by: itisclaudio, created: 15 Aug 2018, updated: 05 Nov 2018 Public: Users can add dishes

This is the list of the dishes that represent a country or a cuisine. They are normally chosen because they are a food staple of the region, the dish is vastly consumed by the locals and/or because it represent the origins of its cuisine. There can be more than one dish.

1. Ema Datshi

(Bhutanese)

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" ...

(Added by: itisclaudio)



2. Plov

(Uzbek)

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

(Added by: itisclaudio)



3. Ceviche

Cebiche, Seviche, Sebiche

(Peruvian)

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 ...

(Added by: itisclaudio)



4. Asado

(Argentine)

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 ...

(Added by: itisclaudio)



5. Kabuli Palaw

Qabuli, Kabili, Kabuli Pulao

(Afghan)

Kabuli palaw is an Afghan dish, a variety of pilaf, consisting of steamed rice mixed with raisins, carrots, and lamb. It is one of the most popular dishes in Afghanistan and is ...

(Added by: itisclaudio)



6. Tave Kosi

Tavë Kosi, Elbasan Tava

(Albanian)

(Greek)

(Turkish)

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 ...

Considered one of the staples and national dish in Albania

(Added by: itisclaudio)



7. Chakhchoukha

Chekhechoukha, Chakhchoura, شخشوخة

(Algerian)

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.

(Added by: itisclaudio)



8. Keshi Yena

(Aruban)

(Dutch)

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 ...

Considered one of the staples and national dish in Aruba

(Added by: itisclaudio)



9. Meat Pie

Aussie Meat Pie

(Australian)

(New Zealand)

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 one of the staples and national dish in Australia

(Added by: itisclaudio)



10. Wiener Schnitzel

(Austrian)

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 ...

(Added by: itisclaudio)



11. Crack Conch With Peas And Rice

(Bahamian)

(-Caribbean-)

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.

(Added by: itisclaudio)



12. Rice And Ilish

(Bangladeshi)

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 ...

(Added by: itisclaudio)



13. Cou-Cou

Cou Cou, Coo-coo, Fungi

(Barbadian)

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 ...

(Added by: itisclaudio)



14. Couscous

كُسْكُس,‎ kuskus

(Algerian)

(Libyan)

(Moroccan)

(...)

A dish of small steamed balls of semolina, usually served with a stew spooned on top. Couscous is a staple food throughout the Morocco. https://en.wikipedia.org/wiki/Couscous

(Added by: itisclaudio)



15. Qutab

(Azerbaijani)

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

(Added by: itisclaudio)



16. Machboos

Machboos ala Dajaj

(Bahraini)

(-Middle Eastern-)

Chicken Machboos is the national dish of Bahrain.There are two ingredients in particular that set this dish apart from any Western chicken and rice dishes. Baharat and Loomi.

(Added by: itisclaudio)



17. Shorshe Ilish

Mustard Fish

(Bangladeshi)

(Indian)

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

Considered one of the staples and national dish in Bahrain

(Added by: itisclaudio)



18. Machh Bhaja

Fried Fish

(Bangladeshi)

In West Bengal, Tripura, Orissa, Assam and Bangladesh (greater Bengal), fried fish or Māchh bhājā is a common delicacy eaten as a snack or fritter to go with a meal. Riverine fish ...

(Added by: itisclaudio)



19. Draniki

(Belarusian)

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 ...

(Added by: itisclaudio)



20. Moules-Frites

Moules Et Frites

(Belgian)

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

(Added by: itisclaudio)



21. Bile Up

boil-up, boil up

(Belizean)

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.

(Added by: ClaudioRoman)



22. Kuli-Kuli

(-African-)

(Beninese)

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 ...

(Added by: ClaudioRoman)



23. Bermuda Fish Chowder

(Bermudian)

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, ...

(Added by: ClaudioRoman)



24. Saltenas

Salteñas

(Bolivian)

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 ...

(Added by: ClaudioRoman)



25. Bosnian Pot

Bosanski Lonac

(Bosnia And Herzegovina)

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, ...

(Added by: ClaudioRoman)



26. Cevapi

Ćevapi, ćevapčići

(Bosnia And Herzegovina)

(Bulgarian)

(Romanian)

(...)

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

(Added by: ClaudioRoman)



27. Seswaa

Leswao

(Botswana)

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 ...

(Added by: ClaudioRoman)



28. Feijoada

(Brazilean)

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, ...

(Added by: ClaudioRoman)



29. Ambuyat

Ambuyat

(Bruneian)

(Malaysian)

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 ...

Considered one of the staples and national dish in Brunei

(Added by: ClaudioRoman)



30. Banitsa

Bulgarian breakfast and dessert

(Bulgarian)

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. ...

(Added by: ClaudioRoman)



31. Bob Chorba

(Bulgarian)

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

(Added by: ClaudioRoman)



32. Shopska Salad

Bulgarian Salad

(Bulgarian)

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.

(Added by: ClaudioRoman)



33. Riz Gras

(-African-)

(Burkinabe)

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 ...

(Added by: ClaudioRoman)



34. Boko Boko

Boko-boko, Boku-boku

(Burundian)

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 ...

(Added by: ClaudioRoman)



35. Amok Trey

amok trei, amok fish

(Cambodian)

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 ...

(Added by: ClaudioRoman)



36. Samlor Kako

somlaw koko, samlor koko, samlor korko, សម្លកកូរ

(Cambodian)

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.

(Added by: ClaudioRoman)



37. Ndole

Ndolé

(Cameroonian)

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 ...

(Added by: ClaudioRoman)



38. Poutine

(Canadian)

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

(Added by: itisclaudio)



39. Butter Tart

(Canadian)

A butter tart is a type of small pastry tart highly regarded in Canadian cuisine and considered one of Canada's quintessential desserts. https://en.wikipedia.org/wiki/Butter_tart

(Added by: itisclaudio)



40. Tourtiere

Tourtière

(Canadian)

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. https://en.wikipedia.org/wiki/Tourti%C3%A8re

(Added by: itisclaudio)



41. Canadian Bacon

peameal bacon

(Canadian)

Unlike traditional bacon, which comes from the pig’s belly, Canadian bacon is lean pork loin that’s been brined and rolled in cornmeal. During the turn of the century, Canada would export its ...

(Added by: itisclaudio)



42. Cachupa

(-African-)

(Cape Verdean)

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 ...

(Added by: itisclaudio)



43. Cassava Fufu

foofoo, fufuo, foufou, Akpu, Loi Loi, Santana, Mr White

(Nigerian)

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. ----- ...

(Added by: itisclaudio)



44. Boule

(Chadian)

(French)

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 ...

(Added by: itisclaudio)



45. Pastel De Choclo

(American)

(Argentine)

(Bolivian)

(...)

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 ...

Considered one of the staples and national dish in Chile

(Added by: itisclaudio)



46. Peking Duck

北京烤鴨, 北京烤鸭, Běijīng kǎoyā

(Chinese)

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 ...

(Added by: itisclaudio)



47. Bandeja Paisa

(Colombian)

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 ...

(Added by: itisclaudio)



48. Gallo Pinto

Gallopinto

(Costa Rican)

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 ...

(Added by: itisclaudio)



49. Zagorski Strukli

Zagorski Štrukli

(Croatian)

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 ...

(Added by: itisclaudio)



50. Mlinci

(Croatian)

(Serbian)

(Slovenian)

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. ...

(Added by: itisclaudio)



51. Brudet

Brodet, Brodeto

(Croatian)

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 ...

(Added by: itisclaudio)



52. Istrian Stew

Jota

(Croatian)

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.

(Added by: itisclaudio)



53. Ropa Vieja

(Cuban)

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 ...

(Added by: itisclaudio)



54. Congri

Arroz Moro, Moros Y Cristianos

(Cuban)

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

(Added by: itisclaudio)



55. Cyprus-Style Souvlaki

(Cypriot)

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 ...

(Added by: itisclaudio)



56. Vepro Knedlo Zelo

Vepro-Knedlo-Zelo, Vepřo knedlo zelo, Veproknedlozelo

(Czech)

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.

(Added by: itisclaudio)



57. Poulet A La Moambe

Poulet À La Moambé, Poulet Moambe

(Congolese)

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 ...

(Added by: itisclaudio)



58. Escudella I Carn D Olla

Escudella

(Spanish)

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 ...

(Added by: anika854)



59. Fungee And Pepperpot

(-Caribbean-)

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 ...

(Added by: anika854)



60. Pepperpot

(Guyanese)

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 ...

(Added by: anika854)



61. Choripan

choripán, choripanes

(Bolivian)

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. ...

(Added by: anika854)



62. Milanesa

(Peruvian)

The milanesa is a South American variation of an Italian dish where generic types of breaded meat fillet preparations are known as a milanesa. Wikipedia

(Added by: anika854)



63. Locro

(Argentine)

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 ...

(Added by: anika854)



64. Empanadas

(Colombian)

Beef and potato patties

(Added by: anika854)



65. Khorovats

(Armenian)

This Armenian meat grill is not too dissimilar to a kebab, but it’s still one of the country’s most representative dishes. A typical khorovats will be made with chunks of meat that’s ...

(Added by: anika854)



66. Dolma

(-Mediterranean-)

(Turkish)

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 ...

(Added by: anika854)



67. Harissa

հարիսա

(Armenian)

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 ...

(Added by: anika854)



68. Khash

(Caucasian)

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

(Added by: anika854)



69. Roast Lamb With Laver Sauce

(Welsh)

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 ...

(Added by: anika854)



70. Meat Pie

(British)

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 ...

(Added by: anika854)



71. Machher Jhol

(Bangladeshi)

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, ...

(Added by: anika854)



72. Bhuna

(Bangladeshi)

(Indian)

Bhuna is technically an Indian cooking technique in which spices are fried in very hot oil, often until they have formed a paste. For many people, however, the term bhuna is used ...

(Added by: anika854)



73. Chicken Korma

Kormaa, Qorma, Khorma, Kurma, Qovurma

(Bangladeshi)

(Indian)

(Pakistani)

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 ...

(Added by: anika854)



74. French Fries

(American)

(Canadian)

In the United States and most of Canada, the term fries refers to all dishes of fried elongated pieces of potatoes, while in the United Kingdom, Australia, South Africa(rarely), Ireland and New ...

(Added by: anika854)



75. Belgian Waffle

(American)

Belgian Waffle is a variety of waffle with a lighter batter, larger squares, and deeper pockets than ordinary American waffles. Belgian waffles were originally leavened with yeast, but baking powder is now ...

(Added by: anika854)



76. Fry Jack

(Belizean)

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.

(Added by: anika854)



77. Nanaimo Bar

Mabel Bars, W.i. Bars

(Canadian)

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 ...

(Added by: anika854)



78. Sopa De Mani

Peanut Soup

(Bolivian)

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 ...

(Added by: anika854)



79. Chow Long

Chaolong, Chowlong, Filipino Pho, beef stew noodles

(Filipino)

(Vietnamese)

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 ...

(Added by: anika854)



80. Fried Rice

(Chinese)

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.

(Added by: anika854)



81. Dumplings

Dumpling

(-Worldwide-)

Dumpling is a broad classification for a dish that consists of small pieces of dough (made from a variety of starch sources), often wrapped around a filling (as in ravioli or wontons). ...

(Added by: anika854)



82. Hong Shao Rou

Hongshao Rou, Red Braised Pork Belly, 红烧肉, 紅燒肉

(Chinese)

(Chinese-Sichuan)

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.

(Added by: anika854)



83. Minchee

Minchi

(Chinese)

(Macanese)

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.

(Added by: anika854)



84. Ajiaco

(Chilean)

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 ...

(Added by: anika854)



85. Sancocho

(Panamanian)

Hearty Panamanian soup

(Added by: anika854)



86. Chicken Yassa

Yassa Au Poulet, Braised Chicken

(Senegalese)

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

(Added by: anika854)



87. Kulen

Kulin

(Croatian)

(Serbian)

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 ...

(Added by: anika854)



88. Ropa Vieja

(Panamanian)

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 ...

(Added by: anika854)



89. Souvlaki

(Greek)

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 ...

(Added by: anika854)



90. Svickova Na Smetane

(Czech)

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.

(Added by: anika854)



91. Stegt Flaesk

Stegt Flæsk, Pork Strips, Crisp Fried Pork Slices

(Danish)

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 ...

(Added by: anika854)



92. Bofsandwich

Bøfsandwich

(Danish)

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.

(Added by: anika854)



93. Frikadeller

(-Eastern European-)

Frikadeller is a flat, pan-fried dumplings of minced meat, often likened to the Danish version of meatballs.

(Added by: anika854)



94. Smorrebrod

Smørrebrød

(Danish)

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, ...

(Added by: anika854)



95. Suaasat

(Greenlandic)

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 ...

(Added by: anika854)



96. Kiviak

Kiviaq

(Greenlandic)

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

(Added by: anika854)



97. Skoudehkaris

(Djiboutian)

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 ...

(Added by: anika854)



98. Broth

(Dominican)

(-Worldwide-)

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 ...

(Added by: anika854)



99. La Bandera

(Dominican)

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.

(Added by: anika854)



100. Ikan Pepes

Fish In Banana Leaves

(East Timorese)

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 ...

(Added by: anika854)



101. Ceviche

(Costa Rican)

Ceviche is a national dish of Costa Rican.

(Added by: anika854)



102. Picante De Guatitas

Spicy tripe stew

(Chilean)

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 ...

(Added by: anika854)



103. Fritada

(Ecuadorian)

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

(Added by: anika854)



104. Encebollado

(Ecuadorian)

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

(Added by: anika854)



105. Falafel

(Lebanese)

(-Middle Eastern-)

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, ...

(Added by: anika854)



106. Mulukhiyah

mloukhiya, molokhia, molohiya, mulukhiyya, malukhiyah,moroheiya

(Egyptian)

(Lebanese)

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 ...

(Added by: anika854)



107. Kushari

Koshari, Kushary

(Egyptian)

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.

(Added by: anika854)



108. Ful Medames

Foul Meddamas, Ful Mudammas, Foule Mudammes

(Egyptian)

(Lebanese)

(-Middle Eastern-)

(...)

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 ...

(Added by: anika854)



109. Pupusa

Pupusas

(Salvadorian)

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) ...

(Added by: anika854)



110. Peppersoup

(-African-)

Peppersoup is a West African soup that is prepared using various meats, fish, chilli peppers and nutmeg as primary ingredients. Peppersoup is a spicy soup that has a light, watery texture. Pepper ...

(Added by: anika854)



111. Succotash

(American)

(American-Southern)

Succotash is a food dish consisting primarily of sweet corn with lima beans or other shell beans. Other ingredients may be added including tomatoes, green or sweet red peppers, and okra

(Added by: anika854)



112. Gored Gored

(Ethiopian)

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/Gored_gored

(Added by: anika854)



113. Injera

(Ethiopian)

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 ...

(Added by: anika854)



114. Sauerkraut

(German)

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 ...

(Added by: anika854)



115. Doro Wat

Doro Wot, ዶሮ ወጥ

(Ethiopian)

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

(Added by: anika854)



116. Kitfo

Ketfo

(Ethiopian)

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 ...

(Added by: anika854)



117. Kokoda

(Fijian)

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 ...

(Added by: anika854)



118. Sauteed Reindeer

Sautéed Reindeer

(Finnish)

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, ...

(Added by: anika854)



119. Mammi

(Finnish)

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

(Added by: anika854)



120. Karelian Hot Pot

Karelian Stew, Karjalanpaisti

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 ...

(Added by: anika854)



121. Bouillabaisse

(French)

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 ...

(Added by: anika854)



122. Cassoulet

caçolet

(French)

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, ...

(Added by: anika854)



123. Coq Au Vin

(French)

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

(Added by: anika854)



124. Croissant

(French)

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 ...

(Added by: anika854)



125. Macaron

(French)

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 ...

(Added by: anika854)



126. Pot-Au-Feu

pot on the fire, French beef stew

(French)

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 ...

(Added by: anika854)



127. Crepe

Crêpe, Crepes

(French)

(Mexican)

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 ...

(Added by: anika854)



128. Poulet Nyembwe

(-African-)

(Gabonese)

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 ...

(Added by: anika854)



129. Jollof Rice

Benachin, Riz Au Gras, Theibou Dienn

(-African-)

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 by: anika854)



130. Khinkali

(Georgian)

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.

(Added by: anika854)



131. Khachapuri

(Georgian)

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 ...

(Added by: anika854)



132. Eisbein

(German)

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. ...

(Added by: anika854)



133. Bratwurst

(German)

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.

(Added by: anika854)



134. Sauerbraten

(German)

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 ...

(Added by: anika854)



135. Fufu

foofoo, foufou, fufuo, foutou, sakora, sakoro, couscous de Cameroun

(-African-)

(Ghanaian)

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 ...

(Added by: anika854)



136. Banku

(Ghanaian)

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 ...

(Added by: anika854)



137. Profiterole

Cream puff , choux à la crème

(French)

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.

(Added by: anika854)



138. Gyro

Gyros, Soulvaki, Kebab, γύρος

(Greek)

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 ...

(Added by: anika854)



139. Moussaka

Mousakka

(Greek)

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 ...

(Added by: anika854)



140. Magiritsa

(Greek)

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 ...

(Added by: anika854)



141. Kokoretsi

Kokoreç

(Greek)

(Iranian)

(Turkish)

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; ...

(Added by: anika854)



142. Fasolada

Fasolia, Fasoulada

(Greek)

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 ...

(Added by: anika854)



143. Oil Down

(-Caribbean-)

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. https://en.wikipedia.org/wiki/Oil_down

(Added by: anika854)



144. Pepian De Indio

Pepián de indio

(Guatemalan)

19th century recipe meat and vegetable stew in a thick recado sauce. https://en.wikipedia.org/wiki/Guatemalan_...

(Added by: anika854)



145. Fiambre

(Guatemalan)

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 ...

(Added by: anika854)



146. Diri Ak Djon Djon

(Haitian)

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 ...

(Added by: anika854)



147. Red Beans And Rice

(American)

Red beans and rice is an emblematic dish of Louisiana Creole cuisine (not originally of Cajun cuisine). Red beans and rice is one of the few New Orleans style dishes to be ...

(Added by: anika854)



148. Sopa De Caracol

Conch Soup, Conch Chowder

(Honduran)

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

(Added by: anika854)



149. Carne Asada Fries

(American)

Carne asada fries are a local specialty found on the menus of taquería-like Mexican restaurants primarily in the American Southwest, including San Diego, where it originated. his item is not normally featured ...

(Added by: anika854)



150. Baleada

(Honduran)

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 ...

(Added by: anika854)



151. Lecso

Lecsó

(Hungarian)

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 ...

(Added by: anika854)



152. Chicken Paprikash

Paprika Chicken

(Hungarian)

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 ...

(Added by: anika854)



153. Goulash

Gulyásleves, Gulyás

(Belgian)

(-Eastern European-)

(German)

(...)

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, ...

(Added by: anika854)



154. Porramatur

Þorramatur

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 ...

(Added by: anika854)



155. Hakarl

Hákarl, Kæstur Hákarl

(Icelandic)

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 ...

(Added by: anika854)



156. Samosa

Samoosa

(Indian)

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 ...

(Added by: anika854)



157. Tandoori Chicken

Tandoori Murghi

(Indian)

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 ...

(Added by: anika854)



158. Dal Makhani

(Indian)

(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), ...

(Added by: anika854)



159. Chicken Rogan Josh

Roghan Josh

(Indian)

(Iranian)

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 ...

(Added by: anika854)



160. Soto Mie

(Indonesian)

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 ...

(Added by: anika854)



161. Beef Rendang

Rendang Sapi

(Indonesian)

(Malaysian)

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

(Added by: anika854)



162. Satay

sate

(Indonesian)

(Malaysian)

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 ...

(Added by: anika854)



163. Inasi Goreng

(Indonesian)

(Malaysian)

(Singaporean)

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 ...

(Added by: anika854)



164. Gado-gado

Lotek

(Indonesian)

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.

(Added by: anika854)



165. Tumpeng

(Indonesian)

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 ...

(Added by: anika854)



166. Khoresh Ghormeh Sabzi

Qormeh Sabzi, قورمه‌سبزی‎‎

(Iranian)

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 ...

(Added by: anika854)



167. Chelow Kabab

Chelo kabab, چلوکباب‎‎

(Iranian)

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.

(Added by: anika854)



168. Fesenjan

Fesenjān, Khoresh-e Fesenjān

(Iranian)

It 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 ...

(Added by: anika854)



169. Abgoosht

Dizi, Ābgoosht

(Iranian)

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.

(Added by: anika854)



170. Kleicha

(Iraqi)

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 ...

(Added by: anika854)



171. Quzi

Qoozi, Ghozi

(Iraqi)

(-Levantine-)

(Turkish)

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 ...

(Added by: anika854)



172. Masgouf

Masgûf

(Iraqi)

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

(Added by: anika854)



173. Colcannon

(Irish)

(Scottish)

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.

(Added by: anika854)



174. Irish Stew

stobhach, Stobhach Gaelach

(Irish)

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 ...

(Added by: anika854)



175. Meorav Yerushalmi

Jerusalem Mixed Grill

(Israeli)

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 ...

(Added by: anika854)



176. Risotto

(Italian)

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, ...

(Added by: anika854)



177. Pizza

(Italian)

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 ...

(Added by: anika854)



178. Polenta

(Italian)

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.

(Added by: anika854)



179. Kedjenou

Kedjenou Poulet, Kedjenou De Poulet

(Ivorian)

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 ...

(Added by: anika854)



180. Curry Goat

Goat Curry, Bakri Curry, Curry Bakri

(Indian)

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

(Added by: anika854)



181. Beef Patty

Patty

(Jamaican)

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, ...

(Added by: anika854)



182. Jerk Chicken

(Jamaican)

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 ...

(Added by: anika854)



183. Ackee And Saltfish

achee and saltfish

(Jamaican)

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. ...

(Added by: anika854)



184. Ramen

(Japanese)

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 ...

(Added by: anika854)



185. Japanese Curry Rice

karē raisu, カレーライス

(Japanese)

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 ...

(Added by: anika854)



186. Mansaf

(Jordanian)

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

(Added by: anika854)



187. Shalgam

(Kazakhstan)

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

(Added by: anika854)



188. Beshbarmak

(Kazakhstan)

(Turkish)

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 ...

(Added by: anika854)



189. Ugali

Arega, Kaunga, Kimnyet, Ngima, Obokima, Obusuma, Posho, Sembe, Sima

(-African-)

(Kenyan)

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 ...

(Added by: anika854)



190. Palusami

(I-kiribati)

(Samoan)

It 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 ...

(Added by: anika854)



191. Kimchi

Kimchee, Gimchi

(Korean)

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 ...

(Added by: anika854)



192. Naengmyeon

냉면,Naeng-myun,Mul-naengmyeon

(Korean)

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 ...

(Added by: anika854)



193. Bulgogi

(Korean)

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 ...

(Added by: anika854)



194. Bosintang

Boshintang, Gaejangguk, Dangogiguk, Gaejang, Gujang, Jiyangtang

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

(Added by: anika854)



195. Bibimbap

Bi Bim Bap, Bi Bim Bop

(Korean)

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 ...

(Added by: anika854)



196. Dakgalbi

dalk galbi, 닭갈비

(Korean)

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 ...

(Added by: anika854)



197. Budae-Jjigae

Sausage Stew

(Korean)

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

(Added by: anika854)



198. Kuurdak

(Kazakhstan)

(Kyrgyz)

(Turkmen)

(...)

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, ...

(Added by: anika854)



199. Laghman

Kalli, Dau Dau

(Kazakhstan)

(Kyrgyz)

(Uzbek)

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.

(Added by: anika854)



200. Bok Lahong

Green Papaya Salad

(Cambodian)

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: anika854)



201. Potato Pancake

(European)

(-Middle Eastern-)

Potato Pancake is a shallow-fried pancake of grated or ground potato, flour, and egg, often flavored with grated garlic or onion and seasoning.Potato Pancake is a cuisine of many European and Middle ...

(Added by: anika854)



202. Kebbah

Kibbeh, kibbe, kebbah, kubbeh, kubbah, kubbi)

(Lebanese)

(-Levantine-)

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/Kibbeh

(Added by: anika854)



203. Tabbouleh

(Lebanese)

(-Levantine-)

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 ...

(Added by: anika854)



204. Chakalaka

(South African)

spicy South African vegetable relish

(Added by: anika854)



205. Usban

Osban

(Algerian)

(Egyptian)

(Libyan)

(...)

Usban is a traditional kind of sausage in Egypt, Algeria, Tunisia, and Libya, stuffed with a mixture of rice, herbs, lamb, chopped liver, and heart.

(Added by: anika854)



206. Bazin

(Libyan)

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 ...

(Added by: anika854)



207. Kasknopfle

Käsknöpfle

(German)

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

(Added by: anika854)



208. Cepelinai

Didžkukuliai

(Lithuanian)

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.

(Added by: anika854)



209. Judd Mat Gaardebounen

Smoked Collar Of Pork With Broad Beans

(Luxembourgish)

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.

(Added by: anika854)



210. Tavce Gravce

Tavče Gravče

(Macedonian)

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.

(Added by: anika854)



211. Roti Canai

roti cane

(Malaysian)

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 ...

(Added by: anika854)



212. Nasi Lemak

(Malaysian)

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/Nasi_lemak

(Added by: anika854)



213. Garudiya

Garudhiya

(Maldivian)

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 ...

(Added by: anika854)



214. Sadza

(-African-)

(Zimbabwean)

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 ...

(Added by: itisclaudio)



215. Mandi

(Yemen)

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 ...

(Added by: anika854)



216. Saltah

(Yemen)

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 ...

(Added by: anika854)



217. Haneeth

(Yemen)

Haneeth is the traditional dish of Yemen. Haneeth is usually made from basmati rice, meat (lamb), and a mixture of spices. https://en.wikipedia.org/wiki/Haneeth

(Added by: anika854)



218. Kabsa

(Yemen)

Rice (usually long-grain, such as basmati), meat, vegetables, and a mixture of spices (cardamom, saffron, cinnamon, black lime, bay leaves and nutmeg)

(Added by: anika854)



219. Pho

(Vietnamese)

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 ...

(Added by: anika854)



220. Bun Bo Hue

bun bo, bún bò

(Vietnamese)

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 ...

(Added by: anika854)



221. Summer Roll

Gỏi cuốn, Spring Roll

(Vietnamese)

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 ...

(Added by: anika854)



222. Banh Xeo

Bánh Xèo, vietnamese pancake

(Vietnamese)

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, ...

(Added by: anika854)



223. Laplap

Lap-Lap

(Vanuatu)

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 ...

(Added by: anika854)



224. Pabellon Criollo

(Venezuelan)

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 ...

(Added by: anika854)



225. Pilaf

Polaw, Pilaw

(Bangladeshi)

Pilaf is a dish in which rice is cooked in a seasoned broth. In some cases, the rice may also attain its brown color by being stirred with pieces of cooked onion, ...

(Added by: anika854)



226. Chivito

(Uruguayan)

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, ...

(Added by: anika854)



227. Borscht

Borsch, Borshch, Borsht, Bortsch

(Polish)

(Russian)

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 ...

(Added by: anika854)



228. Pierogi

Varenyky

(Polish)

(Russian)

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 ...

(Added by: anika854)



229. Harees

(Yemen)

Harees is a popular dish known in the Arab countries of the Persian Gulf, especially in the month of Ramadan.

(Added by: anika854)



230. Fish And Chips

(English)

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

(Added by: anika854)



231. Chicken Tikka Masala

(Indian)

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 ...

(Added by: anika854)



232. Sunday Roast

(English)

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 ...

(Added by: anika854)



233. Pudding

(-Worldwide-)

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, ...

(Added by: anika854)



234. Bangers And Mash

Sausages And Mash, Bangers & Mash

(English)

(Irish)

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 ...

(Added by: anika854)



235. Shepherd's Pie

(British)

Shepherd's pie (made with minced lamb) or cottage pie (made with minced beef) is a meat pie with a crust of mashed potato. In the United States, the dish can vary widely, ...

(Added by: anika854)



236. Yorkshire Pudding

(English)

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 ...

(Added by: anika854)



237. Champ

(Irish)

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. ...

(Added by: anika854)



238. Pastie

(Irish)

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 ...

(Added by: anika854)



239. Haggis

(Scottish)

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

(Added by: anika854)



240. Kipper

(American)

(British)

(Japanese)

Kipper is a whole herring, a small, oily fish, that has been split in a butterfly fashion from tail to head along the dorsal ridge, gutted, salted or pickled, and cold-smoked over ...

(Added by: anika854)



241. Brownie

(American)

A chocolate brownie is a flat, baked square or bar developed in the United States at the end of the 19th century and popularized in both the U.S. and Canada during the ...

(Added by: anika854)



242. Hamburger

burger

(American)

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 ...

(Added by: anika854)



243. Apple Pie

(American)

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. ...

(Added by: anika854)



244. Cawl

Welsh soup,

(Welsh)

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 ...

(Added by: anika854)



245. Jiaozi

餃子, 餃子, Chinese dumpling, jiǎo zi, jiao zi

(Chinese)

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 ...

(Added by: anika854)



246. Chicken Wings

Buffalo Chicken Wings, Buffalo Wings

(American)

A Buffalo wing or Buffalo chicken wing in the cuisine of the United States is a chicken wing section (wingette or drumette) that is generally deep-fried, unbreaded, and coated in vinegar-based cayenne ...

(Added by: anika854)



247. Clam Chowder

(American)

The earliest-established and most popular variety of clam chowder, New England clam chowder, was introduced to the region by French, Nova Scotian, or British settlers, becoming common in the 18th century. The ...

(Added by: anika854)



248. Philly Cheese Steak

Cheesesteak, Philadelphia Cheesesteak, Philly Cheesesteak, Cheesesteak Sandwich, Cheese Steak, Steak And Cheese

(American)

American sandwich made from thinly sliced pieces of beefsteak and melted cheese in a long hoagie roll.

(Added by: anika854)



249. Cincinnati Chili

Cincinnati-style Chili

(American)

Mediterranean-spiced meat sauce used as a topping for spaghetti (a "two-way") or hot dogs ("coneys"), both dishes developed by Greek-Macedonian immigrant restaurateurs in the 1920s. https://en.wikipedia.org/wiki/Cincinnati_...

(Added by: anika854)



250. Fried Chicken

Deep-Fried Chicken

(American)

Fried chicken (also referred to as Southern fried chicken) is a dish consisting of chicken pieces usually from broiler chickens which have been floured or battered and then pan-fried, deep fried, or ...

(Added by: anika854)



251. Macaroni And Cheese

Mac & Cheese

(American)

dish consisting of cooked macaroni pasta and cheese, most commonly Cheddar cheese, though it can also incorporate other ingredients, such as bread crumbs and flavorful enhancements (see below). Traditional macaroni and cheese ...

(Added by: anika854)



252. Bbq

barbecue grill

(American)

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 ...

(Added by: anika854)



253. Gumbo

(American)

Gumbo is a stew that originated in southern Louisiana during the 18th century. It consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and the Cajun holy trinity of vegetables, ...

(Added by: anika854)



254. Jambalaya

(American)

Jambalaya is a Louisiana Creole dish of Spanish and French (especially Provençal) influence. It consists of meat and vegetables mixed with rice. Traditionally, the meat always includes sausage of some sort, often ...

(Added by: anika854)



255. Key Lime Pie

(American)

American classic dessert

(Added by: anika854)



256. Chili

(American)

Spicy stew containing chili peppers, meat (usually beef), and often tomatoes and beans. Other seasonings may include garlic, onions, and cumin. Geographic and personal tastes involve different types of meat and ingredients. ...

(Added by: anika854)



257. Sopaipilla

Sopaipillas, Sopaipas, Pumpkin flat scones

(Chilean)

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 ...

(Added by: anika854)



258. Fajitas

(Mexican)

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 ...

(Added by: anika854)



259. Cioppino

fish stew

(American)

Cioppino is traditionally made from the catch of the day, which in San Francisco is typically a combination of Dungeness crab, clams, shrimp, scallops, squid, mussels, and fish all sourced from the ...

(Added by: anika854)



260. Cobb Salad

American garden salad

(American)

The chef’s salad originated back East, but American food innovators working with lettuce out West weren’t going to be outdone. In 1937, Bob Cobb, the owner of The Brown Derby, was scrounging ...

(Added by: anika854)



261. California Roll Sushi

(Japanese)

Is a makizushi, a kind of sushi roll, usually made inside-out, containing cucumber, crab meat or imitation crab, and avocado. In some countries it is made with mango or banana instead of ...

(Added by: anika854)



262. Mission Burrito

San Francisco Burrito, Mission-style Burrito

(American)

A type of burrito that first became popular during the 1960s in the Mission District of San Francisco, California. It is distinguished from other burritos by its large size and inclusion of ...

(Added by: anika854)



263. Lechon

(Puerto Rican)

(Added by: anika854)



264. Arroz Con Gandules

(Puerto Rican)

Traditional Puerto Rican dish. Sofrito seasoned rice of a yelloish color cooked with Gandules (pigeon peas)

(Added by: anika854)



265. Poke

(Hawaiian)

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 ...

(Added by: anika854)



266. Loco Moco

(Armenian)

(Hawaiian)

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 ...

(Added by: anika854)



267. Saimin

(American)

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 ...

(Added by: anika854)



268. Kuru Fasulye

Kurufasulye

(Turkish)

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.

(Added by: anika854)



269. Doner Kebab

döner, döner kebap

(Turkish)

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 ...

(Added by: anika854)



270. Kabkabou

Kabkabu

(Tunisian)

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 ...

(Added by: anika854)



271. Aloo Pie

(Trinidad And Tobago)

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 ...

(Added by: anika854)



272. Callaloo

(-Caribbean-)

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

(Added by: anika854)



273. Minced Pork Rice

(Taiwanese)

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 ...

(Added by: anika854)



274. Tom Yum

Tom Yam

(Thai)

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 ...

(Added by: anika854)



275. Pad Thai

Phad Thai

(Thai)

(Thai-isaan)

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 ...

(Added by: anika854)



276. Tula Pryanik

(Russian)

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

(Added by: anika854)



277. Ocpocmaq

Öçpoçmaq,Өчпочмак

(Russian)

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 ...

(Added by: anika854)



278. Pelmeni

(Russian)

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

(Added by: anika854)



279. Shchi

(Russian)

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 ...

(Added by: anika854)



280. Kasha

(Polish)

(Russian)

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

(Added by: anika854)



281. Pirog

pyrih, pyrog

(Russian)

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

(Added by: anika854)



282. Pirozhki

Piroshki, Pyrizhky

(Russian)

This is baked stuffed buns 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, ...

(Added by: anika854)



283. Mamaliga

Mămăligă

(Georgian)

(Moldovan)

(Romanian)

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

(Added by: anika854)



284. Mititei

mici

(Romanian)

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 ...

(Added by: anika854)



285. Shuwa

(Omani)

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, ...

(Added by: anika854)



286. Seekh Kebab

Seekh Kabab

(Indian)

Skewered minced lamb kabab flavored with mint and cilantro

(Added by: anika854)



287. Biryani

biriyani, biriani

(Indian)

Indian mixed rice dish with its origins among the Muslims of the Indian subcontinent. It is popular throughout the subcontinent and among the diaspora from the region. It is generally made with ...

(Added by: anika854)



288. Nihari

نهاری‎

(Indian)

(Pakistani)

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.

(Added by: anika854)



289. Tahini

tahina

(Greek)

(Iranian)

(Lebanese)

(...)

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

(Added by: anika854)



290. Hummus

Houmous

(Egyptian)

(-Levantine-)

(-Middle Eastern-)

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 ...

(Added by: anika854)



291. Mujaddara

majadra, mejadra, moujadara, mudardara, and megadarra

(-Levantine-)

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.

(Added by: anika854)



292. Bigos

hunter's stew

(Polish)

(Ukrainian)

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 ...

(Added by: anika854)



293. Sinigang

(Filipino)

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 ...

(Added by: anika854)



294. Sopa Paraguaya

Sopá Paraguaí

(Paraguayan)

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.

(Added by: anika854)



295. Francesinha

Frenchie

(Portuguese)

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 ...

(Added by: anika854)



296. Bacalhau

(Portuguese)

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.

(Added by: anika854)



297. Golabki

Gołąbki, Gołąb, Hulupki

(Polish)

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 ...

(Added by: anika854)



298. Kotlet Schabowy

Schabowy, Schaboszczak

(Polish)

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

(Added by: anika854)



299. Braai

Barbeque, Barbecue

(South African)

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, ...

(Added by: anika854)



300. Dal Bhat

Dal Chawal

(Bangladeshi)

(Indian)

(Nepalese)

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.

(Added by: anika854)



301. Stamppot

Mash Pot

(Dutch)

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

(Added by: anika854)



302. Pavlova

(European)

Pavlova is a meringue dessert with a crisp crust and soft, light inside, usually topped with fruit and whipped cream.

(Added by: anika854)



303. Farikal

Fårikål, mutton stew

(Norwegian)

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), ...

(Added by: anika854)