All Recipes
Showing 60 of 14187 recipes.
Entree: Saudi Arabia – Asir & Southern Saudi – عصيدة ➤ Aseedah (Thick savory wheat or sorghum porridge-style dough served with spiced meat stew)
Created by Kitchen2MyTable.com
Recipe ID: 4298
Entree: Singapore – Chinese Singapore – 卤面 ➤ Lǔ miàn (Lor mee) (Thick braised noodles in a starchy savory gravy with braised pork and seafood)
Created by Kitchen2MyTable.com
Recipe ID: 4299
Entree: South Korea – Gangwon – 오징어순대 ➤ Ojingeo-sundae (Stuffed squid sausage made from squid filled with seasoned pork, glass noodles, and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 4300
Entree: Sri Lanka – Colombo & Western Sri Lanka – පිට්ටු සහ පොල් සම්බෝල් ➤ Pittu saha Pol Sambol (Steamed cylinders of seasoned rice flour served with a spicy fresh grated coconut relish)
Created by Kitchen2MyTable.com
Recipe ID: 4301
Entree: Syria – Aleppo – فتوش بالدجاج ➤ Fattoush bil-dajaj (Levantine chopped vegetable salad with toasted pita and grilled chicken)
Created by Kitchen2MyTable.com
Recipe ID: 4302
Entree: Tanzania – Dar es Salaam & Coast – Mishkaki (East African spiced skewered and grilled meat often served with a fresh tomato-onion salsa)
Created by Kitchen2MyTable.com
Recipe ID: 4303
Entree: Uzbekistan – Bukhara – Jiz Biz (Pan-fried Bukhara-style lamb and caramelized onions finished with eggs)
Created by Kitchen2MyTable.com
Recipe ID: 4304
Entree: American Samoa – Central Culinary Region – Pulehu Chicken (Char-grilled marinated chicken in a Samoan-style coconut and soy glaze)
Created by Kitchen2MyTable.com
Recipe ID: 4305
Entree: Antarctica – Central Culinary Region – Polar Bear Ragu (Hearty white-bean and mushroom ragù inspired by polar-region flavors)
Created by Kitchen2MyTable.com
Recipe ID: 4306
Entree: Antigua and Barbuda – Central Culinary Region – Goat Water (Traditional Antiguan goat stew with dumplings simmered in a seasoned broth)
Created by Kitchen2MyTable.com
Recipe ID: 4307
Entree: Barbados – Central Culinary Region – Bajan Black Belly Sheep Stew (Hearty Barbadian stew of black belly sheep simmered with aromatic seasonings, okra, and root vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 4308
Entree: Bonaire, Sint Eustatius and Saba – Central Culinary Region – Funchi and Stew (firm cornmeal with tomato fish stew)
Created by Kitchen2MyTable.com
Recipe ID: 4309
Entree: Bosnia and Herzegovina – Central Culinary Region – Teletina ispod sača (Veal slow-roasted beneath a domed lid covered with hot coals, cooked with vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 4310
Entree: Botswana – Central Culinary Region – Mogodu (Hearty stewed beef tripe cooked slowly in a savory traditional Botswana broth)
Created by Kitchen2MyTable.com
Recipe ID: 4311
Entree: British Indian Ocean Territory – Central Culinary Region – Chili Crab (Whole crab stir-fried in a thick sweet-spicy tomato and chili sauce finished with egg)
Created by Kitchen2MyTable.com
Recipe ID: 4312
Entree: Bulgaria – Central Culinary Region – Капама ➤ Kapama (Slow-baked Bulgarian mixed-meat and rice casserole cooked with sauerkraut and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 4313
Entree: Burkina Faso – Central Culinary Region – Benga (Millet porridge served with a rich tomato–peanut stew and braised beef)
Created by Kitchen2MyTable.com
Recipe ID: 4314
Entree: Cameroon – Central Culinary Region – Egusi Pudding (Steamed or baked cake of ground melon seeds mixed with greens, palm oil, and smoked fish or meat)
Created by Kitchen2MyTable.com
Recipe ID: 4315
Entree: Cape Verde – Central Culinary Region – Frango Assado (Cape Verdean roasted chicken marinated with garlic, citrus, and piri-piri, roasted with potatoes)
Created by Kitchen2MyTable.com
Recipe ID: 4316
Entree: Central African Republic – Central Culinary Region – Poulet DG (Braised and roasted chicken cooked with ripe plantains, tomatoes, and vegetables in a savory sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4317
Entree: Costa Rica – Central Culinary Region – Arroz con Camarones (Rice cooked with shrimp and vegetables in a savory Costa Rican tomato-based style)
Created by Kitchen2MyTable.com
Recipe ID: 4318
Entree: Cote d'Ivoire – Central Culinary Region – Placali (Smooth fermented cassava dough cooked into a starchy staple often served with stews and sauces)
Created by Kitchen2MyTable.com
Recipe ID: 4319
Entree: Czechia – Bohemia – Moravský vrabec (Roast pork pieces with caraway served with bread dumplings and braised cabbage)
Created by Kitchen2MyTable.com
Recipe ID: 4320
Entree: Democratic Republic of the Congo – Central Culinary Region – Mbika na Nguba (Cassava leaf stew cooked with ground peanuts and smoked fish)
Created by Kitchen2MyTable.com
Recipe ID: 4321
Entree: Djibouti – Central Culinary Region – Mukbasa (Djiboutian spiced rice and meat pilaf cooked with aromatic spices and caramelized onions)
Created by Kitchen2MyTable.com
Recipe ID: 4322
Entree: Dominica – Central Culinary Region – Curry Goat (Dominican-style curried goat stew simmered in a seasoned Caribbean curry sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4323
Entree: Dominican Republic – Central Culinary Region – Locrio de Pollo (Dominican seasoned chicken and rice cooked together in one pot)
Created by Kitchen2MyTable.com
Recipe ID: 4324
Entree: El Salvador – Central Culinary Region – Riguas (Savory griddled corn cakes made from fresh corn, masa, and cheese)
Created by Kitchen2MyTable.com
Recipe ID: 4325
Entree: Equatorial Guinea – Central Culinary Region – Fufu and Eru (Starchy cassava-and-plantain dough served with a richly seasoned leafy green and smoked-fish stew)
Created by Kitchen2MyTable.com
Recipe ID: 4326
Entree: Eswatini – Central Culinary Region – Tinkhobe (Whole boiled maize cobs traditionally served with a savory peanut-based sauce and braised beef)
Created by Kitchen2MyTable.com
Recipe ID: 4327
Entree: French Guiana – Central Culinary Region – Civet de Cochon Marron (Slow-braised Creole pork stew in a rich brown sauce with island aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 4328
Entree: French Polynesia – Central Culinary Region – Tahitian Beef Stew (Island-style beef stew simmered in coconut milk with root vegetables and island aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 4329
Entree: French Southern Territories – Central Culinary Region – Pintade aux Choux (Braised guinea fowl cooked with cabbage, bacon, white wine, and aromatic herbs)
Created by Kitchen2MyTable.com
Recipe ID: 4330
Entree: Hungary – Budapest & Central Hungary – Főzelék (A thick Hungarian vegetable stew or pottage, here made with peas and a creamy sour-cream roux)
Created by Kitchen2MyTable.com
Recipe ID: 4331
Entree: Kazakhstan – Almaty & Southeast – Самса ➤ Samsa (Baked triangular pastry filled with spiced ground meat and onions)
Created by Kitchen2MyTable.com
Recipe ID: 4332
Entree: Laos – Lao Isan Border Cuisine – ເຂົ້າຊ້ອຍ ➤ Khao Soi Lao (Lao-style curry coconut noodle soup with tender chicken and tangy garnishes)
Created by Kitchen2MyTable.com
Recipe ID: 4333
Entree: Lebanon – Beirut & Coastal Lebanon – فتوش مع دجاج مشوي ➤ Fattoush ma'a dajaj mashwi (Lebanese torn-pita and herb-vegetable salad topped with grilled chicken)
Created by Kitchen2MyTable.com
Recipe ID: 4334
Entree: Norway – Northern Norway – Tørrfisk (Air-dried cod traditionally rehydrated and served with potatoes and butter)
Created by Kitchen2MyTable.com
Recipe ID: 4335
Entree: Senegal – Casamance – Couscous de Mil (Steamed millet couscous served with a savory spiced meat and vegetable stew)
Created by Kitchen2MyTable.com
Recipe ID: 4336
Entree: Sweden – Norrland / North Sweden – Stekt Strömming (Pan-fried Baltic herring fillets, traditionally breaded and served with potatoes and lingonberry)
Created by Kitchen2MyTable.com
Recipe ID: 4337
Entree: Switzerland – Alpine Switzerland – Papet Vaudois (Creamy leek-and-potato stew traditionally served with smoked pork sausage)
Created by Kitchen2MyTable.com
Recipe ID: 4338
Entree: Tunisia – Djerba – لبلابي ➤ lablabi (Spicy Tunisian chickpea and bread stew finished with tuna, egg, harissa, and olive oil)
Created by Kitchen2MyTable.com
Recipe ID: 4339
Entree: Greenland – National Cuisine – Arfeq (Hearty Greenlandic slow-cooked meat stew with root vegetables and barley)
Created by Kitchen2MyTable.com
Recipe ID: 4340
Entree: Guadeloupe – National Cuisine – Fricassée de Lambi (Guadeloupean creole-style stewed conch in a savory tomato and herb sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4341
Entree: Guatemala – National Cuisine – Tapado (Garífuna-style coconut seafood stew with root vegetables and plantains)
Created by Kitchen2MyTable.com
Recipe ID: 4342
Entree: Guinea-Bissau – National Cuisine – Caldo de Peixe (Guinea-Bissauan tomato-based fish stew with cassava and piri-piri)
Created by Kitchen2MyTable.com
Recipe ID: 4343
Entree: Honduras – National Cuisine – Pastelitos de Carne (Small Honduran savory meat turnovers made with a flaky dough and seasoned ground beef filling)
Created by Kitchen2MyTable.com
Recipe ID: 4344
Entree: Hong Kong – National Cuisine – 菠蘿油 ➤ bo1 lo4 jau4 (Hong Kong-style soft milk bun topped with a sweet crackly crust and served split with a slab of butter)
Created by Kitchen2MyTable.com
Recipe ID: 4345
Entree: Lithuania – National Cuisine – Skilandis (Traditional Lithuanian smoked and air-dried pork sausage)
Created by Kitchen2MyTable.com
Recipe ID: 4347
Entree: Luxembourg – National Cuisine – Quetschentaart (Luxembourg-style plum tart with buttery shortcrust pastry)
Created by Kitchen2MyTable.com
Recipe ID: 4348
Entree: Madagascar – National Cuisine – Masikita (Grilled Malagasy skewered marinated meat, traditionally made with zebu or beef)
Created by Kitchen2MyTable.com
Recipe ID: 4349
Entree: Martinique – National Cuisine – Chatrou (Martinican Creole-style octopus stewed in a spicy tomato and Creole seasoning)
Created by Kitchen2MyTable.com
Recipe ID: 4350
Entree: Mauritania – National Cuisine – كسكس موريتاني ➤ Kuskus Mauritani (Steamed semolina grains served with a spiced lamb and vegetable stew)
Created by Kitchen2MyTable.com
Recipe ID: 4351
Entree: Mauritius – National Cuisine – Boulettes (Fried spiced fish dumplings commonly served with chutney or in a curry broth)
Created by Kitchen2MyTable.com
Recipe ID: 4352
Entree: Micronesia – National Cuisine – Fish Wrapped in Banana Leaves (Whole or filleted fish seasoned with aromatics and steamed or grilled inside banana leaves to lock in moisture and flavor)
Created by Kitchen2MyTable.com
Recipe ID: 4353
Entree: Mongolia – National Cuisine – Ууз ➤ Uuz (Steamed Mongolian meat dumplings made with seasoned minced mutton or beef wrapped in a simple dough)
Created by Kitchen2MyTable.com
Recipe ID: 4354
Entree: Montenegro – National Cuisine – Pastrmka na žaru (Grilled whole freshwater trout seasoned simply with garlic, lemon, and parsley)
Created by Kitchen2MyTable.com
Recipe ID: 4355
Entree: Mozambique – National Cuisine – Camarão Grelhado (Grilled prawns marinated in a spicy piri‑piri and garlic mixture typical of Mozambican coastal cuisine)
Created by Kitchen2MyTable.com
Recipe ID: 4356
Entree: New Caledonia – National Cuisine – Poulet Fafa (Chicken stewed with taro leaves in coconut milk)
Created by Kitchen2MyTable.com
Recipe ID: 4357
Entree: New Zealand – Auckland & North Island – Seafood Chowder (Hearty creamy soup of mixed local seafood with potatoes and leeks)
Created by Kitchen2MyTable.com
Recipe ID: 4358