welcome to mojo travels and today we're counting down our picks for the most
delicious national dishes of europe are you a fan of our videos be sure
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for this list we're looking at official and unofficial iconic foods across
european countries that showcase national and cultural heritages
weenish schnitzel austria although some argue that wienerschnitzel originated from italy its legacy
is forever intertwined with austria various meats can be used to prepare breaded schnitzel from
chicken to beef to mutton for a traditional weenish schnitzel though a veal cutlet is
flattened before being breaded with flour eggs and breadcrumbs then it's fried until it turns
golden brown and is served with potato salad or fries if you have reservations about eating veal
pork is the most common alternative however austria actually has a culinary code specifying
that weiner schnitzel must have a slice of veal if a restaurant wants to put the pork variant
on the menu they'll typically label it as wiener schnitzel bomb schwein or wiener schnitzel from
pork bacalao portugal according to a 2017 report portuguese citizens annually consume over 100
pounds of fish and seafood per capita this makes portugal one of the leading countries in fish
consumption this shouldn't come as a surprise that at least one of portugal's national dishes is made
from fish bakalao translates to cod in portuguese a time-honored cost-effective way to get protein
dried and salted cod remains a popular dish due in part to the wide variety it offers it's been said
that there are 365 recipes for bakalao meaning you could eat a new variation every day of the year
some claim there are more than one thousand ways to prepare bakalam and from bacalao casido
to baccalausado portugal has caught it going on fondue switzerland swiss cuisine specializes in
dairy most notably cheese there was even a swiss cheese union essentially a cheese cartel of sorts
from 1914 to the turn of the century while the union is no more it left its mark by making cheese
fondue a national swiss dish melted cheese might not sound like anything special but anyone who's
dipped bread or potatoes in fondue knows that it's one of the most satisfying treats on earth cheese
fondue is a fairly flexible dish that's open to extra ingredients like green peppers and tomatoes
naturally the most essential component is cheese some regions of switzerland prefer gruyere while
others use emontel aponzella and sprints will also ignite your taste buds in any case there's
nothing like bonding over a warm fondue pot and then of course there's chocolate fondo
musaka greece variations of musaka can be found in multiple countries including egypt and turkey
but the standout version is from greece which chef nicolas salamente is perfected in the 1920s
celementes's recipe comes in four steps and three layers for the lower layer fry some thinly sliced
eggplants with olive oil you can also use sliced potatoes the center consists of minced meat
preferably lamb mixed with vegetables and spices top it all off with bishop
sauce once you've made all three layers separately bake them into one plentiful
entity and serve it hot out of the oven as with lasagna preparing musaka might be a lengthy
process but the results are rewarding evoking greece's strong sense of community with every bite
chet bulla sweden chef bullet is how the swedes refer to meatballs or meat buns in the u.s most
people associate meatballs with spaghetti and red sauce while it's not uncommon to pair chef
bulla with pasta sweden puts a fresh bin on its meatballs traditionally they're covered
in gravy and served with a side of mashed or boiled potatoes the meatballs themselves are
often made of pork or ground beef you can also mix the two meats together or use veal as a substitute
despite being called swedish meatballs it's being claimed that king charles vii got the recipe from
turkey during the 1700s while the sources believe the meatball's origin is rooted in italy or france
wherever the dish started chef bulla will always be viewed as a swedish sensation
haggis scotland okay somewhat infamously haggis is made from sheep's pluck aka liver heart and lungs
the minced organs are mixed with oatmeal suet and spices it's all packaged into the sheep's stomach
which granted might not sound attractive on paper we assure you though that haggis tastes far more
scrumptious than the ingredients suggest the same can be said about hot dogs this savory delight
became scotland's national dish thanks to a dress to a haggis a poem written by the legendary poet
robert burns while haggis is a staple of scotland supermarkets it'll be an adventurous treat
for visitors if you can't get past some of the components however there is a vegetarian option
fish and chips united kingdom americans usually pair their french fries with a plunk cheeseburger
in the uk though you simply can't have fries without delicious fish as you might have heard we
british call fries chips and battered fried fish and chips were quite simply made for each other
whitefish is traditionally used with the aforementioned cod or haddock being the most
common the chips aren't much different from what americans are used to although they're sometimes
thicker and to give the dish a zesty kick the whole fry up is often doused liberally with
traditional tangy malt vinegar if you're at the pub order a plan to wash it down goulash hungry
it's only natural to get hungry while visiting hungary we're pretty sure that dad joke just made
you lose your appetite but a rich bowl of goulash will bring it roaring back this super stew can be
traced back to the 9th century it's a simple dish for hungarian shepherds to prepare with dried
meat and water being the primary ingredients since then hungary has spiced goulash up with vegetables
immitable red paprika powder and noodles potatoes are the most common veggie included
giving the dish a thick texture goulash is at its best when served in a bread bowl because
why not it especially hits the spot on a chilly night warming your heart as well as your stomach
paella spain the pride of valencia paella has solidified its place as spain's signature dish
this rice dish is traditionally prepared in a special large metal pan
over an open flame peas bell peppers and tomatoes are just some of the veggies
that comprise the dish various meats can be added including pork turkey and even rabbit
if you have some mussels and shrimp on hand try making paella de marisco for a seafood twist
whichever you prefer you need to add some saffron for truly authentic flavor paella is usually
eaten right out of the skillet giving the dish a neighborly essence of course you can always serve
it however you want however it's dished out paella is a perfect party dish before we go to our top
pick here are a few honorable mentions sauerbraton germany marinated meat at its most succulent
irish stew island la more mutton you can't go wrong
fricadela denmark flatter than most meatballs but still every bit as flavoursome pizza
italy pizza needs no introduction but we can never get enough of it new york chicago and even
california have put their own unique spins on this universally appealing comfort food yet it's hard
to top pizza from its native country pizza as we know it today is derived from flatbread in naples
while it's debatable who deserves credit for inventing pizza italian chef rafael esposito
arguably popularized the modern version according to legend esposito once made three different
pizzas for queen margarita of savoy she preferred the one with tomatoes mozzarella and basil as it
encompassed the colours of italy's flag red white and green whether or not there's any truth to this
the fusion of dough sauce and cheese remains among life's simplest and greatest pleasures
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