10 Traditional Dishes from Around the World You Must Try

Exploring traditional dishes from different countries offers a deep dive into cultural heritage, history, and unique flavors. Each dish tells a story of its people, geography, and culinary traditions. Below are ten must-try dishes from around the world, complete with historical background, ingredients, step-by-step instructions, and tips to make them truly special.

1. Paella (Spain)

History

Originating from Valencia, Spain, paella is a rice dish that dates back to the 10th century when the Moors introduced rice cultivation to Spain. Traditionally cooked in a wide, shallow pan, paella has evolved into various regional variations, including seafood paella and mixed paella.

Ingredients

• 2 cups Bomba or Arborio rice
• 4 cups chicken broth
• 1 lb chicken thighs, cut into pieces
• 1/2 lb shrimp, deveined
• 1/2 lb mussels, cleaned
• 1/2 cup green beans
• 1/2 cup tomatoes, diced
• 1/4 cup olive oil
• 1 tsp smoked paprika
• 1 pinch saffron threads
• 1 onion, chopped
• 3 cloves garlic, minced
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large paella pan over medium heat.
2. Brown the chicken thighs and remove them from the pan.
3. In the same pan, sauté onions and garlic until fragrant.
4. Stir in the tomatoes, paprika, and saffron threads.
5. Add rice and mix well to coat with the flavors.
6. Pour in the chicken broth and bring to a simmer.
7. Return the chicken to the pan and cook for 15 minutes.
8. Add shrimp, mussels, and green beans, cooking for another 10 minutes until the seafood is done.
9. Let rest for 5 minutes before serving.

How to Make It Special

Use high-quality saffron and cook over an open flame for a more authentic, smoky flavor. Never stir after adding the broth to achieve the characteristic crispy “socarrat” layer at the bottom.

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2. Peking Duck (China)

History

Peking Duck has been a Chinese delicacy since the Imperial era, dating back to the Yuan Dynasty (1271–1368). Once served exclusively to the emperors, this dish is now a staple in Beijing’s finest restaurants.

Ingredients

• 1 whole duck
• 1/4 cup honey
• 1 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp five-spice powder
• 2 tsp salt
• 5 green onions
• 1 cucumber, sliced
• Mandarin pancakes
• Hoisin sauce

Instructions

1. Rinse and pat dry the duck, then rub with salt and five-spice powder.
2. Boil water and pour it over the duck’s skin to tighten it.
3. Mix honey, vinegar, and soy sauce, then brush over the duck.
4. Hang or refrigerate uncovered overnight to dry the skin.
5. Roast at 350°F (175°C) for 1.5 to 2 hours until crispy.
6. Slice thinly and serve with Mandarin pancakes, cucumber, green onions, and hoisin sauce.

How to Make It Special

Achieve ultra-crispy skin by ensuring the duck’s skin is fully dried before roasting. Using a fan to speed up the drying process can enhance the texture.

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3. Shepherd’s Pie (United Kingdom)

History

Shepherd’s Pie originated in the British Isles during the late 18th century as a way to use leftover roasted meat. Traditionally made with lamb, this comforting dish has since become a staple in British and Irish cuisine.

Ingredients

• 1 lb ground lamb or beef
• 1 onion, chopped
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 cup peas
• 2 tbsp tomato paste
• 1 cup beef broth
• 1 tsp Worcestershire sauce
• 4 cups mashed potatoes
• 1/2 cup shredded cheese (optional)
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Sauté onions, carrots, and garlic until softened.
3. Add ground meat and cook until browned.
4. Stir in tomato paste, Worcestershire sauce, and beef broth. Simmer for 10 minutes.
5. Transfer to a baking dish and spread mashed potatoes evenly on top.
6. Sprinkle with cheese if desired.
7. Bake for 25 minutes until golden brown.

How to Make It Special

For an extra crispy top, broil for the last few minutes. Using fresh herbs like thyme or rosemary enhances the depth of flavor.

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4. Tacos al Pastor (Mexico)

History

Tacos al Pastor originated in Mexico with Lebanese immigrants who introduced the spit-roasting technique in the early 20th century. This dish blends Middle Eastern and Mexican flavors to create a delicious street food staple.

Ingredients

• 1 lb pork shoulder, thinly sliced
• 2 tbsp achiote paste
• 2 tbsp pineapple juice
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp oregano
• 1/2 tsp salt
• 1/2 cup chopped pineapple
• Corn tortillas
• Cilantro and onion for garnish

Instructions

1. Marinate pork with achiote paste, pineapple juice, garlic, cumin, oregano, and salt for at least 4 hours.
2. Grill pork slices until caramelized.
3. Slice into small pieces and serve on corn tortillas.
4. Top with chopped pineapple, cilantro, and onion.

How to Make It Special

Cooking the pork on a vertical spit (trompo) gives it the most authentic flavor. Serve with a squeeze of fresh lime for an extra tangy kick.

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5. Bobotie (South Africa)

History

Bobotie is a traditional South African dish with origins in Cape Malay cuisine. Dating back to the 17th century, it is a spiced, baked minced meat dish topped with a savory custard.

Ingredients

• 1 lb ground beef or lamb
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1/2 tsp turmeric
• 1/4 cup raisins
• 2 tbsp apricot jam
• 2 slices white bread, soaked in milk
• 2 eggs
• 1/2 cup milk
• Bay leaves for garnish

Instructions

1. Preheat oven to 350°F (175°C).
2. Sauté onions and garlic, then add ground meat and spices.
3. Stir in raisins, apricot jam, and soaked bread.
4. Transfer to a baking dish.
5. Whisk eggs and milk, then pour over meat mixture.
6. Top with bay leaves and bake for 35 minutes until set.

How to Make It Special

Serving with chutney and yellow rice enhances the dish’s traditional flavors.

6. Ratatouille (France)

History

This rustic vegetable dish hails from Provence, France, and has been a staple of French cuisine since the 18th century. It was originally a peasant dish made from summer vegetables.

Ingredients

• 1 eggplant, sliced
• 1 zucchini, sliced
• 1 bell pepper, chopped
• 2 tomatoes, sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1 tsp thyme
• Salt and pepper to taste

Instructions

1. Heat olive oil in a pan and sauté onions and garlic.
2. Add bell peppers and cook until softened.
3. Layer sliced eggplant, zucchini, and tomatoes in a baking dish.
4. Sprinkle with thyme, salt, and pepper.
5. Drizzle with olive oil and bake at 375°F (190°C) for 45 minutes.

How to Make It Special

For a richer taste, let the dish rest for a few hours before serving to allow the flavors to meld.

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7. Feijoada (Brazil)

History

A traditional Brazilian black bean stew, Feijoada dates back to Portuguese colonial times and incorporates various cuts of pork and beef. It is a hearty, flavorful dish often served with rice and orange slices.

Ingredients

• 2 cups black beans
• 1 lb pork ribs
• 1/2 lb smoked sausage, sliced
• 1/2 lb beef, cubed
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 bay leaves
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Soak black beans overnight and drain.
2. Heat olive oil in a pot, sauté onions and garlic.
3. Add pork ribs, sausage, and beef, browning on all sides.
4. Add black beans, bay leaves, and enough water to cover.
5. Simmer for 2-3 hours, stirring occasionally.
6. Season with salt and pepper and serve with rice and orange slices.

How to Make It Special

Letting Feijoada sit overnight enhances the flavors. Serving with orange slices balances the richness of the dish.

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8. Moussaka (Greece)

History

Moussaka is a traditional Greek casserole that dates back to Ottoman rule. It consists of layers of eggplant, spiced meat sauce, and creamy béchamel sauce, making it a rich and comforting dish.

Ingredients

• 2 eggplants, sliced
• 1 lb ground lamb or beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can diced tomatoes
• 1 tsp cinnamon
• 1/2 tsp allspice
• 1/4 cup olive oil
• 2 cups béchamel sauce
• 1/2 cup grated cheese
• Salt and pepper to taste

Instructions

1. Roast sliced eggplants until tender.
2. Sauté onion and garlic, then add ground meat and spices, cooking until browned.
3. Stir in tomatoes and simmer for 20 minutes.
4. Layer eggplant and meat sauce in a baking dish, top with béchamel and cheese.
5. Bake at 375°F (190°C) for 45 minutes.

How to Make It Special

Let Moussaka rest before serving for enhanced flavors. Adding a sprinkle of nutmeg to the béchamel sauce gives it a more authentic taste.

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9. Sushi (Japan)

History

Sushi dates back to ancient Japan when fish was preserved in fermented rice. Modern sushi evolved during the Edo period (1603-1868), becoming one of Japan’s most beloved culinary traditions.

Ingredients

• 2 cups sushi rice
• 2 1/2 cups water
• 1/2 cup rice vinegar
• 2 tbsp sugar
• 1 tsp salt
• Fresh fish (tuna, salmon, shrimp)
• Nori (seaweed sheets)
• Soy sauce
• Wasabi
• Pickled ginger

Instructions

1. Rinse sushi rice until water runs clear, then cook with water.
2. Mix rice vinegar, sugar, and salt, then stir into cooked rice.
3. Place a nori sheet on a bamboo mat, spread rice evenly.
4. Add fresh fish slices and roll tightly.
5. Slice and serve with soy sauce, wasabi, and pickled ginger.

How to Make It Special

Use the freshest fish possible and a sharp knife for clean cuts. Serving with high-quality soy sauce enhances the flavors.

10. Kebabs (Turkey)

History

Turkish kebabs have a rich history dating back to the Ottoman Empire and beyond. Traditionally, kebabs were cooked over open flames, and today they come in many varieties, including shish kebabs and doner kebabs.

Ingredients

• 1 lb lamb or beef, cut into cubes
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp cumin
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 onion, grated
• Wooden skewers, soaked in water

Instructions

1. In a bowl, mix olive oil, paprika, cumin, garlic, salt, pepper, and grated onion.
2. Add the meat cubes and marinate for at least 2 hours.
3. Thread the marinated meat onto skewers.
4. Grill over medium-high heat for 8-10 minutes, turning occasionally until fully cooked.
5. Serve with pita bread, rice, or a fresh salad.

How to Make It Special

For the most authentic flavor, grill the kebabs over charcoal and serve with a side of traditional Turkish yogurt sauce.