National Dishes of the World Trivia Word Search

Raw fish is "cooked" in citrus juice and mixed with coconut cream, tomato, and chili in this Fijian dish similar to Peruvian ceviche.

This Vietnamese noodle soup's name may derive from the French beef stew pot-au-feu, a legacy of colonial-era Hanoi.

Deep-fried battered fish paired with thick-cut fried potatoes became such a point of pride in Britain that this side was exempt from rationing during WWII.

Cheese curds and hot gravy are piled onto French fries in this Quebec creation, whose exact town of origin is still disputed among rival diners.

Thin marinated beef, grilled or pan-fried, gets its Korean name from words meaning "fire" and "meat."

Lebanese immigrants' spit-roasted shawarma inspired this Mexican dish of marinated pork sliced from a vertical trompo and topped with pineapple, tacos al _ _ _ _ _ _.

This Greek casserole layers eggplant and spiced ground meat under a baked, custard-like topping.

These steamed mutton dumplings, pinched shut with a small hole left at the top, are especially popular in Mongolia during Lunar New Year celebrations.

This Levantine dish shapes bulgur wheat and minced meat into torpedo-shaped shells, often deep-fried and stuffed with more spiced meat.

This hearty Bogota soup gets its distinctive flavor from a native herb called guascas, simmered together with three varieties of potato and corn.

Coconut cream is wrapped in taro leaves and baked in this dish found across much of the Pacific Islands, including Samoa and Fiji.

What Korean rice bowl's name literally means "mixed rice," referring to the vegetables, meat, and egg stirred together with spicy paste before eating?

Jordan's ceremonial national dish tops rice and lamb with a tangy sauce made from fermented dried yogurt called jameed.

This South African dish bakes spiced, curried minced meat under a golden layer of savory egg custard.

Rice and beans are stir-fried with onion and cilantro to make gallo _ _ _ _ _, Costa Rica's national breakfast dish, whose name literally means "spotted rooster."

French colonizers introduced the baguette to Vietnam, where it was stuffed with pate, pickled vegetables, and herbs to create this iconic sandwich.

Bhutan's national dish, ema _ _ _ _ _ _, stews fiery chili peppers together with melted cheese.

Crescent-shaped and stuffed with potato, cheese, or fruit, these boiled or fried dumplings are a Polish comfort-food staple.

Napa cabbage or radish is salted, seasoned with chili and garlic, then fermented to make this staple Korean side dish.

Named after the cone-shaped clay pot it's cooked in, this North African stew often combines meat, dried fruit, and warm spices.

Two pieces of fried flatbread called bara sandwich a curried chickpea filling in this popular Trinidadian street food, usually eaten at breakfast.

Slow-braised beef and wheat noodles simmer in a soy-and-spice broth in this Taiwanese dish, created by Sichuanese emigre veterans who settled in the city of _ _ _ _ _ _ _ _ _.

This slow-cooked, richly spiced stew of beef or lamb shank is traditionally simmered overnight and eaten for breakfast in Pakistan.

Legend credits nuns in Puebla with inventing this complex sauce that blends chili peppers with chocolate, usually poured over turkey or chicken.

This Ecuadorian tuna-and-yuca soup is finished with a generous topping of pickled red _ _ _ _ _ _, and is a favorite coastal hangover cure.

This hearty chicken-and-root-vegetable stew, thickened with yuca and plantain, is considered a national comfort dish across much of Central America.

What thin, breaded, pan-fried veal cutlet takes its name from the German word for Vienna?

This slow-simmered stew of hominy corn, beans, and whatever meat or fish is on hand is considered Cape Verde's national dish.

Often called Myanmar's national dish, this breakfast soup simmers catfish into a broth thickened with rice noodles and lemongrass.

Despite its name meaning "soup," this cornbread-like Paraguayan dish is actually a dense, savory cake made from corn flour, cheese, and onion.

These baked, empanada-like pastries are filled with a juicy, slightly sweet stew of meat, olives, and raisins — best eaten carefully in Bolivia to avoid spilling the broth.

Afghanistan's national dish is a rice pilaf topped with caramelized carrots and raisins, named for the country's capital city.

Layers of paper-thin pastry are stacked with chopped nuts and soaked in sweet syrup to make this Ottoman-era dessert.

Rice, lentils, macaroni, and chickpeas are piled together and topped with spiced tomato sauce and crispy fried onions in this Egyptian street food.

Fried green plantains are mashed with garlic and pork cracklings into a dome-shaped mound in this Puerto Rican dish with West African roots.

Portugal's beloved salt cod is prepared in so many ways that cooks joke there's a different recipe for every day of the year.

Brought to South Asia through Persian and Mughal influence, this layered rice dish's name comes from a word meaning "fried" or "roasted."

Named for a touring Russian ballerina, this meringue dessert with a crisp shell and marshmallowy center is claimed as a national dish by both Australia and New Zealand.

Swedish _ _ _ _ _ _ _ _ _ are traditionally served with lingonberry jam and cream sauce, and are famously sold in a certain furniture store's cafeteria.

This Dutch comfort dish mashes potatoes with kale or endive, then tops the whole thing with a smoked sausage.

Raw fish is marinated in lime juice and coconut milk in this refreshing Tongan dish, closely related to Fiji's kokoda.

Originally a method for preserving fish by fermenting it in salted rice, this dish evolved in Edo-period Tokyo into a quick, hand-formed snack.

This round, grilled corn cake predates European contact and is typically split open and stuffed with cheese, meat, or beans in Venezuela and Colombia.

Meat is braised in vinegar, soy sauce, and garlic in this Filipino dish, whose Spanish-derived name actually just describes the cooking method, not its Indigenous roots.

Meat is rubbed with a fiery allspice-and-Scotch-bonnet marinade, then traditionally smoked over pimento wood in this Jamaican Maroon-rooted cooking method.

What traditional Maori cooking method wraps meat and vegetables to slow-cook for hours in a pit of heated stones?

This Indonesian dry curry simmers beef for hours in coconut milk and spices until nearly all the liquid caramelizes away.

Grated root vegetables like taro or cassava are mixed with coconut cream and baked in banana leaves in this Vanuatu staple, often considered its national dish.

This rich Persian stew combines ground walnuts with pomegranate molasses, usually simmered with duck or chicken.

In the 1930s, the Swiss Cheese Union promoted this melted-cheese dish, eaten by dipping bread cubes on long forks, as a symbol of national unity.

This salty, yeast-extract spread, often eaten on buttered toast, has been an Australian pantry staple since the 1920s.

This spicy noodle soup blends Chinese noodles with a Malay or Peranakan coconut-curry or sour tamarind broth, depending on the region.

In the 1930s and 40s, Thailand's government promoted this stir-fried rice noodle dish partly to boost national identity and cut reliance on imported rice.

Steamed granules of semolina wheat form the base of this North African staple, traditionally served beneath a stew of meat and vegetables.

Shredded roti flatbread is stir-fried with vegetables, egg, and meat on a hot griddle, and the rhythmic chopping sound gives this Sri Lankan dish its name.

Layers of meat, tubers, and greens are wrapped in banana leaves and cooked in an earth oven for this Papua New Guinean feast.

Legend says this Neapolitan flatbread was topped with tomato, mozzarella, and basil in 1889 to mirror the colors of the Italian flag.

This saffron-infused rice dish gets its name from the Valencian word for the wide, flat pan it's traditionally cooked in.

Fish is blended with coconut milk and kroeung spice paste, then steamed inside a banana leaf to create this Cambodian curry.

Leftover rice gets new life in Indonesia's nasi _ _ _ _ _ _, a fried rice dish often topped with a fried egg and sweet soy sauce.

This thick, stiff maize porridge, similar to Kenya's ugali, is Zimbabwe's everyday staple, served alongside meat or leafy relish.

This Central Asian rice pilaf, often cooked in a huge communal cauldron called a kazan, is a fixture at Uzbek weddings and celebrations.

Ground chickpeas or fava beans are seasoned, shaped into balls, and deep-fried to make this dish, often tucked into pita bread.

Shredded, tomato-braised flank steak gives this Cuban dish its stringy texture, reflected in its Spanish name, ropa vieja, which literally means "old _ _ _ _ _ _ _."

Senegal's national rice-and-fish dish, thieboudienne, takes its name partly from the _ _ _ _ _ language, a West African ethnic group whose name is also echoed in "jollof."

This towering steak sandwich piles beef, ham, cheese, egg, and vegetables between bread, named for the Spanish word for "young goat" despite containing none.

Malaysia's beloved coconut rice breakfast, nasi _ _ _ _ _, takes its name from a word meaning "rich" or "fatty" — a nod to the coconut milk it's cooked in.

Poached chicken served over fragrant rice takes its name from a southern Chinese island whose immigrants brought the dish to Singapore.

Boiled cassava, yam, or plantain is pounded into a smooth, stretchy dough and used to scoop up soup in this West African staple.

This earthy Guatemalan stew is thickened with toasted seeds and chilies, a technique with roots in ancient Mayan cooking.

Ground sweet corn forms a golden crust over a savory beef, olive, and egg filling in this Chilean casserole, pastel de _ _ _ _ _ _.

What creamy chickpea-and-tahini dip takes its name from the Arabic word for "chickpeas"?

What Argentine barbecue tradition slow-grills various cuts of beef over wood or charcoal, often as a long, social weekend gathering?

This spiced rice dish, often built on chicken or lamb with dried lime, is considered a national dish across much of the Arabian Gulf.

This stiff, dough-like maize porridge is a staple across East Africa, typically eaten by hand alongside stewed vegetables or grilled meat.

This ground-beef patty sandwich takes its name from a German port city, even though its bun-sandwiched form was popularized across the Atlantic.

What West African rice dish, cooked in a single pot with tomatoes and peppers, sits at the center of a long-running rivalry between Nigeria and Ghana over whose version is best?

Bitter leaves are stewed with ground peanuts, fish, or beef to make this dish widely considered Cameroon's national specialty.

Chunks of pork are marinated in citrus and Scotch bonnet pepper, then braised and fried until crisp in this Haitian specialty.

Grated and fermented cassava is steamed into a couscous-like side in this Ivorian staple, usually served alongside grilled fish.

Adapted from Chinese wheat noodles, this Japanese soup dish takes its name from a Chinese word for "pulled noodles."

Black beans are simmered for hours with an assortment of pork cuts in this rich Brazilian stew, traditionally served with rice, collard greens, and orange slices.

A thick corn tortilla is stuffed with cheese, beans, or pork in this Salvadoran dish, said to trace back to the pre-Columbian Pipil people.

Legend credits a Delhi restaurant with inventing this creamy tomato-and-_ _ _ _ _ _ curry, said to reuse leftover tandoori chicken.

This spongy, slightly sour flatbread, made from fermented teff flour, doubles as both plate and utensil in Ethiopian cuisine.

This Belgian classic pairs steamed _ _ _ _ _ _ _ with a mountain of fries and a side of dipping mayonnaise.

Which pricey golden spice gives Marseille's famous fish stew its signature color and aroma, and is also essential to Spanish paella?

This Czech national dish pairs roast pork and tangy sauerkraut with fluffy bread _ _ _ _ _ _ _ _ _, a staple side found across Central Europe.

A thin pastry sheet is folded around egg, tuna, and capers, then fried until crisp in this popular Tunisian snack.

This centuries-old Beijing specialty is prized for its lacquered, crackling skin, carved tableside and wrapped in thin pancakes.

This paprika-rich Hungarian stew takes its name from a word meaning "herdsman."

This hot-and-sour Thai soup gets its tang from lemongrass, lime leaves, and galangal simmered with shrimp or chicken.

This fiery Ethiopian chicken stew is slow-cooked in a base of berbere spice blend and served atop injera bread.

This cheese-filled Georgian bread, khachapuri, is shaped like a _ _ _ _, with a raw egg cracked into its molten center.

Which vivid magenta soup gets its color from beets and is claimed as a national dish by both Ukraine and Russia?