Countries' National Dishes 2025

Country	National Dishes↓	Additional National Dish Details
Eritrea	Zigini	Fiery meat stew served with injera or rice.
Croatia	Zagorski štrukli, Pašticada	Croatian cheese filled pastry (štrukli) and Dalmatian braised beef (pašticada).
Austria	Wiener Schnitzel	Thin breaded veal cutlet, pan-fried until golden.
Estonia	Verivorst	Blood sausage traditionally enjoyed during winter holidays.
Cook Islands	Umukai	Pacific island communal feast cooked in an earth oven: taro, fish, pork.
Kenya	Ugali Nyama Choma Na Kachumbari	Maize porridge with grilled meat and tomato-onion salad.
Tanzania	Ugali na Maharage ya Nazi	East African maize porridge (ugali) with coconut-based bean stew.
Cayman Islands	Turtle Stew	Traditional island stew using turtle meat with local spices and root veg.
San Marino	Torta Tre Monti	San Marino layered wafer cake with chocolate-hazelnut cream.
Mali	Tiguadege Na	Coconut-milk vegetable stew often with fish or pork.
Mauritania	Thieboudienne (Cheb-u-jin)	Fish and rice in a tomato-based sauce with vegetables.
Senegal	Thiéboudienne	(repeat) Senegalese fish-and-rice main with tomato base and vegetables.
Dominica	The Mountain Chicken	Stewed or fried frog legs (Dominica/Grenada), called 'mountain chicken.'
Albania	Tave Kosi	Baked lamb in yogurt and eggs, tangy, oven-set casserole.
North Macedonia	Tavče Gravče	Macedonian baked beans with paprika and onions, national comfort dish.
Wallis and Futuna	Tama`ara`a	Tahitian communal earth-oven feast featuring roasted meats and root vegetables.
Niue	Takihi	Tongan layered taro and coconut cream casserole often with fish or meat.
Equatorial Guinea	Succotash	Corn-and-bean sauté, often mixed with peppers and smoked meat.
Greenland	Suaasat	Soup, often seal or seabird with root vegetables and herbs.
Denmark	Stegt Flæsk	Crispy fried pork belly served with potatoes and parsley sauce.
Netherlands	Stamppot	Dutch mashed potatoes mixed with cabbage or greens, served with sausage.
Sri Lanka	Sri Lankan Rice and Curry	Plate of rice with multiple vegetable and meat curries and sambols.
Cyprus	Souvla, Halloumi cheese	Spit-roasted meats (souvla) and grilled salty halloumi cheese.
Paraguay	Sopa Paraguaya	Paraguayan dense corn-and-cheese casserole, savory and moist.
Djibouti	Skudahkharis	Island/regional stew or rice dish—name varies by Pacific and Caribbean locales.
Faroe Islands	Skerpikjøt	Wind-dried fermented lamb—intense, chewy cured meat.
Oman	Shuwa	Omani/Emirati slow-cooked spiced meat roasted in underground pit for hours.
Bulgaria	Shopska Salad	Salad of tomato, cucumber, pepper and crumbly white cheese.
Botswana	Seswaa	Slow-cooked shredded beef, often served with thick maize porridge.
Germany	Sauerbraten	Marinated pot roast, tangy from vinegar and served with gravy.
Romania	Sarmale	Romanian/Central European cabbage rolls stuffed with meat and rice, simmered in sauce.
Panama	Sancocho	Latin American stew of meats, plantain and root vegetables—country variations.
Saint Lucia	Saltfish	Preserved salted fish used in many Caribbean and European dishes.
Bolivia	Salteñas	Baked empanadas filled with saucy meat, olive, raisin and spices.
Yemen	Saltah	Yemeni stew of meat and veg topped with a fenugreek froth called sahawiq.
Zimbabwe	Sadza	Zimbabwean thick maize porridge served with greens, meat or relishes.
Finland	Rye Bread	Dense, flavorful bread made with rye flour, staple in northern Europe.
Reunion	Rougaille Saucisse	Mauritian Creole sausages simmered in a spicy tomato-onion sauce.
Cuba	Ropa Vieja	Shredded beef in a tomato-pepper sauce—Cuban classic served with rice.
Madagascar	Romazava	Beef and greens stew, light broth and aromatic herbs.
Saint Vincent and the Grenadines	Roasted Breadfruit	Breadfruit roasted until tender and caramelized—Pacific island staple.
Czechia	Roast Pork with Dumplings	Roast pork paired with flour or potato dumplings, Central European comfort.
Australia	Roast Lamb Rules	Roasted lamb; ideally has a crisp exterior and tender interior.
Hong Kong	Roast Goose	Whole goose roasted for crisp skin and rich meat. A holiday specialty.
Burkina Faso	Riz Gras	"Fat rice"—rice cooked in a savory meat-and-vegetable sauce.
Belize	Rice And Beans	Rice cooked with seasoned beans. Actually a staple in many other parts of the world as well.
Italy	Ragu alla Bolognese	Slow-simmered meat sauce from Bologna for tagliatelle or other pasta.
North Korea	Pyongyang Raengmyon	North Korean cold buckwheat noodles in chilled broth—chewy and refreshing.
El Salvador	Pupusa	Stuffed corn tortilla with cheese, beans or pork.
Tuvalu	Pulaka	Pit-grown taro-like root staple in Pacific island diets, often boiled or roasted.
Canada	Poutine	Potato fries topped with squeaky cheese curds and hot brown gravy.
Guinea	Poulet Yassa	Chicken in tangy lemon-onion sauce, caramelized and savory.
Gabon	Poulet Nyembwe	Chicken simmered in rich palm-nut (nyembwe) sauce.
Republic of the Congo	Poulet Moambé	(repeat) Central African chicken in palm-nut (moambé) sauce, rich and savory.
DR Congo	Poulet a la Moambe	Chicken in a thick palm-nut (moambe) sauce.
France	Pot-au-Feu	Boiled dinner of beef, root vegetables and aromatic broth.
Guadeloupe	Porc-Colombo	Curry-influenced pork stew flavored with colombo spices.
Suriname	Pom	Surinamese festive cassava-fruit casserole usually baked with chicken.
French Polynesia	Poisson Cru	Raw fish marinated in lime and coconut milk—fresh and tangy.
Solomon Islands	Poi	Hawaiian mashed taro paste, staple accompaniment to many island meals.
Azerbaijan	Plov, Dolma	Plov: Central Asian spiced rice pilaf; Dolma: stuffed vine leaves or vegetables.
Uzbekistan	Plov	Central Asian spiced rice pilaf.
Tajikistan	Plov	Central Asian spiced rice pilaf.
Honduras	Plato Típico	A nation's typical plate—usually rice, protein and complementary sides.
Micronesia	Pihlohlo Mwehng	Regional Pacific stew—a local name variant for seasoned meat or fish stew.
Anguilla	Pigeon Peas and Rice	Rice cooked with pigeon peas, coconut or sofrito flavors.
Vietnam	Pho	Vietnamese noodle soup with clear aromatic broth, herbs and thinly sliced meat.
Russia	Pelmeni	Russian filled dumplings boiled and served with butter or sour cream.
Latvia	Pelēkie Zirņi Ar Speķi	Peas with smoked bacon (speck), savory home-style dish.
China	Peking Roast Duck	Crispy Beijing duck served with pancakes, scallion and hoisin sauce.
Lesotho	Pap-Pap	Cornmeal porridge staple, served with stews and relishes.
Samoa	Panipopo	Samoan sweet coconut buns glazed with caramelized coconut syrup.
Kiribati	Palusami	Taro leaves filled with coconut cream and sometimes meat, baked.
Spain	Paella	Spanish saffron rice pan with seafood, chicken and chorizo—Valencian origin.
Thailand	Pad thai	Thai stir-fried rice noodles with tamarind, egg, tofu or shrimp and peanuts.
Venezuela	Pabellon	Venezuelan plate of shredded beef, black beans, rice and fried plantain.
Tonga	Ota Ika	(repeat) Raw fish marinated in citrus and coconut milk—Polynesian variant.
Tokelau	Ota	Polynesian raw fish salad in citrus and coconut—fresh and bright.
Central African Republic	Okra or Gombo	Okra-based stews used across West African and Creole cuisines as thickeners.
Grenada	Oil Down	One-pot of breadfruit, salted meat and coconut milk, richly spiced.
Seychelles	Octopus Curry	Tender octopus in coconut or spicy curry sauce—coastal comfort dish.
Malawi	Nsima	Stiff maize porridge eaten with stews or vegetable relishes.
Zambia	Nshima	Zambian stiff maize porridge eaten by hand with relishes and stews.
Montenegro	Njeguški pršut	Dry-cured smoked ham from Njeguši village, intense flavor.
Pakistan	Nihari	South Asian slow-cooked spicy beef or lamb stew, traditionally a breakfast dish.
Cameroon	Ndolé	Bitterleaf stew with peanuts and meat or fish.
Malaysia	Nasi lemak	Coconut rice with sambal, anchovies, peanuts and cucumber.
Indonesia	Nasi Goreng	Fried rice with sweet soy, shallot, garlic and a fried egg.
Palestine	Musakhan	Palestinian sumac-spiced roasted chicken layered on flatbread with caramelized onions.
Papua New Guinea	Mumu	Papua New Guinean earth-oven roast combining tubers, greens and meats.
Greece	Moussaka, Gyros	Moussaka: layered eggplant and meat bake; Gyros: roasted meat in pita.
Belgium	Moules-Frite	Steamed mussels served in broth with fries on the side.
Mexico	Mole	Complex Mexican sauce of chilies, nuts and chocolate, served over meats.
Myanmar	Mohinga. Rice noodles	Fish noodle soup with lemongrass and banana stem—national breakfast.
Angola	Moamba de Galinha	Chicken simmered in palm oil and peanut-style sauce, rich and spicy.
Macau	Minchi	Minced meat and potatoes seasoned with soy and Worcestershire.
Western Sahara	Meifrisa	Faroese lamb stew with onions and potatoes—simple island comfort.
Uganda	Matoke or Matooke	East African steamed/mashed green bananas, served with sauces or stew.
Mozambique	Matapa	Cassava leaves stewed with peanuts, coconut and seafood or meat.
Iraq	Masgouf	Butterflied river fish, seasoned and grilled over open flames.
Isle of Man	Manx Queenies	Small local scallops, pan-fried and often served with butter.
Jordan	Mansaf	Lamb in fermented yogurt (jameed) sauce served over rice.
Moldova	Mamaliga	Polenta-like cornmeal porridge served with cheese or stews.
Malta	Maltese Stewed Rabbit	Rabbit braised in wine, herbs and tomatoes—a Maltese specialty.
Qatar	Machbūs	Gulf spiced rice with meat, dried lime and warm aromatics—similar to kabsa.
Kuwait	Machboos Laham	Spiced rice with lamb, dried lime and aromatic spices.
American Samoa	Luau Palusami	Taro leaves baked with coconut cream and often fish or pork.
Comoros	Lobster a la Vanille	Lobster prepared with fragrant vanilla sauce.
Vanuatu	Lap Lap	Vanuatu root-vegetable pudding baked in banana leaves with coconut milk.
Laos	Laap	Minced-herb salad, bright with lime, fish sauce and fresh herbs.
Dominican Republic	La Bandera	Dominican 'flag' plate: rice, beans and stewed meat as the daily meal.
Turkey	Kuru Fasulye	Turkish white bean stew with tomato base, often served with rice.
Benin	Kuli-kuli	Crunchy fried peanut snack made from groundnuts and oil.
Switzerland	Köttbullar	Swedish meatballs with creamy gravy, served with potatoes and lingonberry.
Egypt	Koshari	Street-food mix of rice, lentils, pasta and spicy tomato sauce.
New Zealand	Kiwi Pie	New Zealand pie—either savory meat pie or fruit-based dessert depending on recipe.
South Korea	Kimchi	Korean fermented spicy cabbage or radish, fiery and tangy probiotic side.
Syria	Kibbeh Bil Sanieh	Baked layered kibbeh casserole of bulgur and spiced meat, Levantine classic.
Lebanon	Kibbeh	Bulgur-and-meat croquette or casserole, spiced and often fried.
United Arab Emirates	Khuzi and Al Machboos	Whole roasted lamb (khuzi) served with spiced machboos rice in Gulf cuisine.
Georgia	Khinkali	Spiced meat dumplings with hot broth inside; eaten by hand.
India	Khichdi	Mild rice-and-lentil porridge, comforting and lightly spiced.
Curacao	Keshi Yena	Baked cheese stuffed with stewed meat and vegetables.
Aruba	Keshi yena	Baked cheese shell stuffed with stewed meat, olives and spices.
Guam	Kelaguen, Spam	Chamorro kelaguen: marinated grilled meat/seafood; Spam versions popular on Guam.
Northern Mariana Islands	Kelaguen	Marinated and grilled meat/seafood.
Liechtenstein	Käsknöpfle	Small dumplings tossed with melted cheese, similar to spaetzle.
Eswatini	Karoo Roast Ostrich Steak	Ostrich steak grilled with Karoo herbs and spices.
Namibia	Kapana	Street-grilled beef, served hot with chili sauce and bread.
Sweden	Kanelbulle	Swedish cinnamon bun scented with cardamom—bakery staple.
Afghanistan	Kabuli Palaw	Pilaf of saffron rice with carrots, raisins and lamb—a sweet-savory national dish.
Saudi Arabia	Kabsa	Spiced Arabian rice dish with lamb or chicken, nuts and warm aromatics.
Bahrain	Kabsa	Spiced Arabian rice dish with lamb or chicken, nuts and warm aromatics.
Luxembourg	Judd mat Gaardebounen	Smoked pork collar served with broad beans.
Nigeria	Jollof Rice	West African tomato-based rice cooked with spices; party and everyday staple.
Turkmenistan	Ishlekli	Gaziantep meat-and-onion filled pastry, regionally famed in Turkey.
Ireland	Irish Stew	Hearty lamb or mutton stew with potatoes and root vegetables.
Timor-Leste	Ikan Pepes	Indonesian banana-leaf wrapped fish steamed or grilled with herbs.
Bangladesh	Hilsa fish curry	Bengali hilsa cooked in mustard or tangy curry, oily delicacy.
Armenia	Harissa	Hot chili paste of peppers, garlic and spices, used as a condiment.
United States	Hamburger	Grilled ground-beef patty in a bun with varied condiments, including lettuce, tomato, mustard, pickles, onions, and cheese.
Iceland	Hákarl	Fermented shark—pungent traditional preserved meat.
Singapore	Hainanese Chicken Rice	Poached chicken with fragrant ginger-garlic rice, served with sauces.
Guyana	Guyanese Pepperpot	Seasoned meats slow-simmered in cassareep, spiced and slightly sweet.
Nepal	Gundruk	Nepali fermented leafy greens used as a tangy side or in soups.
Haiti	Griots	Marinated fried pork, crisp outside and tender inside, served with pikliz.
Martinique	Grilled Snapper	Whole snapper chargrilled, popular in Pacific island preparations.
Hungary	Goulash	Paprika-scented beef stew, often served with dumplings or potatoes.
Montserrat	Goat Water	Goat stew, spiced and thick, island comfort food.
Serbia	Gibanica	Serbian layered cheese and egg pastry, served at breakfasts and celebrations.
Maldives	Garudhiya, Mas Huni	Fish broth (garudhiya) and shredded tuna-coconut salad (mas huni).
Nicaragua	Gallo Pinto	Rice and beans stir-fried with peppers and cilantro.
Costa Rica	Gallo Pinto	Rice and beans stir-fried with peppers and cilantro.
Antigua and Barbuda	Fungie	Cornmeal porridge (like polenta), served with fish or stews.
Sudan	Ful Medames	Slow-cooked fava beans seasoned with lemon, oil and garlic.
South Sudan	Ful Medames	Slow-cooked fava beans seasoned with lemon, oil and garlic.
Ghana	Fufu	Pounded cassava, yam or plantain dough, used to scoop soups in Africa.
Togo	Fufu	Pounded cassava/plantain dough used to scoop up soups in West/Central Africa.
Bermuda	Fish chowder	Creamy soup of fish, potatoes and onion; New England-style comfort food.
Cambodia	Fish Amok	Steamed fish curry in banana leaf with coconut custard texture.
United States Virgin Islands	Fish & Fungi	Fried or stewed fish with okra-cornmeal 'fungi' porridge.
British Virgin Islands	Fish & Fungi	Fried or stewed fish with okra-cornmeal 'fungi' porridge.
Fiji	Fijian Kokoda	Marinated raw fish in coconut milk, citrus and chili—Fijian ceviche.
Vatican City	Fettuccine alla Papalina	Roman pasta with ham, peas, egg and cheese—a creamy classic.
Brazil	Feijoada	Black bean and pork stew, hearty national comfort food.
Norway	Fårikål	Norwegian autumn stew of lamb and cabbage, simply seasoned with pepper.
Israel	Falafel	Deep-fried spiced chickpea fritters, commonly served in pita with tahini.
Andorra	Escudella	Countryside stew of mixed meats, vegetables and pasta or rice.
Ecuador	Encebollado	Fish and yuca soup topped with pickled onions and lime.
Chile	Empanadas	Baked or fried stuffed pastries with savory fillings across Latin America.
Bhutan	Ema Datshi	Spicy stew of chiles and cheese, national comfort dish.
Slovenia	Dumplings and Carniolan sausage	Slovenian dumplings served with traditional Carniolan smoked sausage.
Liberia	Dumboy	Boiled cassava or plantain dumpling served with stews.
Belarus	Draniki	Potato pancakes, grated and fried until crisp.
Ethiopia	Doro Wat	Berbere-spiced chicken stew, usually served with injera and egg.
Gambia	Domoda	Peanut-based stew, tomato-rich and usually served with rice.
Niger	Djerma Stew	Sahelian regional stew of meat, peanuts and local greens (Djerma tradition).
Mauritius	Dholl Puri	Stuffed flatbread filled with ground split peas, eaten with curries.
Palau	Demok	Horn of Africa regional spiced meat stew (name variants across locales).
Japan	Curry Rice	Rice served with or cooked in curry spices; a common Asian accompaniment.
Turks and Caicos Islands	Cracked Conch	Tenderized, breaded and fried conch popular in Caribbean cuisine.
Trinidad and Tobago	Crab & Calaloo	Caribbean crab stewed with callaloo greens and coconut milk.
Algeria	Couscous, chakhchoukha	Couscous variant with torn flatbread and spicy tomato-based sauce.
Morocco	Couscous	Steamed semolina pasta served with vegetable or meat stews.
Tunisia	Couscous	Steamed semolina pasta served with vegetable or meat stews.
Libya	Couscous	Steamed semolina grains, served with vegetable or meat stew.
Barbados	Cou-Cou	Cornmeal and okra mash traditionally served with flying fish.
Sint Maarten	Conch and Dumplings	(repeat) Caribbean stew where conch is simmered with boiled dumplings.
Bahamas	Conch	Caribbean shellfish served raw, frittered or stewed.
Nauru	Coconut Fish	Fish cooked in coconut milk with island herbs and lime—tropical staple.
Uruguay	Chivito	Uruguayan stacked steak sandwich with ham, cheese and a fried egg.
Guatemala	Chicken Pepian	Thick nut-and-seed spiced chicken stew, earthy and rich.
Iran	Chelow Kabab	Saffron rice paired with charred skewered meat, often lamb.
Peru	Ceviche	Raw fish cured in citrus, mixed with chilies and onion—coastal refreshment.
Bosnia and Herzegovina	Cevapi	Grilled minced-meat sausages, served with flatbread and onions.
Lithuania	Cepelinai	Potato dumplings stuffed with meat or cheese and boiled.
Sierra Leone	Cassava Leaves	Popular West/Central African stew of cassava leaves, peanuts and meat.
Sao Tome and Principe	Calulu	Cape Verdean/Angolan fish or okra stew with palm oil and greens.
Saint Martin	Callaloo Soup	Leafy green soup (callaloo) with okra, coconut or crab in Caribbean variants.
Gibraltar	Calentita	Chickpea flour cake—savory, soft, akin to farinata.
Guinea-Bissau	Caldo de Mancarra	Hearty tuber-and-meat stew with regional veggies.
Cape Verde	Cachupa	Slow-cooked stew of corn, beans, vegetables and assorted meats.
Mongolia	Buuz	Steamed meat dumplings, tender and juicy pockets.
Slovakia	Bryndzové Halušky	Slovak potato dumplings tossed with sheep cheese and crisp bacon.
Rwanda	Brochettes and Isombe	Skewered grilled meat (brochettes) with isombe—Congolese cassava-leaf side.
Chad	Boule	Large starchy dumpling (cassava/yam) served with stews.
French Guiana	Bouillon D'awara	Soup of awara palm fruit with smoked meats and tubers.
New Caledonia	Bougna	New Caledonian earth-oven feast of taro, banana, fish or pork, wrapped in leaves.
Ukraine	Borsch	Eastern European beetroot soup, served hot or cold often with sour cream.
Burundi	Boko Boko	West African-style spiced rice/stew (name varies by locale).
South Africa	Bobotie	South African baked curried minced meat topped with egg custard.
Poland	Bigos Stew	Polish hunter's stew of sauerkraut, fresh cabbage, meats and mushrooms.
Kyrgyzstan	Beshbarmak	Boiled meat on flat noodles—a symbolic communal meal.
Kazakhstan	Besbarmak	Boiled meat served over broad noodles—communal, celebratory dish.
Taiwan	Beef Noodle Soup	Savory Asian soup of beef with noodles, herbs and clear or beefy broth.
Guernsey	Bean Jar	Slow-baked bean casserole often cooked with pork and herbs.
Jersey	Bean Crock (les pais au fou)	French slow-baked bean casserole often with pork and herbs.
Marshall Islands	Barramundi Cod	Firm white fish, commonly grilled or pan-seared.
Somalia	Bariis iskukaris	Somali spiced rice often served with stew, salad and banana on the side.
Monaco	Barbagiuan	Fried Gibraltarian/Italian pastry filled with pumpkin, rice or greens.
Colombia	Bandeja Paisa	Colombian platter: beans, rice, chicharrón, plantain, egg and arepa.
Portugal	Bacalhau	Portuguese preserved salted cod prepared in countless traditional ways.
Ivory Coast	Attiéké	Fermented cassava couscous, typically served with grilled fish.
Argentina	Asados	Barbecue: grilled meats served family-style.
Puerto Rico	Arroz con Gandules, Mofongo	Puerto Rican rice with pigeon peas (arroz con gandules); mofongo: mashed fried plantain.
Brunei	Ambuyat	Sticky sago starch pudding eaten by dipping into spicy sauces.
Philippines	Adobo	Filipino marinated and simmered meat in vinegar, soy and garlic (national dish).
Jamaica	Ackee and Saltfish	Ackee fruit sautéed with salted cod and spices.
Saint Barthelemy	Accras de Morue	Caribbean salted cod fritters, seasoned and fried crisp.
United Kingdom	Fish and chips, Chicken Tikka Masala	British battered fish with fries; tikka masala: UK-Indian curried chicken.

“National dish” is an unofficial status and as such, any country’s national dish is up for debate.
A dish can come to be considered a national dish for multiple reasons, including:
- Being a staple dish of the country/region
- Including ingredients local/endemic to that region
- Becoming part of the culture’s traditional celebrations (such as the United States’ turkey at Thanksgiving or hot dogs at a baseball game)
- Via official government promotion (such as fondue in Switzerland)

Highlighted Countries

Syria

The main part of mealtime in Syria is the appetizers, called mezes. Usually, a range of choices will be presented to start the meal. Kibbeh is a national dish from Syria and Lebanon that is a standard for any meal. This dish includes a mix of bulgur, seasonings, and ground lamb. Usually, it is packed into a patty which is then baked, boiled, stuffed, or fried. Some people prefer to eat kibbeh raw, which has the most prominent flavor. Sometimes kibbeh is flavored with robust tastes like cherry juice and pomegranate.

Korea

A national dish of Korea is beef bulgogi, which translates to fire meat. This meal consists of very thinly sliced meat that is marinated in a mix of sesame oil, soy sauce, sugar, ginger, garlic, onions, and wine. After the meat has marinated, it is grilled. Many people choose to eat bulgogi wrapped in a spinach leaf and will accompany the meal with kimchi. Some Korean restaurants will present the raw marinated meat and allow the diners to barbecue their own food on the table.

Austria

Probably one of the most famous national dishes, wiener schnitzel is a simple but delicious meal that consists of flattened veal cutlets. The cutlets are then breaded and fried. Although Austria claims wiener schnitzel as their national dish, this meal likely originated in Italy. A final garnish of parsley and some fresh lemon make this a delicious, simple, and filling meal.

Hungary

The national dish of Hungary is goulash. This dish has been made by Hungarians for centuries, though it only became a national favorite in the 1800s. The dish was used to help distinguish Hungary from its neighbors within the Austro-Hungarian Empire. A goulash consists of stew beef and a mix of vegetables cooked down into a stew which is then flavored with paprika. Slow cooking goulash helps to bring out the best flavors from the beef.

England

While many people complain about English food, one of their staple delicacies is roast beef and Yorkshire pudding. This combination is a standard for special occasions and is often a perfect Sunday lunch option. The Yorkshire pudding is made from a light batter and is often served before the main course. Traditionally, Yorkshire puddings were served first to help fill you up, so you didn’t eat as much beef. The roast beef is usually served with gravy and roasted vegetables.

Ireland

Irish stew is the national dish of Ireland. Most stews are made of a thick broth that is slowly cooked down to pull out the most flavor from the vegetables. While traditionally, the stew was made from mutton boiled with potatoes, parsley, and onions, most modern Irish stews will mix in other vegetables like carrots.

France

While several trademark meals have originated in France, Pot-au-Feu is the national dish. Originally used as a rustic dish served in winter, this favorite stew is now found in even the most exclusive restaurants. The meal consists of meat put into a stew with root vegetables and spices. The liquid broth is usually served separately from the cooked meat.