All Recipes
Showing 60 of 14187 recipes.
Entree: Ukraine – Crimean Tatar Cuisine – Шашлик ➤ Shashlyk (Skewered, marinated and grilled meat from Crimean Tatar tradition)
Created by Kitchen2MyTable.com
Recipe ID: 5500
Entree: Armenia – Armenian Highlands – Իշխան ➤ Ishkhan (Whole mountain trout prepared simply and finished with Armenian walnut-herb seasoning)
Created by Kitchen2MyTable.com
Recipe ID: 5501
Entree: Austria – Salzburg & Alpine Austria – Zwiebelrostbraten (Pan-seared beef steak topped with caramelized onions and a rich brown gravy)
Created by Kitchen2MyTable.com
Recipe ID: 5502
Entree: Azerbaijan – Baku & Absheron – Jiz-Biz (Sizzling pan-fried lamb cubes cooked with tomatoes, onions, and regional spices)
Created by Kitchen2MyTable.com
Recipe ID: 5503
Entree: Belgium – Brussels – Carbonnade Flamande (Slow-braised Flemish beef and onion stew cooked in dark beer and flavored with thyme and mustard)
Created by Kitchen2MyTable.com
Recipe ID: 5504
Entree: Cambodia – Coastal Cambodia – លុកឡាក់ ➤ lok lak (Cambodian sautéed marinated beef cubes served with a lime-and-black-pepper dipping sauce and rice)
Created by Kitchen2MyTable.com
Recipe ID: 5505
Entree: Denmark – Central Culinary Region – Flæskesteg (Roast pork with crisp crackling traditionally served in Denmark)
Created by Kitchen2MyTable.com
Recipe ID: 5506
Entree: Finland – Finnish Coastal Cuisine – Kalakukko (A baked rye bread pie filled with fish and pork traditionally from the Finnish coast)
Created by Kitchen2MyTable.com
Recipe ID: 5507
Entree: Iraq – Basra & South – تشريب دجاج ➤ Tashreeb Dajaj (Iraqi chicken stew poured over torn flatbread so it soaks up a spiced broth)
Created by Kitchen2MyTable.com
Recipe ID: 5508
Entree: Ireland – Dublin & East – Roast Lamb with Mint Sauce (Oven-roasted leg of lamb served with a bright, tangy mint-and-vinegar sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5509
Entree: Israel – Israeli Street Food – מעורב ירושלמי ➤ Meurav Yerushalmi (Spiced mixed grilled and sautéed chicken offal and meat cooked with onions and Middle Eastern spices)
Created by Kitchen2MyTable.com
Recipe ID: 5510
Entree: Kenya – Kenyan Pastoral Cuisine – Ugali na Samaki (maize porridge with stewed fish)
Created by Kitchen2MyTable.com
Recipe ID: 5511
Entree: Myanmar – Kachin & Northern Myanmar – မြောက် ရှမ်း ခေါက်ဆွဲ ➤ Myauk Shan khauk swè (Northern Shan-style rice noodles served in a light savory tomato and garlic pork sauce with pickles and fried garlic)
Created by Kitchen2MyTable.com
Recipe ID: 5512
Entree: Nepal – Kathmandu Valley – चटामरी ➤ Chatamari (Nepalese rice-flour crepe traditionally topped with spiced minced meat or egg and served as a savory street-food entrée)
Created by Kitchen2MyTable.com
Recipe ID: 5513
Entree: Netherlands – Friesland – Friese Sukade (Slow-braised Frisian beef chuck in a dark beer and syrup braising sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5514
Entree: Romania – Dobrogea – Friptură de Miel la Tavă (Oven-roasted pan lamb with garlic, herbs, lemon and potatoes)
Created by Kitchen2MyTable.com
Recipe ID: 5515
Entree: Saudi Arabia – Eastern Province – مثلوثة ➤ Mathlotha (Layered spiced rice with chicken and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5516
Entree: Singapore – Indian Singapore – Rogan Josh (Slow-simmered spiced red lamb curry)
Created by Kitchen2MyTable.com
Recipe ID: 5517
Entree: South Korea – Gyeongsang – 밀양냉면 ➤ Miryang naengmyeon (Chilled buckwheat noodles served in a clear, icy beef broth topped with sliced brisket, pickled radish, cucumber, and a boiled egg)
Created by Kitchen2MyTable.com
Recipe ID: 5518
Entree: Sri Lanka – Jaffna Tamil Cuisine – வீகன் யாழ்ப்பாண கறி ➤ Vīgan Yāḻppāṇam Kaṟi (Spicy Jaffna-style coconut vegetable curry seasoned with roasted curry powder, curry leaves, and tamarind)
Created by Kitchen2MyTable.com
Recipe ID: 5519
Entree: Syria – Coastal Syria – شيش برك ➤ Shīsh Barak (Yogurt-based stew with small meat-filled dumplings)
Created by Kitchen2MyTable.com
Recipe ID: 5520
Entree: Tanzania – Lake Victoria Tanzania – Kuku wa Kupaka (Coastal Tanzanian chicken in a spiced coconut-peanut sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5521
Entree: Uzbekistan – Fergana Valley – Shashlik (Skewered and grilled marinated chunks of lamb or beef served as hearty meat kebabs)
Created by Kitchen2MyTable.com
Recipe ID: 5522
Entree: Antarctica – National Cuisine – Icefish Curry (A mild coconut-based curry made with delicate Antarctic icefish fillets and aromatic spices)
Created by Kitchen2MyTable.com
Recipe ID: 5524
Entree: Antigua and Barbuda – National Cuisine – Conch Water (A traditional Antiguan clear conch soup made with tender conch, vegetables, herbs, and simple dumplings)
Created by Kitchen2MyTable.com
Recipe ID: 5525
Entree: Barbados – National Cuisine – Bajan Macaroni Pie (A dense baked Caribbean macaroni and cheese seasoned with evaporated milk, mustard, and island heat)
Created by Kitchen2MyTable.com
Recipe ID: 5526
Entree: Bonaire, Sint Eustatius and Saba – National Cuisine – Funchi and Stew (firm cornmeal cake with spicy fish stew)
Created by Kitchen2MyTable.com
Recipe ID: 5527
Entree: Bosnia and Herzegovina – National Cuisine – Sarma (Cabbage rolls filled with seasoned ground meat and rice slowly braised in a savory tomato- and broth-based sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5528
Entree: Botswana – National Cuisine – Serobe (Slow-simmered beef tripe stew braised with onions, tomatoes, and local seasonings)
Created by Kitchen2MyTable.com
Recipe ID: 5529
Entree: British Indian Ocean Territory – National Cuisine – Spicy Tuna Steak (Seared spice-rubbed tuna steak served with a tangy coconut-chile sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5530
Entree: Bulgaria – National Cuisine – Шопска скара ➤ Shopska skara (Charcoal-grilled Shopska-style vegetables and Bulgarian white brined cheese finished with parsley and olive oil)
Created by Kitchen2MyTable.com
Recipe ID: 5531
Entree: Costa Rica – National Cuisine – Chifrijo (Layered bowl of rice, red beans, crispy fried pork and fresh salsa)
Created by Kitchen2MyTable.com
Recipe ID: 5532
Entree: Cote d'Ivoire – National Cuisine – Sauce Graine (Hearty Ivorian palm-nut stew of palm fruit extract simmered with chicken or fish and leafy greens)
Created by Kitchen2MyTable.com
Recipe ID: 5533
Entree: Czechia – Central Culinary Region – Řízek (Breaded pan-fried pork cutlets typical of Czech home cooking)
Created by Kitchen2MyTable.com
Recipe ID: 5534
Entree: Democratic Republic of the Congo – National Cuisine – Fumbwa (Hearty Congolese stew of cassava or jute leaves cooked with meat, palm oil, and peanut for a thick, flavorful sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5535
Entree: Djibouti – National Cuisine – لحوح مع مرق ➤ Lahoh ma'a maraq (Fermented spongy flatbread served with a savory meat and tomato stew)
Created by Kitchen2MyTable.com
Recipe ID: 5536
Entree: Dominica – National Cuisine – Saltfish and Bakes (Salted cod cooked with peppers and onions, served with fried dough bakes)
Created by Kitchen2MyTable.com
Recipe ID: 5537
Entree: Dominican Republic – National Cuisine – Mangú con Los Tres Golpes (Mashed boiled green plantains served with fried eggs, fried Dominican salami, fried cheese, and pickled onions)
Created by Kitchen2MyTable.com
Recipe ID: 5538
Entree: El Salvador – National Cuisine – Sopa de Gallina India (Hearty soup of slow-simmered free-range hen with root vegetables, corn, and cilantro)
Created by Kitchen2MyTable.com
Recipe ID: 5539
Entree: Equatorial Guinea – National Cuisine – Yuca con Salsa de Cacahuete (Boiled cassava served with a rich savory peanut sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5540
Entree: Eswatini – National Cuisine – Sitfubi (A hearty Swazi peanut stew with meat and leafy greens served with thick maize porridge)
Created by Kitchen2MyTable.com
Recipe ID: 5541
Entree: French Guiana – National Cuisine – Blaff de Poisson (Poached Creole fish in a bright, spiced citrus-herb broth)
Created by Kitchen2MyTable.com
Recipe ID: 5542
Entree: French Polynesia – National Cuisine – Chevrettes à la Vanille (Sautéed shrimp fragranced with Tahitian vanilla and citrus)
Created by Kitchen2MyTable.com
Recipe ID: 5543
Entree: French Southern Territories – National Cuisine – Poulet Basquaise (Basque-style braised chicken with tomatoes, bell peppers, onions, and Espelette pepper)
Created by Kitchen2MyTable.com
Recipe ID: 5544
Entree: Hungary – Great Plain – Lecsó (Hungarian stew of peppers, tomatoes, onions, and paprika often cooked with smoked sausage)
Created by Kitchen2MyTable.com
Recipe ID: 5545
Entree: Kazakhstan – Northern Kazakhstan – Манты ➤ Manty (Large Central Asian steamed dumplings filled with spiced lamb and onions)
Created by Kitchen2MyTable.com
Recipe ID: 5546
Entree: Laos – Luang Prabang / Northern Laos – ປິ້ງໄກ່ ➤ Ping Kai (Laotian charcoal-grilled marinated chicken commonly served with sticky rice and dipping sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5547
Entree: Lebanon – Bekaa Valley – فتّة ➤ fatteh (Layered toasted pita topped with yogurt, chickpeas, and spiced shredded lamb)
Created by Kitchen2MyTable.com
Recipe ID: 5548
Entree: Norway – Norwegian Coastal Seafood – Raspeballer with Salted Lamb (Potato dumplings served with salted lamb and cured pork)
Created by Kitchen2MyTable.com
Recipe ID: 5549
Entree: Senegal – Dakar & Coastal Senegal – Cebbu Yapp (Beef and tomato rice stew cooked with root vegetables and coastal Senegalese spices)
Created by Kitchen2MyTable.com
Recipe ID: 5550
Entree: Sweden – Skane / South Sweden – Silltallrik (Traditional Swedish plate of pickled herring served with boiled potatoes, mustard-dill sauce, eggs, and condiments)
Created by Kitchen2MyTable.com
Recipe ID: 5551
Entree: Switzerland – French Swiss – Filets de Perche (Pan-fried lake perch fillets in butter with lemon and parsley)
Created by Kitchen2MyTable.com
Recipe ID: 5552
Entree: Tunisia – Sahel Coast – Tajine Malsouka (Baked Tunisian savory pie of layered malsouka pastry with spiced meat, vegetables, and eggs)
Created by Kitchen2MyTable.com
Recipe ID: 5553
Entree: Greenland – Northern Culinary Region – Ammassat (Hearty Greenlandic fish and potato stew made with firm cold-water fish and root vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5554
Entree: Guadeloupe – Northern Culinary Region – Court-Bouillon de Poisson (Aromatic Caribbean poaching broth used to gently cook firm fish, flavoured with vegetables, herbs, and an acidic element)
Created by Kitchen2MyTable.com
Recipe ID: 5555
Entree: Guatemala – Northern Culinary Region – Pepián (Hearty Guatemalan thick meat stew flavored with roasted seeds, chiles, and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5556
Entree: Guinea-Bissau – Northern Culinary Region – Arroz de Hauçá (Savory Bissau-Guinean rice cooked in a rich palm-oil, tomato, and groundnut stew with smoked fish)
Created by Kitchen2MyTable.com
Recipe ID: 5557
Entree: Honduras – Northern Culinary Region – Pescado Frito (Whole fried Caribbean-style seasoned fish commonly served with pickled onions and fried plantains)
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Recipe ID: 5558
Entree: Hong Kong – Northern Culinary Region – 牛腩麵 ➤ Ngau naam min (Cantonese-style braised beef brisket served over wheat egg noodles in a savory broth)
Created by Kitchen2MyTable.com
Recipe ID: 5559
Entree: Kiribati – Northern Culinary Region – Te Bua Toro Ni Kai (Coconut-braised chicken simmered with breadfruit)
Created by Kitchen2MyTable.com
Recipe ID: 5560