worldcuisines/food-kb-v1.1 huggingface dataset:
Pancetta
Category: meat (smoked pork)
Cuisine: Italian
Associated cuisines: Italian
Area: Italy
Countries: Italy
Region: Southern Europe
Other names: ar - Arabic: بانشيتا
bg - Bulgarian: Панчета
bs - Bosnian: Panceta
co - Corsican: Panzetta
cs - Czech: Pancetta
da - Danish: Pancetta
de - German: Pancetta
egl - Emiliano-Romagnolo: Pansèta
eo - Esperanto: Panĉeto
es - Spanish: Pancetta
et - Estonian: Pancetta
fa - Persian: پانشیتا
fi - Finnish: Pancetta
fr - French: Pancetta
he - Hebrew: פנצ'טה
hr - Croatian: Panceta
hy - Armenian: Պանչետա
it - Italian: Pancetta
ja - Japanese: パンチェッタ
jv - Javanese: Pancetta
ko - Korean: 판체타
ms - Malay: Pancetta
nb - Norwegian Bokmål: Pancetta
nl - Dutch: Pancetta
nn - Norwegian Nynorsk: Pancetta
pl - Polish: Pancetta
pt - Portuguese: Pancetta
ro - Romanian: Pancetta
ru - Russian: Панчетта
sh - Serbo-Croatian: Panceta
sk - Slovak: Pancetta
sv - Swedish: Pancetta
uk - Ukrainian: Панчета
yue - Cantonese: 意式煙肉

A salt-cured pork belly meat product
Nut roll
Category: pastry (cake)
Cuisine: Central European
Associated cuisines: American, Central European
Area: Austria, Czech Republic, Germany, Hungary, Liechtenstein, Poland, Slovakia, Slovenia, United States
Countries: Austria, Czech Republic, Germany, Hungary, Liechtenstein, Poland, Slovakia, Slovenia
Region: Western Europe
Other names: hr - Croatian: Orahnjača
jv - Javanese: Kacang gulung
mk - Macedonian: Оревњача
uk - Ukrainian: Горіховий рулет

A sweet yeast dough is rolled flat, and filled with spread usually walnuts spread or poppy seed. The filled dough is rolled up, forming a log or loaf shape, then baked.
Lobster roll
Category: sandwich (sandwich)
Cuisine: Canadian
Associated cuisines: Canadian, American
Area: New England, Atlantic Region
Countries: Canada, United States
Region: Northern America
Other names: ar - Arabic: لفافة الكركند
es - Spanish: Lobster roll
fa - Persian: رول شاه‌میگو
fr - French: Guédille
id - Indonesian: Roti gulung lobster
it - Italian: Lobster roll
jv - Javanese: Lobster gulung
ko - Korean: 로브스터 롤
la - Latin: Pastillum locustarium
zh - Chinese: 龙虾卷

This dish is a lobster meat served on a grilled hot dog–style bun.
Makizushi
Category: rice, seaweed (rice roll)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: af - Afrikaans: Soesji
an - Aragonese: Sushi
ar - Arabic: سوشي
ary - Moroccan Arabic: سوشي
arz - Egyptian Arabic: سوشى
as - Assamese: চুশ্বি
ast - Asturian: Sushi
az - Azerbaijani: Suşi
azb - South Azerbaijani: سوشی
ba - Bashkir: Суши
bar - Bavarian: Suschi
bcl - Central Bikol: Sushi
be - Belarusian: Сушы
be-tarask - Belarusian (Taraškievica orthography): Сусі
bg - Bulgarian: Суши
bn - Bangla: সুশি
bo - Tibetan: ཧྲོའུ་སི།
br - Breton: Sushi
ca - Catalan: Sushi
chr - Cherokee: ᏑᏏ
ckb - Central Kurdish: سوشی
cs - Czech: Suši
cy - Welsh: Swshi
da - Danish: Sushi
de - German: Sushi
el - Greek: Σούσι
en-simple - Simple English: Sushi
eo - Esperanto: Suŝio
es - Spanish: Sushi
et - Estonian: Suši
eu - Basque: Sushi
fa - Persian: سوشی
fi - Finnish: Sushi
fo - Faroese: Sushi
fr - French: Sushi
gan - Gan: 壽司
gl - Galician: Suxi
gn - Guarani: Súchi
hak - Hakka Chinese: Su-sí
he - Hebrew: סושי
hi - Hindi: सूशी
hr - Croatian: Suši
hu - Hungarian: Szusi
hy - Armenian: Սուշի
hyw - Western Armenian: Սուշի
id - Indonesian: Susyi
ik - Inupiaq: Maqpiġaaġmiŋa
io - Ido: Sushio
is - Icelandic: Sushi
it - Italian: Sushi
ja - Japanese: 寿司
jv - Javanese: Sushi
ka - Georgian: სუში
km - Khmer: ស៊ូស៊ី
kn - Kannada: ಸೂಶಿ
ko - Korean: 스시
ky - Kyrgyz: Суши
la - Latin: Sushi
lmo - Lombard: Sushi
lo - Lao: ຊູຊິ
lt - Lithuanian: Sušis
lv - Latvian: Suši
lzh - Literary Chinese: 鮨
mk - Macedonian: Суши
ml - Malayalam: സുഷി
mn - Mongolian: Сүши
mr - Marathi: सुशी
mrj - Western Mari: Суши
ms - Malay: Susyi
my - Burmese: ဆူရှီ
nan - Minnan: Sù-sih
nb - Norwegian Bokmål: Sushi
nds-NL - Low Saxon: Soesie
ne - Nepali: सुसी
nl - Dutch: Sushi
nrf - Norman: Suchîn
oc - Occitan: Soshí
pa - Punjabi: ਸੂਸ਼ੀ
pl - Polish: Sushi
pnb - Western Punjabi: سوشی
pt - Portuguese: Sushi
pwn - Paiwan: susi
ro - Romanian: Sushi
ru - Russian: Суши
scn - Sicilian: Sushi
sh - Serbo-Croatian: Suši
sk - Slovak: Suši
sl - Slovenian: Suši
sq - Albanian: Sushi
sr - Serbian: Суши
su - Sundanese: Sushi
sv - Swedish: Sushi
ta - Tamil: சுசி
th - Thai: ซูชิ
tl - Tagalog: Sushi
tr - Turkish: Suşi
tt - Tatar: Суши
ug - Uyghur: سۇشى
uk - Ukrainian: Суші
ur - Urdu: سوشی
uz - Uzbek: Sushi
vi - Vietnamese: Sushi
war - Waray: Sushi
wuu - Wu: 寿司
yue - Cantonese: 壽司
zgh - Standard Moroccan Tamazight: ⵙⵓⵛⵉ
zh - Chinese: 寿司

This dish is generally roll-wrapped in nori (seaweed) but is occasionally wrapped in a thin omelette, soy paper, cucumber, or shiso (perilla) leaves. This dish is often cut into six or eight pieces, constituting a single roll order.
Minnesota sushi
Category: roll (meat roll)
Cuisine: American
Associated cuisines: American
Area: Midwestern United States
Countries: United States
Region: Northern America

This dish is a type of roll made by wrapping a slice of ham with cream cheese around a pickle, and then slicing it into bite-sized pieces.
Fruit Roll-Ups
Category: snack (fruit-flavored snack)
Cuisine: American
Associated cuisines: American
Area: United States
Countries: United States
Region: Northern America
Other names: he - Hebrew: רול-אפס

This dish is a brand of snack. It is a flat, corn syrup-based, fruit-flavored snack rolled into a tube, spread on a backing sheet of cellophane to prevent the product from sticking to itself.
Fruit by the Foot
Category: snack (fruit-flavored snack)
Cuisine: American
Associated cuisines: American
Area: Northern America, United Kingdom
Countries: Canada, Mexico, United States, United Kingdom
Region: Central America

This dish is a fruit snack with sugar, maltodextrin, corn syrup, pear puree concentrate, and palm oil as its main ingredients. Its primary flavors used to be derived from artificial colors and flavors, however, they have switched to pear juice and fruit colors in recent years.
Farsu magru
Category: roll (meat roll)
Cuisine: Italian
Associated cuisines: Italian
Area: Sicily
Countries: Italy
Region: Southern Europe
Other names: de - German: Farsu magru
id - Indonesian: Farsu magru
it - Italian: Falsomagro
jv - Javanese: Farsu magru

This dish is a traditional meat roll prepared using relatively small amount of meat ingredients. It is also characterized by the way in which the lean, low-fat cuts of meat that are typically used in the dish contrast with the stuffing, which has a higher fat content.
Negimaki
Category: roll (meat roll)
Cuisine: Japanese, American
Associated cuisines: Japanese, American
Area: Manhattan
Countries: Japan, United States
Region: Eastern Asia
Other names: ar - Arabic: نيجيماكي
ca - Catalan: Negimaki
en-simple - Simple English: Negimaki
es - Spanish: Negimaki
fr - French: Negimaki
id - Indonesian: Negimaki

This dish consists of broiled strips of meat marinated in teriyaki sauce and rolled with scallions. Originally beef was used, but this dish is also commonly made with other meat such as chicken.
Blanquette de veau
Category: stew (veal stew)
Cuisine: French
Associated cuisines: French
Area: Normandy
Countries: France
Region: Western Europe
Other names: br - Breton: Keusteurenn leue
es - Spanish: Blanquette de ternera
eu - Basque: Aratxekia saltsa zurian
fr - French: Blanquette de veau
io - Ido: Blanka raguto di bovyuno
ja - Japanese: ブランケット・ド・ヴォー
jv - Javanese: Blanquette de veau
ko - Korean: 블랑케트
nl - Dutch: Blanquette de veau
pl - Polish: Blanquette
pt - Portuguese: Blanquette de veau
ru - Russian: Телячий бланкет

This dish is a veal stew. In the classic version, the meat is simmered in a white stock and served in a sauce enriched with cream and egg.
Bockwurst
Category: meat (sausage)
Cuisine: German
Associated cuisines: German
Area: Germany
Countries: Germany
Region: Western Europe
Other names: de - German: Bockwurst
es - Spanish: Bockwurst
fr - French: Bockwurst
he - Hebrew: בוקוורסט
it - Italian: Bockwurst
ja - Japanese: ボックヴルスト
jv - Javanese: Bockwurst
nb - Norwegian Bokmål: Bockwurst
nl - Dutch: Bockworst
pt - Portuguese: Bockwurst
ru - Russian: Боквурст
sv - Swedish: Bockwurst
uk - Ukrainian: Боквурст
uz - Uzbek: Bokvurst

This dish is traditionally made from ground pork or veal. It is flavored with salt, white pepper and paprika. Other herbs, such as marjoram, chives and parsley, are also often added. It is often smoked as well.
Bratwurst
Category: meat (sausage)
Cuisine: German
Associated cuisines: German
Area: Germany
Countries: Germany
Region: Western Europe
Other names: ar - Arabic: السجق المشوي
bar - Bavarian: Brodwuascht
bjn - Banjar: Bratwurst
ca - Catalan: Bratwurst
cs - Czech: Bratwurst
cy - Welsh: Bratwurst
da - Danish: Bratwurst
de - German: Bratwurst
el - Greek: Μπράτβουρστ
en-simple - Simple English: Bratwurst
es - Spanish: Bratwurst
eu - Basque: Bratwurst
fa - Persian: براتوورست
fi - Finnish: Braatvursti
fy - Western Frisian: Briedwoarst
he - Hebrew: בראטוורסט
hi - Hindi: ब्रैटवुर्स्ट
hy - Armenian: Բրատվուրստ
id - Indonesian: Bratwurst
it - Italian: Bratwurst
ja - Japanese: ブラートヴルスト
jv - Javanese: Bratwurst
ko - Korean: 브라트부르스트
lt - Lithuanian: Bratwurst
nb - Norwegian Bokmål: Bratwurst
nl - Dutch: Braadworst
pt - Portuguese: Bratwurst
ru - Russian: Братвурст
sl - Slovenian: Pečenica
sv - Swedish: Bratwurst
th - Thai: บราทววสท์
uk - Ukrainian: Братвурст
uz - Uzbek: Bratwurst
vi - Vietnamese: Bratwurst
zh - Chinese: 德國油煎香腸

This dish is a type of sausage made from pork or, less commonly, beef or veal.
Calf's liver and bacon
Category: meat (meat)
Cuisine: American
Associated cuisines: Scottish, English, French, American
Area: Scotland, England, France, United States
Countries: Scotland, England, France, United States
Region: Western Europe

This dish is made with slices of bacon that are fried, and slices of veal liver (often covered in flour) are sauteed in the rendered fat. The bacon and slices of liver are placed in a dish and covered with a gravy made with the fond.
Carpaccio
Category: meat, fish (raw meat, raw fish)
Cuisine: Italian
Associated cuisines: Italian
Area: Italy
Countries: Italy
Region: Southern Europe
Other names: ar - Arabic: كربتشو
arz - Egyptian Arabic: كربتشو
az - Azerbaijani: Karpaçço
ca - Catalan: Carpaccio
cs - Czech: Carpaccio
de - German: Carpaccio
el - Greek: Καρπάτσιο
eo - Esperanto: Karpaĉo
es - Spanish: Carpaccio
et - Estonian: Carpaccio
fa - Persian: کارپاچیو
fi - Finnish: Carpaccio
fr - French: Carpaccio
gl - Galician: Carpaccio
he - Hebrew: קרפצ'יו
hu - Hungarian: Carpaccio
hy - Armenian: Կառպաչչո
it - Italian: Carpaccio
ja - Japanese: カルパッチョ
jv - Javanese: Carpaccio
ko - Korean: 카르파초
lt - Lithuanian: Karpačas
mk - Macedonian: Карпачо
nb - Norwegian Bokmål: Carpaccio
nl - Dutch: Carpaccio
pl - Polish: Carpaccio
pt - Portuguese: Carpaccio
ru - Russian: Карпаччо
sk - Slovak: Carpaccio
sl - Slovenian: Carpaccio
sv - Swedish: Carpaccio
th - Thai: การ์ปัชโช
tl - Tagalog: Carpaccio
tr - Turkish: Karpaçyo
uk - Ukrainian: Карпачо
vi - Vietnamese: Carpaccio
yi - Yiddish: קארפאטשיא
yue - Cantonese: 意式生肉片
zh - Chinese: 卡帕齐奥

This is a dish of meat or fish (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin, and served raw, typically as an appetiser.
Hortobágyi palacsinta
Category: pancake (pancake)
Cuisine: Hungarian
Associated cuisines: Hungarian
Area: Hungary, Alföld
Countries: Hungary
Region: Eastern Europe
Other names: es - Spanish: Hortobágyi palacsinta
eu - Basque: Hortobágyi palacsinta
fr - French: Palacsinta de Hortobágy
he - Hebrew: פלאצ'ינטה נוסח הורטובאג'
hu - Hungarian: Hortobágyi palacsinta
jv - Javanese: Hortobágyi palacsinta
pl - Polish: Naleśniki Hortobágy
ru - Russian: Блинчики по-хортобадьски
sr - Serbian: Хортобађка палачинка
uz - Uzbek: Xortobadcha blinchiklar

This dish is a savoury crepe filled with meat (usually veal or beef). The crepes are filled with a stew, tucking in the ends.
Jellied veal
Category: meat (meat)
Cuisine: Swedish
Associated cuisines: Swedish
Area: Sweden
Countries: Sweden
Region: Northern Europe
Other names: es - Spanish: Gelatina de ternera
jv - Javanese: Daging pedhet dijèli
sv - Swedish: Kalvsylta

This dish is a cold cut dish made from veal, sometimes pork, stock, onion and spices such as allspice, bay leaf and white pepper. It is eaten cold from the fridge, often with potatoes and pickled beetroot or sliced on crisp bread.
Ossobuco
Category: meat (casserole)
Cuisine: Italian
Associated cuisines: Italian
Area: Lombardy
Countries: Italy
Region: Southern Europe
Other names: arz - Egyptian Arabic: اوسوبوكو
ca - Catalan: Ossobuco
cs - Czech: Ossobuco
da - Danish: Ossobuco
de - German: Ossobuco
el - Greek: Οσομπούκο
es - Spanish: Osobuco
eu - Basque: Osobuko
fi - Finnish: Osso buco
fr - French: Osso buco
he - Hebrew: אוסובוקו
id - Indonesian: Ossobuco
it - Italian: Ossobuco alla milanese
ja - Japanese: オッソ・ブーコ
jv - Javanese: Ossobuco
ko - Korean: 오소부코
lmo - Lombard: Òss bus
nap - Neapolitan: Uossobbuco
nb - Norwegian Bokmål: Ossobuco
nl - Dutch: Ossobuco
pl - Polish: Ossobuco
pt - Portuguese: Ossobuco
ro - Romanian: Osso Buco
ru - Russian: Оссобуко
sv - Swedish: Ossobuco
th - Thai: ออสโซบูโก
tr - Turkish: Ossobuco
uk - Ukrainian: Особуко
ur - Urdu: اوسوبوکو
zh - Chinese: 意大利燴牛膝

This dish consists of cross-cut veal shanks braised with vegetable, white wine, and broth.
Pariser schnitzel
Category: cutlet (veal cutlet)
Cuisine: French
Associated cuisines: French
Area: France
Countries: France
Region: Western Europe
Other names: ca - Catalan: Escalopa parisenca
de - German: Pariser Schnitzel
fr - French: Escalope parisienne
ru - Russian: Парижский шницель

This dish is prepared from a thin slice of veal, salted, which is dredged in flour and then dipped in beaten egg. It is then fried in a pan in clarified butter or lard until the outside of the dish turns golden brown. This dish does not incorporate bread crumbs.
Parmigiana
Category: vegetable (vegetable cutlet)
Cuisine: Italian
Associated cuisines: Italian
Area: Calabria, Campania, Apulia, Sicily
Countries: Italy
Region: Southern Europe
Other names: ar - Arabic: برمجانة
az - Azerbaijani: Parmiqiana
de - German: Parmigiana
en-simple - Simple English: Parmigiana
es - Spanish: Parmigiana di melanzane
eu - Basque: Parmigiana
fr - French: Parmigiana
he - Hebrew: פרמיג'אנה חצילים
it - Italian: Parmigiana di melanzane
ja - Japanese: パルミジャーナ
jv - Javanese: Parmigiana
ko - Korean: 파르미자나
mk - Macedonian: Пармиџана
ro - Romanian: Parmigiana
ru - Russian: Баклажаны пармиджано
tl - Tagalog: Parmigiana
tr - Turkish: Parmigiana
uk - Ukrainian: Парміджана з баклажанів
yue - Cantonese: 焗千層茄子
zh - Chinese: 焗烤千層茄子

This dish is made with fried, sliced eggplant layered with cheese and tomato sauce, then baked.
Paupiette
Category: meat (rolled meat)
Cuisine: French
Associated cuisines: French
Area: France
Countries: France
Region: Western Europe
Other names: es - Spanish: Paupiette
fr - French: Paupiette
ja - Japanese: ポーピエット
jv - Javanese: Paupiette
ru - Russian: Попьет

The dish is a piece of meat, beaten thin, and rolled with a stuffing of vegetables, fruits, or sweetmeats
Piccata
Category: meat (veal cutlet)
Cuisine: Italian
Associated cuisines: Italian
Area: Italy
Countries: Italy
Region: Southern Europe
Other names: ar - Arabic: بيكاتا
arz - Egyptian Arabic: بيكاتا
ca - Catalan: Piccata
de - German: Piccata
es - Spanish: Piccata
fr - French: Piccata
he - Hebrew: פיקאטה
it - Italian: Piccata
ja - Japanese: ピカタ
jv - Javanese: Piccata
ko - Korean: 피카타
ru - Russian: Пикката
sv - Swedish: Piccata

The meat is cut into thin slices and flattened to an even thickness with a tenderizer. It is seasoned and dredged in flour before being browned in butter or olive oil.
Ragout fin
Category: soup (boiled meat)
Cuisine: German
Associated cuisines: German
Area: Berlin
Countries: Germany
Region: Western Europe
Other names: de - German: Ragout fin
es - Spanish: Ragout fin
he - Hebrew: ראגו פן
hy - Armenian: Ռագու ֆին
nl - Dutch: Ragout fin
ru - Russian: Рагу фин

consists of veal, sweetbread, calf brain, tongue and bone marrow, chicken breast and fish, everything boiled either in a vinegar stock or diced and stewed in butter, and then mixed with stewed button mushrooms and thickened with egg yolk
Saltimbocca
Category: meat (veal)
Cuisine: Italian
Associated cuisines: Italian
Area: Rome
Countries: Italy
Region: Southern Europe
Other names: af - Afrikaans: Saltimbocca
ar - Arabic: سالتيمبوكا
arz - Egyptian Arabic: سالتيمبوكا
bcl - Central Bikol: Saltimbocca
bg - Bulgarian: Салтимбока
ca - Catalan: Saltimbocca
cs - Czech: Saltimbocca
da - Danish: Saltimbocca
de - German: Saltimbocca alla romana
es - Spanish: Saltimbocca
fa - Persian: سالتیمبوکا
fr - French: Saltimbocca
he - Hebrew: סלטימבוקה
it - Italian: Saltimbocca
ja - Japanese: サルティンボッカ
jv - Javanese: Saltimbocca
ko - Korean: 살팀보카
mk - Macedonian: Салтимбока
ms - Malay: Saltimbocca
nb - Norwegian Bokmål: Saltimbocca
nl - Dutch: Saltimbocca
pl - Polish: Saltimbocca
pt - Portuguese: Saltimbocca
ru - Russian: Сальтимбокка
sv - Swedish: Saltimbocca
tl - Tagalog: Saltimbocca
uk - Ukrainian: Сальтімбока
yue - Cantonese: 意式肉卷

This dish consists of veal that has been wrapped (lined) with prosciutto and sage and then marinated in wine, oil or salt water, depending on the region or one's own taste.
Scaloppine
Category: meat (beef, veal, chicken)
Cuisine: Italian
Associated cuisines: Italian
Area: Italy
Countries: Italy
Region: Southern Europe
Other names: ast - Asturian: Scaloppine
ca - Catalan: Scaloppine
es - Spanish: Scaloppine
fr - French: Scaloppine
he - Hebrew: סקאלופינה
it - Italian: Scaloppina
ja - Japanese: スカロピーネ
jv - Javanese: Scaloppine
ko - Korean: 스칼로피네
nl - Dutch: Scaloppine

It consists of thinly sliced meat, most often beef, veal, or chicken, that is dredged in wheat flour and sautéed in one of a variety of reduction sauces.
Wallenbergare
Category: meat (veal meat)
Cuisine: Swedish
Associated cuisines: Swedish
Area: Sweden, Stockholm
Countries: Sweden
Region: Northern Europe
Other names: fi - Finnish: Wallenbergin pihvi
sv - Swedish: Wallenbergare

A dish consisting of a breaded ground veal patty, flavored with cream and egg yolk, pan-fried until golden and traditionally served with potatoes, lingonberries, and peas.
Wiener schnitzel
Category: cutlet (veal cutlet)
Cuisine: Austrian
Associated cuisines: Austrian
Area: Vienna
Countries: Austria
Region: Western Europe
Other names: an - Aragonese: Wiener Schnitzel
az - Azerbaijani: Vyana şnitzeli
bar - Bavarian: Weana Schnitzl
be - Belarusian: Венскі шніцаль
bg - Bulgarian: Виенски шницел
ca - Catalan: Wiener Schnitzel
cs - Czech: Vídeňský řízek
cy - Welsh: Wiener Schnitzel
da - Danish: Wienerschnitzel
de - German: Wiener Schnitzel
el - Greek: Βιεννέζικο σνίτσελ
en-simple - Simple English: Wiener schnitzel
eo - Esperanto: Viena eskalopo
es - Spanish: Wiener Schnitzel
fa - Persian: شنیتسل وینی
fi - Finnish: Wieninleike
fr - French: Escalope à la viennoise
gl - Galician: Wiener Schnitzel
he - Hebrew: שניצל וינאי
hu - Hungarian: Bécsi szelet
id - Indonesian: Wiener schnitzel
it - Italian: Wiener Schnitzel
jv - Javanese: Wiener schnitzel
ko - Korean: 비너 슈니첼
lmo - Lombard: Wiener Schnitzel
lt - Lithuanian: Vienos šnicelis
ms - Malay: Wiener Schnitzel
nb - Norwegian Bokmål: Wienerschnitzel
nl - Dutch: Wienerschnitzel
nn - Norwegian Nynorsk: Wienerschnitzel
pl - Polish: Sznycel wiedeński
pt - Portuguese: Wiener Schnitzel
ro - Romanian: Șnițel vienez
ru - Russian: Венский шницель
sk - Slovak: Viedenský rezeň
sl - Slovenian: Dunajski zrezek
sr - Serbian: Бечка шницла
sv - Swedish: Wienerschnitzel
tr - Turkish: Şnitzel
uk - Ukrainian: Віденський шніцель
vi - Vietnamese: Wiener Schnitzel
yue - Cantonese: 維也納炸肉扒
zh - Chinese: 维也纳炸牛排

It is a dish made from a thin, breaded, and pan-fried veal cutlet, known for its crispy golden crust and traditionally served with lemon wedges and sides like potatoes or salad.
Zürcher Geschnetzeltes
Category: meat (veal meat)
Cuisine: Swiss
Associated cuisines: Swiss
Area: Zurich
Countries: Switzerland
Region: Western Europe
Other names: cs - Czech: Zürcher Geschnetzeltes
de - German: Zürcher Geschnetzeltes
fr - French: Émincé de veau à la zurichoise
ja - Japanese: ツーリッヒャー・ゲシュネッツェルテス
jv - Javanese: Zürcher Geschnetzeltes
nl - Dutch: Zürcher geschnetzeltes
ru - Russian: Цюрихский гешнетцельтес

It is a dish made with thin slices of sautéed veal, white wine, cream, onions, and sometimes mushrooms, often served with rösti.
Ají de gallina
Category: stew (chicken stew)
Cuisine: Peruvian
Associated cuisines: Peruvian
Area: Peru
Countries: Peru
Region: South America
Other names: ca - Catalan: Ají de gallina
es - Spanish: Ají de gallina
fr - French: Ají de gallina
it - Italian: Ají de gallina
jv - Javanese: Ají de gallina
sv - Swedish: Ají de gallina

This dish is composed of a sauce base made by sauteing red onion, garlic, and chili pepper together, and adding shredded poached poultry and stock.
Waterzooi
Category: stew (fish stew, chicken stew)
Cuisine: Belgian
Associated cuisines: Belgian
Area: Flanders
Countries: Belgium
Region: Western Europe
Other names: ca - Catalan: Waterzooi
de - German: Waterzooi
es - Spanish: Waterzooi
eu - Basque: Waterzooi
fi - Finnish: Waterzooi
fr - French: Waterzooï
hy - Armenian: Վատերզոյ
id - Indonesian: Waterzooi
io - Ido: Waterzooi
it - Italian: Waterzooi
ja - Japanese: ワーテルゾーイ
ko - Korean: 바터르조이
la - Latin: Waterzooi
mk - Macedonian: Ватерзој
nl - Dutch: Waterzooi
pl - Polish: Waterzooi
pt - Portuguese: Waterzooi
ru - Russian: Ватерзой
vi - Vietnamese: Waterzooi
zh - Chinese: 瓦特佐伊

This is a stew often made with fish, either freshwater or sea, though chicken is more common today. The stew contains fish or chicken, Vegetable (including carrots, onions, celery, leeks, and potatoes), and herbs (parsley, thyme, bay leaves, and sage).
Türlü
Category: stew (meat stew, vegetable stew)
Cuisine: Turkish
Associated cuisines: Turkish, Albanian, Bulgarian, Greek, Macedonian
Area: Turkey, Albania, Bulgaria, Greece, Macedonia
Countries: Turkey, Albania, Bulgaria, Greece, Macedonia
Region: Western Asia
Other names: ar - Arabic: ترلي
ca - Catalan: Türlü
cs - Czech: Turli tava
el - Greek: Τουρλού
fa - Persian: تورلو
he - Hebrew: טירלי
jv - Javanese: Türlü
mk - Macedonian: Турлитава
sq - Albanian: Turli
tr - Turkish: Türlü

This dish is made of stewed Vegetable and may also include stewed meat. The basic ingredients of this dish vary greatly. It usually includes potatoes, eggplants and okra. Meat versions are made with beef or lamb, or also with pork in some regions.
Pot-au-feu
Category: stew (boiled meat, boiled vegetable)
Cuisine: French
Associated cuisines: French
Area: France
Countries: France
Region: Western Europe
Other names: ar - Arabic: بوت-أو-فو
az - Azerbaijani: Potofyu
ca - Catalan: Pot-au-feu
de - German: Pot au Feu
es - Spanish: Pot au feu
eu - Basque: Eltzeko behiki
fr - French: Pot-au-feu
he - Hebrew: פוט-או-פה
hu - Hungarian: Pot-au-feu
it - Italian: Pot-au-feu
ja - Japanese: ポトフ
jv - Javanese: Pot-au-feu
ko - Korean: 포토푀
ku - Kurdish: Pot-au-feu
nl - Dutch: Pot-au-feu
pt - Portuguese: Pot-au-feu
ru - Russian: Потофё
sv - Swedish: Pot-au-feu
th - Thai: ปอโตเฟอ
vi - Vietnamese: Bò hầm kiểu Pháp
zh - Chinese: 火上锅

The dish is comprised of slowly boiled meat and Vegetable with broth.
Andrajos
Category: stew (rabbit stew)
Cuisine: Spanish
Associated cuisines: Spanish
Area: Jaén, Albacete, Granada, Murcia
Countries: Spain
Region: Southern Europe
Other names: ca - Catalan: Andrajos
eo - Esperanto: Andrajos
es - Spanish: Andrajos
eu - Basque: Andrajos
jv - Javanese: Andrajos

This dish is a stew made of tomato, onion, garlic, red pepper and rabbit, thickened with cake flour. Hare and cod are often used instead of rabbit.
Asam pedas
Category: stew (fish stew)
Cuisine: Southeast Asian
Associated cuisines: Indonesian, Malaysian, Singaporean
Area: Sumatra, Borneo, Malay Peninsula
Countries: Indonesia, Malaysia, Singapore
Region: South Eastern Asia
Other names: fr - French: Asam pedas
id - Indonesian: Asam pedas
jv - Javanese: Asem pedhes
min - Minangkabau: Asam padeh
ms - Malay: Asam pedas
ru - Russian: Асам-педас
th - Thai: อาซัมเปอดัซ
uk - Ukrainian: Асам-педас

This dish is a sour and spicy fish stew dish. It is often cooked with asam (tamarind) fruit juice with chilli and spices.