketchup, onions, mayonnaise, relish, cheese, chili, olives, and sauerkraut.

The sausages were culturally imported from Germany and popularized in the United States, where they were a working class street food sold at hot dog stands that came to be associated with baseball and America. Hot dog preparation and …

An apple pie is a fruit pie in which the principal filling ingredient is apple. It is, on occasion, served with whipped cream or ice cream on top, or alongside cheddar cheese. The pastry is generally used top-and-bottom, making it a double-crust pie; the upper crust may be a circular or a pastry lattice woven of crosswise strips. Exceptions are deep-dish apple pie, with a top crust only, and open-face Tarte Tatin.

Barbecue (informally barbeque, BBQ or barby/barbies) is both a cooking method and an apparatus. The generally accepted differences between barbecuing and grilling are cooking durations and the types of heat used. Grilling is generally done quickly over moderate-to-high direct heat that produces little smoke, while barbecuing is done slowly over low, indirect heat and the food is flavored by the smoking process.

The word barbecue when used as a noun can refer to the cooking method, the meat cooked in …

A hamburger or burger is a sandwich consisting of one or more cooked patties of ground meat, usually beef, placed inside a sliced bread roll or bun. Hamburgers may be cooked in a variety of ways, including pan frying, barbecuing, and flame broiling.

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The traditional loco moco consists of white rice, topped with a hamburger patty, a fried egg, and brown gravy. Variations may include chili, bacon, ham, Spam, kalua pork, linguiça, teriyaki beef, teriyaki chicken, mahi-mahi, shrimp, oysters, and other meats.

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Poke is a raw fish salad served as an appetizer in Hawaiian cuisine, and sometimes as an entree. Poke is the Hawaiian verb for "section" or "to slice or cut". Traditional forms are aku and he'e.

https://en.wikipedia.org/wiki/P…

Saimin is a noodle soup dish developed by different immigrant groups in Hawaii. Its consists of soft wheat egg noodles served in hot dashi garnished with green onions. Kamaboko, char siu, sliced Spam, linguiça, and nori , among other additions.

A taco is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, vegetables and cheese, allowing for great versatility and variety. A taco is generally eaten without utensils and is often accompanied by garnishes such as salsa, avocado or guacamole, cilantro (coriander), tomatoes, minced meat, onions and lettuce.

http://en.wikipedia.org/wiki/Ta…

Fajitas are strips of meat, sweet peppers and onions, spiced and sauteed or grilled. Most restaurants serve the fajitas with large or medium-size flour tortillas, and American diners automatically assume that the fajitas should be wrapped in or folded into the tortilla to be eaten.

Pepián de indio is among the list of national dishes of Guatemala. Pepián de indio is a hot and hearty and thick meat and recado sauce made with tomatoes, tomatillos, chayote and other vegetables, thickened with toasted bread, and flavored with spices.

Fry Jack is a traditional dish in the Belizean cuisine. They are deep fried dough pieces served as a breakfast item and can be shaped as squares or triangles.

It is considered the cultural dish of the Kriols of Belize. It is a combination of boiled eggs, fish and/or pig tail, with cassava, yams, or sweet potatoes, plantains, and tomato sauce.

Traditional salvadorian dish made of a thick, handmade corn tortilla (made using masa de maíz, a cornmeal dough used in mesoamerican cuisine) that is usually filled with a blend of:

1-cheese (queso) (usually a soft cheese called quesillo found throughout central america)
2- cooked pork meat ground to a paste consistency (called chicharrón, not to be confused with fried pork rind, which is also known as chicharrón in some other countries)
3-refried beans (frijoles refritos), or queso …

Ceviche is a national dish of Costa Rican.

The baleada is one of the most common street foods in Honduras. The basic style is made of a flour tortilla which is folded and filled with refried beans, quesillo or cheese and sour cream. Many people add roasted meat, avocado, plantains or scrambled eggs as well. There are Honduran Fast-food chains that serve different kinds of Baleadas.

Fiambre is a traditional Guatemalan dish that is prepared and eaten yearly to celebrate the Day of the Dead. This is one kind of type of salad. This is made with usually sausages and cold cuts, pickled baby corn and onion, beets, Pacaya flower, different cheeses, olives, chicken, and sometimes even brussels sprouts.

It is an incredibly simple yet flavorful soup made with conch meat, coconut milk, cilantro, salt and pepper and simmer.

Traditional dish of Nicaragua and Costa Rica made with rice and beans. The history of Gallo Pinto is not well known, and there are disputes between Costa Ricans and Nicaraguans about where the dish originated. One theory suggests that gallo pinto was brought into Latin America by African slaves that migrated into Latin America . Most Latin Americans agree that the dish is part of both countries now and that they share more similarities than differences. Variations of gallo pinto …

Sancocho is a one of the most popular hearty soups in Panama. The soup gets its flavor from Cilantro and Chicken. a variety of root vegetables are also added.

Panamanian version of Ropa Vieja. This dish was originated in the Canary Islands. It is made of slow-cooked shredded beef with peppers and onions in a spicy tomato sauce. It mean "old clothes" because resembles a mess of colorful rags. The dish is typically served over rice.

Callaloo is a uniquely Caribbean dish that varies from country to country, but it usually involves leaves from the amaranth plant

Cornmeal makes an appearance in many national dishes and in Antigua it is in Fungee. Prepared either as a breakfast meal or main entrée, Fungee is cornmeal with okra, cooked in salted water and boiled to a paste. Pepperpot is a combination of a variety of meats, especially salted beef, and pig tail, and includes crushed vegetables such as spinach, eggplant, okra, onions, spices and seasonings, boiled to a soupy finish.

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This dish is the National Dish of the Bahamas. To prepare Bahamian peas and rice we need fresh thyme, tomato paste, diced onions along with peas, rice and meat.

Conch fritters are the national dish of sunny Bahamas. It consists of pounded, tenderized conch meat that is fried in batter with tomatoes, onions, celery, bell peppers, and various, often peppery seasonings. Conch meat is combined with vegetables because it takes a lot of effort to obtain a small amount of meat, and it's a way of making every bit of meat count. Usually tough and sturdy, conch meat greatly benefits from being cooked in tiny diced pieces.

Another version of black beans and rice. The only difference is that they are cooked together. Cooked separately they are called “Arroz con Frijoles”

Cuban stew, featuring shredded flank steak, tomatoes and olives, can be made up to two days in advance.

Ropa vieja is Cuban national dish. Named "old clothes" from its look, the exact origin of this meal is a mystery. A few sites suggest it was brought to Cuba from the Canary Islands, although no historical references to that exists.

Jerk is a style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk spice. Jerk seasoning is traditionally applied to pork and chicken. Modern recipes also apply jerk spice mixes to fish, shrimp, shellfish, beef, sausage, lamb, vegetables, and tofu. Jerk seasoning principally relies upon two items: allspice (called "pimento" in Jamaica) and Scotch bonnet peppers. Other ingredients may include cloves, cinnamon, scallions, nutmeg, thyme, garlic, brown …

A Jamaican patty contains various fillings and spices baked inside a flaky shell, often tinted golden yellow with an egg yolk mixture or turmeric. It is traditionally filled with seasoned ground beef, but fillings can include chicken, pork, lamb, vegetables, shrimp, lobster, fish, soy, ackee, mixed vegetables or cheese.

https://en.wikipedia.org/wiki/J…

Made from the local fruit ackee and dried and salted cod (salt fish). This is the national dish of Jamaica. It is often served with bread, Jamaican fried dumplings or roasted breadfruit.

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Diri Ak Djon Djon is a native dish of Haiti. It is essentially a meal consisting of rice with black mushrooms. The dish is often served with some sort of meat whether it be fish, chicken or shrimp.

Griyo is a traditional dish of Haiti. Fried pork is most often served with cabbage salad, spicy pikliz (onions and other vegetables marinated in a spicy vinegar sauce) and black rice.

It is perhaps the most commonly eaten meal in the Dominican. La Bandera (meaning “the flag”) consists of white rice, stewed beans and a meat dish that’s usually stewed or roasted.

A lechon is a whole pig roasted over a spit.

Arroz Con Gandules could be the most quintessential Puerto Rican dish. It is sofrito seasoned rice of a yelloish color cooked with Gandules (pigeon peas) and pork.

Broth is a savoury liquid made of water in which bones, meat, fish, or vegetables have been simmered. It can be eaten alone but is most commonly used to prepare other dishes such as soups, gravies, and sauces. Broth is a traditional dish of Dominica.

Mountain Chicken actually refers to a species of giant frog native to the area. The legs, which form the basis of a dish, is considered Dominica's national food.

Bermuda Fish Chowder is a chowder soup that is considered the national dish of Bermuda, a British Overseas Territory in the North Atlantic Ocean. Its basic ingredients are fish, tomatoes and onions, seasoned with black rum and "Sherry Pepper Sauce".

This is Barbados' national dish. Somewhat similar to polenta or grits, Cou-cou is made with corn meal and okra.

It is Barbados' national dish. It consists mainly of cornmeal (corn flour) and okra (ochroes). Flying fish prepared fried or steamed is a usual complement to cou-cou. Cou-cou and flying fish has become Barbados' national dish. Corned beef, or just beef stew, is also a common accompaniment to cou-cou. Traditionally, cou-cou is served on Fridays at homes across Barbados and local food establishments. Cou-cou can also be prepared using breadfruit instead of cornmeal.

Oil down is a stew of breadfruit, salted meat or chicken, coconut milk and spices. It has been referred to as the national dish of Grenada.

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It is an Aruban and Curaçaoan main course dish, consisting of a large round ball of cheese stuffed with spiced meat, served steamed or baked. The dish is believed to have originated from Dutch Empire slaves of the Dutch West Indies stuffing the rinds of Gouda or Edam cheeses with meat table scraps.

An aloo pie is a fried dumpling popular in the Cuisine of Trinidad and Tobago. It is a soft, fried pastry made from flour and water, and filled with boiled, spiced and mashed potatoes (aloo being the Hindi word for "potato") and other vegetables like green peas or chana dal (split chickpeas without their seedcoat). Its shape is similar to a calzone, and it is usually larger than a samosa, approximately five inches (12.7 cm) long. It is usually ordered …

Bandeja Paisa is a staple of Colombian cuisine. It is a huge mixture of food on more of a platter than a plate, it consists of grilled steak, fried pork rind, chorizo sausages, on a bed of rice and red beans that is then topped with a fried egg and a side of sliced avocado and sweet banana (chips). It is arguably the national dish of Colombia. http://www.southamerica.cl/Colo…

Flatbread made of ground maize dough or cooked flour prominent in the cuisine of Colombia and Venezuela. It is eaten daily in those countries and can be served with various accompaniments such as cheese (cuajada), avocado, or (especially in Venezuela) split and used to make sandwiches. https://en.wikipedia.org/wiki/A…

The basic side to any Colombian meal. It is a bread made from cornmeal, similar to a thick pancake. It is normally eaten with an adornment of butter, although sometimes corn is …

Traditional Venezuelan dish, the local version of the rice and beans combination found throughout the Caribbean. It is a plate of rice, shredded beef in stew and stewed black beans that is considered by many to be the Venezuelan national dish. https://en.wikipedia.org/wiki/P…

This dish is a national dish of Guyana. Pepperpot is a stewed meat dish, strongly flavoured with cinnamon, cassareep, including Caribbean hot peppers. Beef, pork, and mutton are the most popular meats used, though some have been known to use chicken. It is traditionally served at Christmas and other special events.

It has been described as a national dish of Brazil, especially of Rio de Janeiro. It is usually a version of a traditional Brazilian black bean stew that maintains the rich smoky, flavors famous in Brazil. Additional meats, including sausage,other vegetables such as tomatoes, carrots, and cabbage. may be added if desired. This is excellent served over brown rice.

Fritada is a typical dish in Ecuadorian cuisine. It is a traditional dish and Its main ingredient is fried pork.

Encebollado is a fish stew from Ecuador. It is the national dish of Ecuador. It is prepared with albacore tuna (billfish or bonito may also be used) and may be served with avocado.

Peruvian ceviche is a traditional dish widely eaten in Peru. The method of preparing it is different to that of ceviche in other places, using lemon, fish, potatoes and other foods.

In Peru, ceviche has been declared to be part of Peru's "national heritage" and has had a holiday declared in its honor. The classic Peruvian ceviche is composed of chunks of raw fish, marinated in freshly squeezed key lime or bitter orange (naranja agria) juice, with sliced onions, chili …

A salteña is a type of Bolivian baked empanada.

Salteñas are savory pastries filled with beef, pork or chicken mixed in a sweet, slightly spicy or very spicy sauce, and sometimes also containing peas, eggs, olives, raisins, potatoes and other ingredients. Vegetarian salteñas are sometimes available at certain restaurants.

Typically salteñas can be found in any town or city throughout the country, but each area has its variations; Cochabamba and Sucre claim to have the best version of this snack, …

Choripan is a type of sandwich filled with chorizo. You will most likely find Bolivians eating Choripan as an appetizer during the preparation of a BBQ or at a local sporting event.

https://www.bolivianlife.com/a-…

This hearty and flavoursome yet economical soup is traditionally from Cochabamba, Bolivia. It is typically made with beef ribs or chicken, but it works well as a vegetarian soup too. You will find sopa de mani on most almuerzos (lunch menus) and in the homes of Bolivians celebrating a loved ones birthday or a special holiday.
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Pastel De Choclo is a South American dish based on sweetcorn or choclo. First documented as a dish in Chile, it is now a typical Argentine, Bolivian,and Peruvian dish. It is also similar to pastel de elote, found in Mexican cuisine, and to the English corn pudding. The filling usually contains ground beef, chicken, raisins, black olives, onions or slices of hard boiled egg

This restorative stew, so brothy that it's almost a soup, is enjoyed in small towns throughout Chile—where it is often served on Mondays as a means of using up leftovers from the traditional Sunday barbecue.

Sopaipilla is a kind of fried pastry and a type of quick bread (made in the central part of Chile) include zapallo (pumpkin) in their dough, it wasn't typically used in the South of Chile.

Sopaipillas are known to have been eaten at least since 1726. Depending if they are served as a pastry or bread Chilean sopaipillas are traditionally served with either pebre (a sauce of onion, tomato, garlic, and herbs) or chancaca sauce (and then they are called …

Tripe is the stomach of animals, cooked in abundant salted water and prepared with onions, potatoes, milk-soaked bread, grated cheese, chili pepper and pepper. It is a homemade dish and it is found only in restaurants that still offer clery and borgoña wine beverages. It belongs to the most traditional Chilean gastronomy and despite time and modernity, it never goes away from the national recipe books.

http://www.trekkingchile.com/EN…

Literally Paraguayan Soup, this is probably the world’s only “solid” soup. More than a soup, it is actually more like an open pie made of ground corn, cheese, eggs and milk.

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The asado is the most popular social gathering in Argentina and no weekend is truly complete without it. Asado is a celebration of seared meat and flame, filled with good times and liberally doused with Malbec and Fernet and coke.

Common choices are:

Chorizos: small pork sausages.
Morcilla: blood sausages.
Tira de asado: the perennial favorite, short ribs.
Vacio: flank steak.
Bife ancho: rib-eye steak.
Lomo: tenderloin.
Mollejas: sweetbreads, delicious when cooked until crispy on a hot fire with plenty of lemon.
Gather materials.

Locro (from the Quechua ruqru) is a hearty thick stew popular along the Andes mountain range. It's one of the national dishes of Argentina, Bolivia, Peru and Ecuador. The dish is a classic corn, beans, and potato or pumpkin soup well known along the South American Andes. Typically locro is made using a specific kind of potato called “papa chola”, which has a unique taste and is difficult to find outside of its home region.

The defining ingredients are corn, …

Chivito is a sandwich-style national dish of Uruguay, and consists primarily of a thin slice of filet mignon (churrasco beef), with mozzarella, tomatoes, mayonnaise, black or green olives, and commonly also bacon, fried or hard-boiled eggs and ham. It is served in a bun, often with a side of French fries

Francesinha is a Portuguese sandwich originally from Porto, made with bread, wet-cured ham, linguiça, fresh sausage like chipolata, steak or roast meat and covered with melted cheese and a hot thick tomato and beer sauce served with french fries. It is said that the Francesinha was invented in the 1960s. Daniel da Silva, a returned emigrant from France and Belgium, tried to adapt the croque-monsieur to Portuguese taste.

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Bacalhau Prior is a very traditional cod fish dish in Portuguese cuisine. It is a favorite of many in Northern Portugal as it enjoyed best during the cold evenings in the winter.

The South African restaurant chain Nando's has made Mozambican-Portuguese piri-piri chicken loved around the world.

Paella is currently an internationally-known rice dish from Spain. It originated in the fields of a region called Valencia on the eastern coast of Spain. Today paella is made in every region of Spain, using just about any kind of ingredient that goes well with rice. There are as many versions of paella as there are cooks. It may contain chicken, pork, shellfish, fish, eel, squid, beans, peas, artichokes or peppers.

Saffron, the spice that also turns the rice a …

Buttery, flaky, viennoiserie or Vienna-style pastry named for its well-known crescent shape. Croissants and other viennoiserie are made of a layered yeast-leavened dough. The dough is layered with butter, rolled and folded several times in succession, then rolled into a sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry. http://en.wikipedia.org/wiki/Cr…

Crepe is a type of very thin pancake, usually made from wheat flour (crêpes de Froment) or buckwheat flour (galettes).

The word is of French origin, deriving from the Latin crispa, meaning "curled". While crêpes are often associated with Brittany, a region in the northwest of France, their consumption is widespread in France, Belgium, Quebec and many parts of Europe and North Africa. Crêpes are served with a variety of fillings, from the most simple with only sugar to …

French sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond powder or ground almond, and food colouring. The macaron is commonly filled with ganache, buttercream or jam filling sandwiched between two biscuits (cookies). The name is derived from the Italian word macarone, maccarone or maccherone, the Italian meringue. https://en.wikipedia.org/wiki/M…

Bouillabaisse is a classic French dish from southern France, in particular, of the port town Marseille. It requires many different varieties of fish, and traditionally was made with whatever the fishermen hadn’t sold that morning.

Pot-Au-Feu is a French beef stew. According to the chef Raymond Blanc, pot-au-feu is the quintessence of French family cuisine, it is the most celebrated dish in France. It honours the tables of the rich and poor alike.

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Cassoulet is a rich, slow-cooked casserole originating in the south of France, containing meat, pork skin and white beans. The dish is named after its traditional cooking vessel, the cassole, a deep, round, earthenware pot with slanting sides.

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Profiterole is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or (particularly in the US) ice cream.

Coq au vin is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. Literally means "rooster/cock with wine"

Moules-Frites is a popular main dish of mussels and fries originating in Belgium. It is sometimes considered the national dish of Belgium.

Stamppot is a traditional Dutch dish made from a combination of potatoes mashed with one or several vegetables or sometimes fruits.

This is a type of German sausage made from veal, pork or beef. The name is derived from the Old High German which means finely chopped meat, and Wurst, sausage. https://en.wikipedia.org/wiki/B…

This is a German pot roast that can be prepared with a variety of meats—most often beef, but also from venison, lamb, mutton, pork, and traditionally, horse. Before cooking, the cut of meat is marinated for several days (recipes vary from three to ten days) in a mixture of vinegar or wine, water, herbs, spices, and seasonings. Since usually tougher cuts of meat (like rump roast, or bottom round of beef) are used , the longer marinating of the meat …

This is a German culinary dish of pickled ham hock, usually boiled. And it is usually grilled. This is usually sold already cured and sometimes smoked, and then used in simple dishes. In Germany, This is very commonly served with boiled or mashed potatoes or sauerkraut, and with mustard.

This is finely cut cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage.

Kasknopfle is a traditional dish of Switzerland prepared with Spätzle, cheese, onions. But the origin of this dish is from German,

It is made with the finest ingredients and served fresh, this simple dish of pounded veal cutlets breaded and lightly fried is Austria’s food ambassador, despite the dish’s Italian origins. Austrians typically eat Wiener schnitzel garnished with parsley and lemon slices, alongside potato salad.

Viennese Apfelstrudel is the national dish of Austria and also popular pastry. It is made with whipped cream, cinnamon, sugar, cinnamon, bread crumbs, butter, apple. This dish is very tasty and easy to prepare.

The national dish of Norway. Very simple preparation: cabbage and mutton is layered in a big pot along with black peppercorns, salt (and, in some recipes, wheat flour to thicken the sauce), covered with water and simmered until the meat is very tender. Potatoes on the side.

https://en.wikipedia.org/wiki/N…

Karelian Hot Pot is a traditional meat stew originating from the region of Karelia. It is commonly prepared using a combination of pork and beef, but lamb can also be used. Along with the Karelian pasties. The hot pot is usually seasoned with black peppercorns and salt. Other seasonings such as allspice and bay leaf may be used too. Common vegetables such as carrot, onion, and root vegetables are acceptable additions to the stew.

A traditional Easter porridge, with a strong molasses flavour. Typically served with milk.

Sauteed Reindeer is a Traditional dish of Finland.It is usually steak or the back of the reindeer is used. It is sliced thinly, fried in fat, spiced with black pepper and salt, and finally, some water, cream, or beer is added and cooked until tender. The dish is served with mashed potatoes and lingonberry preserves or, more traditionally, with raw lingonberries mashed with sugar. In Finland, it is often served with pickled cucumber

It is the classic Danish take on a hamburger. It contains the hamburger elements of a cooked ground beef patty placed inside a sliced bread roll.

It usually consists of a piece of buttered rye bread (rugbrød), a dense, dark brown bread. Pålæg (literally "on-lay"), the topping, that among others can refer to commercial or homemade cold cuts, pieces of meat or fish, cheese or spreads.

Polenta is a dish of boiled cornmeal. It may be consumed hot as a porridge or allowed to cool and solidify into a loaf, which is then baked, fried, or grilled.

https://en.wikipedia.org/wiki/P…

This is a northern Italian rice dish cooked in a broth to a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, wine, and onion. It is one of the most common ways of cooking rice in Italy. Risotto in Italy is normally served on its own before the main course.

Yeasted flatbread generally topped with tomato sauce and cheese and baked in an oven. It is commonly topped with a selection of meats, vegetables and condiments. The term was first recorded in the 10th century, in a Latin manuscript from Gaeta in Central Italy. The modern pizza was invented in Naples, Italy, and the dish and its variants have since become popular and common in many areas of the world.

In 2009, upon Italy's request, Neapolitan pizza was safeguarded in …

A gyro is a Greek dish made of meat cooked on a vertical rotisserie, normally pork, chicken, beef, veal, lamb or mutton, and usually served wrapped in a flatbread such as pita with fries, tomato, onion, and tzatziki sauce.

Moussaka has three layers that are separately cooked before being combined for the final baking: a bottom layer of sliced eggplant sautéed in olive oil; a middle layer of ground lamb lightly cooked with chopped or puréed tomatoes, onion, garlic, and spices (cinnamon, allspice and black pepper); and a top layer of Béchamel sauce or savoury custard. The composed dish is then layered into a pan and baked until the top layer is browned.
https://en.wikipedia.org/wiki/M…

It’s like a pasta-free lasagne. …

Souvlaki (Greek: σουβλάκι, [suˈvlaci]), plural souvlakia, is a popular Greek fast food consisting of small pieces of meat and sometimes vegetables grilled on a skewer. It is usually served in a pita sandwich with garnishes and sauces, or on a dinner plate, often with fried potatoes.
https://en.wikipedia.org/wiki/S…

Fasolada is a Greek soup of dry white beans, olive oil, and vegetables, sometimes called the "national food of the Greeks". It originated in ancient Greece, where a sort of stew of beans, vegetables, and grains, with no meat, was used as food and sacrifice to Greek God Apollo at the Pyanopsia festival.
https://en.wikipedia.org/wiki/F…

This is a Greek soup made from lamb offal, associated with the Easter tradition of the Greek Orthodox Church. It is not served as soup but rather as a fricassee, where it contains only offal and large variety of vegetables, but no onions or rice, as in the soup. https://en.wikipedia.org/wiki/M…

Kokoretsi is a dish of the Balkans, Greece, Azerbaijan, Iranian Azerbaijan and Turkey consisting of lamb or goat intestines wrapped around seasoned offal, including sweetbreads, hearts, lungs, or kidneys, and typically grilled; a variant consists of chopped innards cooked on a griddle. The intestines of suckling lambs are preferred.

https://en.wikipedia.org/wiki/K…

A spin-off from the famous Greek fast food dish, the Cypriot style souvlaki consists of small chunks of charcoal-grilled meat on a skewer, and a large amount of fresh salad filling. The pita bread used is thinner and larger than the Greek version, and usually contains a pocket to hold the ingredients, rather than wrapping the filling in the traditional way.

Armenian dish from the Ararat plain. It is a thick porridge made from korkot (dried or roasted cracked wheat) and fat-rich meat, usually chicken or lamb. Herbs were substituted for meat in harissa when Armenian religious days required fasting and penance. The extremely long cooking process is an essential part of the harissa tradition. Like other ritual dishes, the time taken for preparation is part of its cherished value.

https://en.wikipedia.org/wiki/H…

Khorovats is an Armenian meat grill dish dissimilar to a kebab, It is one of the country’s most representative dishes. A typical khorovats will be made with chunks of meat that’s grilled on a skewer.

Khash is one of the oldest Caucasian dish made with beef legs, tripe, garlic, heads radish, parsley greens, basil leaves, tarragon grape vinegar.

It is the national dish of Belarus. Draniki are eaten either salty (as a side dish) or sweet with applesauce, or blueberries, sugar and cinnamon; they are a very common menu item during outdoor markets and festivals in colder seasons

Banitsa is a traditional Bulgarian food in the börek family prepared by layering a mixture of whisked eggs and pieces of cheese between filo pastry and then baking it in an oven.

https://en.wikipedia.org/wiki/B…

Bob Chorba is a national Bulgarian dish. Bob Chorba is a soup made from dry beans, onions, tomatoes, chubritza or dzhodzhen (spearmint) and carrots.

Shopska Salad is a Bulgarian cold salad popular throughout the Balkans and Central Europe. It is made from tomatoes, cucumbers, onion/scallions, raw or roasted peppers, sirene (white brine cheese), and parsley.

Vepro Knedlo Zelo is a national dish of Czech. One of the most highly coveted dishes in the Czech Republic. Vepro-knedlo-zelo is shorthand for roast pork.

Svickova Na Smetane is a typical Czech dish and one of the most popular Czech meals. It is sirloin steak prepared with vegetables. It is generally served with houskove knedliky.

Khachapuri is a traditional Georgian dish of cheese-filled bread. The bread is leavened and allowed to rise, and is shaped in various ways, usually with cheese in the middle and a crust which is ripped off and used to dip in the cheese. The filling contains cheese (fresh or aged, most commonly sulguni), eggs and other ingredients.It is Georgia's national dish.

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Khinkali is a Georgian dumpling. It consisted of only minced meat (lamb or beef and pork mixed), onions, chili pepper, salt, and cumin. Khinkali is eaten plain, or with ground black pepper.

Chicken Paprikash is a popular dish of Hungarian origin and one of the most famous variations on the paprikash preparations common to Hungarian tables. The name is derived from the ample use of paprika, a spice commonly used in Hungarian cuisine. Paprika Chicken is a simple delicious Hungarian stew. This is nice served with some well-buttered noodles or some nutty brown basmati rice and a crisp green salad with a sharp, lemony dressing

Lecso is a Hungarian thick vegetable ragout or stew which features green and/or red peppers and tomato, onion, salt, and ground sweet and/or hot paprika as a base recipe. The onions and peppers are usually sauteed in lard, bacon fat or sunflower oil. Garlic can also be a traditional ingredient. There is a large variety of lecsós, the base of all being a mixture of tomatoes and peppers (both sweet and hot), onions, spiced with salt, some variants also sugar, …

Tavce Gravce is a traditional Macedonian dish. It is prepared with fresh beans and it can be found in almost all restaurants in Macedonia and all over the Macedonian diaspora.

Pierogi are filled dumplings of East European origin. They are made by wrapping pockets of unleavened dough around a savory or sweet filling and cooking them in boiling water. These dumplings are popular in Slavic (Polish, Russian, Slovak, Ukrainian), Baltic (Latvian, Lithuanian) and other Eastern European cuisines (such as Romanian) where they are known under local names. Pierogi and varenyky are especially associated with Poland, Ukraine and Slovakia where they are considered national dishes. Typical fillings include potato, sauerkraut, ground …

Polish dish of finely chopped meat of various kinds stewed with sauerkraut and shredded fresh cabbage. The dish is also traditional for Belarusian, Ukrainian and Lithuanian cuisine.

Bigos is considered a Polish national dish, which, according to American food historian William Woys Weaver, "has been romanticized in poetry, discussed in its most minute details in all sorts of literary contexts, and never made in small quantities."

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Cabbage roll common in Polish cuisine made from lightly soft-boiled cabbage leaves wrapped around minced pork or beef, chopped onions, and rice or barley, which are baked in a casserole dish and are usually served with a creamy tomato sauce.

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A pork breaded cutlet; made of pork tenderloin (with the bone or without), or of pork chop.

Mititei is a traditional Romanian dish of grilled ground meat rolls made from a mixture of beef, lamb and pork with spices, such as garlic, black pepper, thyme, coriander, anise, savory, and sometimes a touch of paprika. Sodium bicarbonate and broth or water are also added to the mixture.

Mamaliga is a porridge made out of yellow maize flour, traditional in Romania, Moldova and Georgia.

Borscht is a tart soup popular in several East European cuisines, including Ukrainian, Russian, Polish, Belarusian, Romanian, Lithuanian and Ashkenazi Jewish. The variety most commonly associated with the name in English is of Ukrainian origin and includes beetroots as one of the main ingredients, which gives the dish a distinctive red color. It shares the name, however, with a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht, cabbage borscht. The dominant tastes in …

This is a dish made of any kind of grains boiled in water or milk, possibly with additives, i.e., a porridge.

These are dumplings consisting of a filling wrapped in thin, unleavened dough. https://en.wikipedia.org/wiki/P…

This is a baked case of dough with a sweet or savoury filling.https://en.wikipedia.or…

Pirozhki is a baked stuffed bun made from yeast dough and often glazed with egg to produce the common golden colour. They commonly contain meat (typically beef) or a vegetable filling (mashed potatoes, mushrooms, onions and egg, or cabbage). Pirozhki could also be stuffed with fish (e.g., salmon) or with an oatmeal filling mixed with meat or giblets. Sweet-based fillings could include stewed or fresh fruit (apples, cherries, apricots, chopped lemon, etc.), jam, quark or cottage cheese. https://en.wikipedia.org/wiki/P…

This is a Russian style of cabbage soup. When sauerkraut is used instead, the soup is called sour shchi, while soups based on sorrel, spinach, nettle, and similar plants are called green shchi. https://en.wikipedia.org/wiki/S…

Ocpocmaq is a Bashkirs and Tatar national dish, an essential food in Bashkirs and Tatar culture. Usually, öçpoçmaq is a triangular pastry, filled with minced beef, onion and potatoes. Öçpoçmaq is eaten with bouillon or with tea.

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It is one of Russia’s sweets is the simple Pryanik. It is most popular dessert.

Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. It has a crisp crust and soft, light inside, usually topped with fruit and whipped cream.

Bryndzové Halušky is one of the national dishes in Slovakia. This hearty meal consists of halušky (boiled lumps of potato dough similar in appearance to gnocchi and bryndza (a soft sheep cheese).

Salo is a Ukraine’s national dish, known as salo. It is best served covered with garlic, onion, and pickles. Ukrainian salo is a unique chaser because it is served in slices with bread, garlic, pickles, while in other cuisines salo is consumed after rendering in a form of lard.

Tave Kosi is a national dish in Albania. Tave Kosi is a dish of lamb (occasionally chicken, then called tavë kosi me mish pule) and rice baked with a mixture of yoghurt and eggs (replacing the original soured milk) added to a roux (wheat flour and butter). It is also popular in Greece and Turkey, where it is known as Elbasan Tava.

Flia, also known as fli or flija, is a dish in Albanian cuisine. It consists of multiple crêpe-like layers brushed with cream and served with sour cream. The recipe consists of two different mixtures; one for the batter - usually consisting of flour, water, salt, and eggs, and the second mixture, used as a filling, prepared by blending together oil, butter, and yoghurt or kaymak. Flija can be served with various accompaniments including savoury ones like sour milk, yoghurt, pickled …

Cepelinai is a traditional Lithuanian dish of stuffed potato dumplings.The dumplings are made from grated and riced potatoes and stuffed with ground meat or dry curd cheese or mushrooms.

Cevapi is a grilled dish of minced meat, a type of skinless sausage.

Bosnian Pot is a Bosnian stew, a culinary speciality appreciated for its rich taste and flexibility. it has been described as a national dish of Bosnia. Typical ingredients are beef, lamb, cabbage, potatoes, tomatoes, carrots, parsley, garlic, peppercorns (whole, not ground). Many different vegetables or meats may be used. Bosanski lonac is prepared by layering meat and vegetables (alternating layers of meat and vegetables until the pot is full) into a deep pot, then add 1 - 2 dl water.

Zagorski Strukli is a popular traditional Croatian dish served in households across Hrvatsko Zagorje and Zagreb regions in the north of the country, composed of dough and various types of filling which can be either cooked or baked. Zagorski Strukli is a mixture of cottage cheese with eggs, sour cream and salt are spread thinly over the pastry. Then the pastry is rolled lengthwise from both sides into two joined rolls and finally cut into 10–20 cm long pieces.

Mlinci is a dish in Croatian, Serbian and Slovenian cuisine. Mlinci is a thin dried flatbread that is easy to prepare by simply pouring boiled salted water or soup over the mlinci. To prepare homemade mlinci, a dough is made of flour, salt, and water, sometimes also with eggs and fat.

Brudet is a fish stew made in Croatian regions of Dalmatia, Kvarner and Istria, as well as along the coast of Montenegro. It consists of several types of fish, and the most important aspect of brudet is its simplicity of preparation and the fact that it is always prepared in a single pot. It is served with polenta which soaks up the fish broth. A similar dish from Corfu is known as Bourdeto.

Kulen is a type of flavoured sausage made of minced pork that is traditionally produced in Croatia and Serbia. The meat is low-fat, rather brittle and dense, and the flavour is spicy with the hot red paprika bringing it aroma and colour, and garlic for additional spice.

Istrian Stew is a stew, made of beans, sauerkraut or sour turnip, potatoes, bacon, spare ribs, known in the northern Adriatic region. Istrian stew is a national dish of Croatia.

Dolma is a family of stuffed vegetable dishes common in the Mediterranean cuisine and surrounding regions including the Balkans, the Caucasus, Russia, Central Asia and Middle East. Common vegetables to stuff include tomato, pepper, onion, zucchini, eggplant, and garlic. Meat dolmas are generally served warm, often with tahini or egg-lemon sauce. Dolmas prepared with olive oil and stuffed with rice are generally served cold with a garlic-yogurt sauce. Stuffed vegetables are also common in Greek cuisine, called gemista, as well …

It is an Azerbaijani dish made from thinly rolled dough that is cooked briefly on a convex griddle known as saj.

Hakarl is a national dish of Iceland consisting of a Greenland shark or other sleeper sharks which has been cured with a particular fermentation process and hung to dry for four to five months. Kæstur hákarl has a strong ammonia-rich smell and fishy taste

Porramatur is a selection of traditional Icelandic food, consisting mainly of meat and fish products cured in a traditional manner, cut into slices or pieces and served with rúgbrauð (dense and dark rye bread), butter and brennivín.

Pudding is a kind of food that can be either a dessert or a savory dish. The word pudding is believed to come from the French boudin, originally from the Latin botellus, meaning "small sausage", referring to encased meats used in medieval European puddings.

In the United Kingdom and some of the Commonwealth countries, the word pudding can be used to describe both sweet and savory dishes. Unless qualified, however, the term in everyday usage typically denotes a dessert; in …

Shepherd's pie is a ground meat pie with a crust or topping of mashed potato of English origin. The dish has many variations, but the defining ingredients are ground red meat cooked in a gravy or sauce with onions, and topped with a layer of mashed potato before it is baked.

A meat pie is a pie with a filling of meat and often other savory ingredients. They are popular in the United Kingdom, Australia, Ghana, Nigeria, Europe, New Zealand, Canada, Zimbabwe and South Africa.

Deep-fried battered fish accompanied with french fries (chips)

Traditional British Isles dish made of mashed potatoes and sausages, the latter of which may consist of a variety of flavoured sausage made of pork or beef or a Cumberland sausage.

It is sometimes served with onion gravy, fried onions, baked beans, or peas. It is mostly eaten in the United Kingdom, Canada, Australia, and New Zealand

Sunday Roast is a traditional British main meal that is typically served on Sunday (hence the name), consisting of roasted meat, roast potato, and accompaniments such as Yorkshire pudding, stuffing, vegetables, and gravy. Vegetables such as roast parsnips, Brussels sprouts, peas, carrots, runner beans, broccoli are included and can be cooked in different styles; for example, cauliflower or leeks accompanied by a cheddar cheese sauce are popular, in addition to gravy.

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Yorkshire pudding is an English food made from batter consisting of eggs, flour, and milk or water. It is often served with beef and gravy and is part of the traditional British Sunday roast.

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Haggis is a savoury pudding containing sheep's pluck (heart, liver and lungs); minced with onion, oatmeal, suet, spices, and salt, mixed with stock, traditionally encased in the animal's stomach

Originally made from broth of meat and vegetables, it is a traditional Welsh soup and can be served with plain oatmeal dumplings or currant dumplings also know as trollies. Traditionally, it is eaten with carved wooden spoon and wooden bowl.

Champ (brúitín in Irish) is an Irish dish, made by combining mashed potatoes and chopped scallions with butter and milk, and optionally, salt and pepper.

It is simple and inexpensive to produce. In some areas the dish is also called "poundies

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Colcannon (Irish: cál ceannann, meaning "white-headed cabbage") is a traditional Irish dish mainly consisting of mashed potatoes with kale or cabbage. It is also the name of a song about the dish.

This is a variety of meat-and-root vegetables stew native to Ireland. Common ingredients include lamb, or mutton as well as potatoes, onions, and parsley. It may sometimes also include carrots. Irish stew is also made with kid goat. https://en.wikipedia.org/wiki/I…

Pastie is a large to medium sized round battered pie common to Northern Ireland. Generally served with chips to form a "pastie supper", or in a bap as a "pastie bap", it is a common staple in most fish and chip shops in the country.

Common staple in American Chinese cuisine. It consist of steamed rice stir-fried in a wok, often mixed with other ingredients, such as eggs, vegetables, and meat.

Peking Duck is a famous duck dish from Beijing that has been prepared since the imperial era. The meat is prized for its thin, crisp skin, with authentic versions of the dish serving mostly the skin with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook.

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Jiaozi are a kind of Chinese dumpling, commonly eaten in China and other parts of East Asia. They are one of the major foods eaten during the Chinese New Year and year-round in the northern provinces. Wikipedia

Slow stew of belly pork with seasonings that may include sugar, soy sauce, Shaoxing wine and spices. Every region seems to have its own version.

Minchee is a Macanese dish based on minced or ground meat. It is made with beef or pork and flavoured with molasses and soy sauce. Served with a fried egg on top.

Traditional fermented Korean side dish made of vegetables with a variety of seasonings. It is often described as spicy and sour. In traditional preparation kimchi is often allowed to ferment underground in jars for months.

There are hundreds of varieties of kimchi made from napa cabbage, radish, scallion, or cucumber as a main ingredient.

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Signature Korean dish. The word literally means "mixed rice". Bibimbap is served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and gochujang (chili pepper paste), soy sauce, or doenjang, a salty soybean paste. A raw or fried egg and sliced meat (usually beef) are common additions. The hot dish is stirred together thoroughly just before eating.

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Grilled marinated meat mostly beef is used but other kind of meat can also be used like pork or chicken.

The word Bulgogi literally means fire meat in Korean, and is derived from the Pyong'an dialect. It refers to marinated meat (generally beef if used without a qualifier) cooked using traditional grilling techniques such as gridirons or perforated dome griddles that sit on braziers, unlike deep frying or boiling in water. The term is also applied to variations such as …

It is a popular Korean dish generally made by stir-frying marinated diced chicken in a chilli pepper paste based sauce, and sliced cabbage, sweet potato, scallions, onions, perilla leaves, and tteok together on a hot plate.

The cold buckwheat noodles are great as a lightweight lunch option or after Korean barbecue. Naeng-myun noodles consist primarily of buckwheat, but can also include arrowroot, corn, and sweet potato starches, as well as regular wheat flour.

Bosintang is a Korean soup that includes dog meat as its primary ingredient.

Budae-jjigae is a Korean dish which is a type of jjigae (stew), made with ham, sausage, spam, baked beans, kimchi and gochujang.

Japanese noodle soup dish. It consists of Chinese-style wheat noodles served in a meat- or (occasionally) fish-based broth, often flavored with soy sauce or miso, and uses toppings such as sliced pork (チャーシュー chāshū?), dried seaweed (海苔 nori?), kamaboko, and green onions. Nearly every region in Japan has its own variation of ramen, from the tonkotsu (pork bone broth) ramen of Kyushu to the miso ramen of Hokkaido.

Toppings. After basic preparation, ramen can be seasoned and flavored with any …

Curry is one of the most popular dishes in Japan. It is commonly served in three main forms: curry rice, curry udon, and curry bread. Curry rice is most commonly referred to simply as "curry"

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Minced Pork Rice is a Taiwanese style rice dish commonly seen throughout Taiwan. The flavor may vary from one region to another, but the basic ingredients remain the same: ground pork marinated and boiled in soy sauce served on top of steamed rice.

Samosa is a fried or baked pastry with savory filling, such as spiced potatoes, onions, peas, lentils and sometimes ground lamb, ground beef or ground chicken. They may or may not also contain pine nuts.

The samosa originated in the Middle East (where it is known as sambosa) prior to the 10th century. They were introduced to South Asia (India, Pakistan) during the Muslim Delhi Sultanate when cooks from Middle East and Central Asia migrated to work in the kitchens …

(lentil rich sauce) is a popular dish originating from the punjab region of the indian subcontinent. the primary ingredients in dal makhani are whole black lentil (urad) and red kidney beans (rajma), butter and cream.

Chicken tikka, chunks of chicken marinated in spices and yogurt, that is then baked in a tandoor oven, and served in a masala (spice mix) sauce. A tomato and coriander sauce is common, but there is no standard recipe for chicken tikka masala; a survey found that of 48 different recipes, the only common ingredient was chicken. The sauce usually includes tomatoes (frequently as purée), cream, coconut cream and various spices. The sauce or chicken pieces (or both) are coloured …

The flavour of a korma is based on a mixture of spices, including ground coriander and cumin, combined with yogurt kept below curdling temperature and incorporated slowly and carefully with the meat juices. Traditionally, this would have been carried out in a pot set over a very low fire, with charcoal on the lid to provide all-round heat. A korma can be mildly spiced or fiery and may use lamb, chicken, beef or game; some kormas combine meat and vegetables …

Curry goat is a curry dish prepared with goat meat. The dish originated in the Indian subcontinent; and has become popular in Southeast Asian and Indo-Caribbean cuisine. Wikipedia

Tandoori chicken gets its name from the bell-shaped tandoor clay oven. Skinless legs and thighs are marinated in a tenderizing mixture of yogurt, lemon juice, and spices and the meat is slashed to the bone in several places helping the marinade penetrate and the chicken cook more quickly.

The chicken gets its characteristic red hue from either lots of fiery chile or the addition of red food dye.

Now, you don’t need a tandoor oven to make tandoori chicken. You …

Skewered minced lamb kabab flavored with mint and cilantro

Staple of Kashmiri cuisine and is one of the main dishes of the Kashmiri multi-course meal (the "Wazwan"). It consists of braised meat chunks cooked with a gravy based on browned onions or shallots, yogurt, garlic, ginger and aromatic spices (cloves, bay leaves, cardamom and cinnamon). Its characteristic brilliant red colour traditionally comes from liberal amounts of dried Kashmiri chilies that have been de-seeded to reduce their heat: these chilies (whose flavour approximates that of paprika) are considerably milder than …

Bogobe jwa lerotse is the national dish of Botswana, characterized by a delicate flavour imparted by the lerotse melon, a type of fruit that is visually reminiscent of a typical watermelon and distinguished by its orange-coloured flesh. Lerotse has a neutral flavour when raw, but it imparts a unique flavour to the dish when cooked. The dish is typically stirred with a traditional wooden whisk, called lehetho, and has a porridge-like consistency when fully cooked.

Nihari is a stew consisting of slow-cooked meat mainly beef or lamb along with bone marrow, garnished to taste and occasionally served with cooked brain.

Dal Bhat is a traditional meal from the Indian subcontinent, popular in many areas of Nepal, Bangladesh and India. It consists of steamed rice and a cooked lentil soup called dal.

It’s the ultimate Sri Lankan street food. It’s basically a stir-fry which originated as a simple way of dealing with leftovers. Featuring pieces of roti (bread) mixed together with finely shredded vegetables or pieces of meat, soya sauce, spices, ginger, and garlic, on a flat iron skillet using two metal cleavers with wooden handles.

Biryani is a rice dish made with layers of curried meat and rice with roots in Persian cuisine.

There are two main methods of making biryani:

Kachi (raw) biryani, made with raw meat and parboiled rice and cooked together, and
Pakki (cooked) biryani, in which cooked meat and parboiled rice are steamed together.

In Pakistan, pakki (or cooked) biryani is most common, with several prominent varieties such as Sindhi, Karachi-style, and Bombay biryani. This recipe is an amalgamation of these …

Machher Jhol is a traditional Bengali spicy fish stew. It is in the form of a very spicy stew that is served with rice. Machher Jhol is liberally seasoned with turmeric, garlic, onions, and grated ginger. Potatoes are added to the stew as a thickening agent. Tomatoes are also added to impart the dish with a reddish color which is preferred by the people of Bengal. https://en.wikipedia.org/wiki/M…

Rice And Ilish is a national dish of Bangladesh made with rice and Hilsa fish. It is made on the Bangla new year occasion which is called Pahela Baishakh. This is a traditional dish of Bangla new year.

It is among the most famous dishes in Bhutanese cuisine, recognized as a national dish of Bhutan. It is made from chili peppers and cheese; "ema" means "chili" and "datshi" means "cheese" in the Dzongkha language of Bhutan.

Machh Bhaja is a traditional fried fish dish from the Bengali area.

It is the national dish of Kazakhstan and among nomadic Turkic peoples in Central Asia. The term Beshbarmak means "five fingers" because nomads used to eat this dish with their hands. The boiled meat is finely chopped with knives, mixed with boiled noodles, and spiced with onion sauce. It is usually served in a big round dish.

Shalgam is a traditional salad from Kazakhstan and Kyrgyzstan. It is made from radishes, sweet Bulgarian bell pepper, carrots, onions, garlic and spices.

Kuurdak is a traditional meat dish made in Central Asia, especially among the Kyrgyz. Kuurdak is one of the main and oldest dishes in Kyrgyz cuisine. Kuurdak is usually made from mutton, fat and onion, it can be made using beef or any other kind of meat except pork.

Laghman is a Central Asian noodle dish. It is especially popular in Kyrgyzstan and Kazakhstan. It is noodles topped with a sauce of meat and vegetables.

Traditional Uzbek rice dish with lamb, shredded carrots, garlic, chili peppers and raisins

Garudiya is a clear fish broth. It is one of the basic and traditional food items of Maldivian cuisine. The broth is based on tuna species found in the nation's ocean waters such as skipjack (kanḍumas or goḍa), yellowfin tuna (kanneli), little tunny (lațți), or frigate tuna) (raagonḍi).

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Dish of seasoned, skewered and grilled meat, served with a sauce. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings. https://en.wikipedia.org/wiki/S…

Taditional beef stew in which the beef is simmered in a fragrant combination of coconut milk, chiles, and spices

It refer simply to fried pre-cooked rice, a meal including stir fried rice in small amount of cooking oil or margarine, typically spiced with kecap manis (sweet soy sauce), shallot, garlic, ground shrimp paste, tamarind and chilli and accompanied by other ingredients, particularly egg, chicken and prawns. https://en.wikipedia.org/wiki/N…

Soto Mie is a spicy noodle soup dish commonly found in Indonesia, Malaysia, and Singapore. Mie means noodle made of flour, salt and egg, while soto refer to Indonesian soup. In Indonesia it is called soto mie and considered as one variant of soto, while in Malaysia and Singapore it is called mee soto.There are some variations of soto mie, it can be made of beef, chicken, or offals such as kaki sapi (skin, cartilage and tendons of cow's trotters) …

This is a Malay fragrant rice dish cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish. https://en.wikipedia.org/wiki/N…

Type of Indian-influenced flatbread found in Brunei, Malaysia, Indonesia and Singapore. It is often sold in Mamak stalls in Malaysia; also in Malay, Minangkabau and Aceh restaurants in Indonesia. It is known as roti prata in Southern Malaysia and Singapore, and is similar to the Indian Kerala porotta. It is also found throughout Thailand, where it is called "Ro Tee" and is typically sold by Muslims, most often with street carts, and is usually Halal.

Tumpeng is a cone-shaped rice dish with side dishes of vegetables and meat. The rice itself may be plain steamed rice, uduk rice. The cone shaped rice surrounded by assorted of Indonesian dishes, such as urap vegetables, ayam goreng (fried chicken), ayam bakar (grilled chicken), empal gepuk (sweet and spicy fried beef), abon sapi (beef floss), semur (beef stew in sweet soy sauce), teri kacang (anchovy with peanuts), fried prawn, telur pindang (boiled marble egg), shredded omelette, tempe orek (sweet …

It is an Indonesian salad of slightly boiled, blanched or steamed vegetables and hard-boiled eggs, boiled potato, fried tofu and tempeh, and lontong, served with a peanut sauce dressing.

Sinigang is a stew of fish, prawns, pork or beef soured by fruits like tamarind, kamias or tomatoes. Often accompanied by vegetables like kangkong, string beans and taro, this stew is eaten with rice.

A modern, but delicious spin on Sinigang is Sentro 1771’s version called Sinigang Corned Beef.

Chow Long is the Filipino version of Vietnamese Pho, but in Vietnam chow long is a different dish that is actually a rice porridge with pork innards. Our local chow long is made of rice noodle soup, annatto oil, pork or beef meat with bones (bone marrow) and topped with bean sprouts. You have the option to add chili on it and calamansi juice or flavored vinegar.

Daing na Bangus is Milkfish (bangus) marinated in vinegar, garlic, salt, and pepper and fried.

Traditionally consisting of pork, prawn, vegetables, bún (rice vermicelli), and other ingredients wrapped in Vietnamese bánh tráng (commonly known as rice paper). They are served at room temperature (or cooled) and are not deep fried or cooked on the outside. http://en.wikipedia.org/wiki/G%…

Pho is a Vietnamese noodle soup consisting of broth, linguine-shaped rice noodles called bánh ph?, a few herbs, and meat. Pho is a popular street food in Vietnam and the specialty of a number of restaurant chains around the world. It is primarily served with either beef or chicken. The Hanoi and Saigon styles of pho differ by noodle width, sweetness of broth, and choice of herbs. The origin of pho and its name is a subject of scholarly debate. …

Vietnamese savory fried pancake or crepe (it resembles a French crepe with a crispy edge) made of rice flour, water, turmeric powder, stuffed with slivers of fatty pork, shrimp, diced green onion, and bean sprouts.

Popular Vietnamese soup containing rice vermicelli (bún) and beef (bò). Huế is a city in central Vietnam associated with the cooking style of the former royal court. The dish is greatly admired for its balance of spicy, sour, salty and sweet flavors and the predominant flavor is that of lemon grass. Compared to phở or bún riêu, the noodles are thicker and more cylindrical.

Pad Thai is a stir-fried rice noodle dish commonly served as a street food and at casual local eateries in Thailand. It is made with soaked dried rice noodles, which are stir-fried with eggs and chopped firm tofu, and flavored with tamarind pulp, fish sauce (Thai: Nam pla น้ำปลา), dried shrimp, garlic or shallots, red chili pepper and palm sugar, and served with lime wedges and often chopped roast peanuts.

It may also contain other vegetables like bean sprouts, garlic …

Tom Yum soup is a popular sour and spicy Thai soup usually cooked with shrimp with fragrant spices and herbs generously used in the broth. The basic broth is made of stock and fresh ingredients such as lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, and crushed chili peppers.

Amok Trey is a steamed curried fish, is a traditional dish of Cambodian cuisine. It is fish coated in a thick coconut milk with kroeung, either steamed or baked in a cup made from banana leaves. It is often eaten during the Water Festival, which celebrates the reversal of the Tonle Sap River. An important part of the dish is the addition of the leaves of the noni tree and the use of fingerroot. https://en.wikipedia.org/wiki/A…

Bok Lahong is a spicy salad made from shredded unripe papaya. The dish combines the five main tastes of the local cuisine: sour lime, hot chili, salty, savory fish sauce, and sweetness added by palm sugar. The ingredients are mixed and pounded in a mortar.

This is a traditional soup dish of Cambodia. This also considered as one of Cambodian's national dish. The dish consists of Kroeung, fish paste, fish flesh, pork or chicken and vegetables.

Mohinga is a rice noodle and fish soup from Myanmar and is an essential part of Burmese cuisine. It is considered by many to be the national dish of Myanmar. The recipe includes ingredients such as sauce, fish paste, ginger, banana stem, lemongrass, onions, garlic, chickpea flour,chilli .Often served at breakfast but also sold throughout the day by restaurants, teahouses and street vendors.

Ikan Pepes is a traditional dish of East Timor. The cooking technique that uses banana leaves to wrap various ingredients (spices with fish, meat, or tofu), which is then steamed or grilled on charcoal. This method allows the ingredients to be compacted into a sort of cake and is very similar to another popular Southeast Asian dish otak-otak.

Ambuyat is a dish derived from the interior trunk of the sago palm. It is a starchy bland substance, similar to tapioca starch. Ambuyat is the national dish of Brunei, and a local delicacy in the Malaysian states of Sarawak, Sabah, and the federal territory of Labuan, where it is sometimes known as linut.

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Döner kebab is a type of Turkish kebab, made of meat cooked on a vertical rotisserie. Similar dishes cooked on a vertical rotisserie are the Arab shawarma, Greek gyros, and Mexican Al pastor.

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Kuru Fasulye is a stewed bean dish in Turkish cuisine. It is made primarily with white beans and olive oil, and onion and tomato paste or tomato sauce are almost invariably used.

Kabuli Palaw is considered the national dish of Afghanistan. It is made by cooking basmati with mutton, lamb, beef or chicken, and oil. Kabuli palaw is cooked in large shallow and thick dishes. Fried sliced carrots and raisins are added. Chopped nuts like pistachios, walnuts, or almonds may be added as well. The meat is covered by the rice or buried in the middle of the dish. Kabuli palaw rice with carrots and raisins is very popular in Saudi Arabia, …

Dish of cooked fava beans served with vegetable oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juice and chili pepper. It is a staple meal in Egypt, especially in the northern cites of Cairo and Gizah. https://en.wikipedia.org/wiki/F…

It is often considered the country's national dish.Green soup prepared in various styles, wherein the mallow leaves are very finely chopped, with ingredients such as garlic and coriander added for a characteristic aromatic taste, then cooked with chicken broth.

It is an Egyptian dish made of rice, macaroni and lentils mixed together, topped with a spiced tomato sauce, and garlic vinegar, garnished with chickpeas and crispy fried onions.

Khoresh Ghormeh Sabzi is a very popular dish in Iran and neighboring Azerbaijan Republic.It is often said to be the Iranian national dish. The history of Ghormeh sabzi dates back at least 500 to 2,000 years.

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It is the national dish of Iran. The meal is simple, consisting of steamed, saffroned basmati or Iranian rice and kabab, of which there are several distinct Persian varieties.

Fesenjān is an Iranian and Turkish stew flavored with pomegranate syrup and ground walnuts. It is traditionally made with poultry (duck or chicken), but also variants using balls of ground meat, ghormeh cut lamb, fish, or no meat at all are not unusual. Depending on the cooking method, it can have sweet or sour taste. It is served with Iranian white or yellow rice

Abgoosht is an Iranian stew. It is also called Dizi. Ābgoosht is usually made with lamb, chickpeas, white beans, onion, potatoes, and tomatoes, turmeric, and dried lime.

This dish consisting of seasoned, grilled carp. It is considered the national dish of Iraq.

It is considered the national cookie of Iraq. Kleicha comes in several traditional shapes and fillings. The most popular are the ones filled with dates. They are usually flavored with cardamom and sometimes rose water, and glazed with egg wash, which may sometimes be scented and coloured with saffron.

Quzi is a rice-based dish popular in Levant countries. It is served with very slow cooked lamb, roasted nuts, raisins and served over rice. It is considered one of Iraq's national dishes and Introduced in Turkey by Arab Immigrants.

Samak Masgouf or seasoned grilled dish is a very important dish in Iraq served in important locations. It is a very traditional and arguably the national dish of Iraq. Traditionally the fish is cooked whole over an open fire and served whole. However, modern cooks use a large filet of fish baked in the oven. The dish is paired with tangy, spiced sauce and served over a bed of rice.

Spread made from cooked, mashed chickpeas blended with tahini, olive oil, lemon juice, salt and lemon. Today, it is popular throughout the Middle East (including Turkey), North Africa (including Morocco), and in Middle Eastern cuisine around the globe.

Falafel is a deep-fried ball or patty made from ground chickpeas, fava beans, or both. Falafel is a traditional Middle Eastern food, commonly served in a pita, which acts as a pocket, or wrapped in a flatbread known as lafa; "falafel" also frequently refers to a wrapped sandwich that is prepared in this way. The falafel balls are topped with salads, pickled vegetables, hot sauce, and drizzled with tahini-based sauces. Falafel balls may also be eaten alone as a snack …

This is a condiment made from toasted ground hulled sesame seeds.

Meorav Yerushalmi is a grilled meat dish considered a speciality Israels city Jerusalem. It consists of chicken hearts, spleens and liver mixed with bits of lamb cooked on a flat grill, seasoned with onion, garlic, black pepper, cumin, turmeric, olive oil and coriander.

Musakhan is a Palestinian Arab cuisine dish, composed of roasted chicken baked with onions, sumac, allspice, saffron, and fried pine nuts served over taboon bread. It is also known as Muhammar . It is the national dish of Palestine. Musakhan is a dish that one typically eats with one's hands. It is usually presented with the chicken on top of the bread and could be served with soup.

Mansaf is a traditional Jordanian dish, Mansaf is a dish of rice, lamb, and a dry yoghurt made into a sauce called jameed.

Tabbouleh is Levantine vegetarian dish (sometimes considered a salad) traditionally made of tomatoes, finely chopped parsley, mint, bulgur and onion, and seasoned with olive oil, lemon juice, and salt. Some variations add garlic or lettuce, or use couscous instead of bulgur. Tabbouleh is traditionally served as part of a mezze in the Arab world.
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This is a Levantine dish made of bulgur (cracked wheat), minced onions, and finely ground lean beef, lamb, goat or camel meat with Middle-Eastern spices . https://en.wikipedia.org/wiki/K…

It means grilled meat in Arabic. It’s a favorite dish in Oman often prepared for special occasions like Eid. The process of cooking the Shuwa dish takes a long time. In fact, Omanis usually prepare the meat on the first day of Eid, and eat it on the second or the third day. The Shuwa is marinated in Omani spices, then wrapped in banana leaves or palm leaves and put in an underground sand oven, where it gets cooked over …

Machboos is a traditional rice dish and meat. The dish is considered the national dish in some nations. Machboos consists of three parts; the meat (traditionally made with either lamb or chicken) well cooked and tender, the rice which is cooked with the meat’s stock, and stuffing which is ironically not stuffed into anything and consists of split beans, raisins and onion.

Shorshe Ilish is a Bengali dish made from hilsa or Tenualosa ilisha, a type of herring, cooked in mustard gravy.

Kabsa is mixed meat or chicken and rice dish. The rice is usually long-grain, such as basmati. Kabsa is the national dish of Saudi Arabia. Variations are also popular in Yemen. Besides the rice and meat the dish has vegetables, and a mixture of spices (cardamom, saffron, cinnamon, black lime, bay leaves and nutmeg)

Harees is an ancient dish made of meat and wheat. The wheat-based preparation is mixed with pounded meat and cooked till it reaches the consistency of a porridge. The most common meats used are lamb or chicken. Harees is especially consumed in the month of Ramadan.

Although each region has their own variation, Saltah is considered the national dish. The base is a brown meat stew called maraq a dollop of fenugreek froth (holba), and sahawiq or sahowqa (a mixture of chili peppers, tomatoes, garlic, and herbs ground into a salsa). Rice, potatoes, scrambled eggs, and vegetables are common additions to saltah. Meats used in the preparation of this dish are typically lamb or chicken. It is eaten traditionally with Yemeni flat bread, which serves as …

Haneeth is the traditional dish of Yemen. Haneeth is usually made from basmati rice, meat (lamb), and a mixture of spices.
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Mandi is a traditional Yemeni dish from Hadhramaut, Yemen. Mandi is usually made from rice, meat (lamb or chicken), and a mixture of spices. It is cooked in the tandoor, which is a special kind of oven. The tandoor is usually a hole dug in the ground and covered inside by clay. To cook mandi, dry wood is placed in the tandoor and burned to generate a lot of heat turning into charcoal. The meat is then suspended inside the …

Mujaddara is a signature Middle Eastern dish of lentils and rice garnished with crispy onions. It consists of cooked lentils together with groats, generally rice, and garnished with sautéed onions.

Kuli-Kuli is a West African food that is primarily made from peanuts. Kuli-Kuli is a popular snack in Nigeria, Benin, northern Cameroon and Ghana. It is often eaten alone or with a mixture of garri, sugar and water popularly called "garri soakings". It is also eaten with koko, fura, kamu; and is sometimes ground and put into salad. It is often ground as used as an ingredient for Suya and Kilishi. To make Kuli-kuli, peanuts are roasted and then ground …

Jollof Rice is a one-pot rice dish popular in many West African countries. The dish consists of rice, tomatoes and tomato paste, onions, salt, spices and chilli peppers; optional ingredients can be added such as vegetables, meats, or fish.

Chakhchoukha is consider like on of the national dish of Algeria. It is mostly eaten during special celebrations. The dishes is a mix of rougag flatbread and marqa stew.

Seswaa is a traditional meat dish of Botswana, made of beef, goat meat. It is prepared using left over cuts or tough cuts such as legs, neck and back. The dish is normally prepared for ceremonies such as funerals, weddings and national events such as independence celebrations.

Riz Gras is a meat- and rice-based dish in Burkinabé cuisine, the cuisine of Burkina Faso, Africa. Riz gras is prepared with significant amounts of meat and vegetables and is usually served atop rice. Additional ingredients used include tomatoes, eggplant, bell peppers, carrots, cabbage, onion, garlic, meat or vegetable stock, oil and salt

Boko Boko is the national dish of Burundi. It is a sort of porridge made from shredded meat, bulghur wheat or cracked wheat (as is used in Tabbouleh), and spices. Some versions are flavored with sugar or honey and milk; other versions use lemon juice. In Africa it is most popular among Swahili people of Arab ancestry. Harees was brought to Eastern Africa hundreds of years ago by Arab settlers; it is still a popular dish in the Middle East.

Couscous is a Maghrebi (Northwest Africa) dish made of small steamed balls of semolina, usually served with a stew spooned on top. Couscous is a staple food in Morocco.

Ndole is a Cameroonian dish consisting of stewed nuts, ndoleh (bitter leaves indigenous to West Africa), and fish or beef. The dish may also contain shrimp or prawns. It is traditionally eaten with plantain, bobolo (a Cameroonian dish made of fermented ground manioc or cassava and wrapped in leaves), etc.

Cachupa is a famous dish from the Cape Verde islands, West Africa. This slow cooked stew of corn (hominy), beans, cassava, sweet potato, fish or meat (sausage, beef, goat or chicken) is often referred to as the country's national dish.

Kondre is one of the two national dishes of Cameroon, consisting of plantain, tomatoes, onions, spices, and meat such as goat, chicken, or pork. Originally from Bafang, kondre used to be a ceremonial dish that was reserved for special occasions such as weddings, baby welcomings, and funerals. Visually, it is a thick, hearty stew that looks similar to a butternut squash soup. With its unique flavour and appearance, kondre is guaranteed to remain a staple of Cameroonian cuisine.

Boule is a traditional shape of French bread, resembling a squashed ball. Boule is a rustic loaf shape that can be made of any type of flour. A boule can be leavened with commercial yeast, chemical leavening, or even wild yeast sourdough. The name of this bread is the reason a bread baker is referred to as a "boulanger" in French, and a bread bakery a "boulangerie."

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Poulet à la moambé is a savoury chicken dish popular in Central Africa and sometimes considered the national dish of the Democratic Republic of the Congo. The dish itself is made by combining chicken, spices and palm butter to create a stew-like consistency. Wikipedia

It is one of the national and most popular rice recipes in Djibouti, very easy to make and very flavorful. It is a one-pot lamb and rice dish. Beef or lamb is stewed until tender, then cooked in a lightly spiced tomato rice.

This is a raw beef dish eaten in Ethiopia and Eritrea. It is cubed and left unmarinated. It is widely popular and considered a national dish. https://en.wikipedia.org/wiki/G…

Injera is a sour and spongy round bread, made of teff flour, that’s naturally vegan and gluten-free. Sauces and dishes are commonly poured on top of the injera, which is then used as a vehicle to get the deliciousness from table to mouth.

Made of fermented teff flour, injera is a great source of protein and vitamins. Teff, an ancient grain and believed to be the smallest grain in the world, is the most valued grain used to make injera. …

Chicken stew simmered in berbere sauce and herbal butter served with injera

Kitfo is the Ethiopian Steak Tartar. Made of minced raw beef marinated in mitmita (chili powder-based spice blend) and kibbeh (a clarified butter infused with herbs and spices). The word comes from the Ethio-Semitic root k-t-f, meaning "to chop finely; mince." Wikipedia

It is an ingredient made from the pericarp of palm nuts, the fruit of the African oil palm tree. It forms an important ingredient in stews and sauces in African cuisine. In Gabon, the sauce is usually called nyembwe from the Myene word for palm oil. In Gabon, Poulet Nyembwe, or Chicken in Nyembwe sauce, is considered the Gabonese national dish.

It is an African cuisine. In Africa Fufu, served alongside soup, usually groundnut soup, Palm nut soup or Light Soup, is a national dish of Ghana. Soup is considered as a main dish or dinner in African cooking.

Banku is a Ghanaian national dish which is cooked by a proportionate mixture of fermented corn and cassava dough in hot water into a smooth, whitish consistent paste. Served with soup, stew or a pepper sauce with fish

Kedjenou is a spicy stew that is slow-cooked in a sealed Canari over fire or coals and prepared with chicken or guinea hen and vegetables.Kedjenou is a traditional and popular cuisine of Côte d'Ivoire.

Ugali is a dish made of maize flour (cornmeal), millet flour, or sorghum flour cooked in boiling a liquid (water or milk) to a stiff or firm dough-like consistency and served with salad.

It is an unleavened bread in the cuisine of Libya prepared with barley, water and salt. Bazin is prepared by boiling barley flour in water and then beating it to create a dough using a magraf, which is a unique stick designed for this purpose. Bazeen is typically served with a tomato sauce, eggs, potatoes and mutton

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Nyama choma is roasted meat, and it's one of Kenya's most beloved dishes. It is usually served with kachumbari salad and ugali. You eat it with your hands. Only salt and pepper are used to season this dish.

Thieboudienne is a coastal dish of fish and rice, which is considered the national dish of Mauritania. It is served in a white and red sauce, usually made from tomatoes.

Mrouzia is an old and traditional Moroccan tagine of meat, raisins, almonds and honey. The dish is heavily spiced and sticky sweet, it’s a favorite dish to prepare during Eid al Adha when extra meat is on hand from a home slaughter. Lamb is usually preferred but beef or goat meat may be used instead.

Cassava Fufu is regarded as the most traditional Nigerian fufu meal. There are powder versions of other Nigerian fufu meals which makes it easy for modern day ajebutters to prepare them.
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Cassava Fufu is a staple food in many African countries. It is made from fermented and grounded starchy cassava roots and is a great side dish to any protein-rich food.

Cassava fufu is mostly eaten with the very traditional Nigerian soups for swallows such as Bitterleaf Soup and Ora Soup …

This dish is prepared with chicken, onions and lemon, is a speciality from the Casamance region in the south of Senegal.

Thieboudienne is a traditional dish from Senegal. It is made from fish, rice and tomato sauce. Other ingredients often include onions, carrots, cabbage, cassava and peanut oil.

spicy South African vegetable relish

Kabkabou is a fish and tomato stew traditionally prepared in Tunisia. The dish is well appreciated because it is healthy and easy to do. Kabkabou is a sauce in which fish steak is cooked and to which are added capers, olives and lemon. For the choice of the fish, many species are used such as grouper (threatened species), angel shark, tuna or mackerel. The sauce is spicy and tasty. The main ingredients used in the preparation are: onion, olive oil, …

Nshima is the staple carbohydrate of Zambian cuisine. It is made from corn that is processed into a fine white powder called ‘mealie meal’. It is cooked by mixing the corn meal with water which is brought to the boil as porridge (similar to grits). More cornmeal is added until it develops a thicker texture. The cornmeal can be substituted for cassava, sorghum and millet. Nshima is served with a protein (usually meat or fish) and one or two vegetables. …

The word braaivleis is Afrikaans for grilled meat. The word braai (plural braais) is Afrikaans for barbecue or grill and is a social custom in South Africa, Botswana, Namibia, Lesotho, Swaziland, Zimbabwe, Zambia, and Malawi. The term originated with the Afrikaans-speaking people,[1] but has since been adopted by South Africans of many ethnic backgrounds. The word vleis is Afrikaans for meat.
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It is made with finely ground dry maize/corn maize (Mealie-Meal). This maize meal is referred to as hupfu in Shona or impuphu in Ndebele. Sadza is typically served on individual plates but traditionally sadza was eaten from a communal bowl, a tradition that is still maintained by some families mainly in the rural areas. It is generally eaten with the right hand without the aid of cutlery; often rolled into a ball before being dipped into a variety of condiments …

Stegt Flaesk is a dish from Denmark consisting of fried pork belly and generally served with potatoes and a white sauce with chopped parsley (persillesovs). The dish is sometimes translated as 'pork strips' or 'crisp fried pork slices'. The pork belly or "breast" cut of a pig is used for stegt flæsk and the strips are cut about a 1/4 inch thick.

Kiviak is a traditional wintertime Inuit food from Greenland that is made of little auks (Alle alle) fermented in a seal skin.

Suaasat is a traditional Greenlandic soup. It is often made from seal, or from whale, reindeer, or sea-birds. The soup often includes onions and potatoes and is simply seasoned with salt and pepper or bay leaf. The soup is often thickened with rice or by soaking barley in the water overnight so that the starches leach into the water.

Goulash is a soup or stew of meat and vegetables, seasoned with paprika and other spices. Originating from the medieval Kingdom of Hungary, goulash is also a popular meal in Central Europe, Eastern Europe, the Netherlands, Belgium, Switzerland, Scandinavia and Southern Europe.

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It is one of the most widely recognized national dishes of Luxembourg. It’s a recipe traditionally cooked in early summer when the beans are young and tender.

This is a traditional Catalan soup and stew. It is as well the first referenced soup in Europe. It is characterized by the use of a pilota, a very big meatball spiced with garlic and parsley; it also contains vegetables as celery, cabbage, carrots, etc. depending on the season. Additionally, bones, sausages called botifarras, and other types of meat, can be used. https://en.wikipedia.org/wiki/E…

This dishes are widespread and common in all the old counties of Wales and have long been traditional, with all regions having their own variations and contribution, let alone the various sheep breeds, to make to a lamb dish worthy of being the national dish.

Kokoda is a National dish of Fiji and also a Fiji's version of ceviche, enriched with coconut milk to balance out all the acid. In this version, the fish "cooks" not in citrus juice but plain old white vinegar

Palusami is the national dish from Kiribati and also made with coconut milk. Pour the coconut milk into a large mixing bowl. Stir in the salt, lemon juice and onions. A traditional Samoan dish of wrapped bundles of taro leaves with a coconut and onion filling. Sometimes made with chicken or fish along with the coconut. Very similar to our Hawaiian laulau, this particular version is made with corned beef.

It is the national dish of Vanuatu. Laplap is prepared by pounding breadfruit, taro or yam roots into a dough. The dough is then cooked in an underground oven, with fresh coconut cream and some pork, beef, chicken or flying fox in taro or spinach leaves.

Meat Pie is a hand-sized meat pie containing diced or minced meat and gravy, sometimes with onion, mushrooms, or cheese and often consumed as a takeaway food snack.

The meat pie is considered iconic in Australia and New Zealand. It was described by former New South Wales Premier Bob Carr in 2003 as Australia's "national dish". New Zealanders regard the meat pie as a part of New Zealand cuisine, and it forms part of the New Zealand national identity.