Collection
Nut-Free Lunches from Around the World
A world of lunches that are naturally nut-free: 274 authentic dishes, each from a real region with its cultural story and dietary swaps built in. Toggle nut-free on any other recipe and it rewrites itself to match.
274 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.
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.
Moi MoiLagos, Nigeria · medium · 90 minA savory steamed pudding of blended black-eyed peas, peppers, and onion, a versatile Nigerian staple.
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.
BrikTunis, Tunisia · medium · 25 minA crisp fried pastry parcel with a runny egg, tuna, and herbs inside, the essential Tunisian starter-lunch.
Nyama ChomaNairobi, Kenya · easy · 75 minSimply salted goat or beef slow-grilled over charcoal and eaten with kachumbari and ugali, Kenya's social feast.
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.
ChakhchoukhaAlgiers, Algeria · medium · 120 minTorn flatbread bathed in a spiced lamb, chickpea, and tomato sauce, an Algerian dish for gatherings.
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.
Mine FritePort Louis, Mauritius · easy · 35 minWok-fried egg noodles tossed with chicken, prawns, and vegetables in a savory sauce, Mauritius's favorite street lunch.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Mbatten (Stuffed Potato Fritters)Tripoli, Libya · medium · 70 minPotato slices sandwiched around spiced minced meat, coated and fried until the outside is golden and the potato tender.
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.
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.
Imeruli Khachapuri (Cheese-Stuffed Bread)Imereti, Georgia · medium · 45 minA golden, pan-baked flatbread sealed around a molten heart of tangy, salty cheese.
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.
Bánh MìHo Chi Minh City, Vietnam · easy · 35 minA crackly baguette stuffed with pâté, pork, pickled daikon-carrot, cilantro, and chili, French bread reborn in Saigon.
SabichTel Aviv, Israel · easy · 40 minPita stuffed with fried eggplant, hard-boiled egg, hummus, salad, and a drizzle of tangy amba and tahini.
TonkatsuTokyo (Kanto), Japan · medium · 35 minA thick pork cutlet in a shatteringly crisp panko crust, sliced and served with shredded cabbage and tangy sauce.
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.
Adjaruli KhachapuriAdjara, Georgia · medium · 45 minGeorgia’s famous boat-shaped cheese bread from Adjara: a molten pool of cheese in a golden crust, finished with an egg and butter stirred in at the table.
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.
KimbapSeoul (Gyeonggi), South Korea · medium · 55 minSeasoned rice and colorful fillings rolled in seaweed and sliced into rounds, Korea's picnic and lunchbox staple.
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.
Soto AyamJakarta, Indonesia · medium · 65 minA fragrant golden turmeric chicken soup with noodles, egg, and crisp shallots, Indonesia's everyday bowl of comfort.
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.
Chapli KababLahore (Punjab), Pakistan · easy · 40 minFlat, spiced minced-beef patties studded with tomato and pomegranate, shallow-fried crisp, a Khyber specialty.
MomoKathmandu Valley, Nepal · medium · 65 minSteamed dumplings of spiced minced filling served with a tangy tomato-sesame achar, Nepal's everyday bite.
LampraisWestern Province (Colombo), Sri Lanka · advanced · 100 minRice and a mixed curry baked together in a banana leaf, a treasured Dutch Burgher dish of Sri Lanka.
SamsaTashkent, Uzbekistan · medium · 70 minFlaky baked pastries filled with spiced lamb and onion, blistered golden in a tandoor, a Silk Road staple.
Chelo Kabab KoobidehTehran, Iran · medium · 50 minGrilled skewers of seasoned minced meat with saffron buttered rice and grilled tomato, Iran's national dish.
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.
Lu Rou FanTaipei, Taiwan · easy · 90 minRice topped with glossy braised minced pork in a five-spice soy sauce, Taiwan's everyday braised-pork bowl.
MantuKabul, Afghanistan · advanced · 90 minSteamed dumplings of spiced beef and onion topped with garlicky yogurt and a lentil-tomato sauce, an Afghan favorite.
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.
SpasYerevan, Armenia · easy · 45 minA warming yogurt-and-wheat soup fragrant with mint and herbs, a soothing Armenian everyday bowl.
MutabbaqRiyadh, Saudi Arabia · medium · 50 minA thin folded pastry stuffed with spiced minced meat and egg, griddled crisp, a favorite Saudi street snack.
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.
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.
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.
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.
DovgaBaku, Azerbaijan · medium · 50 minA warm Azerbaijani yogurt soup thick with fresh herbs, rice and chickpeas, stirred constantly so it never splits.
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.
AshlyanfuBishkek, Kyrgyzstan · medium · 60 minA cold Kyrgyz noodle bowl of wheat noodles and springy starch jelly in a spicy, vinegary vegetable broth with egg ribbons.
Tajik SambusaDushanbe, Tajikistan · medium · 70 minFlaky Tajik pastry triangles filled with spiced minced meat and onion, sprinkled with sesame and baked golden.
Bis KeemiyaMalé, Maldives · medium · 60 minCrisp fried Maldivian pastry parcels filled with tuna, cabbage, onion and boiled egg, the islands favourite tea-time snack.
Pyongyang MandugukPyongyang, North Korea · advanced · 150 minA clear northern Korean dumpling soup: hand-folded mandu of beef and tofu simmered in a light, restrained beef broth.
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.
Varenyky (Potato Dumplings)Poltava, Ukraine · medium · 90 minHalf-moon dumplings of tender dough filled with mashed potato and fried onion, boiled and tossed in butter, served with fried onions and sour cream.
Tortilla EspañolaMadrid, Spain · medium · 50 minThe potato-and-egg omelette that anchors every Spanish bar, flipped whole, argued about forever.
Šaltibarščiai (Cold Beet Soup)Vilnius, Lithuania · easy · 40 minA shocking-pink chilled soup of beets, kefir, cucumber, and dill, Lithuania’s summer in a bowl, with hot potatoes on the side.
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.
Żurek (Sour Rye Soup)Lesser Poland, Poland · medium · 80 minPoland’s tangy, smoky sour rye soup, built on a fermented rye starter, simmered with white sausage and marjoram, and crowned with a halved egg.
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.
Kotlet SchabowyMasovia (Warsaw), Poland · easy · 35 minA thin, golden breaded pork cutlet, Poland's Sunday-dinner and everyday-lunch staple, served with potatoes and cabbage.
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.
NalysnykyPoltava, Ukraine · medium · 50 minThin crepes rolled around sweet-savory curd cheese and baked in butter, a comforting Ukrainian home dish.
BoxtyMunster, Ireland · easy · 35 minA soft potato pancake made from both grated raw and mashed potato, griddled golden, an Irish comfort classic.
RäksmörgåsSkåne, Sweden · easy · 30 minA lavish open sandwich piled high with cold peeled shrimp, egg, and dill mayonnaise, a Swedish lunch indulgence.
Fish and ChipsCornwall, United Kingdom · medium · 45 minCrisp beer-battered white fish with thick-cut chips, salt, and vinegar, Britain's definitive seaside meal.
UitsmijterGelderland, Netherlands · easy · 15 minFried eggs over ham and cheese on buttered bread, the Dutch open-faced lunch plate served any time of day.
Smažený SýrBohemia, Czechia · easy · 25 minA thick slab of breaded, deep-fried cheese served with tartar sauce and potatoes, a Czech pub lunch.
MiciTransylvania, Romania · easy · 35 minSkinless grilled minced-meat rolls seasoned with garlic and spice, Romania's smoky, garlicky barbecue staple.
FiskekakerVestland (Bergen), Norway · easy · 35 minLight pan-fried fish cakes bound with milk and potato starch, a Norwegian everyday staple served with vegetables.
FrittatensuppeVienna, Austria · easy · 40 minClear beef broth poured over ribbons of sliced savory pancake, a classic Viennese starter and light lunch.
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.
FrikadellerZealand (Copenhagen), Denmark · easy · 40 minPan-fried pork-and-veal meatballs, flattened and golden, the everyday staple at the heart of Danish home cooking.
Begova ČorbaSarajevo, Bosnia & Herzegovina · medium · 70 minA rich, velvety chicken and okra soup finished with a sour cream and egg yolk liaison, the noble Bey's soup of Bosnian cuisine.
PylsurReykjavík, Iceland · easy · 20 minIceland's lamb-based hot dog with crispy and raw onions, remoulade, and a sweet-brown mustard, a Reykjavik institution.
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.
Karađorđeva ŠniclaŠumadija (Belgrade), Serbia · advanced · 45 minA breaded, rolled veal or pork cutlet stuffed with rich kajmak, sliced to reveal a molten centre, a Serbian showpiece.
Zagorski ŠtrukliDalmatia, Croatia · medium · 75 minThin dough parcels of cottage cheese baked under cream until golden and bubbling, a comforting Croatian classic.
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.
PelmeniMoscow, Russia · medium · 75 minSmall dumplings of thin dough around a juicy meat filling, boiled and served with sour cream, a Russian staple.
KiluvõileibTartu, Estonia · easy · 25 minAn open rye sandwich of salty Baltic sprats with egg and onion, a classic Estonian and Baltic bite.
Frikadeļu ZupaRiga, Latvia · easy · 50 minA light, clear broth with tender meatballs and vegetables, a homey Latvian everyday soup.
ZeamăChișinău, Moldova · medium · 70 minA tangy chicken noodle soup soured with fermented bran brine and fragrant with lovage, Moldova's restorative bowl.
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.
MachankaMinsk, Belarus · medium · 70 minA rich pork and sour-cream gravy for dunking soft potato pancakes, a filling Belarusian country dish.
EscudellaAndorra la Vella, Andorra · medium · 150 minA mountain stew of meats, beans, and pasta with a big pilota meatball, the winter soul-food of Andorra.
HafalaabVaduz, Liechtenstein · medium · 55 minCornmeal-and-flour dumplings simmered in broth with ham and cabbage, a rustic national dish of Liechtenstein.
Pan BagnatMonaco, Monaco · easy · 30 minA round loaf soaked in olive oil and packed with a Niçoise salad of tuna, egg, and vegetables, a Riviera lunch.
Cappelletti in BrodoCity of San Marino, San Marino · advanced · 120 minLittle hat-shaped filled pasta floating in a clear, rich broth, the festive first course of San Marino.
SupplìVatican City, Vatican City · medium · 50 minFried risotto rice croquettes with a molten mozzarella centre, the Roman street snack found around the Vatican.
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.
KulajdaBohemia, Czechia · medium · 55 minA creamy, sharply sour South Bohemian soup of potatoes and mushrooms thick with dill, finished with vinegar and topped with a poached egg.
Ciorbă de PerișoareTransylvania, Romania · medium · 70 minA tangy Romanian sour soup of pork-and-rice meatballs simmered with root vegetables, soured with fermented borș and finished with lovage.
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.
QifqiTirana, Albania · medium · 60 minGjirokastër's signature fried rice fritters bound with egg and white cheese and heavily scented with mint, served with yogurt.
RosoljeTartu, Estonia · easy · 80 minEstonia's vivid pink festive salad of diced beetroot, potato, herring, egg and apple in a creamy mustard dressing.
Speķa PīrāgiRiga, Latvia · medium · 55 minLatvia's beloved crescent buns: soft yeast dough wrapped around smoky diced bacon and onion, baked golden.
GromperekichelcherLuxembourg City, Luxembourg · easy · 40 minLuxembourg's funfair favorite: crisp grated-potato fritters with onion and parsley, fried golden and eaten with apple sauce.
KholodnikMinsk, Belarus · easy · 65 minA vivid magenta Belarusian summer soup: cold beets in kefir with cucumber, dill and egg, served with hot boiled potatoes.
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.
Feijão TropeiroMinas Gerais, Brazil · easy · 40 minBeans tossed with toasted cassava flour, bacon, sausage, egg, and collard greens, the filling lunch of Minas Gerais.
SancochoAntioquia, Colombia · easy · 80 minA big-boned chicken broth with plantain, cassava, corn, and potato, Colombia's restorative weekend lunch.
Milanesa NapolitanaMendoza, Argentina · medium · 40 minA crisp breaded beef cutlet topped with ham, tomato, and melted cheese, the everyday lunch Argentina made its own.
CompletoCentral Valley, Chile · easy · 25 minA hot dog buried under diced tomato, mashed avocado, sauerkraut, and mayonnaise, Chile's overloaded snack-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.
SalteñasLa Paz, Bolivia · advanced · 80 minBaked pastry pockets of juicy, gently sweet meat stew, sealed with a rope-braided crimp, Bolivia's mid-morning ritual.
Vori VoriAsunción, Paraguay · medium · 70 minA golden chicken broth thick with little cornmeal-and-cheese dumplings, Paraguay's warming everyday soup.
Tarta PascualinaMontevideo, Uruguay · medium · 75 minA flaky double-crust pie of chard and ricotta with whole eggs baked inside, an everyday River Plate lunch.
Roti met KipParamaribo, Suriname · medium · 80 minGriddled split-pea roti served with a curried chicken, potato, and long-bean masala, Suriname's signature plate.
Tlayuda OaxaqueñaOaxaca, Mexico · medium · 40 minA large crisp corn tortilla spread with beans and stringy Oaxaca cheese, folded over grilled meat and salsa.
Lobster RollNew England (Massachusetts), United States · easy · 25 minSweet chunks of cold lobster in a light lemony mayonnaise, piled into a buttered, griddled split-top bun.
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.
Panes con PolloSan Salvador, El Salvador · medium · 90 minWarm baguette rolls stuffed with relajo-spiced chicken, salad, and a savory gravy, El Salvador's festive sandwich.
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.
Macaroni PieBridgetown, Barbados · easy · 55 minBaked macaroni bound in a sharp, mustardy cheese custard and cut into firm squares, the Bajan Sunday-lunch staple.
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.
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.
Bermuda Fish SandwichHamilton, Bermuda · medium · 35 minA generous fried fish fillet piled with slaw and tartar sauce on sweet raisin bread, Bermuda's iconic weekend lunch.
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.
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.
MilanesaMontevideo, Uruguay · easy · 40 minA thin beef cutlet dredged in flour, seasoned egg and breadcrumbs, then fried crisp and golden and served with lemon.
Empanadas de PinoCentral Valley, Chile · medium · 70 minBaked pastry turnovers filled with a seasoned beef-and-onion pino, a piece of hard-boiled egg, an olive and a few raisins.
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.
Pan de Jamón (Ham Bread)Caracas, Venezuela · advanced · 75 minA soft, lightly sweet enriched loaf rolled into a spiral around smoked ham, bacon, green olives and raisins, the Venezuelan Christmas bread.
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.
Sopa NegraSan José, Costa Rica · easy · 55 minA silky Costa Rican black bean soup, seasoned with onion, sweet pepper, garlic, and cilantro and crowned with a poached egg, served with rice.
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.
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.
Enchiladas HondureñasSan Pedro Sula, Honduras · easy · 50 minNot the Mexican kind: a crisp fried flat corn tortilla piled with seasoned ground beef, cabbage, tomato sauce, cheese, and a slice of boiled egg.
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.
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.
Chipa GuasúAsunción, Paraguay · easy · 70 minA soft, savoury Paraguayan casserole of fresh sweet corn, eggs and fresh cheese, baked until golden, the juicier cousin of sopa paraguaya.
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.
Whitebait FrittersSouthland, New Zealand · easy · 20 minWhole translucent whitebait bound in barely any egg and fried golden, a South Island seasonal delicacy on white bread.
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.
Marshallese Macaroni SaladMajuro, Marshall Islands · easy · 30 minA cool, creamy macaroni salad with tinned tuna and crisp vegetables, the potluck staple of the Marshall Islands.
UlkoyNgerulmud, Palau · easy · 35 minGolden fritters of grated squash and small shrimp bound with a little flour and fried crisp, a favorite Palauan snack-lunch.
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.
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.
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