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Oman: Shuwa

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Biryani, a spicy national dish of Pakistan

•  Pakistan: Seekh kebab, Biryani, Nihari

•  Palau: Bat soup

•  Panama: Sancocho de gallina

•  Papua New Guinea: Mumu

•  Paraguay: Sopa paraguaya

•  Peru: Cevich

 

Philippine adobo, a national dish of the Philippines

•  Philippines: Adobo Sinigang

  •  Bangsamoro: Satti, Ketupat

 

Pierogi ruskie ("Ruthenian dumplings"), the most enduring of Polish culinary traditions, recall the Ruthenian culinary traditions of the former Polish eastern territories (Kresy), national dish of Poland.

 Poland: Bigos, Pierogi, Kotlet schabowy, Żurek, Gołąbki

 

Cozido à Portuguesa, a national dish of Portugal

 Portugal: Cozido à Portuguesa, Bacalhau, Sardinhas, Francesinha

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 Qatar: Machboos

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Sarmale with mămăligă, national dishes of Romania and Moldova

•  Romania: Mămăligă, Sarmale, Mici

•  Russia: Pelmeni, Shchi, Borscht Kasha, Pirogi, Pirozhi

  •  Adygea,  Chechnya,  Dagestan,  Ingushetia,  Kabardino-Balkaria ,  Karachay-Cherkessia and  North Ossetia-Alania: Shashlik

  •  Altai Republic,  Buryatia,  Kalmykia,  Khakassia and  Tuva: Buuz

  •  Bashkortostan and  Tatarstan: Öçpoçmaq

  •  Chukotka,  Komi,  Magadan Oblast,  Sakha and  Yamalo-Nenets Autonomous Okrug: Stroganina

  •  Republic of Crimea and  Sevastopol: Chebureki

  •  Kaliningrad Oblast: Königsberger Klopse

  •  Murmansk Oblast: Sautéed reindeer

  •  Tula Oblast: Tula pryanik

•  Rwanda: Ugali

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•  Saint Kitts and Nevis: Saltfish

•  Saint Lucia: Green fig and saltfish

•  Saint Vincent and the Grenadines: Roasted breadfruit and fried jackfish

•  Samoa: Palusami

•  San Marino: Torta Tre Monti

•  Sao Tome and Principe: Palm oil stew

•  Saudi Arabia: Kabsa, Saleeg

•  Senegal: Thieboudienne, Poulet Yassa

•  Serbia: Ćevapčići (grilled minced meat sausages), Pljeskavica (meat patty), Ražnjići (skewered meat) Gibanica (pastry) Ajvar (relish), Pasulj (bean stew) Punjena paprika (filled peppers), Sarma (filled leaves), Riblja Čorba (Fisherman's Soup); further information: Serbian cuisine

•  Seychelles: Fruit Bat Soup

•  Sierra Leone: Cassava leaves

 

Hainanese chicken rice, a national dish of Singapore

•  Singapore: Chilli crab Hainanese Chicken Rice

•  Slovakia: Bryndzové halušky

•  Slovenia: Ajdovi žganci, Belokranjska povitica, Obara

•  Solomon Islands: Poi

•  Somalia: Canjeero with goat stew, Lahoh

•  South Africa: Bobotie

•  South Sudan: Kisra

•  Spain: Tortilla española

  •  Andalusia: Gazpacho

  •  Asturias: Fabada asturiana

  •  Balearic Islands: Tombet, ensaïmada

  •  Basque Country and  Navarre: Marmitako, Chistorras

  •  Canary Islands: Sancocho, Papas arrugadas

  •  Cantabria: Cocido montañés

  •  Catalonia: Pa amb tomaquet

  •  Castile and León: Lechazo asado

  •  Castile-La Mancha: Gachas, Pisto

  •  Extremadura: Migas

  •  Galicia: Empanada, Polbo á feira, Caldo gallego

  •  Madrid: Cocido madrileño, patatas bravas

  •  Murcia: Zarangollo

  •  La Rioja: Patatas a la riojana

  •  Valencian Community: Paella

•  Sri Lanka: Rice and curry, Kottu, Kiribath

•  Sudan: Ful medames

•  Suriname: Pom, Roti and Curry

 

Swedish crayfish called Kräftskiva

•  Sweden: Köttbullar, Kräftskiva, Surströmming, Ostkaka

•   Switzerland: Cervelat, Fondue, Raclette, Rösti

•  Syria: Kibbeh

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•  Taiwan: Beef noodle soup, minced pork rice

•  Tajikistan: O'sh (pilaf)

•  Tanzania: Ugali

•  Thailand: Pad thai, tom yum goong, som tam

•  Togo: Ablo [fr]

•  Tonga: Lu Pulu

 

Trinidadian doubles

•  Trinidad and Tobago: Callaloo, Doubles, Aloo Pie, Roti and Curry

  •  Tobago: Crab and Dumplings

•  Tunisia: Couscous, Kabkabou

•  Turkey: Döner, Kuru fasulye with pilav

•  Turkmenistan: Palaw

•  Tuvalu: Pulaka

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•  Uganda: Matoke

 

Ukrainian borscht

•  Ukraine: Borscht, Varenyky

  •  Autonomous Republic of Crimea and  Sevastopol: Chebureki

•  United Arab Emirates: Shawarma, Harees

•  United Kingdom: Fish and chips, Chicken tikka masala, Sunday dinner, Full breakfast (regional variations), Jelly with ice cream (national dessert)

  •  England: Beef (especially roast beef and corned beef), Pudding (usually Christmas plum pudding),Bangers and mash, Shepherd's pie

    •  Cornwall: Cornish pasty

    • North East: Stottie cake, Panackelty

    •  Yorkshire: Yorkshire pudding

  •  Northern Ireland: Ulster fry, Irish stew, Champ, Pastie supper

  •  Isle of Man: Skeddan jiarg

  •  Scotland: Haggis

  •  Wales: Cawl

 

A Sunday roast—in this example, mashed potatoes, vegetables is a national dish of the UK - the addition of mini Yorkshire puddings here mark this variation as specifically English.

•  United States: Turkey as food, Hamburger, Apple pie (national dessert)

  • Northeast: Philly cheesesteak, buffalo wings, clambake

    •  Maryland: Crab cakes

    •  Massachusetts: Boston cream pie, Chocolate chip cookie, Chow mein sandwich, Peking ravioli

    •  New York: New York-style pizza

    •  Pennsylvania: Whoopie pie

    •  Vermont: Switchel, Tourtière

  • Midwest: Hotdish

    •  Illinois: Deep dish pizza, Jibarito

    •  Indiana: Pork tenderloin sandwich

    •  Ohio: Cincinnati chili

  • South: Fried Chicken, pimento cheese, barbecue

    •  Louisiana: Gumbo, Jambalaya, Red beans and rice, Yaka mein

    •  Texas: Tex-Mex

  • West: Chili, fajitas

    • Mountain West: Rocky Mountain oysters

    • West Coast:

      •  Alaska: Akutaq

      •  California: Cioppino, Cobb salad, Mission style burrito

  •  Hawaii: Poi, saimin, Loco Moco, poke

  •  Puerto Rico: Arroz con gandules, lechon, mofongo

  •  United States Virgin Islands: Fish and cou-cou

•  Uruguay: Asado, chivito

•  Uzbekistan: O'sh (pilaf)

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Vietnamese bánh mì

•  Vanuatu: Lap lap

•   Vatican City: Fettuccine alla Papalina

•  Venezuela: Pabellón criollo, arepa

•  Vietnam: Phở, Gỏi cuốn, Chả giò (nationalwide)

  • North Vietnam: Bún chả, Bánh cuốn

  • Central Vietnam: Bún bò Huế, Cơm hến (Huế), Mì Quảng, Cao lầu

  • South Vietnam: Cơm tấm, Bánh mì (Sài Gòn); Canh chua, Bánh xèo (Mekong Delta)

 Yemen: Kabsa, Haneeth, Saltah, Mandi

Zambia: Nshima

 Zimbabwe: Sadza