Gulyás—Magyar for “herdsman”—became a national dish in the late 1800s, when Hungarians sought symbols of national identity to distinguish themselves from their partners in the Austro-Hungarian Empire. A filling stew of beef, vegetables, red onions, and spices, goulash gets its flavor from the use of slow-cooked beef shin, or similar richly flavored cuts, and paprika.Planning: For a lighter version, sample gulyásleves (goulash soup).
Roast Beef and Yorkshire Pudding
Despite England’s increasingly cosmopolitan cuisine, this dish remains a much-loved Sunday lunch and national symbol. Named for England’s eponymous county, Yorkshire—or batter—puddings originally served as fillers before the main course for those who could afford little beef. Today, the two are usually eaten together alongside gravy-soaked roast potatoes, vegetables, and horseradish sauce.Planning: Try the traditional British restaurant London’s Rules, founded in 1798, or country pubs.
Originally a thick broth of slow-boiled mutton with onions, potatoes, and parsley, Irish stew nowadays often incorporates other vegetables, such as carrots, and many cooks brown the mutton first. It is a staple of Irish pubs worldwide.Planning: One place in Dublin to enjoy Irish stew and other traditional fare is Shebeen Chic, in George’s Street.
Made with the finest ingredients and served fresh, this simple dish of pounded veal cutlets breaded and lightly fried is Austria’s food ambassador, despite the dish’s Italian origins. Austrians typically eat Wiener schnitzel garnished with parsley and lemon slices, alongside potato salad.Planning: Vienna’s Café Landtmann, a city institution since 1873, serves up an authentic version of the dish, as well as a dose of history and glamour: Sigmund Freud, Marlene Dietrich, and Paul McCartney have been among its famous patrons.
Dining well Levantine-style often means sticking to the delicious mezes (appetizers). Kibbeh, a versatile confection of ground lamb, bulgur, and seasonings, is a core component of mezes. It is often fried in torpedo or patty shapes, baked, boiled, or stuffed, but is tastiest raw.Planning: Aleppans in northern Syria are kibbeh’s greatest innovators, flavoring it with ingredients like pomegranate or cherry juice.
Coo-Coo and Flying Fish
A polenta-like cornmeal and okra porridge, coo-coo pairs perfectly with flying fish, which is either steamed with lime juice, spices, and vegetables or fried and served with a spicy sauce.Planning: The Flying Fish restaurant overlooking St. Lawrence Bay claims to be the Barbadian national dish’s home.
This South African dish consists of minced, spiced meat baked with an egg-based topping. A tangy curry is usually served with the dish as well as Sambal, a reddish sauce made of numerous chili peppers, shrimp paste, fish sauce, garlic, ginger, shallot, sugar, lime juice, and various vinegars.
The combination is said to have originated in Indonesia and brought to South Africa from the Dutch East India Company colonists.
Simply known as Fūl, this Egyptian dish is made of mashed fava beans served with vegetable oil, cumin, chopped parsley, onion, garlic, and lemon juice.
The dish itself is said to have been around since the time of the Pharaohs and is still a huge favorite to Egyptians today.
A traditional Berber dish (people indigenous to North Africa), it is made with granules of durum wheat semolina and steamed. Traditionally, it is eaten with vegetables or meat stewed and smothered over. Other toppings such as chick peas can be used or in Egypt, where it is eaten as a dessert by adding sugar, cinnamon, nuts, and raisins.
This dish is a staple in North African cuisine and is eaten in the Middle East, Sicily, and France.
India is a vast collision of cuisines and cannot possibly be covered in one dish. Consequently, they do not have an official national dish. Personally, the Punjab region is a gastronomical capital in India, many favorites we eat today come from that very region: roti, dal, samosas, various chutneys, and all types of tandoori cooking.
Chicken tikka (tikka meaning chunks or pieces) is boneless chicken marinated in spices: red chili powder, ginger, garlic paste, lemon juice, and yogurt. it is then baked on a skewer in a clay oven; the tandoor. Chutneys made of coriander and tamarind can be used as a sauce; with onion rings and lemon to garnish the plate.
This dish also happens to be the base for chicken tikka masala, a UK favorite.