There is no argument over the popularity of this classic dish. Toppings and accompaniments vary from region to region.
Jamaica
The United States
Barbados
Korea
Ackee and Saltfish is a nutritious fruit with a buttery-nutty flavour, ackee resembles scrambled egg when boiled.
Lebanon/Syria
Korea
Jamaica
Hungary
Made with the finest ingredients and served fresh, this simple dish of pounded veal cutlets breaded and lightly fried.
France
Austria
England
Barbados
Originally a thick broth of slow-boiled mutton with onions, potatoes, and parsley. This stew nowadays often incorporates other vegetables, such as carrots.
Jamaica
Austria
Korea
Ireland
Kibbeh, a versatile confection of ground lamb, bulgur, and seasonings, is a core component of mezes. It is often fried in torpedo or patty shapes, baked, boiled, or stuffed.
The United States
France
Barbados
Lebanon/Syria
Originally a rustic dish that was stewed continuously all winter and topped up as needed, pot-au-feu (pot-in-the-fire) is a warming, fragrant dish of stewing steak, root vegetables, and spices.
Austria
England
France
Hungary
A polenta-like cornmeal and okra porridge, coo-coo pairs perfectly with flying fish, which is either steamed with lime juice, spices, and vegetables or fried and served with a spicy sauce.
Austria
Hungary
Barbados
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.
Korea
Ireland
Lebanon/Syria
France
Gulyás became a national dish in the late 1800s. A filling stew of beef, vegetables, red onions, and spices.
Ireland
Korea
Hungary
England
This dish remains a much-loved Sunday lunch and national symbol. Puddings originally served as fillers for those who could afford little beef.
Austria
Ireland
England
France
