National Dishes of the World
A national dish is a dish, food or a drink that represents a particular country, nation or region. It is usually something that is naturally made or popular in that country.
Afghanistan - Qabili palau
Albania - Tavë kosi, Byrek Shqipëtar me perime
Algeria - Couscous
Andorra - Escudella
Angola - Muamba de Galinha
Antigua and Barbuda - Fungee & Pepperpot
Argentina - Asado, Empanada, Milanesa, dulce de leche, locro.
Armenia - Harissa, Lavash
Australia - Meat Pie
An Australian meat pie is a hand-sized meat pie containing largely minced meat and gravy sometimes with onion and often consumed as a takeaway food snack. The pie itself is congruent with the United Kingdom's steak pie.
Austria - Tafelspitz, Sachertorte, Wiener Schnitzel (Vienna), Apfelstrudel
Azerbaijan - Yarpag dolmasi
Bahamas - Crack Conch with Peas and Rice
Bahrain - Muhammar
Bangladesh - Fish and Rice, Biryani
Barbados - Cou-Cou and Flying fish
Belarus - Latkes
Potato pancakes, also known as latkes or latkas (Yiddish: לאַטקעס, Hebrew: לביבה levivah, plural לביבות levivot), are shallow-fried pancakes of grated potato and egg, often flavored with grated onion. Potato pancakes may be topped with a variety of condiments, ranging from the savory (such as sour cream) to the sweet (such as applesauce or sugar), or they may be served ungarnished.
Belgium - Pommes frites, Moules Bruxellois (Brussels)
Belize - Belizean rice and beans with fish stew
Benin - Kuli-Kuli
Bhutan - Ema datsi
Bolivia - Salteñas
Bosnia and Herzegovina - Burek, Cevapi, Bosanski Lonac, Sogan-dolma
Botswana - Seswaai
Brazil - Feijoada, rice and beans, churrasco, brigadeiro, steak and french fries
British Virgin Islands - Fish and fungee
Brunei - Ambuyat
Bulgaria - Sarma, Shopska salad, Karvarma
Burkina Faso - Riz Gras
Burundi - Mealie-Meal Porridge
Cambodia - Amok trey, Samlor kako
Amok trey, or steamed curried fish, is a traditional dish of Cambodian and Thai cuisine (Thai:ห่อหมกปลา, "Haw Mok Pla"). It is fish coated in a thick coconut milk with kroeung, either steamed or baked in a cup made from banana leaves. Essential to the dish is the addition of the leaves of the noni tree and the use of fingerroot.
Cameroon - Kondre, Ndolé
Canada - Poutine - (Province of Quebec), Pancakes with maple syrup, Beaver tail (pastry), Butter Tarts, Nanaimo Bar, Kraft Dinner,Salt cod - (Province of Newfoundland and Labrador)
Cape Verde - Catchupa
Central African Republic - Cassava
Chad - Peanut and squash stew
Chile - Asado, cazuela, empanadas, Pastel de choclo, porotos granados
China - The staple diets in Northern China are: mantou, bing (Chinese flatbread) and wheat noodles; as for the South: rice, rice noodles and rice congee.
Macau - Galinha à Portuguesa, baked pork chop bun.
Colombia - Bandeja paisa, sancocho
Democratic Republic of the Congo - Mwambe (Moambe)
Republic of the Congo - Moambe, Yassa
Costa Rica - Gallo Pinto, Casado
Côte d'Ivoire - Maquis
Croatia - Sir, Brudet (in Dalmatia), turkey with mlinci (in Continental Crotia)
Cuba - Platillo Moros y Cristianos, Ajiaco
Cyprus - Souvla, Halloumi, Sheftalia, Fasolada
Czech Republic - Svickova
Denmark – Pork Roast, Frikadeller, Smorrebrog
Smørrebrød (originally smør og brød; Danish for "butter and bread") usually consists of a piece of buttered rye bread (rugbrød), a dense, dark brown bread. Pålæg (literally "on-lay"), the topping, then among others can refer to commercial or homemade cold cuts, pieces of meat or fish, cheese or spreads. This daily practice is the base on which the art of the famous Danish open sandwich, smørrebrød is created: A slice or two of pålæg is placed on the buttered bread, and then pyntet (decorated) with the right accompaniments, to create a tasty and visually appealing food item.
Djibouti - Skoudehkaris
Dominica - Mountain chicken
Dominican Republic - 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.
Ecuador - Encebollado, Ceviche
Egypt - Kushari, Ful medames, Mulukhiyya
El Salvador - Pupusa
Equatorial Guinea - Succotash
Eritrea - Zigini
Estonia - Verivorst
In Estonia, verivorst (blood sausage) is very similar to Finnish mustamakkara. It is sold and eaten mostly in winter, being a traditional Christmas food. At that time there is a large variety of verivorst in stores, ranging in different shapes and sizes. Verivorst is usually cooked in an oven, but sometimes also fried on pan. Like in Finland, verivorst is often eaten together with lingonberry jam, but occasionally also with butter or sour cream.
Ethiopia – doro wat (chicken stew) , injera
Fiji – Lovo, Yaqona
Finland - hernekeitto (Finnish green pea soup), (sauteed reindeer), Karjalanpaisti
Sautéed reindeer (poronkäristys in Finnish, renskav in Swedish) is the perhaps best known traditional meal from Lapland, especially in Finland and Sweden. Usually steak or back of reindeer is used. It is sliced thinly (easier if frozen and then only partially thawed), fried in fat (traditionally in reindeer fat, but butter and oil are more common nowadays), spiced with black pepper and salt, and finally some water, cream or beer is added. Often fried with chantarelles and leeks. Served with mashed potatoes and cowberry preserve or, more traditionally, with raw cowberries mashed with sugar. In Finland often served with pickled cucumber, which is not as common in Sweden.
France - Baguette (particularly Paris), cheese, crepes (particularly Brittany), pot-au-feu, foie gras (declared part of the French cultural heritage by legislation in 2005)
Gabon - Nyembwe
Gambia - Domoda
Georgia - khachapuri
Germany - Sauerbraten, beer, pea soup with large Frankfurter[clarification needed], Spätzle, Klöße, Currywurst, Sauerkraut, Bratwurst, Dampfnudel, (German) Brezel, Schwarzwälder Kirschtorte, Maultaschen.
Klöße are big dumplings steamed or boiled in hot water made of dough from grated raw or mashed potatoes, eggs and flour.
Gibraltar - Calentita
Greece - fasolada, feta cheese, moussaka
Grenada - Oil-Down
Guatemala - Tamal, chuchitos
Guinea - Poulet Yassa
Guinea-Bissau - Jollof Rice
Guyana - Guyana Pepperpot
Haiti - Griot (Fried pork) served with Du riz a pois or Diri ak Pwa (Rice and beans)
Honduras - Plato Típico
Hungary – Goulash. Paprikash and Tokaji
Goulash is a dish, originally from Hungary, a stew or a soup, usually made of beef, red onions, vegetables, spices and ground paprika powder. The name originates from the Hungarian gulyás (pronounced goo-yash), the word for a cattle stockman or herdsman.
India - See Cuisine of India
Indonesia - Satay, Soto, Tempe, Nasi goreng, Mie goreng, Bakso, Sambal, Ketupat, Rujak, Krupuk, Pisang goreng
Iran - Chelow kabab
Iraq - Masgouf
Masgouf is a traditional Iraqi dish, it is an open cut fish grilled and spiced with salt, pepper and tamarind. While keeping the skin on, it is then brushed with olive oil. Traditional garnishes for masgouf include chopped onions and tomatoes, as well as the clay-oven flatbreads common to Iraq and much of the Middle East. After marinating the fish, it is then placed on wooden sticks and then barbecued for a long time usually taking between one and three hours depending on the size of the fish. It's often done on a large flame. After the fish is well cooked and crispy, it is often sprinkled with the juice of a lemon, ready to be served. Like many other Iraqi dishes it is usually served with rice, along with salad and pickles.
Isle of Man - kipper
Israel - felafel
Italy - pasta, pizza, minestrone, ciabatta, polenta (northern Italy)
Jamaica - ackee and saltfish, callaloo
Japan - sushi, sashimi, ramen, donburi, Japanese curry
Donburi is a Japanese "rice bowl dish" consisting of fish, meat, vegetables or other ingredients simmered together and served over rice. Donburi meals are served in oversized rice bowls also called donburi. Donburi are sometimes called sweetened or savory stews on rice.
Jordan - Mansaf
Kazakhstan - Besh barmak
Kenya - Ugali
Korea - Kimchi, bulgogi, galbi, bibimbap, samgyetang, jeon
Kimchi (pronounced /ˈkɪmtʃɪ/, Korean pronunciation: [kimtɕʰi]), also spelled gimchi, kimchee, or kim chee, is a traditional Korean pickled dish made of vegetables with varied seasonings. Its most common manifestation is the spicy baechu (cabbage) variety. Kimchi is the most common banchan, or side dish. Kimchi is also a common ingredient and combined with other ingredients to make dishes such as kimchi stew (kimchi jjigae) and kimchi fried rice (kimchi bokkeumbap).
Kyrgyzstan - laghman
Laos - larb
Larb is a type of Lao meat salad. It is most often made with chicken, beef, duck, turkey, pork or even fish, flavored with fish sauce and lime. The meat can be either raw or cooked; it is minced and mixed with chilli, mint and, optionally, assorted vegetables. Roughly ground toasted rice (kao kua) is also a very important component of the dish. The dish is served at room temperature and usually with a serving of sticky rice.
Libya - Usban
Lithuania - Cepelinai
Malaysia - nasi lemak, roti canai, char kway teow, satay
Moldova - Mămăligă
Mongolia - buuz
Buuz (Mongolian: Бууз; Buryat: Бууза, Buuza) are a type of Mongolian steamed dumpling filled with minced mutton, or yak meat. The meat is flavoured with onion or garlic and salted. Occasionally, they are flavoured with malted fennel seeds and other seasonal herbs. Some households add mashed potato, cabbage or rice depending on their preferences. The meat ball is then placed inside a small pocket of dough which is folded around the ball with a small opening at the top and in the chef's own personal style. The buuz is then steamed and eaten by hand, with the dough pocket catching the juices of the meat.
Myanmar - mohinga, lahpet
Nepal - dahl baht
New Zealand – pavlova, hāngi
Netherlands - stamppot , hutspot
Stamppot is a traditional Dutch dish made from a combination of potatoes mashed with one or several other vegetables, sometimes also with bacon. These vegetable pairings traditionally include sauerkraut, endive, kale, or carrot and onion (the latter combination is known as hutspot). It is usually served with sausage or stewed meat.
Nicaragua - Gallopinto
Nigeria - Jolof rice
Norway – lutefisk, fårikål
Pakistan - See Cuisine of Pakistan
Panama - Sancocho
Palestine - Musakhan
Paraguay - Sopa paraguaya
Peru - ceviche, quinoa, maize, locro
Philippines - adobo, lechon
Poland - bigos, barszcz, pierogi
Portugal - Bacalhau, Feijoada, Cozido à Portuguesa, Pastel de Nata
Puerto Rico - Arroz con gandules
Qatar - Harees
Harees is a traditional Arabic dish consisting of wheat, meat (or chicken) and salt. The wheat is crushed to make it soft and palatable. Harees is soaked overnight, then the meat is washed with filtered water and simmered in a pot 3/4 full of water along with the harees & clarified butter. The liquid remaining is strained and salt is added and the entire mixture is beaten. When ready, the mixture is poured into a serving pot and the surface is covered with cinnamon and sugar; usually it is served as it is with more clarified butter added.
Romania - Mamaliga, Mititei, Cozonac, Fasole cu carnati
Russia – Pelmeni; Blintzes; pierogies; Borscht; Poached Salmon; Caviar with sour cream and vodka.
Saint Kitts and Nevis - Coconut dumplings, Spicy plantain, saltfish, breadfruit
Saint Lucia - Green Bananas & Dried and salted cod
Saint Vincent and the Grenadines - Roasted Breadfruit & Fried Jackfish
Saudi Arabia - Kabsa
Senegal - tiebou dieun
Serbia - Đuveč, Sarma, Gibanica, Kaymak, Proya, Pljeskavica, Pasulj
Singapore - Hainanese chicken rice, curry laksa, chilli crab
Slovakia - Bryndzové halušky
Slovenia - ajdovi žganci, potica
Somaliland - Surbiyaan(Spiced rice and goat meat), Iskudhexekaris
South Africa - Bobotie
Bobotie is a South African dish consisting of spiced minced meat baked with an egg-based topping. The recipe probably originates from the Dutch East India Company colonies in Batavia, with the name derived from the Indonesian Bobotok. It is also made with curry powder leaving it with a slight "tang". It is often served with Sambal.
Sri Lanka - Rice and curry
Sudan - Shahan ful
Sweden -Smörgåsbord, herring, Ostkaka, saffranspankaka, Köttbullar (meatballs), Pea soupwith pancakes
Switzerland – rösti, fondue
Syria - Tabbouleh
Taiwan - Suncake, Stinky tofu, Ba wan, Beef noodle soup
Tajikistan - Qurutob, Oshi palov
Tanzania - ugali
Thailand - Pad Thai, jasmine rice, som tam, tom yam
Trinidad and Tobago - Doubles
Tunisia - Brik, Couscous
Brik or Brick (pronounced breek) 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.
Turkmenistan - Ishlekly, plov
Ukraine - Salo,Borscht,pierogi
United Arab Emirates - Shawarma
United Kingdom - Roast beef with Yorkshire Pudding, Sunday Roast, Chicken Tikka Masala
England – fish and chips, English breakfast
Scotland – haggis, oatcake, Arbroath Smokie
Wales – Laverbread, Cawl
Northern Ireland – Ulster fry
United States - hamburger, hot dog, apple pie, donut, macaroni and cheese
By region:
New England - New England clam chowder, New England clam bake
The South - grits, corn bread, country fried steak, fried chicken, gumbo, barbecue
Uruguay - chivito, asado
Uzbekistan - Plov
Vanuatu - Laplap
Venezuela - pabellón criollo, hallaca, arepas
Vietnam - phở
Yemen - saltah, aseedah, Zigni, and others depending on region
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