All Recipes
Showing 60 of 14631 recipes.
Entree: Pakistan – Karachi – قیمہ ➤ Qeema (Spiced minced meat curry cooked with onions, tomatoes, and aromatic spices)
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Entree: Turkey – Black Sea Turkey – Kuzu Kavurma (Sautéed lamb cubes braised with onions, tomato paste and regional aromatics)
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Entree: United Kingdom – Cornwall & West Country – Cheddar Cheese Soufflé (Light, savory baked egg and sharp cheddar cheese soufflé)
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Entree: Argentina – Buenos Aires – Lomo a la Pimienta (Pan-seared beef tenderloin steaks finished in a creamy cracked-peppercorn sauce)
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Entree: Australia – Melbourne & Victoria – Veal Scallopini (Thin, lightly floured veal cutlets quickly pan-seared and served in a light wine-and-lemon or mushroom pan sauce)
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Entree: Colombia – Bogota / Andean – Mute Santandereano (Hearty Santander-style Colombian corn and meat stew with beef, pork, yuca and potatoes)
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Entree: Greece – Crete – Τσιγαριαστό ➤ Tsigariastó (Cretan rustic braised meat stew cooked with tomatoes, wine and aromatic herbs)
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Entree: Malaysia – Malaysian Chinese – 辣椒螃蟹 ➤ Làjiāo Pángxiè (Crab cooked in a thick sweet-spicy tomato and chili gravy)
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Entree: Morocco – Casablanca & Atlantic Coast – زعلوك ➤ Zaalouk (A cooked smoky eggplant and tomato salad/spread seasoned with garlic and spices)
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Entree: Peru – Andean Highlands – Trucha Frita (Pan-fried trout with a crisp flour crust served with Andean potatoes and a fresh onion-lime salsa)
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Entree: Philippines – Ilocano – Papaitan (Bitter soup of beef or goat innards flavored with bile and aromatics typical of Ilocano cooking)
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Entree: Poland – Lesser Poland / Krakow – Barszcz z Uszkami (Clear beetroot soup served with small mushroom-filled dumplings)
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Entree: Portugal – Azores – Lapas Grelhadas (Grilled Azorean limpets served with garlic-herb butter and lemon)
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Entree: South Africa – Durban Indian – Lamb Rogan Josh (Slow-cooked spiced lamb curry in a fragrant red, yogurt-based sauce)
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Entree: Thailand – Coastal Thai Seafood – ต้มยำทะเล ➤ Tom yum talay (Hot and sour Thai soup with mixed seafood, aromatic herbs, and chili-lime broth)
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Entree: Vietnam – Hoi An / Da Nang – Mi Quang Ga (Turmeric-poached chicken with wide rice noodles, a small concentrated savory broth, fresh herbs, peanuts, and rice crackers)
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Entree: Chile – Chiloe – Cordero al Palo (Whole lamb slow-roasted on a pole over wood embers, simply seasoned and served rustic-style)
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Entree: Bangladesh – Central Culinary Region – বিফ কালা ভুনা ➤ Bif Kala Bhuna (Slow-browned spiced beef curry with intensely caramelized onions)
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Entree: Egypt – Central Culinary Region – ممبار ➤ Mombar (Rice-stuffed sheep intestines seasoned with spices and cooked, often braised then fried)
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Entree: Ukraine – Eastern Ukraine – Каша з грибами ➤ Kasha z hrybamy (Buckwheat groats cooked with sautéed mushrooms and onions)
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Entree: Armenia – Central Culinary Region – Ջվջիկ ➤ Tjvjik (pan-fried lamb liver with onions and lemon)
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Entree: Austria – Styria – Kürbiskernöl-Risotto (Creamy risotto finished with Styrian pumpkin seed oil and toasted pumpkin seeds)
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Entree: Azerbaijan – Caspian Azerbaijan – Tandir Chicken (Whole chicken slow-cooked in a tandir-style clay oven until tender and lightly smoky)
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Entree: Denmark – Copenhagen & Zealand – Stegt Kylling (Pan-roasted whole chicken with crisp golden skin and simple Danish herbs)
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Entree: Finland – Karelia – Savumuikku (Smoked vendace, small freshwater fish smoked whole in a traditional Karelian style)
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Entree: Georgia – Kakheti – ხაშლამა ➤ khashlama (Slow-braised lamb and vegetables cooked in a seasoned broth)
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Entree: Ghana – Ewe Volta Cuisine – Kokonte with Groundnut Soup (Thick dried cassava paste served with a savory peanut-based soup)
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Entree: Iraq – Kurdish Iraq – شفتە ➤ Shifta (Pan-fried spiced meat patties from Kurdish cuisine)
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Entree: Ireland – Irish Pub Classics – Pork and Apple Casserole (Slow-braised pork with apples in a savory-sweet casserole typical of Irish pubs)
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Entree: Israel – Jerusalem – מקלובה ➤ Maqlubah (Upside-down layered rice dish of spiced meat and fried vegetables)
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Entree: Kenya – Nairobi & Central Kenya – Karanga (Hearty Kenyan braised beef stew with tomatoes, onions, and warm spices)
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Entree: Myanmar – Mon Cuisine – ဝက်သားဟင်း ➤ wet-tha hin (Mon-style braised pork curry flavored with turmeric, tamarind, and fish sauce)
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Entree: Nepal – Newari Cuisine – हाकु चोयला ➤ haku choila (Smoky grilled spiced buffalo meat tossed with Newari spices, herbs, and mustard oil)
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Entree: Netherlands – Holland / Amsterdam – Zuurkoolstamppot (Mashed potatoes blended with tart sauerkraut, usually served with smoked sausage or bacon)
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Entree: Romania – Moldavia – Iepure la Ceaun (Rabbit slowly braised in a heavy pot with onions, garlic, tomatoes, and herbs, often served with polenta)
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Entree: Saudi Arabia – Hijaz – رز بخاري ➤ Ruz Bukhari (Fragrant spiced long-grain rice cooked with tomato and meat as a hearty main rice dish)
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Entree: Singapore – Malay Singapore – Gulai Ikan (Malay-style fish curry simmered in a rich coconut milk and spice paste)
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Entree: South Korea – Jeju – 고기국수 ➤ gogi guksu (Jeju-style clear pork bone broth with wheat noodles and sliced boiled pork)
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Entree: Sri Lanka – Kandyan Highlands – ගොටුකොල සම්බෝල ➤ gotu kola sambol (Finely chopped gotu kola herb mixed with grated coconut, chilies, and lime, served alongside steamed rice)
Created by Kitchen2MyTable.com
Entree: Syria – Damascus – شيخ المحشي ➤ Shaykh al-Mahshi (Spiced meat-stuffed small vegetables braised in a tangy yogurt-egg sauce)
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Entree: Tanzania – Northern Tanzania – Makange (Hearty Northern Tanzanian beef stew with ripe plantains and a savory peanut sauce)
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Entree: Uzbekistan – Khiva / Khorezm – Chuchvara (Small boiled Central Asian meat dumplings typically served in a clear broth or with yogurt and herbs)
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Entree: American Samoa – Northern Culinary Region – Povi Masima (Salt-cured boiled beef traditionally served with taro or other root vegetables and coconut)
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Entree: Antarctica – Northern Culinary Region – Antarctic Seafood Paella (A saffron-scented rice dish cooked paella-style with mixed cold-water seafood)
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Entree: Antigua and Barbuda – Northern Culinary Region – Pepper Shrimp (Spicy Caribbean sautéed shrimp seasoned with scotch bonnet pepper, garlic, and fresh herbs)
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Entree: Barbados – Northern Culinary Region – Bajan Beef Stew (Hearty Barbadian braised beef stew with root vegetables and Caribbean seasonings)
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Entree: Bonaire, Sint Eustatius and Saba – Northern Culinary Region – Piska Kriyoyo (Creole-style spiced fish pan-fried and served in a tangy tomato-pepper sauce)
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Entree: Bosnia and Herzegovina – Northern Culinary Region – Musaka (Baked layered casserole of sliced potatoes and seasoned minced meat finished with an egg-yogurt custard)
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Entree: India – Sikkim & Himalayan – सेल रोटी ➤ Sel Roti (Ring-shaped deep-fried rice dough bread traditionally served at festivals)
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Entree: British Indian Ocean Territory – Northern Culinary Region – Mutton Curry (Slow-simmered spiced mutton stew in a fragrant curry base with coconut)
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Entree: Bulgaria – Northern Culinary Region – Плескавица ➤ Pleskavitsa (Thick grilled spiced mixed-meat patty served hot in bread or with sides)
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Entree: Burkina Faso – Northern Culinary Region – Zamné (Steamed millet dumplings served with a rich peanut and baobab-leaf stew with smoked fish)
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Entree: Cameroon – Northern Culinary Region – Okok (Thick leafy stew of shredded cocoyam leaves cooked with ground egusi, smoked fish, and palm oil)
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Entree: Cape Verde – Northern Culinary Region – Bacalhau com Natas (Creamy baked salt cod and potato casserole)
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Entree: Central African Republic – Northern Culinary Region – Mafé (Hearty West-Central African peanut stew with meat and vegetables)
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Entree: India – Sikkim & Himalayan – गुन्द्रुक ➤ Gundruk (Sour fermented leafy-green vegetable stew made from dried, fermented greens)
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Entree: Cote d'Ivoire – Northern Culinary Region – Kabato (Pan-fried millet cakes served with a hearty tomato-peanut sauce and braised beef)
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Entree: Czechia – Moravia – Kuře na paprice (Chicken pieces simmered in a sweet paprika and creamy sauce)
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Entree: Democratic Republic of the Congo – Northern Culinary Region – Maboke de Viande (Meat simmered in spiced tomato and palm-oil sauce, wrapped and steamed in banana leaves)
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Entree: Djibouti – Northern Culinary Region – Kabab Djibouti (Grilled spiced skewered meat typical of Djibouti's northern coastal cuisine)
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