Kare-kare is a nutty and sweet Philippine stew. Its signature flavor derives from a thick and savory peanut sauce.
Rich, smoky, vibrant, and nourishing, Valencians take their paella (a rice dish topped with seafood) seriously; it is Spain's best-known culinary export, after all.
Khichuri is an ancient Indian comfort dish made from rice and lentils that is typically prepared in one pot.
PUERTO RICO: Mofongo
Mofongo, a ball-shaped dish of pickled, fried, and then smashed plantains that are flavored with garlic, salt, and oil in a wooden pilón, is a Puerto Rican staple usually served alongside a hearty stew or broth.
Moussaka — a baked dish that can be described as Greece's version of lasagna — typically features layers of fried eggplant, potatoes, ground meat, and spices, all topped off with grated cheese and a cream sauce such as béchamel.
lasagna[ləˈsɑnjə]: n. 烤宽面条（等于lasagne）；卤汁面条
Shakshuka is a stew of eggs poached in a spicy sauce of tomatoes, chili peppers, and onions flavored with cumin. While it likely originated in North Africa, it is a popular dish throughout the Middle East.
Picadillo, a Cuban-style hash, routinely features a base of ground beef and tomatoes, but you'll find different renditions of the dish depending on which region you're eating it in. Some prefer it with olives for a salty kick; others enjoy it with raisins for sweetness.
Goulash is a hearty, paprika-flavored stew with cubes of seared beef, parsnips, carrots, and potatoes.
Commonly served straight from the skillet, äggakaka — which translates from Swedish to "egg cake" — is redolent of a thick pancake, albeit a fluffy one.
skillet[ˈskɪlɪt]: n. 长柄平底煎锅
redolent[ˈredələnt]: adj. 使人想到，使人联想起； 有……的强烈气味
Iran: Asheh Reshteh
Thick, stick-to-your-ribs soups make up the backbone of Iranian cooking — in fact, there are more than 50 varieties. Asheh Reshteh, a Persian noodle soup full of beans, herbs, and yogurt, is arguably the most popular type.
Soft, pillowy, and marked with gorgeous golden spots, naan, which is baked in a hot tandoori clay oven, is a type of Indian bread that's perfect for dipping.
JAMAICA: Ackee and saltfish
Jamaica's national fruit, the ackee, is the star of ackee and saltfish, the island's national dish, a salty and savory sautée that's often served with fried plantains and rice.
Borscht — a sour soup with a vibrant red color, thanks to its primary ingredient of beets — is traditionally made with meat or bone stock, sautéed veggies, and fermented beetroot juice, although there are countless variations of the dish.