All Recipes
Showing 60 of 14629 recipes.
Entree: Algeria – Kabylie – طاجين لحلو ➤ Tājīn Laḥlū (Sweet North African slow-cooked lamb stew with dried fruits, almonds, honey, and orange blossom water)
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Entree: Bangladesh – Chittagong – পান্তা ভাত ➤ Panta Bhāt (Fermented or soaked leftover rice served cold with mustard oil, raw onions, chilies, and fried fish)
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Entree: Egypt – Egyptian Street Food – بسارة ➤ Bissara (Thick Egyptian purée of dried fava beans and herbs, seasoned and finished with olive oil)
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Entree: Ukraine – Kyiv & Central Ukraine – ковбаса ➤ kovbasa (Traditional Ukrainian smoked pork sausage typically sliced and pan-seared or braised, served with onions, potatoes, or sauerkraut)
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Entree: Armenia – Lake Sevan – Հայկական պլով ➤ Haykakan plov (Rice pilaf cooked with butter, aromatics, herbs, and traditionally finished with Sevan trout or lamb)
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Entree: Austria – Tyrol – Tiroler Knödel (Hearty Tyrolean bread dumplings made with stale bread, bacon, onion, eggs, and herbs, boiled until firm and served with rich meats or gravy)
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Entree: Azerbaijan – Central Culinary Region – Lyulya Kebab (Minced lamb skewers seasoned with onion and regional spices, grilled over an open flame)
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Entree: Belgium – Flanders – Paling in 't Groen (Freshwater eel cooked in a bright green herb sauce made from watercress, sorrel, and parsley)
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Entree: Cambodia – Mekong Cambodia – ការ៉ី សាច់មាន់ ➤ Kari Sach Moan (Mekong-style Cambodian chicken curry simmered in coconut milk with lemongrass, turmeric, and kaffir lime)
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Entree: Denmark – Funen – Fiskefrikadeller (Classic Danish pan-fried fish cakes made from minced white fish, onion, egg, and flour, served hot with lemon and condiments)
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Entree: Finland – Lapland – Karjalanpaisti (Traditional slow-braised Karelian meat stew of mixed beef and pork with root vegetables)
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Entree: Georgia – Samegrelo – კუპატი ➤ Kupati (Samegrelo-style fresh pork sausage seasoned with garlic and regional spices, often poached then pan-seared)
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Entree: Ghana – Ghanaian Street Food – Tuo Zaafi (firm cornmeal porridge with jute leaf soup)
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Entree: Iraq – Marsh Arab Cuisine – كبّة حمّوث ➤ Kubbah Hamūth (Marsh-Arab sour fish–filled bulgur dumplings simmered in a tangy tamarind and tomato broth)
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Entree: Ireland – Ulster / Northern Border – Lamb Shanks with Mint Sauce (Slow-braised bone-in lamb shanks finished with a traditional tangy mint sauce)
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Entree: Israel – Mediterranean Israeli – קבב חלבי ➤ Kebab Halabi (Aleppo-style spiced ground lamb kebabs grilled on skewers with warm spices and pine nuts)
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Entree: Kenya – Rift Valley – Kuku Choma (Charcoal-grilled seasoned chicken commonly served at Kenyan gatherings)
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Entree: Myanmar – Rakhine Coastal – ရခိုင်ငါးကင် ➤ Rakhine Nga Kin (Coastal-style marinated fish spiced with Rakhine aromatics and char-grilled until smoky)
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Entree: Nepal – Terai Lowlands – भक्का ➤ bhakkā (Savory pan-fried or steamed rice-flour cakes typical of the Terai lowlands, served with chutney or curry)
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Entree: Netherlands – Limburg – Limburgse Zuurkoolschotel (Baked Limburg-style sauerkraut casserole layered with potatoes, smoked sausage, bacon, and cheese)
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Entree: Romania – Transylvania – Gulaș de vită (Hearty Transylvanian beef stew flavored with sweet paprika, onions, and potatoes)
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Entree: Saudi Arabia – Najd – ثريد ➤ Tharīd (Flatbread soaked with a spiced meat and vegetable broth)
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Entree: India – Rajasthan – पापड़ की सब्ज़ी ➤ Papad ki Sabzi (Rajasthani yogurt-tomato curry made with crushed papad crisps)
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Entree: South Korea – Jeolla – 고창 쭈꾸미 볶음 ➤ Gochang jjukkumi bokkeum (Spicy stir-fried baby octopus tossed in a gochujang-based sauce with vegetables)
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Entree: Sri Lanka – Southern Coast – ගොටුකොළ සම්බෝල ➤ gotu kola sambōla (Finely chopped fresh gotu kola leaves mixed with grated coconut, chilies, onion, and lime served with steamed rice)
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Entree: Syria – Euphrates Valley – كبسة ➤ kabsa (Aromatic spiced rice cooked with tomato and lamb, traditionally simmered together until tender)
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Entree: Tanzania – Tanzanian Highlands – Samaki wa Kupaka (Grilled or pan-fried fish served with a spiced coconut-tomato sauce)
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Entree: Uzbekistan – Samarkand – Tandir Kabob (Skewered marinated lamb cooked in a tandir or very hot grill for smoky tender kabobs)
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Entree: American Samoa – Southern Culinary Region – Fai'ai Fe'e (Octopus simmered in coconut cream with island roots and herbs)
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Entree: Antarctica – Southern Culinary Region – Seaweed-Wrapped Fish (Firm white fish fillets wrapped in edible seaweed and gently roasted to seal maritime flavor)
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Entree: Antigua and Barbuda – Southern Culinary Region – Barbecue Pork Ribs (Slow-cooked Caribbean pork ribs glazed with a sweet-spicy Antigua-style barbecue sauce)
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Entree: Barbados – Southern Culinary Region – Bajan Beef Stew (Hearty Barbadian slow-simmered beef stew flavored with Bajan green seasoning and root vegetables)
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Entree: Bonaire, Sint Eustatius and Saba – Southern Culinary Region – Goat Curry (Slow-simmered Caribbean goat stew flavored with warm curry spices)
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Entree: Bosnia and Herzegovina – Southern Culinary Region – Pita sa sirom (Layered Balkan phyllo pastry filled with savory white cheese)
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Entree: India – Rajasthan – मोहन मांस ➤ Mohan Maans (Rajasthani slow-cooked mutton in a fragrant milk-and-spice gravy)
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Entree: British Indian Ocean Territory – Southern Culinary Region – Paneer Butter Masala (Soft paneer cheese simmered in a rich, buttery tomato-cream masala sauce)
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Entree: Bulgaria – Southern Culinary Region – Карначе ➤ Karnache (Grilled Bulgarian pork sausages seasoned with paprika and garlic, served with roasted peppers and bread)
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Entree: Burkina Faso – Southern Culinary Region – Sauce Arachide (A rich West African peanut stew made with tomatoes, onions, and spices often cooked with meat and served with rice or millet)
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Entree: Cameroon – Southern Culinary Region – Suya (Spicy West African skewered and grilled beef coated in a ground-peanut and spice rub)
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Entree: Cape Verde – Southern Culinary Region – Arroz de Marisco (Cape Verdean seafood rice cooked in a flavorful tomato and fish-broth stew)
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Entree: Central African Republic – Southern Culinary Region – Banga Soup (Palm-fruit–based savory soup made from extracted palm nuts with smoked fish and meat)
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Entree: Costa Rica – Southern Culinary Region – Picadillo de Papa (Costa Rican seasoned ground-beef and potato hash cooked with onions, peppers and Salsa Lizano)
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Entree: India – Rajasthan – राजस्थानी कढ़ी ➤ Rājasthānī Kaṛhī (Tangy yogurt and gram-flour curry with spiced fried dumplings)
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Entree: Czechia – Prague Pub Classics – Moravský Vrabec (Traditional Moravian roast pork braised until tender and served with bread dumplings and braised sauerkraut)
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Entree: Democratic Republic of the Congo – Southern Culinary Region – Liboke de Viande (Slow-cooked spiced beef wrapped in banana leaves and steamed or grilled)
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Entree: Djibouti – Southern Culinary Region – Ful Medames (Hearty mashed fava bean stew flavored with garlic, cumin, lemon and olive oil)
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Entree: Dominica – Southern Culinary Region – Brown Stew Chicken (Slow-browned chicken simmered in a savory aromatic gravy with Caribbean spices and vegetables)
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Entree: El Salvador – Southern Culinary Region – Riguas (Thick grilled Salvadoran corn pancakes mixed with cheese)
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Entree: Equatorial Guinea – Southern Culinary Region – Coconut Rice with Chicken (One-pot chicken braised with coconut-scented rice and vegetables)
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Entree: Eswatini – Southern Culinary Region – Bunny Chow (Hollowed bread loaf filled with a spicy Durban-style meat curry served as a hand-held meal)
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Entree: French Guiana – Southern Culinary Region – Matété de Crabe (Creole-style crab and rice stew braised with manioc, aromatic herbs, and spicy Creole seasonings)
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Entree: French Polynesia – Southern Culinary Region – Grilled Tuna with Lime (Grilled fresh tuna steaks marinated with bright lime and island aromatics)
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Entree: French Southern Territories – Southern Culinary Region – Brandade de Morue (Creamy purée of salt-cured cod emulsified with olive oil and milk, typical of southern French cooking)
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Entree: Hungary – Transdanubia – Halászlé (Spicy paprika-seasoned Hungarian fisherman’s river fish soup)
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Entree: Kazakhstan – Western Steppe Kazakhstan – Самса ➤ Samsa (Baked triangular savory pastry filled with spiced ground lamb)
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Entree: Laos – Vientiane & Central Laos – ຕຳມັກຫຸ່ງ ➤ Tam Mak Hoong (Spicy shredded green papaya salad dressed with lime, fish sauce, chilies, and toasted rice)
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Entree: Lebanon – Northern Lebanon – رأس عصفور ➤ Ras Asfour (Northern Lebanese lamb and tomato stew simmered with warm spices and finished with toasted pine nuts and lemon)
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Entree: Norway – Western Fjords – Rømmegrøt (A rich Norwegian sour cream porridge traditionally served warm with melted butter, sugar, cinnamon, and cured meat)
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Entree: Senegal – Senegalese Wolof Cuisine – Lakh (A Wolof millet couscous dish cooked and served with warm sweetened milk and roasted peanuts)
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Entree: Sweden – West Coast Sweden – Torskrygg (Pan-seared cod loin served with a creamy dill and mustard sauce typical of Sweden's west coast)
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