World Cuisine Recipes
5800+ recipes from 249 world cuisines - curated, tested and ready to cook.
Every recipe on MyCookingCalendar is written in full depth: exact ingredient quantities, step-by-step instructions with technique tips, nutrition per serving, storage guidance and answers to the questions cooks actually ask. Dishes span 249 world cuisines — from Italian ragùs and Turkish meze to Korean jjigae, Ethiopian wats and Peruvian ceviche — so you can cook your way around the world from one kitchen.
Start with a cuisine if you're exploring a food culture, or browse by category when you're planning a specific meal. Each cuisine page includes an editorial guide to the cuisine's pantry staples, techniques and signature dishes, plus the full recipe collection sorted by difficulty.
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Italian
Pasta, pizza, risotto and more from la bella Italia.
Classic Spaghetti Carbonara
Authentic Roman pasta with crispy guanciale, egg yolk, Pecorino Romano and black pepper — no cream, ever.
Neapolitan Margherita Pizza
Crispy charred crust, San Marzano tomato sauce, fresh mozzarella and basil — the pizza that started it all.
Creamy Mushroom Risotto (Risotto ai Funghi)
Velvety Arborio rice cooked to perfection with porcini mushrooms, white wine and Parmesan.
French
Classic French techniques and the mother of world cuisine.
Classic French Onion Soup
Deeply caramelized onion soup topped with toasted baguette and a blanket of molten Gruyère.
Beef Bourguignon
The French mother of all stews — beef braised in burgundy wine with mushrooms, bacon and pearl onions.
Croque Monsieur
France's greatest grilled cheese — ham and Gruyère between buttered bread with a golden béchamel crust.
Spanish
Paella, tapas, gazpacho — from Iberian sun-drenched kitchens.
Valencian Chicken & Chorizo Paella
The socarrat is the whole point: saffron-perfumed rice with chicken and chorizo, cooked in the iconic wide Spanish pan until a golden, crackling crust forms at the base.
Andalusian Gazpacho
Chilled blended tomato soup with cucumber, pepper, garlic and olive oil — Spain's most refreshing summer dish, no cooking required.
Spanish Tortilla Española – Potato and Egg Omelette
Spain's iconic thick potato omelette — slowly cooked onions and potato in olive oil, bound by egg.
Greek
Moussaka, souvlaki, tzatziki — flavours of the Mediterranean.
Traditional Greek Moussaka
Layers of spiced lamb, roasted aubergine and creamy béchamel — the great, comforting baked dish of the Greek table.
Greek Souvlaki with Tzatziki
Greece's favourite street food — skewers of marinated pork or chicken grilled over charcoal, wrapped in warm pita with tzatziki, tomato and onion.
Greek Tzatziki – Thick Yogurt with Cucumber, Garlic and Dill
Creamy strained yogurt with grated cucumber, garlic and fresh dill — the essential Greek condiment and dip.
British
Shepherd's pie, fish and chips, Sunday roasts and classic comfort food.
Proper British Fish and Chips
Crispy beer-battered cod with fluffy chips — the iconic British Friday night dish with mushy peas and tartare sauce.
Beef Wellington – Tenderloin in Mushroom Duxelles and Puff Pastry
Beef tenderloin coated in mushroom duxelles and Parma ham, wrapped in golden puff pastry — the ultimate special occasion roast.
Classic Shepherd's Pie
A hearty and comforting lamb and vegetable pie topped with creamy mashed potatoes.
German
Sauerbraten, bratwurst, pretzels and the hearty flavours of Central Europe.
German Beef Sauerbraten
Germany's iconic pot roast — beef marinated 3 days in red wine vinegar, then slow-braised until meltingly tender with a rich, sweet-sour gingersnap gravy.
Wiener Schnitzel – Classic Viennese Breaded Veal Cutlet
Paper-thin veal pounded flat, breaded in fine breadcrumbs and fried in clarified butter until billowing and golden.
Black Forest Cake – Schwarzwälder Kirschtorte
Layers of chocolate sponge, whipped cream and morello cherries soaked in Kirschwasser — Germany's most famous cake.
Portuguese
Bacalhau, pastéis de nata, piri piri — Atlantic-influenced and deeply flavourful.
Pastel de Nata – Portuguese Custard Tarts
Shattering puff pastry shells filled with burnt, blistered, cinnamon-scented custard — Lisbon's most famous pastry.
Caldo Verde – Portuguese Kale and Chorizo Soup
Portugal's national soup: silky potato and kale broth with slices of smoky chouriço — humble, nourishing and deeply comforting.
Francesinha
A rich and indulgent Portuguese sandwich with layers of meat and cheese.
Russian
Beef stroganoff, borscht, pelmeni — rich and warming Eastern European cuisine.
Classic Beef Stroganoff
Russia's most famous export — tender strips of beef sautéed with mushrooms and onions in a silky sour cream sauce, served over egg noodles or rice.
Russian Borscht – Hearty Beetroot and Beef Soup
Deep crimson beet soup with tender beef, cabbage and root vegetables, topped with sour cream and fresh dill.
Russian Pelmeni – Siberian Meat Dumplings
Thin pasta dough pockets filled with a mix of pork and beef, boiled and served with butter and sour cream.
Turkish
Kebabs, mezze, baklava and the richness of Anatolian cooking.
Spicy Adana Kebab
Hand-minced lamb and beef kebab seasoned with red chilli flakes and spices, grilled on flat skewers.
Turkish Menemen (Scrambled Eggs with Tomato & Peppers)
The ultimate Turkish breakfast: eggs slow-scrambled with onion, green peppers, tomatoes and chilli.
Turkish Lahmacun – Crispy Spiced Meat Flatbread
Thin, crispy flatbread topped with spiced minced lamb, tomatoes and herbs — Turkey's beloved street food.
Lebanese
Hummus, falafel, kibbeh and the jewels of Levantine cuisine.
Perfect Lebanese Hummus from Scratch
Ultra-smooth chickpea hummus with tahini, lemon and garlic, blended the long, patient way it's made in Beirut.
Crispy Lebanese Falafel
Herb-packed chickpea fritters fried to a shattering crisp outside, fluffy inside — the original street food.
Lebanese Tabbouleh – Fresh Parsley, Mint, Tomato and Bulgur Salad
Vibrant chopped parsley salad with mint, tomatoes, lemon and a whisper of fine bulgur — the world's most refreshing salad.
Moroccan
Tagines, couscous and the fragrant spice blends of the Maghreb.
Moroccan Lamb Tagine with Apricots
Slow-cooked lamb with warming spices, sweet dried apricots, almonds and saffron — a feast from the Maghreb.
Moroccan Chicken Tagine with Preserved Lemon
Slow-braised chicken with preserved lemon, olives, saffron and chermoula — Morocco's most iconic slow-cook.
Moroccan Harira – Tomato, Lentil and Chickpea Soup with Herbs
Fragrant Moroccan soup with tomatoes, lentils, chickpeas, and a tangle of fresh herbs — the soup that breaks the Ramadan fast.
Persian
Ghormeh sabzi, kebabs, rice — Iran's 2,500-year culinary tradition.
Ghormeh Sabzi — Persian Herb Stew
Iran's most beloved dish — a deeply fragrant stew of slow-cooked lamb, seven fresh herbs, dried limes and kidney beans that's been eaten for over 2,000 years.
Zereshk Polo Morgh – Persian Saffron Chicken with Barberry Rice
Iran's most celebrated dish: saffron-infused chicken stew served over jewelled barberry and saffron rice.
Persian Fesenjan – Braised Chicken in Walnut and Pomegranate Sauce
Iran's most distinctive stew: chicken slow-braised in a rich, sour-sweet walnut and pomegranate molasses sauce.
Japanese
Ramen, sushi, teriyaki and umami-rich Japanese cuisine.
Rich Tonkotsu Ramen
Creamy pork bone broth ramen with chashu pork, soft-boiled egg, nori and bamboo shoots.
Juicy Chicken Teriyaki
Succulent chicken thighs glazed in a sweet-savory teriyaki sauce, served with steamed rice and sesame.
Pan-Fried Gyoza (Japanese Dumplings)
Crispy-bottomed, juicy pork and cabbage dumplings, pan-fried Japanese style and served with a soy-vinegar dipping sauce.
Chinese
Dim sum, Peking duck, kung pao chicken and the world's richest culinary heritage.
Sichuan Dan Dan Noodles – Spicy Sesame Noodles with Pork and Chilli Oil
Thin wheat noodles in a fiery, numbing sesame-chilli sauce with minced pork and Sichuan peppercorn.
Char Siu Pork
Sweet and savory roasted pork, a Cantonese favorite.
Sweet and Sour Chicken Recipe — Crispy Chinese-American Classic
Crispy battered chicken in a bright, tangy sweet and sour sauce — the classic Chinese-American takeaway favourite made fresh at home. This easy sweet and sour chicken recipe is better than takeaway in 35 minutes.
Indian
Curries, biryanis, dals and the world's most complex spice cuisine.
Authentic Butter Chicken (Murgh Makhani)
Tandoor-roasted chicken in a velvety tomato, butter and cream sauce — the world's most ordered Indian dish.
Hyderabadi Vegetable Biryani
Fragrant basmati rice layered with spiced vegetables and caramelised onions — India's most celebratory rice dish.
Dal Makhani – Creamy Slow-Cooked Black Lentils with Butter and Cream
Slow-simmered whole black lentils and kidney beans in a rich tomato and butter sauce — the king of Indian dals.
Korean
Bibimbap, bulgogi, kimchi — fermented, spicy, deeply savoury.
Korean Bulgogi — Sweet Soy Marinated Beef
Korea's most famous BBQ — ultra-thin beef marinated in soy, pear juice, sesame and ginger, grilled and served with lettuce wraps.
Kimchi Jjigae (Kimchi Stew)
Korea's beloved spicy kimchi and pork stew — deeply savoury, warming, and the ultimate comfort food.
Korean Tteokbokki – Spicy Rice Cakes in Gochujang Sauce
Chewy rice cakes smothered in sweet and fiery gochujang sauce with fish cakes and spring onion.
Thai
Pad thai, green curry, tom yum — aromatic and bold.
Authentic Pad Thai
Wok-fried rice noodles with egg, shrimp, bean sprouts, peanuts and tamarind — Thailand's street food classic.
Tom Yum Goong — Thai Spicy Prawn Soup
Thailand's iconic hot and sour prawn soup — a fragrant, fiery broth of lemongrass, galangal, kaffir lime and fresh chillies with plump prawns and mushrooms.
Thai Massaman Curry – Slow-Cooked Beef with Potatoes and Peanuts
Rich, mild Thai curry with fall-apart beef, potatoes and roasted peanuts in a fragrant coconut sauce.
Vietnamese
Pho, bánh mì, fresh spring rolls — light, fresh and fragrant.
Authentic Vietnamese Pho Bo
Vietnam's legendary beef noodle soup — a deeply aromatic broth of charred ginger, star anise and cinnamon, with silky rice noodles and rare sliced beef.
Vietnamese Bánh Mì Sandwich
Vietnam's perfect sandwich — a crispy French baguette stuffed with BBQ pork, pâté, pickled daikon and carrot, cucumber, jalapeño and fresh coriander.
Vietnamese Fresh Spring Rolls – Gỏi Cuốn with Peanut Dipping Sauce
Rice paper rolls packed with prawns, vermicelli, herbs and lettuce — light, refreshing and endlessly customisable.
Indonesian
Nasi goreng, rendang, satay — the flavours of 17,000 islands.
Indonesian Nasi Goreng
Indonesia's iconic fried rice — flavoured with kecap manis sweet soy, shrimp paste and chilli, topped with a fried egg and crispy shallots.
Indonesian Beef Rendang
The world's most flavourful dish — slow-braised beef in coconut milk with lemongrass, galangal, kaffir lime and 15 spices until the meat is fall-apart tender and coated in dark, caramelised coconut.
Indonesian Gado-Gado – Vegetable Salad with Rich Peanut Sauce
Steamed and raw vegetables with tofu, boiled egg and tempeh, all dressed in a luxurious warm peanut sauce.
American
Burgers, BBQ, mac & cheese and comfort food classics.
Perfect Smash Burgers
Paper-thin, crispy-edged smash burger patties stacked with American cheese, caramelized onions and tangy special sauce.
Ultimate Creamy Mac and Cheese
Triple-cheese stovetop mac and cheese with a golden panko breadcrumb crust — pure American comfort food ready in 30 minutes.
Slow-Smoked BBQ Baby Back Ribs
Fall-off-the-bone pork ribs with a smoky dry rub, slow-smoked low and slow, then glazed with sticky, tangy BBQ sauce.
Mexican
Tacos, enchiladas, mole and vibrant chilli-spiced dishes.
Red Chile Chicken Enchiladas
Corn tortillas filled with seasoned chicken, smothered in authentic red enchilada sauce and melted cheese.
Authentic Mexican Guacamole
Perfectly ripe avocados mashed with lime, jalapeño and coriander — the world's favourite dip, made the authentic Mexican way, chunky and fresh.
Mexican Carnitas – Slow-Braised Pork with Crispy Edges
Pork shoulder braised in lard and orange juice until fall-apart tender, then crisped in its own fat.
Brazilian
Feijoada, churrasco, brigadeiros — bold, tropical and communal.
Brazilian Feijoada — Black Bean and Pork Stew
Brazil's national dish — a hearty black bean stew slow-cooked with pork ribs, smoked sausage and cured meats, served with rice, farofa, oranges and kale.
Brazilian Brigadeiro – Chocolate Fudge Truffles
Creamy condensed milk chocolate truffles rolled in chocolate sprinkles — Brazil's most beloved sweet.
Pão de Queijo – Brazilian Cheese Bread
Chewy, hollow cheese puffs made with tapioca starch and Parmesan — gluten-free and completely addictive.
Peruvian
Ceviche, lomo saltado, causa — the world's most exciting emerging cuisine.
Peruvian Classic Ceviche
Peru's national dish — fresh raw fish 'cooked' in lime juice with ají amarillo chilli, red onion and fresh coriander. Served with corn and sweet potato.
Peruvian Lomo Saltado – Stir-Fried Beef with Tomatoes, Peppers and French Fries
The extraordinary Peruvian-Chinese stir-fry: tender beef, onions and tomatoes with soy sauce, served over chips and rice.
Peruvian Classic Ceviche – Fish Cured in Lime with Ají Amarillo
Fresh white fish cured in tiger's milk (leche de tigre) with ají amarillo, red onion and coriander.
Argentinian
Asado, chimichurri, empanadas — the BBQ culture of the pampas.
Argentinian Chimichurri Steak (Asado)
Grass-fed beef grilled over high heat, sliced and drowned in vivid, herby chimichurri sauce — Argentina's asado at home.
Argentinian Beef Empanadas
Golden pastry parcels filled with spiced beef, olives, egg and raisins — Argentina's beloved street food.
Argentinian Empanadas – Baked Beef and Olive Hand Pies
Flaky hand-crimped pastry pockets filled with spiced ground beef, olives, hard-boiled egg and raisins — the ultimate snack.
Ethiopian
Injera, doro wat, misir — ancient spiced stews of the Horn of Africa.
Ethiopian Doro Wat — Spiced Chicken Stew
Ethiopia's national dish — slow-cooked chicken in a rich, deeply red berbere spiced onion sauce with hard-boiled eggs, served on injera sourdough flatbread.
Injera with Doro Wat – Ethiopian Spiced Chicken Stew
Slow-cooked chicken in rich berbere spice sauce, served on spongy sourdough injera flatbread — Ethiopia's national dish.
Misir Wat
A flavorful Ethiopian lentil stew infused with spices.
Australian
Pavlova, lamingtons, ANZAC biscuits — iconic recipes from down under.
Traditional ANZAC Biscuits Recipe
The iconic Australian ANZAC biscuit — a chewy, golden oat and coconut biscuit with golden syrup. This traditional ANZAC biscuit recipe is easy, requires no eggs and stays chewy for days. A beloved Australian classic.
Classic Australian Lamingtons Recipe
Iconic Australian lamingtons — squares of soft vanilla sponge dipped in chocolate icing and rolled in desiccated coconut. This easy lamington recipe makes the classic Australian treat perfect for morning tea or fundraisers.
Easy Australian Caramel Slice Recipe
The beloved Australian caramel slice — a biscuit base, thick chewy caramel filling and smooth chocolate topping. This easy caramel slice recipe is a classic Australian bake sale and morning tea staple that everyone loves.
Canadian
Poutine, butter tarts, Nanaimo bars — classic recipes from the Great White North.
Classic Canadian Butter Tarts Recipe
Canada's most iconic pastry — flaky tart shells with a gooey, caramel-like brown sugar and butter filling. This authentic Canadian butter tart recipe makes 12 perfect tarts with the signature runny-to-set filling.
Canadian Maple Glazed Salmon
Wild salmon fillets glazed with pure maple syrup, Dijon and soy sauce — quick, impressive and quintessentially Canadian.
Canadian Butter Chicken
Velvety, mildly spiced butter chicken — Canada's most popular restaurant dish reimagined at home.
Filipino
Adobo, sinigang, lechon — bold, sour and deeply savoury island cooking.
Sinigang na Baboy (Filipino Sour Pork Soup)
The Philippines' beloved sour tamarind soup — pork ribs with vegetables in a bright, tangy tamarind broth. Refreshing, comforting and deeply Filipino.
Lechon Kawali (Filipino Crispy Fried Pork Belly)
The Filipino answer to crispy pork — boiled then deep-fried pork belly until the skin shatters like glass, served with liver sauce and rice.
Kare-Kare — Filipino Oxtail Peanut Stew
A magnificent Filipino braise of oxtail, tripe, and vegetables in a rich, creamy peanut and annatto sauce, served with the essential fermented shrimp paste (bagoong).
Taiwanese
Beef noodle soup, scallion pancakes, stinky tofu — bold street food and comfort cooking.
Cong You Bing
Taiwan's irresistible street-food scallion pancakes — flaky, chewy, layered flatbreads studded with fragrant spring onions, pan-fried until crisp and golden.
Lu Rou Fan — Taiwanese Braised Pork Rice
Meltingly tender soy-braised pork belly with five-spice, rice wine and crispy shallots over steamed rice — Taiwan's ultimate comfort food and the nation's most beloved bowl.
Three Cup Chicken — San Bei Ji
Sticky, intensely flavoured chicken with one cup each of soy sauce, sesame oil and rice wine, finished with a fragrant pile of Thai basil — Taiwan's most iconic home-cooked dish.
Malaysian
Laksa, nasi lemak, char kway teow — a vibrant fusion of Malay, Chinese and Indian flavours.
Char Kway Teow
Malaysia's iconic wok-fried flat rice noodle dish — charred with dark soy sauce, prawns, cockles, Chinese sausage and egg over screaming-hot heat.
Malaysian Wonton Noodle Soup
Springy egg noodles in a rich pork bone broth with delicate wontons, char siu pork and choy sum — the quintessential Malaysian hawker noodle bowl.
Rendang Ayam — Malaysian Chicken Rendang
Chicken slow-cooked in a complex spice paste with coconut milk until the liquid evaporates and the meat is coated in deeply fragrant, caramelised spices — dry curry perfection.
Swedish
Swedish meatballs, gravlax, smörgåsbord — clean Nordic flavours.
Gravlax — Nordic Dill-Cured Salmon
Salmon cured in salt, sugar and dill for 48 hours, producing silky, intensely flavoured fish that slices like butter. Served with the classic Swedish hovmästarsås mustard-dill sauce.
Köttbullar (Authentic Swedish Meatballs)
Sweden's most famous dish — small, tender pork and beef meatballs in a rich cream gravy, served with lingonberry jam and creamy mashed potatoes.
Gravlax — Nordic Cured Salmon
Scandinavian salt-and-sugar cured salmon scented with dill, served paper-thin with mustard sauce on dark rye — no heat required, just patience.
Nigerian
Jollof rice, egusi soup, suya — bold, aromatic West African classics.
Nigerian Jollof Rice — The West African Icon
The most celebrated rice dish in West Africa: long-grain rice cooked in a richly spiced tomato-pepper base with bay leaves and curry, developing a legendary smoky bottom layer. Served at every celebration.
Egusi Soup (Nigerian Ground Melon Seed Soup)
One of Nigeria's most beloved soups — ground melon seeds fried in a rich palm oil tomato base with beef, fish and leafy greens, eaten with fufu or pounded yam.
Bobotie
A fragrant South African baked dish of spiced minced meat topped with a savory egg custard, reflecting Cape Malay culinary heritage.
Jamaican
Jerk chicken, ackee & saltfish, rice and peas — fiery Caribbean soul food.
Jamaican Jerk Chicken — Authentic Scotch Bonnet Spiced BBQ
Chicken marinated overnight in a fiery, deeply aromatic jerk paste of scotch bonnet, allspice, thyme and spring onion, then grilled or smoked to juicy, charred perfection. The taste of Jamaica.
Jerk Chicken (Jamaican Spiced Grilled Chicken)
Jamaica's iconic spiced grilled chicken — marinated in Scotch bonnet, allspice, thyme and soy, cooked over charcoal until smoky and charred.
Rice and Peas (Jamaican Coconut Rice)
Jamaica's essential side dish — long-grain rice cooked with kidney beans, coconut milk, garlic and thyme. Creamy, fragrant and the perfect partner to jerk chicken.
Cuban
Ropa vieja, moros y cristianos, lechón — bold, slow-cooked Caribbean flavours.
Moros y Cristianos
Cuba's beloved black beans and rice dish — cooked together in the same pot so the rice absorbs the dark, earthy flavour of the beans, aromatics and cumin.
Cuban Ropa Vieja
Tender shredded flank steak braised in a rich sofrito of tomato, peppers, onion and olives — Cuba's national dish and one of the great slow-cooked beef preparations.
Cuban Picadillo
Spiced ground beef with tomatoes, olives, raisins and capers in a fragrant sofrito — Cuba's most versatile everyday dish, served with rice and beans.
Colombian
Ajiaco, bandeja paisa, arepas — hearty and vibrant Andean cooking.
Bandeja Paisa
Colombia's most legendary meal — a monumental platter from the Antioquia region featuring red beans, chicharrón, minced beef, chorizo, fried egg, sweet plantain, avocado, hogao sauce and rice.
Arepas de Choclo — Colombian Sweet Corn Arepas
Thick, sweet griddled fresh corn cakes with a chewy, slightly sweet interior and crispy edge — Colombia's beloved street snack, often split and filled with fresh cheese.
Changua — Colombian Milk and Egg Soup
A gentle, warming Bogotá breakfast soup of hot milk, poached eggs, spring onion and fresh herbs — simple, nourishing and uniquely Colombian.
Venezuelan
Pabellón criollo, arepas, hallacas — rich, corn-based comfort food.
Arepas Venezolanas
Venezuela's daily bread — golden, crispy-shelled corn cakes made from precooked cornmeal, split open and stuffed with any combination of cheese, black beans, shredded beef or avocado.
Venezuelan Arepas
Thick, golden cornmeal cakes, griddled and then split open and filled — Venezuela's daily bread, eaten at every meal and endlessly versatile.
Hallacas — Venezuelan Christmas Tamales
Cornmeal packages filled with a fragrant slow-cooked stew of beef, pork and chicken with olives, raisins and peppers, wrapped in banana leaves and steamed — Venezuela's most cherished Christmas tradition.
Polish
Bigos, pierogi, żurek — hearty, warming Central European comfort food.
Chocolate Babka
Rich, buttery Eastern European yeast bread swirled with chocolate and baked into a glossy braided loaf.
Żurek — Polish Sour Rye Soup
A thick, creamy, intensely sour soup made from fermented rye flour, topped with hard-boiled egg, white sausage and horseradish — Poland's most iconic Easter soup.
Barszcz — Polish Beetroot Soup
A brilliant crimson, intensely flavoured beetroot consommé with a clean, sweet-sour taste — Poland's Christmas Eve soup, served with mushroom dumplings.
Hungarian
Goulash, chicken paprikash, lángos — bold paprika-spiced Carpathian cuisine.
Hungarian Goulash
Hungary's iconic paprika-red beef and potato stew — deeply savoury, warmly spiced and cooked low and slow until the beef is meltingly tender.
Chicken Paprikash
Csirkepaprikás — tender chicken thighs braised in a velvety, paprika-scented sauce finished with sour cream, served with egg noodles.
Gulyás — Hungarian Goulash Soup
The authentic Hungarian gulyás: a clear, paprika-rich beef and potato soup — not the thick Western stew, but a warming, elegant soup that is Hungary's national dish.
Dutch
Stamppot, erwtensoep, stroopwafels — robust and comforting Dutch cooking.
Stamppot Boerenkool
Holland's ultimate winter comfort food — creamy mashed potatoes beaten together with curly kale and served with smoked sausage and a pool of gravy.
Erwtensoep
The Netherlands' legendary thick split pea soup with smoked pork hock, celeriac and leek — so thick a spoon can stand upright in it.
Snert — Dutch Split Pea Soup
Extraordinarily thick split pea soup with smoked pork knuckle, celeriac, leek and rookworst sausage — the Netherlands' most beloved winter dish.
Danish
Smørrebrød, æbleskiver, flæskesteg — elegant and hearty Nordic cuisine.
Smørrebrød
Denmark's iconic open-faced rye bread sandwich — dense dark rugbrød piled with toppings of pickled herring, egg and prawn in elegant, artistic compositions.
Æbleskiver
Denmark's beloved spherical pancakes — light, fluffy balls of batter cooked in a special iron pan and served dusted with icing sugar and raspberry jam.
Frikadeller — Danish Meatballs
Tender pan-fried pork and veal patties with onion, egg and flour — Denmark's most beloved home-cooked dish, served with potatoes and pickled red cabbage.
Austrian
Wiener schnitzel, Tafelspitz, Kaiserschmarrn — refined Central European cooking.
Tafelspitz
Vienna's most elegant dish — prime beef simmered in a fragrant vegetable broth until silky tender, served with creamed spinach, rösti and apple-horseradish sauce.
Kaiserschmarrn
Austria's imperial torn pancake — a golden, airy, rum-soaked scrambled pancake dusted with icing sugar and served with warm plum compote.
Kaiserschmarrn — Emperor's Pancake
A thick, torn and caramelised pancake with raisins, dusted in icing sugar and served with plum compote — Austria's most beloved dessert with a royal history.
Israeli
Shakshuka, falafel, hummus and the vibrant flavours of Israeli cuisine.
Israeli Salad with Za'atar
The definitive Israeli chopped salad of finely diced cucumber, tomato and onion dressed with lemon juice, olive oil and a generous hand of za'atar — fresh, crisp and indispensable.
Hummus Masabacha
Warm, silky hummus topped with whole chickpeas, paprika, cumin and olive oil — the Israeli way, served with fresh bread for an iconic breakfast.
Sabich — Israeli Pita Sandwich
An Iraqi-Jewish pita stuffed with fried aubergine, hard-boiled egg, hummus, tahini, amba and Israeli salad — Tel Aviv's greatest street food sandwich.
Egyptian
Koshari, ful medames, molokhia — ancient recipes from the Nile valley.
Bamia
Egyptian okra stew braised with lamb, tomatoes, garlic, and coriander into a tender, savory comfort dish.
Koshari
Egypt's beloved street food — a hearty bowl of rice, lentils, macaroni and chickpeas topped with a spiced tomato sauce, crispy fried onions and a garlicky vinegar dressing.
Om Ali — Egyptian Bread Pudding
Egypt's most beloved dessert: flaky pastry baked in sweetened milk with cream, raisins, coconut and nuts — a warm, indulgent pudding with a crispy golden top.
Tunisian
Brik, shakshuka, harissa — bold, spiced Maghrebi cooking from North Africa.
Brik
Tunisia's iconic crispy fried pastry — a paper-thin malsouka wrapper folded around a runny egg, tuna, capers and harissa, then fried until shatteringly golden.
Shakshuka Tunisienne
Tunisia's fiery, characterful take on shakshuka — spiced merguez sausages, sweet peppers and eggs in a harissa-spiked tomato sauce, cooked in one bold, fragrant pan.
Lablabi — Tunisian Chickpea Soup
Bold Tunisian street-food soup of spiced chickpeas poured over torn bread with harissa, cumin, capers and a raw egg — Tunis' most iconic breakfast.
Algerian
Couscous tfaya, rechta, bourek — rich Berber and Arab flavours of the Maghreb.
Couscous Tfaya
A sumptuous Algerian couscous topped with tfaya — a slow-cooked caramelised onion and raisin relish flavoured with cinnamon and saffron — alongside tender lamb and vegetables.
Chorba Frik — Algerian Green Wheat Soup
Algeria's most important Ramadan soup: a richly spiced lamb and freekeh soup with tomato, chickpeas and fresh coriander — warming, nutritious and deeply aromatic.
Chakhchoukha — Algerian Torn Flatbread Stew
Torn sheets of thin traditional bread drenched in a rich lamb and chickpea stew with sweet turnip and deep spicing — Algeria's most important ceremonial dish.
Ghanaian
Groundnut soup, kelewele, jollof — vibrant and richly spiced West African cooking.
Ghanaian Groundnut Soup
A rich, deeply flavoured West African peanut soup simmered with chicken, tomatoes and aromatic spices — the soul of Ghanaian cooking.
Kelewele
Ghanaian street-food classic — ripe plantain cubes marinated in ginger, Scotch bonnet and spices, then deep-fried until caramelised and irresistible.
Waakye — Ghanaian Rice and Beans
Tender rice and black-eyed peas cooked together with dried sorghum leaves for a deep reddish-brown colour, served with stew, egg and wele — Ghana's most iconic street food.
Senegalese
Thieboudienne, yassa, mafé — bold, aromatic dishes from Senegal's rich culinary tradition.
Thiébou Yapp — Senegalese Lamb and Rice
The meat version of Senegal's national dish: fragrant one-pot rice cooked in a rich tomato and onion broth with slow-braised lamb and vegetables.
Mafé — Senegalese Peanut Stew
Rich, deeply savoury West African peanut stew with beef or lamb, sweet potato and aubergine — one of the great stews of the world.
Domoda
Senegal's Mandinka peanut and tomato stew — a rich, slightly sweet groundnut stew thickened with tomato paste and peanut butter, made with beef or vegetables.
Uzbek
Plov, samsa, lagman — hearty Silk Road cooking from the heart of Central Asia.
Plov
Uzbekistan's legendary rice pilaf — lamb, carrots, onions and spiced broth cooked together in a kazan to create Central Asia's most beloved dish.
Shurpa — Uzbek Lamb Soup
A clear, golden lamb broth with chickpeas, potato, carrot, onion and fresh herbs — Central Asia's most beloved and nourishing soup.
Uzbek Manti — Steamed Lamb Dumplings
Generously sized steamed dumplings filled with spiced lamb, onion and pumpkin, served with sour cream and herb sauce — the royal dish of Central Asian cuisine.
Kazakh
Beshbarmak, kurt, baursak — nomadic traditions and warming steppe-inspired cuisine.
Kurt
Tangy, salted Kazakh dried yogurt balls — an ancient nomadic snack and appetiser made from strained yogurt, shaped by hand and air-dried to a firm, long-lasting cheese.
Kuyrdak — Kazakh Organ Meat Fry
A robust Kazakh fry-up of liver, kidney, heart and lung with onion, peppers and potatoes — the nomadic hunter's feast traditionally made immediately after slaughter.
Baursak — Kazakh Fried Bread
Pillowy, golden deep-fried leavened dough squares — the universal Kazakh celebration bread served with every meal, ceremony and gathering.
Afghan
Kabuli pulao, mantu, bolani — fragrant, spiced dishes from the crossroads of Asia.
Bolani — Afghan Stuffed Flatbread
Thin flatbread filled with spiced potato, leek or pumpkin, pan-fried in oil until golden and crispy — Afghanistan's most beloved street food and celebration bread.
Sheer Khurma — Afghan Vermicelli Milk Pudding
A rich, fragrant milk pudding with toasted vermicelli, dates, raisins, almonds and saffron — the essential dessert of Eid celebrations across Afghanistan and Central Asia.
Korma Sabzi — Afghan Spinach and Lamb
A fragrant Afghan lamb stew cooked down with spinach, leeks, coriander and dried fenugreek leaves until deeply green and intensely flavoured.
Sri Lankan
Fish curry, kottu roti, hoppers — fiery coconut-rich cooking from the Pearl of the Indian Ocean.
Sri Lankan Egg Hoppers
Sri Lanka's most distinctive breakfast: a lightly fermented rice-and-coconut batter swirled in a tiny wok until the edges turn lacy and crisp, with an egg cracked into the soft centre.
Lamprais — Sri Lankan Dutch Parcel
Sri Lanka's most theatrical dish: fragrant rice baked inside a sealed banana leaf parcel with four curries, blachan and seeni sambol — a 17th-century Dutch-colonial recipe still made for special occasions today.
Wambatu Moju — Sri Lankan Aubergine Pickle
Fried aubergine in a sweet, sour and spiced vinegar pickle with mustard seeds and curry leaves — Sri Lanka's most addictive condiment and side dish.
Pakistani
Biryani, nihari, haleem, karahi — bold-spiced cuisine from the Indus plains and the Mughal kitchens.
Lahori Charga (Whole Spiced Fried Chicken)
Lahore's most celebrated dish — a whole chicken marinated overnight in yogurt and a fierce spice blend, steam-cooked then deep-fried until the skin crackles. The pride of Gawalmandi food street.
Pakistani Daal Makhani
Pakistan's rich, slow-cooked black lentil dal — whole urad lentils and kidney beans simmered overnight with butter and cream into a velvety, intensely savoury curry. Lahore's most loved dal.
Dhaba-Style Chicken Karahi
Pakistan's roadside restaurant classic — bone-in chicken cooked fast in a steel wok with whole tomatoes, green chillies, ginger and very little water. Smoky, bold and intensely flavoured.
Georgian
Khachapuri, khinkali, satsivi — wine, walnuts and the supra feast tradition of the Caucasus.
Khachapuri Adjarian (Georgian Cheese Bread Boat)
Georgia's most iconic dish — a boat-shaped bread filled with bubbling melted sulguni cheese, topped with a raw egg and a knob of butter. Broken into strips and dipped.
Chakhokhbili (Georgian Chicken in Tomato and Herb Sauce)
Georgia's deeply fragrant braised chicken — pieces simmered in a tomato and onion sauce with fenugreek, coriander and blue fenugreek, finished with a shower of fresh herbs.
Lobiani (Georgian Bean-Filled Bread)
Georgia's hearty flatbread stuffed with spiced kidney beans and fried onions — baked until golden. The earthy, satisfying bread of Racha and Georgian mountain villages.
Czech
Svíčková, goulash, koláče — hearty Bohemian cooking with bread dumplings and Pilsner.
Czech Guláš
The Czech interpretation of goulash — beef slow-braised with enormous quantities of onions and paprika into a thick, deeply savoury sauce. Served with bread dumplings and always with a dark beer.
Bramboráčky (Czech Potato Pancakes)
Czech potato pancakes — coarsely grated potato, egg, garlic and marjoram fried in lard until golden and crispy at the edges. Simple, addictive, and the street food of Czech markets.
Česnečka (Czech Garlic Soup)
Czech Republic's beloved hangover cure — a clear broth intensely flavoured with garlic, caraway and marjoram, poured over toasted bread and a poached or fried egg. Simple and restorative.
Recipes FAQ
How many recipes does MyCookingCalendar have?▾
The collection currently holds over 5,800 full-depth recipes across 249 world cuisines, and it grows weekly. Every recipe includes complete ingredient lists with measurements, step-by-step method, nutrition information, storage guidance and a FAQ section.
Are the recipes suitable for beginners?▾
Yes — every recipe is graded Easy, Medium or Hard, and each step includes practical technique tips. Cuisine pages show the difficulty breakdown up front, so you can filter for easy dishes when starting out and work up to more involved projects like fresh pasta or slow-cooked tagines.
Do the recipes include nutrition information?▾
Every recipe lists calories, protein, carbohydrates, fat and fibre per serving. Combined with the serving counts and prep/cook times, this makes meal planning straightforward — and our grocery and meal-planning tools can build shopping lists directly from any recipe.
Which cuisines are covered?▾
249 cuisines spanning Europe, the Middle East, Asia, Africa, the Americas and Oceania — including deep collections for Italian, Turkish, American, Lebanese, Persian, Mexican, Japanese, Indian and Chinese cooking, alongside harder-to-find collections like Georgian, Uzbek, Senegalese and Sri Lankan food.
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