National dish

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Country-Dish/Food

• - Qabili palau
• - Tavë kosi, Byrek Shqipëtar me perime
• - Couscous
  Couscous
  
  Couscous or kuskus as it is known in Morocco, Algeria, Tunisia, Libya and Egypt is a Berber people dish consisting of spherical granules made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour....
  
• - Escudella
  Escudella
  
  Escudella is a Catalan cuisine stew.It is characterized by the use of sausages called botifarra or a pieces of meat spiced with peppers, cinnamon, etc....
  
• - Muamba de Galinha
• - Fungee & Pepperpot
• - Asado
  Asado
  
  Asado is a technique for cooking cuts of meat, usually consisting of beef alongside various other meats, which are cooked on a grill or open fire....
  , Empanada
  Empanada
  
  An empanada is a stuffed bread or pastry. The name comes from the Spanish language verb empanar, meaning to wrap or coat in bread. Empanada is made by folding a dough or bread patty around the stuffing....
  , Milanesa
  Milanesa
  
  The milanesa is a common meat dish mostly in Peru, Argentina, Brazil, Chile, Paraguay and Uruguay as well as in other Americas countries to a?lesser extent, such as Mexico, where breaded meat fillet preparations are known as a milanesa ....
  , dulce de leche
  Dulce de leche
  
  Dulce de leche in Spanish language or doce de leite in Portuguese language , is a milk-based sauce. Found as both a syrup and a caramel candy, it is prepared by slowly heating sweetened milk to create a product that is similar in taste to caramel....
  .
• - Harissa
  Harissa (dish)
  
  Harissa is a traditional iconic Armenians dish similar to kashkak, a kind of homogeneous porridge made of previously stewed and boned chicken and coarsely ground soaked wheat....
  , Lavash
  Lavash
  
  Lavash is a soft, thin flatbread made with flour, water, and Sodium chloride. It is the most widespread type of bread in Iran, Pakistan, Armenia, Azerbaijan and Georgia ....
  
• - Meat pie
  Australian meat pie
  
  An Australian meat pie is a hand-sized meat pie containing largely Ground beef and gravy sometimes with onion and often consumed as a takeaway food snack....
  
• By state
• - Pie floater
  Pie floater
  
  A pie floater is a meal served at pie carts in Adelaide, South Australia and elsewhere in South Australia. It was once more widely available in other parts of Australia but its popularity waned....
  
• - Tafelspitz
  Tafelspitz
  
  Tafelspitz...
  , Sachertorte
  Sachertorte
  
  Sachertorte is a chocolate cake, invented by Franz Sacher in 1832 for Klemens Wenzel von Metternich in Vienna, Austria. It is one of the most famous Viennese culinary specialties....
  , Wiener Schnitzel
  Wiener schnitzel
  
  Wiener Schnitzel is a traditional Austrian dish and popular part of Viennese cuisine and Cuisine of Austria, consisting of a thin slice of veal coated in breadcrumbs and fried....
    (Vienna
  Vienna
  
  Vienna is the Capital of Republic of Austria and also one of the nine states of Austria. Vienna is Austria's primary city, with a population of about 1.7 million...
  ), Apfelstrudel
  Apfelstrudel
  
  Apple strudel is a traditional Viennese strudel, a popular pastry in Austria and in many countries in Europe that once belonged to the Austro-Hungarian empire ....
  
• - Yarpag dolmasi
  Dolma
  
  Dolma is a family of stuffed vegetable dishes in the Ottoman cuisine and surrounding regions, including Turkish cuisine, Libya, Egyptian cuisine, Cuisine of Albania, Algeria, Azerbaijan, Armenian cuisine, Cuisine of Jordan, Syrian cuisine, Lebanese cuisine, Palestine, the Balkan cuisine, Greek cuisine, Iraqi cuisine, Iranian cuisine, Northe...
  
• - Crack Conch with Peas and Rice
  Conch
  
  A conch is one of a number of different species of medium-sized to large saltwater snails or their shells.True conchs are Marine gastropod molluscs in the family Strombidae, and the genus Strombus....
  
• - Muhammar
• - Fish and Rice, Biryani
  Biryani
  
  Biryani, biriani, or beriani is a set of primarily South Asian rice-based foods made with spices, rice and meat/vegetables....
  
• - Cou-Cou and Flying fish
• - Latkes
• - Pommes frites
  French fries
  
  French fries , chips , fries, or French-fried potatoes are thin strips of potato that have been deep-frying. A distinction is sometimes made between fries and chips; whereby North Americans sometimes refer to any elongated pieces of fried potatoes as fries, while in the UK, long slices of potatoes are sometimes called '...
  , Moules Bruxellois
  Mussel
  
  The common name mussel is used for members of several different families of clams or bivalve molluscs, from both saltwater and freshwater habitats....
   (Brussels
  Brussels
  
  Brussels , officially the Brussels Capital-Region, is the de facto capital city of the European Union and the largest urban area in Belgium....
  )
• - Belizean rice and beans with fish stew
• - Kuli-Kuli
  Kuli-Kuli
  
  Kuli-kuli is a Hausa people food that is primarily made from peanut. It is a popular snack in Nigeria and often eaten with meals such as Garri, Kamu, and sometimes ground and put into salad....
  
• - Ema datsi
  Cheese
  
  Cheese is a food consisting of proteins and fat from milk, usually the milk of cattle, Water Buffalo, goats, or sheep's milk. It is produced by Coagulation of the milk protein casein....
  
• - Salteñas
  Salteñas
  
  A salte?a is a type of empanada of Bolivian origin sold throughout Bolivia, although they are also available in some other countries such as Argentina, Brazil, Peru, Chile, and the USA....
  
• - Burek
  Burek
  
  Burek is a type of baked or fried filled pastry, popular in some countries around the Mediterranian Sea, the Slavic cuisines, throughout the Balkans and the former Ottoman Empire....
  , Cevapi, Bosanski Lonac
  Bosanski Lonac
  
  Bosanski lonac is an authentic Bosniansn culinary speciality, appreciated for its rich taste and flexibility. It is impossible to define "the" recipe for Bosanski lonac, as there are many variations, but the main ingredients are mostly the same: meat and various vegetables....
  , Sogan-dolma
  Sogan-dolma
  
  Sogan-dolma, which means stuffed onions, is a traditional Herzegovina dish, considered the specialty of Mostar. Ingredients include onions, minced beef, rice, oil, tomato pur?e, paprika, vinegar or sour cream, dense natural yogurt , black pepper, salt and spices....
  
• - Seswaai
• - Feijoada
  Feijoada
  
  Feijoada is a stew of common beans with beef and pork meats, which is a typical Portuguese cuisine dish, also typical in Brazil, Angola and other former Portuguese colonies....
  , rice and beans
  Rice and beans
  
  Rice and beans is a very popular recipe throughout Latin America and the Caribbean as well as in communities of Latino and Caribbean people elsewhere....
  , churrasco
  Churrasco
  
  Churrasco is a Portuguese language and Spanish language term referring to beef or grilled meat more generally, differing across Latin America and Europe, but a primary dish in the countries of Argentina, Brazil, Nicaragua, Uruguay, Puerto Rico and other Latin American countries though today, a churrascaria is understood, mainly, to be a...
  , brigadeiro
  Brigadeiro
  
  Brigadeiro is a simple Brazilian chocolate candy created in the 1940s, and named after Brigadier Eduardo Gomes, and its shape is reminiscent of that of some varieties of chocolate truffles....
  
• - Fish and fungee
• - Ambuyat
• - Sarma
  Sarma
  
  Sarma may refer to:*Sarma , Brahmin surname in India*Sarma , a dish found primarily in the cuisines of the Middle East and central Europe*Sarma , three newest schools of Tibetan Buddhism...
  , Shopska salad
  Shopska salad
  
  Shopska salad is a Shopi dish popular in Bulgaria, the Republic of Macedonia, Serbia, Albania and the Czech Republic. It is made from tomatoes, cucumbers, onion, raw or roasted Capsicums , and sirene ....
  , Karvarma
• - Riz Gras
• - Mealie-Meal Porridge
• - Amok trey
  Amok trey
  
  Amok trei , or steamed curried fish, is a traditional dish of Cuisine of Cambodia and Thai cuisine . It is fish coated in a thick coconut milk with kroeung, either steamed or baked in a cup made from banana leaves....
  , Samlor kako
• - Kondre, Ndolé
  Ndolé
  
  Ndol? is the national dish of Cameroon. The dish consists of a stew of Nut , bitter leaves indigenous to West Africa, and fish or goat meat....
  
• - Poutine
  Poutine
  
  Poutine is a dish consisting of French fries topped with fresh cheese curds, covered with brown gravy and sometimes additional ingredients. It is a quintessential Cuisine of Canada comfort food, especially in Quebec....
   - (Province of Quebec), Pancake
  Pancake
  
  A pancake is a thin, flat cake prepared from a batter and cooked on a hot griddle or frying pan. Pancakes exist in several variations in many different local cuisines....
  s with maple syrup
  Maple syrup
  
  Maple syrup is a sweetener made from the sap of maple trees. In Canada and the United States it is most often eaten with waffles and pancakes. It is sometimes used as an ingredient in baking, the making of candy, preparing desserts, or as a sugar source and flavoring agent in making beer....
  , Beaver tail (pastry)
  Beaver tail (pastry)
  
  BeaverTails are fried dough pastries individually hand stretched to resemble a beaver?s tail sold by BeaverTails Canada Inc in Ottawa and some other Canadian cities....
  , Butter Tarts, Kraft Dinner
  Kraft Dinner
  
  Kraft Dinner, also known as KD, Kraf Dinner, Kraft Mac n' Cheese, Kraft Macaroni & Cheese, or Kraft Macaroni & Cheese Dinner is a pasta dish of macaroni and cheese that is produced by the Kraft Foods company....
  , Nanaimo Bar
  Nanaimo bar
  
  The Nanaimo bar is a dessert of Canada origin popular across North America. A type of chocolate no-bake square, it receives its name from the city of Nanaimo, British Columbia....
  
• - Catchupa
• - Cassava
  Cassava
  
  The cassava, cassadaIn page 25, Darwin says "Mandioca or cassada is likewise cultivated in great quantity."See it also in ,yuca, 'manioc, 'mogo...
  
• - Peanut and squash stew
• - Asado
  Asado
  
  Asado is a technique for cooking cuts of meat, usually consisting of beef alongside various other meats, which are cooked on a grill or open fire....
  , cazuela
  Cazuela
  
  Cazuela is the name of a South American Spanish cuisine-originated soup. It's a mid-thick rich flavoured stock obtained from cooking several kinds of meats and vegetables mixed together....
  , empanada
  Empanada
  
  An empanada is a stuffed bread or pastry. The name comes from the Spanish language verb empanar, meaning to wrap or coat in bread. Empanada is made by folding a dough or bread patty around the stuffing....
  s, Pastel de choclo
  Pastel de choclo
  
  Pastel de choclo is a typical Chilean dish made of fresh ground corn with basil. It is usually served in a paila .es:Pastel de choclofr:Pastel de choclo...
  , porotos granados
• - The staple diets in Northern China
  Northern China
  
  Northern China or North China may mean:* North China* North China Plain* Northern and southern China - rough geographic regions in China...
   are: mantou
  Mantou
  
  Mantou sometimes known as Chinese steamed bun, is a kind of steaming bun originating in China. It is typically eaten as a staple in Northern parts of China where wheat rather than rice is grown....
  , bing (Chinese flatbread) and wheat noodles
  Chinese noodles
  
  Chinese noodles are an essential ingredient and staple in Chinese cuisine. There is a great variety of noodles, which vary according to their region of production, ingredients, shape or width, and manner of preparation....
  ; as for the South: rice
  Rice
  
  Rice is a staple food for a large part of the world's human population, especially in tropical Latin America, and East Asia, South Asia and Southeast Asia, making it the second-most consumed cereal grain, after maize....
  , rice noodles
  Chinese noodles
  
  Chinese noodles are an essential ingredient and staple in Chinese cuisine. There is a great variety of noodles, which vary according to their region of production, ingredients, shape or width, and manner of preparation....
   and rice congee
  Rice congee
  
  Rice congee is a type of rice porridge that is eaten in many Asian countries. The word congee is possibly derived from the Dravidian languages word kanji.The Webster's Dictionary lists the etymology of "Congee" as coming from India...
  .
• By Municipality, Province or Region:
• Beijing
  Beijing
  
  is a metropolis in northern China and the Capital of the People's Republic of China. It is one of the four municipality of China, which are equivalent to province in China's Political divisions of China....
   - Peking duck
  Peking Duck
  
  Peking Duck, or Peking Roast Duck is a famous duck dish from Beijing that has been prepared since the imperial era, and is now considered one of People's Republic of China Chinese cuisine....
  , hot pot
  Hot pot
  
  Hot pot , or less commonly Chinese fondue, refers to several Chinese varieties of steamboat . It consists of a simmering metal pot of stock at the center of the dining table....
  
• Fujian
  Fujian
  
  is one of the Province of China on the southeast coast of People's Republic of China. Fujian borders Zhejiang to the north, Jiangxi to the west, and Guangdong to the south....
   - Fotiaoqiang
  Buddha jumps over the wall
  
  Buddha jumps over the wall is an umbrella term for a type of highly complex Chinese cuisine soup or stew consisting of many ingredients of non-vegetarian origins and requiring one to two full days to create....
  , popiah
  Popiah
  
  Popiah is a Fujian cuisine/Chaozhou cuisine fresh spring roll common in Taiwan, Singapore, and Malaysia. Popiah is often eaten in the Fujian province of China and its neighboring Chaoshan on the Qingming Festival....
  
• Guangdong
  Guangdong
  
  Guangdong is a political divisions of China on the southern coast of People's Republic of China. The province is also known by an alternative English language name, the Canton Province....
   - Dim sum
  Dim sum
  
  Dim sum is the name for a Chinese cuisine which involves a wide range of light dishes served alongside Chinese tea. It is usually served in the mornings until noon time at Chinese restaurants and at specialty dim sum eateries where typical dishes are available throughout the day....
  , slow cooked soup
  Cantonese cuisine
  
  Cantonese cuisine comes from Guangdong in Southern China, or specifically from Guangzhou . Of all the regional varieties of Chinese cuisine, Cantonese is the best known outside China; most "Chinese restaurants" in Western countries serve Cantonese cuisine and dishes based on it....
  , siu mei
  Siu mei
  
  Siu mei is the generic name, in Cantonese cuisine, given to meats roasted on spits over an open fire or a huge wood burning rotisserie oven. It creates a unique, deep barbecue flavor that is usually enhanced by a flavorful sauce ....
  , century egg
  Century egg
  
  Century egg, also known as preserved egg, hundred-year egg, thousand-year egg, and thousand-year-old egg, is a Chinese cuisine ingredient made by preserving duck, chicken or quail egg in mixture of clay, ash, salt, Calcium oxide, and rice straw for several weeks to several months, depending on the method of processin...
  
• Shanghai
  Shanghai
  
  Shanghai is the List of cities in the People's Republic of China by population in China and one of the List of metropolitan areas by population in the world, with over 20 million people....
   - Xiaolongbao
  Xiaolongbao
  
  Xiaol?ngbao, also known as soup dumpling, is a type of baozi from eastern China, including Shanghai and Wuxi. It is traditionally steamed in small bamboo baskets, known as xiao long, hence the name ....
  , shengjian mantou
  Shengjian mantou
  
  Shengjian mantou are a type of small, pan-fried baozi which is a specialty of Shanghai. It is usually filled with pork and gelatin that melts into soup when cooked....
  , red-cooked stews
  Red cooking
  
  Red cooking is an English language umbrella term used to describe two slow braising Chinese cuisine techniques: h?ng shao or lu . While the former can be done in less than 20 minutes and usually does not require much water, the latter usually requires prolonged cooking upwards to several hours and the items must be more or less subm...
  , Shanghai hairy crab
• Sichuan
  Sichuan
  
  is a Province in western China proper with its capital in Chengdu. The current name of the province, ?? , is an abbreviation of ??? , or "Four circuit #Circuits in East Asia of rivers", which is itself abbreviated from ???? , or "Four circuits of rivers and gorges", named after the division of the existing circuit into four during the Song...
   - Mapo doufu
  Mapo doufu
  
  Mapo doufu is a popular Chinese cuisine from the Sichuan province. It is a combination of tofu and minced meat, usually pork or beef, in a spicy chili- and bean-based sauce, typically a thin, oily, and bright red suspension....
  , Kung Pao chicken
  Kung Pao chicken
  
  Kung Pao chicken is a classic dish in Szechuan cuisine, originating in the Sichuan of central-western China. The dish is named after Ding Baozhen , a late Qing Dynasty official....
  , Twice Cooked Pork
  Twice Cooked Pork
  
  Twice Cooked Pork , along with Mapo doufu , Szechuan hotpot and Kung Pao chicken , is probably the best-known Sichuan cuisine Chinese dish.The process of cooking Twice Cooked Pork involves boiling Pork ribs steak chunks in hot water with slices of ginger and salt first, then after being cut into thin slices, the pork is returned to a wok a...
  , málà
  Sichuan mala
  
  S?chu?an m?l?, more commonly referred to as mala sauce, is a popular Chinese oily spicy sauce which originated in the Sichuan Province of central China....
   hotpot
  Hotpot
  
  Hot pot may refer to:* Lancashire Hotpot, a traditional British stew of meat, potatoes and vegetables* Hot pot, a dish or style of cooking from China, Taiwan, and Southeast Asia...
  
• Tibet
  Flag
  
  A flag is a piece of cloth, often flown from a pole or Mast , generally used symbolically for signaling or identification. The term flag is also used to refer to the graphic design employed by a flag, or to its depiction in another medium....
   - Momo dumplings
  Momo (food)
  
  Momo , also momo-cha, is a type of Tibetan, Ladakh and Nepali dumpling, similar to Mongolian buuz, Chinese jiaozi, or Central Asian manti, closely related to Russian pelmeni or Italian ravioli....
  
• - egg tart
  Egg tart
  
  Egg tarts, custard tarts, or egg custard tarts are a kind of pastry popular in many parts of the world but particularly in Chinese and Western European cuisines....
  , dim sum
  Dim sum
  
  Dim sum is the name for a Chinese cuisine which involves a wide range of light dishes served alongside Chinese tea. It is usually served in the mornings until noon time at Chinese restaurants and at specialty dim sum eateries where typical dishes are available throughout the day....
  , roast goose
  Roast goose
  
  Roast goose is a dish found within Chinese cuisine and German cuisine....
  , wonton noodle soup
  Wonton
  
  A wonton is a type of dumpling commonly found in a number of Chinese cuisines....
   , pineapple bun
  Pineapple bun
  
  A pineapple bun is a kind of sweet pastry popular in Hong Kong, Macau, some other areas in northern and southern China, and in Chinese communities in North America....
   
• - Galinha à Portuguesa
  Galinha à Portuguesa
  
  Galinha ? Portuguesa or "Portuguese-style Chicken" is a dish of Macanese cuisine. Despite its name, Galinha ? Portuguesa did not originate from Portugal as such; rather it came from Macau, a Special Administrative Region of China formerly under Portuguese rule, where the dish was given the "Portuguese" name to enhance its status....
  , baked pork chop bun
  Pork chop bun
  
  A pork chop bun is one of the most famous and popular snacks in Macau. The bun is extremely crispy outside and very soft inside. A freshly deep-fried or pan-fried pork chop is filled into the bun horizontally....
  .
• - Suncake
  Suncake
  
  Suncake is a popular Taiwanese cuisine dessert originally from the city of Taichung in Taiwan. It is made of flaky pastry with sweet fillings. They are normally packaged elaborately and meant to be given as gifts....
  , Stinky tofu
  Stinky tofu
  
  Stinky tofu is a form of fermentation tofu, which, as the name suggests, has a strong odor. It is a popular snack in East Asia and Southeast Asia, particularly Taiwan, Indonesia, and China, where it is usually found at night markets or roadside stands, or as a side dish in lunch bars....
  , Ba wan, Beef noodle soup
  Beef noodle soup
  
  Beef noodle soup is a Chinese cuisine noodle soup made of stewed beef, beef broth, vegetables and Chinese noodles. It exists in various forms throughout East Asia and Southeast Asia....
  
• - Bandeja paisa
  Bandeja paisa
  
  Bandeja paisa, also known as bandeja de arriero, bandeja monta?era, or bandeja antioque?a, is a typical Colombian dish. Originating from the Antioquia Department in northwestern Colombia, the dish's name derives from the region's inhabitants, referred to as "paisas"....
  , sancocho
  Sancocho
  
  Sancocho is a traditional soup in several Spanish and Latin American cuisines. Variations represent popular national dishes in the Canary Islands of Spain, Colombia, Panama, Argentina, Venezuela, Dominican Republic and Puerto Rico....
  
• By Department:
• Santander
  Santander Department
  
  Santander is a Departments of Colombia of Colombia. Santander inherited the name of one of the nine original states of the United States of Colombia....
   - Hormigas Culonas (Atta laevigata
  Atta laevigata
  
  Atta laevigata is one of about a dozen species of leafcutter ants in the genus Atta, found from Colombia south to Paraguay. This species is one of the largest leafcutter species, and can be recognized by the smooth and shining head of the largest workers in a colony....
  )
• Cundinamarca
  Cundinamarca Department
  
  Cundinamarca is a department of Colombia, one of the original nine states of the "United States of Colombia"....
   - Ajiaco
  Ajiaco
  
  Ajiaco is a Colombian potato soup. Although several regions of Colombia have their distinct recipe, the most famous is ajiaco santafere?o, named after Santa F? de Bogot?, the capital of Colombia, where it is a cultural mainstay....
  
• - Moambe, Yassa
  Yassa
  
  Yassa was a secret written code of law created by Genghis Khan. It was the principal law under the Mongol Empire even though no copies were made available....
  
• - Gallo Pinto
  Gallo pinto
  
  Gallo pinto is the prototypical traditional dish of Nicaragua and Costa Rica cuisines. It is considered the national dish of both countries, although the two prepare it in a different manner, and is eaten as a part of any meal....
  , Casado
  Casado
  
  A Casado is a typical Costa Rican meal consisting of rice, beans, fried plantain bananas, salad, a tortilla, and an entree of choice that may include chicken, beef, pork, and others....
  
• - Maquis
  Maquis
  
  Maquis or 'macchia' is a type of high ground in Corsica covered in thick vegetation, where privateers used to hide. The name has been adopted by a variety of guerilla movements in francophone countries....
  
• - Sir
  Paški sir
  
  Pa?ki sir is a hard, distinctively flavoured sheep milk cheese from the Croatian island of Pag. The unique flavour is derived by rubbing the cheese with olive oil and ash before leaving it to mature; in addition, the sheep eat a diet that includes many wild herbs like Common sage, which some claim is essential to making the cheese....
  , Brudet
  Brudet
  
  Brudet / brodeto is a fish stew made in Dalmatia and Istria. It consists of several types of fish, and the most important aspect of brodeto is its simplicity of preparation and the fact that it is usually prepared in a single pot....
   (in Dalmatia
  Dalmatia
  
  Dalmatia is a region on the eastern coast of the Adriatic Sea, situated mostly in modern Croatia and spreading between the island of Rab in the northwest and the Bay of Kotor in the southeast....
  ), turkey with mlinci
  Mlinci
  
  Mlinci is a dish in Croatian and Slovenian cuisine. It is a thin dried flatbread which is easy to prepare - just pour boiled water over it and salt to taste....
   (in Continental Crotia)
• - Platillo Moros y Cristianos
  Platillo Moros y Cristianos
  
  Platillo Moros y Cristianos is the national dish of Cuba, their version of the rice and beans combination found throughout the Caribbean and in Brazil....
  , Ajiaco
  Ajiaco
  
  Ajiaco is a Colombian potato soup. Although several regions of Colombia have their distinct recipe, the most famous is ajiaco santafere?o, named after Santa F? de Bogot?, the capital of Colombia, where it is a cultural mainstay....
  
• - Souvla
  Souvla
  
  Souvla is a popular dish from the island of Cyprus. It consists of large pieces of meat cooked on a long skewer over a charcoal barbecue.It differs from the popular Greek dish souvlaki, in that meat cuts are much larger and slow cooked for a much longer period at a greater distance from the hot charcoal....
  , Halloumi
  Halloumi
  
  Halloumi or haloumi is a Levant cheese, best-known in Western Europe as part of Cypriot cuisine. It is made from a mixture of goat's and sheep milk, although some halloumi can be bought that also contains cow's milk....
  , Sheftalia
  Sheftalia
  
  Sheftalia is a traditional Cyprus food. It is a type of cr?pinette, a sausage without skin, that uses caul fat, or omentum, the membrane that surrounds the stomach of pig or Lamb_and_mutton, to wrap the ingredients rather than sausage casing....
  , Fasolada
• - Svickova
  Czech cuisine
  
  Czech cuisine has both influenced and been influenced by the cuisines of surrounding countries. Many of the fine cakes and pastries that are popular in Central Europe originated in the Czech lands....
  
• – Pork
  Pork
  
  Pork is the culinary name for meat from the domestic pig . The word, pork, is often meant to denote specifically the fresh meat of the pig, but it can be used as an all-inclusive term, to include cured, smoked, or processed meats It is one of the most-commonly consumed meats worldwide, with evidence of pig animal husbandry dating back...
   Roast, Frikadeller
  Frikadeller
  
  Frikadeller are flat, fried dumplings of minced meat, often likened to the Danish language version of meatballs. They are a popular dish in both Denmark and Germany....
  , Smørrebrød
  Smørrebrød
  
  Sm?rrebr?d usually consists of a piece of buttered rye bread , a dense, dark brown bread. P?l?g , the topping, then among others can refer to commercial or homemade cold cuts, pieces of meat or fish, cheese or spreads....
  
• - Skoudehkaris
• - Mountain chicken
• - White rice topped with stewed red kidney beans, pan fried or braised beef, and side dish of green salad and/or tostones. The ensemble is usually called bandera nacional, which means "national flag", a term equivalent to the Venezuelan pabellón criollo
  Pabellón criollo
  
  Pabell?n criollo is a traditional Venezuelan dish, the local version of the rice and beans combination found throughout the Caribbean. It is a plate of rice, shredded beef and stewed Black_turtle_bean#Black_beanss that is considered by many to be the Venezuelan national dish....
  .
• - Encebollado
  Encebollado
  
  Encebollado is a popular dish from Ecuador. While it originates from the coast, it is popular around the whole country due to restaurants featuring the region's cuisine....
  , Ceviche
  Ceviche
  
  Ceviche is a form of citrus-marinated seafood appetizer, popular in mainly Latin American countries like Peru, Panama, Ecuador, Mexico, Guatemala, Colombia, and Chile....
  
• - Kushari
  Kushari
  
  Kushari, often transliterated as kosheri or koshari, is a popular traditional Egyptian Egyptian cuisine. It consists of a base of rice, brown lentils, chickpeas, macaroni, and a topping of Egyptian garlic and vinegar and spicy tomato sauce ....
  , Ful medames
  Ful Medames
  
  Ful medames also Foul Mudammas is one of the national dishes of Egypt, often eaten at breakfast. It consists of brown fava beans, partially or completely mashed, which are slow-cooked and served with olive oil, chopped parsley, onion, garlic, and lemon juice....
  , Mulukhiyya
• - Pupusa
  Pupusa
  
  A pupusa is a thick, hand-made corn tortilla that is stuffed with one or more of the following: cheese , fried pork rind , Squash , refried beans , or queso con loroco ....
  
• - Succotash
  Succotash
  
  Succotash is a food dish consisting primarily of maize and lima beans or other shell beans. Other ingredients may be added, including tomatoes, green and sweet red peppers, and possibly including pieces of cured meat or fish....
  
• - Zigini
• - Verivorst
• – doro wat
  Wat (food)
  
  Wat or wet, known as tsebhi in Tigrinya language is an Cuisine of Eritrea and Cuisine of Ethiopia stew which may be prepared with chicken, beef, lamb, a variety of vegetables, and spice mixtures such as berbere and niter kibbeh, a seasoned clarified butter....
   (chicken stew) , injera
  Injera
  
  Injera or taita is a pancake-like bread made out of teff flour. It is traditionally eaten in Eritrea, Ethiopia, Somalia , Yemen, and by the Nuer people of Sudan....
  
• – Lovo, Yaqona
• - hernekeitto
  Pea soup
  
  Pea soup is soup made, typically, from dried peas. It is, with variations, a part of the cuisine of many cultures. It is greyish-green or yellow in color depending on the regional variety of peas used; all are cultivars of Pea....
   (Finnish green pea soup), poronkäristys (sauteed reindeer), Karjalanpaisti
• - Baguette
  Baguette
  
  A baguette is a specific shape of bread, commonly made from basic lean dough, a simple guideline set down by France law, distinguishable by its length, very crisp crust, and slits cut into it to enable proper expansion of gasses and thus formation of the crumb, the white part of bread....
   (particularly Paris
  Paris
  
  Paris is the Capital of France and the country's largest city. It is situated on the river Seine, in northern France, at the heart of the ?le-de-France Regions of France ....
  ), cheese
  List of French cheeses
  
  The following is a list of cheeses from France. France is home to a very large variety of cheese types. This number was traditionally from 350 to 400 but is currently over 1000 ....
  , crepe
  Crêpe
  
  A cr?pe is a type of very thin, cooked pancake usually made from wheat flour. The word, like the pancake itself, is of France origin, deriving from the Latin crispa, meaning "curled." While cr?pes originate from Brittany, a region in the northwest of France, their consumption is nowadays widespread in France and it is considered...
  s (particularly Brittany
  Brittany
  
  Brittany is a former independent Celtic nations monarchy and duchy, now incorporated into France. It is also, more generally, the name of the cultural area whose limits correspond to the historic province and independent duchy....
  ), pot-au-feu
  Pot-au-feu
  
  The pot-au-feu is a France boiled dinner. Many countries have similar dishes with local ingredients.There are variations as to the cuts of beef and the vegetables involved, but a typical pot-au-feu contains:...
  , foie gras
  Foie gras
  
  Foie gras is a food product made of the liver of a Domestic duck or Domestic goose that has been specially fattened. This fattening is typically achieved through Force-feeding corn, according to French law, though outside of France it is also produced using natural feeding....
   (declared part of the French cultural heritage by legislation in 2005)
• By region
• Alsace
  Alsace
  
  Alsace is the fourth-smallest of the 26 regions of France in land area , and the smallest in metropolitan France. It is also the sixth-most densely populated region in France , with 222 inhabitants per km? ....
   - Choucroute garnie
  Choucroute garnie
  
  Choucroute garnie is a famous Alsace recipe for preparing sauerkraut with sausages and other Salting meats and charcuterie, and often potatoes....
  , tarte flambee
  Tarte flambée
  
  Tarte flamb?e is an Alsatian dish composed of thin bread dough rolled out in a circle or a rectangle, which is covered by cr?me fra?che, onions and bacon....
  
• Burgundy - Beef bourguignon
  Beef Bourguignon
  
  Beef Bourguignon is a well-known, traditional French cuisine. It is essentially a stew prepared with beef braised in red wine and beef broth, generally flavoured with garlic, onions, carrots, and a bouquet garni, and garnished with pearl onions and mushrooms....
  , coq au vin
  Coq au vin
  
  Coq au vin is a France fricassee of rooster cooked with wine, lardons, Edible mushroomss, and optionally garlic. Older roosters are traditionally used because they contain a lot of connective tissue, which creates a richer broth when cooked....
  
• Languedoc-Roussillon
  Languedoc-Roussillon
  
  Languedoc-Roussillon is one of the 26 Regions of France of France. It comprises five departments of France, and borders the other French regions of Provence-Alpes-C?te d'Azur, Rh?ne-Alpes, Auvergne , Midi-Pyr?n?es on the one side, and Spain, Andorra and the Mediterranean sea on the other side....
   - Cassoulet
  Cassoulet
  
  Cassoulet is a rich, slow-cooked bean stew or casserole originating in the south of France, containing meat , pork skin and white Common beans....
  
• Lorraine
  Lorraine (province)
  
  Lorraine is a historical area in present-day northeast France. Some of the main cities are Metz, France, Nancy and Verdun....
   - Quiche lorraine
  Quiche Lorraine
  
  Quiche Lorraine may mean:*in French cuisine, a quiche from the Lorraine region*a song from The B-52's album Wild Planet*a minor characters in Bloom County#Quiche Lorraine...
  
• Normandy
  Normandy
  
  Normandy is a geographical region corresponding to the former Duchy of Normandy. It is situated along the coast of France south of the English Channel between Brittany and Picardy and comprises territory in northern France and the Channel Islands....
   - Camembert
  Camembert (cheese)
  
  Camembert is a soft, creamy France cheese. It was first made in the late 18th century in Normandy in northwestern France....
  
• Provence
  Provence
  
  Provence is a region of southeastern France on the Mediterranean adjacent to Italy. It is part of the administrative regions of France of Provence-Alpes-C?te d'Azur....
   - Bouillabaisse
  Bouillabaisse
  
  Bouillabaisse is a traditional Provence fish stew originating from the port city of Marseille. The French and English form bouillabaisse comes from the Proven?al language Occitan word bolhabaissa , a compound that consists of the two verbs bolhir and abaissar ....
  , ratatouille
  Ratatouille
  
  Ratatouille is a traditional France Provence stewed vegetable dish, originating in Nice. The full name of the dish is ratatouille ni?oise....
  , salade nicoise
• - Nyembwe
• - Domoda
• - khachapuri
  Khachapuri
  
  Khachapuri By the origin, there are several types of khachapuri in Georgian cuisine:*Adjaruli khachapuri*Achma khachapuri*Megruli khachapuri...
  
• - Currywurst
  Currywurst
  
  Currywurst is a German cuisine consisting of hot pork sausage cut into slices and seasoned with curry sauce and generous amounts of curry powder, or a ready-made ketchup-based sauce seasoned with curry and other spices....
  , Sauerbraten
  Sauerbraten
  
  Sauerbraten is a roast from Rhineland, Saarland, Silesia, and Swabia. While Rhineland Sauerbraten is sweetish and contains raisins and lebkuchen, Swabian Sauerbraten contains neither sweetening nor raisins....
  , sauerkraut
  Sauerkraut
  
  File:Kiszona kapusta.JPGSauerkraut is finely shredded cabbage that has been fermentation by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus....
  , wurst
• - Fufu
  Fufu
  
  Fufu, variants include foofoo, foufou, foutou or fufu, is a staple food of West Africa and Central Africa. It is a thick paste or porridge usually made by boiling starchy root vegetables in water and pounding with a large Mortar and pestle until the desired consistency is reached....
  
• - Calentita
  Gibraltarian cuisine
  
  Gibraltarian cuisine is the result of a long relationship between the Andalusian people and the United Kingdom, as well as the many foreigners who made Gibraltar their home over the past three centuries....
  
• - fasolada, feta cheese, moussaka
  Moussaka
  
  Moussaka is an eggplant -based dish of the Balkans and the Middle East. Though it is part of all the Ottoman cuisine and has an Arabic language name, in the West, it is best-known in its Greek form....
  
• - Oil-Down
• - Tapado
• - Poulet Yassa
• - Jollof Rice
  Jollof rice
  
  Jollof rice, also called 'Benachin' meaning one pot in the Wolof language, is a popular dish all over West Africa. The dish's ultimate origins is unclear, as many countries of West Africa claimed to have invented the dish....
  
• - Guyana Pepperpot
  Guyana Pepperpot
  
  Not to be confused with the Jamaican name for Callaloo, a soup or stew made with dark greens.Guyanese Pepperpot is an Amerindian dish popular in Guyana....
  
• - Plato Típico
  Honduran cuisine
  
  Honduras Cuisine combines the food of the indigenous Maya-Lenca people population with Cuisine of Spain, Cuisine of Mexico etc. Its most notable feature is that is uses more coconut than any other Central American cuisine in both sweet and savory dishes....
  
• – Goulash
  Goulash
  
  Goulash is a dish, originally from Cuisine of Hungary, a stew or a soup, usually made of beef, red onions, vegetables, spices and ground paprika powder....
  . Paprikash and Tokaji
  Tokaji
  
  This article is about the Hungarian wine, for the Slovak wine see article Tokajsky wine'Tokaji' is the name of the wines from the region of Tokaj-Hegyalja in Hungary....
  
• - Þorramatur
  Þorramatur
  
  ?orramatur is a selection of traditional Icelandic cuisine, consisting mainly of meat and fish products curing in a traditional manner, cut into slices or bits and served with r?gbrau? , butter and brenniv?n ....
   (including hákarl
  Hákarl
  
  H?karl or k?stur h?karl is a food from Iceland. It is a Greenland shark or basking shark which has been cured with a particular fermentation process and hung to dry for 4-5 months....
  )
• - See Cuisine of India
• - Satay
  Satay
  
  Satay or sate is a dish consisting of diced or sliced chicken, goat, mutton, beef, pork or fish; the more authentic version uses skewers from the midrib of the coconut leaf, although bamboo skewers are often used....
  , Soto
  Soto (food)
  
  Soto, sroto, tauto or coto is a common dish to be found in various regional variations of Indonesian cuisine. It is a soup mainly composed of broth, meat and vegetables....
  , Tempe
  Tempeh
  
  Tempeh, or tempe in Javanese language, is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form....
  , Nasi goreng
  Nasi goreng
  
  Nasi goreng, literally meaning "fried rice" in Indonesian language and Malay language, can refer simply to fried pre-cooked rice, to a meal including fried rice accompanied with other items, or to a more complicated fried rice, typically spiced with tamarind and chilli and including other ingredients, particularly egg and prawns....
  , Mie goreng
  Mee Goreng
  
  File:Mi goreng.JPGMee goreng is a dish famous in Indonesia, Malaysia, and Singapore. It is made with thin yellow noodles fried with onion, fried tofu, chili, vegetables, tomatoes, and egg ....
  , Bakso
  Meatball
  
  A meatball is a ball of ground beef meat and other ingredients, such as bread or breadcrumbs, minced onion, various spices, and possibly egg , rolled together by hand, and cooked by frying, baking, steaming, or braising in sauce....
  , Sambal
  Sambal
  
  Sambal is a condiment popular in Indonesia, Malaysia, Singapore, the southern Philippines and Sri Lanka, as well as the Netherlands through Indonesian influence, and in Suriname....
  , Ketupat
  Ketupat
  
  Ketupat is a type of dumpling from Indonesia, Brunei, Singapore, Malaysia and the Philippines , made from rice that has been wrapped in a woven Arecaceae leaf pouch which is then boiled....
  , Rujak
  Rojak
  
  File:RojakPenang.jpgRojak is a fruit and vegetable salad dish commonly found in Malaysia, Singapore and Indonesia . The term "Rojak" is Malay Language for mixture, is also used as a colloquial expression for an eclectic mix, and in particular is often used to describe the multi-ethnic character of Malaysian and Singaporean society....
  , Krupuk, Pisang goreng
  Pisang goreng
  
  Pisang Goreng is a snack food mostly found throughout Indonesia, Malaysia and Singapore. In Singapore it is known incorrectly as Goreng Pisang instead of Pisang Goreng....
  
• By Ethnicity or Region:
• Minangkabau
  Minangkabau
  
  The Minangkabau ethnic group is indigenous to the highlands of West Sumatra, in Indonesia. Their culture is matrilineal, with property and land passing down from mother to daughter, while religious and political affairs are the province of men ....
   - Rendang
  Rendang
  
  Rendang is a dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country. One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests....
  
• Palembang
  Palembang
  
  Palembang is a city of 1,286,000 in the south of the Indonesian island of Sumatra. It is the capital of the Provinces of Indonesia of South Sumatra and its metropolitan area includes more than 1,730,000 people....
   - Pempek
  Pempek
  
  Pempek, Mpek-mpek or Empek-empek is a delicacy from Palembang made of fish and sago. Pempek is served together with a dark, rich sauce called cuka ....
  
• Javanese - Gudeg
  Gudeg
  
  Gudeg is a traditional food from Central Java and Yogyakarta, Indonesia which is made from young Nangka among other things, boiled for several hours with palm sugar, and coconut milk....
  , Pecel
  Pecel
  
  Pecel is an Indonesian cuisine sauce based on Peanut. It is commonly served over boiled Vegetable. It is similar to the sauce used in Gado-gado....
  
• Sundanese - Sayur Asem
  Sayur Asem
  
  Sayur Asem is a very popular vegetable soup dish in Indonesian cuisine. Several variations exist including Sayur Asem Jakarta , Sayur Asem Kangkung , Sayur Asem Ikan Asin , etc....
  , Karedok
  Karedok
  
  Karedok is a raw vegetable salad from Indonesia. It is made from cucumbers, bean sprouts, cabbage, legumes, Thai basil, and eggplant.id:Karedok...
  , Siomay and Batagor Bandung
• Betawi - Gado-gado
  Gado-gado
  
  Gado-gado is a traditional dish in Indonesian cuisine, and comprises a vegetable salad served with a peanut sauce dressing. It is widely served from hawkers carts, stalls , and small restaurants up to star hotels restaurants in Indonesia, and in Indonesian restaurants in other countries....
  , Nasi Uduk
• - Chelow kabab
  Chelow kabab
  
  Chelow kabab is a national dish of Iran. The meal is simple, consisting of steamed, saffron basmati or Persian rice and kebab, of which there are several distinct Culture of Iran varieties....
  
• - Masgouf
  Masgouf
  
  Masgouf is a traditional Iraqi dish, it is an open cut fish grilled and spiced with salt, Black pepper and tamarind. While keeping the skin on, it is then brushed with olive oil....
  
• – Irish Stew
  Irish stew
  
  Irish stew is a traditional Ireland dish made from lamb , beef or mutton, as well as potatoes, onions, and parsley. It originated in Ireland and appears in cookbooks all over Europe, including in Escoffier's Guide Culinaire....
  , soda bread
  Soda bread
  
  Soda bread is a type of quick bread in which baking soda is used for leavening rather than the more common yeast. The ingredients of traditional soda bread are flour, Sodium bicarbonate, salt, and buttermilk....
  
• By region
• Co. Galway - Stout
  Stout
  
  Stout and Porter are dark beers, and more specifically ales, made using roasted malt or barley, hops, water, and ale yeast. Stouts were traditionally the generic term for the strongest or stoutest beers, typically 7% or 8%, produced by a brewery....
   and raw oyster
  Oyster
  
  The common name oyster is used for a number of different groups of bivalve mollusks, most of which live in marine habitats or brackish water....
  s;
• Co. Cork - Smoked Salmon
  Smoked salmon
  
  Smoked salmon is a preparation of salmon, typically a Fillet that has been curing and then hot or cold smoking . Due to its moderately high price, smoked salmon is considered a delicacy....
   on pumpernickel bread.
• - kipper
  Kipper
  
  A kipper is a whole herring that has been split from tail to head, gutted, salted, and cold smoked.In the UK and North America they are often eaten grilled for breakfast....
  
• - felafel
• - pasta
  Pasta
  
  Pasta is a generic term for Italian cuisine variants of noodles, food made from a dough of flour, water and/or Egg , that is Boiling. The word can also denote dishes in which pasta products are the primary ingredient, served with sauce or seasonings....
  , pizza
  Pizza
  
  Pizza is a world-popular dish of Italy origin, made with an oven-baked, flat, generally round bread that is often covered with tomatoes or a tomato-based sauce and mozzarella cheese....
  , minestrone
  Minestrone
  
  Minestrone There is no set recipe for minestrone, since it is usually made out of whatever vegetables are in season. It can be vegetarian, contain meat, or contain a meat-based broth ....
  , ciabatta
  Ciabatta
  
  Ciabatta is an Italian cuisine white bread made with wheat flour and yeast. The loaf is somewhat elongated, broad and flattish and, like a slipper, should be somewhat collapsed in the middle....
  , polenta
  Polenta
  
  Polenta is a dish made from boiled cornmeal. Although the word is borrowed into English language from Italian language, the dish is popular in Italian cuisine, Slovenian cuisine, Savoyard, Swiss cuisine, Austrian cuisine, Portuguese cuisine, Bosnian cuisine, Croatian cuisine , Cuban cuisine, American cuisine, Hungarian cuisine , Serbian cui...
   (northern Italy)
• By Region
• Campania
  Campania
  
  Campania is a Regions of Italy of southern Italy in Europe. The region has a population of around 5.8 million people, making it the second-most-populous region of Italy, its total area of 13,595 km? makes it the most densely populated region in the country....
   - pizza alla napoletana
  Pizza
  
  Pizza is a world-popular dish of Italy origin, made with an oven-baked, flat, generally round bread that is often covered with tomatoes or a tomato-based sauce and mozzarella cheese....
   (Naples)
• Emilia-Romagna
  Emilia-Romagna
  
  Emilia-Romagna is an administrative Regions of Italy of Northern Italy comprising the two historic regions of Emilia and Romagna. The capital is Bologna; it has an area of 20,124 km? and about 4.3 million inhabitants....
   - tortellini
  Tortellini
  
  Tortellini is a variety of ring-shaped pasta. They are typically stuffed with a mix of meat . Originally from the Italy region of Emilia , they are usually served in broth, with cream, or sometimes with a rag?....
  , ragù
  Bolognese sauce
  
  Bolognese sauce is a meat-based sauce for pasta originating in Bologna, Italy. Bolognese sauce is sometimes taken to be a tomato sauce but authentic recipes have only a small amount of tomato....
  , mortadella
  Mortadella
  
  Mortadella pronounced /morta'dl:a/ is a large Italy sausage or cold cut made of finely hashed/ground heat-cured pork sausage which incorporates at least 15% small cubes of pork fat ....
  , lasagne, Parmigiano Reggiano
  Parmigiano Reggiano
  
  Parmigiano-Reggiano is a hard, fat granular cheese, cooked but not pressed, named after the producing areas of Parma, Reggio Emilia, Modena, Bologna, in Emilia-Romagna, and Mantova, in Lombardy, Italy....
  
• Piedmont
  Piedmont
  
  Piedmont is one of the 20 Regions of Italy. It has an area of 25,399 km? and a population of about 4.4 million. The capital is Turin. The main local dialect is Piedmontese....
   - agnolotti
  Agnolotti
  
  'Agnolotti' is a kind of ravioli made with small pieces of flattened pasta dough, folded over with a roast beef meat and vegetable stuffing....
  , grissini, Gianduiotto
  Gianduiotto
  
  The Gianduiotto is a Piedmont chocolate whose shape is similar to an upturned boat. Gianduiotti are individually wrapped in a tinfoil cover, usually gold or silver-colored....
  
• Lazio - porchetta
  Porchetta
  
  Porchetta /por'ket:a/ is a savory, fatty, and moist boneless pork roast of Italy culinary tradition. The body of the pig is gutted, boned, arranged carefully with layers of stuffing, meat, fat, and skin, then rolled, spitted, and roasted, traditionally over wood....
  , Stracciatella
  Stracciatella
  
  Stracciatella is an Italian cuisine egg-drop soup usually said to be "alla Romana" , but also popular in Marche and Emilia Romagna. It is prepared by beating egg and adding grated parmesan cheese, edible salt, black pepper, nutmeg, and sometimes semolina, and then adding this mixture to boiling broth....
  , Gnocchi di semolino alla romana
  Gnocchi
  
  Gnocchi is the Italian name for a variety of thick, soft noodle or dumpling. They may be made from semolina, ordinary wheat flour, potato, bread crumbs, or similar ingredients....
  
• Lombardy
  Lombardy
  
  Lombardy is one of the 20 regions of Italy. The capital is Milan. One-sixth of Italy's population lives in Lombardy and about one fifth of Italy's GDP is produced in this region....
   - risotto alla milanese
  Risotto
  
  Risotto is a rich and creamy, traditional Italy rice dish. It is one of the most common ways of cooking rice in Italy.Its origins are in North Italy, specifically Eastern Piedmont , Western Lombardy, and the Veneto , where rice paddies are abundant....
   (Milan), panettone
  Panettone
  
  Panettone is a typical bread of Milan, usually prepared and enjoyed for Christmas and New Year around Italy, and one of the symbols of the city....
  , ossobuco alla milanese
• Sardinia
  Sardinia
  
  Sardinia is the Mediterranean islands#By area island in the Mediterranean Sea . The area of Sardinia is . The island is surrounded by the France island of Corsica, the Italian Peninsula, Tunisia and the Balearic Islands....
   - Sa fregula (couscous)
  Couscous
  
  Couscous or kuskus as it is known in Morocco, Algeria, Tunisia, Libya and Egypt is a Berber people dish consisting of spherical granules made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour....
  , pane carasau
  Pane carasau
  
  Pane carasau, or carta da musica, is a traditional bread from Sardinia, Italy.It is thin and crisp, usually in the form of a dish half a meter wide....
  
• Sicily
  Sicily
  
  Sicily is an Autonomous regions with special statute of Italy. Of all the regions of Italy, Sicily covers the largest land area at 25,708 km? and currently has just over five million inhabitants....
   - arancini
  Arancini
  
  Arancini are a typical speciality of Sicily cuisine.They are fried or, less commonly, baked rice balls, having a diameter of 8-10 cm, filled usually with rag? , but also with tomato sauce, mozzarella, peas, and other things....
  , caponata
  Caponata
  
  There are at least two Caponata dishes in Italian cuisine....
  , ricotta
• Tuscany
  Tuscany
  
  Tuscany is a region in Italy. It has an area of and a population of about 3.6 million inhabitants. The regional capital is Florence.Tuscany is known for its landscapes and its artistic legacy....
   - bistecca alla fiorentina (Florence), ribollita
  Ribollita
  
  Ribollita is a famous Tuscany soup whose name literally means "reboiled". Like most Tuscan cuisine, the soup has peasant origins. It was originally made by reheating the leftover minestrone or vegetable soup from the previous day....
  
• Veneto
  Veneto
  
  Veneto or Venetia , is one of the 20 Regions of Italy of Italy. Its population is about 4.8 million, and its capital is Venice. Once the cradle of the renowned Republic of Venice, then a land of mass emigration, Veneto is today among the wealthiest and most industrialized regions of Italy....
   - scampi
  Scampi
  
  Scampi is a culinary name for some species of lobster, notably the 'true' scampi Nephrops norvegicus, and is also used as a name for a style of preparation of these lobsters and other seafood....
  , risi e bisi
• - ackee and saltfish
  Ackee and Saltfish
  
  Ackee and saltfish is a traditional Jamaican dish, which is internationally known as Jamaica's "national dish." This meal has spread to other countries wherever you find the Jamaican diaspora....
  , callaloo
  Callaloo
  
  Callaloo is a Caribbean dish that is most popular in Trinidad and Tobago, with variants in Guyana, Barbados, Guadeloupe, Grenada, Haiti, Dominica, and Jamaica....
  
• - sushi
  Sushi
  
  In Japanese cuisine, is vinegared rice, usually topped with other ingredients, including fish dishes. In Japan, sliced raw fish alone is called sashimi and is distinct from sushi, as sashimi is the raw fish component, not the rice component....
  , sashimi
  Sashimi
  
  Sashimi is a Japanese cuisine primarily consisting of very fresh raw seafood, sliced into thin pieces about 2.5cm wide by 4.0cm long by 0.5 cm thick, but dimensions vary depending on the type of item and chef, and served with only a dipping sauce , depending on the fish, and a simple garnish such as perilla and shredded daikon radish....
  , ramen
  Ramen
  
  is a Japanese cuisine noodle dish that originated in China. It tends to be served in a meat-based broth, and uses toppings such as , , kamaboko, green onions, and even corn....
  , donburi
  Donburi
  
  Donburi is a Japanese cuisine "rice bowl dish" consisting of fish, meat, vegetables or other ingredients simmering together and served over rice....
  , Japanese curry
  Japanese curry
  
  is one of the most popular Japanese cuisine in Japan. Curry in Korea also refer to Japanese curry. It is commonly served in three main forms: , kare udon and curry bread ....
  
• By Prefecture
• Fukuoka Prefecture
  Fukuoka Prefecture
  
  is a Prefectures of Japan of Japan located on Kyushu Island. The capital is the city of Fukuoka, Fukuoka....
   - Hakata Ramen (pork-based broth);
• Toyama Prefecture
  Toyama Prefecture
  
  is a Prefectures of Japan of Japan located in the Chubu region on Honshu island. The capital is the city of Toyama, Toyama.Toyama is the leading industrial prefecture on the Japan Sea coast, and has the industrial advantage of cheap electricity due to abundant water resources....
   - Masuzushi (salmon pressed on rice cake);
• Aichi Prefecture - Miso no komi (Udon in miso fish broth);
• – Jersey Royal potato
  Potato
  
  The potato is a starchy, tuberous crop from the perennial plant Solanum tuberosum of the Solanaceae family. The word potato may refer to the plant itself as well....
  es
• - Mansaf
  Mansaf
  
  Mansaf is an Arab dish originating in Arabia. Today it has been adopted as the national dish of Jordan, made of Lamb and mutton cooked and served with rice and cooked yogurt....
  
• - Besh barmak
• - Ugali
  Ugali
  
  Ugali Is a Swahili word for a particular dish, is a cornmeal product and a staple food starch component of many African meals, especially in Southern and East Africa....
  
• - Kimchi
  Kimchi
  
  Kimchi, also spelled gimchi or kimchee, is a traditional Korean pickled dish made of vegetables with varied seasonings, most commonly referring to the spicy baechu variety....
  
• - Majboos
  Majboos
  
  Majboos is an Arabic dish usually seen in the State of Kuwait, and the Kingdom of Bahrain. It is a preparation of lamb or chicken cooked with rice....
  
• - laghman
  Lamian
  
  Lamian is a type of hand-made or hand-pulled Chinese noodle. It is also the name of the dishes that use these noodles....
  
• - larb
  Larb
  
  Larb is a type of Lao cuisine meat salad. It is most often made with chicken, beef, duck, turkey, pork or even fish, flavored with fish sauce and Lime ....
  
• - Kibbe
• - Usban
  Usban
  
  Usban // is a well-knownLibyan dish made by stuffing the entrails of animals after going through an intensive cleaning, usually sheep, but also, bovines and camels....
  
• - Cepelinai
  Cepelinai
  
  Cepelinai or Did?kukuliai are a Lithuanian national dish. They are a type of dumpling made from grated potatoes and usually containing ground meat, although sometimes dry cottage cheese is used instead....
  
• - nasi lemak
  Nasi lemak
  
  Nasi lemak is a dish sold in Malaysia, Brunei, Singapore and Southern Thailand. In Kuala Lumpur, it is called the national dish, a national heritage of Malaysia....
  , roti canai
  Roti canai
  
  Roti canai is a type of flatbread found in Malaysia, often sold in Mamak stalls. It is known as roti prata in Singapore, and is a close descendant of Kerala porotta....
  , char kway teow
  Char kway teow
  
  Char kway teow, literally "fried flat noodles", is a popular noodle dish in Malaysia and Singapore. The dish is made from Shahe fen of width approximately 1 cm or slightly narrower, stir fried over very high heat with light and dark soy sauce, chile pepper, prawns, cockle s, egg , mung bean and garlic chives....
  , satay
  Satay
  
  Satay or sate is a dish consisting of diced or sliced chicken, goat, mutton, beef, pork or fish; the more authentic version uses skewers from the midrib of the coconut leaf, although bamboo skewers are often used....
  
• By State
• - assam laksa
  Laksa
  
  Laksa is a popular spicy noodle soup from Peranakan culture also known as Baba and Nyonya, which is a merger of Chinese Cuisine and Cuisine of Malaysia elements found in Malaysia and Singapore....
  
• - Garudhiya
• - octopus curry
• - pozole
  Pozole
  
  Pozole is a traditional pre-Columbian soup or stew from Mexico and New Mexico. It is made from hominy, with pork , chili pepper, and other seasonings and garnish, such as cabbage, lettuce, oregano, cilantro, radish, avocado, lime juice, etc....
  , taco
  Taco
  
  A taco is a traditional Mexican cuisine composed of a maize or wheat tortilla folded or rolled around a filling....
  s, mole poblano de guajolote
  Mole (sauce)
  
  Mole is the generic name for several sauces used in Mexico cuisine, as well as for dishes based on these sauces. In English, it often refers to a specific sauce which is known in Spanish by the more specific name mole poblano....
  , guacamole
  Guacamole
  
  Guacamole is an avocado-based relish or Food dip....
  
• - Mamaliga
  Mamaliga
  
  Mamaliga is a dish made out of yellow maize traditional for Romania, Moldova and Ukraine. It is better known to the rest of the world in its Italian language form - polenta....
  
• - buuz
  Buuz
  
  Buuz are a type of Mongolian culture steamed dumpling filled with minced Lamb , or yak meat. The meat is flavoured with onion or garlic and salted....
  
• - Couscous
  Couscous
  
  Couscous or kuskus as it is known in Morocco, Algeria, Tunisia, Libya and Egypt is a Berber people dish consisting of spherical granules made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour....
  , Pastilla
  Pastilla
  
  Pastilla , also transliterated bastilla, bsteeya, b'stilla or bstilla, is an elaborate meat pie traditionally made of Squab . As squabs are often hard to get, shredded chicken is more often used today; pastilla can also use fish as a filling....
  , Harira
  Harira
  
  Harira is the traditional soup of Morocco. It is usually eaten during dinner in the Muslim holy month of Ramadan to break the fasting day. It is considered as a meal in itself....
  , Tajine
  Tajine
  
  A tajine or tagine is a type of dish found in the North African cuisines of Morocco, which is named after the special pot in which it is cooked....
  
• - mohinga
  Mohinga
  
  Mohinga is rice vermicelli in fish soup and considered by many to be the national dish of Myanmar, formerly Burma. It is readily available in most parts of the country....
  , lahpet
  Lahpet
  
  Lahpet, also spelt laphet :"Of all fruit, mango is the best, of all meat it's pork, and of all leaves it's lahpet"....
  
• - dahl baht
  Dahl baht
  
  Dal bhat is a traditional South Asian and staple Recipe which is essentially rice and lentil soup . This is the most common food in South Asian countries specially Nepal....
  
• – pavlova
  Pavlova (food)
  
  Pavlova is a meringue dessert named after the Russian ballet dancer Anna Pavlova . Unlike the dancer, whose name was , the dessert's name is pronounced , with the emphasis on the second syllable ....
  , hangi
  Hangi
  
  Hangi is an ancient New Zealand Maori method of cooking food using super heated rocks buried in the ground in a pit oven. Modernised hangi methods are still used today and are often saved for special occasions due to the large amount of time and preparatory work involved....
  
• - stamppot
  Stamppot
  
  Stamppot is a traditional Dutch dish made from a combination of potatoes mashed with one or several other vegetables, sometimes also with bacon....
  , hutspot
  Hutspot
  
  Hutspot is a dish of boiled and mashed potato, carrots and onions with a long history in traditional Dutch cuisine....
  
• - Bougna
  Bougna
  
  Bougna is a traditional feast dish of the Kanaks .It often contains taro, yam, sweet potato, banana, and pieces of either chicken, fish, crab, prawns or lobster....
  
• - Gallopinto
• - Jolof rice
• – lutefisk
  Lutefisk
  
  Lutefisk is a traditional Recipe of the Nordic countries made from stockfish or Salt_cod and sodium hydroxide . Its name literally means "lye fish", because it is made using caustic lye soda derived from potash minerals....
  , fårikål
  Fårikål
  
  F?rik?l is a traditional Norwegian dish, consisting of pieces of Lamb and mutton's meat with bone, cabbage, whole black pepper and a little wheat flour, cooked for several hours in a casserole, traditionally served with potatoes boiled in their jackets....
  
• - See Cuisine of Pakistan
  Cuisine of Pakistan
  
  The Cuisine of Pakistan can be described as a fusion of cuisine from three Asian regions: Central Asian cuisine, Middle Eastern cuisine , and South Asian cuisine....
  
• - Sancocho
  Sancocho
  
  Sancocho is a traditional soup in several Spanish and Latin American cuisines. Variations represent popular national dishes in the Canary Islands of Spain, Colombia, Panama, Argentina, Venezuela, Dominican Republic and Puerto Rico....
  
• - Musakhan
  Musakhan
  
  Musakhan is a Palestinian national dish. It is composed of roasted chicken baked with onions, sumac, allspice, saffron, and fried pine nuts atop one or more taboon breads....
  
• - Sopa paraguaya
  Sopa paraguaya
  
  Sopa paraguaya may sound paradoxical, but actually it's a rare case of "solid soup" and takes a fundamental role in Paraguayan cooking.According the rigorous Paraguayan folklore investigator, Margarita Mir? Ibars, the "sopa paraguaya" "is the product of Guaran?-Spanish syncretism....
  
• - ceviche
  Ceviche
  
  Ceviche is a form of citrus-marinated seafood appetizer, popular in mainly Latin American countries like Peru, Panama, Ecuador, Mexico, Guatemala, Colombia, and Chile....
  , quinoa
  Quinoa
  
  Quinoa is a species of goosefoot grown as a agriculture primarily for its edible seeds. It is a pseudocereal rather than a true cereal as it is not a Poaceae....
  , maize
  Maize
  
  Maize , known as corn in some countries, is a cereal domesticated in Mesoamerica and subsequently spread throughout the American continents....
  
• - adobo
  Adobo
  
  Adobo is the Spanish language word for seasoning or marinade. The noun form is used to describe the actual marinade or seasoning mix, and the term used for a meat which has been marinated or seasoned with an adobo is referred to having been adobada....
  , lechon
  Lechón
  
  Lech?n is the Spanish language in the Philippines word for suckling pig. In the Philippines, it connotes a whole roasted pig, litsong baboy....
  
• - bigos
  Bigos
  
  Bigos is a traditional stew typical of Polish cuisine cuisine and Lithuanian cuisine cuisine that many consider to be the Polish national dish....
  , barszcz, pierogi
  Pierogi
  
  Pierogi , from the Proto-Slavic "pir" , is the name most commonly used in English speaking areas to refer to a variety of Slavic peoples semicircular boiled dumplings of Leavening dough stuffed with varying ingredients....
  
• - Bacalhau
  Bacalhau
  
  Bacalhau means codfish in Portuguese language, but the word almost always refers to dried and salted cod and the dishes made from it, as fresh cod is rarely consumed in Portugal....
  , Feijoada
  Feijoada
  
  Feijoada is a stew of common beans with beef and pork meats, which is a typical Portuguese cuisine dish, also typical in Brazil, Angola and other former Portuguese colonies....
  , Cozido à Portuguesa
  Cozido à portuguesa
  
  Cozido or cocido is one of the traditional dishes of Portuguese cuisine and Spanish cuisine. A stew made with different meats and vegetables, numerous regional variations exist throughout Portugal and Spain....
  , Pastel de Nata
  Pastel de nata
  
  Pastel de Nata or Pastel de Bel?m is a small custard tart found throughout Portugal's pastry shops or caf?s. It is believed that it was created before the 18th century by Catholic Monks at the Jer?nimos Monastery of Bel?m, Lisbon, in Lisbon ....
  
• - Arroz con gandules
  Cuisine of Puerto Rico
  
  The cuisine of Puerto Rico has its roots in the cooking traditions and practices of Europe , Africa and the Amerindian Ta?nos. In the latter part of the 19th century the cuisine of Puerto Rico was greatly influenced by the United States in the ingredients used in its preparation....
  
• - Harees
  Harees
  
  Harees is a traditional Arabic dish consisting of wheat, meat and salt. The wheat is crushed to make it soft and palatable. It is perhaps the most famous Qatari dish....
  
• - Gravce na Tavce
• - Mamaliga
  Mamaliga
  
  Mamaliga is a dish made out of yellow maize traditional for Romania, Moldova and Ukraine. It is better known to the rest of the world in its Italian language form - polenta....
  , Mititei
  Mititei
  
  Mititei or mici is a traditional Romania dish, grilled minced-meat rolls made from beef , which contain garlic, black pepper, thyme, coriander, anise, Savory and sometimes a touch of paprika....
  , Cozonac
  Cozonac
  
  Cozonac is a traditional Bulgarian and Romanian sweet bread. It is usually prepared for Easter in Bulgaria and mostly for every major holiday in Romania....
  , Fasole cu carnati
  Fasole cu cârnati
  
  Fasole cu c?rnati is a very popular Romanian dish, consisting of baked beans and sausages. A variation replaces the sausages with afumatura ....
  
• – Grape-leaf Sarmale, Fermented wheat bran
  Bran
  
  Bran is the hard outer layer of grain and consists of combined aleurone and pericarp. Along with cereal germ, it is an integral part of whole grains, and is often produced as a by-product of milling in the production of refined grains....
   Borscht
  Borscht
  
  Borscht is a vegetable soup from Eastern Europe. It is traditionally made with beetroot as a main ingredient which gives it a strong red color....
  
• – Pelmeni
  Pelmeni
  
  Pelmeni are a Russia national dish, a type of dumpling consisting of a filling that is wrapped in thin unleavened dough. In other languages they are called by similar names: Belarusian language: ???????? pyal?meni; Tatar language: ?????? pilm?n; pel?meni; ; ....
  ; Blintzes; pierogies; Borscht
  Borscht
  
  Borscht is a vegetable soup from Eastern Europe. It is traditionally made with beetroot as a main ingredient which gives it a strong red color....
  ; Poached Salmon; Caviar with sour cream and vodka.
• - Coconut dumplings, Spicy plantain
  Plantain
  
  The plantain is a crop in the genus Musa and is generally used for cooking, in contrast to the soft, sweet banana .The population of North America was first introduced to the banana plantain, and colloquially in the United States and Europe the term "banana" refers to that variety....
  , saltfish, breadfruit
  Breadfruit
  
  Breadfruit is a species of Flowering plant tree in the Morus family, Moraceae, that is native to the Malay Peninsula and western Pacific Ocean islands....
  
• - Green Banana
  Banana
  
  File:Banana and cross section.jpgBanana is the common name for a fruit and also the herbaceous plants of the genus Musa which produce this commonly eaten fruit....
  s & Dried and salted cod
• - Kabsa
  Kabsa
  
  Kabsa is a family of rice dishes that are served mostly in Saudi Arabia, and the other Arab states of the Persian Gulf. In places like Bahrain and Kuwait the dish is popularly known as Majboos and in the United Arab Emirates as Machboos , but with different spices and cooked in a different way....
  
• - tiebou dieun
• - Ðuvec
  Ðuvec
  
  ?uvec is a dish in Serbian cuisine, Croatian cuisine, Bosnian cuisine, Bulgarian cuisine and Macedonian cuisine consisting of stewed vegetables similar to ratatouille....
  , Sarma
  Sarma
  
  Sarma may refer to:*Sarma , Brahmin surname in India*Sarma , a dish found primarily in the cuisines of the Middle East and central Europe*Sarma , three newest schools of Tibetan Buddhism...
  , Gibanica
  Gibanica
  
  Gibanica , pron. gheebanitsa, is a Serbian phyllo pastry dish, usually made with Serbian white cheese, less common with other cheeses....
  , Kaymak
  Kaymak
  
  Kaymak or kajmak is a creamy dairy product, similar to clotted cream, made in the Balkans, Turkey, the Middle East, Central Asia, Iran, Afghanistan, and India....
  , Proya
  Proja
  
  Proja is a Serbia national dish of corn-bread.It used to be popular in times of widespread poverty, mostly before 1950's and now it is commonly mistaken with projara, fancy variant of proja....
  , Pljeskavica
  Pljeskavica
  
  Pljeskavica or Pleskavica is a hamburger dish popular in most of the Balkans.Pljeskavica is eaten in Serbia, Republic of Macedonia, Bosnia and Herzegovina, Croatia and Montenegro and can be found in Slovenia, Hungary, Romania, Bulgaria....
  , Pasulj
  Pasulj
  
  Pasulj corba is a white or brown bean soup, considered a traditional dish of Serbs. It is normally prepared with meat -- ideally smoked meat. This can be smoked bacon or a smoked sausage....
  
• - Hainanese chicken rice
  Hainanese chicken rice
  
  File:Hainanese Chicken.JPGHainanese chicken rice is a dish of Chinese cuisine most commonly associated with Cuisine of Malaysia or Cuisine of Singapore, although it is also commonly sold in neighbouring Thailand, and found in Hainan, China itself....
  , curry laksa
  Laksa
  
  Laksa is a popular spicy noodle soup from Peranakan culture also known as Baba and Nyonya, which is a merger of Chinese Cuisine and Cuisine of Malaysia elements found in Malaysia and Singapore....
  , chilli crab
  Chilli crab
  
  File:Chilli Crab.JPGFile:chili crab zz.jpgChili crab is a famous seafood dish served in Malaysia and Singapore. There is a controversy over whether this dish was invented by Singaporeans or Malaysians....
  
• - Bryndzové halušky
• - ajdovi žganci
  Ajdovi žganci
  
  Ajdovi ?ganci is a sort of ?ganci. It is a national Slovenia dish.Ingredients are:* buckwheat flour* water* salt* crackling* oil or Fat...
  , potica
• - Bobotie
  Bobotie
  
  Bobotie is a South African dish consisting of spiced ground meat baked with an egg-based topping. The recipe probably originates from the Dutch East India Company colonies in Batavia, Dutch East Indies, with the name derived from the Indonesian language Bobotok....
  
• - Paella
  Paella
  
  Paella is a rice dish which originated in the Spanish Autonomous Communities of Valencian Community near lake Albufera, a coastal lagoon in eastern Spain....
  , cocido, tapas
  Tapas
  
  Tapas is the name of a wide variety of appetizers in Spanish cuisine. They may be cold or warm .In North America and the United Kingdom, tapas have evolved into an entire cuisine....
  , chocolate con churros
• - Rice and curry
  Rice and curry
  
  Rice and curry is the de facto national dish of Sri Lanka, and as a generic term for how curry is served in parts of India & South Asia.A typical Sri Lankan rice and curry dinner will comprise the following:...
  
• - Shahan ful
  Shahan ful
  
  Shahan ful, simplified to ful, is a dish common in Eritrea, Ethiopia, Sudan and the region, and is generally served for breakfast. Believed to be an import from Sudan, it is made by slowly cooking fava beans in water....
  
• -Smörgåsbord
  Smörgåsbord
  
  Sm?rg?sbord is a Swedish language word which refers to a type of Scandinavian meal served buffet-style with multiple dishes of various foods on a table....
  , herring
  Herring
  
  Herring are small, oily fish of the genus Clupea found in the shallow, temperate waters of the North Pacific Ocean and the North Atlantic Ocean, including the Baltic Sea....
  , Ostkaka
  Ostkaka
  
  Ostkaka, also known as Swedish cheesecake or Swedish curd cake, is a Sweden dessert that has its roots in two different parts of Sweden, H?lsingland and Sm?land The dish is usually eaten warm or lukewarm with Cloudberry jam and whipped cream, or with fruits or ice cream....
  , saffranspankaka, Köttbullar (meatballs), Pea soup
  Pea soup
  
  Pea soup is soup made, typically, from dried peas. It is, with variations, a part of the cuisine of many cultures. It is greyish-green or yellow in color depending on the regional variety of peas used; all are cultivars of Pea....
  with pancakes
• – rösti
  Rösti
  
  R?sti is a Switzerland dish consisting mainly of potatoes. It was originally a common breakfast eaten by farmers in the canton of Bern, but today is eaten all over Switzerland and also in many restaurants in the Western World....
  , fondue
  Fondue
  
  Fondue is a Switzerland communal dish shared at the table in an earthenware pot over a small burner . The term is derived from the French verb fondre , in the past participle fondu ....
  
• - Tabbouleh
• - Qurutob, Oshi palov
• - ugali
  Ugali
  
  Ugali Is a Swahili word for a particular dish, is a cornmeal product and a staple food starch component of many African meals, especially in Southern and East Africa....
  
• By region:
• - octopus
  Octopus
  
  The octopus is a cephalopod of the order Octopoda that inhabits many diverse regions of the ocean, especially coral reefs. The term may also refer to only those creatures in the genus Octopus ....
   curry
  Curry
  
  Curry is the English language description of any of a general variety of spiced dishes, best known in Asian cuisines, especially South Asian cuisine....
  
• - Pad Thai
  Pad Thai
  
  Pad Thai is a dish of stir-fried rice noodles with egg , fish sauce , tamarind juice, red chilli pepper, plus any combination of bean sprouts, shrimp, chicken, or tofu, garnished with...
  , jasmine rice
  Jasmine rice
  
  Jasmine rice , sometimes known as Thai fragrant rice, is a long-grain variety of rice that has a nutty aroma and a subtle and pandan-like flavor caused by 2-acetyl-1-pyrroline....
  , som tam
  Som tam
  
  Som tam or Som tum also known as Tam mak hoong is a spicy salad made from shredded unripened papaya originally from Laos and Lao-settled Isan region of northeastern Thailand....
  , tom yam
• - Doubles
  Doubles
  
  Doubles may refer to:* Doubles , Trinidadian food* Double , a two-base hit* Doubles , in sports like tennis and badminton refers to games with two players on each side...
  
• - Brik
  Brik
  
  Brik or Brick is a Tunisian burek consisting of thin pastry around a filling. The best-known version is the egg brik, a whole egg in a triangular pastry pocket with chopped onion, tuna, harissa and parsley....
  , Couscous
  Couscous
  
  Couscous or kuskus as it is known in Morocco, Algeria, Tunisia, Libya and Egypt is a Berber people dish consisting of spherical granules made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour....
  
• - doner kebab, kebab
  Kebab
  
  Kebab refers to a variety of meat dishes in Middle Eastern cuisine, Mediterranean cuisine, Cuisine of Africa, Central Asian cuisine, and South Asian cuisine cuisines, consisting of Grilling or broiled meats on a skewer or stick....
  , köfte, dolma
  Dolma
  
  Dolma is a family of stuffed vegetable dishes in the Ottoman cuisine and surrounding regions, including Turkish cuisine, Libya, Egyptian cuisine, Cuisine of Albania, Algeria, Azerbaijan, Armenian cuisine, Cuisine of Jordan, Syrian cuisine, Lebanese cuisine, Palestine, the Balkan cuisine, Greek cuisine, Iraqi cuisine, Iranian cuisine, Northe...
  , pilaf
  Pilaf
  
  Pilaf, also called polao, pilau, or pulao, is a dish in which a grain, such as rice or cracked wheat, is browned in oil, and then cooked in a seasoned broth....
  
• - Ishlekly, plov
  Pilaf
  
  Pilaf, also called polao, pilau, or pulao, is a dish in which a grain, such as rice or cracked wheat, is browned in oil, and then cooked in a seasoned broth....
  
• - Salo
  Salo (food)
  
  Salo is a traditional Central and Eastern European food: slabs of pork Adipose tissue, with or without skin. As a trend, the Eastern European one is edible salt or brine fermented, hence the names slonina/slana/szalonna ....
  ,Borscht
  Borscht
  
  Borscht is a vegetable soup from Eastern Europe. It is traditionally made with beetroot as a main ingredient which gives it a strong red color....
  ,pierogi
  Pierogi
  
  Pierogi , from the Proto-Slavic "pir" , is the name most commonly used in English speaking areas to refer to a variety of Slavic peoples semicircular boiled dumplings of Leavening dough stuffed with varying ingredients....
  
• - Shawarma
  Shawarma
  
  Shawarma , also spelled Chawarma, Schawarma, Shawirma, Shwarma, Shuarma, Shawerma, Shoarma, Schwarma, Shoermeh, Siaorma, or Shaorma) is a Middle Eastern Arabic-style sandwich-like wrap usually composed of shaved Domestic sheep, goat, chicken, Turkey , beef, or a mixture of meat...
  
• - Roast beef
  Sunday roast
  
  The Sunday roast is a traditional British cuisine main meal served on Sundays , consisting of roasted meat, roast potatoes together with accompaniments, such as vegetables and gravy....
   with Yorkshire Pudding
  Yorkshire pudding
  
  Yorkshire pudding is a dish that originated in Yorkshire, England and has attained wide popularity. It is made from batter and most often served with roast beef, chicken, or any meal in which there is gravy served with it, or on its own....
  , chicken tikka masala
  Chicken Tikka Masala
  
  Chicken tikka masala is a curry dish of roast chicken chunks in a rich red, creamy, lightly spiced, tomato-based sauce....
  
• Countries within the UK:
• – fish and chips
  Fish and chips
  
  Fish and chips is a popular take-away food which originated in the United Kingdom. It consists of deep-fried fish in Batter or breadcrumbs with French fried potatoes potatoes....
  , English breakfast
  Full breakfast
  
  A full breakfast is a traditional cooked meal, typically and originally eaten at breakfast, though now often served at other times during the day ....
  
• – haggis
  Haggis
  
  Haggis is a traditional Scotland dish.There are many recipes, most of which have in common the following ingredients: sheep's 'Offal' , minced with onion, oatmeal, suet, spices, and edible salt, mixed with Stock , and traditionally Boilinged in the animal's stomach for approximately three hours....
  , oatcake
  Oatcake
  
  }}An oatcake is a type of cracker or pancake, made from oatmeal, and sometimes flour as well. Oatcakes are cooked on a griddle.Oatcakes may be more familiar to United States in the form of their cousin, the Johnnycake, made of cornmeal, often cooked on a board, shovel, or even stones, just as the Scottish did in the past....
  , Arbroath Smokie
  Arbroath Smokie
  
  Arbroath Smokies are a type of lightly smoked small haddock – a speciality of the town of Arbroath in Angus, Scotland....
  
• – Laverbread
  Laverbread
  
  #REDIRECT Laver #Laverbread...
  , Cawl
  Cawl
  
  Cawl is a traditional Wales stew-like dish consisting of meat and vegetables. Its ingredients tend to vary, but usually includes Welsh Lamb and mutton and Leek s....
  
• Northern Ireland
  Northern Ireland
  
  conventional_long_name = Northern Ireland|native_name= Tuaisceart ?ireannNorlin Airlann|motto =|image_map = Europe location N-IRL2.png...
   – Ulster fry
  Full breakfast
  
  A full breakfast is a traditional cooked meal, typically and originally eaten at breakfast, though now often served at other times during the day ....
  
• - hamburger
  Hamburger
  
  A hamburger consists of a cooked ground meat patty, usually beef, placed in a sliced bun or between pieces of bread or toast. Hamburgers are often served with various condiments, such as ketchup, mustard, mayonnaise, relish etc....
  , hot dog
  Hot dog
  
  A hot dog is a type of fully cooked, curing and/or Smoking moist sausage of soft, even texture and flavor. It is usually placed hot in a soft, sliced hot dog bun of approximately the same length as the sausage, and optionally garnished with condiments and toppings....
  , apple pie
  Apple pie
  
  An apple pie is a fruit pie in which the principal filling ingredient is apples . It is sometimes served with whipped cream on top of it. Pastry is generally used top-and-bottom, making a double-crust pie, the upper crust of which may be a disk shaped crust or a pastry lattice woven of strips; exceptions are deep-dish apple pie with a to...
  , donut
  DONUT
  
  DONUT was an experiment at Fermilab dedicated to the search for neutrino interactions. Even though the detector operated only during a few months in the summer of 1997, it was largely successful....
  , macaroni and cheese
  Macaroni and cheese
  
  Macaroni and cheese was created to be a common casserole, similar to the British dish cauliflower cheese. The main ingredients of macaroni and cheese are cooked macaroni and a cheese sauce, usually made from cheddar cheese....
  
• By region:
• New England
  New England
  
  New England is a region of the United States located in the northeastern corner of the country, bounded by the Atlantic Ocean, Canada and New York State, and consisting of the modern U.S....
   - New England clam chowder
  Clam chowder
  
  Clam chowder is any of several chowders containing clams and broth. Along with the clams, diced potato is common, as are onions, which are occasionally sauteed in the drippings from salt pork....
  , New England clam bake
  New England clam bake
  
  The New England Clam Bake is a traditional method of cooking foods, especially seafood such as lobster, mussels, crabs, clams, and quahogs. The seafood is often supplemented by sausages, potatoes, onions, carrots, corn on the cob, etc....
  
• The South
  Southern United States
  
  The Southern United States—commonly referred to as the American South, Dixie, or simply the South—constitutes a large distinctive region in the southeastern and south-central United States....
   - grits
  Grits
  
  Grits is a Native Americans in the United States maize-based food common in the Southern United States, consisting of coarsely ground maize. Grits can also be made from wheat....
  , corn bread, country fried steak, fried chicken
  Fried chicken
  
  Fried chicken is chicken which is dipped in a breading mixture and then deep frying, frying or pressure frying. The breading seals in the juices but also absorbs the fat of the fryer....
  , gumbo
  Gumbo
  
  Gumbo is a stew or soup originating in Louisiana, and found across the Gulf Coast of the United States and into the Southern United States. It consists primarily of a strong Stock , meat and/or shellfish, a thickener, and the vegetable "Holy trinity " of celery, bell peppers and onion....
  , barbecue
  Barbecue
  
  Barbecue or barbeque is a method and apparatus for cooking food, often meat, with the heat and hot gases of a fire, smoking wood, or hot coals of charcoal and may include application of a marinade, spice rub, or Basting barbecue sauce to the meat....
  
• By state: See List of U.S. state foods
  List of U.S. state foods
  
  This is a list of official U.S. state foods:...
   for more
• - Akutaq
  Akutaq
  
  Akutaq or agutak, also known as Eskimo ice cream, is a common food in western Alaska, consisting of whipped fat mixed with berry, with optional additions such as fish and sugar....
  
• - sourdough bread, hamburger
  Hamburger
  
  A hamburger consists of a cooked ground meat patty, usually beef, placed in a sliced bun or between pieces of bread or toast. Hamburgers are often served with various condiments, such as ketchup, mustard, mayonnaise, relish etc....
  s, Fish Tacos, San Francisco burrito
  San Francisco burrito
  
  The San Francisco burrito refers to a burrito from San Francisco, California, in which the Mexican-American burrito has become a city specialty, as the New York-based writer Calvin Trillin describes in his essay "Grandfather Knows Best": "In San Francisco, the burrito has been refined and embellished in much the same way that pizza has been...
  .
• - Mid-Atlantic Crab, Hush Puppies
  Hushpuppy
  
  Hushpuppies or Hush puppies are a southern American food consisting of small cornmeal breads that are deep fried or baked in a spherical, oblong, or ring shape....
  .
• - Key lime pie
  Key Lime Pie
  
  Key Lime Pie is a 1989 album by Camper Van Beethoven, also known as CVB. It was the band's final album before breaking up in 1990, although the band has reunited and released new material in recent years....
  , Grouper
  Grouper
  
  For other meanings, see Grouper .Groupers are fish of any of a number of genus in the subfamily Epinephelinae of the family Serranidae, in the order Perciformes....
  
• - Grits
  Grits
  
  Grits is a Native Americans in the United States maize-based food common in the Southern United States, consisting of coarsely ground maize. Grits can also be made from wheat....
  , peach
  Peach
  
  The peach is known as a species of Prunus native to China that bears an edible juicy fruit also called a peach. It is a deciduous tree growing to 5?10 m tall, belonging to the subfamily Prunoideae of the family Rosaceae....
  es, peanut
  Peanut
  
  The peanut, or groundnut , is a species in the legume Fabaceae native to South America, Mexico and Central America. It is an annual plant herbaceous plant growing to 30 to 50 cm tall....
  
• - Lau lau
  Lau lau
  
  Laulau is a Hawaiian dish. Traditionally, it consisted of pork wrapped in Luau, or taro leaf.In old Hawaii, laulau was assembled by taking a few luau leaves and placing a few pieces of fish and pork in the center....
  , Spam
  Spam (food)
  
  Spam is a canning precooked meat product made by the Hormel. The labeled ingredients in the classic variety of Spam are: chopped pork shoulder meat with ham meat added, salt, water, sugar, and sodium nitrite to help keep its color....
  , Poi
  Poi (food)
  
  Poi is a Hawaiian language word for the primary Polynesian staple food made from the corm of the kalo plant . Poi is produced by mashing the cooked corm to a highly viscous fluid....
  , Kalua pig
• - potato
  Potato
  
  The potato is a starchy, tuberous crop from the perennial plant Solanum tuberosum of the Solanaceae family. The word potato may refer to the plant itself as well....
  es
• - Chicago-style Deep Dish Pizza, Italian Beef
  Italian beef
  
  An Italian beef is a sandwich of thin slices of seasoned roast beef, dripping with meat juices, on a dense, long Italian bread, believed to have originated in Chicago, where its history dates back at least to the 1930s....
  , Chicago Hot Dogs.
• - Fried Pork Tenderloin
• - Barbecue
  Barbecue
  
  Barbecue or barbeque is a method and apparatus for cooking food, often meat, with the heat and hot gases of a fire, smoking wood, or hot coals of charcoal and may include application of a marinade, spice rub, or Basting barbecue sauce to the meat....
  
• - , Burgoo
  Burgoo
  
  Burgoo is a term used for many types of stew or porridge made from a mixture of ingredients....
  
• - Jambalaya
  Jambalaya
  
  Jambalaya is a Creole cuisine dish of Spanish and French influence. The dish is a New World version of the Old World dish paella. A Cajun version, loosely related to paella, was adopted after absorption of white Louisiana Creole people into the Cajun population following their fall from power in New Orleans, Louisiana after the Civil War....
  , Gumbo
  Gumbo
  
  Gumbo is a stew or soup originating in Louisiana, and found across the Gulf Coast of the United States and into the Southern United States. It consists primarily of a strong Stock , meat and/or shellfish, a thickener, and the vegetable "Holy trinity " of celery, bell peppers and onion....
  , Crawfish, Po'boy.
• - lobster
  Lobster
  
  Clawed lobsters compose a family of large marine crustaceans. Lobsters are economically important as seafood, forming the basis of a global industry that nets United States dollar1.8 billion in trade annually....
  , lobster roll
  Lobster roll
  
  A lobster roll is a kind of sandwich filled with lobster meat. A traditional lobster roll contains the fresh cooked meat of a one-pound lobster, tossed with mayonnaise and served on a grilled hot dog bun or similar roll, served so that the opening is on the top rather than on the side....
  , New England Clam Chowder.
• - Crab cake
  Crab cake
  
  A crab cake is an American cuisine composed of crab meat and various other ingredients such as bread crumbs, milk, eggs, yellow onions, and seasonings....
  s
• - Fluffernutter
  Fluffernutter
  
  A fluffernutter is a sandwich made with peanut butter and marshmallow creme. Its name comes from the common use of "Marshmallow Fluff" brand marshmallow creme....
  , Baked beans
  Baked beans
  
  Baked beans is a dish consisting of beans, baking in a sauce. Most commercial canned baked beans are made from Common bean#White beanss, also known as Navy Beans - a variety of Phaseolus vulgaris - and sold in a sauce....
  , bulkies, New England boiled dinner
  New England boiled dinner
  
  New England boiled dinner is the basis of a traditional New England meal, consisting of corned beef or a smoked ham, with cabbage and added vegetable items, often including potato, rutabaga, parsnip, carrot, turnip and onion....
  
• - Coney Dog, Pasty
  Pasty
  
  A pasty , less commonly known as tiddly oggy or tiddy oggy, and sometimes as pastie in the United States, is a filled pastry case, commonly associated with Cornwall, United Kingdom....
  , Cherries
• - Hotdish
  Hotdish
  
  Hotdish is any of a variety of baked casserole popular in the Midwestern United States, and especially in Minnesota, North Dakota, South Dakota, and western Wisconsin....
  , Lutefisk
  Lutefisk
  
  Lutefisk is a traditional Recipe of the Nordic countries made from stockfish or Salt_cod and sodium hydroxide . Its name literally means "lye fish", because it is made using caustic lye soda derived from potash minerals....
  
• - Barbecue
  Kansas City-style barbecue
  
  Kansas City barbecue refers to the specific inner city style of barbecue that evolved from the pit of Henry Perry in the early 1900s in Kansas City, Missouri....
  , Missouri wine
  Missouri wine
  
  Missouri Wine refers to wine made from grapes grown in the U.S. state of Missouri. European immigrants, especially from German states in the early to mid-1800s, founded the wine industry in Missouri....
   (including Norton
  Norton (grape)
  
  Norton, a grape cultivar believed to be largely derived from Vitis aestivalis, is grown in the Midwest and Mid-Atlantic States. Norton was first cultivated in Richmond, Virginia and is the official grape of the State of Missouri....
  )
• - Bison
  Bison
  
  Bison is a taxonomic group containing six species of large even-toed ungulates within the subfamily Bovinae. Only two of these species still exist: the American bison and the European bison, or wisent , each with two subspecies....
  , Elk
  Elk
  
  Elk may refer to:* Various species of deer:** European Elk , also known as Moose** North American Elk , also known as Wapiti** Indian Elk , also known as sambar ...
  , Huckleberries
• - Maple Syrup
  Maple syrup
  
  Maple syrup is a sweetener made from the sap of maple trees. In Canada and the United States it is most often eaten with waffles and pancakes. It is sometimes used as an ingredient in baking, the making of candy, preparing desserts, or as a sugar source and flavoring agent in making beer....
  
• - Blueberry muffins
• - Bizcochito
  Bizcochito
  
  Bizcochito or biscochito is a crispy Butter cookie flavored with anise and cinnamon. It was developed by residents of New Mexico over the centuries from the first Spanish colonization of the Americas....
  , Burrito
  Burrito
  
  A burrito , or taco de harina, is a type of food found in Mexican cuisine and Tex-Mex cuisine. It consists of a flour tortilla wrapped or folded around a filling....
  s
• 
• New York City
  New York City
  
  The City of New York is the List of United States cities by population in the United States, while the New York metropolitan area ranks among the List of urban areas by population....
   - New York-style pizza
  New York-style pizza
  
  New York-style pizza is a common style of pizza, originating from the New York City area and perhaps the American style pizza most closely resembling the style characteristic of Naples....
  , Hot Dog
  Hot dog
  
  A hot dog is a type of fully cooked, curing and/or Smoking moist sausage of soft, even texture and flavor. It is usually placed hot in a soft, sliced hot dog bun of approximately the same length as the sausage, and optionally garnished with condiments and toppings....
  s, Bagel
  Bagel
  
  A bagel is a Bread, traditionally shaped by hand into the form of a ring from yeasted wheat dough, roughly hand-sized, which is first boiled for a short time in water and then baked....
  s, Manhattan Clam Chowder
  Clam chowder
  
  Clam chowder is any of several chowders containing clams and broth. Along with the clams, diced potato is common, as are onions, which are occasionally sauteed in the drippings from salt pork....
  , Soft Pretzel
  Pretzel
  
  A pretzel is a bread pastry of Medieval European origin, that has the shape of a three looped knot or twisted braid. Pretzels are either soft or hard....
  , Kosher pickles
  Pickled cucumber
  
  A pickled cucumber, most often simply called a pickle in the United States and Canada, is a cucumber that has been Pickling in a brine, vinegar, or other solutions and left to ferment for a period of time....
  , Knish
  Knish
  
  A knish is an Eastern European and Yiddish snack food made popular in North America by Jewish immigrants. A knish consists of a filling covered with dough that is either baked or fried....
  es
• Long Island
  Long Island
  
  Long Island is an island located in southeastern New York, United States, just east of Manhattan. Stretching northeast into the Atlantic Ocean, Long Island contains four counties, two of which are Borough s of New York City, and two of which are mainly suburban....
   - Bluefish
  Bluefish
  
  The bluefish , called tailor in Australia, is a species of popular marine game-fish found in all climates. It is the sole species of the Pomatomidae family....
  , Flounder
  Flounder
  
  Flounder are flatfish that live in ocean waters ie., Northern Atlantic and waters along the east coast of the United States and Canada, and the Pacific Ocean, as well....
  , Clam
  Clam
  
  Clam is a word which can be used for all, some, or only a few species of bivalve mollusks; the word is a common name which has no real Taxonomy significance in biology....
  s
• Buffalo
  Buffalo, New York
  
  Buffalo , is the second largest city in the state of New York. Located in Western New York on the eastern shores of Lake Erie and at the head of the Niagara River, Buffalo is the principal city of the Buffalo-Niagara Falls metropolitan area and the county seat of Erie County, New York....
   - Buffalo wings
  Buffalo wings
  
  Buffalo wings, hot wings, chicken wings, or wings are chicken wing sections and drumstick that are deep fried and then coated in sauce....
  
• - North Carolina barbecue
  Barbecue
  
  Barbecue or barbeque is a method and apparatus for cooking food, often meat, with the heat and hot gases of a fire, smoking wood, or hot coals of charcoal and may include application of a marinade, spice rub, or Basting barbecue sauce to the meat....
  
• - Cincinnati chili
  Cincinnati chili
  
  Cincinnati chili is a regional style of Chili con carne characteristically served over spaghetti or as a Coney Island hot dog sauce. While served in many regular restaurants, it is most often associated with several fast-food chains in the Cincinnati, Ohio area, including Skyline Chili, Gold Star Chili, Empress, and Dixie Chili and Deli ....
  , goetta
  Goetta
  
  Goetta is a peasant food of German origin that is popular in the Cincinnati/Northern Kentucky metropolitan area. It is primarily composed of ground meat and oats....
  
• - Scrapple
  Scrapple
  
  Scrapple is a Mush of pork scraps and trimmings combined with cornmeal and flour, often buckwheat flour. The mush is formed into a loaf, and slices of the scrapple are then fried before serving....
  
• Philadelphia - Philly cheesesteak, Hoagie
• Pittsburgh - German/Italian - inspired sandwiches topped with fries & cole slaw.
• - Jonnycakes, Coffee Cabinets
  Coffee cabinet
  
  A coffee cabinet is an ice cream-based beverage found almost exclusively in Rhode Island and southeastern Massachusetts. In this region, a milkshake is simply flavored milk, while a cabinet has flavored ice cream and flavored syrup in it, as well....
  , a.k.a. Coffee Milk
  Coffee milk
  
  Coffee milk is a drink similar to chocolate milk; however, instead of chocolate syrup, coffee syrup is used. It is the official state drink of Rhode Island in the United States of America....
  , Doughboys, Clam Cakes.
• - Grits
  Grits
  
  Grits is a Native Americans in the United States maize-based food common in the Southern United States, consisting of coarsely ground maize. Grits can also be made from wheat....
  
• - Fry bread
• - Memphis barbecue
• - Chili con Carne
  Chili con carne
  
  Chili con carne is a Spice stew made from chili peppers, meat, garlic, onions, and cumin. Traditional chili is made with chopped or ground beef....
  
• - Jello
  Jello
  
  Jello may refer to:* Jell-O, a brand name for gelatin desserts* A genericized brand for gelatin desserts in general* Sphyraena jello the pickhandle barracuda...
  , Funeral Potatoes
• - Corn chowder
  Corn chowder
  
  Corn chowder is a type of white chowder similar to New England clam chowder, with maize and bacon substituted for clams in the recipe. It is very popular in Vermont....
  , Maple syrup
  Maple syrup
  
  Maple syrup is a sweetener made from the sap of maple trees. In Canada and the United States it is most often eaten with waffles and pancakes. It is sometimes used as an ingredient in baking, the making of candy, preparing desserts, or as a sugar source and flavoring agent in making beer....
  
• - Smithfield ham
  Smithfield ham
  
  Smithfield ham is a specific form of the country ham, a product which originated in the Smithfield, Virginia in Isle of Wight County, Virginia in the Hampton Roads region of Virginia....
  , peanut soup invented at Hotel Roanoke
  Hotel Roanoke
  
  The Hotel Roanoke is a luxury hotel and National Historic Landmark located in the Gainsboro, Roanoke, Virginia neighborhood of Roanoke, Virginia....
  , Brunswick stew
  Brunswick stew
  
  Brunswick stew is a traditional dish from the U.S. Southern states. The origin of the dish is uncertain, and there are two competing claims as to the place in the South where it originated....
  .
• - apple
  APPLE
  
  This article is about the satellite APPLE. For the fruit apple, see Apple. For other uses see Apple .The Ariane Passenger PayLoad Experiment , was an experimental communication satellite with a C-Band transponder launched by Indian Space Research Organisation satellite on June 19, 1981 by Ariane 1, a launch vehicle of the European Spac...
  s, Salmon
• - Beer
  Beer
  
  Beer is the world's oldest and most widely consumed alcoholic beverage and the third most popular drink overall after water and tea. It is produced by the brewing and Fermentation of starches, mainly derived from cereal?the most common of which is malted barley, although wheat, maize , and rice are widely used....
  , bratwurst
  Bratwurst
  
  A bratwurst is a sausage composed of pork, beef, or veal.The name is German language, derived from Old High German br?twurst, from br?t- which is fine chopped meat and -wurst, sausage....
  , frozen custard
  Frozen custard
  
  Frozen custard is a cold dessert similar to ice cream, made with egg in addition to cream and sugar. It typically contains 10% butterfat and 1.4% egg yolk....
  
• - chivito
  Chivito (sandwich)
  
  Chivito is the name of a sandwich-style national dish in Uruguay, and consists primarily of churrasco beef, bacon, mayonnaise, black or green olives, mozzarella and tomatoes, served in a bun with a side of french fries....
  , asado
  Asado
  
  Asado is a technique for cooking cuts of meat, usually consisting of beef alongside various other meats, which are cooked on a grill or open fire....
  
• - Plov
• - Laplap
• - pabellón criollo
  Pabellón criollo
  
  Pabell?n criollo is a traditional Venezuelan dish, the local version of the rice and beans combination found throughout the Caribbean. It is a plate of rice, shredded beef and stewed Black_turtle_bean#Black_beanss that is considered by many to be the Venezuelan national dish....
  , hallaca
  Hallaca
  
  In Venezuela cuisine, an hallaca typically involves a mixture of beef, pork, chicken, capers, raisins, and olives wrapped in maize , bound with string within Plantain#Plantain_Leaves, and boiled or steamed afterwards....
  , arepas
• - ph?
  Ph?
  
  Ph? is a traditional Vietnamese cuisine thinly sliced meat and rice-noodle soup dish....
  
• - saltah
  Saltah
  
  Saltah is one of the main dishes widely eaten in Yemen and it is mainly served for lunch. Its base is either lamb, chicken, or beef. Other ingredients are added, but vary from household to household....