24 Authentic Dishes from Different Cultures to Try at Home

Explore a world of flavors with this curated list of 24 authentic dishes from various cultures that you can remake in your kitchen. Whether you’re in the mood for something traditional or something a bit more adventurous, this list offers a diverse range of recipes that will delight your taste. Each dish is carefully selected to provide a unique culinary experience, allowing you to travel the globe through taste without leaving your home.

1. Moroccan Tagine

Moroccan Tagine is a quintessential North African dish, known for its aromatic spices and tender meat. Begin by heating olive oil in a tagine pot and browning 500g of lamb shoulder cubes. Add sliced onions, 2 teaspoons of cumin, coriander, and cinnamon, and cook until the onions are soft. Mix in 4 diced tomatoes and 200ml of chicken broth, then add 100g of dried apricots. Cover and let simmer for 1.5 hours. Finally, stir in chickpeas and garnish with fresh coriander. Serve hot with couscous, allowing the flavors to meld into a rich and satisfying stew. It’s a communal dish designed to be shared, reflecting the Moroccan spirit of hospitality.

2. Japanese Okonomiyaki

Okonomiyaki with Beef is a versatile Japanese savory pancake, loved for its customizable toppings. Start by mixing 200g of flour, 150ml of water, and 2 eggs to form a batter. Incorporate shredded cabbage, thinly sliced beef (such as ribeye or sirloin), and a pinch of salt. Pour the mixture onto a heated griddle and cook until the edges crisp. Flip and cook the other side until golden. Top with okonomiyaki sauce, mayonnaise, and bonito flakes. Serve with a sprinkle of seaweed flakes. This dish is casual, yet it captures the essence of Japanese street food culture. Its name means ‘grilled as you like,’ encouraging creativity in adding your favorite toppings.

3. Indian Biryani

Indian Biryani is a fragrant rice dish that embodies the rich culinary heritage of India. Begin by marinating 500g of chicken thighs with yogurt, ginger-garlic paste, and a blend of spices like turmeric and garam masala. In a large pot, cook onions in ghee until golden, then add the marinated chicken. Cook until the meat is tender. Layer partially cooked basmati rice over the chicken, sprinkle with saffron-infused milk, and cover tightly. Let it steam for 20 minutes, allowing the flavors to infuse. Serve with raita or chutney. Each bite offers a burst of flavor, showcasing the harmonious blend of spices that define this beloved dish.

4. Mexican Mole

Mexican Mole is a complex sauce that combines chocolate with spicy and savory elements. Start by toasting a mix of dried chili peppers like ancho and guajillo. Blend them with garlic, onions, 50g of dark chocolate, almonds, and spices such as cinnamon and cloves. Slowly simmer the mixture in 300ml of chicken stock until thickened. Serve over roasted chicken or turkey. This dish is a testament to the depth of Mexican cuisine, where each ingredient plays a crucial role in creating a rich and layered flavor profile. Mole is often reserved for special occasions, reflecting its significance in cultural tradition.

5. Turkish Manti

Turkish Manti are small dumplings filled with a spiced meat mixture, often served with yogurt. To make the dough, combine 300g of flour, 1 egg, and a pinch of salt, kneading until smooth. For the filling, mix 200g of minced beef with onions, salt, and pepper. Roll out the dough and cut into small squares, placing a teaspoon of filling in each before folding into dumplings. Boil in salted water until they float. Serve drizzled with garlic yogurt and a sprinkle of paprika. Manti captures the essence of Turkish home cooking, where each dumpling is crafted with care, embodying the warmth of family gatherings.

6. Italian Risotto

Italian Risotto is a creamy rice dish, known for its rich texture and delicate flavors. Start by cooking chopped onions in butter until translucent. Add 300g of Arborio rice, stirring to coat. Gradually add 1 liter of chicken stock, stirring constantly until absorbed. Finish with grated Parmesan cheese and a knob of butter. Season with salt and pepper to taste. Risotto requires patience, as the continuous stirring releases the rice’s starch, creating its signature creaminess. It’s a dish that showcases the Italian philosophy of using quality ingredients to make something extraordinary, making it a beloved choice for both family dinners and special occasions.

7. Ethiopian Doro Wat

Doro Wat is Ethiopia’s spicy chicken stew, famous for its rich flavor and deep red color. Begin by marinating 1kg of chicken pieces with lemon juice and salt. Cook onions in clarified butter until caramelized, then add berbere spice mix. Incorporate the chicken, coating it well with the spices. Add 500ml of chicken stock and simmer until the chicken is tender. Serve with hard-boiled eggs and injera, the traditional Ethiopian bread. Each bite offers a taste of Ethiopia’s culinary traditions, where spices and communal dining play a central role. Doro Wat is more than just a meal; it’s an experience that brings people together.

8. Thai Green Curry

Thai Green Curry is a fragrant and spicy dish,enjoyed for its blend of fresh herbs. Start by making a paste with green chilies, garlic, lemongrass, and galangal. Fry the paste in coconut oil, then add 400ml of coconut milk. Introduce thinly sliced chicken breast and simmer until cooked. Add vegetables like bamboo shoots and bell peppers, enhancing the dish’s color. Finish with fish sauce and fresh basil leaves. This curry captures the essence of Thai cuisine, balancing heat with the creaminess of coconut milk. It’s a dish that delights the senses, offering a taste of Thailand’s culinary artistry.

9. Lebanese Kibbeh

Lebanese Kibbeh is a popular dish made from bulgur, minced onions, and finely ground beef. Start by soaking 200g of bulgur in water for 30 minutes, then drain. Mix with 300g of ground beef, chopped onions, and spices like allspice and cinnamon. Form the mixture into oval shapes, hollowing the center to fill with cooked onions and pine nuts. Seal and bake until golden brown. Kibbeh is a versatile dish, often enjoyed as an appetizer or main course. It embodies the flavors of the Middle East, where spices and grains are staples, creating a satisfying and nutritious meal enjoyed across generations.

10. Vietnamese Pho

Vietnamese Pho is a beloved noodle soup, known for its aromatic broth and fresh herbs. Vietnamese Pho is a beloved noodle soup, known for its aromatic broth and fresh herbs. Simmer 1.5kg of beef bones in 3 liters of water for 6 hours with 1 cinnamon stick, 1 teaspoon of coriander seeds, 1 onion, and 2 tablespoons of fish sauce. Strain the broth and return to the pot, adding 200g of thinly sliced beef and 300g of rice noodles. Serve hot with 100g of bean sprouts, 10g of Thai basil, and lime wedges. Garnish with 1 teaspoon of hoisin sauce or sriracha for extra flavor. Pho is a cultural experience, showcasing Vietnam’s rich culinary heritage.

11. Korean Bibimbap

Korean Bibimbap is a mixed rice dish, liked for its colorful presentation and balanced flavors. Cook 200g of short-grain rice with 400ml of water until fluffy. Julienne 100g of carrots, blanch 100g of bean sprouts, and cook 100g of spinach in 1 teaspoon of sesame oil. Cook 200g of marinated beef in 1 tablespoon of sesame oil until tender. In a stone bowl, layer the rice, vegetables, and beef, then top with a fried egg. Drizzle with 1 tablespoon of gochujang sauce for spice. Mix before eating to enjoy the blend of textures and flavors.

12. Russian Pelmeni

Pelmeni, a traditional Russian dish, are delightful dumplings filled with minced meat. Pelmeni, a traditional Russian dumpling, starts with a dough made from 500g flour, 1 teaspoon salt, 1 egg, and 200ml water, kneaded until smooth. For the filling, mix 300g ground beef, 200g ground lamb or chicken, 1 finely chopped onion, 1 teaspoon salt, ½ teaspoon black pepper, and ¼ teaspoon garlic powder. Roll the dough thin, cut into circles, and place 1 teaspoon of filling in each. Fold and seal tightly. Boil in salted water for 5–7 minutes, until they float. Serve hot with butter, sour cream, making a cozy and satisfying meal.

13. Peruvian Ceviche

Peruvian Ceviche is a refreshing seafood dish, marinated in citrus juices. Begin by cutting 500g of fresh white fish into small cubes. Marinate in the juice of 6 limes, adding sliced red onions, chili peppers, and cilantro. Let it sit for 15 minutes, allowing the acid to ‘cook’ the fish. Serve cold with corn and sweet potatoes. Ceviche is a staple of Peruvian cuisine, reflecting the country’s coastal heritage and abundance of fresh seafood. It’s a dish that highlights the simplicity and freshness of its ingredients, offering a clean taste that’s excellent for warm weather dining.

14. Moroccan B’stilla

Moroccan B’stilla is a savory-sweet pie, traditionally made with chicken or other meat. Cook 500g of chicken with 1 chopped onion, 1 teaspoon of cinnamon, ½ teaspoon of saffron, 1 teaspoon of ground ginger, and 2 tablespoons of chopped parsley in 250ml of water until tender. Shred the meat and mix with 3 beaten eggs and 100g of chopped almonds. Layer the mixture in 6 sheets of filo pastry, folding into a circular pie. Brush with 2 tablespoons of melted butter and bake at 180°C until golden brown. Dust with 1 tablespoon of powdered sugar and ½ teaspoon of cinnamon before serving. This dish showcases the complexity of Moroccan cuisine with its sweet and savory flavors.

15. Hungarian Goulash

Hungarian Goulash is a hearty stew, known for its rich flavor and warming qualities. Begin by cooking onions in lard until golden. Add 500g of beef cubes and brown. Stir in paprika, caraway seeds, and garlic. Add 1 liter of beef broth and simmer until the meat is tender. Include potatoes and carrots, cooking until soft. Goulash is a staple of Hungarian cuisine, reflecting the country’s love for robust flavors and comforting dishes. It’s a meal that brings warmth and satisfaction, ideal for cold weather. Each spoonful offers a taste of Hungary’s culinary heritage, where paprika is king.

16. Greek Moussaka

Greek Moussaka is a layered casserole, featuring eggplant and a rich meat sauce. Slice 2 large eggplants, sprinkle with 1 teaspoon of salt, and let sit for 30 minutes to remove bitterness, then pat dry and fry in 3 tablespoons of olive oil until golden. Cook 500g of minced lamb with 1 chopped onion, 2 minced garlic cloves, 400g of diced tomatoes, 1 teaspoon of cinnamon, and 1 teaspoon of oregano. In a baking dish, layer the eggplant and meat sauce. Make a béchamel sauce by whisking 500ml of milk, 50g of butter, 50g of flour, and 50g of grated cheese. Pour over the top and bake at 180°C for 40 minutes until bubbly and golden brown. Serve warm for a delicious taste.

17. Egyptian Koshari

Egyptian Koshari is a popular street food, layered with rice, lentils, and pasta. Cook 200g of rice in 400ml of water until tender. Separately, boil 150g of lentils in 500ml of water until soft. Cook 150g of macaroni until al dente. In a pan, heat 3 tablespoons of oil and fry 2 sliced onions until crispy. For the sauce, sauté 3 minced garlic cloves in 2 tablespoons of oil, add 400g of tomato puree, 1 teaspoon of cumin, 1 teaspoon of chili powder, and ½ teaspoon of salt, then simmer for 10 minutes. Layer the rice, lentils, and pasta in a serving dish, topping with the spicy tomato sauce and crispy onions. Serve warm for a delicious and comforting meal.

18. Indonesian Rendang

Indonesian Rendang is a slow-cooked beef dish, infused with coconut milk and spices. Start by blending garlic, ginger, and chilies into a paste. Brown 1kg of beef cubes in oil, then add the spice paste. Pour in 400ml of coconut milk and add lemongrass, turmeric leaves, and kaffir lime leaves. Simmer for several hours until the liquid reduces and the flavors intensify. Rendang is a quintessential dish of Indonesian cuisine, known for its rich and complex flavors. It’s often served at special occasions, reflecting the Indonesian tradition of sharing elaborate meals with family and friends.

19. French Ratatouille

French Ratatouille is a vegetable medley, enjoyed for its rustic charm and flavors. Heat 3 tablespoons of olive oil in a pan, cook 1 chopped onion and 3 minced garlic cloves until fragrant. Add 200g of sliced zucchini, 200g of diced eggplant, and 150g of sliced bell peppers, cooking for 10 minutes. Stir in 400g of chopped tomatoes, 1 teaspoon of thyme, 1 teaspoon of basil, and ½ teaspoon of salt. Simmer for 20 minutes until the flavors meld. Serve warm or cold, as a side or light main course, for a taste of Provence’s fresh and simple cooking.

20. Brazilian Feijoada

Brazilian Feijoada is a rich and comforting black bean stew made with beef, turkey, and sausage, keeping the deep flavors intact and can be made with different type of meat. Start by soaking 500g dried black beans overnight. In a large pot, heat 2 tablespoons olive oil and cook 1 chopped onion and 3 minced garlic cloves until soft. Add 300g beef stew meat, 200g smoked turkey drumstick or beef ribs, and 200g halal beef or turkey sausage, searing until browned. Stir in 2 bay leaves, 1 teaspoon cumin, 1 teaspoon smoked paprika, ½ teaspoon black pepper, and salt to taste. Pour in 1 liter beef or vegetable broth, bring to a boil, then simmer for 2–3 hours, stirring occasionally. Once the meat is tender and the beans are creamy, remove the turkey bone, adjust seasoning, and mix well. Serve hot with white rice.

21. Argentinian Empanadas

Argentinian Empanadas are savory pastries, filled with seasoned meat. Cook 300g of minced beef with 1 chopped onion, 50g of chopped olives, 1 teaspoon of cumin, 1 teaspoon of paprika, and ½ teaspoon of salt. Roll out 500g of dough and cut into 10cm circles. Place 1 tablespoon of filling in the center, fold, and crimp edges to seal. Brush with 1 beaten egg and bake at 180°C for 20 minutes until golden brown. These empanadas offer a flaky pastry with a rich, flavorful filling, making them a favorite Argentinian snack or meal addition.

22. Iranian Fesenjan

Iranian Fesenjan is a rich stew, flavored with pomegranate and walnuts. Brown 600g of chicken pieces in 2 tablespoons of oil. Blend 200g of walnuts into a paste and add to the pot with 250ml of pomegranate molasses. Stir in 500ml of water, 1 teaspoon of salt, and ½ teaspoon of cinnamon. Simmer on low heat for 1.5 to 2 hours until the sauce thickens and the chicken is tender. Serve hot with saffron-infused rice, allowing the deep, sweet, and savory flavors to shine in this iconic Persian dish.

23. Swedish Gravlax

Swedish Gravlax is a cured salmon dish, known for its delicate flavor and simplicity. Mix 50g of salt, 50g of sugar, and 10g of chopped fresh dill. Rub the mixture onto 500g of salmon fillets, wrap tightly in plastic, and refrigerate for 48 hours, turning occasionally. Once cured, slice thinly and serve with 50ml of mustard sauce. Gravlax is a staple of Swedish cuisine, reflecting the country’s love for preserving fish. Often enjoyed as an appetizer or on toast, this dish highlights the purity of its ingredients, offering a fresh and delicate taste.

24. Polish Pierogi

Polish Pierogi are dumplings, filled with ingredients like potatoes and cheese. Mix 500g of flour, 1 egg, and 200ml of water to make the dough. Roll out and cut into 8cm circles. Fill with a mixture of 300g of mashed potatoes and 150g of cheese, folding and sealing the edges. Boil in salted water until they float, about 3-5 minutes. Serve hot with 100ml of sour cream. Pierogi are a beloved part of Polish cuisine, offering comfort and satisfaction. They reflect Poland’s tradition of hearty foods, often enjoyed with family and friends.