All Recipes
Showing 60 of 14631 recipes.
Entree: Philippines – Kapampangan – Bringhe (Kapampangan-style yellow glutinous rice cooked in coconut milk with turmeric, chicken, sausage, and hard-boiled eggs)
Created by Kitchen2MyTable.com
Entree: Poland – Mazovia / Warsaw – Gołąbki (Cabbage leaves stuffed with seasoned rice and minced pork and beef simmered in a savory tomato sauce)
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Entree: Portugal – Lisbon – Frango Assado com Piri-Piri (Oven-roasted Portuguese chicken seasoned with fiery piri-piri chili, garlic, lemon, and olive oil)
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Entree: South Africa – Johannesburg & Gauteng – Potjiekos (South African slow‑cooked layered stew prepared in a small cast‑iron pot over coals, combining meat and vegetables)
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Entree: Thailand – Northeastern Isan – ผัดกะเพรา หมูสับ ➤ Phat krapao mu sap (Stir-fried minced pork with holy basil, garlic, and chiles served over rice)
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Entree: Vietnam – Hue – Nem Lụi (Grilled lemongrass-marinated pork skewers served with rice paper, fresh herbs, and pungent dipping sauce)
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Entree: Chile – Northern Chile – Asado de Cordero (Slow-roasted Northern Chilean lamb cooked over coals or in an oven with garlic, cumin, and regional aromatics)
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Entree: Afghanistan – Kabul & Central Afghanistan – قورمه سبزی ➤ Qorma-e Sabzi (Hearty Afghan herb stew of lamb simmered with spinach, fenugreek, and warm spices, often served with rice)
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Entree: Algeria – Kabylie – بربوشة ➤ Berboucha (Hearty Kabyle lamb and vegetable stew simmered with tomatoes, garlic, and regional spices)
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Entree: Bangladesh – Chittagong – ভুনা খিচুড়ি ➤ Bhuna Khichuri (Spiced Chittagong-style dry khichuri of rice and lentils braised with browned meat and aromatic spices)
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Entree: Egypt – Egyptian Street Food – فتير ➤ fitīr (Egyptian layered flaky flatbread commonly filled or topped with savory ingredients)
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Entree: Ukraine – Kyiv & Central Ukraine – Борщ з м'ясом ➤ Borshch z m'yasom (Hearty beet soup with beef, root vegetables, and fresh dill served hot with sour cream)
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Entree: Armenia – Lake Sevan – Տոլմա ➤ Tolma (Grape leaves and vegetables stuffed with herbed minced lamb and rice)
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Entree: Austria – Tyrol – Zillertaler Krapfen (Yeast-raised fried filled pastries traditionally from Tyrol often filled with fruit jam)
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Entree: Azerbaijan – Central Culinary Region – Kufta Bozbash (Hearty Azerbaijani stew of lamb meatballs cooked in a spiced broth with potatoes and fresh herbs)
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Entree: Belgium – Flanders – Kippenpastei (Flemish chicken pie baked in pastry with a creamy herb sauce and tender chicken pieces)
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Entree: Cambodia – Mekong Cambodia – ប្រហុកខ្ទិះ ➤ Prahok Ktis (Creamy Cambodian coconut and fermented-fish pork stew served with fresh vegetables and rice)
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Entree: Denmark – Funen – Boller i Karry (Danish pork meatballs simmered in a mild curry cream sauce, served with rice and diced apple)
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Entree: Finland – Lapland – Rössypottu (Hearty Lapland potato stew with smoked pork and blood sausage)
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Entree: Georgia – Samegrelo – ჩაშუშული ➤ Chashushuli (Spicy Georgian tomato and beef stew flavored with adjika and fresh herbs)
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Entree: Ghana – Ghanaian Street Food – Chichinga (Spiced grilled meat skewers commonly sold as Ghanaian street food)
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Entree: Iraq – Marsh Arab Cuisine – مرقة بامية ➤ Marqa Bamiya (Slow-simmered okra and tomato stew with lamb, seasoned with garlic and lemon)
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Entree: Ireland – Ulster / Northern Border – Dulse and Yellowman (Pan-fried Irish seaweed served with crushed Northern Irish honeycomb toffee and buttered potatoes)
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Entree: Israel – Mediterranean Israeli – מעורב ירושלמי ➤ Me'orav Yerushalmi (Spiced mixed grilled chicken offal and bits cooked with onions and warm Middle Eastern spices)
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Entree: Kenya – Rift Valley – Irio (Mashed mixture of potatoes, green peas, corn and greens seasoned with butter and herbs)
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Entree: Myanmar – Rakhine Coastal – ရခိုင် မုန်ဟင်းခါး ➤ Rakhine Mohinga (Coastal fish and rice noodle soup with a fragrant spiced fish broth)
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Entree: Nepal – Terai Lowlands – सेल रोटी र तरकारी ➤ sel roti ra tarkari (Ring-shaped Nepali fried rice dough bread served with a savory spiced curry)
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Entree: Netherlands – Limburg – Limburgse Stoofpot (Hearty Limburg braised beef stew cooked in dark beer with onions and root vegetables)
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Entree: Romania – Transylvania – Tocană de vită (Hearty Romanian beef stew braised with onions, tomatoes, and paprika)
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Entree: Saudi Arabia – Najd – مطازيز ➤ Maṭāzīz (Najdi stew of spiced lamb cooked with hand-torn flatbread dumplings)
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Entree: Singapore – Peranakan Singapore – Udang Masak Lemak Nanas (Creamy coconut-based prawn curry with pineapple and aromatic spices)
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Entree: South Korea – Jeolla – 무안 어탕 ➤ Muan eo-tang (Hearty spicy fish soup from Muan made with mixed white fish, vegetables, and savory broth)
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Entree: Sri Lanka – Southern Coast – ලැම්ප්රයිස් ➤ Lamprais (Banana-leaf parcel of rice cooked in stock served with curried meat, meatballs and sambols)
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Entree: Syria – Euphrates Valley – كوسا محشي ➤ Kousa Mahshi (Zucchini hollowed and stuffed with spiced rice and meat simmered in a tomato-based broth)
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Entree: Tanzania – Tanzanian Highlands – Ndizi Nyama (Stewed plantains and beef in a savory tomato-onion sauce)
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Entree: Uzbekistan – Samarkand – Lagman (Hand-pulled wheat noodles with braised lamb and vegetables in a savory sauce)
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Entree: American Samoa – Southern Culinary Region – Sapasui (Samoan stir-fried glass vermicelli with beef and mixed vegetables)
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Entree: Antarctica – Southern Culinary Region – Antarctic Char Grilled (Simply seasoned grilled fillets of cold-water char with butter, lemon, and herbs)
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Entree: Barbados – Southern Culinary Region – Jug Jug (Traditional Bajan stew of salted meat with pigeon peas and cornmeal, served thick and comforting)
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Entree: Bosnia and Herzegovina – Southern Culinary Region – Japrak (Grape leaves stuffed with seasoned rice and ground meat, cooked in a savory broth)
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Entree: Botswana – Southern Culinary Region – Dikgobe (Hearty boiled samp and cowpeas stew often cooked with meat)
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Entree: British Indian Ocean Territory – Southern Culinary Region – Fish Vindaye (Tangy mustard-and-vinegar marinated fried fish common in Indian Ocean island cuisine)
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Entree: Bulgaria – Southern Culinary Region – Patatnik (Grated potato and cheese skillet pie flavored with onion and mint)
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Entree: Burkina Faso – Southern Culinary Region – Babenda (Hearty peanut and smoked fish stew with leafy greens)
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Entree: Cameroon – Southern Culinary Region – Mbongo Tchobi (A deeply flavored Cameroonian black stew of whole fish cooked in palm oil with njansang and toasted mbongo spice)
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Entree: Costa Rica – Southern Culinary Region – Chifrijo (Layered Costa Rican bowl of rice, stewed beans, and fried pork topped with pico de gallo and avocado)
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Entree: Cote d'Ivoire – Southern Culinary Region – Foutou Banane (Starchy mashed plantain and cassava dumpling served with a savory peanut stew)
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Entree: Czechia – Prague Pub Classics – Řízek (Thin breaded and pan-fried pork cutlet commonly served in Czech pubs)
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Entree: Democratic Republic of the Congo – Southern Culinary Region – Fumbwa (Hearty Congolese stew of jute or cassava leaves cooked with smoked fish, palm oil, and aromatic seasonings)
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Entree: Djibouti – Southern Culinary Region – Lahoh with Stew (Slightly sour spongy pancake with lamb stew)
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Entree: Dominica – Southern Culinary Region – Pelau (One-pot Creole rice with seasoned caramelized meat and pigeon peas)
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Entree: Dominican Republic – Southern Culinary Region – Pescado con Coco (Fish stewed in a fragrant coconut milk and tomato sauce)
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Entree: India – Rayalaseema – రాయలసీమ కోడి కూర ➤ Rayalaseema Kodi Koora (A fiery, rustic chicken curry from Rayalaseema known for bold red chilies and robust masala flavors)
Created by Kitchen2MyTable.com
Entree: Equatorial Guinea – Southern Culinary Region – Goat Stew (Hearty Equatoguinean-style braised goat stew with tomatoes, palm oil, peanuts, and starchy vegetables)
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Entree: Eswatini – Southern Culinary Region – Chakalaka with Pap (Spicy vegetable relish served with a firm maize-meal porridge)
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Entree: French Guiana – Southern Culinary Region – Fricassée de Cochon Marron (Creole-style braised pork simmered with aromatics, citrus, and hot pepper)
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Entree: French Polynesia – Southern Culinary Region – Tamaaraa (Hearty Tahitian coconut fish and breadfruit stew simmered with aromatics and lime)
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Entree: Hungary – Transdanubia – Vadas Marha (Braised beef in a sweet-and-sour root vegetable and sour cream gravy)
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Entree: India – Rayalaseema – గొంగూర మాంసం ➤ Gongura Mamsam (Mutton cooked in a tangy sorrel leaf sauce characteristic of Andhra's Rayalaseema)
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Entree: Laos – Vientiane & Central Laos – ໝົກປາ ➤ mok pa (Steamed seasoned fish cooked in banana leaf packets)
Created by Kitchen2MyTable.com