Travel is different. Exotic, cultural, beach, romantic... And sometimes gastronomic! And even if you are usually on a diet, then a few months before the beach season you can quite afford them ;-) When going to Italy, France, Spain or, for example, mmmm... Thailand or Turkish Istanbul, you can not only relax and have fun, but also enjoy mind-blowing delicacies! Do you want to know what to please yourself and your stomach in the 7 most delicious countries in the world, where food has become a cult? Then “swallow” this article entirely. Bon appetit! ;-)

1. Italy:Neapolitan Margherita, prosciutto with melon, caciucco of 5 types of fish...

Tie me to Michelangelo's David statue! The amazing dishes of Italian cuisine make your mind go blank. Taste buds are anticipating the holiday! And so, without which Italy is not Italy... Without the real Neapolitan Margherita - the ancestor of all pizzas. The thinnest flatbread of dough with San Marzano tomatoes grown near Vesuvius is brought to a blazing heat in a wood-burning oven, and then covered with mozzarella di buffala cheese, basil and drizzled with olive oil... Oh, mamma mia! She brings me to... Although I haven't eaten the prosciutto di parma yet!

…Culinary Oscar contender #2! Transparent slices of salty ham are served in Italy with ripe, fragrant melon. A glass of sweet rose wine... Mmmm... Be-lis-si-mo! Pasta is devilishly dangerous for your figure, but Carbonara with goat cheese and bacon is divinely delicious. And in Italy they make amazing risotto! Try it with truffles, seafood... If you want soup, feel free to order thick Tuscan caciucco - from 5 varieties of fish, with the addition of red wine. You will also find Roman-style artichokes, national Italian gelato ice cream with fruits, berries, chocolate and nuts...

5. Türkiye (Istanbul): fish sandwiches, kebabs, marash-dondurma, oriental sweets...

Arriving in Istanbul, ordinary people go to the Blue Mosque or Hagia Sophia... Gastrotourists, on the other hand, head to the Eminönü pier to taste the most delicious street food in the world, accompanied by the cries of seagulls and the splash of waves - fish sandwiches balyk ekmek! The freshest mackerel is grilled in front of you, and then placed in a soft, fluffy bun, generously flavored with lettuce, onion rings and sprinkled with lemon juice. Mmm! And this delicacy is prepared on the deck of a small colorful boat rocking on the waves. Very romantic! What else should you include on your menu in Istanbul? Fried red mullet, sea bass marinated with basil, sea bream, mussels stuffed with rice...

Kufte cutlets and kebabs are very popular, and cafes and restaurants of this type are like street cats on every corner. Try minced meat on a skewer - adana kebab or shish kebab - shish kebab, always with stewed vegetables. It's incredibly delicious! You will fondly remember the hot lentil soup with mint... Well, for dessert, Istanbul has prepared incomparable marash-dondurma ice cream, with a natural thickener - orchid juice, and an incredible amount of oriental sweets! Delicate Turkish delight, sherbet, nougat and juicy, flaky baklava soaked in honey, various syrups and sprinkled with pistachios...

7. Mexico: tacos with salsa sauce, nachos with melted cheese, fajitas, burritos, tequila...

What is amazing about Mexico? An original culture, an atmosphere of eternal summer, national parks, archaeological sites of the Aztecs and Mayans. It's incredibly interesting to be here! Oh, I wonder what Mexico offers? Different regions have completely different menus and culinary traditions. However, the basis of the cuisine is beans, corn, meat, fish, avocado and fiery chili peppers. Mexico tastes hot and spicy! Snacks with tortillas and all kinds of sauces are very popular here. Taco - corn tortilla with beef, pork, beans, clams, shredded cheese and salsa! Mmmm... You can swallow your tongue!

Try the homemade nacho chips with melted cheese and be sure to try the fajitas, a tortilla stuffed with beef marinated in a spicy sauce and grilled on the barbecue. But in the famous burrito, it turns out, they put whatever their heart desires: beans, rice, salty queso fresco cheese, tomatoes and meat, mushrooms and fish. And even tropical fruits! This is if you want dessert. Waiting for you is the meat goulash olla podrida, and tamales - meat cabbage rolls wrapped in corn cob leaves. The sopa de marisco soup is exceptionally tasty. And, having eaten your fill, go and drink tequila!

Well, your appetite for sultry Mexico has awakened! The hottest tours are waiting!

P.S. Share your own delicious impressions of the world in the comments!

Melnikova Anastasia, gastroexpert Onlinetours

Russian cuisine is incredibly tasty and satisfying, amazing with its variety of dishes and unique gastronomic combinations. It is not for nothing that Jean Anthelme Brillat-Savarin, a famous French gourmet and author of the book “Physiology of Taste,” considered only three cuisines great, including Russian. For many centuries in a row, it has been an integral part of culture and a marker of the historical authenticity of the Russian people. Let's remember the original Russian dishes, the tradition of cooking which has survived to this day.

Russian roast

The first mentions of this dish date back to the reign of Tsar Alexei Mikhailovich. Then the roast was served second after the traditional soup. The essence of the dish is easily captured thanks to the root “heat” - this means that it is simmered in the oven for several hours.

Any fatty pieces of meat are excellent for this purpose, accompanied by potatoes cut into large pieces. By the way, Russian roast is the only dish awarded the title of nobility. It received it thanks to the admiration of the English king Charles II. He was so impressed by the taste of the roast beef that he immediately, right at the table, awarded him the high title.

Porridge

In Rus', porridge is not just a hearty meal, but a philosophy of life. It was porridge that was the main dish on the table of our ancestors for several centuries in a row. It was eaten with pleasure by the poor and the rich, and the great respect for this dish is easily determined by the ancient proverb “Porridge is our mother.”

Previously, porridge was the name given to everything that could be prepared from crushed foods. Today we enjoy eating wheat, millet, pea, buckwheat and other types of porridges. And for Christmas and funeral dinners it is still customary to prepare kutya - porridge made from wheat or rice with the addition of honey, poppy seeds and raisins.

Cabbage soup

This first dish has a short name and a long history. Knut Hamsun, a famous Norwegian writer, called it “an unacceptably bad meat soup” and at the same time “a wonderful Russian dish.” Indeed, cabbage soup is very contradictory both in taste and composition.

Residents of Russian villages prepared them differently depending on their income. Some cooked cabbage soup with only onions and cabbage, while others added crushed lard or meat. In other recipes, the ingredients include rye flour, turnips, mushrooms and fish. And the characteristic sour taste was achieved through sauerkraut or brine, sorrel, and kvass. The editors of the site note that cabbage soup could well be included in our ranking of the most delicious dishes under one hundred rubles.

Siberian dumplings

Since dumplings came to Russian cuisine from the Urals, it is not surprising that the most popular variety is the Siberian one. And although many countries around the world have very similar dishes (just remember Georgia, Italy and China), we consider them an original Russian dish.

In Siberia, dumplings were prepared for many months in advance, as they are perfectly stored frozen. In the traditional recipe, three types of meat are used for minced meat: elk, pork and beef. Today, Siberian dumplings have a more prosaic filling - minced pork and beef, but they are still very juicy and tasty. By the way, be sure to use ice water to prepare the dough - this gives it a unique taste.

Pie

“Unbuttoned pies” is the name given to rasstegai, a traditional Russian pastry made from savory yeast dough. At first, these open-top pies were served in taverns with soups and stews. Later they became an independent dish, leading for some time in the street trading format.

The editors of uznayvsyo.rf note that historically pies were made from leftover food: what was left after dinner was put inside. But most of all, pies with fish filling were valued: minced river fish, pieces of sturgeon, salmon or beluga. The top of the open pie was poured with melted butter or hot broth, which made it even more tasty and juicy.

Pancakes

Initially, pancakes were a ritual dish - they were prepared for the funeral table, and later also for Maslenitsa. But today these thin flatbreads, reminiscent of the sun, have become a full-fledged Russian dish without any subtext. Pancakes are mentioned in many proverbs and sayings, which once again emphasizes their popularity (for example, “The first pancake is lumpy”). They are prepared using yeast and unleavened dough, brewed with milk and water, baked in a frying pan and in a traditional Russian oven.

Pancakes with butter and dozens of filling options are very tasty: mushrooms, meat, cabbage, potatoes, liver, cottage cheese and caviar. Pancakes also became the basis for preparing kurnik - in this unique pie, thin pancakes are filled with chicken and mushrooms, and then covered with a “cap” of puff pastry. Kurnik is the king of pies, it is also called royal or festive. Very often it was served at weddings and other special events.

Buzhenina

This hearty meat dish was mentioned on the pages of Domostroi, compiled in the 16th century. However, at that time not everyone could afford it, because it was prepared from a single piece of pork, less often lamb or bear meat. Marinated and then baked boneless meat was originally called “vuzhenina” (from the word “wood” - smoke, dry).

Today, as before, boiled pork is served hot and cut into thick slices - so that guests can eat to their heart's content. However, it is also good as a cold snack, so housewives often prepare it a day or two before the special event.

Kvass on rye bread

Our ancestors prepared it from a variety of ingredients, giving it a sour or sweet taste, dark or light color, different sharpness and aroma. But it is kvass on rye bread that is considered traditional. It's amazing how delicious this drink can be, made from rye crusts, yeast, sugar and raisins! And it not only quenches thirst well, but is also used for medicinal purposes. For example, kvass has a beneficial effect on the digestive system.

Pozharsky cutlets

Pozharsky cutlets have an interesting legend associated with Emperor Nicholas I - he supposedly tasted them during a visit to Daria Pozharskaya’s tavern. She did not have the minced veal cutlets ordered by the sovereign, but she did find minced chicken, which became the main ingredient of this tasty and tender dish. The secret of Pozharsky cutlets is that chopped butter is added to the meat, which melts during frying and makes them unusually tender. Russian national summer soup – okroshka

There are a lot of recipes for its preparation, but in most cases it contains boiled meat (as an option - boiled sausage), radishes, fresh cucumber, potatoes, chicken eggs, green onions, dill or parsley. And for dressing they use low-fat kefir, whey, vegetable broth, kvass and even mineral water diluted with sour cream.

Any national culture is rich in unusual traditions that relate not only to cooking, but also to many other areas of life. Thus, folk recipes for medicines for anything are passed down from generation to generation (albeit sometimes very dubious). The editors of the site invite you to read about the strangest and most dangerous medicines for serious diseases.
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Almost every country has its own national dish - a cult dish, which is eaten and loved more often than others within that area. National dishes are part of the country’s culture, as well as a popular “attraction” for any tourist. When traveling abroad, you will obviously prefer to try the most famous dish in a foreign country. Well, in case you are going on a trip, save this list of national dishes from a variety of countries that are definitely worth trying.

1. Barbados: Peek-a-boo and the Flying Fish

Barbados has a lot of fish, such as opah, tuna, barracuda and redfish, but the country is called the “Land of the Flying Fish”. And this type of fish even made it to the most famous national dish of Barbados, which is called Coo-coo. Coo coo consists mainly of corn grits and okra fruit, and the flying fish served along with it is usually fried or steamed.

2. Canada: poutine (emphasis on the second syllable)

Poutine arrived in Quebec in the late 1950s. This is the favorite dish of all Canadians. It's made from French fries, topped with brown gravy and served with chunks of cheese. Although the recipe is quite simple, there are many variations of poutine. Some restaurants offer this dish with toppings such as chicken, bacon or Montreal smoked meat, three pepper sauce or even caviar and truffles.

3. Syria: kebbe

This dish is also popular in Lebanon, Palestine and Jordan. A typical Syrian kebbe is made from bulgur (durum wheat), chopped onions and finely chopped pieces of beef, lamb, goat or camel meat. The best version of kebbe is these cutlets stuffed with beef or lamb. The cutlets can also be shaped into a ball or flatbread, and can be baked or boiled in broth.

4. Poland: bigus

Bigus is a traditional meat stew in Polish, Lithuanian and Belarusian cuisine, but only the Poles consider it a national dish. This very nourishing and tasty stew is made from a large number of ingredients - fresh and sauerkraut, various types of meat and sausages, tomatoes, honey, mushrooms, peppers, cumin, bay leaves, oregano, prunes and other ingredients. Bigus can be served in a plate or inside a bread roll.

5. Greece: souvlaki

Greece is a country with several well-known dishes around the world, such as keftedes, moussaka or tzatziki, but souvlaki is usually considered the most famous Greek dish. This popular “fast food” in Greece consists of small pieces of meat and sometimes vegetables on skewers. Souvlaki is usually made from pork, although chicken or lamb can also be used. Serve on skewers, on pita bread with side dishes and sauces, or with fried potatoes.

6. Italy: pizza

Pizza is famous all over the world, so there is no point in introducing this dish to you. Let’s better tell you how Margherita pizza came to be. According to legend, this pizza was invented in 1889, when the Neapolitan chef Raffaele Esposito was ordered to create a pizza specifically in honor of the visit of Queen Margherita. Of the three pizzas he prepared, the queen preferred the one whose ingredients were dominated by the national colors of Italy: red (tomatoes), green (basil) and white (mozzarella). Then it was decided to name this pizza in honor of Queen Margherita.

7. Ireland: Irish stew

First recognized in 1800, Irish stew is the most common dish in this country and a staple on any pub menu. Originally it was a thick broth with boiled lamb, onions, potatoes and parsley, but now other vegetables are often added to the dish.

8. USA: hamburger

Like pizza or pasta, hamburgers are eaten all over the world, but the dish is usually associated primarily with the United States. The word "hamburger" comes from the German word "Hamburg", from where many emigrated to America in the 19th century. On July 27, 1900, American grocery store chef Louis Lessing sold the first hamburger in his hometown of New Haven.

9. Hungary: goulash

Goulash became the national dish of Hungary in the late 1800s, when Hungarians sought symbols of national unity to distinguish themselves from other peoples of the Austro-Hungarian Empire. This hearty dish later spread throughout Central Europe, Scandinavia and Southern Europe. Goulash is a soup or stew made from beef (sometimes veal, pork, venison or lamb) and vegetables, generously seasoned with pepper and other spices.

10. Israel: Falafel

This dish is common not only in Israel, but throughout the Middle East. These are deep-fried balls or cakes made from ground chickpeas, garden beans, or both. Usually served in pita or lafe. Falafel has become so popular that in some countries McDonald's has started serving McFalafel.

Although this dish first originated in Jamaica, it is also eaten in the UK, Canada and the US. To prepare this dish, salted cod is sauteed in boiled akki (a local tropical fruit), onions, tomatoes and spices. Usually served for breakfast or dinner with breadfruit, bread, dumplings or boiled green plantains. Often the dish is washed with coconut milk.

12. Austria: Wiener schnitzel

This is a very thin and deeply fried veal schnitzel. The most popular Viennese and Austrian dish in general. It is made from lightly pounded veal, slightly salted and rolled in flour, beaten eggs and bread crumbs. Traditionally, this dish is served with potato salad, cucumber salad, parsley potatoes, fries or fried potatoes and a wedge of lemon.

13. South Korea: bulgogi

Translated as “fiery meat”. This is a typical South Korean dish that usually consists of fried marinated beef. The marinade is a mixture of soy sauce, sesame oil, garlic, onion, ginger, sugar, wine, green onions and sometimes mushrooms. Many restaurants in South Korea have small barbecue sets built into their tables, allowing diners to grill their own meat.

14. France: thin pancakes

Very thin sweet pancakes, usually made from white flour. Served with a variety of fillings, they can be sweet (with sugar, fruit jam, strawberries, maple syrup, etc.) and savory (with cheese, ham, eggs, ratatouille, mushrooms, artichokes and various meat products).

15. China: Peking duck

The most famous dish from the capital of China and one of the most famous Chinese dishes around the world. Crispy-skinned duck served with green onions, cucumbers, sweet bean sauce and thin pancakes. Sometimes a bowl of hot sauce - such as hoisin - is added to the main plate.

16. Brazil: Feijoada

The main ingredients of this hearty and very tasty dish are beans and fresh pork or beef. This dish is made from black beans, various pork or beef products, such as bacon or smoked pork ribs, and at least two types of smoked sausages and beef jerky. Usually served with white rice and oranges - the latter help digestion.

17. Ukraine: borscht

Popular in many countries of Eastern and Central Europe. Should I explain to you what this is? Foreigners describe it as a thick and spicy soup with beets as the main ingredient. Beef or pork is almost always added, and pieces of meat, potatoes and beets are used for the broth. Sometimes carrots and peppers are added. They eat it with bread.

18. Thailand: Thai noodles

Deeply fried rice noodles. It is served in restaurants, but you can also buy it from a street stall. It is made from dry rice noodles moistened with water, which are fried with eggs and chopped tofu, and a huge number of different ingredients are used as seasonings: tamarind pulp, fish sauce, dried shrimp, garlic, shallots, chili, etc. Serve with lime wedges and chopped roasted peanuts. Depending on region, may also contain fresh shrimp, crab, chicken, or other meats.

19. Czech Republic: creamed tenderloin

In the Czech Republic, there is an eternal debate about what is the national dish in the country - creamed tenderloin or shank. Let it be the first. The tenderloin is usually beef, which is served with a thick creamy sauce and dumplings. Sometimes the dish is served with lemon slices and cranberries.

20. Venezuela: arepa

These corn flour tortillas are sometimes considered the national dish of Colombia. Different regions of the country use different sizes, types of flour and additional ingredients. For example, in eastern Venezuela, arepas are typically 7-20 cm in diameter and about 2 cm thick. Today this dish is made in special electrical appliances, which takes about 7 minutes (and with the usual cooking method - 15-25 minutes).

21. Türkiye: kebab

Kebab originated on the streets of Turkey, where street vendors cut the meat from vertically hung pieces. Traditionally, kebab is made with lamb, but depending on local preferences or religious beliefs, kebab can also be made with beef, goat, chicken, pork or even fish. Usually served in pita bread or pita bread.

22. Singapore: Chilli crab

The main ingredient of this delicious seafood dish is, of course, crab. It is fried in a thick, sweet and spicy tomato and chili sauce. This dish was even included in the list of “50 most delicious dishes in the whole world” at number 35.

23. Serbia: Pljeskavica

This Balkan dish is made from different types of minced meat. Traditional Serbian pljeskavica is made from a mixture of minced lamb, pork or beef (sometimes veal), fried with onions and served on a plate with vegetables and side dishes - usually fried potatoes or bread. Recently, this hearty and delicious dish has begun to gain popularity in other parts of Europe.

24. New Zealand: Bacon and Egg Pie

This pie contains bacon, eggs, onions, peas, tomatoes and cheese, so it's quite high in calories. Sometimes served with ketchup. This dish is also popular in neighboring Australia.

25. Belgium: Moules-Frites

Translates to “mussels and fries.” This dish originated in Belgium and is considered national here, but is also popular in France and other Western European countries. The most unusual thing about Moules-Frites is its size. One serving of this dish per person in almost any restaurant in Belgium is 1.5 kg! Mussels and fries are usually served on separate plates to prevent the potatoes from becoming too soft.

Each of us is familiar with the expression - how many people, so many opinions. If you change it a little geographically, you will get so many peoples, so many traditions. This expression is also true for cooking. The cuisine of each individual people of the world represents separate culinary kingdoms that are extremely interesting to learn about.

Each people living on Earth has its own traditions and history and, of course, its own characteristics of national cuisine. National cuisine acts as a kind of stronghold of those centuries-old traditions that are dear to everyone, which were preserved and kept secret in order to pass them on from generation to generation. In Italy, no one will tell you the real secret of making delicious pasta, the Chinese will not share with you the national recipe for preparing dishes from snake meat or shark fin, and there is no need to talk about French cuisine, which has long been considered the most aristocratic in the world.

National cuisine is a set of dishes that are constantly prepared by residents of a certain territory or country. Historical preconditions are a feature of any national cuisine. Most of the dishes that are considered national in a particular area were prepared several centuries ago. As time passed, the recipes were improved and supplemented in order to pass on culinary secrets to future generations. More often National dishes consist of those products that are available in a given area. There are also conditions for preparing dishes from the national menu.

Culinary gourmets are ready to travel far to enjoy the national cuisine of a particular country. After all, it is possible to taste the taste of real sushi only in Japan, and you can enjoy roasted chestnuts prepared according to original recipes only in France. Those who do not have the opportunity to visit foreign countries can try to study some recipes and features of savory national dishes in their own kitchen.

All existing national cuisines of the world can be divided into several large groups, uniting them according to some common characteristics.

European cuisine

Modern European cuisine has developed under the influence of the national characteristics of various European countries. However, despite this, it is difficult to talk about a single European cuisine, since the territory of Europe is inhabited by many peoples, and their way of life and culture are determined not only by climatic, but also by geographical conditions. The cuisine of the southern countries of Western Europe differs in “temperament” from the cuisine of its northern countries, just as the character of a Spaniard or Italian differs from the Finns. Southern cuisine is spicy, aroma, and colorful compared to the simpler and more restrained cuisine of the north.

Features of European cuisine include the abundance of vegetable dishes and the use of a large number of different sauces. Unlike the peoples of the East, Europeans use spices, seasonings and seasonings much less, focusing on preserving the taste of the original products.

European cuisine originates in Greece. Later, together with chefs, the culinary art migrated to Ancient Rome. This is why modern Italian and Greek cuisine have so many similarities. Common features are also inherent in the cuisines of Italy, Spain, Portugal and France. First of all, this is the use of ginger, all types of pepper, thyme, fennel, sage, cinnamon, tarragon and vanilla. The menu always includes vegetables and fruits: tomatoes, sweet peppers, cucumbers, grapes, figs and oranges. Many fish and seafood dishes, as well as poultry, lamb, pork or beef.

However, southern European states are also rightfully considered the legislators of European cuisine. So, for example, Europeans learned about coffee from Austria, the Germans, Belgians and Czechs gave them a love of beer, and the British taught Europeans how to drink real tea.

Eastern cuisine

Oriental cuisine combines gastronomic customs and traditions of Arab and Muslim countries, Asian countries, Turkish, as well as some Caucasian and Balkan countries. Just as in the case of the concept of “European cuisine,” the concept of “Oriental cuisine” is also very broad and relative, since it covers the culinary traditions of a wide variety of countries, sometimes completely opposite in customs and preferences. For example, in most countries of the Muslim world they prefer lamb, while in China and Japan they prefer fish and seafood.

The main products that are used to prepare oriental dishes are rice, lamb, fermented milk products, beans, vegetables and fruits, and flour products. With rare exceptions, fish and seafood, cheese, beef and eggs are consumed to a lesser extent. Oriental dishes are distinguished by their sharpness and spicy taste.

Another feature of oriental cuisine is the lack of soups in the European understanding. Many oriental cuisines offer characteristic soups such as “shurpa” - a fairly thick and fatty soup. In different countries it may be called differently (sorpo, shorpo, shorpa, chorpo), and consist of different ingredients. Mostly common foods are vegetables and fried meats. Cooking shurpa is a rather specific process, since its consistency is more like porridge. Local cereals, a lot of onions and vegetables are used for soups. The increased fat content of shurpa is associated with the use of ghee or fat tail fat during preparation.

In addition, dishes typical of oriental cuisine are pilaf, dolma, shish kebab and shawarma. Lavash, flatbreads and pita are baked as bread.

Oriental sweets made from nuts and dried fruits, baklava, Turkish delight, sherbet and halva are famous throughout the world. As drinks, residents of these countries prefer oriental coffee and ayran, while the Chinese, Japanese, people of Central Asia and Indians prefer tea.

American cuisine

American cuisine is a bizarre mixture of a wide variety of national dishes. The traditions of the indigenous peoples and tribes of America are closely intertwined with the traditions of the Spaniards, English, Italians, French and Portuguese who came to these lands. That is why America was denied recognition of its national cuisine.

American cuisine is made up of the cuisine of many countries. The continent itself has a long history, and many peoples settled on its territory - all this had a direct impact on both the characteristics of food preparation and the national cuisine in general.

Despite its diversity, North American cuisine is quite simple. Most of it is made up of cuisine from Mexico and the USA. Mexicans enjoy fiery and savory dishes based on the traditions of the Aztecs and Spaniards. And the United States is not averse to boasting of many dishes brought here from Europe and Asia.

Among the cuisines of South America, Brazilian cuisine occupies a leading position. The cuisine of Brazil is so diverse and interesting that even dishes from neighboring regions can be exotic to each other.

Top Chef Erwin Peters - Best Recipes

National cuisine can tell a lot about its people. Cult dishes of a particular country are often known throughout the world and are even included in the daily diet of many families. Other dishes are no less tasty and original, but for some reason they have not become so popular abroad. So, without further ado, we present to you the best traditional dishes from around the world.

Bigos, Poland

This is a stew with sauerkraut. There are many options for bigos, and both cabbage and meat (pork or game, smoked sausage, etc.) can be different.

Colcannon, Ireland

This is mashed potatoes and cabbage. Usually served as a side dish with boiled ham, fried brisket or sausages.

Fried mussels with French fries, Belgium

You can try “moules frites” in almost any Belgian restaurant, but be careful: one serving weighs one and a half kilograms! Locals joke that French fries are universal, but “mussels from Brussels”, that is, “mussels are only in Brussels”.

Ful medames, Egypt

This is a puree of cooked beans with garlic, lemon juice and olive oil. Due to the cheapness and nutritional value of this dish, ful has been an important part of the diet of the common population since ancient times. Since ful is a difficult dish to digest, it is eaten for breakfast or, in extreme cases, for lunch.

Fasolada, Greece

This is a soup with white beans, vegetables (usually tomatoes and peppers) and olive oil. It is believed that the simple and satisfying dish was popular back in Ancient Greece.

Meatballs, Denmark

Meat balls made from ground veal, beef and pork are not like those floating in our favorite soup. Danish “frikadellers” are cutlets that, in the best traditions, are served with boiled potatoes and sauce.

Adobo, Philippines

Adobo is a popular Filipino dish made from meat, seafood and vegetables marinated in vinegar, soy sauce and garlic. Although the name of the dish is Spanish (“adobar” means “marinade”), the preparation method is specifically Filipino.

Chilis en Nogada, Mexico

The name of the dish translates as “chili in walnut sauce.” That is, these are peppers stuffed with rice and meat and topped with walnut sauce. The colors of the dish represent the colors of the Mexican flag: green chiles, white peanut sauce and red pomegranate seeds. Very patriotic!

Ajaico, Colombia

This is a potato soup with pieces of chicken, corn and "guasco", an aromatic plant that gives the soup its characteristic taste. A thick, homogeneous cream soup is most often served with sour cream, capers and avocado.

Bulgogi, South Korea

Bulgogi (or bulgogi) is marinated pieces of grilled beef or veal. Prepared with heads of garlic, peppers and onions, served with leafy vegetables such as cabbage.

Crepes, France

This is a type of pancake that is prepared with milk without yeast. Crepes can be baked on one side (when served with filling), and they are also often used to make pies and cakes.

Peking duck, China

One of the most popular and ancient dishes in the country, “Beijing Kaoya,” is prepared as follows: the duck carcass is rubbed with honey and baked in a special oven, and when served, it is cut into thin slices. A prerequisite: the duck skin should be crispy, thin and non-greasy. The duck is served with tangerine flatbread, onions and sweet burdock sauce.

Fish and chips, UK

This is deep-fried fish (traditionally cod, but can be anything with white meat, such as haddock or flounder) with large slices of French fries. Simple and very tasty!

Feijoada, Brazil

It is a stew-like dish made from beans, meat products and farofa (cassava flour). The hearty dish is served in a clay pot with cabbage, a slice of orange, and, if desired, rice. According to a common version, feijoada was invented 300 years ago by slaves brought to Brazil from Africa.

Pad Thai, Thailand

A local favorite is stir-fried rice noodles with shrimp and/or meat, tofu, fish sauce, shallots, bean sprouts and pickled radishes.

Ramen, Japan

A broth with wheat noodles and sometimes meat, pickles, eggs, nori and other ingredients is the most popular Japanese fast food.

Currywurst, Germany

These are regular sausages with a ketchup-based sauce and curry powder, of which 800,000,000 portions are eaten annually in Germany.

Arepa, Venezuela

Fluffy, stuffed cornmeal pancakes make a great breakfast. It can be filled with cheese, avocado or both, which is very popular in this country.

Pho, Vietnam

This is a noodle soup with pieces of beef or chicken, or fried fish. The soup is garnished with the Asian variety of basil, mint, lime and bean sprouts.

Pasta, Italy

One dish that has spread all over the world is pasta. There are thousands of pasta options - both in the form of pasta and as additions to a hot dish.

Putin, Canada

So, calm down! The French name is poutine, and the stress is on the last syllable. The national Quebec dish consists of French fries with slices of cheese topped with sweetened gravy. The dish was first prepared in the 1950s, but today it can be found not only in regular restaurants, but also in the Canadian branches of the McDonald's, Burger King and KFC chains.