Top National Dishes


Most countries have a favorite or national dish. Popular with residents and forming part of a country’s identity, they are an essential experience for visitors.
Photo: Burger served at Slow Bar in Portland, Oregon.

Slow Bar in Portland, Oregon, touts its hamburger as the city's best.

Hamburgers, U.S.

Although the origins of the hamburger are disputed, there is no argument over the popularity of this classic dish. Toppings and accompaniments vary from region to region, but for an original version visit Louis’ Lunch in New Haven,Connecticut, which has been serving hamburgers since 1900 and claims to be the oldest hamburger restaurant in the U.S.
Planning: Louis’ Lunch is open most days for lunch, and some days until the early hours of the morning.

 

Ackee and Saltfish, Jamaica

Despite ackee’s unhappy origins as slave food, Jamaicans have reclaimed it as part of their national dish. A nutritious fruit with a buttery-nutty flavor, ackee resembles scrambled egg when boiled. Jamaicans sauté the boiled ackee with saltfish (salt-cured cod), onions, and tomatoes. Sometimes the dish is served atop bammy (deep-fried cassava cakes) with fried plantains. 

Planning: Jake’s, Treasure Beach, is renowned for ackee and saltfish and also offers cooking classes.

 

 

Coo-Coo and Flying Fish, Barbados

A polenta-like cornmeal and okra porridge, coo-coo pairs perfectly with flying fish—once abundant but now overfished and scarce—which is either steamed with lime juice, spices, and vegetables or fried and served with a spicy sauce.
Planning: The Flying Fish restaurant overlooking St. Lawrence Bay claims to be the Barbadian national dish’s home.

 

Bulgogi, Korea

Beef bulgogi (fire meat) is a dish of thinly sliced, prime cuts of meat marinated in a mixture of soy sauce, sesame oil, garlic, onions, ginger, sugar, and wine, and then grilled. It is often eaten wrapped in lettuce or spinach leaves and accompanied by kimchi (fermented vegetable pickle). Many Korean restaurants have miniature barbecues embedded in tables where diners grill the meat themselves.
Planning: Seoul’s upmarket Byeokje Galbi chain is a bulgogi sensation.

 

Kibbeh, Lebanon/Syria

Dining well Levantine-style often means sticking to the delicious mezes(appetizers). Kibbeh, a versatile confection of ground lamb, bulgar, and various seasonings, is a core component of mezes. It is often fried in torpedo or patty shapes, baked, boiled, or stuffed, but is tastiest raw.
Planning: Aleppans in northern Syria are kibbeh’s greatest innovators, flavoring it with ingredients like pomegranate or cherry juice.

 

Goulash, Hungary

Gulyás—Magyar for “herdsman”—became a national dish in the late 1800s, when Hungarians sought symbols of national identity to distinguish themselves from their partners in the Austro-Hungarian Empire. A filling stew of beef, vegetables, red onions, and spices, goulash gets its flavor from the use of slow-cooked beef shin, or similar richly flavored cuts, and paprika.

Planning: For a lighter version, sample gulyásleves (goulash soup).

 

 

 

 

 

 

Wiener Schnitzel, Austria

Made with the finest ingredients and served fresh, this simple dish of pounded veal cutlets breaded and lightly fried is Austria’s food ambassador, despite the dish’s Italian origins. Austrians typically eat Wiener schnitzel garnished with parsley and lemon slices, alongside potato salad.

Planning: Vienna’s leading Wiener schnitzel purveyor, Figlmüller, has two outlets within a few blocks of Stephansplatz (St. Stephen’s Square). Expect gigantic helpings.

 

Roast Beef and Yorkshire Pudding, England

Despite England’s increasingly cosmopolitan cuisine, this dish remains a much-loved Sunday lunch and national symbol. Named for England’s eponymous county, Yorkshire—or batter—puddings originally served as fillers before the main course for those who could afford little beef. Today, the two are usually eaten together alongside gravy-soaked roast potatoes, vegetables, and horseradish sauce.
Planning: Try the traditional British restaurant London’s Rules, founded in 1798, or country pubs.

 

Irish Stew, Ireland

Originally a thick broth of slow-boiled mutton with onions, potatoes, and parsley, Irish stew nowadays often incorporates other vegetables, such as carrots, and many cooks brown the mutton first. It is a staple of Irish pubs worldwide.
Planning: One place in Dublin to enjoy Irish stew and other traditional fare isShebeen Chic, in George’s Street.

 

 

 

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6 thoughts on “Top National Dishes

  1. Oh wow have you been lucky enough to try all these dishes? Yum! Food is such an important part of travelling. Cheers for the recommendations – I’ll know where to turn to if I ever travel to some of the more exotic places you’ve listed.

    • Hi,,i agree Food is such an important part of travelling, Well actually i am not lucky enough coz I’ve tried all the dishes…. As i am pure vegetarian. Also thanks for liking and commenting on the post…. i really appreciate it… see you with the next interesting post 🙂 cheers!!!

  2. Mmmm yum yum. I love Korean bulgogi. 🙂

    Great post! I’m Malaysian… thinking about it, not sure we really have a national dish! Maybe “nasi lemak” or “kuay teow”.

    • Thanks..
      Yeah it would surly be yum yum yummy!!! as you r saying 🙂
      ohk i’ve never heard of these dishes… i will do some research or will try “nasi lemak” or “kuay teow”.

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