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 553–564 of 2290 dinner recipes

A clay bowl of Tunisian lablabi — chickpeas in spiced broth with egg and soaked bread

Tunisia 50m

Lunch •Tunis Street Food

Tunisian Lablabi

This lablabi recipe makes Tunisia's garlicky chickpea soup, simmered with cumin and harissa and ladled over pieces of stale crusty bread that drink up the broth. Each diner seasons their own bowl with lemon, olive oil and more harissa. One serving is about 509 g.

Comfort & Warmth

A warming, garlicky chickpea soup ladled over torn bread that soaks up the broth.

Pairs Well With
Serve with a spoonful of harissa, lemon wedges and a simple green salad on the side.

Soups & Broths

Adana kebab — long grilled minced-meat skewers on lavash with tomato, green chilli and salad

Turkey 50m

Dinner •Adana Heritage

Adana Kebab

This adana kebab recipe is Adana's famous charcoal-grilled skewer: hand-minced lamb and beef mixed with lamb tail fat, sweet red pepper and pul biber, pressed onto wide flat skewers and grilled over glowing charcoal until the edges char and the juices run. It is served on warm lavash with grilled tomato, green chillies and a sharp sumac onion salad. One serving is about 439 g.

Adana's Charcoal-Grilled Icon

Hand-minced lamb and beef with tail fat and pul biber, pressed onto wide flat skewers and grilled over charcoal until charred at the edges — Adana's famous kebab.

Pairs Well With
Lavash, grilled tomato & sumac onion salad

High Protein

Menemen in a copper sahan pan — soft scrambled eggs stirred through a red tomato and green pepper sauce

Turkey 30m

Breakfast •Izmir Breakfast Table

Menemen

This menemen recipe stirs beaten eggs into a soft tomato and green pepper sauce until they set into creamy curds — never poached whole, the way shakshuka does it. Cooked in one pan and served straight from it with bread, it is the classic Turkish breakfast. One serving is about 300 g.

Comfort & Warmth

Beaten eggs stirred into a soft tomato and green pepper sauce, scooped up with warm bread.

Pairs Well With
Crusty white bread, Turkish tea and sliced cucumber and tomato

Quick Prep (<30m)

A white bowl of smooth golden Turkish lentil soup with a lemon wedge on the side

Turkey 45m

Lunch •Ankara Lokanta Classic

Turkish Lentil Soup

This turkish lentil soup recipe turns red lentils, onion, carrot and potato into a smooth, golden soup, finished with lemon and a drizzle of paprika butter. One serving is about 325 g.

Comfort & Warmth

A silky red lentil soup, light enough for lunch and warm enough for a cold day.

Pairs Well With
Warm pide bread, lemon wedges and ayran

Soups & Broths

Turkmen plov — a mound of long-grain rice with orange carrot sticks and tender lamb on a white plate, with a tomato-cucumber salad beside it

Turkmenistan 2h 10m

Dinner •Turkmen Heritage

Turkmen Plov

This turkmen plov recipe is Turkmenistan's festive one-pot pilaf: long-grain rice steamed over a rich base of browned lamb, thick-cut orange carrots, onions and a whole head of garlic, seasoned lightly with cumin and coriander. Unlike Uzbek plov, which uses devzira rice and yellow carrots, and unlike Azerbaijani plov, where the rice is cooked separately with saffron, the Turkmen version cooks everything in a single pot and is mixed before serving. One serving is about 390 g.

Celebration Rice

Long-grain rice steamed over browned lamb, thick-cut carrots and onions in one pot — Turkmenistan's festive pilaf, served mixed from a big warmed plate.

Pairs Well With
Tomato-onion salad, fresh herbs & hot black tea

A round chalpak flatbread frying in golden oil in a kazan over a clay oven

Turkmenistan 55m

Snack & Tea •Turkmen Heritage

Turkmen Celpek

This turkmen celpek recipe makes a paper-thin, large, crisp flatbread from a plain dough of flour, milk, water and salt, rolled almost see-through and fried in hot oil for only seconds on each side until pale gold and blistered. It is not a thick, soft, topped flatbread like Hungarian langos, and it is not a small, puffy disc like Uruguayan torta fritas: celpek is wide, flat, crisp and plain, and it is eaten warm, torn by hand, with tea. One serving is about 90 g.

Tea-Time Flatbread

A paper-thin, crisp flatbread fried in hot oil in seconds, made to tear and share with hot tea.

Pairs Well With
Hot green tea, honey & butter

Assorted golden baklava pieces, including triangles and rolls, arranged on a white plate

Turkmenistan 1h 20m

Snack & Tea •Turkmen Heritage

Turkmen Pakhlava

This Turkmen pakhlava recipe layers paper-thin filo pastry with cinnamon-spiced walnuts, bakes it golden in butter, and soaks it in a lemon-honey syrup until every diamond glistens. It is the sweet Turkmen families set out with green tea at festive gatherings. One serving is about 121 g.

Festive Sweet

Crisp filo layers, spiced walnuts and honey syrup, served in small pieces with tea at celebrations.

Pairs Well With
Hot green tea and fresh fruit

An open chivito sandwich on a white plate: a bun topped with grilled steak, ham, melted mozzarella, sliced hard-boiled egg, green olives, pickles and mustard, with sweet potato fries beside it

Uruguay 35m

Lunch •Punta del Este Classic

Chivito

This chivito recipe builds Uruguay's national sandwich: a thin grilled steak layered with ham, crisp bacon, melted mozzarella and a fried egg, finished with tomato, lettuce, green olives, mayonnaise and mustard in a soft toasted roll. One serving is about 445 g. It is a big, messy, deeply satisfying lunch that comes together in about 35 minutes.

Comfort & Warmth

A towering Uruguayan sandwich of grilled steak, ham, bacon, melted mozzarella and a fried egg in a soft roll.

Pairs Well With
French fries and a cold lager or a glass of Uruguayan tannat

Beef short ribs, chorizo and morcilla grilling over wood embers on a Uruguayan parrilla

Uruguay 2h

Dinner •Montevideo Parrilla Heritage

Uruguayan Asado

Uruguayan asado is a mixed grill cooked slowly over wood embers on the parrilla, the iron grill that stands at the centre of Uruguayan family life. Beef short ribs, flank and skirt steak go on first, followed by chorizo and morcilla, all seasoned with nothing but coarse salt, and the meal is served piece by piece as each cut is ready, with chimichurri and salsa criolla on the table. One serving is about 425 g.

High-Protein & Satisfying

A slow mixed grill of beef cuts, chorizo and morcilla over wood embers, served with chimichurri and salsa criolla — the heart of the Uruguayan Sunday asado.

Pairs Well With
Salsa criolla & ensalada rusa

High Protein

A bowl of golden torta fritas beside a mate gourd with a metal straw and a blue thermos

Uruguay 40m

Snack & Tea •Uruguay's Rainy-Day Snack

Torta Fritas

Torta fritas are Uruguay's beloved rainy-day snack: thin rounds of wheat-flour dough, fried until puffed and golden, then eaten plain, dusted with sugar or spread with dulce de leche. When the clouds roll in over Montevideo, home kitchens and street stalls start frying, and the smell of hot dough means it is time for mate. One serving is about 170 g.

Comfort & Warmth

Golden discs of fried wheat dough, crisp outside and soft inside, made for grey rainy afternoons with a hot mate.

Pairs Well With
Hot mate, dulce de leche and a dusting of sugar

Uzbek plov piled in a ceramic bowl: golden rice with julienned carrots, chunks of lamb and a whole head of garlic

Uzbekistan 2h 25m

Dinner •Uzbek Heritage

Uzbek Plov

This uzbek plov recipe is Uzbekistan's national dish: devzira rice steamed over a rich zirvak of browned lamb, sweet yellow carrots, onions, cumin and whole heads of garlic, cooked in a wide kazan and never stirred once the rice goes in. The grains come out separate, glossy and stained golden-orange by the carrots, with tender chunks of lamb and soft, sweet garlic tucked through the pile. One serving is about 470 g.

Celebration Rice

A generous one-pot rice dish built for sharing, with lamb, carrots and rice cooked together in a single kazan.

Pairs Well With
Serve family-style from one big platter with a crisp tomato, onion and cucumber salad and hot green tea.

A bowl of Uzbek lagman: hand-pulled noodles in a red tomato broth with beef cubes, potato, green beans and chopped herbs

Uzbekistan 1h 55m

Dinner •Uzbek Silk Road Noodles

Uzbek Lagman

This uzbek lagman recipe is Uzbekistan's version of the great Silk Road noodle dish: hand-pulled noodles made with a rich two-egg dough, piled in deep bowls and covered with vaja — a thick, slow-simmered stew of beef cubes, potato, green Margilan radish, green beans, peppers and tomatoes, scented with star anise, cumin and garlic chives. A spoonful of fiery laza-chang on the side lets each person set their own heat. One serving is about 675 g.

Hearty & Warming

Chewy hand-pulled noodles under a thick beef, potato and green radish stew — Uzbekistan's warming Silk Road noodle dish.

Pairs Well With
Tomato and onion salad, non (flatbread) & green tea

Pasta & Noodles

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

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Antigua and Barbuda

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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