loveFOOD takes a look at some popular and lesser-known dishes you might like to try on your holidays.
If you’re heading abroad this summer, there are probably some well-known local dishes you are looking forward to enjoying during your break.
But as well as looking at some classic dishes we thought we'd suggest some more obscure specials for you to sample.
France
One you probably know
Bouillabaisse is among the best dishes of southern France, and it's probably the most iconic meal from the southern coastal towns. It’s a Provençal stew made with at least three kinds of fish, and also often includes other seafood like mussels and crab. Red mullet, squid and cockle bouillabaisse recipe
One you might not
Piperade is a simple but moreish dish from the Basque region made with ingredients matching the colours of its flag: tomatoes, onions and green peppers (red, white, green). You can drop an egg or two into the mixture to poach, or serve with ham or sausage to make up a main meal – it would even be good at breakfast. Good topped with salt cod.
Spain
One you probably know
Similar to doughnuts but served as sticks rather than rounds, churros are best served with a sprinkling of cinnamon and sugar, and taste great dipped in hot chocolate or chocolate dipping sauce. Churros recipe
One you might not
Picture credit: Takeaway
Pig’s ears (find them on the menu as oreja de cerdo) are served in tapas bars for the more adventurous eater. They are either roasted to a crispy finished or stewed and chewy, and are best eaten among a selection of other tapas dishes.
Germany
One you probably know
Picture credit: JIP
You have no excuses (bar vegetarians) for not tucking into a decent bratwurst if you’re visiting Germany. They might come grilled in a bun with mustard, or chopped up and stewed with beer. And speaking of beer, a foaming tankard of the stuff brewed to German purity laws is a champion accompaniment to any of these sausages.
One you might not
Picture credit: An-d
In northern Germany, you may come across blood soup or Schwarzsauer. It is made from pig’s blood, vinegar, peppercorns, cloves and onions. So sort of like a soupy black pudding.
Greece
One you probably know
Souvlaki is a popular fast food in Greece. A simple skewer of grilled meat, often cooked over charcoal. A similar dish, gyros, takes that grilled meat and serves it in a pitta bread with various sauces and extras (and sometimes even chips!). Chicken souvlaki with Israeli tabbouleh recipe
One you might not
Tirosalata is a Greek accompaniment made with Feta and ricotta cheeses, olive oil and hot peppers. It’s delicious as a spread on fresh bread, with cured meats, carrot sticks, or pretty much anything else. Unmissable, in my humble opinion, and you can get a huge box of the stuff from Greek supermarkets for a very reasonable price.
Morocco
One you probably know
The dish you should be on the lookout for are traditional tagines, which are spicy and fruity stews slow cooked to perfection under what looks like a clay ‘hat’ – the tagine which the dish gets its name from. Lamb tagine with apricots and salted almonds recipe
One you might not
Moroccans are fond of a spicy lamb (or beef) sausage called merguez, which is usually eaten grilled. It is flavoured with harissa, cumin and chilli peppers, and might also contain sumac or garlic. You might also see it in countries with large North African expat communities such as France and Spain.
Italy
One you probably know
Pasta! You can’t go to Italy without enjoying at least half a dozen platefuls of orecchiette, ravioli, gnocchi or any other wonderful form of this Italian pick-me-up. From the plain old spaghetti al pomodoro to squid ink tortellini stuffed with shellfish, there’s a world of choice to enjoy.
One you might not
Picture credit: Javier Lastras
Frittelle di cervella – or brain fritters breaded with a parmesan crust. Crunchy. Italy is also home to a cheese softened by a process in which the larvae of the cheese fly eat their way through it. And you don’t remove the larvae before eating it...
Turkey
One you probably know
Syrupy sweetness dusted with ground pistachios. You can’t go to Turkey (or its neighbours) without enjoying fistful after fistful of baklava. The layers of filo pastry allow for the syrup or honey to sink deep into the core of the treat, saturating every level. Baklava recipe
One you might not
Picture credit: Sandstein
There’s a cheese pastry called künefe which is also soaked in a sugar-based syrup. A good mixture of sweet and savoury, with a touch of rose water added to make the whole thing smell amazing. As with baklava, ground pistachio is a popular topping.
Russia
One you probably know
Russia is the largest country in the world and stretches across two continents, so the cuisine varies wildly depending on where you’re visiting. However, the dish we probably all know is Russian salad. Also known as Olivier salad, it is made with various diced vegetables (think peas, carrots, potatoes and gherkins) mixed up with a sour cream and dill dressing. Good with cold meats and eggs, and it sometimes contains meat itself.
One you might not
Pirozhki are small baked or fried buns, glazed with egg wash, that come stuffed with anything from meat to jam and fruit. Savoury versions are deliciously moreish, while the sweets are very satisfying. Make sure to enjoy at least one of each.
Hungary
One you probably know
As a rule, Hungarians absolutely love paprika, and use it generously. Goulash is the classic dish we probably all recognise: a thick stew made with meat, paprika (lots of paprika), stock, tomatoes, vegetables and garlic. Delicious in cold weather but still irresistible when it’s warm. Vincent Price's ghoulish Goulash recipe (yes, really)
One you might not
Sour cherry soup (meggyleves in Hungarian) is a summertime recipe flavoured with cinnamon, cloves and sugar then served cold. Also be on the lookout for kürtoskalács, which are ‘chimney’ cakes. They are cooked on a spit and are unbelievably good.
Portugal
One you probably know
The Portuguese brought the ‘piri piri’ pepper to Europe from Africa, which has soared in popularity here in recent years, particularly when mashed up into a sauce and rubbed on chicken, which is then flame grilled. Squeeze a little lemon on top as you eat to temper the heat and add flavour. Peri peri prawns recipe
One you might not
While parts of London still swear by jellied eels, they’re not really that popular in the UK these days. Eel stew in Portugal, however, is a longstanding veteran among the variety of seafood dishes available in the country. The eels are cooked up with onions, potatoes, spices and parsley in a thin sauce.
Would you recommend any more lesser-known dishes from other countries? Which are your favourites, and which should be avoided? Let us know your thoughts in the Comments below.
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