Ćevapi are tiny, hand-rolled sausages, typically made with beef and seasoned with garlic, salt, pepper, and paprika. Ćevapi is commonly served stuffed into a moist bread pocket (known as "lepinja") along with raw onion. In Bosnia and Herzegovina, the combination is accompanied by sour or clotted cream, but if you're in Croatia or Serbia, a roasted pepper and eggplant relish known as "ajvar" is more common.

Made from Greenland sharks — whose meat can be poisonous — hákarl is prepared by burying the meat under dirt until it ferments, which in turn neutralizes the toxins. Hákarl smells like ammonia and possesses a cheese-like texture. Though the taste is controversial, the dish is beloved by locals and is often washed down with a shot of an Iceland spirit called Brennivín.

Pupusas are thick corn tortillas cooked in a skillet. They often contain cheese, beans, or chicharrónes, and are served alongside coleslaw and tomato salsa. The dish became popular in El Salvador in the early 1900s and is now celebrated on the second Sunday in November on National Pupusa Day. Pupusas are sold at "pupuserias" and are commonly accompanied by hot chocolate as a post-meal drink.

Rabbits have nothing to do with this popular (albeit messy) South African street food called bunny chow. Instead, this favorite (often just called “a bunny”) consists of hollowed-out bread filled with a spicy lamb, chicken, or vegetable curry. The name is rumored to originate from the bania, a community of Indians living in South Africa, who served the dish to hungry workers laboring in the fields.

Strawberries and cream have been a staple at England's Wimbledon Tennis Championships since the tournament's 1877 inception. The dish dates back to 1509, when Thomas Wolsey — lord chancellor to Henry VIII — combined the ingredients at a banquet. At the time, strawberries were enjoyed by the wealthy, while cream was a favorite of peasants; thus, the dish brought the two worlds together in culinary terms.

Georgia’s favorite national dish, khachapuri, is a pizza-like, extra-buttery bread boat filled with cheese and egg. It’s traditionally eaten by tearing off pieces of the crust and dipping them into the gooey center, which is typically filled with a sour-and-salty Georgian cheese called sulguni (sometimes nicknamed “pickle cheese”), but there are many regional variations throughout this country in the Caucasus.

A steaming bowl of borscht, the national dish of Ukraine and popular in many other Slavic states, is a must when visiting the region during the winter months. Although there are many variations on the recipe for borscht, the star ingredient is beetroot, which gives it its distinctly red-purple color.

Brazil's national dish, feijoada, is a stew named after the Portuguese word for beans, "feijão." Though the type of beans used differs from region to region, black beans are most common. The stew also traditionally includes diced beef, spiced sausage, and pig trimmings, which are simmered for hours before being served alongside rice and orange slices (to aid in digestion).

Named for the Russian word for pie ("pirog"), pierogies are dumplings that are especially popular in Poland. They contain either sweet or savory ingredients ranging from meat, mushrooms, and sauerkraut to sweet cheese and fresh berries. Pierogies are a key component of traditional Polish Christmas Eve dinners, though they're popular all throughout Eastern Europe in countries including Ukraine and Romania.

While the exact origins of the soup dumpling are somewhat debated, most historians agree that xiaolongbao (which translates to “little basket buns”) originated in Shanghai during the late 19th century. The pleated dumplings are filled with jellied stock and pork; once steamed, the aspic melts, filling the inside with delicious soup. The savory snacks are now beloved around the world.

Popular in Ethiopia as well as Eritrea and Sudan, injera is a spongy sourdough bread that is often a substitute for a diner’s plate. Stews and curries are dolloped onto injera instead, and the bread is also used as a utensil for scooping up food. It's made from teff flour, which has been cultivated since as far back as 4000 BCE, and it is both vegan and gluten-free.

Usually caught in colder waters off the coasts of Norway, Iceland, or Newfoundland, bacalhau is a salted and dried cod featured prominently in Portuguese cuisine. Its preparation dates back to the Age of Discoveries (the 15th to the 17th century), when Portuguese sailors traveled the world in search of new lands. It’s now a popular dish served in Portugal during holidays like Christmas Eve and Easter.

Ceviche and Peru have a long history — native Peruvians were eating some form of this refreshing seafood dish as far back as 2,000 years ago. Made from pieces of raw fish and tossed in a marinade of citrus juices and typically onion, jalapeño, or fruit, ceviche is then left to sit. The acid in the marinade cold-cooks the fish similarly to how heat would.

Bibimbap translates literally to “mixed rice” — and that mixture frequently includes various vegetables, kimchi, beef, a fried egg, and a generous helping of gochujang (chili pepper paste). The first written records date back at least to the Josean Dynasty of the 15th century, but the name bibimbap didn’t come into use until the 1800s, and its popularity has extended overseas since then.

A predecessor of falafel was invented around 1,000 years ago by Coptic Christians in Egypt. They used fava beans to create a similar fried ball known as "ta'amiya." Beginning around the 1950s, Yemeni Jews started serving chickpea-based falafel inside pita pockets, which has since become a popular street food throughout the Middle East. These falafel pitas are often topped with tahini and fresh salads.

Mole is a traditional sauce and marinade made of spices including cinnamon, cumin, and black pepper, mixed in with nuts, chili pepper, and fruit. It can be found in many colors and varieties, including black, red, yellow, and green, and is often served over chicken, tacos, enchiladas, or just with tortillas.

Combining mussels with a side of french fries, moules-frites is a dish originally eaten by Belgians during the winter months when no other fresh fish was available. The dish is often shared between diners and comes with a side of mayonnaise for dipping. Moules-frites can now be found at many of the country’s friteries (fry shops).

Greece’s much classier version of a mozzarella stick, Saganaki is pan-fried cheese, usually a firm one like kasseri, that is served with a fresh squeeze of lemon juice, pepper, and bread. The dish gets its name from a Turkish word meaning “copper dish,” referring to the small round two-handled frying pan it is cooked and served in.

Scotland's national dish is a savory pudding made of sheep's offal, oatmeal, and spices. References to similar dishes can be found in ancient cultures, but the earliest modern recipes date to the 15th century, and haggis gained popularity in Scotland in the 18th century — thanks in part to Robert Burns' 1786 poem "Address to a Haggis."

Poutine is a hearty, heavenly combination of french fries and cheese curds smothered in gravy — the type of classic greasy spoon indulgence that hits the spot on a cold day. The dish was invented in Canada’s Quebec province in the 1950s. Today, poutine is so ubiquitous in Canada that it appears on the menu at local McDonald’s and Burger King.