Almost every country has its own national dish; while some are worth being tasted by all, some are utterly stomach-turning. National dishes are part of a nation’s identity and self-image. This particular dish represents the cuisine of that nation. It represents the food culture that have been passed down through generations. It comprises of the local produce and traditional cooking techniques. So, here is a list of Top 10 National Dishes You Should Try:
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10. Irish Stew
Irish stew is actually a thick broth of slow-boiled mutton with onions, potatoes, and parsley but nowadays a lot of other vegetables, like carrots and turnips etc, are also included in the stew. Over the time, this dish has highly evolved including both the ingredients and the cooking method and many cooks brown the mutton first. This grub can be found in many Irish pubs throughout the world and folks just flock to Irish pubs for this hearty and filling meal.
9. Moussaka, Greece
Moussaka is an eggplant or potato based dish. It is the Greek equivalent of lasagna but it differs in a number of ways. It is made with veal or lamb it uses sliced eggplant or aubergine or potato. The meat is flavored with cinnamon and pimento and mixed with white wine. It is coated with a rich white sauce and it really is the most delicious Greek food. In different places it is served differently; in Greece it is layered and typically served hot; in Turkey it is sauteed and served consumed at room temperature; in Arabic countries its eaten cold.
8. Hamburger, USA
The hamburgers are the kernal of the Americans and the country owns hundreds of just hamburger restaurants, many with their own versions. Hamburger has become the face of American cuisine throughout the world. The toppings of the burgers vary from the standard bacon cheeseburger and BBQ burger to outlandish options like breakfast doughnut burgers and luxury caviar burgers. Though the name originated in Hamburg, Germany this dish is now completely American. Louis’ Lunch in New Haven, Connecticut, is considered to be the oldest hamburgers restaurant in the U.S. This restaurant has been serving hamburgers since 1900. In September 2012, a Minnesota casino made the largest hamburger in the world – a bacon cheeseburger which measured 10ft in diameter and weighed 914kg. Besides making the biggest hamburgers in the world, the Country also makes most expensive hamburgers.
7. Ceviche, Peru
Ceviche is a seafood dish and relatively well known around the world. It is pieces of raw fish, the juice of limes and bitter oranges, minced onion. The citric acid not only adds flavor but also causes the proteins in the seafood to become denatured. The mixture is marinated and served at room temperature with cancha (toasted maize kernels). It is believed to have originated in Peru after the arrival citrus fruits brought by the Spanish Conquistadors. Ceviche is usually accompanied by side dishes such as sweet potato, lettuce, corn, or avocado that complement its flavors. As the dish is not cooked with heat, it is prepared fresh to minimize the risk of food poisoning. The dish is so important a dish in Peru that they have a national day for it.
6. Bobotie, South Africa
Bobotie is a South African dish that consists of spiced minced meat baked with an egg-based topping. It is traditionally spelt bobotjie, which incorporated ginger, marjoram and lemon rind. Though the use of curry powder now has simplified the recipe somewhat, but the basic concept is still the same. The recipe is likely to have originated from the Dutch East India Company colonies in Batavia. Later it was taken to South Africa and adopted by the Cape Malay community. This dish is not particularly spicy and includes a variety of flavors that can add complexity. Bobotie incorporates dried fruit like raisins or sultanas, which contrasts the curry flavoring. Walnuts, chutney and bananas are often used for garnishing.
5. Cou-Cou and Flying Fish, Barbados
Cou cou is a porridge made of okra and cornmeal. It is thick and sticky in texture. ?Cou-cou stick’, a special utensil, is used in its preparation. It is served with flying fish and the fish is steamed with lime, vegetables and seasoned with spices. The whole dish consists of flying fish, corn meal and okra, smothered in an aromatic tomato, onion, garlic, butter and herb sauce. It is a characteristic dish of Barbados which is typically eaten on Fridays.
4. Pot-au-feu, France
Pot-au-feu is a French beef stew. It is a rustic dish and which when translated it means” pot on the fire”. According to the James Beard Foundation this dish is actually two dishes in one. Traditionally, it was continuously stewed all winter and topped up as needed. The broth is usually served separately from the meat. Although the ingredients differ from home to home, the method almost remains the same.
3. Goulash, Hungary
Goulash is a stew of meat and vegetables and flavored with paprika and other spices. The name originates from “gulyas” which means “herdsman”. The cooked and flavored meat is air- and sun-dried, packed into bags produced from sheep’s stomachs, and needs only water to make it into a meal. Goulash became a national dish in the late 1800s and is a symbol of Hungary’s national identity. This is packed full of filling ingredients: slow-cooked beef shin, red onions and vegetables; it is best served with a large dollop of soured cream.
2. Ackee and Saltfish, Jamaica
The traditional dish of Jamaica, Ackee and saltfish, is also the national dish of the country. Ackee is a nutritious fruit with a buttery-nutty flavor and resembles scrambled egg when boiled. It is saute the boiled ackee with saltfish (salt-cured cod), onions, and tomatoes and is served atop deep-fried cassava cakes) with fried plantains. The food was originally was slave food but now has been raised to the stature of a national dish.
1. Wiener Schnitzel, Austria
Wiener schnitzel is a flat breaded and deep fried schnitzel made from veal. Although the dish is traditionally made of veal, it is often made with pork and by law in Austria it to be called Wiener schnitzel vom Schwein (vom Schwein meaning from pork or pig) when made with pork .This dish is Austria’s food ambassador and it belongs to the best known specialties of Viennese cuisine. According to a legend, field marshal Joseph Radetzky von Radetz brought the recipe from Italy to Vienna in 1857. It is served simple, with a side salad and parsley and lemon garnish.