New flavours and good cuisine are an important part of any holiday, which is why it’s hard not to gain an extra few pounds while travelling. But food is there to be enjoyed, right? National Geographic think so, and have used their practised palettes to create this mouth-watering top 10 of national dishes from around the globe. Keep an open mind while browsing, as some taste better than they look!
1. Hamburgers, US
It’s debatable that the classic hamburger was the United States’ creation first, as it has become a standard meal in countries all over the world. However, true to their reputation, Americans do it bigger and better than anywhere else.
2. Ackee and Saltfish, Jamaica
Ackee is a nutritious fruit with a rich buttery-nutty taste, and saltfish is simply salted cod. In Jamaica’s past ackee was the food of slaves, but has been re-born as part of the national dish.
3. Coo-Coo and Flying Fish, Barbados
As depicted and true to its name, the Flying Fish actually glides through the air for extended periods of time, and is a local delicacy of Barbados. Pair this with boiled Okra and ground corn (“coo-coo”), and you have the country’s most iconic dish.
4. Bulgogi, Korea
This famous dish has a good reputation the world over, and is very simple to make. Made up of marinated beef, mushrooms and other vegetables and then pan-fried (or grilled, following tradition). Enjoy it in Bulgogi’s home country or at make it yourself at home!
5. Kibbeh, Lebanon/Syria
A traditional appetizer of ground lamb, bulgur and seasoning’s, this can be prepared in a number of ways (baked, boiled or stuffed) but is reportedly most tasty when served raw. Alternatively, frying it into croquette balls has become increasingly popular in recent years.
6. Goulash, Hungary
A winter favourite and also Hungary’s most iconic meal, is the delicious Goulash. This spicy beef and potato stew is also now popular in the rest of Eastern Europe, and won’t be hard to find if you are in this part of the world.
7. Wiener Schnitzel, Austria
The origins of this dish are disputed, but it has definitely been a popular meal in Austria for many centuries. Pork or veal (traditionally) is coated in breadcrumbs and served with a side of potatoes, either boiled with butter or in a potato salad.
8. Pot-au-Feu, France
Translated as ‘pot-in-the-fire’ because it was historically brewed for an extended period of time over winter, this stew most celebrated dish of France. The low cost ingredients (inexpensive beef cutlets, vegetables and spices) make it a favourite to the rich and poor alike.
9. Roast Beef and Yorkshire Pudding, England
This all-time favourite English meal is traditionally eaten on Sundays during mid-afternoon, serving the purpose as both lunch and dinner. Yorkshire puddings, named after their birthplace, are cooked from a batter of milk, flour and eggs.
10. Irish Stew, Ireland
A traditional stew of lamb (or mutton, for stronger flavour) and potatoes, onions, carrots, onions and parsley that has been in the Irish family cookbooks for generations. In the twentieth century it became more common to add stout beer which has been carried through to today.