Food World
Discover 1790 iconic traditional dishes from 151 countries - what they are, what's in them, and where to taste the real thing.
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Zimbabwe All dishes
499 shown
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Ful Medames
Slow-cooked fava beans mashed with oil, lemon and cumin.
Egypt ·
Nationwide 
Gaisburger Marsch
Gaisburger Marsch is a Swabian beef, potato and Spätzle stew from Stuttgart, Germany. A hearty one-pot meal named after a marching tradition.
Germany ·
Baden-Württemberg 
Garantita
Algerian chickpea-flour pancake from Oran, baked in shallow pans, cut into wedges and dressed with cumin and harissa before being eaten in the street.
Algeria ·
Algeria (Oran, Sidi Bel Abbès, Mostaganem) 
Gazpacho
Andalusia's chilled raw-vegetable soup of tomato, cucumber, pepper and olive oil - Spain's classic summer refresher.
Spain ·
Andalusia 
Gozleme
Gozleme is a Turkish flatbread of thinly rolled dough, filled with savoury ingredients such as cheese, spinach, potato or minced meat, and griddled.
Turkey ·
Anatolia Gunkanmaki
Gunkanmaki is a "battleship" sushi from Japan, with vinegared rice wrapped in nori and topped with salmon roe or sea urchin. An Edo-mae sushi classic.
Japan 
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Harira
Tomato, lentil and chickpea soup, especially loved at Ramadan.
Morocco ·
Nationwide 
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Inbriago
A wine-soaked sponge cake from the Marche region of Italy - pricked, drenched in dry red wine, and flavoured with citrus and pine nuts. Dense, darkly stained, and traditionally served with the same wine.
Italy ·
Marche and Romagna (central-eastern Italy, Adriatic coast) 
Injera
Spongy sour flatbread that doubles as plate and utensil.
Ethiopia ·
Nationwide 
Kinilaw
Kinilaw is a Filipino raw fish dish cured in vinegar, calamansi and chili, fresh and tangy rather than cooked with heat.
Philippines ·
Visayas and Mindanao 
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Kitfo
Minced raw beef warmed in spiced clarified butter.
Knysza
A garlicky Polish street snack of soft bread split and stuffed with melted cheese and grilled garlic, sold from market stalls in Kraków.
Poland ·
Kraków, Lesser Poland, Podhale Koeksisters
Koeksisters are South African plaited doughnuts deep-fried and soaked in cold sugar syrup, crisp outside and syrupy within.
South Africa ·
Nationwide 
Krapfen
Austrian yeasted doughnut filled with dark Powidl plum jam, traditionally eaten through the carnival season and at Kaffeejause all year.
Austria ·
Countrywide - strongest in Vienna, Salzburg, Graz, Innsbruck 
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Lanterne
Lanterne is a short, grooved pasta from central and southern Italy, shaped so that its ridged surface catches and holds sauce in every fold.
Loco Moco
Rice topped with a burger patty, egg and gravy.
United States ·
Hawaii 
Lokma
A golden Turkish dessert of small deep-fried dough balls soaked in cold sugar syrup, traditionally handed out to neighbours and passers-by in the days after a funeral, and sold from street carts across Istanbul.
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Lountza
Lountza is a Cypriot pork loin cured in wine and smoked, eaten sliced or fried with halloumi and eggs.
Cyprus ·
Nationwide Maotai Baijiu
China's most famous baijiu - a sauce-aroma sorghum spirit from Maotai, Guizhou, distilled through repeated fermentation and aged in clay jars for a savoury, complex character.
China ·
Maotai town, Renhuai, northern Guizhou 
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Mas Huni
Shredded tuna and coconut breakfast with flatbread.
Maldives ·
Nationwide 
Meat Pie
Hand-sized pastry filled with minced beef and gravy.
Australia ·
Nationwide 
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Mentaiko
Japanese speciality of cod or pollock roe marinated in chilli and sake, a salty, spicy topping for rice, onigiri or pasta.
Mochi
Chewy pounded-rice cakes, sweet or savoury, soft and stretchy.
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Mona
Mona is a soft, washed-rind cheese made from goat's milk on a Wisconsin farm, known for its creamy texture and mild, tangy flavour.
Showing our 499 fully written-up dishes.
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