All Recipes
Showing 60 of 14631 recipes.
Entree: Egypt – Cairo & Delta – ملوخية ➤ Mulukhiyya (A stew of finely shredded jute leaves cooked in a garlicky coriander broth, often served with chicken and rice)
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Entree: Ukraine – Crimean Tatar Cuisine – Lagman (Hearty hand-pulled noodle stew of braised meat and vegetables in a savory broth)
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Entree: Armenia – Armenian Highlands – Խաշլամա ➤ Khashlama (Slow-braised lamb and vegetables cooked in a clear savory broth)
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Entree: Austria – Salzburg & Alpine Austria – Kasnocken (Small alpine cheese dumplings similar to spaetzle, tossed with browned butter and caramelized onions)
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Entree: Azerbaijan – Baku & Absheron – Kufta Bozbash (Large lamb meatballs cooked in a spiced broth with potatoes and vegetables, a classic Azerbaijani stew)
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Entree: Belgium – Brussels – Waterzooi (Creamy Belgian poached chicken stew with vegetables and an egg-and-cream thickened broth)
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Entree: Cambodia – Coastal Cambodia – គុយទាវ ➤ kuy teav (Cambodian clear rice noodle soup with a pork-based broth and fresh seafood, herbs, and lime)
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Entree: Denmark – Central Culinary Region – Stegt flæsk med persillesovs (Crispy fried pork belly served with a creamy parsley sauce and boiled potatoes)
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Entree: Finland – Finnish Coastal Cuisine – Salmon Soup (Creamy fish soup of salmon, potatoes, and dill common along Finland’s coast)
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Entree: Georgia – Imereti – ჩაქაფული ➤ Chakapuli (Georgian spring lamb stew braised with fresh tarragon and sour plum sauce)
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Entree: Ghana – Ashanti – Banku with Okra Stew (Fermented corn and cassava dough served with a Ghanaian okra and fish stew)
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Entree: Iraq – Basra & South – قوزي ➤ Qoozi (Slow-roasted spiced lamb stuffed with seasoned rice, nuts, and dried fruit)
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Entree: Ireland – Dublin & East – Guinness Beef Pie (Hearty beef and Guinness stew baked beneath a flaky pastry crust)
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Entree: Israel – Israeli Street Food – פלאפל ➤ falafel (Deep-fried spiced chickpea fritters commonly served in pita with tahini and salads)
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Entree: Kenya – Kenyan Pastoral Cuisine – Mutura (Kenyan grilled blood and meat sausage traditionally stuffed into intestine casings)
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Entree: Myanmar – Kachin & Northern Myanmar – Pounded Beef with Herbs (Tender cooked beef pounded and tossed with bright fresh mountain herbs, chilies, and a tangy fish-sauce dressing)
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Entree: Nepal – Kathmandu Valley – दाल भात ➤ Dāl Bhāt (Steamed rice accompanied by seasoned lentil soup and simple vegetable sides, a staple Nepali meal)
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Entree: Netherlands – Friesland – Snert with Rookworst (Thick Dutch green split-pea soup with smoked sausage and pork)
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Entree: Romania – Dobrogea – Storceag (Dobrogea-style Romanian freshwater fish stew in a tomato and herb broth)
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Entree: Saudi Arabia – Eastern Province – جريش ➤ Jareesh (Creamy crushed wheat and lamb stew flavored with Arabic spices)
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Entree: Singapore – Indian Singapore – Mutton Biryani (Fragrant layered basmati rice cooked with spiced mutton using the sealed dum method)
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Entree: Syria – Coastal Syria – كبة بالصينية ➤ Kibbeh bil-saniyeh (Baked layered bulgur and spiced ground lamb casserole with a pine nut filling)
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Entree: Tanzania – Lake Victoria Tanzania – Nyama Choma (Charcoal-grilled East African meat, typically goat or beef, served with a fresh tomato-and-onion salad)
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Entree: Uzbekistan – Fergana Valley – Manti (Large Central Asian steamed dumplings filled with spiced lamb and onions)
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Entree: American Samoa – National Cuisine – Oka I'a (Samoan raw fish marinated in citrus and mixed with coconut cream and fresh vegetables)
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Entree: Republic of the Congo – Southern Culinary Region – Poulet Moambé (Chicken stewed in a thick palm nut and peanut-based sauce)
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Entree: Antigua and Barbuda – National Cuisine – Ducana and Saltfish (Sweet coconut and sweet-potato dumplings served with salted cod stewed with vegetables and herbs)
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Entree: Barbados – National Cuisine – Pudding and Souse (Pickled spiced pork served with a seasoned sweet-potato pudding)
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Entree: Bonaire, Sint Eustatius and Saba – National Cuisine – Keshi Yena (Baked hollowed cheese filled with seasoned shredded meat and vegetables)
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Entree: Bosnia and Herzegovina – National Cuisine – Burek (Savory layered phyllo pastry filled with seasoned ground meat)
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Entree: Botswana – National Cuisine – Morogo Wa Dinawa (Braised wild leafy greens stewed with cowpeas and savory aromatics)
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Entree: British Indian Ocean Territory – National Cuisine – Grilled Lobster (Split whole lobster grilled and served with a garlicky herb-citrus butter)
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Entree: Bulgaria – National Cuisine – сарми ➤ sarmi (Grape or cabbage leaves stuffed with a spiced meat and rice mixture, slowly cooked in a savory tomato broth)
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Entree: Burkina Faso – National Cuisine – Poulet Yassa (Chicken marinated and braised in a sharp lemon-vinegar onion sauce)
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Entree: Cameroon – National Cuisine – Poulet DG (Braised chicken stew topped with fried ripe plantains and mixed vegetables)
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Entree: Cape Verde – National Cuisine – Pastel com Diabo Dentro (Deep-fried savory pastry stuffed with a spicy, peppery tuna filling)
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Entree: Central African Republic – National Cuisine – Kanda (beef meatballs in peanut sauce)
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Entree: Costa Rica – National Cuisine – Casado (Traditional Costa Rican plate of rice and beans served with a protein, fried plantain, salad, and often a fried egg)
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Entree: Cote d'Ivoire – National Cuisine – Kedjenou de Poulet (Slow-braised Ivorian chicken stew cooked with tomatoes, peppers, fragrant spices, and little added liquid until tender)
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Entree: Czechia – Central Culinary Region – Vepřo knedlo zelo (Roast pork served with steamed bread dumplings and braised sauerkraut)
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Entree: Democratic Republic of the Congo – National Cuisine – Liboké de Poisson (Seasoned fish wrapped in banana leaves and steamed or grilled with vegetables and local spices)
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Entree: Djibouti – National Cuisine – Fah-fah (Hearty spiced Djiboutian meat and vegetable stew typically served with rice or flatbread)
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Entree: Dominican Republic – National Cuisine – Sancocho (Hearty Dominican meat and root-vegetable stew made with multiple meats, plantains, yuca, and corn)
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Entree: Puerto Rico – Southern Culinary Region – Arroz con Gandules (Puerto Rican seasoned rice cooked with pigeon peas, sofrito, annatto oil, and savory pork)
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Entree: Equatorial Guinea – National Cuisine – Sopa de Pescado (Hearty coastal fish soup with tomatoes, starchy roots, peppers, and aromatic herbs)
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Entree: Eswatini – National Cuisine – Emahewu (Fermented maize porridge drink—a tangy, slightly thickened staple made from cooked maize meal and a fermented starter)
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Entree: French Guiana – National Cuisine – Colombo de Poulet (Chicken stewed in a Creole Colombo curry sauce with Caribbean spices and vegetables)
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Entree: French Polynesia – National Cuisine – Poulet Fafa (Chicken stewed with taro leaves and coconut milk in traditional Polynesian style)
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Entree: Pitcairn – Southern Culinary Region – Grilled Tuna Steak (Thick seared tuna steaks seasoned with a bright island-style citrus and soy marinade)
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Entree: Laos – Luang Prabang / Northern Laos – ໝົກປາ ➤ Mok Pa (Steamed seasoned fish parcel wrapped in banana leaf)
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Entree: Paraguay – Southern Culinary Region – Sopa Paraguaya (Dense Paraguayan baked cornbread made with cornmeal, cheese, eggs and sautéed onions)
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Entree: Norway – Norwegian Coastal Seafood – Fiskesuppe (Norwegian coastal fish soup of mixed white fish and shellfish in a gently spiced creamy broth with vegetables)
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Entree: Senegal – Dakar & Coastal Senegal – Yassa Poulet (Marinated and braised chicken in a tangy lemon-onion and mustard sauce)
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Entree: Sweden – Skane / South Sweden – Spettekaka (A traditional cone-shaped spit-baked sponge cake made from eggs, sugar, and potato starch)
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Entree: Switzerland – French Swiss – Raclette (Melted semi-hard cheese scraped over boiled potatoes and served with pickles and cured meats)
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Entree: Tunisia – Sahel Coast – كسكسي بالسمك ➤ Kuskusi bil-samak (Steamed semolina couscous served with a spicy fish and vegetable stew)
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Entree: Papua New Guinea – Southern Culinary Region – Mumu (Traditional Papua New Guinean earth-oven meal of pork and root vegetables steamed in banana leaves)
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Entree: Guadeloupe – Northern Culinary Region – Blaff de Poisson (Poached fish in a hot citrus-scented Caribbean broth)
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Entree: Honduras – Northern Culinary Region – Pollo con Tajadas (Honduran fried marinated chicken served with twice-fried green plantain slices and tangy cabbage curtido)
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Entree: Palestine – Southern Culinary Region – مقلوبة ➤ Maqluba (Upside-down layered rice, meat, and vegetable casserole)
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