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Poutine is a dish of french fries and cheese curds topped with a brown gravy. It emerged in Quebec, in the late 1950s in the Centre-du-Québec region, though its exact origins are uncertain and there are several competing claims regarding its invention.

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The Karelian hot pot or Karelian stew is a traditional meat stew originating from the region of Karelia. It is commonly prepared using a combination of pork and beef, but elk or lamb can also be used. Along with the Karelian pasties, it is the most widely recognised Karelian food in Finland.

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Fårikål is a traditional Norwegian dish, considered by many to be the country's national dish. It consists of pieces of mutton with bone, cabbage, whole black pepper and occasionally a little wheat flour, cooked for several hours in a casserole, traditionally served with potatoes boiled in their skins.

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Pavlova is a meringue-based dessert. Originating in either Australia or New Zealand in the early 20th century, it was named after the Russian ballerina Anna Pavlova. Taking the form of a cake-like circular block of baked meringue, pavlova has a crisp crust and soft, light inside.

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Irish stew is a stew native to Ireland that is traditionally made with root vegetables and lamb or mutton, but also commonly with beef. As in all traditional folk dishes, the exact recipe is not consistent from time to time, or place to place.

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Roast lamb has been declared Australia's national dish in a major poll that shows we're still a country of meat eaters at heart. The poll, held on News Ltd websites across all mainland capitals, attracted more than 24,000 votes.

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Fish amok or amok trei is a Khmer steamed fish curry with a mousse-like consistency, one of Cambodia's national dishes. Fish amok is believed to have been a royal Khmer dish dating back to the Khmer Empire, although others question it originating in Cambodia.

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Larb is a type of Lao meat salad that is the national dish of Laos, along with green papaya salad and sticky rice. Larb is also eaten in other Southeast Asian countries where the Lao have migrated and extended their influence.

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Mohinga is a rice noodle and fish soup from Myanmar and an essential part of Burmese cuisine, considered by many to be the national dish of Myanmar. Mohinga is readily available in most parts of the country, sold by street hawkers and roadside stalls in larger cities.

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Phở or pho is a Vietnamese soup dish consisting of broth, rice noodles, herbs, and meat. Pho is a popular food in Vietnam where it is served in households, street stalls and restaurants countrywide. Nam Định people were the first to create Vietnamese traditional pho. Pho is considered Vietnam's national dish.

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Pad thai, phat thai, or phad thai, is a stir-fried rice noodle dish commonly served as a street food in Thailand as part of the country's cuisine. It is typically made with rice noodles, shrimp, peanuts, a scrambled egg, and bean sprouts, among other vegetables. The ingredients are fried in a wok

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Nasi goreng is a Southeast Asian fried rice dish, usually cooked with pieces of meat and vegetables.

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Nasi lemak is a dish originating in Malay cuisine that consists of fragrant rice cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish.

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Pelmeni is considered the national dish of Russia. They are pastry dumplings are typically filled with minced meat and wrapped in a thin, pasta-like dough. They can be served alone, slathered in butter and topped with sour cream, or in a soup broth

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Peking duck is a dish from Beijing that has been prepared since the Imperial era. The meat is characterized by its thin, crispy skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook.

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Nihari is a stew originating in Lucknow, the capital of 18th-century Awadh under the Mughal Empire in the Indian subcontinent. It consists of slow-cooked meat, mainly a shank cut of beef, lamb and mutton, or goat meat, as well as chicken and bone marrow. It is flavoured with long pepper, a relative of black pepper.

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Kotlet schabowy is a Polish variety of pork breaded cutlet coated with breadcrumbs similar to Viennese schnitzel or Italian Cotoletta and South American Milanesa but made of loin, or with pork chop.

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Kabsa is an Arab mixed rice dish, served on a communal platter, that originates from Saudi Arabia It is commonly regarded as a national dish in all the countries of the Arabian Peninsula. It can also be found served in countries such as South of Iran, the Negev desert in Israel, and the Malabar Coast of India. Wikipedia

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Sauerbraten is a traditional German roast of heavily marinated meat. It is regarded as a national dish of Germany, and is frequently served in German-style restaurants internationally. It can be prepared from a variety of meats, most often from beef, but also from venison, lamb and mutton, pork and horse

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Pot-au-feu is a French dish of boiled beef and vegetables, usually served as two courses: the broth and then the solid ingredients. The chef Raymond Blanc has called pot-au-feu "the quintessence of French family cuisine, … the most celebrated dish in France. It honors the tables of the rich and poor

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Ragu alla Bolognese (Spaghetti Bolognese)

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Ragu alla Bolognese (Spaghetti Bolognese)

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In Italian cuisine, ragù is a meat-based sauce that is commonly served with pasta. An Italian gastronomic society, Accademia Italiana della Cucina, documented several ragù recipes. The recipes' common characteristics are the presence of meat and the fact that all are sauces for pasta.

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Paella is a rice dish originally from Valencia. While it is commonly viewed by non-Spaniards as Spain's national dish, Spaniards almost unanimously consider it to be a dish from the Valencian region. Valencians, in turn, regard paella as one of their identifying symbols.

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Feijoada is a stew of beans with beef and pork. The name feijoada comes from feijão, 'bean' in Portuguese. It is widely prepared in the Portuguese-speaking world, with slight variations. The basic ingredients of feijoada are beans and fresh pork or beef. In Brazil, it is usually made with black beans

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Ceviche is a South American seafood dish originally from what is the modern day countries of Peru, Ecuador and Chile, typically made from fresh raw fish cured in fresh citrus juices, most commonly lime or lemon.

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A pupusa is a thick griddle cake or flatbread from El Salvador and Honduras, made with cornmeal or rice flour, similar to the Venezuelan and Colombian arepa. In El Salvador, it has been declared the national dish and has a specific day to celebrate it.

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A taco is a traditional Mexican food consisting of a small hand-sized corn- or wheat-based tortilla topped with a filling. The tortilla is then folded around the filling and eaten by hand