7 Top National Dishes Around the World

Food is a vital part of various cultures around the world. The dishes eaten by society tell a fair amount about their culture and heritage, just like their architecture, language, and traditional dresses.

The type of food consumed by culture also represents the economic condition they inherit or are currently going through, as well as their artistry with the available produce.

Culture and the dishes they have adopted are sometimes simply a fusion of 2 or more cultures because cultures and their traditions are shared and enjoyed with others; this commonly occurs when different cultures coexist on a common land.

Hamburgers

Hamburgers, USA:

Hamburgers are one of the most universally known dishes in the world and are the comfort food for many worldwide. The origin of hamburgers is still debated worldwide, and they are eaten with different toppings that vary from region to region by their acquired taste buds.

The hamburger’s oldest and most authentic version is served at Louis’ Lunch in New Haven, serving hamburgers since 1900.

Ackee and Saltfish

Ackee and Saltfish, Jamaica:

Ackee and saltfish is a nutritious meal with a buttery and nutty flavor. This dish has the dark origin of being a slave food, but the Jamaicans have now reclaimed it as their national dish. When boiled, ackee resembles scrambled eggs served with salt-cured codfish, also known as saltfish, onions, and tomatoes, and sometimes served on top of deep-fried cassava cakes known as dammys with some fried plantains.

Coo-Coo and Flying Fish

Coo-Coo and Flying Fish, Barbados:

Coo coo, an okra porridge and polenta-like cornmeal, is best served with flying fish that can be fried and served with spicy sauce or steamed with lime juice, spices, and vegetables. This dish is commonly eaten on Fridays in homes around Barbados. The early Africans who settled on this island brought this dish to Barbados.

Bulgogi

Bulgogi, Korea:

This dish is commonly eaten with beef, and the name Beef Bulgogi literally translates to “Fire Meat.” The dish consists of prime cuts of thinly sliced beef marinated in soy sauce, sesame oil, garlic, onions, ginger, sugar, and wine.

This meat is then grilled by the people eating it on miniature barbecue built-in tables at most restaurants serving it. It is commonly eaten wrapped in lettuce or spinach leaves and paired with kimchi.

kibbeh-platter

Kibbeh, Syria:

This is a simple dish that consists of ground lamb, bulgur, and seasonings; this dish is also an essential part of mezes. It is primarily fried as a patty or torpedo but is sometimes baked, boiled, or stuffed. But it tastes best when eaten raw. Northern Syria has innovated this dish with ingredients like cherry juice or pomegranate.

 

Goulash

Goulash, Hungary:

Gulyás, which comes from the Magyar word for “herdsman,” became a staple meal in the late 1800s as Hungarians looked for unique symbols of national identity to set themselves apart within the Austro-Hungarian Empire. Goulash is a hearty stew made with meat, vegetables, red onions, and spices.

It is well-known for the addition of paprika and slow-cooked beef shin or other cuts that are valued for their diverse taste profiles. Along with representing Hungary’s agricultural history, this rich culinary history also shows the country’s ongoing cultural appeal nationally and worldwide.

Wiener Schnitzel

Wiener Schnitzel, Austria:

Despite its Italian origins, this dish of pounded veal cutlets coated in bread crumbs and served warm is Austria’s culinary ambassador since it is made with the best ingredients and is served fresh.

Potato salad is usually served with Wiener Schnitzel, topped with slices of lemon and parsley. Vienna’s Café Landtmann, a landmark in the city since 1873, offers an authentic version of the dish.

 

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