Most Popular Winter Dishes Eaten Around the World
The weather outside is quite cold and you want to spend more time indoors and feel cozy. If you’re also in the mood for cooking some winter dishes, check out the most popular things people all around the world eat this season and maybe you’ll get some inspiration.
You probably feel the need to eat more food in the cold days, to feel more comfortable. Your body needs more ‘fuel’ to warm up, and your mind needs more delicious dishes to improve your mood in the cloudy days. So, slip on some warm socks, make some hot chocolate and choose between these two options: you either put an apron on and go into the kitchen, or you stay on the couch and enjoy reading about the most popular winter dishes from all around the world, while looking at some nice pics.
Most popular winter dishes from 10 countries
Momo – Nepal
Dumplings like small gifts: fragile little packages filled with delicious things. Momo is a type of South Asian dumplings native to Tibet, Bhutan, Nepal, North Indian region of Ladakh, and other Indian areas. Traditionally, momo is prepared with minced meat filling, but over the past several years, this has changed and the fillings are different now. These days, momo is prepared with just about any combination of ground meat, vegetables, tofu, paneer cheese, and soft chhurpi (which is a local hard cheese). They’re winter dishes that are best served with a hot tomato-based dipping sauce.
Pho – Vietnam
In Vietnam, pho is an anytime food, perfectly acceptable at breakfast, brunch, second breakfast, lunch, dinner, tea, snack or any other meal you choose to invent. It’s good to have it during the cold season because the combo of fragrant broth, fresh herbs, slender noodles, and tender meat will warm you up. It’ll also leave you satisfied without having the fear you won’t have room for dessert.
Tagine – Morocco
A tajine or tagine is a Maghrebi dish which is named after the earthenware pot in which it is cooked. Slow-cooked Moroccan tagine makes incredibly warming winter dishes. The unique shape of the tagine pot keeps its contents tender and moist, turning meat and vegetables into unctuous stews.
Moroccan tajine dishes are usually made with sliced meat, poultry or fish together with vegetables or fruit. Spices like ginger, cumin, turmeric, cinnamon, and saffron, plus nuts, and dried fruits also used. Tajines are generally served with bread.
Gnocchi – Italy
Italians sure know how to make great comfort food. Gnocchi are various thick, small, and soft dough dumplings that may be made from semolina, ordinary wheat flour, egg, cheese, potato, breadcrumbs, cornmeal, or similar ingredients. They sometimes have herbs, vegetables, cocoa, or prunes. Gnocchi is an excellent base for delicious sauces like pesto or melted butter with sage.
They are generally homemade in Italian and Italian-immigrant households. They may also be bought fresh from specialty stores.
Chicken Noodle Soup – USA
This American classic dish warms the heart and fills the belly. Homemade chicken noodle soup is a true reward at the end of a freezing cold day and is also very easy to make. It’s made with lots of vegetables, shredded chicken and rich chicken stock. Common additions are noodles or other pasta, dumplings, or grains such as rice and barley.
Chicken soup has the reputation of a folk remedy for colds and flu, and in many countries is considered comfort food.
Fondue – Switzerland
Fondue is a popular winter dish in Switzerland. The fondue pot is called caquelon and it’s first rubbed with a cut garlic clove. A mixture of cheeses, usually including Gruyere and Emmentaler, white wine, and kirsch are heated and kept warm in the caquelon. Long handled forks are used for dipping cubes of crusty bread into the fondue.
Since the 1950s, the term ‘fondue’ has been extended to other dishes in which a food is dipped into a communal pot of liquid kept hot in a fondue pot: chocolate fondue, in which pieces of fruit or pastry are dipped into a melted chocolate mixture, and fondue bourguignonne, in which pieces of meat are cooked in hot oil or broth.
Goulash – Hungary
Goulash is a stew of meat, usually seasoned with paprika and other spices. Originating from medieval Hungary, goulash is a popular meal predominantly eaten in Central Europe but also in other parts of Europe.
The secret to making good Hungarian goulash is to throw meat, noodles, vegetables, and stock into a pot, season liberally with paprika and simmer until delicious. It’s that simple. Hungarians serve it with plenty of potatoes or dumplings, sometimes sour cream, and some sauerkraut.
Undhiyu – India
Undhiyu is a famous winter dish made of vegetables, and it comes from Gujarat, India. We added it to our winter dishes selection because it’s made with winter vegetables like yam, ivy gourd, brinjal, fenugreek leaves.
The name of this dish comes from the Gujarati word ‘undhu’, which translates to upside down since the dish is traditionally cooked upside down underground in earthen pots, termed ‘matlu’, which are fired from above.
Hot Pot – China
Winter is the perfect season for hot pot! Hot pot is actually a Chinese cooking method. A simmering pot of soup stock is placed on the dining table, along with a variety of East Asian foodstuffs and ingredients. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table. Typical hot pot dishes include thinly sliced meat, leafy vegetables, mushrooms, wontons, egg dumplings, tofu, and seafood.
In China, family members and friends sit around a dining table and cook all kinds of ingredients, then enjoy the food with a dipping sauce.
Onion Soup – France
All soups are a staple for winter time, but the French onion soup is The winter soup. It’s made of meat stock and onions, then completed with caramelized onion and with croutons or a large piece of bread with mounds of melted cheese on top. Brandy or sherry is added at the end of the cooking process. French onion soup is usually served as a starter.