All Recipes
Showing 60 of 14211 recipes.
Entree: North Korea – North Korean Mountain Cuisine – 보쌈 ➤ bossam (Simmered seasoned pork belly served thinly sliced with leafy wraps and condiments)
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Recipe ID: 5746
Entree: North Macedonia – Northern Culinary Region – ќебапи ➤ Kebapi (Grilled skinless minced-meat sausages served with flatbread and onions)
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Recipe ID: 5747
Entree: Palestine – Northern Culinary Region – منسف ➤ Mansaf (Lamb cooked in a tangy fermented-yogurt sauce served over rice and flatbread)
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Recipe ID: 5748
Entree: Papua New Guinea – Northern Culinary Region – Taro and Coconut Milk (Stewed taro corms simmered in rich coconut milk with aromatic local spices)
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Recipe ID: 5749
Entree: Paraguay – Northern Culinary Region – Vori Vori (Chicken stew with small cornmeal and cheese dumplings served in a savory broth)
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Recipe ID: 5750
Entree: Pitcairn – Northern Culinary Region – Island Chicken Curry (Island-style chicken simmered in coconut milk with curry spices, potatoes, and citrus)
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Recipe ID: 5751
Entree: Puerto Rico – Northern Culinary Region – Chuletas Fritas (Seasoned, shallow-fried bone-in pork chops crisped until golden)
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Recipe ID: 5752
Entree: Republic of the Congo – Northern Culinary Region – Fumbwa (Hearty Congolese leafy-green stew made with fumbwa leaves, palm oil, and smoked fish)
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Recipe ID: 5753
Entree: Sierra Leone – Northern Culinary Region – Palm Oil Rice (Sierra Leonean rice cooked with red palm oil, tomato, vegetables, and seasoned chicken)
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Recipe ID: 5754
Entree: Sint Maarten (Dutch part) – Northern Culinary Region – Pelau (Caribbean one-pot rice with caramelized sugar, meat, pigeon peas, and coconut milk)
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Recipe ID: 5755
Entree: Slovakia – Northern Culinary Region – Vyprážaný Syr (Breaded and deep-fried cheese served hot, typically with tartar sauce and potatoes)
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Recipe ID: 5756
Entree: Slovenia – Northern Culinary Region – Matevž (Thick mashed dish of beans and potatoes enriched with pork fat or cracklings)
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Recipe ID: 5757
Entree: South Sudan – Northern Culinary Region – Gurasa (Soft yeasted round flatbread used to scoop stews and sauces)
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Recipe ID: 5758
Entree: Suriname – Northern Culinary Region – Peperpot (Hearty Surinamese cassareep-based meat stew with greens and warm spices)
Created by Kitchen2MyTable.com
Recipe ID: 5759
Entree: Tajikistan – Northern Culinary Region – Лагман ➤ Lagman (Hand-pulled wheat noodles served with stir-fried lamb and vegetables in a savory, spiced sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5761
Entree: Timor-Leste – Northern Culinary Region – Bebinca de Peixe (Timorese coconut-based spiced fish stew simmered with tamarind, lime, and fresh herbs)
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Recipe ID: 5762
Entree: Trinidad and Tobago – Northern Culinary Region – Crab and Dumplings (Stewed Caribbean blue crab in a spiced tomato-coconut gravy served with boiled flour dumplings)
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Recipe ID: 5763
Entree: Turkmenistan – Northern Culinary Region – Gyzyl Gurt (Hearty Turkmen lamb stew finished with crumbled dried-yogurt curds and a spiced red tomato base)
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Recipe ID: 5764
Entree: United Arab Emirates – Northern Culinary Region – مدروبة ➤ Madrouba (Hearty spiced chicken and rice porridge mashed to a creamy consistency)
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Recipe ID: 5765
Entree: Venezuela – Northern Culinary Region – Cachapas (Thick grilled fresh-corn pancakes typically folded around soft Venezuelan cheese)
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Recipe ID: 5766
Entree: Wallis and Futuna – Northern Culinary Region – Ragoût de Boeuf (Slow-braised beef stew with root vegetables, wine, and herbs)
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Recipe ID: 5767
Entree: Western Sahara – Northern Culinary Region – بسطيلة ➤ Bastila (Sweet-and-savory layered poultry and almond pie wrapped in thin pastry and dusted with cinnamon and sugar)
Created by Kitchen2MyTable.com
Recipe ID: 5768
Entree: Zimbabwe – Northern Culinary Region – Gango (Hearty peanut and beef stew with leafy greens)
Created by Kitchen2MyTable.com
Recipe ID: 5769
Entree: Albania – Central Culinary Region – Speca të Mbushura (Bell peppers stuffed with seasoned rice and ground meat baked in tomato sauce)
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Recipe ID: 5770
Entree: Andorra – Central Culinary Region – Conill amb All i Oli (Braised Catalan-style rabbit cooked with garlic and served with a traditional all-i-oli garlic mayonnaise)
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Recipe ID: 5771
Entree: Angola – Central Culinary Region – Cabidela (Traditional Angolan chicken and rice cooked with the bird’s blood to form a deeply savory, brown-flavored rice dish)
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Recipe ID: 5772
Entree: Anguilla – Central Culinary Region – Conch Creole (Stewed conch simmered in a spicy Creole tomato sauce, finished with lime and fresh herbs)
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Recipe ID: 5773
Entree: Aruba – Central Culinary Region – Carni Stoba (Slow-braised Aruban beef stew in a rich tomato and island-spice sauce)
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Recipe ID: 5774
Entree: Bahamas – Central Culinary Region – Bahamian Boiled Fish (Gently poached seasoned island fish cooked with vegetables in a light, brothy stew)
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Recipe ID: 5775
Entree: Bahrain – Central Culinary Region – الثريد ➤ Al-Tharīd (Torn flatbread soaked with a rich spiced lamb and vegetable stew)
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Recipe ID: 5776
Entree: Belarus – Central Culinary Region – Цыбрыкі ➤ Tsibriki (Savory Belarusian cottage-cheese and potato fritters pan-fried and served with sour cream and herbs)
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Recipe ID: 5777
Entree: Belize – Central Culinary Region – Tamales (Steamed masa parcels wrapped in banana leaves filled with seasoned shredded pork)
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Recipe ID: 5778
Entree: Benin – Central Culinary Region – Aklui (Hearty Beninese palm-oil and peanut fish stew served with yam and plantain)
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Recipe ID: 5779
Entree: Bermuda – Central Culinary Region – Spiny Lobster (Bermudian grilled spiny lobster split and served with a rum‑thyme garlic butter)
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Recipe ID: 5780
Entree: Bhutan – Central Culinary Region – Shakam Paa (Shredded sun-dried beef quickly braised and stir-fried with chilies and root vegetables)
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Recipe ID: 5781
Entree: Bolivia – Central Culinary Region – Charque de Llama (Salt-cured, sun-dried llama meat that is rehydrated and simmered with potatoes and native spices)
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Recipe ID: 5782
Entree: Brunei – Central Culinary Region – Hati Buyah (Braised spiced beef liver cooked in a fragrant coconut-tamarind sauce)
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Recipe ID: 5783
Entree: Burundi – Central Culinary Region – Ibihaza (Stewed pumpkin and beans in a savory tomato-and-onion sauce)
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Recipe ID: 5784
Entree: Cayman Islands – Central Culinary Region – Ackee and Saltfish (Savory sauté of buttery ackee fruit combined with rehydrated salted cod and aromatics)
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Recipe ID: 5785
Entree: Chad – كسرة ➤ Kisra (Thin fermented sorghum flatbread eaten with stews or sauces)
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Recipe ID: 5786
Entree: Christmas Island – Ayam Penyet (Crispy smashed fried chicken served with spicy sambal, fried tofu and tempeh, and steamed rice)
Created by Kitchen2MyTable.com
Recipe ID: 5787
Entree: Cocos (Keeling) Islands – Gado-Gado (Indonesian-style mixed cooked vegetables, tofu, tempeh and eggs served with a savory peanut sauce and rice or lontong)
Created by Kitchen2MyTable.com
Recipe ID: 5788
Appetizer: Guinea-Bissau – Northern Culinary Region – Chamuças de Carne (Meat Chamuças (West African samosas))
Kitchen2MyTable.com Meal Planner
Recipe ID: 5414
Entree: Comoros – Rougaille de Poisson (Creole-style tomato and herb fish stew)
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Recipe ID: 5789
Entree: Cook Islands – Curried Octopus (Octopus simmered in a coconut curry with island spices)
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Recipe ID: 5790
Salad: Grilled Pineapple, Red Onion & Cilantro Salad with Smoky Paprika
Kitchen2MyTable.com Meal Planner
Recipe ID: 5415
Entree: Croatia – Istrian Fuži (Hand-rolled ridged pasta from Istria usually served with a creamy mushroom and truffle sauce)
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Recipe ID: 5791
Entree: Cuba – Fricase de Pollo (Cuban braised chicken stew with potatoes, vegetables, olives, and a tangy tomato-citrus sauce)
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Recipe ID: 5792
Entree: Curacao – Giambo (Curaçaoan okra and salted-meat stew often served with rice or funchi)
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Recipe ID: 5793
Entree: Cyprus – Κουπέπια ➤ Koupepia (Cypriot stuffed vine leaves filled with rice, ground meat, and herbs, cooked in lemony broth)
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Recipe ID: 5794
Side Dish: Guinea-Bissau – Northern Culinary Region – Feijão-fradinho estufado com tomate e cebola (Stewed black-eyed peas with tomato and onion)
Kitchen2MyTable.com Meal Planner
Recipe ID: 5416
Dessert: Guinea-Bissau – Arroz Doce de Coco (Coconut Rice Pudding)
Kitchen2MyTable.com Meal Planner
Recipe ID: 5417
Entree: Ecuador – Hornado (Slow-roasted pork shoulder with crispy skin)
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Recipe ID: 5795
Entree: Eritrea – ኪቻ ፍፍት ➤ Kitcha Fitfit (Torn and seasoned flatbread sautéed with spiced clarified butter and berbere, served hot often with yogurt or stews)
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Recipe ID: 5796
Entree: Estonia – Hakklihakaste (Hearty Estonian minced meat and onion gravy traditionally served over boiled potatoes)
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Recipe ID: 5797
Entree: Falkland Islands (Malvinas) – Corned Beef with Cabbage (Salt-cured brisket simmered slowly with cabbage and root vegetables in a traditional British-style boiled dinner)
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Recipe ID: 5798
Entree: Faroe Islands – Turrur fiskur (Traditional Faroese air-dried salted fish prepared and served rehydrated in a simple milk-butter sauce with potatoes)
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Recipe ID: 5799
Entree: Fiji – Rourou (creamy stewed taro leaves)
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Recipe ID: 5800
Entree: Gabon – Ragout de Porc (Gabonese pork stew braised with tomatoes, onions, and palm oil)
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Recipe ID: 5801
Entree: India – Assam – ঔ টেঙা মাছ ➤ Ou Tenga Maas (Assamese sour fish curry made with elephant apple and light spices)
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Recipe ID: 5802