All Recipes
Showing 60 of 14629 recipes.
Entree: Greece – Athens & Attica – Μακαρόνια με κιμά ➤ Makaronia me kima (Greek pasta served with a cinnamon‑spiced ground meat tomato sauce, finished with grated cheese)
Created by Kitchen2MyTable.com
Entree: Malaysia – Malay Peninsula – Kuey Teow Soup (Flat rice noodle soup in a clear savory broth with seafood, greens, and aromatics)
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Entree: Morocco – Berber Cuisine – Berber Tagine with Vegetables (Slow-braised North African vegetable stew cooked with warm spices, preserved lemon, and dried fruit)
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Entree: Peru – Amazonian Peru – Cazuela de Gallina (Hearty Amazonian chicken stew with root vegetables and bright cilantro-lime finish)
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Entree: Philippines – Cebuano – Linarang (Cebuano sour fish stew cooked with bilimbi or tamarind, ginger, garlic, and fish sauce)
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Entree: Poland – Highland / Gorale – Gołąbki (Cabbage leaves stuffed with seasoned meat and rice, braised in a tomato sauce)
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Entree: Portugal – Algarve – Espetada de Peixe (Marinated fish pieces skewered and grilled, traditionally on bay laurel sticks from the Algarve)
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Entree: South Africa – Cape Malay – Smoked Snoek (Smoked Cape coastal fish served with a sweet-spicy Cape Malay chutney and bread)
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Entree: Thailand – Central Thailand – ข้าวซอย ➤ Khao soi (Coconut curry noodle soup with braised chicken and crispy fried noodles)
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Entree: Vietnam – Hanoi – Nem Rán (Crisp Vietnamese deep-fried spring rolls filled with seasoned pork, mushrooms, carrots, and rice vermicelli)
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Entree: Afghanistan – Hazarajat Highlands – قورمهٔ گوسفند ➤ Qorma-ye Gūsfand (Slow-simmered spiced lamb in a rich yogurt and nut-enriched creamy sauce)
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Entree: Algeria – Central Culinary Region – المقروض ➤ Al-Makrūḍ (Semolina pastries filled with date paste, fried or baked and soaked in honey-scented syrup)
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Entree: Bangladesh – Bengali River Delta – শুঁটকি ভর্তা ➤ Shutki Bhorta (Mashed seasoned dried fish mixed with aromatics and mustard oil)
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Entree: Egypt – Cairo & Delta – رز معمر ➤ Ruz Ma'ammar (Baked Egyptian rice casserole layered with spiced minced lamb and aromatic rice)
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Entree: Ukraine – Crimean Tatar Cuisine – Beshbarmak (Boiled lamb served over wide flat noodles with meat broth and a simple onion sauce)
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Entree: Armenia – Armenian Highlands – Ջիվջիկ ➤ Jivjik (Sautéed small cuts of lamb offal, particularly liver, cooked with onions and tangy seasoning)
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Entree: Austria – Salzburg & Alpine Austria – Schweinsbraten mit Knödel (Roast pork served with traditional bread dumplings and a rich pan gravy)
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Entree: Azerbaijan – Baku & Absheron – Baliq (Whole fish seasoned with lemon and regional herbs and grilled or pan-roasted)
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Entree: Belgium – Brussels – Stoemp (Creamy mashed potatoes blended with sautéed root vegetables and aromatics)
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Entree: Cambodia – Coastal Cambodia – គុយទាវ ភ្នំពេញ ➤ Kuy teav Phnom Penh (Cambodian clear rice-noodle soup from Phnom Penh with pork, seafood, herbs, and savory broth)
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Entree: Denmark – Central Culinary Region – Gule ærter med flæsk (Thick Danish yellow split pea soup simmered with smoked or salted pork belly and root vegetables)
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Entree: Finland – Finnish Coastal Cuisine – Pyttipannu (Finnish pan-fried hash of diced potatoes, onions, and cooked meat, typically finished with a fried egg and served with pickled beets)
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Entree: Georgia – Imereti – კუპატი ➤ Kupati (Traditional Georgian spiced pork and beef sausages typically grilled or fried)
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Entree: Ghana – Ashanti – Kenkey with Fish (Fermented corn dumplings steamed in husks, served with seasoned fried fish and pepper sauce)
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Entree: Iraq – Basra & South – كليجة ➤ Kleija (Stuffed Iraqi shortbread pastries traditionally filled with sweet date and nut paste)
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Entree: Ireland – Dublin & East – Irish Salmon with Dill Sauce (Pan-seared or oven-roasted Irish salmon fillets served with a creamy lemon-dill sauce)
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Entree: Israel – Israeli Street Food – כריך מרגז ➤ K'rikh Merguez (Sandwich of spicy North African lamb-and-beef sausages with Israeli-style toppings)
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Entree: Kenya – Kenyan Pastoral Cuisine – Omena (tiny fried or stewed freshwater sardine-like fish)
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Entree: Myanmar – Kachin & Northern Myanmar – မြောက်မြန်မာ လက်ဖက်သုပ် ကြက်သား ➤ Myauk Myanma lahpet thote kyet thar (Braised chicken cooked with fermented pickled tea leaves and Burmese aromatics)
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Entree: Nepal – Kathmandu Valley – आलु तामा ➤ Aalu Tama (A sour-salty Nepali stew of potatoes and fermented bamboo shoots)
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Entree: Netherlands – Friesland – Friese Rijsttafel (Frisian-style Dutch Indonesian rice table composed of steamed rice served with several small Indonesian dishes and local smoked eel)
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Entree: Romania – Dobrogea – Mujdei de Usturoi cu Pește (Grilled or roasted fish served with mujdei, a pungent Romanian crushed garlic emulsion)
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Entree: Saudi Arabia – Eastern Province – كبريت ➤ Kabrit (Slow-braised spiced goat stew typical of Saudi Arabia's Eastern Province)
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Entree: Singapore – Indian Singapore – Chole Bhature (Spiced chickpea curry served with puffed deep-fried leavened flatbreads popular in Indian Singapore)
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Entree: South Korea – Gyeongsang – 양산 닭갈비 ➤ Yangsan Dakgalbi (Spicy marinated stir-fried chicken with vegetables cooked on a hot plate)
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Entree: Sri Lanka – Jaffna Tamil Cuisine – யாழ்ப்பாண முட்டை கறி ➤ Yaalpanam Muttai Kari (Hard-boiled eggs simmered in a spicy coconut and curry-based Tamil sauce from Jaffna)
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Entree: Syria – Coastal Syria – فتوش مع دجاج مشوي ➤ Fattoush ma'a dajaj mashwi (Toasted pita and herb-forward Levantine salad topped with lemony grilled chicken)
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Entree: Tanzania – Lake Victoria Tanzania – Dagaa wa Ziwa (Pan-fried small Lake Victoria fish cooked in a spiced tomato and onion sauce)
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Entree: Uzbekistan – Fergana Valley – Tandir Kabob (Skewered lamb cubes roasted in a clay tandir oven, seasoned in Fergana Valley style)
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Entree: American Samoa – National Cuisine – Pisupo (Samoan-style prepared canned corned beef baked with taro leaves and coconut cream)
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Entree: Antarctica – National Cuisine – Frozen Fish Tacos (Warm tortillas filled with pan-fried whitefish and crisp slaw using frozen fish common to expedition supplies)
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Entree: Antigua and Barbuda – National Cuisine – Stewed Oxtail (Slow-braised oxtail in a rich Caribbean gravy with aromatic spices and root vegetables)
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Entree: Barbados – National Cuisine – Bajan Fried Chicken (Crispy Caribbean-style fried chicken marinated in Bajan herbs and spices)
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Entree: Bonaire, Sint Eustatius and Saba – National Cuisine – Galina Stoba (Hearty Bonairean chicken stew braised with vegetables and Caribbean seasonings)
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Entree: Bosnia and Herzegovina – National Cuisine – Teletina ispod sača (Slow-roasted veal cooked beneath a metal dome with embers for an earthy, charcoal-kissed finish)
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Entree: Botswana – National Cuisine – Ditloo (Hearty Botswana-style beef and vegetable stew served with maize dumplings)
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Entree: British Indian Ocean Territory – National Cuisine – Shrimp Masala (Spiced shrimp curry in a tomato and coconut-based masala)
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Entree: Bulgaria – National Cuisine – луканка ➤ lukanka (Dry cured Bulgarian spiced salami-style sausage made from pork and beef)
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Entree: Burkina Faso – National Cuisine – Fried Plantains with Beans (Pan-fried ripe plantains served with a spiced stewed bean mixture)
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Entree: Cameroon – National Cuisine – Soya (Spiced grilled beef skewers typical of Cameroonian street barbecue)
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Entree: Cape Verde – National Cuisine – Espetada de Peixe (Grilled marinated fish skewers typical of Cape Verdean coastal cuisine)
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Entree: Central African Republic – National Cuisine – Mbala Pinda (A hearty Central African peanut-based stew typically made with chicken, vegetables, and greens)
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Entree: Costa Rica – National Cuisine – Picadillo de Papa (Costa Rican seasoned ground beef and potato hash cooked with tomatoes and vegetables)
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Entree: Cote d'Ivoire – National Cuisine – Riz Gras (Ivorian one-pot savory rice cooked with chicken, tomatoes, and mixed vegetables)
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Entree: Czechia – Central Culinary Region – Bramborák (Crisply fried savory potato pancakes flavored with garlic and marjoram)
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Entree: Democratic Republic of the Congo – National Cuisine – Madesu (Hearty Congolese stewed red beans in a spiced tomato and onion sauce)
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Entree: Djibouti – National Cuisine – Djiboutian Chicken Stew (Hearty spiced tomato-based chicken stew with vegetables and warm Horn of Africa spices)
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Entree: Dominica – National Cuisine – Bouyon (Hearty Dominican one-pot meat and root-vegetable stew with dumplings)
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Entree: Dominican Republic – National Cuisine – Chicharrón de Pollo (Dominican-style marinated and deep-fried chicken pieces with a crisp seasoned crust)
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Entree: El Salvador – National Cuisine – Riguas (Pan-griddled fresh corn pancakes mixed with cheese, typical Salvadoran corn fare)
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