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List of Traditional Dishes From Around The World That You Can Recreate At Home (Part 1)

Every country has its own dish that they may represent all over the world. These dishes are representations -- a symbol. Some of these foods have already existed for a very long time and have been a traditional dish for hundreds of years. For example, traditional Pizza from Italy, Adobo from the Philippines, Biryani from India, and a lot more! These dishes will give each of their people pride and glory wherever they will go.

Although we may not be able to travel to every country in the world, especially now, we can still experience different food cultures by tasting the most popular signature dishes and staples of each country. Over the years, the popularity of the food has changed: from the hot pot in the 1960s and quiches in the 1970s to melted chocolate cakes and focaccia in the 1990s, to slides. , kale, poke bowls, and focaccia in the early 2010s. Avocado Toast. Today, we see the rise of plant-based foods, local ingredients, and Instagram-friendly dishes, which you can find on our current list of the world's 100 most popular foods.

In this blog series, you will learn quick easy recipes of traditional dishes all over the world. This will be an ongoing project and you will be learning 2-3 recipes per week.

1. Kabuli Pulao (Afghanistan)

A dish that is originally from Afghanistan. It consists of a mixture of rice and raisins, carrots, and beef or lamb. Depending on the region, there will be different changes.

2. Couscous (Algeria)

A dish that is originally from Afghanistan. Algerians consider couscous as their national dish. Although the origin of the dish is unclear, it is thought to have been first prepared by the Berbers. The dish is made by rolling tiny grains of semolina wheat into small pellets. It is a steamed semolina salad tossed with carrots, potatoes, turnips, parsley, etc. Sometimes served with a bowlful of chilled buttermilk.

3. Meat Pie (Australia)

The meat pie hit Australian shores at the same time as the First Fleet. "There was plenty of meat in Australia so people started making pies in Sydney very early on," Mr. Arthur said. A baked fist-sized cake filled with gravy and cheese. The sauce usually contains onions and/or mushrooms. Just before eating, tomato sauce is placed on the cake.

4. Wiener Schnitzel (Austria)

The classic Wiener Schnitzel is a breaded veal cutlet. With its crisp golden coating and delicious potato salad, it is one of the most popular dishes in Austria. Every Austrian eats about 30 Wiener sausages a year!

5. Plov (Azerbaijan)

One of the most popular dishes in Azerbaijan is plov. It can have different names according to the main ingredients used. Basically, plov is a rice-based dish. It can be paired with various delicacies and combinations.

6. Pitha (Bangladesh)

Pitha is a kind of rice cake that is made with a variety of sweet or savory flavored rice, then soaked in milk and covered with sugar, date syrup, brown sugar, or molasses. Rice cakes can be steamed, fried, or in other ways.

7. Moules-frites (Belgium)

Fresh mussels cooked in olive oil and white wine, served with garlic, thyme, and shallots, accompanied by fried potatoes. Common seasonings include garlic-flavored mayonnaise or whipped cream.

8. Belizean Rice and Beans (Belize)

This classic is one of the traditional dishes in Belize. You will find it everywhere, it is a bit like national dishes and Caribbean classics. For a hearty legume meal, you can choose to add meat (chicken, pork, lobster, or game), season it with errands, and put it on the coconut rice pudding with habanero peppers, onions, and lemon juice. A simple but appetizing Belize staple food.

9. Ćevapi (Bosnia)

Bosnia's national dish, cevapi, looks like a rectangular sausage made from ground beef or lamb. You will find cevapi, Bosnian kebab, sold in most restaurants, usually in the form of 8 to 10 pieces with raw onion, sour cream, and somún.

10. Feijoada (Brazil)

According to legend, the origin of Brazil's national dish feijoada originates from its slavery history. It is said that the slaves will cook this hearty dish with black beans and leftover pork from the family.

11. Poutine (Canada) Poutine is a plate of potato chips and cottage cheese, topped with brown sauce. It appeared in the central Quebec region of Quebec, Canada in the late 1950s, although its origin is uncertain and there are several conflicting claims to invent the dish.

12. Pastel de Choclo (Chile)

It is a Chilean dish made from sweet corn or chocolate. It is also similar to the corn cake and English corn pudding in Mexican cuisine. The filling usually contains ground beef, chicken, raisins, black olives, onions, or slices of hard-boiled egg.

13. Peking Duck (China)

Peking duck is a dish from Beijing that has been prepared since the Imperial era. The meat is characterized by its thin, crisp skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook.

14. Gallo Pinto (Costa Rica)

Gallo pinto or gallopinto is a traditional Central American dish. The rice and legume-based gallo pinto has a long history and is important to the identity and culture of Costa Rica and Nicaragua, just as the varieties of rice and legumes are equally important in many Latin American cultures.

15. Ropa Vieja (Cuba)

Ropa vieja is one of the national dishes of Cuba but is also popular in other areas of the region. These are made of shredded flank steak cooked in tomato sauce. Served with a piece of meat, rice, and sweet plantain fritters.

16. Frikadeller (Denmark)

Frikadeller are Danish meatballs, made with veal and pork, and shaped into slightly flattened ovals. This recipe comes straight from the old country.

17. Ceviche (Ecuador)

Ceviche is a delicious seafood dish that can be found in every neighborhood on the coast of Ecuador. Local tribes used to mix fresh seafood with a fruit marinade called Chicha.

18. Roast Beef Dinner (England)

A Sunday roast is a traditional British and Irish meal that is typically served on Sunday, consisting of roasted meat, roast potatoes, and accompaniments such as Yorkshire pudding, stuffing, gravy, and condiments such as apple sauce, mint sauce, or redcurrant jelly.

19. Crêpe (France)

Crêpes (sort of French thin pancake) is a very common food in France and is not only easy to make but can be served any way you want.

20. Khachapuri (Georgia)

Khachapuri is a traditional Georgian dish of cheese-filled bread. The bread is leavened and allowed to rise and is shaped in various ways, usually with cheese in the middle and a crust that is ripped off and used to dip in the cheese.

21. Sauerbraten (Germany)

Sauerbraten is a traditional German roast of heavily marinated meat. It is regarded as a national dish of Germany and is frequently served in German-style restaurants internationally. It can be prepared from a variety of meats, most often from beef, but also from venison, lamb and mutton, pork and horse.

22. Taramasalata (Greece)

Taramasalata or taramosalata is a Greek meze made from tarama, the salted and cured roe of the cod, carp, or grey mullet mixed with olive oil, lemon juice, and a starchy base of bread or potatoes, or sometimes almonds. Variants may include garlic, spring onions, or peppers, or vinegar instead of lemon juice.

23. Goulash (Hungary)

Goulash is a soup or stew of meat and vegetables seasoned with paprika and other spices. Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the national dishes of Hungary and a symbol of the country.

24. Biryani (India)

Biryani is mixed rice that is native to Muslims in the Indian subcontinent. It is made from spices, rice, and meat from India, and sometimes vegetables such as eggs and/or potatoes from certain regions. Biryani is popular throughout the Indian subcontinent and its diaspora.

25. Nasi Goreng (Indonesia)

Similar to other fried rice recipes in Asia, some commentators have suggested that Indonesian-style nasi goreng can trace its origin from Southern Chinese fried rice, and was likely developed as a way to avoid wasting rice.

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