Buzz
10. Borscht Ukraine
Other notable dishes: Pampushki (potato dumplings), galushki (dumplings) Most unique dish: holodets (minced jellied pig’s feet)
Borscht is a traditional soup hailing from Ukraine, widely enjoyed across Eastern and Central Europe. Its distinctive reddish-purple hue comes from the use of beetroot as the primary ingredient. The origins of this soup trace back to the winter months when families would cook trimmings of cellared vegetables. This pot, left outside in the cold, was brought to the fire with the first signs of spring, transforming into a hearty soup. As beets were a key staple in Slavic diets during this season, the dish became known as beet soup. [Recipe]
9. Kabsa – كبسة Saudi Arabia
Other notable dishes: Mandi (rice with mutton), shawarma (kebab) Most unique dish: roast sheep’s eyes
Kabsa is a flavorful rice and meat dish that originates from Saudi Arabia. There are various versions of kabsa, each offering something special. The distinct taste of kabsa is largely due to the blend of spices, which typically include black pepper, cloves, cardamom, saffron, cinnamon, black lime, bay leaves, and nutmeg. The dish is usually made with meat, which can include chicken, goat, lamb, camel, beef, fish, or shrimp. In a popular version called chicken machbūs, a whole chicken is used. The rice, spices, and meat are sometimes enhanced with almonds, pine nuts, onions, and raisins. One traditional cooking method is called mandi, where the meat is slow-cooked in a deep pit in the ground. [Recipe]
8. Bobotie South Africa
Other notable dishes: boerewors, biltong (dried meat) Most unique dish: Mopane worm (caterpillar)
Bobotie is a traditional South African dish made from spiced minced meat, topped with a baked egg mixture. Early recipes used ingredients like ginger, marjoram, and lemon rind, but the introduction of curry powder has simplified the recipe without altering its essence. Some variations include chopped onions in the mixture. Bobotie is typically made with dried fruits such as raisins or sultanas, which add a sweetness that might not appeal to everyone’s palate. It is often garnished with walnuts, chutney, and bananas. Though not overly spicy, the dish blends a variety of flavors that complement one another, such as the contrast between the dried fruits (apricots and raisins) and the curry seasoning. The texture is also layered, with the egg topping and milk-soaked bread adding moisture. [Recipe]
7. Nasi Lemak Malaysia
Other notable dishes: Roti canai (flatbread) Most unique dish: Pekasam Ikan (fermented fish with yeast coating)
Originating from Malay culture, “nasi lemak” is a Malay term meaning ‘rich rice’. The dish gets its name from the method of cooking rice by soaking it in coconut cream and then steaming it. Sometimes, pandan (screwpine) leaves are tied into knots and added to the rice during steaming to enhance its aroma. Other spices, such as ginger and herbs like lemongrass, may also be used to impart additional fragrance. Traditionally served on a banana leaf, nasi lemak includes cucumber slices, small dried anchovies, roasted peanuts, a hard-boiled egg, and a spicy sambal sauce. For a more filling meal, nasi lemak may also be accompanied by various extras such as chicken, cuttlefish, cockles, stir-fried water convolvulus, pickled vegetables, beef rendang (beef stewed in coconut milk and spices), or paru (beef lungs). [Recipe]
6. Ceviche Peru
Other significant dishes: Papa a la Huancaina (yellow potato salad) Most unusual dish: cuy (roast guinea pig)
Ceviche is a popular dish worldwide, made from raw fish marinated in a citrus-based mixture, with lemon and lime being the most common fruits used. The citric acid from the fruit denatures the proteins in the seafood, effectively 'cooking' it. Traditional ceviche was marinated for about 3 hours, but a modern variation, developed in the 1970s by Peruvian chef Dario Matsufuji, has a much shorter marinating period. In some cases, it can be ready as soon as the ingredients are mixed and served. The classic Peruvian ceviche is made with chunks of raw fish, typically corvina or cebo (sea bass), marinated in freshly squeezed key lime or bitter orange (naranja agria) juice, mixed with sliced onions, chili, salt, and pepper. Ceviche is so significant in Peru that the country has a dedicated national day to celebrate it. [Recipe]
5. Moussaka Greece
Other notable dishes: kleftiko (lamb stew), fasolada (bean soup) Most unique dish: Patsa (feet and tripe soup)
If you love lasagna, then moussaka is a dish you absolutely cannot miss. Moussaka is Greece’s version of lasagna, with several key differences. It is typically made with veal or lamb rather than beef, and instead of lasagna sheets, it uses slices of eggplant (aubergine) or, in the Turkish version, potato. The meat is infused with cinnamon and pimento (allspice) and mixed with white wine. Much like lasagna, moussaka is topped with a rich white sauce, making it one of the most delectable dishes Greece has to offer. [Recipe]
4. Tom Yum Thailand
Other notable dishes: Pad Thai (Thai noodles) Most unique dish: Laab Luead (raw pork dressed with pig’s blood)
Tom yum soup is a spicy, tangy, and aromatic dish that often features prawns or chicken, accompanied by mushrooms, cilantro (coriander), lemongrass, kaffir lime leaves, and Thai basil. It is one of the most fragrant soups in Thai cuisine and is also very healthy, being low in both fat and carbohydrates. While there are different variations, such as tom yum nam khon, which contains coconut milk, the classic tom yum offers the purest taste of Thailand. Thankfully, many of us in the West can now purchase pre-made tom yum paste, which eliminates the need for hours of grinding herbs. Tom yum soup is likely the most recognized dish on this list (and perhaps even beyond), but if you haven’t tried it yet, make sure you do. If you happen to be in Wellington, New Zealand, the best Tom Yum soup in the city can be found here (according to rave reviews). [Recipe]
3. Kimchi – 김치 Korea
Other notable dishes: Bulgogi – 불고기 (marinated beef – often called Korean Barbeque) Most unique dish: Bosintang – 보신탕 (dog stew)
I had to place Korean food (한식 – Hansik) first because it's my current obsession – as you can see here. What's special about it is that much of the food isn't just prepared for flavor but also for its health benefits, a tradition that's been followed for centuries. A large portion of Korean cuisine is centered around fermented ingredients (naturally preserved) like gochujang (hot pepper paste) and doenjang (soybean paste, similar to Japanese miso). These give the dishes their distinctive red hue. In addition to these pastes, Korean dishes often incorporate hot pepper flakes, a key element in making kimchi (pronounced gim-chee, NOT kim-chee despite the spelling). Kimchi is fermented cabbage, and there are many variations like cabbage kimchi (the most popular), radish kimchi, water radish kimchi, and others.
Various recipes exist for different types of kimchi, but the one I think works best for cabbage kimchi involves making a thick paste with rice flour and water. You then add the seasonings: hot pepper flakes, scallions, Asian chives, raw oysters (or fermented squid), garlic, ginger, onions, pear, and fish sauce. This mixture is then spread over each whole cabbage leaf. The cabbages are stored in a container (traditionally in earthenware pots outside, but nowadays usually in glass or plastic in the fridge) where they ferment. Kimchi has a fresh taste and a crunchy texture, and you can eat it right away or after it's fermented for a sourer flavor. Many Koreans consume kimchi with every meal, making it such an essential part of the Korean diet that most homes even have a separate kimchi refrigerator. When kimchi becomes too sour, it can be used to make kimchi pancakes or kimchi stew. [Recipe]
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2. Pork Adobo Philippines
Other notable dishes include Lechon and Sinigang, with one of the most unusual being Balut (duck embryo eggs).
Before Spanish colonization, the Philippines had its own unique culinary traditions, including the use of vinegar for preservation, which also gave food incredible flavor. Pork adobo is likely the national dish of the Philippines, a product of this early preservation method. Initially, adobo was a way to keep food from spoiling, but as refrigeration became available, it transformed into a popular flavoring technique. Adobo typically involves slow-cooking meat in a mixture of vinegar, garlic, salt, and bay leaves (laurel leaves). The meat becomes very tender, and the sharpness of the vinegar fades, leaving a rich flavor. This dish can be served dry or with some cooking liquid as a sauce. The pork belly version, shown above, is often paired with rice and French beans. [Recipe]
1. Bigos Poland
Other notable dishes include Golonka, with the most unusual being Czernina (a black duck’s blood soup).
Bigos, also known as Hunter’s Stew, is a traditional dish found in Polish, Lithuanian, and Belarusian cuisines. There isn’t a single fixed recipe for this savory cabbage and meat stew, as it varies widely by region and family. Common ingredients include white cabbage, sauerkraut (kapusta kiszona in Polish), a variety of meats and sausages, tomatoes (either whole or pureed), honey, and mushrooms. The meats can include smoked pork, ham, bacon, beef, veal, sausage, and, in keeping with the ‘hunter’s stew’ tradition, venison or other game. Leftover cuts of meat are often added to the mix as well.
Bigos is typically served with rye bread and potatoes. Like many stews, it’s often stored in a cool place or refrigerated and reheated, with its flavors becoming even richer the next day. A popular practice is to keep a pot of bigos simmering for over a week, adding more ingredients as needed. [Recipe]
