Have you ever invented a meal

57 dishes from all over the world that you should definitely try

The top 57 dishes from around the world

The culture of a country includes the history, the sights, the people and their way of life, but also the food. Food is an essential element of culture, and that's where I think is the best way to get to know a culture. When you eat together you always get into conversation with locals and with food you always have a topic of conversation around the world. Only those who have really tried the local dishes have been to the country. You have to feel, smell and taste a country! Because every country has its very own traditional dishes that you should definitely try. And maybe they taste so good that you too can cook some of the dishes at home. In the following you will find my favorite dishes from all over the world that you should definitely try.

57 dishes from the best kitchens in the world: Europe

Köttbullar from Sweden

Swedish meatballs are actually pronounced "Schöttbullar"what very few people in this country know. And real Swedish meatballs have little to do with what you get at Ikea in this country. Köttbullar is probably the most Swedish dish of all, which in Sweden is eaten with the family, especially at Christmas and Midsummer. In Swedish restaurants, on the other hand, the dish is rarely found. But there are now a few restaurants in Stockholm that specialize in Köttbulle. The meatballs in the Nomad Swedish Food & Bar, for example, are really delicious. If you have to go fast, you go to Meatballs for the people. Or you can simply cook the Swedish classic like the Swedes do at home.

You can find the original Köttbullar recipe here

Tarte flambée from Alsace

Alsatian tarte flambée, as the name suggests, comes from Alsace, but is now an absolute classic throughout France. Outside of Alsace, however, the tarte flambée is known by the name Tarte flambée, as the tart is traditionally baked on an open fire. In general, the Alsatian tarte flambée consists of a thinly rolled-out base of dough, which is traditionally topped with onions, bacon and sour cream. Traditionally, cheese does not belong on the tarte flambée, although today there are countless variations with and without cheese. Salmon and goat cheese are also popular as toppings and there is actually no limit to the imagination. Here you can find the original recipe for Alsatian tarte flambée. The best tarte flambée I've ever tasted is in the L’Oie Gourmande restaurant in Willgottheim in Alsace.

Tarte Tatin from France

Since my trip to Brittany I have loved salted butter caramel in every form and this is a main component of the original French apple tart, called tarte tatin, along with apples. So it's no wonder that I love the apple pie too, right? In France you can get the tarte tatin as dessert in almost every restaurant. This is served with cream, vanilla ice cream or the famous one Crème Chantilly - Sweetened whipped cream flavored with vanilla and / or orange blossom water.

You can find the original recipe for tarte tatin here

Shepherd’s Pie from Ireland

Shepherd’s Pie is a traditional minced meat casserole from Ireland that you can get in every pub there. The casserole usually consists of minced lamb, peas, carrots, various spices, tomato paste and wine. This is followed by mashed potatoes and the casserole, gratinated with spicy cheddar cheese, tastes really good.

You can find the original recipe from Kilkenny here

Scones from Great Britain

Scones are served with afternoon tea across the UK. The scones get their special consistency from the incorporation of cold butter and the fact that the dough is then only kneaded very lightly. This keeps the scones nice and soft and doesn't get a crust afterwards. The scones are then served warm with butter, jam, honey, lemon curd or, traditionally, with clotted cream, a kind of thick cream made from raw cow's milk. I have the best scones in London in KONA eaten. Far from Great Britain, you can get fantastic scones in Beate and Petra's sweet shop in the Franconian city of Fürth.

You can find the original scones recipe here

Crema Catalana from Spain

Crema catalana is THE Spanish dessert classic. Crema catalana is also called burnt cream (Crema cremada) because the cream is coated with a thick layer of caramel. This layer is traditionally created by sprinkling sugar on the cream. This is then burned with a special heated iron. The cream is similar to the French crème brûlée, but is served classically in clay bowls. The cream is also flavored with lemon or orange peel.

You can find the recipe for Crema Catalana here

Aioli from Mallorca

Aioli, a garlic mayonnaise without an egg, is the classic of the Balearic island cuisine. As fresh mayonnaise with eggs cannot be served due to the warm temperatures in Mallorca, as the risk of salmonella poisoning would be too great, mayonnaise on the Balearic island is simply prepared without an egg, only with milk and oil. So you can enjoy the creamy garlic mayonnaise without hesitation even in midsummer and it tastes incredibly good - at least if you like garlic. I think the best aioli on the island is in La Bóveda in Palma de Mallorca.

You can find the original recipe for Mallorcan aioli here

Pintxos from the Basque Country

What his beloved tapas are to the Spaniard, his pintxos are to the Basque - small snacks that come in countless different variations. Sometimes the bread slices are topped very traditionally, sometimes very unusual and creatively. All pintxos have only one thing in common, the skewer that holds the topping on the bread.

A recipe for pintxos with homemade requesón, paprika and thyme can be found here

Fregola Sarda con le Arselle from Sardinia

Fregola sarda, too Fregula called, is a traditional and very old type of pasta from Sardinia. Pasta used to be considered poor people's food for farmers and seafarers. In the meantime, however, the unusual type of pasta has long since found its way into top gastronomy. Like most types of pasta, Fregola Sarda are made from durum wheat flour and water. With a circular hand movement, the spherical Fregola is created in a kneading basket, which is then roasted in the oven. This is how the small balls get their characteristic color and roasted aroma. In Sardinia, the fregola is served with clams, mussels, bottarga or squid. The recipe for the classic Fregola sarda con le arselle, Sardinian pasta with clams, can be found here.

Bigoli in Salsa from Venice

Bigoli is a traditional type of pasta from Venice that is similar to the classic spaghetti. Traditionally, however, these are made from buckwheat flour, which is how they get their dark color. In addition, the bigoli are slightly thicker than spaghetti. Bigoli existed in Venice as early as the 18th century. Back then they were still traditional with a "Bigolaro", a bronze press. For a long time, of course, they have also been machine-produced and made durable in Venice. But the bigoli are still traditionally served with a duck sauce or in an anchovy salsa.

Here's the recipe for bigoli in salsa

Ragu alla Bolognese from Bologna

Every child in Germany knows spaghetti Bolognese. But this dish is not an Italian invention. Or rather, this dish is not even known in Italy, because spaghetti is never eaten with a ragù - a minced meat sauce - in Italy. The ragù alla Bolognese is traditionally eaten with fresh tagliatelle. It is also used to prepare lasagne al forno. Even with the recipe for the ragu, there is no fun in Italy. There is actually only one original recipe for ragù alla Bolognese and this is deposited with the Accademia Italiana della Cucina, the Bologna Chamber of Commerce. In addition to fresh ingredients, a good ragu primarily takes time and a lot of love, that's the whole secret of the pasta sauce. If you want to try the original ragu alla Bolognese, I recommend a trip to Bologna. There you will find something in every restaurant and it tastes wonderful everywhere.

You can find the recipe for Ragu alla Bolognese from Bologna here

Pierogies from Poland

Pierogies are small filled dumplings that are popular in many Eastern European countries such as Poland, the Czech Republic or Russia, but also in Finland. The filling of the dumplings and the name vary from region to region. Filled with minced meat, spinach, sauerkraut or mushrooms, they are called in Poland Pieroggi served. But they are the classics Pierogi ruskie, Pierogi filled with potatoes and cottage cheese. The sweet version filled with blueberries or apples is also very popular here. You can find the somewhat elaborate but very tasty recipe for Pierogi ruskie here. There are very tasty pierogies, for example, in Nova Pierogova in Gdansk and in the Northside Bakery in Brooklyn, New York.

Styrian pumpkin cream soup from Graz

Pumpkin seed oil, which is obtained from the Styrian oil pumpkin, is probably the souvenir par excellence from Graz and the surrounding area. It is ideal for refining delicious salads, hearty main courses and even sweet desserts. But I especially like the pumpkin seed oil in a simple, hot and creamy pumpkin soup.

You can find the recipe for my Styrian pumpkin cream soup with the finest seed oil here

Marhapörkölt from Hungary

The goulash that is so common to us is one in Hungary Shepherd-style soup with potatoes and pasta. The plate dish goulash, on the other hand, is called Pörkölt in Hungary. Marhapörkölt is the beef goulash, while the variant with chicken and a little sour cream is called paprika. Pörkölt means nothing else than roasted food. Means meat and onions must be completely covered with fat when searing and you braise meat and onions, stirring constantly, until all the liquid has disappeared. The caramelized vegetable sugar of the onions gives the goulash, or Pörkölt, its typical taste. Only then are spices and all other ingredients added. Pörkölt is traditionally eaten with Zupfnudeln, called csipetke, or spaetzle.

You can find a recipe for Marhapörkölt - beef goulash from Hungary - here

Paprika with Hungarian dumplings from Budapest

The aforementioned paprikash with chicken (Paprikás Csirke) is another classic from Hungary. Paprika is prepared exclusively with white meat and it is less spicy than the beef goulash due to the use of sweet paprika powder and sour cream. Traditionally Hungarian dumplings, a kind of giant spaetzle, are served with paprika.

You can find the recipe for paprika here

Gozleme with spinach from Anatolia

Gozleme are his cheeseburger for Turks. The thin, hearty flatbreads made from yufka dough originally come from Anatolia. Today you can find the delicious snack all over Turkey. Just keep an eye out for a Gözleme saleswoman in Turkish markets, you will not be disappointed. You can find the recipe for gozleme with spinach and sheep cheese here.

You can find the recipe for gozleme with spinach and sheep cheese here

Plain in Pigna from the Engadine

Plain in Pigna literally means “fully in the oven” and is a Graubünden specialty that you can find in all restaurants in the Swiss Engadin. You will then be served a kind of potato cake, or potato rösti, with bacon, raw ham and salsiz. Salsiz is an air-dried raw sausage from Graubünden. Cranberries are traditionally served with Plain in Pigna.

You can find the recipe for Plain in Pigna here

Älplermagronen from Switzerland

Älplermagronen or Älplermakkronen are a very typical dairy dish from the Swiss Alps, which I got to know and love many years ago when I was at school in the Engadine. In Switzerland, alpine farmers are the shepherds who tend the cattle of the farmers on the mountain pastures during the summer and who process the milk into cheese and butter. The word Magronen is derived from the Italian word maccheroni. They once brought Italian workers who were involved in the construction of the Gotthard tunnel with them from their homeland to Switzerland. The new food quickly became very popular with the herdsmen, as pasta is long-lasting and light, so that it could be transported to the alp without any problems. The pasta was then stretched up there with local potatoes, as these were cheaper. In addition, there was cream and cheese in the kettle - ingredients that were available on the alpine pastures. And then the Älplermagronen were born. Today, the simple pasta dish is served with fried onions and, depending on the canton, with or without apple sauce.

You can find the recipe for Swiss Älplermagronen here

Tiropita from Greece

Tiropita or Tyropita is a traditional feta pie from Greece, which is served in the form of a covered strudel as well as in the form of small fat pockets. While you tend to eat the strudel at home, you can find the crispy golden yellow fat pockets in almost every bakery throughout Greece, because these are probably the most popular snack in the country. The main ingredient of Tiropita is probably the most famous Greek cheese of all: Feta. This gives the Tiropita its strong, slightly salty taste and harmonizes perfectly with itKefalotiri (a mild hard Greek cheese) and the Anthotyro (an unpasteurized soft cheese), which is also used for the filling. Tiropita is traditionally made with filo dough, but puff pastry, baklava or the slightly thicker yufka dough are also very popular.

Click here for the recipe for Tiropita with Greek farmer's salad

Kotosoupa Avgolemono from Greece

With a friendlykalispéra As a small child I was always greeted in our favorite Greek restaurant and a short time later a steaming bowl of Kotosoupa Avgolemono was standing in front of my nose. The restaurant has long since ceased to exist, but my love for Greek chicken soup with rice, lemon and egg has not changed at all and today I just cook it myself at home based on a recipe that I brought with me from a trip to Cyprus.

Pastel de Nata from Portugal

Flour, sugar, eggs, milk and butter, that's really all it is, and yet the lukewarm tartlets sprinkled with cinnamon are just indescribably good. Once in Portugal you should definitely try it. The best Pastel de Nata still come from the Confeitaria Pastéis de Belém, the cradle of vanilla tarts. After all, the little pudding pieces were invented right here, in a small suburb of Lisbon, and just like in the past, they are still made in the Belém pastry shop today.

57 dishes from the best kitchens in the world: North America

Poke Bowl from Hawaii

Poke Bowl (spokenPokay) is a typical street food dish from Hawaii. Fishermen in Hawaii once rubbed their catch with sea salt on the boat to make it durable. Then the fish was simply flavored with a little oil and seaweed and eaten. Many Japanese people later moved to Hawaii, who took a liking to this way of preparing the fish and developed the dish further. Instead of simple types of fish, they used yellowfin tuna and marinated it with soy sauce, sesame oil, a little salt and pepper. In the 1970s, the dish was supplemented with rice, based on the typical Japanese Donburi. Add a little vegetables and salad and the poke bowl was born - a kind of sushi in a bowl. The poke bowl then made its way from Hawaii to California and from there you brought some aloha feeling all over the world.

You can find the recipe for a poke bowl with salmon, avocado and wasabi yogurt here

Caesar Salad from the USA

It could hardly be more American, because the Caesar Salad is an integral part of any American menu alongside burgers and spare ribs. But the Caesar Salad wasn't actually invented in the USA, but in Tijuana, Mexico. Because the two Italian brothers Caesar and Alex Cadini lived in the USA, more precisely in San Diego, California, but they lived there during Prohibition. The sale of alcohol was forbidden. So they decided to open their restaurant in Tijuana, which is right next door, because you could still party and drink there. On July 4th, 1924, American Independence Day, the brothers wanted to offer their American guests something very special, but supplies in the restaurant were running out. That's how you improvised and conjured up a salad for the guests from fresh but simple ingredients. The dressing for it was prepared with a small show system at the guests' table and the Caesar Salad was born.

You can find the recipe for the Cadini brothers' original Caesar Salad here

Seafood chowder from Prince Edward Island

For me, seafood chowder is the classic soul food for cold autumn days and it doesn't only taste good in Canada when the days are getting shorter and it gets stormier outside. The creamy, thick fish soup, which is prepared from different types of fish, mussels and some vegetables, is not low in calories. It only tastes good with a lot of cream and butter toast. But who counts calories when you have such a delicious steaming bowl of seafood chowder in front of you? By the way, I ate the best seafood chowder of all time on Prince Edward Island in the Blue Mussel Café in North Rustico.

You can find the seafood chowder recipe for home here

Ropa Vieja from Cuba

Ropa Vieja is Cuba's national dish - a beef stew with peppers and onions. Literally translated, Ropa Vieja means old clothes. According to legend, there was once a man who did not have enough money to support his family. So he cooked his old clothes and like a miracle the old scraps turned into a beef stew. Others claim the scraps of meat just look like old tattered clothes. But I like the former story. However, the dish does not have its origin in Cuba but in Spain, because Ropa Vieja is a traditional Sephardic dish from the Middle Ages. At that time, stews were usually stretched with chickpeas and that is exactly how Ropa Vieja is still made in southern Spain today. In Cuba you can no longer find chickpeas in Ropa Vieja, the dish was adapted to the Cuban palate and refined with tomatoes, peppers, onions, olives and capers. I have the best Ropa Vieja in Havana in Artes de Aguiar café eaten.

You can find the original Ropa Vieja recipe here

57 dishes from the best kitchens in the world: South America

Patacones with guacamole from Colombia

Fried plantains are one of the most popular side dishes throughout South America. This is also the case in Colombia, where they are known under the name of Patacones. Patacones are eaten here with avocado as a side dish to Frijoles con Pezuña, topped with minced meat, cheese, salad and vegetables or coated with a dip such as Hogao or guacamole.