The best national dishes of 2022 according to TasteAtlas



The best national dishes of 2022 according to TasteAtlas

Taste Atlas, a popular guide to the best establishments and traditional dishes from different countries, has published a list of the best national cuisines in 2022. Find out which dishes made it into the TOP 15 best

An insurance policy is a guarantee of your safety and peaceful stay outside your home country
An insurance policy is a guarantee of your safety and peaceful stay outside your home country

TasteAtlas is a guide to the world's national dishes, featuring authentic recipes, critic reviews, and research articles on popular ingredients and foods. In 2022, TasteAtlas compiled a rating of the best national dishes/ The selection included food from the world's most popular cuisines: Japanese, Brazilian, Portuguese, Chinese and others.

Check whether you have tasted these dishes. If not, don't forget to try them on your next trip.

Japanese curry (Karē), Japan

Japanese curry, known as karē, is one of the most popular dishes in the country and was ranked #1 in the world in 2022. Karē began to gain popularity in Japan during the Meiji period (1868-1912). In the early years, curry with rice was considered an expensive dish for rich gourmets.

Compared to Indian curry, curry is less spicy, sweeter, darker and usually thicker due to the addition of flour or rice. In Japan, there are three main versions of curry - curry over rice, noodles and curry pastries. The most popular variety is kare with rice, which is usually served with pickled fukujinzuke cucumbers or Japanese onions.

Picanha, Brazil

Picanha is a fresh cut of beef that is particularly popular and highly valued in Brazil. The picanya is located on the back of the animal above the butt, or rather on its fat cap. The name "picanha" comes from the word "picana", which means a rancher's pole used for grazing cattle in Portugal and Spain. This technique was brought to Brazil, where the word "picaña" was used to refer to the part of the cow that was poked with a pole.

Picaña is mostly used for churrasco - the meat is first grilled and then skewered.

Clams de Boullao Pato, Portugal

This simple Portuguese dish is named after the 19th century poet Raimundo Antonio de Bugliao Pato. Combines shellfish and an aromatic sauce based on olive oil, garlic, lemon juice, white wine and fresh cilantro. Bulhão Pato clams are usually eaten as an appetizer and served with bread.

Tanbao, China

Tangbao is a broad group of Chinese steamed dumplings. Depending on the origin, varenyky can be made from yeast or ordinary dough. The filling is usually made from minced pork or crab. One of the most common varieties of the dish is tanbao dumplings, originating from Jiangsu province. Xiaolongbao is a true Shanghai version, famous for its small size and slightly thinner dough. All varieties of tanbao can be tried in China and in Chinese restaurants around the world.

Cağ kebabı, Turkey

Cağ kebabı is a type of kebab that originates from the Turkish city of Erzurum. It is prepared from lamb, which is marinated with onions, salt and pepper for about 12 hours. Then the meat is placed on a large horizontal skewer and grilled over wood. The dish is traditionally eaten directly from the skewer or the meat is wrapped in warm, freshly baked pita bread.

Pizza Margherita, Italy

Margherita pizza is one of the most popular types of pizza in the world. In 2009, it was awarded the European STG protection mark, which confirms its unsurpassed taste and traditional cooking technique. In 1889, Queen Margaret of Savoy visited Naples, where she was served a pizza that resembled the colors of the Italian flag: red tomatoes, white mozzarella cheese, and green basil. The pizza was prepared by Chef Raffaele Esposito from Brandi Pizzeria. He is credited with the authorship of the Margherita pizza recipe.

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Shrimps in garlic (Gambas al ajillo), Spain

Gambas al ajillo is a popular Spanish appetizer consisting of shrimp fried in a pan with minced garlic, lemon juice, paprika and olive oil. Garnish gambas al ajillo with chopped parsley and combine with crusty bread.

Roasted duck (Pečená kachna), Czech Republic

In the Czech Republic, roasted duck is called pečena kachna. The duck is usually seasoned with cumin and marjoram and then slowly baked in the oven until golden brown and crispy. It is traditionally served with potatoes, bread dumplings, stewed red cabbage and sometimes with a thick duck fat and flour sauce.
This classic Czech dish is often found on the menu of traditional restaurants. At home, Czechs usually prepare it for lunch on a day off or as a main dish on holidays.

Ghormeh sabzi, Iran

Ghormeh sabzi is an Iranian herb stew that is considered the country's national dish. There are many ways to prepare the dish, but the main ingredient is a combination of roasted herbs, usually cooked with chopped parsley, cilantro and chives. The main ingredients are combined with beans and diced meat (most often lamb) to create a rich and thick stew. The dish is traditionally served in a bowl and eaten with a knife and fork.

Pepper steak (Steak au poivre), France

Steak au poivre is a French dish consisting of seared beef steak covered with cracked pepper. It is served with a sauce that is prepared in the same pan in which the steak was cooked. Potatoes and salad are also added to the dish. The dish originated in the 19th century in a Normandy bistro. Steak au poivre is a staple of traditional French cuisine.

Tiradito, Peru

Tiradito is a traditional Peruvian dish consisting of thinly sliced and well-chilled raw white fish, along with chopped vegetables and cilantro. Immediately before use, tiradito is sprinkled with lemon and lime juices. The dish is most often served as an appetizer, but some chefs like to add their own touch by topping it with chopped onions, boiled corn and even crushed potato chips. Making the perfect tiradito takes a lot of skill and effort, but the most essential ingredients are a sharp knife and the freshest possible fish, which is the highlight of every tiradito.

Yemista, Greece

Yemista or gemista is a Greek dish that traditionally consists of vegetables such as tomatoes and green peppers stuffed with rice. Then the stuffed vegetables are baked in the oven. The name of the dish means stuffed in Greek. Yemista is a typical Greek summer dish.
Yemista comes in two main types - with or without minced meat. It is recommended to prepare the dish when the vegetables are in peak season and serve it garnished with a spoonful of Greek yogurt and feta cheese.

Khinkali, Georgia

Delicious Georgian dumplings are considered one of the country's national dishes. Khinkali is filled with meat and spices, and then traditionally twisted on top with a knot. Regional differences affect the filling of khinkali. Each part of Georgia has its own distinctive variety: in the mountainous regions, the most traditional filling is lamb, and the most popular filling in the rest of Georgia is a mixture of pork and beef. Vegetarian options with cheese or mushrooms are also quite popular.
Meat for khinkali is never pre-cooked, so all the juice flows inside the khinkali. Eating khinkali is also part of traditional Georgian culture: the top, where the dough is twisted into a knot, should never be eaten as it serves as a handle to hold the khinkali and is usually left on the plate as a sign of how many pieces have been eaten.

Pleskavitsa, Serbia

Pleskavica is a Serbian national dish in the form of a round flat cutlet made of minced meat. It is prepared from minced beef or pork or a combination of them with the addition of seasonings such as paprika, salt and pepper, and in some cases finely chopped onion and garlic. The word pljeskavica comes from the word pljeskati, which means to clap. As this is the movement that is made during the formation of patties, which are then fried on both sides to a smoky brown color. The meat is placed in a thick cake called lepinja. An ideal flatbread should be juicy, seasoned with spices and covered with kaimak – a rich, thick, slightly salty local cream cheese.

Florentine style steak, Italy

Bistecca alla Fiorentina – Florentine-style beef steak, the highlight of Italian cuisine. It is prepared exclusively from beef of the Kyanina species, which is especially valued for its tenderness. The cut should be at least three fingers wide. The meat is fried on very high heat, a pleasant slightly charred crust forms on the outside of the steak, and it remains juicy inside. The rich taste of roast beef is emphasized with just a drop of extra virgin olive oil, rosemary and salt.

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