National dishes around the world, region by region

Quick answer: National dishes reflect local crops and history: rice and lamb dominate the Middle East (mansaf, kabsa, maqluba), grains and stews define North and West Africa (couscous, jollof rice), Europe favours baked and slow-cooked dishes (paella, moussaka, goulash) and East Asia is known for rice and noodles (sushi, pho, bibimbap).

What makes a dish “national”?

A national dish is one a country sees as part of its identity. Few are official; most earn the title because they use local ingredients, are eaten at celebrations, or tell a story about the country’s past.

The Middle East and the Levant

Rice, lamb, yoghurt and spices are the base of many Arab national dishes. Jordan’s mansaf is lamb cooked in fermented dried yoghurt (jameed) and served over rice for weddings and holidays. Palestine’s maqluba, meaning “upside-down”, is layered rice, vegetables and meat flipped onto a tray, and musakhan is roast chicken with sumac and onions on taboon bread. Saudi Arabia’s kabsa is spiced rice with meat.

North Africa

Egypt’s koshary mixes rice, lentils and pasta with tomato sauce, chickpeas and fried onions, a filling street food since the 19th century. Across the Maghreb, couscous, steamed semolina served with vegetables and meat, is traditionally eaten on Fridays.

Sub-Saharan Africa

West Africa’s jollof rice, cooked in a tomato and pepper sauce, is a friendly rivalry between Nigeria and Ghana. In Ethiopia, injera, a spongy flatbread made from teff, is both plate and cutlery for stews.

Europe

Spain’s paella comes from Valencia and is cooked in a wide, shallow pan with saffron rice. Italy’s pizza Margherita, from Naples, uses the colours of the Italian flag: tomato, mozzarella and basil. Greece has moussaka, layers of aubergine and spiced meat with béchamel, and Hungary has goulash, a paprika-rich stew.

Asia

Japan’s sushi pairs vinegared rice with fish or vegetables. Vietnam’s pho is a beef or chicken noodle soup with herbs. Korea is known for bibimbap, mixed rice with vegetables, and kimchi, fermented cabbage served with nearly every meal. India’s biryani layers spiced rice and meat.

The Americas

Brazil’s feijoada is a black bean and pork stew, and Canada’s poutine tops fries with cheese curds and gravy.

Dishes by country

Well-known national dishes:

Shared dishes

Some dishes are claimed by several countries. Hummus, falafel and tabbouleh are eaten across the Levant, and couscous was added to UNESCO’s intangible heritage list in 2020 as a joint entry from Algeria, Mauritania, Morocco and Tunisia.

Palestinian dishes

Palestinian cuisine is rich in dishes linked to the land and the seasons. Musakhan, roast chicken with onions and sumac on taboon bread, is often called the national dish. Maqluba, which means “upside down”, is cooked in a pot and flipped onto a tray to serve. Knafeh from Nablus, a sweet cheese pastry soaked in syrup, is famous across the region, and olive oil from Palestinian groves is central to almost every meal.

How a dish becomes national

Most national dishes are not chosen by law. They become national because they are eaten widely, served on special occasions and linked to the country’s history or ingredients. Some, such as mansaf in Jordan, are central to weddings and family celebrations.

Frequently asked questions