National Dishes

A dish can become a national dish for a variety of reasons. It can be the national dish because it is a staple daily food for the majority of the population. It can also be the national dish because it represents the regions and ethnicities of the whole country. In addition, it can be the national dish because it incorporates locally produced ingredients. National dishes are part of a nation's identity and self-image. During the age of European empire-building, nations consciously developed a national cuisine as a matter of distinction from their rivals.
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Arroz con Gandules – Rice with Pigeon Peas

Arroz con gandules is a combination of rice, pigeon peas and pork, cooked in the same pot with Puerto Rican-style sofrito. This is the signature dish of Puerto Rican culture and also has become very popular throughout Latin America and the Caribbean

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Aussie Meat Pie

An Australian or New Zealand meat pie is a hand-sized meat pie containing largely diced or minced meat and gravy, sometimes with onion, mushrooms, or cheese and often consumed as a takeaway food snack.

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Bacon and Egg Pie

Very easy and delicious, this pie is extremely versatile. An Aussie & Kiwi classic – you can omit or add ingredients as you please, you really cant go wrong! Serve with salad.

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Bob Chorba – Bulgarian Bean Soup

Bob chorba is a national Bulgarian dish. The name translates to “bean soup”. It is a soup made from dry beans, onions, tomatoes, chubritza or dzhodzhen (spearmint) and carrots.

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Chelow Kabab – Rice with Lamb Kebab

A typical Persian dish, served with whole roasted tomatoes and some warm pita bread and maybe some salad (lettuce, coriander, white cabbage & onions etc.)

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Chicken Muamba – Muamba de Galinha

Muamba de Galinha gets its unique flavour from red palm oil. This spicy stew tastes great with yuca, or serve over rice.

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Chivito Steak Sandwich

The star ingredient is a slice of churrasco (grilled, thin sliced beef), which is topped with slices of ham, bacon, lettuce and tomato, melted mozzarella cheese, and a fried egg. Optional toppings include cooked onions, olives, peppers, and pickles. Salsa golf, a mixture of tomato ketchup and mayonnaise that is popular in Argentina and Uruguay, is the perfect condiment for this sandwich.

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Colcannon

Colcannon is traditionally made from mashed potatoes and kale (or cabbage), with spring onions, butter, salt and pepper added. It can contain other ingredients such as milk, cream, leeks, onions and chives. There are many regional variations of this dish. It is often eaten with boiled ham or Irish bacon. At one time it was a cheap, year-round staple food, though nowadays it is usually eaten in autumn/winter, when kale comes into season.

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Crossword – National Dishes

This food crossword uses national dishes from around the world for the answers. It is medium difficult.

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Falafel

Falafel is a deep-fried ball or patty made from ground chickpeas, fava beans, or both. Falafel is a traditional Middle Eastern food, usually served in a pita, which acts as a pocket, or wrapped in a flatbread known as lafa; “falafel” also frequently refers to a wrapped sandwich that is prepared in this way.

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Gado-Gado – Indonesian Vegetable Salad with Peanut Sauce

Gado-gado (in Indonesian or Betawi language), also known as Lotek (in Sundanese and Javanese) is an Indonesian dish or Indonesian salad consisting of boiled vegetables served with a peanut sauce dressing. It is differed from lotek atah or karedok for its fresh and raw version of the vegetable covered with peanut sauce. Another similar dish is Javanese pecel. It is thought to have originally been a Sundanese dish. It is widely served from hawkers carts, stalls (warung) as well as in restaurants and hotels both in Indonesia and worldwide.

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Harissa – Armenian Porridge

Harissa (Armenian: հարիսա harisa) is an Armenian dish from the Ararat plain. It is a thick porridge made from korkot (dried or roasted cracked wheat) and fat-rich meat, usually chicken or lamb. Herbs were substituted for meat in harissa when Armenian religious days required fasting and penance. The extremely long cooking process is an essential …

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Harissa – Hot Chilli Sauce

Harissa (Arabic: هريسة‎) is a North African hot chilli sauce whose main ingredients are piri piri, serrano peppers and other hot chilli peppers and spices and herbs as well as some vegetable or olive oil.

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Injera – Ethiopian Flat Bread

Injera, sometimes transliterated enjera; is a yeast-risen flatbread with a unique, slightly spongy texture. Traditionally made out of teff flour, it is a national dish in Ethiopia and Eritrea. A similar variant is eaten in Somalia (where it is called canjeelo or lahooh) and Yemen (where it is known as lahoh).

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Kabuli Pulao – Afghani Chicken

Kabuli Palaw, Qabili Palaw or simply Palau is an Afghan rice dish consisting of steamed rice mixed with lentils, raisins, carrots and lamb, chicken, or beef. It is the most popular dish in Afghanistan, and is considered the national dish.

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