Irish stew

Place of origin: Ireland

As in all traditional folk dishes, the exact recipe is not consistent from time or place to place. Common ingredients include lamb, or mutton(mutton is used as it comes from less tender sheep over a year old, is fattier, and has a stronger flavour, and was generally more common in less-affluent times) as well as potatoes, onions, and parsley. It may sometimes also include carrots. Irish stew is also made with kid goat.

For those who haven't tried goat or lamb meat; it's really good and you should try it. This, a stew consist of lamb, you can't go wrong with that. It may just be a normal stew, but the amazing flavor would comes from the lamb, really.

Lohikeitto

Place of origin: Finland

A common dish in Finland and other Nordic countries. It consists of salmon fillets, boiled potatoes and leeks. The soup is served hot, with some dill. There is a discussion about the ingredients of the dish, whether or not milk should be used as an ingredient.

Yet another simple but very delicious looking food. Salmon is the kind of food that, somehow, goes really well with soup(trust me, I've tried it). And if you ask me, the name of this dish is kind of awesome.

Sautéed reindeer

Place of origin: Lapland

Usually steak or the back of the reindeer is used. It is sliced thinly (easier if frozen rather than only partially thawed), fried in fat (traditionally in reindeer fat, but butter and oil are more common nowadays), spiced with black pepper and salt, and finally some water, cream, or beer is added and cooked until tender. The dish is served with mashed potatoes and lingonberrypreserves or, more traditionally, with raw lingonberries mashed with sugar. In Finland it is often served with pickled cucumber, which is not as common in Sweden.

This is a very interesting dish if you ask me. You barely have any chance to eat reindeer meat nowadays. If you go to Sweden or Finland you should definitely try to find a place where this dish is available. I myself doesn't know what reindeer taste like and would really love to try it.

Borscht

Place of origin: Ukraine

Borscht is a soup of Ukrainian origin that is popular in many Eastern and Central European cuisines, including those of Ukrainians, Belarusians, Lithuanians, Poles, Russians, and some Ashkenazi Jews. In most of traditional recipes, it is made with beetroot as the main ingredient. In some regions, tomato is used as the main ingredient, while beetroot may act as a secondary ingredient. Other varieties that do not use beetroot also exist, such as green borscht and white borscht.

At first, when you see this you might think it is some kind of dessert (because that's what I thought too haha) but it's actually a soup. The main ingredient is beetroot or tomato so it looks kind of like a dessert.The cooking time is very long, usually 3 to 6 hours. If you love beetroot, you must try this.

Olivier Salad

Place of origin: Russia

Olivier salad is a traditional salad dish in Russian cuisine, which is also popular in many other European countries, Iran, Israel, Mongolia and also throughout Latin America. In different modern recipes, it is usually made with diced boiled potatoes, carrots, brined dill pickles, green peas, eggs, celeriac, onions, diced boiled chicken (or sometimes ham or bologna sausage), tart apples, with salt, pepper, and mustard added to enhance flavor, dressed with mayonnaise. In many countries, the dish is commonly referred to as Russian salad.

No, this salad doesn't contain olive. It's just because the creator's name is Lucian Olivier. This salad doesn't contain lettuce and that kind of vegetables you are familiar with in a salad. So this dish should be very unique to you. It also has meat so those who hate vegetable could maybe try it too.

Prekmurska gibanica

Place of origin: Slovenia

A type of Slovenian gibanica or layered cake. It contains poppy seeds, walnuts, apple, raisins and ricotta fillings. Although native to Prekmurje, it has achieved the status of a national specialty ofSlovenia. The unique sweetmeat shows the variety of agriculture in this region.

Take a moment and look at a picture of this cake here. Just how many layers do you think there are? As I mentioned, it contain at least 5 different ingredient as a filling. This one is surely not a simple cake that only has flour and a creamy topping. A must-try for cake lover.

Chiburekki

Place of origin: Crimean Tatar

A deep-fried turnover with a filling of ground or minced meat and onions. It is made with a single round piece of dough folded over the filling in a half-moon shape. A national dish of the Crimean Tatars and traditional for the Caucasian and Turkic peoples.

Turnover food are quite popular(probably because it's easy to make), there are many turnover dish with different filling. The reason I like turnover food is because not only it is delicious, it is easy to eat and easy to carry around. You could put it in a plastic bag to eat it later on.