Food From Around the World That You Can Make at Home

Courtesy of McCormick

Food From Around the World That You Can Make at Home

The best of global cuisine
Food From Around the World That You Can Make at Home

Courtesy of McCormick

Food is a key part of learning about and connecting with other cultures. Even if you can’t travel right now, you can experience the world right at your dining table by cooking these iconic foods from other regions.

Biryani (South Asia)

Biryani (South Asia)
JuliaKa/iStock via Getty Images Plus

Biryani is a beloved rice dish from South Asia made with layers of meat — typically goat or chicken — and basmati rice mixed with spices. This recipe for Hyderabadi biryani, a regional variety from Hyderabad, India, is best eaten with some raita, or yogurt chutney, on the side.

For the Hyderabadi Biryani recipe, click here.

Sushi (Japan)

Sushi (Japan)
Jacqui Wedewer/The Daily Meal

Originally an innovative fast food option in Japan, sushi has become a global phenomenon, with acclaimed sushi restaurants across the United States and around the world. Make it yourself with this spicy tuna roll recipe.

For the Spicy Tuna Roll recipe, click here.

Cacio e pepe (Italy)

Cacio e pepe (Italy)
Jacqui Wedewer/The Daily Meal

As Roman as famous landmarks like the Colosseum and Trevi Fountain, cacio e pepe is a spaghetti dish made with Pecorino Romano cheese and pepper. Try it with this recipe, which adds some Grana Padano cheese and butter for a creamier taste and texture.

For the Lupa’s Cacio e Pepe recipe, click here.

Scones (England)

Scones (England)
Michelle McGrady/Shutterstock

Afternoon tea is a long-standing British tradition, and scones are a popular accompaniment to a nice cuppa. A simple baked pastry, scones are traditionally also served with clotted cream. Recreate high tea at home with these blueberry lemon scones.

For the Blueberry Lemon Scones recipe, click here.

Flan (Portugal, Spain, Latin America)

Flan (Portugal, Spain, Latin America)

Courtesy of Nestlé

One of the easiest Mexican recipes you can make at home is flan. It’s basically a baked caramel custard. This simple recipe for traditional flan needs only eggs, sugar, vanilla extract and both evaporated and condensed milk.

For the Traditional Flan recipe, click here.

Bibimbap (Korea)

Bibimbap (Korea)
Jacqui Wedewer/The Daily Meal

Bibimbap is a quintessentially Korean dish. It features a bowl of rice with meat, cooked vegetables and sometimes fried egg. Regional variations exist, with different types of meats, vegetables and spices included, but this recipe calls for beef rib-eye, zucchini, mushrooms, bean sprouts, spinach, carrots and Japanese radish.

For the Korean Bibimbap recipe, click here.

Swedish meatballs (Sweden)

Swedish meatballs (Sweden)
Jacqui Wedewer/The Daily Meal

Although Sweden officially admitted its iconic recipe originated in Turkey, the Scandinavian country made it its own by adding pork and milk. Swedish meatballs, or köttbullar as they’re called at home, are typically served with potatoes and lingonberries, and this recipe includes a veal cream sauce made with a touch of lingonberry jam.

For the Aquavit’s Swedish Meatballs recipe, click here.

Tagine (Northwest Africa)

Tagine (Northwest Africa)

Courtesy of McCormick

Named for the earthenware pot in which it is traditionally cooked, tagine is a stew that’s cooked at a slow simmer, typically with meat and sometimes with bits of fruit such as apricots, prunes or raisins. Native to the Maghreb region of Africa, it is found on tables in Morocco, Tunisia and Libya. Add it to your table with this beef tagine recipe.

For the Cinnamon Beef Tagine recipe, click here.

Lobster tikka masala (Scotland)

Lobster tikka masala (Scotland)

Courtesy of Bombay Mahal

Although a menu staple of many Indian restaurants, chicken tikka masala is actually a fusion dish with its origins in the United Kingdom. Many restaurants have added their own twists, such as using seafood or lamb instead; try this recipe using lobster meat for an added New England flavor.

For the Lobster Tikka Masala recipe, click here.

Gyro (Greece)

Gyro (Greece)

Courtesy of McCormick

The Greek gyro is one of the most iconic street foods in the world, made with slices of roasted lamb, beef or chicken served in a pita. Make a healthy grilled chicken gyro at home with some mint, oregano, thyme and cucumber.

For the Grilled Chicken Gyros recipe, click here.

Mandi (Yemen)

Mandi (Yemen)
Courtesy of Syeda Kubra

Originating in the Hadramout province of Yemen, mandi is a dish made of meat, rice and Arab spices that is cooked in a mud oven. Make this chicken mandi recipe with some chopped onions and tomatoes, spicing it with cumin, coriander, cardamom, cloves, turmeric and cinnamon.

For the Chicken Mandi recipe, click here.

Latke (Central and Eastern Europe)

Latke (Central and Eastern Europe)

Courtesy of McCormick

Possibly the most popular of Hanukkah foods, latkes are a very traditional Ashkenazi Jewish dish. They are essentially fried potato pancakes, although variations such as those made with falafel or sweet potatoes exist. All you need for this recipe are potatoes, eggs, onion, flour, garlic pepper and salt.

For the Potato Latkes recipe, click here.

Tacos (Mexico)

Tacos (Mexico)

Courtesy of Pati Jinich

Although native to Mexico, you’ll find many top-rated tacos across the United States. Tacos al pastor are a particularly popular kind made with thin strips of pork.

For the Tacos al Pastor recipe, click here.

Chicken adobo (Philippines)

Chicken adobo (Philippines)

Courtesy of Corrie Cooks

Chicken adobo is a popular dish in the Philippines. Adobo is also the technique used to make this food, roughly translating in the latter context to cooking food in vinegar and spices.

For the Instant Pot Chicken Adobo recipe, click here.

Kolach (Czech lands, Slovakia)

Kolach (Czech lands, Slovakia)
Dar1930/Shutterstock

A beloved pastry of the Czech and Slovak peoples, kolaches also have a significant presence in traditional Texan cuisine. The kolach is a bun made out of a sweet, puffy dough that’s traditionally been filled with fruit pulp or jam, but this recipe uses a delicious cream cheese filling.

For the Kolaches recipe, click here.

Beef stroganoff (Russia)

Beef stroganoff (Russia)

Courtesy of McCormick

Originating among the peasantry of Russia, beef stroganoff is a classic Russian dish made with pieces of beef sautéed in a sour cream sauce and served over noodles or rice.

For the Beef and Mushroom Stroganoff Recipe, click here.

Chicken paprikash (Hungary)

Chicken paprikash (Hungary)
Ryzhkov Photography/Shutterstock

Chicken paprikash is a popular Hungarian dish made with chicken and rice, flavored with salt, onions and, of course, plenty of sweet paprika. This home recipe is an easy one-pot dish that can be made in less than an hour.

For the Chicken Rice Paprikash recipe, click here.

Dumplings (China)

Dumplings (China)
Jacqui Wedewer/The Daily Meal

The common, crescent-shaped Chinese dumpling is called jiaozi. While dumplings commonly contain meat such as pork, chicken or shrimp, there are also vegetarian varieties such as these potstickers filled with onions and peas and served alongside mushrooms and a soy-lime ginger sauce.

For the Spring Pea Potstickers with Morel Mushrooms and Soy-Lime Ginger Sauce recipe, click here.

Shoyu chicken (Hawaii)

Shoyu chicken (Hawaii)
Courtesy of Sue Nakashima

Hawaii is known as the home of some of the best beaches in the world, but it’s also home to an impressive cuisine inspired by indigenous and Asian flavors. One popular dish on the islands is shoyu chicken, made with plenty of soy sauce and sugar.

For the Shoyu Chicken recipe, click here.

Arroz con pollo (Spain, Latin America)

Arroz con pollo (Spain, Latin America)

Courtesy of Muy Bueno

A simple dish that’s a perfect way to use leftover chicken, arroz con pollo is a popular dish throughout Latin America and Spain. In Spanish, the self-explanatory term means “chicken with rice,” and it is typically flavored with saffron, but this recipe is seasoned with garlic, cilantro, brown sugar and lemon pepper.

For the Arroz con Pollo recipe, click here.

Butter chicken (India)

Butter chicken (India)
Jacqui Wedewer/The Daily Meal

Butter chicken is a North Indian curry dish made with chicken marinated in a tomato-based sauce that contains butter, yogurt, lemon juice and ginger-garlic paste. This recipe uses hung curd and traditional spices such as red chili powder, garam masala and cumin.

For the Baar Baar Butter Chicken recipe, click here.

Streusel cake (Germany)

Streusel cake (Germany)

Courtesy of Pillsbury

Originating in Germany and made with sugar, flour and butter, streusel is a lovely addition to any cake. Its crumbly texture makes it the perfect topping for coffee cake, in particular, and nuts and spices can also be added. One streusel spice cake is even among the winning recipes of the annual Pillsbury Bake-Off.

For the Streusel Spice Cake recipe, click here.

Quiche (France)

Quiche (France)
Thienne Johnson/Shutterstock

A savory tart made with a filling of custard and cheese, vegetables, meat or seafood in a pastry crust, the quiche originated in France. Popular fillings include cooked ham, spinach, mushrooms and cheddar cheese; use whatever fillings you like with this easy quiche recipe that uses biscuit mix for a shortcut.

For the Impossibly Easy Quiche recipe, click here.

Lasagna (Italy)

Lasagna (Italy)
Courtesy of Happy Money Saver

Served in all the best Italian restaurants, lasagna is a pasta dish made with alternating layers of a wide, flat pasta and fillings such as meat sauce, vegetables and cheese — typically Parmesan and ricotta. This recipe for a beef lasagna uses cottage cheese instead for a pantry-friendly twist.

For the Easy Homemade Lasagna recipe, click here.

Beignet (New Orleans)

Beignet (New Orleans)
Courtesy of David Guas

Louisiana’s official doughnut, the beignet is made with deep-fried choux pastry and served with liberal amounts of powdered sugar on top. The famous New Orleans dish is traditionally accompanied by a cup of chicory coffee.

For the Buttermilk Beignets recipe, click here.

French fries (Belgium, France)

French fries (Belgium, France)
Courtesy of Happy Money Saver

One of the things you may not know about french fries is the snack is big in Belgian culture. You can make yourself some fresh fries in the oven with this recipe in less than an hour, topping them off with fresh basil and Parmesan cheese.

For the Oven Baked French Fries recipe, click here.

Hummus (Middle East)

Hummus (Middle East)
Jacqui Wedewer/The Daily Meal

A popular appetizer at halal restaurants serving Middle Eastern food, hummus is a dish made with mashed chickpeas, olive oil, lemon juice and tahini. It is typically used as a dip for bread, but it can also be eaten as a spread or side for vegetables, chicken and falafel.

For the Easy Hummus Recipe, click here.

Kifli (Hungary, Austria)

Kifli (Hungary, Austria)
Janna Danilova/iStock via Getty Images Plus

Known as kifli in Hungarian and kipferl in Austrian German, this soft, crescent-shaped biscuit is a beloved Christmas treat and perfect for a bite at breakfast or alongside coffee. Try this family recipe that adds a walnut filling to a soft, cream cheese dough.

For the Mom’s Kifli recipe, click here.

Creme brulee (France)

Creme brulee (France)
Courtesy of Evan Sung

Creme brulee is a classic French dessert in which a baked custard is sprinkled with sugar that is then torched or broiled to caramelize it, forming a thin and hardened layer on top. The basic recipe is simple, but there are many variations that are far more difficult yet impressive desserts, such as this one perfect for chocolate chip cookie dough lovers.

For the Three-Way Creme Brulee recipe, click here.

Princess cake (Sweden)

Princess cake (Sweden)
Photo by Signs Birck courtesy of Aquavit

Princess cake, or prinsesstårta as it’s called in Swedish, is an iconic dessert in Sweden. A layered, cream and marzipan sponge cake, it’s known for its characteristic green appearance, topped with a pink marzipan rose.

For the Aquavit Princess Cake recipe, click here.

Tiramisu (Italy)

Tiramisu (Italy)
Courtesy of Carmine’s

Tiramisu is the perfect dessert for coffee lovers. A chilled dessert originating in Italy, it’s made with cocoa powder, espresso, ladyfingers, mascarpone and sometimes liquor, although this recipe also adds some Marsala wine.

For the Carmine’s Tiramisu recipe, click here.

Hot cross buns (England)

Hot cross buns (England)

Courtesy of McCormick

A traditional recipe for Easter, hot cross buns are eaten throughout Britain. The small buns are noted for being decorated with a white cross, and typically have dried fruits and spices in them, as well as sometimes nuts and chocolate. They’re served toasted with butter. Try this easy recipe that includes raisins and a cinnamon sugar icing.

For the Easy Hot Cross Buns recipe, click here.

Enchiladas (Mexico)

Enchiladas (Mexico)
© Jose Carlos Rojas Villarreal | Dreamstime.com

When tortillas are rolled around a filling and covered in a savory or spicy sauce, they’re known as enchiladas. The Mexican dish can have many different types of fillings, including meat, beans, cheese, potatoes and other vegetables and is often topped with more cheese. Queso fresco is used for this recipe.

For the Queso Fresco Enchiladas recipe, click here.

Irish soda bread (Ireland)

Irish soda bread (Ireland)
© Stephanie Frey | Dreamstime.com

The magic of Ireland can also be found in its food, and enthusiastic bakers should try their hand baking some of the Emerald Isle’s classic soda bread. Baking soda is used for leavening the bread instead of yeast and the result is a warm, homemade bread everyone will love.

For the Irish Soda Bread recipe, click here.

Charoset (Central and Eastern Europe)

Charoset (Central and Eastern Europe)
EzumeImages/iStock via Getty Images Plus

Another traditional dish spread throughout the world by the Ashkenazi Jewish diaspora is charoset, also spelled haroseth. Traditionally eaten during Passover Seder, it is made by mixing apples, nuts, wine and cinnamon into a paste, symbolizing the clay that the enslaved Israelites of Ancient Egypt used to make bricks.

For the Ashkenazi Charoset recipe, click here.

Carbonara (Italy)

Carbonara (Italy)
Jacqui Wedewer/The Daily Meal

Once you cook the perfect pasta, add some eggs, unsmoked bacon, Pecorino Romano cheese and black pepper, and you’ve made yourself some classic Italian carbonara.

For the Simple Spaghetti Carbonara recipe, click here.

Ramen (Japan)

Ramen (Japan)

Courtesy of McCormick

Ramen is an inexpensive, casual food popular in Japan that has spread to the United States and many other countries. Ramen’s ingredients change with regional varieties and three of the most common types are distinguished by the flavor of the soup: miso, shoyu (soy sauce) and shio (salt). This chicken ramen soup is made with chicken stock and soy sauce.

For the Chicken Ramen Soup recipe, click here.

Fondue (Switzerland)

Fondue (Switzerland)
beats1/Shutterstock

If you love all kinds of cheese, you’ll definitely love fondue. Native to Switzerland, the dish is made of white wine, garlic and melted cheeses which typically are one or more of different varieties of Emmentaler, Gruyère and vacherin cheese. Try this recipe which uses cream cheese and processed cheese, adding crab meat for a seafood twist.

For the Crab Fondue recipe, click here.

Naan (Iran, South Asia)

Naan (Iran, South Asia)
Maria Kovaleva/Shutterstock

Naan is a type of bread popular throughout South Asia and in Iran, typically used to scoop up and eat meat and curry. Naan can also be eaten by itself, such as with this recipe that tops it with tomatoes, onions and goat cheese.

For the Grilled Indian-Spiced Flatbread recipe, click here.

Apple pie (Netherlands, United States)

Apple pie (Netherlands, United States)

Courtesy of McCormick

Apple pie has been so integral to American cuisine since colonial days that you may be surprised to hear that it has some roots in the Netherlands. However, the Dutch appeltaart still might not be able to compete with America’s best apple pies.

For the Classic Apple Pie recipe, click here.

Torrijas (Spain)

Torrijas (Spain)
Courtesy of Rachel Vanni

You’ll find some form of French toast on breakfast tables around the world, and in Spain, it takes the form of torrijas. Make your own with this super sweet take that uses condensed milk, vanilla bean and rum.

For the Torrijas recipe, click here.

Ravioli (Italy)

Ravioli (Italy)
Jacqui Wedewer/The Daily Meal

Some of the best pasta dishes in America are ravioli dishes. Fresh, handmade ravioli is a Sunday lunch tradition and often seen at special Italian feasts, particularly in Tuscany, and this recipe with a cheesy butter and sage sauce is perfect for the dinner table.

For the Homemade Ricotta Ravioli in a Butter and Sage Sauce recipe, click here.

Waffles (Belgium, France)

Waffles (Belgium, France)
Courtesy of Happy Money Saver

Waffles with butter and maple syrup are an iconic part of the American breakfast, but they’re actually native to Belgium and France. Baked in a waffle iron, they’re typically leavened with baking powder in the U.S. and yeast in France and Belgium.

For the Sweet Milk Homemade Waffles recipe, click here.

Kheer (South Asia)

Kheer (South Asia)
Courtesy of Spice Cravings

Kheer is a type of rice pudding eaten throughout South Asia and can easily be made with ingredients in your pantry. Popularly eaten for dessert, it is made by boiling milk, sugar and either rice, millet, vermicelli or tapioca and then often topped with pistachios, almonds, raisins or other dried fruits and nuts. Break out the Instant Pot, and you’ll be able to make yourself kheer in less than an hour.

For the Instant Pot Indian Rice Pudding recipe, click here.

Gelegtes kraut (Germany)

Gelegtes kraut (Germany)
alpaksoy/iStock via Getty Images Plus

Gelegtes kraut is a classic German dish similar to lasagna. Made with rice, sauerkraut, sour cream and pork, this is a hearty casserole recipe perfect for family dinners.

For the Gelegtes Kraut recipe, click here.

Jerk chicken (Jamaica)

Jerk chicken (Jamaica)
Jacqui Wedewer/The Daily Meal

The next time you’re going through and organizing your spice drawer, grab some allspice, thyme, ginger, garlic and maybe some nutmeg and cinnamon to make yourself a Jamaican jerk sauce you can throw on your chicken — or anything else.

For the Dinosaur Bar-B-Que’s Dino Jerk Sauce, click here.

Avocado toast (Australia, California)

Avocado toast (Australia, California)

Courtesy of McCormick

One of the most popular brunch dishes, avocado toast is popularly believed (in America, at least) to have been invented in California. Australia also lays claim to having invented the millennial favorite, and either way, it’s a big part of both cuisines. No matter where you are, however, this elaborate avocado toast served with spice-poached eggs and arugula salsa verde is worth trying.

For the Spiced Avocado Toast with Citrus-Cured Salmon and Poached Egg recipe, click here.

Peri-peri chicken (South Africa)

Peri-peri chicken (South Africa)

Courtesy of McCormick

Made with African bird’s eye chili, also known as peri-peri, peri-peri sauce is the key ingredient to this South African classic. Add it to some chicken wings along with apricot preserves and serve it with some yogurt cilantro sauce for a more interesting grilled chicken recipe.

For the Peri-Peri Chicken Wings with Dipping Sauce recipe, click here.

Eggs Benedict (United States)

Eggs Benedict (United States)
BlueOrange Studio/Shutterstock

Historians disagree on whether or not eggs Benedict were invented by a hungover Wall Street broker ordering breakfast at The Waldorf Hotel in 1894 or at Delmonico’s in the 1860s. Either way, this brunch favorite served with Canadian bacon and hollandaise sauce is a New York City classic and a great way to finish up that carton of eggs in your fridge.

For the Classic Eggs Benedict recipe, click here.

More from The Daily Meal:

Restaurant Secrets Every Home Cook Should Know

Vegetarian Dinner Recipes That Are Cheap and Easy

Recipes That Use A Lot of Milk

How to Grill for Beginners: What Mistakes You Should Avoid

Foods You Should Never Refrigerate and How to Store Them Instead