Dinner Ideas • Recipes from 193 Countries

Dinner Ideas from 193 Countries — What to Cook Tonight

Stuck on what to cook for dinner? Dinner Ideas brings easy dinner recipes from 193 countries — signature dishes with ingredients, steps, nutrition and pairings.

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Breakfast to Snack

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What’s for Dinner TonightFeatured Dinner Recipes from 193 Countries

Showing 529–540 of 2290 dinner recipes

A plate of red muhammara dip garnished with walnut halves and fresh mint leaves, drizzled with olive oil

Syria 50m

Snack & Tea •Aleppo Heritage

Syrian Muhammara

This muhammara recipe roasts red bell peppers until their skins blacken, then blends the sweet, smoky flesh with toasted walnuts, breadcrumbs, pomegranate molasses, garlic and Aleppo pepper flakes into a thick, rust-red dip. It is served at room temperature with warm pita bread as part of a mezze spread. One serving is about 102 g.

Comfort & Warmth

A smoky roasted red pepper and walnut dip, sweetened with pomegranate molasses and warmed with Aleppo pepper.

Pairs Well With
Warm pita bread, olives & a mezze spread

Qurutob in a large wooden bowl — torn fatir flatbread in white qurut sauce topped with chopped herbs and onions

Tajikistan 1h 30m

Dinner •Tajik National Dish

Qurutob

This qurutob recipe layers pieces of flaky fatir flatbread in a warm, tangy sauce made from qurut, the salty dried curd of Tajikistan, then finishes the bowl with golden fried onions, fresh tomato, cucumber and a shower of herbs. It is eaten straight from the shared wooden bowl, by hand or with a spoon. One serving is about 540 g.

Comfort & Warmth

Torn flaky fatir flatbread softened in a tangy qurut yogurt sauce, topped with fried onions, tomato, cucumber and fresh herbs.

Pairs Well With
Hot green tea, a sharp tomato and onion salad, and fresh flatbread on the side

Tajik plov (oshi palav) — a mound of rice with lamb and carrot strips on a large patterned lagan platter, with pickles and bread at the sides

Tajikistan 2h 15m

Dinner •Dushanbe Heritage

Tajik Plov

This tajik plov recipe is Tajikistan's oshi palav: lamb and thick-cut carrots simmered into a rich zirvak, then long-grain rice steamed on top with chickpeas, raisins, dried apricots and whole heads of garlic, and piled onto one big lagan platter with the meat on top. Unlike Uzbek plov, which prizes reddish devzira rice and fine-cut carrots, the Tajik version uses local long-grain rice, carrots cut into long thick batons, and a sweet-savoury touch of dried fruit. One serving is about 467 g.

Festive One-Pot Rice

Lamb, long-grain rice, thick-cut carrots, chickpeas and dried fruit steamed together in a kazan — Tajikistan's national dish, served from one big platter.

Pairs Well With
Achichuk salad, pickled cucumbers & green tea

Tajik shashlik — metal skewers of cubed meat grilling over glowing red charcoal in a mangal, smoke rising

Tajikistan 4h 50m

Dinner •Dushanbe Grill Heritage

Tajik Shashlik

This tajik shashlik recipe is the lamb skewer Tajikistan grills everywhere from Dushanbe courtyards to mountain roadside stands: boneless lamb cut into thick cubes, layered with sliced onion, red wine vinegar, lemon and black pepper, and left to marinate for hours before it meets glowing charcoal. The acid and onion soften the meat while the fat crisps at the edges, and the skewers come off the grill smoky, charred in spots and pink-juicy in the middle. One serving is about 240 g.

Charcoal-Grilled Lamb, Tajik Style

Cubes of lamb steeped in sliced onion, vinegar and lemon, then grilled over live charcoal until smoky outside and juicy inside — Tajikistan's roadside grill classic.

Pairs Well With
Hot non flatbread, sliced onion & grilled tomato

High Protein

Grilled fish coated in red chilli paste, served on a white plate with eggplant in chilli sauce

Timor-Leste 1h 5m

Dinner •Coastal Timor-Leste Favourite

Ikan Sabuko

This ikan sabuko recipe is Timor-Leste's coastal favourite: Spanish mackerel fillets marinated in sour tamarind and calamansi, rubbed with a pounded paste of shallot, garlic, ginger and chilli, then wrapped with basil in foil parcels and grilled until the fish steams in its own fragrant juices. A spoonful of budu, the fermented anchovy dipping sauce, ties the sour, salty and hot flavours together. One serving is about 250 g.

Grilled Mackerel, Tamarind and Chilli

Spanish mackerel fillets marinated in tamarind and calamansi, rubbed with chilli, garlic and ginger, wrapped with basil and grilled in foil parcels.

Pairs Well With
Steamed rice, budu dipping sauce and cucumber

High Protein

A glass bowl of Timorese feijoada seen from above, with red kidney beans, white cannellini beans, chunks of pork and wilted green leaves in a light broth

Timor-Leste 2h 5m

Dinner •Timorese Heritage

Timorese Feijoada

This timorese feijoada recipe is Timor-Leste's version of the Portuguese bean stew: red kidney beans and white cannellini beans — never black beans — slow-cooked with pork shoulder, beef and chouriço, then simmered with cabbage, carrots, sweet potato and potato until everything is tender. Fresh ginger, bird's eye chilli, cumin and a spoonful of soy sauce with lime give it a warm Southeast Asian lift that sets it apart from the dark, smoky black-bean feijoadas of Brazil and São Tomé. One serving is about 550 g.

Hearty & Slow-Cooked

Red kidney and cannellini beans simmered with pork, beef and chouriço, then finished with cabbage, sweet potato, ginger, chilli, soy sauce and lime — a lighter, vegetable-rich stew that is Timor-Leste's own take on the Portuguese bean pot.

Pairs Well With
Steamed rice, lime wedges and a spoonful of chilli sauce

High Protein

Two split bamboo tubes filled with tukir, cooked goat meat and herbs, resting on dry leaves on the forest floor

Timor-Leste 3h 25m

Dinner •Timorese Mountain Heritage

Tukir

This tukir recipe packs turmeric-marinated goat into green bamboo tubes and slow-cooks it over a wood fire until the meat is tender, smoky and steeped in ginger, lemongrass and basil. When the bamboo is split open at the table, the meat comes out juicy and fragrant with no sauce at all — the tube does all the work. One serving is about 240 g.

Celebration & Feast

A pre-colonial feast dish of goat steamed in bamboo over a wood fire, made for ceremonies and gatherings.

Pairs Well With
Steamed rice and a spoonful of ai-manas chilli sauce, with the bamboo split open at the table.

High Protein

Two whole grilled sanma (Pacific saury) on a wire rack over a charcoal brazier, flames rising below

Tonga 55m

Dinner •Tongan Reef Grill

Tongan Grilled Fish

This tongan grilled fish recipe starts with a whole red snapper, scored and rubbed with lime juice, coconut milk, garlic and ginger, then grilled over charcoal until the skin blisters and the flesh flakes cleanly off the bone. It is served the Tongan way, with boiled taro and a cool tomato and cucumber salad to cut through the smoke. One serving is about 501 g.

Smoky & Citrus-Bright

A whole reef fish grilled over charcoal with lime, coconut milk and ginger, served with boiled taro and a fresh tomato salad.

Pairs Well With
Boiled taro, tomato and cucumber salad, and a glass of 'otai

High Protein

An American cheeseburger with a beef patty, melted cheese, tomato and pickles in a wholemeal bun on a white plate

United States 35m

Lunch •American Heritage

American Cheeseburger

This american cheeseburger recipe turns a thick, well-seasoned beef patty, a slice of sharp cheddar and a soft toasted bun into the classic American lunch. The cheese melts over the hot patty, the pickles and tomato cut through the richness, and the whole thing comes together in about 35 minutes. One serving is about 340 g, one full burger.

Comfort & Satisfaction

A juicy grilled beef patty with melted cheddar, fresh tomato, lettuce and pickles in a soft toasted bun.

Pairs Well With
Crisp french fries or a simple coleslaw, with an ice-cold cola or lemonade.

Baked mac and cheese in a baking dish with a golden-brown crust

United States 1h 5m

Dinner •American Heritage

Baked Mac and Cheese

This baked mac and cheese recipe layers elbow macaroni in a smooth béchamel sauce made with sharp cheddar and Gruyère, then bakes it under a golden, buttered panko crust until the top is crisp and the sauce bubbles at the edges. It is the American comfort dish that turns up at family dinners, Thanksgiving tables and potlucks all over the country. One serving is about 290 g.

Comfort & Warmth

Elbow macaroni baked in a sharp cheddar and Gruyère béchamel under a golden panko crust — the classic American comfort casserole.

Pairs Well With
Roasted broccoli & green salad

A cup of creamy white clam chowder with chopped parsley, served on a plate with saltine crackers and a spoon

United States 55m

Lunch •New England Heritage

New England Clam Chowder

This new england clam chowder recipe turns fresh clam meat, potatoes, onion and celery into the creamy white soup New England is known for, with crisp bacon and a splash of cream at the end. It is a proper lunch in a bowl, best eaten with oyster crackers crumbled over the top. One serving is about 450 g.

Comfort & Warmth

A creamy white chowder of tender clams, potatoes and bacon, thickened lightly and served steaming hot with crackers.

Pairs Well With
Oyster crackers and a buttered slice of sourdough, with a cold glass of lemonade or iced tea.

Soups & Broths

Two golden fried bara flatbreads on a white plate, one topped with curried chickpeas and green chutney

Trinidad and Tobago 1h 35m

Breakfast •Princes Town Heritage

Doubles

This doubles recipe makes the Trinidad street-food classic at home: soft, golden bara flatbreads fried until puffed, filled with warm curried chickpeas (channa), then finished with tamarind chutney, cucumber and hot pepper sauce. The name comes from the two baras in every serving, and the contrast is the whole point — crisp, turmeric-yellow bread against soft, spicy chickpeas and sharp, sweet chutney. One serving is about 385 g (2 doubles).

Street Food & Breakfast

Two golden fried bara flatbreads filled with warm curried chickpeas and bright chutneys, the breakfast Trinidad lines up for at roadside stalls.

Pairs Well With
Tamarind chutney, cucumber chutney & a cold sorrel drink

Find Dinner Ideas by Country

Every one of the world's 193 countries has a signature dish — browse the full directory to find tonight's dinner, or jump straight to a cuisine with recipes.

Afghanistan

Albania

Algeria

Andorra

Angola

Antigua and Barbuda

Argentina

Armenia

Australia

Austria

Azerbaijan

Bahamas

Bahrain

Bangladesh

Barbados

Belarus

Belgium

Belize

Benin

Bhutan

Bolivia

Bosnia and Herzegovina

Botswana

Brazil

Brunei

Bulgaria

Burkina Faso

Burundi

Cabo Verde

Cambodia

Cameroon

Canada

Central African Republic

Chad

Chile

China

Colombia

Comoros

Democratic Republic of the Congo

Republic of the Congo

Costa Rica

Croatia

Cuba

Cyprus

Czechia

Côte d'Ivoire

Denmark

Djibouti

Dominica

Dominican Republic

Ecuador

Egypt

El Salvador

Equatorial Guinea

Eritrea

Estonia

Eswatini

Ethiopia

Fiji

Finland

France

Gabon

Gambia

Georgia

Germany

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Guinea

Guinea-Bissau

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Haiti

Honduras

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Iceland

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Indonesia

Iran

Iraq

Ireland

Israel

Italy

Jamaica

Japan

Jordan

Kazakhstan

Kenya

Kiribati

Kuwait

Kyrgyzstan

Laos

Latvia

Lebanon

Lesotho

Liberia

Libya

Liechtenstein

Lithuania

Luxembourg

Madagascar

Malawi

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Maldives

Mali

Malta

Marshall Islands

Mauritania

Mauritius

Mexico

Micronesia

Moldova

Monaco

Mongolia

Montenegro

Morocco

Mozambique

Myanmar

Namibia

Nauru

Nepal

Netherlands

New Zealand

Nicaragua

Niger

Nigeria

North Korea

North Macedonia

Norway

Oman

Pakistan

Palau

Panama

Papua New Guinea

Paraguay

Peru

Philippines

Poland

Portugal

Qatar

Romania

Russia

Rwanda

Saint Kitts and Nevis

Saint Lucia

Saint Vincent and the Grenadines

Samoa

San Marino

São Tomé and Príncipe

Saudi Arabia

Senegal

Serbia

Seychelles

Sierra Leone

Singapore

Slovakia

Slovenia

Solomon Islands

Somalia

South Africa

South Korea

South Sudan

Spain

Sri Lanka

Sudan

Suriname

Sweden

Switzerland

Syria

Tajikistan

Tanzania

Thailand

Timor-Leste

Togo

Tonga

Trinidad and Tobago

Tunisia

Turkey

Turkmenistan

Tuvalu

Uganda

Ukraine

United Arab Emirates

United Kingdom

United States

Uruguay

Uzbekistan

Vanuatu

Venezuela

Vietnam

Yemen

Zambia

Zimbabwe Browse all 193 countries →

Dinner Ideas by Category

Soups & Broths Pasta & Noodles High Protein Fermented / Gut Health Quick Prep (<30m)

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The Dinner GazetteFresh Dinner Ideas from the Journal

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A bowl of tagliatelle with rich ragù sauce

Ingredient Guides

The Pantry Staples Every World Kitchen Shares

From a market in Bangkok to a farmhouse in Tuscany, cooks reach for the same handful of staples: rice, dried beans, good oil, salt, garlic, chillies and something sour. Stock these, and dinner in any cuisine is suddenly within reach.

November 5, 2026 • 725 words

A hearty autumn stew served in a rustic bowl

Seasonal Cooking

Autumn’s Best: Cooking with Squash and Root Vegetables

When the air turns cool, the garden answers with squash, sweet potatoes, carrots, parsnips and beets. Roasted low and slow, these autumn vegetables turn sweet, caramelised and deeply satisfying — here is how to cook them well.

November 5, 2026 • 597 words

Fresh herbs rolled into Vietnamese spring rolls

Kitchen Techniques

How to Store Fresh Herbs So They Last Two Weeks

Fresh herbs wilt in days when they are tossed loose into the fridge. The jar method — a little water, a loose bag, and the right shelf — keeps parsley, cilantro, mint and dill bright and fragrant for up to two weeks.

November 5, 2026 • 658 words

Food Pairing Guide

What to Eat With What

Some foods taste better — and do you more good — together. Here is what to serve with each dish, and what to skip, with the science in plain words.

Tested in the Dinner Ideas kitchen

Phở Bò (Vietnamese Beef Broth)

Iron & Collagen Dynamics

EAT TOGETHER: Fresh Lime & Sawtooth Coriander

The ascorbic acid (Vitamin C) in freshly squeezed lime converts the non-heme and heme iron from thinly shaved beef into its bioavailable ferrous form (Fe²⁺), escalating iron assimilation by up to 300%. Fresh culantro supplies carotenes that ignite digestive bile acids.

AVOID IMMEDIATELY AFTER: Condensed Milk Iced Coffee

Drinking condensed milk coffee (Cà Phê Sữa Đá) directly following Phở binds active polyphenolic chlorogenic acids and milk casein directly to the beef iron molecules, forming unabsorbable insoluble complexes that severely stunt nutrient uptake. Wait at least 90 minutes.

Metabolic window: Breakfast (07:00 – 09:30) • Optimal Gut Transition: 3.5 Hours

Tomatoes & Wild Summer Greens

Carotenoid Unlocking

EAT TOGETHER: Extra Virgin Olive Oil & Aged Feta

Lycopene is an intrinsically lipophilic (fat-soluble) antioxidant compound bound tight inside tomato skin cells. Pairing ripe heirloom tomatoes with the monounsaturated fats of raw cold-pressed olive oil boosts vascular lycopene absorption by nearly 4.4-fold.

AVOID TOGETHER: Fat-Free Industrial Dressings

Consuming vine tomatoes with zero-fat or high-sugar artificial vinaigrettes prevents the body from emulsifying fat-soluble Vitamins A, E, and K, passing essential restorative nutrients unabsorbed through the gastrointestinal tract.

Metabolic window: Lunch or Aperitivo • Lycopene Uptake: +440%

Turmeric + Black Pepper

Piperine in coarse crushed pepper amplifies active curcumin bioavailability by 2000%.

Green Tea + Lemon Twist

Citric acid preserves delicate EGCG catechins through acidic stomach transit intact.

Calcium Rich + Iron Stews

Heavy dairy cheese interferes with non-heme iron absorption channels if consumed simultaneously.

Dinner Ideas from 193 Countries — What to Cook Tonight

What’s for Dinner TonightFeatured Dinner Recipes from 193 Countries

Find Dinner Ideas by Country

Dinner Ideas by Category

Dinner Ideas by Meal

Dinner Ideas by Region

The Dinner GazetteFresh Dinner Ideas from the Journal

What to Eat With What

Iron & Collagen Dynamics

Carotenoid Unlocking

Never wonder what’s for dinner again