One of the most meaningful and delicious elements of traveling is relishing local Food. Whether you are up for an immersive cultural experience or are a seasoned food traveler, or just love to try new flavors and textures – this roundup of the best traditional food around the world is sure to tickle your mind and taste buds.

Why Eat Traditional Foods from Around the World

Inherently ingrained in culture and heritage, there are endless stories and legends associated with food that guide your way to connect and relate with people across cultures.

Passed down from generation to generation, traditional food is a flavorful expression of cultural identity, and trying traditional foods while traveling is the best way to unfold and celebrate the age-old food cultures, rituals, and traditions.

UNESCO celebrates and preserves unique food traditions around the world by adding them to its Intangible Cultural Heritage of Humanity list.

I’ve teamed up with food and culture travelers to compile this guide to famous traditional dishes around the world in an attempt to inspire people to experience and understand the world through food because when we take time to explore and discover local cultural delicacies, we help grow culinary tourism and resultantly, support local communities.

Read More: Best Cultural Tourism Destinations Around the World

Traditional Food Around the World

So, are you ready to savor the world, one traditional delicacy at a time?

Traditional Food in Asia

Chole Bhature – Traditional North Indian Street Food

India is one of the best food cultures and destinations in the world with diverse food and culinary traditions. The food culture and traditions change with a region or state. Trying different regional delicacies is one of the best ways to soak in the diverse Indian culture!

A delicious duo of chole or chana masala – a spicy chickpea curry, and bhature or puri – a fluffy deep-fried leavened sourdough bread, chole bhature aka chana bhatura is a famous traditional food in India, specifically in the northern part of India, more specifically in Punjab and Delhi.

The combo is mostly eaten as a breakfast dish, sprinkled with onion rings and lime juice, and is often coupled with pickles, mint chutney, and a glass of chilled lassi to enhance the taste. It also is a popular Indian street food.

Dating back to almost the 1940s, there are quite a few legends floating when it comes to who invented this iconic savory dish. While the conflict continues, the dish has garnered loads of love across India and beyond.

A quintessential Punjabi recipe cooks chickpeas using a host of whole and ground spices viz. cinnamon, cloves, cumin seeds, bay leaf, whole peppercorns, green and black cardamom, carom seeds, asafoetida, turmeric, coriander powder, red chili for an unforgettable taste.

The spicy chickpea curry is served with crispy golden brown bhaturas – a match made in heaven!

There’s no dearth of authentic places to relish chole bhature in Delhi, however, Sitaram Diwan Chand in Paharganj is a favorite address for chole bhature lovers.

While you try tempting and flavorful food in India, know how to avoid the infamous Delhi Belly!

Butter Chicken – Classic North Indian Chicken Curry

One of the most popular Indian dishes, butter chicken, traditionally known as murgh makhani is a classic Indian staple dish in north India.

The chicken is marinated and slow-cooked in a tandoor before being tossed in a rich, spiced tomato and butter sauce and garnished with cashews and almonds to prepare this luscious Indian delicacy!

The origins of butter chicken date back to the 1950s. The legend has it that Kundan Lal Jaggi and Kundan Lal Gujral migrated to Delhi, India from Peshawar, Pakistan after the partition in 1947. They opened a restaurant named Moti Mahal in the Daryaganj neighborhood of Old Delhi and crafted this rich curry that became an overnight sensation. The rest is history!

Butter Chicken is paired with hot steamy naan or tandoori chapati.

The recipe has graced the menu worldwide, yet, India remains the best place to taste authentic finger-licking butter chicken.

From roadside dhabas to fancy restaurants in northern India, it’s almost impossible not to have butter chicken on the menu.

If you find yourself in Delhi, make sure you dine at Moti Mahal, the inventor of this legendary delicacy!

PS: Vegetarians like me don’t get disheartened, the vegetarian version of the dish is also available wherein paneer is used instead of chicken.

Masala Dosa – Traditional South Indian Breakfast Meal

The iconic South Indian delicacy, Masala Dosa is popular all over India and even abroad. It’s a staple South Indian breakfast dish.

While food historians are still contemplating the origins of the dosa, the most accepted narrative is that of a Brahmin adiga (cook) in the town of Udupi in Karnataka.

The legend has it that he poured fermented rice batter on an iron griddle while circulating it with a ladle and the result was a thin, crispy, and savory crepe or pancake!

Brahmins accused the cook to be at dosha (fault) as the consumption of anything fermented was against the customs and beliefs of their community. The nation embraced the cook’s dosha and named his delicious creation – dosa!

Whatever the origins of dosa (does that matter), there is no denying that it is one delicious Indian dish!

The fermented rice and lentil crepe is stuffed with cooked spicy and savory potatoes filling and cooked in desi ghee until it’s light brown and crispy. When served with sambar (a stew made with lentils, vegetables, tamarind, herbs, spices, & a special aromatic spice powder) and coconut chutney (a condiment made with coconut pulp ground, green chilies, red chilies, cumin, ginger, tamarind, salt, coriander, and water) – it’s a wholesome meal!

Vidyarthi Bhavan in Bengaluru, Mitra Samaj in Udupi, Woodlands in Chennai, Cafe Madras in Mumbai, and Saravana Bhavan in Delhi are some of the much-revered places to relish masala dosa in India.

Dal Bhat – Traditional Nepali Lentils and Rice Meal

Campbell Louw of Stingy Nomads

Nepali Dal Bhat (Dahl Bhat), is a dish made of lentils and rice and is considered to be the national dish of Nepal.

Dal bhat is a traditional meal from the Indian subcontinent and is also popular in India, Pakistan, and Bangladesh.

There are many different versions of the dish. Nepalese dal bhat is mainly white rice (bhat) and lentils (dal); and is typically completed by a vegetable curry (tarkari), a mixture of spicy vegetables (pickles), and greens (ask).

It is served with papadums (crispy flat bread) in a large metal tray. Many Nepali citizens eat Dal Bhat at least once a day. If you go trekking in Nepal this really is a staple food. On the Everest Base Camp trek the fantastic thing about eating Dal Bhat at most tea houses is that they refill your plate when it is empty for free.

For hungry trekkers, this is great after a long day of walking in the Himalayas. With amazing Nepalese flavors coming from garlic, onion, ginger, coriander, turmeric, and some peppers, this filling, tasty dish is a well-balanced meal.

Dal Bhat cooking classes are a popular tourist activity in Kathmandu and you can go home with some great new cooking skills from your trekking experience.

Pad Thai – Classic Stir-fried Rice Noodle Dish from Thailand

Trisha Agrawal from Try Wandering More

Pad Thai, a stir-fried noodle dish, is the national food of Thailand. It follows a Thai culinary tradition of using all five flavor profiles – sour, sweet, salty, bitter, and spicy.

The bold flavors and variety of textures make the dish so delicious that you’ll be wanting to eat it for every meal. Pad Thai is traditionally had as the main course and is a popular street food, especially in Bangkok.

Recipes vary, but it typically consists of thin flat rice noodles, shrimp (or with prawns or chicken), scrambled egg, and bean sprouts in a sauce made of tamarind, fish sauce, dried shrimp, red chili pepper, garlic, shallots, and palm sugar.

Crushed peanuts, red chili pepper, and lime wedges are served on the side as condiments.
The vegetarian version of Pad Thai omits shrimp. Instead, it substitutes soy sauce for fish sauce and tofu for protein.

It is believed that Pad Thai originated in China and was brought to Thailand via Chinese immigrants because rice noodles and cooking stir-fry noodles in a wok are typically Chinese.

It became popular during World War II when Thailand faced a rice shortage. Noodles were promoted instead because it was a cheap and filling option. When added with vegetables and protein, it made for a nutritious meal.

Soon after Siam was renamed Thailand in 1939, it became the national dish and was named Pad Thai to develop the country’s new identity and promote nationalism.

When you plan a trip to Thailand, don’t miss trying the Pad Thai at least one of these eateries in Bangkok- Thip Samai, Pad Thai Fai Ta Lu, and Baan Phad Thai. Also, you can learn to cook delicious authentic Pad Thai at a cooking class and local market tour in Bangkok!

Karē Raisu (Japanese Curry Rice)

Sydney from A World in Reach

When you think of Japanese food, the first dishes that come to mind are probably sushi and ramen. But did you know the national dish of Japan is actually curry rice?

Curry was introduced to Japan by the British during the Meiji era. Legend has it that the spice was introduced by a group of British sailors shipwrecked off the coast of Japan.

The sailors came ashore with curry powder from India, which was under British colonial rule at the time. Soon after, curry became a staple in Japanese cuisine and later, one of the best traditional food dishes in the world!

Japanese curry rice is one of the most popular meals in the country, with some estimates saying that locals eat the dish at least once a week!

The base of the meal is pretty simple: it’s just Japanese white rice topped with meat or vegetables cooked in a curry sauce. A popular variation of the dish is katsu curry, which is curry rice served with a breaded pork or chicken cutlet.

For visitors, trying Japanese curry rice is a must for your Japan bucket list. Lots of restaurants around the country specialize in the dish. Coco Ichibanya is a Japanese chain popular with locals and tourists alike that serves up tons of variations of curry rice.

For a fun cultural experience, take a cooking class where you can learn to make Japanese curry yourself! At the end of the class, you’ll be able to enjoy the meal that you made and take home the recipe so you can make it again for your friends and family.

Best Traditional Food in Africa

Couscous, Morocco

Heather Cole from Conversant Traveller

Couscous is an integral part of the Moroccan diet, and you’ll come across it being served in hotels and restaurants in Marrakech and across the country. This traditional dish is commonly cooked on Fridays when family and friends gather together and share a meal after the midday prayers.

Couscous has been an important part of the cuisine in Morocco for centuries and is thought to have originated with the Berbers of North Africa back in the 11th century. Wheat was a staple part of the Berber diet, as it was cheap and accessible.

Today, couscous is the Moroccan national dish and is often eaten at celebrations like weddings and funerals, as well as during Ramadan.

Made from steamed wheat and semolina, the couscous is usually served with spices and vegetables, such as sweet potatoes, carrots, and chickpeas. Meat is sometimes added too, with chicken and lamb being the most popular.

For an authentic cooking process, the couscous is steamed two to three times over a period of several hours. The couscous is placed in a pot above the simmering broth in which the vegetables and meat are cooking.

Served in a large communal dish, the fluffy couscous is traditionally eaten by hand, using your fingertips to roll a portion into a small ball. You can try couscous anywhere in Morocco, but to really understand the making process, head to a cooking class in Marrakech like the one at La Maison Arabe and have a go at making it yourself.

Some of the best places to eat authentic couscous in Marrakesh include the Amal Women’s Training Centre, Al Baraka, and the Naima Restaurant.

Best Traditional Food in the Middle East

Fesenjān, Iran

Ellis from Backpack Adventures

Iran has one of the most underrated cuisines in the world. Persian food is not only about rice and kebab but also has lots of delicious stews. One of Iran’s best-kept secrets is Fesenjan or Fesenjoon.

Fesendjoon is one of the oldest traditional foods in Iran. The flavourful dish combines some of the country’s most-priced ingredients. The meat, often chicken or duck, is stewed for hours in a sauce made of walnuts and pomegranate syrup. 

The recipe originated in Gilan near the lush and green Caspian Sea. In these fertile lands, there was an abundance of wild ducks. Duck was therefore the preferred meat for a long time, but nowadays chicken or even lamb is more commonly used. 

Persian cuisine is moderate in the use of spices. With Fesendjoon as well, the flavor comes from the quality of the ingredients. When prepared well and stewed for a long time on a low fire, the result is a dish rich in sweet and sour flavors. Some like it a bit more sweet. Others prefer the sour taste.

Fesendjoon is a festive dish that requires a lot of patience and attention. People make it at home when they have a reason to celebrate or at holidays like Nowruz and Yalda. As a result, it isn’t often on a menu, but when it is, consider yourself lucky. Your best bet to try Fesenjoon is the traditional restaurants that serve both tourists and locals.

Baklava – Traditional Turkish Sweet Pastry

Soumya of Stories by Soumya

One of Turkey’s most famous desserts is the delicious baklava. Believed to have originated in the Ottoman era, probably from the kitchens of the Topkapi Palace, baklava is one of Istanbul’s most iconic foods and a must-have dessert when visiting the city.

Baklava is a layered phyllo pastry stuffed with nuts, mostly pistachios, and made sweet with honey or sugar syrup. Multiple layers of phyllo pastry give the baklava an almost melt-in-the-mouth taste while the chopped nuts add a crunchy texture to this amazing dessert. Locals love to eat it during festivals, especially Ramadan but love it as a daily snack as well.

Today, baklava is a sought-after dessert in several countries of the Middle East and the Mediterranean including Turkey, Greece, and the countries of the Arab world. However, what you’ll get in Istanbul’s restaurants is vastly different from the eateries of Athens.

Even though the making process – which includes a complex layering of the fragile phyllo dough, buttering it, and filling it with a decadent nut mixture – remains the same, different kinds of fillings and syrups give baklavas their unique taste in each country.

One of the best places to try baklava in Turkey is at the Hafiz Mustafa 1864, a confectionery and sweetmeat shop that has been dishing out amazing baklavas for more than 150 years now. They have several branches across the city, but the Sirkeci one has the most incredible collection. Pair your baklava with some authentic Turkish coffee to have a memorable experience in Istanbul.

Katmer – Ancient Turkish Dessert from Gaziantep

Sasha from Mog and Dog Travels

Irresistible, moreish, and indescribably delicious, katmer – a rich many-layered flaky pastry – is one of Turkey’s most indulgent dishes. (And considering that Turkey is already famous for its sweet, treacly baklava, that’s saying something.)

Traditionally eaten for breakfast, some historians believe that katmer was part of Central Asian cuisine as early as the 11th century. However, actual written references about this spectacular dish only began during the Ottoman era in the late 14th century.  

Making katmer is a difficult and time-consuming process – one of the reasons that most Turks only eat it in restaurants. The recipe for katmer is similar to baklava or traditional Turkish yufka (flatbread) with one key difference: plentiful amounts of butter and oil are used in the making of the pastry dough.  

To make katmer, flour, salt, and water plus generous quantities of butter and oil are mixed together to create a smooth dough. The dough is then immersed in more oil (yes, this definitely isn’t a dish if you are on a diet) and left to sit for an hour or more.

The next part of the katmer-making process is the most difficult. If you’re familiar with how Indian paratha or Malaysian roti canai is made, then you’ll know what’s coming next: the dough is flipped repeatedly in the air until it is so thin it is practically see-through. Then it’s time for the fillings!

Katmer can be savoury or sweet and different regions of Turkey have their own varieties. In Konya, the katmer dough is filled with tahini (a paste made from sesame seeds). The pastry is then folded into an envelope-like shape and baked in the oven before being topped with sweet pekmez (grape molasses).  In Afyon in western Turkey,  katmer is filled with a poppy seed paste. 

The most famous and arguably most delicious version of katmer comes from Gaziantep, a UNESCO city of gastronomy. Here the paper-thin pastry is cut into a square and dotted with generous amounts of kaymak (buffalo clotted cream), sugar, and crushed pistachios before baking.

It’s served warm and topped with extra pistachios and cut into squares before serving.  In Gaziantep, katmer is traditionally eaten by a married couple the morning after their wedding and represents hope for a sweet married life. 

For authentic places to taste and learn to make katmer, Katmerci Zekeriya Usta is a tiny restaurant in Gaziantep that has been making katmer for four generations. Not only is the katmer here insanely delicious but you can see how it is made from start to finish!

Best Traditional Food in Europe

Moussaka – Traditional Greek Eggplant Casserole

Jo Koni from World Wild Schooling

Moussaka is one of the best traditional Greek dishes that has been enjoyed for generations. It is a layered casserole consisting of eggplant, ground beef or lamb, potatoes, and a creamy béchamel sauce on top. The dish is usually baked in the oven until it is golden brown.

The history of moussaka dates back to the Ottoman Empire, which ruled Greece for over four centuries. Moussaka, a dish with numerous regional variations, is most commonly known in Europe and the Americas as the Greek variant invented in the 1920s by Nikolaos Tselementes.

The name moussaka comes from the Arabic muṣaqqa‘a, which was borrowed from Ottoman Turkish and then by several Balkan languages, including Greek.

Moussaka is a significant part of Greek cuisine and culture. It is often served during holidays and special occasions, such as family gatherings and weddings. 

The preparation of moussaka can vary from region to region and household to household, but the basic ingredients and layering technique remain the same.

The eggplant is usually sliced and salted to remove any bitterness before being fried or grilled. The ground meat is seasoned with spices such as cinnamon, allspice, and nutmeg, and cooked with onions and tomatoes.

Once the layers are assembled, the moussaka is topped with a rich béchamel sauce made from butter, flour, and milk. It is then baked until the top is golden brown and the dish is heated through.

To try moussaka in its traditional form, head to a traditional Greek taverna or restaurant. We recommend Atitamos in Athens, where they serve an authentic version of moussaka in a clay pot.

For tourists interested in learning how to make moussaka themselves, there are cooking classes available in Athens and other cities, such as this cooking class in Athens. In addition, traditional food markets such as the Varvakios Agora in Athens offer the chance to see the fresh ingredients used in the dish and experience the vibrant food culture of Greece.

Pizza – The Most Popular Italian Food

Lisa of Travel Connect Experience

If there is one food that all Italians like without exception, it is certainly pizza.

Pizza is also one of the most widespread and beloved foods in the world. It is one dish you’ll find in each and every corner of the world. With each country developing its own version of Pizza, it has evolved from being an Italian citizen to a global citizen in no time. And there are many reasons for this, including its simplicity, irresistible taste, and versatility.

The base of the pizza is the flatbread or focaccia, which was already widespread in Italy in the 17th century. The real revolution in the pizza recipe occurred with the replacement of lard with olive oil, the introduction of mozzarella cheese, and the use of tomatoes, imported from the Americas in the 19th century.

Neapolitan pizza is considered the best pizza in Italy. Many have tried to understand why it is so good: perhaps because the dough of Neapolitan pizza rises for at least 72 hours, or perhaps because the water in Naples is special. The first pizzeria was born in Naples in 1830 and is called Pizzeria Port’Alba, which is still open today.

A date to remember in the history of Neapolitan pizza is 1889 when the rulers of Italy visited Naples and tasted 3 different types of flatbreads. It is easy to understand which was the favorite of Queen Margherita, the one that took her name, topped with tomato, mozzarella, and basil, the colors of the Italian flag.

From that moment on, pizza traveled around Italy and the world. In fact, the art of making traditional pizza in Naples was added to the UNESCO list of intangible cultural heritage in 2017.

The main features of Neapolitan pizza are:

• The dough: The dough is made with only four ingredients – flour, water, salt, and yeast. It is kneaded by hand and left to rise for at least 8-12 hours.
• The sauce: The sauce is made with San Marzano tomatoes, grown in the volcanic soil of Mount Vesuvius, and lightly seasoned with salt and basil.
• The cheese: The cheese used is fresh mozzarella, made from the milk of cows raised in the Campania region of Italy.
• The cooking method: The pizza is cooked in a wood-fired oven at a temperature of around 485-510°C (905-950°F) for no more than 90 seconds. This gives the pizza its characteristic soft and chewy crust, with a slightly charred and blistered edge.
• The size: Neapolitan pizza is traditionally small (about 12 inches in diameter), so that it can be cooked quickly and eaten in one sitting.

You can taste authentic Neapolitan pizza in one of the countless Neapolitan pizzerias in Italy and around the world. If you visit Naples, you will have even more opportunities to taste it and get to know it in the city where it originated.

Pasta –  Italy’s Favourite Traditional Delicacy

Clotilde from A princess travelling with Twins

When it comes to Italian food, many books have been written about all the traditional foods that characterize the different regions. It is truly difficult to find a traditional dish cooked the same way from north to south.

For example, pasta, which together with pizza perhaps represents the most common foods consumed daily by Italians, comes with typical recipes linked to different places and very often with typical local ingredients.

Anyone visiting Rome can’t help but notice there are four most typical pasta recipes in the capital. Some are quite well known even outside Italy while others are difficult to find outside the Capital.

Before traveling to Rome it is worth investigating some of the best dishes and places where to eat like a local.

Pasta all’Amtriciana and pasta alla Carbonara are two of the most traditional dishes, which are followed by pasta alla Gricia and all include guanciale. Pasta Cacio e Pepe is the simplest of them all but also the most difficult to replicate.

Carbonara is a recipe whose origins are less clear and which has undergone many changes over time before establishing itself with the current recipe which includes spaghetti mixed with guanciale, eggs, pecorino, and pepper. Made strictly without cream, and with the eggs added raw after beating them with pecorino and pepper.

Despite being considered a typical Roman dish, Amatriciana takes its name from the place of origin of the guanciale (Amatrice), which is combined with tomato and pecorino (without garlic or onion) to flavor the bucatini.

Pasta alla Gricia, on the other hand, is nothing more than Amatriciana without tomato.

The pasta, however, that is probably most difficult to replicate is the pasta Cacio e Pepe. Usually made with tonnarelli pasta, this sauce composed of only two ingredients, pecorino cheese, and pepper, is precisely made by the ability of the chef who mixes the cheese with the pasta and a little cooking water to create a delicious creamy sauce.

Armando al Pantheon and Roscioli are two safe addresses in the center of Rome to try these delicious pasta recipes. For those who want to learn all the details of cooking these pasta dishes, most cooking workshops will include at least a couple of these recipes.

Paella – Traditional Rice Dish from Valencia in Spain

Tina from Veganderlust

The traditional Spanish dish, Paella, is a well-known delicacy enjoyed by many worldwide and is considered a popular food around the world. However, what most people don’t realize is that it’s considered a traditional Valencian dish in Spain. The dish was originally created around Albufera, a freshwater lagoon located just outside Valencia.

A day trip to the hometown of Paella from Valencia by bike is an amazing way to explore the region. In the peaceful village of El Palmar, in the Albufera National Park, you can get the best homemade Paella made with only local ingredients. Whether you prefer a Paella with meat or seafood or a vegetarian or vegan Paella, El Palmar has got you covered.

The name Paella is derived from the pan in which the dish is cooked. In the Valencian/Catalan language, Paella simply translates to “frying pan”. Even today, the shallow frying pan plays an essential role in making traditional Paella. In Spain, Paella is cooked and served in a Paella pan.

To showcase its cultural significance, the Valencian government has granted protected cultural status to this iconic dish. Valencians hope that Paella will be added to the UNESCO World Heritage list, but this has not yet happened.

The original Paella recipe includes round-grain rice, green beans, rabbit, chicken, lima beans, saffron, and olive oil. Today, you can find Paella with a variety of ingredients. Nevertheless, the two main ingredients that remain consistent in every Paella dish are round-grain rice and saffron.

If you try cooking Paella at home it’s very important to not stir the dish once it starts to slowly cook so you get a delicious, crunchy crust at the bottom. Or better yet, just plan your next holiday to Spain and eat some perfectly prepared Paella in Valencia.

Pastel de Nata or Pastel de Belém – Traditional Portuguese Custard Tart Pastry

Inês Nunes from Random Trip

Pastel de Nata is the most famous pastry in Portugal, and you will find it in almost every cafe or pastry shop around the country. Its origin is not 100% clear, but it is said that it was created for the first time between the XVIII and XIX centuries in the Mosteiro dos Jerónimos (Belém, Lisbon).

It was simply called “pastel” (cake), and because it was produced and sold in Belém, it was commonly known as “Pastel de Belém”. During the liberal revolution, all monasteries and convents had to close, and someone from the monastery sold the recipe to a Portuguese businessman, who started to produce “Pastéis de Belém” in a sugar refinery factory near the monastery, which still exists nowadays.

So what is Pastel de Nata? Is it the same as Pastel de Belém? Well, because of the popularity of Pastel de Belém, other businesses started trying to imitate the recipe, which is still a well-kept secret.

Only the ones produced and sold in the “Pasteis de Belém” pastry shop can be called like that, and the rest that you can find everywhere in Portugal are called “Pastel de Nata”. Nowadays they are both so good that they were selected as the 1st and 2nd best-rated pastries in the world by TasteAtlas

The ingredients used for this pastry are a crunchy pastry shell filled with egg yolks, sugar, milk, lemon, and cinnamon. The reason egg yolks are used in this pasty and many other conventual pastries in Portugal is that they needed egg whites to gum their clothes, so they needed to come up with a way of using all the remaining egg yolks.

They are cooked in the oven and served with cinnamon and icing sugar, and are usually accompanied by a coffee

You will want to try the “authentic ones” (Pastel de Belém) in Belém (Lisbon), where you can also watch the last step of the process (them going into the oven). A good option to try Pastel de Nata is in Manteigaria, which has pastry shops in Lisbon and Porto.

If you want to learn how to do Pastel de Nata on your own, you can join a cooking class in Lisbon.

Cepelinai – National Dish of Lithuania

Monica from This Rare Earth

Cepelinai is one of the tastiest traditional dishes in Lithuania, and arguably the most beloved staple in the country’s culinary repertoire.

This national dish is made from finely grated potatoes that are formed into a large circle or oval-shaped dumplings. The dumplings have very thick walls which are then filled with several options for flavor.

Sometimes they are filled with ground meat, such as beef or pork, and other times, they are filled with vegetables and/or cheese. Then they are seasoned with onion and spices.  

The dumplings are then boiled until they float to the surface of the water, and are served as a main entrée with a generous dollop of cream or sauce on the side.  

Cepelinai is not only delicious but also significant in Lithuanian culture as they are often served at special occasions, such as weddings and festivals.

They represent the hardworking spirit and resilience of the Lithuanian people, who have been able to maintain their cultural identity despite tumultuous historical events.  

If you ever find yourself in Lithuania, be sure to try this delectable Lithuanian national dish. You can do so at Etno Dvaras, an award-winning restaurant that has several locations throughout the country.

They prepare all of their food in the traditional way, from scratch. With your Cepelinai, you can also sample Lithuanian Saltibarsciai, which is traditional cold beetroot soup, and wash it down with either natural teas made from local herbs and honey or a famous Lithuanian beer. 

Don’t miss your chance to experience the unique flavors and traditions of this remarkable country! 

Tavë Kosi – National Dish of Albania

Maria from Northern Albania

Tave Kosi is a traditional Albanian dish that has become famous throughout the world for its hearty, unique flavor. Its popularity even outside of Albania is probably thanks to the large Albanian diaspora in the last few decades.

It’s even been dubbed the “national dish of Albania”, but it hasn’t been officially named that. Regardless, this iconic dish is the ultimate comfort food, made with tender pieces of lamb, mixed with rice and yogurt, and baked to perfection. 

Tave Kosi is a staple in traditional cuisine and is often served on special occasions rather than in day-to-day life since the meat makes it more expensive. Its name is roughly translated to “soured milk casserole”. It’s believed to have originated in the southern part of Albania, where it was first prepared by shepherds who had access to fresh lamb and dairy products.

The city of Elbasan is specifically known for its Tave Kosi, though it has become a popular dish throughout the country. If you’re traveling to Northern Albania, it’s still very much worth trying.

There are many variations of the recipe being passed down through generations that will slightly change depending on the surroundings. Most restaurants in Albania are family operated so you can try Tave Kosi almost anywhere and it will be prepared authentically.

The main ingredients used are simple but delicious. The lamb is usually marinated in a mixture of garlic, salt, and pepper for a few hours. It’s then browned in a skillet and layered on top of a bed of rice.

A creamy yogurt sauce is poured over the lamb and rice. The dish is then baked in the oven until it is golden brown and bubbling.

If you’re wanting to learn how to make Tave Kosi, most classes will be offered in Tirana, the capital.

Potica – Traditional Festive Pastry from Slovenia

Džangir Kolar from Dr Jam Travels

Potica is a dessert that is the national dish of Slovenia, and a recipe for it is protected in the European Union.

This is a traditional cake that can be found on tables during the Christmas and Easter seasons. Potica is a rolled dough cake with different fillings. The most common filling is with walnuts and raisins.

As for history, it goes back to medieval times with sweet bread containing dry fruits. The first written proof is from the 16th century by Trubar and a century later we can find the first recipe by Valvasor.

Today’s basic recipe would be the Ingredients (½ kg flour, ¼ l milk, 30 g yeast, 10 g salt, lemon rind, 20 ml rum, 60 g sugar, 4 eggs, 100 g butter, ½ kg walnuts). In a bowl, dissolve yeast, and add 3 tablespoons of flour, 1 tablespoon of sugar, and a cup of lukewarm milk.

Leave for 10 minutes in a warm place. In another bowl mix the remaining milk, egg yolks, sugar, salt, and lemon rind. Add melted butter and rum, and slowly pour into the flour. Add the risen yeast.

Mix everything into a dough, knead until smooth, cover it with a warm kitchen towel, and leave until it rises to double the size, one hour.

Once risen, roll out the dough on a table sprinkled with flour, into a square shape. Deflate the dough and turn it out onto a lightly floured surface. Roll out to 1/4 to 1/2 inch thickness.

Spread with melted butter, honey, raisins, walnuts, and cinnamon. Roll up like a jelly roll and pinch the ends. Place into the prepared baking tin. Let it rise again for about one hour until it doubles in size.

Preheat the oven to 180℃ and bake it for around 60 minutes until it is golden brown.

You can find this cake in many places in Slovenia serving traditional food, ie Sokol in Ljubljana. If you are into baking there are a few cooking classes, the famous option is the Jezeršek family.

Wiener Schnitzel – Iconic Viennese Cutlet

Claire Sturzaker of Tales of a Backpacker

There is lots of delicious food in Vienna to try, but none is so iconic (or delicious) as the Wiener Schnitzel. One of Austria’s national dishes, a Wiener Schnitzel literally means Viennese Schnitzel and is something you must try when visiting Austria.

Some say that the dish originated in Italy as a Milanese Cutlet whi