Explore iconic dishes with deep cultural roots and unforgettable flavors
Showing 48 dishes
Adana, Türkiye
Hand-minced lamb mixed with tail fat, red pepper flakes, and spices, skewered on wide flat metal skewers and grilled over charcoal.
Venezuela/Colombia
A type of food made of ground maize dough, originating from the northern region of South America in pre-Columbian times, and is notable in the cuisines of Colombia and Venezuela.
Argentina
The techniques and the social event of having or attending a barbecue in various South American countries, especially Argentina and Uruguay.
Ottoman Empire
A rich, sweet dessert pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or honey.
Gaziantep, Türkiye
Layers of paper-thin phyllo dough filled with crushed pistachios, baked until golden, and soaked in sweet syrup or honey.
Korea
A Korean rice dish, the term 'bibimbap' literally means 'mixed rice'. It's served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and gochujang (chili pepper paste), soy sauce, or doenjang (a fermented soybean paste). A raw or fried egg and sliced meat (usually beef) are common additions.
Marseille, France
A traditional Provençal fish stew originating from the port city of Marseille.
Languedoc, France
A rich, slow-cooked casserole containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin (couennes) and white beans (haricots blancs).
Peru
A South American dish of marinated raw fish or seafood in citrus juices, such as lemon or lime, and spiced with ají, chili peppers, and other seasonings including chopped onions, salt, and cilantro.
Burgundy, France
A French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. A red Burgundy wine is typically used.
France
A dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar.
Canton, China
A style of Chinese cuisine prepared as small bite-sized portions of food served in small steamer baskets or on small plates.
Türkiye
Seasoned meat stacked in an inverted cone shape on a vertical rotisserie, slowly roasted and thinly sliced as it cooks.
Spain/Portugal (brought to Latin America)
A type of baked or fried turnover consisting of pastry and filling, common in Southern European, Latin American, and the Philippines cultures.
Egypt
A deep-fried ball or patty made from ground chickpeas, fava beans, or both. Falafel is a traditional Middle Eastern food, commonly served in a pita, which acts as a pocket, or wrapped in a flatbread known as lafa.
Levant
A Levantine salad made from toasted or fried pieces of khubz (Arabic flatbread) combined with mixed greens and other vegetables.
Brazil
A stew of beans with beef and pork. It is a typical Portuguese dish, also common in Brazil, Angola, and other former Portuguese colonies.
Andalusia, Spain
A cold soup made of raw, blended vegetables, typically tomatoes, peppers, onions, and cucumbers.
Iran
An Iranian herb stew. It is a very popular dish in Iran and is often said to be the country's national dish.
Hungary
A soup or stew of meat and vegetables, seasoned with paprika and other spices. Originating in medieval Hungary, goulash is a popular meal predominantly eaten in Central Europe but also in other parts of Europe.
Middle East / Mediterranean
A creamy dip or spread made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic.
Middle East
A wide variety of cooked meat dishes, with their origins in Middle Eastern cuisine. The most common kebabs include shish kebab (skewered meat) and döner kebab (rotisserie meat).
A traditional Korean side dish of salted and fermented vegetables, most commonly napa cabbage and Korean radishes, made with a widely varying selection of seasonings including gochugaru (chili powder), scallions, garlic, ginger, and jeotgal (salted seafood).
Hatay, Türkiye
A warm cheese dessert made with shredded kadayıf pastry, filled with unsalted cheese, soaked in syrup, and topped with crushed pistachios.
Southeastern Türkiye
Ultra-thin crispy flatbread topped with minced meat, vegetables, and herbs. Often called "Turkish pizza" but much thinner and traditionally rolled.
Southeast Asia (Malaysia/Singapore)
A spicy noodle soup popular in the Peranakan cuisine of Southeast Asia. Laksa consists of rice noodles or rice vermicelli with chicken, prawn or fish, served in spicy soup based on either rich and spicy curry coconut milk, or sour asam (tamarind or gelugur).
Jordan
The national dish of Jordan, it is a dish of lamb cooked in a sauce of fermented dried yogurt and served with rice or bulgur.
Kayseri, Türkiye
Tiny Turkish dumplings filled with spiced minced meat, served with garlic yogurt and topped with red pepper butter and dried mint.
Levant / Eastern Mediterranean
A selection of small dishes served as appetizers in parts of the Middle East, the Balkans, Greece, and North Africa. The word is found in all cuisines of the former Ottoman Empire and originated from the Persian word 'maze', meaning 'taste'.
Mexico
A traditional sauce originally used in Mexican cuisine. In contemporary Mexico the term is used for a number of sauces, some quite dissimilar, including black, red, yellow, colorado (the name refers to its reddish color), green, almendrado, de olla, huaxmole, and pipián.
Belgium
A popular dish of mussels and French fries originating in Belgium. The title of the dish is French, 'moules' meaning mussels and 'frites' fries, with the Belgian-French meaning of the latter.
Greece
A layered casserole dish made with eggplant or potatoes, minced meat (usually lamb), and a rich béchamel sauce.
Thailand
A stir-fried rice noodle dish commonly served as a street food and at most restaurants in Thailand.
Valencia, Spain
A saffron-infused rice dish cooked in a wide, shallow pan. It can include a variety of ingredients like rabbit, chicken, seafood, and vegetables.
Vietnam
A Vietnamese soup consisting of broth, rice noodles, herbs, and meat, primarily made with either beef or chicken.
Black Sea Region, Türkiye
Boat-shaped Turkish flatbread with various toppings like cheese, minced meat, or egg. Often called Turkish pizza.
A French stew, considered a national dish of France. It is a rustic dish of boiled meat and vegetables.
Japan
A noodle soup dish consisting of Chinese-style wheat noodles served in a meat or fish-based broth, often flavored with soy sauce or miso, and topped with ingredients like sliced pork, nori, menma, and scallions.
Northern Italy
A creamy rice dish cooked in broth to a creamy consistency. The broth can be derived from meat, fish, or vegetables.
Cuba
One of the national dishes of Cuba, it consists of shredded or pulled beef in a tomato-based sauce with peppers and onions.
North Africa
A dish of eggs poached in a sauce of tomatoes, chili peppers, and onions, often spiced with cumin.
Ottoman Empire (modern-day Turkey)
A dish in Middle Eastern cuisine consisting of meat cut into thin slices, stacked in a cone-like shape, and roasted on a slowly-turning vertical rotisserie or spit.
Rome, Italy
An Italian pasta dish from Rome made with egg, hard cheese, cured pork, and black pepper.
A dish of prepared vinegared rice, usually with some sugar and salt, accompanying a variety of ingredients, such as seafood, vegetables, and occasionally tropical fruits.
A traditional Mexican dish consisting of a small hand-sized corn or wheat tortilla topped with a filling. The tortilla is then folded around the filling and eaten by hand.
Morocco
A slow-cooked stew named after the conical earthenware pot it's cooked in. It can be sweet or savory and often includes meat, poultry, or fish with vegetables, fruits, and spices.
Vienna, Austria
A very thin, breaded and pan-fried cutlet made from veal. It is one of the best known specialities of Viennese cuisine.
Bursa, Türkiye
Thinly sliced döner meat served over pieces of pide bread, topped with tomato sauce, melted butter, and served with yogurt.
