Sauerbraten is a traditional German roast of heavily marinated meat. It is regarded as a national dish of Germany, and is frequently served in German-style restaurants internationally. It can be prepared from a variety of meats, most often from beef, but also from venison, lamb and mutton, pork and horse.
The French national dish is Pot-au-Feu (Pot on the fire). It is a soup with vegetables and meat. The meat is often beef but sometimes pork. There are also different kinds of vegetables and spices in it.
Tieguanyin. Also known as 'Iron Goddess of Mercy', tieguanyin falls between black and green tea on the taste spectrum but is faintly yellow in colour. ...
What's for Lunch. The menu is usually simple: noodles or rice, plus some meat and vegetables; no more than three dishes. But if there is a business lunch or any important lunch appointment, the lunch menu is usually richer and more varied (more like dinner).
While Japan is certainly the sushi capital of the world – and responsible for introducing the dish to travelers – sushi traces its origins back to a Chinese dish called narezushi. This dish consisted of fermented rice and salted fish.
Bobotie. Bobotie is the national dish of South Africa. Known for its layers of meat, dried fruits, and herbs and topped with milk and egg mixture. This amazing dish is thought to have originated from Dutch settlers and was actually recorded as a recipe in 1609 by the Dutch that migrated to South Africa.
Al Kabsa or sometimes called Khabsa is a traditional rice dish from Saudi Arabia. This recipe is made with chicken but it can be made with other meats like lamb as well. The rice is beautifully spiced and the tender chicken literally falls off the bone.
Nasi lemak is a dish originating in Malay cuisine that consists of fragrant rice cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish.
Pakistan may not be as old a country as some of its neighbours, but when it comes to cuisine, it has plenty of history and, as a result, some of the richest flavours. Often considered to be the national dish of Pakistan, Nihari is one dish that has benefited from multiple influences and staked a claim as a staple.
Kokoda, Fiji's national dish, is a kind of ceviche made using just-caught, local fish, marinated in lime juice and served with a zingy salad. The key to making good kokoda is the miti — a kind of coconut milk-mix which balances the acidity of the lime with the sweetness of the coconut.
