Koshari

Egypt food
Koshari is an ancient Coptic Christian dish that traditionally is prepared and eaten during periods of fasting when animal products are not allowed. It is a simple dish of rice, lentils, macaroni and chickpeas cooked separately and then served together in layers. It is topped with crisp brown onions and served with a tangy tomato sauce and vinegar.

Tajine

Morocco food
“Tajine” is a sort of stew from Morocco and is both the name of the dish and of the particularly shaped pot. Essentially, a Tajine is a stew that can feature any number of vegetables with an any meat that is slowly cooked in a sauce. Popular ingredients include chicken, mutton, chickpea, carrot, onion and olives.

Sopa de feijão

Mozambique food
Sopa de feijão, literally means “Beans soup”, is a delicious and nutritious dish, usually made with beans, onion, tomato and short pasta. It is a local example of a traditional Portuguese soup, very well known in the Brazil, Angola and Mozambique. Portugal has a strong tradition in preparing and enjoying soups.

Pelau

Trinidad Tobago food
Pelau is a one-pot dish consisting of rice, onions, chili pepper, meat or chicken, peas. They are all cooked with coconut milk and herbs. The process of browning the meat in sugar for pelau refers to a African tradition.

Chakalaka

Lesotho food
The word “Chakalaka” is translated from the Zulu word which means “all together”. Chakalaka is a simple and spicy dish of onion, tomatoe and hard vegetables such as carrot and green beans. It is typically seasoned with curry powder.

Ota

Tokelau food
Ota, marinated raw fish is the national dish of polynesian countries include Tokelau. Although the important ingredients are raw fish, lemon juice and coconut cream/milk, this Tokelauan version also contained cucumber and onion but didn’t contain lemon juice. I didn’t find lemon tree there.

Cau Cau

Peru food
Cau Cau is a traditional Peruvian dish that is most commonly served along side rice. Strips of pre-cooked tripe are cooked together with onions, yellow Peruvian chilies (aji amarillo), garlic and chunks of potatoes.

Cow Heel Soup

Trinidad Tobago food
Cow Heel Soup is a soup made with leg of cow from hoof to knee. It is a traditional soup found in the Caribbean, mainly Trinidad and Tobago. It contains cow heel, onion, dumpling, plantain and beans.

Пирожок (Pirozhok)

Russia food
Pirozhki(plural) or Pirozhok(singular) are individual-sized baked pastries stuffed with a variety of fillings. Common fillings include mashed potatoes, stewed cabbage, and browned ground beef.

חומוס, حمص (Hummus)

Israel and Palestina food
As chickpeas were one of the earliest crops cutivated in Mesootamia and were a common dish in ancient era.
חומוס (in hebrew) or حمص (in Arabic) is a dish made from chick pea with tahini (sesami paste) and sometimes garlic and lemon juice. It is often slathered in olive oil and sometimes sprinked with other ingredients such as paprika, mushrooms and onion.

Hígado con cebolla

Andorra food
“Hígado” is a Spanish word for liver, and “cebolla” means onions. They are also a popular delicacy in Andorra. Sliced liver is cooked in oil with a generous quantity of fried or caramelized onions. They might taste so much better when homemade.

Charquicán

Chile food
One of examples of Chilean cuisine in general include Charquicán, a Chilean dried beef stew. Although Charqui or Charque is a main ingredient traditionally, today fresh grind beef or horse meat can be also used. It seems easy to prepare with a lot of ingredients such as potato, onion, corn, green leaf, bean or pumpkin.

Шашлик (Shashlik)

Uzbekistan food
Шашлик (Shashlik), a skewed and grilled meat, is very popular dish throughout the former Soviet Union include Uzbekistan. It is possible to use any kind of meat for this cooking, but in such a area they use lamb or beef traditionally. The flavor of the food relies on the quality and freshness of the ingredients rather than on spices. It is often served with sliced onion and vinegar (уксус, uksus).

Salt fish fritters

Jamaica food
The Jamaican Salt Fish Fritters, a popular snack made of salted cod fish, flour, tomato, garlic, chili and onion, has been a popular dish also in Other Caribbean cuisines. This fish fritter can also be eaten as part of an island breakfast.

Хуушуур (Khuushuur)

Mongolia food
Khuushuur (spelled Хуушуур, pronounced ho-sho-r) is delicious deep-fried pastry stuffed with minced mutton meat related to both Russian Chibreki and Chinese Jiaozi. To place a filling in the middle, then fold the dough over to create half-moon or full-moon shape. Today some Mongolians use vegetables such as carrot, onion and cabbage.

Byrek

Albania food
Byrek (pron: boo-rek), the famous street side snack in Balkan area, is a baked pastry with a savory filling. The skin is very flakey flour daugh (called “fillo dough”), and the filling usually include white cheese, spinach or minced meat.

Donar

Azerbaijan food
Donar (means “rotating (grilled meat)”) is popular take-away item in Azerbaijan, which is equevalent to döner kebap in Turkey. It is called nomadic dish originating from the Turkish, also known as Gyros in Greece or Shawarma in Arabic countries. Shavings are cut off the block of meat for serving, it can be served as a bread sandwich with vegetables such as cucumber, tomato, onion, etc.

Patty

Jamaica food
Jamaica offers a vast variety of dishes influenced by British. One of them, Patty is famous. It is made of minced meat, seafood or vegetables, formed triangle, rectangle or disk shapes by a bit spicy pie dough, and then fried. The surface crust is perfect and flaky.

Rice and Peas

Jamaica food
Jamaican creole cuisine is a compote of African, British, Spanish and American taste. Rice cooked with beans(peas) is the national dish. Additional ingredients include salt, garlic, coconut milk, thyme, onion, etc. Many dishes served with Rice and Peas in Jamaica.

Attiéké

Ivory Coast food
Attiéké is an exclusive healthy and delicious cassava couscous. This wonderful national dish eaten in Ivory Coast is not traditional food but today it is spreading out to surrounded countries such as Guinea. Attiéké is made from cassava root with processing of fermentation. It is often accompanied with tomato, onion, fried fish and pili-pili (chilli sauce).