All Recipes
Showing 60 of 6708 recipes.
Entree: Syria – Coastal Syria – مجدرة ➤ Mujaddara (Lentils and rice cooked with deeply caramelized onions, a hearty one-pot Levantine meal)
Created by Kitchen2MyTable.com
Recipe ID: 6023
Entree: Sri Lanka – Jaffna Tamil Cuisine – பிட்டு மற்றும் தேங்காய் சம்போல் ➤ Pittu maṟṟum thengai sambol (Steamed cylinders of ground rice and coconut served with a spicy grated coconut relish)
Created by Kitchen2MyTable.com
Recipe ID: 6022
Entree: South Korea – Gyeongsang – 부산돼지국밥 ➤ Busan dwaeji gukbap (Hearty Busan pork-and-rice soup made with long-simmered pork bone broth, sliced pork, and steamed rice)
Created by Kitchen2MyTable.com
Recipe ID: 6021
Entree: Singapore – Indian Singapore – Chicken Vindaloo (Tangy, spicy Goan-style vinegar-and-spice marinated chicken curry popular in Singapore's Indian community)
Created by Kitchen2MyTable.com
Recipe ID: 6020
Entree: Saudi Arabia – Eastern Province – سليق ➤ Salīq (Creamy spiced rice cooked in milk and broth, traditionally served with roasted or stewed chicken)
Created by Kitchen2MyTable.com
Recipe ID: 6019
Entree: Romania – Dobrogea – Miel la Proțap (Young lamb roasted whole on a spit over coals with garlic and herbs)
Created by Kitchen2MyTable.com
Recipe ID: 6018
Entree: Netherlands – Friesland – Boerenkoolstamppot (Mashed potato and curly kale dish traditionally served with smoked sausage)
Created by Kitchen2MyTable.com
Recipe ID: 6017
Entree: Nepal – Kathmandu Valley – छोइला ➤ Chhoila (Spicy seasoned grilled or smoked meat tossed with chilies, garlic, and aromatic spices from the Kathmandu Valley)
Created by Kitchen2MyTable.com
Recipe ID: 6016
Entree: Myanmar – Kachin & Northern Myanmar – မြောက်ပိုင်း မြန်မာ ငါးကင် ➤ Myauk‑paing Myanmar nga kin (Whole regional grilled fish seasoned with turmeric, garlic, and local chilies typical of northern Myanmar)
Created by Kitchen2MyTable.com
Recipe ID: 6015
Entree: Kenya – Kenyan Pastoral Cuisine – Mbuzi Choma (Charcoal‑grilled or roasted spiced goat pieces central to Kenyan pastoral gatherings)
Created by Kitchen2MyTable.com
Recipe ID: 6014
Entree: Israel – Israeli Street Food – מלאווח ➤ Malawach (A flaky, pan-fried Yemenite layered flatbread traditionally served with eggs, grated tomato and condiments)
Created by Kitchen2MyTable.com
Recipe ID: 6013
Entree: Ireland – Dublin & East – Black Pudding with Potatoes (Traditional Irish blood sausage pan‑fried and served with crisp sautéed potatoes and onions)
Created by Kitchen2MyTable.com
Recipe ID: 6012
Entree: Iraq – Basra & South – سمك مسگوف ➤ Samak Masgūf (Open‑grilled Iraqi river carp seasoned and charred over date‑wood embers, served with grilled vegetables and tangy tamarind)
Created by Kitchen2MyTable.com
Recipe ID: 6011
Entree: Ghana – Ashanti – Tuo Zaafi (Firm maize and cassava dough served with a savory green or groundnut soup)
Created by Kitchen2MyTable.com
Recipe ID: 6010
Entree: Georgia – Imereti – მწვადი ➤ mtsvadi (Charcoal-grilled skewers of marinated meat)
Created by Kitchen2MyTable.com
Recipe ID: 6009
Entree: Finland – Finnish Coastal Cuisine – Vorschmack (Hearty Finnish minced meat dish cooked with preserved fish and onions, served with potatoes and savory garnishes)
Created by Kitchen2MyTable.com
Recipe ID: 6008
Entree: Denmark – Central Culinary Region – Krebinetter (Pan-fried Danish breaded meat patties made from seasoned ground pork and beef)
Created by Kitchen2MyTable.com
Recipe ID: 6007
Entree: Cambodia – Coastal Cambodia – ចាក្តាម ➤ Cha Kdam (Cambodian coastal-style stir-fried crab with garlic, lime, fish sauce, and palm sugar)
Created by Kitchen2MyTable.com
Recipe ID: 6006
Entree: Belgium – Brussels – Filet Américain (Seasoned raw minced beef spread often served on bread or with fries)
Created by Kitchen2MyTable.com
Recipe ID: 6005
Entree: Azerbaijan – Baku & Absheron – Qutab (Thin stuffed Azerbaijani flatbread filled with meat and herbs and pan-fried until lightly crisp)
Created by Kitchen2MyTable.com
Recipe ID: 6004
Entree: Austria – Salzburg & Alpine Austria – Kaiserschmarrn (Fluffy shredded Austrian pancake traditionally caramelized and served with fruit compote)
Created by Kitchen2MyTable.com
Recipe ID: 6003
Entree: Armenia – Armenian Highlands – բաստուրմա ➤ basturma (Air-dried cured and heavily spiced beef coated with a fenugreek and garlic paste)
Created by Kitchen2MyTable.com
Recipe ID: 6002
Entree: Ukraine – Crimean Tatar Cuisine – Chudu (Stuffed pan-fried flatbread common in Crimean Tatar home cooking)
Created by Kitchen2MyTable.com
Recipe ID: 6001
Entree: Egypt – Cairo & Delta – بامية ➤ Bamiya (Egyptian okra stew simmered with lamb in a tomato-garlic sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6000
Entree: Bangladesh – Bengali River Delta – পান্তা ভাত ➤ Panta Bhat (Overnight-soaked fermented rice served cold with fried fish and simple condiments)
Created by Kitchen2MyTable.com
Recipe ID: 5999
Entree: Algeria – Central Culinary Region – تليتلي ➤ Tlitli (Small semolina pasta pearls served in a spiced lamb and chickpea tomato broth)
Created by Kitchen2MyTable.com
Recipe ID: 5998
Entree: Afghanistan – Hazarajat Highlands – چپلی کباب ➤ Chapli Kabab (Flattened spiced ground-meat patties fried until crisp, flavored with herbs and pomegranate)
Created by Kitchen2MyTable.com
Recipe ID: 5997
Entree: Chile – Central Culinary Region – Chorrillana (Hearty Chilean platter of French fries topped with sautéed sliced beef, onions, and fried eggs)
Created by Kitchen2MyTable.com
Recipe ID: 5996
Entree: Vietnam – Hanoi – Bánh Tôm Hồ Tây (Crispy West Lake-style shrimp and sweet potato fritters)
Created by Kitchen2MyTable.com
Recipe ID: 5995
Entree: Thailand – Central Thailand – ปลาราดพริก ➤ Pla rad prik (Crispy whole fish topped with a sweet-spicy Thai chili sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5994
Entree: South Africa – Cape Malay – Frikkadel (Spiced Cape Malay meatballs, pan-fried or baked and served with chutney)
Created by Kitchen2MyTable.com
Recipe ID: 5993
Entree: Portugal – Algarve – Açorda de Marisco (Algarve-style seafood and bread soup in a garlicky cilantro-olive oil broth often finished with poached eggs)
Created by Kitchen2MyTable.com
Recipe ID: 5992
Entree: Poland – Highland / Gorale – Kiełbasa Z Grilla (Grilled Polish sausage prepared simply with onions, caraway, and mustard, typical of highland outdoor cooking)
Created by Kitchen2MyTable.com
Recipe ID: 5991
Entree: Philippines – Cebuano – Bam-i (Cebuano stir-fried noodle dish combining egg noodles and glass noodles with pork, shrimp, and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5990
Entree: Peru – Amazonian Peru – Timbuche (Hearty Amazonian fish stew with root vegetables and bright herb-lime finish)
Created by Kitchen2MyTable.com
Recipe ID: 5989
Entree: Greece – Athens & Attica – Κοτόπουλο λεμονάτο ➤ Kotópoulo lemonáto (Greek lemon-braised chicken with garlic, oregano, and potatoes)
Created by Kitchen2MyTable.com
Recipe ID: 5988
Entree: Colombia – Antioquia – Carne Asada Antioqueña (Antioquian-style grilled marinated beef served with a bright herb sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5987
Entree: Argentina – Argentine Italian Cuisine – Pollo al Disco (Chicken pieces braised with vegetables and tomatoes in a wide shallow disc pan)
Created by Kitchen2MyTable.com
Recipe ID: 5985
Entree: United Kingdom – British Pub Classics – Gammon Steak (Thick cured and often smoked pork steak, typically simmered then pan-grilled and served with a sweet-savory glaze)
Created by Kitchen2MyTable.com
Recipe ID: 5984
Entree: Turkey – Aegean Turkey – Güveç (Slow-baked Turkish stew of meat and seasonal vegetables cooked together in an earthenware casserole)
Created by Kitchen2MyTable.com
Recipe ID: 5983
Entree: Pakistan – Coastal Pakistan – سنڌي پلائو ➤ Sindhi Pulao (A fragrant Sindhi rice pilaf cooked with spiced meat, potatoes, and whole warm spices)
Created by Kitchen2MyTable.com
Recipe ID: 5982
Entree: Nigeria – Fulani Pastoral – Miyan Kuka (Goat soup thickened with baobab)
Created by Kitchen2MyTable.com
Recipe ID: 5981
Entree: Japan – Chugoku – 松葉ガニ ➤ Matsuba-gani (Seasonal Chugoku snow crab typically boiled and served simply to showcase its sweet, delicate meat)
Created by Kitchen2MyTable.com
Recipe ID: 5980
Entree: Iran – Baluchi Iran – کاک ➤ Kāk (Thick rustic Balochi wheat flatbread baked until crisp on the outside and tender inside)
Created by Kitchen2MyTable.com
Recipe ID: 5979
Entree: Ethiopia – Afar – Afar Grilled Camel (Marinated and charcoal-grilled camel meat seasoned in the Afar regional style)
Created by Kitchen2MyTable.com
Recipe ID: 5978
Entree: Canada – Atlantic Canada – Halifax Fish Cakes (Pan-fried patties of flaked white fish mixed with mashed potato and seasonings)
Created by Kitchen2MyTable.com
Recipe ID: 5977
Entree: Spain – Aragon – Recao de Binéfar (Hearty Aragonese-style pork and chorizo stew from Binéfar, flavored with paprika and slow-simmered vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5976
Entree: Russia – Bashkir & Ural Region – Башкирский чак-чак ➤ Bashkirskiy chak-chak (Bite-sized fried dough pieces coated in warm honey syrup, a traditional sweet from Bashkir and Ural cuisine)
Created by Kitchen2MyTable.com
Recipe ID: 5975
Entree: Germany – Bavaria – Zwiebelrostbraten (Pan-seared Bavarian roast beef topped with crispy caramelized onions and finished in a rich brown gravy)
Created by Kitchen2MyTable.com
Recipe ID: 5974
Entree: Brazil – Bahia – Sarapatel (Spicy Bahian-style stew of pork meat and offal simmered in a tangy, vinegar-spiced sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5973
Entree: Mexico – Central Highlands – Tamales (Corn masa dough filled with seasoned meat, wrapped in corn husks and steamed until tender)
Created by Kitchen2MyTable.com
Recipe ID: 5972
Entree: Italy – Aosta Valley – Raclette (Melted semi-hard Alpine cheese scraped over boiled potatoes and served with pickles and cured meats)
Created by Kitchen2MyTable.com
Recipe ID: 5971
Entree: Indonesia – Bali – Serapah Penyu (Traditional Balinese slow-cooked turtle stew in a spicy coconut and aromatic bumbu paste, often prepared for ceremonial or communal meals)
Created by Kitchen2MyTable.com
Recipe ID: 5970
Entree: France – Auvergne – Côte de Boeuf à l'Auvergnate (Bone-in rib steak prepared in the Auvergne manner with garlic-parsley butter, mushrooms, lardons, and melted Cantal cheese)
Created by Kitchen2MyTable.com
Recipe ID: 5969
Entree: China – Beijing / Imperial North – 北京风味红烧肉 ➤ Běijīng fēngwèi hóngshāo ròu (Cubed pork belly slowly braised in a sweet-savory caramelized soy sauce typical of northern imperial cuisine)
Created by Kitchen2MyTable.com
Recipe ID: 5968
Entree: United States – American BBQ Belt – Texas Style Smoked Sausage (Coarsely ground pork-and-beef sausage seasoned with Texan spices and slow-smoked over wood)
Created by Kitchen2MyTable.com
Recipe ID: 5967
Entree: India – Assam – আলু পিটিকা ➤ ālu piṭikā (Coarsely mashed boiled potatoes flavored with mustard oil, onions, and green chilies from Assam)
Created by Kitchen2MyTable.com
Recipe ID: 5966
Entree: Gabon – Poulet Moambe (chicken in palm-nut sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5965
Entree: Falkland Islands (Malvinas) – Grilled Kelp Goose (Simply seasoned and charred kelp goose meat grilled over open flame, often finished with a buttery kelp pan sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5964
Entree: Estonia – Kapsarullid (Cabbage leaves filled with a savory meat and rice mixture, baked or simmered in tomato sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5963