All Recipes
Showing 60 of 14629 recipes.
Entree: El Salvador – Central Culinary Region – Tamales de Elote (Steamed fresh corn tamales made from ground sweet corn masa often mixed with cheese and lightly sweetened)
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Entree: Equatorial Guinea – Central Culinary Region – Ndolé (Bitterleaf and peanut stew with meat or smoked fish, cooked in palm oil)
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Entree: Armenia – Central Culinary Region – Խաշլամա ➤ Khashlama (Slow-simmered Armenian stew of large meat pieces with tomatoes, peppers, and potatoes)
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Entree: French Guiana – Central Culinary Region – Poulet Boucané (Smoked, marinated Creole-style chicken flavored with garlic, hot pepper, and fresh herbs)
Created by Kitchen2MyTable.com
Entree: French Polynesia – Central Culinary Region – Tahitian Chicken with Coconut Milk (Chicken simmered gently in rich coconut milk with island aromatics and citrus for a creamy Polynesian stew)
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Entree: French Southern Territories – Central Culinary Region – Blanquette de Veau (Creamy white veal stew simmered in a light velouté with vegetables and a cream-egg liaison)
Created by Kitchen2MyTable.com
Entree: Hungary – Budapest & Central Hungary – Hortobágyi Palacsinta (Savory Hungarian crepes filled with a paprika-spiced meat stew and finished with a creamy paprika sauce)
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Entree: Lebanon – Beirut & Coastal Lebanon – كوسا محشي ➤ Kūsa Maḥshī (Zucchini stuffed with spiced rice and minced meat cooked in a tomato-lemon broth)
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Entree: Norway – Northern Norway – Fårikål (Slow-simmered mutton and cabbage stew seasoned with whole black peppercorns)
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Entree: Senegal – Casamance – Cebbu Yapp (One-pot Senegalese rice cooked with beef and mixed vegetables)
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Entree: Sweden – Norrland / North Sweden – Kolbulle (Northern Swedish pan-fried potato pancake with bacon)
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Entree: Switzerland – Alpine Switzerland – Berner Platte (Platter of mixed boiled and smoked meats served with sauerkraut, beans and potatoes)
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Entree: Tunisia – Djerba – طاجين ملسوقة ➤ Tajine Malsouka (Tunisian baked savory pie of layered malsouka pastry filled with spiced meat, eggs and cheese)
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Entree: Ukraine – Eastern Ukraine – Вареники ➤ Varenyky (Boiled filled dumplings commonly stuffed with potato and cheese, served with butter and sour cream)
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Entree: Guatemala – National Cuisine – Pollo en Crema (Guatemalan braised chicken in a rich creamy tomato and pepper sauce)
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Entree: Guinea-Bissau – National Cuisine – Arroz de Marisco (West African seafood and tomato rice cooked with mixed shellfish and fish in a spiced broth)
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Entree: Honduras – National Cuisine – Tapado Olanchano (Olancho-style coconut seafood and root-vegetable stew)
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Entree: Hong Kong – National Cuisine – 椒鹽魷魚 ➤ Jiāoyán yóuyú (Crispy deep-fried squid seasoned with salt, pepper, and aromatic spices)
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Entree: Kiribati – National Cuisine – Te Roro (Coconut-braised fish with breadfruit and taro)
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Entree: Kyrgyzstan – National Cuisine – Манты ➤ Manti (Large steamed dumplings filled with spiced lamb and onion)
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Entree: Lithuania – National Cuisine – Balandėliai (Lithuanian cabbage rolls stuffed with seasoned meat and rice, braised in a tangy tomato sauce)
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Entree: Luxembourg – National Cuisine – Huesenziwwi (Luxembourgish braised rabbit stew with bacon, white wine, and mustard-cream sauce)
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Entree: Madagascar – National Cuisine – Koba (Steamed banana-and-peanut cake wrapped in banana leaves)
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Entree: Martinique – National Cuisine – Gratin de Banane Jaune (Baked savory gratin of ripe yellow plantains in cream and cheese)
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Entree: Mauritania – National Cuisine – لاخ ➤ Lakh (Thick millet porridge cooked in milk and butter, served as a hearty staple main dish)
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Entree: Mauritius – National Cuisine – Cari Poule (Mauritian Creole chicken curry cooked with onions, spices, tomatoes, and potatoes)
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Entree: Micronesia – National Cuisine – Grilled Parrotfish (Whole tropical parrotfish grilled over charcoal with simple island seasonings)
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Entree: Mongolia – National Cuisine – Хорхог ➤ Khorkhog (Sealed stew of mutton and vegetables cooked with heated stones)
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Entree: Montenegro – National Cuisine – Cevapi (Grilled skinless minced meat sausages traditionally served with flatbread and condiments)
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Entree: Egypt – Central Culinary Region – ملوخية ➤ Mulukhiyah (A savory Egyptian stew of finely chopped jute leaves cooked in broth and typically served with rice and shredded meat)
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Entree: New Caledonia – National Cuisine – Bami (Stir-fried seasoned egg noodles with vegetables and savory meat)
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Entree: New Zealand – Auckland & North Island – Kumara and Lamb Curry (Slow-simmered lamb curry with New Zealand kumara (sweet potato)
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Entree: Nicaragua – National Cuisine – Baho (Steamed banana-leaf packet of beef, plantains, yuca, and cabbage)
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Entree: North Korea – North Korean Coastal Cuisine – 가자미구이 ➤ Gajami-gui (Lightly seasoned and pan-fried flounder fillets with a soy-garlic dipping sauce)
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Entree: North Macedonia – National Cuisine – Кебапи ➤ Kebapi (Small grilled spiced ground-meat sausages traditionally served with flatbread and raw onions)
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Entree: Bangladesh – Central Culinary Region – তেহারি ➤ Tehārī (A spiced one-pot rice and meat pilaf cooked with potatoes and whole aromatic spices)
Created by Kitchen2MyTable.com
Entree: Papua New Guinea – National Cuisine – Taro and Banana (A hearty Pacific Island stew of taro root and green banana simmered in coconut milk with aromatics)
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Entree: Paraguay – National Cuisine – Asado a la Olla (A Paraguayan pot-braised beef stew slowly cooked with onions, peppers and tomatoes until melt-in-your-mouth tender)
Created by Kitchen2MyTable.com
Entree: Pitcairn – National Cuisine – Island Style Chicken Curry (A coconut-based curried chicken stew flavored with island spices and aromatics)
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Entree: Puerto Rico – National Cuisine – Asopao de Pollo (A hearty Puerto Rican chicken and rice stew with sofrito and savory seasonings)
Created by Kitchen2MyTable.com
Entree: Republic of the Congo – National Cuisine – Madesu (Hearty stewed cowpeas cooked with palm oil, tomatoes, and smoked fish or meat.)
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Entree: Sierra Leone – National Cuisine – Krio Stew (Tomato-based Creole meat stew with chicken or beef, peppers, onions, and aromatic seasonings.)
Created by Kitchen2MyTable.com
Entree: Sint Maarten (Dutch part) – National Cuisine – Guavaberry Chicken (Chicken braised in guavaberry liqueur with Caribbean spices and aromatics)
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Entree: Slovakia – National Cuisine – Segedínsky Guláš (Hearty Slovak pork and sauerkraut goulash slowly braised with paprika and finished with sour cream)
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Entree: Slovenia – National Cuisine – Prekmurska Gibanica (A rich, multi-layered Slovenian pastry composed of alternating thin dough and four traditional fillings: poppy seed, quark cheese, apple, and walnut)
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Entree: South Sudan – National Cuisine – Shaya (Charcoal-grilled spiced beef or goat roast, traditionally marinated and served with flatbread or sorghum bread)
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Entree: Algeria – Constantine & East – مطوم ➤ M'touem (East Algerian slow-simmered lamb and chickpea stew flavored with garlic, cumin and tomato, served with semolina or bread)
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Entree: Tajikistan – National Cuisine – Шурбо ➤ Shurbo (Hearty Central Asian meat and vegetable soup)
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Entree: Timor-Leste – National Cuisine – Sasate (Grilled skewered marinated meat with tamarind and coconut flavors)
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Entree: Trinidad and Tobago – National Cuisine – Crab and Dumplings (Stewed Caribbean blue crab in a seasoned tomato-coconut broth served with boiled flour dumplings)
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Entree: Afghanistan – Herat & Western Afghanistan – منتو ➤ Mantu (Steamed Afghan meat dumplings dressed with garlicky yogurt and spiced tomato-onion sauce)
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Entree: United Arab Emirates – National Cuisine – مجبوس ➤ Majboos (Spiced rice cooked with chicken or lamb and aromatic Gulf spices)
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Entree: Venezuela – National Cuisine – Cachapas (Thick fresh-corn pancakes traditionally folded around soft Venezuelan cheese)
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Entree: Wallis and Futuna – National Cuisine – Poulet Fafa (chicken stew with taro leaves)
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Entree: Chile – Chiloe – Pulmay (Hearty Chiloé mixed seafood and meat stew with potatoes, shellfish, smoked pork, and chorizo)
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Entree: Vietnam – Hoi An / Da Nang – Mi Quang (Central Vietnamese shallow broth turmeric rice noodle bowl served with pork, shrimp, fresh herbs, peanuts, and crunchy rice crackers)
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Entree: Andorra – Conill amb Tomàquet (Rabbit braised in a Catalan tomato and herb sauce)
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Entree: Angola – Chikuanga (Steamed or boiled fermented cassava loaf wrapped in banana leaves)
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Entree: Anguilla – Fish and Fungi (Salted cod stew served with a firm cornmeal-and-okra dumpling)
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Entree: Aruba – Funchi (Firm cornmeal polenta formed or sliced and often served boiled or fried as a staple starch)
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