Ranked: the greatest hand-held foods in the world
Perfection in the palm of your hand
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Put your knives and forks away – some of the world's tastiest foods are the ones you can eat with your hands. From internationally known stars to a few lesser-known snacks, we've ranked the world's greatest savoury hand-held foods, each one wrapped up in a single, tasty package.
Click or scroll through our gallery to discover the world's most delicious hand-held foods, counting down to what we think is the tastiest of them all. How many have you eaten – or even heard of?
Our ranking is based on the enduring popularity of each hand-held food in its place of origin and beyond, and on the opinions of our well-travelled (and well-fed) team. The list is unavoidably subjective.
We've defined hand-held foods as savoury dishes contained in a single package and eaten without cutlery, omitting other foods that are typically eaten with your hands or scooped up with bread.
39. Khachapuri, Georgia
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As Georgia’s national dish, khachapuri varies depending on which region of the country you’re visiting, though its basics of crisp dough, cheese filling and a cracked egg on top remain the same wherever you go. Served fresh from the oven to prevent the dish from becoming bitter, khachapuri is used in Georgia to measure inflation and even has its own celebration day (27 February).
38. Galette-Saucisse, France
The snack of choice for supporters of Stade Renne Football Club, this Breton classic consists of a buckwheat crepe, or galette, wrapped around a grilled pork sausage. Popular across northern France, the galette-saucisse was first invented in the 19th century and has stuck steadfastly to its original recipe. Adding condiments is largely frowned upon, though it’s occasionally served with caramelized yellow onions for extra flavour.
37. Halifax donair, Canada
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The official food of the Nova Scotia city, the Halifax donair is have been invented in the 1970s by Greek immigrant and restaurateur Peter Gamoulakos as a riff on the classic Greek gyros (see further down our list). The traditional dish wasn't a hit with his customers, so he experimented a little before finding the winning combination for Halifax residents: a pitta packed with spit-roasted shaved beef, tomatoes, onions and the trademark sweet and garlicky Donair sauce.
36. Fischbrötchen, Germany
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This fish sandwich is popular across northern Germany, whose coastline yields an abundance of fresh seafood. Each sandwich varies a little, but the basic idea remains the same: a long bread roll filled with fish (usually herring, spat or mackerel) and accompaniments like onion, pickles, remoulade and horseradish sauce.
35. The Gatsby, South Africa
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The best way to improve on an already tasty sandwich? Fill it with French fries. That could be one reason why the Gatsby so popular in Cape Town. So large you’ll (probably) need multiple people to finish it, the Gatsby pairs French fries with fried calamari, chicken, sausage or chargrilled steak, pickles and peri peri sauce, all in a French-style roll. The Gatsby has been around since 1976, and remains a popular hangover cure for locals.
34. Cornish pasty, England, UK
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The defining dish of Cornwall, on England’s southwest coast, the Cornish pasty is so significant, it's been given Protected Status by the European Commission. This satisfying package consists of a buttery shortcrust pastry shell filled with potatoes, ground meat and parsnips, and its history has been traced back to the 1200s. It's believed it was created as a way for Cornish miners to take a full meal to work in one hand-held package. Many countries have their own versions, including Australia, Jamaica, Mexico and South Africa.
33. Korokke, Japan
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A Japanese take on the French croquette, introduced to the country in the 1800s, the karokke is a staple found at Japanese butcher shops across the country. The hot snack mixes mashed potato with chopped meat, seafood and scallions, formed into a patty, coated in breadcrumbs and deep fried. Thanks to a trend on Japanese social media before a typhoon in 2002, sales of korokke now skyrocket during typhoon season, as people enjoy them while sheltering at home.
32. Lumpia, Indonesia and the Philippines
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Similar to Chinese spring rolls, lumpia are traditionally enjoyed during celebrations in the Philippines and Indonesia. Introduced by the Chinese in the 19th century, each lumpia consists of a thin, crepe-like dough around a filling of chicken or shrimp, egg, bamboo shoots and shallots. A dessert version is particularly popular in the Philippines, where it’s frequently served during the Qingming Festival or Ancestors Day.
31. Knish, various locations
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Created by Ashkenazi Jewish immigrants from Eastern Europe, the knish is a deep-fried piece of dough filled with mashed potato, buckwheat grains (kasha) and grilled onions. Famously found on Manhattan’s Lower East Side, knishes represent nostalgic comfort food for millions of Jews across the US. Eaten and enjoyed all year round from bakeries and street carts, they’re frequently served during Hannukah and other Jewish holidays.
30. Beef patty, Jamaica
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Don’t get it confused with a hamburger patty – this Jamaican staple is made with a semicircle of flaky pastry dyed yellow with turmeric or egg yolk, wrapped around a filling of seasoned ground beef, spices and Scotch bonnet peppers. A twist on Cornish pasties (introduced from Britain), beef patties have loyal fans in the UK and in Canada, where Caribbean populations are high. In Toronto, 23 February was unofficially named ‘Jamaican Patty Day' by a local journalist after the infamous ‘Patty Wars’ of 1985, when restaurants and bakers fought government officials for the right to call their products 'patties'.
29. Arancini, Italy
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Believed to have been invented in the 10th century, arancini are balls of arborio rice stuffed with meat, herbs, and cheese, coated in breadcrumbs and deep fried. Enjoyed largely in Sicilian cuisine, arancini are most commonly made with mozzarella, beef ragu, basil, mushrooms and aubergine. Though you can find arancini as far north as Rome, southerners serve these in both sweet and savoury variations, either as a large ball or, in Etna, in a volcano-shaped cone.
28. Bagel, various locations
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Brought to the USA by Polish Ashkenazi Jews, bagels exploded in popularity thanks to bakeries in London, New York City and Montreal. Introduced outside of Eastern Europe in the 19th century, bagels have a golden, chewy crust and a soft, dense inside and come in a variety of sweet and savoury flavours – blueberry being the most popular in the US, where more than 200 million bagels are eaten each year.
27. Po'boy, USA
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A symbol of Louisiana’s French heritage, the po’boy is the sandwich to get if you’re visiting New Orleans. A French-style baguette, whose recipe was adapted for the humidity of the South, is stuffed with fried fish, meat, vegetables or cheese (nowadays, pretty much anything goes). The name comes from the words ‘poor boy’, as the sandwiches were first created to feed striking miners in the 1920s.
26. Fried chicken sandwich, USA
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The origins of one of the world's most ordered fast food dishes is a blend of English, Scottish and American influences: Englishman John Montagu, 4th Earl of Sandwich, who first ate meat in bread; the Scottish, who first to fried chicken in breadcrumbs; and the Americans, who gave it flavour and added a bun. The first to be sold by a fast food chain was Chick-fil-A’s Original Chicken Sandwich, a toasted buttered bun, a breaded chicken breast and two pickles. It hasn’t changed since launching in 1964.
25. Elote, Mexico
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Elotes, or Mexican street corn, are ubiquitous in Mexico, where their history stretches back centuries. Their popularity has spread to the US, and especially southern California, where the dressed-up corn flies from food trucks and market stalls. Each portion of the zingy, spicy snack – typically served on a stick – features a corn cob charred on the grill, slathered with a mixture of butter, mayonnaise, lime, chilli and coriander, and finished with Cotija, an aged Mexican cheese.
24. Bocadillo, Spain
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In every Spanish deli, café or tapas bar, there will almost certainly be bocadillos. Considered by locals to be the very essence of Spanish life, these simple sandwiches are served on white, baguette-style bread or pan de molde and filled with Spanish cured meat, cheese, tortilla or fresh vegetables. With their soft, fluffy insides and crisp outsides, bocadillos are typically enjoyed as part of a leisurely lunch or grabbed as a snack.
23. Sausage roll, various locations
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Seasoned minced pork wrapped in flaky puff pastry makes up the famous sausage roll, a dish popular throughout the UK and Commonwealth countries. Most closely recognised as a part of British cuisine, where they're often served at picnics or as a snack food, variations have also appeared in Canada, Germany, Czechia and Hong Kong. However, sausage rolls remain most popular in the UK, where fast food chain Greggs sells almost 150 million of them each year.
22. Falafel, Middle East
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Middle Eastern falafels will be a little different wherever you eat them. In Egypt, they're traditionally made with fava beans, in Palestine with chickpeas, and a mix in Israel, Jordan and Lebanon. Pulses are mixed with onion and spices, formed into balls or fritters, then deep fried. Crispy and aromatic, falafels are hugely popular as a vegetarian alternative in Europe and the US, and are eaten during Ramadan and Lent across the world.
21. Arepa, Colombia and Venezuela
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Arepas are staples in Venezuela and Colombia, eaten in South America since pre-Columbian times. A dough made of ground maize is stuffed with cheese or a heartier filling like grilled meat, plantain and beans, then grilled, baked or fried. While the simple cheese filling is the most popular, any regional arepas recipes add avocado, shrimp, tomatoes, salad and other seafood.
20. Lobster roll, Canada and USA
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A staple of New England and along Canada’s Atlantic Coast, the lobster roll makes the best of fresh local seafood in the summer months. First served hot in the US in 1929, the sandwich is made up of fresh lobster meat, packed into a sub roll and doused in butter or mayonnaise, lemon juice, salt and pepper. In Canada, you can typically find lobster rolls in coastal cafes, stands and, in the summer, even in local McDonald's.
19. Meat pie, Australia and New Zealand
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One of Australia's national dishes, the meat pie is simple at heart: flaky puff pastry, minced meat and gravy in one delicious hand-held package. Also a staple of New Zealand cuisine, the meat pie is a popular takeaway food and is often served at festivals, concerts and sports games. McDonald's even got into the meat pie game in the 2010s, serving a version called ‘The Georgie’.
18. Shawarma, Turkey
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The Middle Eastern cousin to the Greek gyro, shawarma are thin strips of spit-roasted meat – traditionally lamb or beef – wrapped in pitta with hummus, tahini, tomato, lettuce and cucumber. Served with French fries, the meat is spiced with a blend of cumin, cardamom, turmeric and cinnamon, then slow cooked to stay juicy. Topped with garlic sauce, shawarma is now a popular takeaway dish in the US, UK, Germany and Switzerland thanks to local Turkish populations.
17. Empanada, various locations
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Multiple countries claim ownership of the empanada, a fried pastry turnover packed with beef, cheese and vegetables. It's strongly associated with Mexico, Colombia and Argentina, but Spain, Italy and the Philippines have some relation to this savoury treat. Believed to have come from Galicia, northern Spain in the 16th century, the original empanada was filled with seafood, though a meat filling is far more popular nowadays.
16. Vada pav, India
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The vada pav is a staple, must-try vegetarian snack of India’s street food scene. Packed with flavour, it’s a winning combination cooked fast to order, consisting of a spicy, deep-fried potato fritter served in a pav (soft roll) with tangy chutneys. Its popularity throughout India is credited to Venkatesh Iyer, who started the fast food chain Goli Vada Pav, specialising in the tasty dish.
15. Döner kebab, Germany
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Although Berlin is famous for currywurst, even its popularity is eclipsed by the döner kebab on the fast food scene. The dish has origins in the Ottoman Empire, though the addition of a pitta or flatbread is widely credited to two Turkish German immigrants, who started selling döner kebabs on the streets of West Berlin in the early 1970s. Today, Berlin is home to more than 1,000 eateries specialising in them.
14. Taquito, Mexico or USA
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While tacos are believed to date back to the 18th century and Mexico's silver mines, the taquito is a rather more modern invention. Like skinny, snackable, hand-held tacos, taquitos are typically made with corn tortillas, wrapped around a filling of chicken or beef, and deep fried to a satisfying crisp. Their connection to Mexican cuisine and culinary heritage is indisputable, and some suggest they were, indeed, invented in Mexico as a use for leftover tortillas and meat. Others point to 1940s San Diego, California and Ralph Pesqueira, founder of El Indio Mexican Restaurant.
13. Bánh mì, Vietnam
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Vietnam's favourite sandwich, the bánh mì is a simple concept: a French-style soft baguette stuffed with delicious meat or seafood, aromatic herbs and pickled vegetables. Created in Saigon during the 1950s, bánh mì became hugely popular in Canada and the US, thanks to Vietnamese communities in cities like Toronto, New York and Los Angeles. There are dozens of varieties to choose from, including salty sardine, crispy roasted pork and even ice cream.
12. Gyros, Greece
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No night out in Athens is complete without a fresh gyros: a pitta stuffed with crispy, slow-roasted meat, vegetables, creamy tzatziki and often a few French fries. Dating back to the 19th-century Ottoman Empire, gyros found fame outside Greece after the Second World War as Greek immigrants spread this fast food favourite worldwide. In Greece, the wraps are typically made with crispy pork, though chicken, lamb and beef are also popular.
11. Pretzel, various locations
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Synonymous with German bakers since the 12th century, the pretzel is now enjoyed all over the world. A simple dough is knotted, boiled to achieve its chewy crust, then salted and baked. Pretzels were historically enjoyed during major Christian holidays and are now also staples of the American ballpark, where they're often served with yellow mustard or, for a sweet take, sprinkled with cinnamon sugar.
10. Spring roll, China
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Originating during the Eastern Jin Dynasty in China (AD 317-420), the spring roll has spread across Southeast Asian cuisine and developed hundreds of unique varieties. A spring roll is traditionally a thin pastry stuffed with cabbage and mixed vegetables, then deep fried, and is often served at Chinese spring festivals to promote wealth.
9. Fried chicken, various locations
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Although an enduring staple of Southern USA, where it can be traced back to a recipe printed in 1824, this delicious fast food is actually believed to have originated in Scotland. There, records place fried chicken (in some form) back to 1747, and it's thought an early recipe was brought to America by Scottish plantation owners. It was enslaved people who made it the flavoursome favourite it is today, adding spice and seasonings. Later, of course, KFC paved the way for the world’s obsession with fried chicken in the 20th century.
8. Bao, China
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These pillowy buns have been enjoyed in China since the 3rd century, and remain a popular snack in Singapore, Taiwan and Malaysia. Typically, bao buns are sliced open and filled with meat, julienned vegetables and a rich, aromatic sauce, usually served with vinegar and soy sauce on the side. Their global popularity has sky-rocketed since the 2000s, largely thanks to chef David Chang and his introduction of baos to menus at his Momofuku restaurants.
7. Bratwurst, Germany
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With more than 40 different varieties across Germany, it's fair to say bratwurst is pretty popular. A grilled pork sausage – spiced with coriander seed, ginger, pepper, mace or nutmeg – is typically served in a soft, hot dog–style bun with zesty sauerkraut, horseradish and German mustard. Evidence suggests they were first served in 1313 in Nuremberg, a city still internationally renowned for the fast food (and home to the Bratwurst Museum).
6. Hot dog, various locations
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Like apple pie and bald eagles, hot dogs are synonymous with the United States, though Germany and Austria claim to have been making something similar since the 13th century. It was German immigrants who brought the modern-day hot dog to the US, in the mid-19th century. Popular all year round – and particularly on the Fourth of July – the classic American hot dog puts a thin frankfurter sausage into a soft white bun, topped with squirts of ketchup and mustard. Nowadays, almost every state offers a different take, from the fully loaded Chicago dog to the classic Coney Island, while there are variations on hot dogs cooked and served around the world.
5. Samosa, various locations
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Though perhaps most associated with Indian cuisine, the samosa is a staple many Central Asian cuisines, including Bangladesh, Pakistan and Nepal. The first written mention of samosas dates back to the 11th century, though it's believed these tasty, triangular snacks have been around much longer than that. They originated in what's now Iran, served as a snack at the great courts of the Ghaznavid empire, and were filled with minced meats, nuts, dried fruit and fried until golden and crisp. Migrants took them to India, where they was tailored to local tastes and often made using vegetables instead of meat.
4. Burrito, Mexico
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Though the modern burrito is a hybrid of both Mexican and Tex-Mex cuisine, the original has been eaten in Mexico since the 19th century. Taking its name from the Spanish for ‘little donkey’, the classic burrito is traditionally small and thin, with a flour tortilla wrapped around just a few ingredients – typically meat or fish, potato, rice, beans, asadero cheese and red or green chilli. is a mix of ground meat. Nowadays, nearly anything goes, with fillings crammed in to the max, special breakfast wraps and burritos served smothered in sauce.
3. Hamburger, various locations
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This fast food favourite has roots in the 13th century, when the Mongols spread the idea of minced meat dishes across Europe – including Germany and specifically Hamburg, where cooking beef in patties with spices became popular. German settlers brought it to the US in the late 19th century, and its transition to the modern hamburger is credited to two people: Louis Lassen, who first served a patty between two bits of bread at his joint, Louis’ Lunch, in New Haven, Connecticut, and the founder of Kansas-born chain White Castle, Walter Anderson, said to have invented the burger bun in 1916.
2. Cheeseburger, USA
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How can you make a classic even tastier? Add cheese! California claims to have invented plenty of iconic dishes, but its most legendary creation must be the classic cheeseburger. Food historians suggest it was invented in 1924, when 16-year-old Lionel Sternberger decided to melt a slice onto a plain hamburger at his father’s sandwich shop, The Rite Spot, in Pasadena, California. The joint has now closed, but this gift to the fast food world remains.
1. Pizza, various locations
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In its original home of Naples, Italy, pizza was considered a peasant food until a pizza Margherita was served to the Queen to celebrate Italian reunification – and a legend was born. The world has many famous pizzas, including the famous New York slice. But many still make the pilgrimage to Naples to try Pizza Napoletana – so famous, it’s been given UNESCO Cultural Heritage status. Rome, meanwhile, gave us pizza al taglio (pictured), first served in the city in the 1950s and served in squares or rectangles.
Now discover our ranking of the world's most delicious street food dishes
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