Are you tired of the same old food? Why not try something different? And by ‘different,’ I mean ‘international.’ Here are ten dishes from cuisines around the world that you will love!
This mandu recipe makes approximately 80 dumplings! It makes for the perfect appetizer or side dish. Here are the ingredients you will need to make this Korean cuisine dish:
- 7 oz. tofu
- ½ lb. ground pork
- ½ lb. ground beef
- ½ cup scallions, chopped
- ¼ cup white onion, chopped
- ½ cup kimchi, roughly chopped
- 2 cloves garlic, finely chopped
- 2 teaspoons ginger, finely chopped
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 egg
- 1 tablespoon water
- 80 small dumpling wrappers
- dipping sauce, optional
- ⅓ cup soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice wine vinegar
- ¼ teaspoon Korean red pepper
How to prepare this Korean dish:
First, place the tofu in a small bowl lined with paper towels. Top it with another paper towel and a bowl filled with water for weight. Let it sit for 15 minutes to extract some moisture from the tofu. The goal here is to soak up the moisture of the tofu with the paper towels.
Then, crumble the tofu into small pieces in a large bowl. Add the pork, beef, scallions, onion, kimchi, garlic, ginger, sesame oil, soy sauce, salt and pepper. Mix well with your hands. This filling will be placed inside the dumpling wrappers.
In a small bowl, combine the egg and water.
Next, put two teaspoons of the filling you just made in the middle of a dumpling wrapper. Using your finger, wet half of the outer rim of the wrapper with the egg and water mixture. Then, fold the wrapper in half. Using your fingertips, make pleats to seal the mandu. Repeat with the rest of the wrappers and filling.
Bring a large pot of water to boil over high heat. Once boiling, add 6-7 mandu at a time. Once the mandu start floating on the surface, boil for another 1-2 minutes. Remove the mandu from the water with a spider strainer or slotted spoon and repeat with the rest of the dumplings.
Serve with dipping sauce if you wish. Enjoy!
2. Shahi Paneer
This delicious Indian recipe serves four. If you have a big family, you may want to grab some extra ingredients. You may also want to prepare rice to serve with this meal. Here’s what you’ll need to make a Shahi Paneer of your own:
- 4 tablespoons unsalted butter, or 1/2 stick
- 2 green chilis, sliced
- 1 large onion, finely chopped
- 1 tablespoon garlic, crushed
- 1 tablespoon ginger, crushed
- 1 ½ cups tomato puree
- 1 teaspoon ground coriander
- 1 tablespoon paneer masala
- 1 red bell pepper, sliced lengthwise
- 1 teaspoon salt, to taste
- 2 cups heavy cream
- 14 oz. paneer cheese, or 1 block, cubed
How to prepare this Indian dish:
To start, melt the butter in a 5-qt pot over medium heat. Add chili, and cook for 2-3 minutes, stirring occasionally. Add the onion and sauté until translucent, about 5 minutes. Add the crushed garlic and ginger and cook for 2-3 minutes, or until fragrant. Continue to stir occasionally. Reduce the heat to low, cover, and cook until the onion is completely softened, about 10 minutes. Stir occasionally to make sure bottom doesn’t burn.
Then, add the tomato puree. Stir well and cover again. Cook until tomato looks like it’s almost separating and is reduced in volume by half, about 10 minutes.
Add the coriander and paneer masala. Stir well. Add the red bell pepper and cook until the pepper is half-cooked, about 5 minutes. Add the salt, cover again, and cook for another 5 minutes.
Add the heavy cream. Stir well, then add the cubed paneer and cover. Cook for 25 minutes until all the ingredients are tender.
Garnish with cilantro and serve with naan or rice. Enjoy!
3. Chicken Pho
This is a classic dish in Vietnamese cuisine. You can think of it as an upscale ramen recipe. The serving size for this recipe is four, so remember to stock up on the ingredients if your party size is bigger than four. Here are the ingredients you will need to make your own bowl of Pho:
- 10 oz. rice noodles, dried, narrow, and flat
- warm water, for soaking
- 1 tablespoon whole black peppercorn
- 1 tablespoon coriander seed
- 4 pods whole star anise
- 1 piece fresh ginger, 2 inch (5 cm) piece
- 1 bunch green onion
- 4 cups hot water
- 8 cups chicken broth
- 1 lb. chicken breast, halved, crosswise
- ¼ cup fish sauce
For serving this dish:
- 2 limes
- 1 jalapeño
- 1 bean sprout
- 1 bunch fresh Thai basil
- 1 bunch fresh cilantro
- 1 sriracha
- hoisin sauce
Now, when preparing your Pho, here’s what you’ll need to do:
First, place the rice noodles in a large heatproof bowl. Cover with warm water and soak for 20 minutes, or until softened.
While the noodles are soaking, heat a large pot over medium-high heat. Toast the black peppercorns, coriander seeds, and star anise pods for 2 minutes, or until fragrant.
While the seeds are toasting, peel the ginger and cut it into pieces. Trim the ends off the green onions, then chop 5 inches off the bases and save the remaining green tops for later.
Add the ginger and green onion bases to the pot and cook for 2 minutes, or until fragrant. Then, add the water, chicken broth, and chicken breasts. Increase the heat to high, cover, and bring to a simmer. Cook for 5 more minutes, then check the chicken every minute until cooked through. Remove from the heat.
While the broth heats up, thinly slice the green onion tops. Cut the lime into wedges. Thinly slice the jalapeño.
After 20 minutes of soaking, drain the rice noodles, then return them to the bowl.
Remove the chicken from the broth. Strain the broth over the noodles. Pour the noodles and broth back into the pot over high heat, then add the fish sauce. Cover and cook for 3 minutes.
Next, shred the chicken.
Divide the noodles between four serving bowls and top with the shredded chicken, jalapeño, bean sprouts, and Thai basil. Ladle the hot pho broth over the noodles. Add a squeeze of lime, green onions, and any other favorite toppings. Enjoy!
4. French Onion Soup
French onion soup is by far one of the classics in French cuisine—and my favorite. This soup is warm, hearty and perfect to enjoy on a crisp winter night. This recipes serving size is four. But, as always, grab extra ingredients for a larger party. Here are the ingredients you will need for this classic French cuisine dish:
- 4 tablespoons olive oil
- 2 tablespoons butter
- 6 cups yellow onion, thinly sliced
- 1 teaspoon salt
- ½ teaspoon sugar
- 3 tablespoons flour
- 6 cups beef stock
- 1 cup white wine
- ½ teaspoon ground sage
- 1 whole bay leaf
- 1 loaf French bread, or baguette
- 3 tablespoons cognac, optional
- 12 oz. swiss cheese, grated
- pepper, to taste
- 4 oz. parmesan cheese, grated
When preparing this dish, you will need to follow these steps:
Heat olive oil in a large pan over medium-low heat, and add butter. Once the butter is melted, stir in the onions and coat them with oil and butter.
Cover and cook for 20 minutes, checking occasionally.
Then, turn up the heat to medium-high. Add ½ tsp salt and sugar. Stir and keep cooking until onions are brown and caramelized. (The bottom of the pan will develop some browning, it’s very important!)
Stir in the flour—one tablespoon at a time—and cook for about 30 seconds.
Next, preheat the oven to 325˚F (or 160˚C).
Add 1 cup (or 235 ml) of the beef broth. Use a whisk to scrape up (deglaze) the browned bits stuck on the bottom of the pan. Add the remaining five cups of beef stock, wine, sage and bay leaf. Bring to a boil.
Once boiling, reduce the heat and simmer, uncovered, for 40 minutes.
In the meantime, cut the French bread or baguette into ½ inch (10 mm) thick pieces. Brush the pieces with oil on both sides and bake at 325˚F (or 160˚C) for 30 minutes, flipping halfway. Once they are done, increase oven temperature to 350˚F (or 175˚C). Now, add the optional ingredients.
In an oven safe bowl, pour in the onion soup, filling about ¾ of the bowl. Top with a piece of baked French bread, and generously sprinkle swiss and parmesan on top.
Bake the soup for two to three minutes, or until the cheese has melted completely and become slightly golden. Enjoy!
5. Harissa Chicken With Leeks and Potatoes
Harissa Chicken is staple in Greek cuisine. After indulging in this delicious meal, everyone will be asking for the recipe. The serving size of this recipe is two, so be sure to double up on ingredients if you have a larger party. The ingredients you will need to make this Greek cuisine dish are as follows:
- 2 lb. bone-in, skin-on chicken thighs and drumsticks
- kosher salt, to taste
- pepper, to taste
- 5 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 3 tablespoons harissa paste
- juice from 2 lemons, plus 1/4 cup (or 60 ml) of juice set aside
- 1 ½ lb. Yukon gold potatoes, cubed
- 1 tablespoon extra virgin olive oil
- 1 tablespoon dried parsley
- 1 cup Greek yogurt
- ½ cup fresh parsley, chopped
- 2 tablespoons honey
- ½ cup fresh dill
- 1 tablespoon sumac
- 2 leeks, white and light green parts, halved lengthwise, rinsed, and thinly sliced into half-moons
- 1 lemon zest
Here’s how you will need to prepare Harissa Chicken:
First, marinate the chicken. Add the chicken to a large bowl and season with the salt, pepper, garlic, cumin, smoked paprika, harissa paste, and the juice of 2 lemons. Toss until the chicken is well coated, then cover with plastic wrap and marinate in the refrigerator for 30 minutes.
Next, preheat the oven to 425°F (or 220°C).
Add the potatoes to half of a baking sheet and drizzle with olive oil. Season with salt, pepper, and the parsley, and toss to coat. Arrange the marinated chicken pieces on the other side of the baking sheet. Roast the chicken and potatoes for 30 minutes.
Meanwhile, make the sauce. In a small bowl, combine the Greek yogurt, salt, pepper, parsley, honey, dill, sumac, and remaining ¼ cup (or 60 ml) lemon juice. Stir well until smooth, then set aside.
Remove the baking sheet from the oven, toss the potatoes, then spread the leeks and lemon zest in an even layer over the potatoes. Return the baking sheet to the oven for another 20 minutes, or until the chicken is browned and cooked through and the vegetables are tender and slightly crispy.
Serve the chicken over the potatoes and leeks, and drizzle with the yogurt sauce. Enjoy!
6. Japanese Pork Cutlet With Curry
This Japanese inspired meal is too good not to try. Most wouldn’t think that putting a piece of cheese inside meat would be tasty, but that is exactly what this delicious dish is. The curry adds that perfect bite that we all enjoy with “spicy” foods. This dish is, by far, one of the best Japanese dishes I have tasted. The serving size for this recipe is four. Remember to gather extra ingredients if your party is larger. The ingredients you will need to make this dish are as follows:
- 4 boneless pork chops
- salt, to taste
- pepper, to taste
- 4 shiso leaves
- 4 slices mozzarella cheese
- ½ cup flour
- 3 eggs
- 3 cups panko breadcrumbs
- oil, for frying
Here’s what you’ll need for the curry:
- 1 tablespoon oil
- ½ onion, sliced
- 2 medium potatoes, cubed
- 1 medium carrot, diced
- 3 cups water
- ⅓ cup Japanese curry paste
Follow these steps to prepare this delicious dish:
First, season the pork chops on both sides with salt and pepper. Then, cut a large slit through the sides of the pork chops. Place the cheese in the pocket of the pork chop. Place a slice of mozzarella on top of a shiso leaf, then fold it in half. Repeat with the remaining pork chops.
Dredge the pork in the flour, shaking off the excess. Dip the pork in the egg, then roll evenly in the bread crumbs then back into the egg, then back into the bread crumbs. Repeat with the other pork chops.
Heat the oil over medium-high heat until about 360°F (or 185˚C). Fry the pork chops one at a time until golden brown, then drain them on a paper towel.
Sauté the onions until translucent, then add in the potatoes and carrots. Cook the vegetables for about 1 minute, then add the water, bringing to a boil.
Lower the heat and simmer for about 10 minutes. Add the curry paste, then stir until dissolved. Cook for another 10 minutes on low heat, then set aside.
Slice the pork cutlets into ½-inch (1 cm) slices.
To serve, place the pork cutlet slices over the rice, then pour a generous serving of curry on half of the pork. Enjoy!
7. Huevos Rancheros-ish Bake
This Mexican-inspired recipe is the perfect meal for a party of six. Double up on your ingredients if your party size is bigger. For this recipe you will need the following ingredients:
- 1 cup vegetable oil
- 5 corn tortillas, cut 4 of them in half
- 14 oz. black beans, 1 can
- 1 cup Mexican blend cheese
- 1 ½ cups pico de gallo
- 6 eggs
- ½ cup red enchilada sauce
For toppings (optional), you’ll need:
- fresh cilantro, to taste
- cotija cheese, to taste
- 1 cup Crema Mexicana, or sour cream
To prepare this Mexican cuisine inspired dish, follow these steps:
Preheat your oven to 375˚F (or 190˚C). In vegetable oil, lightly fry your corn tortillas, then drain them on a paper towel. In a 9-inch (or 25 cm) cast iron skillet, arrange your lightly fried tortillas so they cover the bottom of the skillet. Add black beans evenly over tortillas. (Some will fall in-between the tortillas, that’s ok!)
Next, sprinkle Mexican blend cheese over the black beans. Add pico de gallo on top of the cheese. Then, using the back of a large spoon, create 6 wells in the pico de gallo for the eggs to rest in.
Crack one egg into each well (6 wells for 6 eggs). Pour enchilada sauce over everything!
Bake for 20-25 minutes. Check on it often to make sure your yolks don’t overcook!
Top with your favorite Huevos rancheros toppings. Enjoy!
8. Beef Samosas
This is a delicious African cuisine dish, and one you will not regret trying. This recipe’s serving size is about 15, which makes it great for an appetizer or side dish. If you don’t think that 15 beef samosas will feed your party, double up on the following ingredients:
- 1 ½ tablespoons olive oil
- 1 lb. ground beef
- 1 medium red onion, diced
- 1 clove garlic, minced
- 1 jalapeño, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- 4 scallions, diced
- 1 cup frozen peas, defrosted
- 2 tablespoons fresh cilantro, chopped
For the wrapper, here’s what you’ll need:
- 3 cups all-purpose flour
- ¼ teaspoon salt
- 2 teaspoons olive oil
- 1 cup water, plus 2 tablespoons set aside
- 1 tablespoon flour, mixed with 1 tablespoon of water
- 3 cups canola oil
- lime wedge, for serving
To prepare this African dish, you will need to follow these steps:
In a large pan, over medium-high heat, heat the olive oil. Once hot, add the ground beef. Use a spatula to break apart the meat and cook for 3 minutes. Then, add in onion and cook until the beef is brown and the onion is translucent, about 4 minutes. Add the garlic, jalapeño, salt, pepper, coriander, cumin, and scallions to the meat. Cook everything for 2 minutes.
Next, add the peas and cilantro, and cook for another 2 minutes. Remove the meat filling from the heat and let cool.
In a large bowl, combine the flour, salt, olive oil, and water. Use your hand or a spatula to mix together. Once the dough pulls away from sides of the bowl, transfer it to a lightly floured surface and knead for 4 minutes, or until the dough is smooth and soft.
Shape the dough into a ball and brush it with olive oil. Cover it with plastic wrap and a warm damp tea towel. Let it rest for 30 minutes.
Remove tea towel and plastic wrap, and roll the dough out into a 10-inch (or 25 cm) long log. Cut into 10 even sections. Take one section and roll it into a ball. Place the ball on a lightly floured surface and use a rolling pin to roll it out into a thin circle, about 10 inches (or 25 cm) in diameter. Repeat with the remaining dough. Stack the dough circles as you roll them out, sprinkling a bit of flour between each one and keeping them covered with plastic wrap so they don’t dry out.
In a greased large pan over high heat, place one of the circles of dough and cook for 10 seconds on each side. Repeat with remaining dough circles.
Cut one of the par-cooked dough circles into four quarters. Take one quarter and, with the round side closest to you, fold the bottom half to the right. Use the flour paste to seal the fold. Repeat with the left side, crossing over your previous fold to create a cone-like pocket. Fill the pocket with the meat filling, then fold the remaining tip of the dough towards you and seal with flour paste. Repeat with the remaining dough and filling.
In a large, deep pan, heat the canola oil to 350°F (or 180°C). Once the oil is at the correct temperature, carefully place 4-6 samosas in the pan. Fry for about 5 minutes, flipping until light, golden brown. Remove from oil and drain on paper towels. Enjoy!
9. Beer Pretzels With Beer Cheese Dip
In German cuisine, beer is the primary ingredient. This list simply wouldn’t be complete if we didn’t show our support by adding this famous party dish to the list. The classic German cuisine recipe has a serving size of four. If you have a bigger party, don’t forget to stock up on double of the following ingredients.
For the Obatzda Cheese Mix:
- 2 tablespoons beer (I used an Octoberfest style lager)
- 4.5 oz. brie cheese
- 3.5 oz. limburger cheese (or other strong flavored soft cheese, like taleggio)
- ½ pack cream cheese
- ½ yellow onion
- ½ tablespoon paprika
- 1 tablespoon caraway seed
- 1 tablespoon fresh chives, minced
- salt, to taste
- pepper, to taste
- ½ red onion, thinly sliced, optional
For the pretzels:
- 1 pack premade pizza dough
- 6 tablespoons of the same beer from above
- ¾ cup flour
- 5 cups water
- ¼ cup baking soda
- 1 egg, beaten
- ½ teaspoon course sea salt
Follow these steps to prepare this German dish:
Cut the rind off of the soft cheeses while they are still chilled, then cut into cubes. Next, use a fork to blend the cheeses with cream cheese. Then, add the beer, spices, and diced onion and mix again. When well incorporated, stir in salt & pepper to taste. Chill the mixture.
Take the pizza dough out of the package and roll it into a ball. In a large bowl, add the beer and flour to the dough and mix with hands until firm and not sticky. Add more flour if needed.
Then, rip off a piece of dough and roll it into a 6-inch (or 15 cm) long log. To form the pretzel, pull the ends of the log together and form a circle-like shape, but do not enclose it. Twist the ends around each other once and bring them down to meet the bottom of the circle. Then, transfer to a baking sheet. Repeat until all dough is used. Chill the dough pretzels in the fridge for 20 minutes.
Preheat oven to 425˚F (or 220˚C).
Bring the water to a boil in a medium pot. Add the baking soda to the water and immediately add pretzels. Boil for 20-30 seconds, then take out the pretzels and place them on a baking sheet lined with parchment paper. Brush egg wash onto the top of each pretzel, then top each with coarse salt. Bake for 15-20 minutes, or until deep brown.
Before serving the beer cheese, garnish with sliced red onion, if desired. The cheese mixture can be used as a dip or a spread. Enjoy!
10. Beef Braciola
This is a classic Italian cuisine dish that is quite tasty. The serving size is eight for this recipe. So, if you have a larger party, don’t forget to double up on the following ingredients:
- ½ cup bread crumbs
- 1 cup shredded Pecorino Romano cheese, plus more for serving
- ½ cup fresh basil, chopped
- ⅓ cup shredded provolone cheese
- ½ cup fresh Italian parsley, chopped
- 8 cloves garlic, minced, divided
- Kosher salt, to taste
- freshly ground black pepper, to taste
- ¼ cup olive oil
- 1 lb. flank steak
- 2 tablespoons canola oil
- 1 tablespoon butter
- 1 medium carrot, chopped
- 1 small onion, chopped
- 1 stalk celery, chopped
- 1 cup dry white wine
- 28 oz. crushed tomato, or 1 can
- 2 dried bay leaves
- 1 tablespoon dried oregano
- ½ teaspoon red pepper flakes
- 1 lb. orecchiette pasta (or polenta), cooked, for serving, optional
- ¼ cup fresh basil, cut into ribbons, for serving
To prepare this Beef Braciola, you will need to follow these steps:
In a medium bowl, combine the bread crumbs, Pecorino Romano, ½ cup (or 20 g) chopped basil, provolone, parsley, 5 minced cloves of garlic, salt, pepper, and the olive oil. Stir and set aside.
Lay the flank steak on a cutting board. Season both sides with salt and pepper. Cover the the meat with a sheet of parchment paper. Using a meat mallet or rolling pin, pound the steak until it’s ¼ inch (or 6 mm) thick. Remove the parchment and sprinkle the bread crumb mixture evenly over the steak.
Starting from the bottom, roll the meat into a log. Using butcher’s twine, tie up the roll so it holds its shape while cooking. Season with salt and pepper.
Heat the canola oil in a large Dutch oven over high heat. When the oil is shimmering, add the steak roll and, without moving it, cook until a dark brown crust forms on one side, about 3 minutes. Turn the roll and repeat until all sides and the ends have been seared. Remove the roll from the pan and set aside.
Preheat the oven to 350°F (or 180°C).
Add the butter, carrot, onion, celery, remaining 3 cloves of garlic, salt, and pepper to the pan and cook until caramelized, about 5 minutes. Then, add the white wine and stir to loosen any brown bits from the bottom of the pot. Cook until the wine reduces and the pan is slightly dry again. Add the tomatoes, bay leaves, oregano, and red pepper flakes. Stir to combine.
Return the beef roll to the pot. Cover and bake for 1 hour, flipping the roll halfway through (if the sauce is drying up too much, add more crushed tomatoes or water), until the beef is tender. Slice the braciola and arrange on a serving platter with the sauce. Serve the braciola with orecchiette or polenta. Garnish with grated Pecorino Romano and fresh basil. Enjoy!
When you want to try something new, don’t be afraid to try out a new cuisine. Just because you have had the classic foreign recipes, doesn’t limit your taste buds. Open your world to new possibilities with these recipes, and create your own secret cuisine recipe box. Whether you share your cuisine dishes with someone else is up to you!