Stews

🇧🇫Sahel (North / Fulani), Burkina Faso

Zamnin

Boiled fruits of Acacia macrostachya, washed extensively and cooked with potash; a famine-origin dish from Yatenga now served at ceremonies like weddings and baptisms.

🇷🇺Russia

Zharkoye

Жаркое

Zharkoye is a beef and potato stew with tomatoes and aromatic herbs, cooked in clay pot, tender falling-apart beef with flavorful broth and well-cooked potatoes.

🇵🇸Gaza Strip, Palestine

Zibdieh

زبديه

Gazan clay-pot dish of shrimp baked in a stew of olive oil, garlic, hot peppers, and peeled tomatoes, reflecting Gaza's coastal cuisine.

🇪🇷Asmara, Eritrea

Zigni

The signature Eritrean stew; beef cubes simmered in a deep red sauce of berbere, tomatoes, tomato paste, onions, and garlic; often finished with lemon juice and coriander; served atop injera with hard-boiled eggs; the most iconic dish of Eritrean cuisine.

🇺🇸Louisiana, United States

Étouffée

A Louisiana dish of shellfish — usually crawfish — smothered in a roux-thickened, spicy sauce, served over rice.

🇦🇷Patagonia, Argentina

Ñandú

Lean, red meat from the greater rhea (ñandú), a flightless bird of Patagonia and the Chaco. Historically grilled or stewed, now farmed sustainably in the south.

🇨🇿Czech Republic

Čočka na kyselo

Čok na kyselo

A Czech lentil stew with onions, vinegar, and boiled eggs, a daily and home classic

🇬🇷Greece

İmam Bayıldı

Μελιτζάνες ιμάμ

A classic Turkish eggplant dish whose name translates to 'the imam fainted.' Halved eggplants are stuffed with onions, garlic, and tomatoes, then slow-cooked in olive oil until meltingly tender. Served cold or at room temperature as part of the olive-oil dishes category.

🇹🇷Gaziantep, Turkey

Şiveydiz

Siveydiz, the Gaziantep spring stew of lamb, green garlic and yoghurt, is a named seasonal regional dish.

🇨🇿Czech Republic

Šunkofleky

A Czech baked ham, egg, and noodle casserole, a home and daily classic

🇵🇱Silesia, Poland

Żebroczka

Żebroczka is a casserole from Silesian Voivodeship, rooted in local cooking tradition.