All Recipes
Showing 60 of 14341 recipes.
Entree: North Macedonia – National Cuisine – Пинџур ➤ Pindžur (Smoky roasted red pepper and eggplant relish used as a spread or accompaniment)
Created by Kitchen2MyTable.com
Recipe ID: 4118
Entree: Palestine – National Cuisine – صفيحة ➤ Sfiha (Small Levantine open-faced flatbreads topped with a spiced ground lamb mixture)
Created by Kitchen2MyTable.com
Recipe ID: 4119
Entree: Papua New Guinea – National Cuisine – Yam and Coconut (Stewed yam cooked in a rich coconut milk sauce with aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 4120
Entree: Paraguay – National Cuisine – Mbeju (A Paraguayan savory cassava starch and cheese pancake)
Created by Kitchen2MyTable.com
Recipe ID: 4121
Entree: Pitcairn – National Cuisine – Coconut Crusted Fish (Fish fillets coated in coconut and breadcrumbs, crisped until golden)
Created by Kitchen2MyTable.com
Recipe ID: 4122
Entree: Puerto Rico – National Cuisine – Chillo Frito (Whole fried red snapper seasoned with Puerto Rican spices and citrus)
Created by Kitchen2MyTable.com
Recipe ID: 4123
Entree: Republic of the Congo – National Cuisine – Ntaba (Braised goat stew in palm oil with tomato, ginger, and leafy greens)
Created by Kitchen2MyTable.com
Recipe ID: 4124
Entree: Sierra Leone – National Cuisine – Okra Stew (Thick okra and tomato stew with beef, palm oil, and local seasonings)
Created by Kitchen2MyTable.com
Recipe ID: 4125
Entree: Sint Maarten (Dutch part) – National Cuisine – St. Maarten Style Ribs (Sweet and spicy Caribbean pork spare ribs braised and grilled with island spices and a rum-lime glaze)
Created by Kitchen2MyTable.com
Recipe ID: 4126
Entree: Slovakia – National Cuisine – Pečená Kačica (Roast goose with crisp skin traditionally served with sauerkraut and dumplings)
Created by Kitchen2MyTable.com
Recipe ID: 4127
Entree: Slovenia – National Cuisine – Ričet (Hearty Slovenian barley-and-bean stew with smoked pork and root vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 4128
Entree: South Sudan – National Cuisine – Molokhia (Leafy jute-leaf stew simmered with garlic, coriander, and shredded chicken, served with rice)
Created by Kitchen2MyTable.com
Recipe ID: 4129
Entree: Suriname – National Cuisine – Pastei (Savory Surinamese meat pie of spiced curried chicken baked in flaky pastry)
Created by Kitchen2MyTable.com
Recipe ID: 4130
Entree: Svalbard and Jan Mayen – National Cuisine – Lutefisk (Lye-cured and rehydrated whitefish typically cod cooked until tender and served with butter potatoes peas and bacon)
Created by Kitchen2MyTable.com
Recipe ID: 4131
Entree: Tajikistan – National Cuisine – Самса ➤ Samsa (Baked triangular pastry filled with spiced minced lamb and onions)
Created by Kitchen2MyTable.com
Recipe ID: 4132
Entree: Timor-Leste – National Cuisine – Koto (Hearty Timorese stew of corn, pumpkin, beans, and chicken simmered with aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 4133
Entree: Trinidad and Tobago – National Cuisine – Macaroni Pie (Baked cheesy pasta casserole popular across Trinidad and Tobago)
Created by Kitchen2MyTable.com
Recipe ID: 4134
Entree: Turkmenistan – National Cuisine – Gyzyl Gyz (Traditional Turkmen baked lamb and rice casserole seasoned with warm Central Asian spices)
Created by Kitchen2MyTable.com
Recipe ID: 4135
Entree: United Arab Emirates – National Cuisine – جاشيد ➤ Jasheed (Slow-simmered spiced stew of dried baby fish in a tangy tomato sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4136
Entree: Venezuela – National Cuisine – Parrilla Criolla (Venezuelan mixed-grill of marinated meats served with a tangy onion-and-pepper salsa)
Created by Kitchen2MyTable.com
Recipe ID: 4137
Entree: Wallis and Futuna – National Cuisine – Boeuf à la Vanille (Braised beef simmered in a fragrant vanilla-scented coconut sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4138
Entree: Western Sahara – National Cuisine – Mrouzia (Sweet-and-savory spiced lamb stew with honey, raisins, and toasted almonds)
Created by Kitchen2MyTable.com
Recipe ID: 4139
Entree: Zimbabwe – National Cuisine – Mazondo (Braised cow trotters stewed until gelatinous in a savory tomato-onion and peanut sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4140
Entree: Albania – Mish me Arra (Slow-cooked meat in a rich spiced walnut sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4141
Entree: Andorra – Botifarra amb Mongetes (Catalan pork sausages served with a garlicky stewed white bean ragout)
Created by Kitchen2MyTable.com
Recipe ID: 4142
Entree: Angola – Cachupa (Hearty hominy and bean one-pot stew)
Created by Kitchen2MyTable.com
Recipe ID: 4143
Entree: Anguilla – Johnny Cakes with Saltfish (Pan-fried corn-and-wheat cakes served with desalted, spiced salted cod)
Created by Kitchen2MyTable.com
Recipe ID: 4144
Entree: Aruba – Bolo di Batata (Savory baked potato loaf or filled potato bread, often enriched with cheese and seasoned meat)
Created by Kitchen2MyTable.com
Recipe ID: 4145
Entree: Bahamas – Johnny Cake (Dense cornmeal-based flatbread traditionally pan-fried or baked and served with savory mains)
Created by Kitchen2MyTable.com
Recipe ID: 4146
Entree: Bahrain – سمك مشوي ➤ Samak Mashwi (Whole fish marinated in Middle Eastern spices and grilled until tender and charred)
Created by Kitchen2MyTable.com
Recipe ID: 4147
Entree: Belarus – Пячыста ➤ Pyachysta (Pan-roasted Belarusian pork and potato skillet)
Created by Kitchen2MyTable.com
Recipe ID: 4148
Entree: Belize – Panades (Fried corn masa turnovers filled with seasoned fish or chicken)
Created by Kitchen2MyTable.com
Recipe ID: 4149
Entree: Benin – Fufu with Peanut Sauce (Starchy pounded dough served with a rich, savory peanut and tomato stew often containing chicken)
Created by Kitchen2MyTable.com
Recipe ID: 4150
Entree: Bermuda – Cassava Pie (baked grated root vegetable custard with meat)
Created by Kitchen2MyTable.com
Recipe ID: 4151
Entree: Bhutan – Juma (Hearty Bhutanese pork and radish stew flavored with dried chilies and garlic)
Created by Kitchen2MyTable.com
Recipe ID: 4152
Entree: Bolivia – Anticuchos (Skewered grilled marinated meat, traditionally beef heart, seasoned with aji peppers and spices)
Created by Kitchen2MyTable.com
Recipe ID: 4153
Entree: Brunei – Ikan Pepes (Spiced whole fish wrapped in banana leaves and steamed or grilled)
Created by Kitchen2MyTable.com
Recipe ID: 4154
Entree: Burundi – Nyama Choma (Charcoal-grilled seasoned meat typically served sliced from the bone)
Created by Kitchen2MyTable.com
Recipe ID: 4155
Entree: Cayman Islands – Fish Rundown (Fish stewed in reduced coconut milk with aromatics and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 4156
Entree: Chad – Central Culinary Region – Fufu (Starchy pounded dough made from cassava and plantain served to scoop soups and stews)
Created by Kitchen2MyTable.com
Recipe ID: 4157
Entree: Cocos (Keeling) Islands – Central Culinary Region – Soto Ayam (Aromatic yellow chicken soup with turmeric, shredded chicken, noodles, and fresh garnishes)
Created by Kitchen2MyTable.com
Recipe ID: 4158
Entree: Comoros – Central Culinary Region – Biryani Comorien (Comorian spiced layered rice cooked with meat and potatoes)
Created by Kitchen2MyTable.com
Recipe ID: 4159
Entree: Cook Islands – Central Culinary Region – Mitiore (Cook Islands baked dish of pork and taro cooked in coconut cream and wrapped in banana leaf)
Created by Kitchen2MyTable.com
Recipe ID: 4160
Entree: Croatia – Central Culinary Region – Špek Fileki (Braised beef tripe simmered with smoked bacon and aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 4161
Entree: Cuba – Central Culinary Region – Masas de Cerdo Fritas (Pan-fried seasoned pork patties common in central Cuban home cooking)
Created by Kitchen2MyTable.com
Recipe ID: 4162
Entree: Curacao – Central Culinary Region – Funchi (Firm cornmeal porridge served with a savory salted cod stew)
Created by Kitchen2MyTable.com
Recipe ID: 4163
Entree: Cyprus – Central Culinary Region – Αφέλια ➤ Afelia (Pork braised in red wine with crushed coriander seeds)
Created by Kitchen2MyTable.com
Recipe ID: 4164
Entree: Ecuador – Central Culinary Region – Bolón de Verde (Fried mashed green-plantain balls filled or mixed with cheese and/or pork)
Created by Kitchen2MyTable.com
Recipe ID: 4165
Entree: Eritrea – Central Culinary Region – ጋእት ➤ ga'et (Stiff savory porridge served with a spiced butter well and meat or vegetable stew)
Created by Kitchen2MyTable.com
Recipe ID: 4166
Entree: Estonia – Central Culinary Region – Kohuke (Sweet curd cheese bar coated in chocolate)
Created by Kitchen2MyTable.com
Recipe ID: 4167
Entree: Falkland Islands (Malvinas) – Central Culinary Region – Falkland Islands Venison (Roast venison with herb-infused jus and root vegetables typical of the Falkland Islands)
Created by Kitchen2MyTable.com
Recipe ID: 4168
Entree: Faroe Islands – Central Culinary Region – Klaksvíkskøkur (A hearty baked Faroese meat and potato pie originating from Klaksvík)
Created by Kitchen2MyTable.com
Recipe ID: 4169
Entree: Fiji – Central Culinary Region – Fish Suruwa (A Fijian coconut milk fish stew with root vegetables and island spices)
Created by Kitchen2MyTable.com
Recipe ID: 4170
Entree: Gabon – Central Culinary Region – Riz au Poisson (Rice cooked with fish in a tomato-based spiced sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4171
Entree: Åland Islands – Raggmunk (Crisp grated potato pancakes traditionally served with fried pork and lingonberry)
Created by Kitchen2MyTable.com
Recipe ID: 4172
Entree: Bouvet Island – Central Culinary Region – Smoked Eider Duck (Smoked sea duck cured in a brine and finished over aromatic wood smoke)
Created by Kitchen2MyTable.com
Recipe ID: 4173
Entree: Gambia – Chicken Afra (Gambian braised chicken in a savory peanut-tomato sauce with bright tamarind or citrus notes)
Created by Kitchen2MyTable.com
Recipe ID: 4174
Entree: Gibraltar – Chicken and Chorizo Stew (Hearty tomato-based stew of chicken and spicy cured chorizo)
Created by Kitchen2MyTable.com
Recipe ID: 4175
Entree: Grenada – Saltfish and Bakes (Salted cod cooked with onions, peppers, and herbs served with fried bakes (Caribbean fried bread)
Created by Kitchen2MyTable.com
Recipe ID: 4176
Entree: Guam – Kadon Octopus (Chamorro-style octopus stew in a savory coconut milk and annatto broth)
Created by Kitchen2MyTable.com
Recipe ID: 4177