Dishes From All Over The World

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GREECE: Moussaka


A great Greek moussaka — the layered gratin of eggplant, potato, lamb-tomato sauce and cheesy béchamel — is about as delicious as Mediterranean-inflected comfort food gets. “Moussaka is the urban cosmopolitan showpiece of lamb-and-eggplant combinations, a pairing as fundamental to Middle and Near Eastern cuisines as pasta and tomatoes are to Italy and potatoes and cream to the French,” wrote Anya von Bremzen in her 2004 book The Greatest Dishes: Around the World in 80 Recipes. Yet Greece’s most famous dish has gotten weirdly short shrift in our love affair with Eastern Mediterranean cooking. It’s not easy to find great versions (stateside, anyway), whether in restaurants or as recipes.

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IRELAND: Spice Bag


This comparatively new addition to Dublin’s culinary landscape features fried chicken and potatoes coated in a fiery, tingly Sichuan sauce. While TikTok virality has brought the dish to America, none of the stateside versions quite compare to the one that’s become a staple in Dublin—peppered with strips of fried onion and sweet pepper and served with a curry sauce that can be poured over the whole affair. This version uses a spice blend that includes Sichuan peppercorns, garlic and onion powder, five-spice, white pepper, and sugar, plus two big umami boosters: MSG and chicken bouillon powder. If you don’t want to tackle deep-frying, you can use store-bought chicken nuggets and fries. It’s the perfect thing to eat after you’ve put away more than a few Guinness.

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HAITI: Griot (Crispy Fried Pork)


Haitian Griot is a delicious, bite-sized, fried pork shoulder that is packed with flavor. Griot is tender, crispy, juicy, and delicious. This delicacy is also referred to as Fritay, or fried Haitian foods. This delicious griot is perfect as an appetizer or as the main event on your dinner plate. Try this recipe to enjoy a delicious mouthful of tender Haitian flavor.

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SPAIN: Tortilla Española


The one, the only Spanish omelet has its origins in the region of Extremadura. This is what expert Javier López Linage attests. His is not just any opinion, as he is nothing less than a scientist from the Center for Human and Social Sciences of the CSIC. Within this acronym hides the Higher Council for Scientific Research, a council which is funded directly by the Government of Spain. In addition, López Linage, PhD, has edited numerous research books, some of them on the potato itself.He tells us something that he researches to this day: according to the primary source documents that he has found, the conceptual origin of the famous Spanish potato omelet lies in Villanueva de la Serena, during the end of the 18th century.

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