All Recipes
Showing 60 of 14631 recipes.
Entree: Germany – Baden – Maultaschen (Swabian meat pockets)
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Entree: Russia – Arctic North – пирожки pirozhki (small stuffed pies)
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Entree: Spain – Andalusia – Salmorejo (cold tomato purée)
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Entree: Ethiopia – Addis Ababa – ክትፎ Kitfo (minced seasoned raw beef)
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Entree: Iran – Azerbaijani Iran – کباب کوبیده ➤ Kabāb Kūbideh (Minced meat kebab)
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Entree: Japan – Chubu – 鶏の唐揚げ ➤ Tori no karaage (Japanese fried chicken)
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Entree: Nigeria – Calabar / Efik-Ibibio – Afang (Afang Soup)
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Entree: Pakistan – Balochistan – کاک ➤ Kaak (Balochi hardbread)
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Entree: Turkey – Adana & Cukurova – Tantuni (Spiced thinly sliced meat stir)
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Entree: United Kingdom – British Indian Cuisine – بالٹی چکن ➤ Balti Chicken (Wok-style chicken curry)
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Entree: Argentina – Argentine Asado Belt – Milanesa a la Napolitana (Neapolitan-style milanesa)
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Entree: Australia – Australian Indigenous & Bush Foods – Emu fillet
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Entree: Colombia – Amazonian Colombia – Pirarucú a la brasa (Grilled Arapaima)
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Entree: Greece – Aegean Islands – Γεμιστά Gemistá (Stuffed tomatoes and peppers)
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Entree: Malaysia – Kuala Lumpur – 肉骨茶 ➤ Ròu gǔ chá (Meat Bone Tea)
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Entree: Morocco – Atlas Mountains – مشوي ➤ Mashwī / Mechoui (Roasted Lamb)
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Entree: Peru – Afro-Peruvian – Carapulcra (Pork stew with dried potatoes and peanut sauce)
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Entree: Philippines – Bicol – Laing (Taro leaves in coconut milk with pork and shrimp paste)
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Entree: Poland – Greater Poland – Pyry z gzikiem (Potatoes with Gzik, fresh farmer's cheese spread)
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Entree: Portugal – Alentejo – Açorda Alentejana (Alentejo bread and garlic soup with poached eggs)
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Entree: South Africa – Afrikaner / Boer – Bredie (Mutton stew with tomatoes)
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Entree: Thailand – Bangkok Street Food – ส้มตำ ➤ Som Tum Thai (Green papaya with chilies and lime)
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Entree: Vietnam – Central Vietnam – Cao lầu (High noodles)
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Entree: Chile – Central Chile – Empanadas de pino (Empanadas with pino minced beef filling)
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Entree: Afghanistan – Central Culinary Region – منتو ➤ Mantu (Steamed meat dumplings)
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Entree: Algeria – Algiers & North Coast – طاجين الزيتون ➤ Tajine Zitoun (Chicken and olive tajine)
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Entree: Bangladesh – Bangladeshi Street Food – চটপটি ➤ Chotpoti (Spicy tangy chickpea and potato mix)
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Entree: Egypt – Alexandria & Mediterranean – فتّة ➤ Fattah (Layered rice and bread with meat and garlic–vinegar sauce)
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Entree: Ukraine – Carpathian Ukraine – Гуцульська бринза Hutsulska brynza (Hutsul sheep's cheese served with banosh)
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Entree: Armenia – Armenian Diaspora Classics – Լահմաջուն Lahmajun Armenian meat flatbread (Armenian meat flatbread)
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Entree: Austria – Central Culinary Region – Käsespätzle (Cheese Spätzle)
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Entree: Azerbaijan – Azeri Northwest – Küftə bozbaş (Bozbash meatball stew)
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Entree: Belgium – Belgian Coast – Paling in 't Groen (Eel in the Green Sauce)
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Entree: Cambodia – Central Culinary Region – លុកឡាក់ Lok Lak (Stir-fried marinated beef)
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Entree: Denmark – Bornholm – Stegt flæsk med persillesovs (Fried pork with parsley sauce)
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Entree: Finland – Central Culinary Region – Kalakukko (Fish pie baked in a rye crust)
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Entree: Georgia – Adjara – ჩხაპული Chkhapuli (Lamb stew with tarragon and sour plums)
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Entree: Ghana – Accra & Coastal Ghana – Waakye (Rice and beans cooked with sorghum or millet leaf)
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Entree: Iraq – Baghdad & Central Iraq – كبة الموصل ➤ Kibbeh al-Mawsil (Mosul Kibbeh)
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Entree: Ireland – Cork & Munster – Coddle
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Entree: Israel – Galilee – مسخّن ➤ Musakhan (Sumac-scented roasted chicken on flatbread)
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Entree: Kenya – Coastal Swahili Kenya – Mchuzi wa Pweza (Octopus stew)
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Entree: Myanmar – Bamar, Central Myanmar – အုန်းနို့ခေါက်ဆွဲ ➤ Ohn no khao swè (Coconut milk noodle soup)
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Entree: Nepal – Himalayan Nepal – मोमो ➤ Momo (Steamed dumplings)
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Entree: Saudi Arabia – Hijaz – جريش ➤ Jarīsh (Savory cracked wheat porridge-stew cooked with meat and warm spices)
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Entree: Syria – Aleppo – فتّة مكدوس ➤ Fattet Makdous (Fatteh with oil-cured stuffed eggplants)
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Entree: Tanzania – Dar es Salaam & Coast – Wali na Maharage (Rice and Beans)
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Entree: Uzbekistan – Bukhara – Шашлык Shashlik (Grilled meat skewers)
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Entree: American Samoa – Central Culinary Region – Oka iʻa (Fish in coconut, raw coconut‑cured fish)
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Entree: Romania – Moldavia – Mămăligă cu Brânză și Smântână (Thick Romanian cornmeal porridge layered with salty brined cheese and rich sour cream)
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Entree: Antigua and Barbuda – Central Culinary Region – Ducana and Saltfish
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Entree: Barbados – Central Culinary Region – Pudding and Souse
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Entree: Bonaire, Sint Eustatius and Saba – Central Culinary Region – Keshi Yena (Stuffed cheese)
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Entree: Bosnia and Herzegovina – Central Culinary Region – бурек burek meat-filled phyllo pastry (meat-filled phyllo pastry)
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Entree: Botswana – Central Culinary Region – Morogo wa dinawa (wild greens with cowpeas)
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Entree: British Indian Ocean Territory – Central Culinary Region – Grilled Lobster with Garlic Butter
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Entree: Bulgaria – Central Culinary Region – Сарми Sarmi (Stuffed cabbage rolls)
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Entree: Burkina Faso – Central Culinary Region – Poulet Bicyclette (Bicycle Chicken)
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Entree: Cameroon – Central Culinary Region – Poulet DG (Director General's Chicken)
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