Type of dish
Main dishes
Meat, fish, rice, grains, dumplings and stews – the dishes around which everyday and festive tables revolve. This is the largest group of national dishes.
197 dishes · 171 countries
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main dish
Bobotie
South Africa Gently spiced baked minced meat with dried fruit under a golden egg custard – a classic of Cape cooking.
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Calulu
Angola, São Tomé & Príncipe A stew of dried and fresh fish with okra, greens and tomatoes in palm oil, served with funge.
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Chambo
Malawi Fried or grilled tilapia from Lake Malawi, served with nsima and tomato relish – the nation’s pride.
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main dish · vegan
Matapa
Mozambique Pounded cassava leaves cooked with ground groundnuts and coconut milk, often with prawns or crab.
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Seswaa
Botswana Beef simmered for hours with nothing but salt, then pounded into shreds – Botswana’s national dish.
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Romazava
Madagascar A light stew of zebu beef and greens, including tongue-tingling brèdes mafana, served with rice.
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Ravitoto
Madagascar Pounded cassava leaves braised with fatty pork and garlic, served with rice.
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Rougaille
Mauritius A Creole sauce of tomatoes, onion, garlic, ginger and thyme, simmered with sausages, fish or prawns.
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Octopus curry
Seychelles Tender octopus simmered in a creamy coconut-milk curry – a classic of Seychellois Creole cooking.
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main dish · vegan
Mataba
Comoros Pounded cassava leaves cooked in coconut milk with garlic – an everyday Comorian dish, often with fish.
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Huku ne dovi
Zimbabwe Chicken braised in a thick sauce of peanut butter, tomatoes and onion, served with sadza and greens.
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Piri-piri chicken
Mozambique Chicken marinated in fiery piri-piri chillies, garlic and lemon, grilled over charcoal.
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Mopane worms
Botswana, Zimbabwe, South Africa Dried caterpillars from mopane trees, crunched as a snack or stewed with tomatoes and onion.
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Bazeen
Libya A dome of dense barley dough set in a spicy tomato sauce with lamb, potatoes and eggs.
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Couscous
Algeria, Morocco, Mauritania … Steamed semolina grains with braised meat, vegetables and chickpeas – a dish shared by the whole Maghreb.
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Chicken tagine with preserved lemon and olives
Morocco Chicken slowly braised in a clay pot with saffron, ginger, preserved lemon and green olives.
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Pastilla
Morocco A round pie of paper-thin pastry filled with chicken, eggs and almonds, dusted with icing sugar and cinnamon.
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main dish · vegetarian
Shakshuka
Tunisia, Algeria, Libya … Eggs poached in a thick, spicy sauce of tomatoes and peppers, served straight from the pan with bread.
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main dish · vegan
Koshari
Egypt Rice, lentils, pasta and chickpeas topped with a sharp tomato sauce with vinegar and crisp fried onions.
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main dish · vegan
Ful medames
Sudan, Egypt Slow-cooked fava beans mashed with olive oil, garlic, lemon and cumin – the everyday breakfast along the Nile.
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Thieboudienne
Senegal Rice cooked in a tomato and fish broth, served with herb-stuffed fish and braised vegetables.
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Chicken yassa
Gambia, Senegal Chicken marinated in lime juice with mustard and grilled, then braised in a mound of sweet, tangy onions.
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Maafe
Mali, Guinea-Bissau, Guinea … A thick stew of meat and vegetables in a peanut butter and tomato sauce, served with rice.
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Cassava leaf stew
Liberia, Sierra Leone, Guinea Finely pounded cassava leaves stewed in palm oil with smoked fish, meat and hot pepper, served with rice.
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Jollof rice
Ghana, Nigeria, Sierra Leone … Rice cooked in one pot in a rich sauce of tomatoes, peppers and hot chillies – the star of West African parties.
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main dish · vegan
Waakye
Ghana Rice and beans cooked with sorghum leaves that turn them reddish-brown, served with hot shito sauce and many sides.
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Attiéké with grilled fish
Côte d’Ivoire Tangy steamed granules of fermented cassava, served with grilled fish and an onion and tomato relish.
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Chicken kedjenou
Côte d’Ivoire Chicken braised in its own juices with tomatoes, onion, aubergine and chilli in a tightly sealed clay pot.
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Amiwo
Benin A red paste of maize flour cooked in a tomato and chicken broth, served with pieces of chicken.
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Cachupa
Cape Verde A slow-cooked stew of hominy maize, beans, vegetables and meat or fish – the national dish of Cape Verde.
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Doro wat
Ethiopia A thick, fiery stew of chicken and eggs on slowly cooked onions with berbere – Ethiopia’s festive dish.
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main dish · vegan
Shiro
Eritrea, Ethiopia A velvety stew of spiced chickpea or broad bean flour – the everyday dish of fasting days.
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Kitfo
Ethiopia Finely chopped raw beef with fiery mitmita and spiced butter, served with fresh cheese and greens.
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Zigni
Eritrea A spicy Eritrean beef stew in a sauce of onions, tomatoes and berbere, eaten with injera.
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Bariis iskukaris
Djibouti, Somalia Fragrant rice with goat or lamb and the xawaash spice blend, served with a banana on the side.
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Nyama choma
Kenya, Tanzania, Uganda Goat or beef slowly roasted over charcoal, served with kachumbari salad and ugali.
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Pilau
Comoros, Kenya, Tanzania Rice cooked with beef and a blend of cumin, cardamom, cinnamon and cloves – the festive dish of the Swahili coast.
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main dish · vegan
Matoke
Rwanda, Uganda Green cooking bananas steamed and mashed, served with a thick groundnut sauce.
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Moambe chicken
Gabon, Republic of the Congo, DR Congo … Chicken simmered in a thick, orange sauce made from palm-nut pulp – the national dish of the Congo.
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main dish · vegan
Pondu
Central African Republic, Republic of the Congo, DR Congo Pounded cassava leaves slowly stewed with onion, garlic, pepper and palm oil.
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main dish · vegan
Isombe
Burundi, Rwanda Rwandan cassava leaves stewed with aubergine, spinach and peanut butter in palm oil.
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Ndolé
Cameroon A rich stew of bitter leaves, ground groundnuts, beef and prawns – Cameroon’s national dish.
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Poulet DG
Cameroon Chicken braised with vegetables and fried plantains – Cameroon’s dish “fit for a director”.
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Asado
Argentina, Uruguay Beef ribs, sausages and offal slowly grilled over embers, served with herby chimichurri and a simple salad.
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Ceviche
Ecuador, Peru, Panama … Raw fish “cooked” in lime juice with red onion, ají chilli and coriander, served with sweet potato and corn.
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Lomo saltado
Peru Beef stir-fried in a wok with onion, tomato, ají chilli and soy sauce, served with chips and white rice.
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Ají de gallina
Peru Shredded chicken in a creamy yellow sauce of ají amarillo chilli, bread, milk and nuts, with rice and potatoes.
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Feijoada
Brazil A rich black bean stew with pork, smoked sausage and dried beef, served with rice, greens, farofa and orange.
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Moqueca
Brazil Fish stewed with tomatoes, peppers and coriander in coconut milk and palm oil, served with rice.
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Bandeja paisa
Colombia A huge platter of beans, rice, minced beef, crisp pork belly, chorizo, fried egg, plantain, arepa and avocado.
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Pabellón criollo
Venezuela Shredded beef in tomato sauce, black beans, white rice and fried sweet plantain on one plate.
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Hallaca
Venezuela Christmas parcels of corn dough filled with a three-meat stew, olives and raisins, wrapped in plantain leaves and boiled.
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Pastel de choclo
Chile A bake of beef, chicken, egg and olives under a creamy topping of fresh corn and basil, sprinkled with sugar.
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Silpancho
Bolivia A paper-thin breaded beef cutlet over rice and fried potatoes, topped with fried eggs and a tomato and locoto salsa.
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Guyanese pepperpot
Guyana A dark, sweet and spicy stew of beef and pork slow-cooked in cassava cassareep with cinnamon and hot peppers.
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Cook-up rice
Guyana A one-pot dish of rice cooked in coconut milk with black-eyed peas, chicken, salted meat and herbs.
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Pom
Suriname A golden bake of grated pomtajer root layered with chicken stewed in tomato and citrus juice.
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Moksi alesi
Suriname Creole “mixed rice” cooked with salted meat, salt cod, beans and fiery madame jeanette pepper.
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Hamburger
United States A grilled ground-beef patty in a soft bun, topped with cheese, lettuce, tomato, onion and your favourite sauces.
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Texas-style smoked brisket
United States Beef brisket rubbed with salt and pepper and smoked for many hours until meltingly tender – the heart of Texas barbecue.
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Tourtière
Canada A double-crust pie filled with ground pork spiced with cinnamon and cloves – a festive favourite in Quebec.
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Mole poblano
Mexico Chicken or turkey in a thick, dark sauce of several dried chillies, nuts, spices and a little chocolate.
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Cochinita pibil
Mexico Pork marinated in achiote and bitter-orange juice, slow-roasted in banana leaves – the speciality of Yucatán.
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Pepián
Guatemala A Guatemalan stew of chicken and vegetables in a thick sauce of toasted pumpkin seeds, sesame, tomatoes and dried chillies.
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main dish · vegan
Gallo pinto
Nicaragua, Costa Rica Rice fried with cooked beans, onion, sweet pepper and coriander – the everyday breakfast of Nicaragua and Costa Rica.
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Ropa vieja
Cuba Beef pulled into shreds and stewed in a tomato sauce with peppers, onion, garlic and cumin, served with rice and beans.
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Ackee and saltfish
Jamaica Creamy ackee fruit sautéed with salt cod, onion, tomato, thyme and Scotch bonnet chilli.
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Jerk chicken
Jamaica Chicken in a fiery marinade of allspice, Scotch bonnet chillies, scallions and thyme, slowly grilled over smoke.
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Hudut with fish in coconut broth
Belize, Honduras Fish simmered in coconut milk with herbs, served with a dense mash of green and ripe plantains pounded in a mortar.
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Griot
Haiti Chunks of pork marinated in citrus and epis, braised and then fried until crisp, served with spicy pikliz slaw.
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La bandera dominicana
Dominican Republic The Dominican “flag” lunch: white rice, stewed red beans and braised chicken, with salad and fried plantain.
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main dish · vegetarian
Mangú
Dominican Republic A purée of boiled green plantains with butter, topped with red onion softened in vinegar – the Dominican breakfast.
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Mofongo
Puerto Rico Fried green plantains pounded in a mortar with garlic and crisp pork crackling, served with broth or prawns.
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Cou-cou and flying fish
Barbados Smooth cornmeal and okra served with flying fish steamed in a spicy sauce of tomatoes, onion and herbs.
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Oil down
Grenada A one-pot dish of breadfruit, salted meat, chicken, dumplings and callaloo leaves simmered in coconut milk with turmeric.
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Green fig and saltfish
St. Lucia Boiled green bananas served with salt cod sautéed with onion, sweet pepper, tomato and herbs.
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Roasted breadfruit and fried jackfish
St. Vincent & Grenadines Breadfruit roasted whole over hot coals, served with small jackfish seasoned with spice and fried.
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Fungee and pepperpot
Antigua & Barbuda Balls of stiff cornmeal and okra served with a thick stew of meat, spinach, aubergine, squash and okra.
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Tamales
El Salvador, Nicaragua, Guatemala … Corn dough with a filling of meat in sauce, wrapped in corn husks or banana leaves and steamed.
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Biryani
Bangladesh, India, Pakistan Fragrant basmati rice layered with marinated meat, fried onions and saffron, then slowly steamed under a sealed lid.
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Nihari
Pakistan, India Slow-cooked beef in a thick, warmly spiced gravy, traditionally eaten for breakfast with hot naan.
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Butter chicken
India Roasted chicken in a velvety sauce of tomatoes, butter and cream, scented with dried fenugreek leaves.
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main dish · vegan
Masala dosa
India A thin, crisp crêpe of fermented rice and lentil batter wrapped around spiced potatoes.
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main dish · vegetarian
Ema datshi
Bhutan Bhutan’s national dish: hot chillies simmered in a sauce of melted cheese, eaten with red rice.
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Shorshe ilish (hilsa in mustard sauce)
Bangladesh, India Hilsa steaks simmered in a pungent sauce of ground mustard seed, mustard oil and green chillies.
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Kottu roti
Sri Lanka Chopped flatbread stir-fried on a griddle with vegetables, egg, chicken and curry sauce – a noisy evening street favourite.
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Chapli kebab
Pakistan Flat, crisp-edged beef patties with coriander, tomato and toasted seeds, fried in beef fat.
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main dish · vegetarian
Dal
Nepal, Sri Lanka, Bangladesh … Thick, soft-cooked lentils with turmeric, finished with a tadka of spices sizzled in hot ghee.
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Peking duck
China Roast duck with glassy, crisp skin, carved at the table and wrapped in thin pancakes with sauce and spring onion.
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Mapo tofu
China Silky tofu in a fiery sauce of doubanjiang bean paste, minced meat and tongue-tingling Sichuan pepper.
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Kung pao chicken
China Diced chicken stir-fried with dried chillies, Sichuan pepper and roasted peanuts in a sweet-sour sauce.
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Jiaozi (Chinese dumplings)
China Thin-skinned dumplings filled with pork and Chinese cabbage, boiled and eaten with vinegar – a symbol of Chinese New Year.
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Char siu
Hong Kong SAR China, China Roast pork in a glossy, sweet and savoury red glaze of honey, hoisin sauce and five-spice.
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Lu rou fan (braised pork rice)
Taiwan A bowl of rice topped with finely cut pork belly braised in soy sauce with fried shallots and five-spice.
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Mas huni
Maldives A breakfast mix of tuna, grated coconut, onion, chilli and lime, eaten with thin roshi flatbreads.
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Sushi
Japan Rice seasoned with vinegar, sugar and salt, served with raw fish, seafood or vegetables, soy sauce and wasabi.
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Tempura
Japan Prawns and vegetables in a feather-light, crisp batter, quickly fried and eaten with tentsuyu sauce and grated radish.
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Okonomiyaki
Japan A thick savoury pancake of batter and cabbage with pork belly or seafood, griddled and topped with sauce and mayonnaise.
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Bibimbap
South Korea A bowl of rice topped with colourful namul vegetables, beef and a fried egg, mixed with spicy gochujang.
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Bulgogi
South Korea Thinly sliced beef marinated in sweet soy sauce with pear, garlic and sesame, then grilled.
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Naengmyeon (cold buckwheat noodles)
North Korea, South Korea Thin buckwheat noodles in an ice-cold beef broth with kimchi juice, topped with cucumber, pear, beef and egg.
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Pad thai
Thailand Stir-fried flat rice noodles with prawns, tofu, egg and bean sprouts in a sweet-sour tamarind sauce.
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Thai green curry
Thailand A creamy coconut curry made with green chilli paste, chicken, Thai aubergines and sweet basil.
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Bún chả
Vietnam Grilled pork patties and pork belly in a sweet-sour fish sauce dip, served with rice vermicelli and herbs.
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Fish amok
Cambodia Fish in a fragrant, custardy coconut and kroeung curry, steamed in little cups made of banana leaves.
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Beef lok lak
Cambodia Cubes of marinated beef stir-fried in a wok and served on lettuce and tomato with a Kampot pepper and lime dip.
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Hainanese chicken rice
Singapore, Malaysia Gently poached chicken with fragrant rice cooked in its stock with ginger and pandan, plus chilli and ginger sauces.
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Chilli crab
Singapore Crabs in a thick, sweet and spicy tomato-chilli sauce thickened with egg, mopped up with fried mantou buns.
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Nasi lemak
Malaysia, Brunei, Singapore Rice cooked in coconut milk with pandan, served with fiery sambal, fried anchovies, peanuts, egg and cucumber.
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Nasi goreng
Indonesia, Brunei, Malaysia … Indonesian fried rice with sweet soy sauce, shallot, garlic and chilli, topped with a fried egg and prawn crackers.
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Rendang
Indonesia, Brunei, Malaysia … Beef slow-cooked for hours in coconut milk with chilli, ginger, galangal and lemongrass until the sauce cooks away completely.
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main dish · vegan
Batar daan
Timor-Leste A simple Timorese stew of maize, mung beans and pumpkin, cooked with onion and garlic.
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Adobo
Philippines Chicken or pork braised in vinegar, soy sauce, garlic, bay leaves and black pepper, served with rice.
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Sisig
Philippines Finely chopped, crisped pork with onion, chilli and calamansi, served on a sizzling iron plate with an egg.
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Doner kebab
Türkiye, Germany Thin slices of seasoned meat shaved from a vertical rotisserie and served in bread, in a wrap or on a plate.
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Chelow kabab
Iran Grilled kebabs of minced lamb with onion, served on a mound of saffron rice with charred tomatoes and butter.
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Ghormeh sabzi (Persian herb stew)
Iran A deep green stew of masses of fried herbs, lamb, kidney beans and dried limes, served with rice.
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Fesenjan
Iran Chicken braised in a thick, dark sauce of ground walnuts and pomegranate molasses – sweet, sour and fragrant.
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Masgouf
Iraq Carp split along the back, opened flat and slowly roasted beside a wood fire – Iraq's great fish dish.
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Dolma
Armenia, Azerbaijan, Iraq … Vine leaves or vegetables stuffed with meat, rice and herbs, slowly braised and served with yoghurt.
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main dish · vegetarian
Ghapama (stuffed pumpkin)
Armenia A whole pumpkin stuffed with rice, dried fruit, nuts, honey and butter and baked until soft – an Armenian winter treat.
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Khinkali
Georgia Large pleated dumplings with a juicy meat filling and broth inside, eaten by hand with plenty of black pepper.
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main dish · vegan
Lobio (Georgian bean stew)
Georgia A thick dish of red kidney beans with onion, garlic, coriander and spices, served with cornbread.
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Kibbeh
Lebanon, Syria Crisp torpedo-shaped shells of bulgur and minced lamb, stuffed with spiced meat, onion and pine nuts.
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Mansaf
Jordan Lamb cooked in a sauce of dried jameed yoghurt, served on rice and thin bread and scattered with almonds.
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Musakhan
Palestine Roast chicken on taboon bread with a pile of onions cooked in olive oil with sumac and pine nuts.
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Kabsa
Saudi Arabia, Qatar, Kuwait … Spiced basmati rice cooked with chicken or lamb, tomatoes and dried lime, topped with raisins and almonds.
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Shuwa
Oman Lamb or goat in a spicy paste, wrapped in leaves and slow-cooked for many hours in an underground oven.
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Saltah
Yemen A bubbling stew of meat broth and vegetables topped with a fenugreek froth and served in a scorching stone pot.
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Mandi
Yemen Chicken or lamb roasted in a deep pit oven above rice, which soaks up the dripping juices and a gentle smokiness.
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main dish · vegetarian
Pizza Margherita
Italy A thin pizza with puffy edges, topped with tomato, mozzarella, basil and olive oil – in the colours of the Italian flag.
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Spaghetti carbonara
Italy Pasta with crisp guanciale, egg yolks, pecorino romano and plenty of black pepper – and no cream.
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Lasagne alla bolognese
Italy Baked layers of pasta, slow-cooked ragù and béchamel under a golden crust of Parmesan.
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Stuffat tal-fenek (Maltese rabbit stew)
Malta Rabbit marinated in red wine and garlic, then braised with tomatoes, peas and potatoes.
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Paella
Spain Saffron rice with chicken, rabbit and beans, cooked in a wide flat pan until a crisp crust forms on the bottom.
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main dish · vegetarian
Spanish omelette (tortilla de patatas)
Spain A thick, juicy omelette of potatoes slowly poached in olive oil, eaten warm or cold.
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Fabada asturiana (Asturian bean stew)
Spain A creamy stew of large white beans with chorizo, black pudding and pork belly, slowly simmered with saffron.
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Bacalhau à Brás (salt cod with egg and potatoes)
Portugal Flaked salt cod with onion and matchstick fries, bound with softly scrambled egg and topped with olives and parsley.
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Francesinha
Portugal A towering sandwich of ham, sausage and steak, baked under cheese and drenched in a spicy tomato and beer sauce.
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Trinxat (cabbage and potato cake)
Andorra A cake of crushed cabbage and potatoes, fried with garlic and crisp bacon – a winter mountain dish.
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Pašticada (Dalmatian braised beef)
Croatia Beef studded with garlic and bacon, marinated in vinegar and braised for hours with prunes and sweet wine.
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main dish · vegetarian
Zagorje štrukli (cheese pastry rolls)
Croatia Paper-thin stretched dough rolled around fresh cheese and cream, then boiled or baked under cream.
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main dish · vegan
Tavče gravče (baked beans in a clay pot)
North Macedonia White beans baked in a clay dish with onion, peppers, paprika and mint.
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main dish · vegetarian
Kačamak (cornmeal and potato mash)
Montenegro A thick mash of cornmeal and potatoes stirred with cheese and kajmak – a shepherds' mountain dish.
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Tavë kosi (lamb baked in yoghurt)
Albania Lamb with rice baked under a golden, soufflé-like layer of yoghurt and eggs.
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Pljeskavica (Balkan grilled patty)
Serbia A large, flat grilled patty of minced meat served in lepinja flatbread with onion and kajmak.
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Ćevapi
Bosnia & Herzegovina, Montenegro, Serbia … Small finger-shaped skinless sausages of minced meat, grilled and served in soft flatbread with raw onion.
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Bosanski lonac (Bosnian pot)
Bosnia & Herzegovina Layers of beef, lamb, cabbage, potatoes and vegetables slowly stewed with garlic and whole peppercorns.
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Moussaka
Greece, Cyprus, Bulgaria … A bake of fried aubergine layered with meat in tomato sauce under a fluffy béchamel topping.
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main dish · vegetarian
Pierogi
Poland, Ukraine Half-moon dumplings of thin dough filled with potato and curd cheese, topped with onion softened in butter.
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Bigos (hunter's stew)
Poland Sauerkraut and fresh cabbage slowly stewed with several meats, sausage, wild mushrooms and prunes.
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Stuffed cabbage rolls
Romania, Moldova, Ukraine … Cabbage leaves wrapped around minced meat and rice, then slowly braised in sauce.
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Kotlet schabowy (breaded pork chop)
Poland Pounded pork loin coated in egg and breadcrumbs and fried until golden – a Sunday lunch classic.
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Svíčková (beef in cream sauce)
Czechia Braised beef in a velvety sauce of root vegetables and cream, served with dumplings, cranberries and whipped cream.
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Vepřo knedlo zelo (roast pork, dumplings and sauerkraut)
Czechia Caraway-roasted pork with dumplings and braised cabbage – the most Czech of Czech lunches.
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Bryndzové halušky (potato dumplings with sheep's cheese)
Slovakia Small raw-potato dumplings tossed with tangy sheep's cheese and topped with crisp bacon.
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Chicken paprikash
Hungary Chicken braised in a paprika sauce enriched with soured cream, served with little nokedli dumplings.
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Mici (grilled minced meat rolls)
Romania Small, juicy rolls of minced meat with garlic and spices, grilled and served with mustard.
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main dish · vegetarian
Blini
Russia Thin yeasted pancakes fried in stacks and served with soured cream, butter, caviar or jam.
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main dish
Pelmeni
Russia Small dumplings of thin dough filled with minced beef and pork, served with soured cream or in broth.
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main dish · vegetarian
Draniki (potato pancakes)
Belarus Crisp pancakes of grated raw potato and onion, fried golden and served with thick soured cream.
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Cepelinai (potato dumplings)
Lithuania Large oval potato dumplings with a meat filling, topped with a sauce of crisp bacon, onion and soured cream.
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Grey peas with bacon
Latvia Boiled grey peas with fried bacon and onion, washed down with kefir – a Latvian classic.
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Plov
Uzbekistan, Turkmenistan, Tajikistan … Rice cooked in a cauldron with mutton, carrots, onions and cumin, crowned with whole heads of garlic.
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Beshbarmak
Kyrgyzstan, Kazakhstan Boiled meat on sheets of thin noodles with an onion sauce, served with a bowl of hot broth.
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Kabuli palaw
Afghanistan Fragrant rice baked with lamb in broth and topped with caramelised carrot, raisins and almonds.
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Manti (steamed dumplings)
Afghanistan, Kazakhstan, Uzbekistan … Large steamed dumplings with a juicy mutton and onion filling, served with soured cream or yogurt.
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Lagman (pulled noodles with meat and vegetables)
Kyrgyzstan Thick hand-pulled noodles with a rich sauce of beef or mutton, peppers, tomatoes and garlic.
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Shashlik
Kazakhstan, Kyrgyzstan, Armenia … Chunks of marinated mutton threaded on long skewers and grilled over embers, with raw onion and bread.
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main dish · vegetarian
Qurutob
Tajikistan Pieces of flaky fatir bread soaked in a sauce of dissolved qurut and topped with onions, tomatoes and herbs.
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main dish
Buuz (steamed dumplings)
Mongolia Steamed dumplings filled with mutton and onion, open at the top and full of hot juices inside.
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Beef bourguignon
France Beef slowly braised in red wine with bacon, mushrooms and small onions until meltingly tender.
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Stocafi
Monaco Dried stockfish stewed in tomato sauce with black olives, garlic and herbs.
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Sauerbraten
Germany Beef marinated for several days in vinegar, wine and spices, then braised in a sweet-and-sour gravy.
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Wiener schnitzel
Austria, Germany A thinly beaten veal escalope in a crisp, puffy breadcrumb coat, fried in lard or clarified butter.
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main dish · vegetarian
Käsknöpfle
Liechtenstein, Austria Little egg-dough dumplings layered with sharp cheese, topped with crisp fried onions.
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main dish · vegetarian
Cheese fondue
Switzerland Cheese melted with white wine in an earthenware pot, into which cubes of bread are dipped on long forks.
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main dish · vegetarian
Raclette
Switzerland Melted cheese scraped straight from the wheel onto hot jacket potatoes, with gherkins and pickled onions.
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Moules-frites
Belgium A pot of mussels steamed with celery and onion, served with crisp Belgian chips and mayonnaise.
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Carbonade flamande
Belgium Beef stewed in dark Belgian beer with onions and a slice of mustard-spread bread, served with chips.
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Judd mat Gaardebounen
Luxembourg Boiled smoked pork collar served with broad beans in a creamy savory sauce and boiled potatoes.
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Fish and chips
United Kingdom Cod or haddock in crisp batter with thick-cut chips, salt, malt vinegar and mushy peas.
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Full English breakfast
United Kingdom A plate of fried sausages, bacon, eggs, tomatoes and mushrooms with baked beans and toast.
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Haggis
United Kingdom Scotland’s peppery mix of sheep’s offal, oatmeal and onion, served with mashed swede and potatoes.
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Irish stew
Ireland Lamb or mutton slowly stewed with potatoes and onions, the simple, filling heart of Irish home cooking.
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Stamppot
Netherlands Potatoes mashed with kale, served with smoked rookworst sausage and gravy, Dutch winter on a plate.
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Stegt flæsk med persillesovs
Denmark Crisp slices of fried pork belly with boiled potatoes and a white parsley sauce.
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Fårikål
Norway Norway’s national dish: lamb or mutton on the bone stewed in layers with white cabbage and whole peppercorns.
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Plokkfiskur
Iceland Boiled white fish and potatoes mashed into a creamy onion sauce, served with dark rye bread.
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Swedish meatballs
Sweden Small, tender meatballs in cream gravy with mashed potatoes, lingonberry jam and quick-pickled cucumber.
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Meat pie
Australia, New Zealand A hand-sized pie of shortcrust and puff pastry filled with minced beef in thick gravy, eaten on the go with tomato sauce.
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Hangi
New Zealand A Māori feast from an earth oven: meat, kūmara and vegetables steamed for hours over heated stones.
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Mumu
Papua New Guinea A feast from an earth oven: pork, kaukau sweet potatoes, bananas and greens steamed over hot stones.
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Kokoda
Fiji Raw fish ‘cooked’ in lime juice, then mixed with coconut cream, chilli, onion, tomato and pepper.
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Laplap
Vanuatu A cake of grated root crops or bananas with coconut cream and meat, wrapped in leaves and baked in an earth oven.
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Lu pulu
Tonga Parcels of taro leaves with corned beef, onion, tomato and coconut milk, baked in an earth oven.
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Coconut fish
Nauru Tuna or other fresh fish simmered in coconut milk with onion, garlic, tomato and lime, served with rice.