MomSkoop
Food brings people together across borders, but some amazing dishes remain hidden from mainstream menus. Around the world, incredible flavor combinations await in dishes you might never have heard of. These culinary treasures represent centuries of tradition and cultural fusion that deserve a spot on your must-try list.
1. Okonomiyaki (Japan)
Savory, crispy, and utterly satisfying, this Japanese ‘as-you-like-it pancake’ transforms humble cabbage into culinary magic. This vegetable disk gets grilled until golden before being crowned with zigzags of creamy mayo and tangy-sweet sauce.
What makes it truly mesmerizing is the paper-thin bonito flakes that seem to dance from the heat. Every bite offers textural contrast – from the soft interior to the crispy edges and umami-packed toppings.
In Osaka, they mix everything together, while Hiroshima-style layers the ingredients for a different experience altogether.
2. Arepas (Venezuela/Colombia)
Morning sunshine filters through kitchen windows as hands pat cornmeal dough into perfect circles – this is the daily arepa ritual in countless South American homes. These golden-grilled corn cakes serve as edible vessels for practically anything your heart desires.
Split open like a pita pocket, arepas cradle melty cheese, shredded beef, or creamy avocado. The exterior develops a satisfying crunch while maintaining a tender, slightly sweet interior.
Venezuelan versions tend to be stuffed like sandwiches, while Colombian arepas often come topped with ingredients. Either way, they’re portable perfection.
3. Koshari (Egypt)
Koshari represents Egyptian ingenuity – transforming simple pantry staples into something extraordinary.
Rice, lentils, and pasta form the hearty base, while crispy fried onions create textural magic on top. The crowning glory comes from a spiced tomato sauce with varying levels of heat, depending on who’s cooking.
What began as a practical way to use leftover ingredients has become Egypt’s beloved national dish.
4. Poffertjes (Netherlands)
Carnival music fills the air as skilled vendors flip dozens of these miniature Dutch pancakes on specially dimpled cast-iron pans. Unlike their American counterparts, poffertjes use yeast-leavened batter for an airy, almost spongy interior.
Each bite-sized puff gets a generous dusting of powdered sugar and a small pat of butter that melts into heavenly pools. The contrast between the warm, pillowy center and the slightly crisp exterior creates pure textural bliss.
5. Shakshuka (Middle East/North Africa)
Originating across North Africa and the Middle East, shakshuka exemplifies how simple ingredients transform through slow simmering and thoughtful spicing.
Bell peppers, onions, and garlic create a fragrant base, while cumin, paprika, and sometimes harissa paste build layers of warmth. The crowning glory comes when eggs gently cook in the sauce’s heat, their whites setting while yolks remain luxuriously soft.
Traditionally served directly from the pan with crusty bread for dipping, this communal dish brings people together around the table.
6. Manti (Central Asia/Turkey)
Grandmothers throughout Central Asia and Turkey gather to fold these tiny dumplings, each no bigger than a fingertip. Their nimble hands transform simple dough into delicate parcels filled with spiced lamb or beef, onions, and sometimes pumpkin.
After boiling or steaming, these petite treasures get bathed in garlicky yogurt sauce and crowned with red pepper oil. Some regions add dried mint or sumac for brightness.
The smaller the dumplings, the more skilled the cook – with some traditionalists insisting 40 should fit on a single spoon!
7. Moqueca (Brazil)
Fishermen’s wives along Brazil’s Bahia coast transform the day’s catch into this vibrant stew that sings with flavor. Unlike many fish dishes, moqueca doesn’t try to mask the seafood – it celebrates it through gentle cooking in a fragrant coconut broth.
Tomatoes, bell peppers, and onions provide a sweet contrast to the briny fish, while cilantro and lime add brightness. The secret ingredient? Deep red palm oil (dendê) gives the stew its distinctive color and unique flavor.
8. Bunny Chow (South Africa)
Bunny chow begins with a loaf of fluffy white bread, hollowed out to create an edible bowl for aromatic curry.
Born in Durban’s Indian community during apartheid, when restaurants were segregated, this ingenious creation allowed workers to carry flavorful meals without plates or utensils. The bread soaks up the curry’s rich gravy while maintaining enough structure to eat by hand.
Fillings range from spicy lamb to vegetable curry, but all versions come with the scooped-out bread piece perched on top – nature’s perfect utensil for scooping up every last delicious bite.
9. Pav Bhaji (India)
Mumbai’s bustling streets pause as locals crowd around vendors skillfully mashing vegetables on massive iron griddles. Pav bhaji emerged as quick sustenance for textile mill workers but has evolved into India’s beloved comfort food.
The ‘bhaji’ – a spiced vegetable mash dominated by potatoes – gets its distinctive red hue from Kashmiri chilies and tomatoes. Served alongside come ‘pav’ – pillowy bread rolls toasted in generous amounts of butter until golden and crisp.
Each cook guards their spice blend secrets, but the finishing touch remains constant: a generous squeeze of lime, chopped onions, and fresh cilantro that cut through the richness.
10. Zapiekanka (Poland)
Communist-era food shortages sparked culinary creativity in 1970s Poland, giving birth to this beloved street food that’s stood the test of time. Imagine an open-faced sandwich on steroids – half a baguette topped with sautéed mushrooms and melted cheese.
The magic happens when this simple foundation gets blasted under a broiler until bubbling and golden. A zigzag of ketchup finishes the classic version, though modern variations might add corn, ham, or pickles.
11. Tlayuda (Mexico)
Oaxacan grandmothers pat masa dough into dinner-plate-sized discs before cooking them on clay griddles until shatteringly crisp. These oversized tortillas form the canvas for Mexico’s answer to pizza – though locals might bristle at the comparison.
A thin layer of refried beans acts as the foundation, followed by crumbled Oaxacan string cheese, lettuce, avocado, and your choice of protein. Traditional versions feature tasajo (dried beef) or chorizo cooked over open flames.
Street vendors fold these massive creations in half like a crunchy taco, while restaurants often serve them flat for sharing. Either way, the contrast between crisp base and savory toppings creates textural magic.
12. Khachapuri (Georgia)
Shaped like a boat carrying precious cargo, this Georgian cheese bread stops conversations mid-sentence when it arrives at the table. The yeast dough cradles a molten mixture of brined cheeses – traditionally sulguni and imeruli – that bubble and stretch with each pull.
The Adjaruli variation takes this cheese fantasy further by adding a raw egg and butter to the center right before serving. The residual heat partially cooks the egg while you tear off the crusty edges to swirl through the golden mixture.
13. Pastel de Choclo (Chile)
Summer in Chile means sweet corn at its peak, signaling the arrival of pastel de choclo season. This hearty casserole showcases the perfect marriage between European cooking techniques and indigenous ingredients.
The base layer features a savory mixture reminiscent of picadillo – ground beef, onions, olives, hard-boiled eggs, and sometimes chicken. But the true star is the sweet corn topping, ground fresh and mixed with basil to create a custardy blanket that browns beautifully in the oven.
Traditionally baked in individual clay dishes, the contrasting sweet-savory flavors create a uniquely Chilean comfort food experience that locals crave year-round.