30 Dishes From Around The World That You Should Try At Least Once

A runny egg is in the middle of fluffy bread that has been filled with various cheeses in the Georgian delicacy is known as khachapuri. It is widely consumed as a side dish or a snack and is popular in both Georgia and Russia. Khachapuri comes in a wide variety of types, with the boat-shaped Adjarian khachapuri and the Imeretian khachapuri being two of the more popular types.

Goulash is a paprika- and other spice-seasoned Hungarian stew made with meat and vegetables. The cuts are typically made from the shank, shin, or shoulders of beef, veal, pork, or lamb. The typical veggies that are included in the stew are potatoes, carrots, and peppers. Near the end of cooking, a small amount of white wine and wine vinegar is also added for taste. Székely gulyás, which substitutes potatoes with sauerkraut and sour cream, and paprikás krumpli, a traditional potato stew made with paprika, are two examples of the dish's variations.

Falafels are fried balls of chickpeas (or fava beans), a popular street snack in Israel. They are frequently served with pita bread and hummus, as well as other condiments such as tahini sauce, spicy sauce, and salad. They are also well-liked by vegetarians and vegans because the dish is entirely plant-based.

Similar to a unique kind of lasagna, moussaka is a traditional Greek dish that normally consists of layers of eggplant, potato, and meat (often minced lamb). After baking the entire mixture in the oven, a rich bechamel sauce is added on top. It is possible to find other versions of the dish, such as papoutsakia (a tiny baked eggplant packed with meat) and a vegan variant. No matter how it is prepared, moussaka is a flavorful and fulfilling dish that will not disappoint.

Traditional stews like Irish stew are produced with ingredients like lamb or mutton, potatoes, carrots, onions, and herbs. The ingredients are cooked until tender by simmering them in water or stock. It is filling and hearty, and making big quantities of it is simple. Irish stew is likely to satisfy, whether you're searching for a traditional Irish dish or a warm winter supper.

In the Maghreb region, which includes Algeria, couscous is a common dish. Semolina, a coarse flour made from hard durum wheat, is steamed in their version of the recipe, which is also their national meal. Lamb stew, carrots, summer squash, chickpeas, cinnamon, and buttermilk are added on top. Another option is to eat the dish as a dessert, topping the steamed semolina with almonds, cinnamon, and sugar and serving it with milk or buttermilk.

The Croatian pastry dish known as zagorski štrukli is made of dough that has been filled with cottage cheese, eggs, sour cream, and salt. Both baking and boiling in salted water are viable options for preparing the pastry. Štrukli that has been boiled can be garnished with fried breadcrumbs or included in a flavorful soup. More cream is added before cooking for the baked trukli. Trukli is fantastic since there are many different ways to consume it, including as a main course, an appetizer, or even a dessert.

A popular Indonesian dish called nasi goreng is prepared with (leftover) rice, veggies, chunks of meat, and other seasonings such as sweet soy sauce. In addition to a range of side dishes including pickled vegetables, fresh cucumber slices, or fried shallots, it is frequently served with a fried egg on top. Although nasi goreng is typically associated with breakfast, it can be consumed at any time of the day.

A meat-based sauce from the Italian city of Bologna is known as ragu alla Bolognese. It is traditionally prepared with ground meat (beef, veal, or pork), tomato paste, wine (usually white), milk, and soffritto (celery, carrot, onion). After being slow-cooked for a number of hours, the sauce produces a rich and savory dish that may be served with various types of pasta. Although there are numerous variations of this timeless sauce, Italians and aspiring chefs all over the world still adore the traditional recipe.

Rye bread is unquestionably one of the unavoidable staple dishes of Finnish cuisine. This sourdough bread, which only requires a few basic ingredients like rye flour, leaven, and water, has captured the hearts of people all over the world in addition to the locals. Additionally, there are many types of rye bread, including the round limppu (loaf) and the donut-shaped reikäleipä. Due to rye bread's adaptability, you can enjoy it whenever and however you like, whether it be in a sandwich, as a side with soups and other foods, or in a variety of other ways.

Poutine is a delicious alternative to traditional French fries that you must try if you want something different. It is a straightforward but delicious dish comprised of French fries, cheese curds, and a thin layer of beef or chicken gravy. It is believed to have originated in Quebec. There is always something fresh for your taste buds to discover as the flavor differs from poutinerie to poutinerie (Canadian eateries specializing in the dish).

Peking duck is a well-known Chinese dish that originated in Beijing and is renowned for its thin, crispy skin and deliciously soft flesh. Whole ducks are used to make it, which are first marinated in a unique sauce before being roasted in a wood-fired oven. In restaurants, a chef carves the Peking duck in front of the customers and serves it in three stages, beginning with the skin. The dish is typically served with cucumber, hoisin sauce, and spring onions, along with Mandarin pancakes.

Bosnia is the country of origin for the dish called cevapi. It is formed into little sausage-like fingers from two different varieties of beef mince. After grilling, they are served with ajvar (can also be sour cream), somun (Bosnian flatbread), and raw chopped onions. The dish is typically consumed by hand, and any extra grease is absorbed by the bread. Along with Croatia and Serbia, other Balkan nations have begun to embrace cevapi. It is available from street sellers and restaurants in Bosnia and frequently consumed as a quick meal or snack.

A common grilled meal in the Balkan region is called pljeskavica. The verb "pljesak," which means "to clap hands," is where it gets its name. A spiced patty made of two or more meats, including as beef, lamb, and hog, is one of the key components of the dish. These are then "slapped" back and forth between hands until they are of a consistency suitable for grilling. Onions, ajvar (roasted red pepper sauce), and kajmak (a type of cheese in the Balkan region) are frequently served with it. Using lepinja (flatbread), you can even eat it as a burger.

Chicken pepian, as the name suggests, is a classic Guatemalan dish that includes chicken stew. The dish's distinctive flavor comes from the recado (sauce), which is a mixture of ground sesame and pumpkin seeds, corn tortillas, tomatoes, onions, and chilis. The recipe can be either moderate or flaming spicy, depending on the cook's preference, and is best served with rice and tortillas.

The most well-known cold meal in Bulgaria is called shopska salad, which is made of tomatoes, cucumbers, onions, and peppers. Then a thick layer of sirene cheese (Bulgarian white brine cheese) is placed on top of it. Its hues are reminiscent of the colors of the Bulgarian flag, and it is also the nation's national dish. Typically, the salad receives a mild dressing of sunflower oil and, occasionally, vinegar. Although you can eat the meal by itself, it also works well as a side dish, particularly for grilled meats.

Grating potatoes and onions, then frying them in oil, is how Belarusians traditionally prepare draniki (potato pancakes). Usually served with sour cream or applesauce, or with bacon or sausage on occasion. The dish is frequently consumed for breakfast or dinner and can be served as a side dish or a main meal. Draniki is a tasty alternative that is sure to please, whether you're seeking for something new to try or you just want comfort food.

Indian street vendors or food carts typically sell the savory snack known as chaat. Chaat comes in a variety of forms, but they all share the same combination of crispy, acidic, and sweet flavors. Alu chaat, which consists of little chunks of crispy fried potato, and cheela-besan pancakes are two examples of chaat varieties. Fried flatbread, dahi (yogurt), sev (thin dried yellow salty noodles), and chaat masala (a type of powder spice mix) are typical ingredients in chaat.

In El Salvador, pupusas are a well-liked street snack. A thick flatbread made of cornmeal (or rice flour) is what it is made of, and it is typically loaded with various foods including cheese, chicharron, squash, and refried beans. It is generally served with a side of tomato salsa and pickled cabbage (curtido). In accordance with a long-standing tradition, pupusa is likewise consumed with one hand.

Cepelinai, also known as zeppelins, are a traditional Lithuanian potato-meat dumpling. They are created from grated potatoes that have been packed with dried cottage cheese, ground meat (often pork), or mushrooms. After that, the dish is formed into a sizable oval that, hence the name, resembles a zeppelin, and cooked in boiling water. Typically, cepelinai are served with a sour cream dollop and bacon crumbs. They are a typical Lithuanian meal that is frequently consumed at special occasions or as comfort food.

Spanish for "spotted rooster," gallo pinto is a typical rice and bean dish from Costa Rica. Typically, bell peppers, coriander, finely chopped onions, and garlic are used to cook the rice and beans. Salsa Lizano, a condiment created with several vegetables and spices, is then used to season it, giving the food its distinctive flavor. Breakfast dishes like gallo pinto are frequently served with natilla (Costa Rican sour cream), fried or scrambled eggs, tortillas, and avocado.

The classic Chilean dish known as pastel de choclo is cooked with beef (or chicken) and choclo, a type of corn. It resembles shepherd's pie, but corn is used in place of potatoes. The choclo kernels are crushed and fried into a paste while the beef and chicken simmer in various flavors. Then, these are put together in a round clay pot with the choclo paste on the bottom, the beef or chicken filling on top, more choclo paste on top, and cooked.

Bolivian salteñas are a delightful type of savory pastry. Although it resembles the empanada, its soupy interior consisting of meat (either pork, beef, or chicken) and a spicy sauce mixture (olives, raisins, and potatoes) makes it unique. This luscious pastry is prepared differently in different parts of the nation, such as Cochabamba, Sucre, and Potosi.

Shredded beef, tomato sauce, onions, and peppers are the main ingredients of the classic Cuban dish known as ropa vieja. The dish's name, which translates as "old clothes," comes from a local myth in which a poor man prayed for a miracle, which resulted in a pot of boiled, shredded clothing turning into a savory stew. Typically eaten with rice, the dish pairs well with cold beer, maduros (fried sweet plantains), and black beans prepared in the Cuban style.

Benin, a country in West Africa, is known for its traditional snack known as kuli-kuli. It is created by forming ground peanuts into tiny balls or long sticks and deep frying them in their own oils. Other nations, including Ghana and Nigeria, are also fans of the snack. Kuli-kuli can be crushed and added to salads as a pleasant and nutritious snack. Additionally, you can have it with garri soakings, a sweet dish comprised of garri, sugar, and water.

A well-known Ecuadorian morning meal composed of cheese and fried green plantain fritters. In order to make bolon de verde, green plantains are mashed, then formed into balls, stuffed with cheese, chicharrón, and ground peanuts, and then deep-fried until crispy and golden brown. When visiting Ecuador, you should absolutely try this delicacy, which is also one of the best street foods served there.

Roast lamb is the best way to bring people together at the dinner table, especially in Australia. It is made from lamb that has been marinated in oil, rosemary, and garlic. It is then roasted to perfection along with potatoes. The meat that is produced is tasty and soft, and it pairs well with some gravy. Although roast lamb is frequently linked with Australia, it is also well-liked in New Zealand and the United Kingdom. Roast lamb is always a favorite among the diners, regardless of where it is prepared.

Salted cod, garlic, chili peppers, and olive oil are the main ingredients of the traditional Basque dish known as bacalao al pil pil. Cooking the ingredients slowly in a small amount of oil causes the cod to produce gelatin, which combines with the oil to create the dish's signature rich, creamy sauce. Usually, the dish is served with rice, boiled potatoes, or crusty bread.

Afghanistan's national dish is called Kabuli Pulao, also known as Qabeli Palaw or Kabuli Palaw. In addition to steamed basmati rice, raisins, and carrots, the dish is created with beef or lamb that has been cooked with various spices. With a touch of sweetness and a distinctive texture, these components give it a distinct and savory flavor that tantalizes the palate. In other varieties, apricots and roasted almonds are among the dried fruits and nuts that are used.

A Guyanese stew known as pepperpot is created with meat (often beef) and spices including cinnamon, hot peppers, and cassareep (cassava root sauce). It is customary to offer this dish only at special occasions like Christmas because it takes so long to prepare. This hearty and warming stew pairs best with some rice, roti, and other Guyanese-style home bread. You may also serve it with boiled veggies like cassava, sweet potatoes, and plantains for more taste.

In Burma, a dish called mohinga with rice noodles is very common. Typically cooked with catfish, lemongrass, and other spices, it can be topped with various items like fried ngapi fish cakes and hard-boiled eggs. Mohinga can be had at any time of the day, but it is typically eaten for breakfast. The soup is a tasty way to taste Burmese food and is reasonably easy to prepare.

Liechtenstein's version of the German spätzle is called käsknöpfle. This pasta dish combines knöpfle, a type of handmade pasta, with käse, a cheese sauce made of two or more cheese combinations, such as Edam, Gouda, Fontina, Gruyère, Appenzeller, or Emmental. Once the pasta is cooked, caramelized onions are put on the top, and it is customary to serve the dish with applesauce.

Sauerbraten is one of Germany's most famous dishes, and the country is renowned for its delicious cuisine. Although pig or lamb can also be used, beef is the most common ingredient in this hearty dish. The beef is given a tangy flavor by being marinated in a vinegar-based sauce for a number of days. After being cooked, the sauerbraten is doused in gravy and frequently served with kartoffelklöße (German potato dumplings) and semmelknödel (German bread dumplings). Since there is nothing quite like a home-cooked supper, this dish is definitely worth the time it may take to make.

If Peking duck is famous in China, roasted goose is famous in Hong Kong. Even though they are relatively similar, they differ slightly in terms of size, cooking technique, and flavor. Due to their somewhat larger size and higher fat content, geese have flesh that is more flavorful when roasted, giving it a soft, sweet, and juicy flavor. Typically, roasted goose is diced up and added as a topping to rice noodles, fried rice, or lo mein (egg noodle stir-fry).

The Paisa region of Colombia is where the national dish Bandeja Paisa was created. This hearty dish, which is one of the highest in protein content in the world, is renowned for its large quantities of 13 different ingredients. Red beans, white rice, pork, ground meat (carne molida), plantains, chicharrón, fried egg, black pudding (morcilla), avocado, lemon, chorizo, arepa (a thin, fried corn cake), and hogao sauce make up a classic bandeja paisa. The dish is additionally served with mazamorra, a chilled milk-based beverage prepared from crushed maize.

Succotash, a vibrant, protein-rich dish from Equatorial Guinea, is made of sweetcorn, beans, and various vegetables and is cooked in butter with fresh herbs. For that extra flavor, bacon can be chopped and incorporated. The dish can be used as a side dish for other major meals and is typically served with rice.

Similar to the asado in Argentina, carneada describes both the food and the cookout. For this Honduran barbeque, flank or skirt steak is used, which is marinated in bitter orange juice (often overnight) before grilling. It is typically served with toppings like pico de gallo or chimol, a sort of radish salsa. Refried mashed beans, tortillas, and roasted plantains are all excellent with a barbeque.

Fettuccine alla papalina, sometimes known as "pasta for the Pope," is a traditional Italian pasta dish that was created for and named after Pope Pius XII in the late 1930s. It is considered to be a "leveled-up" version of spaghetti alla carbonara. The basic components of the recipe are egg pasta noodles, cured ham, raw beaten eggs, and parmesan cheese, though there are other variations. Despite being relatively similar to carbonara, the dish can stand on its own because of its creamy and delicate flavor. 

Kibbeh is a well-known Lebanese meal that is made with a variety of ingredients, including seasoned ground lamb (or beef), onions, and bulgur wheat. Then, these are prepped and cooked in a variety of ways, including deep-frying, grilling, or even serving them raw. Fried kibbeh balls in the shape of footballs and the dish known as kibbeh nayyeh, which is made of crushed raw meat, are popular versions of the dish.

A classic West African cuisine called fufu is created from starchy root vegetables that have been boiled and then ground into a dough-like consistency. It is a common dish in nations like Ghana, Nigeria, and Côte d'Ivoire, usually eaten with soup or stew. The recipe most frequently includes cocoyams, cassava, and plantains. Before being crushed using a sizable wooden mortar and pestle to the correct consistency, the ingredients are first cooked until they are tender. In order to dip the food into the surrounding soup or stew, it is frequently eaten with the hands and scooped up in small balls.

Craving some crispy pork? Then delicious Danish cuisine will undoubtedly help to satisfy your appetite. Slices of fried pork belly are used to make stegt flæsk, which is served with boiled potatoes and a creamy parsley sauce (persillesovs). Stegt flæsk is actually a reasonably balanced dinner, despite the fact that it may not sound particularly healthy. While the potatoes and sauce add complex carbohydrates, some vitamins and minerals, the pork provides protein and healthy fats.

The traditional Albanian dish tavë kosi is made with rice, lamb, yogurt with eggs, and is baked. The word "tavë" means “casserole”, and the word "kos" means "yogurt". Tavë kosi me mish pule, one of the dish's variants, utilizes chicken meat rather than lamb. Another is Elbasan tava, which substitutes bechamel sauce for yogurt and is particularly well-liked in Greece, North Macedonia, and Turkey.

The Angolan chicken dish called muamba de galinha is frequently served with rice or funge (cassava purée). It comprises chicken that has been braised in palm butter (moambe), together with vegetables like spinach and squash, and is spiced with chili pepper and garlic. Fish and duck can occasionally be used in place of chicken. Even though the dish appears straightforward, it is bursting with taste and heritage. Moamba de galinha serves as more than just a meal to Angolans; it also serves as a symbol of their homes and families.

The meat of the fish known as the hilsa (or ilish) is tender and tasty. It is a common food in Bangladesh where it is prepared as curry, which is also the national meal of the nation. The ingredients for the hilsa curry include hilsa fish that has been marinated and shallow-fried, as well as turmeric, black cumin seeds, and green chilies. It goes fantastically with some steamed rice.

Rice, spaghetti, and lentils are combined to make the popular Egyptian street dish known as koshari, which is then topped with tomato sauce, vinegar, fried onions, and chickpeas. It is typically had for lunch or dinner with a salad. Even though the dish can be labor-intensive to prepare and cook, the delicious flavor and mouth-watering texture will make the wait worth it.

Along with being the "soft coral capital of the world," Fiji is also the origin of a local ceviche known as kokoda. Walu (Spanish mackerel), lime juice, chilis, onions, and seawater are the traditional ingredients. In recent years, fresh coconut milk has taken the place of seawater, which also aids in reducing the acidity of the lime juice. You may even serve this light and energizing dish in coconut shells if you want to give it a decorative touch.

The basic ingredients of Kuwaiti machboos are lamb or chicken meat, basmati rice cooked in the liquid from the meat, and other spices. For additional taste, it is frequently served with daqoos, a tomato-garlic sauce popular in Kuwait.

Traditionally served with grilled meat, asado is a popular Argentinian dish. Other meats, including chicken or pork, are also approved. The flavor of the beef is rich and slightly smoky as a result of being carefully grilled over hardwood embers (or an open fire). Wine and salads go very well with it. Due to the opportunity for social interaction while waiting for the meat to cook, asado is also the ideal dish to serve at large events and gatherings. Asado, which is a great way to sample Argentinian cuisine, is for many people the dish that best represents the nation.

The basic components of the rice-based Azerbaijani meal plov are warm rice, gara (meat fried with onions and dried fruits), and herbs. The three ingredients are presented on different platters. With more than 200 different varieties of plov, it is also one of the most widely consumed foods in the nation. The shah plov, which has a center of rice, meat, and other components, is one of the most well-known varieties. Another well-known meal that incorporates kever (garlic chives) as one of its primary ingredients is sabzi qovurma plov.

A dish made of roasted chicken and basmati rice, known as machboos ala dajaj (spiced chicken and rice), is prepared using a variety of spices, including dried limes, turmeric, and the Middle Eastern spice mixture baharat. The outcome is a delicious dish that is savory and fragrant.

In Belgium, mussels are served with French fries instead of the traditional pairings of fried fish and hamburgers. French fries and mussels may seem like an odd pairing, but their flavors actually go very well together, creating a flavor of its own that will have you wanting more. Make sure to try the fries with mayonnaise as well. There are several ways to prepare mussels, but one of the most well-known is moules mariniere, which involves cooking the mussels in white wine with shallots, parsley, and butter.

Tô is a dish with a dough base formed from crushed millet, sorghum, or corn that is then incorporated into a hot pot of water and stirred until it becomes a smooth paste. After cooling, the paste is formed into tiny balls and typically eaten by hand. Although the dish is tasteless on its own, when it is paired with stews, soups, or sauces prepared from meats or vegetables, it really comes to life. Additionally, some seasoned okra sauce is typically served with it.