Namibia
Namibian Wiener Schnitzel
Wiener Schnitzel
German settler schnitzel adapted in Namibia — veal or beef pounded thin, breaded and fried, served with lemon; a legacy of German colonial cuisine, found on menus across Windhoek and Swakopmund.
Global food category
Meat
52 traditional foods, ingredients, and local specialties connected by one appetite.
Namibian Wiener Schnitzel
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France
Potjevleesch
Potjevleesch is a Flemish mixed-meat terrine of chicken, rabbit, veal, and pork set in clear aspic.
Cuba
Pulpeta
A Cuban meatloaf with ground beef, ham, and hard-boiled eggs, a daily and home classic
Rwanda
Rukacarara
A Rwandan beef preparation cooked with onion, tomato and local aromatics.
Czech Republic
Sekaná
A Czech baked meatloaf with eggs, pickles, and spices, served with potatoes, a Sunday and home classic
Sarajevo, Bosnia and Herzegovina
Sogan-dolma
Whole onions boiled, hollowed out layer by layer and each layer rolled around minced meat and rice, then baked in the onion's own broth.
Hungary
Stuffed Cabbage
Töltött káposzta
Stuffed cabbage consists of cabbage leaves filled with ground pork, rice, and spices, simmered in tomato sauce with sour cream.
Lebanon
Stuffed Cabbage Rolls
ملفوف محشي
Cabbage leaves rolled tightly around rice, lamb and spices and packed into a pot with garlic, mint and lemon.
Serbia
Stuffed Courgettes
Punjene tikvice
Stuffed courgettes are a shared Bosnian and Serbian summer dish of hollowed courgettes filled with minced meat and rice, simmered in light tomato sauce and served with yogurt.
Lebanon
Stuffed Courgettes
كوسا محشي
Small courgettes cored with a special corer and filled with rice, lamb and spices, then cooked in yoghurt or tomato.
Bosnia and Herzegovina
Stuffed Peppers
Punjena paprika
Bell peppers stuffed with ground meat and rice, baked in tomato sauce, a popular summer dish when peppers are in season, hearty and traditional.
Hungary
Stuffed Peppers
Töltött paprika
Stuffed peppers are bell peppers filled with ground meat, rice, and paprika, baked in tomato sauce.
Somalia
Suqaar
A seasoned meat and vegetable stir-fry popular across Somalia; finely chopped meat (camel, beef, lamb, or chicken) sautéed with peppers, onions, and xawaash seasoning; the quick weeknight meal of most Somali homes; pairs with flatbread (muufo, sabaayad), rice, or pasta; often accompanied by basbaas cagaar (green hot sauce); a TasteAtlas-listed dish; the everyday face of Somali cooking.
Haiti
Tassot
Taso
Goat tassot marinated in citrus and epis, dried in the sun or a low oven, then deep-fried into dark chewy pieces.
Ethiopia
Tibs
ጥብስ
A whole family of pan-fried Ethiopian meat dishes — beef, lamb or fish sautéed in niter kibbeh with onions, jalapeños, garlic and warm spices. Quick, smoky and explosively savory; the dish you order for a special meal in a hurry.
Crete, Greece
Tsigaristo
Τσιγαριστό
Cretan tsigaristo is simply cooked lamb or goat, browned in olive oil and finished tender with herbs; it is a rustic dish of the island’s mountain cooking.