One of the most famous Greek street foods is gyros, made of meat roasted on a vertical spit, lamb or veal in other countries, or pork and chicken in Greece. The meat is thinly sliced before being served on pita bread with veggies, including tomatoes, onions, lettuce, cucumbers, and sauces like tzatziki.

One of the most well-known Greek dishes is souvlaki, made out of small cubes of skewered and grilled pork, chicken, lamb, or beef. It's a popular fast food item typically offered at souvladzidika. These little restaurants frequently provide gyros and other dishes with similar grilled meat.

Tonkotsu is a distinctive type of ramen that includes fresh noodles, soft-yolk eggs, supple, melt-in-your-mouth pork belly, and a rich, fatty pork broth. It is so well-liked and unique that it could stand alone as a dish rather than just a ramen style.

The most well-known dish in Georgia is khachapuri, a classic cheese bread. Butter, eggs, and melted cheese are the usual toppings. Although other cheese varieties like mozzarella and feta have been added to the dish, the most popular additions remain the original Georgian Sulguni or Imeretian cheese.

These tender crescent-shaped dumplings, which come from the historical region of Red Ruthenia, are stuffed with a mixture of potatoes and cheese that is periodically spiced up with various seasonings or fried onions. Typically, pierogi ruskie are boiled and then shortly fried to get a crispy texture.

Just tossing spaghetti with guanciale (cured pork jowl), egg yolks, and Pecorino Romano cheese creates the carbonara we know today. Although easy to make, this meal is a favorite in Rome and is well-known nationwide. Although carbonara is now regarded as a classic Roman dish, its history is hazy and sometimes debated. The word "carbonari" is thought to have come from the woodcutters and charcoal producers known as carbonari, who resided in the Appenine Mountains to the northeast of Rome. They are claimed to have cooked their pasta over a fire made of hardwood charcoal and then tossed it with eggs and cheese.

Pizza Margherita is a delicacy suited for a queen in every sense of it. During her visit to Naples in 1889, Queen Margherita of Savoy was given a pizza in the hues of the Italian flag: red tomatoes, white mozzarella cheese, and green basil. We consider it a more upscale take on traditional cheese pizza or a superb Caprese salad with a crust.

The classic Chinese jiaozi dumplings are the ancestors of the famous Japanese gyoza, a crescent-shaped dumpling. Gyoza quickly rose to the top of our list of favorite Japanese foods after the recipe was significantly modified to suit the Japanese palate. They comprise a thin, egg-, wheat-, and water-based wrapper packed with meat and veggies. The stuffing's contents vary by region, but the most popular ones include minced pork or chicken, cabbage, chives, a good amount of garlic, ginger, and green onions.

This recipe is from Campania, specifically the lovely seaside hamlet of Sorrento, thus the name. Gnocchi alla Sorrentina, or strangulaprievete alla Sorrentina, are delicate, small potato pillows coated in a thick, velvety tomato and mozzarella sauce infused with basil. They are then covered in mozzarella, pecorino cheese, and occasionally parmesan. They are then roasted in the oven until the cheese bubbles and flows or a golden crust forms on top. Traditionally, gnocchi alla Sorrentina are prepared in a little clay pot called a pignatiello and served sizzling hot.

The most popular type of kebab is shish, which is made out of chunks of meat on a skewer that are grilled over an open flame. The dish’s nomadic forebears used to marinate the meat to make it more tender and remove any gamey aromas.

The miso base, broth, and veggies are cooked in a wok to create the savory dish known as miso ramen. After that, the medley is garnished with bean sprouts, minced pork, garlic, sweet corn, and occasionally regional seafood, including crab, scallops, and squid.

A beef steak covered in crushed peppercorns and fried is the main component of the French meal steak au poivre. A sauce is prepared in the same pan the steak was cooked in and then served with the dish. Usually, potatoes and a side salad are also served with the entrée.

A national meal known as raclette bears the same name as cow’s milk, mildly nutty Swiss cheese, a cooking tool, and a whole eating experience. Raclette was created by the Swiss mountain shepherds who congregated around a fire and roasted potatoes. It is popular in the ski resort of Valais and other parts of the Swiss Alps, where it originated.

Chewy udon noodles are stir-fried with various ingredients and covered in a thick soy sauce to make the well-known Japanese dish yaki-udon. The meal may include a variety of thinly sliced vegetables, meat, or seafood that are swiftly fried, combined with the thick udon noodles, and then covered in a flavorful sauce.

An international favorite, döner kebab is made of grilled, shredded chunks of meat which is skewered vertically. Fresh herbs and spices are generally used to season the meat. Initially, only lamb was used to make döner. Yet, today, kebabs made with lamb and beef, or occasionally only beef, are available in Istanbul and many places worldwide.

One of the most simple yet delicious Italian meals is this age-old dish with Roman origins. Pasta (often spaghetti), aged Pecorino Romano cheese, salt, and a generous dollop of ground black pepper make up cacio e pepe. It was previously the preferred dish of Roman shepherds due to the ingredients' ease of transportation and resistance to spoilage. The pasta gave the shepherds the carbs they required to carry out their arduous work, while the hot pepper shielded them from the impacts of the cold weather throughout the night.

Peking duck's long history dates back to China's Yuan Dynasty in the thirteenth century. Beijing's oldest Peking duck restaurant, Bianyifang, which has been in business since the Jiajing era in the 16th century, is evidence of how beloved this delicious, mouthwatering delicacy is. The duck is roasted until the meat is juicy, soft, and somewhat sweet and the skin is golden and crispy. Afterward, the meat and skin are both folded into paper-thin pancakes or white buns that have been steam-cooked.

Cağ kebab is a type of kebab that was first made in the Turkish city of Erzurum. It is prepared with lamb that has been marinated for about 12 hours with onions, salt, and pepper. The meat is then skewered and cooked over a wood fire.

A typical Spanish snack, gambas al ajillo, consists of shrimp sautéed in a skillet with minced garlic, lemon juice, paprika, and olive oil. The meal is typically eaten as a tapa. Gambas al ajillo is suggested to be served with crusty bread on the side to help sop up the savory sauce and garnished with chopped parsley.

Mexican cuisine’s cochinita pibil is a pork dish with Yucatan origins. Garlic, bitter orange juice, and annatto paste are used to marinate the pork. It is slowly baked, cut, and then served with shallots, pickled onions, salsa, and various roasted veggies on tortillas, as tacos, or on its own.

Popular Chinese pork roast buns are called cha siu bao. Whether steamed or baked, they are always stuffed with a sweet and sour grilled pork filling. In contrast to baked chao siu bao, which have a bright golden tint and are frequently drizzled with a glossy glaze, steamed variants are delicate and soft, with a pure white color.

Carnitas is a savory cuisine that has its origins in Michoacán, Mexico. It is created from pork that has been braised, roasted, or slow-cooked for an extended time in its own fat until it is entirely supple and luscious.

Massaman curry is probably the mildest, sweetest, and most peculiar variety of Thai curry. It comprises a curry paste prepared with roasted spices, beef, potatoes, and creamy coconut milk. The dish’s original Thai component is coconut milk, which provides a rich foundation for the other components.

Greeks generally refer to golden, crispy cod fritters when they use the phrase "bakaliaros," which also refers to cod fish. The dish can be prepared using flaked cod that is then mixed into a thick batter, as well as cod that has been salted or fresh cod that has been batter-fried.

One of the four main categories of ramen-noodle dishes celebrated for their exceptional flavors is the soy sauce-based shoyu ramen. Every bowl of ramen must have three things: noodles, broth, and various toppings. What separates shoyu from other types is the dark, salty soup.

The Goa and Konkan areas of India and England are big fans of the savory vindaloo curry dish. It may also be cooked with chicken, beef, mutton, or paneer. Mostly, it is made using marinated pork. The meal's name is derived from the incorrectly spelled Portuguese dish carne de vinha d'alhos, which translates to "meat marinated in wine vinegar and garlic." The meal was introduced to Goa by Portuguese explorers in the 15th century when it was altered to suit local tastes. As wine vinegar wasn't available in India, Franciscan priests created their own version using palm wine.

Shahi paneer is a cheese curry made with paneer cheese, onions, almond paste, and a rich, spicy tomato-cream sauce. It is a dish that originates from the Moghul cuisine of India. Typically, Indian bread like naan, roti, or puri is served with it.

Squid rings and tentacles are the essential components of this traditional Greek dish. They are seasoned, floured, then fried till crisp and golden. Fried calamari is a typical dish in restaurants, often ordered as an appetizer or meze dish. It is typically served with lemon wedges and parsley as a garnish.

Greek cuisine is known for its grilled lamb chops, typically served as the main course and highly appreciated throughout the country. Before grilling on classic charcoal barbecues, lamb chops are usually marinated in olive oil, lemon juice, and fresh herbs. The creamy tzatziki sauce, potatoes, or salads are typical accompaniments.

Traditional Turkish dumplings known as manti are made from spiced ground beef and onions. The most popular topping for the dumplings is a yogurt and garlic sauce. Mantu, which translates to “dumplings,” is the source of the dish’s name. In the 13th century, nomadic Turkish tribes introduced these dumplings from Central Asia to Turkey. Manti dumplings are now widely consumed throughout Turkey and in many other cuisines, including Central Asian, Afghan, and Armenian.

Korma is a mild-flavored, creamy beef stew cooked with saffron, yogurt, and various spices, including coriander, ginger, cumin seeds, chilies, and turmeric. It may also be made vegetarian. It is assumed to begin as a fusion of Persian and Indian cuisine in the royal kitchen of Akbar in the middle of the fifteenth century.

This rich and delicious piatto unico (lit. one-dish dinner) is traditionally made with layers of homemade fresh egg lasagna noodles and is usually spiced with spinach. Béchamel sauce and a thick meat sauce known as ragù alla Bolognese are then added on top. Finally, Parmigiano-Reggiano cheese is sprinkled over lasagne alla Bolognese before baking it until it is soft on the inside and has a delightfully crisp, browned top.

One of the most well-liked foods in the nation is karē, a Japanese-style curry. When the Brits brought it to Japan during the Meiji era (1868–1922), it began to acquire appeal. In its early years, karē with rice was a pricey, upscale dish only the elite could afford.

One of the most well-loved dishes from the Italian area of Liguria, if not the most well-known, is trofie al pesto. Trofie, a hand-rolled pasta from Liguria made of wheat and water, and pesto, a renowned green sauce made of seven ingredients — basil, garlic, olive oil, pine nuts, salt, and two kinds of cheese — are combined to create the dish.

Katsudon is a form of donburi, a rice meal served in a bowl with toppings cooked on top. In this instance, the topping is tonkatsu, a deep-fried and breaded pork cutlet also popular in Japan. But, in this variation, the tonkatsu is cooked with veggies in a seasoned sauce bound with eggs.

Yemista, or gemista, is a classic Greek dish made with rice and the inner parts of several vegetables, including tomatoes and green peppers. The veggies are then cooked in the oven after being filled. The dish's name, which in Greek translates as "stuffed," reflects a classic summer meal. Yemista comes in two main varieties: ones with and those without ground beef in the filling.

The origins of the Portuguese cuisine frango assado com piri piri, often simply referred to as frango assado (roasted chicken), are unclear. Full butterflied chicken breasts are typically used, marinated in a mixture of olive oil, spices, and crushed piri-piri peppers. The chicken is served with a piri-piri sauce, a concoction of oil, dried or fresh chili peppers, and other optional seasonings after it has been roasted or grilled. Although it is still unclear where this Portuguese dish originated, Portuguese frango assado is very similar to the African piri-piri (peri-peri) chicken.

A typical Japanese variation of nigiri sushi is sake nigiri. Slices of salmon are placed on top of hand-pressed sushi rice. Although the flavor might be a little fishier than maguro (tuna) nigiri sushi, the dish's delicate texture and clean finish suit novice sushi eaters. This kind of sushi is typically consumed in a single bite while being eaten by hand. On the side, soy sauce, wasabi, or pickled ginger (gari) are frequently served with it.

Typically, these big prawns are deep-fried after being covered with panko breadcrumbs and egg wash. These are among the most well-known yōshoku foods, which are Japanese meals with influences from the west that were created between the 1860s and the early 1900s as part of the Meiji Restoration. Being one of Nagoya's hallmark meals, ebi furai belongs to the kawari-age category of breaded, deep-fried delicacies. It is also recognized as a meibutsu, a Japanese term for well-known cuisines associated with particular regions.

Chinese dumplings, known as shuǐjiǎo, are stuffed with various ingredients only limited by one's creativity and served without broth or soup. Shrimp, cucumber, purple cabbage, ground pork, bean sprouts, vermicelli, and rice are a few of the most well-liked components in the filling.

Tteokbokki is a hot stir-fried dish that frequently includes fish cakes, sweet red chili sauce, and cylindrical rice cakes. It is commonly purchased from pojangmacha, or street sellers, and is regarded as one of the best street foods in Korea. The dish was created during the Joseon Dynasty and was served in the royal court as well as being used as a remedy.

Pljeskavica, a traditional Serbian dish known as the Serbian hamburger, is a flat, round patty made from ground beef, pig, veal, or a mixture of the three. Selected seasonings like paprika, salt, and pepper are often included, as well as finely chopped onions and garlic. The name pljeskavica, which means flavorful and juicy, is derived from the word pljeskati, which means "to clap." A clapping motion shapes the patties before they are grilled to a smokey brown color with typical grill markings on both sides.

Popular in Peru, pollo a la brasa is a dish made of crispy, juicy, charcoal-grilled chicken typically served with salads and French fries. It is currently one of the most widespread meals in Peru, with 27 million people eating it daily.

Murgh makhani, often known as butter chicken, is a classic dish in most Indian restaurants and is likely the most well-known of all Indian dishes. The dish was created in Delhi in the 1950s when Kundan Lal Gujral opened the Moti Mahal restaurant. Without even realizing it, the restaurant's chefs mixed the leftover marinade liquids with tomatoes and butter before stewing the tandoor-cooked chicken in it. This resulted in one of the most loved meals in history and a future transnational delicacy.

Mexican pozole, a soupy, flavorful stew, is typically given to large groups during special events and festivities like Christmas, weddings, or birthdays. Its primary component is nixtamal, also known as hominy. It is made of pre-cooked big, dried maize kernels in an alkaline solution to make them softer. Depending on the region, the dish may also contain various herbs, spices, and meats like pig, chicken, or shellfish.

The traditional toppings for diavola, a variety of Italian pizza, are tomato sauce, mozzarella cheese, spicy salami, and hot chili peppers. For added flavor, black olives can be used as an optional ingredient.

The delicious khinkali, or Georgian dumplings, are regarded as one of the country's national delicacies. The dumplings are customarily knotted at the top after being filled with meat and seasonings. Every Georgian region has its specific variety of fillings. Throughout time, the original recipe changed and now calls for fresh herbs like cilantro and parsley. To preserve the fluids, the meat for khinkali is never cooked ahead of time.

The Northern Chinese dumpling known as guotie, also known as the pan-fried variation of the Chinese jiaozi dumpling, is often filled with ground pork, Chinese cabbage, scallions, ginger, rice wine, and sesame seed oil. Once the bottom of the dumpling is frying, a tiny amount of liquid is poured into the pan, which is then covered, allowing the rest of the dumpling and the contents to steam, creating the crunch and soft textures.

A well-known pasta dish from Tuscany is pappardelle. They combine to create one of the best culinary experiences in the area when served with ragù di cinghiale (prepared with wild boar). Unlike traditional ragù, the wild pig version has a much more intense flavor that is attained through lengthy, slow boiling in a rich sauce of tomatoes and red wine.

Whole shrimp are seasoned with salt and quickly grilled over high heat in an iron skillet as part of a traditional Spanish tapa dish. It is advised to eat them plain, with some lemon or lime juice squeezed on top; black pepper is optional and up to individual taste. You may also pair the shrimp with a cool beer or a glass of wine.

Tagliatelle pasta with a rich ragù made primarily of beef (and occasionally pig) and tomatoes make up this traditional Italian meal, which has its origins in Bologna. While they are sometimes confused, spaghetti Bolognese and tagliatelle al ragù are very different recipes. Tagliatelle al ragù is one of Bologna's hallmark dishes.

The Florentine-style beef steak, revered as the holy grail of Italian cuisine, is only made using dry-aged meat from Chianina cow, which is highly regarded for its suppleness. Although bistecca alla Fiorentina is sometimes referred to as a T-bone steak, it is actually much closer to a porterhouse since the tenderloin is sliced much closer to the center than it would be on a typical T-bone. A third need for bistecca alla Fiorentina is thickness; the cut should be at least three fingers broad. This ensures that when the meat is grilled over a very high flame, a lovely, slightly browned crust forms on the steak's exterior while the inside stays juicy.

Bosnian ćevapi are a source of immense national pride and the nation's favorite meal despite having a blatantly Turkish origin. These tiny, hand-rolled minced meat sausages are often produced with ground beef or beef mince combined with other meats like pork, veal, or lamb. The spices used to season the meats typically include garlic, salt, black pepper, and occasionally paprika or spicy red pepper flakes.

Chinese cuisine's traditional dan dan noodles are an absolute classic. The dish's main attraction is a hot sauce that is served with noodles. It is made with chili oil, preserved vegetables, Sichuan peppercorn, and occasionally sesame or peanut paste. While it is frequently incorporated, the meat, mostly minced pork or beef, serves mainly as a garnish. While there are only minor variations in China, traditional dan dan noodles have been modified to suit the mellower tastes of westerners by using much fewer spices.

Shumai, which translates as "to cook and sell" in Chinese, is a traditional dim sum dish made of an open-topped dumpling stuffed with steamed ground pork and occasionally with finely chopped shrimp or Chinese black mushrooms. Shumai is frequently topped with a single pea, a fish egg, or a small piece of carrot.

This simple Portuguese meal, which bears the poet Raimundo António de Bulhão Pato’s name, combines clams with a flavorful sauce made of olive oil, garlic, lemon juice, and fresh cilantro. Bulhão Pato clams are often eaten as an appetizer and are typically served with bread.