All Recipes
Showing 60 of 14187 recipes.
Entree: Afghanistan – Hazarajat Highlands – قابلی پلو ➤ Qabili Palaw (Afghan spiced lamb and rice pilaf with caramelized carrots, raisins, and toasted nuts)
Created by Kitchen2MyTable.com
Recipe ID: 6169
Entree: Algeria – Central Culinary Region – شربة فريك ➤ Shorba Frik (Hearty Algerian freekeh and meat soup-stew with vegetables and warm North African spices)
Created by Kitchen2MyTable.com
Recipe ID: 6170
Entree: Bangladesh – Bengali River Delta – চিতল মাছের মুঠা ➤ Chital Macher Muitha (Steamed or simmered spiced river-fish dumplings made from minced chital and rice in a light mustard and ginger sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6171
Entree: Egypt – Cairo & Delta – فتير مشلتت ➤ Feteer Meshaltet (Multi-layered Egyptian flaky flatbread made by stretching and folding dough into many buttered layers, baked until crisp and golden)
Created by Kitchen2MyTable.com
Recipe ID: 6172
Entree: Ukraine – Crimean Tatar Cuisine – Kuurdak (Pan-fried chunks of lamb with onions and potatoes cooked until deeply browned and savory)
Created by Kitchen2MyTable.com
Recipe ID: 6173
Entree: Armenia – Armenian Highlands – Լահմաջուն ➤ Lahmajoon (Thin flatbread topped with spiced minced meat and herbs, baked until crisp)
Created by Kitchen2MyTable.com
Recipe ID: 6174
Entree: Austria – Salzburg & Alpine Austria – Rindsrouladen (Beef roulades stuffed with bacon, onions, mustard, and pickles, braised until tender in a rich gravy)
Created by Kitchen2MyTable.com
Recipe ID: 6175
Entree: Azerbaijan – Baku & Absheron – Sadj (Sizzling griddle-cooked lamb or beef with vegetables, prepared on a convex metal pan and served hot)
Created by Kitchen2MyTable.com
Recipe ID: 6176
Entree: Belgium – Brussels – Chicons au Gratin (Belgian endives wrapped in ham, covered with creamy béchamel and gratinéed with cheese)
Created by Kitchen2MyTable.com
Recipe ID: 6177
Entree: Cambodia – Coastal Cambodia – ត្រីងៀត ➤ Trey Ngeat (Whole coastal fish seasoned and deep-fried, served with a sweet‑sour‑spicy Khmer dipping sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6178
Entree: Denmark – Central Culinary Region – Forloren hare (A traditional Danish meatloaf made to resemble roast hare, typically stuffed with ham or prunes and served with a rich brown gravy)
Created by Kitchen2MyTable.com
Recipe ID: 6179
Entree: Finland – Finnish Coastal Cuisine – Rosolli with Herring (A chilled Finnish beetroot and root-vegetable salad served with pickled herring and a creamy, tangy dressing)
Created by Kitchen2MyTable.com
Recipe ID: 6180
Entree: Georgia – Imereti – ელარჯი ➤ Elarji (Thick cornmeal porridge enriched with melted sulguni cheese, a hearty Georgian staple)
Created by Kitchen2MyTable.com
Recipe ID: 6181
Entree: Ghana – Ashanti – Yam Pottage (Savory mashed yam cooked with palm oil, tomatoes, onions and smoked fish to create a thick, spiced pottage)
Created by Kitchen2MyTable.com
Recipe ID: 6182
Entree: Iraq – Basra & South – فاصوليا ➤ Fasuliya (Stewed white beans with lamb in a tomato-spiced broth)
Created by Kitchen2MyTable.com
Recipe ID: 6183
Entree: Ireland – Dublin & East – Chicken and Leek Pie (Baked savory pie of chicken and leeks in a creamy sauce under a pastry crust)
Created by Kitchen2MyTable.com
Recipe ID: 6184
Entree: Israel – Israeli Street Food – עראייס ➤ Arayes (Grilled pita pockets filled with seasoned ground lamb or beef and fresh herbs)
Created by Kitchen2MyTable.com
Recipe ID: 6185
Entree: Kenya – Kenyan Pastoral Cuisine – Matumbo (Slow-stewed beef tripe cooked in a fragrant spiced tomato sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6186
Entree: Myanmar – Kachin & Northern Myanmar – ကချင်ထမင်းသုပ် ➤ Kachin htamin thoke (Tossed Kachin-style rice salad with shredded meat, toasted rice powder, herbs, peanuts, and a tangy chili-lime dressing)
Created by Kitchen2MyTable.com
Recipe ID: 6187
Entree: Nepal – Kathmandu Valley – बारा ➤ Bārā (Savory Nepali lentil pancake or fried patty made from ground black lentils and spices)
Created by Kitchen2MyTable.com
Recipe ID: 6188
Entree: Netherlands – Friesland – Friese Nagelhout (Frisian clove-studded braised pork roast cooked with beer and apples)
Created by Kitchen2MyTable.com
Recipe ID: 6189
Entree: Romania – Dobrogea – Ciorbă de Pește (Dobrogean sour fish soup made with white fish, vegetables, and fresh dill)
Created by Kitchen2MyTable.com
Recipe ID: 6190
Entree: Saudi Arabia – Eastern Province – مجبوس ➤ Majboos (Fragrant spiced rice cooked with slow-simmered lamb and regional Arabian spices)
Created by Kitchen2MyTable.com
Recipe ID: 6191
Entree: Singapore – Indian Singapore – लैम्ब कोरमा ➤ Lamb Korma (Creamy, mildly spiced braised lamb in a nut-and-yogurt based Mughlai-style sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6192
Entree: South Korea – Gyeongsang – 경주 쌈밥 ➤ Gyeongju ssambap (Rice-and-side-dish platter served with assorted fillings and condiments wrapped in leafy greens)
Created by Kitchen2MyTable.com
Recipe ID: 6193
Entree: Sri Lanka – Jaffna Tamil Cuisine – யாழ்ப்பாண முறை வறுத்த மீன் ➤ Yaazhpaanam murai varutha meen (Crisp, spice-coated whole fish fried in Jaffna-style tangy and aromatic masala)
Created by Kitchen2MyTable.com
Recipe ID: 6194
Entree: Syria – Coastal Syria – كباب هندي ➤ Kabab Hindi (Syrian coastal spiced meat kebabs simmered in a tomato-based sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6195
Entree: Tanzania – Lake Victoria Tanzania – Wali wa Nazi (Rice cooked in coconut milk)
Created by Kitchen2MyTable.com
Recipe ID: 6196
Entree: Uzbekistan – Fergana Valley – Chuchvara (Small Uzbek boiled dumplings filled with seasoned meat, traditionally served in a clear broth or with yogurt)
Created by Kitchen2MyTable.com
Recipe ID: 6197
Entree: American Samoa – National Cuisine – Taro and Povi Masima (Boiled taro corms stewed with salted beef, finished with coconut milk)
Created by Kitchen2MyTable.com
Recipe ID: 6198
Entree: Antarctica – National Cuisine – Antarctic Char Gratin (Baked creamy fish gratin of char fillets topped with melted cheese and golden breadcrumbs)
Created by Kitchen2MyTable.com
Recipe ID: 6199
Entree: Antigua and Barbuda – National Cuisine – Coconut Curry Lobster (Antiguan-style lobster simmered in a fragrant spiced coconut milk curry)
Created by Kitchen2MyTable.com
Recipe ID: 6200
Entree: Barbados – National Cuisine – Grilled Dolphin (Mahi-Mahi) (Caribbean-style grilled mahi-mahi marinated in Bajan green seasoning and citrus)
Created by Kitchen2MyTable.com
Recipe ID: 6201
Entree: Bonaire, Sint Eustatius and Saba – National Cuisine – Piska Kriyoyo (Creole-style stewed fish in a spiced tomato and pepper sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6202
Entree: Bosnia and Herzegovina – National Cuisine – Klepe (Bosnian boiled dumplings filled with seasoned minced meat and served with melted butter and cream)
Created by Kitchen2MyTable.com
Recipe ID: 6203
Entree: Botswana – National Cuisine – Tswii (A hearty Botswanan slow-simmered beef stew traditionally served with sorghum porridge)
Created by Kitchen2MyTable.com
Recipe ID: 6204
Entree: British Indian Ocean Territory – National Cuisine – Coconut Fish Stew (Island-style fish stew cooked in coconut milk with tomatoes, aromatics, and warming spices)
Created by Kitchen2MyTable.com
Recipe ID: 6205
Entree: Bulgaria – National Cuisine – капама ➤ Kapama (Traditional Bulgarian slow-baked casserole of layered meats, rice, and cabbage or sauerkraut)
Created by Kitchen2MyTable.com
Recipe ID: 6206
Entree: Burkina Faso – National Cuisine – Sauce Gombo (West African okra stew made with palm oil, tomatoes, and smoked fish or meat)
Created by Kitchen2MyTable.com
Recipe ID: 6207
Entree: Cameroon – National Cuisine – Kwacoco Bible (Dense steamed loaf of grated cocoyam wrapped in banana leaves, a starchy staple often eaten with stews or sauces)
Created by Kitchen2MyTable.com
Recipe ID: 6208
Entree: Cape Verde – National Cuisine – Arroz de Marisco (Hearty Cape Verdean seafood rice stew cooked with tomatoes, wine, and fresh shellfish)
Created by Kitchen2MyTable.com
Recipe ID: 6209
Entree: Central African Republic – National Cuisine – Egusi Sauce with Fish (Thick West/Central African melon-seed stew made with ground egusi, leafy greens, and fish)
Created by Kitchen2MyTable.com
Recipe ID: 6210
Entree: Djibouti – National Cuisine – Bariis Iskukaris (Spiced East African rice cooked with meat, aromatic whole spices, vegetables, and dried fruit)
Created by Kitchen2MyTable.com
Recipe ID: 6211
Entree: Dominica – National Cuisine – Green Fig and Saltfish (Boiled green bananas served with seasoned flaked salted cod and sautéed aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 6212
Entree: Dominican Republic – National Cuisine – Asopao de Pollo (Hearty chicken-and-rice stew with vegetables in a savory broth)
Created by Kitchen2MyTable.com
Recipe ID: 6213
Entree: El Salvador – National Cuisine – Lomo Relleno (Rolled beef loin stuffed with ham, vegetables, and hard-cooked eggs in a tomato-based sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6214
Entree: Equatorial Guinea – National Cuisine – Pescado con Plátano (Stewed or pan-seared white fish cooked with ripe plantains in a tomato-onion sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6215
Entree: Eswatini – National Cuisine – Tinkhobe (Corn on the cob with peanut sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6216
Entree: French Guiana – National Cuisine – Poisson Grillé aux Épices (Spiced grilled whole fish in a Creole-style marinade)
Created by Kitchen2MyTable.com
Recipe ID: 6217
Entree: French Polynesia – National Cuisine – Uru Frit (Crispy fried breadfruit fritters served as a savory main course)
Created by Kitchen2MyTable.com
Recipe ID: 6218
Entree: French Southern Territories – National Cuisine – Hachis Parmentier (A layered French casserole of seasoned minced beef topped with creamy mashed potatoes)
Created by Kitchen2MyTable.com
Recipe ID: 6219
Entree: Hungary – Great Plain – Birkapörkölt (A traditional Hungarian mutton stew braised with onions and sweet paprika)
Created by Kitchen2MyTable.com
Recipe ID: 6220
Entree: Kazakhstan – Northern Kazakhstan – Самса ➤ Samsa (Savory baked triangular pastry filled with spiced meat and onions)
Created by Kitchen2MyTable.com
Recipe ID: 6221
Entree: Laos – Luang Prabang / Northern Laos – ຕໍາມັກຫຸ່ງ ➤ Tam Mak Hoong (Laotian shredded green papaya salad dressed with lime, chilies, fish sauce, and toasted rice)
Created by Kitchen2MyTable.com
Recipe ID: 6222
Entree: Lebanon – Bekaa Valley – صيادية ➤ Sayyadiyeh (Spiced seared white fish served over fragrant caramelized-onion rice with toasted nuts and sumac)
Created by Kitchen2MyTable.com
Recipe ID: 6223
Entree: Norway – Norwegian Coastal Seafood – Skrei (Seasonal Arctic cod prized for firm white flesh, served simply with browned butter, potatoes, and capers)
Created by Kitchen2MyTable.com
Recipe ID: 6224
Entree: Switzerland – French Swiss – Escalope de Veau à la Crème (Pan-seared veal cutlets finished in a rich white wine and cream sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6225
Entree: Tunisia – Sahel Coast – Kamounia (Cumin-scented Tunisian stew of braised beef often enriched with liver, garlic, and tomato)
Created by Kitchen2MyTable.com
Recipe ID: 6226
Entree: Greenland – Northern Culinary Region – Arfeq (Traditional Greenlandic reindeer stew made with root vegetables slowly simmered until tender)
Created by Kitchen2MyTable.com
Recipe ID: 6227
Entree: Guadeloupe – Northern Culinary Region – Vivaneau Grillé (Grilled red snapper prepared with a Creole-style citrus and herb marinade)
Created by Kitchen2MyTable.com
Recipe ID: 6228