National dish

A national dish is a culinary dish that is strongly associated with a particular country. A dish can be considered a national dish for a variety of reasons: It is a staple food, made from a selection of locally available foodstuffs that can be prepared in a distinctive way, such as fruits de mer, served along the west coast of France. It contains a particular ingredient that is produced locally, such as a paprika grown in the European Pyrenees. It is served as a festive culinary tradition that forms part of a cultural heritage—for example, barbecues at summer camp or fondue at dinner parties—or as part of a religious practice, such as Korban Pesach or Iftar celebrations. It has been promoted as a national dish, by the country itself, such as the promotion of fondue as a national dish of Switzerland by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s.

National dishes are part of a nation's identity and self-image. For example, pizza is considered one of the national dishes of Italy and its variants are among the most popular foods in the world. During the age of European empire-building, nations would develop a national cuisine to distinguish themselves from their rivals.

Some countries such as Mexico, China or India, because of their diverse ethnic populations, cultures, and cuisines, do not have a single national dish, even unofficially. Furthermore, because national dishes are so interwoven into a nation's sense of identity, strong emotions and conflicts can arise when trying to choose a country's national dish.

By country This is not a definitive list of national dishes, but rather a list of some foods that have been suggested to be national dishes.

A

Afghanistan: kabuli palaw Albania: tavë kosi, flia Algeria: couscous, rechta Andorra: escudella i carn d'olla Angola: moamba de galinhaHamilton, Cherie (2001) Cuisines of Portuguese Encounters New York: Hippocrene Books. p. 219 Antigua and Barbuda: fungee and pepperpot Argentina: asado, empanada, matambre, locro Armenia: khorovats, harisa (not to be confused with the North African pepper paste harissa) Aruba: Keshi yena Australia: roast lamb, meat pie, Vegemite on toast Austria: Wiener schnitzel Azerbaijan: dolma

B

Bahamas: crack conch with peas and rice Bahrain: kabsa Bangladesh: rice and fish (particularly ilish) Barbados: cou-cou and flying fish Belarus: draniki Belgium: frites (particularly served with mussels or steak), carbonade flamande, waterzooi, chocolate mousse, Belgian waffle Belize: rice and beans Benin: kuli-kuli Bhutan: ema datshi Bolivia: salteñas Bosnia and Herzegovina: Bosnian pot, ćevapi, burek Botswana: seswaa Brazil: feijoada, churrasco Brunei: ambuyat Bulgaria: Shopska salad, banitsa Burkina Faso: riz gras Burundi: boko boko

C

Cambodia: fish amok, num banhchok, samlar kako Cameroon: ndolé Canada: poutine, donair, butter tarts, Nanaimo bar, tourtière Cape Verde: cachupa Central African Republic: cassava Chad: boule Chile: empanada, pastel de choclo,The South American Table by Maria Baez Kijac (), page 208 marraqueta China: Peking duck, crayfish, hot pot, dumpling, malaxiangguo, dim sum, kaolengmian, tanghulu Colombia: ajiaco, bandeja paisa Comoros: Langouste a la vanille (vanilla lobster) Democratic Republic of the Congo: poulet à la moambé Republic of the Congo: poulet moambé Costa Rica: casado, chifrijo (chicharrón or deep fried seasoned pork pieces served with beans, usually red or black beans), white rice and pico de gallo (it may be served with avocado and/or corn chips), gallo pinto, olla de carne (stewed beef soup with a variety of vegetables). Croatia: zagorski štrukli, pašticada, sinjski arambaši, soparnik, rapska torta, imotska torta, rafioli, jota Cuba: ropa vieja Cyprus: souvla, kleftiko, trachanás Czech Republic: vepřo knedlo zelo (roast pork with dumplings and sauerkraut), svíčková, paštika

D

Denmark: stegt flæsk, smørrebrød, flæskesteg Faroe Islands: Skerpikjøt Greenland: suaasat Djibouti: skoudehkaris Dominica: mountain chicken (historical), callaloo Dominican Republic: La bandera (rice, beans and meat)

E Ecuador: encebollado, guatitas, fanesca Egypt: ful medames, kushari, molokhiya, taʿamiya El Salvador: pupusa Equatorial Guinea: Succotash Eritrea: zigini with injera Estonia: kama Eswatini: Shisa Nyama Ethiopia: doro wat with injera

F

Fiji: kokoda (Fijian ceviche) Finland: rye bread, Karelian pie, karjalanpaisti, lohikeitto, joulutorttu France: escargot, pot-au-feu, beef bourguignon, blanquette de veau, steak frites, baguette, cassoulet, cheese, crêpe, crème caramel, croissant, poule au pot (historical), chou à la crème

G Gabon: poulet nyembwe"Oiling the Wheels of the Economy." Gabon. Winter 2007. p. 19. Retrieved 10 March 2009 The Gambia: domoda Georgia: khachapuri, khinkali Germany: schweinshaxe, bratwurst, sauerbraten, döner kebab, currywurst, eisbein with sauerkraut Ghana: fufu, jollof rice Greece: horiatiki, moussaka, fasoladaΛεξικό της κοινής Νεοελληνικής, 1998 souvlaki, gyros, magiritsa, kokoretsi Grenada: oil down Guatemala: pepián Guinea: poulet yassa Guinea-Bissau: caldo de mancarra Guyana: pepperpot and chicken curry

H

Haiti: griot, soup joumou Honduras: baleada Hong Kong: pineapple bun, dim sum Hungary: goulash

I

Iceland: lamb, hákarl India: Khichdi, Chaat, butter chicken, biryani, Dal, dosa, idli Indonesia: nasi goreng, mie goreng, tumpeng, satay, soto, rendang, gado gado Iran: abgoosht, chelo kabab, ghormeh sabzi Fesenjan Iraq: masgouf, dolma, Iraqi kebab, quzi Ireland: soda bread, butter,Elaine Lemm (23 July 2021) The National Dishes of Britain and Ireland. The Spruce Eats. Access Date = 15 July 2010. Irish stew Israel: falafel (served in pita),Nathan, Joan, Falafel: About Israel's signature food in My Jewish Learning, Retrieved 14 February 2010The Ethnic Food Lover's Companion by Eve Zibart (), page 181Israel Handbook: The Travel Guide by David Winter (), page 52From Tapas to Meze: Small Plates from the Mediterranean by Joanne Weir (), page 187 Israeli salad,Israel, Jill DuBois and Mair Rosh, Marshall Cavendish Pub., 2003 . p. 130"Jerusalem Diaries II: What's Really Happening in Israel", Judy Lash Balint. Published by Xulon Press, 2007. p. 259 meorav Yerushalmi, sabich, Ptitim Italy: pasta, pizza, risotto, mozzarella, Parmigiano Reggiano, Italian wine Ivory Coast: atcheke

J

Jamaica: Ackee and saltfish Japan: sushi, sashimi, Japanese curry, ramen, tempura, wagashi, miso soup Jordan: mansaf

K

Kazakhstan: beshbarmak Kenya: ugali with sukuma wiki, githeri, chapati, nyama choma Kiribati: Palusami Korea, North: raengmyŏn, kimchi Korea, South: kimchi, bulgogi, bibimbap, jajangmyeon, bingsu, tteokbokki Kosovo: flia Kuwait: Machboos Laham Kyrgyzstan: beshbarmak

L

Laos: larb/laap, sticky rice, tam mak hoong Latvia: layered rye bread, sklandrausis, Jāņi cheese, Grey peas Lebanon: kibbeh, tabbouleh Lesotho: Pap-pap Liberia: dumboy Libya: Couscous Liechtenstein: käsknöpfle Lithuania: bigos, cepelinai, šaltibarščiai Luxembourg: Judd mat Gaardebounen"Judd mat Gaardebounen" , Mycitycuisine.org. Retrieved 30 November 2011.

M

Madagascar: romazava Malaysia: nasi lemak, satay Maldives: mas huni Mali: tiguadege na Malta: stuffat tal-fenek Marshall Islands: Barramundi cod, macadamia nut pie Mauritius: dholl puri (flatbread stuffed with lentils) Mexico: taco, mole poblano, chiles en nogada Moldova: mămăligă, ghivetch Monaco: barbagiuan Mongolia: buuz Montenegro: njeguški pršut Morocco: couscous, tagine Myanmar: mohinga, lahpet thoke

N

Nauru: coconut fish Nepal: Gundruk and Dhido Netherlands: stamppot, soused herring with onion and pickles New Zealand: meat pie, bacon and egg pie, lamb, pavlova Nicaragua: gallo pinto, nacatamal, vigorón Niger: dambou Nigeria: tuwon shinkafa, Jollof rice, pounded yam and egusi soup, Indomie instant noodles North Macedonia: tavče gravče Norway: fårikål

O Oman: shuwa

P

Pakistan: biryani, nihari, chicken karahi, gulab jamun Palestine: maqluba, musakhan, falafel Panama: sancocho Paraguay: Sopa paraguaya Peru: ceviche, pollo a la brasa Philippines: adobo, sinigang, sisig, pancit, halo-halo, lechon Poland: bigos, pierogi,"Kapusta kiszona (sauerkraut) is the basis for Poland's national dish bigos (sauerkraut with a variety of meats), kapuśniak (sauerkraut soup)" [in:] Polish Holiday Cookery by Robert Strybel, 2003, p. 14; "Bigos, the national dish of Poland — a hunter's stew of mixed meats and vegetables" [in:] The food lover's companion to Portland by Lisa Shara Hall, Roger J. Porter, 1996 kotlet schabowy,"Two national specialities you'll find everywhere are bigos (cabbage stewed with meat and spices) and pierogi" [in:] Poland: the rough guide, 1991 and kotlet schabowy is a close cousin of the Teutonic Wiener Schnitzel" [in:] Joey Porcelli, Clay Fong . The Gyros Journey: Affordable Ethnic Eateries Along the Front Range, 2006 Portugal: bacalhau, caldo verde, cozido à portuguesa, Pastel de Belem, Sardinha Assada (Grilled Sardines)National Dish of Portugal wetravelportugal.com. Retrieved 24 April 2021.

Q Qatar: machboos

R Romania: mămăligă, sarmale, mici Russia: beef stroganoff, chicken Kiev, pierogi, borscht, shchi, Kasha, pelmeni, pirozhki,Леонид Беловинский. Энциклопедический словарь российской жизни и истории: XVIII-начало XX в., стр. 557, Пирог (Leonid Belovinskiy. The encyclopedic dictionary of Russian life and history: from the 18th to the beginning of the 20th centurym p. 557, "Pirog"; in Russian)Вильям Похлебкин. Большая энциклопедия кулинарного искусства, Пироги русские. Москва: Центрполиграф, 2010, (William Pokhlyobkin. The Great Encyclopedia of Culinary Art, "Russian pirogi". Moscow: Centrpoligraph, 2010; in Russian) Olivier salad, blini Rwanda: isombe, ibihaza, and ugali

S

San Marino: torta tre monti Saudi Arabia: saleeg, kabsa, jareesh, maqshush Senegal: thieboudienne Serbia: ćevapčići, pljeskavica, gibanica (pastry), Karađorđeva steak, sarma, pasulj Singapore: chilli crab, Hainanese chicken rice, Hokkien mee Slovakia: pirohy, bryndzové halušky Slovenia: cremeschnitte, buckwheat dumplings (particularly štruklji), Idrijski žlikrofi, Carniolan sausage Somalia: bariis Iskukaris South Africa: bobotie,mieliepap and braai, and boerewors and chakalaka Spain: tortilla de patatas Asturias: cachopo Catalonia: pa amb tomaquet Galicia: polbo á feira Madrid: churro Valencia: paella cuisine of Sri Lanka: rice and curry, kottu cuisine of Suriname: pom cuisine of Sweden: köttbullar, kräftskiva, surströmming (fermented Baltic herring),Cederling: Surströmming (Rotten or more like sour herring) pickled herring with potatoes, ostkaka, smörgåstårta (savory sandwich cake) and kebab pizza. cuisine of Switzerland: fondue, muesli, raclette, rösti (core national dishes). Other dishes: cervelat (national sausage), Zürcher geschnetzeltes, cordon bleu Syria: kibbeh

T

Tajikistan: osh palov, qurutob Taiwan: beef noodle soup, minced pork rice Tanzania: chipsi mayai Thailand: pad thai, pad gaprao, tom yum kung, som tam Togo: fufu Tonga: 'ota 'ika Trinidad and Tobago: doubles, pelau, bake and shark, Roti Tobago: curry crab and dumplings Tunisia: couscous, brik/bric Turkey: doner kebab, dürüm, kuru fasulye with pilaf,Kuru fasulyemi geri istiyorum! Sabah kebap, baklava, simit, kapuska Tuvalu: pulaka

U

cuisine of Uganda: matooke cuisine of Ukraine: borscht, () () varenyky () () cuisine of United Arab Emirates: harees, shuwa