Traditional foods are foods and dishes that are passed on through

generation A generation is all of the people born and living at about the same time, regarded collectively. It also is "the average period, generally considered to be about 20–⁠30 years, during which children are born and grow up, become adults, and b ...

s or which have been consumed for many generations. Traditional foods and dishes are

tradition A tradition is a system of beliefs or behaviors (folk custom) passed down within a group of people or society with symbolic meaning or special significance with origins in the past. A component of cultural expressions and folklore, common e ...

al in nature, and may have a historic precedent in a

national dish A national dish is a culinary Dish (food), dish that is strongly associated with a particular country. A dish can be considered a national dish for a variety of reasons: * It is a staple food, made from a selection of locally available foodstuffs ...

regional cuisine Regional cuisine is cuisine based upon national, state or local regions. Regional cuisines may vary based upon food availability and trade, varying climates, cooking traditions and practices, and cultural differences. or local

cuisine A cuisine is a style of cooking characterized by distinctive ingredients, List of cooking techniques, techniques and Dish (food), dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, ...

. Traditional foods and beverages may be produced as homemade, by restaurants and small manufacturers, and by large food processing plant facilities. Some traditional foods have

geographical indications and traditional specialties in the European Union Three European Union schemes of geographical indications and traditional specialties, known as protected designation of origin (PDO), protected geographical indication (PGI), and traditional speciality guaranteed (TSG), promote and protect nam ...

designations per European Union schemes of

geographical indication A geographical indication (GI) is a name or sign used on products which corresponds to a specific geographical location or origin (e.g., a town or region). The use of a geographical indication, as an indication of the product's source, is inten ...

s and traditional specialties:

Protected designation of origin The protected designation of origin (PDO) is a type of geographical indication of the European Union aimed at preserving the designations of origin of food-related products. The designation was created in 1992 and its main purpose is to designat ...

(PDO),

Protected geographical indication Three European Union schemes of geographical indications and Traditional food, traditional specialties, known as protected designation of origin (PDO), protected geographical indication (PGI), and traditional speciality guaranteed (TSG), promote ...

(PGI) and Traditional specialties guaranteed (TSG). These standards serve to promote and protect names of quality agricultural products and foodstuffs. This article also includes information about traditional

beverage A drink or beverage is a liquid intended for human consumption. In addition to their basic function of satisfying thirst, drinks play important roles in human culture. Common types of drinks include plain drinking water, milk, juice, smoothie ...

Difference between traditional and typical

Although it is common for them to be used as synonyms, the truth is that "traditional" cuisine and "typical" cuisine are considered two different concepts according to culinary anthropology; The first refers to culinary customs that are invariably inherited

orally The word oral may refer to: Relating to the mouth * Relating to the mouth, the first portion of the alimentary canal that primarily receives food and liquid **Oral administration of medicines ** Oral examination (also known as an oral exam or oral ...

, on a small scale in the family, and a large scale in a community as part of its

culture Culture ( ) is a concept that encompasses the social behavior, institutions, and Social norm, norms found in human societies, as well as the knowledge, beliefs, arts, laws, Social norm, customs, capabilities, Attitude (psychology), attitudes ...

and

identity Identity may refer to: * Identity document * Identity (philosophy) * Identity (social science) * Identity (mathematics) Arts and entertainment Film and television * ''Identity'' (1987 film), an Iranian film * ''Identity'' (2003 film), an ...

. On the other hand, when we speak of typical (or "popular") cuisine, it is one that most people in a place like and is massively replicated. Therefore, a traditional dish may be typical and vice versa, but not all the typical dishes are traditional nor all the traditional ones typical. Most traditional dishes are originated from the skill of housewives who creatively and sensibly combined the techniques and ingredients they had on hand to create new recipes. If people like that recipe, it becomes worthy of being imitated. In other words, it is spread and replicated so many times that it becomes a

classic A classic is an outstanding example of a particular style; something of Masterpiece, lasting worth or with a timeless quality; of the first or Literary merit, highest quality, class, or rank – something that Exemplification, exemplifies its ...

recipe. For this reason, the culinary tradition is made up of a vast variety of classic recipes, which are necessarily linked to a land of origin, specific products, and specific local habits. There are classic recipes that can fall into oblivion and disappear forever, but if they are consumed massively, they become part of the typical cuisine of a place. The Mexican culinary anthropologist Maru Toledo adds a third concept to this process, which is that of "typical commercial" cuisine, something that did not exist until the commercialization of cuisine (a process that has occurred very recently, if we observe the complete chronology of food history).

Commercialized cuisine

The commercialized cuisine appropriates the characteristics of the traditional (even the same adjective "traditional", on numerous occasions) but the aim is none other than economic profit. For this reason, it does not want to delve into the origin, nor in the context, much less the diversity around the dishes, it sells. Finally, the mainstream population, generally without much culinary knowledge, believe that the food they are buying is their own, thus happening a kind of food acculturation and simplifying the diversity of products, techniques, recipes and other culinary aspects of the tradition.

By continent

Africa

Bambara groundnut ''Vigna subterranea'' (common names: Bambara groundnut, Bambara nut, Bambara bean, manicongo, Congo goober, earth pea, ground-bean, or hog-peanut) is a member of the family Fabaceae. Its name is derived from the Bambara ethnic group. The plan ...

– a traditional food

crop A crop is a plant that can be grown and harvested extensively for profit or subsistence. In other words, a crop is a plant or plant product that is grown for a specific purpose such as food, Fiber, fibre, or fuel. When plants of the same spe ...

in Africa

Europe

Traditional food products have been described as playing "an important part of European culture, identity, and heritage".

South America

Humita Huminta (from Quechua ''umint'a''), huma (from Quechua possibly ''uma'' head) or humita (possibly employing the Spanish diminutive ''-ita'') is a dish that dates back to pre-Hispanic times. A traditional food, it can be found in Peru, Bolivia, ...

– a traditional food in Bolivia, Chile, Ecuador, and Peru

By country

Canada

Country food Indigenous cuisine of the Americas includes all cuisines and food practices of the Indigenous peoples of the Americas. Contemporary Native peoples retain a varied culture of traditional foods, along with the addition of some post-contact foods ...

refers to the

traditional diet In nutrition, diet is the sum of food consumed by a person or other organism. The word diet often implies the use of specific intake of nutrition for health or weight-management reasons (with the two often being related). Although humans are ...

s of

Aboriginal people There is no generally accepted definition of Indigenous peoples, although in the 21st century the focus has been on self-identification, cultural difference from other groups in a state, a special relationship with their traditional territ ...

(known in Canada as

First Nations First nations are indigenous settlers or bands. First Nations, first nations, or first peoples may also refer to: Indigenous groups *List of Indigenous peoples *First Nations in Canada, Indigenous peoples of Canada who are neither Inuit nor Mé ...

Metis Metis or Métis, meaning "mixed" in French, may refer to: Ethnic groups * Métis, recognized Indigenous communities in Canada and the United States whose distinct culture and language emerged after early intermarriage between First Nations peopl ...

, and

Inuit Inuit (singular: Inuk) are a group of culturally and historically similar Indigenous peoples traditionally inhabiting the Arctic and Subarctic regions of North America and Russia, including Greenland, Labrador, Quebec, Nunavut, the Northwe ...

), especially in remote northern regions where

Western food The Western pattern diet is a modern dietary pattern originating in the industrialized West which is generally characterized by high intakes of pre-packaged foods, refined grains, red and processed meat, high-sugar drinks, candy and sweets, f ...

is an expensive import, and traditional foods are still relied upon. *

Thanksgiving dinner The centerpiece of contemporary Thanksgiving in the United States and Canada is Thanksgiving dinner, a large meal generally centered on a large roasted turkey. Thanksgiving is the largest eating event in the United States as measured by retail ...

Québec

Poutine Poutine () is a dish of french fries and cheese curds topped with a hot brown gravy. It emerged in Quebec in the late 1950s in the Centre-du-Québec region, though its exact origins are uncertain, and there are several competing claims regar ...

Tourtière Tourtière (, ) is a French Canadian meat pie dish originating from the province of Quebec, usually made with minced pork, veal or beef and potatoes. Wild game meat such as bear or venison is sometimes used. It is a traditional part of the ...

* Sucre à la crème *

Pâté chinois Pâté ( , , ) is a forcemeat. Originally, the dish was cooked in a pastry case; in more recent times it is more usually cooked without pastry in a terrine. Various ingredients are used, which may include meat from pork, poultry, fish or beef ...

Pouding chômeur Pouding chômeur ("unemployed man's pudding", often translated idiomatically as "poor man's pudding") is a dessert that was created during the early years of the Great Depression in Quebec, Canada. It typically involves a bread pudding covered ...

St. Catherine's taffy St. Catherine's Taffy () is a variety of taffy made by French-Canadian families to celebrate the feast day of Saint Catherine of Alexandria, which takes place annually on November 25. Origins St. Catherine's Taffy is a candy made by girls in Fr ...

Spruce beer Spruce beer is a beverage flavored with the buds, needles, or essence of spruce trees. ''Spruce beer'' can refer to either alcoholic or non-alcoholic beverages. A number of flavors are associated with spruce-flavored beverages, ranging from flo ...

Maple syrup Maple syrup is a sweet syrup made from the sap of maple trees. In cold climates, these trees store starch in their trunks and roots before winter; the starch is then converted to sugar that rises in the sap in late winter and early spring. Ma ...

Cretons In Quebec cuisine, (sometimes gorton or corton, especially among New Englanders of French-Canadian origin) is a forcemeat-style pork spread containing onions and spices. Its fatty texture and taste make it resemble French ''rillettes''. Creto ...

Acadia

Poutine râpée Poutine () is a dish of french fries and cheese curds topped with a hot brown gravy. It emerged in Quebec in the late 1950s in the Centre-du-Québec region, though its exact origins are uncertain, and there are several competing claims regar ...

Fricot Fricot is a traditional Acadian dish. Fricot is such an important part of Acadian food culture that the call to eat in Acadian French is "''Au fricot!''" The main ingredients consist of potatoes, onions, and whatever meat was available, cooke ...

China

Ciba cake Ciba (; pinyin: cíbā; "ba" means cake), also known as nianba ("nian" means New Year), is a traditional Chinese snack made of glutinous rice pounded into paste. It is often molded into shapes of balls or cuboids. Ciba is often fried or steamed be ...

Dim sum Dim sum () is a large range of small Chinese dishes that are traditionally enjoyed in restaurants for brunch. Most modern dim sum dishes are commonly associated with Cantonese cuisine, although dim sum dishes also exist in other Chinese cu ...

* Fuling jiabing – a traditional

snack food A snack is a small portion of Human food, food generally Eating, eaten between meals. Snacks come in a variety of forms including Food packaging, packaged snack foods and other processed foods, as well as items made from fresh ingredients at ho ...

Beijing Beijing, Chinese postal romanization, previously romanized as Peking, is the capital city of China. With more than 22 million residents, it is the world's List of national capitals by population, most populous national capital city as well as ...

and an integral part of the city's

. It is a

pancake A pancake, also known as a hotcake, griddlecake, or flapjack, is a flat type of batter bread like cake, often thin and round, prepared from a starch-based Batter (cooking), batter that may contain eggs, milk, and butter, and then cooked on a ...

-like snack made from flour, sugar, and ''fuling'' ('' Poria''), rolled around nuts, honey, and other ingredients. *

Spring pancake The spring pancake ( zh , s = 春饼 , t = 春餅 , p = chūnbǐng ) is a traditional Chinese food unique to the northern regions. The pancake is prepared by rubbing oil between two thin layers of leavened dough; after steaming, the pancake ca ...

– a traditional

Chinese food Chinese cuisine comprises cuisines originating from China, as well as from Chinese people from other parts of the world. Because of the Chinese diaspora and the historical power of the country, Chinese cuisine has profoundly influenced many ...

unique to the northern regions. People eat spring pancakes on the day called

lichun The traditional Chinese calendar divides a year into 24 solar terms. The first one is known as in Chinese, in Japanese, in Korean, and in Vietnamese. It begins when the Sun reaches the celestial longitude of 315° and ends when it reaches ...

to celebrate the beginning of spring. * Zhongzi - sticky rice with savory or sweet ingredients wrapped in bamboo leaves and boiled. Made to commemorate the poet and minister

Qu Yuan Qu Yuan ( – 278 BC) was a Chinese poet and aristocrat in the State of Chu during the Warring States period. He is known for his patriotism and contributions to classical poetry and verses, especially through the poems of the '' ...

during the

Dragon boat festival The Dragon Boat Festival ( zh, s=端午节, t=端午節, first=t, p=Duānwǔ jié, cy=Dyūnńgh jit) is a traditional Chinese holiday that occurs on the fifth day of the fifth month of the Chinese calendar, which corresponds to late May or earl ...

Costa Rica

Rice and beans Rice and beans, or beans and rice, is a category of dishes from many cultures around the world, whereby the staple foods of rice and beans are combined in some manner. The grain and legume combination provides several important nutrients and many ...

Croatia

Lecsó Lecsó ( , ; Czech and ; ; ; ; , ), also anglicized as lecho, is a Hungarian thick vegetable ragout or stew which traditionally contains yellow pointed peppers, tomato, onion, salt, and ground sweet and/or hot paprika as a base recipe. The o ...

Cyprus

Tsamarella Tsamarella (, ) is a traditional food and one of Cyprus' main lunch meats, common in both Greek Cypriots, Greek Cypriot and Turkish Cypriots, Turkish Cypriot communities. Preparation It consists usually of goat's meat; the whole animal without it ...

– a traditional food and one of Cyprus' main

lunch meat Lunch meats—also known as cold cuts, luncheon meats, cooked meats, sliced meats, cold meats, sandwich meats, delicatessens, and deli meats—are precooked or cured meats that are sliced and served cold or hot. They are typically served in ...

Czech Republic

Svíčková Svíčková, or svíčková na smetaně (pronounced �sviːt͡ʃkɔvaː na smɛ.ta.ɲɛ, is a Czech meat dish and one of the most popular Czech and Slovak meals. Svíčková is the Czech word for tenderloin, but this dish is traditionally ...

Estonia

* Mulgipuder *

Sepik The Sepik () is the longest river on the island of New Guinea, and the third largest in Oceania by discharge volume after the Fly River, Fly and Mamberamo River, Mamberamo. The majority of the river flows through the Papua New Guinea (PNG) provi ...

Eswatini

Faroe Islands

Faroese puffin The Atlantic puffin ('), also known as the common puffin, is a species of seabird in the auk family. It is the only puffin native to the Atlantic Ocean; two related species, the tufted puffin and the horned puffin being found in the northeas ...

Garnatálg is a traditional dish from the Faroe Islands. It is made by kneading intestinal fat from sheep into lumps, which then get air dried in (outhouses where the wind can blow through) and fermented. is served sliced and melted, often as a sidedish fo ...

* Skerpikjøt *

Whale meat Whale meat, broadly speaking, may include all cetaceans (whales, dolphins, porpoises) and all parts of the animal: muscle (meat), organs (offal), skin (muktuk), and fat (blubber). There is relatively little demand for whale meat, compared to far ...

Finland

* Karelian stew *

Karelian pasty Karelian pasties, Karelian pies or Karelian pirogs (, singular ; Livvi-Karelian: , singular ; , singular ; or Estonian: ''karjala pirukas'') are traditional Finnish pasties or pirogs originating from the region of Karelia. They are eaten t ...

Kesäkeitto Kesäkeitto (; ) is a traditional vegetable soup in Finnish cuisine cooked in milk with butter, potatoes, carrots, peas, cauliflower and possibly other vegetables of the season.https://yle.fi/uutiset/3-6222956 uutisartikkeli (in Finnish) During th ...

Sautéed reindeer Sautéed reindeer ( , , , ) is perhaps the best known traditional meal from Sápmi in Finland, Sweden, Norway and Russia and Sakha. Usually steak or the back of the reindeer is used. It is sliced thinly (usually while the meat is still frozen s ...

Ruisreikäleipä Ruisreikäleipä (, rye hole-bread) is a kind of Finnish bread, a flat rye flour loaf with a hole in the middle. It is sometimes referred to as reikäleipä (), shorter term without ''ruis'' (rye) which applies also to the oat loaf with a hole. ...

Ryynimakkara Ryynimakkara () is a type of sausage in Finnish cuisine containing Groat (grain), groats. Ryynimakkara has barley groats, about one fifth of its weight, lowering its meat and fat content. Also, the fat content is considerably lower than other sa ...

Mustamakkara (, ) is a type of Finnish blood sausage traditionally eaten with lingonberry jam. It is available in many stores across Finland, but is considered a specialty of Tampere. is at its best when bought and eaten fresh at market stalls, to which i ...

Kalakukko () is a traditional Finland, Finnish dish from the region of Savonia (historical province), Savonia made from fish (e.g., perch, vendace, loach, smelt, or salmon) baked inside a loaf of bread. is especially popular in Kuopio, capital city o ...

Lörtsy Lörtsy () is a thin, half-moon shaped pastry originally invented in Savonlinna, eastern Finland. It can be made with a variety of fillings; the most common ones are either a savoury meat filling or a sweet apple filling. A meat lörtsy contains ...

* Rönttönen * Sultsina *

Mämmi Mämmi (; ) is a traditional Finnish dessert, eaten around Easter. Mämmi is traditionally made of water, rye flour, ground malted rye, salt, and dried, ground Seville orange zest. The mixture is then left to sweeten naturally, before b ...

Joulutorttu A (, lit. "Yule tart", ; sometimes known as , "star tart") is a Finnish Christmas pastry. It is traditionally made from puff pastry in the shape of a star or pinwheel and filled with prune jam and often dusted with icing sugar. The pastri ...

France

* ''

Appellation d'origine contrôlée In France, the ''appellation d'origine contrôlée'' (, ; abbr. AOC ) is a label that identifies an agricultural product whose stages of production and processing are carried out in a defined geographical area – the ''terroir'' – and using ...

'' – the French certification granted to certain French

s for

wines Wine is an alcoholic drink made from Fermentation in winemaking, fermented fruit. Yeast in winemaking, Yeast consumes the sugar in the fruit and converts it to ethanol and carbon dioxide, releasing heat in the process. Wine is most often made f ...

cheeses Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk (usually the milk of cows, buffalo, goats or sheep). During prod ...

butter Butter is a dairy product made from the fat and protein components of Churning (butter), churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 81% butterfat. It is used at room temperature as a spread (food ...

s, and other agricultural products **

Bresse chicken The () or volaille de Bresse is a French chicken product which has ''appellation d'origine contrôlée'' status, and which was registered as a Protected Designation of Origin under EU and UK law as ''Volaille de Bresse / Poulet de Bresse / ...

– a French chicken product with ''appellation d'origine contrôlée'' status ** List of ''Appellation d'Origine Contrôlée'' liqueurs and spirits ** List of ''Appellation d'Origine Contrôlée'' wines

Germany

* Black Forest ham – produced in the

Black Forest The Black Forest ( ) is a large forested mountain range in the States of Germany, state of Baden-Württemberg in southwest Germany, bounded by the Rhine Valley to the west and south and close to the borders with France and Switzerland. It is th ...

region of Germany, it is a

Protected Designation of Origin The protected designation of origin (PDO) is a type of geographical indication of the European Union aimed at preserving the designations of origin of food-related products. The designation was created in 1992 and its main purpose is to designat ...

(PDO) food in the European Union.

Guatemala

* Fiambre is a traditional Guatemalan dish that is prepared and eaten yearly to celebrate the

Day of the Dead The Day of the Dead () is a holiday traditionally celebrated on November 1 and 2, though other days, such as October 31 or November 6, may be included depending on the locality. The multi-day holiday involves family and friends gathering to pa ...

(''Día de Los Muertos'') and the

All Saints Day All Saints' Day, also known as All Hallows' Day, the Feast of All Saints, the Feast of All Hallows, the Solemnity of All Saints, and Hallowmas, is a Christianity, Christian solemnity celebrated in honour of all the saints of the Church, whether ...

(''Día de Todos Los Santos'').

Iceland

Hákarl (short for ), referred to as fermented shark in English, is a national dish of Iceland consisting of Greenland shark or other sleeper shark that has been cured with a particular fermentation process and hung to dry for four to five months. I ...

– a traditional food and

of Iceland *

Hangikjöt Hangikjöt (; lit. "hung meat") is a traditional festive food in Iceland, served at Christmas. Etymology and history This Icelandic smoked lamb, mutton, or horse meat is usually boiled and served either hot or cold in slices, traditionally w ...

Þorramatur Þorramatur (; transliterated as thorramatur; ) is a selection of traditional Icelandic food, consisting mainly of meat and fish products cured in a traditional manner, cut into slices or pieces and served with rúgbrauð (dense and dark r ...

– a selection of traditional Icelandic food, consisting mainly of meat and fish products cured in a traditional manner, cut into slices or pieces and served with

rúgbrauð (, ) is an Icelandic straight rye bread. It is traditionally baked in a Pottery, pot or steamed in special wooden casks by burying it in the ground near a geyser, in which case it is known as or "hot-spring-bread". Modern is usually made in ...

(dense and dark

rye bread Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat f ...

), butter and

brennivín Brennivín (), the common style of brännvin in Iceland, is considered to be the country's signature distilled beverage. It is distilled from fermented grain mash and then combined with Iceland's very soft, high-pH water, and flavored only with ...

(an Icelandic

akvavit ''Akvavit'' or ''aquavit'' () is a distilled spirit that is principally produced in Scandinavia, where it has been produced since the 15th century. ''Akvavit'' is distilled from grain or potatoes and is flavoured with a variety of spices and he ...

)

India

Kheer Kheer, khir or payasam is a pudding or porridge popular in the Indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice. It can be additionally flavoured with dried fruits, nuts, cardamom and saffron. Instead of rice, ...

* Roti and Sabzi South Indian Food *

Idli Idli, iddena, iddali or idly (; plural: idlis) is a type of savoury rice cake, originating from South India, popular as a breakfast food in Southern India and in Sri Lanka. The cakes are made by steaming a batter consisting of fermented de-h ...

Dosa Dosa may refer to: Belief * Dosa or dvesha, a Buddhist concept of hate or aversion People * Bogoljub Mitić Đoša (1968 - 2017), Serbian actor * Csaba Dosa (born 1951), Romanian athlete * Dosa ben Harkinas, Jewish Tanna sage * Dosa ben S ...

* Sambar and

Chutneys A chutney () is a spread typically associated with cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt, or curd, cucumber, spicy coconut, spicy onion, ...

* Rasam *

Puttu Puttu (; ; ; ) is a dish native to the Southern Indian states of Kerala, Tamil Nadu, and parts of Karnataka, as well as Sri Lanka. It is made of steamed cylinders of ground rice layered with coconut shavings, sometimes with a sweet or savory f ...

Idiyappam Idiyappam, also known as indiappa, noolappam, noolputtu, santhagai, or ottu shavige, is a Sevai, string hopper dish originating from southern India. It consists of rice flour pressed into noodles, laid into a flat Disk (mathematics), disc-like ...

* Paniyaram

Indonesia

Brem Brem is traditional fermented food or fermented beverage from Indonesia. There are two types of brem, brem cake (solid) that is usually eaten as snack from Madiun and Wonogiri, and brem beverage (liquid) made of rice wine from Bali and Nusa T ...

– a fermented snack and beverage from Java and Bali *

Docang Docang or Doclang is a traditional food from Cirebon, a port town in West Java, Indonesia. It is made of sliced of rice cake, cassava leaves, sprouts, and ''krupuk'', served in thick vegetable sauce called ''dage'', which is made of mashed temp ...

– a traditional food from

Cirebon Cirebon (, formerly rendered Cheribon or Chirebon in English) is a port city on the northern coast of the Indonesian island of Java. It is the only coastal city of West Java, located about 40 km west of the provincial border with Central J ...

Gado-gado ''Gado-gado'' ( Indonesian or Betawi) is an Indonesian salad of raw, slightly boiled, blanched or steamed vegetables and hard-boiled eggs, boiled potato, fried tofu and tempeh, and sliced ''lontong'' (compressed cylinder rice cake wrapped ...

– a traditional salad in

peanut sauce Peanut sauce, satay sauce (saté sauce), ''bumbu kacang'', ''sambal kacang'', or ''pecel'' is an Indonesian cuisine, Indonesian sauce made from ground roasted or fried peanuts, widely used in Indonesian cuisine and many other dishes throughout t ...

dressing *

Gudeg Gudeg is a traditional Javanese cuisine, Javanese dish from Yogyakarta, Indonesia. It is made from young, unripe jackfruit (, ) stewed for several hours with palm sugar and coconut milk. It is variously spiced with garlic, shallot, candlenut, c ...

– a young unripe jackfruit stew, a traditional food from

Yogyakarta Yogyakarta is the capital city of the Special Region of Yogyakarta in Indonesia, in the south-central part of the island of Java. As the only Indonesian royal city still ruled by Hamengkubuwono, a monarchy, Yogyakarta is regarded as an importan ...

Ketupat ''Ketupat'' (in Indonesian and Malay), or ''kupat'' (in Javanese and Sundanese), or ''tipat'' (in Balinese) is a Javanese rice cake packed inside a diamond-shaped container of woven palm leaf pouch. Originating in Indonesia, it is also ...

– a traditional rice dumpling commonly served during ''

Lebaran is the Indonesian popular name for two Islamic official holidays, Eid al-Fitr and Eid al-Adha in Indonesia, and is one of the major national holidays in the country. holiday officially lasts for two days in the Indonesian calendar, although th ...

'', Indonesian idul fitri * Kuluban – an ancient Javanese traditional salad *

Lawar Lawar is a town and a nagar panchayat in Meerut district in the Indian state of Uttar Pradesh. Demographics India census A census (from Latin ''censere'', 'to assess') is the procedure of systematically acquiring, recording, and calculating ...

– a traditional

Balinese Balinese may refer to: *Bali, an Indonesian island *Balinese art *Balinese dance *Balinese people *Balinese language *Nusa Penida Balinese * Bali Aga Balinese **Balinese script **Balinese (Unicode block) *Balinese mythology *Balinese cat, a cat bre ...

vegetable dish *

Opor ayam Opor ayam () is an Indonesian dish from Central Java consisting of chicken cooked in coconut milk.Patrick Witton and Mark Elliott (2003)''Lonely Planet Indonesia'' Lonely Planet Publications, p. 108 The spice mixture (''bumbu'') includes galan ...

–

chicken The chicken (''Gallus gallus domesticus'') is a domesticated subspecies of the red junglefowl (''Gallus gallus''), originally native to Southeast Asia. It was first domesticated around 8,000 years ago and is now one of the most common and w ...

coconut milk Coconut milk is a plant milk extracted from the grated pulp of mature coconuts. The opacity and rich taste of the milky-white liquid are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food ingred ...

stew, a traditional dish commonly consumed with ketupat during ''Lebaran'' *

Pallubasa Pallubasa or Pallu basa is a traditional dish from Makassar, South Sulawesi, Indonesia. It is similar to coto Makassar; however, while both are primarily made from offal and/or meat of cattle Cattle (''Bos taurus'') are large, domest ...

– a traditional food from

Makassar Makassar ( ), formerly Ujung Pandang ( ), is the capital of the Indonesian Provinces of Indonesia, province of South Sulawesi. It is the largest city in the region of Eastern Indonesia and the country's fifth-largest urban center after Jakarta, ...

South Sulawesi South Sulawesi () is a Provinces of Indonesia, province in the South Peninsula, Sulawesi, southern peninsula of Sulawesi, Indonesia. The Selayar Islands archipelago to the south of Sulawesi is also part of the province. The capital and largest ci ...

made from

offal Offal (), also called variety meats, pluck or organ meats, is the internal organ (anatomy), organs of a butchered animal. Offal may also refer to the by-products of Milling (grinding), milled grains, such as corn or wheat. Some cultures strong ...

cattle Cattle (''Bos taurus'') are large, domesticated, bovid ungulates widely kept as livestock. They are prominent modern members of the subfamily Bovinae and the most widespread species of the genus '' Bos''. Mature female cattle are calle ...

buffalo Buffalo most commonly refers to: * True buffalo or Bubalina, a subtribe of wild cattle, including most "Old World" buffalo, such as water buffalo * Bison, a genus of wild cattle, including the American buffalo * Buffalo, New York, a city in the n ...

* Papeda – sago congee, a traditional staple of Eastern Indonesia (Maluku and Papua) *

Rendang Rendang is a fried meat or dry curry made of meat stewed in coconut milk and spices, widely popular across Brunei, Indonesia, Malaysia, Singapore, and the Philippines, where each version is considered local cuisine. It refers to both a cooking m ...

– traditional

Minangkabau Minangkabau may refer to: * Minangkabau culture, culture of the Minangkabau people * Minangkabau Culture Documentation and Information Center * Minangkabau Express, an airport rail link service serving Minangkabau International Airport (''see bel ...

dish from West Sumatra *

Satay Satay ( , in the US also ), or sate in Indonesia, is a Javanese cuisine, Javanese dish of seasoned, skewered and grilled meat, served with a sauce. Satay originated in Java, but has spread throughout Indonesia, into Southeast Asia, Europe, ...

– grilled meat on skewers, various traditional regional variants exist in Indonesia * Soto – a category of traditional soup of Indonesia, numerous regional variations exist *

Tempeh Tempe or tempeh (; , ) is a traditional Indonesian food made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. A fungus, '' Rhizopus oligosporus'' or '' Rhizopu ...

– fermented soy cake, traditional food from Java *

Tumpeng Tumpeng (Javanese script, Javanese: ; Balinese script, Balinese: ) is an Indonesian cuisine, Indonesian cone-shaped rice dish with side dishes of vegetables and meat originating from Javanese cuisine. Traditionally featured in the ''slametan'' ...

– a ceremonial rice cone surrounded by various side dishes, an Indonesian national dish

Iran

Chelow kabab Chelow kebab or chelow kabab ( ) is an Iranian dish consisting of steamed rice () and one of the many varieties of Iranian kebab. It is considered the national dish of Iran, and was probably created during the time of the Qajar dynasty. Chelow ...

Tahdig Scorched rice, also known as crunchy rice, is a thin crust of slightly browned rice at the bottom of the cooking pot. It is produced during the cooking of rice over direct heat from a flame. Varieties Cape Verde In Cape Verdean cuisine, the ...

Ghormeh sabzi Ghormeh sabzi (), also known as Khoresht sabzi (), also spelled ''qormeh sabzi'', is an Iranian cuisine, Iranian herb stew. It is considered the national dish and is a very popular dish in Iran. ''Ghormeh sabzi'' has different variants, which ar ...

* Fesenjān *

Sabzi polo Sabzi polo () is an Iranian (Persian) dish of rice and chopped herbs, usually served with fish. In Persian, ''sabzi'' refers to herbs or vegetables (''sabz'' means "green"); ''polo'' is pilaf, a style of cooked rice. The herbs used in sabzi polo ...

Abgoosht Abgoosht ( ''Âbgušt'', ; literally "meat broth") is an Iranian cuisine, Iranian stew. It is also called dizi (, ), which refers to the traditional stoneware crocks it is served in. Some describe it as a "hearty mutton Persian soup thickened wi ...

Gheimeh Gheimeh, gheymeh, or qeimeh () is an Iranian stew (''khoresh'') consisting of diced mutton, tomatoes, split peas, onion, and dried lime, garnished with golden, thinly sliced crispy potatoes. The stew is sometimes garnished with fried eggplant and ...

Sholezard Sholezard (also known as zard birinj or zarda or in Azerbaijani Turkic Sarkilə) is a rice pudding composed of saffron, sugar, rose water, butter, cinnamon and cardamom. It is often made and distributed in substantial quantities in religious cere ...

Āsh Aush ( ; ), properly Romanization of Persian, romanized as , is a variety of thick soup, usually served hot. It is part of Iranian cuisine and Afghan cuisine, and is also found in Azerbaijani cuisine, Azerbaijani, Turkey, Turkish, and Caucasian ...

* Mirza Ghassemi * Nargesi * Baghala ghatogh

Ireland

Full breakfast A full breakfast or fry-up is a substantial cooked breakfast meal often served in Britain and Ireland. Depending on the region, it may also be referred to as a full English, a full Irish, full Scottish, full Welsh or Ulster fry. The fried br ...

Sunday roast A Sunday roast or roast dinner is a British dish traditionally eaten on Sunday. It consists of roast meat, roast or mash potatoes, and accompaniments such as Yorkshire pudding, gravy, and may include condiments such as apple sauce, ...

Italy

Abbacchio ''Abbacchio'' () is an Italian cuisine, Italian preparation of Lamb and mutton, lamb typical of the Roman cuisine. It is consumed throughout central Italy as an Easter in Italy, Easter and Christmas in Italy, Christmas dish. ''Abbacchio'' is a ...

Affogato Affogato (), or more fully (), is an Italian dessert comprising a scoop of gelato, either (plain milk-flavored) or vanilla, topped with espresso. Some variations add a shot of amaretto, , Kahlúa, or other liqueur. Varieties Cafés usual ...

Arancini Arancini (, , ; ; : ''arancino''), also known as ''arancine'' (: ''arancina''), are Italian rice balls that are stuffed, coated with breadcrumbs and deep-fried. They are a staple of Sicilian cuisine. The most common arancini fillings are ''a ...

Asiago Asiago (; Venetian language, Venetian: ''Axiago'', Cimbrian: ''Slege'', German language, German: ''Schlägen'' ) is a minor township (population roughly 6,500) with the title of ciin the surrounding plateau region (the ''Altopiano di Asiago'' o ...

Biscotti Biscotti are Italian almond biscuits originating in the city of Prato, Tuscany. They are twice-baked, oblong-shaped, dry, and crunchy. In Italy, they are known as , or and may be dipped in a drink, traditionally Vin Santo. Smaller biscotti ...

Braciola Braciola (; : braciole, ) may refer to several distinct dishes in Italian cuisine. Cut of meat Braciola may refer to an Italian dish consisting of slices of meat that are pan-fried or grilled, often in their own juice or in a small amount of l ...

Bruschetta Bruschetta ( , ) is an Italian appetizer ( antipasto) consisting of grilled bread topped with garlic, olive oil, and salt. Most commonly it is served with toppings of tomatoes, vegetables, beans, cured meat or cheese. In Italy, bruschetta is ...

Caciotta Caciotta, from the Tuscan , is a type of cheese produced in Italy from the milk of cows, sheep, goats, or water buffalo. Caciotta has more than a dozen variations. The cheeses are cylindrical in shape and up to in weight. The period of ripen ...

Cacciucco ''Cacciucco'' () is an Italian fish stew native to the western coastal towns of Tuscany.Danny Meyer, ''The Union Square Cafe Cookbook: 160 Favorite Recipes from New York's Acclaimed Restaurant'' (HarperCollins 2005). It is especially associated ...

Caponata Caponata ( Sicilian: ''capunata'') is a Sicilian dish consisting of chopped fried eggplant/aubergine and other vegetables, seasoned with olive oil, tomato sauce, celery, olives, and capers, in an agrodolce sauce. Variants may add carrots, be ...

Cappuccino Cappuccino (, ; from German ) is an espresso-based coffee drink traditionally prepared with steamed milk, including a layer of milk foam. Variations of the drink involve the use of cream instead of milk, using non-dairy milk substitutes ...

Cotechino ''Cotechino'' (, ) is a large Italian pork sausage requiring slow cooking; usually it is simmered at low heat for several hours. Its name comes from ''cotica'' ('rind'), but it may take different names depending on its various locations of product ...

Crostata ''Crostata'' () is an Italian baked tart or pie. The earliest known use of ''crostata'' in its modern sense can be traced to the cookbooks ''Libro de Arte Coquinaria'' (''Book of the Art of Cooking'') by Martino da Como, published , and ''C ...

Crostini Crostini (; : crostino) are an Italian appetizer (antipasto) consisting of small slices of grilled or toasted bread and toppings. The toppings may include a variety of different cheeses, meats, vegetables, and condiments, or may be presented mor ...

Espresso Espresso (, ) is a concentrated form of coffee produced by forcing hot water under high pressure through finely ground coffee beans. Originating in Italy, espresso has become one of the most popular coffee-brewing methods worldwide. It is cha ...

Focaccia Focaccia is a Flatbread, flat leavening agent, leavened oven-baked Italian cuisine, Italian bread. In Rome, it is similar to a type of flatbread called (). Focaccia may be served as a side dish or as sandwich bread and it may be round, rectang ...

Frittata Frittata is an egg-based Italian dish, similar to an omelette, crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses or vegetables. History The Italian word ''frittata'' derives from ''friggere'' and ...

* Frittella * Fritto misto *

Gelato Gelato (; ; ) refers to a specific type of ice cream of Italian origin. In Italian, ''Gelato'' is the common word for all types of ice cream. Artisanal gelato in Italy generally contains 6–9% butterfat, which is lower than other styles of ...

Lasagna Lasagna (, ; ), also known by the plural form lasagne (), is a type of pasta Pasta (, ; ) is a type of food typically made from an Leavening agent, unleavened dough of wheat flour mixed with water or Eggs as food, eggs, and formed in ...

Mascarpone Mascarpone (, ; ) is a soft Italian cuisine, Italian Acid-set cheese, acid-set cream cheese. It is recognized as a ''prodotto agroalimentare tradizionale'' (PAT). Production process After Denaturation (biochemistry), denaturation of cream, the ...

Minestrone Minestrone (, ) or ''minestrone di verdure'' is a thick soup of Italian origin based on vegetables. It typically includes onions, carrots, celery, potatoes, cabbage, tomatoes, often legumes, such as beans, chickpeas or fava beans, and sometimes ...

Mozzarella Mozzarella is a Types of cheese#Semi-soft cheese, semi-soft non-aged cheese prepared using the ('stretched-curd') method with origins from southern Italy. It is prepared with cow's milk or buffalo milk, taking the following names: * or mozz ...

Panettone Panettone is an Italian type of sweet bread and fruitcake, originally from Milan, Italy, usually prepared and enjoyed for Christmas and New Year in Western, Southern, and Southeastern Europe, as well as in South America, Eritrea, Australia, ...

Panna cotta Panna cotta (; ; ) is an Italian dessert of sweetened cream thickened with gelatin and molded. The cream may be aromatized with coffee, vanilla, or other flavorings. History The name ''panna cotta'' is not mentioned in Italian cookbooks before ...

Panino Panini (), nowadays less commonly called panino (), are sandwiches made with Italian bread (such as ciabatta and ), usually served warm after grilling or toasting. In many English-speaking countries, the name is given to a grilled sandwich ...

Panzerotto Panzerotti, also known as panzarotti, are Italian savory bread product, originating in the Apulia region, which resemble small calzones, both in shape and in the dough used for their preparation. The term usually applies to a fried turnover rath ...

Parmigiano Reggiano Parmesan (, ) is an Italian hard, granular cheese produced from cow's milk and aged at least 12 months. It is a grana-type cheese, along with Grana Padano, the historic , and others. The term ''Parmesan'' may refer to either Parmigiano ...

Pasta Pasta (, ; ) is a type of food typically made from an Leavening agent, unleavened dough of wheat flour mixed with water or Eggs as food, eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Pasta was originally on ...

Pecorino Pecorino is an Italian hard cheese produced from sheep's milk. The name derives from , which means ' sheep' in Italian. Overview Of the six main varieties of pecorino, all of which have protected designation of origin (PDO) status under ...

Peperonata ''Peperonata'' is an Italian vegetable stew typically composed of red bell peppers, tomatoes, and garlic. It may be used as a sauce for pasta or served as a side dish to meat and fish dishes. It may also be included as part of a ragù. A Malte ...

Pizza Pizza is an Italian cuisine, Italian, specifically Neapolitan cuisine, Neapolitan, dish typically consisting of a flat base of Leavening agent, leavened wheat-based dough topped with tomato, cheese, and other ingredients, baked at a high t ...

Polenta Polenta (, ) is an Italian cuisine, Italian dish of boiled cornmeal that was historically made from other grains. It may be allowed to cool and solidify into a loaf that can be baked, fried or Grilling, grilled. The variety of cereal used is ...

Porchetta Porchetta () is a savory, fatty, and moist boneless pork roast of Italian culinary tradition. The carcass is deboned and spitted or roasted traditionally over wood for at least eight hours, fat and skin still on. In some traditions, porchett ...

Prosciutto Prosciutto ( ; ), also known as ''prosciutto crudo'', is an uncooked, unsmoked, and dry-cured ham. It is usually served thinly sliced. Several regions in Italy have their own variations of ''prosciutto crudo'', each with degrees of protected ...

Ravioli Ravioli (; : ''raviolo'', ) are a type of stuffed pasta comprising a filling enveloped in thin pasta dough. Usually served in broth or with a sauce, they originated as a traditional food in Italian cuisine. Ravioli are commonly square, though ...

Risotto Risotto ( , ; from , 'rice') is an Italian cuisine, Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish or vegetables. Many types of risotto contain butter, onion, white wine, a ...

Salami Salami ( ; : ''salame'') is a ''salume'' consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature fo ...

Salumi (: , ) are Italian cuisine, Italian meat products typical of an antipasto, predominantly made from pork and Curing (food preservation), cured. They also include bresaola, which is made from beef, and some cooked products, such as mortadell ...

Scamorza () is a Southern Italy, southern Italian Cattle, cow's milk cheese. It can also be made from other milk, but that is less common. It is a (‘stretched curd’) cheese, in which the fresh curd matures in its own whey for several hours to allo ...

Semifreddo Semifreddo (; ) is a class of frozen desserts similar to ice cream. The main ingredients are egg yolks, sugar, and cream. It has the texture of frozen mousse or cake. Semifreddo was created during the 19th century, but did not gain popularity un ...

* Spezzatino *

Strudel Strudel ( , ) is a type of layered pastry with a filling that is usually sweet, but savoury fillings are also common. It became popular in the 18th century throughout the Habsburg monarchy, Habsburg Empire. Strudel is part of Austrian cuisine ...

Tiramisu Tiramisu is an Italian dessert made of ladyfinger pastries () dipped in coffee, layered with a whipped mixture of egg yolks, sugar, and mascarpone, and topped with cocoa powder. The recipe has been adapted into many varieties of cakes and ...

Tortellini Tortellini is a type of stuffed pasta typical of the Italian cities of Bologna and Modena, in the Emilia-Romagna region. Traditionally it is stuffed with a mix of meat (pork loin, prosciutto, mortadella), Parmesan cheese, egg, and nutmeg and ...

Zabaione Zabaione () or, through hypercorrection, zabaglione (, ; ), is an Italian dessert, or sometimes a beverage, made with egg yolks, sugar, and a sweet wine (usually Moscato d'Asti or Marsala wine). Some versions of the recipe incorporate spirits ...

* Zuppa inglese

By designation of origin

Waiter pouring Zardetto sparkling Prosecco

* ''

Denominazione di origine controllata The following four classification of wine, classifications of wine constitute the Italy, Italian system of labelling and legally protecting Italian wine: * ''Denominazione di origine'' (DO, rarely used; ; 'designation of origin'); * ''Indicazione ...

'' – a

quality assurance Quality assurance (QA) is the term used in both manufacturing and service industries to describe the systematic efforts taken to assure that the product(s) delivered to customer(s) meet with the contractual and other agreed upon performance, design ...

label for Italian food products, especially

Italian wine Italian wine () is produced in every region of Italy. Italy is the country with the widest variety of indigenous grapevine in the world, with an area of under vineyard cultivation, as well as the List of wine-producing regions#Countries, world's ...

and

cheese Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk (usually the milk of cows, buffalo, goats or sheep). During prod ...

List of Italian DOC wines This is a list of the 329 Italian DOC (''denominazione di origine controllata'') wines ordered by region. The wine making regions of Italy are equivalent to its twenty administrative regions. Trentino-Alto Adige/Südtirol, however, is subdivide ...

List of Italian DOCG wines This is a list of the 77 Italian DOCG (''denominazione di origine controllata e garantita'') wines ordered by region. The four original DOCGs were Brunello, Vino Nobile, and Barolo (all approved by a presidential decree in July 1980) and Barbar ...

* ''

Indicazione geografica tipica ''Indicazione geografica tipica'' () is the third of four classification of wine, classifications of wine recognized by the government of Italy. Created to recognize the unusually high quality of the class of wines known as Italian wine#Super Tus ...

'' * is an official approval for traditional Italian regional food products similar to the

Protected Geographical Status Three European Union schemes of geographical indications and traditional specialties, known as protected designation of origin (PDO), protected geographical indication (PGI), and traditional speciality guaranteed (TSG), promote and protect na ...

of the

European Union The European Union (EU) is a supranational union, supranational political union, political and economic union of Member state of the European Union, member states that are Geography of the European Union, located primarily in Europe. The u ...

. * '' Strada dell'Olio'' – a kind of

gastronomical Gastronomy is the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating. One who is well versed in gastr ...

route in

Italy Italy, officially the Italian Republic, is a country in Southern Europe, Southern and Western Europe, Western Europe. It consists of Italian Peninsula, a peninsula that extends into the Mediterranean Sea, with the Alps on its northern land b ...

that crosses a territory rich of traditional products, PDOs and PGIs,

DOC DOC, Doc, doc or DoC may refer to: People and characters * Doc, an abbreviation of doctor * Doc (nickname) * Doc (mascot), the Towson University mascot Persons * The D.O.C., American rapper (born 1968) * Doc Gallows (born 1983), ring nam ...

s and

DOCG The following four classification of wine, classifications of wine constitute the Italy, Italian system of labelling and legally protecting Italian wine: * ''Denominazione di origine'' (DO, rarely used; ; 'designation of origin'); * ''Indicazione ...

s in

Japan

Mochi A mochi ( ; Japanese ) is a Japanese rice cake made of , a short-grain Japonica rice, japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The steamed rice is pounded into paste and molded into the ...

– eaten year-round in Japan, mochi is a traditional food for the

Japanese New Year The is an annual festival that takes place in Japan. Since 1873, the official Japanese New Year has been celebrated according to the Gregorian calendar, on January 1 of each year, . Prior to 1872, traditional events of the Japanese New Year wer ...

and is commonly sold and eaten during that time

Jordan

Traditional beverages in

Jordan Jordan, officially the Hashemite Kingdom of Jordan, is a country in the Southern Levant region of West Asia. Jordan is bordered by Syria to the north, Iraq to the east, Saudi Arabia to the south, and Israel and the occupied Palestinian ter ...

include ''sous'' (also referred to as '''irqsus''), a drink prepared using the dried root of ''

Glycyrrhiza glabra Liquorice (Commonwealth English) or licorice (American English; see spelling differences; ) is the common name of ''Glycyrrhiza glabra'', a flowering plant of the bean family Fabaceae, from the root of which a sweet, aromatic flavouring is ...

'' (liquorice), ''tamr hindi'', a drink prepared from an infusion of the dried pulp of ''

Tamarindus indica Tamarind (''Tamarindus indica'') is a leguminous tree bearing edible fruit that is indigenous to tropical Africa and naturalized in Asia. The genus ''Tamarindus'' is monotypic, meaning that it contains only this species. It belongs to the f ...

'' (tamarind), and ''

laban Lakas ng Bayan ( or People Power), abbreviated as Laban, was an electoral alliance, later a political party, in the Philippines formed by Senator Ninoy Aquino for the 1978 Interim Batasang Pambansa regional elections. The party had 21 candidat ...

'' (''labneh''), a drink prepared with yogurt and water. A significant amount of labneh in Jordan and nearby countries continues to be prepared using the traditional method of "straining set yogurt in cloth bags".

Korea

Bibimbap Bibimbap * ( ; ), sometimes Romanization of Korean, romanised as bi bim bap or bi bim bop, is a Korean rice dish. The term ''bibim'' means "mixing" and ''Bap (rice dish), bap'' is cooked rice. It is served as a bowl of warm white rice topped wi ...

Bulgogi Bulgogi ( , , ; , ) is a '' gui'' (Korean-style grilled or roasted dish) made of thin, marinated slices of meat, most commonly beef, grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking. Sirl ...

Kimchi Kimchi (; ) is a traditional Korean side dish (''banchan'') consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. A wide selection of seasonings are used, including '' gochugaru'' (Korean chili powder), ...

Nurungji Scorched rice, also known as crunchy rice, is a thin crust of slightly browned rice at the bottom of the cooking pot. It is produced during the cooking of rice over direct heat from a flame. Varieties Cape Verde In Cape Verdean cuisine, the ...

Sungnyung ''Sungnyung'' () is a Traditional food, traditional Korean infusion made from boiled scorched rice. Preparation This drink is typically made from ''nurungji'', the roasted (but not charred) crust of rice that forms on the bottom of a pot after ...

Latvia

* Grey peas *

Layered rye bread Layered rye bread () is a traditional Latvian dessert made from rye breadcrumbs, blackcurrant or lingonberry jam, and whipped cream. It is topped off with grated dark chocolate and/or cinnamon and often served with fresh berries and cottage chee ...

Sklandrausis Sklandrausis (: sklandrauši; Livonian dialect: ''sklandrouš'', from Curonian language, Curonian: ''sklanda'' – 'fence-post, wattle fence, slope, declivity'; , : ''sūr kakūd''), žograusis (: žograuši) or dižrausis (: dižrauši) is a tra ...

* Speķrauši

Lithuania

Cepelinai Cepelinai ( "zeppelins"; singular: ''cepelinas'') are potato dumplings made from grated potatoes and stuffed with ground meat or dry curd cheese, or liver, or mushrooms. It has been described as a national dish of Lithuania, and is typically serv ...

Maldives

* Garudiya *

Maldives fish Maldives fish () is cured tuna traditionally produced in Maldives. It is a staple of the Maldivian cuisine, Sri Lankan cuisine, and the cuisine of the Southern Indian states and territories of Lakshadweep, Kerala and Tamil Nadu, and in the past i ...

– cured tuna fish traditionally produced in the Maldives. It is a

staple food A staple food, food staple, or simply staple, is a food that is eaten often and in such quantities that it constitutes a dominant portion of a standard diet for an individual or a population group, supplying a large fraction of energy needs an ...

Maldivian cuisine Maldivian cuisine, also called Dhivehi cuisine, is the cuisine of the Republic of Maldives and Minicoy, Lakshadweep, India. The traditional cuisine of Maldivians and Lakshadweep is based on three main items and their derivatives: cocon ...

Malta

* Lent in Malta § Traditional food eaten throughout the period ** Kwareżimal – Lent cake

Mexico

Atole ''Atole'' (, believed to come from Nahuatl ''Aztec cuisine, ātōlli'' or from Mayan), also known as ''atolli'', ''atol'' and ''atol de elote'', is a traditional hot masa-based beverage of Mexicans, Mexican origin. Atole can have different flav ...

Capirotada Capirotada () or Capilotade, also known as Capirotada de vigilia, is a traditional Mexican food similar to a bread pudding that is usually eaten during the Lenten period. It is one of the dishes served on Good Friday. Etymology According to Seb ...

– usually eaten during the

Lent Lent (, 'Fortieth') is the solemn Christianity, Christian religious moveable feast#Lent, observance in the liturgical year in preparation for Easter. It echoes the 40 days Jesus spent fasting in the desert and enduring Temptation of Christ, t ...

en period (''comida de cuaresma''). It is one of the dishes served on

Good Friday Good Friday, also known as Holy Friday, Great Friday, Great and Holy Friday, or Friday of the Passion of the Lord, is a solemn Christian holy day commemorating the crucifixion of Jesus and his death at Calvary (Golgotha). It is observed during ...

. * Chiles *

Enchilada An enchilada (, ) is a Mexican cuisine, Mexican dish consisting of a corn tortilla rolled around a filling and covered with a savory sauce. Enchiladas can be filled with various ingredients, including meats, cheese, beans, potatoes, vegetables, ...

Iguana meat Iguana meat has historically been important in the culinary traditions of Mexico and Central America; particularly in the states of Jalisco, Michoacán and Colima. In Fray Sahagún's history of colonial Mexico, he mentions the iguana as a tradit ...

Legume Legumes are plants in the pea family Fabaceae (or Leguminosae), or the fruit or seeds of such plants. When used as a dry grain for human consumption, the seeds are also called pulses. Legumes are grown agriculturally, primarily for human consum ...

beans A bean is the seed of some plants in the legume family (Fabaceae) used as a vegetable for human consumption or animal feed. The seeds are often preserved through drying (a ''pulse''), but fresh beans are also sold. Dried beans are tradition ...

and

refried beans Refried beans (from , ) is a dish of cooked and mashed beans that is a traditional staple of Mexican and Tex-Mex cuisines, although each cuisine has a different approach when making the dish. Refried beans are also popular in many other Latin ...

Maize Maize (; ''Zea mays''), also known as corn in North American English, is a tall stout grass that produces cereal grain. It was domesticated by indigenous peoples in southern Mexico about 9,000 years ago from wild teosinte. Native American ...

Tortilla A tortilla (, ) is a thin, circular unleavened flatbread from Mesoamerica originally made from maize hominy meal, and now also from wheat flour. The Aztecs and other Nahuatl speakers called tortillas ''tlaxcalli'' (). First made by the indi ...

Mole sauce Mole (; from Nahuatl ''mōlli'', ), meaning 'sauce', is a traditional sauce and marinade originally used in Mexican cuisine. In contemporary Mexico the term is used for a number of sauces, some quite dissimilar, including ''mole amarillo'' or '' ...

Pork Pork is the culinary name for the meat of the pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig animal husbandry, husbandry dating back to 8000–9000 BCE. Pork is eaten both freshly cooke ...

Chorizo ''Chorizo'' ( , ; ; see #Names, below) is a type of pork sausage originating from the Iberian Peninsula. It is made in many national and regional varieties in several countries on different continents. Some of these varieties are quite differe ...

Rice Rice is a cereal grain and in its Domestication, domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Rice is the seed of the grass species ''Oryza sativa'' (Asian rice)—or, much l ...

– traditionally pan fried to a golden color before cooking *

Sope Sope may refer to: People * Barak Sopé (born 1951), Vanuatu politician * Sope Aluko (born 1975), Nigerian-born British American actress * Sope Dirisu (born 1991), British Nigerian actor * Sope Johnson * Sope Willams Elegbe (born 1975), Nigerian p ...

Tamale A tamale, in Spanish language, Spanish , is a traditional Mesoamerican dish made of ''masa'', a dough made from nixtamalization, nixtamalized maize, corn, which is steaming, steamed in a corn husk or Banana leaf, banana leaves. The wrapping ...

Nepal

Dhindo Dhindo ( ) is a meal prepared in Nepal. It is prepared by gradually adding flour to boiling water while stirring. It is a staple meal in various parts of Nepal, especially in the mountainous regions of Nepal and the Sikkim and Darjeeling region ...

Portugal

Denominação de Origem Controlada The denominação de origem controlada (or DOC) is the system of protected designation of origin for fruit, wines, cheeses, butters, and other agricultural products from Portugal. Wines Portuguese wine regions, as well as producers of several o ...

is the system of protected designation of origin for wines, cheeses, butter, and other agricultural products from Portugal.

Saudi Arabia

* Hininy *

Kabsa Kabsa (), also known as Makboos () or Machboos ( ) is an Arab mixed rice dish that originates from Saudi Arabia or Yemen. It is commonly regarded as a national dish in all the countries of the Gulf Cooperation Council. It can also be found in r ...

Singapore

Hainanese chicken rice Hainanese chicken rice is a dish of poached chicken and seasoned rice, served with chilli sauce and usually with cucumber garnishes. It was created by immigrants from Hainan in southern China and adapted from the Hainanese dishes of Wencha ...

– considered as a national dish of Singapore *

Teochew porridge Teochew porridge (; Teochew dialect, Teochew Peng'im: Diê⁵ziu¹muê⁵ (Chaozhou, Chaouzhou), Dio⁵ziu¹ muê⁵ (Shantou, Swatow); Teochew dialect, Teochew pronunciation in Tâi-lô: ''Tiô-tsiu-muê'') is a Teochew cuisine, Teochew rice por ...

Slovakia

* – a national dish of Slovakia consisting of

halušky Halušky are a traditional variety of thick, soft noodles or dumplings found in many Central and Eastern European cuisines under various local names. In Hungary it is very popular to put it in paprikash. It is also eaten with cheese, sour cre ...

and

bryndza Bryndza or brynza is a sheep milk cheese made across the countries in Central and Eastern Europe, most notably in Slovakia and Moldova. Bryndza cheese is creamy white in appearance, known for its characteristic strong smell and taste. The chee ...

. *

South Africa

Bobotie Bobotie (Afrikaans: ) is a South African dish consisting of spiced minced meat baked with an egg-based topping. Origin of name and recipe Bobotie appears to be a variant of ''patinam ex lacte'', a dish documented by the ancient Roman writer ...

Bunny chow Bunny chow, often referred to simply as a bunny, is an Indian South African fast food dish consisting of a hollowed-out loaf of white bread filled with curry and a serving of salad on the side. It originated among Indian South Africans of Du ...

* Chakalaka and Pap * Malva pudding *

Potjiekos In South Africa, a potjiekos , literally translated "small-pot food", is a dish prepared outdoors. It is traditionally cooked in a round, cast iron, three-legged cauldron, the ''potjie'', descended from the Dutch oven brought from the Netherlan ...

Samosa A samosa () () (Hindi: समोसा) ( Persian: سمبوسه) is a fried South Asian and West Asian snack. It is a pastry with a savory filling that mostly consists of vegetables like spiced potatoes, onions, and peas, but can also include ...

Spain

* Boroña – a cornbread that is a traditional food in the regions of Galicia,

Asturias Asturias (; ; ) officially the Principality of Asturias, is an autonomous communities of Spain, autonomous community in northwest Spain. It is coextensive with the provinces of Spain, province of Asturias and contains some of the territory t ...

Cantabria Cantabria (, ; ) is an autonomous community and Provinces of Spain, province in northern Spain with Santander, Cantabria, Santander as its capital city. It is called a , a Nationalities and regions of Spain, historic community, in its current ...

, the Basque Country and northern Castilla-Leon (areas of León, Palencia and Burgos) * ''

Denominación de Origen In Spain and Latin America, the (; )In other languages of Spain: * Catalan: (). * (). * (). is part of a regulatory geographical indication system used primarily for foodstuffs such as cheeses, condiments, honey, and meats, among others. ...

'' – part of a regulatory

classification Classification is the activity of assigning objects to some pre-existing classes or categories. This is distinct from the task of establishing the classes themselves (for example through cluster analysis). Examples include diagnostic tests, identif ...

system primarily for

Spanish wine Spanish wine ( or ) includes red wine, red, white wine, white, and sparkling wine, sparkling wines produced throughout the country. Located on the Iberian Peninsula, Spain has over planted in wine grapes, making it the most widely planted wine- ...

s (similar to the

French French may refer to: * Something of, from, or related to France ** French language, which originated in France ** French people, a nation and ethnic group ** French cuisine, cooking traditions and practices Arts and media * The French (band), ...

appellation An appellation is a legally defined and protected geographical indication used to identify where the ingredients of a food or beverage originated, most often used for the origin of wine grapes. Restrictions other than geographical boundaries, s ...

s) but also for other foodstuffs like

condiment A condiment is a preparation that is added to food, typically after cooking, to enhance the Flavoring, flavour, to complement the dish or to impart a specific flavor. Such specific flavors generally add sweetness or pungency, or sharp or piquant ...

honey Honey is a sweet and viscous substance made by several species of bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of pl ...

and

meat Meat is animal Tissue (biology), tissue, often muscle, that is eaten as food. Humans have hunted and farmed other animals for meat since prehistory. The Neolithic Revolution allowed the domestication of vertebrates, including chickens, sheep, ...

s, among others

Sweden

Falukorv Falukorv ( , ), or Falu sausage in English, is a type of sausage (''korv'' in Swedish) that originates from Falun, Sweden. It is made from a mixture of smoked pork and beef or veal, blended with potato starch flour, onion, salt, and mild spice ...

Janssons frestelse Jansson's temptation (Swedish: Janssons frestelse ()) is a traditional Swedish casserole made of potatoes, onions, pickled sprats, bread crumbs and cream. It is commonly included in a Swedish '' julbord'' (Christmas ''smörgåsbord''), and the ...

Pyttipanna Pytt i panna ( Swedish), pytt i panne ( Norwegian), pyttipannu ( Finnish) or biksemad ( Danish), is a culinary dish consisting of chopped meat, potatoes and onions fried in a pan, similar to a hash, and popular in Scandinavia. The term is Swedis ...

Switzerland

* ''

Appellation d'origine protégée The protected designation of origin (PDO) is a type of geographical indication of the European Union aimed at preserving the designations of origin of food-related products. The designation was created in 1992 and its main purpose is to designat ...

'' – A Swiss geographical indication protecting the origin and the quality of traditional food products other than wines *

Capuns Capuns is a traditional food from the canton of Graubünden in Switzerland, predominantly made in the eastern part. They are made from Spätzle dough with pieces of dried meat, such as Bündnerfleisch and/or Salsiz, and rolled in a chard leaf. ...

– a traditional food from the

canton Canton may refer to: Administrative divisions * Canton (administrative division), territorial/administrative division in some countries * Township (Canada), known as ''canton'' in Canadian French Arts and entertainment * Canton (band), an It ...

of Graubünden in Switzerland

Tanzania

* Pare people § Traditional food

Thailand

Mango sticky rice Mango sticky rice is a traditional Southeast Asian and South Asian dessert made with glutinous rice, fresh mango and coconut milk. In 2024, TasteAtlas ranked mango sticky rice as the second best rice pudding in the world. Preparation Des ...

Pad Thai Pad Thai ( or ; , , ISO: ''p̄hạd thịy'', ), also spelled phat Thai or phad Thai, is a stir-fried rice noodle dish commonly served as a street food in Thailand as part of the country's cuisine. It is typically made with rice noodles, shrim ...

Turkey

İmam bayıldı İmam bayıldı (literally: "the imam fainted") is a dish in Ottoman cuisine of whole eggplant stuffed with onion, garlic and tomatoes, and simmered in olive oil. It is a (olive oil-based) dish and is found in most of the former Ottoman regi ...

Uganda

* Malewa – smoked

bamboo shoot Bamboo shoots or bamboo sprouts are the edible shoots (new bamboo culms that come out of the ground) of many bamboo species including '' Bambusa vulgaris'' and '' Phyllostachys edulis''. They are used as vegetables in numerous Asian dishes a ...

which is dried for preservation. The food originated from Eastern Uganda in the

Bugisu sub-region Bugisu sub-region is a region in Eastern Uganda that consists of the following districts: * Bududa District * Bulambuli District * Manafwa District * Mbale District * Namisindwa District * Sironko District The sub-region is home mainly to th ...

United Kingdom

England

Bangers and mash Bangers and mash or sausages and mash is a traditional British dish consisting of sausages and mashed potato. The dish is usually served with onion gravy, but may also include fried onions and peas. This dish, even when cooked at home, may ...

Cottage pie Shepherd's pie, cottage pie, or in French cuisine ''hachis Parmentier'', is a savoury dish of cooked minced meat topped with mashed potato and baked, formerly also called Sanders or Saunders. The meat used may be either previously cooked or fr ...

Faggot ''Faggot'', often shortened to ''fag'', is a Pejorative, slur in the English language that was used to refer to gay men but its meaning has expanded to other members of the queer community. In American youth culture around the turn of the 21s ...

Fish and chips Fish and chips is a hot dish consisting of batter (cooking), battered and fried fish, served with French fries, chips. Often considered the national dish of the United Kingdom, fish and chips originated in England in the 19th century. Today, ...

Wales

Cawl Cawl () is a Welsh dish. In modern Welsh, the word is used for any soup or broth; in English, it refers to a traditional Welsh soup, usually called ''cawl Cymreig'' (literally 'Welsh soup') in Welsh. Historically, ingredients tended to vary, bu ...

Welsh cake Welsh cakes (, , or ), also bakestones or pics, are a traditional sweet bread in Wales. They have been popular since the late 19th century with the addition of fat, sugar and dried fruit to a longer standing recipe for flat-bread baked on a gri ...

s *

Glamorgan sausage Glamorgan sausage () is a traditional Welsh vegetarian sausage for which the main ingredients are cheese (usually Caerphilly), leeks and breadcrumbs. It is named after the historic county of Glamorgan in Wales. The earliest published mention ...

s *

Laverbread Laverbread (; or '; ) is a food product made from laver, an edible seaweed (littoral alga) consumed mainly in Wales as part of local traditional cuisine. The seaweed is commonly found around the west coast of Great Britain, and the coasts of I ...

Welsh rarebit Welsh rarebit or Welsh rabbit ( or ) is a dish of hot cheese sauce, often including ale, mustard, or Worcestershire sauce, served on toasted bread. The origins of the name are unknown, though the earliest recorded use is 1725 as "Welsh ra ...

Bara brith Bara brith is a traditional Welsh tea bread flavoured with tea, dried fruits and spices. It has been championed as a symbol of Welsh cookery by celebrity chefs such as Bryn Williams, especially in response to a decline in popularity in recent ...

Scotland

Haggis Haggis ( ) is a savoury pudding containing sheep's offal, pluck (heart, liver, and lungs), Mincing, minced with chopped onion, oatmeal, suet, spices, and salt, mixed with Stock (food), stock, and cooked while traditionally encased in the anima ...

Lorne sausage The Lorne sausage, also known as square sausage and flat sausage is a traditional food, traditional Scottish food item made from ground meat, minced meat, rusk and spices. Although termed a sausage, no Sausage casing, casing is used to hold the m ...

* Neeps and tatties *

Cullen skink Cullen skink is a thick Scottish soup made of smoked haddock, potatoes, and onions. An authentic Cullen skink will use finnan haddie, but it may be prepared with any other undyed smoked haddock. Sometimes ocean perch or salmon are used in the ...

Arbroath smokie The Arbroath smokie is a type of smoked haddock named after the town of Arbroath in Angus, Scotland. History The Arbroath smokie is said to have originated in the small fishing village of Auchmithie, three miles northeast of Arbroath. Loc ...

s * Reestit mutton

United States

Cardamom bread Cardamom breads, including the Finnish cuisine, Finnish (or ) and Swedish cuisine, Swedish and , are a group of enriched breads or pastry flavored with cardamom. They are eaten throughout the year, typically with coffee or tea. Cardamom is a ...

– considered as a traditional food among

Swedish Americans Swedish Americans () are Americans of Swedish descent. The history of Swedish Americans dates back to the early colonial times, with notable migration waves occurring in the 19th and early 20th centuries and approximately 1.2 million arrivi ...

Southern United States

Biscuit A biscuit is a flour-based baked food item. Biscuits are typically hard, flat, and unleavened. They are usually sweet and may be made with sugar, chocolate, icing, jam, ginger, or cinnamon. They can also be savoury, similar to crackers. ...

* Cheese straw *

Cornbread Cornbread is a quick bread made with cornmeal, associated with the cuisine of the Southern United States, with origins in Native American cuisine. It is an example of batter bread. Dumplings and pancakes made with finely ground cornmeal are st ...

Collard greens Collard is a group of loose-leafed cultivars of ''Brassica oleracea'' (the same species as many common vegetables like cabbage and broccoli). Part of the acephala cultivar group (or kale group), collard is also classified as the variety ''B.& ...

Hoppin' John Hoppin' John, also known as Carolina peas and rice, is a rice and beans dish of legendary origins associated with the cuisine of the Southern United States. Similar dishes are found in regions with a significant African-origin demographic like Lo ...

Sweet potato The sweet potato or sweetpotato (''Ipomoea batatas'') is a dicotyledonous plant in the morning glory family, Convolvulaceae. Its sizeable, starchy, sweet-tasting tuberous roots are used as a root vegetable, which is a staple food in parts of ...

Vanuatu

* Laplap – a national dish

Yemen

By region

Arab states of the Persian Gulf

Khabees Khabees ( sometimes pronounce as Khabeesa) is a traditional sweet dish popular in Gulf Arab States, and common in Qatar, Bahrain, Kuwait, Oman, Saudi Arabia and the United Arab Emirates. It is made of flour and oil and is commonly served as a tr ...

– traditional sweet dish in the

Arab states of the Persian Gulf The Arab states of the Persian Gulf, also known as the Gulf Arab states (), refers to a group of Arab states bordering the Persian Gulf. There are seven member states of the Arab League in the region: Bahrain, Kuwait, Iraq, Oman, Qatar, Saudi ...

Commonwealth Caribbean

Rice and peas Rice and peas or peas and rice is a traditional rice dish in some Caribbean and Latin American countries. Sometimes, the dish is made with pigeon peas, otherwise called 'gungo peas' by Jamaicans. Kidney beans ('red peas'/beans) and other simi ...

– a traditional dish in the

Anglo-Caribbean The Commonwealth Caribbean refers to a group of English-speaking sovereign states in the Caribbean, including both island states and mainland countries in the Americas, that are members of the Commonwealth of Nations and were once part of the ...

Levant (Eastern Mediterranean)

Traditional foods of the

Levant The Levant ( ) is the subregion that borders the Eastern Mediterranean, Eastern Mediterranean sea to the west, and forms the core of West Asia and the political term, Middle East, ''Middle East''. In its narrowest sense, which is in use toda ...

include

falafel Falafel (; , ) is a deep-fried ball or patty-shaped fritter of Egyptian origin that features in Middle Eastern cuisine, particularly Levantine cuisines. It is made from ground fava beans, chickpeas, or both, and mixed with herbs and spic ...

, fuul,

halawa Hālawa () is a census-designated place (CDP) in the ‘Ewa District of Honolulu County, Hawaii, United States. Hālawa Stream branches into two valleys: North and South Hālawa; North Hālawa is the larger stream and fluvial feature. Their c ...

hummus Hummus (, ; , , also spelled hommus or houmous), (full name: Hummus Bi Tahini) is a Levantine cuisine, Levantine Dip (food), dip, spread (food), spread, or savory Dish (food), dish made from cooked, mashed chickpeas blended with tahini, le ...

kanafeh Knafeh () is a traditional Arab dessert made with '' kadayif'' (spun pastry dough) layered with cheese and soaked in a sweet, sugar-based syrup called attar. Knafeh is a popular throughout the Arab world, especially in the Levant, and is often ...

labaneh Strained yogurt, Greek or Greek-style yogurt, yogurt cheese, sack yogurt, kerned yogurt or labneh is yogurt that has been strained to remove most of its whey, resulting in a thicker consistency than normal unstrained yogurt, while still preser ...

, medammis and

tahini Tahini () (, or in Iraq: (rashi-راشي)) is a Middle Eastern condiment (a seed butter) made from ground sesame seeds. The most common variety comes from hulled seeds, but unhulled ones can also be used; the latter variety is slightly bitter, ...

. among others. The most popular traditional foods in the region are those prepared from

legume Legumes are plants in the pea family Fabaceae (or Leguminosae), or the fruit or seeds of such plants. When used as a dry grain for human consumption, the seeds are also called pulses. Legumes are grown agriculturally, primarily for human consum ...

s, specifically, falafel, fuul, hummus and medammis. File:Falafels 2.jpg,

Falafel Falafel (; , ) is a deep-fried ball or patty-shaped fritter of Egyptian origin that features in Middle Eastern cuisine, particularly Levantine cuisines. It is made from ground fava beans, chickpeas, or both, and mixed with herbs and spic ...

File:PistHalva.jpg,

Halawa Hālawa () is a census-designated place (CDP) in the ‘Ewa District of Honolulu County, Hawaii, United States. Hālawa Stream branches into two valleys: North and South Hālawa; North Hālawa is the larger stream and fluvial feature. Their c ...

prepared with

and

pistachio The pistachio (, ; ''Pistacia vera'') is a small to medium-sized tree of the Anacardiaceae, cashew family, originating in Iran. The tree produces nut (fruit)#Culinary definition and uses, seeds that are widely consumed as food. In 2022, world ...

nuts File:Hummus.jpg,

Hummus Hummus (, ; , , also spelled hommus or houmous), (full name: Hummus Bi Tahini) is a Levantine cuisine, Levantine Dip (food), dip, spread (food), spread, or savory Dish (food), dish made from cooked, mashed chickpeas blended with tahini, le ...

File:Kanafeh.jpg,

Kanafeh Knafeh () is a traditional Arab dessert made with '' kadayif'' (spun pastry dough) layered with cheese and soaked in a sweet, sugar-based syrup called attar. Knafeh is a popular throughout the Arab world, especially in the Levant, and is often ...

Palestine Palestine, officially the State of Palestine, is a country in West Asia. Recognized by International recognition of Palestine, 147 of the UN's 193 member states, it encompasses the Israeli-occupied West Bank, including East Jerusalem, and th ...

File:Labneh (5196911587).jpg,

Labaneh Strained yogurt, Greek or Greek-style yogurt, yogurt cheese, sack yogurt, kerned yogurt or labneh is yogurt that has been strained to remove most of its whey, resulting in a thicker consistency than normal unstrained yogurt, while still preser ...

European Union

Geographical indications and traditional specialties in the European Union Three European Union schemes of geographical indications and traditional specialties, known as protected designation of origin (PDO), protected geographical indication (PGI), and traditional speciality guaranteed (TSG), promote and protect nam ...

Quality Wines Produced in Specified Regions Quality wines produced in specified regions (often abbreviated to quality wines psr, QWpsr or simply "quality wines") is a quality indicator used within European Union wine regulations. The QWpsr category identifies wines with protected geogra ...

– a quality indicator used within

European Union wine regulations European Union wine regulations are common legislation related to wine existing within the European Union (EU),protected geographical indications *

List of geographical designations for spirit drinks in the European Union List of geographical designations for spirit drinks in the European Union The geographical designations which may be applied to spirits are defined in Regulation (EC) No 110/2008 on the definition, description, presentation, labelling and the p ...

Scandinavia

* European crayfish **

Crayfish party A crayfish party ( ) is a traditional summertime eating and drinking celebration in the Nordic countries. The tradition, originating in Sweden, has also spread to Finland via its Swedish-speaking population and Norway. Crayfish parties are ge ...

Southern Africa

Soured milk Soured milk denotes a range of food products produced by the acidification of milk. Acidification, which gives the milk a tart taste and unpleasant smell, is achieved either through bacterial fermentation or through the addition of an acid, such ...

– traditional food of the

Bantu peoples The Bantu peoples are an Indigenous peoples of Africa, indigenous ethnolinguistic grouping of approximately 400 distinct native Demographics of Africa, African List of ethnic groups of Africa, ethnic groups who speak Bantu languages. The language ...

Southern Africa Southern Africa is the southernmost region of Africa. No definition is agreed upon, but some groupings include the United Nations geoscheme for Africa, United Nations geoscheme, the intergovernmental Southern African Development Community, and ...

Difference between traditional and typical

Commercialized cuisine

By continent

Africa

Europe

South America

By country

Canada

Québec

Acadia

China

Costa Rica

Croatia

Cyprus

Czech Republic

Estonia

Eswatini

Faroe Islands

Finland

France

Germany

Guatemala

Iceland

India

Indonesia

Iran

Ireland

Italy

By designation of origin

Japan

Jordan

Korea

Latvia

Lithuania

Maldives

Malta

Mexico

Nepal

Portugal

Saudi Arabia

Singapore

Slovakia

South Africa

Spain

Sweden

Switzerland

Tanzania

Thailand

Turkey

Uganda

United Kingdom

England

Wales

Scotland

United States

Southern United States

Vanuatu

Yemen

By region

Arab states of the Persian Gulf

Commonwealth Caribbean

Levant (Eastern Mediterranean)

European Union

Scandinavia

Southern Africa

See also

Notes

References

Further reading