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. It's a celebration of seared meat and flame, filled with good times and liberally ...

(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)

It is a national dish in Albania. It is a dish of lamb (occasionally chicken, then called tavë kosi me mish pule) and rice baked with a mixture of yoghurt and eggs ...

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)

it 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 ...

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)

It 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 ...

(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)

It 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)

It 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)

It is a West African food that is primarily made from peanuts. It 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)

It 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 ...

(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)

It 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, ...

(Added by: ClaudioRoman)



26. Cevapi

Ćevapi, ćevapčići

(Bosnia And Herzegovina)

(Bulgarian)

(Romanian)

(...)

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

(Added by: ClaudioRoman)



27. Seswaa

Leswao

(Botswana)

It 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)

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

(Added by: ClaudioRoman)



32. Shopska Salad

Bulgarian Salad

(Bulgarian)

It 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)

It 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 ...

(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)

It 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 ...

(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)

It 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)

It 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)

It 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)

It is a traditional shape of French bread, resembling a squashed ball. It 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)

(...)

It 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 ...

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)

It 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 ...

(Added by: itisclaudio)



50. Mlinci

(Croatian)

(Serbian)

(Slovenian)

It is a dish in Croatian, Serbian and Slovenian cuisine. It 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)

It 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)

It 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)

It's 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)

It 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)

It 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 often ...

(Added by: anika854)



76. Fry Jack

(Belizean)

It 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)

It 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)

It 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)