All Recipes
Showing 60 of 6708 recipes.
Entree: United Arab Emirates – National Cuisine – Al Madrooba (Savory, thickened stew of desalted salted fish cooked with spices and a flour-based gravy)
Created by Kitchen2MyTable.com
Recipe ID: 3413
Entree: Turkmenistan – National Cuisine – Govurma (Traditional Turkmen lamb stew of browned meat slowly simmered with onions and rendered fat into a savory sauce)
Created by Kitchen2MyTable.com
Recipe ID: 3412
Entree: Trinidad and Tobago – National Cuisine – Stewed Oxtail (Slow-braised oxtail in a rich Caribbean-spiced brown gravy with vegetables and butter beans)
Created by Kitchen2MyTable.com
Recipe ID: 3411
Entree: Timor-Leste – National Cuisine – Caril de Galinha (Timorese-style coconut chicken curry with turmeric, potatoes, and fragrant spices)
Created by Kitchen2MyTable.com
Recipe ID: 3410
Entree: Tajikistan – National Cuisine – Лагман ➤ Lagman (Hand-pulled wheat noodles served with a savory spiced meat and vegetable sauce in a light broth)
Created by Kitchen2MyTable.com
Recipe ID: 3409
Entree: Suriname – National Cuisine – Bami Goreng (Stir-fried seasoned egg noodles with vegetables and savory protein)
Created by Kitchen2MyTable.com
Recipe ID: 3407
Entree: South Sudan – National Cuisine – Bamia (A hearty okra and meat stew simmered in tomato and aromatic spices)
Created by Kitchen2MyTable.com
Recipe ID: 3406
Entree: Slovenia – National Cuisine – Idrijski Žlikrofi (Small boiled filled dumplings from Idrija with a herbed potato and cured pork filling)
Created by Kitchen2MyTable.com
Recipe ID: 3405
Entree: Slovakia – National Cuisine – Zemiakové Placky (Crisp fried potato pancakes made from grated potatoes and onion, served hot with sour cream)
Created by Kitchen2MyTable.com
Recipe ID: 3404
Entree: Sint Maarten (Dutch part) – National Cuisine – Crab Backs (Baked Caribbean crab mixture stuffed into shells and finished with a golden breadcrumb topping)
Created by Kitchen2MyTable.com
Recipe ID: 3403
Entree: Sierra Leone – National Cuisine – Fried Fish and Plantains (Crispy fried whole fish served with sweet fried ripe plantains and a fresh spicy pepper sauce)
Created by Kitchen2MyTable.com
Recipe ID: 3402
Entree: Republic of the Congo – National Cuisine – Ngulu Yako Tumba (Hearty Congolese peanut‑based braised goat stew with leafy greens)
Created by Kitchen2MyTable.com
Recipe ID: 3401
Entree: Puerto Rico – National Cuisine – Chuletas Fritas (Puerto Rican-style pan-fried seasoned pork chops)
Created by Kitchen2MyTable.com
Recipe ID: 3400
Entree: Pitcairn – National Cuisine – Baked Tuna with Coconut (Baked tuna fillets cooked in a creamy coconut sauce with island seasonings)
Created by Kitchen2MyTable.com
Recipe ID: 3399
Entree: Paraguay – National Cuisine – Pira Caldo (Hearty Paraguayan fish and root vegetable stew)
Created by Kitchen2MyTable.com
Recipe ID: 3398
Entree: Papua New Guinea – National Cuisine – Saksak (Steamed sago dumplings mixed with coconut and smoked fish)
Created by Kitchen2MyTable.com
Recipe ID: 3397
Entree: Palestine – National Cuisine – كبة ➤ Kibbeh (Fried bulgur-and-meat croquettes stuffed with spiced ground lamb and pine nuts)
Created by Kitchen2MyTable.com
Recipe ID: 3396
Entree: North Macedonia – National Cuisine – Пастрмајлија ➤ Pastrmajlija (Macedonian oven-baked flatbread topped with seasoned cured meat and eggs)
Created by Kitchen2MyTable.com
Recipe ID: 3395
Entree: North Korea – North Korean Coastal Cuisine – 오징어볶음 ➤ Ojingeo-bokkeum (Spicy stir-fried squid with vegetables in a Korean red chili sauce)
Created by Kitchen2MyTable.com
Recipe ID: 3394
Entree: Nicaragua – National Cuisine – Indio Viejo (Hearty Nicaraguan shredded beef stew cooked with corn masa, tomatoes, onions, and achiote)
Created by Kitchen2MyTable.com
Recipe ID: 3393
Entree: New Zealand – Auckland & North Island – Whitebait Fritters (Light pan-fried fritters made by binding small whole juvenile fish with egg and flour)
Created by Kitchen2MyTable.com
Recipe ID: 3392
Entree: New Caledonia – National Cuisine – Poisson Cru à la Tahitienne (Tahitian-style raw fish marinated in citrus then finished with coconut milk and fresh vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 3391
Entree: Mozambique – National Cuisine – Galinha à Cafreal (Portuguese-African spiced marinated and grilled chicken with cilantro and piri-piri)
Created by Kitchen2MyTable.com
Recipe ID: 3390
Entree: Montenegro – National Cuisine – Buzara (Adriatic-style garlic, white wine and tomato-braised shellfish)
Created by Kitchen2MyTable.com
Recipe ID: 3389
Entree: Mongolia – National Cuisine – Банш ➤ Bansh (Small Mongolian meat-filled dumplings typically boiled and served in broth)
Created by Kitchen2MyTable.com
Recipe ID: 3388
Entree: Micronesia – National Cuisine – Chamorro BBQ (Chamorro-style marinated and grilled pork with tangy-spicy finishing sauce)
Created by Kitchen2MyTable.com
Recipe ID: 3387
Entree: Mauritius – National Cuisine – Vindaye Poisson (Mauritian pickled and spiced fish marinated with mustard, turmeric, vinegar, and aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 3386
Entree: Mauritania – National Cuisine – شرشم ➤ Cherchem (Hearty Mauritanian lamb stew served with millet in a warm spiced broth)
Created by Kitchen2MyTable.com
Recipe ID: 3385
Entree: Martinique – National Cuisine – Poulet Boucané (Martinican smoked and marinated chicken)
Created by Kitchen2MyTable.com
Recipe ID: 3384
Entree: Madagascar – National Cuisine – Lasary Voatabia (Malagasy tomato and onion pickled salad)
Created by Kitchen2MyTable.com
Recipe ID: 3383
Entree: Luxembourg – National Cuisine – F'rell Am Rèisleck (Trout gently cooked in a Riesling wine and cream sauce)
Created by Kitchen2MyTable.com
Recipe ID: 3382
Entree: Lithuania – National Cuisine – Vėdarai (Potato and barley sausages made with grated potatoes, cooked barley, and pork, traditionally boiled and pan-fried)
Created by Kitchen2MyTable.com
Recipe ID: 3381
Entree: Kyrgyzstan – National Cuisine – Шашлык ➤ Shashlyk (Skewered, marinated chunks of meat grilled over an open flame, a classic Central Asian kebab)
Created by Kitchen2MyTable.com
Recipe ID: 3380
Entree: Kiribati – National Cuisine – Te Bua Toro (Baked coconut fish wrapped in banana leaf, a traditional Kiribati-style savory fish entree)
Created by Kitchen2MyTable.com
Recipe ID: 3379
Entree: Hong Kong – National Cuisine – 清蒸魚 ➤ Qīngzhēng yú
Created by Kitchen2MyTable.com
Recipe ID: 3378
Entree: Honduras – National Cuisine – Yuca con Chicharrón (Cassava with Fried Pork)
Created by Kitchen2MyTable.com
Recipe ID: 3377
Entree: Guadeloupe – National Cuisine – Poulet Boucané
Created by Kitchen2MyTable.com
Recipe ID: 3375
Entree: Greenland – National Cuisine – Ammassat (Salt cod and potato chowder)
Created by Kitchen2MyTable.com
Recipe ID: 3374
Entree: Tunisia – Djerba – ملوخية ➤ mulukhiyya (Jute-leaf stew)
Created by Kitchen2MyTable.com
Recipe ID: 3373
Entree: Switzerland – Alpine Switzerland – Zürcher Geschnetzeltes (Zürich-style sliced veal)
Created by Kitchen2MyTable.com
Recipe ID: 3372
Entree: Sweden – Norrland / North Sweden – Älggryta (Moose stew)
Created by Kitchen2MyTable.com
Recipe ID: 3371
Entree: Senegal – Casamance – Mafé (Peanut stew)
Created by Kitchen2MyTable.com
Recipe ID: 3370
Entree: Norway – Northern Norway – Kjøttkaker (Norwegian meat patties)
Created by Kitchen2MyTable.com
Recipe ID: 3369
Entree: Lebanon – Beirut & Coastal Lebanon – فتة ➤ Fatteh (Toasted pita with chickpeas and garlic-yogurt sauce)
Created by Kitchen2MyTable.com
Recipe ID: 3368
Entree: Kazakhstan – Almaty & Southeast – Манты Manty (Steamed lamb dumplings)
Created by Kitchen2MyTable.com
Recipe ID: 3367
Entree: Hungary – Budapest & Central Hungary – Töltött Káposzta (Stuffed cabbage)
Created by Kitchen2MyTable.com
Recipe ID: 3366
Entree: French Southern Territories – Central Culinary Region – Poulet Basquaise (Basque-style chicken)
Created by Kitchen2MyTable.com
Recipe ID: 3365
Entree: French Polynesia – Central Culinary Region – Pork with Taro Leaves
Created by Kitchen2MyTable.com
Recipe ID: 3364
Entree: French Guiana – Central Culinary Region – Pimentade de Poisson (Fish in spicy pepper sauce)
Created by Kitchen2MyTable.com
Recipe ID: 3363
Entree: Eswatini – Central Culinary Region – Umncweba (Peanut and beef stew with maize porridge)
Created by Kitchen2MyTable.com
Recipe ID: 3362
Entree: Equatorial Guinea – Central Culinary Region – Mbanga Soup (Palm nut soup with fish and greens)
Created by Kitchen2MyTable.com
Recipe ID: 3361
Entree: El Salvador – Central Culinary Region – Sopa de Pata (Cow's-foot Soup)
Created by Kitchen2MyTable.com
Recipe ID: 3360
Entree: Dominican Republic – Central Culinary Region – Chivo Guisado (Stewed Goat)
Created by Kitchen2MyTable.com
Recipe ID: 3359
Entree: Dominica – Central Culinary Region – Pelau
Created by Kitchen2MyTable.com
Recipe ID: 3358
Entree: Djibouti – Central Culinary Region – صبايا ➤ Sabāyā (Lamb and rice)
Created by Kitchen2MyTable.com
Recipe ID: 3357
Entree: Democratic Republic of the Congo – Central Culinary Region – Fumbwa (Stewed wild greens with peanut and smoked fish)
Created by Kitchen2MyTable.com
Recipe ID: 3356
Entree: Czechia – Bohemia – Guláš (Goulash)
Created by Kitchen2MyTable.com
Recipe ID: 3355
Entree: Cote d'Ivoire – Central Culinary Region – Foutou Banane (Mashed plantain dumplings with peanut and smoked fish sauce)
Created by Kitchen2MyTable.com
Recipe ID: 3354
Entree: Costa Rica – Central Culinary Region – Chifrijo (Rice and beans topped with fried pork, pico de gallo and avocado)
Created by Kitchen2MyTable.com
Recipe ID: 3353
Entree: Central African Republic – Central Culinary Region – Chikwangue (Cassava loaf)
Created by Kitchen2MyTable.com
Recipe ID: 3352