Collection
Egg-Free Lunches from Around the World
A world of lunches that are naturally egg-free: 250 authentic dishes, each from a real region with its cultural story and dietary swaps built in. Toggle egg-free on any other recipe and it rewrites itself to match.
250 recipes
Ta'ameya (Egyptian Falafel)Cairo, Egypt · medium · 40 minEgypt’s own falafel, made from split fava beans instead of chickpeas, packed with herbs for a vivid green centre and fried to a shattering crisp.
Dholl PuriPort Louis, Mauritius · medium · 70 minFeather-soft flatbreads with ground split peas hidden in the dough, folded around bean curry and chutney.
SuyaKano (North), Nigeria · easy · 42 minThin beef skewers crusted in spicy, nutty yaji spice and grilled over coals, northern Nigeria’s legendary night-market snack.
Pasta al Sugo e BerbereAsmara, Eritrea · easy · 45 minSpaghetti tossed in silsi, the Eritrean tomato sauce spiked with berbere, the everyday pasta of Asmara.
Arroz de FolhaSão Tomé, São Tomé and Príncipe · medium · 70 minSeasoned rice bloomed in red palm oil, parcelled in banana leaves and steamed until the leaf perfumes the grain, a festive Santomean dish.
LoubiaCasablanca-Settat, Morocco · easy · 105 minWhite beans slow-simmered in a garlicky tomato sauce with cumin and paprika, a humble everyday Moroccan lunch.
TibsAddis Ababa, Ethiopia · easy · 35 minSizzling sautéed beef or lamb with onions, chili, and rosemary, served on injera, a celebratory Ethiopian favorite.
NdambéDakar, Senegal · easy · 75 minA spiced black-eyed pea stew served in a crusty baguette, Senegal's everyday street breakfast-lunch.
HawawshiCairo, Egypt · easy · 45 minSpiced minced meat baked inside crisp flatbread until juicy and golden, an Egyptian street sandwich.
WaakyeGreater Accra, Ghana · easy · 75 minRice and beans cooked with sorghum leaves that tint it reddish-brown, the everyday one-pot lunch of Ghana.
GatsbyWestern Cape, South Africa · easy · 45 minA foot-long roll crammed with meat or masala fillings, hot chips, and peri-peri, Cape Town's legendary sharing sandwich.
Nyama ChomaNairobi, Kenya · easy · 75 minSimply salted goat or beef slow-grilled over charcoal and eaten with kachumbari and ugali, Kenya's social feast.
Zanzibar UrojoZanzibar, Tanzania · medium · 60 minA tangy turmeric-and-mango broth piled with fritters, potato, and crunchy toppings, Zanzibar's famous mix.
Attiéké PoissonAbidjan (Lagunes), Côte d’Ivoire · easy · 45 minFermented cassava couscous served with grilled fish and a fresh onion-tomato relish, Côte d'Ivoire's national plate.
MatapaMaputo, Mozambique · medium · 80 minCassava leaves stewed with peanuts, coconut, and prawns, one of Mozambique's most cherished national dishes.
ChakhchoukhaAlgiers, Algeria · medium · 120 minTorn flatbread bathed in a spiced lamb, chickpea, and tomato sauce, an Algerian dish for gatherings.
LuwomboKampala, Uganda · medium · 115 minChicken or beef stewed in a rich groundnut sauce, steamed inside a banana leaf, a royal Ganda dish for celebrations.
Poulet DGLittoral (Douala), Cameroon · medium · 65 minFried chicken and sweet plantain simmered with peppers and vegetables in a rich tomato sauce, a Cameroonian celebration favorite.
Nyama ne SadzaHarare, Zimbabwe · easy · 75 minBeef stewed with tomato and onion served with stiff maize sadza, the everyday heart of the Zimbabwean table.
Ravitoto sy HenakisoaAnalamanga (Antananarivo), Madagascar · medium · 95 minPounded cassava leaves slow-cooked with pork, garlic, and ginger, one of Madagascar's best-known dishes.
MufeteLuanda, Angola · medium · 65 minGrilled fish with beans, cassava, and sweet potato under a tangy palm-oil and onion sauce, an Angolan coastal feast.
DikgobeGaborone, Botswana · easy · 135 minSamp and beans (or sorghum) slow-cooked soft together into a filling one-pot, a staple of the Botswana table.
MadesuKinshasa, DR Congo · easy · 105 minWhite beans simmered in a savory palm-oil, onion, and tomato sauce, an everyday staple of the DR Congo table.
Macaroni ImbakbakaTripoli, Libya · easy · 60 minPasta simmered in a spiced lamb-and-tomato sauce until it absorbs it all, Libya's signature everyday pasta.
SuqaarMogadishu, Somalia · easy · 40 minSmall cubes of meat sautéed with potato, peppers, and Somali xawaash spice, a quick everyday dish.
ShaiyahKhartoum, Sudan · easy · 35 minStrips of lamb quickly fried with onion, peppers, and spices, a popular Sudanese meat dish for gatherings.
FakoyeBamako, Mali · medium · 70 minA slippery jute-leaf sauce with meat and smoked fish, served over rice or with tô, a Malian and Sahelian favorite.
Rwandan BrochettesKigali, Rwanda · easy · 50 minMarinated goat skewers grilled over charcoal and served with grilled plantain, Rwanda's favorite social food.
Kapenta with NshimaLusaka, Zambia · easy · 45 minSmall dried fish fried with tomato and onion, served with stiff maize nshima, an everyday Zambian staple.
Pastel com Diabo DentroSantiago (Praia), Cape Verde · medium · 65 minA crisp corn-dough pastry with a spicy tuna filling, whose fiery name means 'pastry with the devil inside'.
Tô with Okra SauceOuagadougou, Burkina Faso · medium · 45 minA smooth, firm millet paste eaten with a slippery okra and tomato sauce, the daily staple lunch of Burkina Faso.
NdagalaBujumbura, Burundi · easy · 30 minTiny silver fish from Lake Tanganyika pan-fried crisp with onion and tomato, a lakeside lunch of Bujumbura.
Wassa-WassaCotonou, Benin · medium · 55 minSteamed yam-flour couscous tossed with a spiced tomato and onion sauce, a northern Beninese lunch staple.
Gozo with Groundnut SauceBangui, Central African Republic · medium · 50 minSmooth cassava fufu served with a rich, savory peanut sauce, an everyday plate across the Central African Republic.
FumbwaBrazzaville, Republic of the Congo · medium · 60 minWild forest greens simmered with groundnut paste, palm oil, and smoked fish into a deep, savory Congolese stew.
Fah-FahDjibouti City, Djibouti · medium · 95 minA fiery, aromatic goat and vegetable soup brightened with green chili and lime, Djibouti's favorite restorative lunch.
Tsebhi BirsenAsmara, Eritrea · easy · 55 minRed lentils simmered with berbere, onion, and tomato into a warming spiced stew, scooped up with injera.
Poisson BraiséLibreville, Gabon · easy · 45 minWhole fish marinated and grilled over coals, served with fried plantain and a fresh tomato-onion relish, Libreville's classic lunch.
DomodaBanjul, The Gambia · medium · 80 minThe Gambian groundnut stew: meat simmered in a thick, tangy peanut sauce with tomato and pumpkin, served over rice.
Sauce GomboConakry, Guinea · easy · 50 minOkra stewed with red palm oil and smoked fish into a glossy, savory sauce, spooned over rice in the Guinean style.
Pescado con YucaMalabo, Equatorial Guinea · easy · 45 minFish braised in a tomato and onion sofrito, served with boiled cassava, a Spanish-inflected coastal lunch of Malabo.
ChabéuBissau, Guinea-Bissau · medium · 50 minFish simmered in a thick red palm-nut sauce with onion, tomato, and chili, served over rice, a signature dish of Guinea-Bissau.
MatabaMoroni, Comoros · medium · 65 minPounded cassava leaves slow-cooked in coconut milk with fish, a fragrant green stew that is Comoros' national dish.
Palm Butter RiceMonrovia, Liberia · medium · 75 minChicken simmered in a rich palm-nut sauce with chili and greens, ladled over rice, one of Liberia's most cherished dishes.
NyekoeMaseru, Lesotho · easy · 105 minA filling one-pot of sorghum and beans simmered slow with pumpkin and onion, the warming everyday lunch of the Lesotho highlands.
Maru wa LahméNouakchott, Mauritania · medium · 90 minMeat and vegetables simmered in a mustard-scented broth, then rice cooked in that broth, the generous communal lunch of the Mauritanian table.
MkhwaniLilongwe, Malawi · easy · 30 minTender pumpkin leaves simmered with groundnut flour into a creamy green relish, eaten with nsima across Malawi.
Vetkoek with MinceWindhoek, Namibia · medium · 120 minGolden fried dough buns split and stuffed with savory curried beef mince, a favorite Namibian street lunch.
Dan WakeNiamey, Niger · medium · 40 minSoft bean-flour dumplings tossed with oil, spice, and onion, a popular Hausa street lunch of Niger.
Kari ZouritVictoria, Seychelles · medium · 80 minOctopus simmered until tender in a fragrant coconut curry with ginger, garlic, and island masala, a Seychelles classic.
Krain KrainFreetown, Sierra Leone · easy · 45 minChopped jute leaves stewed with red palm oil and smoked fish into a savory green sauce, served over rice.
KajaikJuba, South Sudan · easy · 45 minFresh Nile fish simmered in a light tomato and onion stew, a staple lunch along South Sudan's rivers.
Feijoada à SantomenseSão Tomé, São Tomé and Príncipe · easy · 75 minIsland beans simmered with red palm oil, smoked fish, and greens, the São Toméan take on Portuguese-Creole feijoada.
SidvudvuMbabane, Eswatini · easy · 40 minSweet pumpkin cooked down with maize meal into a smooth, comforting porridge, a traditional Eswatini favorite.
NashifN'Djamena, Chad · easy · 40 minGround beef sautéed with tomato, onion, and warm spices into a quick, savory dish eaten with bread or rice in N'Djamena.
DjenkouméLomé, Togo · medium · 60 minA savory red maize-meal paste cooked with tomato and palm oil, served with grilled chicken, a Togolese celebration favorite.
AseedaJuba, South Sudan · medium · 30 minSouth Sudan's smooth sorghum dough dome, beaten glossy over the fire and eaten by hand from a shared bowl with mullah stew.
Salad Pwason Fime (Smoked Fish Salad)Victoria, Seychelles · easy · 20 minFlaked smoked fish tossed raw with sour green mango, red onion, tomato, and chili in a bright lime and oil dressing.
Eru (Wild Greens with Waterleaf)Littoral (Douala), Cameroon · medium · 75 minA rich, oily stew of finely shredded eru forest leaves and waterleaf cooked with palm oil, smoked fish and crayfish, eaten with garri or water fufu.
Jollof RiceGreater Accra, Ghana · medium · 80 minLong-grain rice steamed in a reduced, deeply spiced tomato-and-pepper stew until every grain is stained red and the base lightly caramelises.
GitheriNairobi, Kenya · easy · 105 minBoiled maize and beans finished in a tomato and onion masala, one of the oldest and most dependable Kenyan home meals.
Canja de GalinhaSantiago (Praia), Cape Verde · easy · 75 minA thick, comforting Cape Verdean chicken and rice soup with carrot, potato and a bright squeeze of lime.
MorohoMaseru, Lesotho · easy · 30 minLeafy greens cooked down with onion and tomato, the everyday vegetable that Basotho eat with papa at almost every meal.
Poisson Fumé aux Bananes PlantainsLibreville, Gabon · easy · 40 minSmoked fish simmered in a tomato, onion and chili sauce, served over golden fried ripe plantains, an easy Gabonese plate.
Akume with Ademe SauceLomé, Togo · medium · 60 minA smooth cornmeal swallow served with ademe, a slippery jute-leaf sauce cooked with smoked fish and palm oil.
Mchicha wa Nazi (Greens in Coconut Milk)Zanzibar, Tanzania · easy · 35 minAmaranth greens slow-wilted with onion, tomato and chili, then made silky with coconut milk in the Zanzibari style.
Sauce Gombo Ivoirienne (Okra Sauce)Abidjan (Lagunes), Côte d’Ivoire · easy · 60 minA silky, faintly stringy Ivorian okra sauce with beef and smoked fish in a tomato and palm oil broth, eaten with foutou or rice.
Malakwang (Sour Greens in Groundnut Sauce)Kampala, Uganda · easy · 45 minTangy malakwang leaves simmered until tender then folded into a smooth groundnut sauce, sweet, sour and nutty at once.
Vary Amin'anana (Rice with Greens)Analamanga (Antananarivo), Madagascar · easy · 40 minSoft, soupy rice cooked with leafy greens and ginger, the everyday restorative bowl of the Malagasy highlands.
Mbika (Pumpkin Seed Stew)Kinshasa, DR Congo · easy · 50 minGround pumpkin seeds simmered into a thick, nutty-tasting stew with smoked fish, greens and red palm oil, a Congo Basin staple.
Baasto iyo Suugo (Somali Spaghetti)Mogadishu, Somalia · easy · 55 minSpaghetti under a xawaash-spiced beef and tomato sauce, the Somali table always finished with a ripe banana on the side.
Jagacida (Cape Verdean Rice and Beans)Santiago (Praia), Cape Verde · easy · 45 minRice simmered with beans, onion, garlic and bay until glossy and tender, the everyday jag of the Cape Verde islands.
Hamli (Eritrean Spiced Greens)Asmara, Eritrea · easy · 35 minCollard greens or chard wilted with onion, garlic, ginger and gentle spices, the everyday greens of the Eritrean platter.
Okra Soup (Sierra Leonean)Freetown, Sierra Leone · easy · 65 minFresh okra cooked down with beef and smoked fish in a red palm oil broth into a thick, silky Freetown Saturday soup.
Fasoolia (White Bean Stew)Djibouti City, Djibouti · easy · 50 minWhite beans simmered soft in a spiced tomato and onion sauce warm with cumin and cinnamon, eaten with bread or rice.
M'tsolola (Fish, Plantain and Coconut Stew)Moroni, Comoros · medium · 60 minFish poached with green plantain and cassava then finished in fresh coconut milk, the island stew of the Comoros.
Babenda (Greens, Grain and Groundnut Pot)Ouagadougou, Burkina Faso · easy · 55 minBitter greens and rice simmered with pounded groundnuts and pungent soumbala into a thick, nourishing one-pot meal.
Pescado Frito con Plátanos MadurosMalabo, Equatorial Guinea · easy · 45 minWhole fish marinated in lime and garlic and pan-fried until crisp, served with sweet caramelised fried plantains.
Potato Greens (Palava Sauce)Monrovia, Liberia · easy · 50 minFinely chopped sweet potato leaves simmered in a seasoned red palm oil broth with smoked fish, served over rice.
Leksour (Lamb Stew on Pancakes)Nouakchott, Mauritania · medium · 100 minA spiced lamb and vegetable stew spooned over thin millet-and-wheat pancakes, rolled and eaten by hand.
Miyan Taushe (Pumpkin and Groundnut Soup)Niamey, Niger · easy · 65 minA creamy Hausa soup of mashed pumpkin and pounded groundnuts with meat and greens, thick, mildly sweet and savoury.
Tam Mak Hoong (Lao Green Papaya Salad)Luang Prabang, Laos · easy · 20 minShredded green papaya pounded in a mortar with padaek, lime, chili, garlic, and tomato, the dark, funky, fiery Lao papaya salad.
Khuushuur (Fried Meat Pastry)Ulaanbaatar, Mongolia · medium · 65 minCrisp deep-fried half-moon pastries filled with minced mutton, onion, and garlic, the taste of the Naadam festival.
LahmacunGaziantep, Turkey · medium · 50 minPaper-thin flatbread blistered under a spiced lamb, pepper, and parsley crust, rolled with lemon and herbs.
Masala DosaTamil Nadu (Chennai), India · medium · 50 minA crisp, golden fermented rice-and-lentil crepe wrapped around spiced potato, South India's iconic anytime meal.
KhinkaliImereti, Georgia · medium · 60 minTwisted soup dumplings filled with spiced meat and hot broth, eaten by hand, a proud Georgian mountain dish.
Bún ChảHanoi (Red River Delta), Vietnam · medium · 50 minSmoky grilled pork patties and slices in a sweet-sour dipping broth, with rice noodles and heaps of fresh herbs, Hanoi's lunch.
XiaolongbaoShanghai, China · advanced · 75 minDelicate steamed dumplings with a thin pleated skin and a burst of hot pork soup inside, a Shanghai treasure.
FalafelBeirut, Lebanon · medium · 45 minCrisp herb-flecked chickpea fritters tucked into pita with tahini, pickles, and salad, a Levantine street classic.
Adana KebapGaziantep, Turkey · medium · 45 minHand-minced spiced lamb pressed onto skewers and grilled over charcoal, served with flatbread and sumac onions.
Pancit BihonCentral Luzon, Philippines · easy · 40 minThin rice noodles stir-fried with chicken, shrimp, and vegetables in a savory soy sauce, a Filipino celebration staple.
MomoKathmandu Valley, Nepal · medium · 65 minSteamed dumplings of spiced minced filling served with a tangy tomato-sesame achar, Nepal's everyday bite.
SamsaTashkent, Uzbekistan · medium · 70 minFlaky baked pastries filled with spiced lamb and onion, blistered golden in a tandoor, a Silk Road staple.
Nom Banh ChokSiem Reap, Cambodia · medium · 60 minRice noodles under a fragrant green fish-and-lemongrass gravy, piled with raw vegetables, Cambodia's Khmer noodles.
MansafAmman, Jordan · medium · 150 minLamb cooked in a tangy fermented-yogurt sauce over rice and flatbread, Jordan's national dish of hospitality.
Shorshe IlishDhaka, Bangladesh · medium · 40 minHilsa fish in a pungent mustard-and-green-chili sauce, the prized national dish of Bengal, eaten with rice.
Penang Asam LaksaPenang, Malaysia · medium · 70 minA tart, spicy mackerel-and-tamarind noodle soup topped with pineapple, mint, and ginger flower, Penang's iconic bowl.
Gua Bao (Pork Belly Buns)Taipei, Taiwan · medium · 130 minTaiwan’s famous night-market bun: a pillowy folded steamed bun cradling red-braised pork belly, tangy pickled mustard greens, cilantro, and sweet peanut powder.
Khao PoonLuang Prabang, Laos · medium · 70 minA spicy, herbal rice-vermicelli soup in a fragrant coconut-and-chili broth, the celebratory noodle bowl of Laos.
MantuKabul, Afghanistan · advanced · 90 minSteamed dumplings of spiced beef and onion topped with garlicky yogurt and a lentil-tomato sauce, an Afghan favorite.
Lahpet ThokeYangon, Myanmar · easy · 30 minA tea-leaf salad of fermented tea, crunchy fried beans, nuts, and seeds tossed with cabbage and lime, Myanmar's national treasure.
BuuzUlaanbaatar, Mongolia · medium · 65 minJuicy steamed dumplings of minced mutton and onion, the dumpling Mongolia eats by the dozen, above all at Tsagaan Sar.
KuyrdakAlmaty, Kazakhstan · easy · 55 minA hearty fry-up of meat, potato, and onion, the celebratory dish traditionally made when an animal is freshly butchered.
Chicken ShawarmaDamascus, Syria · medium · 55 minMarinated spiced chicken roasted and shaved into flatbread with garlic sauce and pickles, the Levant's great street lunch.
Bak Kut TehSingapore, Singapore · easy · 105 minPork ribs simmered in a peppery, garlicky broth, Singapore's restorative bowl eaten with rice and dough fritters.
Jasha MarooThimphu, Bhutan · easy · 45 minA soupy, spicy minced-chicken stew with tomato, ginger, and coriander, a warming everyday Bhutanese dish.
Omani MachboosMuscat, Oman · medium · 80 minFragrant spiced rice cooked with chicken, dried lime, and saffron, a cornerstone of the Omani and Gulf table.
MaftoulWest Bank, Palestine · medium · 85 minHand-rolled Palestinian couscous simmered with chicken and chickpeas in a warmly spiced broth, a warming village dish.
MasgoufBaghdad, Iraq · medium · 90 minButterflied river fish marinated and slow-grilled over open flame, Iraq's national dish and the pride of Baghdad.
MandiSana’a, Yemen · medium · 115 minSmoky spiced rice and tender meat traditionally cooked in an underground oven, a celebrated dish of Yemen and the Gulf.
Emirati ThareedDubai, United Arab Emirates · medium · 100 minA spiced meat-and-vegetable stew ladled over thin crisp regag bread, a comforting Emirati dish, especially in Ramadan.
HummusTel Aviv, Israel · easy · 75 minSilky-smooth chickpea and tahini puree pooled with olive oil, scooped up with warm pita, a Levantine lunch of devotion.
LavangiBaku, Azerbaijan · medium · 105 minChicken stuffed with a tangy walnut, onion, and sour-plum paste and roasted, a specialty of Azerbaijan's Caspian south.
OromoBishkek, Kyrgyzstan · medium · 90 minA rolled, spiraled steamed dumpling of thin dough layered with meat, potato, and pumpkin, a hearty Kyrgyz favorite.
Nasi KatokBandar Seri Begawan, Brunei · easy · 45 minA simple plate of rice, fried chicken, and fiery sambal, Brunei's famously cheap everyday meal.
GarudhiyaMalé, Maldives · easy · 45 minA clear, fragrant tuna broth served over rice with lime, chili, and onion, the everyday heart of the Maldivian table.
Mutabbaq SamakKuwait City, Kuwait · medium · 70 minSpiced fish served over caramelized-onion rice with dried lime, a classic Kuwaiti and Gulf seafood dish.
MadroubaDoha, Qatar · easy · 90 minA soft, porridge-like rice and chicken dish beaten smooth with spices and dried lime, comforting Qatari Ramadan fare.
MastavaDushanbe, Tajikistan · easy · 70 minA hearty rice soup with meat, chickpeas, and vegetables, brightened with herbs and a spoon of yogurt, a Tajik staple.
IchlekliAshgabat, Turkmenistan · medium · 85 minA large baked pastry pie filled with spiced meat, onion, and potato, a rustic Turkmen specialty for gatherings.
Ikan SabukoDili, Timor-Leste · easy · 40 minMackerel marinated in tamarind and lime, then grilled with basil and chili, the fresh coastal favourite of Timor-Leste.
Injo-gogi-bapPyongyang, North Korea · easy · 35 minSheets of soybean 'meat' stuffed with rice and topped with a spicy sauce, a resourceful North Korean street food.
Cơm Tấm Sườn NướngHo Chi Minh City, Vietnam · medium · 50 minSaigon's plate of fluffy broken rice under a smoky, caramelised lemongrass pork chop, with pickled vegetables, scallion oil and a bowl of nuoc cham to pour over.
Shish TaoukBeirut, Lebanon · easy · 35 minLebanese chicken skewers marinated in garlic, lemon and yogurt with warm spices, grilled until charred and tender, and served with pillowy toum garlic sauce and pita.
Nasi KandarPenang, Malaysia · medium · 65 minFragrant rice with an aromatic chicken curry, dhal, and okra, flooded with mixed curry gravy the banjir way, Penang's Tamil-Muslim classic.
Shurpa (Lamb and Vegetable Soup)Tashkent, Uzbekistan · easy · 140 minA slow-simmered Uzbek soup of bone-in lamb and large chunks of vegetables in a clear golden broth, finished with dill and cilantro.
Mujaddara (Lentils and Rice with Caramelized Onions)Amman, Jordan · easy · 55 minA humble Levantine pilaf of brown lentils and rice cooked together and crowned with deeply caramelized onions, seasoned simply with cumin.
Chingri Malaikari (Prawn Coconut Curry)Dhaka, Bangladesh · medium · 50 minLarge prawns gently simmered in a subtle, creamy coconut-milk gravy with onion paste, ginger, and warm spices, a festive Bengali treat served with rice.
Bolani (Stuffed Flatbread)Kabul, Afghanistan · medium · 60 minA thin Afghan flatbread folded around a spiced mashed-potato and leek filling and pan-fried until crisp, served with a mint-yogurt dip.
Shan Noodles (Shan Khauk Swe)Yangon, Myanmar · easy · 45 minSoft rice noodles tossed with a savoury tomato-chicken sauce and topped with crushed peanuts, pickled mustard greens, and herbs, from Myanmar's Shan State.
Puran PoliMaharashtra (Mumbai), India · advanced · 70 minA soft wheat flatbread stuffed with a sweet, spiced chana dal and jaggery filling, griddled with ghee, made across Maharashtra for Holi and Gudi Padwa.
LahmajounYerevan, Armenia · medium · 52 minPaper-thin Armenian flatbread spread with a bright, spiced lamb and pepper paste, baked crisp and eaten with lemon.
SumagiyyaWest Bank, Palestine · medium · 120 minThe signature Gazan stew: beef, chard and chickpeas thickened with sumac-steeped water and tahini, spiked with dill and chili.
Qatari ThareedDoha, Qatar · medium · 100 minA Qatari lamb and vegetable stew ladled over torn regag bread so the thin flatbread soaks up the spiced broth.
Emirati HareesDubai, United Arab Emirates · medium · 230 minAn Emirati dish of whole wheat and lamb simmered for hours and beaten to a smooth savoury porridge, finished with ghee.
Omani HareesMuscat, Oman · medium · 200 minThe Omani wheat porridge: cracked wheat and chicken slow-simmered creamy, scented with saffron and a spiced Omani ghee.
FattoushDamascus, Syria · easy · 30 minA bright Syrian chopped salad of crisp vegetables and toasted flatbread in a tangy sumac and pomegranate molasses dressing.
Tajik SambusaDushanbe, Tajikistan · medium · 70 minFlaky Tajik pastry triangles filled with spiced minced meat and onion, sprinkled with sesame and baked golden.
Caldo VerdeMinho, Portugal · easy · 45 minPortugal’s signature green soup: silky potato broth with ribbons of collard greens and smoky sausage.
LecsóGreat Hungarian Plain, Hungary · easy · 50 minHungary’s summer pepper stew: sweet peppers and tomatoes melted down with golden onions and a generous spoon of sweet paprika.
Pasulj (Serbian Bean Stew)Šumadija (Belgrade), Serbia · easy · 170 minSlow-cooked white beans with smoked pork, onion and paprika, finished with a fried-onion and paprika roux (zaprska) that gives the stew its deep colour and flavour.
Tarator (Cold Yogurt and Cucumber Soup)Sofia, Bulgaria · easy · 15 minA chilled Bulgarian summer soup of thinned yogurt, grated cucumber, garlic, dill and walnuts, finished with a drizzle of oil.
Hernekeitto (Finnish Pea Soup)North Karelia, Finland · easy · 165 minA thick, slow-simmered soup of dried peas and smoked pork seasoned with marjoram, Finland's traditional Thursday soup, served with mustard.
Pizza MargheritaCampania, Italy · medium · 45 minThe original Neapolitan pizza: a blistered, chewy base with tomato, mozzarella, and basil, the red, white, and green of Italy.
Croque MonsieurProvence, France · easy · 30 minA grilled ham and cheese sandwich blanketed in béchamel and gruyère, baked until molten and golden, a Paris café staple.
Bocadillo de CalamaresMadrid, Spain · easy · 30 minA crusty roll packed with rings of lightly battered fried squid and a squeeze of lemon, Madrid's improbable landlocked classic.
Chicken SouvlakiAttica (Athens), Greece · easy · 45 minSkewers of lemon-and-oregano marinated chicken grilled and wrapped in warm pita with tzatziki, Greece's favorite fast lunch.
BifanaLisbon, Portugal · easy · 35 minThin pork steaks simmered in a garlicky white-wine sauce and piled into a crusty roll, Portugal's everyman sandwich.
CurrywurstRhineland, Germany · easy · 25 minSliced grilled sausage under a spiced curry-ketchup sauce and a dusting of curry powder, Germany's iconic street lunch.
LángosGreat Hungarian Plain, Hungary · medium · 105 minA plate-sized disc of deep-fried dough rubbed with garlic and heaped with sour cream and cheese, Hungary's market-day treat.
Fish and ChipsCornwall, United Kingdom · medium · 45 minCrisp beer-battered white fish with thick-cut chips, salt, and vinegar, Britain's definitive seaside meal.
MiciTransylvania, Romania · easy · 35 minSkinless grilled minced-meat rolls seasoned with garlic and spice, Romania's smoky, garlicky barbecue staple.
Moules-FritesFlanders, Belgium · easy · 40 minA steaming pot of mussels cooked in white wine and shallots, served with a heap of crisp Belgian fries.
LohikeittoNorth Karelia, Finland · easy · 40 minA creamy salmon soup with potato, leek, and dill, the warming everyday bowl of the Finnish table.
ÄlplermagronenBern, Switzerland · easy · 40 minAlpine macaroni baked with potato, cream, and cheese, topped with fried onions and served with applesauce.
KibinaiVilnius, Lithuania · medium · 70 minGolden hand pies of flaky pastry stuffed with seasoned minced meat and onion, a Karaim specialty of Lithuania.
FtiraValletta, Malta · easy · 15 minA crusty ring of Maltese bread filled with tuna, tomato, capers, and olives, the island's sun-soaked sandwich.
Shopska SalataSofia, Bulgaria · easy · 15 minDiced tomato, cucumber, and pepper under a snowy blanket of grated white cheese, Bulgaria's national salad.
Segedínsky GulášBratislava, Slovakia · medium · 110 minA tangy pork and sauerkraut goulash enriched with paprika and sour cream, served with bread dumplings.
FërgesëTirana, Albania · easy · 45 minPeppers and tomato baked with soft white cheese into a rich, bubbling dish, the pride of Tirana's kitchen.
Kranjska KlobasaLjubljana, Slovenia · easy · 25 minThe protected Carniolan sausage, simmered and served with mustard, bread, and sauerkraut, a Slovenian icon.
PastrmajlijaSkopje, North Macedonia · medium · 115 minAn oval bread base topped with cubed marinated meat and baked crisp, North Macedonia's boat-shaped flatbread.
Punjene PaprikeCetinje, Montenegro · medium · 85 minBell peppers stuffed with spiced rice and meat, braised in tomato sauce, a comforting Montenegrin household staple.
KoupesNicosia, Cyprus · advanced · 65 minTorpedo-shaped bulgur shells stuffed with spiced minced meat and onion, fried crisp, a favorite Cypriot snack-lunch.
BouneschluppLuxembourg City, Luxembourg · easy · 50 minA green bean soup with potato and smoked sausage, the national soup of Luxembourg.
PasulPristina, Kosovo · easy · 105 minA slow-simmered white bean stew rich with paprika and onion, the everyday food of Kosovo.
Scotch BrothScotland (Moray Coast), United Kingdom · easy · 140 minA thick Scottish one-pot soup of lamb on the bone, pearl barley, split peas, and winter root vegetables, simmered until a spoon can stand in it.
Gravlax (Gravad Lax)Skåne, Sweden · easy · 20 minSalmon dry-cured for a couple of days in salt, sugar, dill and white pepper, sliced paper-thin and served with a sweet mustard-dill sauce.
Stoemp met WorstFlanders, Belgium · easy · 45 minA rustic Belgian mash of potatoes crushed with carrots and softened leeks, seasoned with nutmeg and served with browned pork sausages and mustard.
Inlagd Sill (Pickled Herring)Skåne, Sweden · easy · 35 minSalt herring soaked and pickled in a sweet-sour 1-2-3 brine of vinegar, sugar and water with allspice, bay and red onion, the centrepiece of the Swedish Midsummer table alongside new potatoes and soured cream.
Färskpotatis med Dill (New Potatoes with Dill)Skåne, Sweden · easy · 28 minYoung new potatoes boiled with dill and salt, then tossed in butter and fresh chopped dill, the essential Swedish Midsummer side whose arrival marks the start of summer.
Brezn (Bavarian Soft Pretzel)Bavaria (Munich), Germany · advanced · 55 minThe glossy dark-brown Bavarian soft pretzel, chewy-crusted and scattered with coarse salt, dipped in an alkaline bath before baking, carried by the armful at Oktoberfest.
Obatzda (Bavarian Cheese Spread)Bavaria (Munich), Germany · easy · 15 minA rust-coloured beer-garden spread of ripe camembert mashed with butter, paprika, caraway and onion, scooped up with pretzels and radishes.
Bayerischer Kartoffelsalat (Bavarian Potato Salad)Bavaria (Munich), Germany · easy · 40 minWarm sliced waxy potatoes dressed while hot with mustardy broth, vinegar, oil and onion (no mayonnaise), the light southern German potato salad served all through Oktoberfest.
Blaukraut (Bavarian Braised Red Cabbage)Bavaria (Munich), Germany · easy · 75 minRed cabbage slowly braised sweet-and-sour with apple, vinegar, cloves and juniper until glossy and tender, the classic Bavarian side to roast pork knuckle and Oktoberfest roasts.
PichadeMonaco, Monaco · medium · 120 minThe Riviera's answer to pizza: a bread-dough tart spread with slow-cooked tomato and onion, dotted with black olives and anchovy.
Escovitch FishKingston (Surrey), Jamaica · easy · 45 minWhole snapper fried crisp, then drenched in a hot vinegar pickle of onion, carrot, Scotch bonnet, and pimento.
ChoripánMendoza, Argentina · easy · 35 minA grilled fresh chorizo split and tucked into crusty bread with a generous spoon of garlicky chimichurri, the opening act of every asado.
Moros y CristianosHavana, Cuba · easy · 90 minBlack beans and white rice cooked together in one pot with a cumin-scented sofrito until every grain turns dusky and savory, the everyday soul of the Cuban table.
Empanadas ColombianasAntioquia, Colombia · medium · 70 minCrisp golden corn-dough turnovers stuffed with shredded beef and potato, fried until they shatter and dipped in a bright cilantro ají.
SancochoAntioquia, Colombia · easy · 80 minA big-boned chicken broth with plantain, cassava, corn, and potato, Colombia's restorative weekend lunch.
EncebolladoPichincha (Andes), Ecuador · easy · 50 minA brothy tuna-and-cassava soup topped with a tangle of pickled red onion, Ecuador's midday cure-all.
Pabellón CriolloCaracas, Venezuela · medium · 115 minShredded beef, black beans, white rice, and fried sweet plantain on one plate, Venezuela's national dish.
Vori VoriAsunción, Paraguay · medium · 70 minA golden chicken broth thick with little cornmeal-and-cheese dumplings, Paraguay's warming everyday soup.
Cook-up RiceDemerara (Georgetown), Guyana · easy · 55 minA one-pot of rice and peas simmered in coconut milk with meat and herbs, Guyana's Saturday-night comfort dish.
Tlayuda OaxaqueñaOaxaca, Mexico · medium · 40 minA large crisp corn tortilla spread with beans and stringy Oaxaca cheese, folded over grilled meat and salsa.
Jamaican Beef PattyKingston (Surrey), Jamaica · medium · 70 minA golden turmeric-tinted pastry turnover filled with spiced, peppery ground beef, Jamaica's handheld lunch.
Bake and SharkPort of Spain, Trinidad & Tobago · medium · 50 minCrisp fried flatbread split and stuffed with seasoned fried fish and a riot of sauces and salads, a Maracas beach classic.
Cuban SandwichHavana, Cuba · medium · 25 minRoast pork, ham, Swiss cheese, pickles, and mustard pressed in Cuban bread until crisp and molten, the classic cubano.
Soup JoumouOuest (Port-au-Prince), Haiti · medium · 120 minA golden squash soup with beef, pasta, and root vegetables, Haiti's soup of freedom, eaten every New Year's Day.
Tostadas GuatemaltecasSacatepéquez (Antigua), Guatemala · easy · 40 minCrisp fried tortillas topped three ways, with guacamole, tomato salsa, or black beans, a light Guatemalan street lunch.
Indio ViejoManagua, Nicaragua · medium · 70 minShredded beef and vegetables thickened with toasted masa into a rich, sour-orange-scented stew, a Nicaraguan classic.
Chicharrón de PolloCibao, Dominican Republic · easy · 50 minMarinated chicken pieces dredged and fried crisp, a Dominican favorite from colmado counters and family lunches.
ChifrijoSan José, Costa Rica · easy · 50 minA layered bowl of rice, beans, crisp fried pork, and pico de gallo with tortilla chips, Costa Rica's favorite bar snack.
Sopa de CaracolSan Pedro Sula, Honduras · medium · 65 minA rich conch soup in coconut broth with yuca, plantain, and corn, the Garifuna coastal dish Honduras made famous.
Ceviche PanameñoPanama City, Panama · easy · 25 minDiced corvina cured in lime with onion, celery, and habanero, the fish-market lunch sold in cups across Panama City.
Arroz con GandulesSan Juan, Puerto Rico · medium · 60 minRice cooked with pigeon peas, sofrito, and pork in one pot, forming a prized crust, Puerto Rico's national dish.
GarnachesBelize City, Belize · easy · 35 minCrisp fried tortillas topped with refried beans, cheese, and pickled cabbage, Belize's favorite street snack-lunch.
KadushiWillemstad, Curaçao · medium · 70 minA thick, green cactus soup with salted fish and okra, a truly local Curaçaoan dish born of the arid island.
Saint Lucian Pumpkin RiceCastries, Saint Lucia · easy · 45 minRice simmered with sweet pumpkin, coconut, and island herbs into a soft, golden one-pot, an everyday Lucian lunch.
Antiguan Chop-UpSt. John's, Antigua and Barbuda · easy · 40 minSpinach, okra, and eggplant boiled and chopped smooth with saltfish, an Antiguan everyday plate often eaten with fungee.
Bahamian Conch SaladNassau, Bahamas · easy · 25 minFresh conch diced and cured at the table in lime and sour orange with sweet peppers, tomato, cucumber, and fiery goat pepper.
Montreal Smoked Meat SandwichQuébec, Canada · easy · 30 minHand-carved, spice-cured smoked beef brisket steamed until tender and piled high on rye with a swipe of yellow mustard.
Dominica BouyonRoseau, Dominica · medium · 90 minA thick one-pot of ground provisions, dumplings, dasheen leaves, and salt beef simmered with coconut and Caribbean herbs.
Grenadian Fish BrothSt. George's, Grenada · medium · 60 minA restorative Saturday soup of fresh fish, green figs, and provisions simmered with dumplings, coconut, and island spice.
Conch SouseBasseterre, Saint Kitts and Nevis · easy · 65 minTender boiled conch pickled in a cool, bright broth of lime, onion, cucumber, and scotch bonnet, a St Kitts weekend favorite.
Tri-Tri CakesKingstown, Saint Vincent and the Grenadines · easy · 30 minTiny river fish folded into a herbed batter and fried into crisp golden fritters, a seasonal Saint Vincent delicacy.
Locro de Papa (Potato and Cheese Soup)Pichincha (Andes), Ecuador · easy · 50 minA thick, golden Andean potato soup enriched with milk and fresh cheese, served with avocado and cilantro.
Fricasé PaceñoLa Paz, Bolivia · medium · 140 minA warming La Paz pork stew in a golden, spicy yellow-chili broth, served with mote (hominy) and chuño.
Antiguan Seasoned RiceSt. John's, Antigua and Barbuda · easy · 65 minA one-pot of rice and pigeon peas cooked down with seasoned chicken, tomato, sweet pepper, and thyme until every grain is savoury; Antigua's everyday cook-up rice.
Bahamian Peas 'n' RiceNassau, Bahamas · easy · 60 minPigeon peas and rice browned in a tomato and thyme base with bacon, the signature side that anchors nearly every Bahamian plate.
Pudding and SouseBridgetown, Barbados · medium · 120 minBarbados' Saturday lunch: pickled pork brightened with lime, cucumber, onion, and hot pepper, served cold alongside a spiced steamed sweet potato pudding.
Bermuda Peas and RiceHamilton, Bermuda · easy · 65 minBlack-eyed peas and rice cooked with bacon, onion, tomato, and thyme; the Bermudian side that shows up beside fish, chicken, and at every summer get-together.
Pâté ChinoisQuébec, Canada · easy · 65 minQuébec's beloved layered casserole: seasoned ground beef under a layer of creamed corn and a blanket of buttery mashed potato, baked golden.
GuiamboWillemstad, Curaçao · medium · 75 minCuraçao's okra soup: a thick, green Antillean gumbo of okra cooked down with salt beef, fish, and shrimp, served with a scoop of funchi.
Titiwi AccraRoseau, Dominica · easy · 30 minDominica's prized seasonal fritter: tiny translucent titiwi fish folded whole into a herby, peppery batter and fried into crisp golden accras.
Locrio de PolloCibao, Dominican Republic · medium · 65 minThe Dominican one-pot rice and chicken: chicken seared in caramelized sugar for a deep colour, then rice cooked in the drippings with sofrito, olives, and capers.
Yuca Frita con ChicharrónSan Salvador, El Salvador · medium · 65 minA Salvadoran street-food plate: boiled-then-fried cassava with crisp pork chicharrón, crowned with tangy curtido and fresh tomato chimol.
Grenadian Callaloo SoupSt. George's, Grenada · easy · 50 minA creamy Grenadian soup of callaloo (dasheen) leaves and okra simmered in coconut milk with thyme and a whole hot pepper, blended smooth.
LegimOuest (Port-au-Prince), Haiti · medium · 120 minA thick Haitian vegetable stew of eggplant, cabbage, chayote, and greens cooked down with epis-marinated beef and mashed into a rich, savoury sauce.
Nicaraguan QuesilloManagua, Nicaragua · easy · 20 minA Nicaraguan roadside favourite: a warm corn tortilla wrapped around soft stringy cheese, vinegary pickled onions, and a generous pour of cream.
Arroz con Pollo PanameñoPanama City, Panama · easy · 70 minPanama's one-pot chicken and rice, tinted with achiote and studded with peas, carrots, and green olives; the family dish that feeds a crowd.
Pollo GuisadoSan Juan, Puerto Rico · easy · 70 minPuerto Rican braised chicken stew: bone-in chicken simmered in a sofrito and tomato sauce with potatoes, carrots, and green olives, served over white rice.
Kittitian Chicken BouillonBasseterre, Saint Kitts and Nevis · easy · 65 minA hearty Kittitian one-pot of chicken simmered with potatoes, carrots, and pumpkin in an aromatic, herb-scented broth; homely island comfort food.
Saint Lucian Saltfish AccrasCastries, Saint Lucia · easy · 35 minCrispy Saint Lucian salt cod fritters: flaked saltfish folded into a herby, peppery batter and fried golden, eaten as a snack or with bakes.
Trinidad CallalooPort of Spain, Trinidad & Tobago · medium · 70 minThe silky Sunday-lunch classic: dasheen leaves and okra cooked down with coconut milk, aromatics, and crab, then swizzled smooth into a thick green sauce.
Saltfish BuljolKingstown, Saint Vincent and the Grenadines · easy · 35 minA bright Vincentian salt cod salad: flaked saltfish tossed raw with tomato, onion, sweet pepper, cucumber, and hot pepper, sharp with lime and eaten with bakes.
Moksi AlesiParamaribo, Suriname · medium · 70 minSuriname's one-pot mixed rice, chicken and salted beef browned with tomato and allspice, then steamed with rice and coconut milk until every grain is savoury.
TulukEfate (Port Vila), Vanuatu · medium · 100 minGrated cassava wrapped around heavily seasoned pork, bound in leaves and baked, sold by the piece at markets and kava bars.
Fiji Roti ParcelViti Levu, Fiji · medium · 55 minA soft griddle roti wrapped around spiced potato-and-pea curry, the everyday one-handed lunch of Fiji's towns.
Sapasui (Samoan Chop Suey)Upolu, Samoa · easy · 40 minSlippery glass noodles tossed with pork, soy, and ginger, the potluck and Sunday lunch Samoa borrowed and made its own.
Sausage SizzleNew South Wales (Sydney), Australia · easy · 30 minA barbecued sausage on white bread with soft grilled onions and sauce, the fundraiser lunch of every Australian car park.
Aibika with Tinned FishHighlands, Papua New Guinea · easy · 30 minTender aibika greens simmered in coconut with tinned mackerel over rice, the honest everyday lunch of Papua New Guinea.
Kapisi PuluTongatapu, Tonga · easy · 30 minCabbage stewed with tinned corned beef and onion in coconut cream, the quick weekday cousin of Tonga's Sunday lu pulu.
SimboroEfate (Port Vila), Vanuatu · easy · 45 minGrated cassava rolled in island-cabbage leaves and simmered in coconut cream, Vanuatu's everyday take on laplap.
Curried SausagesRarotonga, Cook Islands · easy · 35 minBrowned sausages simmered in a mild curry-and-coconut gravy over rice, a Rarotongan family lunch.
Reef Fish with BreadfruitPalikir, Micronesia · easy · 40 minReef fish gently poached in coconut cream with ginger and lime, served over roasted breadfruit, the everyday midday plate of the Pohnpei coast.
Kiribati Palu (Marinated Reef Fish)Tarawa, Kiribati · easy · 25 minRaw reef fish cured in lime and salt, then folded through fresh coconut cream with onion and chili, a bright, no-cook lunch of the atolls.
Nauruan Chop SueyYaren, Nauru · easy · 25 minNauru's everyday plate: chicken stir-fried fast with cabbage, carrot and onion in a light soy sauce, a dish the island's Chinese kitchens made a staple.
Chili Taiyo (Tinned Tuna Noodles)Honiara, Solomon Islands · easy · 20 minThe Solomon Islands' favorite fast lunch: tinned Taiyo tuna tossed with noodles, fresh chili, tomato and onion into a quick, fiery plate.
Grilled Breadfruit with MitiFunafuti, Tuvalu · easy · 55 minWhole breadfruit roasted over coals until smoky and tender, torn into pieces and dipped into miti, a fresh coconut cream sauce sharpened with onion, chili and lime.
Rourou (Taro Leaves in Coconut Cream)Viti Levu, Fiji · easy · 40 minYoung taro leaves simmered down in coconut cream with onion until silky, dark and rich.
Oka I'a (Samoan Raw Fish in Coconut Cream)Upolu, Samoa · easy · 20 minFresh fish cured briefly in lemon or lime, then folded into thick coconut cream with onion, tomato and cucumber.
'Ota 'Ika (Tongan Raw Fish Salad)Tongatapu, Tonga · easy · 25 minWhite fish marinated in lemon, then tossed with coconut cream and plenty of diced tomato, cucumber, capsicum and spring onion.
Rukau (Taro Leaves in Coconut Cream)Rarotonga, Cook Islands · easy · 60 minYoung taro leaves slow-cooked with onion and coconut cream into a soft, silky green dish, the Cook Islands staple vegetable.
Poi (Pounded Taro)Honiara, Solomon Islands · easy · 50 minCooked taro pounded to a smooth paste and often left to ferment slightly, the tangy staple side considered the national dish of the Solomon Islands.
Belsiich el Kukau (Pounded Taro)Ngerulmud, Palau · medium · 90 minFreshly cooked taro pounded with coconut oil into a smooth, fluffy paste and steamed, the Palauan staple served with fish.
Fafa (Kosraean Pounded Taro)Palikir, Micronesia · medium · 60 minSoft taro pounded smooth with a stone tok and mixed with coconut milk, the signature ceremonial food of Kosrae.
Te Taki (Breadfruit in Coconut Cream)Tarawa, Kiribati · easy · 55 minChunks of starchy breadfruit slow-simmered in rich coconut cream until soft and silky, an everyday Kiribati way with the atoll's most reliable crop.
DingonYaren, Nauru · easy · 50 minPounded breadfruit or banana worked with fresh coconut and fragrant pandanus, shaped into dense little patties and baked or pan-fried, a classic Nauruan savory food.
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