Stew

This vegetable dish couples artichokes and peas with a flavorful lemon-infused sauce that is generously seasoned with dill. Arakas me aginares, which translates as artichoke with peas, is occasionally enriched with potatoes, other fresh herbs, and tomatoes or tomato preserve. Though it can be enjoyed throughout the year, this Greek classic is traditionally prepared during the fasting period and is typically enjoyed as a main course, accompanied by bread and feta cheese on the side.

Arakas me aginares

India

Aratikaya kura or artikai kura is a traditional dry curry originating from Tamil Nadu. This dry curry is usually made with a combination of green bananas, coconut, turmeric, chickpea flour, oil or ghee, cloves, ginger-garlic paste, onions, chili peppers, and salt. The bananas are cooked with their skin on until soft, then cooled, peeled, and cut into pieces. The grated coconut is mixed with turmeric, salt, and gram flour. The cloves and garlic paste are stir-fried in ghee or oil, along with the onions and hot peppers. The banana pieces and coconut mixture are added near the end of cooking and shortly fried before the dish is served. It's recommended to serve aratikaya kura with steamed rice or Indian flatbreads.

Aratikaya kura

This Nicaraguan one-pot meal consists of chicken or pork, tomatoes, onions, bell peppers, garlic, mint, and rice. The name of the dish can be translated as watery rice, and despite the inclusion of various vegetables and meat, it is rice that turns this dish from a soup into a stew, giving it a dense texture during the cooking process. For the traditional version, it is recommended to serve arroz aguado in bowls, garnish it with coriander, mint leaves, avocados, and limes. Due to the fact that this dish is basically the Nicaraguan version of chicken soup, it is often served to people suffering from a cold to help them recover faster.

Arroz aguado

Atakilt wat is a traditional dish and a type of wat (Ethiopian stew). It's made with a combination of onions, vegan niter kibbeh, garlic, berbere spices, ginger, carrots, potatoes, and cabbage. The onion and garlic are saut&eacute;ed in vegan nitter kibbeh, followed by berbere spices, carrots, potatoes, cabbage, and vegetable stock. The stew is simmered until the potatoes are tender, and it's then served garnished with coriander leaves. The dish is served hot, traditionally with injera flatbread on the side which is used to scoop up the stew.

Atakilt wat

Attinkaral kari is a traditional curry originating from the Kerala region. The dish is made with a combination of lamb&rsquo;s liver, oil, shallots, ginger, cloves, and a paste consisting of garlic, red chili powder, black pepper, turmeric, cumin seeds, water, and white vinegar. In order to prepare the dish, the shallots, ginger, and cloves are fried in oil. The liver and spice paste are added to the pan, then cooked in water until the liver pieces become tender and the gravy develops a thick consistency. This curry is traditionally served with rice or paratha on the side.

Attinkaral kari

Baghali ghatogh is a traditional dish originating from northern Iran. The dish is usually made with a combination of lima beans, dill, eggs, butter, turmeric, garlic, saffron, salt, and pepper. The turmeric and garlic are cooked in butter until fragrant, and then mixed with dill, cooked beans, crushed saffron, and water. The mixture is simmered over medium heat until the beans become tender. The dish is seasoned with salt and pepper, and then a few shallow wells are formed with a spoon in the bean mixture. An egg is cracked into each well, and baghali ghatogh is cooked until the eggs set. Before serving, the dish is sprinkled with saffron, and it's recommended to pair it with rice or bread on the side.

Baghali ghatogh

Baingan mirchi ka salan is a traditional curry originating from Hyderabad. The stew consists of fried eggplants and large green chili peppers that are cooked in coconut-and-peanut based curry sauce with the Indian five spice blend known as panch phoran. The ingredients used in the dish include eggplants, green chili peppers, mustard seeds, nigella seeds, cumin seeds, curry leaves, tamarind, coriander leaves, and masala paste consisting of onions, coconut powder, peanuts, sesame seeds, garlic, ginger, red chili powder, turmeric, and garam masala powder. The curry is simmered until the ingredients become tender, and before serving the dish is usually garnished with chopped coriander leaves. Baingan mirchi ka salan is often accompanied by rice, biryanis, rotis, or dosas on the side.

Baingan mirchi ka salan

Slovenia

Bakalca is a traditional dish originating from Idrija. This rich stew is usually prepared with a combination of mutton (and sometimes beef), onions, carrots, white wine, tomatoes, olive oil, bay leaves, thyme, salt, and pepper. The ingredients are simmered in a pot until the meat and the vegetables become tender. This hearty stew is traditionally served with pasta dumplings known as Idrijski žlikrofi, which is also a local specialty.

Bakalca

Banana stob&aacute; is a traditional dish originating from Cura&ccedil;ao. This stew is made with a combination of ripe plantains, corned beef, sweet potatoes, pumpkin, butter, onions, celery, cinnamon, cloves, allspice, and sugar. The salted meat, either beef or pork, is placed in water overnight in order to remove some of the salt. On the following morning, the salted meat is placed in a pot with the butter and water, and it is then boiled until soft. The plantains and other ingredients are chopped and added to the pot, and the stew is simmered until the plantains and other vegetables become soft. The stew is beloved for the contrast of textures and fragrant hints of cloves, allspice, and cinnamon. Banana stob&aacute; is traditionally cooked on a barbecue-like stove called konf&oacute;, and it's then served with funchi (local polenta) on the side.

Banana stobá

Banane malax&eacute; or topsy bananas is a traditional stew originating from Cameroon. Although there are many variations, the stew is usually made with a combination of unripe bananas, ginger, garlic, onions, peanuts, hot peppers, tomatoes, crayfish, palm oil, salt, and bouillon cubes. The ingredients are first saut&eacute;ed in palm oil and then covered with water and left to simmer until everything is tender and fully cooked. The stew should be light, and as it cools down, the sauce will thicken. If desired, beef tripe or chicken can be added for extra flavor and different texture.

Banane malaxé

Croatia

Batuda or primorski lonac is a traditional dish originating from the Kvarner and Primorje area. This one-pot stew was a working-class staple in the past and it's usually made with a combination of barley, corn, kidney beans, potatoes, carrots, tomato pur&eacute;e, salt, black pepper, parsley, and various cured meat products such as pe&scaron;t (bacon, garlic, and parsley), pork ribs, or pork belly. The beans, barley, corn, carrots, pork ribs, potatoes, and parsley are cooked, and then mixed with the tomato pur&eacute;e and pe&scaron;t. When the meat is almost done, it's removed from the pot, cut into smaller pieces, then returned to the pot and cooked for another hour. Once done, the batuda should have a consistency that's neither thin nor thick. It's recommended to serve this warming winter dish with slices of homemade bread on the side. Batuda is especially popular in Crikvenica.

Batuda

Bazun hin is a traditional prawn curry originating from Myanmar (Burma). The curry is usually made with a combination of prawns, garlic, onions, lemon juice, turmeric, salt, oil, paprika, chili powder, stock or coconut milk, and fish sauce. The onions, garlic, ginger, and coriander are saut&eacute;ed in oil until fragrant. The spices and stock or coconut milk are added to the mix and stirred. Finally, the fish sauce and prawns are added to the pot and the prawn curry is simmered over medium heat until the prawns are fully cooked. Bazun hin is typically served hot over steamed rice and it's garnished with coriander and chili peppers, if desired.

Bazun hin

Bela mane&scaron;tra is a traditional dish originating from the Kvarner area. This simple type of mane&scaron;tra is made with a combination of potatoes, rice, oil, water, salt, pepper, and parsley. The potatoes are peeled, cut into cubes, and cooked until tender. The rice, salt, pepper, parsley, and oil are added to the pot and the mane&scaron;tra is simmered for about 15 minutes before it's ready to be enjoyed. During the cooking process, the mixture should be continuously stirred. This mane&scaron;tra is called white mane&scaron;tra because of its pale color that's unlike most other types of mane&scaron;tra.

Bela maneštra

Bendekaayi gojju is a traditional curry originating from Karnataka. Tangy, spicy, and sweet, the curry is made with a combination of chopped okra, grated coconut, roasted lentils, hot chili peppers, tamarind, mustard seeds, curry leaves, oil, jaggery, and salt. The lentils (chana dal and urad dal) and chili peppers are roasted in oil, then mixed with coconut, jaggery, and tamarind. The combination is ground into a paste, and it's then mixed with tempered mustard seeds, curry leaves, and okra. The curry is simmered until the okra becomes fully cooked and soft. Once done, okra gojju is served hot, traditionally with steamed rice or phulkas on the side.

Bendekaayi gojju

Germany

Berliner schmorgurken is a traditional dish originating from Berlin. The dish is usually made with a combination of cucumbers, white wine vinegar, bacon, shallots, sour cream, dill, sugar, salt, and pepper. The cucumbers are peeled, cut in half lengthwise, and the seeds are removed. They're cut into pieces and tossed with sugar, salt, pepper, and vinegar, and then left to stand for an hour. The bacon and shallots are saut&eacute;ed over medium heat, and the drained cucumbers are added to the pan. The mixture is covered with water and simmered over low heat. Sour cream is stirred in when the pan is removed from the heat, and the dish is then reheated, but not boiled. Before serving, schmorgurken are seasoned with salt and pepper and sprinkled with finely chopped fresh dill.

Berliner Schmorgurken

Spain

Berza Malague&ntilde;a is a traditional stew originating from Malaga. The dish originated in the countryside, and there are many varieties because originally, everything that was available was placed into a pot and cooked into a stew. The list of ingredients usually includes beef, pork, bacon, chicken, chickpeas, blood sausages, potatoes, green beans, pumpkin, carrots, broad beans, garlic, olive oil, paprika, salt, and pepper. The ingredients are all cooked in a large pot, and once everything becomes tender, it is served warm. This stew is especially popular in winter.

Berza Malagueña

Bety&aacute;r guly&aacute;s is a version of a traditional Hungarian goulash consisting of pork, fried bacon, various vegetables, spices, flour, and mushrooms. The flavorful combination of meat, carrots, potatoes, onions, and champignons is spiced with salt, red pepper, and chopped parsley. This thick and rich stew is typically served as the main course, with homemade dumplings, sour cream, or hot peppers as accompaniments. The ingredients for the goulash may vary because people traditionally used whatever they could find, which is also why it is named after a group of robbers.

Betyár gulyás

Bhindi do pyaza is a traditional stir-fried curry based on onions and okra, originating from the northern parts of India. Bhindi means okra, pyaz means onions, and do means twice, referring to double the amount of onions used in the recipe, two types of onions, or adding the onions at two different stages. Although there are variations, the dish is usually made with a combination of okra, onions, oil, hot chili peppers, and ginger. These ingredients are mixed with a masala consisting of oil, cumin, onions, garlic-ginger paste, tomatoes, red chili powder, garam masala, coriander, salt, and fenugreek leaves. This okra and onion curry is simmered until the okra becomes tender. Once done, bhindi do pyaza is usually garnished with coriander leaves, then served hot with jeera rice, roti, chapati, or naan on the side.

Bhindi do pyaza

Bhindi kadhi is a traditional dish originating from North India. In Rajasthan, the dish is made with a combination of okra, yogurt, chickpea flour, vegetable oil, mustard seeds, curry leaves, ginger, garlic, hot peppers, turmeric, onions, lemon juice, asafoetida, red chili powder, and salt. The mustard seeds are fried in oil and mixed with curry leaves, ginger, garlic, and hot peppers. After a while, the hot peppers are removed, and the turmeric and onions are added to the pan. A mixture of yogurt and chickpea flour is folded in the masala and cooked over low heat. The okra, turmeric, red chili powder, and salt are sprinkled with lemon juice and saut&eacute;ed until the okra is soft. It is then mixed with the yogurt gravy, sprinkled with asafoetida, garnished with curry leaves, and the dish is ready to be enjoyed.

Bhindi kadhi

Bife koygua is a traditional stew in which beef steaks are covered with onions and tomatoes. The steaks are usually pounded, then fried with onions and topped with tomato slices. Near the end of cooking, the meat is topped with an egg or two, garnished with chopped parsley, then served, typically with mandioca on the side. The name of the dish is derived from the words bife, referring to the beef steaks, and koygua, meaning hidden or shy, referring to the method of preparation where the meat is hidden behind layers of onions and tomatoes.