30 main national dishes from different countries of the world

Each country has its own culinary traditions. As a rule, regional dishes are based on local ingredients and spices, and their recipes are carefully preserved and passed down from generation to generation. To prepare a dish, a variety of heat treatment methods can be used, so for residents of other countries, a certain combination of products and a method of cooking may even seem strange.

Nevertheless, many of these dishes are a matter of national pride. The fame of them has long spread around the world. Individual dishes can even be prepared outside the country, but for the original version of the dish, it is still better to go to a place where the traditions of its preparation have been honed for centuries. These 30 national dishes are considered culinary symbols of their countries, and they are definitely worth trying if you find yourself in their homeland.

The dish is typical of the south-west regions of England, but it is common throughout the country.

Cornish pasty is an oval-shaped pie with a filling, which can be used as various types of meat or vegetables.

The hallmark of Chinese cuisine is duck. It is rubbed with honey and baked in the oven.

Peking duck is served with sauces and tortillas.

The birthplace of this spicy poultry dish is considered to be the Indian state of Punjab. From there, the tandoori chicken spread throughout India.

Before cooking, the chicken is marinated in yogurt with various spices, after which it is baked in a special tandoori oven.

Japanese cuisine is impossible to imagine without sushi.

This dish consists of rice and a filling of meat, vegetables or fish.

Although the history of this dish began in Egypt, it was in Israel that it became a culinary symbol of the country. This is due to the incredible popularity of the dish among the locals.

Falafel is a ball of chickpeas or beans with the addition of herbs and spices. They are fried in oil until golden brown and served with sauce and tortilla.

The national dish of Scotland was invented by the poor in the time of the poet Robert Burns, who decided to make good use of sheep's offal.

The heart, liver and lungs of the animal are mixed with onions, lard, seasonings, stuffed with them in the stomach of a lamb and boiled. Haggis is served with mashed rutabaga and potatoes.

The main ingredients of the national Spanish dish are rice, saffron and olive oil.

In regional variations, seafood, chicken or vegetables are added to them. The dish is a symbol of Valencia.

The main place in Korean cuisine is occupied by kimchi — sauerkraut vegetables with spicy seasonings.

The main component of the dish is Peking cabbage. To it add hot pepper, onion, ginger and garlic and other vegetables to taste or plants of the cruciferous family.

Fish and seafood are considered one of the key ingredients in Belgian cuisine. It is with the use of the gifts of the sea that the popular national dish moules frites is prepared.

It consists of two components: fresh mussels and the second national treasure of the country — French fries.

Pad Thai is a symbol of Thai cuisine. For the most delicious variations of it, you should go to the street food vendors.

The dish includes rice noodles, tamarind sauce, shrimp, fried peanuts and a number of other additional ingredients. Pad thai is prepared in a wok by fast roasting.

This simple dish was invented in the 1950s and its simplicity quickly gained popularity.

Putin includes French fries, which are sprinkled with brine cheese and supplemented with a sweet gravy.

All over the world, Germany is famous for all kinds of sausages and sausages.

But the residents of the country most liked the sausage with a sauce of ketchup or tomato paste and curry powder. It is considered one of the culinary symbols here.

The pie with various fillings is popular throughout Latin America.

In Chile, this dish is considered a national dish. The classic patty is stuffed with finely chopped beef with onions and olives.

One of the culinary symbols of South Africa is cooked in half a loaf of rectangular bread.

Remove the crumb from it and fill it with curry made from beans, meat or vegetables.

This dish is one of the most famous outside of Austria.

Schnitzel is made from veal, which is dipped in flour, eggs and breadcrumbs. The meat is fried in a large amount of oil and served with green or potato salad, or boiled potatoes.

The main culinary treasure of Mexico is a spicy thick sauce with cocoa.

In it, the locals stew turkey or chicken.

One of the most iconic dishes of Moroccan cuisine is the pie.

It is prepared from puff pastry and stuffed with the meat of young pigeons or chicken, fish and offal.

One of the first associations that arise when mentioning Russian cuisine is, of course, dumplings.

A dish of unleavened dough with a filling of chopped meat would not refuse to try any foreigner who dreams of one day reaching the vast Russia.

The author of the dish is an unknown street vendor, who in 1956 tried to fry a crab in chili sauce.

The experiment was more than successful: now fried in a mixture of onions, garlic, ginger and chili, and then stewed in tomato sauce, the crab is the hallmark of Singapore.

Iceland is probably the only place on the planet where you can try the dried meat of the Greenland polar shark or just a giant shark.

The dish, which has its roots in Viking times, is a national treasure here.

The national dish of Egyptian cuisine is a mixture of rice, pasta and lentils, seasoned with tomato and vinegar sauce.

The dish can be found both in eateries and in restaurants that specialize only in the preparation of koshari.

In a special way, fried fish is a culinary symbol of Iraq.

The fish is cut along the ridge, unfolded like a book and fried, impaled on stakes, over an open fire.

Pie stuffed with sliced meat or minced meat with the addition of onions, mushrooms and cheese is considered the national dish of two countries: Australia and New Zealand.

According to statistics, the average Australian eats 12 of these meat pies a year.

This dish has many names, but many people know it as shawarma.

For the preparation of the national Turkish dish, lavash and filling are used, which can consist of lamb, chicken, beef, as well as all kinds of spices and fresh vegetables.

The dish is common in many Latin American countries, and its recipe may vary from country to country.

But the birthplace of ceviche is considered to be Peru. Here, finely chopped raw fish of various varieties, marinated in lime juice, is served with sweet potatoes, toasted corn or cassava.

Pho noodle soup is one of the symbols of Vietnamese cuisine.

The noodles for the soup are usually made from rice flour, and before serving, either beef, chicken, or fried fish is added to the soup.

Roast pork with potatoes and parsley sauce was recognized as the national dish of Denmark in 2014.

Stegt flask is one of the most popular Danish dishes.

According to one version, the dish was invented more than 300 years ago by slaves who were brought from Africa to Brazil.

Subsequently, it became a local culinary symbol. Prepare a dish of beans, meat products and cassava flour.

A traditional Kenyan dish is a steak (nyama) served with an irio side dish consisting of mashed potatoes, peas, butter and corn.

The hallmark of Norwegian cuisine is forikol.

The dish is made from lamb, flour and cabbage, which are stewed for several hours. Serve a dish with boiled potatoes.