30 dishes from different countries of the world that are worth trying

On the Quora website, they decided to conduct a survey on the topic: "If you had the opportunity to try a dish in every country in the world, what would you choose?". Users had to name one dish each, which they considered the most iconic for their country. The result is a list of 30 national dishes representing 30 countries of the world.

We invite you to break away from business and see what you definitely need to try in different countries of the world.

Mussels in Belgium are prepared in different ways: in wine, oil, with herbs or in tomato sauce. They are served with salted crispy potatoes and washed down with cold Belgian beer.

This dish is considered one of the symbols of Austria. The classic Viennese schnitzel is a very thin piece of beaten veal in breadcrumbs, fried until golden brown in a large amount of fat or butter. As a side dish, it is usually served with potatoes or rice, and decorated with lemon and parsley.

There is a grill for cooking asado in every self-respecting Argentine family. This is meat cooked on coals, but its taste depends on many subtleties, so usually asadora men are engaged in this dish. Asado is served with bread, salad, chimichurri sauce and red wine.

This is a very high-calorie dish originally from Quebec. It consists of French fries, cheese and a specially prepared sauce.

Feijoada is a dish of black beans, baked pork, beef, spices and cassava flour. It is usually served with rice, cabbage, orange slices and hot sauce to speed up the digestion process.

Float pie is a meat pie floating in a plate with thick pea soup. Sometimes it is seasoned with tomato sauce and vinegar. This dish is especially popular in winter.

A dish with a difficult name is Shanghai dumplings floating in soup. In shape, Xiao long bao is even more similar to Khinkali. They are made from different types of meat and steamed in special bamboo baskets.

The world-famous Pag cheese is made from sheep's milk on the island of Pag.

Different variations of this dish are prepared throughout North Africa, but it has gained particular popularity in its homeland — in Egypt. The dish is prepared from the leaves of molochea (a vegetable with a bitter taste), which is separated from the stems, chopped and boiled in broth with coriander and garlic. Molochea is served with pieces of chicken or rabbit meat, sometimes they are replaced with lamb or fish.

Once upon a time, English chefs came up with a way to use fat dripping on a pallet during frying meat to make puddings. Now roast beef with "dripping" pudding is considered the national dish of England.

Khachapuri is a juicy stringy flatbread stuffed with cheese or egg.

The dish is served in different ways. The Dutch themselves, for example, prefer herring with a fresh bun and chopped onions.

It is almost impossible to find one dish in India that would represent the whole country, since each region has different traditions. However, there is one classic Indian dish - tandoori chicken. Chicken pieces are marinated in yogurt with spices, and then baked over high heat in a clay oven. The dish is usually served with vegetables and rice.

This is a sweet pie in the shape of a semicircle, stuffed with all sorts of goodies: chocolate chips, grated cheese, pieces of peanuts and even bananas. Such pies are sold by street vendors all over Indonesia.

Classic Italian pizza is made from a very thin base and filling consisting of fresh tomatoes, mozzarella, basil and various meat products. In Italy, pizza is considered a real art.

It would seem that Japan is associated with sushi all over the world, but the Japanese themselves advise travelers not to miss the opportunity to try katsudon - a thin pork chop with an egg, which is placed on top in a bowl with rice.

Nasi lemak translates as "rice with cream". Rice is cooked in coconut milk with pieces of pandanus leaves. The dish is served wrapped in banana leaves with sambal sauce, anchovies, peanuts and boiled egg.

The composition of this sauce includes up to 100 ingredients, including herbs, ground nuts, butter, cocoa, meat broth and, of course, several types of chili. And they cook mole sauce for quite a long time - sometimes for several days.

Rakfisk is considered a winter dish. This is trout, which is first salted, left to ferment for several months, and then served with onions and sour cream.

In many countries, adobo is a spice, but in the Philippines it is a dish consisting of pieces of chicken or pork stewed in a mixture of soy sauce and vinegar and flavored with pepper, garlic and bay leaf.

The name of this dish translates as "little Frenchwoman". This is a sandwich of two square slices of white bread, between which there is a piece of meat, a slice of ham stuffed with olives, and a sausage. All this is covered with melted cheese and put in a plate with tomato sauce. Francesigne is usually served with French fries and a mug of cold beer.

Sarmale is the Romanian version of cabbage rolls or dolma. It is a minced rice and meat baked in small salted cabbage or grape leaves.

The composition of this Venezuelan national dish includes chopped beef, rice, black beans and cheese. Usually pabellion criollo is served with fried egg and fried plantain.

This is a rice dish with the addition of a large number of spices - cloves, cardamom, saffron, cinnamon, pepper, nutmeg and bay leaf. The kasbah is usually served with meat and vegetables.

Salmon is served on croutons of bread made from unseeded flour with butter or cottage cheese paste. The Scots like to sprinkle the fish with lemon juice.

These are small potato dumplings seasoned with soft cheese and bacon.

Small sausages made of pork, salt, pepper, water and garlic — and nothing more.

This is a South African variety of dried meat. Most often, biltong is made from beef, but it also turns out perfectly from other types of meat, for example, ostrich meat. Thin meat strips are marinated with various spices and salt and dried.

This traditional South Korean dish consists of a variety of appetizers and salads, which are served on small plates as an accompaniment to the main dish and rice: kimchi (sauerkraut vegetables with hot red pepper), namul (fried vegetables seasoned with sesame oil, vinegar and garlic), jeon (a Korean variation on the theme of pancakes), etc.

For the production of this ham, a special Iberian breed of pigs is grown, which are kept on a special acorn diet. The ham is covered with sea salt, and then suspended for a couple of years in well-ventilated basements. The finished jamon is cut into thin slices and served with wine, crusty bread and olives.