All Recipes
Showing 60 of 14629 recipes.
Entree: Syria – Damascus – مكدوس ➤ Makdūs (Oil-preserved stuffed baby eggplants with walnuts and red pepper)
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Entree: Tanzania – Northern Tanzania – Kuku wa Kupaka (Grilled or braised chicken in a rich coconut-peanut and tomato sauce)
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Entree: Uzbekistan – Khiva / Khorezm – Tandir Go'sht (Slow-roasted lamb prepared in a traditional clay oven until very tender)
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Entree: American Samoa – Northern Culinary Region – Pisupo (Canned corned beef commonly fried or stewed and served as a primary protein in Samoan meals)
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Entree: Antarctica – Northern Culinary Region – Antarctic Fish Tacos (Soft tortillas filled with pan-seared Antarctic whitefish, zesty cabbage-lime slaw, and creamy tangy sauce)
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Entree: India – Sindhi-Indian – ڪوڪي ➤ Koki (Thick savory Sindhi flatbread studded with onions and spices)
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Entree: Barbados – Northern Culinary Region – Bajan Chicken Curry (A Barbadian-style curried chicken stew made with island curry powder, green seasoning, and coconut milk)
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Entree: Bonaire, Sint Eustatius and Saba – Northern Culinary Region – Bacalao (A Caribbean-style salted cod stew simmered with tomatoes, peppers, onions, olives, and herbs)
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Entree: Bosnia and Herzegovina – Northern Culinary Region – Bamija (Stewed okra with meat and tomatoes simmered until tender)
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Entree: Botswana – Northern Culinary Region – Matemekwane (Hearty Botswana-style beef and peanut stew with local greens)
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Entree: British Indian Ocean Territory – Northern Culinary Region – Vegetable Biryani (Spiced layered rice cooked with mixed vegetables and aromatic Indian spices)
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Entree: Bulgaria – Northern Culinary Region – пататник ➤ patatnik (Rustic grated potato and cheese savory pie pan-cooked until golden)
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Entree: Burkina Faso – Northern Culinary Region – Benga (Millet dumplings served with a savory peanut-tomato meat sauce)
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Entree: Cameroon – Northern Culinary Region – Achu Soup (A fragrant Cameroonian palm-oil soup seasoned with potash and served with pounded cocoyam fufu)
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Entree: Cape Verde – Northern Culinary Region – Guisado de Cabrito (Slow-braised young goat stew in a garlicky tomato sauce)
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Entree: Central African Republic – Northern Culinary Region – Poulet Nyembwe (chicken in palm-nut sauce)
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Entree: Cote d'Ivoire – Northern Culinary Region – Placali (Smooth fermented cassava dough served with a rich palm‑nut and meat stew)
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Entree: Czechia – Moravia – Španělský ptáček (Thin beef roulades stuffed with egg, bacon, pickles, and ham simmered in a savory gravy)
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Entree: Democratic Republic of the Congo – Northern Culinary Region – Madesu na Loso (Hearty red bean and smoked fish stew cooked with tomatoes, palm oil, and aromatics)
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Entree: Djibouti – Northern Culinary Region – Djiboutian Lamb Stew (Hearty Horn of Africa–style lamb stew simmered with warm spices, tomato, and aromatics)
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Entree: Dominica – Northern Culinary Region – Goat Water (Traditional Dominican spicy goat stew simmered with root vegetables and dumplings)
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Entree: Dominican Republic – Northern Culinary Region – Mangú con Los Tres Golpes (Mashed boiled green plantains served with fried salami, fried cheese, and fried eggs)
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Entree: El Salvador – Northern Culinary Region – Chanfaina (Slow-simmered Salvadoran pork stew featuring liver in a spiced tomato sauce)
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Entree: Equatorial Guinea – Northern Culinary Region – Fumbwa (Stewed jute leaves cooked with palm oil, ground peanuts, and smoked fish)
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Entree: Eswatini – Northern Culinary Region – Braai Meat (Charcoal-grilled seasoned beef and lamb cuts cooked over coals at an outdoor barbecue)
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Entree: French Guiana – Northern Culinary Region – Matété de Crabe (Spiced Guianese crab and rice stew cooked with okra, peppers, and aromatic herbs)
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Entree: French Polynesia – Northern Culinary Region – Uru Frit (Savory Tahitian fried breadfruit patties with coconut and scallion)
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Entree: Kazakhstan – Southern Kazakhstan – Самса ➤ Samsa (Baked savory triangular pastry filled with spiced meat and onions)
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Entree: Laos – Southern Laos – ໄສ່ອວ ➤ Sai Oua (Grilled Lao herb-and-spice pork sausage flavored with lemongrass and kaffir lime)
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Entree: Lebanon – Mount Lebanon – مقانق ➤ Maqāniq (Small Lebanese spiced lamb sausages typically pan-fried and finished with pomegranate molasses)
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Entree: Norway – Oslo & Eastern Norway – Stekt Laks (Pan-seared salmon fillets seasoned simply and served with a creamy dill mustard sauce)
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Entree: Senegal – Northern Senegal – Thiou (Senegalese fish-and-rice stew cooked with tomato and mixed vegetables)
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Entree: Sweden – Stockholm & Central Sweden – Ärtsoppa med Pannkakor (Traditional Swedish yellow split-pea soup served with thin pancakes)
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Entree: Switzerland – German Swiss – Raclette (Melted alpine cheese scraped over boiled potatoes and served with pickles and cured meats)
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Entree: Tunisia – Southern Tunisia – المشوي ➤ al-mashwi (Whole spiced lamb slow-roasted until tender, traditionally spit-roasted in North African style)
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Entree: Greenland – Southern Culinary Region – Nanoq (Hearty Greenlandic lamb and root-vegetable stew)
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Entree: Guadeloupe – Southern Culinary Region – Accras de Morue (Crisp fried salted cod fritters flavored with herbs and spice)
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Entree: Guatemala – Southern Culinary Region – Estofado de Res (Hearty Guatemalan beef stew simmered with tomatoes, vegetables, and warm spices)
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Entree: Guinea-Bissau – Southern Culinary Region – Caldo de Mancarra (Traditional West African peanut-based chicken soup with tubers and leafy greens)
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Entree: Honduras – Southern Culinary Region – Tapado Olanchano (Coconut-milk based seafood and plantain stew from Honduras)
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Entree: Hong Kong – Southern Culinary Region – 雲吞麵 ➤ Wàhn tān mihn (Thin egg noodles in clear broth topped with pork and shrimp dumplings)
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Entree: Kiribati – Southern Culinary Region – Te Boi (Island-style baked fish in coconut cream wrapped and steamed in leaves)
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Entree: Lithuania – Southern Culinary Region – Kepta Duona (Pan-fried dark rye bread cubes flavored with garlic and rendered fat served with cheese and eggs)
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Entree: Luxembourg – Southern Culinary Region – Quetschentaart (Traditional thin plum tart with halved damson plums on a shortcrust base)
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Entree: Madagascar – Southern Culinary Region – Tsaramaso sy Henakisoa (Slow-simmered southern Malagasy stew of pork and cowpeas)
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Entree: Martinique – Southern Culinary Region – Tartiflette de Morue (Baked creole casserole of salted cod and potatoes in a creamy cheesy sauce)
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Entree: Mauritania – Southern Culinary Region – Riz au Poisson (Rice cooked with fish in a spiced tomato-based sauce typical of Mauritania's southern coast)
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Entree: Mauritius – Southern Culinary Region – Boulettes (Small steamed or simmered dumplings made from minced meat or fish, served in a clear fragrant broth with herbs)
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Entree: Micronesia – Southern Culinary Region – Grilled Parrotfish (Whole island-style grilled reef fish seasoned with coconut, citrus, and fresh island herbs)
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Entree: Mongolia – Southern Culinary Region – Гурилтай шөл ➤ Guriltai shöl (Hearty Mongolian wheat-noodle soup with meat in a clear savory broth)
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Entree: Montenegro – Southern Culinary Region – Japraci (Mediterranean-style stuffed peppers with lamb and rice)
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Entree: Mozambique – Southern Culinary Region – Peixe Assado (Coastal-style whole roasted or grilled fish marinated in piri-piri and citrus)
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Entree: New Caledonia – Southern Culinary Region – Venison with Green Papaya (Seared venison served with a gently braised green papaya in a fragrant coconut-lime sauce)
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Entree: India – Sindhi-Indian – سنڌي برياني ➤ Sindhī Biryānī (Aromatic layered rice with spiced marinated chicken and fried onions)
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Entree: Nicaragua – Southern Culinary Region – Rondón (Caribbean Nicaraguan coconut-based fish and root stew)
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Entree: North Korea – Pyongyang – 호떡 ➤ hoddeok (Korean pan-fried sweet filled pancake with brown sugar and nuts)
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Entree: Palestine – Southern Culinary Region – فتّة ➤ Fattah (Layered dish of toasted pita and rice topped with seasoned meat, garlic-yogurt, and tomato sauce)
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Entree: Pitcairn – Southern Culinary Region – Barbecued Lamb Chops (Grilled seasoned lamb rib chops with a sweet-savory island-style marinade)
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Entree: Puerto Rico – Southern Culinary Region – Pastelón (Baked layered casserole of sweet fried plantains, seasoned ground beef, and melted cheese)
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Entree: Republic of the Congo – Southern Culinary Region – Maboke de Viande (Braised spiced beef wrapped and steamed in banana leaves with palm oil and vegetables)
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