All Recipes
Showing 60 of 14631 recipes.
Entree: Timor-Leste – National Cuisine – Ikan Pepes (Banana-leaf steamed or grilled fish)
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Entree: Trinidad and Tobago – National Cuisine – Pelau (Caramelized chicken and rice with pigeon peas)
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Entree: Turkmenistan – National Cuisine – plov (Rice Pilaf)
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Entree: United Arab Emirates – National Cuisine – الهريس ➤ Al-Harees (Wheat and meat porridge)
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Entree: Venezuela – National Cuisine – Pabellón Criollo (Creole plate)
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Entree: Wallis and Futuna – National Cuisine – Feke (Octopus)
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Entree: Western Sahara – National Cuisine – المشوي ➤ Al-Mashwi (Roasted lamb)
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Entree: Zimbabwe – National Cuisine – Sadza neNyama (Sadza with Meat)
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Entree: Albania – Tavë Kosi (Baked Lamb with Yogurt)
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Entree: Andorra – Catalan Pyrenees – Trinxat (Potato and cabbage cake)
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Entree: Angola – Muamba de Galinha (Chicken stew in palm oil)
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Entree: Aruba – Caribbean – Keshi Yena (Stuffed cheese)
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Entree: Bahrain – Gulf – Maqbūs (Spiced rice with meat)
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Entree: Belarus – Дранікі – Дранікі Draniki (Potato pancakes)
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Entree: Belize – Central America – Rice and Beans with Stewed Chicken
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Entree: Bhutan – Ema Datshi (Chili and Cheese)
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Entree: Bolivia – Salteñas (Bolivian Meat Pies)
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Entree: Brunei – Nasi Katok (Rice with fried chicken and sambal)
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Entree: Burundi – Boko Boko Harees (Cracked wheat and beef porridge)
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Entree: Cayman Islands – Cayman Style Fish
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Entree: Chad – Central Culinary Region – Daraba (Okra and Peanut Stew)
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Entree: Christmas Island – Central Culinary Region – Coconut Curry Chicken
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Entree: Cocos (Keeling) Islands – Central Culinary Region – Ayam Kari Kelapa (Coconut Curry Chicken)
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Entree: Comoros – Central Culinary Region – Langouste na Vanili (Lobster with vanilla)
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Entree: Cook Islands – Central Culinary Region – Ika Mata (Raw Fish in Coconut Cream)
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Entree: Croatia – Central Culinary Region – Zagorski Strukli (Zagorje-style strukli)
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Entree: Cuba – Central Culinary Region – Vaca frita (Crispy fried beef)
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Entree: Curacao – Central Culinary Region – Keshi Yena (Stuffed Cheese)
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Entree: Cyprus – Central Culinary Region – Σεφταλιά Sheftalia Cypriot Meat Parcels (Cypriot Meat Parcels)
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Entree: Ecuador – Central Culinary Region – Seco de Pollo (Chicken stew)
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Entree: Eritrea – Central Culinary Region – Zigni (Spicy Eritrean Beef Stew)
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Entree: Estonia – Central Culinary Region – Mulgikapsad (Sauerkraut and barley stew)
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Entree: Falkland Islands (Malvinas) – Central Culinary Region – Falkland Islands Lamb Roast
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Entree: Faroe Islands – Central Culinary Region – Skerpikjøt (Wind-dried mutton)
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Entree: Fiji – Central Culinary Region – Kokoda (Raw fish marinated in lime and coconut cream)
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Entree: Gabon – Central Culinary Region – Poulet Nyembwe (Chicken in palm-nut sauce)
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Entree: Åland Islands – Ålandspannkaka (Åland pancake)
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Entree: Bouvet Island – Central Culinary Region – Stekt reinsdyr med einerbærsaus (Roast Reindeer with Juniper Sauce)
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Entree: Gibraltar – Calentita (Little hot one)
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Entree: Guernsey – Channel Islands – Bean Jar
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Entree: Guinea – Poulet Yassa (Yassa Chicken)
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Entree: Haiti – Griot (Fried marinated pork)
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Entree: Heard Island and McDonald Islands – Roast Lamb with Mint Sauce
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Entree: Italy – Lazio (Rome) – Spaghetti alla carbonara (Pasta with eggs, Pecorino cheese, guanciale, and black pepper)
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Entree: Iceland – Plokkfiskur (Icelandic mashed fish)
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Entree: Jordan – المنسف ➤ al-mansaf (lamb in fermented yogurt sauce)
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Entree: Kuwait – المجبوس ➤ Al-Machboos (Spiced rice with meat)
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Entree: Latvia – Karbonāde (Breaded pork cutlet)
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Entree: Lesotho – Motoho (Fermented sorghum porridge)
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