With a world providing us with an abundance of interesting and delicious dishes, we can only wonder what the top rated foods really are. Well, speculate no more as we source (no food pun intended) some of the most beloved foods from around the globe.
Hamburgers, USA
Perhaps one of the most well-known dishes across the world, the hamburger has been chosen as the number 1. Consisting of a meat burger inside a sliced bread bun, usually garnished with lettuce, tomato, onions and cheese, Hamburgers are one of the most consumed foods across the world. The term originally derives from Hamburg, Germany, however many people emigrated to the United States and took the term with it where it grew and was then first coined as the term for the recipe.
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Ackee & Saltfish, Jamaica
Known as Jamaica’s national dish, it is prepared using salt cod that has been sauteed with boiled ackee, onions, peppers, tomatoes and spices such as blacker pepper. Typically served as dinner, this dish is often also served up for breakfast and usually consumed with some form of bread or rice.
Coo-coo and flying fish, Barbados
Barbados’ national dish, Coo-Coo and Flying Fish is a combination of Coo-Coo, a cornmeal porridge similar to Polenta, and Flying Fish, the local delicacy. Coo-Coo mainly consists of cornmeal and okra which are fairly inexpensive ingredients. Because of this reason, the dish became common for many citizens in Barbados’ colonial history whereas the flying fish to complement it came about much later, then making it a national dish.
Bulgogi, Korea
A very typical dish that consists of grilled and marinated beef. As far as the meaning of the term goes, Bulgogi means ‘fire meat’ in Korean and is made from thin slices of sirloin that have been marinated in soy sauce, sugar, sesame oil, pepper and garlic before being grilled. The dish is occasionally served with a side of lettuce or on a bed of noodles.
Kibbeh, Lebanon
A Levantine dish made of minced onions, ground red meat and bulghur that is usually stuffed in oval shaped balls that are fried in bread crumbs. The dish comes in many varieties ranging from being cooked with yoghurt and quince known simply as Kibbeh, to being shaped in to a pie with a rice crust which is known as Kabbat Halab.
Goulash, Hungary
A stew of meat, vegetables and noodles, seasoned with spices and paprika, is originally from Hungary but is commonly consumed throughout Europe. The term goulash means ‘ herdsman’ and comes from the middle ages when herds of cattle were taken to cattle markets and one animal would be slaughtered to provide a meal, known as the ‘gulyáshús’.
Wiener Schnitzel, Austria
A thin and deep fried, bread Schnitzel from veal known as the national dish of Austria. Typically served with lettuce, potato salad and a vinaigrette, a sprig of parsley and a slice of lemon are almost always present. The dish is also commonly served in Germany with an accompaniment of cucumber slices, capers and sardines to give a more appealing appearance!
Pot-au-Feu, France
Literally meaning ‘pot on fire’, this dish is a French beef stew that is consumed across all family homes in France. A typical pot-au-feu contains cuts of beef, cartilaginous meat, vegetables and spices. These four components make up the pot and are stewed for a lengthy time to produce either a soup, a base for for cooking or as a sauce for pasta.
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Roast Beef & Yorkshire puddings, England
Britain is miraculously on the list! Though not particularly well-known for our cuisine, the Sunday Roast combining roasted meat and yorkshire puddings has indeed made it to the top 10 National Dishes. Typically served on a sunday, this dish is usually accompanied by vegetables, stuffing, potatoes and gravy and is a downsize of a Christmas Dinner.
Irish Stew, Ireland
Traditionally made from mutton or lamb, Irish Stew can be made with almost any vegetable but usually includes potatoes, onions and parsley. The dish is recognised from as early on as the early 19th Century and has since undergone many changes to it’s recipes from including turnips to pearl barley and usually allowed to cook for a couple of hours.
Written by Sofia Kluge on Google+
