Swedish meatballs made with ground beef are lightly spiced, baked, and served with a tangy gravy, mashed potatoes, and lingonberry jam. What is interesting is that the country has revealed the origins of its national dish are Turkish.
They’re based on a recipe King Charles XII brought with him upon his return in the early 18oos.
Moules frites, Belgium
Whether it's from the coasts or the streets, Belgians love sitting down to enjoy a lunch consisting of golden, crispy French fries and a big, steamy pot of mussels.
Mussels may come steamed in a variety of broths and sauces with myriad elements and ingredients, nothing comes close to the classic moules marinière – a mix of onions, parsley, cream, white wine, and butter.
A slow-cooked stew that is both sweet and mouth-watering, cooked, and served in the terracotta pot it's cooked in. For centuries, the tagine has been a staple of Moroccan food. It can be mixed with poultry or meat with vegetables or fruits, all added to a blend of spices to make a delicious hearty meal.
Initially, it was a Berber dish, but eventually, the recipe collected Arab, Ottoman, Moorish, and French influences over time.
Cheesy toast with an attitude - this comforting cuisine works well for a morning, midday, or evening meal. Rarebit is so much more than just grilled cheese on toast, a true Welsh recipe consists of a sauce made of melted cheddar cheese with mustard, ale, and Worcestershire sauce, which is then poured over the toasted slices.
This is without a doubt, one of the UK's most comforting versions of cheese on toast.
There are several variations of pierogi that range in popularity across Eastern Europe, but pierogi is originally Polish cuisine. With a variety of fillings to chose from, there are both savory and sweet mixtures that are wrapped in a thinly rolled dough and then boiled or pan-fried.
The most popular sweet fillings include sweet curd cheese or bilberries sauce, while the savory fillings include sauerkraut or a meaty blend.